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Entries in The Dirty Apron (82)

Wednesday
Jul182012

I scream, you scream...

... we all scream for ICE CREAM!

Be a kid again this summer. Indulge in rhymes & ice creams (and sorbets!) next time you stop by our deli. We are currently stocked with four varieties of iced creamy-goodness made by none other than the lovely Eleanor Chow. There's a type of ice cream for everyone in your family: Milk Chocolate for those with chocolate addictions, Passion Fruit Sorbet for the fruit lovers (and it's dairy-free!), Vanilla Bean Bourbon for those with rich taste, and Lemon Buttermilk Sorbet for the adventurous ones.

Thursday
Jul122012

The 'Dirty Apron' Photo Contest

Not sure what to pack on your vacation this summer? 

Your Dirty Apron, that's what! 

Take a photo of you (or a celebrity you meet!) wearing your 'Dirty Apron' during your holidays, 

and submit it to win 1 of 3 vouchers for a free cooking class at The Dirty Apron Cooking School!

Contest runs from July 1 until August 31, 2012. Winners will be chosen from the best photos submitted, and will be announced in September!

Submit your photos to info@dirtyapron.com with the heading 'My Dirty Apron' with your name & email address.

Have fun, be creative, and enjoy your summer holidays!

Monday
Jul092012

Recipe: Beetroot & Mint Salad

Summer is here!

... and SO MANY vegetables are in season right now. Beets are one of them. Beet salads are the easiest and sweetest of salads. Perfect for our warmer summer days. And even more perfect to accompany that sirloin that just came off your barbecue. We'd like to share with you a flavorful beet salad that we've adapted from Donna Hay.

The mustard in this recipe really plays well with the sweetness of the beets. But have a little fun and play around a bit with the recipe. Swap the regular mustard with Green Apple Mustard (and what do you know, its currently on sale in our deli!). It's sweet, it's tart, and it would be just perfect with the mint in the salad. Or drizzle a bit of Vincotto on top for a sweet, beautiful finish.

Thursday
May242012

Gluten-Free Goodness

Interested in taking a cooking class but worried you'll be up to your elbows in flour?  If so, we have good news; The Dirty Apron offers two classes that are entirely gluten-free.  Originally it was just a happy coincidence that neither menu contained flour, but they've come to fit perfectly with our belief that regardless of intolerances, allergies, or preferences, everyone should eat and eat well.  

Let's get to the menus, shall we?  Your first option is Ocean Potion 1, a class which showcases the world-class seafood we have here on the west coast.  Not only will you eat mussels, scallops, and halibut to your heart's content, but you'll also have the confidence and skills to prepare these restaurant-worthy dishes at home.  You'll be making:

BC Mussels in Tomato-Coconut Cream with Smoked Chili and Lime (Chambar-Style)

Maple-Seared Scallops with Warm Chorizo, Kalamata Olives, and Pea Coulis

Pan-Roasted Halibut with Lemon and Olive Oil-Crushed Potatoes

The second gluten-free option is Sea to Sky: Ocean Deep Mountain High.  This class highlights the abundance of local ingredients from this region's ocean, fields, and forests, with recipes that'll add a contemporary twist to your next dinner party.  Chef David Robertson's menu was created with entertaining in mind, and includes:

Bourbon Maple Roasted Quail with Herb Potato Rosti

Smoked Sablefish with Buttered Dungeness Crab

Roasted Loin of Venison with Borlotti Beans and Truffle Ragout

Now that your cooking classes are covered, we should also let you know that nearly every day we carry at least one gluten-free treat in our delicatessen.  Baked fresh by our in-house pastry chef, these range from Coconut-Lime Macaroons to Dark Chocolate Ganache Cakes with Fresh Raspberries.  They're so delicious, you may be battling with even the gluten-lovers to get your hands on one.  

 


 

Monday
May212012

Did You Know...

...that worldwide hunger isn't necessarily due to a lack of food, but rather what is available often goes to waste before it's eaten?  Instead of growing more food to feed the hungry, many are advocating for solutions that keep food stable for longer periods, as food spoilage is an issue faced in both the developing world and areas with plenty of refridgeration.  We've all been guilty of finding that soggy bag of spinach in the back of the fridge, haven't we?  

Here's a brilliantly simple idea by Kavita Shukla, and it's neither the result of genetic engineering or sterile laboratory tests.  Instead, it's based on a drink recipe from her grandmother, and uses biodegradable and organic materials to combat waste.  

Here's Kavita discussing her idea at a Tedx conference, and her talk will leave you with a lovely thought for the day - perhaps a piece of scented paper can help feed the world!

 

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