June 8, 2012

Eat Vancouver



In the city of huge food cultural diversity, it was quite interesting to have some of that diversity in one place for at least few days. Event called Eat Vancouver is an annual event and brings together everything and everyone one way or another connected with food.


Vancouver's restaurants, food stores and manufacturers get their chance to exhibit and present themselves with the best they have. For the price of ticket, you could see different cooking shows with some popular tv chefs and buy their cookbooks; taste, learn and attend Canadian cheeses seminar and simple endless micro pieces of food. For decent bites, you'd have to buy extra tickets. But also every visitor received a small gift food bag at the entrance.

It was my first time at this event and although I expected more from the city so loud about its gastronomy, I was not completely disappointed. Ongoing Competitions and workshops were definitely the most popular and certainly the most interesting parts of the event, highlighted with Barista's Latte Art and Chocolate modelling competition.

Cooking classes were also available, and although teachers were unknown and classes offered just a simple and basic cooking techniques, they were sold out very early.

For one more gloomy day of June in Vancouver, it was nice to be indoor surrounded with so much good and diverse food.

And there was something for everyone, and I mean everyone, even for the dogs.
As the sign below says "Dogs are people too!"...

Well maybe...are they?..


TV chef David Rocco and Bosa Market had one good and quick recipe, and want to finish this post with it:

Lazy man's Carpaccio
Carpaccio di Bresaola:

1 oz shaved romano or parmigiano

8 ounces/ 250 g sliced bresaola (about 8 paper thin slices per person)
1 lemon
4 tbsp good extra_virgin_olive_oil
grinds fresh black pepper
1 small bunch rucola ( arugula ) washed, dried and torn

Lay the *bresaola flat on a big plate, add arugula and toss with mix of olive oil, lemon and salt and pepper. Put shavings of parmigiano-reggiano cheese on the top.



*Bresaola is dried beef and is considered delicacy like Proscuttio


And this is how my regular beef carpaccio looks like.
It's for non-lazy men!

Real Beef Carpaccio with Lime Olive Salsa and Shaved Cheese


Salsa:
juice of 2 limes
1/2 cup red onion (diced)
10 kalamata olive (pitted)
1 tbs fresh parsley (chopped)
4 tbsp olive oil
1 garlic cloves (minced)
2 tsps black peppercorns
1/2 tsp salt

1 lbs beef tenderloin (trimmed)
2 cups arugula
2 oz cheese (romano, asagio etc..shaved)

Heat 3 tablespoons oil in heavy large skillet over high heat. Add beef and sear on all sides, turning every 2 minutes, about 6 minutes total (beef will be rare in center). Top with half of the salsa and.
Slice meat as thinly as possible. Toss arugula with salsa and mound on platter. Surround with meat and shaved cheese.

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