Crunchy Kickoff Mozzarella Sticks: Game-Day Goodness
Vegan Maple Sesame Game Day Cauliflower “Wings”
You’ve Gotta Try this in February 2024
Choosing Connection: A BC Family Day Pledge to Prioritize Presence Over Plans
Embracing Plant-Based Living this Veganuary and Beyond
Heal Your Gut, Naturally
Inviting the Steller’s Jay to Your Garden
6 Budget-friendly Holiday Decor Pieces
Dream Home: $8 Million for a Modern Surprise
The People’s Open Just One Reason to Visit Some Classic Scottsdale Golf Courses
Scottsdale In the Fast Lane
Why You Need to Make Penticton Your Next Winter Getaway
10 Places to See Holiday Lights in Metro Vancouver
Vancouver Adventures: Our Picks for December
What to Watch This Week: December 3 to 8
Are you getting the most from your expertly cultivated and perfectly aged wine collection?
The Ultimate Holiday Gift Guide for Him
The Ultimate Holiday Gift Guide for Her
In this three-part series, we talk to some of the city's best chefs to find out what they like to cook for their families
It seems that Vancouver’s most illustrious chefs aren’t that different than us. When it comes to home cooking, it turns out that three of Vancouver’s award-winning culinary stars—David Hawksworth of his award-winning eponymous restaurant as well as the more casual Nightingale; Rob Feenie of the Cactus Club Cafe and first Canadian chef to win Iron Chef America; and Mark Perrier, chef and co-proprietor of Osteria Savio Volpe and Pepino’s—also crave a pizza or sloppy burger once in awhile.
BCLiving sat down with these renowned chefs to ask them a few questions about their home cooking, fall meals and who inspires them. In this second of three parts, we speak with Rob Feenie and share his recipe for Spinach, Bacon and Blue Cheese Salad With Caesar Salad Dressing (see below).
BCL: What are your go-to recipes at home?Feenie: For the fall, I love using yams, sweet potato and squash to make a hash because it’s simple, and there are so many local products that can be used to create it. My kids love a bit of heat, and my recipe is a combo of heat and sweetness as it has spice and maple syrup. Typically, I serve it as a side with meat or fish. I also cook with a lot of simple Italian recipes—pastas, pizzas, fish, meat…
BCL: In your opinion, what makes for a perfect fall meal?Feenie: Fall is my fave time to cook because in B.C. things visibly shift. First, the corn comes up, then you start to see pears, apples and then the squashes. It’s a ?real? shift in what’s available and I just love using these items when I cook on the fall. To answer the question, I like to cook any dish that utilizes seasonal vegetables and fruits like apples, pears, Brussels sprouts and squashes. The possibilities with these simple ingredients are limitless.
BCL: Do you cook much differently at home than you do at your restaurants?Feenie: Of course, the dishes prepared and served in a restaurant are a bit different than daily cooking for the home. That said, for me the philosophy behind the dishes are the same. I firmly believe in fresh, simple, consistent cooking—this has always been my philosophy on food preparation and recipe creation. I use these principles when I come up with recipes for Cactus Club Cafe and when I cook at home.
BCL: How do you like to entertain at home?Feenie: I entertain seasonally and simply. If it’s summer, we BBQ; if it’s winter, we roast. I like to stick to products and methods that are in season.
BCL: What are your five must-have ingredients in your pantry?Feenie: In terms of absolute must-haves, I have four: olive oil (the really good stuff, high quality), salts (Himalayan, fleur de sel, Hawaiian salt), mushrooms and tomatoes.
BCL: Who was your main chef/cooking influence when you were growing up?Feenie: Locally, it’s Michelle Jacob of Le Crocodile Restaurant. I apprenticed under Michelle and have great respect for him as a chef and a mentor. In Europe, as a young chef, I was mentored by French master chef Johnny Letzer, at Maison Letzer. I learned a lot, ate amazing meals and it really catapulted my career. He is truly one of the most gifted chefs.
At Home With Top Chefs: David Hawksworth
Read More >
At Home With Top Chefs: Mark Perrier