To celebrate Earth Day Rocky Mountain Flatbread is hosting an Earth Day Pizza Making and Beer Tasting event on Monday evening, April 22 from 5 pm onwards, featuring both Stanley Park and R&B Brewing craft beer samples.
Learn to make an artisan pizza with five of your favourite ingredients, kicking things off by enjoying a salad and fresh bread.
Register by phoning 604.730.0321 (Kitsilano) or 604.566.9779 (Main Street). Tickets are $25 with 10% of all evening sales being donated to Earthbites, an local organization that teaches kids to grow their own food.
I know it is so exciting to be picking my own parsley, mint, tarragon & more.
As we noted a week or so ago, herbs are the first plants in our garden that really “pop” with the coming of spring. And while we get plenty of fresh goodies from the farmers market, there is nothing quite like getting the first taste of produce from our own garden. It sort of “hardens” the idea that spring is really here (for us, at least). Right now we have plenty of mint (cocktails on the way), marjoram and oregano, but this spring our tarragon (finally) took off. We couldn’t wait to use it.
And we knew exactly how we wanted to use the tarragon, as a flavoring for roasted fish. Here in Norcal, that usually means local halibut, rock cod/rockfish or salmon. In this case we use halibut, but any firm white fish will do. As for the cooking method, you can go sous-vide (and it would be great)…
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Posted in Dining, Recipes
In my previous blog I posted how to create your very own ravioli dough.
Here is a recipe for creating your own ravioli filling – beet & goat cheese. I think this maybe my favorite ravioli filling of Chef Wout’s!!
Our next ravioli cooking class will be on Monday, April 14th, where Chef Wout will share all of his top ravioli making secrets.
Beet & Goat Cheese Ravioli Filling
350 gram beets
100 gram goat cheese
1 bay leaf
1 sage leaf
Peel the beets and chop them roughly. Put them in a pan with the bay leaf, salt and pepper.
Add water till the beets are just covered. Bring to a boil and cook until they are tender. About 15 minutes. Discard the bay leaf and strain the beets… But carefully. We don’t want the whole kitchen painted red.
Weigh out the goat cheese. Combine them with the sage in a food processor. Mix until it is smooth enough. Can be a bit chunky, that will give it some texture.
Season with salt and pepper to taste. The filling can be used when it is firm enough. Might need some cooling down time. Scrub your hands and remind yourself to wear gloves next time you peel beets.
Recipe: by Chef Wouter Schipper
Eating out in Vancouver is still a major past time. With new restaurants opening up with what seems like daily, it’s hard to keep up. Not to mention always reaching for those digestive enzymes after eating at the latest organic white bread bistro is not always ideal. Leave it to the innovative people at Kitsilano’s own Rocky Mountain Flatbread Company to develop a new gluten free series of foods for those flour-challenged consumers. I was lucky enough to try a deluxe, four course meal completely gluten free (including Beer!) at RMF on the weekend. I’ll be honest, I was expecting to enjoy a nice meal out and probably utter the phrase “Yeah, it was good….for gluten free”. Little did I know I would totally forget that the foods I was about to consume were missing what I thought, was an integral ingredient, until now. I began with a bowl of their homemade chicken noodle soup. You don’t need to have a temperature or be fighting a flu to enjoy this warm hug in a bowl. The Gluten Free noodles add a nutty flavor that when paired with the house made pesto and Bradner Farm chicken, satisfies the soul without reinventing an ancient favorite. I then had the luxury of wolfing down their unparalleled gluten free pizza. With a secret combination of flours including chia flour, this delicately topped artisan flatbread will transcend your taste buds without doing a number on your digestion. Chia flour (which has all the nutritional value of Chia Seeds) is a better source of Omega-3 fatty acids than any other food grown on this planet. Not to mention it’s a great source of protein and fiber according to Nuchia Foods. The best part about the pizza is you truly do not feel like it’s lacking a thing. After my server explained to me that many patrons of the gluten free pizzas, often need reassurance that it is in fact gluten free because it’s so similar to the real thing. I believe it. But after this amazing meal, it’s easy to see why they are the experts in Gluten free. Following the thin crust pizza, the Chef came out a large bowl of pasta accompanied with local organic veggies and Organic Chicken. The thin fettuccini noodles were so full of flavor without the heavy aftermath. It’s such a treat to eat out and not be limited to one item on a menu or ordering an item with a million modifications. If you don’t feel like pizza, the daily pasta options are a great alternative. Then, just when we thought the Gluten free feast was nearing its end, they brought us out a Mango Cheese Cake with a flakey coconut crust. It was creamy, light and a perfect end to a family style spread. As Gluten free is becoming more and more necessary for people’s diets and of course the mere trend of it in Vancouver, it’s nice to see a local, family run restaurant provide a high caliber version without upsetting stomachs and wallets. If you’re in the Kitsilano area, you must make it to Rocky Mountain Flatbread to try these new and improved soulful favourites.
Posted in Dining, Family Restaurant, Kitsilano, Vancouver, BC
Tagged cake, celiac, Chia, desserts, Gluten Free, Kitsilano, pasta, pizza, restaurants, soup, Vancouver