Persimmon skillet cake is a recipe that even the non-bakers can master. Hosan from Four Seasons Farm can help pick out some perfect persimmons for the job. Don’t forget to pop by The Stock Market to grab the crème fraiche to finish off the dish.
Serves 8
It may seem intimidating, but porchetta isn’t all that difficult to prepare and the rewards are well worth your effort. Essentially, it’s pork belly wrapped around pork loin, but when it’s seasoned just right and roasted until the outer layer develops a salty pork crackling crust, the resulting combination of textures and flavours are anything but simple. Mike from Tenderland Meats adds fresh sliced figs to his version of the traditional Italian roast, and with quality ingredients, shows us how to elevate a sandwich to gourmet status.
Edited from a recipe from Zara’s Pasta. A classic from the Public Market’s own Zara’s Pasta. If you want to take a crack at making your own fresh pasta by hand but are not yet ready to invest in any special equipment, this gnocchi recipe is a good dabble.
Roasted Wild Salmon BC Blueberry ‘Pickle’ Local Honey & Hazelnuts, SOLE Food Farms Greens From Four Seasons Hotel Vancouver Executive Chef Ned Bell This amazing dish serves up the best of local BC summer produce with fresh sockeye salmon, BC blueberries, local honey, hazelnuts and even the Venturi-Schulze balsamic vinegar is a BC local product! Try it with your favourite fish and favourite fruit, this versatile recipe is about cooking with what is fresh and what you like.
Rich flavours of blue cheese and almond butter pair beautifully with roasted beets in this wintry salad.
CMHC-Granville Island would like to acknowledge that we are located on the traditional territory of the xʷməθkwəy̓əm (Musqueam), Skwxwú7mesh (Squamish) and Səl̓ílwətaʔ/Selilwitulh (Tsleil-Waututh) First Nations.
