Maison Cote Edible made in Vancouver® / Granville Island Public Market

We will be on a 11 day streetch on Granville Island Public Market starting this Friday June 21 true July 01 + Trout lake Farmers market on Saturday  Whistler farmers market on Sunday as well

and so much more 

Maison Cote Edible made in Vancouver® 

Foods Artisan establish in Vancouver since 1993

Olives Community Market Whistler

Maison Cote Edible made in Vancouver®
 is proud to offer part of our collection to Olive Community Market in Whistler

 I am a proud member of Whistler farmers market for 13 years already and never we where approach by any of the local shops over-there
(Except the Fairmont Hotel for our mini box perfect gifts for convention or wedding)
when Angela owner of Olives Community Market was looking to open her new whistler market, she approach all of the food Farmers & foods Artisan and support us since January, you could find a part of my production at function Junction location Whistler 

7 day a week and all year around   

On your way to Whistler make a quick stop to fill up for you week-end  or just for a great soup and Sandwich  all made locally 

Thank-you Angela 

101-1200 Alpha Lake Road - Function Junction Whistler BC,V0N1B3

Main 604-932-3484     -     Fax 604-932-3585

Private Dim Sum class at the Peninsula hotel Hong Kong

The Peninsula Hong Kong's dim sum kitchen is one of the most revered in the world. Don't leave without learning to make dim sum, one of Hong Kong's most popular dishes. Dim sum - meaning "to touch the heart" - gets its name from the fact that it used to be a snack, rather than a meal to languish over, in order to provide a little taste without being filling. This class pays tribute to this traditional custom, which is now a staple of Hong Kong dining culture and has shaped the way we cook and eat, and continues to evolve and influence eastern cuisine globally in restaurants today.

Take this once-in-a-lifetime experience and step into the kitchens to master dim sum making with gifted Dim Sum Chef, Henry Fong - all in one and a half hours. Learn the history of the popular Chinese delicacy before participating in a hands-on cooking session in the hotel's dim sum kitchen. A professional photographer will capture the action and hopefully a few smiling gems to take home. At the end of the journey, you will be able to try your own savoury dim sum including a little Chinese dessert at The Peninsula's award-winning Cantonese restaurant, Spring Moon.

HK$2,000 per person

Price is subject to 10% service charge.

• The programme duration is 1.5 hours from 10:00 am to 11:30 am.
• Advance reservation of 72 hours is required.
• The minimum number of persons is two and maximum number of persons is six.
• Minimum 12 years of age.

Maison Cote edible made in Vancouver ® Additional Farmers Market June 08 & 09 2013

I am please to add two new date for Vancouver Farmers Market 

June 08 at West End Farmers Market,  

1100 comox street, vancouver, bc canada 

9 to 2 every Saturday 

Map

https://maps.google.com/maps?f=q&hl=en&geocode=&q=1100+comox+street,+vancouver,+bc+canada&sll=49.25684,-123.0659&sspn=0.010083,0.025384&ie=UTF8&z=16&iwloc=addr

June 09  Kitsilano Farmers Market 

10th avenue and larch street, vancouver, bc canada

10 to 2  every Sunday

Map

https://maps.google.com/maps?f=q&hl=en&geocode=&q=10th+avenue+and+larch+street,+vancouver,+bc+canada&sll=49.281744,-123.129126&sspn=0.010078,0.025384&ie=UTF8&z=16&iwloc=addr

 Change for Saturday June 15 

I will be at Trout Lake and not at the West End 

 9 to 2  every Saturday

Map

https://maps.google.com/?ie=UTF8&ll=49.258013,-123.061101&spn=0.00094,0.002411&t=h&z=19

Every good little French girl knows how to make three things, crepes, vinaigrette and tarte tatin

The Gourmandise School   of Sweets and Savories     We are so excited to bring you our sweets from Gourmandise and Curious Baker to thisSunday's Hollywood Farmers Market alongside L.A.'s best bakers, pastry shops and pastry students.  All proceeds benefit edible schoolyards. Les bonnes crêpes.  Every good little French girl knows how to make three things: crepes, vinaigrette and tarte tatin.  I can't say I was a model child, but I can make a mean, paper-thin crepes to hold everything from a slice of gruyere to, you guessed it, chocolate.   Have fun with this one! Crepes  In a medium bowl, whisk together: 1 1/3 cups flour 1 tsp sugar pinch of salt In a larger bowl, whisk together: 4 eggs 1 cup milk 1/2 cup water 2 tsps olive oil zest of a half a lemon (optional) 1. Pour the dry ingredients over the wet and whisk until well combined.  Your batter should be almost watery; add more water, a few tablespoons at a time, until you reach your desired consistency. 2. Let the dough rest on the counter for a few minutes while you ready your pan. 3. Place a crepe or sautee pan on a burner.  Heat on medium high.  Once hot, lightly oil the pan. 4. Pick up your pan and, using a measuring cup or ladle, pour a thin amount of batter while twisting the pan around.  You want a paper-thin amount of batter in your hot pan. 5. Once the crepe is nearly fully cooked, flip it over and cook on the other side just until it is evenly browned. Quick tips 1. To easily and evenly oil your pan, cut a potato in half and dip it into a bowl with a bit of oil in it.  Stick a fork in the potato and apply the oil with it. 2. You can store the batter in the fridge for up to a week.  Simply take it out and thin the batter with some room temperature water. Macerated Berries All this means is that you'll be tossing berries with some form of sugar to bread down the fruit gently.  Here's what I like around early summer, but feel free to customize seasonally! Toss gently together in a medium bowl: 1/2 cup blueberries 1 cup strawberries, cut into thirds 1/4 cup chopped, toasted pistachios 1/2 cup honey 1. Once tossed, leave the fruit on the counter for a good half and hour (or longer in the fridge).   2. Pour out a little bit of the liquid that has been siphoned off the fruit and place in a small bowl. 3. Make your crepes, then fill with fruit.  Roll up the crepes and pour the reserved syrup over the crepes. Have a delicious day! Clémence and Hadley

Shrimp dim sum dupling recipe

Shrimp Dumpling Filling

1 tsp powdered chicken stock

¼ tsp sugar

¼ tsp sesame oil

6 ounces finely minced shrimp

½ cup finely chopped bamboo shoots

¼ tsp salt

Mix ingredients and chill for four hours.

Dim Sum Wrappers

2 cups wheat flour

3 tbsp cornstarch

1¾ cups boiling water

Mix flour, cornstarch and water, adjusting amounts (if necessary) to form a dough that feels similar to pizza dough. Divide the dough into about 12 small balls and roll each out into a thin, three-inch circle. Place a tablespoon of the filling in the center of each dough round and bring up the edges in the center to make a purse shape, pinching it closed. (If using premade wrappers, first moisten the edges with water to keep the dumpling sealed.) Place the dumplings in bamboo containers, about four per  container, and steam for four minutes, It will take practice to make it nice but even ugly as _______? it will be good to eat .

The Peninsulal Hong kong Present Dim Sum Talented Chef Competition 2013

The Peninsulal Hong kong  

Do you know any students who are passionate in pursuing a career as a true Dim Sum Master? If so, don't miss out on the Dim Sum Talented Chef Competition, which is co-organised by The Peninsula Hong Kong and Young Post. Find out more on the competition details and awards at www.yp.scmp.com/peninsula

Dead line  June 13 

need to be Hong kong resident and under 22