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Chef Matt Batey Takes Gold at Gold Medal Plates with Northern Divine

Chef Matthew Batey of The Nash Restaurant & Off Cut Bar takes the gold at Calgary's Gold Medal Plates 2015 using Northern Divine as a garnish to compliment his delicate and technically flawless warm chunk of tender, juicy alder-smoked sablefish, as rich and soft a nugget as you could hope to find with an octopus compression, foamy sabayon, spoonful of said sabayon sat like a mushroom cap on a wee drum of potato croquette flavoured with lemon zest and minced prosciutto. On top of it all was half a teaspoonful of Northern Divine sturgeon caviar.

Proud Sponsors of Culinary Team Canada

Northern Divine is proud to be the product sponsor for Culinary Team Canada. CTC pursues excellence in culinary arts, skills and craftsmanship in order to deservedly represent Canada as Culinary Ambassadors of a cuisine that is uniquely Canadian and reflective of the cultural diversity and agricultural abundance of our country. Northern Divine is providing fresh certified organic sturgeon meat and caviar for the team to take with them on their travels across Canada to promote Canadian products and create a winning dish to take the 2016 Culinary Olympics in Germany.

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Food Factory - Food Network

Let them Eat Caviar!

Episode 9 - Season 5

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced. Learn all about how Northern Divine is made. Food Network visits Target Marine Hatcheries on the Sunshine Coast of British Columbia to get the scoop on how to grow sturgeon, harvest and make caviar. Food Factory crew witnessed the harvesting of the largest sturgeon in captivity on record weighing in over 308lbs. Be sure to watch the full episode to learn more about sustainable seafood farms and the importance of protecting the wild sturgeon species.

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All Under Heaven - Four Magazine

Jefferson Alvarez has teamed up with tea connoisseur, Pedro Villalon to create a fantastic tea and cocktail pairing menu at 05 Tea bar in Vancouver. He describes the tasting notes in a superb photo story

"The East and the West, like two dragons tossed in a sea of ferment, in vain strive to regain the jewel of life. Meanwhile, let us have a sip of tea. The afternoon glow is brightening the bamboos, the fountains are bubbling with delight, the soughing of the pines is heard in our kettle. Let us dream of evanescence, and linger in the beautiful foolishness of things," from Kakuzo Okakura's The Book of Tea.

Sturgeon, citrus and matcha | Eliah's big island microbatch

"Eliah Halpenny, from the Big Island in Hawaii specially handcrafted this batch of 15 grams for this dinner. We infused the tea for 72 hours in cold water, and served it at 5C."

 

HEADS UP | Chef Jefferson Alvarez Set To Prep ‘Greasy Spoon’ Dinner At Save On Meats

Celebrated chef Jefferson Alvarez will be cooking a special Greasy Spoon dinner at Save On Meats on Monday, September 14th. If you’re unfamiliar with the concept, the Greasy Spoon Supper Series invites BC’s best chefs to plate four courses of old school diner fare in their own way in support of A Better Life Foundation. This is the 7th dinner of its kind, with past toques including the talented likes of Joel Watanabe (Bao Bei, Kissa Tanto), Angus An (Maenam, Fat Mao, Longtail Kitchen), Ned Bell (Yew in the Four Seasons), and Scott Jaeger (The Pear Tree). Jefferson appears to be taking a Latin turn with his menu, which reads all kinds of awesome.

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