IBC Great Boo Award
Every now and again at IBC we award The Great Boo Award to our favourite drink. It is in honour of Mark’s Great Uncle Boo, who was a narcoleptic. He slept long and…
Meditations - Enlightened gastronomic insights
“Opening Soon” Dinners
In Vancouver and into food? You should check out Edible British Columbia, organizers of unique culinary experiences. Aside from the need for a new logo, this group seems…
Chocolate Cupcakes
After many batches of cupcakes (no cupcakes were harmed or discarded) and many different variations of ingredients I have found the most delicious and moist cupcakes…
Johnny Cupcakes
I have been on a sort-of cupcake bender lately, trying to create the perfect cupcake recipe to add to our kitchen blog. Along my search I came across Johnny Cupcakes, one…
Umami: The Elusive 5th Taste
Take a bite of that savoury meat, cheese or tomato…is it yummy? It’s not sweet, right? Not sour? Not bitter? Not salty? None of the four accepted tastes, yet…
Holiday 2005 French Extravaganza
This holiday season we decided instead of just making restaurant reservations for our company holiday dinner, Ben and Mark would cook a gourmet nine course French meal…
New York Steak with Horseradish Asiago Crust
1 6-inch horseradish root or ¼ cup processed horseradish 1tsp butter ½ cup butter 4 4-oz New York steaks 1/8 cup olive oil salt and pepper to taste ½ cup medium asiago cheese, grated
Scallop Ceviche with Minted Watermelon and Coconut Foam
Serves 4 The acid from the lemon and lime actually cooks the fish. When you see it turn from translucent to opaque, you know it’s ready. You can ceviche prawns,…
Sea Scallop Salad with Tomato-Pepper Vinaigrette
2 servings Robust and versatile, this pepper-laced vinaigrette is excellent on a simple scallop salad, or it can easily stand alone as a dipping sauce with bread A ripe,…
Ikan Bakar (BBQ Fish)
INGREDIENTS : 4 small or 2 medium-sized Mackerels – kept whole and cleaned 1 cup coconut milk 1 tbsp sugar juice of 1 lemon salt 3-4 fresh limau kasturi (kalamansi…