Chefs

Tuesday, October 13, 2015

Sneak Peek: Studio East (opening tonight!)

The new bar and restaurant on Cunard Street serves up rich Asian-inspired dishes

Posted By on Tue, Oct 13, 2015 at 10:53 AM

Steam Buns with braised pork and Asian slaw, a totally rich and amazing flavour - ADRIA YOUNG
  • Steam Buns with braised pork and Asian slaw, a totally rich and amazing flavour
  • Adria Young

On Saturday, Studio East served up a tapas of Asian-inspired dishes as chefs Saronn Pov and Ray Bear offered a tapas-style sneak peek of the rich and flavourful menu in the rustic but modern space on Cunard Street. With her Cambodian roots, Pov was a longtime vendor at the Keith's Brewery Market, but she is delighted to open her first restaurant. Tonight, all of Halifax is welcome to try it out. And based on what I tasted, you'll be back. I know I will. 

The menu features a complementary palette of Asian-inspired but locally produced meat and vegetarian dishes. The decor is inviting and cozy but contemporary and crisp. Fine art (including a portrait of Bill Murray) adorns the walls. The bar and kitchen is exposed, and the bright dining area features benches with low dining tables, while a community-style table centres the room. 

For drinks, Studio East has well-priced local craft beers, ciders, cocktails and a wine selection from Valley wineries. The menu features dishes like Char Sui BBQ Pork Ramen, Cambodian banh mi, Korean beef bulgogi, raw oysters, warm sushi and more. The dishes are flavoured in fusion while maintaining an East Asian taste with fresh, local ingredients. Truly delicious. 

For more information and hours, visit their Facebook site. Yum. 

Studio East, when pigs fly - ADRIA YOUNG
  • Studio East, when pigs fly
  • Adria Young

The resto mixes the building's original features with a modern flair - ADRIA YOUNG
  • The resto mixes the building's original features with a modern flair
  • Adria Young

Fine art, clean lines - ADRIA YOUNG
  • Fine art, clean lines
  • Adria Young

Chef Ray Bear returns - ADRIA YOUNG
  • Chef Ray Bear returns
  • Adria Young

Char Sui BBQ Pork Ramen Bowl (poached egg, veggies, herbs, crispy pork bits) - ADRIA YOUNG
  • Char Sui BBQ Pork Ramen Bowl (poached egg, veggies, herbs, crispy pork bits)
  • Adria Young


Warm Sushi (smoked salmon, spicy mayo, egg crepe) - ADRIA YOUNG
  • Warm Sushi (smoked salmon, spicy mayo, egg crepe)
  • Adria Young


Saronn Pov cooks each dish with love - ADRIA YOUNG
  • Saronn Pov cooks each dish with love
  • Adria Young

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Wednesday, January 28, 2015

Ocean to table with Afishionado

Dive into Afishionado’s Chef Series Cooking School for lessons on seafood cleaning, handling and prep.

Posted By on Wed, Jan 28, 2015 at 5:49 PM

Do everything with fish (except catch it yourself) at this week’s Cooking School. - JESSICA EMIN
  • Do everything with fish (except catch it yourself) at this week’s Cooking School.
  • Jessica Emin

Owner of Agricola Street's Afishionado Fishmongers, Hana Nelson, has launched a cooking series teaming up with local chefs and businesses to educate Halifax on cooking local seafood. The Afishionado Chef's Series Cooking School hosted its first session last month, with Dan Vorstermans, chef and co-owner at Field Guide. The theme of Vorstermans' evening was the handling and preparation of raw seafood and fish.

This Tuesday, February 3, Nelson will host alongside Bishop's Cellar for an evening of oysters, wine pairings and shucking know-how at Lion & Bright. The following Tuesday (February 10), Frederic Tandy, owner of Ratinaud French Cuisine, will focus on other shellfish like clam and urchin, which can be intimidating for some. Both cooking school sessions will aim to provide easy ways to clean, handle and prepare seafood, says Nelson.

These classes are only the beginning, though. Nelson hopes to put them on every few weeks, and has already reached out to a handful of cooks, including The Canteen's Renée Lavallée, to run the upcoming classes. The chefs have creative liberty with their designated evening, says Nelson, and some will be more demonstrative while others will have more hands-on participation, depending on the venue and the chef.

Either way, "you get to eat what is being cooked and benefit from the expertise of these cooks."


Lion & Bright + Bishop’s Cellar: Chef Series Cooking School
2534 Agricola Street, Tuesday February 3, 8-10pm, $60, tickets at Bishop’s Cellar and Local Source

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Friday, October 17, 2014

Renée Lavallée wins Gold Medal Plates

Picnic snacks reign supreme at last night's chef competition

Posted By on Fri, Oct 17, 2014 at 12:03 PM

Simply the best: Renée Lavallée and team Canteen - VIA FACEBOOK
  • Simply the best: Renée Lavallée and team Canteen
  • via Facebook

Last night nine local chefs faced off at the annual Gold Medal Plates competition—a Canada-wide celebration of food, drink, art and athletics that also raises funds for Canada's Olympic athletes. Major congrats go to the almighty Renée Lavallée, of The Canteen and Feisty Chef fame, who took home top honours thanks to her Nova Scotia Picnic, which dished up a snow crab and lobster roll on a brioche bun with potato salad, Acadian sturgeon caviar and of course some Canteen pickles. Diners washed it down with Tideview Cider Heritage semi dry. So fitting for the summery October day that was yesterday.

Not only does Lavallée's victory mean she and her Canteen crew took home a massive metallic plate (which I hope they ate celebratory sandwiches off of), but it earned her a spot at Canadian Culinary Championships, which will take place in Kelowna, BC in February.

Silver honours went to Brooklyn Warehouse's chef Mark Grey (and his fenugreek and maple-braised lamb shoulder), while Jason Lynch of Le Caveau (and his red deer tartar) was awarded the bronze medal. And over on the drinks side, Domaine de Grand Pré, 2013 Vintner’s Reserve riesling was the gold winner, with Tideview Cider Heritage semi dry and Devonian Coast Wineries’ 2013 Jost Tidal Bay taking silver and bronze, respectively. Well done, y'all!

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In Print This Week

Vol 27, No 17
September 19, 2019

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