New Events posted!

There's a lot to talk about...

Last night, Barbara-jo enjoyed a beautiful evening at The Vancouver Club. "A Night in Florence" was our theme, and the music, food, and company were absolutely delightful. Our special, hand-illustrated, menus by Roxanna Bikadoroff added the perfect elegant touch to an unforgettable evening.

Actually, this entire month has been full of memorable events and learning. From transportive dinners with Chef Curtis Luk and Chef Quang Dang to workshops with Allison Spurrell from Les Amis du Fromage and Chef Robert Belcham, we feel as though we have been on holiday in Italy!

We have a few sold out events coming up (Cicchetti with Chef Jamie Maxwell and Pizza on the Grill with Chef Glenys Morgan). AND, we do still have a few places left in the following events:

Learn how to make homemade pasta with Pasta Boy Peter

MANGIA VANCOUVER! Venice: Recipes Lost & Found, with Chef Glenys Morgan

We've also posted some new Autumn events to our website. You can see them all here.

Enjoy the weekend, and MANGIA VANCOUVER!

What's for Dinner, Barbara-jo?! Thomas Roach's Pasta with Sausage, Fennel, and Arugula

Thomas Roach's

Pasta with Sausage, Fennel, and Arugula

This is a handy and relatively quick meal for two that can expand for an extra guest with the addition of a little more pasta. I prefer to use mafalda pasta (it looks like mini lasagna noodles, with ruffled edges). Fusilli or rotini work well too. I use mild sausage but heat it up a bit with added red pepper flakes.

~ Thomas

 Ingredients:

3/4 lb mild Italian sausage, removed from casing

1-2 tablespoons olive oil

1 teaspoon fennel seeds (optional)

1 medium fennel bulb, quartered and thinly sliced

1 medium onion, quartered and thinly sliced

red pepper flakes (optional)

1 clove of garlic, finely chopped

¼ cup white wine

250g mafalda pasta or similar short pasta

salt and pepper, to taste

2-3 big handfuls arugula

grated parmesan or pecorino romano, to taste

 

 Method:

In a large sauté pan over medium heat, cook the sausage, breaking it up into small pieces as it cooks. You may need to add a little olive oil, depending on the sausage. When it is cooked through, remove from pan and set aside. Prepare pasta according to the package directions.

Add some olive oil to the pan and the fennel seeds, if using. Toast the seeds for about 30 seconds before adding the sliced fennel and onion. Sauté, stirring regularly, for about 5 minutes, until they begin to soften. Add red pepper flakes (if using) and garlic and cook for a few more minutes. I like some of the vegetables to be slightly browned.

Depending on how salty the sausage is, you may want to add a little salt at this stage. Deglaze the pan with white wine and then add the sausage back in. Cover and simmer while the pasta finishes cooking.

Drain the pasta, reserving a little of the pasta water. Add the pasta to sausage mixture and cook for a minute or two, stirring regularly until the remaining liquid thickens and coats the pasta, adding a little pasta water if needed. Season to taste with salt and pepper.

Just before serving, toss in the arugula and stir once. It will wilt into the pasta. Serve with a generous grating of the cheese.

 

Thomas Roach is a Vancouver based artist who specializes in stitched textiles. His work explores spiritual themes and community stories.

What's for Dinner, Barbara-jo?!

 Margaret Gallagher's Chickpeas, Chorizo and Kale

This incredibly easy, incredibly delicious dish is one of my family’s go-to weeknight dinners. We always try to have some good Spanish-style chorizo (the dry stuff) hanging out in the fridge so we can whip this up when we’re hungry and lazy. The original recipe came from Mark Bittman in the New York Times and uses spinach instead instead of kale, but either is delicious! ~ Margaret

 Ingredients:

3 tablespoons (or so) olive oil, plus more for drizzling

1 can chickpeas, rinsed and as dry as possible

Salt & Pepper

½ cup diced dry chorizo (Oyama’s Asturias is our favourite)

Big bunch of kale, roughly chopped

Splash of sherry (you can sub in white wine, or just leave it out)

1 cup bread crumbs (panko works great)

 

 Method:

Preheat the broiler.

In a large skillet (large enough to hold chickpeas in a single layer) on medium, heat the olive oil. When medium-hot, add chickpeas and sprinkle with salt and pepper.

Reduce heat to medium-low and cook, shaking the skillet occasionally, until chickpeas begin to brown (about 8-10 minutes).

Add diced chorizo and cook another 5 minutes, or until chickpeas are crisp, then remove from pan and set aside.

Add chopped kale (or spinach) and sherry to the skillet and cook until the greens are wilted and the liquid has evaporated.

Add chickpeas and chorizo back to the pan and toss quickly to combine. Top with bread crumbs, drizzle with more olive oil and place pan under the broiler to lightly brown the top. Serve hot or at room temperature.

 

Margaret Gallagher is the host of CBC Radio One's Hot Air. She is also a reporter on The Early Edition.

 

MANGIA VANCOUVER!

As many of you already know, June is Italian Heritage month. And to celebrate, we have partnered with the Italian Cultural Centre to offer a taste of Vancouver's Italy. This month there are so many opportunities to explore the tastes, traditions and innovations of Italian cuisine in Vancouver, and we want to make sure you know all about it! 

Our friends at the Italian Cultural Centre have planned a variety of food themed events including a class on cannoli and baba making, a wine tasting, an Italian food fair, and of course, Il Mercato, Vancouver's only Italian market. They will also host a number of cultural events: movie screenings, concerts, a performance of Shakespeare's Romeo e Giulietta, and a special evening celebrating Italian Opera. You can find their full events calendar here:

http://italianculturalcentre.ca/event-registration/il-centro-event-calendar/

A number of local Italian restaurants are featuring special Mangia Vancouver menus this month. Follow the link below to see a list of participating restaurants:

http://italianculturalcentre.ca/events/home/mangia/

And of course, we have a number of events happening too. Click here for our events page. We'd love to celebrate with you this month!

 

What's for Dinner, Barbara-jo? Maria Lopez's Salmon en Papillote

 Maria Lopez's Salmon en Papillote

This recipe is super quick. I can get all the mise en place done while the oven is preheating and then have time to tidy up while the salmon is in the oven. Plus, who doesn’t love opening their own little dinner packet of deliciousness? ~ Maria

 Ingredients:

2 Salmon filets/steaks (single serving sizes)

Sea salt

Aleppo pepper or freshly ground pepper

1 lemon, thinly sliced into rounds

1 small Walla Walla onion, thinly sliced (or any sweet onion variety)

Small capers (brined, not salted)

1 tablespoon butter

 

 Method:

Preheat oven to 375°F (190°C).

Cut 2 pieces of parchment paper, approximately 2 ½ times the size of each fish filet/steak.

Season both sides of the fish with a very light sprinkling of salt and pepper. In the centre of each piece of parchment paper, lay 2 slices of lemon, a quarter of the onion, and place the fish on top. Arrange the remaining onion and lemon slices on the fish and sprinkle with capers (as much or as little as you like). Add ½ tbsp butter.

Bring together the long sides of the parchment and fold so that the fish is in the centre and is well sealed. Roll the ends, crimping so that no heat can escape.

Place packets on a sheet pan and cook in the oven for approximately 20 minutes for slightly pink ‘doneness’.

** Be careful when opening packets – they’ll be hot!

This is great served with rice and lightly steamed asparagus. Before serving, I like to drizzle the asparagus spears with a 40/60 blend of Sriracha and Ketjap Manis (a dark, sweet Indonesian soy sauce).

 

Maria Lopez is the co-owner of Creative Home Furnishings. She is also one of the designers behind their locally made, solid wood furniture.

 

Today's announcement contains a month of news

Ciao Vancouver!

Did you know that June 1st marks the beginning of Italian Heritage Month? During this month, our city will be filled with learning, sharing, and celebrating everything Italian.

For us, the best way to celebrate is with food. We've partnered with the Italian Cultural Centre for this month's festivities and during the month of June we will be offering 15% off Italian cookbooks and hosting a variety of gatherings centred around a few of our favourite Italian books and dishes.

Join us for a month of celebrations - MANGIA VANCOUVER!

Click the image below for more information about a particular event.

** Please note there are only 4 spaces still available for this Sunday's dinner featuring My Kitchen in Rome with Chef Curtis Luk.


 READ COOK EAT

We have a winner to announce! Based on your votes, we will be hosting another session of The One Book Club. Thank you to everyone who called in or emailed to record their votes.

The dates are as follows:

Wednesday, September 21

Wednesday, October 19

Wednesday, November 23

Thursday, December 15

If you would like to sign up for this second session of The One Book Club, featuring Claudia Roden's fabulous book, The Food of Italy, please telephone the shop (604-688-6755). Click here for more information.

Click HERE to see more of our upcoming social gatherings.

This weekend only: Wine Books Pop-up shop

This weekend only: Roger gale's wine books pop-up shop

This weekend we have a special treat for all of you lovers of wine and wine literature: Roger Gale will be in the shop selling his collection of old wine books.

This is a collection that has been years in the making and includes many hard to find gems. Pop by and find a treasure!

Shop Hours:

Saturday, May 28: 10 am - 5 pm

Sunday, May 29: Noon - 5 pm

click HERE to see our many other upcoming gatherings.

 

What's for Dinner, Barbara-jo?

Dean Johansson's Curried Coconut Rice with Chicken

This may not sound glamourous, but it's our fuel food and it's healthy too. ~Dean

 Ingredients:

4 chicken thighs and 2 chicken breasts (I like dark meat and my partner, Bryan, likes white.)

freshly ground pepper

1 tablespoon canola oil

2 shallots, finely chopped

1 celery stalk, finely chopped

1 carrot, finely chopped

2 cups brown rice

1 can coconut milk combined with chicken stock to total 4 cups

1-2 teaspoons Madras Curry Powder, to taste

1-2 Thai Red Chillies, optional

1-2 cups small frozen peas

1 red pepper, finely chopped

1 teaspoon fish sauce

1/2 cup cilantro leaves

1/2 cup flat leaf parsley

3 green onions, thinly sliced

1 clove of garlic, finely chopped

 

 Method:

Preheat oven to 350°F (180°C). Pepper the chicken and roast on a sheet pan until done. (Molly Stevens' Roasting book inspired me to cook the chicken this way - 30 minutes should be enough time.)

In a large stock pot on medium, heat canola oil. Sauté the shallots, celery, and carrot until soft. Add the rice and sauté for 3-5 minutes longer. Then, add the coconut milk and chicken stock mixture and curry powder. Stir until the curry powder is completely dissolved, and add chillies, if using.

Place lid on pot and simmer until the rice is done, according to the package directions. Sometimes you need to add a little more water (up to 1/4 cup) if the rice gets too dry. I stir the rice once or twice, but this is just my thing.

Once the rice is cooked, stir in the frozen peas and red pepper, cover and let rest for 5 minutes. Add fish sauce and additional black pepper to taste.

By now, the chicken should be done. Slice it up or leave whole to serve on the rice. (Sliced means you can eat it on the sofa while watching TV and you won't need a knife.)

Garnish with green onions, cilantro, parsley and garlic. You can even add a few chopped basil leaves if you have them around.

Bon Appetit!

 

Dean Johansson and his partner, Bryan Common, are the proprietors of OptaDerm, and Barbara-jo's French landlords.

Mexican Today with Pati Jinich

Last Saturday, we welcomed Pati Jinich to our shop to celebrate the publication of her new book, Mexican Today. 

An enthusiastic group gathered around our table to learn about this rich cuisine and its evolution and to enjoy a delicious lunch cooked from the pages of Pati's book.  Pati shared plenty of knowledge about everything from tequila and where it comes from, to the best method for preparing your own corn tortillas. 

We loved learning more about Mexican food last weekend, and are looking forward to cooking from this new book!

Saturday's Lunch Menu:

Black Bean Soup with Masa, Mint and Queso Fresco Dumplings

Avocado, Roasted Asparagus and Cherry Tomato Salad

Shrimp Enchiladas

Chocolate Custard with Blackberry, Mint and Lime Coulis

Pati is the resident chef of the Mexican Cultural Institute in Washington, D.C., hosts a PBS television series called "Pati's Mexican Table" and has also written a book by the same name. Mexican Today is her new book.

Pati is the resident chef of the Mexican Cultural Institute in Washington, D.C., hosts a PBS television series called "Pati's Mexican Table" and has also written a book by the same name. Mexican Today is her new book.

What's for Dinner, Barbara-jo? Jim Byrnes' Spaghetti with Garlic, Red Pepper and Olive Oil

 

Jim byrnes' Spaghetti with Garlic, Red Pepper and Olive Oil

This is my definitive go-to when time is short and folks are hungry. It couldn't be much simpler and it couldn't be much better. ~Jim

 Ingredients:

1 pound of spaghetti

3/4 cup of good (and I mean good) olive oil, divided

8 thinly sliced garlic cloves

red pepper flakes, to taste

minced flat leaf parsley

Parmesan or Pecorino Cheese (optional)

 Method:

Cook the spaghetti in a pot of boiling salted water. You know how to do that, don't you? Cook it just shy of al dente, let's say a minute less than the package directions. Drain the pasta and reserve the cooking water.

Meanwhile, heat six tablespoons of that good olive oil in a large skillet over medium heat and add the thinly sliced garlic and a pinch of those red pepper flakes. Cook very gently until the garlic is lightly golden. Be careful not to overcook the garlic; gentle is the key word here.

Transfer pasta to the skillet along with 1/2 cup or so of the cooking water. Increase the heat and cook, stirring and tossing rapidly until a creamy sauce forms and coats the noodles. Remove from the heat, drizzle with remaining olive oil and fold in the parsley. You can also add some good Parmesan or Pecorino if you have it on hand, although a Sicilian might frown at that - it's up to you. Pofta Buna! (As they say in Romania.)

 

Jim Byrnes is an award-winning musician, actor and broadcaster.

 

What's for Dinner, Barbara-jo?

Hello friends,

Every day we are confronted with the same question.

“What’s for dinner?”

Some of us face it in the morning, before our busy day begins, while others remember it around 4 pm. and race around the grocery store on the way home, searching for inspiration.

What is it about this question that is so hard to answer? Is it because we are required to answer it every day? Is it because we are all so busy? Is it because we tend to get stuck making the same things over and over?

Here at Barbara-Jo’s Books to Cooks, we often chat about what we’re planning for our own dinners, and love asking you what you’re making. Many times we’ve faced this question with a blank stare, but it always helps to hear what someone else is making. That’s why we’ve decided to start a new initiative.

Introducing: “What’s for Dinner, Barbara-jo?”, a new weekly offering from your friendly neighbourhood cookbook shop. Each week, we will ask a member from our community to share their go-to dish - the one they turn to when time is short. This recipe will arrive on your email doorstep on Wednesday mornings, a quick midweek dinner pick-me up.

We are all so busy. Despite this, we want to encourage you to cook and to feed the ones you love from your own kitchen. It’s always worth the time.

One of our favourite quotes is from Thomas Wolfe, and we believe it wholeheartedly: “There is no sight more appealing than the sight of someone cooking dinner for the ones they love.”

Cook something for yourselves and your loved ones this week, and keep your eyes peeled for the first recipe- this one comes to you from award-winning musician, actor and broadcaster, Jim Byrnes.

Cheers!

Barbara-jo, et al.

You are invited... 

Ciao Vancouver!

Please join us for a memorable evening of Italian fine dining and dancing on Thursday, June 16.

We'll gather at The Vancouver Club for a dinner featuring elegant Italian dishes, inspired by Florentine: The True Cuisine of Florence, and fine Italian wines. After dinner, a live band will accompany our dancing.

Cost: $195, includes your Italian dinner and wine, dancing and a copy of Florentine: The True Cuisine of Florence.

This special event is a celebration in partnership with the Italian Cultural Centre, in honour of Italian Heritage Month (June).

READ COOK EAT

As many of you already know, the Autumn Sessions of Eating Between the Leaves and The One Book Club are both sold out. However, we will be hosting another session of one of these groups.

If you would like to add your name to the waiting list for either of these monthly book clubs, please telephone the shop (604-688-6755 (tel:%28604-688-6755) ). Each name on the waiting list will count as a vote towards having another session of that particular club. Click here for more information about both of these book clubs.

On June 1, we will post a second session of either Eating Between the Leaves, or the One Book Club, depending on which group has the largest waiting list.

Stay tuned! Click HERE to see more of our upcoming social gatherings.

 

 

Celebrating the Natal Days of Classic Chefs

 

Dear friends, 

Last week, we gathered to celebrate the natal day of one of our favourite classic chefs, Michel Roux. 

It was Michel's 75th birthday, and our guests were treated to a special evening of fine dining and reminiscing about the times we have been fortunate enough to have Michel visit our shop. Barbara-jo read a letter from the chef himself, recounting his life, decade by decade, and Chef Max Straczek, of Fable Restaurant, devised the following special menu from Michel's books:

First course: Feuillets d'Huitres tieds aux Framboises

Second course: Ouefs Brouilles aux points d'Asperges et au crab

Third course: Soup de Moules

Fourth course: Pave de Boeuf a l'ancienne

Fifth course: Chocolat Fondant.

This dinner was the first in a new series designed to celebrate the chefs who have impacted both the culinary and cookery book world. In honour of the rich culinary legacy these chefs have given us, we will dine on meals inspired by their lives and books. *

We have three more of these dinners already posted to our website (listed below), and will be posting more as the year unfolds. We hope you will be able to join us in celebrating around our table. *

Until next time,

Your friendly neighbourhood cookery bookshop,

Barbara-Jo's Books to Cooks

 


Darina Allen

Saturday, July 30, 12 - 2 pm

Today we celebrate Darina Allen's birthday with a delicious lunch cooked by Chef Adrienne O'Callaghan, our first in-shop resident chef. Adrienne trained at Ballymaloe Cookery School in Ireland, founded by Darina and her brother in 1983, and will share stories of her time there, in addition to demonstrating our lunch. Click here  for more information.


Julia Child

Monday, August 15, 6-8 pm

If you've been to our shop, one of the first things you might notice is the lovely photo of Julia Child celebrating her 90th birthday. Tonight, Chef Adrienne O'Callaghan will present us with a delightful menu taken from an assortment of Julia's books and we will celebrate in Julia's favourite way: eating and drinking. Click here  for more information.


Auguste Escoffier

Friday, October 28, 6 - 8 pm

Tonight we dine in honour of Auguste Escoffier, born on October 28, 1846, and possibly the most celebrated chef in history. This French chef and restaurateur was known as the "King of Chefs, Chef of Kings". His motto was "faites simple" (do it simple) and his many books are still revered by chefs worldwide. To celebrate this culinary great, Chef Max Straczek will cook a classic French meal inspired by Escoffier's books. Click here  for more information.


MANGIA VANCOUVER! 🍴

MANGIA VANCOUVER!

 

June has been proclaimed Italian Heritage Month by both the Provincial Government and the City of Vancouver. During this month, our city will be filled with learning, sharing, and celebrating everything Italian.

For us, the best way to celebrate is with food. We've partnered with the Italian Cultural Centre for this month's festivities and during the month of June we will be offering 15% off Italian cookbooks and hosting a variety of gatherings centred around a few of our favourite Italian books and dishes.

Join us for a month of celebrations - Mangia Vancouver!

~

 Join us for Dinner:

We have invited a number of chefs and culinary experts who are not Italian by birth or heritage to celebrate the cuisine we all love.

June 5, 5 pm: My Kitchen in Rome, with Chef Curtis Luk

June 12, 5 pm: Sharing Puglia, with Chef Quang Dang

June 16, 6:30 pm: A Night in Florence at The Vancouver Club

June 26, 5 pm: Venice: Recipes Lost and Found, with Chef Glenys Morgan

~

 Learn Something New:

Each of these one hour sessions will focus on a specific aspect of Italian cuisine, with a local chef as our teacher. Afterwards, we'll all have a taste!

Saturday, June 4, 11 am - 12 pm: Italian Cheese, with Alison Spurrell of les amis du FROMAGE

Saturday, June 11,11 am - 12 pm: Stuffed Pasta with Chef Robert Belcham of Campagnolo

Saturday, June 18, 1 - 2 pm: Pizza on the Grill, with our Resident Chef Glenys Morgan

Saturday, June 25, 11 am - 12 pm: Cicchetti, with Chef Jamie Maxwell of Nook

 

 Click HERE to see our other upcoming events.

Learning at Latab

This morning we received this lovely photo from a guest who attended our dinner event with Latab on March 14. The evening's offerings encouraged him to forage for his salad greens - ones he had learned were edible.

Here is Chef Kris Barnholden's menu from the evening, for those of you who are curious:

Snacks:

Flatbread with Roased Beets, Herbs, Sunflower, Yogurt Dried Blueberry Flax Crisps, Chestnut, Wild Garlic

First Course:

Salad of Wild Spring Greens, Poached Egg, Potato Foam, Brioche Crumb

Second Course:

Cow Parsley Root and Potato Latkes, Wild Garlic Creme Fraiche, Garlic Mustard, Oxalis

Third Course:

Coffee Cured Trout, Carrot, Wild Shoots

Fourth Course:

Braised Lamb Neck, Wild Mustard Salsa Verde, Stinging Nettle Gnudi, Porcini Granola

Dessert:

Angelica Yogurt Cream, Wild Flowers, Honey, Buckwheat Crumble

 Susan Musgrave - The Poetic Cook

 

Two Opportunities to meet Susan Musgrave, the Poetic Cook:

Lunch w/ Susan Musgrave at Mission Restaurant

Sunday, April 10, 2016  11:30am - 1:30pm

Mission Restaurant (2042 W 4th Ave, Vancouver)

What happens when Susan Musgrave writes an excellent book about the food and culture of Haida Gwaii? Well, many people want to gather with her, and share a meal.

Today, please join us for lunch at Mission Restaurant with acclaimed author Susan Musgrave. Chef Curtis Luk will prepare a menu selected from the recipes in a Taste of HAIDA GWAII.

Cost of lunch will be $95.00 and include a sparkling libation, your feast and a personalized copy of a Taste of HAIDA GWAII.

Please telephone the shop 604.688.6755 to reserve.


CBC Radio Interview: North by Northwest w/ Sheryl MacKay

Sunday, April 10, 2016 10:00 am

Barbara-Jo's Books to Cooks

Rise and Shine! This morning we will be transported to the Isle of Haida Gwaii with author Susan Musgrave and her book, a taste of HAIDA GWAII: Food Gathering and Feasting at the Edge of the World.

Please telephone the shop at 604.688.6755 to confirm your attendance.

There will be books available for purchase and personalizing.

First, catch your March here. 🐇 

First, catch your March hare


Lunch with Susan Musgrave at Mission Restaurant

Sunday, April 10, 2016 11:30am - 1:30pm

What happens when Susan Musgrave writes an excellent book about the food and culture of Haida Gwaii? Well, many people want to gather with her, and share a meal.

Today, please join us for lunch at Mission Restaurant with acclaimed author Susan Musgrave. Chef Curtis Luk will prepare a menu selected from the recipes in a Taste of HAIDA GWAII.

Cost of lunch will be $95.00 and include a sparkling libation, your feast and a personalized copy of a Taste of HAIDA GWAII.

Please telephone the shop 604.688.6755 to reserve.


Celebrating a Classic Chef's Natal Day

Tuesday, April 19, 2016 6 - 9 pm

Barbara-Jo's Books to Cooks

Tonight we celebrate Michel Roux, on the day he turns 75. We are grateful to have Michel as a friend. Michel has visited the shop on many occasions, always offering support. Michel still continues to move around the world with spirit and joy for his very well honed craft.

I have asked a local young chef, Max Straczek, who met with Michel when he last visited, to prepare a five course menu from a selection of Michel's books.

Please join us to wish Michel a bonne anniversaire, while we dine in style. I will read passages from Michel Roux's memoir: "Life is a Menu".

We ask that you wear black and white, in honour of the classic attire of the French restaurateur. We imagine Michel will enjoy his natal day with his family, in his chef jacket.

Cost of this evening is $135.00 per person and will include a $30 voucher for any purchase you may desire in shop. Seating is limited to 14.

This will be the first of our classic book dinner gatherings.

Please telephone the shop 604.688.6755 to reserve.

 

 

 

Remembrance of an excellent repast

February 15th is a day we will remember fondly.

We hosted Ruth Reichl in shop, while Margaret Gallagher interviewed Ruth for North by Northwest on CBC Radio One. Ruth demonstrated a recipe from My Kitchen Year, the delicious and EASY VIETNAMESE CARAMELIZED PORK.

After the interview, we hightailed it downtown to the Vancouver Club. I asked local blues-man Jim Byrnes to interview Ruth for his radio show on Roundhouse Radio. Actually, it was more of a conversation than interview, and delightful.

Ruth then signed books for her loyal fans while they sipped Champagne and enjoyed BROCCOLI RABE BRUSCHETTA, FRIED OYSTERS, and PINK DEVILED EGGS.

30 guests had reserved to dine with Ruth and Jim, and in typical Vancouver Club style, all enjoyed a perfectly designed meal, paired with magnificent wines, served with grace.

Roxanna Bikadoroff created and illustrated this fine menu for the guests to take home. 


EATING BETWEEN THE LEAVES

SUMMER EDITION

Please join us for two Summer evenings where we shall dine in style to discuss the books we have read.

The dates will be Wednesday, June 8th and Wednesday, July 6th, 2016. I will have the two books selected and ready for pick up on Friday the 13th of May.

Cost for this abbreviated session will be $220.00, and includes the books, the meals, enlightened discussion, gathered around our kitchen in the shop.

My Kitchen Year, our Reichl Day, and more...

"My Kitchen Year"

Our Reichl Day

Monday, February 15th, We welcome Ruth Reichl to Vancouver with two exclusive engagements. * Monday, February 15, 2016 * 4:00pm - 5:00pm * Barbara-Jo's Books to Cooks * * CBC Radio's Sheryl Mackay interviews Ruth in our shop. * * Cost: $40 * includes personalized copy of * My Kitchen Year

  • Monday, February 15, 2016
  • 6:00pm - 7:30pm
  • The Vancouver Club *
  • Blues-Man Jim Byrnes interviews Ruth at The Vancouver Club. *
  • Cost: $75
  • includes refreshments and a personalized copy of My Kitchen Year.

Please telephone our shop at 604.688.6755 to reserve your place 

And for something down the road...

"MEXICAN TODAY" with author and Television cook Pati Jinich

Saturday, May 14, 2016  12:00pm - 2:00pm

Pati Jinich, host of the PBS series Pati"s Mexican Table, will be in our shop to present her new book, Mexican Today. Pati is also the official chef of the Mexican Cultural Institute.

Please join us for a delicious lunch prepared from Pati's new book, full of recipes that have evolved with innovation and style from the traditional Mexican kitchen.

Cost of this presentation is $105.00 and includes your lunch and a personalized copy of Mexican Today.

Please telephone the shop at 604.688.6755 to reserve.