Food Fetish: Cilantro

Where would we be without comedy? How many bad moods, break-ups, job losses and general melancholic moods have each of us battled victoriously with a good dose of humour?

Personally, I have an emergency pile of DVD's on hand that will put a smile on my face no matter what. So it's no surprise that I have a soft spot for people that make the world laugh.

Local actor Nicolas Ouellette does his part for humanity in a comedic cops & bad guys web series that he co-created.

In the following interview, he shares how that project got off the ground, and also offers a privileged peek inside his charmed life here in Vancouver. And of course, gives a first hand account of his freshly picked food fetish!


V: Why Cilantro, Nic?

NO: Cilantro compliments pretty much anything! It’s good for soups, salads, sandwiches. It's my go to herb.

V: You're native to Winnipeg. What brought you to Vancouver?

NO: I love it out here. The weather, the coffee, the beer, the restaurants & bars, the new friends I call family, my girlfriend, camping. Not to mention Grouse Mountain, 3rd Beach, the seawall. And the bike trails are pretty rad too.

But it was Vancouver's acting scene that initially lured me out here.

V: When did you start acting?

NO: Almost a decade ago. I first trained under teacher/producer Onalee Ames in Winnipeg. I cut my teeth on film and TV during that time, and also secured my full union actor status before moving to Vancouver four years ago.

It's been a blast. I had the opportunity to be Christopher Lloyd’s “ghost son” in an episode of “Fringe”, and I just finished shooting a guest-star appearance on the YTV show “Mr. Young”.

Right now most of my energy goes into the action-comedy web series POLICE COPS: a fast-paced, character driven, sexy-action romp, uncensored by industry “big-wigs”.

Myself and fellow co-stars write, act and produce all the episodes ourselves.

V: How did you land that opportunity?

NO: Three years ago I was talking to my colleague Suzanne Kelly who was also a fairly new arrival to the West Coast. We had both come to the same realization: if you want work out here, the easiest way to get it is to create your own project.

We teamed up with actor/co-creator Martin Van Steinburg and editor/co-creator Bryan Sullivan and found inspiration to write POLICE COPS. The four of us really love being able to use the show and its characters as a vehicle to explore issues that inspire or shock us.

Since then, the four of us have written and shot six episodes. The first 4 episodes are online right now!

V: What else keeps you busy?

NO: I work at Chill Winston in Gastown. Working there has opened my eyes to a lot of amazing food. Ethical Eaters will delight in the “ethically sustainable” Kangaroo Carpaccio. The highly inventive cocktail list and relaxed atmosphere certainly warrant the name “Chill” Winston.


Photography: Kristy Montgomery





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Check out POLICE COPS to watch Nic's character "Lazlo Hartigan", his partner "John Farraday" and clumsy femme fatale “Birdie” take on a "deadly gang of international Chinese guys"...



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SPICY PUMPKIN CILANTRO SOUP

1 small pumpkin or medium kabocha
1 can coconut milk (+ additional coconut cream for garnish)
1 T grapeseed oil
1/2 bunch cilantro
4 cloves of garlic, minced
1 t salt
2-3 T ginger, minced
pinch of cayenne

Peel and cut pumpkin into chunks. Boil in coconut milk and oil until very tender. Add most of the cilantro, garlic, salt and blend all until smooth.

Turn off heat and stir in ginger. Add more salt if necessary.

Serve garnished with cilantro sprig, coconut cream, cayenne as desired.


CILANTRO COOLER

1/2 C chopped cucumber
cilantro leaves, 2 sprigs (one to muddle, one for garnish)
2 oz vodka
1 lime juiced
1 oz simple syrup
club soda to taste
ice

Muddle cucumber and 1 sprig cilantro.
Add other ingredients and shake well.
Serve on ice.

Food Fetish: Blackberries

Amid the smothering asphalt and relentless traffic of the city, flora persists. Dandelion takes advantage of cracks in the sidewalk. Grasses take root where ever a break in the pavement allows.

Blackberry bushes, with their thorns and inky hued fruit, insinuate themselves along buildings and line alley ways.

Some things are so magnificent, so resilient, nothing can contain them.

Film editor Alex Leigh Barker has an entirely nostalgic view of blackberries. She grew up on Denman Island, home of the "Blackberry Fair", where as a child she joyfully picked the fruit with tiny purple stained hands, and sold them by the bucket-full to the corner store.

In the urban sprawl she now lives in, each blackberry is a miniature reminder of her childhood home.

Recently, Alex reconnected with her favourite fruit in an industrial area of Vancouver.

Her partner Ian Buchko captured the moment in photos.





It was her love of film that lured Alex off the idyllic island and to Vancouver. A self professed "Pop Culture Junkie", she is keenly aware of the massive effect film, TV and art have on society.

"Pop culture mirrors and shapes society at the same time, which is exciting to watch, and even more exciting to have an active part in. The presence of the film industry in Vancouver offers me that opportunity."

Alex has uses her talent in a multitude of ways. Once a screenplay writer, she most recently became interested in post production work, in particular film editing.

She views her work as having two strong elements: the technical and the creative. Like any art, it is imperative to master the first. Now that she has done so, she has more opportunities to explore her creative side.

Most recently, Alex had an integral role in the editing of "Winning America." The film documents the trials and tribulations of Canadian band Said the Whale as they try to break into the American market at the SXSW Festival in Austin Texas.

"Winning America" aired on CBC Radio 3 this summer and is due to be shown this December 31st 2011 on CBC TV.

Alex's future personal projects will likely involve photography as a means to tell a story. Given her talent with word and film, I'm looking forward to her character based visions becoming manifest in photo format.

Like all Vibrant Food Fetish Stars, not only is Alex beautiful, intelligent and talented, yes folks, this woman can cook as well. She makes good use of her kitchen and loves to explore new recipes as the seasons shift.

She invites you to make use of these decadent recipes for Fall brunch party for 2. Or 20.

Enjoy!


COCOA CREPES WITH BLACKBERRIES

For the Cocoa Crepe Batter:
2 large organic eggs
1 teaspoon vanilla extract
¾ cup all-purpose flour
¼ cup sugar
3 tablespoons cocoa powder, fair trade
1 tablespoon unsalted butter, melted
1 cup whole milk

For the Mascarpone-Blackberry Filling:
2½ cups greek style yogourt or keffir
¼ honey
1 ½ pints blackberries


For the Cocoa Crepe Batter:
Combine all ingredients in a blender and process until smooth. Strain mixture through a fine-mesh sieve and let rest in refrigerator for one hour or up to two days.

Over high heat, warm a non-stick sauté pan or crepe pan, lightly coated with non-stick cooking spray, until very hot. Reduce heat to medium, ladle about 1 ounce of batter into pan, swirling batter until it evenly coats base of pan. Similar to a pancake, cook the crepe until small bubbles appear and batter is matte in color. Gently flip the crepe and cook for about 5 more seconds. Invert pan over a plate or parchment-lined tray, lay crepe flat to cool, and repeat until with remaining batter.

For the Yogourt filling:
Puree half a pint of blackberries and mix into yogourt or keffir.

Dollop about 2-3 tablespoons of filling in the center of each crepe, top with 5-6 blackberries, and gently fold crepe in half twice. Scatter remaining blackberries over folded crepes.

adapted from: www.seriouseats.com


BLACKBERRY MIMOSAS

blackberries, muddled
OJ, fresh squeezed
champagne

Even when you are mixing alcohol with juice, it is never acceptable to use foul tasting cheap stuff. If you cannot afford a nice bottle of Veuve Cliquot, go for her younger sister, the inexpensive but tasty Veuve du Vernay. My cheapie favourite for over a decade now.


Photography: Ian Buchko

Head-piece: Alex Leigh Barker

Food Fetish: Granola Bling!

I apologize if the concept makes your brain explode, but I am about to unveil the fresh, glamorous side of granola. The ubiquitous breakfast cereal has for too long been labeled 'hippy' food in a strangely derogatory way. Perhaps it should be a compliment. Not only were the hippies on the bleeding edge of culture, they were also the harbingers of a massive social upheaval. But I digress... hippies were around in the 60's. Last I checked it is late 2010. The crunchy delight deserves to update it's image.

Here to start a new reputation for Granola is Miss Melanie Yip . Melanie is angelic in demeanor and motivated by an artistic spirit. This busy mother of two manages to find time for everything she desires. Her art depicts all manner of animals, including humans, with a loving hand. Lately, like a proper West Coast mama, Melanie is captivated by the sea life that silently calls to us from under the Pacific waves. Her ink drawings have a vagabond spirit, finding themselves on canvass, cardboard boxes, and one-of-a-kind T-shirts and and tank-tops.


Melanie appreciates good food, and recognizes that sometimes, if you want something done right, you have to do it yourself. Her favourite Granola recipe features a variety of players including cashews, pecans, sesame seeds, and pumpkin seeds. Any granola recipe can be altered in a multitude of ways. When preparing your own, don't forget the bling: dried ruby-red cranberries, garnet strawberries, or amethyst cherries add a bit of sweetness and dazzle.

Melanie graciously shares a bit of her world with us. Perhaps it's the granola that gives her such momentum?

V:Why Granola?

MY: Granola is such a power food. It makes me happy when I make it and when I eat it. The kids just love it too! My favourite way to eat it is with fresh seasonal fruit and organic yogurt.

V: What keeps you busy?

MY: Life! I have my two awesome school-aged boys who keep me pretty occupied, two 6-month old kittens, as well as a full time gig at Moulé where I recently helped the chain navigate through a tumultuous yet successful Fuck Cancer campaign. Somehow I still manage to create art and have a highly active social life. I feel very fortunate for all of these things.

V: What are your Passions?

MY: Art. Life. Love. Spending time with the people who are important to me. Cuddling with my boys and kitties.

V: Favourite place to eat?

MY: Japanese food makes me very happy. I love the little Izakaya style restaurants around town, particularly Guu on Thurlow and Gyoza King on Robson. These are great especially if you're on a budget. Closer to home for me on the North Shore I like Yohachi Sushi. For a splurge (or a date!), I recommend Dan Japanese on Broadway.

V: Favourite splurge?

MY: How to choose‽ Good chocolate (I'm looking at you Thomas Haas!). I'm something of a bootaholic, but lately I've been lured by gorgeous jackets & coats.

V: Favourite money saving technique?

MY: Cutting out the coffee shop and taking the extra time to make coffee at home.

I used to buy fancy lattes at about $5 a pop almost every day at work. That adds up.

Now it's money in my pocket every month... perhaps money to spend on a new jacket, in my case :P

Clothes: Moulé
Photography: Kir Mokum
Food: Home-baked Granola by Melanie Yip

Food Fetish: Tea

Leave all images of Grandma's stuffy tea time at the door.

Shayla Williams will both reveal and embody the true nature of tea: wholesome yet sexy, exotic yet comforting.

Vibrant Fare loves passionate women, which is why we went out of our way to get Shayla to share her fetish with us. We managed to get photographer Trevor Adams back on board this project: with Shayla being his girlfriend, it was pretty easy to do. We lured this outdoorsy couple inside on a gorgeous autumn afternoon to document a love of all things steeped.

Tea is poised to uplift, soothe, and bring our mind and spirits in balance. The variety of flavours and colours makes one feel like a kid in a candy shop.
Here's what captures Shayla's interest in the beverage.

V: Why Tea?

SW: For me, Tea is more than a warm, delicious drink. It comforts me and soothes my soul. I can be having the worst day ever but if I take time out to make a cup of tea, all of my stress seems to melt away. My current favourites are Blood Orange scented Black Tea, Green Tea with Jasmin and, of course, authentic Chai. If you're belly can't handle milk, try your chai with almond or hemp milk and a touch of honey.

V: Your Passion?

SW: Surfing is my passion. There is nothing like the feeling of clear, crisp rushing water propelling you across space. Surfing allows me to enjoy this beautiful planet in a way I have never felt from any other sport, and the sheer power of the ocean humbles me to the core.

When I am in the water I'm perfectly at ease. I think of nothing except when the next wave will come and whether or not I will be on it. There is nothing better than getting to the beach before sunrise and drinking a warm cup of tea while waiting for there to be enough sunlight to catch your first wave.

Heaven.

V: Favourite dollar-stretching technique?

SW: Avoid buying lunches by making extra dinner the night before. Left-overs sometimes get a bad rap but when you add up how much you spend on lunches in a month it’s easy to embrace this cost-saving technique. And healthier too!

*Hair and make-up was styled by the very charming and talented Shalena Calvert.



Here's an indulgent classic re-thought.
The most charming little night cap you ever did meet.

BLUEBERRY TEA for TWO

1 T roiboos
1 C water
1/2 t vanilla
2 cinammon sticks
1/2 oz amaretto
2 oz grand marnier
orange zest

Steep tea for 6 minutes.
Remove tea leaves, add vanilla and boozy ingredients.
Pour into two snifters.
Garnish with a cinnamon stick and a strip of orange zest.

Food Fetish: Chocolate

Welcome to the first in a series of photo shoots that capture women of Vancouver and their food fetishes.

We're starting things off with a BANG! a CACAO! with the beautiful and talented Miss Shauna Eve.

Her food fetish is chocolate and her favourite conduit for this ingredient is cake. A match made in heaven!

Chocolate cake conjures up memories of birthday parties, celebrations; sin and delight, all wrapped up in one gorgeous confection. Go on, have a piece.

Shauna Eve is a local artist whose penchant for all things aquatic manifests itself in her whimsical artwork. Delicate and thoughtful renditions of sea creatures dance lightly on water coloured canvasses, while sharks bleed red from their ancient perfect hearts.

Shauna appreciates the good things in life, as artists are wont to do. I spoke with her before the photo shoot to get the goods on how she squeezes the best out of life.

V: Why Chocolate?

SE: Chocolate resonates with me because it's as biting and naughty as it is sweet and playful. A non-essential, essential. Sometimes the best thing for you is the thing you want the most.

V: Fave restaurants?

SE: My favourite places to eat are The Foundation for their Satay Salad coupled with a nice red, and Gyoza King on Robson, because everything is more fun with chopsticks. Honestly, the venue doesn't matter as much as the company.

V: Fave thing to cook?

SE: The love of my life in the kitchen lately is quinoa, slightly braised bok choy & yellow tomatoes, and green curry. Oh, and anything with coconut milk! On blueberries and oats, when cooking rice, in waffle batter, coffee and shakes. But far be it for me to push coconut milk on friends.

V: Creative ways to stretch your dollar?

SE: Scrap the car and possibly even the gym membership. Walk, ride your bike, and swim instead. Do it alone, or with a friend.

Our photographer for the shoot was Trevor Adams, co-owner of Vancouver's youngest and freshest Visual Effects outfit Leviathan Studios.
I am grateful that he was able to take time out from his hectic schedule to help with this project, as his eye for photography is stunning.

P.S. Connoisseurs of chocolate know that Fair Trade varieties top the list of most desirable for quenching ones' penchant for the treat. Your fabulous lifestyle should never infringe on other beings' rights xo

SLAMMIN' CHOCOLATE CAKE
1 1/2 C unbleached all purpose flour
3/4 C granulated organic sugar
1/2 t sea salt
1 t baking soda
1/4 C unsweetened fair trade cocoa powder
1 t vanilla
1/3 C oil (ex. grapeseed or sunflower)
1 T white vinegar
1 C cold water

BAD-ASS FROSTING
1/2 C non-hydrogenated margarine
3 C confectioners sugar
1/3 C unsweetened fair trade cocoa powder
1 t vanilla or peppermint extract
3-4 T almond/hemp milk