About the Author:
Rob Feenie was born in Burnaby, BC, and even as a kid loved to spend time in the kitchen. At 20 he attended the Dubrulle French Culinary School in Vancouver, then became a sous-chef at the Rim Rock Cafï?? and Oyster Bar in Whistler, followed by Vancouver’s Cherrystone Cove and Crocodile. After stints in Alsace with Chef Emile Jung at Au Crocodile and Antoine Westermann at Buerehiesel, both Michelin three-star-rated restaurants, and in Chicago with Charlie Trotter and in New York with Daniel Boulud and Jean-Georges Vongerichten, Rob Feenie returned home to open his own restaurant. Marnie Coldham began working at Lumiï??re Restaurant in 1996, and worked her way through the kitchen to complete her apprenticeship and be rewarded with the title of sous chef. For the past two seasons, she has been a regular on the TV show New Classics with Chef Rob Feenie. Daniel Boulud is a French chef and restaurateur with restaurants in New York City, Palm Beach, Miami, Vancouver, Beijing, and Singapore. Chris Stearns has been bartending, researching and teaching old-time cocktail culture for six years. He is dedicated to reviving classic drinks and pre-Prohibition bartending techniques.
From Publishers Weekly:
The recipes for cocktails and food from the tasting bar at swank Vancouver restaurant Lumière are many things—inventive, time-consuming, multi-layered—but "light" they are not, neither in the caloric sense, nor in the whipping-up-something-quickly sense. Feenie, Lumière's chef/owner, and Coldham, its sous chef, certainly cannot be faulted for presenting the same old thing. Deep-Fried Brandade with Black Olive Tapenade temptingly rolls chunks of cod and potatoes in breadcrumbs, then crisps them. In an example of successful fusion, Sake and Maple Marinated Sablefish with Hijiki-Soy Sauce marries Japanese flavors with a Canadian classic, maple syrup. Other dishes, however, sound overpoweringly rich, like Squash and Mascarpone Ravioli with Truffle Butter. The one thing all have in common is their complex preparation. Lumière Shepherd's Pie takes comfort food haute with layers of duck confit, caramelized onions, roasted corn and truffled mashed potatoes stacked in a mold. It's a clever concept, but a lot of work. Color photos.
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