I was overwhelmed with joy when I discovered the third floor terrace of The Fairmont Waterfront in Vancouver which houses a secret garden oasis. The heady scent of lavender and rosemary lead me to these gates where I strolled on the paths, picked fresh herbs, sampled a wild berry, observed the visiting birds and also saw a real honey bee hive sanctuary!!! Here I found Executive Chef Dana Hauser Chef’s grazing the garden space for ingredients for that day’s dishes…now this is what I call Farm to Table! Dana ignites her devotion to fresh, sustainable, seasonal ingredients harvesting and using everything from the garden in her kitchens. Nurturing the very elements which constitute her culinary creations, and a philosophy around fresh food innovation, Hauser constructs signature dishes that combine the rooftop ingredients into authentic West Coast flavour. I tried that evening a ‘Honey Basil Collins’ along with ‘freshly picked rooftop tomato, lettuce, chives, and herbs salad’ and I couldn’t help asking the chef to share a couple of recipes….am yet to come across such a talented chef!
Lb: lbs Peas; 1 onion: chopped; 1 tsp.: sugar; 1 Tbsp.: butter; 1 leek: chopped; 1 Tbsp.: mint chiffonade; 1 tsp.: lemon juice; 1Litre: Chicken or Vegetable Stock;
Salt and pepper: to taste.
2 cups: Rolled Oats; 3/4 cup: Wheat Germ; 3/4 cup: Sunflower Seeds; 3/4 cup: Pumpkin Seeds; 156 Gms: Brown Sugar; 165 Gms: Honey; 55 Gms: Butter; 7 Ml: Vanilla Extract; 200 Gms: Dried Fruit.
Prep Time: 15 minutes
Total Time: 30 minutes