GOODS: Join Chef Owen Lightly In Italy This Summer To “Harvest Food Through History”

GOODS: Join Chef Owen Lightly In Italy This Summer To “Harvest Food Through History”

The GOODS from Butter On The Endive Vancouver, BC | Chef Owen Lightly of Butter on the Endive Catering has been invited by Messors’ Program Founder and Director, Tonio Creanza to be the Chef in the Field at the Messors

VANCOUVER LEXICON | Butter on the Endive

VANCOUVER LEXICON | Butter on the Endive

Butter On The Endive | Code/Website | A codeword that cooks in restaurants with open kitchens use to let their colleagues know that they have seen an especially attractive woman sit down for dinner. Also a catering company launched by local

DEFINITIVE RECORDS: The 3 Albums That Anchor The Tastes Of Super Vancouverites

DEFINITIVE RECORDS: The 3 Albums That Anchor The Tastes Of Super Vancouverites

Definitive Records is a new Scout column that asks interesting Vancouverites to pick the three albums that anchor their musical tastes. Today, we hear from local chef… Bob Dylan – Blood On The Tracks | LISTEN | “The album that makes break ups seem romantic.”

GOODS: “Railway Moonshiner” With Butter On The Endive, Inner City Farms, And R&B

GOODS: “Railway Moonshiner” With Butter On The Endive, Inner City Farms, And R&B

The GOODS from Butter On The Endive Vancouver, BC | Butter on the Endive is a Vancouver-based boutique catering company that focuses on providing quality dining experiences and unique food events to our culture. We find interesting locations around the

A POUND OF BUTTER: On Making Sicilian “Caponata” With Local Summer Vegetables

A POUND OF BUTTER: On Making Sicilian “Caponata” With Local Summer Vegetables

by Owen Lightly | Caponata is a sweet and sour vegetable concoction from Sicily. It follows the general rule that if you fry things in hot oil – beautiful summer vegetables in this case – they will usually come out

A POUND OF BUTTER: On Making Smoked Sablefish “Tortilla de Patatas” With Allioli

A POUND OF BUTTER: On Making Smoked Sablefish “Tortilla de Patatas” With Allioli

by Owen Lightly | The traditional Spanish dish tortilla de patatas combines four workhorse ingredients – eggs, onions, potatoes and olive oil – with the help of a little black magic to make them sing. The black magic I speak of

GOODS: “Butter On The Endive” Set For 2 “Chef In Residence II” Suppers At Blue Owl

GOODS: “Butter On The Endive” Set For 2 “Chef In Residence II” Suppers At Blue Owl

The GOODS from Butter On The Endive Vancouver, BC | Chef Owen Lightly of Butter on the Endive is pleased to be hosting the second Chef In Residence, with collaborators Adam Chandler of BETA 5 Chocolates, James Town of Mikuni Wild Harvest, Blue

Seen In Vancouver #366: Owen Lightly’s Chef In Residence Supper At Le Marche St. George

Seen In Vancouver #366: Owen Lightly’s Chef In Residence Supper At Le Marche St. George

Owen Lightly, the chef behind Butter on the Endive (and Scout’s Pound of Butter food column), recently ran a series of Chef in Residence dinners in one of the apartments above Le Marche St George. There were two seatings per evening for

GOODS: Butter On The Endive & Le Marche St. George Prep “Chef In Residence” Pop Up

GOODS: Butter On The Endive & Le Marche St. George Prep “Chef In Residence” Pop Up

The GOODS from Butter On The Endive Vancouver, BC | Butter on the Endive is gearing up for another great event. This time we will be taking over the beautiful space above Le Marché St. George from May 3-6 to

A POUND OF BUTTER: On The Joy Of Fried Beach Oysters With Waffles And Remoulade

A POUND OF BUTTER: On The Joy Of Fried Beach Oysters With Waffles And Remoulade

by Owen Lightly (with photos from Michael Sider) | I have a thing for oysters. When I think about them, I get this tingly feeling deep in the pit of my stomach and can’t help but smile. Whether they’re served raw,

A POUND OF BUTTER: On Making A Meatball Plate Better Than The One You Get At IKEA

A POUND OF BUTTER: On Making A Meatball Plate Better Than The One You Get At IKEA

by Owen Lightly | For reasons that I will explain, I recently set out to create a dish inspired by the meatball plate from the Ikea cafeteria. As a child visiting from the Island, I always looked forward to trips

A POUND OF BUTTER: On How To Cut Up A Whole Chicken Like You’re Chef Escoffier

A POUND OF BUTTER: On How To Cut Up A Whole Chicken Like You’re Chef Escoffier

by Owen Lightly | This old-school method for breaking down a chicken into 8 bone-in parts is some straight up Escoffier shit. He had dozens of recipes that all started with sautéed chicken as the base – one might be

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Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was .