All Restaurant Hands On Deck To Support Local Chef Owen Lightly With “Food Fight”

All Restaurant Hands On Deck To Support Local Chef Owen Lightly With “Food Fight”

by Andrew Morrison | A few weeks ago I was surprised to learn that my friend Owen Lightly - best known as a chef, blogger, one of this year's Top 40 Foodies Under 40, the founder of Butter On The Endive catering company, a long-time Scout contributor, and one of the most honest, sincere, and down-to-earth individuals that many of his peers have ever had the good fortune to come across - had been diagonsed with stage 4 colon cancer. It was hard to believe at first. We were supposed… more 

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… more 

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… more 

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… more 

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… more 

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… more 

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… more 

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… more 

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… more 

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… more 

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… more 

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… more 

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… more 

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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 .