HONOUR BOUND | A Dinner For Chef Owen Lightly In The York Room At “Hawksworth”

HONOUR BOUND | A Dinner For Chef Owen Lightly In The York Room At “Hawksworth”

by Andrew Morrison | Chef David Hawksworth and his team are putting together a second fundraising supper to help fellow chef Owen Lightly continue his fight against cancer. The wine-paired, multi-course supper costs $100 and will be held in Hawksworth’s

HEADS UP: Restaurant Industry’s “Food Fight” For Chef Owen Lightly Has Sold Out!

HEADS UP: Restaurant Industry’s “Food Fight” For Chef Owen Lightly Has Sold Out!

Thanks to an incredible response from the local service industry (and notably beyond), tickets to the May 19th fundraiser for Butter On The Endive chef Owen Lightly at Vancouver Urban Winery have now sold out. We’ve been told that no

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

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.”

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

A POUND OF BUTTER: On The Roman Gift Of Guanciale & Making Awesome “Amatriciana”

A POUND OF BUTTER: On The Roman Gift Of Guanciale & Making Awesome “Amatriciana”

by Owen Lightly | If you haven’t got guanciale in your life, it’s high time you did. Made by curing a pig’s jowl in a similar fashion to pancetta, the result is very porky. A common ingredient in Roman kitchens, it

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

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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 .