Owen Lightly | 1982 – 2014

Owen Lightly | 1982 – 2014

by Andrew Morrison | Local chef/writer and all around excellent man Owen Lightly passed away last night at Vancouver General Hospital after a year-long fight with cancer. It was two days before his 32nd birthday. I’ve only just been told, so my head is reeling. I know that while it was a privilege to publish his words, it was a bigger joy to have been his friend and a real thrill to watch him flourish. Owen was one the most genuine people I’ve ever come across in my life – a… more 

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… more 

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… more 

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… 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 

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 

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… 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 

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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 .