The GOODS from Granville Island

Vancouver, BC | Vancouverites find their way to the Public Market on Granville Island for many reasons.

Some come to get lost in their own city, some search for tasty West Coast cuisine, while others look for inspiration amongst the abundance of fresh, local produce and exotic ingredients.

That’s what draws visitors alike to the Island including Four Seasons Hotel Vancouver’s Executive Chef, Ned Bell. “There’s just something authentic about Granville Island; it’s right on the water, and very Vancouver. And you really notice the artisan quality put forth.”

Ever since he was 15, Ned’s been making his way to the Island looking for the best-of-the-best of the culinary world. So, what does a leading chef look for when he pays a visit to the Public Market? Ned gives us his expert insight.

LEAD WITH VEGGIES

“Big meats always take centre stage on the dinner table.” Ned suggests “switching things up by leading your next culinary creation with the vegetable first and then build around it.” Ned’s tip on really elevating the flavours of your veggies? “Caramelize them, it completely changes things. Cauliflower, radish, and squash – just add butter, olive oil, and brown sugar and now you’ve got something you want to sink your fork into.

Experiment with root veggies like sweet potatoes and yams. There are a million things you can do to them.” When cooking veggies, Ned says “people tend to overcook them, instead drop them into salted water and quickly blanch them to really shake things up and enhance their flavours.”

STEP OUTSIDE YOUR NORM

“Way too often we buy the same things, eat the same things, which then turns our eating habits into a cycle. It gets boring. It’s easy to mix-it-up,” Ned says. “Once a month or once a week reach for something unique and incorporate it into a dish. Just tweak existing recipes by substituting a single ingredient and it can really change things. For example, instead of balsamic vinegar use cherry, add peanuts, cashews, or toasted almonds into a pasta sauce for added texture, or instead of beef or chicken, try rabbit or duck.”

THEMES INSTEAD OF RECIPES

“Cook with themes, not recipes,” Ned explains. “A theme can be based on a colour, flavour, or season. Start with a single ingredient and build around it. If you’re going to start with lobster, think about what goes well with it? Add vanilla butter then parsnips and you’ve got a great seafood plate. Don’t be shy to experiment, after a while, you’ll get the hang of what works together.”

BUY LESS BUT BUY MORE OFTEN

“Buy for today. Make frequent visits to your daily market and make it a habit to shop for the next few days instead of the next few weeks. Less goes to waste and it allows you to build a rapport with the vendors.”

LOOK FOR LOCAL

“We are fortunate to live in BC. 45 minutes from the Fraser Valley and 4 hours from the Okanagan, great, local produce and seafood surrounds us. Halibut, spring salmon, some of the best shellfish from Vancouver Island, and fresh sea urchins” as Ned describes as “the goose liver of the ocean.” As well as vendors like Sole Food, which carries fresh, seasonal produce, grown in our very own urban backyard.

SET YOURSELF UP FOR SUCCESS

Ned insists “cooking isn’t difficult, it’s just time consuming.” One of the first lessons taught to new chefs in culinary school is “mise en place.” Meaning, “set in place,” it refers to having all your ingredients prepped and ready to go before you start cooking.

So, when you’re done gathering your ingredients, take out your cutting board, make sure your knives are sharp, and grab everything else you might need. “With everything organized from the get-go, you’re setting yourself up for creating a successful meal,” Ned says.

“Food is what brings people together and the better we eat, the better we feel,” Ned says. With these simple tips from Ned, you can make exciting, new creations that’ll have dinner guests staying for more and feeling great.

Details

Granville Island Public Market
www.granvilleisland.com | Facebook | Twitter
Open 7 days a week | 9am-7pm

GALLERY

 About Granville Island

Granville Island is an urban haven spilling over with fine restaurants, theatres, galleries and studios, and of course, fresh food. For over 35 years, the Public Market has delighted Vancouverites. Some of the Market’s businesses continue to flourish after 20, 25, and even 35 years on Granville Island. Some of the newer businesses are fast becoming Vancouver traditions in their own right. You’ll find over 50 passionate experts eager to share their knowledge on everything there is to know about their offerings of fresh produce, gourmet foods, baked goods, seafood, and more.

Granville Island’s restaurants are downright tantalizing, ranging from laid-back West Coast to elegantly gourmet. A romantic night out, a café lunch with friends, meeting the gang for patio cocktails at sunset…our places cover the waterfront. Outdoor seating extends out onto old wooden piers, providing an up close view of Vancouver’s scenic water life along with your meal.

Along with the Railspur District with handmade apparel and jewelry, The Net Loft Shops with arts and crafts, local breweries & distilleries, and annual events and festivals into the mix, Granville Island is a destination where locals and visitors come together to be inspired, entertained, or simply to relax in a truly unique atmosphere.