Fresh Fall Pastries from Thierry Cafe

Chocolate, pastries, and a coffee on a Fall day.  What could be better?  Thierry Cafe sent me this announcement of their seasonal pastries which look delicious and I’d like to pass along to you.

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FRESH FALL FLAVOURS FROM THIERRY CAFE
– Delectable Delights For Thanksgiving Celebrations and Beyond –

Vancouver, B.C. (September 18th, 2017) – Make your way to Thierry Cafe for a taste of autumn with the release of the season’s most delicious sweets. Chef Thierry Busset has been busy in his kitchen crafting a line-up of artisanal cakes and pastries that sing with seasonal flavours, from caramelized apple to spiced pumpkin.


“My inspiration for our new fall offerings is a combination of personal and guest favourites, remembered from the restaurants I’ve had the pleasure of working in throughout my career,” says Chef Thierry. “Rich, caramel notes with chocolate lashings that are tempered with nutty flavours always speak to me that fall is finally here.”

Choose from a selection of seasonal cakes like the Pistachio Nut Cake that is a composition of pistachio jaconde, ganache, and buttercream studded with a mix of candied nuts. Or for those with an affection for choux pastry, try the famed Paris Brest with its praline and rich hazelnut cream filling. Thierry’s Mont Blanc is a concerto of flavours combining chestnuts, meringue, and fresh whipped cream, and the classic Coconut, Coffee and Chocolate Tart is a flavoursome trifecta. The Seasonal Creme Brulee takes a twist with hints of pumpkin and is a rich, decadent dessert for the serious sweet tooth. All full cakes are traditionally French, with that unmistakable Thierry flair, and are offered in-store from October 1st in multiple sizes ranging from $28.95 to $57.95.

Macaron lovers will be delighted with the fall season’s newest flavours like Bailey’s Hot Chocolate, Pumpkin Buttered Rum, and Spiced Old Fashioned. Silky, smooth, and intense flavourings are the perfect complement to an espresso or steaming cup of hot chocolate enjoyed on the year-round patio. Pick and choose your favourites from $2.50 each.

Thanksgiving celebrations wouldn’t be the same without one of Thierry’s seasonal creations such as his signature Apple Tart from his days with Chef Marco Pierre White, his luscious Chestnut Tart, and his delectable Pear Bourdaloue. Pick up any of these tarts from October 1st onwards and dazzle your guests with a fitting finale to your fall harvest dinner — they  pair well with turkey, too! Choose from a variety of sizes and prices from $24.95 to fit any party size.

Thierry Cafe is located at 1059 Alberni Street and is open from 7 am to midnight on weekdays and 8 am to midnight on weekends and holidays.

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Vancouver Foodster's Food Talks

Vancouver Foodster’s Food Talks Vol 11 on Sept 16

Vancouver Foodster's Food Talks

Vancouver Foodster’s Food Talks

Summer is almost over, and September will mark the start of the school yet, for children, youth, and you!  There is always something to learn, no matter your age.  Vancouver Foodster has been presenting his Food Talks on various topics, with engaging groups of speakers.  Sometime it is on wine, sometimes on food, on being a chef, etc.  There is lots to talk about and learn.  Check out the latest Food Talks info and sign up before it sells out.

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This is the eleventh event in this Food Talks series! Come join us to meet and mingle with other foodies, and to hear some enlightening speakers from the food community.

Hosted by Richard Wolak – Founder of Vancouver Foodster and Food Talks

Theme: Innovation in our Food Community

1) Innovating when they started their business

2) How have they achieved their goals

3) Is failing a concern to being innovative

Our Speakers Line-up:

Ken Beattie

Ken Beattie

Beer Educator – Eureka Beer Guide

Ken’s passion for the beer industry began in British Columbia in 1987 when he was hired as a summer student with Molson Breweries. Ken spent 10 years with Molson beginning his sales career in Northern BC and finishing his tenure in Downtown Vancouver. In 1997, an entrepreneurial opportunity in the beverage industry was offered and Ken entered into a three year role as the general manager of a 30 room boutique hotel with a 150 seat liquor primary license in New Westminster.

In 2000, Ken was offered the first district sales manager role for Sleeman Breweries in Western Canada. The opportunity to represent and sell a brand portfolio that included international, national and regional brands that made up the Sleeman portfolio was the next logical step in Ken’s experience. As the provincial manager from 2009 to 2012 Ken oversaw all aspects of the sales process for both the retail and on – premise channels for British Columbia.

Ken is now combining his passion, experience and evolution in the beer industry to pursue his entrepreneurial desire by owning his own company, Eureka Beer Guide, which represents Prud’homme Beer Certification®, Canada’s leading beer training program. This multi-level beer education course has something to offer to everyone from the beer aficionado to the hospitality professional. This opportunity empowers Ken to combine his love of beer, his industry experience and his leadership skills to both industry and non- industry beer enthusiasts.

As of July 2013, Ken is the Executive Director of the British Columbia Craft Brewers Guild, which represents half of the 70, owned and operated craft breweries and brewpubs in BC. These artisans produce and promote premium hand crafted beers that are truly BC and showcase their talents to the world.

 

Steve Hodge

Steve Hodge

Pastry Chef and Owner of Temper Pastry

Steven Hodge grew up in Dundarave. After graduating from West Vancouver secondary high school, Steven spread his wings and moved to California to attend Whittier college, graduating with a bachelor of arts degree in business administration in 2000. Realizing his undeniable passion for cooking, he went on to complete the le cordon blue program at the California school of culinary arts in Pasadena in 2002. Specializing in none other, than pastry and chocolate.

After spending eight years in California, completing his apprenticeship at Dominic’s Restaurant in West Hollywood, Spago Catering, and Porto’s Bakery. Steven moved back home to Vancouver in 2004, where he assumed the executive pastry chef position at coast restaurant, part of the global group.
 Constantly striving to better his craft, Steven then decided to apprentice with the sugar art team of Patrice Cordier and Dominique Jerry in 2005. Soon after, with a taste for adventure, Steven and his wife Lara moved to London England where he spent three years working in some of the world’s most renowned restaurants; Le Caprice Restaurant, Gordon Ramsay’s 3 Michelin star restaurant, Royal Hospital Road, and the famous, Wolseley Restaurant.

In 2008, Steven and Lara returned home to Vancouver, where Steven was given the opportunity to work alongside renowned pastry chef Thomas Haas. He spent four and half years fine tuning and perfecting his skills under the guidance of Thomas.

In 2014, Steven opened Temper Pastry in Dundarave. Using only the highest quality of ingredients, temper offers the richest, handcrafted chocolates, flakiest pastries and melt-in-your-mouth desserts, as well as a selection of gourmet sandwiches, quiches, and roasted Stumptown coffee.

Rosie Priest

Rosie Priest

Kombucha Purveyor at O5 Tea

Rosie Priest works for o5 Rare Tea Bar in Kitsilano, the shop is dedicated to hosting, entertaining, creating and sharing some of the most unique teas on the planet, and it was here that Rosie discovered a love of fermented tea: kombucha. Having always had a love for beer and fermentation itself, it made sense to start creating fermented tea drinks – which itself works as a perfect effervescent platform to express the teas natural flavors and to make the tea sing. As kombucha popularity is on the rise, Rosie is becoming more and more attracted to the simplicity of expressing simple ingredients, moving away, unlike a lot of kombucha brewers, from heavily flavored kombuchas, Rosie focuses on perfecting the artesian craft of fermentation.

 

Lauren Elbe

Lauren Elbe

Founder – Nuez Milk

Lauren Elbe is a personal trainer and the creator of the Nuez Beverage Co. a Vancouver based brand that makes organic, fresh made, preservative free almond and hazelnut milks. After her first bite of a European tomato, Lauren began to question why conventional grocery store food was so lacklustre. Lauren has studied holistic nutrition and has become passionate about local food and what “good” food means for flavour, our health, our communities and the environment. “I dream of a world where food can just be food. Where I don’t need to analyze the ingredients list of a product to try to decipher if there are ingredients that aren’t going to serve me, a world where food is made in kitchens and not laboratories.”

Yashar Nijati

Founder – Yummus Organics

bio & photo to come

If you haven’t been to our previous Food Talks events, Novus TV featured our Vol 3 on City Lights (view here).

The Evening: Enjoy a cup of coffee or tea by Lost + Found Cafe followed by a wonderful line-up of speakers who will talk about themselves and their passion related to the food community.  There will be a Q & A where you will have a chance to ask questions and engage with the speakers along with a chance to mingle and network with the speakers and guests afterwards (*Wine and other beverages along with food will be available for purchase).

Buy Tickets via Eventbrite:

Early Bird Tickets: $15 per person before August 29, 2014

Regular Tickets: $25 per person after August 29, 2014

Note: Eventbrite fee and gst is extra on all tickets purchased online.

Note: ALL Tickets must be purchased in advance online. All ticket sales are final. No exchanges or refunds; however you are welcome to transfer the ticket to another person for the same event if you notify us in advance with name (s) of who will be attending in your place. Event produced by CMI Chat Media Inc.

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