Recipes			The Vancouver Home + Interior Design Show has played host to some of Vancouver's finest chefs and culinary experts. We have compiled all of their famous and tantilizing recipies and are making them available for all your entertaining needs! Enjoy! Be sure to check out the Food Stage Schedule
			Pomegranate Glazed Lamb Lion (courtesy of http://www.thecornersuite.com)   Can’t handle the heat? Then get out of the kitchen – and out to your backyard grill, with this sizzling recipe from Anthony Sedlak. Host of “The Main” on the Food Network and Executive Chef at the soon-to-open Corner Suite Bistro De Luxe http://www.thecornersuite.com   Char Grilled, Pomegranate Glazed Lamb Loin, Quinoa Pilaf & Pomegranate Salad
			Pancetta-wrapped Wild BC Salmon with Red Wine Butter 1T minced shallots 1 cup dry red wine 4T unsalted butter at room temperature Sea salt and freshly ground black pepper 4-6oz boneless, skinless wild BC salmon filets 1t fresh thyme leaves or 1/2t dried thyme 8 very thin slices of pancetta or prosciutto 1T extra virgin olive oil Combine shallots and red wine in a small pot and bring to a boil. Cook until the wine is greatly reduced and turns into a syrupy glaze. Remove from the heat and pour into a small bowl. Stir in the butter until the butter is melted an emulsified. Season to taste. Season the wild BC salmon to taste and sprinkle with the thyme. Wrap two slices of pancetta around each filet. Heat the olive oil in a frying pan large enough to hold the salmon comfortably, over medium heat. Add the salmon and cook until the pancetta is brown on all sides and the salmon is cooked through, about 8-10 minutes depending on your preference. Place the salmon on heated plates and spoon the sauce over the salmon.
			For your holiday sweets, Thomas Haas has the answer, with two delightful recipes for your cholcolate loving family and friends! *Chocolate Macaroon* *Dark Chocolate Mousse*
			From the kitchen of Cafe Medina, Eleanor Chow mixes up two amazing recipes for entertaining or enjoyment any time of the year!   *Ouefs Cocotte* *Fig Orange Marmalade*
			Manuel Ferreira is cooking up a sea storm in the behind the helms of Le Gavroche and Senova restaurants with this exceptional Albacore dish! *Fresh Albacore Tuna Provencale*
Tojo's			From Tojo's Restaurant, the one and only Hidekazu Tojo treats you to a steamed and stuffed Smoked Sablefish super supper!  *Steamed Smoked Sablefish Stuffed with Pine Mushrooms, Shrimp, Gobo and Asparagus*
			Karen Barnaby from The Fish House in Stanley Park goes wild for a Maple Mustard Wild BC Salmon with Apple! *Maple Mustard Wild BC Salmon with Apple*
			Cibo Trattoria is where you will find Executive Chef Neil Taylor and his famous recipe for a Roasted Halibut! *Roasted Halibut with Spinach and Hot Olive Sauce*
			For the perfect cap to any of the above recipes, Alessandra & Jean Francis Quaglia of Provence Restaurants will treat you to this delicious Pear Frangipane Tarte! Delicious!  *Pear Frangipane Tarte*
			Memphis Blues Classic Barbecue Sauce Most barbecue joints have a signature sauce. This is ours. We have received many requests for a bottled version, which we are planning to offer one day. Right now our focus is on keeping up with the demand in our restaurants. Makes 1 cup (250 mL) 2 Tbsp (30mL) tomato paste    1 Tbsp (15 mL) dark brown or demerara sugar   1 Tbsp (15 mL) molasses    1 Tbsp (15 mL) white vinegar    1 Tbsp (15 mL) soy sauce   1 Tbsp (15 mL) honey    1 Tbsp (15 mL) ketchup    1 Tsp (5 mL) yellow mustard    1 Tsp (5 mL) Worcestershire Sauce    1 Tsp (5 mL) garlic powder    1 Tsp (5 mL) onion powder    1 Tsp (5 mL) Lawry's Seasoning Salt    a dash of Louisiana-style hot sauce    1/2 cup (125 mL) water         Combine all the ingredients in a saucepan. Whisk thoroughly or combine with a haldheld blender to ensure that there are no lumps. Simmer over low heat while stirring frequently for 1 hour (this pasteurizes the sauce). Cool at least 1 hour before transferring to an airtight container for storage. Store for up to 1 month in the refrigerator.   Cheater Ribs anyone? Looking to cook ribs like the pros? Don't get us wrong, folks - real barbecue takes a commitment of considerable time and effort. But, most people don't have as much time as it takes to cook authentic barbecue. So for those who need a hit of barbecue, but are low on time, this recipe will knock a few hours off! Click HERE for the Cheater Ribs Recipe!