Gochujang Mushroom Tacos

The Korean gochujang sauce obsession is real, and so is ours with this tasty cremini mushroom gochujang taco that offers the perfect sweet heat. Easy to make for quick lunches or picnics in the park. Check below for our drink pairing ideas!
Ingredients Instructions

Ingredients

Serves 6 to 8 tacos
2 tbsp (30 ml) extra-virgin olive oil
1 lb (450 g) cremini mushrooms
1 tbsp (15 ml) butter
2 cloves garlic, minced
1 tbsp (15 ml) minced ginger root
2 tbsp (30 ml) gochujang paste
1 tbsp (15 ml) maple syrup
2 tbsp (30 ml) soy sauce
1 tsp (5 ml) sesame oil
1 tsp (5 ml) rice wine vinegar
¼ cup (60 ml) mayonnaise
½ lime, juice only
1 tsp (5 ml) wasabi paste (or to taste)
½ small Napa cabbage, shredded
2 carrots, peeled into ribbons
¼ red onion, thinly sliced
6 to 8 (6-in/15 cm) flour tortillas
1 avocado, sliced
1 cup (250 ml) fresh cilantro leaves

Instructions

  1. In a sauté pan over medium heat, heat oil. Add mushrooms and cook for 5 to 8 minutes, until soft. Add butter, garlic and ginger. Sauté for another 3 minutes (do not cover; you want the liquid to cook off).
  2. In a small mixing bowl, mix gochujang, maple syrup, soy sauce, sesame oil and vinegar. Pour mixture onto mushrooms and sauté for another 5 minutes, until mushrooms are fully cooked and sauce has been slightly absorbed. Remove from heat and set aside.
  3. In a large mixing bowl, mix mayonnaise, lime juice and wasabi. Add cabbage, carrots and onions. Toss to coat.
  4. On a grill or in a cast iron pan, slightly toast the tortillas, about 1 minute on each side.
  5. To assemble, place mushrooms onto each tortilla and add some cabbage slaw and avocado slices. Garnish with cilantro and serve warm.
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Drink Pairings

Fried Chicken Biscuits with Hot Honey

Let’s go to the south with this Fried Chicken Biscuit drizzled with hot honey. Use biscuit shortcuts to make this recipe easy and approachable while you fry that chicken! This recipe offers a sweet heat flavor to a classic.
Ingredients Instructions

Ingredients

Serves 6 sandwiches
½ cup (125 ml) honey
½ tbsp (7.5 ml) red pepper chili flakes (or to taste)
½ tbsp (7.5 ml) white vinegar
⅛ tsp (a pinch) + ½ tsp (2.5 ml) salt, divided
6 boneless, skinless chicken thighs
1 cup (250 ml) buttermilk
2½ cups (625 ml) Bisquick mix
2 tsp (10 ml) baking powder
1 tbsp (15 ml) garlic powder, divided
1 cup (250 ml) grated sharp cheddar
1 large jalapeño pepper, diced (or to taste)
⅔ cup (160 ml) 2% milk (do not sub), plus more if needed
2 tbsp (30 ml) melted butter
1½ cups (375 ml) all-purpose flour
1 tsp (5 ml) paprika
1 tsp (5 ml) pepper
3 cups (750 ml) neutral-flavoured oil, for frying
¼ cup (60 ml) mayonnaise
1 tbsp (15 ml) sriracha or hot sauce of choice
¼ cup (60 ml) sliced pickles
12 leaves butter lettuce

Instructions

  1. To make hot honey, in a small saucepan over medium heat, heat honey and chili flakes. Add vinegar and ⅛ tsp (a pinch) salt. Let cool and set aside.
  2. Place chicken on a parchment-lined cutting board and lay another sheet of parchment on top of chicken. Using a meat mallet or rolling pin, gently bang the chicken to flatten and tenderize. Place in a bowl, add buttermilk and marinate for at least 4 hours or overnight.
  3. Preheat oven to 425 F (220 C).
  4. In a separate bowl, mix Bisquick, baking powder, ½ tbsp (7.5 ml) garlic powder, cheddar and jalapeños. Add milk and stir for 30 seconds, until a dough forms. If dough is too dry, add 1 tbsp (30 ml) more milk. Do not over-mix the dough. Once dough has come together, place it on a clean, dry, floured surface. Form into a rectangle about 1½-in (4 cm) thick. Cut into 6 portions. Place on a parchment-lined baking sheet. Brush tops with melted butter. Bake for 12 to 15 minutes, until golden brown and cooked through. Remove from oven and set aside.
  5. Remove chicken from refrigerator and allow to come slightly to room temperature, about 30 minutes.
  6. In a large mixing bowl, combine flour, ½ tsp (2.5 ml) salt, ½ tbsp (7.5 ml) garlic powder, paprika and pepper.
  7. In a cast iron pan over medium-high heat, heat frying oil to 350 F (175 C).
  8. Dredge each piece of chicken in flour mixture and place in frying oil. Do in 2 batches so you don’t overcrowd the pan.
  9. Fry on each side for 3 to 4 minutes, until golden brown and cooked through or until an internal temperature of 170 F (80 C). Season with salt and pepper and allow to rest on a wire rack for 5 minutes before serving.
  10. In a small mixing bowl, mix mayonnaise and sriracha.
  11. To assemble, cut each biscuit in half lengthwise. Spread on some sriracha mayonnaise. Add pickles and lettuce. Place a piece of chicken on bottom halves and drizzle with hot honey. Close each sandwich with top biscuit half and enjoy.
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Drink Pairings

Sweet Chipotle-Glazed Corn with Cumin Lime Crema

Bust out the barbecue and pick up some fresh BC corn to make this recipe come to life. Create your own sweet-chipotle glaze for optimal sweet and spicy flavors to your preference. Serve as a side dish at your next outdoor barbecue.
Ingredients Instructions

Ingredients

Serves 4 to 6
2 cloves garlic, minced
¼ cup (60 ml) butter, melted
1 tbsp (15 ml) maple syrup
1 tbsp (15 ml) chipotle powder
¼ tsp (1 ml) salt, plus more to taste
4 to 6 ears corn, husks removed
½ cup (125 ml) sour cream
1 lime, juice only
1 tsp (5 ml) ground cumin
pepper, to taste
1 cup (250 ml) fresh cilantro leaves

Instructions

  1. In a small mixing bowl, mix garlic, butter, maple syrup, chipotle powder and salt.
  2. Preheat barbecue grill to medium-high. Using a pastry brush, brush half the chipotle butter onto each piece of corn. Grill for 10 minutes, rotating corn every few minutes, until corn is cooked through. Brush remaining chipotle butter onto corn and place on a platter to rest.
  3. To make cumin lime crema, in a small mixing bowl, mix sour cream, lime juice and cumin. Season with salt and pepper. Place mixture into a squeeze bottle and drizzle sauce over corn. Garnish with cilantro and serve warm.
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Drink Pairings

Mangococonada

This twist on a Mexican dessert drink is sure to bring smile to your friends! Traditionally drizzled with chamoy and timed with tajin, we decided to include a coconut layer for that tropical flavor! Add your favourite rum to kick this up a notch.
Ingredients Instructions

Ingredients

Serves 2 to 4
2 cups (500 ml) frozen mango chunks
½ cup (125 ml) white rum
2 limes, juice only
2 tbsp (30 ml) honey (or to taste)
¼ cup (60 ml) water, plus more if needed
2 cups (500 ml) coconut-flavoured ice cream (vegan ice creams may not work in this recipe)
½ cup (125 ml) coconut milk, plus more if needed
4 tbsp (60 ml) chamoy or grenadine, divided
2 tbsp (30 ml) Tajín seasoning
1 fresh mango, cubed, for garnish
2 sprigs fresh mint, for garnish

Instructions

  1. In a high-speed blender, combine frozen mangoes, rum, lime juice, honey and ¼ cup (60 ml) water. Blend on high until smooth. If you need to add more water, add a few tbsp at a time until desired consistency. It should be fairly thick but smooth. Pour into another container and store in freezer, up to 10 minutes, until you are ready to assemble.
  2. In the same blender, blend ice cream and ½ cup (125 ml) coconut milk. If you need to add more coconut milk, add 1 tbsp (15 ml) at a time until desired consistency is achieved.
  3. To rim your serving glasses, set out 2 plates. Place 2 tbsp (30 ml) chamoy on 1 plate and Tajín on the other. Dip 2 or 4 hurricane glasses into chamoy and then into Tajín.
  4. Pour 1 cup (250 ml) mango mixture into each glass, then divide remaining 2 tbsp (30 ml) chamoy into each glass. Top each with 1 cup (250 ml) ice-cream mixture. Alternate the layers until you have your desired amount in each glass. Garnish with fresh mango and mint.
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Drink Pairings

Side Stripe Shrimp Sushi Cups

These fun Side Stripe Sushi Cups will be a hit at your next gathering! Who can say no to Kewpie mayo dressed shrimp placed in mini nori cups! Great for impactful entertaining with major flavor! Serve this summer. Great for groups and fellow seafood lovers. 
Ingredients Instructions

Ingredients

Serves 16 sushi cups
1 cup (250 ml) sushi rice
4-in (10 cm) square piece kombu (optional)
2 tbsp (30 ml) unseasoned rice vinegar
1 tsp (5 ml) granulated sugar
½ tsp (2.5 ml) fine sea salt
½ cup + 2 tbsp (155 ml) Kewpie mayonnaise, divided
1 tbsp (15 ml) sambal oelek
2 tbsp (30 ml) sriracha, divided
1¼ tsp (6 ml) toasted sesame oil, divided
1 tsp (5 ml) liquid clover honey
1 tsp + 1 tbsp (20 ml) freshly squeezed lime juice, divided
1 lb (450 g) frozen side stripe shrimp, thawed, peeled and deveined
1 tbsp (15 ml) low-sodium soy sauce
½ tsp (2.5 ml) red pepper chili flakes
4 sheets nori, each cut into 4 equal squares
1 avocado, peeled, pitted and diced
1 green onion, cut into thin strips and placed in ice-cold water to curl

Instructions

  1. Start by preparing rice. Rinse rice with cold water in a large fine-mesh sieve until water runs clear, about 1 minute. Drain well and prepare rice according to package directions, adding kombu if desired.
  2. Just before rice is done, in a small bowl, whisk rice vinegar, sugar and salt until sugar and salt have dissolved.
  3. Once rice is ready, discard kombu, transfer rice to a large bowl and drizzle with vinegar mixture. Using a rubber spatula, very gently fold rice using a slicing and lifting motion until vinegar mixture is evenly distributed among the rice. Cover mixing bowl with a damp tea towel so that it is touching rice, which will help prevent rice from drying out. Set bowl aside and let rice cool to room temperature. Once cooled, rice can be transferred to an airtight container and refrigerated for up to 3 days.
  4. Preheat oven to 400 F (200 C).
  5. In a medium bowl, whisk ½ cup (125 ml) mayonnaise, sambal oelek, 1 tbsp (15 ml) sriracha, ¼ tsp (1 ml) sesame oil, honey and 1 tsp (5 ml) lime juice until thoroughly combined. Set aside.
  6. In another medium bowl, combine cleaned shrimp with remaining 2 tbsp (30 ml) mayonnaise, 1 tbsp (15 ml) sriracha, 1 tsp (5 ml) sesame oil, 1 tbsp (15 ml) lime juice, soy sauce and chili flakes. Stir together until well combined and shrimp is evenly coated. Set aside for 10 minutes.
  7. Place 1 to 2 tbsp (15 to 30 ml) prepared sticky rice in centre of each nori square. With a wet spoon, spread rice flat across each nori square. Press each nori square into a cup of a mini muffin tin. Divide marinated shrimp equally over top of each rice cup. Transfer muffin tin to oven and bake until shrimp is cooked through, about 10 minutes. Turn on broiler to high and broil, keeping a close eye on cups, for 2 minutes, until lightly browned.
  8. Transfer warm cups to a serving platter and top with a drizzle of spicy mayonnaise, some diced avocado and a couple of green onion curls.
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Drink Pairings

Rainbow Salad with Kelp Noodles

Taking inspiration from our ocean, try this Rainbow Salad with Kelp Noodle recipe. This can be used as a side dish for outdoor entertaining or eaten on its own as a main. Omit and add ingredients as dietary needs require. 
Ingredients Instructions

Ingredients

Serves 6
12 oz (340 g) extra-firm tofu
3 tbsp (45 ml) palm sugar or light brown sugar
1 tbsp (15 ml) tamarind paste
3 tbsp (45 ml) fish sauce
1 tbsp (15 ml) rice vinegar
1 tbsp (15 ml) sesame oil
¼ tsp (1 ml) red pepper chili flakes
2 tbsp (30 ml) extra-virgin olive oil
1 small zucchini, trimmed
1 medium carrot, peeled
1 red beet, trimmed and peeled
1 orange or yellow bell pepper, trimmed and thinly sliced into matchsticks
12 oz (340 g) kelp noodles, rinsed well under warm water
¼ cup (60 ml) packed fresh cilantro leaves
2 green onions, trimmed and thinly sliced
1 cup (250 ml) bean sprouts
½ cup (125 ml) roasted peanuts, plus more for garnish (optional)
1 or 2 Thai (bird’s eye) chilies, finely sliced (optional)
¼ cup (60 ml) fresh Thai basil leaves (optional)
1 lime, cut into wedges (optional)

Instructions

  1. Remove tofu from package and place on a cutting board or plate between several pieces of paper towel or a clean tea towel. Place a heavy pan, such as cast iron, on tofu and let sit for 20 minutes.
  2. Meanwhile, in a small saucepan over medium heat, whisk sugar, tamarind paste, fish sauce, rice vinegar and sesame oil. Whisk constantly until sugar has dissolved and mixture is hot but not simmering. Remove from heat and whisk in chili flakes and olive oil until thoroughly combined.
  3. Cut pressed tofu into ¾-in (2 cm) pieces and place in a medium bowl. Toss with about half the dressing. Set tofu and remaining half of dressing aside while preparing remaining ingredients for dish.
  4. Using a spiralizer, spiralize zucchini, carrot and beet. If you don`t have a spiralizer, you can cut vegetables into thin matchsticks. To prevent red beet from staining other vegetables, rinse spiralized beet well under cold running water until water runs clear.
  5. When ready to serve, in a large bowl, combine spiralized vegetables, matchstick peppers, kelp noodles, cilantro leaves, green onions, bean sprouts, peanuts and Thai chilies if desired. Add tofu and any remaining dressing from tofu bowl and gently toss everything together. Add enough reserved dressing to dress salad as desired. Toss again gently to combine. Divide among serving bowls and garnish with some whole or torn Thai basil leaves, extra peanuts and lime wedges, if desired. Enjoy immediately.
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Drink Pairings

Five Alive

Five Alive was created by Bar Star Kelsey Ramage of Mount Pleasant Vintage. Make it at home or enjoy it at their location in Vancouver, BC! Featuring Altos Blanco Tequila, Aperol, mandarin sherbet, and lime juice. Perfect for patio season!
Ingredients Instructions

Ingredients

Serves 1
1½ oz (45 ml) Altos Blanco Tequila
½ oz (15 ml) Aperol
¾ oz (22 ml) Mandarin Sherbet*
1/4 oz (7.5 ml) passion fruit purée
½ oz (15 ml) fresh lime juice
2 dashes Saline**
1 dash Ricard Pastis de Marseille 45
1 lemon and 1 lime wheel, for garnish

Instructions

  1. Rim a rocks glass halfway with salt. In a cocktail shaker, combine all ingredients, shake hard and strain into prepared glass. Add ice and garnish with lemon and lime wheel.
  2. *To make Mandarin Sherbet, add 1 cup (250 ml) mandarin rinds (about 20 mandarins) to a zip-top plastic bag and cover rinds completely with 2 cups (500 ml) sugar. Set aside and allow to sit overnight. Blend flesh of mandarins to a pulp and strain through a mesh strainer. Discard pulp, add juice to prepared rind sugar and stir to dissolve. Strain out rinds. Transfer to a clean bottle, allow to cool and refrigerate for up to 2 weeks.
  3. ** To make Saline, add 2 tsp (10 ml) kosher or sea salt to 7 tbsp (100 ml) water; stir to dissolve.
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Green Goddesses Soup with Salmon & Nori Granola

This Green Goddess Soup with Salmon and Nori Granola highlights the nutrients we receive from our oceans all in one magical bowl. This healthy chilled soup is sure to cool you down on a hot summer’s day. Use crème fraiche or omit for dietary needs. Batch make the nori granola to use for snacks or as toppings for other recipes!
Ingredients Instructions

Ingredients

Serves 4
½ cup (125 ml) green split peas
2½ cups (625 ml) unsalted vegetable stock
2 cups (500 ml) packed spinach leaves
1 large stalk celery, chopped
⅓ cup + 2 tbsp (110 ml) packed fresh flat-leaf parsley leaves, divided
⅓ cup + 2 tbsp (110 ml) packed fresh cilantro leaves, divided
1 clove garlic, minced
1 tbsp (15 ml) white miso, plus more to taste
1 tbsp (15 ml) nutritional yeast
2 tbsp (30 ml) crème fraîche or sour cream, divided
kosher salt, to taste
1 tbsp (15 ml) coconut oil
½ lb (225 g) skinless salmon fillet, cut into ¾-in (2 cm) chunks
freshly ground black pepper, to taste
1 tbsp (15 ml) finely chopped fresh chives
1 small watermelon radish, thinly sliced into rounds, each round halved or quartered
Nori Granola, for garnish, make ahead, recipe follows
NORI GRANOLA
3 tbsp (45 ml) maple syrup
2 tbsp (30 ml) tahini
1 tbsp (15 ml) white miso
3 tbsp (45 ml) water
½ tsp (2.5 ml) finely grated lemon zest
1½ cups (375 ml) rolled oats
⅓ cup (80 ml) raw hemp hearts
¼ tsp (1 ml) cayenne pepper
½ tsp (2.5 ml) kosher salt
¼ tsp (1 ml) freshly ground black pepper, to taste
2 sheets nori

Instructions

  1. Rinse split peas under cold water before placing in a large saucepan along with vegetable stock. Bring mixture to a boil over high heat, then reduce to a simmer, cover and cook until split peas are al dente, about 30 minutes.
  2. Add spinach, celery, ⅓ cup (80 ml) parsley leaves, ⅓ cup (80 ml) cilantro leaves, garlic, miso and nutritional yeast. Warm gently over medium heat until just starting to simmer. Remove saucepan from heat.
  3. Using either a hand blender or blender, purée soup until silky smooth. Add enough water to thin soup to desired consistency. Stir in 1 tbsp (15 ml) crème fraîche and adjust seasoning with kosher salt or extra miso to taste. Transfer to an airtight container and refrigerate until chilled, about 2 hours and up to 4 days.
  4. Just before ready to serve, set 4 shallow soup bowls in refrigerator to chill. Heat coconut oil in a large frying pan over medium-high heat. Season chunks of salmon generously with salt and pepper. Sauté in hot oil until lightly browned on all sides and cooked through, about 4 minutes total. Transfer to a plate and set aside.
  5. In a small bowl, toss remaining 2 tbsp (30 ml) each parsley and cilantro leaves together with chives. Set aside.
  6. When ready to serve, remove soup from refrigerator, thin with some cold water if desired and divide among chilled soup bowls. Swirl in a drizzle of remaining crème fraîche and garnish with some watermelon radishes, cooked salmon, a sprinkle of herbs and a generous scatter of Nori Granola.
  7. To make Nori Granola, preheat oven to 300 F (150 C). Line a baking sheet with parchment and set aside.
  8. In a small bowl, whisk maple syrup, tahini, miso, water and lemon zest until well combined and smooth.
  9. In a large bowl, toss together oats, almonds, hemp hearts, cayenne, salt and pepper.
  10. Cut, tear or crush nori sheets into small flakes no more than ½-in (1.25 cm) wide. Add nori flakes to oat mixture, then pour tahini mixture over oats and mix until thoroughly combined.
  11. Spread granola on baking sheet in a thin layer. Bake granola, tossing every 15 minutes, until it feels dry, about 30 minutes total. Let cool completely at room temperature before transferring to an airtight container. Store at room temperature for up to 1 week.
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Drink Pairings

Back to Cali

Back to Cali was created by Bar Star Kelsey Ramage of Mount Pleasant Vintage. Make it at home or enjoy it at their location in Vancouver, BC! Featuring Beefeater Gin and Amaro Montenegro perfectly paired with calamansi syrup and orange bitters.
Ingredients Instructions

Ingredients

Serves 1
1½ oz (45 ml) Beefeater Gin
½ oz (15 ml) Amaro Montenegro
¼ oz (7.5 ml) Prosyro Kalamansi Syrup*
¼ oz (7.5 ml) Simple Syrup**
¾ oz (22 ml) lemon juice
2 dashes orange bitters
lemon twist, for garnish

Instructions

  1. Add all ingredients to a cocktail shaker, shake hard and double strain into a coupe glass. Garnish with a lemon twist.
  2. *Can be found online or at specialty cocktail stores.
  3. ** 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
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