The Greasy Spoon Diner Supper Series featuring Chef Karen McAthy

The Greasy Spoon Diner Supper Series featuring Chef Karen McAthy

What an amazing evening at the first ever, Vegan Greasy Spoon Diner Supper.  The setting is iconic and Chef Karen brought her unique and high-end dining to this charity dinner series benefitting A Better Life Foundation.  

Opening - Blue Heron Cheese Plate

Featuring our Herb and Garlic Cumulus, the Nettle Crusted Mostarda Cheddar and the Red and Black, black garlic cheese wrapped in tomato paper. The cheese board also featured preserves made by Chef Brad from Biota Fermentation and Chef Todd from Handtaste Ferments as well as sourdough made by Fabrizio Busso.

Course 1 - Croquettes

Portobello mushroom croquettes, Blue Heron Smoke n’ Spice cheese, beet tostada, tempeh crisp, smoke cabbage slaw

Course 2 - Perogies

The Very Good Butcher’s pulled jackfruit, Blue Heron Cheese sauce, spruce tip and peppercorn sour cream, tomato paper confetti

Course 3 - King Oyster Scallop

King oyster mushrooms scallops, tamari cultured ‘butter’, spring greens, watercress, tomato kimchi

Dessert - Ice Cream Sandwich Sundae

Say Hello Sweets ice cream sandwich, aquafaba pavlova, Amai Vegan Treats salted vanilla mousse, Living Lotus lavender ganache sauce, berries, tarragon and spruce tip coconut whipped cream.

The Better Life Foundation is a charity committed to feed those in need in the Downtown Eastside Vancouver.  To date, the charity has raised enough funds to delivery 1.8 meals to those in need.

From their website: "Founded in 2012 by Mark Brand, A Better Life Foundation raises critical finds towards providing quality food security to women, children,
and those on assisted living.
A Better Life Foundation supports our community neighbours with food security
through daily meal programs prepared in the Save On Meats commissary kitchen diner
located in the heart of Vancouver’s Downtown Eastside at 43 W Hastings."

 

 

Vegan Cheese, A Rapidly Growing Craft

Vegan Cheese, A Rapidly Growing Craft

Vegan Cheese, it's a thing, and as a craft, it is expanding rapidly. Our chef Karen, writes about it in the 25th anniversary issue of Permaculture magazine. 

Taste Test: pizza night!

Taste Test: pizza night!

Pizza! Vegan pizza! Vegan bocconcini! We are developing one... and we tasted it this week!

Authors in the Blue Heron Team!

Authors in the Blue Heron Team!

Juicing is a huge trend in Vancouver, and it is not exaggerating to say that The Juice Truck founders, Zach Berman and Ryan Slater pushed that trend forward when they introduced cold-pressed juicing to the streets of YVR several years ago. June 16th, 2017, saw them celebrate that beginning with the launch party of their recently published book, The Juice Truck, and Blue Heron Co-owner, Colin Medhurst, we're proud to say is a co-author!

Welcome to our blog!

Welcome to our blog!

The last thing the internet needs is yet another blog, right? There are so many good ones out there, about so many things... so, we do apologise. We don't expect to revolutionize anything, we don't intend to preach or proselytize, tell you what to do, or what not to do.

We will share with you our thoughts on things that we are interested in or curious about, news about ourselves, news about our partners, and generally just try to participate in our own way in the blogosphere. 

In addition to sharing our views and such, we are interested in collaborating with and sharing our blogspace with partners and likeminded others. If you would be interested in doing a blog take-over, or writing a post or two, feel free to contact: 

chef@blueheroncheese.com OR colin@blueheroncheese.com

We might appear a little against the tide sometimes, we may be a little irreverent or maybe, only occasionally, even a little salty. These are interesting and complex times we are living in, and just like you, we are working to learn and understand how we can be better participants in this life we all share.