We’ve just had 2 spots open up for our long sold-out Market Dinner with Kits Daily Kitchen on Wednesday, January 19.
These multicourse, seasonally centric meals take place in Granville Island Public Market, after hours. With each course our sommelier has paired local BC wines to complement the chef’s dishes.
January 19 – Kitsilano Daily Kitchen – Chef Brian Fowke – 2 spaces left!
A fresh approach to unpretentious West Coast Cuisine. Chef Brian Fowke’s ever-changing menu is based on daily visits to the local markets and farms of British Columbia. Well known to Vancouverites (Rare, Metro, Mon Bella), Chef Fowke is always in the season, and local and organic whenever possible. Come and be charmed.
Time: 7:45 PM – 10:30 PM
Cost: $90 per person, plus HST
– multicourse seasonal meal with paired cocktail/wines
– recipes, photos and the opportunity to interact with the chef
– 15% off everything in the EBC store that evening, and a 10% discount on future tours and events booked that night.
Only 2 seats are available – you can book online, in person at the Retail Store, or by calling our events department at 778.389.8940
The New Years menu can be a common worry well, when it comes to the dessert we’ve got you sorted with this amazing banana and chocolate cake with custard.
What You Need ?
- 2 eggs
- 250g self raising flour
- 50g butter
- 100g chocolate chips
- 3 bananas
- 20g white chocolate (for decoration)
- 300ml of ready made or homemade custard
- Preheat the oven to 200 degrees.
- Grease a 30cm cake tin and line the tin with greaseproof paper.
- Take a mixing bowl and cream the butter and sugar together until a cream like consistency is achieved.
- Beat in the two eggs until all the ingredients are combined evenly and a smooth mix is achieved.
- Sieve the flour into the bowl and slowly fold, avoiding flour lumps and beating air out of the cake.
- In a separate bowl take a fork and mash up two of the bananas evenly and add this to the previous mixture until the mix is even.
- Mix in the chocolate chips and ensure an even distribution.
- Pour the cake mix into the tin and use a spatula to spread the top of the cake until level.
- Bake the cake for 25 – 30 minutes in the preheated oven or until a skewer can be placed through the centre and come out clean.
- Leave the cake to cool and then turn it onto a plate.
- Melt the white chocolate in the microwave until smooth and runny.
- Once cooled drizzle the white chocolate over the top of the cake.
- Slice the remaining bananas thinly and add as decoration to the cake.
- Heat the custard in preparation for serving.
- Slice the cake into a suggested six servings and serve hot or cold with the custard.