Last week I was invited by Chef Brian Fowke of Monbella to accompany him on his daily trip to Granville Island where he personally shops for his market fresh menu. Fortuitously, I have always been intrigued to learn more of the different techniques chefs use when selecting ingredients for their menus, so I was happy to join him.
^ First stop was The Lobster Man to check on the mollusks and crustaceans. 
^ In the Market, we browsed the fruit-stands and visited Edible BC to check for some new artisan items that may have arrived.
^ Next, we are off to Longlinger Seafoods where Brian selects a few Qualicum Beach scallops, a couple fillets of Pacific brill sole, a fillet of fresh caught Skeena River Sockeye salmon and 8 lively spot prawns, all local and in season.
^ Back in Monbella’s kitchen all the food is quickly cooked in a court bouillon (carrots, onions, celery, fennel, salt, white wine, and cider vinegar).
^ Chef Fowke explains the best way to cook spot prawns is the indigenous way, which is to add boiling liquid to the live prawns, which quickly cooks them and allows for a simultaneously cooling.
^ Perfectly cooked every time.
^ Next, some Saltspring mussels and clams.
^ Plated on ice and ganished, le voilà! Plateau fruits de mer.
^ Plateau fruits de mer, $20. Glass of 2006 Rose de Marcilhac $10.
Monbella
1809 West 1st Ave | Vancouver
Tel: 604 569 2741
monbella.com
~ PK
