A summer in Kitsilano - Brian Fowke
Life and Times of Chef Fowke - Brian Fowke
Knife safery - your best friend bites.
British Columbia and its CRAB!
The first de-constructed dish of the 20th Century
Created in 1920 - still a staple on 90% of the modern menus
...another tested and true recipe from the kitchen of Metro, Vancouver
A few classic reciped for St Patrick`s Day
Organic, Brian Fowke.......... After working in Canada`s finest hotels Chef Fowke was recruited to Vancouver to work at the legendary Joe Fortes Seafood and Chop House. After five years Chef Fowke was ready to set his own beliefs in Contemporary Canadian Cuisine to practise and he started developing a food program tailored to Metro. Metro features Cuisine and ingredients that is purely Canadian, organic whenever possible, seasonal and inspiring. Chef Brian Fowke`s cooking style is modern, built from classically trained techniques and the very Vancouver influences of Canada`s multicultural society. He strives to bring the best out of the bounty of our region`s farms, fields, forests and oceans.
June 1994 - Jan 2008
Membership has its privileges.
How to cook a perfect turkey everytime, guaranteed.
Alaskan Red King Crab
Adam has left the stage, live young urban blues.
The Great Smoked Meat/Pastrami Experiment.
Duck slow smoked with applewood and served in a soft shell taco with local BC tomato salsa. Simple and brilliant.
New Knives, perfectly balanced!
Great olives packed by Tobasco!
Bison Meatloaf Sandwich off the new Lunch Menu at Metro.
On-site made suckling pig hot dog ~ natural casings.
Metro Concept: everything is cut to order. The guest can order 1oz or 20oz of anything on the menu. This allows Metro to be a Sampling Room, vs Rare that is a tasting Room.
All plates are ment to be shared, or multiple items can be ordered from one persons meal.
...the four faces of soup
The Most Versitile fruit/vegetable in Modern Cuisine.