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Vancouver, British Columbia (Episode #31)

Vancouver has become famous for so many and varied reasons since The Expo of 1986. Now, it is famous for international cuisine as well as all the other accolades afforded this beautiful city on Canada's stunningly beautiful West Coast. Taste of Life showcases the city and its environs and spends the day at Lumière with its owner and Executive Chef, Rob Feenie. Voted Vancouver's best restaurant by a reader's poll for Vancouver Magazine for two years in a row, listed as The Second Best Table in Vancouver in Gourmet Magazine this year as well as numerous other awards makes this the place to showcase Vancouver's cuisine.

Lumière is French influenced and its dishes offer totally elegant simplicity. Rob makes Lobster Bisque with Caviar and then a Filet of Sea Bass prepared in the simplest and most classic of dishes. Our restaurant choice in Vancouver is really a wonderful homage to simple elegance in fine dining. The restaurant itself reflects the epitome of owner/chef Rob Feenie's philosophy of food and hospitality. We witness Rob and his executive sous chef Frank Pabst as they demonstrate their artistry. We then see one of Rob's tasting menus being served to guests Don Genova, a food writer and local restaurant observer and Christine Coletta, head of the local B.C. Wine Institute who together give us some insight into what's hot and what's not in the dining and wine scene in and around Vancouver.

Lumière

Our restaurant choice in Vancouver is really a wonderful homage to simple elegance in fine dining. The restaurant itself reflects the epitome of owner/chef Rob Feenie's philosophy of food and hospitality. We witness Rob and his executive sous chef Frank Pabst as they demonstrate their artistry. We then see one of Rob's tasting menus being served to guests Don Genova, a food writer and local restaurant observer and Christine Coletta, head of the local B.C. Wine Institute who together give us some insight into what's hot and what's not in the dining and wine scene in Vancouver.

 

click here for the recipe "Lobster Bisque"

click here for the recipe "Sea Bass"

 



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