Season 3, Episode 11

Vancouver Cool

The epicenter of Vancouver, Canada's, fashion, sidewalk society and a lot of really good food is on Robson Street. Chuck's first stop is at Forage, where Chef Chris Whittaker features fresh, local seafood, like BC's chum salmon. Next, Chuck ventures into an izakaya, a Japanese pub with a killer kitchen. At Hapa, Chef Tomoki Yamasaki shows Chuck how to prepare spicy pork ishi-yaki. Next, Chef Ned Bell, from the restaurant Yew, takes Chuck fishing for spot prawns, which they use to make a lightly pickled ceviche right on the boat dock. At Japadog, Chuck samples two hot dogs with tasty toppings, one that features teriyaki sauce, Japanese mayonnaise and seaweed and the other which is a spicy, Japanese version of a chili dog.
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Recipes From This Episode

Kasu Salmon Collars

BC Spot Prawn Ceviche

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Jun 16
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