Lumière Light: Recipes from the Tasting Bar - Softcover

Feenie, Rob; Coldham, Marnie

Softcover

ISBN 10: 1550549731 ISBN 13: 9781550549737

Publisher: Douglas & McIntyre, 2004

Synopsis

Fabulous and lighthearted food from Rob Feenie’s cool Lumière Tasting Bar, an international culinary hot spot that features casual dishes and sexy cocktails created to the same impeccable standards as the tasting menus in his renowned restaurant.

Recently, Rob Feenie launched the Lumière Tasting Bar, a more casual, intimate space with a seductive glow. On any given night crowds line up in front of its doors to get a chance to dine from the select ever-changing menu that features tapas-sized portions of sublime cuisine and an array of sophisticated cocktails.

Lumière Light presents more than 90 of its most famous dishes. With their stylish sense of humor and sinful twists on comfort food, the recipes include a decadent beef-dip sandwich filled with short ribs cooked in wine and port, a shepherd’s pie of duck confit, caramelized onions and truffle pomme purée. There are also salads and soups and a selection of irresistible desserts like Chocolate Fondant with Honey Tangerine Marmalade and India Spice Ice Cream. The cocktail recipes are versions of classics, some forgotten, like the Sazerac (rye and absinthe) or the French 75 (gin and champagne), and some more familiar ones like the Sidecar.

About this title

About the Author

Rob Feenie was born in Burnaby, BC, and even as a kid loved to spend time in the kitchen. At 20 he attended the Dubrulle French Culinary School in Vancouver, then became a sous-chef at the Rim Rock Cafï?? and Oyster Bar in Whistler, followed by Vancouver’s Cherrystone Cove and Crocodile. After stints in Alsace with Chef Emile Jung at Au Crocodile and Antoine Westermann at Buerehiesel, both Michelin three-star-rated restaurants, and in Chicago with Charlie Trotter and in New York with Daniel Boulud and Jean-Georges Vongerichten, Rob Feenie returned home to open his own restaurant. Marnie Coldham began working at Lumiï??re Restaurant in 1996, and worked her way through the kitchen to complete her apprenticeship and be rewarded with the title of sous chef. For the past two seasons, she has been a regular on the TV show New Classics with Chef Rob Feenie. Daniel Boulud is a French chef and restaurateur with restaurants in New York City, Palm Beach, Miami, Vancouver, Beijing, and Singapore. Chris Stearns has been bartending, researching and teaching old-time cocktail culture for six years. He is dedicated to reviving classic drinks and pre-Prohibition bartending techniques.

From Publishers Weekly

The recipes for cocktails and food from the tasting bar at swank Vancouver restaurant Lumière are many things—inventive, time-consuming, multi-layered—but "light" they are not, neither in the caloric sense, nor in the whipping-up-something-quickly sense. Feenie, Lumière's chef/owner, and Coldham, its sous chef, certainly cannot be faulted for presenting the same old thing. Deep-Fried Brandade with Black Olive Tapenade temptingly rolls chunks of cod and potatoes in breadcrumbs, then crisps them. In an example of successful fusion, Sake and Maple Marinated Sablefish with Hijiki-Soy Sauce marries Japanese flavors with a Canadian classic, maple syrup. Other dishes, however, sound overpoweringly rich, like Squash and Mascarpone Ravioli with Truffle Butter. The one thing all have in common is their complex preparation. Lumière Shepherd's Pie takes comfort food haute with layers of duck confit, caramelized onions, roasted corn and truffled mashed potatoes stacked in a mold. It's a clever concept, but a lot of work. Color photos.
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About this edition

• Publisher: Douglas & McIntyre
• Publication date: 2004
• ISBN 10: 1550549731
• ISBN 13: 9781550549737
• Binding: Paperback
• Number of pages: 144