The long-awaited first cookbook from one of Vancouver's most beloved restaurants
Burgoo is the name of a thick soup or stew from the American South and, historically, of a thick porridge served aboard ships. In Vancouver, Burgoo is synonymous with comfort food, served from four neighbourhood bistros in North Vancouver, Point Grey, Kitsilano and Mount Pleasant. When the first restaurant opened in 2001, its menu featured hearty bowl foods served in a casual, welcoming ambience.
Today,those original soups and stews share pride of place with signature starters, salads, sandwiches and desserts, many designed for sharing. True to its roots, Burgoo's menu is about foods that nourish and comfort. From its popular Potage Grand-maman, a traditional Quebecois pea soup, to its sinfully addictive Gooey Cheesy Grillers, a British import, to its extra-garlicky Caesar, the traditional Mexican salad taken to new heights of flavour, and its fresh and fragrant lamb tagine reminiscent of Morocco, the bistro's dishes span the globe. What are common to all of them are bold flavours, generous portions and an overwhelming feeling of eating healthy, satisfying, home-style food.
Burgoo brings its recipes to the page for the first time, satisfying long-time guests of the restaurants and introducing home cooks to delicious and easy-to-make dishes for every day or for entertaining a crowd. From dips to brunch dishes, make-ahead soups to last-minute desserts, Burgoo offers seventy-five unpretentious, family favourites for every palate, all beautifully photographed and smartly packaged.
Stephan MacIntyre is the executive chef of Burgoo Bistro, a position he's held since the business's first day. His career in the culinary industry spans 25 years, from apprenticeships in restaurants and catering companies in Montreal to stints with high-end and film catering businesses in Vancouver, with a few restaurant gigs in between. He likes to surf, ski, travel and sample cuisines from around the world. He lives in Vancouver.Justin Joyce is the President and COO of Forehand Foods Group, better known as Burgoo Bistro and Wing Nuts Restaurants. He's launched, developed and managed many restaurants in Vancouver, including the Funky Armadillo Cafe, Fringe Cafe, Ouisi Bistro and Fear Itself Seasonings, and he's consulted for such multinational franchises as Boston Pizza. He lives in Vancouver.