Description
Fabulous and lighthearted food from Rob Feenie's cool Lumiere 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.
In french, the word lumiere means "light." Chef Rob Feenie's Lumiere Restaurant in Vancouver has lit up the food world in Canada and the United States with his brilliant dishes that combine French sophistication, Asian simplicity and the finest North American ingredients.
After the success of Lumiere, Rob Feenie launched the Lumiere Tasting Bar, a more casual, intimate space with a seductive glow. On any given night crowds would 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.
Lumiere Light presents more than 90 of its most famous dishes. With their stylish sense of humour 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 puree. 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. Commentary and chef's tips are provided by Feenie throughout.
About the authors
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 Café 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 Lumi�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.
