Renowned for the high quality of its restaurants and its community of world class chefs, Vancouver currently maintains some of the most exotic and sought after eateries on the North American West Coast.

Restaurants like Aqua Riva. The Salmon House. Horizons. CinCin.
With chefs like Deb Connors. Dan Atkinson. John Garrett. Romesh Prasad.

The list goes on. These are the places where you’ll find top-notch recipes created by world class chefs. And this is the place where - from time to time - you’ll learn their secrets.

Take a look at how these chefs are creating gastronomical magic . . .

"For me, it's the people at Benny Foods -they're absolutely grand!

Naturally I prefer to support small, local businesses. It's easy for me to support Benny Foods because their prices are always competitive -I know because I check all the time. Their products are always of the highest quality and, best of all, their service is exceptional.

Ramon goes out of his way for me to source unusual and hard to find items. And I know that if I ever miscalculate my order Ramon will, if I ask him, drive across the city to deliver a single item. Truly amazing! That's the kind of service that is unmatched in this industry. Why would I buy from anyone else?

And what I find completely fascinating is watching the fourth generation of the Benedetti family grow into the business, continuing a tradition of over 85 years. Good on ya! I wish the entire Benedetti family great success in the future."
Deb Connors
Executive Chef
Aqua Riva Restaurant
Vancouver, B.C.

Roasted Lemon Marinated Chicken

This will be very moist and the best roasted chicken you will ever eat.

1 whole chicken, approx. 3-4 lbs. 1
1 lemon, juice only 1
1/4 cup olive oil 60 mL
2 Tbsp. fresh basil, finely chopped 30 mL
2 Tbsp. fresh Italian parsley, finely chopped 30 mL
2 Tbsp. fresh oregano, finely chopped 30 mL
4 cloves garlic, peeled, finely chopped 4
  salt and fresh chacked pepper  

Mix lemon juice, olive oil, herbs, wine and garlic together and rub chicken all over generously and marinade in fridge for 2 hours. Preheat propane BBQ to medium high heat. Turn off the center propane control and leave the outer two controls on medium. Place the whole chicken on the center of the BBQ where the heat is off (so there is no direct heat below chicken). Close lid on BBQ, check periodically but you shouldn't have to move, turn or do anything to the chicken. Roast for about 1 hour until juices run clear when pricked with fork into thigh of bird.
"In todays world of mega suppliers where everything is ordered by the case, by code and over a computer, it's nice to be able to pick up the phone and place my order with Ramon at Bennys personally. I find their attention to detail and customer service to be unmatched in this business."

John Garrett
Executive Chef
Horizons Restaurant

Maple Orange Marinated Chinook Salmon

Start this recipe the day before you want to serve it to allow the salmon to marinate overnight.

2 Tbsp. Extra-virgin olive oil 30 mL
4 7 oz (200g) Chinook salmon fillets 4
3/4 cup Canadian maple syrup 180 mL
1 1/4 cup fresh squeezed orange juice 300 mL
2 Tbsp. brown sugar 30 mL
1 tsp. minced chipotle peppers 5 mL

To make the marinade, combine the maple syrup, orange juice, brown sugar and chipotle peppers. Place the salmon fillets in a plastic container and cover with marinade. Allow to marinate overnight. Pre-heat the BBQ to med-high. Remove the salmon from the marinade and lightly brush with olive oil. Place salmon fillets on BBQ and grill for about 5-6 minutes per side, until firm to the touch.
Serve immediately.
Serves: 4