Highway Information
YVR
Weather
Fire Rating
Chef's Choice: Ryan Liebrecht
by John French
- Kitchen comfort Ryan Liebrecht has gone through a hurricane and immigration challenges to become the owner of the Living Room in the Garibaldi Springs Executive Inn and Suites.
Page 2 of 3
Holding two imaginary handfuls of lettuce, Liebrecht explains that fresh lettuce grown close by can produce 45 to 48 portions compared to only 35 portions of produce from one of the big food suppliers. He balances the imaginary lettuce up and down to demonstrate the difference. It makes clear sense and the non-existent props prove the point nicely.
"When you break it down we're talking 25 to 30 cents a portion more, which is a highlight feature on the dish when it goes up," says Liebrecht.
When it makes economic sense to spend the extra for the locally produced food, Liebrecht does it and the superior quality reflects in the taste on the plate.
Tomato season is a favourite season for the local chef and entrepreneur.
"Tomatoes that you get from the local farm are way nicer," he says.
Liebrecht is a big fan of local suppliers in addition to local growers. He cites syrup and Himalayan salt as examples of products that aren't produced here but he buys through suppliers here.
The Living Room owner is also excited that the golf course at Garibaldi Springs will be opening as a bare bones operation this season. He's looking forward serving what he calls the "beer-drinking crowd" he expects will take to the golf course at Garibaldi Springs.
He loves serving beer as much as he loves serving fresh tomatoes and greens from Sea to Sky farm fields where hurricanes are never a threat.
Liquid Centre Chocolate Cake
Ingredients
- 50g unsalted butter
- 50g white sugar
- 125g dark semi-sweet chocolate
- 125g unsalted Butter
- 150g white sugar
- 3 whole eggs
- 1 shot espresso
- 55g all-purpose flour
Preparation
Soften the 50 g of butter and liberally rub inside of four five-inch oven safe ramekins. Place the 50 g of sugar into one of the ramekins and roll the ramekin so the sugar coats the bottom and sidewalls completely. Pour remaining sugar into the next ramekin and repeat until all are completely dusted with the sugar.
Over a double boiler, melt the dark chocolate and 125g of butter together. Pour in espresso and whisk until chocolate and butter mixture is smooth.
Remove the chocolate mixture from the heat and slowly whisk in the eggs. Add flour one-third at a time and whisk until fully incorporated.
Pour evenly into the ramekins and place in the oven at 375F for 14 minutes. Remove from the oven and run a butter knife around the inside edge of the ramekin and turn out the cakes onto a plate. Serve with fresh berries and vanilla-bean ice cream (and Van Gogh Espresso Vodka!).
-
June 17, 2013, 5:00 PM
Whistler Blackcomb Foundation donates $300,000 to Centrepoint complex
Social services, church and housing being built by Sea to Sky Community Service and United Church More...
-
June 17, 2013, 11:15 AM
Whistler Farmer's Market sees busy first day of operations
Market opens with vendor numbers at maximum More...
-
June 16, 2013, 12:30 AM
Neal Kindree takes Test of Metal win
67-kilometre mountain bike race sees 871 racers at the start More...
Latest in Chef's Choice
-
Chef's choice: Richard Pierce
- Jun 13, 2013
-
Chef's choice: Fairmont's Laurent Bernard on afternoon tea
- Jun 6, 2013
-
Chef's Choice: Milestones Donne Thornton
- May 30, 2013
- More »
More by John French
-
Afternoon haircuts generate $20,000 for charity
Balding for Dollars attracts 15 people willing to go bald at fundraising event
- Mar 31, 2013
-
Engineer shares his NASA story
'NASA Jim' excited about latest Martian quest to determine if the planet supports life
- Mar 21, 2013
- More »
