Today we were invited to the Pacific Institute of Culinary Art’s event space for an early Friendsgiving celebration. This was hosted by Safeway, featuring their collaboration with French Canadian Chef Ricardo. They were highlighting RICARDO’s newest line of products, available at all BC Safeway locations.
The night began with drinks at their bar. Wine and Aperol spritz, plus the ability to mingle and claim our desired seats. I was able to get one at the head of the table, which meant I was in prime position to watch Chef Ricardo’s demo.
Before our meal our Chef-host introduced himself and explained the vision for his brand. The goal was the cheapest and healthiest way to cook for yourself. He did this by offering products for ease of preparation and eating when you don’t have time or want to do everything yourself. Parts of a meal and/or mixes to fake like you did it from scratch. His aim is to always have his food be approachable with the feeling of it being homemade.
He became with a cooking demo, preparing two canapés to start. The first, an India inspired two bite curry and cumin spiced base, topped with a tangy yogurt raita, crisp cucumber, and sweet pomegranate seeds.
The second fresh tuna cups, the cups are available at Safeway. We learned to freeze our fish for 30 minutes before, to make it easier to cut and handle. Then store the fish in a bowl, over one with ice cubes, to keep it chilled and to stave off food poisoning.
Our family style seated meal started with a Caesar salad appetizer that centred around RICARDO’s Caesar Dressing. This is a classic Caesar dressing that was created as a quick toppings for your salads and sides. It features a blend of egg yolks, lemon juice, capers, Parmesan cheese and anchovies for a classic Caesar flavour.
As we nibbled on clean and crisp greens, Chef Ricardo gave use tips on how to make the perfect Caesar salad, starting by drying capers and frying them in a pan. He recommended adding bacon and fresh croutons? along with a generous drizzle of his bottled sauce.
Our second appetizer was RICARDO Meatballs in a BBQ Sauce and Bell Peppers. A sweet and saucy mix to fully flavour the balls, I just could have used a pasta or rice to enjoy all the extra sauce with.
We had chicken and fish as main course, which was accompanied by a slew of sides. RICARDO’s marinated Chicken Breast was Stuffed with Arugula and Parmesan. I was surprised by how moist this was. Easy to prepare, as you only need to bake.
This was similar with the marinaded Red Curry Salmon with Peanuts. Crunchy peanuts and pickled cucumber perked up the fish, giving it character.
The Broccoli Spaghetti was a lovely base that included actual broccoli florets, cherry tomato, pine nuts, and parmesan. Flavourful on its own, but not a distraction to each dish above and below, if eaten in conjunction.
Much like the side of crispy green beans.
The RICARDO Potatoes with Cream and Lardons was a tasty way to enjoy potatoes. Quick to bake, serve and claim them as your own.
RICARDO does have a lemon orzo, but plain Steamed Rice did seem more suitable to the meal at hand.
And for dessert RICARDO has a whole Chocolate and Raspberry Cheesecake that is equal parts sweet and tart.
But if you want to feel like you had some part in baking your own dessert, you can pick up RICARDO Chocolate Chip Cookie dough. Frozen ball that you need only break off and bake for a fresh out of the oven, chewy cookie.
There is also a RICARDO Carrot Cake with soft sponge and sweet frosting. A little lack lustre as is, I would recommend topping it with something to give it some visual interest.
In short this was a nice way to showcase the quality of the RICARDO product line and now easily in incorporates to everyday and festive dining.
