Buying/Selling a Business, Consulting, Discovering New Food, Discovering New Wines, Finding Investors, Learning, Networking, New Locations, Organic Foods
Chef Fowke feature Cuisine is built around ingredients that are purely Canadian/local, organic whenever possible, seasonal and inspiring. Chef Brian Fowke's cooking style is modern, built from classically trained techniques and the very Vancouver influences of Canada's multicultural society. He strives to bring the best out of the bounty of our region’s farms, fields, forests and oceans.
Years in the Industry
Comment Wall (7 comments)
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Hi Chef Fowke
Here's an opportunity, fun and easy, and will only take a minute!
-and vote for #F06 Cherry Almond Truffles - vote only once and pass it on to all of your friends
I am a finalist in a big video recipe contest and I need your votes to win
deadline is Friday March 6
"Grilled Pizzas & Piadinas"
Just wanted to let you know that I have changed the name of the Portland Food Network to the Pacific NorthWest Food Network. I wanted to broaden the scope and geography of it all. There is a lot more going on than just Portland/Oregon. Invite your friends to the group and start posting. (I know it says portlandfoodnetwork, but I could not change that part)
Chef Fowke, It never fails to amaze me about how truly a small world it is. I have heard lots about your two restaurants from Tim Keller's father Pastor Karl Keller. I serve on the Board of Directors of Lutheran Church Canada with Pastor Keller.
Hello there Chef Fowke and welcome to FohBoh. What a great site you have and what an incredible New Years Eve menu you're offering. Sounds wonderful. We're glad you joined FohBoh and look forward in having you share some of those incredible dishes with us. You are a 50k Club Member so take a look at our Rewards program and feel free to dive right in.
All-new pasta dish features Grand Cru® Alpine-style cheese Roth® Grand Cru® cheeses have a complex and full-bodied flavor that's crafted to achieve excellence in your menu applications. Try it in Manicotti en Croute with Brandied Fig Dipping Sauce. This elegant and inventive dish recently won our recipe contest for postsecondary culinary students, and is perfect as a sophisticated appetizer, passed hors d'oeuvre or savory dessert.
Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.
Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:
Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.
When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.
Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.