Eat Like a Canuck

October 31, 2011

Wonder how to eat like a Canuck? The Globe and Mail recently featured Emad Yacoub and glowbal grill steaks & satay, speaking on where to dine and what to order as the Canucks do!

Where To Eat Like A Canuck

Rafal Gerszak for The Globe and Mail

Published Friday, Jun. 03, 2011

“The Canucks won’t be eating at many Vancouver restaurants during the Stanley Cup playoffs. While in town, they will be holed up in a downtown Vancouver hotel and taking meals together as a team almost exclusively. But during regular season, the players eat out a lot – and very well. Herewith, five favourite hangouts where you can eat like a Canuck.

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Glowbal Grill Steaks and Satay

1079 Mainland St., 604-602-0835

“If the Canucks are in town, they’re in one of our restaurants,” says owner Emad Yacoub. (The Glowbal Group also includes Italian Kitchen, Trattoria, Coast, Sanafir and Society). Before a game, they’ll often go for lunch to fill up on carbohydrates at the restaurant closest to wherever they live. (Alex Burrows goes to Glowbal; you’ll find Tanner Glass at Italian Kitchen and the Sedins both go to Trattoria.) Generally, they all stick to pasta with light tomato sauce. But after the game, they’ll dig in to something heavier – huge platters with a 1.8-kilogram Tomahawk steak, tuna, halibut, shrimp and Glowbal’s famous spaghetti with truffle cream and Kobe meatballs, for instance. The Glowbal Group also serves many visiting teams. Mr. Yacoub doesn’t see this as a conflict of interest: “You probably shouldn’t write this because I don’t want to jinx it,” he says. “But I love overfeeding the other teams. It slows them down on the ice. And so far in these playoffs, they’ve been losing all their games the next day. Always!”

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Glowbal Grill’s Truffle Spaghetti with Kobe Meatballs

Truffle Cream Sauce

Part A

4 cloves garlic (chopped)

1 tsp. shallot (chopped)

3 tbsp. truffle tapenade

1 tbsp. truffle oil

Part B

1 litre 35% whipping cream

Spaghetti Noodles

Grated Parmesan Cheese

Sea Salt

Fresh Cracked Black Pepper

Fresh Truffle

Grated pecorino cheese

3-4 beef meatballs (Kobe meat optional)

Tomato sauce

Creamy ricotta cheese

Method:

In a stock pot, sauté Part A until caramelized. Add Part B and slowly bring to a simmer. Simmer for 30 minutes until desired thickness.

Building the dish:

Cook 1 bag of dried spaghetti noodles in a salted pot of boiling water until al dente and drain. Warm 6 ounces of truffle cream in a pan and bring to a simmer. Add approximately 8 ounces of pasta and toss with a small handful of grated Parmesan. Season with sea salt and cracked black pepper.

Plate in a pasta bowl topping with fresh shaved truffles, freshly grated pecorino and a tablespoon of creamy ricotta. Serve with 3-4 meatballs.”