Watch various media channels where Chef T talks in more detail about what and why we do what we do!
STOKED - S1E3- BBQ CRAB TACOS @ BELCARRA REGIONAL PARK
In this episode of STOKED, Chef Josh McWilliams, Chef Thompson Tran, Daisuke Nakay and Chef Mike Scorgie go crabbing and make BBQ crab tacos at Belcarra Regional Park. We also shamelessly plug Thompson's NUOC CHAM Vietnamese Dipping Sauce....because it's super tasty.
Thompson Tran and Lauren Hong at Steckle Farm
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Chef Thompson Tran (BEST Chowder & Beer Pairing) - Ocean Wise Chowder Chowdown 2016, Vancouver
THE GOODS FROM OCEAN WISE written by Andrew Morrison Vancouver, BC | Things got heated at the Vancouver Aquarium last night, as top chefs from 14 Ocean Wise partner restaurants put their best ladle forward at the annual Chowder Chowdown. This annual event, which takes place during Ocean Wise Month, brings together some of the region’s culinary heavyweights as they vie to have their chowder recipe be crowned the winner. This year, a judging panel of food-savvy media and esteemed chefs selected Chef Aaron Rail of Courtenay, B.C.’s White Whale as the 2016 Ocean Wise Chowder Chowdown Champion. The judging panel was wowed by the chef team’s Ultimate Chowder. Featuring a mélange of Ocean Wise seafood including lingcod, trap-caught Dungeness crab, spot prawns and hand-harvested clams, and enhanced with bacon, sweet corn and a hint of parsley, the chowder had the crowd buzzing and mouths watering. White Whale also took home the People’s Choice Award, selected by hundreds of chowder lovers who cast their vote. It was deliciously paired with Hoyne Brewing Company’s Appleton Extra Special Bitter. There were a number of other crisp, refreshing beer options from some of the province’s top breweries. Parkside Brewery’s Seasons Rye Saison and The Wooden Boat’s Salmon & Tamarind Chowder à la Mekong (Canh Chua Ca Chowder) from Chef Thompson Tran took home the award for Best Pairing. Thirsty guests could also take their pick from other delicious beverages including bright white wine from Whitehaven Winery and the perfect, sustainable caesar from Ocean Wise partner Walter Caesar. “This event brings together the very best in B.C’s food scene, including consumers and chef partners, united by their love and support of sustainable seafood,” said Ann-Marie Copping, Vancouver Aquarium’s Ocean Wise program manager. “The food is delicious, the energy is amazing and the conversation is inspiring. Everyone that attends is there because they recognize our oceans, threatened by overfishing, need us. Events like this and partners like ours are truly helping to make a difference.” Vancouver Aquarium’s Ocean Wise Chowder Chowdown showcased 14 top Ocean Wise chefs in total, who all joined the sustainable seafood movement by bringing the heat to this friendly competition. Chowders featured an impressive array of seafood, from geoduck to sablefish. A list of participating chefs and beverage partners can be found here. This year’s panel of distinguished judges was: · Rob Clark, The Fish Counter · Sid Cross, Honourary President, International Wine & Food Society · Guy Dean, Chief Sustainability Office, Albion Fisheries · Mijune Pak, Follow Me Foodie · Olivia Jones, Afternoon Host, QMFM Ocean Wise began as a grassroots movement in Vancouver in 2005 and is now Canada’s most recognizable sustainable seafood program. What began as an initiative involving 16 chefs has expanded to include more than 675 partners with locations from Victoria to St. John’s. In addition to Chowder Chowdown in Vancouver, Ocean Wise Month is being celebrated with similar events in Toronto, Calgary and Wolfville and partners across Canada are sharing their stories about sustainability using the hashtag #OceanWise Month. This year’s Ocean Wise Chowder Chowdown in Vancouver was made possible with the support of Albion Fisheries and Transtar Sanitation Supply Ltd. ---------------------------------- · AMS Student Society of UBC Vancouver – Chef Jonas Hamre · Fable Diner – Chef Chris Oliveira · Fanny Bay Oyster Bar – Chef Chris Andraza · Feast – Chef Jason Sokulski · Fluid Bar and Grill – Chef Adrian Merrilees · Northern Divine – Chef Jefferson Alvarez · Pajo’s – Chef Tia Litz · Peake of Catering – Chef Patrick Miller · Pier 73 – Executive Chef Morgan Lechner and Executive Sous Chef Edison Antejos · Timber Gastropub – Chef Joseph Gosselin · The Vancouver Fish Company – Executive Chef John McManus · The White Whale Restaurant – Owner & Executive Chef Aaron Rail · Wooden Boat Food Company – Executive Chef/Owner Thompson Tran · Vancouver Aquarium Catering & Events – Executive Chef Ned Bell “Chowder Chowdown has gotten better every year since we began hosting it. B.C.’s top chefs bring their game face – and their mouthwatering chowder recipes – to the table, and foodies and beer fans get their fill,” said Ann-Marie Copping, program manager at Ocean Wise. “There’s always a great energy, because everyone is excited to support sustainable seafood and to root for the exemplary Ocean Wise ambassadors in their own backyard. We’ve seen such great momentum in this city as consumers increasingly care about the health of our lakes, rivers and oceans, and get on board with the sustainable seafood movement.”
How to Make Fried Rice | Chef Thompson Tran, 2018 BCFPA "Rising Star Award"
Wooden Boat Food Company's Chef Thompson Tran, winner of the B.C. Food Processors Association's 2018 "Rising Star Award", shares his tips on making the best fried rice. Fried rice is best made with day-old, medium to long-grain rice such as Thai and Vietnamese fragrant jasmine rice. So be warned, don’t try this with freshly cooked rice as you’ll just end up with a big wet mess. Just like all great classics, keep it simple, keep it healthy, and keep it cheap. Leftover bits and bobs of the previous bbq and roasted dinners meats combined with some fresh local chopped vegetables is a quick and inviting meal, to be paired with a beer or even a nice glass of table wine. A nice cheap metal wok from your local Asian supermarket is best, but if all you have is a large, shallow walled stainless steel pot then go for it!; stay away from Teflon woks if you can…no one really enjoys the flakes of “pepper” anyways. Recipe: Yield 3-4 servings Time 10 min prep, 5 min cooking time Ingredients • 1/4 cup canola oil • 4 cups cooked long-grain white rice, at room temperature • 1/2 cup of peas, chopped onion and or carrots (any vegetable will do) • *optional: 1/2 cup rough chopped raw (or cooked) of any protein (chicken, fish, tofu) • 2 eggs • 3/4 cup sliced scallions, white and light green parts only • 1/2 tsp salt • 1/2 tsp sugar Instructions 1. Heat a wok over high heat. While you’re waiting for the wok to heat up, using your hands to break up the cold day-old rice in a bowl and stir in the salt and sugar. 2. Once the dry wok begins to smoke, add the oil and heat until shimmering, cook any meat and veg for 1-2 minute. Transfer the meat to a small bowl and set aside. 3. Return the wok to high heat, add more oil if necessary, cook beaten eggs for 1 minutes; do not brown the egg. Add the rice, meat and vegetables and toss to combine. Stir-frying until the rice is heated through, about 2-3 min. 4. Adjust seasoning as needed. Remove from the heat and stir in the scallions, and serve immediately with a side dish of Wooden Boat Food Company’s NUOC CHAM dipping sauce!
Vietnamese "Pho Ga" | Chef Thompson Tran
Who doesn't love Pho! The national dish of Vietnam is a staple in most people's diet around the world. It's safe to say that we – like many of you out there – are fans of pho, the classic Vietnamese soup. But doing it right would probably require running around town collecting all the spices and herbs and bits and pieces you'd need, let alone knowing where to even start! Well, we've flattened the learning curve with help from our good buddy Chef Thompson Tran of The Wooden Boat Food Company. And to put it over the top we enlisted the expertise of sommelier and wine expert Andrew Doyle from Lone Tree Cellars to give us the perfect wine pairing. Watch these lads walk you through it, and then head over to www.fuud.ca to sign up and get this meal kit delivered to your door, including all the ingredients you need to cook up this steamy bowl of goodness at home for you and the gang. Check out more recipes at www.woodenboatfoodcompany.com, or follow us on Instagram or Twitter @woodenboatfood. Always remember, "Eat Like a NUOC CHAM-pion"! Bon appetite!
Chef Thompson Tran & Masterchef Matthew Astorga talk over Sinigang Na Hipon
Chef Matthew Astorga met up with Chef Thompson Tran earlier in the day and took a stroll through historical Vancouver Chinatown where they shop, talk, and share food thoughts, memories, and new ideas. As they both chefs carry very different food experiences, you can't help but listen in and share in the discussion. Whether it was MOM who got you to peel carrots, NONA who first let you knead a ball of pasta dough, or INA who taught you the importance of using local and fresh filipino ingredients from the local market; every part of your childhood memories tells a part of your personal story. Sinigang Na Hipon, a classic Filipino Tamarind & Prawn Broth which Matthew's mom taught him as he was growing up was a staple dinner item that was meant to capture the freshness of the seafood and vegetables picked up earlier in the day. Our good friend Doug Chang, owner of Ai & Om Knives http://www.aiandomknives.ca/ kindly lent us the space, and showed us a few beautiful knives he recommends. Learn how to care for, sharpen and most importantly how to choose the appropriate one for you. Finally, our friends, supporters and business collaborators Fuud Foods Inc. https://fuud.ca/ provided us with the tools, supplies and amazing local ingredients to showcase this simply delicious and quick meal. No salt! No added fat! No problem! Check out our website for easy recipes and meal ideas for your next weekend gathering, special backyard event, or the everyday weekday meal. www.woodenboatfoodcompany.com Bon appetite and remember to "Eat Like a Nuoc Champ-ion!"