Category Archives: Noodles

i8tonite with Hope, BC’s 293 Wallace Chef Hiro Takeda & Cacio e Pepe Recipe

Chef Hiro Takeda. i8tonite with Hope, BC's 293 Wallace Chef Hiro Takeda & Cacio e Pepe Recipe
Chef Hiro Takeda

Inspired by his father, who was a chef before he became an ice carver, Hiro Takeda began his career at Newlands Golf and Country Club, completing his three year apprenticeship before the age of 20. Working at the Fairmont Hotel Vancouver and Diva at the Met gave him valuable experience in Vancouver, and a job at Squeah Camp and Retreat Centre brought him out to Hope.

at noma. i8tonite with Hope, BC's 293 Wallace Chef Hiro Takeda & Cacio e Pepe Recipe
noma

Opening 293 Wallace Street Restaurant in May of 2013, Hiro has since completed a 3 month internship at restaurant noma in Copenhagen, Denmark. Using local suppliers and foraged ingredients, Hiro focuses on providing his guests with a mixture of comfort food as well as creative tasting menus, while sharing his philosophy and providing mentorship to his young team.

at noma. i8tonite with Hope, BC's 293 Wallace Chef Hiro Takeda & Cacio e Pepe Recipe
at noma

I first met Hiro a few years ago, through a mutual friend, the Maplemusketeer. I will tell you that anyone that is a friend of Jordan’s is a friend of mine – and so here we are today, years later, chatting about food and sharing a delicious, easy recipe.  I’m impressed with Hiro’s work with local foraging and ingredient sourcing, as well as his creativity and sense of humor. I think you will be, too.

You can find him online at:

www.293wallace.com
Instagram: chefhirotakeda
Facebook: 293 Wallace Street Restaurant
Twitter: 293wallace

Cheese crackers at 293 Wallace, Hope, BC. i8tonite with Hope, BC's 293 Wallace Chef Hiro Takeda & Cacio e Pepe Recipe
Cheese crackers at 293 Wallace, Hope, BC

Chef’s Questionnaire (with a nod to Proust):

How long have you been cooking?

About 12 years

What is your favorite food to cook?

I have a soft spot for seafood, fish, but have lately been enjoying cooking with foraged greens.

What do you always have in your fridge at home?

Sriracha, Japanese mayo

What do you cook at home?

Instant noodles…mi goreng is the bomb

butternut squash panna at 293 Wallace, Hope, BC. i8tonite with Hope, BC's 293 Wallace Chef Hiro Takeda & Cacio e Pepe Recipe
butternut squash panna at 293 Wallace, Hope, BC

What marked characteristic do you love in a customer?

Someone who just gets it, understands the work that goes into the food, is willing to get out of their comfort zone to try things they’ve never tried before.

What marked characteristic do you find unappealing in a customer?

Those who are rude to our staff. We don’t tolerate that.

Tupperware, Rubbermaid, or Pyrex?

Tupperware

Beer, wine, or cocktail?

All of the above. Gin and Grapefruit is king right now.

Your favorite cookbook author?

creme brulee at 293 Wallace, Vancouver. i8tonite with Hope, BC's 293 Wallace Chef Hiro Takeda & Cacio e Pepe Recipe
creme brulee at 293 Wallace, Hope, BC

Too many to count! Off the top of my head, Rene Redzepi or Ferran Adria.

Your favorite kitchen tool?

Chopsticks or utility knife

Your favorite ingredient?

Scallops, or pine mushrooms

Your least favorite ingredient?

Chicken breast

Least favorite thing to do in a kitchen?

Repeat what I’ve already said.

Favorite types of cuisine to cook?

Indian, and, well, anything that requires foraging and using wild foods.

Beef, chicken, pork or tofu?

Beef

Valentine's dessert by Chef Hiro Takeda. i8tonite with Hope, BC's 293 Wallace Chef Hiro Takeda & Cacio e Pepe Recipe
Valentine’s dessert by Chef Hiro Takeda

Favorite vegetable?

Sunchokes

Chef you most admire?

Lars Williams, head of Research and Development at noma.

Food you like the most to eat?

Ramen or Japadogs

Food you dislike the most?

Uninspired food…or roasted/baked potatoes

How many tattoos? And if so, how many are of food?

i8tonite with Hope, BC's 293 Wallace Chef Hiro Takeda & Cacio e Pepe Recipe
A glimpse of one of Chef Hiro Takeda’s tattoos…

Seven, and just one…a little chef on my hand…. Well and I have koi on my leg…I guess that counts, if you cook it.

Recipe: Cacio e pepe with a couple extras

i8tonite with Hope, BC's 293 Wallace Chef Hiro Takeda & Cacio e Pepe Recipe
Cacio e Pepe

Cacio e pepe is a really simple recipe, with black pepper and pecorino. Pasta is easy for home cooking, filling and easy to pair with other things.

Take pasta, whatever shape you like, and cook in boiling water with olive oil and salt until al dente.

At the same time, in a fry pan, start with a touch of canola oil and add minced onions and garlic. Sweat until onions are translucent. Deglaze with white wine, add lots of freshly cracked black pepper. When pasta is done, toss into the fry pan, along with a touch of pasta water. Grate pecorino into pasta; add some whole butter, chopped chives, and a touch of lemon juice to finish. Season with kosher salt. Put it into a bowl, then grate pecorino on top.

 

The End. Go Eat.

Memorial Day: Remembrances of Cold Noodles Past

On Memorial Day, when we honor those in uniform, I’m eternally gratefully to those that have served.

energy-car-free-cities-new-york-city_43626_600x450

This holiday was always the official start of New York City summers. Manhattan would empty out and become a ghost town. I fondly recall my beautiful school friend Christine, who eventually packed up and moved to Europe. It was Chris that introduced me to my first bowl of cold noodles at a small but bustling Chinese place on Broadway and Canal Street in NYC’s Chinatown. Being of Chinese descent and her father owning a Jersey establishment, she was the conduit and teacher to what are now some of my favorite Chinese items such as Scallion Pancakes, dumplings and Spicy Cold Noodles with Peanut Butter.

There are a number of variations hailing from throughout Asia (and adapted by Americans) using cold rice noodles with a different nut butters. Mixed into that is some water, chili paste or red pepper flakes, sesame oil, garlic, sugar, citrus and ginger. Incredibly simple and great for a hot summer day of memories and recollections as well as creating new ones. Definitely, tons of carbs for walking the myriad of Manhattan hot, steaming streets which as poor college students, we did often. It would be Chris, Teresa, Annie and me hiking from the bottom of Broadway to South Central Park overwhelmed by the displays in shop windows.

Spicy Cold Asian Peanut Noodles ala New York City

Whenever the weather is beautiful, I break this out of my memory banks. Immediately as I taste the sweet and spicy paste perfecting the right amount of heat, sweetness and chewiness of the noodles, I think of Christine and other really important friends that I have been apart of my life while on this planet. It’s a funny thing how food does that don’t you think? Enjoy your Memorial Day with those you love and love you in return.

You Will Need:
Cold Noodles (made ahead and chilled) about a half box of spaghetti or rice noodles.
1/2 cup of creamy peanut butter (or chunky depending on your preference. You can use sesame, almond and nut butter will do.)
Chili garlic paste or sauce/ red pepper flakes
Teaspoon of honey
Quartered lemon/lime
Water
Sesame Oil
1 tablespoon each of grated ginger and garlic

Let’s Finish This Puppy:
1. In a small bowl, we are mixing the nut butter with a couple squirts of chili garlic paste or a couple of dashes of red pepper flakes.
2. Add some water, maybe about a cup to thin out the butter into a creamier sauce. Add a little water at a time, maybe a 1/2 cup each time. It will thicken back up.
3. Add the honey and citrus. Mix.
4. Couple of dashes of sesame oil plus the ginger and garlic. Mix until…
5. Once you have reached a consistency of a thin paste, pour it over the cold noodles. If it starts to get clumpy and a little more water by the teaspoon ful. Chop up some scallions and/or cucumber for a garnish. Voila….

Vegan to boot. Serve this with simply grilled chicken, beef, tofu or even some halibut might be a nice twist.