So…this happened yesterday. Yup. We decided to head over to RE-UP BBQ for some Saturday breakfast and, while I was standing at the counter, I got to chatting with chef and owner, Michael Kaisaris about plans to come in and shoot the kitchen, the smoking process, etc. I was hoping for an invitation to come in this week, what I was not expecting was an invitation to BACON FEST!!! Yes, you read that correctly. RE-UP had teamed up with the Urban Digs Farm and Steel & Oak Brewery to present an entire porcine feast for the true lard lovers amongst us: pure pork sausage ‘hotdogs’; deep fried pork belly on Portuguese buns; bacon brownies; pecan bacon pie; and, of course, all the BBQ trimmings you expect from RE-UP like biscuits with honey butter and peach purée, hush puppies, beet salad and cole slaw. It was heavenly. It was divine. It was over waaaay too quickly. Michael and Lindsay, thank you so, SO much for your hospitality and unbelievably delicious treats – we’ll be seeing you at the restaurant for breakfast again soon! In the mean time, I hope you enjoy the photo re-cap of what was a truly fantastic event.


Bacon Fest 2014
RATE THIS RECIPE
  • Great pictures! Re-Up BBQ sure does a good job with their food and service.ReplyCancel

  • Sabina Hill

    It was such great fun! Thank you.ReplyCancel

  • Rita Floor

    Awesome photos!
    ReplyCancel

  • Ross Arbo

    We had a blast! Ludo & Julia hosted a great event, and Michael & Linday were in top form as usual.ReplyCancel

  • Connie Kays-Gordon

    Love this post. Such amazing pictures.ReplyCancel

I know I’m repeating myself, but allow me to give you a bit of a back story here: last Spring I attended the DARE Photography Workshop in London, the focus of which is simply to unlock the skills within yourself to become the best photographer you can. I won’t go on about the details there – although I encourage everyone with an interest in their own abilities to attend – but I will tell you that the ramifications of my time with the group are still unfolding. I recently met with an agent regarding my food photography, she told me that my food images were solid, but that I needed to get out and get more ‘real life’ into my portfolio: go into restaurants and shoot the chefs, the scene, the prep…everything! Right…approach a chef and ask to come and invade the kitchen. Eeep. Then I thought about what my friends back in England would say…”what’s the worst they can say? No?” So I went ahead and dared myself to go for it.

When I walked into the Longtail Kitchen all the pieces clicked for me: the space was beautiful, the staff were young and hip, and Thai food happens to be my absolute favourite. Chef Justin Cheung was warm and willing to allow me full creative rein when it came to creating the images. I had thought I would just be shooting the processing, that the only food I would see would be that on the chopping board or in the fiery woks, but Justin surprised me by bringing out a multitude of dishes for me to capture. Again…eeep! It’s been an age since I shot food without a tethered capture and a talented stylist, now here I was with only my tripod and some makeshift reflectors (note: white take out bowls work beautifully!), channeling my inner David Loftus and shooting on the floor while the restaurant was actually open for business. And I have to say, aside from or maybe because of the pressure, I’m really, REALLY pleased with these frames.

Thank you Justin, it was an amazing experience and I hope you’re happy with the pictures. To everyone else, get thee down to the New West Quay for some of the best Thai street food you’ll ever taste.

Longtail Kitchen New Westminster Quay

Longtail Kitchen New Westminster Quay
RATE THIS RECIPE

There are some things in my kitchen that are purely routine: putting aged bananas in the freezer for banana bread; leftover espresso goes in the fridge for mid-afternoon iced coffee; and storing all organic carrot peels, onion trimmings, and chicken bones in the freezer to make stock for soups and risotto. As a soup-o-holic I always have stock on hand for a quick go-to when lunch time hunger strikes, but if you don’t have the homemade version, a good quality, organic store-bought will do.

This recipe comes from an inspiration I picked up on my recent trip to London where I had the most amazing Thai food on a night out with ‘the lads’. It started as my regular chicken soup recipe but I’d still been dreaming about spicy curry and, as I happened to have some good Thai Kitchen curry paste on hand, I thought…huh, it’s cold outside and this will warm us up, let’s try it. The result: magic! So much so that I adopted the “chicken soup for the soul” name because this went beyond filling me up, it made me happy! If you want to richen the recipe, throw in some coconut milk, and if you want some extra substance add in some jasmine or sticky rice. Oh, and be sure to add the green beans just in the last 5 minutes of cooking…nothing is worse than over cooked green beans…

thai chicken soup for the soul

thai curry chicken soup for the soul
Servings Prep Time
8servings 20
Cook Time
35
Servings Prep Time
8servings 20
Cook Time
35
Ingredients
  • 2L. chicken stock
  • 3cups shredded cooked chicken, brown and white meat
  • 2Tbsp. EVOO
  • 4 celery stalks, diced
  • 3 carrots, diced
  • 1 shallot, finely minced
  • 2cups green beans, cut into 1
  • 1cup green spring peas
  • 2cups unsalted corn kernels
  • 3Tbsp. Thai red curry paste
  • 2Tbsp. your favourite Sriracha sauce
  • sea salt and black pepper to taste
Instructions
  1. In a large soup pot, sauté the celery, carrots, and shallot in the EVOO until just soft and very fragrant. Add in the chicken stock and curry paste. Bring to a boil.
  2. Add in the chicken, corn, green beans and peas. Simmer for 5 minutes. Season with sea salt and pepper to taste. Spice with sriracha to your desired heat.
Thai Curry Chicken Soup for the soul
(100%) 1 rating 5