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Chef Chrissy B🌶️

@chefchrissyb

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Culinary Creative & Pretty Plates👩‍🍳 | WSET Level 2 🍷
🌱 Ingredient-driven cooking & thoughtful pairings
👷🏼‍♀️by day, Culinary 👑 by night
📧 Collabs ⬇️

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Happy Food Day Canada!🍁

Canada has one incredible pantry! From Alberta beef and Atlantic seafood to BC berries, Ontario chocolatiers, and the freshest produce from coast to coast, we’re spoiled with exceptional ingredients.

To the incredible farmers, ranchers, anglers, growers, butchers, makers, and artisans who trust me with their ingredients… thank you for letting me tell your stories, one plate at a time.

Here’s to Canadian food—and all the delicious ways it brings us together. ❤️🍁

Dish details:

Ribeye with Fingerlings & Fiddleheads

Mussels in Garlic Velouté, chili

Oxtail Cappelletti, Candied Garlic, brodo

Eggplant Katsu, Green Thai curry

Prawn Red Thai Curry, Forbidden Rice, chili threads

Berry Salad, Rosé White Balsamic, basil

Heirloom Tomato Salad, Bocconcini, balsamic pearls

Devils Food, Cherries, Chantilly, macaron

**featuring @sumasmeats @1fish2fishmkt @meridianfarmmarket @victoriaoliveoilco @kitcheningandco
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#fooddaycanada #canadianfood #albertabeef #bcfruit by @chefchrissyb

Here's to the winos 🍷✨

The bottle collectors, patio dwellers, winery road trip planners, and "just one glass" liars. May your pours be generous and your weekends be long. And if you’re looking for me, you know where I’ll be ✌️

📍 @glasshouseestatewinery

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#glasshousewinery #winememes #wine #bcwine @winesofbc #chefchrissyb by @chefchrissyb

One kiss and you’re mine 💋

💄 @damesanddolls
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#poisonivy #poisonivycosplay #gothamgirls #villian #chefchrissyb by @chefchrissyb

Rainy days, wild mushrooms and a little Thai-inspired comfort. 🌿🥥🍄

There’s something about the first stretch of fall rain that makes me want to put a pot on the stove and fill the kitchen with something fragrant.

Tender, velvety oyster mushrooms nestled in a silky coconut broth infused with fragrant lemongrass, bright lime and a slow-building kiss of chili. Rich and creamy at first, then beautifully citrusy, with that lingering warmth that makes you go back for just one more spoonful.

Earthy, aromatic, a little spicy and exactly the kind of comfort I crave when the rain starts tapping at the windows. And honestly, you know I’ll take any excuse to put more mushrooms on the menu. 😂🤎

#OysterMushrooms #MushroomLove #ThaiInspired #FallCooking #chefchrissyb by @chefchrissyb

A little Halloween tradition from our kitchen. 🎃

Grilled cheese and tomato soup was always something my mom made before heading out for trick-or-treating. These days, it’s truffle grilled cheese and a velvety tomato bisque… because apparently even our childhood traditions get a little fancy as we grow up. 😂🧀🍅

Still the same cozy comfort, just dressed up for Halloween. What about you, what do you eat on Halloween?👻✨ by @chefchrissyb

Don’t let the doe eyes fool you, I can be a little wild 🤎 by @chefchrissyb

A little witchy elegance for the season. 🕷️🕯️

Some dishes are simply too pretty to leave in the past, so I’m bringing this little beauty back from last Halloween for another moment in the moonlight. 🖤

Creamy burrata spilling over moody green and purple heirloom tomatoes from @saanich.grown, with black plums and blackberries adding a little dark, juicy sweetness. A drizzle of balsamic, a scatter of fresh herbs and just enough crunch to keep things interesting.

I love playing with the darker side of seasonal ingredients this time of year. Rich colours, unexpected pairings and a little kitchen magic can turn something as simple as burrata and tomatoes into a dish with a whole lot of personality.

Because Halloween doesn’t always have to be spooky. Sometimes it’s a little gothic, a little romantic and just the right amount of decadent.

Proof that food can be equal parts spell and seduction. 🖤🍷 by @chefchrissyb

A little dark, a little decadent. 🖤🍝

Squid ink pasta tossed in a silky black garlic and white wine sauce, finished with crispy chorizo-Parmesan breadcrumbs for that perfect smoky, savoury crunch.

A little dramatic? Absolutely. But that’s half the fun of cooking. 😉

Loved seeing this one featured in Season & Serve Magazine, and even happier to share the recipe so you can make it at home. Check out the recipe below! 👇

Squid Ink Pasta with Black Garlic & Chorizo Breadcrumbs 🖤🍝

Ingredients:

3 chorizo sausage links
¾ cup breadcrumbs
3 tbsp Parmesan cheese
2 tbsp butter
1 tbsp olive oil
1 small shallot, finely minced
12 oz squid ink pasta
4 black garlic cloves, mashed into a paste
1 tbsp tamari (or soy sauce)
¼ cup dry white wine (or broth)
Salt and pepper, to taste

Instructions:

1. Prepare the chorizo breadcrumbs.
Pan-fry the chorizo sausages, reserving the rendered fat. Remove the sausages and add the breadcrumbs and Parmesan cheese to the pan. Stir and fry until lightly toasted and the breadcrumbs have absorbed the fat. Remove from the pan and set aside.

2. Make the black garlic sauce.
In the same pan, melt the butter with the olive oil and sauté the shallot until soft. Stir in the mashed black garlic, tamari and white wine. Simmer until saucy, then season with salt and pepper to taste.

3. Cook the pasta.
Boil the squid ink pasta until al dente, reserving ½ cup of pasta water before draining.

4. Toss and finish.
Add the pasta to the black garlic sauce. Pour in a splash of reserved pasta water to create a silky sauce, tossing until everything is beautifully coated.

Garnish generously with the crispy chorizo-Parmesan breadcrumbs and finish with freshly cracked black pepper.

Rich, savoury black garlic, silky squid ink pasta and a little smoky chorizo crunch. Enjoy! by @chefchrissyb

Page-turner pasta 📖🍝🕷️

Last year I was thrilled to see my Squid Ink Pasta with Black Garlic & Chorizo Breadcrumbs in the latest @seasonserveblog Magazine—silky black strands tangled with sweet, earthy black garlic and a smoky-spicy chorizo crunch. It was such a hit I think it deserves a repost🖤✨

Perfect with a glass of Hillside Estate Winery’s VQA Pinot Gris — bright orchard fruit and a clean mineral finish to lift every inky bite. 🥂

Looking for the recipe? I’ll post the recipe and details tomorrow!

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#halloweendinner #squidinkpasta by @chefchrissyb

BONUS DISH | DUCK RAGÙ TAGLIATELLE

Some things become extraordinary when given time.

Slow-Braised Duck Ragù • Fresh Tagliatelle • Crispy Shiitake Mushrooms • Parmesan • Toasted Walnuts • Fresh Parsley

There's something about a slow-cooked ragù that feels right at home in 7 Days of Wild. Nothing fancy, just good ingredients, a little patience and the kind of cooking that makes the whole kitchen smell incredible. And this duck ragù? I loved it so much that it earned a place on my Thanksgiving menu. I tucked that rich, slow-braised duck between layers of pasta and turned it into duck lasagnas for the holiday feast and it's every bit as delicious tossed through fresh tagliatelle.

Duck braised until fall-apart tender, crispy shiitake mushrooms bring an earthy bite, toasted walnuts add crunch, and plenty of freshly grated Parmesan and parsley finish things off. This dish was rich, rustic and ridiculously comforting. The kind of meal that calls for a generous glass of red wine and absolutely no plans to rush away from the table.

For me, honouring this one meant transformation.

We've explored some pretty impressive cuts throughout this series, but there's something I really love about this kind of cooking. Taking your time, building flavour and turning a handful of good ingredients into something people genuinely get excited to eat. No elaborate presentation or dramatic reveal. Just a beautiful bowl of pasta that I can almost guarantee someone will be going back for seconds of.
And I think that's part of the beauty of cooking game. It doesn't always have to be the centrepiece of a grand feast. Sometimes, it's just really good food, made to be enjoyed.

Because every feast begins with something given.

May we honour the animal, respect the land, and appreciate the possibilities in everything we're fortunate enough to cook.

#7DaysOfWild by @chefchrissyb

BONUS DISH | ELK SIRLOIN

The wild has never been short on elegance.

Seared Elk Sirloin • Black Garlic Roasted Potatoes • Charred Broccolini • Kabocha Squash Purée • Squash Blossom

I've always loved the idea that wild game can be every bit as elegant as anything you'd find in a fine dining restaurant. It doesn't always need to be rugged, sometimes, it deserves a little refinement. For this plate, I wanted to bring together the deeper, savoury character of elk with the beautiful colours and flavours of autumn.

A perfectly seared elk sirloin, sliced to reveal its tender, rosy centre, served alongside golden roasted baby potatoes tossed with rich, earthy black garlic. A silky kabocha squash purée brings a vibrant orange sweetness, while charred broccolini adds a slightly bitter contrast. Finished with a delicate squash blossom, a little reminder of where those seasonal ingredients began. Earthy, savoury and beautifully balanced, with just enough colour to make the plate feel a little unexpected.

For me, honouring this one meant refinement.

There's a tendency to think of game as something that belongs in hearty stews, rustic roasts or around a campfire. While I love all of those things, I wanted this dish to challenge that expectation. Elk is beautifully lean, with a distinctive flavour that deserves the same attention we'd give a prized cut of beef. A thoughtful combination of seasonal vegetables, careful cooking and a little creativity can take it somewhere entirely different. That's one of the things I've hoped to share through 7 Days of Wild, these ingredients aren't limited to one style of cooking or one kind of table.

⬇️ This plate came together thanks to:

🥩 Elk Steak— @thebutcherlangley
🥔 Potatoes + Kombucha Squash - @venechukfarms
🥒🌺 Squash Blossom - My garden
🌱 Nasturtium — @nattys_nettles

Because every feast begins with something given.

May we honour the animal, respect the land, and never underestimate what a beautiful ingredient can become.

#7daysofwild by @chefchrissyb

Chrissy x @ulisrestaurant 🩵🤍

Uli’s has been one of my WR favourites for years, and I loved that they celebrated their German roots with special Oktoberfest weekend dinners. Naturally, my inner Fräulein needed very little convincing to dress up, raise a stein and flirt with a little German tradition. 🍻🇩🇪

I started with a warm, pillowy pretzel and punchy spicy mustard before moving on to the Forester Schnitzel — golden, crispy schnitzel dressed in a rich, earthy wild mushroom sauce, accompanied by buttery Spätzle and tender braised red cabbage. The Spätzle had a lovely peppery kick, a little different from what I'm used to, and easily one of my favourite bites of the evening.

And then there was Franzl, accordion in hand filling the dining room with music and a wonderful sense of Gemütlichkeit — that distinctly German feeling of warmth, comfort and good company. There's something especially charming about a restaurant where the family history is still part of the experience. Good food, a little tradition, and a host who knows how to make his guests smile.

Danke schön, this Fräulein will be back. Prost! 🍻 by @chefchrissyb