Chef Hamid
17/06/2023
This is my favourite ice cream in the world!!! We are serving it at ❤️❤️❤️
27/05/2023
holding one of my favourites !!! Crispy Fish sandwich made with Fish and chip flour.
14/05/2023
Happy Mother’s Day… ❤️❤️❤️
12/04/2023
at made with love!! Spring is back and popina is open again 7 days week
15/03/2023
Persian New Year also known as Nowruz in 7 days… Thank you to Edible Vancouver & Wine country for sharing our beautiful culture. I’ve also shared our kookoo Sabzi recipe. Happy Nowruz to everyone 🎉🎉🎉
17/02/2023
2004 Culinary Olympics! Missing Chef Ian Rennie.
13/02/2023
Miss you lots…. Feb 12 it was like yesterday. ❤️❤️❤️
This plant-based, vegan-inspired Turkish flatbread is a guaranteed crowd-pleaser. Topped with roasted eggplant, walnuts, pepper paste, tomatoes, Italian parsley, sumac, olive oil and, Saputo's Plant-Based Mozzarella Flavoured Shreds, your customers won’t be able to have just one slice. Ingredients:
Vegan Lahmajoun
2 cups walnuts, chopped
½ cup tomatoes, diced
½ cup shallots, diced
½ pulp from roasted eggplant, skin and, seeds removed
½ cup red peppers, diced
½ cup scallions, sliced
¼ cup jalapenos, small diced
½ cup Italian parsley
2 cloves garlic puree
1 cup Turkish pepper puree
2 tablespoon sumac
4 tablespoon dry Turkish pepper
1 tablespoon salt
1 cup of olive oil
Toppings
4 cups Vitalite Plant-Based Mozzarella Flavoured Shreds
4-6 pizza shells
Instructions:
Mix pizza ingredients in a mixing bowl well.
Spread 2-3 large tablespoons of mixture onto a pizza shell. Top the pizza shell with Vitalite Plant-Based Mozzarella Flavoured Shreds.
Bake at 500F in an oven or on a pizza stone for 4-8 minutes (depending on your oven).
Slice pizza into 4 slices and top with sumac, Turkish peppers, shaved onions, oregano, basil, olive oil, and ¼ lime juice.
Head here to learn more: https://www.saputofoodservice.ca/en/plant-based/plant-based-products
21/01/2023
Cooking is always fun! capturing sharing recipes!!!
25/12/2022
Wishing everyone a very Merry Christmas and Happy Holidays!!! Love you all !!! 🌲🌲🌲
02/11/2022
Please be careful my account it’s not hacked. not sure what anyone will do this.
02/11/2022
Please be careful this is not my account someone trying to message my friends with this Instagram handle
20/03/2022
Happy Nowruz to everyone 🎉🎉🎉🎉 Wishing you happiness and peace in this new year🎉🎉🎉🎉
15/01/2022
made this beautiful -free Lemon Curd Cake!!! I had the pleasure of taking a photo of it and of course it was enjoyed for dessert!! It was delicious…. we will be posting this recipe
31/07/2021
Persian Ice Cream… or Should I say Persian Puff-Cream It is called BASTANI AKBAR MASHTI. Flavours of love, Rosewater, cardamom, saffron, pistachios. We hope you will have a chance to come down to to try this amazing Puff-Cream.
30/06/2021
Crispy Pink Shrimp Roll, herbed tatar sauce, buttered brioche bun, this week special
28/06/2021
Happy Monday! free Fried Chicken Mix! DM if would like more information.
27/06/2021
fish and chip...... look at that crispy light shell!!!!!
27/06/2021
This weeks special Puff Cream Ripple Potato Chips and Hard Crack Chocolate Sauce!!!
12/06/2021
I am looking forward to be watching this exciting event on June 21st featuring World Champion, Chef Bruno Marti and his guest ( resident judge) as they cook some dishes (including a tantalizing ) paired with amazing wines. This fundraising initiative will benefit and as they get set to compete at the Luxembourg 2022 and the Culinary Olympics in 2024. We will also be giving away some prizes worth up to $400!
dick_canada
01/10/2020
Every Sundays we make Al pastor Tacos and every Saturday’s we make Turkish lamb Kabob tacos.
29/09/2020
Took these photos at Blind Bay Shuswap lake last week.
First time taking a trip to this Beautiful part of BC.
10/07/2020
We are honoured to be featured Chefs Table Society of British Columbia 🙏🙏🙏
08/07/2020
Don’t have Any words just a picture!
In this Video you will learn step by step how to make your own Gluten-Free sourdough starter.
19/05/2020
Thank you Tim Pawsey for sharing.... We are looking forward to be serving Vancouver!!!
Popina Canteen Reopens for Take-Out, Delivery (May 19, 2020) Today marks the start of 'Phase 2' in the drive to reopen BC's pandemic stricken economy. For restaurants and bars this will prove challenging. Given the realities of distance spacing, that reduce seating capacity by 50 percent or more, many suggest the new model is far from viable. T...
19/01/2020
18/10/2019
On November 2, the knives will be out as competitors from across B.C. take part in the Culinary Apprentice of the Year Award competition at VCC - Vancouver Community College's Downtown campus.
Competitors were selected from over 40 applications and will be heading to Vancouver from northern B.C., the Okanagan, Vancouver Island, and the Lower Mainland. The competition is being revived this year after a decade-long absence and, for the first time, is including competitors from across the province.
VCC alumni competing:
• Raul Copete Vazquez (Burnaby)
• Aaron Hoffman (Vancouver)
• Nathan Sundeen (Vancouver)
Read more:
https://www.vcc.ca/about/college-information/news/article/title-5514856-en.html
Chefs' Table Society of British Columbia Industry Training Authority VCC Alumni Relations
27/08/2019
If you have a moment to vote of who has the best fried chicken in Vancouver...... dont forget Popina Thank you very much for taking your time to Vote https://scoutmagazine.ca/2019/08/26/who-makes-vancouvers-best-fried-chicken-sandwich/
Who Makes Vancouver's Best Fried Chicken Sandwich? In this poll we ask readers to choose between Vancouver's four best fried chicken sando spots: Hundy, Downlow, Popina and Juke.
09/08/2019
Potato garnish fried every day before service. This is part of dinner program.
It is stuffed with confit potato, Shallot marmalade and porcini foam as part of potato garnish for main course.
Chefs table dinner goes on every Tuesday to Thursday if you would like to join see link in Bio
07/08/2019
Action shot Students getting ready for service. Beef Tenderloin marinated 24 hours before, sweet bread braised in sherry, foie Gras veal farce, Tyrol bacon sheet. This is part of daily task list 1 hour before service to roll and cook the beef for main course.
07/08/2019
On the Menu this week at !!! Foie Gras, honey, almond, thyme crumble.
One of the dishes from summer menu. 5 course tasting menu created and served by VCC CULINARY STUDENTS.
If you wold like to join us for dinner please look at link in BIO.
06/08/2019
Thank you Mijune for coming to popina!!!
01/08/2019
BEEF TENDERLOIN, SWEET BREAD FOIE GRAS FARCE, CRISPY POTATO (NSIDE CONFIT POTATO, SHALLOTS, PORCINI FOIE GRAS FOAM)CARROT DOME (INSIDE TRUFFLE CAULIFLOWER PUREE) SLOW COOKED LEEK, RED WINE JUS
PART OF 5 COURSE TASTING MENU CREATED AND SERVED BY VCC CULINARY STUDENTS.
EVERY TUESDAY TO THURSDAY. DOORS OPENS AT 6:15 PM DINNER WILL START AT 6:30PM!!!
DINNER COST 55 WINE PARING IS AVAILABLE
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01/08/2019
CONFIT BC ALBACORE TUNA, SALSA ROMESCO, BASIL, SMOKED QUILL EGG
PART OF 5 COURSE TASTING MENU CREATED AND SERVED BY VCC CULINARY STUDENTS.
EVERY TUESDAY TO THURSDAY. DOORS OPENS AT 6:15 PM DINNER WILL START AT 6:30PM!!!
DINNER COST 55 WINE PARING IS AVAILABLE ⠀
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26/07/2019
Working on my Fried Chicken GAME.....Testing 3 different brines and finishing!!! for ..... See you all this weekend at fry Chicken Sunday.
11/06/2019
SHATTERED WHITE CHOCOLATE MOUSSE, STRAWBERRY, COCONUT, LEMON CURD ICE CREAM
One of the dishes from summer menu. 5 course tasting menu created and served by VCC CULINARY STUDENTS.
Videos (show all)
