INTROS

Edward Koh: When he’s not re-feuling planes he’s making wine, gardening, cooking up a storm, or telling crazy stories. Let’s face it, Edward is a man of many talents.

Justin Davey: A master of mixing music, he’s got a lot to learn when it comes to mixing ingredients.

Dennis Wan: Gets creative with the dish he brings to the table and likes to think out of the box.

Angela Wan: Food obsessed designer, a grocery store tourist and loves to have dinner parties.

These lines were part of our intro script for the Food Network’s Family Cook-off show that aired last night. Families went head-to-head  battling a ticking clock to prepare homestyle dishes before chef judges Anthony Sedlak and Trish Magwood, hosted by the lovely and gorgeous Kim D’eon with a live audience to cheer us on. The film set was erected at Leg in Boot Square in False Creek with scenic marina, sailboats and glassy high-rise backdrop, very Vancouver.

Anthony Sedlak, Trish Magwood & host Kim D'eon

Talk about having stage fright! Somebody give me a sedative or couple shots of tequila or something! Edward, or Steady Eddie as Anthony Sedlak deemed him, might have been a little nervous too, did he really burn the first round of garlic bread or was it to test the oven, even I don’t know. But he pulled through nicely and later seemed cool in front of the camera, hugging and holding his grandson Justin, darkened shades on, nurse betty tattoo showing. Nice capture camera man! Edwards fav line is…”You have to cook with lurv.”. And his tumeric rubbed seared sable fish and garlic bread was lurved by the judges all right. Here is a gorgeous photo of their Seafood Slam.

Steady Eddie & Justin's Seafood Slam

Justin looked good on camera, strapping young hapa cooking up mussels + lobster with lemongrass infused coconut sauce. A natural in front of the camera for sure. Justin has been enjoying the fruits of grandpa’s foodie labour all his young life and has now cooked with him for the first time, and on tv! You didn’t reveal your tat to the tatted up chef Sedlak but that probably wouldn’t have been appropriate?

Steady Eddie & Justin

There was friendly jibbing going across the work stations with the orange team, team Wimbush from Montreal and across Canada, lovely ladies who can do anything from scratch! Aimée, which I think headed up this team is a foodie extraordinaire, her site is simplebites.net. I should have snatched a taste of their Revolutionary Ravioli when no one was looking, ok unlikely, will have to make it from the recipe instead. And the Wimbush’s desert looked finger licking good, check out the Tasty Trifle.

Wimbush's Revolutionary Ravioli

Wimbush's Tasty Trifle

Then it came to my bro Dennis and I, our turn at battle honey for the desert half. For our Tropical Rolls + Lassie Dennis calmly assembled his ingredients for the mango+ginger lassie topped with roasted pistacios while responding cheerfully to Kim D’eon’s questions, while I, feeling very cold and excited started rolling up the nutella+banana spring rolls. Yes we actually make this food at home all the time, so no problemo right? We pulled it off without a hitch, even got to add rum to the honey butter drizzle.  (mmm, think I’m going to whip some this very moment.)

Dennis & Angela's Tropical Rolls

Thanks to all the people involved in letting us showcase our wanna-be-a-chef talents on tv. Margaret Gallagher(CBC Radio 1) who introduced me to Meribeth Deen(Force Four Entertainment), my awesome family and friends(this is like the oscars), cool host and hot judges!

“Cook with Lurv” -Steady Eddie