OUR
RECIPES

FROM OUR HOME TO YOURS

We treat our guests like family and families share recipes! Here you'll find some of our best recipes by our award winning chefs. Try them at home and feel free to send us your questions or comments.

SALMON WITH HEIRLOOM TOMATO RELISH

BY CHEF PEDRO GONZALEZ


Ingredients

  • 12 heirloom tomatoes
  • 1 tsp minced garlic
  • 2 tbsp garlic oil
  • 4 Salmon fillets
  • 8 basil leaves
  • Salt
  • Pepper
  • Olive Oil

Directions

Combine tomatoes, garlic, garlic oil and basil in a mixing bowl and season with salt and pepper. Roast in an oven or broiler until it has caramelized on top and set aside.
Season the fish on all sides, using olive oil, salt & pepper to taste. Grill the fish until rare - approximately 5-7 minutes depending on thickness of portion.
Add the tomato relish to the top of the fish as it finishes cooking on the grill. This allows the tomato relish to melt into the crevices of the fish. Plate, serve & enjoy!

GARGANELLI POLLO

FOUND AT TRATTORIA


Ingredients

  • 500 Garganelli Noodles
  • .5 Whole Roasted Chicken
  • .5 Cup Sundried Tomatoes
  • 1 Small White Onion, Diced
  • 3 garlic cloves, minced
  • 3 cups roasted chicken stock
  • 1/3 cup sweet peas
  • 6 tbsp olive oil
  • 2 tbsp butter
  • .5 bunch Italian Parsley
  • 1/8 cup basil, chiffonade
  • 2 tbsp extra virgin olive oil

Directions

Add the garganelli to a boiling pot of water stiring frequently to avoid sticking. Cooked for about seven to nine minutes or until desired tenderness is achieved.
Next, add 2 tbsp olive oil to a large pan and sauté the onions and sundried tomatoes until the onions are golden brown. Add minced garlic and roasted chicken and deglaze the pan with roasted chicken stock. Reduce the stock by almost half, then add the green peas and butter to finish the sauce.
Finally, add your al dente garganelli noodles, toss and finish with freshly grated Parmiggiano-Reggiano, chopped parsley, basil chiffonade and extra virgin olive oil.

Tuna Tartare

FOUND AT COAST


Ingredients

  • 1 pound sushi-grade albacore tuna, diced
  • 4 tbsp extra virgin olive oil
  • 6 tbsp olive oil
  • 3 tbsp soy sauce
  • juice from one lime
  • 2 tbsp grated ginger
  • 1 tsp lime zest
  • maldon salt to taste

Directions

In a medium bowl, whisk together 6 tbsp olive oil, soy sauce, ginger and lime juice. Reserve in four serving dishes.

Add the diced tuna, with 4 tbls of extra virgin olive oil and maldon salt, gently combine. Divide the tartare between 4 chilled serving bowls in a ring mold.

Garnish with apples, avocadoes, edible flowers, maldon salt, lime zest and ramekins of tuna dressing. Serve with croutons.

Prawn & Quinoa Salad

FOUND AT GLOWBAL


Ingredients

  • 2 tbsp grainy mustard
  • 1/4 cup apple cider vinegar
  • 1 1/4 cup grape seed oil
  • 1/2 cup spinach leaves
  • 1/2 cup fluid ounce of buttermilk
  • 1/4 avocado
  • 1 tsp honey
  • Palm sized amount of Italian parsley
  • Palm sized amount of chive leaves
  • Palm sized amount of basil
  • Salt & Pepper to taste
  • 1/4 cup red quinoa
  • 1/4 cup white quinoa
  • 1 cup chicken or vegetable stock
  • 1/2 avocado
  • 1 radish shaved paper thin
  • 5 celery leaves
  • 2 carrots shaved paper thin
  • 8 slices of cucumber
  • 4 small gem tomatoes
  • 2 tbsp marcona almonds
  • Pinch of sunflower sprouts
  • 1/2 cup of baby kale
  • 2 oz goat cheese
  • 6-8 prawns
  • 2 tbsp extra virgin olive oil

Directions

Using a high powered blender, place the mustard, spinach leaves, herbs... View full instructions on our blog at glowbalgroup.com/blog.

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