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Iron Chef Glass

by Tanner Glass / Vancouver Canucks

Sorry I’ve been quiet lately, I just battled against a nagging injury and there wasn’t much to write about for a while. But I’m back and just in time for playoffs. What a season it has been- for so many different reasons.

I know a lot of you want to hear about the upcoming playoffs, but as I write this on the eve of our first game against the Hawks I’d rather talk about the past month. March was a crazy month that pretty much blends together for me. We spent 18 nights on the road and at times played some of our best hockey.

Around mid-March a bunch of the couples on the team threw Emily and I an incredible engagement party. We went to the Pacific Institute of Culinary Arts on Granville Island and had our very own Iron Chef Challenge.

We were randomly split into three teams: Team Scorpion, Team Supersonics, and Team Roooomer. The Chefs at the institute gave us three secret ingredients that each team had to use to create two different dishes in only 30 minutes. It was hilarious seeing everyone’s culinary skills come out.

The three ingredients were a live Dungeness crab, duck breast, and pineapple.

My team, Team Scorpion, highlighted by team captain Keith Ballard snuck out a narrow victory with penne pasta with crab marinara sauce and a seared duck breast salad with pineapple dressing. I was in charge of searing the duck breast.

I heard that there were some great MVP’s on the other teams as well.

On Emily’s team, Mikael Samuelsson inspired all of the chef’s when he carved an apple into a swan. It was a great night all around and I highly recommend the Pacific Institute of Culinary Arts to anyone looking for a unique way to celebrate.

April has been flying by and playoffs are finally here. We hope that we can make the city of Vancouver proud and I’ll see all of you out there with your white towels!

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