In Pictures: Foods of Cactus Club Cafe in Canada

Casual Fine Dining Chain with Chef Rob Feenie Leading the Culinary Team

The Cafe at Coal Harbour, Vancouver


Fish and Clams


2 tablespoons olive oil
1 tablespoon unsalted butter
1-1/2 pounds red snapper fillet, cut into 4 pieces
sea salt and freshly ground black pepper
2 garlic cloves, minced
1/2 pound ripe plum tomatoes, peeled, seeded, and chopped (about 1-1/2 cups)
20 basil leaves, cut into julienne
1 cup dry white wine
12 littleneck clams in their shells, scrubbed under cold running water


  1. Heat the olive oil and butter in a heavy-bottomed saute pan with a lid over medium heat. Season the fish with salt and pepper. Add the fish, skin side down, to the pan and cook over medium heat until browned on both sides, about 3 minutes per side. Transfer the fish to a plate and cover with foil to keep warm.
  2. Add the garlic to the pan and saute for 1 minute. Add the tomatoes and cook for 2 minutes. Add the basil and wine and bring to a boil over high heat, then lower the heat so the liquid is simmering.
  3. Return the fish to the pan, resting it on top of the tomatoes. Scatter the clams around the fish, cover the pan with a lid, and steam until the clams open, about 3 minutes. Discard any clams that have not opened.
  4. Divide the fish, clams, and broth among 4 rimmed plates or bowls and serve.

Makes 4 servings.

Source: Nightly Specials

Video: Fireproof Paper Pots Served Up at Shanghai Restaurant

At a theme park in Shanghai, visitors can cook hot pot over open flames — in a paper dish that does not catch fire.

The non-toxic paper can resist temperatures of up to 240 degrees Celsius and can be reused up to 12 times. The paper’s molecular structure is especially dense, making it more resistant to heat.

A steel mesh separates the pot and the ingredients inside, helping the paper retain its strength.

The restaurant is part of a paper-themed park in Shanghai. The park includes other shops and entertainment venues.

“We call it ‘stone paper.’ It resists heat and can be washed with kitchen cleaner,” the park’s manager Luck Hong explained.

The restaurant also features furniture made of paper, including tables, chairs and even cash registers.

The restaurant, the first of its kind in Shanghai, opened in April, 2015.

Watch video at You Tube (1:24 minutes) . . . .

Study Suggests that What You Eat Can Influence How You Sleep

A new study found that eating less fiber, more saturated fat and more sugar is associated with lighter, less restorative, and more disrupted sleep.

Results show that greater fiber intake predicted more time spent in the stage of deep, slow wave sleep. In contrast, a higher percentage of energy from saturated fat predicted less slow wave sleep. Greater sugar intake also was associated with more arousals from sleep.

“Our main finding was that diet quality influenced sleep quality,” said principal investigator Marie-Pierre St-Onge, PhD, assistant professor in the department of medicine and Institute of Human Nutrition at Columbia University Medical Center in New York, N.Y. “It was most surprising that a single day of greater fat intake and lower fiber could influence sleep parameters.”

Study results are published in the January issue of the Journal of Clinical Sleep Medicine.

“This study emphasizes the fact that diet and sleep are interwoven in the fabric of a healthy lifestyle,” said American Academy of Sleep Medicine President Dr. Nathaniel Watson, who was not involved in the study. “For optimal health it is important to make lifestyle choices that promote healthy sleep, such as eating a nutritious diet and exercising regularly.”

The study also found that participants fell asleep faster after eating fixed meals provided by a nutritionist, which were lower in saturated fat and higher in protein than self-selected meals. It took participants an average of 29 minutes to fall asleep after consuming foods and beverages of their choice, but only 17 minutes to fall asleep after eating controlled meals.

“The finding that diet can influence sleep has tremendous health implications, given the increasing recognition of the role of sleep in the development of chronic disorders such as hypertension, diabetes and cardiovascular disease,” said St-Onge.

The randomized, crossover study involved 26 adults – 13 men and 13 women – who had a normal weight and an average age of 35 years. During 5 nights in a sleep lab, participants spent 9 hours in bed from 10 p.m. to 7 a.m., sleeping for 7 hours and 35 minutes on average per night. Objective sleep data were gathered nightly by polysomnograhy. Sleep data were analyzed from night 3, after 3 days of controlled feeding, and night 5, after one day of ad libitum food intake.

According to the authors, the study suggests that diet-based recommendations might be used to improve sleep in those with poor sleep quality. However, future studies are needed to evaluate this relationship.

Source: American Academy of Sleep Medicine

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