Menu ideas from the experts

VANCOUVER, B.C. — We asked five market regulars for tips on putting together a fresh feast from Granville Island Public Market:

John van der Lieck of Oyama Sausage Co. suggests a meal incorporating as many fresh market ingredients as possible. Slice some sausages, such as his Castellano Chorizo, and simmer the pieces in a pot with fat from pancetta (he can provide the fat). Cook them with garlic, onions or shallots until soft. Get a bottle of white wine, in the $12 range, and pour a cup or two with the chorizo, fresh shrimp or fish. (Cube the seafood). When the seafood is cooked, top the dish with cilantro or parsley. Drop in some chopped tomatoes and serve it with a baguette and the remaining wine.

Chef Vikram Vij of Vij's said tourists can assemble a great meal without cooking. Grab some bread at Terra Breads, paté at Oyama and some olives and a mild, white cheese. If you want to cook, Vij loves the Oyama lamb sausage with mint.

Executive chef Robert Clark of C, a seafood restaurant, would grill the freshest piece of salmon or halibut he could find. For a side, slice onions, red and yellow peppers and Okanagan tomatoes and drizzle in vinegar. These ingredients are so sweet, "I wouldn't even cook it," Clark said. He would, however, add some Oyama bacon.

Eric Pateman, who gives weekly food tours, would grab a chocolate croissant at La Baguette et L'Echalote for breakfast and stop by Granville Island Tea Co. for "the best chai tea I ever had." For lunch, grab a baguette at Terra Breads, paté at Oyama and some pickles and local cheeses. Snack on the fresh Okanagan Valley fruit. For a refreshing drink, try Non's, which serves a concoction of fresh herbs, juices and slices of fruits with sparkling water.

Rob Feenie of Lumière and Feenie's suggests cooking Oyama chorizo with fresh pasta and tomato sauce from an Italian deli and adding some sautéed mushrooms. Or pan fry a steak from Armando's with premade demi glacé or bearnaise sauce from The Stock Market. For a side, whisk vinegar and olive oil together to pour over some spinach and slices of peaches. Then add some Oyama ham and crumble in goat cheese.

At home, Feenie uses marinated meat or racks of lamb from Armando's. "People think it's crazy, right, that a chef wants it [meat] pre-done. But it's convenient. And it's good."

Tan Vinh: 206-515-5656 or tvinh@seattletimes.com