While he may not have "Beat Bobby Flay" in their latest Food Network dustup, you can bet Rob Feenie’s pasta was a whole lot tastier.
Upon inquiring as to how his blinis (a tiny pancake that serves as a caviar vehicle) were so lovely and yellow, we learned one of Feenie’s many culinary secrets: It’s the free-range eggs he uses at Cactus Club Cafes in Vancouver, from Fraser Valley, B.C.-based Country Golden Yolks. True to his word, we found them at Save-on-Foods ($5.49) and never will we have to stand quizzical and cold in the dairy section again.
We won’t try to replicate Feenie’s squash ravioli when we can order it at the restaurant, but poached eggs with mushrooms on toast we might just give a whirl. —Sarah Bancroft
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