BEST FOOD in Coquitlam-Wilbur and Sebastian’s Bistro
How long have we been searching for the perfect tasting, healthy, mouth watering, FRESH, and reasonably priced restaurant in Coquitlam? Well I can tell you, it has been a long time! This special place of ours is not your typical “usual” Earls or Cactus Club. Nope, this is good food and all the dishes taste different! This little taste of Heaven is a cute bistro in the Austin Station called Wilbur and Sebastian’s Bistro! The owner and chef Christina Sepidoza-Walter has been on the television show, City Cooks where she showcased a couple of her wonderful creations. She has come in second place in the SHARE Just Desserts Gala. Her desserts are all made there at the bistro…A couple of my favourtes are the coconut cream pie, and if chocolate is your weakness, than you must try her five layer chocolate cake! It’s deathly delightful! All of her dishes are her own recipe and made naturally {she even sneaks vegetables in your dishes without you even knowing}. I am one picky eater due to my lifestyle and darn food allergies, but you will find me at Wilbur and Sebastian’s at LEAST once a week. I swear this is the best bistro in the lower mainland! And its open for breakfast, lunch, and dinner.
5 out of 5 Belles from us!!
Wilbur and Sabastian’s Bistro
12-2662 Austin Avenue (at Mariner Way)
Coquitlam
604.931.5066
See the below recipe….my fav!
Caldo verde soup Ingredients:
2 lbs Yukon gold potatoes
3 litres water or vegetable stock
salt and pepper
chili flakes
1 bunch fresh kale leaves
1 large ham bone
10 oz chorizo (red wine cured preferably)
3-6 large roasted garlic cloves
1 sprig fresh thyme
1 large onion
vegetable oil
Directions:
1. Heat pan, add oil and chopped chorizo.
2. Once the chorizo has rendered most of its fat, it can be drained if needed.
3. Add garlic and onions and cook until translucent.
4. Add stock, thyme, ham bone, potatoes and water. Let simmer for at least 30 minutes.
5. Pull out ham bone, pick through any meat left on the bone and return meat to soup.
6. Chop kale into spoon size pieces, making sure that the tough ribs have been removed. Place into soup pot.
7. Bring to boil and simmer for about 5-8 minutes. Season to taste.