The interview series if officially back and this time around, we’re focusing on local businesses here in Vancouver (and of course, sharing their favorite recipes). We are so fortunate to have an abundance of restaurants, cafes and local artisan food companies in our beautiful city and each time I meet one of the people behind them I am more and more inspired, and fall even more in love with food- if that’s even possible!
Knowing about the people behind it and the thought, love and effort that go into getting food onto our plates is all part of the mindfulness process that helps us appreciate food, our bodies and our relationship with food a bit more.
Let me know if you have any requests of people you’d like to hear from, or brands you’d like to learn more about, and of course- restaurants or anything food that you’d like reviewed or a behind the scenes peek at! Leave me a comment on the blog or Instagram or send me an email. I love hearing from you guys!
Today I’m diving back in with Barbora Samieian, the Owner and Creator of Field and Social, a salad shop in the heart of downtown. They are so much more than a salad shop, F&S is a place to gather and build community through their infectious positive energy and mission to bring together the freshest local ingredients and seasonally inspired bowls.
I first met Barbora through a colleague when we came into the shop for a meeting and instantly felt a connection with her. She is one of those people you just immediately feel like you’ve known for years. She is killing it at her business but has this air about her that she doesn’t take anything too seriously and just wants to enjoy. Enjoy life, enjoy her family and enjoy bringing delicious, nourishing food onto people’s plates!
I hope you enjoy getting to know her as much as I have and make sure to check out her delicious Mushroom Bruschetta recipe below!
How did Field & Social come to be?
The idea came to us after living in New York for 3 years and noticing so many great quick serve healthy options on the East Coast. We felt that with Vancouver being such a healthy city, there was an opportunity to bring a healthy salad option to people looking for an affordable and healthy quick meal. We also wanted to combine our love for aesthetic and design to create a space that could bring people together around our communal tables not just for food, but for other collaboration and social opportunities, hence the name ‘Field & Social’.
What was the inspiration for your menu
We wanted to combine classics such as the Kale Caesar or Cobb salad with other salads inspired by our travels and family roots – this brought for example a Middle Eastern inspired Persian Herb salad with Sangak bread, mint & parsley; and the Rustic Orzo bowl with hints of fresh basil.
What is your philosophy on food and nutrition?
I truly love food. There is nothing better than sitting down for a meal with family or friends! Growing up my parents made sure we always ate home-cooked dinner around the table together and Sunday lunch was an extended family affair at my grandma’s. While we didn’t grow up eating a lot of fresh fruit and veggies (it was a lot of meat and potatoes!), food was always home-made and made from scratch. This philosophy of starting with good ingredients, making food fresh, has evolved into more purposefully combining healthy nutrients, to feel my best as I’ve grown older and has definitely inspired our philosophy at Field & Social.
How do you want people to feel when they come into F&S and when they leave?
My hope is that people leave feeling nourished, that they had a satisfying and delicious meal they would crave again. I also hope that they feel welcomed and heard by our team and maybe even inspired by the aesthetic of the bright-filled minimalist space.
Where would we find you on a Friday night in Vancouver?
If the weather’s nice, on a sunny patio with my husband and baby in tow likely with a beer in one hand and rice crackers for Hudson (our baby) in another!
Where is your Favorite place to travel?
We love New York for a weekend getaway and to stroll through the various neighourhoods, do some art gallery hopping and of course eat! Every few years we try to make it back to Europe where much of our family lives in Slovakia. Our family has a 400 year-old cottage in a small village in a rural part of Slovakia that has been in the family for the last 30 years – it’s in the Tatra mountains with beautiful places to hike.
Favorite menu item and why?
While I’ve been loyal to the Kale Caesar with a Ramen egg since we opened, I am currently loving the Greek for the summer! I love the fresh hints of mint and savoury flavours of the feta, combined with the house-made hummus to keep me full. I’ve been pairing it with the blackcurrant Kombucha on tap.
What is the best piece (or pieces) of advice you’ve ever received?
“Perfect is the enemy of good”. It’s something one of my early bosses and mentors reiterated to me; complete is better than perfect and incomplete. If you have an idea or a project, go for it, the pieces will all eventually come into place – trust your gut, work hard, and take some risks — don’t wait for perfection before you take the leap!
Thank you Barbora for taking the time to share with us!
If you’ve never been to their beautiful shop, make sure to stop by and show them some love! (You might even see a bowl in there developed by yours truly! If you try the Macro Bowl I’d love to hear what you think of it.)
And of course, with out mutual love of food, we couldn’t leave this interview without a recipe. Whip yourself up a batch of Barbora’s Famous Mushroom Bruschetta (recipe below), grab your drink of choice and take some time to relax, enjoy and take it all in!
- 500g mushrooms
- 2 cloves of garlic
- 2-3 sprigs of fresh thyme
- 2 tablespoons of minced fresh Italian parsley
- Extra Virgin Olive Oil
- Thinly sliced French Baguette
- Preheat oven to 350 degrees F (170 C).
- Put 1 tablespoon of olive oil into a small bowl and use a pastry brush to lightly coat the top of each slice of bread with oil.
- Place the bread on a baking sheet and bake until the crostini is golden brown and crisp (6-7 minutes).
- When the crostini is done, remove the pan from the oven and give each piece a swipe with a clove of garlic.
- In a medium-sized sauté pan, add 2 tablespoons of olive oil and minced garlic. Add the mushrooms and thyme and sauté until most of the moisture has evaporated from the mushrooms
- Season with salt and pepper to taste and then add the parsley
- Turn off the heat when there is no liquid remaining and then add the parsley, stirring to distribute evenly.
- When you’re ready to serve the bruschetta, top each slice of crostini with the mushroom mixture and warm up in the oven.
- If you like you can top with a scoop of goat cheese or freshly grated parmesan before serving
Tip* – I like to get my baguette pre-sliced i.e.: at Terra breads for even slices and to save work before a party 🙂
As always, enjoy!
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