About Us

Long ago a girl dreamed of following in her Father’s footsteps and becoming a chef.   Owning her own restaurant.  To her great joy she met a man who shared the same dream.  Together they cooked from the heart, and created food that nourished the soul.

Their first restaurant was BASSETT’S FANCY DESSERTS.   BASSETT’S was more than a cafe serving elaborate French desserts, rich European tortes, chocolate truffles, profiteroles,  and house-made ice creams.  BASSETT’S dished out glorious patés and crepes,  soups and house-made rolls with sophisticated fillings. This innovative dessert restaurant and coffee house was considered by WHERE TO EAT IN CANADA as “the best in the business”. In it’s first six months of operation is was quickly recognized and written up in Air Canada’s EN ROUTE  and WHERE TO EAT IN CANADA.

 

Their second restaurant, ROXY’S BISTRO was consistently written up in major food publications such as WESTERN LIVING, a major Toronto food magazine CUISINE, EN ROUTE and GOURMET.  Where To Eat In Canada listed ROXY’S BISTRO, Regina in their One Hundred Best Restaurants in Canada.  The Globe and Mail described “Roxy’s cuisine as cutting edge. ROXY’S kitchen cooked the French classics and borrowed from cuisines around the world to create their extraordinarily unique menu.  Located in a capital city it was not uncommon to receive reservations directly from Paris and Moscow.

 

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They opened PASSIONATE PIZZA in Vancouver.  No ordinary pizzeria this.   The aroma of oven roasted tomato sauce, wheels of Parmesan Reggiano, flats of growing basil,  filled the open kitchen .  Within a few months of opening PASSIONATE PIZZA was receiving Canada wide acclaim on CBC”s Jorgen Goeth’s Disc Drive and Peter Gzowski’s show Morning Side.  In the very first year it was voted BEST PIZZA IN VANCOUVER by Vancouver magazine, and by the U.S. publication Best Restaurants in the Pacific North West.  James Barber reviewed it in the Georgian Strait and the Vancouver Sun did a half page feature article.

Larry and Virginia

The restaurants are now happy memories.   This passion for food.  This love of cooking.  This joy of  putting food on the table for friends and family is shared with all who enter the world of MRS. BUTTERFINGERS.  MRS BUTTERFINGERS is about cooking, not to impress, but to nurture and comfort.   It is a blog for those  who wish to create food with heart and soul.

When Virginia  shares these recipes with you she shares the experience of someone who has cooked for more than fifty years,  thirty of those years in a professional kitchen.  Enjoy!  Pour yourself a glass of wine, put on some great music and your food will be wonderful.  The kitchen is truly the heart of the home.

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12 Responses to About Us

  1. Tricia Cochran says:

    Have loved your bel occhio blog for quite some time and now have another site to enjoy

    How and where does one sign up for your cooking classes?

    • admin says:

      It is hearing from blog readers like you that makes it all worth while, Tricia. We’ve retired from cooking classes but I am always happy to answer any cooking questions. Cheers Virginia

    • admin says:

      We are retired from cooking classes, but I am always happy to answer any questions.
      Cheers
      Virginia

  2. Nancy Mutrie(McCandless) says:

    Mrs. Butterfingers and Husband: How wonderful to find your beautiful recipes, thoughts, memories, style and stories…..I remember a few that we made…glad to hear you are well and living life to the fullest…. love Nancy

  3. Tricia says:

    Virginia, so fun to learn more about your special restaurants – you are a chef extraordinaire indeed! :)

    • admin says:

      Tricia, just think of all the wonderful recipes I have tucked away. V.

      • admin says:

        Tricia – just think of all the wonderful food I’ll cook for you when you and your handsome husband journey to Canada’s West Coast. Affectionately Virginia

  4. Terri Vance says:

    Virginia, What a fabulous life you are living! I’m so impressed with your accomplishments and find your recipes incredibly appealing. James and I are gathering the ingredients for your Vegetarian Eggplant Sweet Potato Pizza and hope to fix it this weekend. Thanks for the great inspiration! All the best, Terri

    • admin says:

      Terri, I have so enjoyed traveling with you and your husband. It has been interesting following your renovation projects on your new home. It is my pleasure to share some small bit of my world with you both. Virginia

  5. Laura says:

    Sometimes I am in the mood to bake and I start looking at recipes online; sometimes I look so long, that I never get any baking done that day! I have a wonderful butter tart recipe from my mother, so it is at least 60 years old; and then I found the same butter tart filling recipe on your web page. I felt we were kindred spirits. Have you ever adapted the filling so it can be used in butter tart squares? there are days when making pastry is just more than I want to tackle, and the shortbread type crust of butter tart squares would be just fine, but I have never liked their fillings. What I want to do is use our prize winning butter tart filling recipe on a bar crust; what do you think? I am also looking for a good dried apricot use recipe or two. I bought some nice organic dried apricots, in bulk, but now realize I have too many, and not enough good ways to use them up.

    • admin says:

      How delightful to hear from you Laura. This is such a Canadian recipe. There are a lot of recipes for butter tarts but most call for raisins. I think the currents add the perfect sweet/sharp taste to this prize winning recipe. If you are making butter tart squares and following the usual recipe of baking the shortbread bottom I would perhaps add an egg yolk to this recipe. It is a little on the syrupy side.
      I often use dried apricots in my “Chicken tagine with sweet potatoes and prunes” recipe. It is on my blog under chicken recipes. Simply substitute apricots for the prunes. Bon Appetit! Virginia

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