Abbytizer, Author at Foodology

In Mexican

Ay! Picante: Mexican restaurant in New Westminster

October 27, 2018

As a relatively new resident of New Westminster, finding places to eat has been a great way to explore the neighbourhood. Ay! Picante is a Mexican restaurant that has been open in the Sapperton area for about 2 months, and Luis welcomed Roman and I to a tasting of some of the food and drinks on their menu.

With the Spanish word for “spicy” in its name, Ay! Picante does live up to it. The restaurant offers a range of hot sauces, from mild for the timid, to hot heat for those who like very spicy flavours. The hot sauces are a tasty addition to the tacos, burritos, tortas, tostadas, gorditas and quesadillas.

Tacos

The menu has a great variety of tacos to choose from, all for $2.60 each. The hard part is picking with ones! Roman and I ended up going with the following choices:

shrimp
fish
roasted lamb
grilled chicken
slow-roasted pulled pork
a veggie taco with my choice of 3 veggies

These tacos were made with 4-inch corn tortillas, filled with one of the above listed, and garnished with onion and cilantro. I gravitate towards seafood tacos, and Ay! Picante’s shrimp and fish did not disappoint. The batter was light and crispy, and both tacos had a generous amount of shrimp and fish. Roman enjoyed the roasted lamb taco, which was tender. The grilled chicken was moist and very well-seasoned, and the pulled-pork taco was satisfying. For the veggie taco, I asked Luis what he recommended and he created a nopal (which is also known as prickly pear cactus), mushroom and pineapple taco. It seemed unusual, but I was curious about trying nopales, and Luis assured that these ingredients go well together. Amazing, they did! The mushrooms were earthy, the pineapples were sweet and bright, and the nopales added an interesting texture that reminded me of aloe vera, and green beans combined. This veggie taco was delicious!

Gordita

In addition to devouring these tacos, we also had a gordita. A gordita is a fried stuffed corn cake with red beans, lettuce, white onion, cilantro, sour cream, avocado mayonnaise and fresh cheese. Just like the tacos, you can choose from the list of available proteins or veggies to put in your gordita. We went with the beef tongue. The gordita was very filling, and had different flavours and textures. It was soft, crispy, savoury, and creamy all in one bite, which made it enjoyable to eat.

Drinks

To wash it all down, Roman had a mango Jarritos while I had their homemade horchata. Jarritos is a popular brand of pop in Mexico, and comes in many different flavours. Horchata is drink made of rice water, milk, vanilla and cinnamon and sugar. I’ve had horchata before, and love the cinnamon-sugar flavour of it. Ay! Picante’s cool and sweet horchata also served as a dessert for me.

Final Thoughts

If you’re in New Westminster and are craving tacos and Mexican food from a casual place, hit up Ay! Picante. The restaurant offers great value for good food, with all the tacos at the same price, making it easy to want to order one of everything! And with these tacos being tasty, you’d want to.

Address:
418 E Columbia St, New Westminster, BC

Website:
https://www.aypicante.ca/

In British Columbia

A peek inside Hawksworth Catering

May 31, 2018

As some of you already may know, Chef David Hawksworth and the entire Catering team is proud about the move of the culinary team into their new commissary kitchen, which has given them much more flexibility to create a variety of menus and moments with food that will suit clients’ needs. Their food and services will be especially sought after during the peak of wedding season, with spring here in full swing.

Being in the thick of wedding planning myself, having a phenomenal catering team with spectacular culinary offerings is a very important aspect of any wedding event. I was fortunate to be able to preview some of the dishes in their spring menu at the the York Room at Hawksworth. The beautiful room was transformed into a succulent-lover’s dream, with palms affixed atop the chandelier, lush green images of succulents displayed on the walls throughout, and a “living wall”.

Guests were delighted with various canapés, wine and a signature cocktail. The seafood canapés that were previewed included the lobster salad cone, Ahi Tuna Poke, Shrimp Cocktail and Dungeness Crab Salad.

Lobster Salad Cone

I thoroughly enjoyed the lobster salad cone, which consisted of lobster, toasted nori and togarashi in a mini waffle cone studded with black sesame. The cone was slightly sweet, which complemented the fresh, sweet lobster meat.

Ahi Tuna Poke

I’m picky when it comes to poke (especially after having the real deal in Hawaii). Hawksworth Catering’s Ahi Tuna Poke was fresh and light, but not my favourite of the seafood canapés previewed.

Shrimp Cocktail

The play on Shrimp Cocktail was refreshing and tasty, and I quite like how it was presented on top of greens and garnished with flower petals.

Dungeness Crab Salad

My other favourite after the Lobster Salad Cone was the Dungeness Crab Salad, which had sweet corn sprinkled throughout. This would be perfect as a starter for a summer event!

Lamb Popsicles

As for the other dishes, the standout for me was the Lamb Popsicles with Chimichurri and seasoned with Dukkah. It was cooked perfectly, and was well-seasoned. Although I thought that this was very delicious, my gripe was that it was a little big which could make it awkward to eat during a cocktail hour.

Pulled Pork Bao

The Pulled Pork Bao was disappointing as it was slightly dry and was not as flavourful as I was hoping it would be.

Beet Terrine with Goat Cheese and Elderflower

I love beet and goat cheese together, so of course I found the Beet Terrine with Goat Cheese and Elderflower as a nice bite on a spoon.

Corn Fritter with Gazpacho

The Corn Fritter with Gazpacho was an interesting. Eating something fried and cold together made for a intriguing gustatory experience.

Panna Cotta

For dessert, the Panna Cotta with Rhubarb, Strawberry Crumbs and Almond Slivers was served. The tartness of the rhubarb cut through the creaminess of the panna cotta, and the almond slivers added a textural contrast to it.

Final Thoughts

Overall, the canapés and dished previewed were delicious, and would be enjoyed by any at a special event. If you’re planning a special event, Hawksworth Catering can help you make it a success. Their gourmet dishes and services can be tailored to a range of individual tastes an budgets.

www.hawksworthcatering.com

In product

OneCoffee: 100% fully compostable coffee pods

April 3, 2018

Being environmentally conscious isn’t just trendy, it’s necessary. I try to be environmentally friendly by reducing the waste I put into the garbage, being resourceful by re-purposing or reusing items, and by recycling. Keurig revolutionized the way people make their coffee. It’s convenient, it’s fast and it’s simple. When you’re in a rush, pop in a K-Cup pod into a Keurig, push a button, and there you have it, your single-serve coffee. This was awesome, but the plastic that the pods were made of were could not be recycled, thus causing a waste problem.

100% fully compostable coffee pods

Not to fear, OneCoffee is here with their first, 100% fully compostable coffee pods. With consumers becoming more environmentally conscious, it’s great that a coffee company has reduced its waste by making a product that will not contribute to the landfill.

OneCoffee showcased its 100% compostable single-serve coffee pods during brunch at Cafe Medina. It was a journey for OneCoffee to get its product out to market, and they had been improving on their product for years. The company started out with a 90% biodegradable pod, which moved up to being 99% biodegradable, to finally being 100% compostable. The term “compostable” refers to the capability of being broken down by bacteria and other microorganisms, and returning to the earth as nutrient soil.

I was amused by the quotes that were on the biodegradable pods. One read, “Lots of flavour, little footprint”, while another had the message, “Made of good beans & good deeds.” The little sayings were cute and friendly reminders of the good OneCoffee does, and the good you’re doing as a consumer by choosing OneCoffee’s product. No guilt here!

Guests were given three types of coffee blends to try: the Colombian Blend, the Ethiopian Blend, and the Sumatran Blend. Both the Colombian and Ethiopian Blends are a medium roast coffee, while the Sumatran Blend is a dark roast coffee. To further enhance the tasting experience, OneCoffee paired three of its coffees with dishes from Cafe Medina’a brunch menu.

Paella with Sumatran Blend

I had the Paella, which was paired with OneCoffee’s Sumatran Blend, and Roman had the Fricassée, which was also paired with the Sumatran Blend. The Sumatran Blend complimented the spicy heat of the Paella with it’s earthy, smoky and slightly fruity notes. Of the three blends, I liked the Ethiopian Blend the most because of it floral, fruity and wine-y notes.

Fricassée with Sumatran Blend

Liege-style waffles

I especially enjoyed it with the dessert: Liege-style waffles with a milk chocolate lavender mocha sauce (which was also infused with OneCoffee).

Where to buy

What if you like the taste of coffee, but don’t want the effect so caffeine? OneCoffee offers Decaf so you can still get your coffee-taste fix. There are 7 different kinds of coffee that you can try, including the Breakfast Blend, French Roast and Peruvian Blend (in addition to the ones mentioned earlier). You can find OneCoffee at Whole Foods, Marketplace IGA and Superstore (just to name a few locations).

So the next time you crave a good cup of organic, sustainable single-serve coffee, grab a box of OneCoffee. Your tastebuds (and the planet), will thank you.

Website: http://onecoffee.com/

In American

Cocktails and Canapés at The Victor

March 12, 2018

“To the victor belong the spoils.” After arriving on the sixth-floor rooftop, I already felt like a winner about to enjoy my prize. The evening was elevated with spectacular views of BC Place, a water feature, and ambient lights. The Victor is located at Parq, Vancouver’s newest casino with two luxury hotels. The Victor is one of four restaurants at this entertainment destination, and is cleverly named to reflect the “spoils,” or wins, guests may experience while they stay, dine or play at Parq.

The Victor offers the ultimate dining experience with it’s classic North American steak and seafood menu.

The meat carving station, fresh seafood and sushi bar, salad station and dessert bar were impressive to say the least. Since the restaurant boasts its steak and seafood, I quickly navigated to these areas, after picking up a little bubbly.

The meat carving station had striploin steak that was perfectly seared to a medium-rare. It was tender, moist and oh-so flavourful! Grainy mustard and chimichurri were served as complementary accompaniments to this cut of beef. This is definitely a must-try!

The fresh seafood bar made my eyes widen in excitement, when I saw crab legs, oysters and clams on display. The sushi bar was impressive as well. The rectangular dishes of various nigiri and rolls looked elevated. I am usually skeptical of a restaurant that offers both steak and sushi, but I was impressed with the quality of sushi at the restaurant.

There was a lovely and enticing dessert bar, which showcased some items on their menu, plus candy.

The dessert that stood out amongst the rest was the Crème Brûlée Donut. It is a creme-filled puff topped with hardened caramel, which is reminiscent of sugar that is torched on top of a traditional crème brûlée. It was sweet, creamy and oh-so indulgent!

The food wasn’t the only impressive thing about The Victor. The restaurant staff were very friendly and hospitable. I talked to a few and asked what they liked on the menu. Their responses were so passionate, I could tell that they really liked what they recommended! I found out that the really good sushi wasn’t out that night, so I will make a return visit just to try the Hamachi Nobu Style.

The restaurant is adjacent to a lounge, which is a great space for cocktails and convo with great company. It’s a lux space to wait, have a drink, and look out the window to enjoy the city view.

If you’re looking for a delicious cut of steak, fresh seafood, and an elevated space for cocktails, make your way to The Victor, Vancouver’s newest dining destination.

Address:
39 Smithe St, Vancouver, BC

Website:
http://www.parqvancouver.com/restaurants/the-victor/

In Gluten Free Options

Jugo Juice: Cali Crush, Avocado Toast, Green Glow and Cranberry Chia Pudding

February 6, 2018

Jugo Juice has been my quick go-to to grab something satisfying, and healthy. My past favourites have been the PB and Chocolate, and Big Blue Protein. The Mighty Kale is another favourite I adopted from one of my previous co-workers who would have it everyday for lunch! If I was feeling extra hungry, I would grab a wrap, like the Sweet Chili Chicken.

Cali Crush

I had the pleasure to visit the Jugo Juice in Yaletown to try out their new, featured smoothie, the Cali Crush. This smoothie is packed with grapefruits, lemons and oranges, and is balanced out with strawberries and a hint of cucumber. With all the citrus fruits packed in a Cali Crush, you’re sure to get more than your daily recommended amount of vitamin C, try 349%! Since vitamin C may lessen the duration and symptoms of a cold, this smoothie would be the perfect aid during the cold winter months.

The Cali Crush is slightly tart and sour, but is perfect if you love citrus flavours.There is the option of having whey protein added, which softens the flavour’s tangy zing. I preferred the Cali Crush with the whey protein added because it tasted less tart, and slightly sweet.

Avocado Toast

I can’t think of a better food pairing to the Cali Crush than one of Jugo Juice’s avocado toasts. There are three delicious flavours to choose from, which is all atop a toasted Terra Breads sourdough:

Sriracha Honey with Hemp Hearts
Olive Tapenade and Fresh Basil
Chipotle Corn and Black Beans

My favourite of the three was the Sriracha Honey. I love a good combination of spicy and sweet flavours, and an avocado toast is the perfect vehicle for this delicious sauce. The drizzle is so good, that it actually inspired me to try and make my own Sriracha Honey! The toasted Terra Breads sourdough is crunchy on the edges, and a good chew closer to the middle of the toast. The Olive Tapenade avocado toast was also very tasty! The great thing about avocado toast is that even if I pig-out on more than one slice, I won’t need to feel guilty since it’s healthy!

Green Glow

In addition to tasting the Cali Crush and the avocado toasts, I tried the Green Glow, which has coconut water, avocado (can’t get enough), kale, tropical juices, pineapple, and banana. I couldn’t help but feel good after drinking a great-tasting smoothie, especially since the word “glow” is in its name!

Cranberry Chia Pudding

I also couldn’t help from being curious about the Cranberry Chia Pudding, which has cranberry juice, coconut milk, chia seeds, cinnamon, and strawberry and blueberry compote. It is topped with granola form Terra Breads, which adds a textural contrast to the creaminess of the chia pudding. This was a little cup of happiness for me, and I would get this again as a healthy snack (or breakfast, or dessert). I could eat this anytime!

Final Thoughts

The food tasting at Jugo Juice has reminded me how much I enjoy a really good smoothie, and healthy food options. So if you’re looking for a winter pick-me-up, give the Cali Crush, and one of the delicious avocado toasts on their menu a try!

Address:
202 Davie St, Vancouver, BC

Website:
https://www.jugojuice.com/

In Bar and Grill

Dublin Calling: New Party Pub and Kitchen on Granville Strip

January 5, 2018

There’s a new Irish Pub in Downtown Vancouver and it has taken over the former Ceili’s location. It is Dublin Calling and it has opened its second location in Canada right on the Granville Strip. The first location opened in Toronto in 2015 and has been successful. Dublin Calling will be your new go-to spot to watch the big game and kick back with a few beers and Irish-inspired pub grub with a modern twist. Roman and I checked the place out and here’s a recap of what to expect.

Interior

Dublin Calling’s space is large enough to have a group event. There are plenty of TV screens so you can catch the game. In between appetizers, you can enjoy pool, ping pong or darts. We noticed some people lingering in the corner by an arcade game and quickly realized it was a Super Shot Basketball arcade. Roman and I enjoyed challenging each other on it, as we both tried to gain a high score. Too bad we didn’t make any bets since I scored more baskets between the two of us!

Food

We had no expectations for the food as we know that pub food is pretty much standard in terms of what is offered. However, Dublin Calling pleasantly surprised us with what they had. In addition to trying the Shepherd’s Pie Bites, we tried the Roast Beef Stuffed Yorkshire Pudding (with mashed potatoes), Mini Sliders, Fish & Chips and Forest Mushroom Pizza. The Irish-inspired pub grub was tasty. The modern twist was found in dishes like the Pulled-Pork & Mango Pizza. First of all, you don’t expect pizza at an Irish pub. Second of all, I would have never thought to combine pulled-pork and mango together. The savouriness of the pork was complimented well by the sweetness of the mango. It was unexpected, but it was good! We also really liked the Shepherd’s Pie Bites. Can’t go wrong with deep-fried mini Shepherd’s Pie with Guinness bacon cheese sauce! It was the perfect appetizer in a place like this.

Shepherd’s Pie Bites

Roast Beef Stuffed Yorkshire Pudding with Mashed Potatoes

Pulled-Pork & Mango Pizza

You’re sure to be entertained with all the games, TV screens and tasty bites that Dublin Calling has to offer. Just looking for a place to drink? They have a variety of beer on tap too. With the holidays around the corner, this spot is sure to be bustling with work parties and get-togethers. If your looking for a casual spot for a fun night with friends, Dublin Calling is the place.

Website:
https://dublincalling.com/vancouver/

Address:
900 Granville St, Vancouver, BC

In Event

Vegan Inspired Dinner & Improv Comedy at Rocky Mountain Flatbread

December 9, 2017

Although I may not be vegan, I can appreciate delicious vegan food. It’s been easier for me to accept vegan desserts since they don’t have dairy, but I’m open to expanding my palate with other vegan dishes. Rocky Mountain Flatbread introduced their all plant-based menu during a vegan-inspired dinner and improv comedy show. Roman came along and pleasantly surprised me with how much he enjoyed the vegan offerings (he’s not even close to being vegetarian).

The evening started out with cocktails. We sipped on RMFB’s White Sangria, which had cranberries, apples and a dash of cinnamon. It was crisp and refreshing and is a great Fall cocktail.

The other drink we sipped on before the improv show started was a Dark & Stormy, which I enjoyed because of my love for ginger beer. The only critique I had for this cocktail was that it needed a good stir since all the good stuff settled to the bottom.

As we got some appies on our plates and settled into our seats, the four players of the night came and introduced themselves to the guests. They encouraged our participation by calling out suggestions to direct their dialogue.

One “game” was called “Make it better. Make it worse. Make it vegan,” which had the guests call out one of the three options. It was funny hearing how silly the dialogue got as the comics made us laugh in between bites of food.

In addition to the vegan options, RMFB also had vegetarian (and even a meat lover’s option for people like my fiancé). I focused my tasting experience on the vegan options and here were some of my favourites:

Mushroom Caps
Bruschetta
Beet and Arugula Salad
Margharita Pizza
Wild Mushroom Pizza
Mushroom Ragout Pasta

The mushroom caps were roasted and stuffed with sundried tomato hummus and came with an organic tomato sauce dip. The bruschetta was simple and tasty. Both of these vegan appetizers were great starters to nibble on while we sipped on cocktails.

The vegan pizzas were delicious, it almost made me forget that there was no meat! If I were to eat one all to myself, I know I won’t feel guilty about it since it’s a healthier option and I’m also getting my serving of veggies (which I usually forget about). Since I can’t really enjoy cheese, RFMB has a house-made vegan cheese called “Cau Cheese”. It’s made with cauliflower, nutritional yeast, organic apple cider, lemon juice and garlic. It’s a tasty alternative to cheese and I love that it’s lactose-intolerant friendly.

The owner, Suzanne, was so kind to even offer me a dairy-free dessert which came as their seasonal sorbet offering. Their Black Currant and Lemon Sorbet packed a tart punch of flavour and is definitely a palate-cleanser. I would recommend sharing this with someone since the portion is quite generous.

Roman and I enjoyed an evening of laughter and delicious plant-based dishes. It’s great having a place like RMFB that has vegan options, especially for people with dietary restrictions or food allergies.

Address:
1876 W 1st Ave, Vancouver

Website: http://rockymountainflatbread.ca/

In Event

“Coma Pa’ani” (Come Play with Us) in Kāʻanapali with Vancouver Magazine at PICA Recap

November 21, 2017

Last week, my friend Ross and I attended the “Come Pa’ani!” event held by Vancouver Magazine at the Pacific Institute of Culinary Arts. The event showcased Hawaiian dishes created by two of Kāʻanapali’s top chefs and highlighted traveling to the beautiful island of Maui. Ross and I were greeted with kukui nut leis and a specialty cocktail created by Alessandro Rancan, bartender at Uva Wine and Cocktail Bar. The cocktail was called the “Joyride” and was made with Malfy Gin, Grand Marnier, coconut syrup, pineapple juice, lemon juice and cherry bitters. It was fruity and delicious. With island music softly playing in the background, lei around my neck and drink in hand, this definitely set the tone for the evening and brought me back to my trip to Maui.

Executive Sous Chef Chris Lederer of the Sheraton Maui Resort & Spa, and Executive Chef Ikaika Manaku of The Westin Nanea Ocean Villas spoke proudly about Hawaiian food and how “Kāʻanapali is where it’s at” if you’re looking for Hawaii. Chef Ikaika expressed how he was privileged to communicate and teach us about the Hawaiian culture through our palate. According to Chef Ikaika, “Hawaiian food is not just Hawaiian food. It’s a melting-pot of all different cultures.” This is apparent when we tried the dishes, which included:

Pork and Ahi
Sous Vide Chorizo Spiced Tako (octopus)
Seared Beef Poke
Kanaka Stye Poutine
Tuna Poke
Açaí Bowl

I can personally attest to the cultural fusion of food in Hawaii from my past trips to the Oahu and Maui. In addition to Polynesian influences, there is also Japanese, Chinese Korean and Filipino flavours that can be found in Hawaiian food. Ross and I really enjoyed the pork and ahi. The ahi tuna was perfectly seared with shichimi, which is a Japanese spice blend. The pork had a crispy skin and was full of umami flavour. Both proteins complimented each other in taste and texture. One of my favourite dishes of the night was the tuna poke bowl, which had large marinated tuna cubes on top of rice. It was garnished with tobiko and green onions and was deliciously simple and authentic. It reminded me of the poke I had while I was in Hawaii.

Pork & Ahi

Tuna Poke

My other favourite dish of the evening was the Açaí Bowl, which was served in a beautiful Dragonfruit bowl. An Açaí Bowl station was set up in the kitchen and attendees were able to watch the ingredients come together. It was made with:

frozen Açaí berries
Dragon fruit
Agave
Huapia
Chia seeds
Coconut milk
Lehua Honey
Anahola Granola
Fresh berries and bananas

When I asked about the white topping, Chef Chris said it was Huapia, which is a sweet coconut milk-based custard and is a traditional Hawaiian dessert. He incorporated chia seeds into it to make it healthy and to add texture. This may have been THE best Açaí bowl I had ever eaten! It was as good as it looked and tasted absolutely delicious! The flavours and textures of all the ingredients played so well together and each bite was an exciting experience for my taste buds.

One lucky attendee won a round-trip for two from Vancouver to Kahului, Maui for a four night stay. The winner will stay for two nights at the Sheraton Maui Resort & Spa with dinner at the Black Rock Kitchen, and two nights at The Westin Nanea Ocean Villas with dinner at Mauka Makai. What a great experience it would be to dine at the restaurants that Chef Chris and Chef Ikaika work at! Even though I have been to Maui and stayed in Kāʻanapali before, I would love to make another trip back there in the future. The island and its people are so warm and hospitable and the food is amazing. In addition to the island’s natural beauty, there are many things you would be able to enjoy that range from relaxing to adventurous.

Thanks to Vancouver Magazine for having my friend and I at this enjoyable event. If you’re thinking about or planning your next vacation, I highly recommend visiting Kāʻanapali in Maui!

In British Columbia

Canadian Club 40: Extraordinary Whisky Tasting

November 12, 2017

Since I was going to attend a whisky tasting event, I decided to bring along my friend Alvin who I knew would appreciate a good spirit. We both enjoyed an evening at L’Abattoir, where Canadian Club shared its newest addition, the Canadian Club 40. According to Tish Harcus, Canadian Club Brand Ambassador, it has been aged for 40 years in rye casks and is “the first whisky that Canadian Club ever bottled since 1858 that is not a blend.”

We were greeted and given Mulled Whisky, which was a warm welcome from the wet and cold weather we had during the day. Select appetizers were offered and included raw oysters with a mignonette sauce, smoked salmon, and cheeses. The sweetness of the raw oysters where accentuated when eaten after a sip of my whisky cocktail.

We were able to taste two cocktails with drink tokens that were given to us upon arrival. The first one Alvin and I tasted was the Canadian Tuxedo, which had ingredients that included Canadian Club and Amaretto. I particularly enjoyed this one as it was light, sweet and smooth. The other cocktail had Canadian Club, vermouth, lime juice and grenadine. This cocktail had a pronounced citrus flavour and a sour finish, but was refreshing.

Canadian Club is the “original Canadian whisky”. The bottle was inspired by Hiram Walker’s love of whiskey in a decanter style. The bottle is made in Mexico, has a thick base and each one is unique because the back is hand-etched with Canadian Club’s crest with “CC” in the middle of it. The topper of the bottle is inspired by the front gates of a palace in Florence, Italy, which are made of bronze. This is significant since this palace is replicated at the home of Canadian Club in Windsor, Ontario.

After Tish shared the story of Canadian Club 40’s production and gave a little history behind the company, we finally tasted it. When we took a whiff of the whisky, Tish explained that we were smelling notes of “dark plums, berries, nutmeg, cloves, sweet vanilla and a little bit of fruit”. Once I finally took a sip and it hit may palate, I tasted slight woodiness, subtle sweetness and fruitiness. The finish was remarkably smooth.

Alvin and I both enjoyed the Canadian Club 40 tasting event at L’Abattoir. It is an extraordinary addition to the company’s portfolio of whiskies. Any avid whisky collector would appreciate this beautifully aged whisky.

Website: http://www.canadianclub.com/

In Event

Crate & Barrel x Western Living: Cocktail Parties for Your Home

November 4, 2017

Earlier last month, I attended the Crate & Barrel x Western Living Cocktail event with my sister. We enjoyed walking through the store while having the opportunity to enjoy some cocktails and canapés. The cocktails were provided by bartenders from Botanist Dining, Vij’s and The Lobby Lounge (at the Fairmont Pacific Rim).

The first cocktail we tried was the “Aperol Bellini”, which had Aperol, lemon juice, Prosecco, and peach sorbet. It was fruity, sweet and made for a great start to our evening. Walking around Crate & Barrel as a newly engaged woman definitely had me daydreaming about about registry ideas… hmm.

The cocktails complemented the variety of canapés, which included mini yorkshire puddings with short rib, scallop pops, potato salad bites and mini sliders.

Although all the canapés were delicious, my sister and I had a definite favourite and it was the scallop pops. These tasty bites consisted of a scallop wrapped in maple smoked bacon, and had a balanced savoury and sweet flavour.

The second cocktail we tried (which was our fave of the night) was the “Bonsai”. This refreshing concoction is made with Tanqueray 10 Gin, Sake Tradition Junmai, fresh grapefruit juice, fresh lime juice, simple syrup and basil leaves.

The third cocktail was the strongest we had during the event and was called “The Four Horsemen”. This drink was made with Maker’s 46 Kentucky Straight Bourbon, Averna, Giffard apricot syrup and Angostura Bitters. This drink was strong, warm and made for Fall. I could picture sipping on this by the fireplace, having sophisticated conversation.

When the weather gets colder, we spend more time indoors and it only makes sense to make the inside of our homes feel cozy and look nice. Crate and Barrel always has a great selection of home decor and furniture. With the holidays around the corner, you’ll be sure to find something to add warmth or cheer to your home.

In British Columbia

Made With Love: Mixology Competition in Vancouver

October 22, 2017

A few weeks ago, I had the pleasure of joining Diana for the Made With Love Regional Finals in Vancouver. We were tasked with tasting 16 different cocktails which were lovingly mixed by apprentices and barchefs. It was definitely an enjoyable way to spend a Monday night!

The event was held at the Fairmont Hotel Vancouver. Attendees where bestowed with two dog tags, one to give to their favourite mixology apprentice, and one to give to our favourite bartender. In order to successfully try all 16 cocktails, I learned that one had to sip and not consume the entire drink.

This proved to be difficult since many tasted good and were easy to sip on until it was gone. What made it more challenging was the lack of substantial food. I understand that it was a cocktail-tasting event, but doing so on an empty stomach was tricky.

People’s Choice

Some of the barchefs were clever by offering a food pairing. It so happened that the Public’s Choice went to Dylan Robert Williams of The Westin Bayshore, who offered mini hotdogs with his “Crystal Lake” cocktail. His cocktail featured Ungava Gin, which I decided was my go-to gin by the end of the evening. The mini hotdogs were elevated with artisanal condiments, which paired nicely with the drink.

Judge’s Choice

The Judges’ Choice went to Chelsea Rose Schulte of Cocktails & Canapes Catering. Her cocktail was called the “Zenyatta (Lady’s Secret Stakes)”, which featured Woodford Reserve Bourbon. Grilled pineapple and candied pecans was the food pairing that complemented the drink.

Most of the cocktails featured Gin or Campari.

Abigail’s Choice

My choice of cocktail from the apprentice competition was a sweet and fruity concoction made by Steve Samotowka. His cocktail was called “Pomplemo and Circumstance” and consisted of:

Campari
Falernum
Ruby Red Grapefruit
Fresh strawberries
Angostura bitters
Float bitters and sliced strawberry

Apprentice Competition

The winner of the apprentice competition went to Sam Hirano (and he was Diana’s choice!).

The Made With Love finale will happen in May 2018, where you can see both Chelsea Rose Shulte and Dylan Robert Williams compete among the best of the best mixologists in Canada. Made With Love is an experience not to be missed. I enjoyed seeing the creativity that went into the cocktails, and I definitely enjoyed tasting them!

Website:
https://enjoymadewithlove.com/en/

In Cafe

Nestle Toll House Cafe’s Sweet Grand Opening in Downtown Vancouver

October 20, 2017

Nestle Toll House Cafe by Chip held its grand opening event earlier this month. Roman and I attended and met the owners, Sherry Najafi and her husband. They were proud to share their cafe with the attendees, and even had a corporate rep from Texas attend. The concept behind the Nestle Toll House Cafe by Chip started out in Texas back in 2000 and has grown with multiple locations in the US and a couple in Canada.

Upon entering, one is greeted by the sweet smell of delicious baked cookies. What is surprising about this Nestle Toll House Cafe by Chip is its extensive menu, which offers cookies, brownies, ice cream, hot and cold beverages and savoury options. Yes, they have flatbreads, wraps and paninis for those whose sweet tooth isn’t as big as mine. They taste pretty good too! Having savoury options makes it a great go-to-spot for lunch, especially being situated on Howe and Nelson Street.

The cafe is spacious and bright and its decor includes words like “Enjoy” and “Relax”, which is a good reminder to take a sweet break in our busy lives.

The treats were sweet and delicious, and we even had the chance to decorate our very own cookie cake! Nestle Toll House Cafe by Chip offers large cookie cakes that can be customized for any occasion. We were guided by Jolynn, the corporate rep from Texas, as she showed us tips and tricks on how to decorate with frosting. The theme was Halloween and we tried to replicate a pumpkin on our cookie cakes. Some attendees got very creative and drew ghosts and other festive images related to the occasion.

When they offered ice cream sandwiches with their signature cookies, Roman was on it (for the both of us, since I had forgotten my lactase). You can choose from a variety of flavours and you may choose the cookies you want to sandwich your ice cream in! Roman had the chocolate peanut buttercup ice cream in between two chocolate chip cookies. Needles to say from the look on his face that it was very good!

Next time you’ve got a special occasion or event to go to and can’t think of what to bring, think of a cookie cake and get it customized at Nestle Toll House Cafe by Chip. It’s sure to be a crowd-pleaser!

Address:
980 Howe St #101, Vancouver, BC

Website:
http://nestlecafe.com/

In British Columbia

Chihuo Vancouver: Dessert Tasting Market Recap

October 8, 2017

I recently learned that “Chihuo” means “foodie” in Chinese. I also learned that it’s a Wechat media company based in LA and is also here in Vancouver. Chihuo connects foodies with food reviews of various eateries around the city. They had their inaugural food tasting market at the Sheraton Hotel in Richmond, and it was a dessert lovers paradise. There were multiple vendors who shared their signature dishes and included Choco Coo Desserts, Snow Bear Bakery, Baker & Table, Teature Lounge, Butter.mere Patisserie, 45 Degree Bubble Tea House, Lotus Cake Boutique, Moment Dessert House and Cha Le Tea Merchant.

Beautiful display by B’llisa Private Planning

The event was slightly delayed and became crowded quite quickly. However, I was pleasantly distracted with all the beautiful and delicious-looking displays that had samples for the attendees.

Some of my favourite desserts were from Teature, Baker & Table and Lotus Cake Boutique.

Teature

When I saw that Teature had panna cotta, I was all over their table! I really enjoyed their panna cotta; it was very smooth and creamy, and I liked how it was topped with tapioca pearls. The pearls added a chewy contrast to the silkiness of the panna cotta. What also caught my eye were there beautiful, multi-coloured mini macarons. They were simply too cute! The flavours were Earl Grey and Oolong, and they were delicious. I also tried a dessert that had Jasmine Tea infused in it. Unfortunately, I forgot the name, but I remember that it was slightly crumbly and creamy at the same time, and it had a good amount of Jasmine Tea flavour.

Teature’s Panna Cotta

Teature’s Oolong and Earl Grey Tea Macarons

Teature’s Jasmine Tea-Infused Dessert

Baker & Table

My favourite from Baker & Table were their Mochi Matcha Red Bean Melon Pan. This matcha-flavoured bread had mochi and red bean in the middle, which gave it that sticky, chewy texture I love so much about mochi.

Baker & Table – Mochi Matcha Red Bean Melon Pan

Choco Coo

Choco Coo had a very smooth and creamy Match Mousse. I find that some matcha desserts are on the brink of being a little bitter (especially when it is dusted with matcha powder), but this dessert was balanced. It was not overly sweet, and the matche powder was not overpowering. It was topped with crispy chocolate pearls, which complemented the matcha. Not going to lie, I thought about eating another one!

Matcha Mousse

Despite the slight delay, and how crowded it became within an hour, the Chihuo Tasting Market was enjoyable. I was able to try most of the vendors’ offerings, but for one that I missed out on (like Moment Dessert House), I have a photo of their dessert and a promise to make it out to their bakery to give their pastries a proper try.

Desserts by Moment Dessert House

In Cafe

Social Crust Cafe & Catering: Food with Heart in Downtown Vancouver

September 17, 2017

I attended a media tasting that offered more than delicious food. The event highlighted the work done at Social Crust, which is one of Coast Mental Health’s Social Enterprises. Coast Mental Health is an NPO that helps people with social barriers or mental illness recover by providing three essentials pillars of sustained recovery: housing, support services, and employment & education.

Cathy, the Director of Employment Services, shared how Coast Mental Health provides employment and education to youth with social or mental health barriers. The organization does this through a partnership with VCC to provide the Culinary Skills Training Program, which helps youth with barriers learn culinary skills and offer support in finding careers in the food services industry. April, the Communications Manager, created Coast’s website. The site shares inspiring stories of people that have been supported by the organization’s services and programs, along with information on how to get involved, and event updates.

Robert, the Chef Manager at Social Crust, also shared what the program entails. It involves both theory and practical skills, and the students gain real world experience with the face-to-face interactions with customers at the cafe. The first portion is four-months of theoretical and practical skills, which is followed by a six-week work experience practicum. Once the students complete their training and pass the course, some of the students get hired on at Social Crust. The cafe has a set menu, but the tasting featured some new items they plan to introduce. In addition, Robert mentioned that some of the staff have been working at the cafe for two and a half years and have expressed that they would like to learn more, so catering is also offered. This allows the staff to learn a dynamic menu, since each client will have different needs or wants for their particular event.

The attendees had a variety of tasty sandwiches, salads, breakfast items and even smoothies to try. The sandwiches featured were the Chicken & Bacon Club, Provençal Tuna Melt, Butter Chicken Panini, Monte Cristo with Avocado, and Portobello Mushroom & Brie Panini (my personal fave). The Portobello and Brie happen to be two of my favourite ingredients to have in between bread, and the staff at Social Crust does a great job with this delicious sandwich. How can you say no to herb roasted Portobello Mushroom, Brie, spinach, roasted red peppers, caramelized onions pesto aioli, served on a Panini-pressed Ciabatta?

The salads were as pretty as they looked filling and included Seasonal Mixed Greens, Greek Quinoa and the South West. I regretfully missed out on tasting the salads because I enjoyed the variety of sandwich bites a little too much (I didn’t leave room to try everything!).

The breakfast items offered included the Classic Breakfast (which has two eggs made to order, two bacon strips, hash browns seasoned with the cafe’s special-secret seasoning spice, and choice of white or whole wheat toast) and the Chorizo Breakfast Wrap (which has two scrambled eggs, ground mild Chorizo, fried black beans, Monterey Jack, spinach, hash browns, garlic aioli wrapped in a grilled flour tortilla). I could have breakfast for any meal!

It was a hot day and the cafe was pretty warm so I cooled off with one of their smoothies. I really enjoyed the Mocha Smoothie, which has banana, cocoa powder, peanut butter, almond milk and an espresso shot. It was light, refreshing, packed with cocoa flavour, and just the right amount of caffeine for a pick-me-up.

Social Crust’s missions are exceptional quality, empowerment and community, and are all tied together to provide customers with great food while offering opportunities for youth with barriers. The next time you’re in Gastown and are looking for something delicious, warm or quick for when you’re on the go, be sure to drop by Social Crust. You’re stomach, and heart, will be glad that you did.

Address:
335 W Pender St, Vancouver

Website:
https://www.socialcrustcafe.com/

In Cafe

La Glace: French-style Ice Cream Parlour in Vancouver

August 25, 2017

I may be lactose intolerant, but that didn’t stop me from attending La Glace‘s tasting preview event a couple of weeks ago. Ice cream at the end of a hard work day was much needed, and Roman and I were eager to get our hands on a decadent treat. As we approached La Glace, I was delighted by the balloons and the setup outside of the shop. The colours of mint, black and white were so welcoming, and the touch of gold made it so pretty. Needless to say, I was already impressed!

I could not help but notice and smile when I saw an ice cream cart with a large black and white umbrella. A young female staff member greeted us and asked us if we would like to try the Matcha Black Sesame Swirl. Roman quickly agreed (he loves matcha) and reported back on how good and creamy it was. I was amused by how it was served in a small cone. It made it look oh so cute!

Matcha Sesame Swirl

We entered the shop and I took in the beautiful interior design. Although the shop is inspired by a Parisian aesthetic, I could not help but notice some familiar pieces that my mother also has in her house. It was an unexpected touch of home, and I excitedly pointed them out to Roman. These were the peacock decor that were on display on the shelves behind the counter. The peacock imagery was reflected on the beautiful walls as well.

Lately, I have been more inclined to choose a vegan ice cream option, since it is dairy free (I am NOT vegan). Pastry chef, founder and culinary director, Mark Tagulao, informed me of the shop’s vegan offerings. Mark spoke with such enthusiasm and passion, I found myself even more excited to try the vegan flavours! Hugh, the front-of-house manager was very friendly and encouraged Roman and I to try everything. I immediately gravitated towards the Vegan Coco Pandan, because it made me think of Buko Pandan (which is a Filipino dessert made with young coconut and green gelatin that is similar to grass jelly). Anyways, this ice cream was an elevated translation of that dessert. The coconut flavour did not overpower the pandan flavour, and it was so creamy! I could not believe it was vegan! Hugh even offered to add a macaron and a marshmallow of my choice. I went with the lavender marshmallow and it complemented the Coco Pandan well.

Vegan Coco Pandan with Macaron and Lavender Marshmallow

The other two delicious vegan flavours we tried were the Chocohuète and the Chocolat à la Menthe. These two flavours did not disappoint! The Chocohuète was a rich peanut butter and dark chocolate flavour, and the Chocolat à la Menthe was a cool and creamy mint and dark chocolate combo. I loved mint chocolate chip ice cream when I was a kid, and the latter is a grown up version that I will come back to.

Vegan Chocohuète and Vegan Coco Pandan

Roman and I also had sample tastes of the other flavour on La Glace’s menu, including the Bananes Foster (banana rum cream, toffee swirl & cinnamon) and the Pretzel Cremèux (sweet & salty pretzel cream). Although these flavours are dairy-based, I HAD to try them and good thing I came prepped (thanks to my lactase pill). These flavours were amazing! Extremely creamy, rich in flavour, and indulgent. Speaking of indulgent, Roman and I plan on going back to La Glace because one of the parfait offerings piqued our interest. It was the Sans Rival, which is two scoops of vanilla ice cream and cashew meringue that is topped with fresh whipped cream. Again, I could not help but notice that this is also inspired by another Filipino dessert with the same name. I am definitely curious as to how it was translated into an artisanal ice cream.

Marshmallows

La Glace definitely had a sweet Parisian patisserie feel. The colours, decor, and space were so inviting, just like Mark and his staff. Roman and I felt pure bliss when we were experiencing La Glace and its ice cream. It is a great spot for a dessert date, or to celebrate a special occasion. Enjoy the last hot weeks of summer with a cool treat at La Glace, where “All things are better when shared with someone cherished”. La Glace is open Wednesday to Sunday from 12pm to 10pm.

Address:
2785 W 16th Ave, Vancouver, BC

Website: http://laglace.ca/

In Brunch

The Brunch Affair at the Shipyards in North Vancouver

August 13, 2017

I’ve mentioned before that I LOVE brunch, so checking out the Brunch Affair was only natural! The inaugural event was held at the Pipe Shop at the Shipyards in North Vancouver. My good friend, Alvin, attended the event with me. We had a hard time choosing from the featured food vendors: Arc, A Good Egg, El Coroto, Finch x Barley, J, N & Z, Rosemary Rocksalt and Thomas Haas. To start, I landed on El Coroto and he chose J, N & Z.

El Coroto

The Reina Arepa from El Coroto

El Coroto offers Venezuelan fare, with a West Cost flair. They make Arepas, which is like a bread, but is made from white cornmeal, water and salt. The dough is formed into a patty, grilled, split open and stuffed with a variety of ingredients. The one I tried was called the “Reina” (which I chose because it means “queen” in Spanish). This Arepa was filled with zucchini zoodles, creamy avocado, green pea smash, cilantro, lime, green onions and a touch of olive oil. This was one of three vegan and gluten free offereings on their menu. What makes their Arepas especially different is that they are grilled, and have hemp and flax seeds in the dough. The Reina was refreshing and tasted healthy, with a slight citrus flavour from the lime. My only critique was that it needed a touch of salt, as all the good green ingredients are very subtle in flavour.

J, N & Z Deli

Charcuterie Board from J, N & Z Deli

Alvin and I then shared a charcuterie board from J, N & Z Deli, which is a family owned and operated deli on Commercial Drive. This board included smoked Italian sausage, smoked Polish cheese, aged cheddar, Kransky, Serbian garlic sausage and back bacon. We really enjoyed this charcuterie board. The sausages were all so tasty, and the cheeses were amazing! Despite being lactose intolerant, I have a hard time avoiding dairy. It’s cheeses like these that remind me to pack lactase so that I can enjoy every smooth, creamy, salty bite.

Finch x Barley

A Breakfast Burrito from Finch x Barley

Alvin was hungrier than I was (which is unusual), so he wanted something filling. He tried the Breakfast Burrito from Finch x Barley, which was packed with scrambled eggs, bacon, salsa, cheese, guacamole, pesto and sour cream. He enjoyed it not only because it was tasty, it also hit the spot. I had a bite and liked how it was simple but elevated, thanks to the addition of guacamole and pesto.

Thomas Haas

A Lemon Lemon Tart from Thomas Haas

To be honest, when I saw Thomas Haas as a vendor at the Brunch Affair, I was excited and almost skipped out on trying anything else. But we came for brunch, so we saved dessert for last. To round out the savoury food we had, we finished off our brunch affair with a Lemon Lemon Tart. This tart had a shortbread crust, fresh zesty lemon cream and lemon custard, hence the two lemons in its name. It was topped off with a raspberry and a small white chocolate square, branded with Thomas Haas. The Lemon Lemon Tart was delicious! It was creamy, and the lemon flavour was not overpowering. I especially enjoyed the texture of the shortbread crust, which was a welcome contrast to the creamy lemon custard.

Overall, the Brunch Affair was an enjoyable event. Alvin and I enjoyed some live music while we ate, and he even had a mimosa from the bar. However, my friend and I found that the average price for food was somewhat pricey, (two tokens, with one token equal to $4). Then again, I guess it isn’t such a bad thing, since partial proceeds go to Canuck Place Children’s Hospice. The next Brunch Affair will be on August 12th and 13th, from 10am-4pm. Some of the vendors I mentioned will be there, plus some new ones. You can grab advance tokens on the website, which includes entry (otherwise admission is $5, plus what you spend on tokens). If you believe that weekends are meant for brunch(ing), then check out the next Brunch Affair.

Website: https://www.brunchaffair.ca/

In Cafe

3 Quarters Full Cafe: Sweet Treats and Taiwanese Cuisine

August 2, 2017

I have a soft spot for Taiwanese comfort food, and 3 Quarters Full provides just that. Roman and I attended the Media Tasting for the cafe’s updated menu.

The spread of cakes, sandwiches and teas definitely ramped up our appetites and the first item that drew my attention was the pyramid of Pineapple Cakes. These rectangular-shaped pastries are filled with a pineapple filling that is thick and jam-like. The exterior is buttery like shortbread. The Pineapple Cake at 3 Quarters Full was so good, I couldn’t eat just one!

Roman particularly enjoyed the Crispy Pork Sandwich, which is a typical Taiwanese breakfast item according to owner, Kaiyu. This sandwich had shredded pork, sliced cucumbers, and a fried egg which were alternately in between not two, but 3 pieces of bread. The pork was tasty, and the sliced cucumbers added crunch. The fried egg tied the sandwich together by providing creaminess from its runny yolk.

Behind a glass window with the 3 Quarters Full logo, kitchen staff assembled Pork Baos for the attendees. Each bao, which is a steamed bun, was put together with care and had meaty and fatty portions of pork. The bao pillowy soft and the pork was tasty. I’m not a fan of thick pieces of pork fat, but the bao benefited from it because it made it deliciously moist. The pork fat enhanced the flavour of the meaty pork portion, and made the bao savoury.

A fave Taiwanese comfort food of mine is salt and pepper chicken, and the version at 3 Quarters Full is called Basil Popcorn Chicken. The deep fried basil added a delicious, subtle flavour.

To finish off the tasting, Roman and I tried two different types of cakes. One was a Naidong Roll, and the other was a Japanese-style Cheesecake. We tried the Naidong Roll in Taro and Strawberry. This cake consists of a spongey exterior, with a creamy and custard-like center. As for the cheesecake, it is less dense and not as creamy as regular cheesecake.

The cakes were delicious, and paired well with the Sea Salt Coffee. The coffee’s flavour reminded me of salted caramel, but not as sweet. I enjoyed its creaminess, and the touch of salt that finishes off a sip.

The next time you’re walking around the West End, be sure to pop into the cafe. If you’re craving a sweet treat or a savoury bite, 3 Quarters Full has something for you.

Address:
1789 Comox St, Vancouver

Facebook:
https://www.facebook.com/3quartersfullcafe/

In British Columbia

Taste of Craft: Starbucks Cold Nitro Brew Launch

July 22, 2017

Starbucks hosted Taste of Craft, a launch event for its Nitro Cold Brew at The Permanent in Downtown Vancouver. The Permanent is a beautiful venue that was transformed into a well-branded Starbucks space, with different levels and features that encouraged interaction and many photo ops. My friend, Vanessa, came with me to enjoy the event.

Upon entering, there was a grand display of white balloons that were hung from the ceiling. One of the baristas informed us that the balloons represent the foam of a Nitro Cold Brew. On the left side of the entrance, a slow motion portrait station was set up where Steve Carty captured guests drinking a Nitro Cold Brew. Further in, there was a bar that was set up to give out variations of the regular Cold Brew and Nitro Cold Brew. Guests could get a flight of four to try, and the drinks were complemented by the food that was catered by The Lazy Gourmet. To the right of the bar, a wall mural was in progress by the talented Ola Volo. It was a work of art that continued throughout the evening. To the right of the wall mural, a stage was set for a live performance by the lovely Lowell.

Vanessa and I tried a flight of the cold brews and enjoyed nibbling on the appies that kept coming to us from the friendly servers. The four variations of the cold coffee were the Nitro Cold Brew, Nitro Cold Brew with Vanilla Sweet Cream, Regular Cold Brew, and Cold Brew with Vanilla Sweet Cream. Vanessa and I particularly liked the Nitro Cold Brew with Vanilla Sweet Cream. It was very smooth, refreshing and was slightly sweet. I also thought that the Cold Brew with Sweet Cream was just as good. The cold brews without sweet cream were quite strong in flavour, so if you prefer a stronger-tasting coffee, these would be perfect for you. As for the food, some of the appies we enjoyed were Thai Basil Watermelon, Deep Fried Mac & Cheese, Gnocchi and Yam Fries with Chipotle Aioli. All the appies were provided by The Lazy Gourmet and were delicious. However, the more caffeine I consumed, the smaller my appetite became so I ate less, even though the appies kept being offered.

Left to right: Nitro Cold Brew, Nitro Cold Brew with Vanilla Sweet Cream, Starbucks Cold Brew and Starbucks Cold Brew with Sweet Cream

The second level had two different interactive stations, one was by The Cure Apothecary, where guests made a coffee infused face scrub. The face scrub was made with ground coffee, charcoal and Jojoba Oil. All three ingredients were mixed carefully together until it became paste-like. It smelled so good, and a bonus is that it’s a natural exfoliant! The other station allowed guests to make their own DIY terrarium made with coffee beans and air plants. Vanessa and I made our terrariums pop with a little bit of red from a mossy air plant that reminded me of coral. They looked so nice! As we walked around the second level, we found where the DJ was stationed at, and we were able to enjoy the beauty of the stained-glass ceiling. The white balloons underneath it looked like a sea of frothy bubbles from this viewpoint.

We continued exploring the venue and went back to the main floor, but this time, we went further back behind the bar and found another bar that was set up as the Nitro Ice Cream station. Here, guests watched as salted caramel ice cream was formed using liquid nitrogen. The ice cream was scooped into a dark chocolate cup and topped off with a coffee bean. A biscotti dipped in chocolate also accompanied this cute and delicious treat!

After enjoying dessert, we watched as Ola Volo completed the Taste of Craft wall mural, and we listened to Lowell perform beautiful songs for the crowd. We had our 15 seconds of fame when we got our slow motion portrait done by Steve Carty. We waited patiently for our faces to pop up on one of the three TV screens that was showing others guests’ slow motion portraits as they tried a Nitro Cold Brew. To make the wait more enjoyable, we had another salted caramel ice cream. It was SO GOOD that Vanessa and I had to eat it again! Other guests were also waiting for their faces to be seen on the TV screens and when we finally saw our faces, we couldn’t help but laugh, and record it so we can share it on social media.

Taste of Craft was a very enjoyable event. All of the interactive experiences tied nicely back to Starbucks’ Nitro Cold Brew. The artists definitely highlighted “those who are pushing the boundaries of their craft”. There was a good mix of attendees, and the baristas and servers were so friendly. Vanessa and I had so much cold brew that before the end of the night, I could barely take a photo without my hand shaking! But if you’re looking for a refreshing and smooth way to get fueled, try out the Nitro Cold Brew at Starbucks.

Website: https://www.starbucks.ca/