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Nancy C

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In Event

Vancouver International Wine Festival 2020: Tickets on Sale

Image provided by Vancouver International Wine Festival

One of our favourite wine festivals are back for its 42nd year and we’re looking forward to this year’s featured country, France! Ticket sales for public events are on sale now, so be sure to check out all the events they have lined up before they sell out.

The 2020 festival runs from February 22 to March 1 and features a range of events including winery dinners and lunches, wine seminars and our favourite, the international festival tasting! The dining experiences and seminars will fill your stomach and mind and what we love most about the international tasting room is that we always walk away with new found favourites in our arms.

Image provided by Vancouver International Wine Festival

This year’s International Festival Tastings will feature 163 participating wineries from around the world with 42 participating wineries from 10 regions across France. The cost of the International Festival Tasting event ranges from $95 to $115 online and with access to so many different wineries, we think the cost is worth it. Having access to so many wineries at the festival tasting makes it a unique experience that you don’t have to travel far for.  

Here are a few wineries from France that we’re looking forward to checking out: 

  • Champagne Taittinger 
  • Joseph Mellot 
  • Laurent-Perrier 
  • Louis Latour 
  • Paul Jaboulet Aîné 
  • Piper-Heidsieck / Charles Heidsieck 

To learn more about events and tickets, visit www.vanwinefest.ca.

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In British Columbia

Vancouver International Wine Festival 2019: Ticket sales start Wednesday, January 9

One of our favourite wine festivals are back for its 41st year and we’re so excited that this year’s featured wine region is California! Ticket sales for public events go on sale Wednesday, January 9 at 9:30 am, so be sure to check out all the events they have lined up before they sell out.

The 2019 festival runs from February 23 to March 3 and features a range of events including winery dinners and lunches, wine seminars and our favourite, the international festival tasting! The dining experiences and seminars will fill your stomach and mind with but what we love most about the international tasting room is that we always walk away with new found favourites in our arms.

This year’s International Festival Tastings will feature 160 participating wineries from 15 countries with 53 participating wineries from California. The cost of the International Festival Tasting event ranges from $84 to $109 online and with access to so many different wineries, the cost is worth it.

We recently took a trip to the Napa Valley and can’t wait to visit the tasting booths of some wineries that we didn’t get a chance to visit. Tastings in Napa Valley start upwards from $25 and we quickly realized that those costs could add up. Having access to so many wineries at the festival tasting makes it a unique experience that you don’t have to travel far for.  

Here’s a list of some wineries that we’re looking to make time for at the event:

  • Stag’s Leap (California)
  • Signorello Vineyards (California)
  • Silver Oak (California)
  • Ridge (California)
  • Schloss Johannisberg (Germany)
  • Burrowing Owl (Canada)
  • Culmina (Canada)
  • Painted Rock (Canada)

To learn more about events and tickets, visit www.vanwinefest.ca.

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In Downtown

Dining on Aeroplan Diamond status #withaeroplan

We were recently taken behind-the-scenes of a what dining with Aeroplan is like for Diamond Status cardholders. As part of an appreciation dinner, cardholders were treated with a special dining experience hosted at the Vancouver Club. The food was prepared by chefs and sustainable seafood advocates Rick Moonen, Barton Seaver and Ned Bell, and wine pairings by DJ Kearney.

This Vancouver event was the first of three appreciation dinners with the next two being in Montreal and Toronto.

The night started with cocktails and appetizers. We were soon whisked away to the dining area, where we enjoyed a beautiful four-course meal made with sustainability and our ocean’s offering in mind.

All three chefs and the sommelier of the night were on hand to entertain us and tell the story of how the dishes came to be and why the specific wine was chosen.

First Course

The first course by Chef Rick Moonen was a crudo of Hawaiian Kanpachi with ginger, turmeric, chili, lime caviar, and tangerine oil – paired with a Tantalus Old Vine Riesling 2015. The dish was fresh and the flavours worked extremely well together. Although the ingredients may sound strong, the tastes were harmonious and refreshing.

The old vine riesling was our favourite wine of the night – a perfect balance of sweetness and acidity.

Second Course

The second course by Chef Barton Seaver was dungeness crab salad with Windsett Bibbs lettus, heirloom tomatoes, eggs, and sauce louis – paired with a Coolshanagh Chardonnay 2016. Another delicious dish and fantastic wine pairing. The chardonnay was lighter bodied and was a perfect match for the crab.

Third Course

The third course by Chef Ned Bell was West Creek Coho Salmon with Chilliwack corn, late summer squash succotash, cashew cream & crumble, and a spicy peach vinaigrette – paired with the Unsworth Pinot Noir 2016.

The succotash, cashew cream, and vinaigrette made this dish playful and each bite just slightly different. The ingredients were seasonal and you could tell how the dish told the story of the near end-of-summer season in B.C.

The lighter-bodied, fruity, slightly earthy and smoother pinot noir was a perfect match for this lightly seared salmon.

Dessert

And the fourth course, dessert, was one of our favourites! It was an organic milk chocolate and kelp mousse with smoked sea salt caramel, salmon berries, and tonka bean foam – paired with the Quails’ Gate Totally Botrytis Affected Optima 2017 dessert wine.

The mousse wasn’t overly sweet and allowed you to really taste how the chocolate interacted with the other flavours on the dish. The dessert wine was also delicious – not overly sweet and well balanced, with flavours of apricot, peach, and floral notes.

Final Thoughts

Overall, we had a fantastic time dining #withaeroplan! We also learned lots about how to pair seafood with wine and the importance of making sustainable choices in our eating habits.

If you’re not an Aeroplan member, you can sign up free online. You can earn sufficient eligible miles to reach Aeroplan status and enjoy the benefits like this the following year, so be sure to keep an eye on your earnings. We personally use our miles to redeem for travel perks like flights and hotels.

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In Event

[Sneak Peek] Tramonto Wine Dinner at River Rock Casino

At the River Rock Casino in Richmond, you will find Tramonto Restaurant showcasing classic flavours and dishes of West Coast-inspired cuisine with an innovative, fresh and local approach.

Besides their dining menu, they occasionally host Wine Dinners featuring local wineries and guest speakers. We got a sneak peek of their first wine dinner with Haywire & Narrative Wines by Okanagan Crush Pad.

Interior

Situated on the 3rd floor of the River Rock Casino is Tramonto. They feature a beautiful dining room, which overlooks the Fraser River and the River Rock Marina. As you look out the window, there are gorgeous views where you can relax and enjoy a delicious meal with friends or family. The atmosphere is inviting and intimate.

They also have a private dining room that can seat up to 18 guests, making it the perfect setting for evening for large groups.

Tramonto Wine Dinner

The Tramonto Wine Dinner comes with a five-course meal complete with wine pairings, presented by Guest Speaker Mike West of HQ Wines.

You get the opportunity to learn about the history of Okanagan Crush Pad Winery and the wine pairings, selected with care by Tramonto’s sous chef, Kenneth Konkle. The dinner costs $100 per person plus tax and a 18% gratuity.

You can find the upcoming dinners listed on their website with menus and any extra details. You need to make reservations ahead of time.

Amuse-bouche: Northern Divine Caviar with on a tater tot and creme fraiche paired with a glass of Haywire The Bub

I was surprised (and excited) by the tater tot! Everything worked very well in the pairing of this dish and set the tone for the night.

The caviar and creamy tater tot paired well with the Haywire’s The Bub champagne – a light, crisp, refreshing champagne with the perfect amount of acidity and crisp apple notes to balance out the richness of the abuse-bouche.

Course 1: Foie Gras Ganache with peanut butter topped with apricots paired with a glass of Haywire Switchback

This is a dish that you get to interact and play with. The foie gras and peanut butter are combined to create a ganache that you spread onto the cracker. The apricot helped balance the dish and the flavours and textures worked well together.

I really enjoyed the pinot gris pairing. It was cool, refreshing, dry, and had notes of guava and stone fruit but also had a unique creamy mouthfeel and clean finish. This is something I’d definitely buy to try again.

Course 2: Heirloom Carrot Veloute topped with nori, pea shoots, and sprinkle of red pepper paired with a glass of Haywire Freeform White.

I don’t think I’ve truly tasted carrot until this moment. I couldn’t get enough of this dish! The sweet carrot flavour stood out and blended well with the other flavours and textures.

The wine pairing was a slightly orange-coloured wine that Haywire created with very little intervention, leaving it free to develop naturally. It smelled and tasted of tropical fruits initially and further developed to finish dry with a herbaceousness.

Course 3: Seared Digby Scallop on top of toasted wheat berries, corn, corn shoots, and chamomile cream paired with a glass of Haywire Chardonnay (unoaked).

This scallop dish was perfectly cooked and delicious! The corn and chamomile cream elevated the wheat berries. By this time I was already starting to get full. Again, the pairings worked well for this course.

Course 4: Roast Fraser Valley Duck Breast served with beets, berries, apple mash, and chard paired with a glass of Haywire Gamay Noir.

The duck was perfectly cooked and I could feel how crispy the skin was as I cut through it. The portions were generous and overall, this was another delicious dish. The gamay was lighter bodied, juicy, and had a fresh acidity that paired with the berries, apples, and duck.

Course 5: Miso Mascarpone Cremeux servied with caramelized white chocolate, a port marshmallow and marcona almond paired with a glass of Narrative Fortified

I was initially curious about this combination and wasn’t sure how i’d like it but the miso mascarpone cremeux was another favourite of the night. The miso flavour married with the mascarpone beautifully. It reminded me of a cheesecake but the flavours in it made my taste buds curious and wanting more.

The fortified wine wasn’t overly sweet nor did it overpower the dessert.

Final Thoughts

Overall, the food was delicious and portions are great, so you don’t have to worry about whether you’re going to leave full.

The 5-course meal with pairings is a great value for a special night out. You don’t have to go downtown for a fine dining experience. If you don’t live in downtown, it’s something worth driving down to Richmond for. Alternatively, it’s located right beside the Skytrain Station if you want to take a more environmentally friendly route.

The environment also makes a winery dinner enjoyable because of the intimate setting.

Address:
 8811 River Rd, Richmond, BC 

Website:
https://riverrock.com/promotion/tramonto-wine-dinner/

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In Downtown

Vancouver International Wine Festival: International Tasting Room 2018

One of our most anticipated wine events of the year is the Vancouver International Wine Festival and specifically, our favourite event is the International Tasting Room event. Featuring 173 wineries from a total of 16 countries with tickets ranging from $79 to $95, it’s at an approachable price point especially with so many choices to choose from.

A look inside the International Tasting Room

The room is divided into two sections with one dedicated on the featured region and the other dedicated to wines from other countries. Bread, crackers, cheese and many other snacks are also available throughout the session between the two areas. Featured countries for 2018 were Spain & Portugal.

The event is always well organized, so you won’t run into situations where tables run out of wine or people are dashing madly to fill their glasses.

Famous for their reds, Spain & Portugal boasts beautiful, rich, and bold reds at some very affordable prices.

Our Favourites

A few of our favourite discoveries this year included:

We can’t wait for next year’s featured region, California!

Website: https://vanwinefest.ca/

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In British Columbia

Eat! Vancouver 2017 events start November 6

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The 15th annual EAT! Vancouver Food + Cooking Festival is back for another year and we’re counting down with just two weeks to go. Events will run throughout the city between November 6 and 11. Attracting top culinary talent from both Canada and the U.S., this year’s event includes:

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In British Columbia

Lunar New Year with Red Rooster Winery and their Bold New Look

Though the Lunar New Year dinners have come and gone, and I have since recovered from all the gluttony, there’s one dinner that sticks out in my mind. We were recently invited to the unveiling of Red Rooster Winery’s brand new look at a multi-course winemaker’s dinner hosted by Winemaker Karen Gillis and Chef Angus An, owner of Fat Mao.

Although the evolution of asian cuisine didn’t exactly revolve around the pairing of food and wine as did european cultures, Winemaker Karen GIllis and Chef Angus Ahn tag teamed to bring out the best of both words. The wine and food paired together perfectly and we took note of a few wines that we’d bring to our next dinner party! A few of our favourites included the Red Rooster Chardonnay, Reserve Malbec, and Cabernet Merlot.

Coincidentally, 2017 signaled the coming of the year of the rooster – the fire rooster to be exact. Toasting the new year with Red Rooster’s bold new look was especially fitting.

2014 Red Rooster Reserve Rose

Kicked off the night with their reserve rose, a light, dry and fruity rose with refreshing acidity, paired with a soy-marinated quail egg.

2015 Red Rooster Riesling

Next up, we had the riesling. It was a dry, light-bodied riesling with a green citrus crispness, which paired beautifully with the drunken chicken ballotine (red rooster marinated, served with thai fermented bean sauce) and Tuna and Mussel Ceviche (with thai basil and herb vinaigrette and lime juice). The freshness and spices in the dishes paired well with this riesling.

2015 Red Rooster Chardonnay

I usually like my chardonnays with a bit more of a warmer, buttery, and slightly oaky taste but this Red Rooster Chardonnay paired extremely well with the thai fried egg salad (with avocado, asian celery, and cherry tomatoes), and Asian style Bouillabaisse (with black cod, mussels, clams, finished in a tumeric broth).

While we all have our preferences, it’s amazing how those preferences change depending on what you eat with it. This was a light to medium-bodied wine on the cleaner and brighter side with aromas of fresh fruit, apple, pear, citrus and just a hint of oak and vanilla to round it out. In addition to the riesling, this would also work well with many types of chinese-style banquet foods.

2014 Red Rooster Reserve Malbec

This was my favourite of the night! My favourite style of wine paired with my favourite tastes of chinese cuisine – their reserve malbec paired with a braised pork cheek (aromatic and tender, served with steamed buns) and a dry duck noodle (with shredded duck leg, poached egg, and shanghai noodles).

I’m looking back at my notes and all I wrote was, “so good!” This medium to full-bodied malbec was juicy, fruit-forward, and smooth. Lots of juicy red fruit on the palate accented by a bit of spice and rich woodiness. The savoury sweet flavours of the pork and duck noodles were a perfect pairing.

2014 Red Rooster Cabernet Franc Ice Wine

I don’t typically enjoy ice wine because I usually find them too sweet but this cab franc ice wine was a pleasant surprise! I enjoyed this and found the flavours unique with warm strawberry fruit. This was paired with tom ka creme brulee (lemongrass infused coconut milk and fig compote), also unique and tasty!

Website: http://www.redroosterwinery.com/

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In product

Stanley Park Brewery: Winter Glow IPA and Windstorm West Coast Pale Ale

  

Winter has hit Vancouver harder than usual this year and one of our favourite things to do over the holidays is to stay in and host our friends and family. We were recently introduced to Stanley Park Brewery’s seasonal Winter Glow IPA and Windstorm West Coast Pale Ale, and both have been well stocked in our fridge as we celebrated the season and rung in the new year.

Winter Glow IPA

The Winter Glow IPA draws its inspiration from the Canadian tradition of receiving mandarin oranges on Christmas Day. It’s a medium-bodied IPA with a golden, zesty and subtly sweet mandarin orange taste and aroma.

Although a few of our friends don’t usually enjoy fruity or floral elements in their beer, we thought that the smooth, golden and zesty flavours were great reminders of Christmas and paired perfectly with holiday dinners.

Windstorm West Coast Pale Ale

On the nose, the Windstorm West Coast Pale Ale smells like it’s going to be an IPA at first. With a flavour profile of earthy pine, light citrus, and a refreshing, clean finish, it is a true embodiment of its name. We’d get this again and recommend giving it a try yourself.

Website: http://www.stanleyparkbrewery.ca/

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In Event

Cornucopia 2016: The Culinary Stage – Pembytopia

Look no further than just a 2-hour drive to Whistler, BC for an immersive 11-day (November 10 – 20, 2016) celebration of food and drink, and a much-needed fall getaway.

2016 marks Cornucopia’s 20th anniversary dinners, grand tastings, culinary workshops and more. With range of events to pick and choose from, all you have to do is determine how many days you’ll want to stay and which events you’d like to attend.

With events and accommodation packages based out of Whistler Village, the location makes everything within walking distance. You’ll be able to enjoy all that Cornucopia and the village has to offer.

We were recently invited to take part in a few of their events over the Remembrance Day long weekend.

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The Culinary Stage series at Cornucopia 2016 was held on the festival mainstage at the Whistler Conference Centre and provided a space for both culinary demonstrations and fantastic meals.

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We attended Pembytopia, a 4-course lunch event (with drink pairings), featuring the tastes of Pemberton with hosts Randy Jones, owner and Chef at Mile One Eating House and Tyler Schramm, owner and Master Distiller at Pemberton. Showing off a passion for the region, the hosts tag teamed and took us through an informative experience of both the food and drink of what they call Pembytopia.

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To start the event off, Tyler Schramm prepared a Meadows Punch waiting for us at the table – Organic gin, summerschnops, Hare’s Farm blueberry and hibiscus syrup, Coast Mountain brewing saison, lemon, and absinthe mist.

Tatlayoko braised beef ravioli with Gremolata, ricotta, tomato whisky ragu – paired with a shot of Schramm vodka, the world’s only organic potato Vodka.

Highlights were the perfectly braised beef and interesting pairing of vodka. The vodka was very smooth, cool and cleanses the palette.

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Second course: Sablefish slider with scallion chutney, pancetta, citrus ginger liqueur mayo. Paired with Farma C Mule a cocktail with organic hemp vodka, hopped Farma C Ginger beer, lime, and fresh finger leaf.

Yum! The sablefish was perfectly crisp, moist, and was balanced by the mayo and chutney. The cocktail also paired perfectly with the ingredients in the slider and was very refreshing. You could tell that lots of care was taken to present a drink that would complement the dish.

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BBQ Yarrow Meadows duck leg, apple cabbage arugula slaw, plum liqueur glaze. Paired with a Riley Creek Sour, a cocktail with organic whisky, plum liqueur, roasted plum syrup, and lemon bitters.

By the third course, I was starting to get full but my tablemates were determined to savour every bite. The duck confit with glaze was fall off the bone and the richness was balanced by the slaw on the dish. The drink pairing was again complementary through the use of roasted plum syrup and whisky. The plum syrup in the drink matched well with the sweetness of the glaze and whisky matched well with the duck.

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Sticky toffee pudding with vanilla ice cream and nocino caramel. Paired with the Aged Nut Nog with vanilla infused vodka, nocino, Hazelnut liqueur, farm eggs, milk and cream, cane sugar, chocolate bitters, and  fresh nutmeg.

This has everything I love about dessert! The sticky toffee pudding was warm, drizzled in caramel and contrasted with the cold ice cream. Nocino, a walnut liqueur, was used in the caramel and Aged Nut Nog – both were aromatic and had a warmth like a subtle sweet whisky candy with a nuttiness to it. I’ve never had nocino on its own before but am going to try incorporating it into my Christmas dinner menu this year.

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Overall, I was amazed by this event. For $42, you get a lot of food and drink. You’ll walk away feeling like you got your money’s worth and that you learned a few new things. Randy and Tyler were also great hosts. They kept us entertained and informed us of every ingredient and forethought that went into the dishes and cocktails.

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In Event

Cornucopia 2016: Tinhorn Creek Winemaker’s Dinner at Fairmont Chateau Whistler

Look no further than just a 2-hour drive to Whistler, BC for an immersive 11-day (November 10 – 20, 2016) celebration of food and drink, and a much-needed fall getaway.

2016 marks Cornucopia’s 20th anniversary dinners, grand tastings, culinary workshops and more. With range of events to pick and choose from, all you have to do is determine how many days you’ll want to stay and which events you’d like to attend.

With events and accommodation packages based out of Whistler Village, the location makes everything within walking distance. You’ll be able to enjoy all that Cornucopia and the village has to offer.

We were recently invited to take part in a few of their events over the Remembrance Day long weekend.

tinhorn-creek-cornucopia-1

The Tinhorn Creek Winemaker’s dinner at the Fairmont Chateau Whistler was one of our favourite events and featured a beautiful marriage of food and wine. Featuring almost the full gamut of Tinhorn Creek’s wines, Executive Chef Isabel Chung was tasked with creating a 5-course menu that accentuated the best of both wine and her culinary creations.

It was a wonderful tribute to the season, the wine, and the local produce.

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The elegant event started with the Tinhorn Creek Oldfield Series 2Bench White and a few canapes that circulated in the room. A great start to the night with this fruity, refreshing, and off-dry white.

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Cute foccacia bread baked in a flowerpot! The chive butter that came with it was tasty too. I told myself not to fill up on bread because lots of food was coming.

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Tinhorn Creek’s winemaker, Andrew Windsor as he explains the wines of the night.

Honey Roasted Okanagan Pear and Winter Beet Salad

Tinhorn Creek Pinot Gris 2015

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Honey Roasted Okanagan Pear and Winter Beet Salad with white balsamic and puffed barley paired with Tinhorn Creek Pinot Gris 2015.

It was lightly dressed and was a great start to the evening. There was a fall comfort to her salad with the roasted pear and and sweet earthiness of the beets. The vegetables paired nicely with the pinot gris. The pears and beets meshed with the sweetness of the wine.

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Caramelized George Bank Scallop

Tinhorn Creek Chardonnay 2014

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Caramelized George Bank Scallop with maple glazed pork belly and sage butternut risotto paired with Tinhorn Creek Chardonnay 2014.

One of my favourite dishes of the night! The scallop was perfectly cooked inside and out with the flavourful caramelization. The pork belly was very flavourful and not overly sweet. The proteins went well with the risotto and had a more gentle sweet savoriness to it. The chardonnay had a tropical sweetness to it, a subtle hint of oak, and wasn’t overly buttery – the kind of chardonnay I like. Another great pairing!

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Smoked Brome Lake Duck

Tinhorn Creek Oldfield Series Merlot 2012

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Smoked Brome Lake Duck with preserved cherries, and wild baby arugula paired with Tinhorn Creek Oldfield Series Merlot 2012.

By the time that this dish came along I was starting to get full. I was imagining a duck leg and thankfully they were more like duck croquettes. At first I thought they were on the salty side but with the sauce, vegetables and cherries together, it married nicely. At first when I saw that the wine chosen was a merlot, I thought that it might not work well but with 85% Merlot, 14% Cabernet Franc and 1% Syrah, it made for a more fuller bodied and complex wine. I would definitely drink this again.

Juniper Rubbed Black Apron Striploin Medallion

Tinhorn Creek 2Bench Red 2012

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Juniper Rubbed Black Apron Striploin Medallion with oxtail braisage, matsutake mushroom, heirloom carrots, melted leeks with Pemberton potatoes paired with Tinhorn Creek 2Bench Red 2012.

This was my favourite dish of the night and could have been the best beef that I’ve had in my life so far. It was perfectly seasoned and the oxtail braisage placed underneath the striploin medallion gave it an interesting contrast in flavour and texture. The leek with potatoes were also creamy and nicely done. Paired with this was a big bold red.

Juliette and Juliette

Tinhorn Creek Cabernet Franc 2013

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Juliette and Juliette – Salt Spring blue Juliette with apricot and hazelnut cracker; Salt Spring white Juliette with green apple, celery, and rye – paired with Tinhorn Creek Cabernet Franc 2013.

I’m not usually a cheese for dessert person but I was definitely open-minded for this experience as I knew we were in good hands with Chef Isabel. Salt Spring Island Cheese made the white and blue Juliette. Juliette is a surface ripened cheese made to taste like a goat camembert.

The cheeses were paired well once again. The white Juliette with celery was an interesting one and surprisingly went together nicely with the fresh vegetal taste. I normally don’t enjoy blue cheese but the blue Juliette was very mild and was outstanding paired with the apricot preserve and hazelnut cracker. The wine pairing was a lighter red with softer tannins and the right amount of acidity to take us down from the bold red we had with the beef.

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Overall, it was a fantastic dinner. The flavours worked well together and everything felt like i was done for a specific reason with intent.

Prices for the winemaker’s dinner can be steeper but they always sell out. It’s the perfect dining experience for a special getaway. Hearing the winemaker and chef speak about their creations was also a good learning experience since we normally rarely get to hear the stories of planning that goes into the finished product.

To learn more about Cornucopia, Whistler’s celebration of food and drink, visit http://whistlercornucopia.com/.

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2014 Vancouver International Wine Festival Recap

If you’re not a seasoned wine enthusiast, going to the Vancouver International Wine Festival can feel like an overwhelming thing. Thinking back, intimidated would be a good word to describe my experience in 2013. Eek!

While the set up was similar to last year, there was one thing that the organizing committee did differently that also worked to ease the nerves of those that might not know where to start. When you enter the room, you get the option to take a short quiz to help you find your style of wine. The different styles were represented by coloured circles that appeared on the signs above each vendor. That way, people could see from a distance which styles of wine each maker created.

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One of my friends took the quiz and at the end, I did notice that he did tended to gravitate towards the more rich, complex full-bodied wines by the end of the night.

The theme of this year was France with a focus on “bubbles” so the first section of the tasting room was all about France. The second half of the room were the vendors from other countries.

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I think that when people think of French wines, big expensive names pop up in our minds like Lafite. I’ve got to admit that I’ve been influenced by friends to try specific bottles but with wine, all you really have to do is trust your taste buds. It doesn’t really matter how much it costs but what matters most is, did you like it?

Aside from just the tasting room sessions, I was also lucky enough to be able to attend one of their many wine seminars offered throughout the week – France: Find your Style. The seminar was led by Angela Aiello and featured a panel of 10 representatives from wineries. Starting from the light whites to the full-bodied reds, the group was taken through a tasty journey through each region. The passion of the winemakers was so evident and it made me realize that wine really is an art to them.

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As a consumer, not all works will appeal to you but once you find your style, you start knowing what to look for. So as someone who’s looking to learn more about wine, I found it useful to write down what you liked and what you didn’t like. Also try to pick out the smells and flavours in each sniff or sip!

Here’s what I found noteworthy to my palette:

  • Chateau du Cleray Muscadet 2012 (France)
    Medium bodied with a smooth mouthfeel, smells of sweet apples and pineapples. Also very crisp and refreshing to drink. It smells a lot sweeter than it tastes.

  • Taiitinger champagne brut reserve (France)
    Wow, talk about bubbles. The tiny bubbles just dance on your tongue. Very easy to drink. Thoughts point to lemon, apples, and white flowers.

A German wine producer to look out for coming soon to BC liquor stores are a few rieslings from Schloss and Johannisberg.

There’s no better place than the Vancouver Wine Festival for trying new things. What’s also great is that you can buy some exclusive wines not yet offered in BC Liquor Stores! So if you liked a specific bottle, be sure to check if it’s exclusive to the Wine Festival store.

Looking forward to 2015’s focus on Australia!  In the meantime, drink and be merry. 🙂

Website: http://www.vanwinefest.ca/

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Scandilicious
In Cafe

Scandilicious: Delicious

After finishing dinner on The Drive at Havana’s one dark and rainy Tuesday night, my friends and I were craving something sweet.

We wracked our brains for a while thinking of a dessert place in the area and could only think of La Casa Gelato. It was pretty cold out so we weren’t really in the mood for ice cream.

I hopped onto Urbanspoon and saw a name that I didn’t recognize – Scandilicious. It was only 1 block away so it was perfect!

sc-inner

Scandilicious is a new waffle café that opened on The Drive about a month ago.  They serve 5 different types of waffles with so many sweet or savoury options!

  1. Liege – served hot, a dense chewy and sweet waffle
  2. Brussels – The typical waffles you see served at most places
  3. Vaffler  – a thin, tender, lightly crispy waffle spiced with cardamom
  4. WOS  – Short for Waffle on a Stick
  5. Gluten Free – Good option for those with dietary limitations

They also make their own sauces that they are looking to bottle up and sell soon in store.

When I arrived at the store, I was greeted with such a warm scent. I was also mesmerized by all the options. After debating for awhile, we finally got to ordering.

Scandilicious

Scandilicious

Vaffler with espresso sauce topped with vanilla ice cream

WOW. This was my absolute favourite of the night. The pairing of espresso with vanilla ice cream is perfect. My favourite part of it was the espresso sauce. It was flavourful, not too sweet, and had a butteriness to it like caramel.

The Vaffler itself on its own was really good and spiced with cardamom, which made it have a nice subtle and light gingery taste to it.

Scandilicious

Vaffler with Coconut spread
The coconut spread was similar to the Malaysian Coconut Spread called Kaya but was more flavourful and richer. It wasn’t overpowering or artificial tasting either. It initially looks like it might not be enough sauce but it definitely is enough for such a delicate waffle.

Scandilicious

Vaffler with dark chocolate cherry sauce

The dark chocolate cherry sauce wasn’t my favourite but that might also be my taste preference. It was a little grainier compared to their other sauces.

Scandilicious

Brussels Waffle with Almond Butter

This style of waffle is one that you see often. It was light and crispy. My friend chose the almond butter that was quite thick and tasted just like ground almonds.

To sum up my experience at Scandilicious, I was surprised and will definitely be back again soon. It’s a great addition to the neighbourhood and provides lots of options for those looking for something heavier, sweeter, or lighter.

The price point is also good – see their menu for prices.

They have lots of sauces and it just so happens they’re hosting a sample night on Friday, March 22, 6pm to 7pm at their quickie take out window. Stop by if you’re in the area (limit one sample per person)! Check out their website or facebook page for more information.

Words of wisdom

  • Ask them for help and suggestions if you’re overwhelmed by the options
  • Experiment with flavours and be creative!
  • Good on the wallet!

We Rate Scandilicious: 

 Address:
1340 Commercial Drive
Vancouver, BC

Website:
http://www.scandilicious.com/

Scandilicious on Urbanspoon

[googlemap width=”620″ height=”480″ src=”https://maps.google.ca/maps?q=1340+Commercial+Drive+Vancouver,+BC&hnear=1340+Commercial+Dr,+Vancouver,+British+Columbia+V5L+2T6&gl=ca&t=m&z=16 “]

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In British Columbia

Vancouver International Wine Festival

Foodology Disclaimer: We were invited to attend the Vancouver International Wine Festival.

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This was our first year going to the Vancouver International Wine Festival and to tell you the truth I was feeling a little nervous about feeling the need to wade through the 175 wineries showcased.

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I’ve always enjoyed wine and though I can’t use proper wine lingo, I’ve always viewed wine as a social thing to be enjoyed with family and friends. Not necessarily as something only enjoyed by the people who can fit into the culture.

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This year’s theme region sponsor was California. Primarily there were two sections – one for California and one for the other wines of the world ordered by country and region. The booths were also organized alphabetically and numbered which made navigation very simple!

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If you’ve never been to a larger scale wine tasting before, you might be wondering what the buckets and jugs of water are for. Enter in and you’re given your own wine glass. When you’ve finished tasting, you can pour out any remaining wine into the bucket and use the water to rinse off your glass to move on to the next thing.

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I started off trying mostly whites and when I wanted to move on to the reds, I realized that it was already 9:30pm so I didn’t get much time to go through many of the reds. This year’s time for the tasting was from 7:00pm to 10:00pm.

I’m not an expert and am quite new to the wine world but here are a few wines that I came out quite enjoying and look forward to drinking again in the future:

  • 2011 Amalaya vino blanco (Torrontes – 90%; Riesling 10%) from Argentina: For those of you who enjoy a crisp, refreshing, and floral light-bodied white. Drinking it reminded me of the coming spring and summer nights.
  • 2009 Yarden Viognier from Israel: A smooth-mouth feeling white with a touch of sweetness that reminds me of biting into a peach. More of a medium-bodied wine that is lightly oaked.
  • 2010 Signorello Chardonnay Hope’s Cuvée from California: Yum. This was definitely a treat. Check out the linked description and tasting note. It’s a well-crafted wine very balanced oak and had a very nice elegance to it. My description does not do it justice.

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If you’re thinking of heading into next year’s festival, my recommendations would be to:

  1. Do some general research about some wineries/regions – you won’t have time to be able to taste everything but be open to being spontaneous!
  2. Don’t feel intimidated to ask questions. The people behind the labels are passionate and willing to explain the differences in their lineup as they take you through their light whites to bold reds.

I do have to say that $95 might be on the high side for the average person attending the event but if you are someone genuinely interested in learning about wine and talking to the people behind the product, it’s worth it. I’m not sure when I’ll have such ready access to so many different bottles.

Until we meet again #VanWineFest!

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In Fairview

Maurya Indian Cuisine: Maurya’s Spice Dining Package Review

Foodology Disclaimer: VANEATS.ca approached me to try out their “Maurya’s Spice Dining Package”  and write a review about it. I got a complimentary dining package and brought along TenantGirl.

Photo by: VANEATS.ca

One of Dine Out Vancouver’s favourites, Maurya Indian Cuisine has won multiple diner’s choice awards over the years. A big fan of flavourful indian food, I was really excited to help DesignGirl with this review.

Dining Package details

Dining passes are currently available for $18 each which gives you 6 courses (http://vaneats.ca/mauryas-spice/):

  1. Garlic and Basil Naan, Indian leavened bread flavored with chopped garlic and basil
  2. Mixed greens & beets salad, lightly tossed with vinaigrette
  3. Seekh Kebab, minced lamb mixed with spices & skewed in charcoal oven
  4. Mixed Vegetables, seasoned and pan fried broccoli, bell peppers, green beans, zucchini
  5. Chicken Chettinad, Marinated chicken in South Indian chettinad paste of coconut and poppy seeds – 2009 Dine Out Vancouver Award Winner!
  6. Daal Maurya, Maurya’s Pride! Black lentils cooked overnight. A real accompaniment to an Indian meal

The Experience

On a Wednesday night, I picked up TenantGirl from school and headed over to Maurya’s. We decided to order one of the Vaneats.ca packages and order an additional dish, the Saag Gosht – Tender medallions of lamb tempered with cumin folded into our spinach curry sauce.

The only thing that wasn’t part of the package was the Saag Gosht (the greenish dish) and the rice. Ok, now let’s dig in:

Similar to getting bread before a meal, they first dropped us off some papadum that you can eat accompanied with mango chutney, Mint sauce, or Tamarind sauce. I enjoyed them all but my favourite was the tamarind sauce that had a light sweet and sour taste to it. It was interesting switching between the three and it was my first time having papadum. At first I thought that maybe it was some type of flat bread but imagine having a super thin pita chip.

Pictured here are the three appetizers that they served this included:

  1. Mixed greens & beets salad, lightly tossed with vinaigrette
  2. Seekh Kebab, minced lamb mixed with spices & skewed in charcoal oven
  3. Mixed Vegetables, seasoned and pan fried broccoli, bell peppers, green beans, zucchini

The salad was light, sweet, and perfectly dressed with a raspberry vinaigrette. The Seekh Kebab, I’d compare it to having hot pepperoni. I’d say that it was a bit on the dry side for me but definitely had balanced spices. TenantGirl said it was salty for her taste but I think that’s a part of this dish. The mixed vegetables had a nice butteriness to it and weren’t overcooked which is a pet peeve of mine. I wouldn’t say that either blew me away but it had great variety. For appetizers, next time I’d really like to try their Karawari Prawns on their regular menu.

Yum Yum Garlic Basil Naan! A staple to Indian cuisine, Maurya’s naan is a little different from most places because it gets added flavour from the garlic and basil. It was a flavourful, rustic and what a great way to enjoy the saucey dishes that follow. I have to admit though, there is a lot of garlic, so make sure you chew some gum after this meal. I swear i had the taste of garlic in my mouth hours after.

This is the Chicken Chettinad, Marinated chicken in South Indian chettinad paste of coconut and poppy seeds – 2009 Dine Out Vancouver Award Winner!

This dish was yum yum yum! It had a sweet spiciness to it, and almost sort of fruity. I could see why this dish was a winner. The white chicken meat was tender and flavourful with the sauce. Have it with your naan in there and you’re ready for more. I wouldn’t say that it was very spicy though. There was heat but it wouldn’t leave you reaching for water after just 1 or 2 bites. At first I didn’t taste the spice, but after a few more bites, the heat was noticeable (in a good way). I think that you can request it be the top level of spice.

This is the Daal Maurya, Maurya’s Pride! Black lentils cooked overnight. Again, you can eat this with your naan and I was amazed by how good this tasted. I’ve had Daal before but I haven’t had one that was as aromatic as this. Not that you could literally smell it when it arrived but once you take a bite, the subtle taste of the lentils fill your mouth and senses. If you’ve never had daal before, I guess you’d compare it to mashed peas but … so much better.

Saag Gosht – Tender medallions of lamb tempered with cumin folded into our spinach curry sauce. This was our addition of the night, but for two girls, we left the night with packed away  rice and maybe a third of the Chicken Chettinad and Saag Gosht.

We ordered this with a mild spiciness but I couldn’t really taste the spice much and perhaps I should have gone for medium. The taste might have been overpowered by the Chicken Chettinad we ate before starting this dish. I know it looks green and mushy but that’s the spinach curry sauce that actually turned out to taste very creamy because of the spinach. The lamb was not gamey and was not overcooked, so the meat was perfect. I know I ordered mild but I think I expected more of the spices to come forth. I might need to give medium a try but I’m not sure if I’d order this again.

Overall, if you’re buying this package expecting spicey heat that will leave you sweating, that’s not what you will expect. I think it’s suitable for both those who like spices/flavourful food as well as those who have more sensitive tongues.

If I had ordered the chicken chettinad on it’s own it would have cost $12.95 and with the added $4.95 to make a full dinner with rice, naan, and daal, it would have totalled to $18.00 as well. So for going with the deal, you don’t get the rice, but you do get the extra appetizers with it.  I wouldn’t say that their appetizers blew me away, but it’s nice to get your vegetables and have a bit more variety. I think if I had gotten the full meal with both rice and naan, I would have been wayyyy too stuffed.

Words of Wisdom

  • If you love/don’t love spice, make sure you mention whether you want mild/medium/hot.
We Rate Maurya Indian Cuisine: 

Address:
1643 W Broadway
Vancouver, BC

Website:
http://www.mauryaindiancuisine.com

Maurya Indian Cuisine on Urbanspoon


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In Fairview

Thai House Kitsilano: Appe-THAIzing Dining Package Review

Foodology Disclaimer: VANEATS.ca approached me to try out their “Appe-THAIzing Dining Package”  and write a review about it. I got a complimentary dining package and brought along NewsBoy.

DesignGirl is on her travels again so PineappleBun (me) gladly stepped in to do this review.

Thai House Restaurant has multiple locations and has been running their businesses in Vancouver for quite some time now. Heard of Samba Brazilian or Pink Elephant Thai? That’s part of their group too.

Dining passes are currently available for $18 each which gives you 5 courses (www.vaneats.ca):

  1. Lettuce Wrap, served with lean ground beef with chopped onion, bell pepper, basil and a touch of oyster & chilli sauce
  2. Peeg Gai Yaad Sai, deep fried chicken wing stuffed with vegetables and glass noodles
  3. Keang Kari Gai Ma-Mung, fresh mango & chicken in yellow coconut curry
  4. Pad Kee Mao, stir fry rice noodles with beef, fresh basil, chopped veggies, bell pepper, onions and fish sauce
  5. Kluag Tid Ma-Mung Ice Cream, deep fried banana served with mango ice cream

NewsBoy and I decided to start off with a few drinks to celebrate the little bit of sunshine we had peek out behind the clouds. Is it summer yet? Well, I can dream. I got the Coconut Lychee drink while NewsBoy decided to go for the Lime Soda. The Coconut Lychee drink is rich and creamy so if you’e expecting the taste of young coconut, that’s probably not what you want.

I don’t really like the taste of lime but the soda had fresh lime juice and Newsboy found it very refreshing. For me, The Coconut drink really helped bring the heat down from the food I ate.

So this is the Peeg Gai Yaad Sai, a deep fried chicken wing stuffed with vegetables and glass noodles. What are glass noodles? They pretty much look like clear vermicelli. The chicken Wing looked like it was about to burst! It was crispy, hot, and went perfectly when you dipped it into the chilli sauce. I’d say there was medium heat to the sauce and had a great sweet spiciness to it which I really liked. The chicken was really moist too! Definitely worth trying out. I wonder how they debone it… there were no bones inside! Take a bite and you’ll be surprised.

The other appetizer was the Lettuce Wrap, served with lean ground beef with chopped onion, bell pepper, basil and a touch of oyster & chilli sauce. It came out hot and I just love basil! The lettuce wrap also had a medium spiciness to it but the oyster sauce also makes it have a sort of sweet, savouriness to it. The lettuce helps cut the heat to give a cooling effect.

I’ve never had Keang Kari Gai Ma-Mung (fresh mango & chicken in yellow coconut curry) before but I was definitely surprised! Again, the sweet spiciness theme came up and I was surprised to find mango slices in the curry dish. I’ve had curry where they give you a lychee with it but mango was a nice change.

Say hello to Pad Kee Mao, stir fry rice noodles with beef, fresh basil, chopped veggies, bell pepper, onions and fish sauce. It kind of looks like the Cantonese beef fried noodles but the Pad Kee Mao noodles are a bit thinner in width. Overall, I thought this dish was good and I do prefer this over the typical Pad Thai which usually tastes a little more sour.

This dish wasn’t part of the package but it was the Red Curry Tiger Prawns. I came with a guy so one package to share definitely wasn’t enough. I expected that I’d order another dish so we chose this one. The prawns were a good size, fresh, and plump. I just thought that curry sauce on its own was a bit salty but together with the prawns in your mouth balanced the taste. This also came with rice.

To end the night and as part of the package, we were presented with Kluag Tid Ma-Mung Ice Cream, deep fried banana served with mango ice cream. To tell you the truth, i’ve never had a deep fried banana before but it was good together with the ice cream! The mango ice cream was great and together with the warm banana just made it comforting. On the dish, they’d look like two separate things but give it a try and eat them together.

For 18 dollars, this deal was amazing for the amount of food you get. Actually, I can’t imagine myself finishing all 5 of those dishes. If you like spice and would like an introduction to Thai food, you’ll really enjoy it. I hate making decisions about food so this is perfect for those indecisive people. Less work and more bang for your buck.

Purchase the deal at www.vaneats.ca 

We Rate Thai House:

Address:
1766 W 7th Avenue
Vancouver, BC

Website:
http://www.thaihouse.com 

Thai House (Fairview) on Urbanspoon


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In Bar and Grill

Milestones: Girls’ Night Out

Girls’ Night Out @ Milestones

4 bellinis and 4 appetizers went for $40(before taxes) at Milestones on Robson. A great night with four of my best-ests however, was priceless.  After hearing about the Girls’ Night Out deal at Milestones, we’ve been dying to get together and try this out. That night, I went with CreepyGirl, SkullsAndStuds, and EndlessLegs.

The night started off with bellinis and who can complain about a good bellini? I have to admit that I don’t drink very much, and didn’t remember about brain freeze… so, remember folks, sipping too quickly on your frosty drink will leave you with a case of bad brain freeze!

While the Girls’ Night Out menu had 6 items (2 of them being salads), CreepyGirl decided for us that salad wasn’t food. She seemed really insistent on it and even exclaimed at one point, “No salad! SkullsAndStuds, you aren’t going to ruin this for the rest of us!” We ended up getting the Milestones’ Famous Hot Spinach and Artichoke Dip, Yam Frites, Baked Goat Cheese & Slow Roasted Garlic Flatbread Plate, and the Crispy Honey Phyllo Shrimp.

The artichoke dip also came with sour cream and salsa on the side and I had no complaints about it. I find that sometimes at other places, the dip cools off too quickly and the cheese makes it too thick, but in this case, it was quite consistent and was good to the end.

The Yam Frites I thought were average. They came with Chipotle sauce, which is typically standard with yam frites.

I don’t know my cheeses very well yet, but the goat cheese that came with this dish was awesome! It came baked, so it was easily spreadable. Don’t leave the cheese untouched for too long though because it starts getting harder to work with and clumpy. It also came with spiced cranberry relish, and fig jam. I found that the fig jam was a bit on the sweet side but still good.

Yum! Hello deep-fried morsels! The shrimp were perfectly fried and as you bit through the crunchy outer parts, it was moist and had the perfect bounce on your teeth. Yes! I’m describing it as having a good bounce. It wasn’t over cooked and tasted really fresh. The honey chipotle glaze was a bit too sweet for our liking though. We sort of hoped that it would have a bit more kick to it.

Overall, I thought that the food was solid. It didn’t blow me away, but for $40, I thought that it was a good deal. More importantly, what mattered most to me was the time spent with the people around the table. =)

Here’s to a good night! Guess what we did after dinner? We went shoe shopping.

We rate Milestones:

Milestones Grill and Bar (Robson) on Urbanspoon

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