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Paulina Tsui

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Earlier this month we were invited by Healthy Family Expo to join them on the “Cheese and Chocolate Fondue tour” tour at Cypress Mountain. Four hours in the tranquil forest at night and a belly fully of cheese and chocolate later, I was left thinking life is pretty sweet in BC.

The Nordic Area at Cypress Mountain offers a selection of guided snowshoe tours that are all unique from each other. Rather than differing by intensity level, as you might expect from a sport, they vary by what activity you might want to do at the midpoint destination such as visit some bears, listen to some live music in a cozy lodge or fondue. While I say “sport”, snowshoeing can by done by anyone who enjoys walks. Modern snowshoes are nothing like the feet rackets I had pictured in my mind. Walking around in them feels just like normal walking.

About an hour after sunset, just over a dozen of us gathered in a little cabin to put on our head lamps before heading out with our friendly and extremely seasoned guide Paul. He took us through winding paths within the trees and taught us more than just a thing or two about staying safe in the wilderness, fun facts about the forest and told stories of his adventures. There are some surprise activities along the road to the 90-year old Hollyburn Lodge too that I won’t spoil.

At the lodge we were stuffed with hot apple cider and both cheese and chocolate fondue. I learned a new term that night. “Cheese leather”, that delicious crunchy pancake of cheese that forms at the bottom of the fondue pot. Is that a real term? I don’t know, but mmm cheese.

The meal starts off with a big plate of salad served family style. Part of the fun of the tour is getting to sit at a big table with a bunch of people, be it stranger or friends, and bonding over a meal after doing a fun activity together. It’s the kind of warmth that scenes in Christmas puzzles are made of.

The cheese fondue dinner comes with meatballs, potatoes, roasted veggies and bread. Well deserved after the trek so don’t be shy with that cheese!

I’m told the cheese is made from a blend of Gruyere and secrets.

To finish it off, chocolate fondue is served with fresh fruit and of course ingredients for smores.

What to wear

Head: I recommend bringing a toque since you’ll be wearing a head lamp. Keep that hair cute and forehead free of a weird impression.

Top: Waterproof jacket for sure. Warmth wise, it is only a little bit colder on the mountain and plus you’ll be moving so whatever you would wear in the city on a winter night should be fine. If in doubt, layer up and have a zip-up layers so you can unzip if it gets too hot.

Bottoms: Waterproof pants that you are comfortable walking in.

It’s boot-ception!

Shoes: Waterproof hiking shoes or boots are ideal. I wore lace up leather boots and was given a special boot that I could wear over to make sure no water got in. Sounds like a strange idea but it was really no problem.

Other: Mittens are helpful!

The 6th annual Healthy Family Expo comes to town on March 24th.  There will be tons of activities for kids and samples and tastings of lots of different healthy foods. Children under 16 get in for free!

Nothing says comfort food like tacos and fried chicken. Milssam Tacorea brings another iteration of Korean-Mexican fusion to the city. This time in the heart of Yaletown at 1130 Mainland Street. The spot is cozy with a big fire pit up front, a selection of booth, regular table and communal table seats and a projector for hockey games.

Sister restaurant to Damso Korean Restaurant and Mr. Osmad Souffle Cheesecake in the West End, Milssam brings favorites from both, like the cheesecake that gives Uncle Tetsu’s a run for their money, while creating new dishes for taco lovers.

Tacos

My favorite taco of theirs, pictured in the middle above, is the cauliflower one. Taking inspiration from the classic Korean saucy noodle dish jjajangmyeon, the taco features warm and crunchy fried cauliflower, corn, avocado flavored with black bean mole sauce with pickled onions and greens. Unlike the usual chocolate mole, black bean mole has a salty richness that packs this taco with flavor.

The namesake taco, the Milssam Taco, was so popular at Damso that it sparked the creation of Milssam Tacorea itself. Beef belly, onion, lettuce and gochujang vin in a soft steam bun shell. The gochujang is mild with just enough of a sweet kick to linger delightfully on your lips.

Their seafood ceviche taco is a refreshing addition to the meal. Marinated shrimp and snapper, avocado, shallots and soy vin. The meat is tangy and sweet and the shell stayed crisp even though it was on the table for some time for pictures. The layering was well thought out to keep those conditions.

Makuli and rum “majito”

Milssam also has Korean-Mexican fusion drinks like a makuli and rum “majito” pictured above, Songria (soju and sangria) and Shikhae Horchata (horchata with malt, pictured below).  Makuli, rum, mint, lime and soda are a fantastic combination. The idea of the soda threw me off when I read the menu but I highly recommend giving it a try.

Shikhae Horchata

This wouldn’t be a taco place without Jarritos but in fusion cuisine fashion they’ve also imported the Korean 7-Up, Chilsung Cider.

KFC, Korean friend chicken

Their KFC, Korean friend chicken is exactly what you would expect from a good Korean bar. Glad Yaletown finally has an option for this.

Cheesecake

Seems a little confusing why a souffle cheesecake is on the menu at a Korean taco place but when you have a bite, you’ll ask no questions and only be glad that it’s there instead of halfway across town. I prefer it with the strawberry compote, but I have a sweet tooth. Light, fluffy, freshly made in 30 minutes. So, if you plan to have one, order it when you order your food. Just as good as Uncle Tetsu’s without the lineup. I’m not sure this photo shows off the size of the cake, but I’ll tell you that it can generously serve 4 after the fried chicken.

Address:
1130 Mainland St, Vancouver, BC

Website:
https://milssam-tacorea.business.site/

Have you ever seen silk on the ceiling or chandeliers of Egyptian gemstones? Just one block east of Gastown on Powell is a new escape into an opulent lounge of Indian and French cuisine with an unexpected healthy twist. It has taken 5 years for the owner, Gary Sidhu, to bring his vision to life. Much of that effort went into building relationships with organic and local, when possible, suppliers and the gathering of extravagant décor items.

From the outside, the giant Buddha head and bright turquoise, traditional Rajasthani door may throw you off guard on this block that isn’t particularly known for anything. The hand painted elephants of this 135 year old door are guarding a treasure trove. Step beyond the doors and you’re immediately transported into a tranquil sitting area washed in pastel blue with subtle hints at what’s to come with the subtle gold foil details, silk ceiling and a beautiful floral mural.

Peel back the curtains into the main dining area and it’s another world again. Another giant Buddha head hovers behind the bar and candles dot the tables, shelves and corners. Silk covers the walks, leather covers the seats in the lounge area and everything else is in gold foil or gemstones. The more you look the more there is to see.

With the extravagant show that the décor puts on, it was unexpected that the owner was this modestly dressed, soft spoken but all smiles man. We chatted in the bright waiting area about growing up in India, organic farming, nutrition and how he hasn’t caught a cold in 7 years due to healthy eating.

Gary grew up working on his father’s organic farm in India with his siblings when they were children.  He absorbed all of the techniques that his father taught him but it wasn’t until he came to Canada that he realized how important it is to grow organically. One of his first jobs in Canada was working at a non-organic greenhouse tomato farm. He described to me his shock when he learned all the practices. His sentiment could be felt in way he said this single sentence: “nothing came from the soil.” Taking what he learned from his father and wanting to make something good for the world, so comes Silk Lounge with its organic ingredients and whole eating philosophy.

“The main thing I want is to stop unhealthy foods like processed foods.”

Gary described to me the loss of nutrients and other benefits that come from natural foods as they become more processed. Which means a high involvement in sourcing and preparing ingredients in their kitchen. They grind their own spices from seeds. They avoid using white flour and opt for other grains such as barley or millet which is more nutritious.  Most impressively they make their own cheese in-house with milk from  local and organic Avalon Dairy.

I am convinced that organic food is more healthy but sometimes I wonder just how much of a difference does it make in the taste department. I got my answer when their paneer cheese blew me away. I’ve never really liked paneer. I’ve always found the texture strange and dry and the taste pretty bland on its own. Silk Lounge’s paneer is on another level and was my favorite dish of the night. I’m convinced this is how paneer should be and everything I’ve had before were imitations. You should know it’s not the blinding of healthy food talks. I ate the food before I chatted with Gary and evaluated the taste prior without knowing the story.

At the table we filled our bellies with appetizers and cocktails. Mushrooms with a gingery kick and steak bites with very fragrant peppercorn.

If a hot chili kick is more your game, the shrimp is dressed to spicy perfection.

If you don’t like spice then there is the basil chicken. Locally raised and free-range.

For dessert we wrapped up with a completely house-made cheesecake with mango and caramel sauce.

There is a certain joy in this restaurant amidst the shimmering decor. Their floor manager in training Baz, pictured in the candid above, lights up when you ask him about his favorites. The owner fights through language barriers to share his passion for whole and organic foods. They shared a moment when Baz was telling me about how much work has been put into the ingredient sourcing and Gary gave Baz appreciation for his dedication  to the front of house.

I’m definitely going to visit this hidden gem again. In all dimensions from food to service to atmosphere, there’s something special going on here.

Address:
132 Powell St, Vancouver, BC

Website:
https://www.silk-lounge.ca/

Jinya Ramen Bar on Robson celebrates its 1 year anniversary with a gift to themselves, and their customers by proxy, the first Suntory Toki Highball Machine in Canada! What in the world is a highball machine? You can think of it as Japanese whisky cocktails on tap. While we were at the birthday bash, we also got a peek at their appetizer menu.

Dropping in around the time of their 3 to 5 pm happy hour of $5 Sapporos, $4 craft beer and now the $5 Suntory Toki highball, the place was already humming. By the time we left around 7:00 pm the wait was already around 20 minutes for a seat. As expected from one of the most popular ramen joints in town.

I would liken the Suntory Toki highball to the gin and tonic version of whisky. Bubbly and light kind of a cool breeze freshness; while still having a bit of that warmth of a whisky that lingers inside even after you’ve taken a sip. The soda that is mixed with it is said to be extra carbonated so that it breaks up the fragrance of the drink better.

When you think of Japanese whisky you might think of Suntory’s Yamazaki single malt or Hibiki, a blended whisky, the latter of which I often seen behind the bars in Vancouver; and Lost in Translation. Toki is the newest edition to the line and crafted with the intention of being mixed. We were luckily seated next to some very experienced bartenders at the event and got to hear their insights. From an industry perspective, Suntory Toki is very acceptable price wise. Perhaps this factor combined with the rising popularity of Japanese whisky, we could see more Japanese whisky cocktails at our favourite lounges.

With the drinks, we were served a selection of small bites. Jinya’s appetizers are interesting as they have a bunch of options that aren’t typical izakaya options but still have a distinctly Japanese flair.

Soft shell crab bun

The most curious of the bunch is the soft shell crab bun. It’s a whole soft shell crab deep fried and dressed in a sweet and sour sauce. To round off the crunch, avocado, baby leaf spinach and spicy mayonnaise give it even more dimension. All in a steam bun wrapper.

Crispy chick peas

The crispy chick peas are fried and tossed in spicy curry salt. Extremely light and not at all greasy.

Brussel sprout tempura

Their brussel sprout tempura, similar to the chick peas, is not at all greasy but still comes with the satisfying crunch. Made with white truffle oil, and cut into small pieces to be covered in flavour and tempura batter. This is not a humble brussel sprout but a glamorous barely-vegetable.

Salmon Poké Tacos

Their salmon poke tacos use a fried gyoza wrapper as the shell. A nice way to round out the meal if you are craving something like sashimi.

Creamy Vegan Ramen

When the happy hour event ended, we got in line to be seated again. It’s hard to come to Jinya and leave without having ramen. As their restaurant signage says “no ramen no life”. This time around we opted for the creamy vegan with a side of Takoyaki.

Takoyaki

I was pleasantly surprised to find Jinya’s takoyaki is served on a bed of eggy tartar sauce. Usually a do-no-wrong kind of snack almost no matter where you order it, it’s rare to see something new done with it. Traditionally a street food, takoyaki is a piece of octopus wrapped in a hot ball of batter and brushed with a sweet and salty sauce.

Address:
541 Robson Street, Vancouver

Website:
http://jinya-ramenbar.com/

 

Pack your gummy bears, we’re going on a drive. We were invited to a weekend getaway to experience culinary delights, entertainment and relaxation at Tulalip Resort Casino. Only a 2 hour drive South from Vancouver, 30 minutes from Seattle and right next to the Premium Outlets, Tulalip is nice for those looking to treat themselves with a nearby escape and take it easy. We got off early on a Friday and let our weekend adventure begin.

I heard about Tulalip many times but had never been. When I asked my friends about it, I got the same answers over and over: it’s next to the Premium Outlets, only went inside for the buffet, the buffet was good. A jist of what I didn’t expect: they have full spa services with good rates, almost Vegas level interior renovations featuring local Tulalip tribal art, regular shows and concerts and a range of food options from build-your-own pizza to sports bar to fancy Pacific Northwest cuisine and more. Also their Sommelier, Tom Thompson, is fantastic.

Accommodations:

We arrived at reception in the late afternoon and I was immediately taken back by the quality of the renovations. Beautiful ambient lighting and artwork set the mood for a relaxing weekend. Opening the doors to our 2016 renovated king bedded room, we were greeted with soft music playing from the smart TV. The room had a luxurious atmosphere, a comfortable bed, massive double sink bathroom and artwork in all the details.

You may not expect  from its unassuming exterior but Tulalip is operating at 90% occupancy. Currently they have single king rooms, double queens and 5 uniquely decorated specialty suites. They offer their rooms with dining or shopping packages so know you have some options before you book.

Drinks: Destinations Lounge

 

This was where we first met Tommy, the passionate and easy-going Sommelier, and got a glimpse into his vast knowledge. For drink aficionados that are about trying everything, a weekend in Washington instead of a Canadian destination means a chance to try local offerings. At Destinations, Tommy prides himself in stocking a number of hard to find gems.

Tommy set us up with this beautiful trio:

  • Schilling Grapefruit and Chill Cider (Washington) – Schilling exclusively makes craft cider with innovative flavours. I don’t think I can return to normal cider after this and unfortunately there is nothing comparable in BC.
  • Deschutes The Abyss (Oregon) – A World Beer Award winning wine barrel aged stout. Unlike other stouts, it’s not particularly chocolatey, nutty or anything. It’s a balanced, flavourful stout without any one taste jumping out. Worthy of being a stout classic if it weren’t so limited.
  • Pappy Van Winkle 15 year (Kentucky) – A rare bourbon found only in 7 restaurants in Washington. It’s most unique characteristic is its strong caramel and vanilla flavour

Even though the word Sommelier is intimidating, if you get the chance I encourage you to seek him out and get a recommendation. Especially if you are going to Blackfish during your visit.

Fine Dining: Blackfish

Blackfish is the most unexpected find in the casino. They serve fresh oysters, seafood, steak and a very satisfying dessert menu. Fresh salmon grilled over an open fire using traditional Tulalip tribal techniques is their speciality.  You can see a menu on their website.

Once again Tommy wowed us with the wine pairing. Taking into consideration not only the pair itself but also where we were from and giving us a taste of something we hadn’t had before. From their cellar of 1000 wines, he showed us some unique European style wines for our Vancouverite taste buds. Tommy sent me some of his notes, shared below, on the wine pairings and I can’t even begin to imagine how he keeps track of the dimensions of all his wines. Seriously, talk to your Sommeliers.

Starting with a delicate and fluffy Dungeness crab cake with lemon aioli, paired with Cristal champagne. According to Tommy, bubbly is paired with crab cakes to “cut through the oil”. With his specific choice, a well aged bubbly with finer bubbles allow the crab flavours to linger. When it’s a good crab cake, of course you’d want the flavors to linger right! Their crab cake not too oily, with natural flavours of quality seafood coming though.

Have you ever seen a crouton ring? Their Heart of Romaine Caesar salad is a work of art. Leaves of lettuce were individual ripped, seasoned and assembled again into this deceivingly minimalist presentation. This time we had a German Riesling: “the wine really balances the many components of a Caesar, while the very present acidity cuts through the creamy texture, leaving a great finish on the palate.”

Their Heritage Salmon is grilled over an open fire as it would be in traditional Tulalip culture. It has a beautiful smoky and salty taste that contrasts nicely with the sweetness of the corn fritters that it’s paired with. You can watch the salmon cook through the windows showcasing the fire pit. It is quite a feat to cook salmon so well with nothing but a fire and an iron stick. Rather than a white wine, this was paired with a light red with some fruity notes: Domaine de la Janasse ‘Vielles Vignes’ Chateauneuf-du-Pape.

Their filet mignon was my second favorite of the night; topped with blue cheese, toasted hazel nuts, apple bacon and peppercorn demi-glace. It is a fairly busy dish, served with bacon wrapped asparagus, a fennel & frisse salad with prickly pear vinaigrette and a garlic-cheddar potato fritter. Paired with a rich Gaja Cabernet Sauvignon, I enjoyed the mixture of textures and hearty taste.

We had the luxury of trying one of everything on their dessert menu. I would go out of my way to have the “sticky toffee pudding cake” (this was my favorite at Blackfish) and would recommend the “berry meringue concord” if cooler tangy desserts are more your type.

Midnight Snack: Blazing Paddles

If you’re going to be staying at a casino resort, a little midnight snacking is bound to happen. Their stone oven pizza place is bumping with a full bar on a Friday night. It’s build-your-own with around 50 options for toppings. If you’re shopping next door at the outlet and want something easy that isn’t the buffet, this is a great alternative.

Breakfast: Cedars Café

Cedars Café is open 24/7 and serves breakfast until 11 am. The star of the show here is no doubt the Pacific Northwest Benedict with Dungeness crab. Unless you are allergic, I see no reason to go for the other benes. I was also curious about the tex-mex Benedict which ended up tasting exactly as it would sound. Still good but I feel odd calling it an eggs Benedict.

Relax: T Spa

On Saturday morning, we hit the T Spa for a facial and a massage. Their spa offers everything. On top of massages, body treatments and facials, they also do make up, hair styling, nails and even teeth whitening. Basically everything a wedding party could desire. This was my first time getting a facial and I tried the “T Spa Signature Facial” which includes an arm and hand massage. I felt very comfortable in the hands of my aesthetician who answered all of my many skincare curiosities. My friend had the “Sacred Plant Ritual” body emulsion and massage. She was glowing as we sat in our fluffy robes in the relaxation room with tea. With all services, you get free access to their gym, sauna and steam room. Their website offers monthly specials on spa services that may also come with complementary products.

Entertainment : Shows, Gaming and Shopping

What else can you do at Tulalip?

  1. Catch a show. We were also treated to watch the charming Richard Marx in concert. We had only known his song “Right Here Waiting” but ended up driving home to his Spotify playlist.
  2. Try your luck, it is a casino after all.
  3. Shopping at the Seattle Premium Outlets, just across the parking lot.

Scenic Route: Chuckanut Drive

If you desire one last adventure on the road back North, consider taking Chuckanut Drive instead of a portion of the I5 highway. Running along the ocean, it’s a nice drive on a twisting road that winds through the forest and along the cliffs by the sea. Turnoffs to Chuckanut are clearly marked along the highway between Burlington and Bellingham. There are two formal lookout points with parking lots just before the road enters Larrabee State Park.

In our excited stupor we parked somewhere random and tried to walk down to the ocean through thorny bushes. We made it, and it was worth it for the sunset, but that was before we drove past the easy access lookouts.

Website:
https://www.tulalipresortcasino.com/

Address:
10200 Quil Ceda Blvd, Tulalip, WA

La Taqueria recently opened their 6th location on Main Street just off Broadway. I am ecstatic. Main Street is easily one of my favourite areas to go bar and food hopping. Quality gems all around, huge variation and just the perfect level of crowded. Add one of the best taco joints in Vancouver to the mix and Main Street pretty much has all the favourite “casual-frivolous” hang out options that could satisfy any crowd. Cocktail bars, breweries, local coffee, west coast, pho, all day breakfast, pizza, shawarma, dim sum, tiki and now authentic tacos.

Their new location has a different vibe from the Hastings and Cambie locations. The bright yellow, pink and cyan everything has been traded for high ceilings, steel plates and industrial lighting. As for the food, all the same classics prepared as it always has. Now with nachos. I’ll have one of everything please.

Their menu features 8 meat taco options, 4 veggie taco options, 3 seafood options on 6” flour tortillas, nachos, tortilla soup and churros. Every taco is delicious, you can’t go wrong.

My favourites are the cachete (braised beef cheeks, imagine pulled pork but beef), rajas con crema (sweet corn with a kick of poblano pepper), mole (chocolate mole stewed chicken) and the atun (seared tuna with wasabi mayo). Mole always confuses me by its description as a chocolate sauce. It’s made of unsweetened chocolate or dark chocolate so while just a tiniest bit sweet, the only way I can describe it is complex and savoury. In their taco it reminds me of the flavours of Taiwanese pork floss.

Pictured above is the beer battered prawn taco on 6” tortilla. It’s very satisfying.

We were lucky to be invited to their grand opening where the house was filled to the edges. With the live music and the excited bellies, I felt transported to a busy bar in San Francisco’s Mission District on a Saturday night.

La Taqueria’s bar featured 3 cocktails for the night. A classic margarita, a paloma and a mezcal negroni. If you’re looking for something strong, go for the negroni. It’s made with a kiss of fire and appropriately garnished with a lightning bolt shaped orange peel.

A night out only gets betters when you add tacos. Currently they open from 11 am to 9 pm every day except Sunday when they open at noon.

Address:
2521 Main St, Vancouver, BC

Website:
http://www.lataqueria.com/

Science World’s Science of Cocktails returned for its 3rd year this February and it was just as dazzling as the years before. Yes it is a fundraiser, but don’t expect a stuffy gathering of the elite with crab cakes, standing tables and polite applause. In Vancouver, we do it our way. Like other annual city favorites, it’s where people gather to watch artists of their respective crafts pour their hearts out (into our cups) for a great time out.

It was a sold out house of 1500 and raised $276,695 to support the Science World Class Field Trip Bursary, which allows kids from underserved schools an opportunity to go on a free class field trip to Science World. Remember staring up at the giant twinkling disco ball that is Science World while your teachers counted you?

Help bring memories to more kids at next year’s event on Feburary 7, 2019. Tickets will start at $125. Note that you can get a tax receipt when you purchase a ticket too. Sign up to be notified when they go on sale: https://www.scienceworld.ca/cocktails/tickets.

As for what to expect, this year 35 new creative cocktails headlined this year, all different from 2017, with 11 food stations run by local favorites like Pidgin, Bao Down the Donnelly Group and more. Don’t let the cute cups fool you, trust the safety goggles, these drinks mean business.

Last year I took my time and listened to all the science, like how they made a boulevardier as an ice cream . This year we tried to conquer the whole circuit before the night ran out. Whatever your pace, this is a night is perfect cocktail lovers.

My favorite this year was “The Mystique” with Hendricks gin, Fentiman’s tonic water, Ms Better’s Bitters green strawberry bitters, lime juice and butterfly pea flower ice cubes. I’m a sucker for anything with butterfly pea.

If molecular caviar yuzu pearls is not “science” enough for you, guests have the freedom to roam around and enjoy all the little wonders, experiments and exhibits that make up Science World too.

Detailed Old Fashioned with Lot 40 using titration

Muddling liquid nitrogen to make a Nitro Margarita

The Perfect Gin & Tonic with a basil edible “toothpaste”. Sounds really weird, but is very tasty.

Salted Rob Roy with salted caramel sauce featuring liquid nitrogen encapsulation.

Smoked Rosemary Caesar

 

Cubano of Havana Club rum, honey, bitters and sous vide bananas.

 

How many times have you heard from a co-worker “what should I eat today? I don’t want to go too far, it’s raining.” Joining the ranks of food straight to your door, 7-Eleven has partnered with Nomme, a food delivery service, to deliver in Richmond (BC), Calgary and Edmonton. This new service is done via an app called Nomme.

For a limited time, delivery is free too! Courtesy of 7-Eleven, Diana and I enjoyed pizza, hot wings, a slurpee, chips and loads of candy with our coworkers.

While we didn’t have it in our delivery, you can also get things like Tylenol and Pepto Bismol.

Is slurpee as good without the sun beating down on you as you walk from the playground with your allowance janggling in your hoodie pockets? You bet it is.

Tips for adult slurpee enjoyment: mix in some vodka or sake and you’ve got an original Bellini creation.

Website:
https://www.nomme.ca/

Thinking of a quick getaway to Whistler but don’t feel like skiing or snowboarding? Relax, there’s still plenty to enjoy. Crystal Lodge and their restaurants invited us up for a weekend of food and fun and showed me that you can enjoy mountain vibes and race through the forest at high speeds in Whistler without strapping your feet into wood and fibreglass.

Accommodations: Crystal Lodge, Whistler Village

Unbeatable location (literal centre of the village), friendly and helpful staff, comfortable and clean. I stayed in a Crystal King room and found the bed super comfy to crash on at the end of a long day in Whistler. There are some unique services and perks at Crystal Lodge too. They have a complementary Ski Valet Service that can help you store your gear, help you get acquainted with the slopes and prepare you for the conditions.

Guests staying at Crystal Lodge also get discounts to various restaurants, stores and services in the Village. Details can be found on the amenities page on their website. Lucky for us, the concierge was also able to hook us up with tickets to the local nightclub hot spot, Moe Joe’s. Perhaps my favourite of all the perks however, was the complementary hot apple cider in the lobby. Nothing can kick a day off right like a tasty hot beverage.

Breakfast: Wild Wood Pacific Bistro

The best thing about Wild Wood’s breakfast menu is that there is something for everyone: from traditional breakfasts and an impressive selection of eggs bennies for a satisfying brunch, to wraps, bowls and healthy breakfast options for conscious eaters and sweet “breakfast delights” like banana bread French toast. Even within their selection of bennies there are heartier ones, lighter ones and fancy seafood ones. I went with the asparagus and Portobello. For the true bene addict, you can even get a sampler of any 3 for $18.

Lunch: Beacon Pub & Eatery

A pub with good food and good drinks is a rare find. Find one with that and a lively, friendly atmosphere, and you’re looking for apartment listings in the neighbourhood. Ok, with housing costs in BC that is definitely an exaggeration but you get what I mean. A pub that has all 3 is hard to come by.

Starting with cocktails, I would say skip the menu board and go for a Caesar. The idea of going out to Whistler and having a Caesar, a Canadian classic that can be found anywhere, isn’t what I would usually do. Their Caesar however, is exceptionally satisfying with a nice kick. I wonder if that’s why it’s served in a glass boot.

If a filling Caesar is not your jam, for a fruity twist on hot chocolate, the Raspberry Truffle is a warm delight. I also tried The Classy Lebowski, a White Russian with Van Gogh Espresso Vodka instead of plain vodka. By the description I was imagining it would be like a cold Irish Coffee but it’s more or less just a White Russian.

There is nothing wrong with going to a pub and ordering a salad. We had their Tomato + Avocado salad with some perfectly seared spice crusted albacore tuna. Big enough to share for sure.

Their Royale with Cheese burger is made with charred wagyu beef, aged white cheddar, tomatoes, buttered lettuce and their own Beacon sauce. Treat yourself and upgrade your side to some poutine. You’d think thick cut fries might throw off the balance but I think it was perfect.

Dinner: Basalt

The culinary team at Basalt’s passion for food innovation comes across in their 3 course tasting menu. Beautiful presentation and unique flavour combinations. A fair feast of flavours for $25. If you opt to add some charcuterie to your 3 courses, don’t pass up the chicken liver mousse. We had a pretty big party at Basalt and the mousse was the first to go.

A unique item on their cocktail menu, BC Sour, mixes Seagrams VO Whiskey with Skaha Impulsion Cabernet Merlot. This was my first time having whiskey and wine in a cocktail. The beautiful suspension of the wine on top makes you wonder if you should leave it separated or mix it together when you drink it. I’ll leave it up to you to experiment.

For an appetizer, I had the herbed labneh and roast beet salad with poached pear, frisee, glazed walnuts and fermented honey vinaigrette. Their artistry comes through in the thoughtful combination of flavours between the sweet pear, earthy beets and tangy labneh (greek yoghurt).

Their honey and soy glazed chem mountain pork belly on orange sesame yams with a side of house kimchi and wasabi aioli reminds me of my favourite sweet and spicy Korean fried chicken. The portions may look small but with everything else the rest of the meal, this was just the right amount of meat for me. The wasabi aioli was they to bringing to whole dish together.

For dessert there was a choice between pumpkin crème brulee and green apple tart. I snuck a bite of my friend’s crème brulee and I found that to be more satisfying. It was creamy in texture and lightly sweet. Coupled with the brownie it’s delicious.

Adventure: Ziplining with Ziptrek Ecotours

I was a little iffy about this because I am afraid of heights and hate looking down on chairlifts. It’s advertised to include a zipline with a 30-story descent and travelling over 100km/h. Turns out, ziplining feels more secure than a chairlift. I did the Eagle Tour where there are 5 ziplines in total taking about 2.5 hours to complete. Once you do the first line you’ll know there’s nothing to be afraid of. The harness is so secure and the guides take so many safety measures. Even when guiding us up the snowy hill they take such care in looking out for the guests, you’ll be in good hands. On the tour you get to learn a little about trees and nature too.

If you’re worried about footwear, non-slip and comfortable to walk in is fine. Doesn’t have to be hiking boots. I wore casual 1 inch boots similar to Doc Martins.

Arts: Audain Art Museum

Who knew there was art in Whistler! Located on the North east corner of Whistler Village is a beautiful modern passive building with giant slanted roofs and minimalistic yet intricate wooden details. Inside is a very impressive collection of BC art. Growing up in BC, in school I was taught a little about indigenous art and saw a lot of Emily Carr’s work but there is so much more to BC art.

It’s nice that these pieces have a home here and a chance to gain more exposure. I highly recommend timing your visit with their one hour tour. You get to learn things about the art and the architecture that you otherwise wouldn’t get to learn about.

How to get to Whistler by bus:

I took Epic Rides from Downtown Vancouver. Boarding is super convenient, just outside of Burrard Station on Melville street right behind the Hyatt. Non-stop round trip for $35. It drops you off in a parking lot next to the Village. It’s a fun ride if you’ve never been on the Sea to Sky highway. The driver will tell you fun facts about different areas on the drive up. There’s also plenty of luggage space in the storage compartment.

If you’re invited on a trip to Whistler but worry if you don’t do snow sports that there will be nothing to do, don’t sweat it. It’s a world class resort town for a reason.

 

Uber Eats has launched in Vancouver! They held their launch party at Juke Fried Chicken. It was a night of comfort food, flowing cocktails and chatting with foodies and Uber reps.

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Here’s 5 things I learned that night about Uber Eats in Vancouver:

  1. They have 150 restaurants listed already. Juke was one of the first restaurants they got onboard which is why their party was hosted there.
  2. They already have 200 drivers. Not surprising given how flexible the gig is and how many of us are trying to figure out side hustles given our cost of living.
  3. The delivery zone includes Downtown Vancouver, Kits, Arbutus Ridge, Mt. Pleasant and parts of East Van that are west of Nanaimo. More succinctly, the delivery zone is everything in Vancouver proper that is north of 33rd between Blenheim on the west to Nanaimo in the east. Except Stanley Park. Sorry Third Beach.
  4. You can be a bike courier for them! Exercise and get paid, hey that’s not bad.
  5. Their Vancouver office is a solid team of three. So far. While it seemed the party had about as many bloggers and media as there were Uber staff, only three are based in Vancouver.

Vancouver already has a bunch of food delivery services, what makes Uber Eats different?

After trying it with Diana for lunch the next day, I realize it’s the app that makes a difference. Just like Uber’s car service, you can see exactly where you food is on a map and how far away it is.

For people ordering from work, that means no wasted time going downstairs to wait for your food. Or worse, when your delivery comes but you aren’t there to pick it up.

Cool, now when are we getting the regular Uber?

P.S. Juke has amazing cocktails. Try the Street Life for something fun and light – Gin, thai basil cucumber, citrus, bubbly or NY State of Mind for something sophisticated and boozy – beet bourbon, sweet Vermouth B&B, bitters.

“What do you think sea air tastes like?” It’s a question that I giggled over with a friend as we waited eagerly in a crowded room of excited whisky tasters above The Blackbird on a rainy Tuesday night. On the table that we stood by, the words sea air, vanilla, peat smoke, cinnamon spice, citrus, lime and coconut were printed on a sign next to a bottle of Bowmore’s No. 1 Malt.

Bowmore, one of the oldest scotch distilleries in the world at 238 years young, recently held a tasting event featuring 4 of their 5 core whiskies. At their promotional tasting event we got the try their 12 year, 15 year and 18 year whiskies along with their No. 1 malt which is an unspecified age. With the selection side by side, we had the lucky opportunity to taste for ourselves whether older whisky really is better.

Bowmore No. 1 Malt

Two special features of this drink: 1) it’s not age specified, 2) it’s aged in first fill casks. In other words, it was the first Scotch, but not the first drink, to be aged in a certain barrel and therefore extracts more flavours from the wood. While there’s no age, it is the youngest and aged at least 3 years. This also means it has retained more of the smokiness than other older bottles. It was sweet, as sweet as straight whisky can be, and had a spicy but not burning after taste. As for sea air, I can’t tell if it was the power of suggestion or if I really smelled and tasted it but there was a hint of something indescribable.

Bowmore 12 Year

Sips were described as “sweet and delicious heather honey and gentle peat smoke.” It’s starkly more subtle than the No. 1. No sweetness or spice jumps out like in the first drink but still quite smoky. As expected, age allows the flavours to start blending.

Bowmore 15 Year

With less smokiness than the 12 year, it seemed like the sweetness and other complex flavours had returned. It tasted more bold and had an extra kick at the end. Unlike the 12, the 15 is aged in both bourbon and sherry casks which is part of where the new flavours came from.

Bowmore 18 Year

Throughout the night, presenters praised how well the 18 goes with desserts. I can see where they’re coming from. The flavours and smokiness are much more balanced than the 12 and at the same time it seemed like I could taste more depth. The drink is subtle but still strong. It would be a very interesting pairing with desserts for those who like rich ones as opposed to super sweet ones. This was definitely the most drinkable and safest pick for a crowd favorite.

Oysters & Whisky?

Speaking of pairings. They served an “oyster luge” at this event. Sounds weird but it’s worth a taste.

As the night came to a close and we sat in old wooden theater seats with scotches in hand, my friend and I discussed our favorites. Mine: the No. 1 and the 15 year. Him: the 12 year and the 18 year. We liked them for different reasons. I liked bolder drinks and he liked them mellow. Whiskies do become more balanced and rounded in flavour as they age. But there are other factors affecting the taste too. In the end, I think it really comes down to personal preference and not solely the age. I must note, we didn’t get to try the Bowmore 25 year. That’s a full 7 year difference.  It could be in a completely different realm of flavour.

Website:
https://www.bowmore.com

The third part of our trip to the Wayne Gretzky Estates was a tour of their winery and distillery. Complete with vineyard frolicking, mad scientists, moonshine wafting and Hogwarts potions class minus the robes.

The most exciting part of the experience was getting to compare different wines and spirits in a methodological and almost scientific way. I will likely never be a winemaker or master distiller but for a few hours I got an inside look into things like, how do you get different tastes out of the same grape?

The winery tour took us into the cellar and the freezer while passing by old world barrels and new age giant, cement, egg shaped fermentation tanks; as painted on the side of their building in the photo below. If you get the chance to visit, give the strange contraption a knock and see if Lady Gaga pops out. (See why I would never make it as a winemaker?)

Along the way we got to try wine throughout its fermentation process. Don’t fall into illusions thinking wine is just a process of grapes to youthful juice to mature barrel to Sunday dinner. Gretzky Estates winemaker, Craig McDonald, is a mad scientist. The fermenting wine is continually tasted and tested and going through blending sessions before the final product. Not to mention prior to all this there is a pressurize carbon gun involved.

Whisky and spirits making is just as intricate. Our group crowded around towering pipes of clear liquid to listen to Master Distiller Joshua Beach talk about distilling as though we were in Charlie in the Chocolate Factory. While Josh is Willy Wonka in this story, the look in his eyes and gestures as he spoke was more like that of a kid in a candy store. Full of excitement and passion.

For the BC readers, Josh is one of the co-founders of East Van’s Odd Society!

In my hand is a cup of raw spirit. Like moonshine, enough to make you go blind.

For all the casual connoisseurs and Hogwarts prospects, the Whisky tour concluded with a half hour tasting session where we sat in front of this wooden table that opened up to reveal the supplies for Potions 101.

We got to try their “artisanal spirited wines.” There’s Vidal, Muscat and Rose. Served straight, on the rocks or in cocktails; think of them as 40% ABV grape juice but not. These grape based spirits are a collaboration between winemaker and distiller. It’s definitely not a wine but it’s not exactly like any other spirit either. Could make a fun substitute for rum or gin on an adventurous night. The bottles and labels are pretty sweet too.

Following the spirited wines we dove into their Red Cask, Ice Cask and Ninety Nine Proof whiskies. One of the most unique things about the Wayne Gretzky Estates is that their whiskies are finished in their own wine casks. Essentially, they have more control over their product in this way and from a sustainability standpoint it’s great too!

Going back and forth between three with sips to figure out my favorite, the winner in my books is the Ninety Nine Proof.  Despite a 49.5% ABV, it is very smooth.

Beyond the tours, Wayne Gretzky Estates has lots to offer for visitors. If you’re there in the winter, you may even get a chance to go skating on their pond!

Want to know how their whiskies and wines go with food? Read about their dinner pairing experience.

In addition to tours and dinners, they also host cocktail workshops.

Address:
219 Niagara Stone Rd, Niagara-on-the-Lake, ON

Website: https://www.gretzkyestateswines.com/

Once a month, Wayne Gretzky Estates throws a dinner party where they pair 3-course meals with both a wine and a whisky cocktail pairing. After each course, every diner places a secret vote (via sacred voting popsicle sticks) for either the wine or the whisky cocktail pairing. When we were invited to visit, the score of dinners-past was tied between these two rivals.

As a stand-alone happy hour drink, I’d take cocktails over wine any day. So I thought I knew exactly how I would vote. Much to my surprise, my feelings towards these drinks are very different when they’re side by side and in front of food. Because come on, who orders both a glass of wine and a cocktail at the same time with their meal? I was a lucky gal that night.

The first course was a hearty chorizo minestrone soup with a crunchy baked biscuit cheese straw, house Berkshire prosciutto and a ball of fresh mozzarella. The textures of this finger food is a timeless pairing in itself.

Shooting for the cocktails in round one, “Indiana Jones and the Fennel of Doom”, has a name that spoke to the nerd in my heart and vintage champagne glass that spoke to the hipster in my eyeballs. And the taste? A cool and refreshing breeze from muddled basil, mint and fennel with a little spice from the whisky.  Estate mixologist, Zac Kvas, passionately told us a whole story around how he matched the flavours to our food and why he named it what he did. There was something very culinary about the approach to pairing flavours. It makes me think cocktails don’t always get the respect they deserve.

 

Wine pairings in general on the other hand, is a tradition so deep that every dish is one infographic away from its perfect pairing. That night, the appetizer was paired with a Wayne Gretzky Estate Chardonnay 2013. Crisp, light, and refreshing. It was a nice contrast to the sweetness of the lavender from the cocktail workshop earlier that evening. As much as I love the thought and creativity behind the cocktail, there is something undeniably right about the simplicity of a good wine and food pairing.

The main course was a whisky caramel pecan crusted lamb shank, 6 oz. grilled lamb sirloin and merguez sausage. Not pictured above but the course also came with some icewine marinated red cabbage, white bean and chorizo cassoulet, heirloom carrots and some amazing onion rings.

Playing for the wine team was the Wayne Gretzky Estate Series Red 2015. Maybe I’m just a child trapped in a grown-up body, but despite a table with double the usual glassware, there’s something comfortably casual about chilling with red wine and a fist of onion rings over chit chat at a communal table. The juxtaposition of fine dining with down-to-earth trimmings was a nice surprise.

The cocktail pairing, “My Mint of the Lambs”, was self-assemble concoction of whisky and cherry in a smoked glass. Complex and boozy but tasty. My pick for round 2? If scoring was based purely on taste complimenting ability, it would be the wine. If it was based on how much the drink adds in terms of excitement and pensive thoughts over food, definitely the whisky.

We had our dessert outside by the whisky bar next to roaring fire pits. A creamed whisky cheesecake bar, a “caramel popcorn, dark chocolate and toffee pear” and an unassuming strawberry marshmallow. The trick is to roast it in the fire. Even in Ontario wine country, a trip outside the city, is never complete without some flames.

The wine was Wayne Gretzky Estate Vidal Icewine 2016. The whisky selection, and the shining winner of the night, Wayne Gretzky Cream Whisky on ice. It was essentially their own version of Bailey’s. It’s labeled as a “Canadian cream liquor” made of “fresh Ontario cream”. I love cake and all but I wouldn’t mind if this were my only dessert on a night out.

Some fancy set-course meals are never enough food or booze to be called a real dinner. This is not one of those. When you visit Wayne Gretzky Estates for the dinner pairing you will eat, drink and be merry. If you’re lucky, maybe it’ll be cold enough for a round on their skating pond after you dine. If educational pursuits are more your thing, there’s always the cocktail workshop or winery/distillery tour and tastings too.

Address:
219 Niagara Stone Rd, Niagara-on-the-Lake, ON

Website: https://www.gretzkyestateswines.com/

On a beautiful autumn evening with a warming whisky in hand, we watched the passionate mixologist Zac Kvas of Wayne Gretzky Estates craft cocktails to a soothing symphony of crackling fire pits.

The Great One’s winery and distillery is located in Ontario’s wine country in the town of Niagara-on-the-Lake. Once the first capital of Upper Canada, the town is now home to heritage buildings, rolling vineyards and a handful of distilleries.

We were lucky to have been invited to enjoy the full experience of the Wayne Gretzky Estates Winery and Distillery at the end of October. On top of tours and tastings , they also have wine/whisky food pairing dinners and a special Canadian whisky cocktail class with their estate mixologist.

A friendly Zac greeted us with smiles, stories and, of course, drinks. He moved fluidly behind the estate’s Whisky Bar while never missing a beat in conversation. We went from talking about The Goonies to how all of the spirits used at their bar (ex. vermouth, bitters) are made in-house. That was impressive to hear and made me see just how much thought they’re putting in these drinks. Before we knew it there were 20 glasses of an autumn themed cocktail before us.

Aptly named the “Rusty Skate”, this cocktail contains Wayne Gretzky Ice Cask Whisky, a house-made Campari like spirit, a house-made pumpkin syrup, allspice and ginger. Boozy and a little sweet. This was the perfect introduction to loosen us up before heading into the classroom.

Clearly not your average classroom. We sat down to settings of 3 shot glasses, a mason jar, a shaker and a plate with mint, lemon and a gooseberry.  Zac gave us a rundown on the basics of whisky mixology and a quick history lesson on cocktails and pirates.

Following his teaching we made our own cocktails. It was a fun way to spend an afternoon and test my chops at mixing a real drink for the first time. I must admit, between my small hands and general apprehension to making a mess, I need further training on this shaker contraption.

We also tasted the earthiness of a freshly smoked cinnamon and vanilla infused whisky! First impressions of the whisky on its own: flavourful and lighter than other whiskies. A lot like how Canadian whiskies are usually described. It wasn’t until later in the visit, during the whisky tour and tasting , when I learned new ways to admire whisky.

Luckily, this wasn’t the end of the cocktails on this visit. Every month, the Wayne Gretzky Estates hosts dinners that pit cocktails against wines for food pairings. As a hands down beers over cocktails over wine kind of woman, I thought I knew exactly how that would go down on my palate. Boy was I surprised.

Address:
219 Niagara Stone Rd, Niagara-on-the-Lake, ON

Website: https://www.gretzkyestateswines.com/