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Hagensborg-Chocolate-tuffle

Hagensborg Chocolates produce high quality All Natural European chocolate truffles right in Burnaby, BC. Their chocolate truffles have a soft ganche centre with a hard chocolate coating around them. Chocolate truffles are usually round in shape to resemble a truffle mushroom, but they take it a step further and have it shaped like a piggy.

Since it is the summer, it’s a fun time to sweeten the world with kindness. Tell us in the comments below how you would pay it forward and sweeten the world with kindness. For additional entries, there are a few other things you can do below.

Want to win a Hagensborg Chocolates Gift Basket?

Only open to residents of British Columbia.

a Rafflecopter giveaway

Qoola Plus Richmond

As the Summer is getting hotter, why not cool down with some Froyo (frozen yogurt) from Qoola. I love froyo and Qoola makes it from real ingredients, no artificial flavours or preservatives, live & active cultures, no hormones, and fortified with vitamins. It’s like ice cream but way better for you.

Want to win 1 of 4 Gift Cards to Qoola?

Only open to residents of British Columbia, Alberta and Ontario.

a Rafflecopter giveaway

As an added bonus, check out Qoola’s Canada Day Promotion! If you register your Qoola Card online or decide to buy $10 worth of froyo before tax, you are entered into a draw to win a 3 day, 2 night stay at Whistler (for BC residents), Banff (Alberta residents), and Niagara Falls (Ontario residents).

More information visit www.qoola.com.

Qoola Plus Richmond

Elephant & Castle is back with their summer menu. Their summer menu includes spicy tempura shrimp, honey Dijon salmon salad, steamed mussels in a light beer cream sauce and Mediterranean chicken wrap. They still have their regular menu items as well.

Enter below to win a $50 Gift Card to Elephant Castle so you can try their new summer menu items.

a Rafflecopter giveaway

EC_SF_2015_ChickenWrap

Mediterranean Chicken Wrap ($13.50) has shawarma style grilled chicken breast served in a garlic naan bread with lemon feta spread, shredded lettuce, onion, tomato, banana pepper, pickle, chopped parsley and topped with tzatziki. served with a choice of side.

EC_SF_2015_Mussels

Steamed Mussels ($14.50) has a full pound of mussels, steamed in a light beer cream sauce with garlic, onion, chilis, and lemon juice. Then there is bread on the side.

EC_SF_2015_SalmonSalad

Honey Dijon Salmon Salad ($15.50) hasoven roasted, honey dijon marinated 6oz salmon fillet. romaine, arugula, radishes, cucumber, onion, and sundried tomatoes tossed in a creamy parmesan vinaigrette, topped with shaved parmesan and toasted pine nuts.

EC_SF_2015_TempuraShrimp

Spicy Tempura Shrimp ($13) has a light tempura batter, sauced with a spicy chili aioli & garnished with togarashi seasoning.

Click to add a blog post for Elephant & Castle Pub and Restaurant on Zomato

minuterice

Win 12 boxes of Minute Rice.

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Rice is an awesome part of a meal, I would have so much of it as a child that I had a phase where I was so over rice. As an Asian person, it’s pretty hard to avoid rice. It’s always pretty plain, but Chef John Higgins, Director of George Brown Chef School has a few tips to use rice in your dinners.

Tips on Cooking Rice by Chef John Higgins

Boil in broth: When boiling rice, substitute water for broth to add flavour to the rice itself and your dish. Chicken broth, beef broth or vegetable stock are excellent choices. Low-sodium broths add a punch of flavour without the added salt.

Try coconut: Cook rice in coconut milk for a mildly sweet flavoured rice which pairs well with curry dishes and other spicy recipes. Coconut flavoured rice with fresh slices of mango or your kids’ favourite fruit can make a fun, healthy dessert option.

Think flavour: Add spices to the rice’s cooking liquid for an aromatic and flavourful base to your dish. Star Anise, cilantro and turmeric are good choices, with bold, robust flavours.

Season early on: Don’t leave your seasoning until the end. Introduce the flavours of your dish early on. For maximum flavour, add the herbs or spices your recipe calls for into the rice’s cooking water.

Add veggies: Enhance your rice dish by adding frozen vegetables. Rather than cooking the vegetables separately, though, condense your cooking time by adding them to boiling water before you begin cooking the rice. Using pre-cut, frozen vegetables is more convenient than cutting fresh vegetables (while still being nutritious), especially when you are pressed for time.

Sweeten with fruit: Add dried fruit – such as craisins, raisins, dried blueberries and currents – to your cooking water to draw out the sweet fruit flavours which will infuse your rice with a savoury taste the whole family will enjoy.

Try rice for breakfast: Instant rice in particular is quick and easy, making it a convenient and nutritious family option. Add almond or soy milk, or your kids’ favourite flavoured milk, as well as dried fruits or nuts for a complete, oatmeal-like breakfast dish which can be served hot or cold. Prepare the rice the night before to save time in the morning.

Steep your rice: Infuse the rice with your favourite flavour of tea for a fragrant, subtle gourmet taste. Steep a pot of tea and use the liquid to cook your rice instead of using plain water. For those less adventurous, start with a more simple flavour such as Earl Grey, English Breakfast or Chamomile tea. For an economical option, use the tea bag left over from your morning cup of tea.

Add zing with zest: For a zesty citrus spin on your rice dish, grate lemon, lime or orange zest into the rice’s cooking water as it’s boiling. Be sure to thoroughly wash your fruit with warm, soapy water before grating the zest into the water. For a more gourmet taste sensation, try a combination of citrus fruits in one rice dish.

Cut cooking time: Risotto is a wonderful meal or side dish option enjoyed by all ages, but it takes time to make.  Using instant rice in a risotto dish can cut in half the time it takes to make traditional risotto.

Below are a few recipes to try:

[tabs tab1=”Veggie Rice Lasagna Loaf” tab2=”One-Pan Taco Dinner” tab3=”Wheat-free Rice Crust Pizza” tab4=”Pear and Cranberry Rice Pudding with Chocolate Crunchies”]

[tab id=1]

Minute Rice Veggie Lasagna Loaf

Prep Time: 10 min
Cook Time: 20 min
Servings: 6

Ingredients:

  • 2 cups (500 ml) Minute Rice® Instant Premium Long Grain White Rice
  • 1/4 cup (60 ml)              grated Parmesan cheese, good quality, if possible
  • 2 tbsp (30 ml)                olive oil
  • 2 bunches                     green onions, chopped
  • 1 pkg (10 oz/300 g)        frozen chopped spinach, thawed and squeezed well to remove liquid
  • 2 cloves (5 g)                 garlic, minced
  • 1 1/2 cups (375 ml)        light ricotta or cottage cheese
  • 1 cup (200 g)                 zucchini, sliced
  • 1 jar (24 oz/700 ml)        prepared marinara or home-made pasta sauce
  • 2 cups (500 ml) shredded low fat Mozzarella cheese
  • 2 (145g)                        tomatoes, sliced

Instructions:

  1. Preheat oven to 350°F (180°C).  Prepare rice according to package directions.  Stir in the parmesan cheese and reserve.
  2. Place 15 ml of the olive oil in a warm pan, then add the chopped green onions, followed by the spinach, and season with garlic.  Cook for one minute.  Add salt and pepper, then allow to cool.  Mix with ricotta cheese until combined.
  3. Place the rest of the olive oil in a non-stick pan.  Add the sliced zucchini.  Cook for 10 seconds on each side.  Season to taste.  Remove from the pan and place on a paper towel to absorb the oil and allow to cool.
  4. Spoon ¼ cup (60 ml) of the marinara sauce into a greased 8-inch (2L) square baking dish.  Gently press half of the rice into the baking dish in an even layer; sprinkle with ½ cup (125 ml) mozzarella cheese.  Spread half of the spinach mixture over the cheese.
  5. Top with half of the tomato and zucchini slices, overlapping as needed.  Spoon half of the remaining marinara sauce over the slices.  Repeat the layers, ending with the sauce.
  6. Sprinkle evenly with the remaining cheese and bake for 20 minutes or until bubbly and golden on top.  Let stand for 5 minutes before slicing.

Per serving (1/6 of recipe): 430 calories, 18g fat, 40mg cholesterol, 770mg sodium, 45g carbohydrate, 5g fibre, 9g sugars, 23g protein

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[tab id=2]

one-pan-taco-dinner

Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4

Ingredients:

  • 2 cups (500 ml) Minute Rice® Instant Premium Long Grain White Rice
  • 1lb (500 g)  lean ground beef
  • 1 pkg (35 g) taco seasoning mix
  • 2 cups (500 ml) water
  • 1 cup (250 ml) mild salsa
  • 1 cup (250 ml) shredded Cheddar cheese
  • 2 cups (500 ml) shredded lettuce
  • 1 large tomato, chopped
  • additional mild salsa (optional)
  • sour cream (optional)

Instructions:

  1. Spray a large nonstick skillet with nonstick cooking spray; set over medium-high heat. Crumble in ground beef; cook for 5 minutes or until browned. Drain off excess fat.
  2. Add taco seasoning mix and water; stir. Bring to a boil. Stir in rice. Spread salsa evenly over the rice and sprinkle with cheese.
  3. Cover and reduce heat to low; simmer for 5 minutes. Uncover and top with lettuce and tomato just before serving. Serve with additional salsa and sour cream (if using).

Tips:

  • No need for utensils; serve with tortilla chips instead of forks.
  • Try using 3 tbsp (45 ml) Tex Mex Seasoning blend instead of the taco seasoning.

Per Serving (1/4 of recipe): 570 Calories, 21 g fat, 35 g protein, 60 g carbohydrate, 1330 mg sodium

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[tab id=3]

Wheat Pizza

Prep Time: 15 min
Cook Time: 30 min
Total Time: 65 min (including cooling and standing time)
Servings: 4

Ingredients:

  • 2 cups (500 ml) Minute Rice® Instant Whole Grain Brown Rice
  • 3/4 tsp (4 ml) salt
  • 2  eggs, beaten
  • 2 1/2 cups (625 ml)  shredded Mozzarella cheese
  • 1/2 tsp (2 ml) each dried basil and oregano leaves (optional)
  • 2 tsp (10 ml)  fine cornmeal (optional)
  • 1 cup (250 ml)  pizza sauce
  • 1/2 cup (125 ml) each chopped pepperoni, sweet green pepper and mushrooms

Instructions:

  1. Preheat oven to 400°F (200°C). Prepare rice according to package directions. Season with salt; let cool to room temperature.
  2. Stir in the eggs, 1 cup (250 mL) of the cheese, and herbs (if using).
  3. Spray a 12-inch (30 cm) pizza pan with cooking spray; sprinkle evenly with cornmeal (if using).
  4. Firmly and evenly press the rice mixture into the prepared pan.
  5. Cook the crust on the lowest rack in oven for 10 minutes. Remove from oven; spread evenly with the pizza sauce.
  6. Sprinkle half of the remaining cheese over the sauce. Scatter the pepperoni, green pepper and mushrooms evenly over top. Sprinkle with the remaining cheese.
  7.  Bake for 15 minutes or until bottom is golden and cheese is melted. Let stand for 5 minutes before slicing into wedges.

Tips:

  • Substitute the pizza toppings in this recipe for any of your own favourites.
  • Reduce fat content by using low fat Mozzarella cheese

Per serving: 674 calories, 27 g fat, 30 g protein, 78 g carbohydrates,1,253 mg sodium. Excellent source of riboflavin, vitamin B12, calcium, phosphorus and zinc.

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[tab id=4]

Minute Rice Pear and Cranberry Pudding with Chocolate Crunchies

Prep Time: 10 min
Cook Time: 10 min
Servings: 4

Ingredients:

  • 3/4 cup (175 ml) uncooked Minute Rice® Instant Premium Long Grain White Rice
  • 2 tbsp (30 ml) dark or milk chocolate, chopped
  • 2 tbsp (30 ml) Rice Chex cereal
  • 1 pear
  • 2 tsp (10 ml)  butter
  • 1 tbsp (15 g) dried cranberries
  • 4 tbsp (60 ml) sugar
  • 1 can (175 ml) coconut milk
  • 1 tbsp orange zest
  • pinch of salt
  • 1 egg
  • 1 tsp (5 ml)  vanilla
  • 1 orange, diced

Instructions:

  1. Melt chocolate in the microwave, using a ceramic or glass bowl, for 20 seconds.  Mix in the Rice Chex cereal and stir to coat with chocolate. Transfer to a tray lined with wax paper, separating pieces to dry and cool down. (Place in refrigerator or freezer to cool quickly).
  2. Dice pear into even pieces.
  3. In a hot non-stick pan, cook the butter and diced pear for 5 minutes.  Add 1 tbsp of sugar, followed by cranberries. Set aside and allow to cool.
  4. In a large saucepan, over medium-high heat, combine the coconut milk and rice, then add the 3 tbsp sugar and salt; bring to a boil. Add the orange zest, stirring constantly.  Reduce the heat to medium-low.  Cook, stirring often for 10 minutes.
  5. In a bowl, beat the egg with the vanilla.  Stir some of the hot rice mixture into the egg; then beat the warmed egg mixture back into the remaining rice mixture.  Cook, stirring constantly for 1 minute.  Remove from heat.
  6. Place equal amounts of the pear mixture in the bottom of each serving dish, top with rice pudding, and then with mini marshmallows, chocolate-coated cereal, followed with the diced orange.

Tip: For a more gourmet presentation, top with additional pear cut into strips and fresh sprigs of mint.

Per serving (1/4 of recipe): 320 calories, 14g fat, 55mg cholesterol, 120mg sodium, 44g carbohydrate,

3g fibre, 24g sugars, 5g protein

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RH

RiverHouse Restaurant & Pub in Delta is proud to be a family-friendly and family-owned establishment since 1997. They have a rich history and relationship with the community of Delta and hold multiple events throughout the year. Combining fine-dining-quality food with a friendly, casual atmosphere, they aim to make your RiverHouse experience in Delta as memorable as possible.

cocktails

salmon

Whether you’re hungry for some brunch, in the mood for some afternoon tapas, or ready for dinner and a lovely evening, RiverHouse is likely to have something for everyone at your table. They also have a Kids menu.

Jamie-head-chef-(1)

Head Chef Jamie Smail is the creative soul who crafts uniquely delectable dishes for RiverHouse guests. His creative kitchen team can create a variety of sumptuous meals that will whet any appetite. They use the freshest ingredients and take great care in making every dish a work of art. We’re also a full-service marina with annual, semi-annual, and seasonal moorage, dock your boat and grab a bite to eat!

IMG_0538

Want to win a $100 Gift Card to Riverhouse Group?

Only open to residents of British Columbia.

Enter below:

a Rafflecopter giveaway

BeefDip

In early 2003, Hurricane Grill opened its doors for the first time on the corner of Marine and Mackay in North Vancouver. They pride themselves by offering a great international menu, fun relaxing atmosphere and amazing staff.

Into their fifth year of operation in North Vancouver, owner Ash Ranjbar, accompanied by head chef Lino Vargas, decided to take on another challenge in its own, Marinaside Crescent in Yaletown.

On August 1st 2008, Hurricane Grill opened its doors in Yaletown with the same concept in mind: Food, Service and Atmosphere. The goal was to offer a fun, trendy restaurant where you would be welcomed with great food and friendly staff in a relaxed environment unlike anywhere else in the area.

GrillSalad

Located on the breathtaking False Creek Marina, Hurricane Grill in Yaletown has quickly become a popular destination for locals and restaurant enthusiasts from all areas of the lower mainland. Hurricane Grill has three heated sun drenched patios at the North Vancouver location and a waterfront patio with a one of a kind view of False Creek Marina in Yaletown. Both locations are now a hot spot to watch any sporting event and with the NHL Center Ice Package, the best place to catch the Vancouver Canucks.

Whether you’re looking for a fun place to take the family, somewhere to watch the game, or to tantalize your taste buds with our internationally inspired menu and cocktail list, the Hurricane Grill has something for everyone.

CurryBowl

Want to win a $100 Gift Card to Hurricane Grill (Yaletown)?

Only open to residents of British Columbia.

Enter below:

a Rafflecopter giveaway

Lynn Crawford 36

Catelli Healthy Harvest Ancient Grains Pasta just launched in Western Canada in early 2015. It currently comes in 3 cuts – spaghetti, spaghettini and rotini. It is 100% whole grain pasta, made with 100% Canadian wheat and five ancient grains – quinoa, teff, amaranth, millet, and sorghum. These grains have funny names, but they each have their own health benefits. It’s all natural with no preservatives and GMO free certified.

Coupon codes for Catelli can be found here for a limited time and quantity. If you want to enter for a years supply of Catelli® Healthy Harvest® Ancient Grains pasta, scroll down.

Lynn Crawford 142

Celebrity Chef Lynn Crawford shared with us her top 10 tips for cooking Whole Grain Pasta. Some people are unsure if they should be cooking the pasta differently than white pasta. These tips will help.

  1. Watch your cooking time: Pasta should be cooked according to the cook time guide on the package to achieve the ideal al dente texture. For a professional twist, cut one to two minutes off the suggested cooking time, drain and finish off cooking your pasta in the sauce.
  1. Skip the oil: There is no need to add oil to your cooking water. Despite popular belief, this actually takes away from the pasta’s final texture and ability to adhere to the sauce. Skip the oil and embrace the starchiness of your pasta.
  1. Water your pasta: When cooking pasta, use a large pot. As basic as it sounds, it will make a difference in the outcome of your pasta. You will need one litre of water to about 100 grams of pasta.  Using a large pot will give the pasta room to boil and help keep the noodles from sticking together.
  1. Think salty sea: Add a generous amount of sea salt to the boiling water to ensure your pasta is well seasoned. You may even want to taste the water before adding your pasta to make sure there is enough salt.
  1. Avoid rinsing: For hot pasta dishes, never rinse the pasta after cooking in order to retain the starch and enable warm sauces to better adhere to the pasta.
  1. Create the perfect pair: Delicate pasta shapes go well with delicate sauces, and heartier, ridged shapes pair well with richer sauces and ragus.  For example, try long thin pasta, such as spaghetti, with a classic marinara sauce. Penne, ziti or rigatoni lend themselves to thicker sauces with more texture, such as a ragu Bolognese.
  1. Embrace the texture: Whole grain pasta has a hearty, firm texture that’s perfect for cold or chilled recipes and marinates well in tangy dressings. The firmness of the noodles also provides a good base for both crunchy and juicy fresh vegetables.
  1. Top it off: With a nutty, rich flavour, whole grain pasta can take on other strong, complex flavours. Ingredients that pair well with whole grain pasta include garlic, chili, anchovies, rich pesto sauces, and bitter or dark leafy greens such as kale, Swiss chard and radicchio.
  1. Take the heat: When preparing hot pasta recipes, keep your serving plates or bowls warm in an oven set to a low temperature until you’re ready to serve. This will ensure that your final dish stays nice and hot.
  1. Crank up the flavour: Whole grain pasta is an easy base on which to build a healthy and delicious meal. Incorporate a lean protein, plenty of fresh vegetables, and seasoning with big flavours in the pasta for an even more nutritious and satisfying dish.

catelli-ancient-grains

We found that the best cooking time for the pasta was around 8 minutes to have a nice al dente texture that wasn’t too limp or too hard.

Below are 3 recipes you can check out:

catelli-red

[tabs tab1=”Chef Crawford’s Classic Tomato Sauce” ]

[tab id=1]

Makes 4 cups (1 L)

Ingredients:

  • 2 tbsp (30 mL) olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1⁄8 tsp (0.5 mL) chili flakes
  • 1 tbsp (15 mL) tomato paste
  • 1 tsp (5 mL) sugar
  • 1 can (28 oz/796 mL) chopped tomatoes
  • Salt and pepper
  • 2 tbsp (30 mL) chopped parsley
  • 2 tbsp (30 mL) chopped basil

Instructions:

In a large pot, heat the oil over medium heat. Add the onions, garlic, and chili flakes. Cook until the onions are golden brown, about 6 minutes. Stir in the tomato paste and sugar; cook for an additional 2 minutes. Add the tomatoes and their juices. Season with salt and pepper. Bring to a boil, stirring, then reduce heat and simmer for 30 minutes, until the sauce thickens. Remove from heat and stir in the parsley and basil.

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[/tabs]

catelli-pesto

[tabs tab1=”Chef Crawford’s Basil Pesto Sauce” ]

[tab id=1]

Makes 2 cups (500 mL)

Ingredients:

  • 3 cups (750 mL) loosely packed basil leaves
  • ¼ cup (60 mL) grated Parmesan cheese
  • 2 tbsp (30 mL) pine nuts, toasted
  • 2 cloves garlic
  • 1 cup (250 mL) extra-virgin olive oil
  • Salt and pepper

Instructions:

In a food processor, combine the basil, Parmesan, pine nuts, garlic, and ¼ cup (60 mL) of the olive oil. Process until smooth, scraping down the sides of the bowl. With the machine running, add the remaining olive oil in a slow, steady stream until the pesto has thickened. Season with salt and pepper.

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Lynn Crawford 404

[tabs tab1=”Chilled Noodle Salad with Ginger Wasabi Dressing” ]

[tab id=1]

Prep Time: 10 min
Cook Time: 8 min
Servings: 4

Ingredients:

  • 1 pkg (340 g) Catelli® Healthy Harvest® Ancient Grains Spaghettini
  • 2 cups (500 ml) snow peas, thinly sliced diagonally
  • 1 cup (250 ml) shelled edamame
  • 1 small English cucumber
  • 2 cups (500 ml) napa cabbage, finely shredded
  • 1 cup (250 ml) red pepper, cut into matchsticks
  • 3 green onions, thinly sliced
  • 1 ripe avocado, sliced
  • 1/4 cup (60 ml) cilantro leaves
  • 2 tbsp (30 ml) black sesame seeds

Ginger-Wasabi Dressing:

  • 1/4 cup (60 ml) seasoned rice vinegar
  • 3 tbsp (45 ml) canola oil
  • 2 tbsp (30 ml) soy sauce
  • 2 tbsp (30 ml) lemon juice
  • 1 tsp (5 ml) lemon zest
  • 2 tsp (10 ml) brown sugar
  • 2 tsp (10 ml) sesame oil
  • 1 tsp (5 ml) grated fresh ginger
  • wasabi to taste

Instructions:

  1. Cook pasta according to package directions; drain well. Rinse under cold water until well chilled; transfer to large bowl and set aside.
  1. In a pot of boiling water, cook snow peas and edamame until tender-crisp. Drain and rinse under cold water until well chilled; set aside.
  1. Meanwhile, halve the cucumber lengthwise and use the end of a spoon to scoop and discard seeds; cut cucumber into julienne strips.
  1. Ginger-Wasabi Dressing: Whisk together rice vinegar, canola oil, soy sauce, lemon juice and zest, brown sugar, sesame oil and ginger. Season with wasabi to taste.
  1. Add cucumber, snow peas, edamame, napa cabbage, red pepper, green onions andavocado to noodles; toss with enough dressing to coat.
  1. Garnish with cilantro leaves and black sesame seeds. 

Tip: If you have time, you can chill the noodle dish by refrigerating for 1 to 4 hours.

Per serving: 590 calories, 19 g fat, 0 mg cholesterol, 710 mg sodium,
84 g carbohydrates, 145 g fibre, 13 g sugar, 21 g protein

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Want to win a year supply of Catelli® Healthy Harvest® Ancient Grains pasta? Enter below!

a Rafflecopter giveaway

vegetable-spread

Add a delicious, healthy note to any meal with the vegetable spreads from Gourmet Creations in Langley, British Columbia. Their spreads are very nutritious and a healthier alternative to other spreads on the market. They contain no gluten or dairy products, and are low in salt, sugar, and fat. They’re designed for people who want to live healthier lives and for children to grow up healthy.

Made from all natural ingredients, these spreads can be used in all sorts of recipes, and can liven up any sandwich, wrap or hors d’oeuvre platter.

vegetable-spread-six

The gift pack will contain all six spreads currently available:

  • Butternut Curry
  • Black Bean Salsa
  • Carrot Ginger
  • Mexican Chilli
  • Red Pepper
  • Sundried Tomato

Here is a review of all their vegetable spreads:
https://foodology.ca/gourmet-creations-simply-vegetable-spreads/

vegetable-spread-red-pepper

NOTE: Giveaway is only open to BC, Alberta, and Saskatchewan residents.

a Rafflecopter giveaway

With winter just around the corner, Original Joe’s has introduced their Winter Warm Up menu full of comforting foods. Original Joe’s has locations in British Columbia, Alberta, Saskatchewan and Manitoba.

Original Joe’s Winter Warm Up menu includes hearty favourites like the French Onion Boar Burger, Bacon and Tomato Soup, Kale and Quinoa Salad, and lastly Miso Ramen Bowl.

OJs_WW_2014_BaconTomatoSoup

Bacon Tomato Soup is served with garlic cheese croutons.

OJs_WW_2014_FrenchOnionBoarBurger

French Onion Boar Burger  is seared in roast beef jus, with caramelized onion jam, melted swiss cheese and mayo on a toasted brioche bun. With your choice of 2 sides.

OJs_WW_2014_KaleQuinoaSalad2

Kale and Quinoa Salad has tuscan kale and english cucumbers tossed in a creamy mint yogurt dressing. Then it’s topped with kalamata olives, dried figs, candied almonds and panko crusted goat cheese.

OJs_WW_2014_MisoRamenBowl2

In tandem with the Winter-Warm Up menu, Original Joe’s is also proud to announce a new partnership with the non-profit Mealshare. For every Miso Ramen Bowl sold – fresh ramen noodles in a white miso stock with thinly sliced BBQ pork and togarahsi spice – Mealshare and OJ’s will provide one meal to someone in need.

You can try these items off their menu by winning a $50 Gift Card from Original Joe’s! Contest ends Friday, November 15th at 11:59pm.

a Rafflecopter giveaway

Foodology turned two years old last month and I decided to team up with an amazing local company called TWOANDTEE! What better way to appreciate my awesome readers with something food related! I know you can’t eat it, but they make really delicious looking t-shirts!

I’ve scoured the internet for many food related shirts and I have to say, TWOANDTEE makes some really really cute t-shirts! Plus, it contains bacon!

The lucky winner will receive:

  • One Panda Shirt

Here’s how to enter:

  • Comment below (1 entry) and let me know which Panda on the Panda shirt is your favorite!
  • Post the following on Twitter (1 entry):
    RT to enter! I want to win an awesome Panda T-Shirt from @twoandtee and @foodologyca ! http://bit.ly/NO9BpQ

I will draw a winner at random at noon on October 2nd, 2012 and they will be contacted via email. The winner will choose their shirt size and it will deliciously arrive in their mailbox.


TWOANDTEE is the brainchild of two very unlikely friends. Based in Vancouver, BC, they design and create all things awesome from cute cards to punny tees. Customized tees and cards coming soon! Check out their website for more details. www.twoandtee.com



Winner: Kimberly Nguyen-Don / @kimbocake


The city of New Westminster is evolving quickly. From innovative startups, to boutique shops and hip restaurants, new businesses are emerging in the heart of downtown New West. In this historical city, great eats live side by side with some amazing landmarks.

When I was a kid, I would make trips to New Westminster with my parents to walk around the Quay and eat at the surrounding restaurants. Since then, may restaurants have closed and many more have popped up. There are lots of amazing restaurants located here such as Sherlocks Café,  Burger Heaven and Old Bavaria Haus. If you look hard enough, you can find some amazing gems.

Join me on a food adventure around New Westminster and explore some amazing culinary finds courtesy of the Salient Group. The lucky winner will choose any restaurants they would like to dine at! You can eat your heart out!

Here’s how to enter:

  • Comment below and let me know which New West restaurants you are dying to try. (1 entry)
  • Post the following on Twitter (1 entry):
    RT to enter! I want to win an all-day #NewWest food adventure w/ @foodologyca courtesy of @thesalientgroup. http://bit.ly/KLAlnp #THLiving

I will draw a winner at random at noon on June 5th, 2012 and they will be contacted via email. The winner and I will visit the Trapp+Holbrook presentation centre at 668 Columbia Street and then go for lunch, snacks, and dinner in New West.

Just one to two blocks away from two Skytrain stations, Trapp+Holbrook, a preconstruction condominium project by the Salient Group, will be located in the heart of downtown New West.  Completing in 2014, Trapp+Holbrook previews have begun, with sales commencing on May 26, 2012. For more information, follow the Salient Group on Twitter, Facebook, or Pinterest, or visit thliving.com.


Winner: Jenny L. / @Depotato