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In Downtown

[Review] Brewery and The Beast: Hottest Ticket in Vancouver

Roasted Lamb: smoked berry salsa, huitlacoche tortilla served by el Santo

Brewery and The Beast is back for 2019 and it is essentially a sustainable meat festival, where you can eat and drink to your hearts content. The focus of the festival is food sustainability. Their aim is to educate and inform guests of the importance of being a conscientious consumer.

By knowing where your food comes from, and where they can be purchased, it helps empower more people to asked crucial questions about what they’re eating. Brewery and The Beast wants to keep our local and regional food systems thriving while continually supporting the local restaurant and food & beverage industry.

This year, Brewery and The Beast was sold out in 10 minutes! It was the hottest ticket in town. As the ticket is inclusive of all drinks and food, it’s a great afternoon spent outdoors.

We were invited this year to check out Brewery and The Beast and see some of the new additions.

Confit Pork Jowl: baby Yorkshire pudding, Granny Smith apple sauce, Green Hill Cider jus served by The Cascade Room

Eat + Drink

There was so much to eat and drink!! The menu was revealed on the website a day before and I was shooook. There was about 74 items or so. 3 hours to eat 74 items would be very impressive if someone actually finished all that.

Pork and Octopus Kushiyaki: pickled sole food vegetables, Sichuan chili oil served by Showcase Restaurant

Everywhere we went, there were grills on high with meat sizzling away. The aroma was just intoxicating and smelled so good.

Backribs by Two Rivers Specialty Meats

Every bite was really delicious and there was a lot of variety. From ribs, to tacos, to sliders, and a lot more.

Beef Kabob: tabbouleh Butter, pickled turnips served by Pacific Institute of Culinary Arts

The line ups were long at some stalls, but it went by very quickly. Our strategy was to go to one booth, grab the food, and then eat it in line at the next booth.

Pork Jowl Kushiyaki: charcoal and gochujang sauce, crispy shallots and cilantro gremolata served by PidGin

You can find Vancouver’s best chefs at Brewery and the Beast. So many familiar faces if you follow the scene.

Porchetta with ember roasted potatoes & salsa verde by Chef Bruce Kalman

Besides consuming food, it was fun watching all the chefs crafting up something tasty. A lot of meat just roasting away. I was mesmerized by it all.

Pulled Rotisserie Chicken Taco: served by H2 Rotisserie & Bar
Texas Brisket: coleslaw, homemade pickles and St Louis ribs served by The Yale Saloon
Crispy Chicken Skin Double Down: jalapeño queso, pickles, shredded lettuce, fancy sauce served by Juke Fried Chicken
Honey Harissa Chicken Hearts: black pepper ranch served by Homer Street Cafe and Bar

In the hot hot sun, we needed to cool off and there were many ways to do so. There were shaded area, a misting area, but there were some other stations serving up drinks and desserts.

Ice Cream Sandwiches served by Mister Artisan Ice Cream
Cold Brew by Oughtred Coffee
Vanilla Ice Cream, Maple, Double Smoked Bacon & Walnut Granola:
served by Hawksworth Young Chef Scholarship Foundation
Fresh Local Fruit : served by BerryMobile Fruit Distribution, Inc.

Halibut over Fire

Chef Charlotte Langley was on-site cooking entire BC and MSC-certified halibut over a live fire – a first for this previously meat-centric festival. There is more than just beef and pork at this festival.

At the Whole Foods booth, they made halibut tacos with fresh salsa with the large fish that was cooked by the open fire.

Duck Giblet Yakitori: heart, gizzard, liver, leeks served by Ugly Dumpling

Get your Grill on

If you walk about some of the booths, there are a few grills that are actually up for sale and used once just for the festival.

Grilled Beef Cheek: bing cherry chimichurri served by Burdock & Co. Restaurant

The Kerrisdale Lumber and Co. was on site showing off the Napoleon Pro Cart Grill and Napoleon Prestige 500 Stainless Steel use at Brewery and the Beast. You can even purchase the ones used in the festival for a great discount. Perhaps you can create some of your favourite items on these.

Shopping

If you wanted to do some shopping, Brewery and the Beast has a bunch of merchandise that can be picked up like their branded T-Shirt and Cups.

Filson, a top mens’ retailer had their pop up shop with some really nice items.

Pop up shop by top mens’ retailer, Filson

Entertainment

The Electric Timber Company is a collective of musicians brought together by myriad musical influences, from roots and rock to blues and bluegrass. Along with other guests, they kept the crowd entertained.

As we needed to escape the sun for a little bit, we listened to the tunes and enjoyed some beer and meats.

Roasted Leg of Lamb Slider: graham masala cauliflower slaw, fluffy sesame bun served by Timber

Final Thoughts

It was a really fun day and I enjoyed it with my friends drinking and eating. You get a lot for the price you pay for, so spent the entire 3 hours here and just eat away at all the food stalls if you can.

Grilled Octopus and Sausage: served by La Quercia

Keep an eye out on social media or join their mailing list to see when tickets come out for 2020. It’s definitely an event you don’t want to miss. You definitely want to act fast so you won’t be disappointed.

Website:
https://breweryandthebeast.com/

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In Burnaby Central

Metropolis at Metrotown: Snack N Snap

Snack ‘N Snap your way through Metropolis at Metrotown’s Grand Court with larger-than-life food art displays, sampling from sweet & savoury snack retailers, pop-up treat carts, Workshop Wednesdays to make your own tasty treats, and contest giveaways. This is open now till July 28th!

We got a sneak peek of this area to check out all the cool displays.

There is no shortage of fun here if you plan ahead of time so you can full enjoy this area.

Larger than Life Displays

There are tons of opportunity to take photos! There is a giant pink donut, 10-foot lollipop tree, cupcake house, gummy bears, jumbo pretzel, huge gum ball machine and melting popsicles.

Workshop Wednesdays

Every Wednesday, there will be DIY Decorate your own sugar cookie with Sugar Sugar Studios! Guests will be able to decorate your own cookie to take home. You can register through  www.metropolisatmetrotown.com .

Walk up spots are available on a first come first serve basis.

Wednesday, July 17 and 24. 3PM and 4PM .

Sampling Days

Thursdays and Fridays throughout the exhibit are the sampling days from 2pm-3pm each day from various retailers from Metropolis at Metrotown.

Guess the Jelly Beans

Guess the Jelly Beans in the display case and win. Shoppers can guess daily how many hundreds (or thousands) of jellybeans are in the display case and enter their guess for a chance to win a $1,000 shopping spree.

Get Social

During the exhibit, you can snap endless selfies in front of the jumbo displays, share photos on Instagram by tagging @metropolisatmet and #METSNACKNSNAP, and enter for a chance to win a prize pack or a $500 Metropolis at Metrotown gift card.

Follow @metropolisatmet on Instagram and Facebook to learn about the various giveaways by Metropolis at Metrotown and its retailers for this event.

Website:
https://metropolisatmetrotown.com/events/2019/07/11/snack-and-snap/

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In Event

BC Place: New Food and Drinks Items for 2019

Are you heading to BC Place this season for the BC Lions or Whitecaps games? BC Place and CentrePlate are always looking to innovate and enhance the game day experience with new food options.

We were invited this year to check out the BC Lions game to experience the new, healthy, vegan, and other hidden gems available at the stadium. Having a drink and food item in hand while cheering on your home team is a sign of a good time.

Boom Kitchen

What’s Cooking at Boom Kitchen in section 210 or 244? There are comforting dishes like the Korean BBQ Chicken Bowl that has a delicious amount of spices rubbed onto the chicken and it just brings this dish together.

Other items on the menu include Nachos, Grilled Cheese, Macaroni & Cheese, and lastly the Super Happy Veggie Bowl (vegan and gluten-free options available).

Beast on Fire

The Beast on Fire can be found in Sections 217 and 236. They have their amazing slow roasted prime rib!

On the menu is also their chicken & waffle sandwich, bacon wrapped footlong dog, and the fiesta burrito bowl.

We had a taste of the carved prime rib sandwich and man, it was good.

A lot of fun and delicious items here. Do note the images are sample sizes and aren’t reflective of the regular size.

Beast Unleashed

Tacos, Burger, and Sliders are what you’ll find at the Beast Unleashed.

They even have the Beyond Meat Burger that has been very popular in 2018 and 2019. Its good that they have this awesome option for those who want to eat less meat or have dietary restrictions.

Shrimp tacos, prime ribs tacos, and Korean chicken tacos aren’t your ordinary tacos. It has a twist to them.

Bombay South Asian Kitchen

There are a varieties of curries here at section 220 of the stadium at Bombay South Asian Kitchen. All the curries served here are gluten-free and served with basmati rice, naan bread and green onion cilantro mix. They have butter chicken, chana masala, and lamb curry

The Poutinerie

At Sections 212 and 239, check out the Poutinerie for classics but also butter chicken poutine. How great is that?

Other Food Stations

There are lots of other food located around the stadium like the outrageous burger, chicken strips and fries, charcuterie boards, sushi, noodles and much more.

Ice Cream Float

You can find ice cream floats throughout the stadium at the concession stands. It doesn’t have to be your regular root beer and ice cream. It can be made with Coke, Dr Pepper, or what ever your favourite soda happens to be. It is made to order and will make you feel like a kid again. Whether it’s for an adult or a kid, you’ll enjoy this.

Final Thoughts

It was awesome to see such diverse and premium offerings you normally wouldn’t see when you think about stadium food. The prices are definitely competitive against the normal stadium fare of hotdogs and nachos. Personally, I’d go with the Prime Rib sandwiches and the awesome Prime Rib grilled cheese! Go Lions Go!

Website:
https://www.bcplace.com/visiting/food-beverage

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In Event

We ate at 27 stalls in the Richmond Night Market so you don’t have to

We are back at the 2019 Richmond Night Market to cover a lot of food stalls this year. Some new, some old, but always an exciting time to visit one of the best Night Market’s in North America. It’s open now and runs until October 14, 2019.

Admission

The line up to get into the night market can be long. It is $4.75 for adults and free for children (under 8) and seniors (60+).

Want to skip the long line for express entry? Check out their Express pass for $28, which gives you 6 entries to the night market and is transferable to others. It’s good for those who know they are going to the night market several times this Summer.

Shops

When you get to the night market, you’ll see a lot of stall side by side selling things from Korean socks, stationary, jewelry, and a lot more.

If you’re a food lover, skip this and go straight to the back for all the food stalls. You have time to shop later and not have your hands full with stuff you’ve bought.

Entertainment and Games

There’s always something going on at the night market with performances, games, and photo opportunities all over. Don’t be distracted just yet and go straight to the food stalls. There is time for entertainment later.

Food

This section is the big draw to the night market. Food, food, food and more food! Below is everything we had and if we recommend it or not. As we went to 37 stalls, it will be very brief.

La Meza Grill: Taco Trio (Lechon, Pork Sisig, and Tofu Sisig) [Recommended]

We loved the flavours of these tacos. Bite size and super delicious! If you ever get a chance to dine at their North Delta restaurant, it’s one of my favourite Filipino Restaurant in Metro Vancouver.

Afghan Yum: Mantu

These Afghan dumplings are definitely different and unique. Good flavours.

Rotato: Sour Cream and Roasted Garlic Pepper

A classic item to get at a night market, but make sure to go early or else the line up can get pretty long. You can choose a variety of flavours for your rotato.

Asomi Mochi: Cheesecake Mochi, Matcha Mochi, Chocolate [Recommended]

You can find this at a few retailers across Metro Vancouver, but their recently launched cheesecake mochi is pretty darn amazing if you like sweet mochi desserts.

Milk Cha

They are best known for their quirky colourful drinks in a baby bottle. They also have duo drink cups where you can choose 2 kinds of flavours off the menu.

MacSnacc: Four Cheese Mac n’ Cheese

This is massive and definitely really good to share among a group as you’ll probably get full off this.

iTofu: Tofu Parfait

Winner of the 2019 Chinese Restaurant Awards for best Tofu pudding in Vancouver! Really beautiful and delicious.

Big Beard: Skewers and Deep-Fried Squid

Richmond Night Market staples include assorted skewers and deep-fried squid. Great items for those who are going to the Night Market for their first time.

Mr. Crabzy: Deep-Fried Crab Claws

It is pretty expensive but if you want a solid deep-fried crab claws, this is the place.

Fluffy Souffle: Strawberry Soufflé Pancake

It takes a while for them to crank out these soufflé pancakes at the night market and come in a variety of flavours. The concept is very popular across Metro Vancouver, but this is the only place you can get it at the night market.

Say Cheese: Rainbow Grilled Cheese

This is the most instagrammable item to get this year at the night market. It is $6.50 and is visually stunning. They do add condensed milk into their grilled cheese, so it’s a bit sweet and savoury. Definitely not for everyone.

Mango Yummy: Mango Shaved Ice [Recommended]

Long time Richmond Night Market vendor – Mango Yummy is a must for their mango shaved ice. The summer time is perfect as mangoes are ripe and super sweet.

Chef James: Skewers and Roasted Corn [Recommended]

Chef James is the one place at the Richmond Night Market to get skewers and roasted corn. Really delicious and while you wait, it’s fun to watch them make all these skewers on the open flame.

Zzim Drumsticks: Spicy Drumstick with Rice Cakes [Recommended]

These are delicious and the sweet, savoury and spicy notes from their sauce is so good with their tender drumsticks and chewy rice cakes.

Salty’s Lobster Shack: Chowder and 1/2 Lobster Roll, Full Lobster Roll, Lobster Toast

Lobster, lobster, and more lobster. This is where you can get a taste of the East Coast on the West Coast.

Fusion Wrap: Kimchi Beef Wrap

A handheld meal wrapped up with a lot of good flavours. The roti-like wrap works well.

Sugarcane Juice

If you’re ever wondering what sugarcane tastes like, they have this at the night market freshly squeezed.

Tuk Tuk: Original Panna Cotta with Thai Cookies [Recommended]

The talk of the 2019 Richmond Night Market. A great dessert and the Thai cookies add such a great texture to the soft and smooth panna cotta.

Teapressu: Matcha Parfait with fresh fruit and twist soft serve on top

Cool down with some matcha parfait at Teapressu. Teapressu is best known for their delicious bubble tea but they recently launched their parfaits.

2 Sweet Guys: Deep-Fried Watermelon, Deep-Fried Cookie Dough

This is like carnival eats at 2 Sweet Guys. Very decadent and will satisfy your sweet tooth cravings. They also pride themselves for their deep-fried watermelon that has a very interesting texture that messes with your taste buds.

Mangoo: Rainbow Drink

Layer upon layers of different slushies to create this rainbow-like beverage.

Okonomi Bites: Tonkatsu Poutine

Poutine with a Japanese twist is what Okonomi Bites is all about. They solid out of their cheese tonkatsu version but we got their regular tonkatsu poutine.

Taco Tigre

They have fusion taco flavours like beef pho taco, chicken banh mi taco and 5 spice pork belly taco.

Nori Express [Recommended]

Sushi Noritaco with Tuna (Yellowfin Tuna, eel, sauce, veggies, and rice) and Spicy Salmon (Alaska sockeye salmon, spicy mayo, veggies, and rice.

This is like a sushi roll turned taco and it surprisingly works really well.

Icy Bar [Recommended]

Summer Special Icy with fresh strawberries, mango, basil seed, strawberry puree, coconut milk, shaved ice, and tapioca sago. Icy Bar is also another Richmond Night Market staple. If you can’t make it here, they also have a few cafe’s located across Metro Vancouver.

Rainbulb

Drinks served up in a flashing lightbulb is very aesthetically pleasing but just tastes like a normal soda. It’ll light up your night at the night market.

Bella Gelateria

We got 2 scoops of gelato in a cone – Akbar Mashti and Yuzu Citrus. They have a good range of flavours on their menu to keep you cool this summer.

Final Thoughts

So many food stalls that draw a serious crowd! There are people everywhere and that really makes the food area bumping. Later in the evening, you might just be shoulder to shoulder with other people going through the aisles of food. Sometimes I have thoughts that someone might accidentally poke my eye out with a lamb skewer as they walk past.

Address:
8351 River Rd, Richmond, BC

Website:
https://richmondnightmarket.com/

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In Event

2019 Chinese Restaurant Awards: All Winners Announced

The Chinese Restaurant Awards is back again for their 11th year dishing out some of the best restaurant and dishes in Metro Vancouver. You’ll recognize some familiar restaurants and discover some new ones as well.

Here are all the winners in each category below:

Diners’ Choice Awards 

The 11th annual Diners’ Choice Awards mark a new beginning with a revitalized vision to encourage public engagement in curating the Chinese and Taiwanese dining scene in Vancouver.

Over 3,700 nominations were submitted for 22 categories and 32,796 votes were casted online and through WeChat voting app during the nomination and voting period.

  • Best Cantonese-style Crispy Chicken: Dynasty Seafood Restaurant
  • Best Sichuan Chili Oil Wonton: Chao Shou Wang
  • Best Tofu Pudding: iTofu – Tofu Dessert Specialty Shop
  • Most Voted Restaurant: HK B.B.Q. Master
  • Best New Restaurant: HaiDiLao Hot Pot
  • Best Services Restaurant: Dolar Shop
  • Best Fine Dining Restaurant: Mott32
  • Best Dim Sum Restaurant: Chef Tony Seafood Restaurant
  • Best Vegetarian Restaurant: Sun Bo Kong Vegetarian Restaurant
  • Best Cantonese Restaurant: Chef Tony Seafood Restaurant
  • Best Northern Chinese Restaurant: Emperor’s Kitchen
  • Best Shanghainese Restaurant: Dinesty Dumpling House
  • Best Sichuan Restaurant: Too Two Chinese Sauerkraut Fish
  • Best Hunan Restaurant: Tian Shi Fu Restaurant
  • Best Taiwanese Restaurant/BBT Café: YiFang Taiwan Fruit Tea
  • Best Hot Pot Restaurant: HaiDiLao Hot Pot
  • Best Congee and/or Noodle Restaurant: Congee Noodle House
  • Best Hong Kong-style Café: Deer Garden Signatures
  • Best B.B.Q. Shop: HK B.B.Q. Master
  • Best Dessert Restaurant: Snackshot
  • Best Bakery Shop: Kam Do Bakery
  • Best Food Court Stall: Bubble Waffle Cafe, Aberdeen Mall
  • Best Fantuan Takeout Restaurant: Maojiao Bobo Fish

Critics’ Choice Signature Dish Awards 

This year’s judging panel is again made up of four prominent local food critics – Alexandra Gill, Lee Man, Brendon Matthews, and Willian Ho Wood Kuen, who are experts in the field of Chinese cuisine and familiar with the history and mission of Chinese Restaurant Awards.

  • Best Crispy Roast Pork Belly: Fortune Terrace Chinese Cuisine
  • Best Shanghai-style Fried Pork Buns: Mama’s Dumpling
  • Best Stir Fry Spicy Clams: The Fish Man
  • BC Geoduck Duo – Steamed Fillets with Wasabi and Stir fry with Eggs & Black Truffle: Chef Tony Seafood Restaurant
  • Best Dungeness Crab with Zhajiang Sauce and Noodles: Lougheed Wonton Restaurant
  • Best Grill Rock-Fish with Spicy and Chinese Spice: Li’s China Grill
  • Best Slow-Cooked Angus Triple-A Short Beef Rib with Black Pepper: The Jade Seafood Restaurant
  • Best Braised Spareribs with Cranberry: Happy Valley Seafood Restaurant
  • Best Dried Scallop and Vermicelli in Clay Pot: The Jade Seafood Restaurant
  • Best Herbal Chinese Wine Chicken Pot: Mui Kee Chicken Pot
  • Best Roasted Salt Free Range Chicken: Western Lake Chinese Seafood Restaurant

Ocean Wise Sustainable Seafood Awards

In an effort to continue keeping our oceans around the world healthy, Vitality Steam Seafood Restaurant and YuShang Hot Pot have established a committed partnership with Ocean Wise to focus promoting sustainable seafood in their menu options.

Lifetime Culinary Achievement Award

At age 83, legendary Cantonese cuisine master Chef Leung Yiu Tong has just officially retired in February and closed his Hoi Tong Chinese Seafood Restaurant. The Award pays homage and salute, once again, to his tireless effort in cultivating the most authentic and original Cantonese flavours and creating countless memorable dining experiences in the past 72 years.

Website:
http://chineserestaurantawards.com

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In British Columbia

20th Annual Healthy Chef BC Competition: Recap

The 20th Annual BCPMA Healthy Chef Competition happened on March 20th at the Hyatt Regency in Downtown Vancouver co-hosted by BC Produce Marketing Association and BC Chefs’ Association (BCCA) . The event welcomed over 500 guests to showcase the use of fresh produce incorporated into each dish from 10 restaurants.

The evening is of course filled with delicious innovative food but has a few fun mystery entree and dessert. Plus, there are always room for seconds. The are silent auctions, entertainment, a swag bag and swag box of fresh produce, and awards throughout the evening.

Below are the dishes that were created from each restaurant showcasing the use of fresh local produce.

Hyatt Regency

Kampachi & Salmon sashimi
(Appetizer)

scallion, apple, fingerling potato chips, sunflower
sprouts, chilled white shoyu dashi

Lamb

Lamb with Little Potato CO Fingerlings, sun choke, English Peas, Foraged Mushrooms, Fermented Wild Blueberries and apple Bordelaise Sauce.

The Dark Chocolate Forest

Chocolate and moss, spruce infused milk chocolate mousse, chocolate soil, Meringue Mushrooms and pistachio streusel.

White Spot

Duck Two Ways
(Winner: People’s Choice Award)

Sous vide duck breast in prosciutto, sherry duck glaze, and crispy skin sand. Duck, fois gras and porcini globe with oven dried tomato. This was served with purple potato, heirloom carrots, cauliflower crisps, and pea puree.

Cucumber Panna Cotta

Cucumber panna cotta with Ambrosia apple, celery salad, mini gelato and lime syrup, and topped with meringue.

Acqua Restaurant and Bar | Executive Suites Hotel Metro Vancouver

Star Anise Kumquat Duck

kumquat glace de viande, smoked red kuri squash, black ink crisps, shimeji mushrooms, pickled mustard fennel kimchi, crispy lotus chips, black garlic sesame puree, and fennel tops.

Yuzu Meringue Pie

Meyer lemon, yuzu, dulche de leche, purple tapioca crisp, macerated berries, blueberry meringue.

Cedar Fest House Catering

Entree

Maple Pumpkin Crusted Cod on a bed of Rapini Apple Chutney
Potato Pave, Roasted Beet, Butternut Squash and Corn purée

Dessert

Bannock Truffle, Coconut Dark Chocolate Potato,
Beet Ginger IceCream on a wafer crisp topped with a Ambrosia Apple Chip and Blueberry purée

Wild Forager Catering

Pig in the Cabbage Patch

Gelderman Farms roast pork loin, fried sauercraut, cauliflower and leek fondue, fingerling potato, and olive oil sous-vide grape tomato.

Dessert

BC Ambrosia Apple Pie Gelee, sable tart, maple dijon Chantilly Cream, Apple Cider Tuiles, Contreau Caramel, and Mint Infused Strawberry.

Delta Hotels

Entree

Fermented Pine Mushroom, Celeriac, Housemade Pumpkin Seed miso farro, pumpkin seed Dukkah, pea puree, Celeriac puree, vegetable demi, smoked fingerling potatoes, pickled daikon, shaved fennel, compressed granny smith Apple.

Dessert

Strawberry, Panna Cotta, Almond Cocoa Bin Granola, compressed strawberries, sorrel yogurt sherbet, minted skim milk whipped cream

75 West Coast Grill | Marriott Vancouver Airport

Entree

Sous vide octopus, romesco and manchego cheese cannelloni, charred corn segments, sweet corn foam, avocado puree, mole sauce.

Dessert

Ambrosia apple gateau bisque, walnut milk sphere, charred lemon curd, pistachio and green grape soil, fruit lather, apple fluid gel, amaretto berry variations.

Beach Grove Golf Club

Scallops

Sundried tomato crushed baja scallops with blue skin baby potato filled with yam puree, along with asparagus, baby carrots and baby beet roots served atop red cabbages, miso puree and soy orange butter sauce.

Chocolate Cake

Molten cake filled with chocolate and raspberry sauce, chocolate dirt, and whipped vanilla panna cotta with mango fruit gel drops, finished with crystallize pear chips and edible flowers.

The Wild Fig

Red Beet Fused Dry Aged AAA Striploin
(Winner: Best Entree)

35 days dry aged hormone free AAA Striploin, sweet potato roulade, baby nugget puree, baby beets, caulilini, cipollini, purple brussel, squash puree, nasturtium, dark mesh tuile, and Madagascar peppercorn sauce.

The Real Taste of Banana

White chocolate banana mousse cake tube, cocoa butter, banana compote, hazelnut dacquiose, dolce de leche, fizzy fruit berries, and edible gold dust.

Vancouver Community College

Braised Pork Cheek

Sunchoke, Ambrosia, Sour Radish, Amaranth

Rhubarb bar
(Winner: Best Dessert Award)

Dehydrated Vanilla Meringue, Kombucha fluid gel

Best Table Presentation

Besides the best dishes of the evening, each restaurant had the opportunity to deck out their table with creative and innovative ways with the use of fresh produce. The winner of the night was The Wild Fig with their jungle themed table made out of all vegetables and fruit.

Final Thoughts

It’s always a huge production every year and you see a lot of people in the food and hospitality industry attend the event. I loved seeing the creativity of the dishes from each of the 10 restaurants and the way they go about the dishes is very different.

If you missed out this year, they will be back next year for the 21st annual year, so be sure to watch out when tickets open up.

Website: https://www.bcproducebc.ca/

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In British Columbia

[Sneak Peek] Science of Cocktails 2019

Science of Cocktails is presented by New Avenue Capital and it is Science World’s biggest annual fundraising event. The goal is to raise $275,000 to help send 8,000 kids from underserved schools on field trips to Science World.

On February 7, 2019, event goers will experience the physics, chemistry and biology behind cocktails at over 25 beverage stations offering uniquely crafted libations from award-winning bartenders. Guests will also enjoy mouth-watering food pairings prepared by locally renowned restaurants and caterers, science activities, hands-on demos and Science World programming.

We were invited for a sneak peek of what customers would experience during the day of.

Ultrasonic Wave Infusion

Bartender: Chris Enns
Presented by World Class

With the used of ultrasonic waves, it preserves the sage leaves to be turned into a cordial. With the use of heat, it also kills and bacteria and also seeds up the process.

This is made with 45ml Tanqueray no10, 15ml Fino Sherry, Ultrasonic infused with sage, 30ml Sage-White Tea Cordial (1:1; 12:1 Sugar/Citric Acid), 1dash Bittered Sling Cascade Celery, 45ml Tonic Water, and a Grapefruit Wedge

Smoked Old Fashioned

Bartender: Glowbal Group
Presented by Beam Suntory

Using smoke from hickory chips, it adds a smokey aroma to the old fashioned. It is made with 2oz Jim beam black, 1/4 Oz Grand Marnier, 1/4 Oz Demerara syrup, 4 dash Fee Bros Old Fashioned bitters and the Ssmoked with hickory chips.

Penicillin – Diffusion

Bartender: Kevin Brownlee
Presented by Bacardi Canada

The whisky is diffused through the application of heat to create an evaporated mist. The Penicillin is made with Dewar’s 12 Whiskey, Honey ginger syrup, Lemon juice, and Ginger.

Gin & Water with Tonic

Bartender: Trevor Kallies
Presented by CPBA & Proximo Canada

With the use of a carbonation rig, it turns water into a fizzy carbonated beverage. This is made with carbonated soda, Boodles Gin, water and citric acid. An interesting twist to the noraml gin and tonic.

They also showed off some non-alcoholic beverages too using Seedlip’s distilled non-alcoholic spirits. This one is the Garden 108, which has a floral blend of hand picked peas and hay.

Food Pairings

No drinking event can be without food. Here are a few food options to expect from local Vancouver restaurants.

Braised Short Rib Wellington and Cheese Stuffed Tortellini by Global Group

Vegan Hummus Roll by hapa izakaya

Seared Duck Breast on Crisps by Donnelly Group

Tickets

General Tickets are now sold out, but VIP tickets are still available for $289 and you get 1 hour early access to all bar stations, exclusive access to the VIP Lounge, premium cocktail offerings prepared by award-winning bartenders, passed canapés service, VIP-only Science World stage show, special themed take-away gift, valet parking (first come, first served), and a charitable tax receipt for $150.

Website:
https://scienceworld.ca/cocktails

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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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EAT! Vancouver 2018 Events are starting November 5th

The 16th 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 5 and 10. Attracting top culinary talent from around the world, this year’s event includes:

Charity Partner: Project CHEF Education Society

EAT! Vancouver has partnered up with Project CHEF Education Society, which is a not-for-profit society that offers experiential programs to teach children and families about healthy cooking and eating. With a purchase of a ticket to any EAT! Vancouver event, you are supporting Project CHEF. In 2017, $25,000 was donated to Project Chef through EAT! Vancouver enabling the charity to reach 556 children and 350 parent volunteers. This is important as times have changed and in our fast-paced lives knowledge of healthy eating and the associated skills are often not being transferred to the younger generation. Meals consisting of nutritionally lacking, highly processed foods are eaten on the run and rarely around a dinner table.

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Taste of Yaletown 2018 Preview: The Greek by Anatoli

Taste of Yaletown is back for their 14th year, where you have the opportunity to select special tasting menus from participating restaurants, each at $25, $35, or $45 price points.  This starts October 18 to the 28th and you can celebrate and savour Vancouver’s best dining district sure to tempt the most adventurous foodie.

The Greek by Anatoli

We got a sneak peek of The Greek by Anatoli and their $35 and $45 Taste of Yaletown menu consisting of  your choice of an appetizer, entree, and dessert. It’s good that they have more than one menu to give you a wider range of options.

$35 Taste of Yaletown Menu

Appetizer:
Homous
Taramasolata
Calamari

Entree:
Vegan Moussaka
Souvlaki Platter with choice of chicken or pork
Pastitio
Kreotopita

Dessert:
Emek
Chocolate Mousse

$45 Taste of Yaletown Menu

Appetizer:
Dip Trio
Spanakopita (1 piece)
Keftedes
Calamari
Greek Salad (Small)

Entree:
Vegan or Meat Moussaka
1/2 Roast Chicken Platter
Country Lamb Platter

Dessert:
Emek
Chocolate Mousse

We tried a few items off the menus to get a taste of what they offer their guests.

Dip Trio

Greek Salad

Homous and Pita Bread

Calamari

Keftedes

Spanakopita

Pastitio

1/2 Roast Chicken Platter

Souvlaki Platter

Country Lamb Platter

Final Thoughts

The 2 menus for Taste of Yaletown is great as it gives you variety to try items off their menu. The atmosphere is always lively in the evenings and the staff works hard to make sure you’re have a great time. We even ended our night with a shot. The food is delicious and you can’t go wrong with any of the platters or the classic Greek dishes.

Address:
1043 Mainland st, Vancouver, BC

Website:
http://thegreekbyanatoli.com/

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Taste of Yaletown 2018 Preview: House Special

Taste of Yaletown is back for their 14th year, where you have the opportunity to select special tasting menus from participating restaurants, each at $25, $35, or $45 price points.  This starts October 18 to the 28th and you can savour Vancouver’s best dining district. It’s sure to tempt the most adventurous foodie.

House Special

We got a sneak peek of House Special and their $35 Taste of Yaletown menu consisting on an appetizer, entree, and dessert. You will need a minimum of 2 people as items are shared family-style. If you are vegetarian, there is another menu as well.

House Special is a modern Vietnamese restaurant located in Yaletown. They have been dazzling locals and visitors for years with their delicious creations and tempting cocktails.

Xiu Mai Sliders

These are traditional Xiu Mai pork meatballs on a jalapeño herb biscuit. The biscuit holds well together and the meatballs were so flavourful and delicious especially when paired with the other items on the side.

Banh Hoi Platter

This interactive dish has a grilled meat platter with fresh greens & herbs. It is served with rice paper for wrapping. You can create your own lettuce wraps or salad rolls with:

  • Lemongrass beef tenderloin brochette,
  • Sugarcane minced pork,
  • Betel-wrapped Beef,
  • Crispy wonton-wrapped shrimp,
  • Marinated pork jowl, and
  • Vietnamese seafood coral.

It’s such an interactive meal and we all enjoyed it very much. If it’s your first time here, they will help guide you through how to make a wrap.

Mix a little bit of everything in your wrap and you can’t go wrong.

Dessert Three Ways

You get an assortment of traditional Vietnamese Che desserts all on one plate for the table. There is sweet rice and mango, their modern version of che, and sticky rice red bean item on a spoon.

Vegetarian Menu

There is also a vegetarian menu for those who can’t have any meat in their diet. It’s great that they offer this option.

Mushroom & Egg Slider

There is mushroom and egg on a jalapeño basil biscuit

Vegetarian Banh Hoi & Banh Xeo Platter

This version has a platter of angel hair vermicelli, fresh herbs and traditional veggies for wrapping. Also served with:

  • Banh Xeo
    (Crispy turmeric crepe with jicama, mushroom, beansprouts, and pickled vegetables)
  • Vietnamese Coral
    (Taro, sweet potato, carrot, mung bean fritter)
  • Vegan Spring Rolls
  • Salted Radish & Green Onion Omelet

Dessert Three Ways

Final Thoughts

It’s a great menu for any special occasion or a good night out. Be sure to make reservations ahead of time or else you may be disappointed as House Special is a very popular restaurant in the neighbourhood. For $35 per person, the menu is well crafted and gives you a taste of modern Vietnamese cuisine.

Address:
1269 Hamilton St, Vancouver, BC

Website:
http://www.housespecial.ca/

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[Sneak Peek] Bacio Rosso: Canada’s first Gourmet Cabaret Cirque

Bacio Rosso is a fully immersive entertainment experience, set in a majestic, mirrored, 1920’s red velvet Spiegeltent, imported directly from Belgium.

Imagine Moulin Rouge meets Cabaret meets Burlesque. Guests are seated in the heat of the action with jugglers, contortionists, trapeze artists, magicians, singers and clowns for an unforgettable 3 hour event.

This experience is different that the usual Cirque experiences as it has a combination of Cirque, Comedy, and Cuisine.

Guests get to enjoy a four-course gourmet meal prepared by Vancouver’s award-winning chef, Adam Pegg of La Quercia, recognized as one of Vancouver’s premiere chefs specializing in authentic Italian cuisine.

The Premiere Performance is scheduled for November 1, 2018 in Queen Elizabeth Park and the show will run until the end of the year with a possibility of extension.

We were fortunate to get a sneak peek of the experience tasting the menu as well as seeing a few tricks up close like how to get a table to magically levitate.

Antipasti

The meal begins with a few Antipasti – Pork Loin Tonnato, Pork Cracking, Giardiniera (pickled vegetables) and Grissini (breadsticks). These are great items to pair with their Ferrari Brut.

Primi

The next course, you are served Melanzana alla Parmigiana, which is their gluten-free eggplant lasagna. It was really delicious and one of our favourite dishes. We didn’t realize it was gluten free.

Secondi

You get 3 choices for your entree – slow roasted beef, braised chicken or Polenta with Mushroom. All 3 entree choices are great and you don’t go wrong at all.

Rosticciata di Manzo (Slow Roasted Beef)

Pollo in Umido (Braised Chicken)

Polenta con Funghi (Polenta with Mushrooms)

Dolci

To end the night,  Crema di Limone, which is a lemon cream. It was refreshing and tart as it cleanses your palate from the great meal.

Bacio Rosso is going to be one of the hottest tickets in town. You’ll never know who is in on the tricks and entertainment. Tickets are now on sale with prices starting at $109.

Website: https://www.baciorosso.com/

Location: Queen Elizabeth Park

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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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Crave the Heights 2018: Discover the flavours of North Burnaby

Crave the Heights is back for 2018 brought to you by The Heights Merchants Association. From August 17 to 26, 10 participating restaurants will have affordable set menus, new food specials, happy hour food, and drink discounts.

The following restaurants are participating this year:

  • Pear Tree Restaurant
  • Cristos Greek Taverna
  • Butchers Block BBQ
  • The Gray Olive Cafeteria
  • Chez Christophe
  • Glenburn Soda
  • Green and Oak Malaysian Restaurant
  • Noodle Paradise at Jane’s
  • Chad Thai
  • La Villetta

I have lived in Burnaby since I was born and this area keeps on evolving with new eateries opening up every year adding to the diversity of Burnaby Heights. I love this neighbourhood and it’s 30 minutes away from Downtown Vancouver.

Here are a few places we checked out for Crave the Heights this year.

Gray Olive Cafeteria

Gray Olive Cafeteria is serving up their G.O. Reuben Sandwich for $12. It has housemade corned beef, garlic multigrain bread, swiss cheese, coleslaw, housemade thousand island, side of honey mustard pickles. A delicious comforting sandwich available on the weekends and weekdays for the duration of Crave the Heights.

Glenburn Soda Fountain

Glenburn Soda Fountain is one of the most popular places to hit up this summer. They are offering 4 different desserts inspired by The Heights restaurant neighbours to create a special menu of sundaes taking influence from around the world.

  • Southern Charmer (Butchers BBQ Block)
  • It’s all Greek to Me (Sfinaki Greek Taverna)
  • Hanoi Joy (Broken Rice)
  • Tongue Thai-O (Chad Thai)

We tried the It’s all Greek to Me as most of the other choices were sold out. It is inspired by Sfinaki Greek Taverna, a few blocks away. It has classic Greek flavours with a Canadian twist. You will find Maple Walnut ice cream, crumbled baklava, honey walnuts, whipped cream and topped with a baklava bite. It is a sweet and nutty treat.

La Villetta

La Villetta is an Italian restaurant that has been around on The Heights since I can remember. They are know for their signature dishes like Scallopine al Cognac and Lamb Osso Bucco.

They are offering a few food specials for Crave the Heights.

They have a red sangria for $5.50. A big glass with seasonal fruits to pair with your meal. Nice and refreshing for the summer.

There is a $15 Seafood platter featuring mussels and clams in white wine sauce. Drizzle a little bit of lemon and it will make for a good starter to go with the rest of your meal.

This was only a small taste of whats on the Crave the Heights menus being offered. Check out the full menu on their website to see what else is being offered. Just make sure to visit before August 26 or else these specials will be gone.

Website:
http://www.burnabyheights.com/news/crave-the-heights/

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Dining at the Nat: Pulled Pork Tottine, The Nat Bat, and Oreo Churros

You don’t have to choose between classic baseball snacks and gourmet food while watching the Vancouver Canadians play at the Nat Bailey Stadium. You can have both!

We were invited to a media tour to try their 2018 menu. Chef Dallas took us to all the food cart locations throughout the stadium. Each area serve and specialize in different foods. There’s no shortage of the classic snacks like peanuts and Cracker Jack, or popcorn, hot dog, corn dog, and beer.

But if you want a meal, here’s what to eat at the Nat:

Nachos Grande

Nachos Grande is available in the main concession area. It’s piled high with brisket, olives, jalapeños, tomato, sour cream, salsa, and cheese.

If you don’t want to line-up at the concession area, head to the food carts by the third base where they offer creative culinary and beverages options.

Drinks

Craft Corner offers a rotation of craft beers on tap.

Head up the stairs leading to the Hey Y’all Porch for The Keg Caesar Bar.

When you find the caesars, immediately next to it is the only food stand that serves the following gourmet ballpark favourites.

Pulled Pork Tottine

Pulled Pork Tottine has Cavendish tater tots, smoked pulled pork, gravy, cheese curds, green onion, and sour cream. (A tottine is a poutine with tater tots instead of fries.) It’s perfect for bite-sized snacking throughout the game.

Double Pig Smoked Mac n’ Cheese.

This dish is loaded with rich flavours, so be prepared to share or drink it with a good hoppy beer from the Craft Corner.

The Nat Bat

The Nat Bat is a massive turkey leg that is brined for 36 hours, then smoked to perfection. There is enough meat to share, but you can also gnaw on it by yourself for all nine innings.

The Yard Dog

The Yard Dog is only available from the food cart by the third base near the Hey Y’all Porch. Bring a friend because it takes two people to carry and apply all the condiments of your choice.

What new this year?

Sweet Tea

Sweet Tea is kept simple with black tea and sugar, because you don’t mess with a classic.

Oreo Churro

Oreo Churro is perfect. To be honest, I dislike the cream in the Oreos cookies (fight me!) but the filling in this churro tastes like melted marshmallow. It’s good, it’s not too sweet, and it’s addicting. This is your new favourite dessert at the Nat.

Group parties

Watching the Vancouver Canadians play at the Nat is a great option for parties and corporate events. In fact, there are two areas perfect for it.

Telus BBQ in the Park is located by the first base and accommodate large groups (up to 400). It’s equipped with its own bar! Food is offered as a buffet which include: Red Nugget Potato Salad, Cracked Black Pepper Coleslaw, Baby Spring Greens, Corn on the Cob, Herb and Garlic Roasted Chicken, Bacon Cheese Burger, Char Grilled Hot Dog & Bratwurst Sausage, BBQ Smoked Brisket Mac n’ Cheese, as well as freshly baked cookies and an assorted dessert bar.

The Hey Y’all Porch by the third base seats up to 200 people and offer unlimited ice cream, so it’s a great spot for kids parties.

Final Thoughts

When you’re watching the Vancouver Canadians, make sure to visit the food stands by the third base if you want gourmet ballpark meals.

I’m glad to find out that the culinary team at the Nat Bailey Stadium continually create culinary options beyond the classic concession choices. The menu is refreshed yearly and only the popular items get to stay, so keep ordering your favourites!

Address:
4601 Ontario St, Vancouver, BC

Website:
https://www.milb.com/vancouver

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Langley Rib Fest: BBQ, Performances and Family Entertainment

Langley Rib Fest is back on August 17th, 18th, 19th at McLeod Athletic Park. The 3 day event is filled with mouth watering BBQ, drinks, performances and family entertainment. Where else are you going to go to celebrate the amazing world of delicious southern style BBQ ribs, pork, beef, and chicken.

Admission is free, so you just need to pay for the food and drinks.

BBQ Galore

It’s all about the BBQ, but don’t worry, vegan, vegetarian, and beef-based dishes are available too. There’s something for everyone, so no one will feel excluded at the Langley Rib Fest.

The world renowned ribbers at this event is:

  • Boss Hogs BBQ
  • GuerillaQ BBQ
  • Prairie BBQ
  • Smoke and Bones BBQ
  • Gator BBQ

Just remember to bring cash as not all of the booths take cards.

We settled on Half Rack of Ribs and a side of slaw from Boss Hog BBQ, wine, beer and a cob of roasted corn. Definitely a well balanced meal for 2 at the Rib Fest.

Music and Performances

There is a line up of entertainment throughout the weekend, so you can eat your BBQ while enjoying song and dance from various performances of all cultures. When we were here, we saw the Le Plaisir Dance Troupe.

Family Fun Zone

If you are coming here with the family, there is an are games and activities to keep the kids busy while you eat your food. There are bouncy castles slides, rides, mini golf, and even human fooseball. All these are by donation to support the local Rotary Club.

Final Thoughts

Overall, it’s a fun place to hang out on the weekend for a few hours over drinks and BBQ. If you’re in the Langley area, you definitely won’t want to miss the Langley Rib Fest in support of the Rotary Club. Remember to bring cash as some places do no accept cards.

Location:
McLeod Athletic Park in Langley

Website:
https://www.ribfestlangley.com/

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[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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Creating a Stylish and Functional Kitchen with Best Buy Canada

SAVOUR was a pop-up restaurant event featuring decadent dishes by Chef Ned Bell that were prepared using premier appliances from Best Buy Canada. It was a beautiful multi-course dining experience that successfully showed how technology and culinary talent comes together for a memorable meal.

Chef Bell’s culinary approach is marked by an ethos of sustainability. The menu was thoughtfully curated to include Ocean Wise seafood and fresh ingredients from local suppliers. He insists that when preparing a meal, “buy great ingredients, buy great kitchen tools and appliances.”

The evening started with a cooking demonstration. Using the LG Convection Freestanding Smooth Top Induction Range that almost instantly heated the pans, Chef Bell easily browned the halibut.

He cooked peas with white wine, then poured it into a Vitamix Ascent stand blender which silently puréed the mixture–he didn’t need to speak up while it was on.

5 Tips to Create a Stylish Kitchen

  1. Smart Appliances can make your kitchen functional and stylish
    Technology integrated kitchens allow you to control settings and receive notifications from your smartphone, save money and energy, as well as communicate with one another. Just like the LG Instaview French Door Refrigerator or the LG Built in Dishwasher with Stainless Steel Tub and Third Rack. They both use the LG SmartThinQ App.
  2. Add pops of colour using countertop appliances
    Adding splashes of colour with appliances can create eye-catching focal points in the kitchen. Especially in apartment living with limited storage space, its a good way to turn countertop items into art like the KitchenAid Custom Stand Mixer that comes in many vibrant colours. My personal favourite is the bright red colour.
  3. Use paint to modernize cabinets
    If your cabinets are old and outdated, add a splash of colour like using greys, blues and green variations as a cost-effective solution rather than replacing them. If you have large appliances, keep their colours in mind so it doesn’t clash.
  4. Replace old upper cabinets with open shelving
    Open shelving opens up the space and can show off any gorgeous dishware and small appliances you have. You can even add seasonal decor to transform the look season to season. For an extra pop of colour, add wallpaper to the wall behind the shelves so it becomes a focal point in the kitchen.
  5. Refresh your kitchen look with bold decor
    Look for functional appliances, dishware, and wall art to revamp your kitchen. By adding accent pieces like vases or container with contrasting colours and geometric shapes, you can create a huge visual impact without hurting your budget.

Now, lets get down to tasting the delicious dishes made by Ned Bell.

Local Asparagus Salad

Immediately following the demo, we started our meal. First served was Local Asparagus Salad with Spring Lettuces and Green Goddess Dressing.

Crab and Coconut Soup

Next was Crab and Coconut Soup with Lime and Chilis.

Halibut

The main course was the recipe he effortlessly prepared during the cooking demonstration: Halibut with a Composition of Peas and Truffle Dressing.

Seaweed and Milk Chocolate Brownie

Throughout the evening, Bell was an attentive host who shared interesting anecdotes. To introduce the dessert course, he shared with us that he originally went to culinary school with the intent to be a pastry chef. He believes that good chefs care about their guest’s entire experience and explained that “pastry is the beginning of a meal, which starts with a fresh loaf of bread. And dessert, often pastry, is the end of the culinary journey.”

He didn’t hesitate to make a (sea)weed brownie joke to introduce the last dish, Seaweed and Milk Chocolate Brownie with Salted Caramel Foam.

Final Thoughts

Chef Ned Bell and Best Buy Canada made SAVOUR an extraordinary culinary experience. Through the event, they challenged us to experiment and create meals using sustainable ingredients, as well as showed us how premiere appliances that can make cooking easier while keeping the kitchen stylish and functional.

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