Once you start, you can’t stop! You can’t eat just one! Crunchy, sweet, salty and amazingly toasty with gingerbread cookie tea infused. This straightforward Paleo friendly Gingerbread Cookie Candied Walnuts recipe is the perfect on-the-go snack, holiday gift, or even serve them with a charcuterie board or…
Fresh BC peaches and arugula is one of the simple, quintessential summer salads that reminds us that seasonal ingredients are at their very best. The ingredients speaks for itself and everything just pairs well together without much fuss. This Summer Peach Arugula Salad with Elderflower…
H2 Rotisserie & Bar is a newly opened restaurant inside The Westin Bayshore hotel in Vancouver’s Coal Harbour neighbourhood. With 162 seats inside and 70 outside in its large garden patio, H2 entertains with Vancouver’s iconic seawall and scenic North Shore mountains backdrop.
The menu focus is on upscale comfort food like spice rubbed Abbotsford Rotisserie Chicken, Tomahawk for Two, Sea to Fork Linguine, West Coast Crab Cakes, Pulled Chicken Hot Wing Sliders and Golden Ears Cheescrafter Fried Cheese Curds, local craft beers and spirits.
The new menu under The Westin Bayshore’s renowned Executive Chef, Kamal Silva takes on classic comfort dishes alongside fresh local ingredients. H2 will also be introducing community-making traditions as Al Fresco Long Table Dinners, weekly Sunday Suppers, and chef-led cooking classes.
H2 Rotisserie & Bar
Cuisine: Canadian, Upscale Comfort Food, Rotisserie
Mon 6:30 am – 12:00 am
Tue 6:30 am – 12:00 am
Wed 6:30 am – 12:00 am
Thu 6:30 am – 12:00 am
Fri 6:30 am – 12:00 am
Sat 6:30 am – 12:00 am
Sun 6:30 am – 12:00 am
The Westin Bayshore, Vancouver
1601 Bayshore Dr, Vancouver, BC V6G 2V4
Chef Curtis Luk (Mission Kitsilano) will be taking stage on the Cooking Stage at the BC Home + Garden Show on Saturday, February 25 at 2:00 PM. And we’ve got the perfect prize for you! Read on! “Enjoying the bounty and nuance of our west-coast oysters” Can…
Mission Restaurant located on 2042 W 4th Avenue, Vancouver. It is another casual modern fine dining restaurants serving Pacific Northwest Canadian fare. The decor is charming and intrigues bypasses with its white washed walls, arched cathedral ceilings and sunken window seats. Owner and Chef Curtis Luk…
The Mackenzie Room is a charming restaurant located on the fringes of Downtown Eastside at 415 Powell Street (across from Oppenheimer Park). Open kitchen, distressed walls, wood fixtures and chandeliers throws back time with a touch of modern.
The restaurant is named after William Mackenzie, founder of the Canadian Northern Railway (CNR). He is Andrew Jameson’s great great grandfather.
Partner and Chef, Sean Reeve (winner in “Leftovers” episode on Chopped Canada) creates a menu focus on fresh local ingredients. Plates are beautiful visually as it is flavorful. Everything is Instagram worthy.
We wanted to order everything to celebrate our second Anniversary. Since servings are generous, we decided to go with five appetizers and forgo the entrees. We will just have to make another trip back for the sable fish.
Starting the evening of with a refreshing Bomber Brewing “Parklife” Passionfruit Sour beer. I’m a sucker for a crisp tart flavor local draft full tropical aroma.
Dave on the other hand wanted to Netflix and Chill. Popcorn cream made it appropriate to share with splashes of Mongrel moonshine, salted maple, and black walnut bitters. Seriously stop that Netflix judgement nonsense and just play the next episode shall we?!
Showstopper Salad 14: Farmer’s cheese, pistachio vinaigrette. A delicious medley of fresh greens that probably could covert carnivore to an herbivore. And can we please talk about that great mouth texture of that creamy cheese?
Corn Porn 14: Cayenne butter, lime aioli, local cheese. Comes with side bowls of hot water and lemon to wash your hands with. I suggest skipping that white shirt and plan all black outfit!
Endive Pig Ears 14: breadcrumb smoked lactonessa, pickled eggs. The dash of lime ash was brilliant and the perfect amount of sour. The pig ears were deep fried. I miss the texture of chewiness typically enjoyed when it is marinated.
Fields of Gold 13: heirloom tomatoes, cukes, strawberries and basil. Sungold emulsion was absolutely delicious. I could have licked the plate clean if it was socially acceptable.
Rockfish Crudo 17: whey, chia crème fraiche, asparagus, kelp and dehydrated mustard seeds.
I’m looking forward for our next visit and order all the entrees!
The Mackenzie Room
Mon 5:00 pm – 10:00 pm
Tue 5:00 pm – 10:00 pm
Wed 5:00 pm – 10:00 pm
Thu 5:00 pm – 10:00 pm
Fri 5:00 pm – 10:00 pm
Sat 5:00 pm – 10:00 pm
Sun 5:00 pm – 10:00 pm
415 Powell St, Vancouver, BC V6A 1G7
Wishes + Luck Vancouver is newly opened on Commercial Drive beside Jam Jar. The space formally Lear Faye Espresso Kitchen faded without much memories. However the launch of Wishes and Luck seems promising with a nice cedar patio and a new partnership with Chef Ciaran Chung (formerly of Boneta and L’Abbatoir) and Dolly Reno.
I love the wooden theme interior with reclaimed fir wood tables and oak stools. They are actually pretty comfy too!
“I Got Lucky in East Van” tonight with an invite for their summer menu tasting. The name “Wishes and Luck” has bit of a romantic story behind it. You will have to ask Dolly herself next time you are in the restaurant!
Boozy Bowl: Pretty pond of Bourbon Bitter Sangria and campari and fresh cranberry puree. The perfect summer booze.
Bread and Butter service: My first thoughts were, it’s just bread and butter. I could pass. But this to my surprise was quite delicious. The bread is moist; buttery with a salty crunch.
Lucky Fish Taco: non-GMO soft shell corn tortilla, Ocean Wise fish and house fixings. A softer take on fish tacos. Pretty tasty of fresh fish with a hint of Asian flare.
White Sangria citrus focused with BC Blueberries.
Asparagus Salad: smoked egg cooked perfectly ajitama with a soft boiled center. Tender asparagus, peewee potatoes and taleggio cheese. A nice summer salad that isn’t too normcore with arugula and lettuces.
Meatballs and Cheesy Toast: basil pesto with pecorino cheese. Who doesn’t like meatballs? Who doesn’t like meatballs when done right? There is a nice season and savoriness to these meatballs. And the cheese? Just brings out the kid in our soul!
Salted Caramel and Dark Chocolate Tart: This tart is just beautiful to look at. It brings out that fat kid out! Fun jujubes colors with raspberries, lemon curd and meringue.
Wishes + Luck
Cuisine: Canadian, Pacific Northwest
Tue 11:30 am – 10:00 pm
Wed 11:30 am – 10:00 pm
Thu 11:30 am – 10:00 pm
Fri 11:30 am – 11:30 pm
Sat 9:30 am – 11:30 pm
Sun 9:30 am – 10:00 pm
2270 Commercial Dr, Vancouver, BC V5N
AnnaLena in Kitsilano, Vancouver recently opened for 3 months and high on our radar. We are not only excited because it is opened by former chef of The Oakwood, Mike Robbins but also Jeff Parr also formerly of The Oakwood and Chambar. AnnaLena is named…
For the month of February, Nomss is excited to partner with FoodiePages to feature the February Chef’s Box curated by David Gunawan of Farmer’s Apprentice in Vancouver. The CHEF’S BOX Subscription is a monthly subscription service that delivers small batch Canadian foods to your door, hand-picked by a top Canadian chef.
David Gunawan developed two brunch themed recipes this month. Chai Spiced French Toast, Canadian Caesar and a Pot Roasted Chicken Recipe with Porcini Mushrooms, Poached Egg and Hollandaise Sauce.
Chef’s Box promo code at the end of this post.
Classic Canadian Caesar Recipe
Serves 4 People
- David’s Condiment’s Perfect Caesar Rimmer
- 1 bottle of Walter All Natural Caesar Mix
- 1-2 ounces of Vodka per glass
- 2 Tbsp Lime Juice
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp Prepared Horseradish
- Pepper to garnish
- 1 Lime (cut into 5 wedges)
- Fresh sage leaves
- 4 Wood Skewers
- Best to use large 10 or 12 oz. glasses, or mason jars if you want that ultra Canadian look.
- Line a small flat plate with David’s Condiment’s Perfect Caesar Rimmer.
- Use a lime wedge to wet the rim of each glass. Coat each glass rim with seasoning.
- Measure out 1 to 2 ounces of Vodka per glass.
- Mix the Walter All Natural Caesar Mix, lime juice, Worcestershire sauce, and horseradish into a large pitcher.
- Fill each glass with the mix and give them a little stir.
- Add ice if required.
- Top with fresh pepper and garnish with a sage leaf and lime wedge on a skewer.
Best enjoyed at brunch with a Chai Spiced French Toast, or a Pot Roasted Chicken Recipe with Porcini Mushrooms, Poached Egg and Hollandaise Sauce.
We hope you like this recipe as much as we did! Let us know your comments below.
I don’t worry about whether our chowders are authentic or not. I just know the best seafood clam chowder is a bowl full of hearty flavors and an abundance of fresh ingredients. It is delicious and you are too busy asking for seconds! Inspired by the…