This Just-Add-Water Miso, Sweet Potato, and Soba Ramen Recipe come from Allison Day and new newly launched Modern Lunch cookbook. The natural sweetness and creaminess of sweet potato helps to create a ramen broth that’s both addictive and nourishing. Soba noodles, made from buckwheat flour […]
Tag: Pacific Northwest
Vancouver International Wine Festival is one of Canada’s premier food & wine event that you don’t want to miss. Although this year’s themed wine region is California, we enjoyed a sumptuous winery lunch at Lift Bar & Grill at Coal Harbour featuring food-friendly wines from Chile and Argentina. […]
The other night I attended a “When Poultry Meets Wine” popup dinner at Edible Canada with Fraser Valley Specialty Poultry. The action-packed evening was filled with delicious eats featuring different poultry products, wine pairings from Ripples Estate Winery and a culinary demonstration by Chef Tobias on how to cook the perfect tender juicy chicken!
To begin the evening, Sommelier Ashley West introduced us on new wine pairings and how to pair wines with poultry. For example, always match your food intensity with wine intensity. And choose a wine that has stronger acidity than your dish.
Pro Tip: Regional Pairing – featuring wine and food that complements each other geographically. For example: Loire Valley, France goat cheese and Sauvignon blanc with high acidity.
- Crispy Duck Hearts: garam masala honey and ginger aioli.
- Duck Liver Pate: truffle, stone fruit compote with sourdough.
Wine Pairing: Radiance – Sparkling Blueberry Wine: sweet & refreshing flavour
Chef Tobias demonstrated how he prepares a butter poached free range chicken breast with a golden beets salad.
Pro Tip: Always cook chicken in low heat – 250F for 25 to 30 mins. The result will be buttery, tender and juicy! Never ever cook with high heat where you char the skin. The result will be dry, burnt chicken.
Fraser Valley Smoked Duck Salad: A perfect half boiled ajitama duck egg with endive, apple, pistachio, chervil and julienne Pekin smoked duck.
Wine Pairing: Cheam – a lovely blend of Gewürztraminer, Ehrenfelser, Chardonnay and Muscat sourced from the Okanagan. It is loaded with fragrant fresh flowers and ripe stone fruit, this medium bodied wine is a perfect table wine for any occasion.
Grilled Squab: Chermoula, buckwheat honey, white bean croquette and parsley. The meat is widely described as “tasting like dark chicken meat”. It is tender, juicy and hard to resist when cooked perfectly.
Wine Pairing: In·tem·per·ance– This rich deep dark colour fruit table wine bursts with intense flavours of blueberries. It has a high quantity of antioxidant and rich content of tannins.
Pro Tip: The “peanut butter” mouthfeel of rich tannins helps to cut fat from the food.
Butter Poached Free Range Chicken Breast: This is the same dish that Chef Tobias demonstrated earlier and it is absolutely deliciously soft and buttery. Served with crispy skin, golden beets, red grapes, fingerling chips and tarragon.
Roasted Okanagan Peaches: A soft and moist brown butter cake served with creme fraiche and basil.
Wine Pairing: Cu·pe·re – A beautiful end to any meal, this dessert wine is sweet to taste and has a deep dark colour full of intense blueberry aroma.
Fraser Valley Specialty Poultry offers a wide range of fresh family farmed products and Ready-To-Eat products like Smoked Pekin Duck Breast and Duck Farmer Sausage that contains no MSG and raised without antibiotics. These will be available for purchase at Edible Canada in Granville Island “pop up” store between August 17 to September 30.
The products are also available at The Farm Store in Chilliwack and at the following locations listed on their website.
Personally, I’m so excited about Yarrow Meadow Specialty Chicken (that are organic and raised without the use of antibiotics), Loong Kong Chicken (for testing recipes at home) and Silkie Chicken for making nourishing Chinese Soup.
Follow us on Instagram to watch the Behind The Scenes at “When Poultry Meets Wine” event on our IG Stories.
Disclaimer: this post is sponsored by Fraser Valley Specialty Poultry and may contain affiliate links and/or products submitted to Nomss for editorial consideration. To find out more, please visit our About/Disclaimer page.. All opinions are my own.
Edible Canada At the Market
Cuisine: Canadian, Grocery
Mon 11:00 am – 9:00 pm
Tue 11:00 am – 9:00 pm
Wed 11:00 am – 9:00 pm
Thu 11:00 am – 9:00 pm
Fri 11:00 am – 9:00 pm
Sat 9:00 am – 9:00 pm
Sun 9:00 am – 9:00 pm
1596 Johnston St, Vancouver, BC V6H 3R9
Phone: (604) 682-6681
Vancouver International Wine Festival‘s Winery Lunch took place yesterday at Lift Bar & Grill at Coal Harbour. The reception featured a sumptuous sit-down lunch featuring food-friendly wines from Latin America. Enjoy wines from Argentina, Chile and Uruguay. Featured Wines: Bodega Catena Zapata Catena Malbec 2015 Domaine Bousquet Organic […]
Banter Room is one of the newest restaurants in Yaletown between Nelson and Helmcken Street – next to The Greek By Anatoli. This restaurant offers comfort food as well as healthy options their signature deluxe acai bowl. They have a spacious patio and a lounge […]
Last night I returned to Botanist Restaurant at Fairmont Pacific Rim Hotel to continue my week long birthday celebration with a dear friend of mine. After attending the media opening party, I’ve wanted to come back and truly enjoy a sit down meal in their gorgeous dining room. The botany aesthetics, airy vibe and pastel hawthorn berry pink hues is so Instagram worthy.
This #plantlife decor with soft pink aesthetic is designed by award-winning Ste. Marie Design (Kissa Tanto, Savio Volpe, Mosquito) with with brand and identity developed by Glasfurd & Walker (Bao Bei Chinese Brasserie, Ask for Luigi, The Juice Truck).
Executive Chef Hector Laguna’s menu is Pacific Northwest focused rooted by seasonally abundance, sustainably sourced seafood and organic agricultural. You will find lots of root vegetables, oven-roasted halibut with spring vegetables and crab emulsion, and herb crusted lamb rack with green garlic panisse, fava and shallots.
The menu is accompanied by wine director Jill Spoor’s boutique terroir-driven wine program that supports sustainable, organic and biodynamic farming and winemaking practices.
To start, we ordered two appetizers to share. It is the first time I’ve seen pasta as a first course.
HAND-CUT TAGLIATELLE 19: al dente pasta tossed and lightly coated with cream sauce, morels, mushroom soil, crispy piave. The flatten grilled cheese was delicious and I could eat this forever.
CHARRED OCTOPUS 19: char grilled whole tentacle with a subtle spicy profile. I loved the charred bits and the drizzle of chilli oil. Majority of the tentacle was perfectly cooked. Unfortunately, there was some rubbery bites towards the thicker end. Served with asparagus, cauliflower, kohlrabi, and spicy chorizo.
SEARED SABLEFISH 38: deliciously cooked flakey fish with a nice sear. Served with onion nage, fermented vegetables and puffed tapioca. We originally debated whether the puffed tapioca was fried fish skin. I could easily pass for it. I love the contrasted texture and the dash of balsamic on it.
MUSTARD-CRUSTED CHICKEN 34: A tender and moist piece of chicken with a tangy crispy skin. Garnished with smoked potato, leeks, and fennel mousseline
MEYER LEMON POLENTA CAKE 12: apple, honey, angelica brulée, lemon buttermilk ice cream. A nice airy lemony cake with tart pickled apples. If you like citrusy desserts. This ones for you!
Botanist is still in its soft-opening is in full bloom albeit still in its infant stages. There are still lots of improvements to be made for it to become a well-oiled machine. Dinner service can be slow between courses. However, we see potential. The place is bumping still at 10:30pm on a weekday with guests celebrating life over food and drinks. I can’t wait for fall to arrive. I think the seasonal changes in the menu will be phenomenally exciting!
Cuisine: Pacific Northwest
Mon 11:00 am – late
Tue 11:00 am – late
Wed 11:00 am – late
Thu 11:00 am – late
Fri 11:00 am – late
Sat 11:00 am – late
Sun 11:00 am – late
1038 Canada Pl, Vancouver, BC V6C 0B9
It’s always a treat when we visit Burdock and Co. whether it is for Brunch or a Chef’s pop-up dinner. We love Chef Andrea Carlson’s organic small plates and Naturalist wines in a casual setting. After their recent Platinum award for Wine Program Excellence at the […]
Botanist Restaurant will soon open doors on April 24, 2017 at the Fairmont Pacific Rim Hotel. Replacing the old Oru Cuisine is a beautiful West Coast botanical chic restaurant. This #plantlife decor with soft pink aesthetic is designed by award-winning Ste. Marie Design (Kissa Tanto, Savio Volpe, Mosquito) with with […]
Cha Le Tea Merchant Cafe is a new chic tea bar that recently opened in Yaletown, Vancouver (1207 Hamilton Street). It offers a proprietary line of premium, single-origin Chinese teas to Canada. While many people think of full service cafes, coffee shops comes to mind, tea bars are quickly becoming a global trend.
Although Cha Le teas are steeped in tradition, the Yaletown Cafe is not your typical Chinese teahouse. Gone are the antique teapots, replaced by a state-of-the-art, computer-controlled glass vacuum brewing system that customizes temperature and brewing times for each individual tea to ensure optimal results. Most teas can be prepared and steeped to perfection within 90 seconds, less than the time it takes to make an espresso latte.
Designed by Leckie Studio Architecture + Design Inc., the café space is maximized with full walls of custom millwork shelving and a central tea bar where customers can watch the show of their teas being brewed into ceramic mugs thrown by Vancouver Island-based ceramics artist Rachel Saunders or in eco-friendly to-go cups. A tranquil and comfortable seating nook with eight seats is also available for a more tranquil experience.
Cha Le (pronounced chah•luh), which translates to “Happy Tea,” features upwards of 20 high-quality, handpicked teas for retail sale in large tins and small boxes, beautifully designed by Vancouver-based branding firm Glasfurd & Walker (Kissa Tanto, Savio Volpe).
Menu concept is simple yet refined by tea infused flavours to accentuate the ingredients’ inherent profiles. Former Executive at Fairmont Pacific Rim Chef Darren Brown develops six savoury toasts and two sweet offerings.
Choose from a selection of mouth watering:
- Prosciutto Smashed Avocado and Poached Egg
- Hand Peeled Shrimp – Ceremonial Grade Matcha, Avocado and Shredded Nori
- Wild Smoked Salmon -Green tea cucumber, radish sprouts and preserved lemon mascarpone
- Haidacore Albacore tuna – Poke style with sesame-spinach and Dragonwell salad 7.50
- Truffled Ricotta & Hazelnuts – With sundried tangerine & pu’er honey
- Toast & Jam – Toasts with chutneys, jams, spread & cheeses
- Chocolate Toast – milk chocolate, hazelnut & roasted Iron Goddess of Mercy spread
Salted Caramel and Banana with brown sugar and cinnamon mascarpone
Seafood ingredients are completely Oceanwise and sustainable!
Also available are collaboration items between Cha Le X Beta 5 features Artisanal chocolate tea truffles & bars.
Imported directly from independent tea farms throughout China’s tea-growing provinces, Cha Le Tea Merchant’s husband-and-wife owners, Charlie Zhang and Sue Wang, have selected two dozen of the finest black, white, green, oolong and pu’er teas representative of the best of a given region. Examples include:
• Edge of the City A rare, smokey black tea grown from ancient trees by the owners’ family friend high in the mountains over Sue’s native city of Chongqing.
• Moonlight Beauty 2009 This mellow, aged white tea from Simao in Yunnan Province that gets its name from its unique leaves, which are white and downy on one side, smooth and black on the other.
• Maofeng This internationally recognized green tea is cultivated on Anhui Province’s Huangshan Mountain, a UNESCO World Heritage site. Cha Le’s Maofeng is especially handpicked to deliver a sweet tea with no bitterness.
• Cinnamon Rock Tea Grown semi-wild in rock cracks high on a mountain in the Fujian Province, this woody oolong tea expresses a cinnamon-like flavour. Tea from the other side of the same mountain, Narcissus Rock Tea, has a floral flavour profile reminiscent of narcissus blossoms.
• Aged Shou Pu’er Coin 2007 Processed in 2007, this aged pu’er, (named after Pu’er City in Yunnan Province this fermentation technique was invented), uses top-grade golden buds pressed into mini cakes. The earthy flavour and aroma mellow and become silkier over time, much like wine.
For more tea offerings, visit them in person or shop online.
I cannot wait to go back and indulge in their proprietary teas, blends, tea lattes, herbal infusions and a small bites menu. BTW, their licensed patio to open in the Spring!
Cha Le Tea Merchant
Cuisine: Tea Bar, Cafe
Mon 8:00 am – 6:00 pm
Tue 8:00 am – 6:00 pm
Wed 8:00 am – 6:00 pm
Thu 8:00 am – 6:00 pm
Fri 8:00 am – 6:00 pm
Sat 10:00 am – 6:00 pm
Sun 10:00 am – 6:00 pm
1207 Hamilton Street, Vancouver, BC V6B 6k3
image credit: 1
Chef Andrea Carlson (Burdock & Co) will be partnering with Chef Masayoshi Baba and Masa Shiroki on the Masa, Masa, Matsutake collaborative dinner at Burdock & Co this Sunday, November 20. The dinner is selling out fast! They are considering offering a second seating. If […]
Vancouver Community College International Culinary Arts Program lasts 17 months. There are various accreditation one can achieve through this program. Sometime during their 11 month program, they get to experience a bit of real life setting in the form of a Pop Up Kitchen. There […]
Nightingale, the newest venture of renowned Vancouver Chef David Hawksworth’s new restaurant. It is located in Coal Harbour’s MNP Tower at 1017 West Hastings Street (beside the Marine Building, JJ Bean and Tractor Foods. Nightingale’s menu focuses on tapas share plates, house made pastas, wood-fire pizzas an array of Pacific Northwest cuisine colored with global influences.
But first, can we please talk about this gorgeous space? Breathtaking high ceilings with mezzanine and ground floor lobby space is chic with many historical 19th Century characteristics. The 7400 sqft space is designed by Studio Munge (who also designed the original Hawksworth Restaurant).
I love the exposed copper, marble counters and light wood floors, walls and crown moldings on ceiling. I love the extension of history from the Marine Building next door which for its Art Deco details during the British Empire. 1017 West Hastings itself was home of University and Quadra Clubs once.
The kitchen itself on the second floor is also an eye-catching piece. Option to set by the Chef’s table and watch the action. I myself, love the seating by the balcony overlooking the bar.
Roasted Spot Prawns 24: Seasonal favorites ramp butter, lemon, chili and a dash of sea salt. While the sticker price was steep for four juicy prawns, the flavors were fresh and colorful. The slight char on the shell was delightful.
Burrata and Anchovy Toast 16: Picked peperonata, parsley, and the creamiest burrata.
San Marzano Pizza 15: Italian thin crust with creamy buffalo mozzarella, basil, and olive oil. A classic pizza with clean flavors and a tasty tomato sauce. Remember to eat this pizza quickly before the sauce soaks through the crust.
Grilled King Oyster Mushrooms 12: Grilled and flavored with marjoram, serrano, pecorino and lemon.
Nightingale is a great place for a date or a night out. Tasty dishes while on the petite side offers great flavors. I’m looking forward to the fried chicken and their raw bar options!
Cuisine: Pacific Northwest, Tapas
Mon 11:00 am – 12:00 am
Tue 11:00 am – 12:00 am
Wed 11:00 am – 12:00 am
Thu 11:00 am – 12:00 am
Fri 11:00 am – 12:00 am
Sat 11:00 am – 12:00 am
Sun 11:00 am – 12:00 am
1017 W Hastings St, Vancouver, BC V6E