The Holy Crab opened its Canadian flagship location at 1588 Robson Street, Vancouver. The Holy Crab is a franchise from Indonesia offering Louisiana-inspired seafood boil with spicy Cajun sauce, mouth-watering crustaceans worth getting your hands dirty for! The interior is a 2900 sqft. 92 […]
Mamie Taylor’s in Vancouver Chinatown is all about unapologetic, deep, rich southern dishes. It is located at 251 East Georgia Street (across from Phnom Penh and beside The Ramen Butcher). Inside this pub / kitchen hybrid are high top tables and bar seats in the […]
Pier 7 Restaurant North Vancouver is located at Shipbuilders’ Square next to Pinnacle Hotel and Lonsdale Quay. No summer is complete without a seafood boil on the patio overlooking beautiful downtown Vancouver. The Pier 7 Restaurant is just a quick SeaBus ride from Waterfront. Trust me, it is closer than Granville Island Public Market.
The Boil Seafood at Pier 7 Restaurant
Every Thursday night from 5pm
Pier 7 Restaurant + Bar offers The Boil – a decadent seafood feast for two or more for just $25 per person. It is the perfect date night casual summer dinner for couples and friends!
Guests roll up their sleeves and dig in for a seafood feast that includes snow crab, Dungeness crab, prawns, mussels, clams, calamari, potatoes, okra, grilled corn cobs, and chorizo sausage, representing a West Coast twist on a classic Louisiana-style seafood boil.
Were were invited for an intimate evening at Pier 7. It is one of the best patios in Vancouver! We love watching the SeaBus, the blue skies changing colors into sunset and the habour city lights at night.
We started the sunny patio vibes with the “Lobb” as I like to call it.
Lobster Cobb Salad 18: A twist on the typical Cobb Salad with fresh Atlantic lobster, avocado, bacon, soft boiled egg, basil herb vinaigrette. Delicious and seem get enough of the lobster.
Roasted Beet Salad 12: d’anjou, buck wheat, feta cheese, frisee, balsamic glaze. The natural sweetness of roasted beets and D’Anjou pear are refreshing.
Tomato Caprese Salad 12: vine ripened tomatoes, fior di latte, pistou, balsamic reduction. Caprese salads are one of my all time favorite salads. It is hearty yet lightly appetizing at the same time.
Fresh Shucked Oysters: Not everyday you get fresh oysters from France. Complete with mignonette and fresh horseradish. Perfect with a glass of bubbly.
Took a break from the food and simply soaked in the view of our beautiful city. Today was a cloudy day. However, take a moment to pause and appreciate the beauty it holds.
Holding in my hand a Lavender Lemonade alcoholic beverage. Love the pretty colors. Don’t forget to stir well before drinking!
Capping of the evening is this delicious and decadent dessert trio:
- Baked classic New York cheesecake with a crunchy creme brulee crust!
- Candied ginger panna cotta
- Chocolate mousse Belgian waffle
Pier 7 Restaurants’s “The Boil” is fun and interactive. It is something casual and delicious at the same time. Plus eating snow crabs, giant prawns, mussel and clams far more luxurious than some muddy crayfish! I especially enjoyed the warmed butter to dip my succulent seafood into! The corn is sweet. It is such a great vehicle to soaks up all the sauces!
The portions are well worth its value for $25 per person. Better hurry and make a reservation for Thursday! If you are scared of rush hour traffic? Just take the SeaBus. 1 Zone is just $2.75! Cheaper than parking and gas!
Pier7 Restaurant + Bar
Cuisine: Seafood, Steakhouse, Pacific Northwest
Mon 11:30 am – 11:00 pm
Tue 11:30 am – 11:00 pm
Wed 11:30 am – 11:00 pm
Thu 11:30 am – 11:00 pm
Fri 11:30 am – 11:00 pm
Sat 10:30 am – 12:00 am
Sun 10:30 am – 12:00 am
25 Wallace Mews, North Vancouver, BC V7L 0B9
(604) 929-PIER (7437)
How would you like your oysters? Steamed, Stewed or Nude? That was one of the steamiest day to be greeted by a luscious bed from of plump oysters. Daily specials of Fanny Bay, Kumamoto, Kusshi, and Village Bay babies all waiting to be shucked and […]
We were recently sent a few Southern cookbooks from the good folks at OMG Publicity. This was one of the books, the other was In a Snap!: Tasty Southern Recipes You Can Make in 5, 10, 15, or 30 Minutes by Tammy Algood where we featured the Red Pepper Cheese Dip recipe. In contrast, The Southern Vegetarian Cookbook seems a tad more sophisticated and not a mad rush around the kitchen, but rather a relaxing at home fueling up the kitchen with gourmet aroma. The book again has beautiful pictures but I do wish it was on coil spine so I wouldn’t crease my book. This is something hard to avoid.
I wanted to taste out some easy recipes suitable for the summer heat. For the dog days of summer it really didn’t make sense to suffer in the kitchen with a Le Creuset Cherry Pot stewing for hours. I am however looking forward to a Brussel Sprout Salad or the Oyster Mushroom Rockefellers.
Brussels Sprout Salad with Smoked Feta and Candied Pecans
Yields 4 servings
|1 lbs||brussel sprouts (15-20 large)|
|1.5 cups||whole roasted pecans (salted)|
|2 tbsp||golden balsamic vinegar|
|0.25 cup||cane sugar|
|4 ounces||smoked feta cheese|
|4 tbps||olive oil|
|a dash||sea salt|
|a dash||cracked black pepper|
- Wash, and cut off stems to the brussel sprouts and pull the leaves apart.
- Blanch the leaves in boiling, salted water (as salty as the sea) until they turn bright green for 10 seconds.
- Run leaves under cold water to stop the cooking.
- Dry the sprout leaves with salad spinner or lay them to dry on a clean towel.
- Spread the sugar in a cold 10 inch frying pan and melt over medium heat.
- Stir until lumps disappear.
- Remove from heat and toss in pecans as it cools.
- Transfer to a plate to cool.
- Once cool, break pecans apart with your hands and dice.
- Mix olive oil and vinegar in large frying pan over low heat.
- Once the dressing is warm, place the sprout leaves in the pan and toss.
- Transfer to plate.
- Sprinkle with cheese and nuts; Add salt and pepper to taste.
Hope you enjoy your stay!
The Southern Vegetarian Cookbook by Justin Fox Burks & Amy Lawrence
We were recently sent a few Southern cookbooks from the good folks at OMG Publicity. In a Snap!: Tasty Southern Recipes You Can Make in 5, 10, 15, or 30 Minutes by Tammy Algood author of Farm Fresh Southern Cooking. I love the fact that it is aimed […]
We were recently sent a few Southern cookbooks from the good folks at OMG Publicity. In a Snap!: Tasty Southern Recipes You Can Make in 5, 10, 15, or 30 Minutes by Tammy Algood author of Farm Fresh Southern Cooking. I really like the picture of the […]
Crab Pot Seafood Restaurant has two locations: Seattle and Bellevue. We crossed the boarder one spontaneous Sunday just for some seafood and grocery shopping. For some reason we were craving seafood and the first place that came to mind was Crab Pot. There are plenty of free parking and service was friendly. It as kinda of eerie that the restaurant so quite.
The set up is playful with your own hammers, crackers, picks, wooden boards and even a bib. You know it’s going to get messy! This place is a lot similar to The Fish Shack and Cray Kitchen Bar in Vancouver.
It was kind of ridiculous for lunch but we both ordered The Alaskan 38.95 pp: Complete with a variety of fresh seafood, steamed with cajun spices. King crab, dungeness crab, snow crab, shrimp in the shell, steamed clams, Pacific mussels, andouille sausage, corn on the cob & red potatoes with skin. All the food are poor over the table and it’s a free for all. The idea is a tad barbaric and playful. To be honest, I think the spices needed more flavor and salt. The shrimps were a tad mushy and wasn’t all that fresh and the potatoes were still on the raw side. And the mussels were sandy. Would we spend a Benjamin here next time? Probably not. I felt like we overspent.
Crab Pot Seafood Restaurant
2 Lake Bellevue Dr Bellevue, WA 98005, United States
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If New Orleans is a little far, than The Ouisi Bistro Vancouver on Granville Street is a great place to get your Southern, Cajun and Creole fix. The restaurant is easy to miss especially amongst clothing stores and big restaurants like West Restaurant around the corner. […]
That –Ish Cray! First we had Jay-Z and Kanye West to play on words and boggle our minds. Now we have Cray Kitchen & Bar to intrigue your tastebuds and bring you back to your childhood when you ate with your hands. This place is […]
I have a fancy blender. Actually Dave has a fancier blender. It is a Cuisinart Blend and Cook Soup and Beverage Maker (Black) that he got for Christmas. It will become his workhorse for 20 years to come. One of the best things about the Cuisinart Blender works for both hot and cold liquids. You can make soup and heat up your pureed ingredients directly from the Cuisinart Blender. Since today is the one of those dog days of summer, it is best to blast ice cubes, blend watermelons, and squeeze in some lime to make a Watermelon Limeade Smoothie! Personally, when temperatures hit near 30C degrees I much rather jump in a big swimming pool to jump in with a giant SWAN Float pool! Giant watermelon or Donuts works for me also. I’m not choosy.
The Watermelon Limeade Smoothie recipe is adapted from A New Turn in the South: Southern Flavors Reinvented for Your Kitchen by Hugh Acheson. This is one of my favorite cookbooks because it has a lot of comfort foods and easy to make recipes.
Watermelon Limeade Smoothie Recipe
This is super simple and only takes 10 minutes to prepare!
- ½ cup fine turbinado sugar
- 4 cups cubed watermelon flesh
- ½ cup freshly squeezed lime juice
- 1 cup soda water (I prefer Sans Pellegrino)
- 6 slices of lime for garnish
- Combine sugar with 1 cup water in a small saucepan over low heat, dissolve and let cool.
- Place watermelon in blender, puree into watermelon water.
- Pour into pitcher and add the lime juice.
- Add 3 tablespoons of simple syrup.
- Fill 6 pint glasses (I like to use recycled jam or pickle jars, they just look prettier) with ice and pour watermelon limeade into each.
- Garnish with a slice of lime.