Last night I ate in the prep kitchen at Glowbal with Emad Yacoub, owner of the Glowbal Group with a few selected OG food bloggers – Sherman, Diana, Dennis. Catch our Instagram, in our IG Stories to see us being led down the restaurant downstairs…
Tag: Pacific Northwest
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…
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.
Domaine Bousquet Organic Brut NV – Aromas of citrus, apple and tropical fruits. Tastes of green apple flavour and aroma, tropical and delicate minerality. Made from organic grapes.
Cono Sur Vineyards & Winery Single Vineyard Chardonnay 2018 – Aromas of citrus, grapefruit, lime, pineapples and white flowers. Smooth, flavourful taste of acidity, mineral and saline hints. 20% in French barrels for 5 months leads to a less oaky finish.
Viña Santa Ema Amplus Carmenére ONE 2017 – Aromas of sour cherries, black pepper and chocolate. Bright tasting, well bodied and concentration with a fruity ending linger.
Bodega Argento Cabernet Franc Reserva 2016 – Aromas of cherry, raspberry, currant leaves and fruits. Tastes of herbs and cassis for spicy notes. Tastes of sweet tannins, spiciness, rich and full-bodied with a long finish. Argento Reserva is a limited selection of fuller-bodied wines with a greater concentration of fruit and complexity. The grapes used to make these wines come from the Argento’s oldest vineyards in Mendoza.
Achaval-Ferrer Mendoza Malbec 2017 – Aromas are fresh and floral, featuring blackberry, raspberry and violets. Taste is dense, thick with a noticeable mineral frame. It is acidic with silky tannins and a long finish.
My favourite was the bright crimson Gran Reserva Carmenere from Santa Ema.
Featured Lunch Menu:
- AMUSE: Argentinean Prawn with Chimichurri
- CHILLED SEAFOOD SALAD: Wine braised octopus, clams, mussels, squid, chorizo chips and warm garlic beard
- SLOW COOKED BEEF SHORTRIB: Infused Jasmine rice, winter vegetables, spicy corn salsa and red pepper coulis
- CHOCOLATE MOCHA CAKE WITH SALTED CARAMEL
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 11:00 am – 11:00 pm
Sun 11:00 am – 11:00 pm
Menchion Mews, Vancouver, BC V6G 3H2
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…
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…
Lobster Avocado Toast 18: sourdough, avocado, lobster mango salsa, topped with arugula and balsamic reduction drizzle. The combination of mango salsa and balsamic reduction does not go well with the avocado toast. I also wish they had fanned out their avocado instead of it mashed. If I were to be picky I also wished they had not diced up the lobster.
Nicoise Salad 13: added seared ahi tuna +8. mixed greens, tomatoes, olives, peppers, artichoke hearts, corn, hard boiled egg, feta, white balsamic dressing. The ingredients are were fresh and I would definitely order this again.
Spiced Onion Rings 5: we ordered a side of my favourite onion rings. I liked the extra crispy skin. It is not greasy and has a slight spiciness. It comes with a side of aioli sauce.
Unfortunately with so many food options nearby, we most likely would not return. Service is spotty and the waitresses are too cool to serve you. Ours at least did not bother asking us how the food was or to refill our water.
Luckily, The Juice Truck is across the street.
Mon 11:00 am – 12:00 am
Tue 11:00 am – 12:00 am
Wed 11:00 am – 12:30 am
Thu 11:00 am – 1:00 am
Fri 11:00 am – 1:00 am
Sat 11:00 am – 1:00 am
Sun 11:00 am – 12:00 am
1039 Mainland St, Vancouver, BC V6B 5P9
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…
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…
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).
The Champagne Lounge overlooks The Lobby Lounge on the second floor and is surrounding by glass and planters for a brighter and more airy vibe. Small indulgences include oysters, caviar, seasonal crudités, and local artisanal cheese platters.
The Cocktail Lab led by Grant Sceney, the hotel’s creative beverage director, and David Wolowidnyk, Botanist head bartender, offers select libations with a chemist-like sentiment inspired by roots and botanical background.
Candy Cap Magic (above): mushroom rye, vermouth, spiced maple, forest, and moss for its sweet and refreshingly appeal.
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.
Everything about Botanist looks promising and we can’t wait to come back once they open for a relaxed #pnw dining experience!
Doors opens to the public next Monday! See you there!
Cuisine: Asian, Brunch
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
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…
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 is a lot of hard work and prep that goes unnoticed most of the time when we enjoy a delicious meal. So I’m very excited to support my local community of aspiring Chefs. And when Chef Hamid Salimian also shares his knowledge and expertise, I’m there!
The VCC Broadway Campus is located 1155 East Broadway. The Pop Up Kitchen is modern and bright at the Quizine Kitchen (off Glen Street and 8th Avenue).
VCC The Chef’s Table pp
- $30 five-course menu designed by Chef Hamid Salimian.
- $45 five-course menu, paired with a selection of B.C. wines.
taxes and gratuities not included
Tuna cannelloni: Side stripe prawns, squid morsels, cucumber, avocado, truffle soy sauce. A light refreshing appetizer with Asian flare.
Fern Walk Saugvignon Blanc: The taste of lemon and lime citrus. Tropical fruit flavours and kiwi. Medium body, balanced acidity, and a zesty finish.
Grilled Octopus: Spicy Chorizo, navy bean, olive, bell pepper, salsa romesco. I love the subtle spice and could possibly lick the dish clean (if only it was socially acceptable).
See Ya Later Ranch Riesling: Bright aromas of melon with hints of orange and peach. The palate bursts with fresh citrus and herbal notes, leading to a clean and crisp finish. Check out our wine tour at SYL Ranch!
Foie Gras & Duck Confit: Root raisin, croutons, sherry gastrique. We thought we were thru with foie gras until we had this light buttery dish.
Sumac Ridge Reserve Pinot Noir: Aromas of red cherries and fresh berries abound with an undertone of black plums and dark chocolate covered cherries. Delicate and smooth with complex flavours that seem to linger. Check out our wine tour at Sumac Ridge!
Roasted Beef Striploin: Sous Vide striploin cooked perfectly, marinated oxtail jam, pomme dauphine (crisp potato puffs), roasted carrots, deep fried potatoe skin, and cipollini onions.
Red Rooster Hen House Ruffled: This blended wine of54 percent Cabernet Franc and 46 per cent Merlot comes from Naramata Bench. It is a fun wine with ripe rich fruits of cherry and plum, with notes of tobacco and a bit of spice.
White Chocolate and Strawberries: Lemon curd ice cream, white chocolate mousse, compressed strawberries, and coconut crisp.
Whistler Late Harvest Chardonnay: Late harvest can be more interesting than icewine.Opulent and full-bodied, with luscious flavors of apple, apricot, creamy flan, golden raisins, honey and vanilla overlaid with lemon zest. Well balanced acidity contributes to the long, smooth finish.
You can leave the whole bottle on the table please!
The menu rotates every two weeks. I hear the next menu will include fish!
Vancouver Community College Broadway
Dates: August 30 – October 14, 2016
Time: 6:30 p.m. seating
1155 E Broadway, Vancouver, BC V5T 4V5
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…