What’s Good June 22 +

What to do in Vancouver this week

The sun may not be shining bright, but there’s a lot to do both inside and out. It’s another busy week in Vancouver!

wine ed

Wine Wednesday at Provence Marinaside

Wine Wednesdays have become ‘a thing’ – a wonderful way to get over the mid-week hump and slide into the weekend. Yaletown’s Provence Marinaside has always been a favourite gathering spot on Wine Wednesdays with its gorgeous patio overlooking the False Creek Marina, its impressive wine list (145 wines-by-the-glass, 48 on tap) plus Tappy Hour with wine and food specials from 3-5 p.m.

Just when you thought Wine Wednesdays couldn’t get any better than this, Provence Chef/Owner Jean-Francis Quaglia has brought a new dimension to guest enjoyment by adding music to the experience. From 4:30 – 7:30 p.m. every Wednesday, enjoy the contemporary Jazz/Latin Jazz/Blues sounds of the Hip Pocket Quartet. Hip Pocket is composed of Adam Rohrlick (electric guitar/ tenor saxophone), Kristian Alexandrov (keyboards), Brent Gubbels (acoustic bass) and Joel Fountain (drums/ vocals).

pastaboy

MANGIA VANCOUVER! Pasta Boy Peter makes Homemade Pasta June 25

Barbara-Jo’s Books to Cooks join Mangia Vancouver! You may not have an Italian Mamma, but now you can learn to make Pasta like one! Peter Ciuffa, Cook at Savio Volpe, Artisan Pasta Maker at Pasta Famiglia, & sometime Actor, brings his stories & Mamma’s pasta recipe to you. Cost: $25, limited to 14 guests. http://www.bookstocooks.com/events/

joy

Joy of Feeding – June 25

Saturday, June 25, 2016 5 – 8 pm | Rain or shine!

15 COOKS. 15 COUNTRIES. ONE DELICIOUS DAY.
This unique inter-generational, international food festival and annual fundraiser for UBC Farm celebrates home-cooked dishes from around the world. Vij’s, Terra Breads, the Pacific Institute of Culinary Arts and UBC Food Services bring together fifteen home cooks of different cultural backgrounds—from Egypt to Switzerland to Turkey and beyond—to offer a taste of their favourite recipes. Showcasing culinary traditions from around the world, Joy of Feeding was created by Chef Meeru Dhalwala of Vij’s and Rangoli restaurants to celebrate whole foods, culture and cooking.

COST: $55 for guests 13 and over Beer and wine will also be available for purchase. Meet the cooks, and learn more about the event. UBC Farm, 3461 Ross Drive, Vancouver, BC (See Map) kirsten.armour@ubc.ca or 604.827.5831.

fanny bay

Fanny Bay Oysters Opening – June 23

Opening June 23, 2016 at 762 Cambie Street in Downtown Vancouver’s Stadium District, Fanny Bay Oyster Bar will bring a bounty of fresh, tide-to-table fare to the heart of the city, offering seating for 50 (including 16 at its oyster bar) and a full bar, as well as a shellfish market where patrons can purchase top-quality, take-home catches such as live, shucked, fresh and frozen oysters and clams, scallops, shrimp and prawns. Part of the Taylor Shellfish Family of Farms, Fanny Bay Oyster Bar will offer lunch, dinner and weekend brunch as well as daily happy hour specials.
gin

 

2nd ANNUAL GIN FESTIVAL June 15th – June 29th2016

Ginapalooza, a uniquely Canadian, multi-city gin festival, celebrates for the second time in Vancouver on June 15th thru to June 29th 2016. Having launched first in Toronto, then in Montreal and Calgary, Ginapalooza now moves westward to celebrate in Vancouver throughout this spring/summer season.

For two weeks, locals and tourists alike have the opportunity to navigate the streets of Vancouver to satisfy their palate with more than 40 signature GinapaloozaVAN cocktails.

We’ve taken 14 of Vancouver’s top cocktail venues and paired them with 14 of the most incredible local, national and internationally renowned gin brands to create some of the greatest gin cocktails consumers will ever taste.

There will be ongoing prize giveaways; Ginaplooza’s signature Gin Sip & Socialize pop-up tastings; a nationally held contest to win the Grand Prize Trip for Two to Tour Beefeater’s Distillery in London UK; and, the opportunity to bid on artwork to raise #YMMFire Funds in support of Albertans affected by the wildfires.

Simply pick up a complimentary G-PASS at any of the participating venues starting on Wendesday, June 15th 2016 and follow the signature G-PATH for an experience that’s truly ginspirational!  

What is GINAPALOOZA?

Uniquely Canadian, Ginapalooza is the first of its kind in the world!

A nationwide, multi-market festival that celebrates the spirit of gin paired with supporting local artisans, emerging businesses and entrepreneurs!

Ginapalooza was born out of a desire to support Canada’s exceptional gin distillers along with internationally renowned gin brands; support emerging artists; and, kick-off the spring and summer seasons with a celebration that brings the nation together – one cocktail and a cheers at a time.

The focus is simple: entertain, educate and connect communities across Canada through the art of the craft and the spirit.

We’ve taken 14 of Vancouver’s most sought-after gin brands, paired them with 14 of Vancouver’s most popular venues, and shaken up more than 40 signature, never-before-tasted, gin cocktails crafted by a select handful of Vancouver’s most-talented bartenders!

Just follow our HOW-TO-PALOOZA instructions to enjoy an experience that’s truly ginspirational!

WHERE TO GINAPALOOZA:

14 of Vancouver’s Most Popular Cocktail Venues:

  • Ancora
  • Annalena
  • Beach Bay Café
  • The Belmont
  • Boulevard
  • The Cascade Room
  • Clough Club
  • Hello Goodbye
  • Juniper
  • The Keefer Bar
  • Prohibition
  • Royal Dinette
  • UVA
  • YEW

 

EVENT INFORMATION:

There will be ongoing Prize giveaways, including the Grand Prize Trip for Two to London – the birthplace of Gin – for a private tour of Beefeater London Dry Gin‘s Distillery!

 

Father’s Day Last Minute Gift – Jacob’s Creek Double Barrel Shiraz with Bison Carpaccio

Father’s Day Pairings – Pick Up some Jacob’s Creek Double Barrel Shiraz and Whip Up Bison Carpaccio

Whether he’s a wine or scotch lover –(or, the perfect gift if he loves both!) – pick up a bottle of the new and innovative Jacob’s Creek Double Barrel Shiraz and wow Dad this Father’s Day.

jacob's creek shiraz

Jacob’s Creek Double Barrel Shiraz is the first of its kind to undergo a unique aged scotch whiskey barrel finish. The outcome? Additional layers of complexity and smoothness, which combine beautifully with the rich plum, sweet red fruit and dark chocolate notes of Barossa Shiraz.

Jacob’s Creek Double Barrel Shiraz is a full-bodied wine that offers bold, smoky flavours with an elegant finish, and pairs beautifully with meat-focused, bold BBQ dishes AND this carpaccio

Pair your gift of Jacob’s Creek Double Barrel Shiraz with an equally delicious and bold dish, recipe courtesy of Vancouver’s-own Chef Dan Tigchelaar from The Bottleneck restaurant:

Bison Carpaccio
1 Bison eye of round
¼ cup coriander seed
¼ cup black peppercorn

Pickled Beet
2 Medium sized Beets
2 cups Rice Wine Vinegar
1 cup water
1 Tbsp black peppercorn
1 Tbsp fennel seed
½ cup sugar

Truffle Aioli:
1 cup Aioli or store bought mayonnaise
2 Tbsp Truffle paste

For Garnishing Final Product
1 cup of croutons
¼ cup chiffonade Italian parsley
Pinch of smoked salt

Method:

  • Toast spices for the carpaccio and then coarsely grind
  • Roll Bison eye of round in the ground spice mix until completely covered
  • Season with salt and sear the outside of the eye of round in a very hot pan
  • After searing the outside place in the fridge and cool completely
  • After bison is chilled through wrap tightly with saran wrap and place in freezer overnight
  • While still frozen slice the bison as thin as possible and place overlapping on desired platter

For the Pickle:

  • Slice beets on a mandolin and place in container
  • Bring spices, vinegar, water and sugar to a boil and pour over the beets
  • Place in fridge and leave until completely cool
  • Once cool beets can be used to garnish carpaccio along with the truffle aioli and brioche croutons

 

Roasted Eggplant Dip

Grab Locally-Grown Eggplants and whip up this Roasted Eggplant Dip

On the weekend we went strawberry picking and on Sunday night were ready for a BBQ. We love dips and served a trio of them this night. Green garbanzo, hummus and this awesome roasted eggplant dip made with locally-grown eggplant.

roasted eggplant dip

5 mini Windset Farms Baby Eggplant
3 garlic cloves, minced;
2 tbsp fresh lemon juice;
1 Tbsp Maille Dijon Mustard;
3 tbsp extra-virgin olive oil;
1/4 cup cream cheese
3-4 dashes hot sauce
Salt and pepper to taste;
4 Tbsp chives plus a few for topping

maille

Preparation

  1. To roast the eggplants, prick the skin with a fork and roast for about 35 minutes in a 400 F oven.
  2. Put the roasted eggplants in a bowl of cold water, wait a bit and then peel off the skin.
  3. Place all ingredients in a food processor and puree until smooth.
  4. Cool in the refrigerator and serve with extra olive oil on top and fresh chives

What’s Good This Week June 8

Events in and Around Vancouver – What’s Good

Lot’s to do this week including Global Wellness Day, drinking Negronis, eating French Food, celebrating Picasso and heading out to the Arts Club Theatre for Billy Elliott.

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Billy Elliott at They Stanley until July 10, 2016

We saw this extremely fun-filled and well done musical last night and adored it. It’s a must. Based on the acclaimed film, and supported with music by Elton John, Billy Elliot is an inspiring tale of courage, ambition, and overcoming adversity. It’s 1984 and County Durham’s coal miners are set to go on strike when 11-year-old Billy finds his way into Mrs. Wilkinson’s ballet class following his boxing lesson. Enthralled with dance and showing inherent ability, Billy is encouraged to audition for the prestigious Royal Ballet School in London, but he fears the reactions of his father and brother, who are both wrapped up in the escalating strike situation. The astounding winner of 10 Tony Awards, this global musical phenomenon is a theatre experience that will stay with you forever. Tickets.

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Happy Hour Burger and Beer at Homer Street Cafe $12

The burger is an All BC burger, with all ingredients raised or grown in BC: pasture-raised beef, lettuce, a thickly sliced tomato, and melted cheese on a toasted bun. Until the end of July, the full size burger is paired with a Budweiser beer for $12. Happy Hour at Homer St.  happens Monday-Friday, from 2:30pm-5pm.global wellness

 

In honor of Global Wellness Day this Saturday, June 11th, Rosewood Hotel Georgia will be hosting hatha-style yoga session and healthy menus at the newly refreshed Reflections: The Garden Terrace. The programming is part of Rosewood Hotels & Resorts’ brand initiative to promote healthy living and to help guests embark on a healthier lifestyle. More details.

picasso shangri la

Market by Jean-Georges 11 June to 29 June | Fernande Olivier | From the Rose Period to Cubism

Vancouver’s arts enthusiasts are in for a treat at the Vancouver Art Gallery, as it introduces Picasso: The Artist and His Muses, from 11 June to 2 October 2016. As the hotel partner for this milestone exhibition, Shangri-La Hotel, Vancouver is celebrating Picasso’s bold innovations, and similar to the exhibition, looking beyond the artist to the six women who influenced his life and art. The hotel is presenting a series of inspired dinner tasting menus at Market by Jean-Georges, titled The Muses Dinner.

frog legs

Bistro Pastis Normandy Menu Until July 3

Bistro Pastis is touring France with theme menus. Until July 3, the menu includes recipes for some of owner John Blakeley’s mother’s her favourite dishes including crepesand Kig-ha-Farz.  There’s also frog legs, blood sausage, tripes, porc rillettes, and trout in papillote with a camembert sauce to be enjoyed.  Santé!

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Negoni Week – June 6-12, 2016

Negroni Week takes place at various venues across BC and the world from June 6-12, 2016, with a portion of proceeds going to charity. Several restaurants and bars in Vancouver have designated the BC Hospitality Foundation as their charity of choice, including The Cascade RoomCinCin Ristorante + BarDistillery Bar + KitchenNotch8 at Fairmont Hotel VancouverShameful Tiki RoomSienaTimber, and Uva Wine & Cocktail Bar.

Spot Prawn Boil Tips from Chef Glavas of The Donnelly Group

Spot Prawn Boil Do’s and Don’ts

We were lucky enough to gobble up some of the first spot prawns of the season last month at The Blackbird Pub. The Donnelly Group’s head Chef Glavas put on a massive spot prawn boil and it was superb! We asked for his tips to share with you.

spot prawn boil

Spot Prawn Boil Tips

spot prawn boil
Always pick up your prawns day of the boil so they are still alive. Go to Granville island and buy right off the pier.

You can any blanch your potatoes in heavy salted water ( almost like sea water ) first as they take the longest, then add your corn on the cob.

Add green beans only for 90 seconds.

Grill the chorizo sausage separate as it does have a strong flavour profile .

Once you have all your potatoes, vegetables and sausage ready , drop your prawns last. Put everything in a big bowl and pour out on your plastic covered table.

The spot prawn blanching water
Water amount depends on size of your pot, and heavily salt. Add rough chopped onions, carrots and celery . Then a tablespoon of peppercorns and 3 bay leaves. Bring to a boil then your ready to add your spot prawns. The prawns take 90 seconds to 2 minutes. Once the have curled up there ready. Using a wired strainer remove your prawns .


Try different flavour butters on the side. I make a Cajun butter , lemon dill butter and a garlic basil butter.  They compliment the boil without overpowering the star of the dinner the spot prawn.

Mike Glavas Regional Operations Chef Donnelly Group
Follow him on twitter @MgGlavas

BC Strawberries #Contest

 

BC Strawberries U-Picking Right at The Farm

Is there anything better than fresh strawberries? Well there’s a few things that come close, like fresh strawberry waffles, strawberry cake, strawberry sauce for pork chops and strawberry jam! But the whole process of picking your own strawberries out at the farm is really where it’s at.

Strawberries came early this year and we had to act quickly to ensure we got our share. There’s still lots out there, but they won’t last for long! There’s always the later crop too should you miss out on the first one. Sometimes the everbearing even go until October.

bc strawberries competition poster v5

The BC Strawberry Growers Association has 13 participating in their get fresh campaign this year, and they’ve got a great contest where you can win some very cool prizes.

1. Take a photo with BC strawberries! (on the farms, in a restaurant, at home)
2. Post your photo to your favourite social network using #bcstrawberries
3. Verify your social media entry here. http://enter.bcstrawberries.com/

honda accord

This past weekend we headed out to the farm to pick some strawberries of our own and I’ve been creating a few items with our loot! Gotta love this Honda Civic Coupe, we even passed the very same one on the road and waved! Thanks for the sweet ride Honda Canada!

BC Strawberries

After fueling up on strawberry waffles and sampling some strawberry wine, we headed out into the fields.

BC Strawberries

My pals Mary Sheridan from Van Bits and Bites, and my pal Tess , joined me! Amazing ladies that made for a super fun super fun day as we also visited several wineries in the area, a cidery and a cookshop for some cooking supplies. More on the whole experience in another post.

Strawberry Sauce for BBQ Pork Chops

1 cup strawberries, sliced
½ cup balsamic vinegar
4 garlic cloves, minced;
1/4 of a large red onion
1/8 cup of olive oil
Sea salt and freshly ground black pepper
4 pork chops

Brine Pork in a mixture of 1/3 cup salt to 3 cups water for an hour or so.
Heat the olive oil in a saucepan over a medium-high heat, and cook the garlic and onions for 4 minutes, stirring every 30 seconds or so.
Add the balsamic vinegar and ½ cup of the sliced strawberries, and bring to a boil. Puree in blender.
Marinate the pork in half the sauce for 3 hours.
Preheat BBQ and BBQ pork chops until just done. So easy to overcook so be careful. I’m not giving specific times as all BBQ’s and pork chop sizes will vary.

Reheat the remainder of the sauce and add the other 1/2 cup of strawberries and serve over pork.

BC Strawberrries

Another use for strawberries? Cupcakes. We spotted these at Well Seasoned. 

Arts Club Cooking Class with David Robertson of Dirty Apron Cooking School

What to cook this spring? We take some lessons from Dirty Apron

We updated this post from 2012 as it’s still so very relevant. Especially with spot prawn season starting this week! The Arts Club Theatre Company is known for it’s theatrical productions, but each spring they produce more than just theatre and host cooking classes.  Each class is put on by one of Vancouver’s renowned chefs at a gorgeous private home and raises money for the company. Over three hours guests enjoy cooking demonstrations, some hands on options and a four-course dinner paired with wine. Unfortunately they aren’t doing these in 2016 but I hope they bring them back!

A few years back we climbed up into the British Properties and joined David Robertson of Dirty Apron Cooking School for a spectacular meal, complete with views, charming guests and left with some new cooking tips up our sleeves and a Dirty Apron Cooking School apron.

First course – Citrus Olive Oil Spot Prawns with Crab Cakes

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Citrus crab cakes, olive oil poached spot prawns, pressed avocado

Citrus Olive Oil Poached BC Spot Prawns

Spot Prawns

1 lb BC Spot Prawns (shelled & deveined)
1 Lemon (Zest & Juice)
1 Orange (Zest & Juice)
1 Lime (Zest & Juice)
6 cloves Garlic
Fleur de Sel
Black Pepper
500 ml Extra Virgin Olive Oil (poaching)

Heat the olive oil slowly with all zest and citrus juice to 135F.
Season the spot prawns with fleur de sel and black pepper. Poach the prawns in the olive oil until just cooked through. Remove them from the olive oil and allow to cool.

Crab Cakes

6 oz Dungeness Crab Meat
2 tbsp Plain Yogurt
1 tbsp Chives (finely sliced)
2 sprigs Italian Parsley
1 sprig Tarragon
¼ Lemon Zest
Pinch Espelette Powder
Salt & Pepper
¼ cup Flour
1 Egg (beaten)
¼ cup Panko (coating)

Pick through the crabmeat and discard any bits of shell or cartilage. Put all ingredients into a bowl and gently mix together and season with salt and pepper. Form the mixture into two patties.

Prepare to dredge the patties by placing 3 bowls side by side. In the first bowl place the flour. In the second bowl whisk the egg. In the third bowl, the panko. Dredge the patties in the flour, and then dip into the egg and finely coat with panko.

In a medium sized pan heat the oil over medium-high heat. Carefully place the cakes into the pan and sear each side until the panko turns golden brown on all sides.

Serve immediately with a salad and Lemon Yogurt

1 cup yogurt
1 lemon

Mix the lemon zest and yogurt together. Keep cold until needed.

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Chef Robertson preps beets

Apple cider marinated beet salad. Herb goat cheese, toasted brioche

Golden Beet Salad

3 Medium Beets
1 head Frisee Lettuce
½ bunch Watercress
½ head Radicchio
1 Whole Apple (thin slices)
60 ml Extra Virgin Olive Oil
30 ml Apple Cider Vinegar
Salt & Pepper

Place beet in a large saucepot and cover the beets with water by at least 2 inches.  Bring to a boil; reduce to a gentle simmer and cook until a small knife inserted into the beet comes out with little resistance (about 40 minutes).

Drain and let sit until cool enough to handle.

Trim both ends of the beets and rub off the skins with your fingers.  Dice the beets into 1/2 inch dice size.  Toss the beets in a bowl with sliced apple, watercress, radicchio frisee lettuce, olive oil and apple cider vinegar.  Season with salt and pepper.

Rainbow

Spectacular View from the private residence where this class was held

Sumac roasted lamb loin, celeriac purée, red wine braised shallots

Sumac Roasted Lamb Loin on Celeriac Puree with Red Wine Sauce

2 X 4 oz Lamb Loin
1 clove Garlic
30 ml Olive Oil
1 Lemon (zest)
1 tsp Sumac
1 tsp Cumin (grinded)
1 tsp Coriander seed (grinded)

Preheat oven to 400°F
Coat the lamb with the marinade and marinate until needed. Before cooking, season with salt and pepper.
Sear in a pan over high heat until the meat is browned on all sides then place the pan into the preheated oven for 4-5 minutes to achieve a rare to medium-rare doneness. Allow the lamb to rest before serving.

Celeriac Puree

300 g Celeriac (peeled & chopped)
2 Tbsp Butter
300 ml Milk
1 small Bay Leaf
2 sprigs Thyme
Salt
White Pepper
300g

Place the celeriac into a sauce pan and sauté with the butter.  Do not brown the celeriac.  Add the milk and herbs to the sauce pan and bring to a boil.  Gently simmer for about 25 minutes until the celeriac is very tender.
Drain the celeriac and discard the herbs, reserving the milk.  Put the celeriac into a blender or food processor.  Blend until very smooth, adding enough of the reserved milk to give a creamy consistency.  Once the puree is nice and smooth then season with salt and white pepper.
Keep hot until needed.

Red Wine Sauce

1 Shallot (finely diced)
1 clove Garlic (minced)
80 ml Red Wine
80 ml Beef Stock
1 Tbsp Unsalted Butter (cold)
Salt
Black Pepper
Vegetable Oil

In a small saucepot sauté the shallots and garlic in vegetable oil until soft without browning, approx. 2 minutes. Add the red wine and beef stock and reduce to mixture to 1/3. Add the chilled butter, whisking in a little bit at a time and then season with salt and pepper to taste.
Strain the sauce through a fine sieve and keep warm until needed.

Hazelnut orange chocolate pâté

Hazelnut orange chocolate pâté

Chocolate Pate

500 g Dark Chocolate
½ cup Unsalted Butter
330 ml Heavy Cream
Fresh Raspberries (for garnish)
Roasted Hazelnuts (for garnish)

Melt the dark chocolate over a double boiler.  Add the ½ cup butter to the dark chocolate.  Stir the chocolate until smooth and take the bowl off of the heat to let cool to room temperature.
In a separate bowl, beat the heavy cream until soft peaks form.  Using a spatula, fold the cream into the dark chocolate.
Put a layer of saran wrap in the bottom and sides of the pan.  Spoon the dark chocolate mixture into the loaf pan.  Cover with saran wrap and refrigerate for 2 hours.

Remove from fridge before serving and carefully remove the pate from the loaf pan.  Then slice the pate with a hot knife and put onto dessert plate.  Serve with Raspberry coulis, fresh raspberries and toasted hazelnuts.

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Martha Perkins

Diners Enjoying the night 

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Outfit of the Month – BC Ferries and Keen Shoes

Shopping for an Outfit on BC Ferries and Shoes by Keen

Last week I went over to Vancouver Island for a few evenings in Sooke, Victoria and Cowichan. I took the ferry and have to report back as I learned two things on this passage. One, the Seawest Lounge is a must. For just $12 you get peace and quiet, coffee, tea, nuts, juice, pastries, cheese and more. Trust me, you’ll love it.

The other discovery was that lots of the clothes on the ferry are absolutely gorgeous and I was able to purchase an entire outfit for around $200.

Neon Buddha

The pants are so comfy, and are designed in Canada and produced and managed by a team of women in Chiang Mai, Thailand under very ethical work standards. The best! I am going to be looking at more into the Neon Buddha line!

04680134 zi taupe 01 ai

The top is from M made in Italy and there were tons of items I wanted on the shelves. This shirt drapes properly and the colours are just perfect. It looks like Mia Bella in Granville Island carries them too. I can wear this with jeans, dress up with a skirt or dress pants, going to get lots of wear from this one.

Outfit

rose city t strap red dahlia 3q

For shoes I went with my new Keens as they are always stylish and super comfortable, and the rose leather complimented the colours in the top.

keen

This is my second pair! Above our my others.

Uneek

Also out by Keen recently is the new UNEEK shoe by KEEN –  a piece of footwear that’s somewhere between a sandal and a trail sneaker. These shoes are crafted from nothing but two cords and a sole! I think I’ll have to give these ones a try for a more active day!

*shoes provided by keen, outfit and ferry passage paid for by me.

​​Chicha Restaurant Peruvian Nikkei Collaboration Dinner Menu

Chicha Restaurant Celebrates with a Peruvian Nikkei Collaboration

As part of Vancouver international tequila expo, Chicha Restaurant hosted an exceptional dinner collaboration with Chef Benjamin Berwick of  Stage Wine Bar and Chicha Restaurant’s Chef Shelome Bouvette.

Chicha Restaurant

Chicha Restaurant

Empanadas and Fully Loaded Mussels!

Chicha Restaurant

Spot Prawn ceviche (spot prawns, sea asparagus, avocado,dashi, agua chile) with  Azunia Platinum Blanco Tequila

Chicha Restaurant

Snapper Tiradito (snapper, leche de tigre, aji amarillo Peruvian chili, cancha corn) with Nuestra Soledad Zoquitlan Mezcal

Chicha Restaurant

Eric Lorenzo from the Tequila Festival was on hand.

Chicha Restaurant

Trio of causa (cold, chilled whipped potato topped with variety of toppings; dungeness crab, vegetable, and chicken) with T1 Excepcional Reposado Tequila

Chicha Restaurant

Lomo saltado (Med rare Pemberton beef, wild onion, sea cucumber, fried new potato) with Mezcales de Leyenda Oaxaca Tlacuache Mezcal

Food Gays

Food Gays enjoyed dinner too and were on hand to assist me with some photo tips. Love them!

Dessert was Picarones (sweet potato and pumpkin donuts with local strawberries) with Alma de Agave Anejo Tequila

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Chicha has been marvelous every time I’ve been, but this night they really shone! Next on my list is getting there for brunch.

What’s Good This Week – June 2

Vancouver Event’s and What You Should Be Checking Out this Week

It’s going to be a hot few days, so we’re going to recommend a few things to cool you down.

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Get your Donnelly Group Beer Passport Stamped til June 15

Donnelly Beer Passport, runs until June 15th and delivers the opportunity to explore delicious and rare beers, collect passport stamp entries for a chance win a trip to the Tour de Fat in New Belgium’s hometown of Ft. Collins, Colorado or one of five custom New Belgium cruiser bikes. Passports are available at Donnelly Pubs, in the June issue of The Growler, and at the VCBW Festival.

2015 vcbw 1

The VCBW Festival from June 3rd-5th is the highlight of the entire 10-day schedule and Donnelly Group will be bringing an Abbott St. experience to the event. Donnelly Group Publican’s Quarter in the PNE grounds will include a Lamplighter Pub game station with arcade, pub and lawns games to enjoy in the sunshine.
http://vancouvercraftbeerweek.com. For more information about Donnelly Group, visit www.donnellygroup.ca

blueberry day

Go Strawberry Picking and Enter to Win the BC Strawberry Contest

Take a photo of your #BCStrawberries moment, using the hashtag and entering to win using: enter.bcstrawberries.com. The contest runs from May 20-June 20, 2016. People can submit photos from their Facebook, Twitter or Instagram accounts, and can gain an extra entry by joining the mailing list.

12 great prizes available! Restaurants are receiving fresh strawberries for their menu, capture that  “moments” of your special dessert with BC Strawberries.

BC Strawberries represents 13 farmers!

lemon curd tart

Head to Langley for the Bake Sale at Well Seasoned – Saturday June 4

Chef Sue Wiebe is baking her buns off this week hence the Well Seasoned BAKE SALE!! Not only will we be selling off all of the goods she made this week for her events, but we will be making FRESH CRONUTS!

  • Lemon Curd Pie (from our take-n-bake freezer series)
  • Tourtiere; french Canadian Meat Pie (also from our take-n-bake freezer series)
  • London Fog Tea Cake, Gluten Free
  • Mocha Fudge (from our take-n-bake freezer series)
  • Bacon Chocolate Chunk, (also from our take-n-bake freezer series)
  • Macarons
  • Puff pastry
  • Flaky Pie Dough
  • Well Seasoned Duck Confit
  • Well Seasoned Duck fat
  • Well Seasoned Duck stock
  • Tortellini spinach Italian sausage soup
  • Chicken Lime soup
  • And MORE!!

Good Life Vancouver is all about the good life in and around Vancouver and often far beyond!