Cupcake Challenge 2010
Photos and Editorial by Gillian Guilmant-Smith – Is it ever possible to have too much of a good thing? Well, this premise was put to the test at Vancouver’s first Cupcake Challenge held on June 20th at the Roundhouse Community Centre. Butter cream ruled the day as guests sampled tasty treats from local cupcakeries Bon Gateau, Big City Cupcakes, Cake Tease, Pink Sugar Cupcakery, Indulgence Desserts, Cupcake Couture and Frosting Cupcakery. Cupcake connoisseurs were then invited to vote for their favourite, while a panel of professional writers, bakers, and food enthusiasts took on the impossible job of picking a winner. The winner of both People’s Choice and the Judge’s Award? Frostings Cupcakery!
The event was organized by “Follow me Foodie” Mijune Pak. Let’s hope this becomes an annual event!
Tinhorn Creek Wine Tasting With a Social Twist
By Gillian Guilmant-Smith – On Wednesday, May 26, Tinhorn Creek hosted “Wine Tasting with a Social Twist” at the CBC Lounge on Hamilton Street. Guests were greeted by a host bearing name tags and ballots, with instructions to fill out the forms while rotating through the stations in the room. The idea was to guess which wine was at each station.
The wines were disguised in paper bags, but helpful hints were given for each wine, such as “On a dark & stormy night, with a good book” and “Goes well in the hot tub.” Eight stations and very generous portions contributed to a feeling of elation and collaboration in the room, with guests comparing tasting notes and mingling freely. Once the ballots were collected and results tallied, the wines were unveiled and prizes were awarded (including a two night stay at the Tinhorn Creek Guest House.) There was a wine for every palate, from refreshing Pinot Gris to Tinhorn’s bold Oldfield Series Merlot and the friendly hosts were eager to answer questions and refill glasses.
Aboriginal Cuisine by Executive Chef Daryle Nagata
For the rema
inder of February, The Pan Pacific Hotel Vancouver features the “Kla-how-ya” Aboriginal Village and Chef Daryle Nagata’s unique aboriginal-inspired, west coast maki rolls, smoked salmon on bannock and more, in their Café Pacifica or Cascades Lounge, starting at $10 each. I sampled some of these treats at an Aboriginal Tourism event. I am hoping they will extend the offering past February. Pictures are below.
Traditional Salish Cedar Salmon
Smoked Sturgeon on Mi’kmaq 4ct. Bread
Dene Reindeer Pate, Chockcherry Compote
Taltson River fry Bread with Mipkuzola & Cloud Berries
Bison & Wild boar Sausage, Mountain Cranberry Relish
Laurention Duck Confit (in potatoes – below)
Nunavut Arctic Muskox , Lingonberry Jelly (below)
East meets West: Aboriginal Sushi Maki Rolls are available at the Pan Pacific. Since Tojo invented the California Roll, it’s only fitting that another Vancouver culinary talent carries on to invent Aboriginal sushi.
East meets West: Aboriginal Sushi Maki Rolls
From the “Nunavut Roll”, made from Arctic Char and Sea Urchin, to the “Aboriginal Roll” incorporating Teriyaki Muskox and the “Vancouver 2010 Roll” featuring BC Dungeness Crab and 24 Carat Gold, traditional west coast cuisine has a whole new meaning at the Pan Pacific Vancouver.
Chef Nagata’s recipes:
Wild BC Cedar Plank Salmon
Ingredients
1 cedar plank (6 by 14 inches) 1 cup of maple syrup
2 salmon fillets (1 1/2 pounds, skin on) Salt and freshly ground black pepper
Directions
Soak cedar plank in salted water over night (or minimum 2 hours) then drain. Remove any bones from the salmon, rinse salmon under cold running water and pat dry with paper towels. Marinate in maple syrup for one hour.
Heat oven to 375°. Generously season the salmon with salt and pepper on both sides. Lay the salmon skin-side down on the cedar plank. Bake until firm to the touch in the thickest part of the fish, around 12-15 minutes. Serve the salmon right off the cedar plank.
Bella Coola Bannock Fry Bread
1 cup milk 1 tbsp fresh yeast
1 cup warm water 6 cups flour
1 TBSP salt 1 egg
1 tsp sugar 1 tbsp shortening
In a Bowl add ¼ cup of the warm water & sugar. Mix to dissolve the sugar and add the yeast. Cover and let yeast develop for 5 min.
In a separate bowl add flour, make a well and add the remaining warm water, milk, egg, salt , shortening and developed yeast mixture.
Kneed the dough for 10 minutes, cover and let rise for 2 hours in a warm area. Punch down after the first hour and again after the second hour before portioning to desired shape and size.
Fry bannock in a shallow pan of oil until golden brown on both sides.
Bannock bread was originally a Scottish recipe brought over by settlers, trappers and yoyagers a few hundred years ago. You will see many cooking styles of bannock that were developed by the vast array of aboriginal nations across the country. From fried, baked or roasted on a stick over fire. Recipes also vary from ones with yeast, baking powder to eggs & wild rice.
Recipes by Executive Chef Daryle Nagata, Pan Pacific Vancouver
Holland Heinkein House
If you take a trip out to Richmond’s Ozone make time for The Holland Heineken House. Hosted by the Dutch Olympic Committee, this 5,000 square meters in the Minoru Area is right beside the Richmond Olympic Oval, home of the Dutch favourite, speed skating.
At night check out the medal ceremonies held for Dutch athletes, listen to live Dutch entertainent and DJ’s, and if you have smartly booked ahead, or care to take your chances and wait for a cancellation, you can dine at the more formal Lodge Restaurant, upstairs.
Downstairs there is more casual fare – sandwiches, burgers and dutch favorites such hotch potch, a combo of mashed potatoes and sauerkrate topped with bacon bits and sausage, and deep fried beef stew which is much like a creamy beef dish coated in breadcrumb. I know it sounds a bit disgusting, but it’s rather delicious.
Multiple big screens and lots of seating, of course along with Heineken beer, make this place a rather happening spot. You can also try your luck at computer simulated snow boarding, sit in a bobsled or try out synthesized speed skating. There’s also some tastful and funky clothing, so bring some cash along.
Open daily from 9 a.m. until 2 a.m. Table reservations for lunch and dinner at the Lodge Restaurant can now be made by sending an e-mail to hhh@atp.nl (mostly booked now, but you can show up and hope for a cancelation).
Alberta Pavilion
Alberta has brought the province to Vancouver at Robson and Beatty Street, where The Atlantic Trap and Gill is usually found. The actual house and restaurant within isn’t open to the public, but it does host guests who are presented with Alberta’s business and tourism opportunities, along with athletes and media. http://alberta.ca/vancouver2010/alberta-house.htm
Alberta Plaza, in front of Alberta House, is open to the public from 11:00 am – 1:00 am and serves us some well thought out cuisine based on ingredients found in the province.There’s a ton of big screens and nightly entertainment – free performances featuring 40 of Alberta’s established and emerging musicians and artists.
In addition to the musical artists performing on Alberta Plaza, a selection of 20 artworks from the permanent art collection of the Alberta Foundation for the Arts are on display – check out the hand blown glass, digital photography and kinetic sculpture.
This is a great place to watch the games (if you get there earl) as there’s many big screens and the food here has been brought in by Chef Brad Smoliak, a respected Albertan food product developer It is both reasonably affordable, and worth getting there early for. He keeps the fare simple and flavourful.
Some items the menu inclede the Cowboy Trail Chile, Heartland Chicken Pie, Rocky Mountain Sausage, along with a Gingerbread cake served with Saskatoon Berries. If you’re lucky enough to get an invite into the VIP area try the Wild Boar Bacon Vodka Caeser, with bacon infused vodka and bacon garnish.
Pictured below are Honourable Jack Hayden, Minister of Agriculture, Honourable Cindy Ady, Minister of Tourism and Recreation, and Chef Brad Smoliak.
The wild boar bacon caesar is inventive, and hungry diners will appreciate the cowboy chili, mushroom chowder and the Gingerbread Cake.
