Category Archives: Good Life Samplings

Dinner With Chef Jonathan Chang And Open Apron

Open Apron Brings Chefs To Your Home For Exceptional Meals

We were lucky enough to win a dinner for Valentine’s Day this year with Open Apron. Open Apron is a catering service where you can search out chefs and meals and have them come to your home and cook you a meal. Our Chef was Jonathan Chang and his menu was absolutely fabulous, all the items thoughtfully chosen and delicious.

Open Apron

First up a trio of oysters.

Open Apron

Our kitchen is open and as we’re pretty friendly folk, we chatted with him as he prepared the meal, observed the process and learned a trick or two. Next up perfectly seared scallops with a cream, caper and caviar sauce.

Open Apron

Open Apron

Steak and lobster for the main course. Perfectly cooked and another generous portion.

Open Apron

Dessert was precious and beautifully plated. The chocolates were a divine, and much of this was packed away for later as we were already so full.

It was a unique experience to have a chef cook in our home and Chef Chang was super professional, approachable and planned an excellent menu for such a special day. It’s surprisingly reasonable price wise, $150 for this meal for two, and you can purchase your own preferred beverages, without mark up.

Open Apron

We’re looking over the other chefs and menus, but with this particular meal being such a delight, thinking that we may just go for a second serving!

Cha Le Tea Merchant: Fine Chinese Teas Steeped in Tradition

Yaletown Cafe + Shop introduces premium line of high quality, single origin teas from China

In February we check out the then new Cha Le Tea Merchant Cafe + Shop and sampled some very high quality teas and tasty prawn, tuna and ricotta toast. 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,  as well as a full-service tea cafe serving a rotating list of proprietary teas, blends, tea lattes, herbal infusions and a small bites menu.


They’ve even partnered with Beta5 Chocolate to make beautiful tea-infused chocolates.

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.



While 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 tea boxes photo credit john sherlock

Cha Le is open seven days a week, 8am to 6pm Monday to Friday; 10am to 6pm Saturday and Sunday.

1207 Hamilton Street, Yaletown
Vancouver, BC V6B 6k3

Instagram: @chaleteamerchant
Twitter: @ChaLeTea
Facebook: /ChaLeTea

TWG Valentine’s Day Menu and Treats

TWG Valentine’s Day – Take Time For Tea

Got plans for Valentine’s Day yet? On Friday we checked out Chef Cliff Hohl’s latest menu at TWG Tea and left very impressed with just how gorgeous and delicious the TWG Valentine’s Day menu was. I love doing afternoon tea here (TWG was previously the Urban Tea Merchant) as it gives me the chance to chat with a friend over a selection of fine tea, and what is always delightful treats; this meal was the perfect excuse to cozy up and catch up on a rainy afternoon.


The menu begins with a Bain de Roses Tea-infused sparkling wine cocktail and followed by the Mon Amour Tea, a black tea blended with yellow blossoms and sweet notes of quince, known as the sacred fruit of the Goddess of Love. How perfectly romantic! You could also go for an iced tea made with a blossom-infused green tea if you would like something cold, and we tried both as well as a sorbet-infused tea.


The main course is a plate almost too pretty to consume, a perfectly-seared pan-seared scallops complemented by a dashi broth infused with a white tea and served wtih steamed garden vegetables and garlic Korean brown rice; so very precious!


Dessert is just as stunning, a Bain de Roses Tea infused mousse and raspberry confit, served with scoop of Vanilla Bourbon Tea infused ice cream and fresh berries. As I am on a diet of sorts, preparing to fit into my wedding dress, I just had a bite, and that was very difficult.

One thing I managed to confuse was pouring the remainder of the broth into my tea, which made for an interesting cup of tea broth, I don’t recommend this, but do highly recommend the meal!

On until February 14 for $65 per person. TWG

Open Daily 10:00am to 8:00pm




Temper Chocolate & Pastry Delights For Valentine’s Day 

Temper Chocolate Hearts For Your Sweatheart

We’ve suggested a few gifts that weren’t edible in our last post, but know you’d really never think of celebrating Valentine’s Day without chocolate. We headed to West Vancouver for dine out last month and had an excellent meal at Feast. As we wandered up the street we peered into Temper Chocolate and although it was closed, spotted some divine chocolates and were reminded of what a great little lunch and sweets spot Temper is. Be sure not to miss the cookies and chocolate milk!

Temper Chocolate

Temper’s owner, Chef Hodge, hails from West Vancouver and after university he attended pastry school at Le Cordon Blue school in California. He uses only the highest quality of ingredients, to craft rich chocolates, flaky pastries and melt-in-your-mouth desserts, and Temper also offers  a selection of gourmet sandwiches, quiches, and roasted Stumptown coffee.

Temper Chocolate

Chef Hodge works personally with his team to create the most detailed, intricate designs. Creating edible art from stunning airbrush work to hand drawn details all made in house with decadent chocolate ganache. 

Temper Chocolate

For Valentine’s Day the chocolate hearts he has created are divine and it’s worth the trip to West Vancouver to shop for these delights. Stay for lunch, and those cookies and chocolate milk and you won’t be disappointed.


We partnered with Temper to bring you this post, but, as always would never post without testing and enjoying.

Dine Out Vancouver Continues til February 5th

Dine Out Vancouver Offers 3-course Menu Deals

Dine Out Vancouver has one week left and while we wish we had more evenings free for dining out, we did get to a few and have a couple photos and recommendations to share.



Chalaco Ceviche- albacore tuna, sockeye salmon, pacific ling cod, scallops, prawns, green tigre de leche marinade, fresh oranges and rocoto chili dusted calamariChicha

Yuca Bola- cassava root croquettes filled with asiago cheese, cream cheese, jalapeno, and scallions with huancainianaChicha

Lomo Saltado Medium rare flank steak, peppers, tomatoes, onions, kennebec fries, rich veal demi stir fryChicha

Costillas de Cerdo Orange and panca chili glazed baby back ribs with double smoked bacon, red nugget, and green bean potato saladChicha

Mejillones Claientes mussels and chorizo steamed in rocoto chili, white wine, and tomato broth, with sweet peppers and huacatay butter and quinoa and honey bread crustiniChicha

Dark beer and cilantro slow braised pork cheeks with butternut squash and kale barley risottoChicha


Peruvian Caramel Shortbread cookies ~gooseberry and orange curd



Grilled beets, california burrata, toasted hazelnuts (V)(GF)Juniper

Elk tartar, blueberries, juniper, crispy roots, burnt hay aioli (GF)Juniper

Albacore tuna, nori emulsion, charred broccolini, wheatberry porridgeJuniper

Bison short rib, smoked potato, creamed brussels, onion, bone marrow jus (GF)


Dockside Crab & Shrimp Cakes Charred Lemon Aioli, Mango SalsaDockside

Duck Prosciutto Tart House Made Duck Prosciutto, Onion Jam, Arugula & Balsamic ReductionDockside

Winter Green Salad Manchego Polenta Croutons, French Beans & Herb VinaigretteDockside

Linguini Vongole Manila Clams, White Wine Cream Sauce, Reggiano CheeseDockside

Roasted Zucchini Eggplant Puree, Cucumber and Fennel Salad & Toasted Pine NutsDockside

Beef Wellington Truffle Mash Potatoes, Market Vegetables & Red Wine JusDockside

Chocolate and Apricot Mousse Layer Cake Apricot Puree & Fresh Berries

Edible Canada

Edible Canada
Pacific Cod and Pemberton Potato Pakoras jalapeño apple chutney, fresh mint and picklesEdible Canada
Crispy West Coast Humbolt Squid chermoula vinaigrette, white bean hummus, dried olives

Edible Canada
Haida Gwaii Rockfish & Mussel Stew Moroccan tomato broth, heirloom carrots, chickpeas, cilantro

Edible Canada
Char Grilled Alberta Hanger Steak chimichurri, panisse, garlic purée, grilled tomatoEdible Canada
Quebec Rabbit Orecchiette mushrooms, confit onions, shaved brussels sprouts, parmesan

dov edible81 2





Pumpkin Sticky Toffee Pudding maple bourbon custard, candied walnuts

dov edible77

Chocolate Pot du Crème cassis, crystallized ginger

All Edible Canada image courtesy of Dianne Chow of Fabulously Frugal

Kaya Malaysian Bistro

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Tofu Goreng lightly-fried tofu, bean sprouts, cucumber, S.E. Asian dressing
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Winter Squash & Apple Curry Bisque South East Asian soup infused with Malaysia herbs & spices
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Roasted side ribs on jasmine rice cauliflower, Kaya-style green curry
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Singapore Crispy Chicken with Roti Canai Prawn Crackers, coldslaw, sweet chili sauce
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Pandan cheese panna cotta and Berry & plum sugar Crepe

Feast in West Vancouver

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Grilled Squid / Panzanellaimg 20170127 181138836

Albacore Tuna Tataki and Pickled Mushroomsimg 20170127 184626281

Feast Fried Chicken with Confit Garlic Mashed Potatoes and Real Gravy
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Pan Roasted Ling Cod with Hand-cut Farfalle and Smoked Gem Tomato Relishimg 20170127 194613835

Espresso Chocolate Pot de Crème, Peanut Powder and Feuilletineimg 20170127 194628703

Coconut Panna Cotta with Grilled Pineapple Compote

For more check Dine Out Vancouver online.


Bocuse d’Or Fundraiser – Wishing Chef James Olberg Well On His Journey

BC Chefs Band Together For Canadian Chef in Bocuse d’Or Fundraiser

Created in 1987 by Mater Chef Paul Bocuse, the Bocuse d’Or culinary competition is now in it’s 30 year. Twenty-four of the most promising chefs in the world go through two days of intense competition and give their very best to secure a top spot. Intense is the key word here – this is MAXIMUM chefness at work (and yes, I do know that’s not a word).

This year’s Canadian candidate is Chef James Olberg who heads to France very shortly to compete in the  Bocuse d’Or. However Chef Olberg has more than just culinary prep to do, as unlike many other countries, that have immense budgets for their chefs to train for the prestigious Bocuse d’Or contest, Canada does not. Our chefs have to work full time, raise families, try to stay healthy and have some personal time AND train for the Bocuse d’Or AND worry about the financing of it all. Needless to say, something has to give.

Bocuse d'Or Fundraiser

This past December I was super impressed, once again, with our local chef community as they banded together to help one of their own. Chef Keith Pears spearheaded the venture at his hotel, the Delta by Marriott in Burnaby. Guests could choose the chef they would sit with and there were some pretty big hitters here! Truffles were shaved, caviar spooned out liberally and there was an amazing sense of community. I hugged many old friends and met new ones.

Bocuse d'Or Fundraiser

Bocuse d'Or Fundraiser

Bocuse d'Or Fundraiser

Marcus Von Albrecht’s generously donated XFour Vodka for the initial Cocktail and a selection of skillfully prepared canapes were served. Then we headed to our chefs tables for the dinner.  I had the good fortune to sit with Chef Sylvain Currier.

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Bocuse d'Or Fundraiser

Autumn Harvest Vegetable Salad – burgundy truffle puree, candied hazelnuts, preserved lemon

Bocuse d'Or Fundraiser

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Pine mushroom custard white alba truffle, caviar, cauliflower topped with hand shaved trufflesBocuse d'Or Fundraiser

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Braised veal cheeks with Perigold truffle, fois gras croquette, parsnip puree, crispy celeriac, parsley puree

Bocuse d'Or FundraiserAmaretto Panna Cotta – BC apple sorbet, candied ginger, carrot puree, crisp meringue, almonds

Macarons by Panifrance

Bocuse d'Or Fundraiser

We wish Chef Olberg the very best on his journey and thank all that contributed to this amazing night. May the force be with him!


CCFCC Bocuse d’Or Canada team includes Navjeet Singh as the Official Commis to Chef James Olberg at the 2017 Bocuse d’Or in Lyon.

Potters Christmas Shop and A Spot of Tea at Honeybee

An Adventure to Surrey for Holiday Shopping and Afternoon Tea

Celebrations of any sort were big at my house, and Christmas was no exception. Our house was fully decorated with a good measure of garlands, ribbon and the occasional poinsetta, and each year my sister and I would get an ornament on the night before Christmas, adding yet another decoration to the tree.  My mother has an eye for creating a festive space, and my parents home is always a welcoming space, at any time of year.

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In Ontario, where we lived until I was eight, we actually lived just down the street from a Christmas shop, so perhaps it just got into my veins at an early age, this Christmas spirit I have. So when I was asked to drop by a store entirely devoted to Christmas, I jumped at the chance and hence arrived at Potters Christmas Store in Surrey.

Potters Christmas Shop

My favourite decoration!

The owner, Ed Holden, met us when we arrived and gave us a bit of a guided tour, after which we were left on our own to peruse the aisles. It’s a good thing I had to keep an eye on the time as I could have spent a good deal of both my day and my holiday budget there.

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There were tree lights of every kind, from skulls to hello kitty, and ornaments for every possible obssession from bacon to golf. There were santa hats and turkey hats, and elves on the shelves, floors and celings.

Potters Christmas Shop

We found a Christmas tree with snow spewing out of the top, snow globes, nutcrackers galore, and hot chocolate in every flavour you could think of; everywhere you turn at Potters something catches your eye. I left with numberous ornaments, a barbeque brush, marinating sauces, and chocolate spreads but did manage to at least leave the silly hats for others.

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After working up quite the appetite we ventured on to The Honeybee Centre, where they’re serving up a festive holiday tea. The shop carries all sorts of things bee related and the cafe has a high tea available year round.

Honeybee Centre

For December  there’s a special Holiday High Tea which includes holiday flavours in the cupcake, macarons, and cheesecake, shortbread cookies, cranberry orange scones and, on the savoury side, a brie and roasted chicken panini, artichoke baguette, and a turkey and cranberry roll, all served with a choice of a variety of teas, or a peppermint honey mocha or egg nog latte should you with. There’s plenty on the plate for those suffering from post holiday-shopping starvation.

Potters Christmas Shop

If you’re up for a little adventure,  pack up a couple friends and plan on a good half day for a little Surrey-based adventure. Make sure there’s room in the car for your packages though, because I guarantee you won’t leave without at least a few decorations and stocking stuffers; you are bound to find something that you just can’t resist. Potters is open until Christmas Eve.

Slow Fish – Slowing Down To Enjoy Sustainable Food

Chef’s Table Society Presents Slow Fish in the Kitchens of PICA

The Slow Food movement includes food from the land and also food from the Ocean. It’s a little more difficult to see the state of the sea and what lies beneath, but it’s equally important. For the third year a group of chefs from the Chef’s Table Society and sustainable seafood suppliers band together in Vancouver to present a Slow Fish Dinner, and this September 8 chefs cooked in 8 kitchens and paired their dishes all with salmon-safe local wines to raise awareness of the seafood we should be consuming more of if we want to save our seas.

Slow Fish PICA

Slow Fish PICA

Canapés Prepared by the students of the Pacific Institute of Culinary Arts

dogwood brewing

The Pacific Institute of Culinary Arts has produced some of the best chefs in the city, and they cook along side the chefs and create the canapes for the evening. Dogwood Honey Lager was on tap for those interested in sampling some uber-local beer.

Chef Lisa Ahier Sobo

Chef Lisa Ahier SoboChef Lisa Ahier, SoBo Restaurant Tofino with her Gooseneck Barnacles, Fennel juice, Sweet Cipollini onions and Nanoose Garlic Chef Karen Barnaby

Chef Karen Barnaby

Chef Karen Barnaby, Albion Farms & Fisheries Pastrami Cured Pacific Provider Wild Salmon with fermented Brussels’ Sprouts

Chef Ned Bell

Chef Ned Bell Slow Fish

Chef Ned Bell, Ocean Wise/Vancouver Aquarium Humpback Shrimps Crudo, Late Summer Squash, Citrus and Sprouted Grains

Chef Sean Cousins Vancouver Club

Chef Sean Cousins Vancouver Club

Chef Sean Cousins, The Vancouver Club “Popcorn” Butter Poached Northern Divine Sturgeon, Caramelized Apples, Lovage Crust

Chef Meeru Dhalwala

Chef Meeru Dhalwala Slow Fish

Chef Meeru Dhalwala, Vij’s and Rangoli Spiced and Seared Ling Cod with Creamy Bengaly Curry

Chef Bruno Feldeisen

Chef Bruno Feldeisen

Chef Bruno Feldeisen, Semiahmoo Resort Geoduck, Charred Corn & Peach Salad, Avocado, Yuzu Olive Oil Emulsion

Chef Roger Ma Boulevard

Chef Roger Ma Boulevard

Chef Roger Ma, Boulevard Kitchen & Oyster Bar Grilled Pacific Octopus, Heirloom Tomatoes, Puffed Quinoa, Lovage Mayonnaise

Chef Thompson Tran

Chef Thompson Tran  Chef Thompson Tran, The Wooden Boat Confit Kissed Honey Mussels, Vietnamese Roasted Peanuts, Scallion Butter Bella Gellateria

James Coleridge, Bella Gelateria Sorbet and gelato

Culmina Wine

Culmina Wine

Culmina Family Estate Winery

Haywire Winery

Haywire Okanagan Crush Pad

Inniskillin Wineries and Jackson Triggs Estate Wines

Kalala Winery

Kalala Organic Estate Winery

Sage Hills

Sage Hills Estate Winery

Seven Stones Winery

Tinhorn Creek

Tinhorn Creek Winery

Tasting Menu at Ebo Restaurant + Lounge

Journey out to Burnaby For Chef Keith Pears Tasting Menu at Ebo Restaurant

The Delta Hotel in Burnaby is not like most hotels when it comes to dining, while there is some of a more common dishes such as roast chicken and steak on the Ebo Restaurant menu, there is always an interesting take on what could otherwise be classified ordinary. The sablefish comes with a black pepper jam, Chinese sausage fried rice, and grilled bok choy, lamb chops are Moroccan spiced with smoked Greek yogurt and what could be a simple tuna poke is  served with premium Ahi, compressed watermelon, ponzu pearls, nori, avocado, and taro chips. Chef Pears even had the poke on the menu long before the latest west coast craze hit and Ebo also features tasting menus where Pears and his team of dedicated professionals push the boundaries on hotel dining.

keith pears

Chef Keith Pears – Photo from Vancouver Foodster

Pears comes from a family of chefs, his mother and father are both chefs and he’s worked for several of Vancouver’s hot spots, joining Ebo at the Delta Burnaby in 2008. By 2014 he was ready for the Executive Chef position when the then Chef, Daniel Craig, moved on to Toronto.

I’ve seen him compete in many culinary competitions, and sampled his offerings several times, but never had the chance to sit down to a tasting menu and watch him and his front and back of house team rise to the occasion, until recently.

It’s too bad the restaurant isn’t closer, but it’s a pretty easy sky train and brief taxi ride away, and there’s lots of free parking if you are not imbibing during your meal.

Ebo Restaurant

We started with a Yellowfin Tuna dish with avocado, watermelon, cucumber and fava bean that was then topped with a yuzu dashi broth. Gorgeously presented and full of fresh flavours.

Ebo Restaurant


Next up Heirloom Tomato Salad, with some beautiful locally grown tomatoes, peach, serrano ham and almond praline. Pears nails textures by adding a crunch just when you least expect it.

Ebo Restaurant

Beef carpaccio can be pretty standard with an aioli and capers, but Ebo mixes it up with mustard, horseradish and Reggiano squid ink crackers.

Ebo Restaurant

Scallop carpaccio with micro greens, showcases the freshness of the shellfish with just the right amount of accent.
Ebo RestaurantLocal salmon was paired with an excellent gnocchi and topped with lemon foam.ebo restaurant

We all adored the incredibly tender lamb served with tabbouleh salad, artichoke and pickled mustard.champagne freezies

Instead of the usual sorbet, the team made champagne freezies. Super fun! Photo Yumi Ang.

ebo restaurant

We were then back to savoury with an excellent chicken duo with truffle, crispy chicken skin, the delicateness of chanterelles, and an incredible Shaoxing sauce.

ebo restaurant

The finale was a hazelnut chocolate with peanut butter powder, white chocolate caramel nitro ice cream and raspberry and kalamansi accents; spectacular. I need more peanut butter powder in my life!

The Okanagan wines were very well-paired with these delightful dishes. I loved the See Ya Later Riesling with the tomato salad and the Quails Gate Pinot Noir was showing so well beside the salmon.

EBO Restaurant is located at 4331 Dominion Street in Burnaby (inside the Delta Burnaby by Marriott hotel). Tasting Menus are featured for dinner nightly for 2 people upwards to 18 people with notice by phone at 604-453-0788. We’ll be back for the fall version!

Eats at The PNE Fair

What’s New At The PNE Fair – Chowing at the PNE

We are a bit late to the reporting on this one, but there’s still time to get to The PNE Fair and sample away! Open until September 5, 2016.

big pickle dog[1]

1) Chicky’s Chicken Deep Fried Pickle Corn Dog

SaltSpring Concessions started with a small take out noodle bar on SaltSpring island. Seven years later owners Scott and Karlye Dennis now own 13-concession stands preparing a variety of food offerings.
The deep fried pickle dog is the result of positive testing (their friends loved it!) and combines a cored out pickle with a hot dog inserted, battered and fried.

stuffed mac and cheese burger

2) Handmade Burgers Mac and Cheese Stuffed Burger

Jason Au and his family have been serving up great Fair good for thirteen years. Their food concept is to take traditional fair food and add a 20th century twist. This year Jason is serving the Mac N Cheese Stuffed Burger. Applying their concept, the Au family has taken the all time classic Fair food of hamburgers and updated with house made Mac and Cheese. They pair this locally sourced meat with a fresh baked glossy top brioche bun.

3) Reel Mac and Cheese

Slumdog Millionaire Mac and Cheese
Suzanne and Perry Poudrier have been part of the PNE food family for the past 14 years, with multiple food joints including this movie themed truck serving up Hollywood inspired takes on the Canadian favourite – mac and cheese. Today this are showcasing this popular take on mac and cheese meets Bollywood. Taking their classic seven cheese mac and cheese and adding curry, peas and crispy onions, Suzanne and Perry say this is one of their top local sellers.

teryaki chicken perogie

4) International Perogy’s Chicken Teriyaki Perogy’s

36-year-old Ryan Carlos is a first time food concessionaire at the Fair at the PNE. His family owns TemptAsian Chinese food restaurant in the Okanagan, and Ryan decided to venture into the food truck business with his riff on traditional perogy’s. With a truly international flare and cooked to order freshness, we’re picking this as one of 2016’s breakout hits of the Fair.

oreo churro

5) Steve O’s Deep Fried Tequila Oreo Churros
Stephen Ford of Coquitlam is a local entrepreneur who has two booths on site, Steve O’s, serving Deep Fried Tequila Shot Bites, fried tequila flavoured cake bites topped off with icing sugar. And enjoy this delicious, cream-filled churro with an Oreo twist. He is also the owner of the Los Tacos Hermanos joint featuring an assortment of Mexican foods including many gluten free options. 6) Ogopogo Concessions Deep Fried Coffee Lorne Beckett of Ogopogo Concession is enjoying his first time at the Fair at the PNE. His Deep Fried coffee treats with a variety of mouth-watering toppings including Mocha Chip, Salted Caramel, Espresso Flake, French Vanilla and Cream and Sugar are proving to be a big hit with Fairgoers.

7) Gourmet Burgers Hercules Burger

The Jones’s family has been concessionaires at the PNE for 15 years. The family operates a number of food booths on site and on the Fair and event circuit. Their latest burger, the Hercules, is likely the most extreme yet. For those looking for a challenge, the 10 pound Hercules Burger is enough to feed you AND your friends. It takes an hour to cook- but it’s worth it!

8) Hunky Bill’s Perogie’s Bill Konyk won a $10 bet and the rest is history. It was 1967 and the then Vancouver based radio executive bet a friend $10 that he could get a booth at the PNE to sell his homemade Ukrainian style perogies. Legend is that Bill showed up at the PNE administration office and spent an hour and a half convincing the then head of the PNE booth sales department to give him a chance. Konyk got his booth, won his $10 and began a 50-year journey during which time Bill has become one of the most iconic pitchmen and restaurateurs in Canadian history.
Today Hunky Bill’s Perogies are sold year round in Canada and are as much a part of the PNE Fair experience for generations of fairgoers as mini donuts, Superdogs and the Wooden Roller Coaster.

9) Craft Beer Festival Selection of Craft beer
For the second year of the Craft Beer Festival at the PNE we have a new location and 25 featured craft breweries for guests to sample the diverse craft drafts being developed within and around the Lower Mainland.