CONTEST CLOSED Win Tickets to MadeWithLove Cocktail Competition August 22

 MadeWithLove at the Fairmont Hotel Vancouver

Contest Closed – congrats to Lesley S.

MadeWithLove™ and GLV have a contest this weekend. We are offering the chance to live the Regional Final at the Fairmont Hotel Vancouver, on Monday August 22nd.

14 bartenders are getting ready to compete at MadeWithLove™ shout out! The finalists will present exclusive cocktail recipes to impress the jury and the public. Judges and attendees will have the challenge task to taste and evaluate the cocktails based on originality, creativity and savour.

Celine Ann Marie – Parlour
Katie Ingram – L’ABATTOIR
Melissa Logie – Fairmont Waterfront
Graham Masters – Guilt & Company
James White – Freelance Bartender

Riley Arnold – Fanny Bay Oysters
Peter Johanson – Araxi Restaurant & Oyster Bar
Félix Vallières – 86’d events

Reece Sims – Whiskey Muse
Chelsea Rose Schulte – Secret Location
Jasmine Radu – UVA

Alice Danielle Hudon – Secret Location

Lauren Maxwell – Chambar

Alex Duerst – The Shamefull Tiki Room

Mia Glanz – Odd Society

The barchefs needs you to win their spot in the National Final; one winner in each category, Public’s Choice and Judges’ Choice, will represent Vancouver at the National Finals held in May 2017. The cost of the ticket allows you to taste ALL the competing cocktails and enjoy unique food pairing

“MadeWithLove™ in Vancouver is now becoming a big thing. We can feel the atmosphere and ambiance getting bigger every year, explains Pierre-Olivier Trempe, MadeWithLove™ Founder. We feel privileged to have such talented bartenders in Vancouver that provide a great experience to each of us.”

Key information:
August 22nd 2016 from 6 PM
Fairmont Hotel Vancouver, 900 West Georgia Street, Vancouver
Early bird pricing (until August 8th): 45$ / Pre-sale tickets: 55$ / At the door: 65$
Tickets available on our website

To feel the atmosphere of MadeWithLove™, watch that video!
Follow and share with #enjoymwl

About MadeWithLove™ –
Founded in 2009, MadeWithLove™ mission is to demystify the cocktail culture and to offer an experience where creativity and diversity come together in a casual environment. Since its inception, MadeWithLove™ has hosted more than 70 competitions across Canada and Mexico.
Thanks to our precious partners :
 1800 Tequila / Appleton Estate Jamaica Rum / Campari / Disaronno / Skyy Vodka / Ungava Gin /  Wild Turkey



Come share a cocktail with me  during an amazing event! Win 2 VIP passes. Contest closes Sunday night.

To win:
– Like the MadeWithLove™ Facebook page
– Comment your post / article with your favourite cocktail


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.

Lobster Menu at The Keg

Love Lobster and Patios? Get thee to the Lobster Menu at The Keg

When I was a youngish and living in Kelowna we went to the Keg and ordered up the nachos, us girls drank Tom Collins and thought we were pretty damn cool; as we well were. It was an awesome place in that lounge, and those nachos were epic. There was always lots of action and I remember one night there was a couple that was getting so friendly that they were asked to leave. I’ve had a lot of memories of the chicken topped with seafood newburg and that wild rice mix that I loved. The sourdough bread contributed greatly to my freshman 15/25 as I couldn’t resist eating a lot of it and it comforted me, and of course the Billy Miner Pie. Even when I worked in finance the Keg was right on the corner of Dunsmuir and Hornby, and there was lots of drinking going on there with the post market close crew. In those days though, I don’t remember eating much at all.

I hadn’t been to the Keg in a couple years, but when their lobster menu was announced, I was more than motivated to check that out. Who can resist an old school steak and lobster meal, after all? Made with Canadian Atlantic lobster, these dishes are around until August 28 and are well worth checking out.

Keg Lobster

We journeyed down to the Keg Alberni location on a rather sunny night and sat on the patio. I’d forgotten about that space and hadn’t been to the location since Ki Restaurant had closed. It’s an amazing situation there, great view and quiet as it’s tucked into the interior of the high-rises there. Not sure why it’s not on more of the top patio’s in the city lists. Might have to remedy that.

Keg Lobster

Those who know the fiance, Michael, know that he is sometimes less keen on going anywhere after work, but he was a good sport (dragged along) and he was rather pleased he did in the end. The only distraction was a loud talking women who was bragging to her friends about how much money men spent on her, but I killed her so then all was well (well actually just gave her the evil eye, but she didn’t notice). Don’t worry folks, no people, even if they were the most annoying ever, were damaged in this lobster tasting. Keg Lobster

We even went back to the Keg in Granville Island the night I did improve at Vancouver Theatre Sports (oh yeah I did) and I finally got to try those nachos again. They don’t have the refried beans they had on the bottom anymore, but were still rather cheesy and delish. Thanks Tess for sharing.

On the lobster menu there’s a few things to do.

Keg Lobster

Lobster Gratinée: Oven-baked lobster with garlic, herbs and melted Monterey Jack and cheddar cheeses.

Keg Lobster

Bacon Wrapped Lobster: Atlantic lobster wrapped in Applewood smoked bacon. Served with a zesty martini cocktail sauce.

Keg Lobster

Crispy Lobster Tacos: Tossed in crispy rice, golden fried lobster on warm tortillas with cabbage slaw and cilantro. This was my pre-theater fuel and I think it made me somewhat funny.

Mains are served with your choice of Baked Potatoes , Roasted Garlic Mashed Potato, Keg Fries, Twice Baked Potato or Asiago Rice and Mixed Vegetables

Keg Lobster

Lobster Sirloin: Sirloin topped with lobster, shrimp, scallops and asparagus spears, finished with lobster velouté sauce.

Keg Lobster

Steak and Half Lobster: A tender sirloin steak grilled to perfection with a fresh, half Atlantic lobster. Served with hot butter and lemon.

Lobster Tail Dinner: A large Atlantic lobster tail, served with your choice of accompaniment. I still need to try this, seriously.


Whole Atlantic Lobster: Two pounds of sweet and succulent fresh Atlantic lobster. Served with hot butter and lemon. This is a pro pic. Still working on that food photography.

So you have until the end of August to get to the Keg for the first time or the who knows what time. Now, I need that lobster tail.

More details here.

*The keg did provide some of the dishes here, but we went back for more on our own dime, and as always, I don’t ever recommend anything I don’t truly like.

What’s Good This Week August 16 +

What’s Good This Week in and around Vancouver

So strange to believe we are half way through August and most of the way through summer! What’s up this week? There’s rum, garlic, cheese rolling and more. AND Will we see you at Diner En Blanc?

mount gay

The Cascade Room Presents the Main Street Cup, August 16

The Cascade Room and Mount Gay Rum present the inaugural Main Street Cup Cocktail Challenge on Tuesday, August 16th. Taking place at The Cascade Room, the concept is simple: bartenders from various Main Street-based bars and restaurants will create an innovative cocktail using Mount Gay Eclipse Rum and vie for a pair of coveted “Mount Gay Red Jackets.”

In addition to The Cascade Room, the following Main Street-based bars and restaurants will compete in the challenge: Caffé Barney; El Camino’s; The Five Point; The Nomad; The Reef, and possibly more.

Main Street Cup, Tuesday, August 16, 6 pm
The Cascade Room 2616 Main Street

value village

Value Village – I Give a Sh!rt Event August 17, 2016

On Wednesday, August 17, 2016, 9 a.m. – 6:30 p.m. at the  Vancouver Aquarium Rethink Clothing Exhibit. See the Rethink Reuse Website for interesting stats/trends on the impact of clothing on the environment.Diner En Blanc


Diner En Blanc

Dying to know where this will be!!!! At the last minute, the secret location is revealed to thousands of friends who have all been patiently waiting to learn where “Dîner en Blanc” will take place. Thousands of people, dressed all in white, and conducting themselves with the greatest decorum, elegance, and etiquette, all meet for a mass “chic picnic” in a public space. Sold out.garlic

Metro Vancouver Garlic Festival August 21

Culinary Fare. Fresh Local Garlic. Farmers Market. Family Fun.

Highlights for festival goers include:

  • Family friendly fare from 12 local restaurants
  • An expanded farmers & garlic market
  • Live music
  • Cooking demonstrations for the whole family
  • A “kid’s zone” with tons of fun food and farm-themed activities

August 21rd 10am – 3pm Terra Nova Rural Park Rain or Shine

All proceeds from the festival go to supporting The Sharing Farm in our mission to grow fresh healthy produce for families in need. More information. 

lentil zucchini risotto

Great Canadian Cheese Festival August 20

Wheeling back in to Whistler on August 20th, the Great Canadian Cheese Rolling Festival is set to celebrate the ninth installment of this fun-hearted, cheese-chasing extravaganza.

Dairy Farmers of Canada with B.C. local and Vancouver Aquarium’s Ocean Wise Executive Chef Ned Bell to cultivate and share recipes showcasing Canadian cheeses, inspired by the Festival.

Now in its ninth year, the Festival will see costume-clad, cheese-loving Canadians chasing an 11-pound wheel of British Columbia-produced Aged Farmhouse Cheddar cheese down the slopes of Blackcomb Mountain. The first male and female contestant to cross the finish line will be rewarded with one of the coveted wheels of Canadian cheese and two Whistler Blackcomb season ski passes.

Lentil Zucchini Risotto

Zucchini Pesto:

2 cups (500 mL) green zucchini, grated and seeded
1/2 cup (125 mL) Natural Pastures’ Aged Farmhouse or Canadian Aged Cheddar, shredded
1 tbsp (15 mL) toasted pine nuts or walnuts, optional
1 tsp (5 mL) lemon zest, grated
1 1/2 tbsp (22 mL) fresh lemon juice
1/2 tsp (2 mL) sea salt
1/4 tsp (1 mL) cracked black pepper



4 cups (1 L) vegetable broth
2 tbsp (30 mL) butter, divided
1 shallot, diced
1 cup (250 mL) Arborio rice
Sea Salt, to taste
1/3 cup (80 mL) white wine
1 can (540 mL) canned lentils, drained and rinsed
1 cup (250 mL) small yellow zucchini, diced and seeded
3/4 cup (180 mL) Natural Pastures’ Aged Farmhouse or Canadian Cheddar, divided
3 tbsp (45 mL) chives, chopped and divided


Zucchini Pesto:

In a food processor, combine zucchini, cheese, nuts, lemon zest and juice, salt and pepper; process until smooth but not a complete puree for texture.


In a medium saucepan, bring broth to a simmer; keep warm.

In a large shallow pot or deep skillet, melt 1 tbsp (15 mL) of the butter over medium heat; sauté shallot for 1 minute. Stir in rice and salt; sauté for 1 minute. Add wine and cook until absorbed.

Add ½ cup (125 mL) of the broth, stirring until most is absorbed. Add more broth, ½ cup (125 mL) at a time, stirring until broth is absorbed before making the next addition, until you have added a total of 3 cups (750 mL) of broth.

Stir in lentils and continue to add remaining broth, ½ cup (125 mL) at a time. Simmer, stirring until rice is tender and creamy and slightly firm to the bite, adding additional broth or water if necessary. Season to taste with salt.

Stir in yellow zucchini and cook stirring until heated through, about 1 minute. Remove from heat, stir in half ½ cup (125 mL) of the cheese, half of the chives and remaining butter. Serve with Zucchini Pesto and sprinkled with remaining cheese and chives.

Back to School With Value Village

The #IGiveAShirt Campaign By Value Village

This back-to-school shopping season, Value Village is challenging people to come together to save 700 million gallons of water through one simple act: replacing one new t-shirt purchase with a thrifted one. If Value Village gets 1 million people to choose a thrifted t-shirt in place of a new one, it’ll be the equivalent of saving over 1,000 Olympic-sized swimming pools full of water, before the first bell rings.
People can show off their thrifted tees and support this effort by using the hashtag #IGiveaShirt.

Back-to-School Savings

The National Retail Federation reported that parents plan to spend over $360 on clothing and shoes in 2016 – but there’s no need to spend that much. Knowing how quickly kids go through clothing, shoes, books and toys, shoppers choosing thrift help the environment and their pocketbook too. In fact, shoppers can save 70-90 percent on back-to-school basics compared to other retailers, with a full wardrobe for $100 or less. 96 percent of all items sold at Savers are priced under $10 and the average sale price of items in the kids section are $3.00.

Value Village

I checked out Value Village recently and here’s what $50 got me! Three brand new-to-me outfits! img 7657

Here’s me out on the farm with Chef Chris Whittaker in my newly acquired wares.

Thrift Shopping Tips 

  • Never have an expectation for finding a certain item, keep an open mind. You might go in for a dress and come out with an awesome top instead.
  • While you’re thrift hunting, look for timeless pieces. Denim, cashmere and silk are fabrics that will never go out of style and can be purchased secondhand for much less than buying new! Also keep in mind that interesting prints are always a fun trend to incorporate and Savers is the perfect place to find those unique pieces.
  • Browse a department you wouldn’t usually shop in and don’t limit yourself to size. Some of the best blazers, cardigans and shirts for women can be found in the men’s or boy’s departments. Interesting fashions can also be found by taking something in a larger size and adding a belt.
  • Get creative and look beyond the clothing that is right in front of you. A little DIY magic can give just about any secondhand clothing item a fresh breath of new life. You can take a skirt or men’s shirt, add a belt and you have a brand new dress!
  • Wear something simple, such as flats, leggings and a tank top so that you can try items on as you shop.
  • When in doubt—grab it, and try it on. You never know!
  • Don’t be shy and look closely at clothing and accessory items so that you can get a sense of the quality and craftsmanship. For example, look for textiles made in the USA, Canada, Italy and Spain – known for high quality fabrics and leather goods.
  • Thrift shopping is always better with friends! Bring a few shopping buddies and make it a competition to see who picks up the best hidden thrift treasure.

Gojoy Goji Berry Muffins

BC Fresh Goji Berries are in season! Whip up some Gojoy Goji Berry Muffins

Did you know that BC grows Goji Berries? They even have u-pick right now out in Aldergrove! Details on Gojoy Berries here.  Do eat these muffins the day they are baked and the berries tend to collapse quickly due to their thin skin.

Gojoy Berries


1 2/3 cup Olympic Dairy Yogurt – any flavour
2 tsp baking soda
3/4 cup brown sugar
2 large Eggs
1 cup oil or 1/2 cup oil and 1/2 cup apple sauce
2 cups natural bran
2 tsp vanilla
2 cups flour + 1/8 cup
3 tsp baking powder
2 cups Fresh Gojoy goij berries


Preheat oven 350°.

Line 12 muffin cups with paper liners or spray with Canola Oil or Veg Oil

Measure yogurt into medium bowl and mix in baking soda, it will foam and it is supposed too; set aside.

In a large bowl beat together sugar, eggs and oil.

Add bran and vanilla.

In a separate bowl mix togetgojoy Berriesher flour and baking powder.


Gradually add the flour and yogurt mixtures alternately to the sugar mixture.
Gojoy Berries

Toss Gojoy Berries in 1/8 cup flour

gojoy Berries

Fold in goji berries and Bake 20-35 minutes in paper lined muffin papers sprayed with canola or veggie oil.

img 1792

What’s Good This Week August 11

What’s good this week in and around Vancouver

Tonight’ (August 10th) the night for our Les Dames d’Escoffier Summerdine dinner, which we’ve been going wild about so I am sure you all already know. Our group raises funds for women’s education as well as Project Chef and Growing Chef, two amazing programs that teach children about food in their classrooms. I’ll be live tonight from Pacific Yacht Charters so stay tuned for some magical food pics and insights (well at least attempts at the pics, but the food will be magical).

What else are we recommending this week? Well Champagne for one.



Ancora Waterfront Dining and Patio Champagne Menu til Sept. 21

In celebration of its one-year anniversary Ancora has created a menu curated by the restaurant’s acclaimed sommelier team all based around Champagne.  The exclusive menu highlights five distinct styles of Champagnes available by-the-glass or bottle, and showcases France’s finest sparkling wines produced by top family growers and prestigious estates. Selected to cover a range of styles from leaner to fuller, guests can also try a flight of three, 3-ounce glasses from the Champagne houses of Thiénot, Moutard and Mandois ($43).

To complement the Champagne celebrations, Executive Chef Ricardo Valverde has added a new selection of dishes to the menu to reflect the summer season.

To try the exciting new dishes or enjoy the feature summer Champagne menu (served now until September 21), visit or call 604.681.1164 to book now.  Ancora is also up for Enroute best new restaurant of the year.

Seawheeze Sunset

Lululemon Seawheeze Sunset Festival – August 13

Guess who’s doing the Seawheeze again this year? Slowly, but surely I shall get this done! Although the half marathon may be sold out, this year’s Sunset Festival still has tickets! Get ready for an evening of outdoor yoga, music, tasty food and a brew (or two).
What’s happening at the Sunset Festival?
– you and your buddies dancing the night away to live performances by Chromeo, Dear Rouge and YoungBlood
– a sunset yoga practice led by Global Yoga Ambassador, Stephanie Snyder with thousands of your new friends
– a licensed venue and gourmet grab-and-go food for purchase
– stellar sunset views overlooking the Pacific Ocean from Vancouver’s iconic Stanley Park
For more details please see

wives page

Bard on the Beach Merry Wives of Windsor – til Sept. 24

I just sent my parents to this and they were blown away with the humour and talent in this show.  Set in 1968 in Windsor, Ontario where English ex-pat Sir John Falstaff is hunting for a solution to his money troubles. He sends an identical love letter to two wealthy housewives, hoping to seduce them – and enjoy their fortunes – with no clue that they are best friends! When they discover his scheme, these merry wives set Falstaff up for some hilariously sweet revenge. Don’t miss this one! Tickets


Berries at Joe Fortes

Get your fill of BC Berries at Joe Fortes with their famous Pavlova topped with beautiful local blueberries, strawberries & raspberries. Or try othe August feature, a Blueberry Frangipane prepared by the pastry team available until  August 22nd.



Tacos at Tacofino in Yaletown

Tacofino brings its celebrated brand of California-inspired cuisine with a new counter-service restaurant, bar and patio in the heart of the Yaletown district at 1025 Mainland Street.

Tacofino in Yaletown serves up its trademark lineup of fresh, eclectic tacos and burritos and an array of housemade cocktails and local craft and import beer selections in a refurbished space that features Eighties-inspired, SoCal surf-punk décor. Get your taco on.



Fried Chicken at Juke

Fried Chicken, Chicken Strips, Pork Ribs, plenty of sides and more at 182 Keefer Street at the newly opened Juke Restaurant Bar and take out spot. The dishes look amazing and I’ll be there asap!

img 7578

Lobster at The Keg

Go old-school and hit the patio at the Keg on Alberni and you won’t regret it. LOBSTER GRATINÉE with Oven-baked lobster with garlic, herbs and melted Monterey Jack and Cheddar cheeses or BACON WRAPPED LOBSTER – Succulent Atlantic lobster wrapped in Applewood smoked bacon served with a zesty martini cocktail sauce. Don’t miss CRISPY LOBSTER TACOS Tossed in crispy rice, golden fried lobster on warm tortillas with cabbage slaw and cilantro.

The Good Stuff – Ready-to-blend superfood smoothies delivered to your door

Start your day or finish it with a Superfood smoothie

I’ve recently been making smoothies, but they’re usually just a couple frozen bananas and berries, as the fresh veggies in my fridge usually expire before I manage to consume them all. Recently, though, I sampled the smoothies from The Good Stuff and I tell you, there’s been all sorts of other goodness in my cup.

The Good Stuff smoothies are packaged individually and can be picked up individually at UBC or in North Van, can be delivered in packs of 6-10 to your door, or in bundles of 20 where you choose from a family, weight loss, or athlete bundle. Prices vary depending on the amount you buy each time, but range from $4-$6.

The prepped smoothie-packs are the brainchild of two guys, Tonner and Mike, that went to University together and found they didn’t have the ingredients on hand to make a balanced smoothie; smartly done boys!

Weight Loss Smoothie Bundle

There are six main flavours with a variety of different ingredients and inspirations. The Diesel Monster is a muscle builder, the Easy Greens a cleanse, the Kitsilano Sunrise antioxidant booster, the Madagascar a stress buster, the Thunderbird a performance fuel and the Wise Ninja an anti-inflammatory. You’ll have to try them all once to find a favourite, I’m fond of the Kitsilano Sunrise, fittingly, it’s a combination of Carrot, Banana, Chard, Spinach, Brazil Nuts, Maple Syrup, Turmeric, Cinnamon, Nutmeg, Black Pepper.

The ingredients come in recyclable paper cups that you can fill with water, juice, almond milk, kefir, coconut milk or liquid of your choice, blend up and serve. They’re so easy and so very nutritious. I’ll be ordering more this week.phpthumb generated thumbnail


*The Good Stuff provided smoothie packs for this review.

What’s Good This Week August 4+

Vancouver Events

Well I’m a little behind this week as a stupid summer cold has slowed me down, but I’m hoping the worst is over as there’s no time to be sick! This week we are prepping for Les Dames Summerdine happening next Wednesday, Meet the Rancher at Hopcott in Pitt Meadows, which makes a nice little drive, there’s cider to be had at Orchard and the Sea and far more!


Orchard & the Sea – August 5, 6, 7

Head to Gastown for artisan cider and hand-crafted small bites from Chef Jefferson Alvarez at 55 Powell Street 6-11 pm this weekend As I did my food tours the past few weeks I wish I’d had time to stop into Birds and The Beets for this pop up! Perhaps this weekend! Orchard and the Sea


Hopcott Farms Meet the Rancher – August 6

Hopcott Farms is celebrating 10 years this August at Hopcott Meats and has two months of fun-filled events to share. This weekend Meet the Rancher includes a charity BBQ for Alisa’s Wish, live music, free coffee and product samples, and activities for all ages. With an ever-growing number of people concerned about where their foods come from, Hopcott Meats has responded with an opportunity to ‘Meet your Rancher’ where the public is invited to stop by and learn from the ranchers who raise their meat.


Come Forage with Chef Chris Whittaker August 7

On August 7th Come Forage with Chef Chris Whittaker on beautiful Fraser Common Farm, and Laurica Farm. Tour the two farms, all the while learning more about them, and foraging. Then enjoy dinner you helped to forage ingredients for. This event is an annual fundraiser for the ongoing educational programs of Fraser Common Farm. Get tickets here!

Experience Delta Farm and Culinary Tour
Experience Delta Farm And Culinary Tour August y

Join us on Sunday, August 7th from 10 a.m. to 3 p.m. when a select number of Delta farms, gardens, orchards and vineyards swing open their gates to welcome the public in for a peek and a taste of what life is like on the farm in one of the most significant agricultural communities in all of B.C.  Details

summerdine 2015 27619738692 o

Les Dames Summerdine – August 11

Dine for a cause this coming Wednesday. $79 gets you an amazing dinner and wine pairing. Ticket available at Notch 8 at Hotel Vancouver, Chicha Peruvian on East Broadway, Arc at the Fairmont Waterfront, Nicli in Gastown, Kaya Malaysian (8 dishes) and Boulevard at The Sutton Place Hotel. TICKETS  Funds go to scholarships to women in wine and food and children’s school programs.

provence 2016 virgin tomato tarte 2

Tomato Fest at Provence August 2-31

It’s the 7th Annual Tomato Fest. Take advantage of our exclusive 3-course menu ($55) and optional wine-pairings ($22) that highlight fresh, in-season and locally-grown heirloom tomatoes. Click for details

The Keg Lobster

Lobster at the Keg – Until August 28

Sample steak and lobster, whole lobster, lobster tails, lobster tacos and more at the Keg until August 28th. Details


Les Dames Dinner Parties – Summerdine August 10

Join Restaurants around BC on August 10 for Summerdine, a Fundraiser for Les Dames d’Escoffier

I am a member of a wonderful organization that assists women in the culinary, wine and hospitality industry with scholarships and supports and raises money for Growing Chefs and Project Chef, two programs focused on teaching children about food and food skills in school.


August 10 is our annual event that is one of the best value culinary fundraisers of the year: Les Dames Summerdine.  Dozens of restaurants, vineyards, gardens and cooking schools, from Vancouver Island to Metro Vancouver to the Okanagan, each donate one table for a concurrent dinner party.  Each restaurant is priced exactly the same ($79/seat), with each restaurant donating the food menu and table and a winery donating the wine.

One table or bar seats,  located in the dining room or in a very special location like the kitchen or wine room.  Some locations may offer an outdoor dining experience in the form of a picnic dinner. TICKETS

Most are sold out, but there are a few seats left at these Vancouver hot spots.  But tickets here.

Chicha Restaurant

Chicha Restaurant

Chicha restaurant is a modern Peruvian inspired shares plates restaurant owned and operated by three female friends; Shelome Bouvette (executive chef), Allison Flook (executive chef), and Kumiko Umeno (GM). Chicha focuses on local sustainable west coast ingredients, fresh flavours, vibrant and feminine plating, with a modern Peruvian Latin twist.

 Ceviche Chalaco –  Albacore tuna, sockeye salmon, halibut, side stripe prawns, scallops marinated in green tigre de leche, fresh oranges topped with fried calamari (gf)

Chicha Restaurant

 Causa Camaron-  Aji Amarillo Chili whipped and chilled potato layered with Dungeness crab, mango, avocado and topped with cherry tomato corn salsa, and poached side stripe prawns (gf)

 Chimu Mote Ensalada –  Cherry tomatoes, black olives, fresh cheese, amaranth, arugula, baby greens, orange and champagne vinaigrette (gf)

Chicha Restaurant

 Lomo Saltado –  Medium rare Pemberton meadows hanger steak, kennebec fries, onions, peppers, tomatoes, rich veal Demi stir fry (gf)

Flourless Peruvian Rocoto Chili Spiced Chocolate cake with warm chocolate sauce (gf)

Kaya Malay Bistro – Kaya’s Festive 8 Course Dinner

A true gastronomic delight and proud winner of Best Restaurant Awards, Kaya Malay Bistro offers authentic Malaysia fares with smart west coast twists that are lavishly unique, both in texture and aroma. With profound influences from Portugal, India, Indonesia, and China, Malaysian cuisine is diverse, complex and inviting. Come and experience this intriguing spectrum of flavours and culinary adventures with us.

 Green Papaya & Mango Salad – (Fresh papaya and mango mixed with jicama root, carrot, organic greens served with mango puree and crushed peanuts)

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Roti Canai – (Flaky layered breads known as the Indian community’s greatest culinary contribution to Malaysia, served with curry dip)

Squash and Apple curry Bisque –(South East Asian soup infused with Malay spices, galangal and pepper leaves)

Jumbo Scallops & Prawns Sautéed in a Lamèricaine
(Simmered in our house made sauce prepared with tomato, garlic, chili, wine shallot& egg sauce)

Court-Bouillon Braised Lamb Shank in Malaysian Style (A lamb shank so tender it almost falls off the bone, braised with ginger, leek, carrots, & spinach)

Caramelized Wild Sockeye Salmon with Asparagus (Boneless Salmon fillet topped with caramelized sweet ginger sauce & onion)

Organic Vegetable simmered in Nyona Style Curry (Organic Broccoli, Cauliflower, Carrot, Eggplant & Green Bean simmered in Lemak Curry

Deep Fried Coconut “Helado” (The ultimate fried treat is the one that sounds almost too good to be true!)
(Deep fried coconut ice cream)

Provence Marinaside

A refreshed masterpiece in collaboration with Trine Hendriksen “When re-imagining Provence, I wanted to evoke the refined elegance and charm of restaurants you come across in Europe.” The new feature wine wall will add a sense of drama and focus to the room; and with False Creek and the seawall walk across the street, it was an easy decision to open up the window wall to the fresh air, welcoming guests to stay to drink in the view. The whole effect is airy, bright – sophisticated but natural.Full Event Details

 Tomato, Avocado and Local Dungeness Crab Salad Champagne Vinaigrette

Di Mare Clams, Mussels, Scallops and Prawns in a light wine broth radish sprouts, fresh herbs and EVOO

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Seared Fresh Halibut Marcona Almond and Arugula Pesto Citrus Beurre Blanc Forbidden Rice and Grilled Bell Peppers

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Crème Brulée Fresh Local Raspberries

ARC at Fairmont Waterfront

ARC offers simply inspired, handcrafted fare in a relaxed setting. With its beautiful West Coast views, it’s the perfect place to partake in a four course dinner for Summerdine created by the Executive Chef.

BURST OF SUMMER Baby vegetables, planted back, roasted almond and herb soil
Tuna poke pizza, crisp tortilla, tobiko, smashed avocado
Seared pork belly and Humboldt squid, Harissa spiced, smoked buttermilk

DESSERT TASTING by Scholarship winners Kirsten and Jessica

Lemon mousse, fresh berries
Okanagan peach, honey shortcake, thyme chocolate sauce
Chocolate bomb


Boulevard Kitchen & Oyster Bar

Vancouver’s Boulevard Kitchen & Oyster Bar provides a distinctive showcase for the celebrated culinary vision of Executive Chef Alex Chen and redefines the fine art of dining with subtle, unexpected and playful approaches to cuisine, service and style.

With an innovative approach that blends a respect for the past with a celebration of the present, Chen’s seafood-focused menu is grounded in classical technique and training, while artfully infusing casual West Coast flair and creative hints of his international influences.

Snake River farms Wagyu Carpaccio, Classic Foie gras terrine, brioche, smoked mayo

Slow cooked local Octopus a la Plancha, eggplant, pine nut, Prosciutto

Canadian Prime NY, sweet corn succotash, “Winter” Australian black truffle

BLVD Opera bar, chocolate ganache, coffee buttercream, hazelnut praline


Hart House Burnaby

Hart House Restaurant is one of Burnaby’s hidden treasures.  The restaurant is located in a Tudor-style heritage house situated on a 3-acre estate.  If weather permits, Summerdine guests will enjoy award-winning Pacific Northwest cuisine al fresco on the restaurant’s private patio, which offers picturesque views of the lawns and tranquil Deer Lake.  In the case of rain, the table for four will be set indoors, in the relaxed elegance of Hart House’s sunroom.  The winning combination of great food, attentive service, and a beautiful setting is sure to make your evening one to remember.


SUMMER GREEN SALAD Hannah Brook Farms Greens, Dried Figs, Ricotta Salata, Raspberries,Hazelnuts, Huckleberry Vinaigrette

CARNAROLI RISOTTO Pork Belly, English Peas, Pea Tips, Parmigiano Reggiano

SEARED HALIBUT English Peas, Squid Ink Fregola, Pea Tips, Mussels, Clams, Citrus Beurre Blanc

DARK CHOCOLATE TART Pistachio Ganache, Chocolate Crumble, Cherry Puree, Cocoa-Nib Tuile

nicili pizza


A sophisticated yet family-friendly restaurant, award-winning Nicli Antica Pizzeria is the first VPN-certified pizzeria to bring a lot of attention to Gastown, the culinary epicentre of Vancouver.

Nicli Antica Pizzeria honours the culinary traditions from four generations of the Nicli family. Chef David Tozer’s menu highlights the season’s freshest, local ingredients alongside a robust beverage program. An experience at Nicli Antica Pizzeria will bring to mind the touchstones of Italian culture — family, authenticity, and incredible food and wine.

Cannellini bean spread,
Albacore tuna conserva, oregano and grana padano flatbread

Orecchiette en brodo,
heirloom grape tomatoes,heirloom beans

Local Margherita di culatello,
fire-roasted heirloom pomodoro, Courtenay mozzarella di bufala,
Agassiz “Fermière” grana, Two Rivers 17 month aged Mangalista Culatello,
sweet basil

Olive oil cake with candied lemon,
lemon confit, blueberries, crème fraîche, tonka bean gelato

fairmont hotel vancouver notch8 booth

Notch 8 Fairmont Vancouver

“A restaurant, a bar, a journey.”

Located in the lobby of Fairmont Hotel Vancouver, Notch8 Restaurant & Bar welcomes you to a new era of glamour.
Named for a train’s highest speed, the luxurious and contemporary design of the Notch8 takes inspiration from the romance of rail travel and the hotel’s rich heritage. Restaurant Chef Jason Saruya offers his modern spin on classic comfort dishes including a daily rotating rotisserie menu, while mixologists shake up both innovative and classic cocktails behind the bar. Notch8 is the perfect setting for everything from casual cocktails with friends, to business lunches, to an intimate dinner with your loved ones.


NOTCH8 WALDORF SALAD apple croutons, poached celeriac, sour grape dressing

RICOTTA RAVIOLI hay & honey infused, locally foraged morel mushrooms, cured egg yolk

SPRING SALMON WELLINGTON lentil duxelle, organic chard, tomato fondue

DARK CHOCOLATE SOUFFLE burnt honey anglaise

Market by Jean-Georges

Market by Jean-Georges is the first restaurant in Canada for three-star Michelin chef Jean-Georges Vongerichten and the signature restaurant of Shangri-La Hotel, Vancouver. Executive Chef Ken Nakano is a homegrown talent who delights guests with sophisticated yet uncomplicated flavours. With a passion and dedication for authentic farm-to-table cuisine, chef Nakano showcases the finest Canadian ingredients from coast to coast. Market is open seven days a week from breakfast through dinner, and is located on the hotel’s third floor, accessible through the hotel or by taking the glass elevator located next to Urban Fare.

King Crab Jubilee corn royale avocado thai basil sorbet

Seared Foie Gras grilled Okanagan peach tatin ice wine, black pepper pearls

40 Day Dry Aged Cache Creek Beef Striploin smoked potato tomato and thyme jus

Summer Fruit Mosaic bergamont granite lemongrass foam

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