Tag Archives: Chicha Restaurant

What’s Good This Week – July 15th Editionn

What To Do In And Around Vancouver This Week

I’ve been away on assignment in San Diego and just catching up to what’s happening a little further north. We’re heading to Chicha Restaurant shortly for their BBQ, and tomorrow another BBQ at a friends house celebrating a birthday. Summer is definitely in full swing and I’ve even got a bit of a tan already! Here’s a couple things to do this week.

chicha restaurant

All You Can Eat Peruvian BBQ Chicha Restaurant 5 pm TODAY July 15

Annual “All You Can Eat Peruvian Street Meat” BBQ! Sample every kind of Peruvian street meat and fish bbq imaginable, ceviches, roasted corn, all of the summer bbq sides! There will be lots of local beers, wine and pisco cocktails flowing.

The party is both inside and outside. Out back we will have a giant grill, a constantly changing buffet selection, tents, areas to sit, stand, dance in under tents in the shade or out in the sun! There will be DJ’s playing music all day into the night…come join us for one fun summer all you can eat party! Tickets

mural

PIDGIN Charity Dinner July 18

PiDGiN is proud to announce the work on a long-awaited mural by Ilya Viryachev in the alley of 350 Carrall.  To commemorate its completion, they will be hosting a dinner on July 18th benefiting RISE (Responsible Indigenous Strategy for Empowerment), more information can be found here  https://vimeo.com/137296590.

Prior to the dinner there will be an unveiling at 6:00pm, which is open to the public and dinner guests. The dinner will start at 6:30pm and will be a collaborative effort featuring PiDGiN’s Wesley Young, Kissa Tanto’s, Joël Watanabe, Ai and Om’s Douglas Chang and Nemesis’ Jacob Deacon Evans. This dinner will be unique as it also has speakers from various cultures discussing the contents of the mural and their cultural perspective about the history of the neighbourhood.  The event will be MC’d by Aaron Chapman and feature local historians John Atkins and Ali Butcher.  Speaking for RISE / ALIVE will be Scott Clark.  Tickets will be $125 per person which includes 6 courses, wine, sake and cocktails.

gunawan

Renowned locavore chef, David Gunawan, will write the latest chapter in his ongoing series of collaborative guest chef dinners at South Granville’s Farmer’s Apprentice when he shares the stage with Jonathan Tam of Michelin-starred Copenhagen restaurant Relæ on Wednesday, July 19.

Featuring two seatings at 6 p.m. and 8:30 p.m., a limited number of tickets to the multi-course dinner — which also includes an amuse-bouche and dessert as well as wine pairings handpicked by Wine Director Kieran Fearing — are available for $150 per guest including tax and gratuity.

Canadian-born Tam hopped the pond in 2007 to take on the role of Chef de Partie at renowned Copenhagen eatery Noma before opening Michelin-starred restaurant Relæ under Chef-Owner Christian Puglisi in 2010. After six years as Creative Sous Chef and Head of R&D, Tam graduated to the role of Head Chef at Relæ, which won the Sustainable Restaurant Award in 2015 and 2016 and was ranked No. 39 on the 2017 List of the World’s 50 Best Restaurants.

lobster

Lobster Fest Returns to Provence in July

From July 4 to 31, Provence  Marinaside offers you the opportunity to enjoy Canadian lobster prepared with French flair at its annual Lobster Festival. Executive Chef Jean-Francis Quaglia and Chef de Cuisine Sheldon Maloff collaborated to create a three-course menu value-priced at $62 with optional wine pairings by Wine Director Joshua Carlson for an additional $26 (or petit pours for $16).

Dinner starts with your choice of appetizer – choose either the Lobster Salad (pea puree, fresh peas, snow pea sprouts, champagne and honey vinaigrette, lobster oil) paired with a celebratory glass of Cleto Chiarli e Figli Lambrusco di Sorbara, or Baked Lobster Thermidor (creamy dijon, shallot and mushroom sauce with emmenthal cheese) paired with Chandon Blanc de Noirs.

Mains offer a dazzling three choices – two of which involve a whole lobster.

  • Traditional Whole Atlantic Lobster – your choice of steamed, grilled or sautéed Provençal style (seasonal vegetables, seven grain rice), optional wine pairing Reichsrat von Buhl Spatburgunder Rosé Trocken
  • Whole Lobster Gratin (smoked tomato, corn, wilted spinach, forbidden rice), optional wine pairing: Angels & Cowboys Rosé
  • Coast to Coast with Grilled Sockeye Salmon with Butter-Poached Lobster (gem tomatoes, bell peppers, saffron risotto), optional wine pairing: Sea Star Blanc de Noir Rosé

Dinner ends on a sweet note with BC Strawberry and Rhubarb Shortcake accompanied by Basil Agave Chantilly Cream. Wine Director Carlson suggests Paradise Ranch Merlot Icewine as the perfect pairing to complement.

For those with smaller appetites, all menu items are also available à la carte.

Reservations are always a good idea so you won’t have to claw your way past all the other lobster fans clamouring to take advantage of this once-a-year lobster extravaganza.

jean georges

Rose All Day Brunch At Jean Georges – All Summer

Grab your friends and celebrate the start of summer with Rosé All Day at Market by Jean-Georges. Rosé All Day is for the social brunchers, the ones that want to kick weekend brunch up a notch, with shared plates, refreshing cocktails, and live entertainment that gets everybody moving. Rosé All Day will start on Saturday, June 24, and return every Saturday and Sunday from 11:30 am to 3:00 pm, through until Sunday, September 3.  WEBSITE

deighton

Deighton Cup July 22

We’re getting pretty damn excited about this one and can’t wait to sip a Julep or two and bet on the races! For $75

  • Daytime derby racing – Eight adrenaline pumping horseraces to enjoy & bet on
  • A delectable lunch freshly prepared by some of Vancouver’s finest chefs
  • The chance to be named The Style Stakes “Best Dressed” and have your name engraved on The Deighton Cup
  • Interactive leisure sports, picnic area, cigar lounge, live + DJ entertainment
  • Musical live entertainment TICKETS

What’s Good This Week in Vancouver May 23 Edition

Events In And Around Vancouver

Hope y’all had a great long weekend if you got one. Michael worked all weekend sadly, as did I, so we stayed in Vancouver, but I did get out for an 8 km run through Shaughnessy on Sunday, took some strolls along West 4th and West Broadway and checked out some shops, visited with Tess, Jennifer, my sister and nephew and had another amazing dinner at Chicha. What did you get up to? Any new restaurants, beers or wines we should know about? Comment below if you’d like to share! This week there’s a ton to do food and drink-wise for all, and then we’re headed up to Naramata for the opening of our friend Victor Bongo’s new restaurant https://naramatainn.com/ambrosia-restaurant-lounge/ along with his wine launch at Serendipity Winery. I’ll be insta-storing that and more adventures so tune in and I’ll try to be entertaining. Summer is here! Well for now.

46south 8

Exploring Pacific Ocean with 46 South Fish CO at Heritage Asian Eatery – May 23 6pm

If you’ve been hanging out with us in person or online, you’ll surely remember the NZ Oysters that we often rave about! They’re brought in by our pal and fellow New Zealander, Mark Urwin. He also sources lots of other great sustainable NZ Seafood, such as the Hiramasa Yellowtail Amberjack and he’s partnered with Chef Felix Zhou of Heritage Asian Eatery for a dinner featuring this divine fish.

The menu is created using the whole fish to showcase the versatility, purity, texture, and flavour of the Hiramasa.  $35 per person excluding taxes and gratuity http://bit.ly/2pFDZLs

Hiramasa Sashimi, cucumber, tomato concasse, yuzu
Hiramasa Tartar, mustard emulsion, pickled onions, coal oil
Hiramasa Ceviche, lime, coriander, crispy shallots
Citrus cured Hiramasa Tataki, wasabi tobiko, ponzu sauce

Torched Hiramasa, yuzu beurre blanc, chives
Seared Hiramasa, white dashi, kombu seaweed, pickled shiimeji
Smoked Hiramasa, crispy potato, ginger yogurt

chefmeetsgrape

ChefmeetsBCGrape May 25, 2017

13th annual ChefmeetsBCGrape is Western Canada’s most exciting wine and culinary event—featuring the largest Grand Tasting of BC VQA Wines and a celebration of the best culinary talent in the Calgary, Victoria and Vancouver food scenes.

Award-winning chefs and BC winemakers will come together to bring a taste of BC Wine Country to each city. More than 85 BC wineries will pour over 350 award-winning Wines of British Columbia at Vancouver’s walk-around tasting featuring “pop ups” of the city’s hottest restaurants and chefs serving their signature dishes in small plate portions.  Tickets https://kiosk.eztix.co/kiosk-optimised-event/412001/420962

 

seafood

Low Country Seafood Boil at Mamie Taylor’s – May 23

Seafood lovers are in luck this week! Why can’t I be two places at once? Join the crew at Mamie Taylor’s for a Top Drop Low Country Seafood Boil, featuring spot prawns, lobster, dungeness crab, potatoes, corn, okra, cajun spices and an array of other delcious things to tuck into, while enjoying incredible wines and the company of the principals from the following international wineries:

Herdade do Esporão – Alentejo, Portugal w/ Pedro Vieira, Sales Manager
Fattoria Colmone Della Marca w/ Giovanni Meschini, Owner
Cambria Estate Vineyard and Winery w/ Denise Shurtleff, Winemaker
Gramercy Cellars w/ Greg Harrington MS, Founder/Winemaker

Tickets https://www.eventbrite.ca/e/low-country-seafood-boil-at-mamie-taylors-tickets-34278265214

barbarians feast cocktails

Barbarian’s Feast at The Cascade Room, May 29th

The dinner, presented buffet-style in the age-old tradition of the groaning board, will feature an 80 lb. whole roasted pig from Gelderman Farms in Abbotsford, in addition to irresistible offerings from Two Rivers Specialty Meats, including sausages, roast beef, turkey wings, game hens, and pork ribs. Sides will be served up as well, including potato salad, luscious greens and grilled corn on the cob and dessert is fresh-baked chocolate chip cookies.

They’ll be whiskey tastings, and two casks of Jim Beam-infused Main Street Brewing Ale, and two special cocktails for the event, plus local band Garran will entertain the crowd with Celtic-themed music.

Each guest will receive a BBQ apron embroidered with logos from Jim Beam, The Cascade Room and Main Street Brewing, along with a pewter goblet and custom fork to use for the feast and take home.

Barbarian’s Feast Monday, May 29 7 pm
Tickets: $99 (includes all food, beverage, taxes and gratuity)
Purchase online at Eventbrite: https://www.eventbrite.ca/e/barbarians-feast-tickets-33854418477

prv1718 spot prawns news 1030x364

On until the prawns are gone! Start your meal off with the cool and refreshing Cucumber Gazpacho ($15) with poached BC spot prawns, or the Yellow Campari Tomato Salad ($15) with grilled BC spot prawns! Mains include BC Spot Prawn Poêle ($45) topped with crispy BC spot prawn headsm, Halibut and BC Spot Prawns ($45) or the BC Spot Prawn Duo ($45) with grilled and Provençal style prawns with tagliatelle and zucchini ribbons tossed in olive oil. View Full Menu

Chicha Spot Prawns

Spot Prawns at Chicha Restaurant

As mentioned, we had yet another great meal at Chicha along with one hell of a tasty Margarita. They’ve got a spot prawn trio dish that’s a must right now with prawn ceviche and tempura battered spot prawns with nori and wasabi aioli. Always a must is their octopus and chorizo skewers and at least one type of Causa (a whipped, seasoned potato dish).

What’s Good This Week April 26 Edition – Vancouver Events

Vancouver Events We Recommend This Week

Currently nestled in the Naramata Bench, we are enjoying our stay at Quidni Estate Winery and are very reluctant to leave! We’ve had some great food here and tasted some amazing wine and beer, so stay tuned for a Penticton/Naramata travel edition. We’ll be up in Kelowna for the next little while arranging our wedding (3 more sleeps), but if we were in Vancouver, there’d be a few things we’d check out.

butternut

Stuffed Pasta from Scratch with Chef Romy Prasad At Well Seasoned April 29th

If you haven’t been to Well Seasoned in Langley you are seriously missing out. An amazing place to shop for all thing culinary and they’ve got some great classes this spring. Chef Romy Prasad is teaching pasta skills this Saturday!
You will be rolling pasta like a pro after this class! Once you have the basic technique down, you can create your own filling and sauce combinations. Let the FUN begin!• Roasted butternut squash ravioli with sage butter
• Portobello mushroom & spinach tortellini with a red pepper tomato sauce
• Cheese filled tortellini with porcini mushroom and pecorino sauceCall to book now: 604.530-1518 or email askachef@wellseasoned.ca
https://wellseasoned.ca/collections/cooking-class-vouchersabbotsfordMillions of multi-coloured tulips set to amaze at
BLOOM – THE ABBOTSFORD TULIP FESTIVAL
Until – May 7

Tickets available online at abbotsfordtulipfestival.com
Visit website daily for updates on the status of our blooms!

Get ready to tiptoe through millions of tulips and be amazed by all the colour in the country at BLOOM – The Abbotsford Tulip Festival. Located just an hour outside of Vancouver, BLOOM is the ultimate springtime experience offering visitors a chance to marvel at 10 acres of rainbow-coloured fields and enjoy some wholesome springtime fun. The festival is scheduled to run from April 10th to May 7th, daily from 9:00 am to dusk.

hop circuit

Parallel 49 Brewing Company Hosting Beer Garden & Brewery Tours for East Vancouver’s Hop Circuit Open House, April 30th from 1pm to 5pm

On Sunday, April 30th, Parallel 49 Brewing Company is participating in East Vancouver’s Brewery District Hop Circuit Open House. From 1pm to 5pm, Parallel 49 Brewing Company will be offering self-guided brewery tours and hosting a beer garden behind their brewery (between Triumph St and Pandora St.), with Parallel 49 Brewing Company brews available for purchase. Minors will be allowed in the brewery as part of the self-guided brewery tours.  Parallel 49 Brewing Company’s tasting room is still undergoing renovations and will not be open to the public during Hop Circuit.

This is the second year Parallel 49 Brewing Company has participated in Hop Circuit, an event dedicated to uniting Vancouverites and the “Yeast Van” community. Popular brews like Parallel 49 Brewing Company’s Craft Lager and Bodhisattva Dry Hopped Sour will be on tap.

western2

Vancouver TheatreSports™ League’s (VTSL) presents Western World

We’ve seen this and it’s absolutely hilarious! Head to the Improv Centre on Granville Island and check out Western World, inspired by the HBO series Westworld.

Each night features a totally new ‘episode’ under the watchful eye and guiding mind of Robert (sometimes Roberta) Ford. Guests begin their Western World adventure with an orientation. “Who are these hosts? Where do they come from? What roles do they play? Where is Western World?” are typical of the many questions that only VTSL’s esteemed Guests can answer. Throughout the first half, Guests help craft the story-line that becomes the basis for the second half of the show. In this artificial world of improvised comedy anything can, and will, happen.

Join VTSL for an evening of ‘laughs without limits’ Thursday through Saturday evenings at 7:30 pm from April 6 through May 13 at VTSL’s home, The Improv Centre on Granville Island. Tickets on sale now.

chicha

Strange Fellows Brewery Dinner with  Tobias Grignon at Chicha – May 3

Super fun chef collaboration and beer pairing with Chicha restaurant, Strange Fellows Brewery and guest chef Tobias Grignon.

Tobias Grignon is currently the executive chef/ owner of Rabbits Foot Supper Club and chef at Edible Canada. He was formerly the opening and executive chef of Mamie Taylor’s and has been on the popular Food Network Chopped Canada.

Chicha Chefs, Shelome Bouvette and Allison Flook will be collaborating with Tobias on a five course menu and each course will be paired with a beer from Strange Fellows Brewery.

Wed, May 3, 2017 6:30 PM – 9:30 PM at Chicha Restaurant
136 East Broadway Vancouver, BC

The Menu

Reception with light snacks starts at 6.30pm
Penelope the Tart passionfruit sour cocktail
Rockfish ceviche- clams, cilantro, sweet potato, aji panca – Strange resemblance wild Saison
Crispy octopus- purple potato, cucumber, mizuna, amaranth, ponzu –
Strange Fellow’s pilsner
Pork belly and yuca, pickled ramps, puffed quinoa, spiced apple –
Guardian white ipa
Roast duck, broken duck leg empanada, rasins, pinenuts, plantain and parsley – Reynard oud bruin
Charred figs and rhubarb, bread and brandy ice cream, puffed cancha – Coup de foudre new world wild ale

Tickets are $76.00 plus taxes and gratuity CLICK HERE FOR TICKETS/

wine for waves

Sip & Savour at Wine For Waves

Be the first to sip and savour Naramata Bench’s Spring Wine Releases. On April 28, this delicious evening of wining and dining will bring together B.C.’s best wineries and sustainable seafood restaurants. Taste Ocean Wise offerings, meet top B.C. winemakers, and bid on silent auction items including exclusive Naramata wines and wine experience packages.

All proceeds will benefit Vancouver Aquarium’s Ocean Wise program.

April 28, 2017 | 7 p.m.

Four Seasons Hotel Vancouver
791 West Georgia St.
Vancouver, B.C.

$110 + GST TICKETS Buy Now

 

What’s Good This Week In Vancouver – Jan 16

Event and Happenings in Vancouver this week

Today is supposedly the most depressing day of the year according to news reports and a survey that landed in my inbox. While this may just be “marketing”, this time of year can be tough, and I am sensing this in myself and those around me as this year is particularly dismal outside. Be aware of any serious mood changes, and deal with those with professionals; I can only recommend a few surface fixes. This week try some different feel-good things, connect with friends, get some exercise, drink or eat some chocolate, and fuel up on good food and perhaps some medicinal cocktails.

blues

Cineplex Blue Monday Fix – Half the Points for a Show

Movies make you feel better (except the really bad horror ones I’ve been watching late at night on Netflix, but that’s another story), so on January 16th, Cineplex is offering a special redemption offer for SCENE members to help beat Blue Monday.  SCENE members can treat themselves to any movie, at any Cineplex theatre, for any experience by redeeming half the usual SCENE points – 500 points for regular movies, 750 points for enhanced experiences and 1,000 for VIP Cinemas.  More information is available at Cineplex.com/BlueMonday. Stay away from anything somber or horrific.

hot chocolate banner

Hot Chocolate Festival – January 19 – 27 days

Chocolate makes everything better (well almost everything). When it launched in 2011, The Vancouver Hot Chocolate Festival was the first city-wide festival of its kind in the world. Returning for its 7th season, it’s bigger and better than ever, with Vancouver’s best chocolatiers, pastry shops, bakeries, cafes, gelato and ice cream parlours joining forces to make the humble chocolate drink hotter than it’s ever been before.

61 Flavours
29 Chocstars (vendors and suppliers)
29 Locations around Greater Vancouver
27 Days to do it all!

View the website where you can find all the information about the festival at: http://hotchocolatefest.com

fullsizerender img 0363.jpg

Dine Out Vancouver Starts Friday! 

I’ll have more on this soon, but I have tried dishes from Chicha, Juniper, and Edible Canada and give these three top marks. Plus I’ve marked the February 1 Chef’s Exchange on my calendar and will be doing a giveaway for this soon! FIRE + WHISKY –Chef Chris Whittaker, Vancouver’s champion of local food, welcomes Chef Ryan McIlwraith – of Bellota in San Francisco- to Timber. Spanish and Canadian flavours meet over wood fired coal in this epic collaboration dinner. Dine Out Event and Menus

push

Push Festival starts TODAY!

Macbeth opens the 13th edition of the PuSh International Performing Arts Festival tonight at the Playhouse Theatre. Tickets are still available to select performances. Don’t miss this epic South African production!

Over the next three weeks of the 2017 PuSh Festival, join 25,000+ of your fellow Vancouverites for groundbreaking live art at 150 events in venues across this beautiful city.

#LIVEPUSH and share it!

Les Dames d’Escoffier – Holiday Suggestions Part Two

Les Dames d’Escoffier Dish on Holiday Gifts

Earlier this week I wrote a little about Les Dames d’Escoffier and what some of our Dames suggested for holiday gifts. Click here for part one, and continue reading for part 2!

orig mediaitemid30067 7084

Dame Mireille Sauve – Dames Wines

Earlier this year Dame Mireille Sauve led a fundraising initiative for Les Dames d’Escoffier BC, by making some dame good wine, and we’ve been drinking our far share of it and have wrapped several bottles up for gifts. Each bottle of #dameswine supports food and beverage education for BC’s dynamic women. The Dames White is a beautiful BC blend of 80% Pinot Blanc from Sperling Vineyard in Kelowna, 10% Riesling from Sperling Vineyard in Kelowna, and 10% Gewurztraminer from Meyer Family Vineyards in Okanagan Falls. The Dames Red can be enjoyed on its own with friends or alongside assorted charcuterie and cheese plates, burgers or stew. A beautiful BC blend of 70% Merlot and 30% organic Syrah, both sourced from vineyards in the south Okanagan. Availalbe online and at select stores such as Marquis Wine Cellars. $25 a bottle.

butcherbaker

 

Dame Jennifer Schell –The Butcher, the Baker, the Wine and Cheese Maker in the Okanagan 

I’m pleased to say I’ve got a signed copy of this book, and keep it handy as it’s not only full of great recipes, but is also an excellent read. Chefs, farmers, and winemakers unite in this exquisite Okanagan cookbook.Whether it’s a simple soup, a hearty main dish, or a special-occasion dessert, each recipe in this book is written by an Okanagan chef, and inspired by an ingredient that is locally and sustainably produced in the Okanagan. It might be free-run turkey raised on the Hamblett Highland Turkey farm, organic vegetables from the urban gardens of Green City Acres, or brie cheese from Upper Bench Cheese in the Naramata. Add a wine pairing from a local Okanagan winery, and you’ve got a collection of recipes that celebrate the heart and soul of culinary culture in the Okanagan.

cajeta white russian

Dame Rossan Ascencio – Original Mexican Gourmet Cajetas

Love these sauces on our homemade ice cream or atop waffles! Handcrafted traditional Cajetas are a caramel sauce/spread made with goat’s milk. What makes Cajeta unique is the fact that it is not caramelized sugar, but caramelized goat’s milk! It’s actually low sugar, low fat, low calorie content and a fantastic alternative for lactose intolerant diets, as it has no butter, or cream in it. OMG-Original Mexican Gourmet’s Cajetas are available in three, all natural flavours: vanilla, rum and espresso! OMG Cajetas are available at fine, specialty retailers, such as The Gourmet Warehouse,  and can be ordered with your groceries through SPUD. www.omgfoods.ca

raudz1

Dame Alison Love spreads some OKanagan Love!

RauDZ Regional Table  (of course co-owned/operated by Dame Audrey Surrao) Fabulous gift certificates are available in any denomination and you can pair that gift certificate with jars of Okanagan produce from the RJB line of preserves all handcrafted by the culinary team led by Chef Butters.  The preserve lineup for Winter 2016 includes the popular Blackberry Ketchup regularly served in the restaurant featuring local organic blackberries and tomatoes and perfect on fries, sandwiches and fish tacos .
New this year to the preserve line-up are three custom created mustards. All of the mustards retail for $7. RJB preserves are available exclusively at RauDZ Regional Table. www.raudz.com

Chef Butters is also writing a cookbook that will be available widely Summer 2017.  The cookbook is for the home cook and entitled The Okanagan Table:  The Art of Everyday Home Cooking. Pre-sales of the book at RauDZ Regional Table and also online at www.ChefRodButters.com

raudz3

Sandrine French Pastry & Chocolate – A spectacular pastry shop! www.sandrinepastry.com

Put together a little ‘French’ shopping list from this shop! Fois Gras – A French Christmas feast wouldn’t be the same without a portion (or four) of that typically festive fare – foie gras, often served up on slices of bread as a starter or apéritif.  Duck Confit – Although not just for the holiday season, it’s a decadent treat, especially the way the way Sandrine serves it – two duck legs with confit, all pre-packaged for your home cooking. Tourtière – Although tourtière originates in Quebec, it’s become a holiday favourite around the world.  Traditional style with beef and pork, or turkey with spices, a tourtière is perfect for any meal during the holiday season.  Another popular favourite from the freezer at the shop is quiche.  A bit of time in the oven and it’s ready to serve guests or the family, without a lot of time or effort. Yule Log – The French will spare a little room in their stomachs for the traditional Christmas chocolate log or “Bûche de Noël”. More Sweets – Hand-made chocolates, macarons, delicate, light, almond meringues with delectable fillings can provide the sweet part of the menu while handcrafted chocolate trees and pretty jars of jams and jellies make perfect gifts.

salted brick

Salted Brick www.saltedbrick.com

Salted Brick always has their shelves and refrigerator well stocked at this time of year for home cooks preparing for the holiday feast or for the perfect gift for foodies. Jars of Tomato Bourbon Jam, Quince Puree, Pear Puree, Chicken Liver Paté, their addictive Salted Brick Salad Dressing, Peanut Butter Duck Fat Chocolate Bars made by Karat Chocolate in Kelowna, small tins of Maldon Sea Salt, and house made pickles!

hot dame gingerbread ladies!

team image nextjen gluten free flour

Dame Jennifer Peters – Nextjen Gluten-free 

With Nextjen GF Flours you can forget experimentation and get back to the enjoyment of Baking & Cooking! All available in 1 lbs bags 7 types to choose from:

All Propose Baking blend (also available in 3 lbs)
Vanilla Bean Cake Mix
Sprouted Buckwheat Pancake Mix (also available in 3 lbs)
Fried Chicken Mix (Deep fry or use Shake & bake method)
Fish and Chip Batter Mix
Tempura Batter Mix
Pizza & Pasta Flour  
New item** Pizza Shells Frozen and ready to top!!

Available at Gourmet Warehouse **Dame Caren McSherry and online ONLINE http://www.gourmetwarehouse.ca/products?search=nextjen

Nextjen GF classes too.**  (also a good gift)
https://www.gourmetwarehouse.ca/books/cc212/gluten-free-brunch-saturday-march-11 CC212 GLUTEN FREE BRUNCH | SATURDAY, MARCH 11 | The Gourmet Warehouse – Kitchen Tools www.gourmetwarehouse.ca

dominca

About Domenica Fiore extra virgin olive oil
We also have this on hand and have several bottles wrapped up for holiday gifts as well! A great hostess gift too! This oil is produced in Orvieto in Italy, with organic olives that are cold pressed within four hours of harvest and bottled in nitrogen-sealed 18/10 stainless steel bottles. Each bottle is also hand labelled and signed with love bythe olive oil producer, Cesare Bianchini for traceability.
For more information, you can go to www.domenicafiore.com
Available in the following stores in Vancouver:
Gourmet Warehouse, Whole Foods, Urban Fare Alberni, Dirty Apron Deli, Zara’s Pasta, La Grotta Del Formaggio Deli, Fresh Ideas Start Here – W.Broadway, Farm To Table Market Ltd, Windsor Meats, Puccini’s Deli

img 3835

Dame Shelome Bouvette – Chicha Restaurant Gift Certificates and East Vancouver Foodie Cookbook

Dame Bouvette owns Chicha Peruvian Restaurant at 134 East Broadway, and it’s one of the restaurants we frequent! I was just there yesterday in fact. The ceviche, steak and fries, cocktails, brunch items, and basically everthing is fantastic there, so a gift certificate would be an excellent idea for the food lover in your life.

east van foodie cover 2

They’ve also got a recipe in the new East Vancouver Cookbook, so you could include a copy of this as well!

salami fruit

Dame Angie Quaale – Chocolate Salami

A popular Italian and Portuguese dessert, Dame Quaale’s Chocolate Salami looks like “real” salami but is completely meatless and filled with decadent flavours of chocolate, toasted almonds and pistachios, orange peel and dried cherries. GREAT hostess gift or stocking stuffer!

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.

Summerdine

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)

img 5048

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

img 1684

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

provence (8)

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

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

Summerdine

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.

AMUSE BOUCHE

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

Nicli

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.

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

Zuppa: 
Orecchiette en brodo,
heirloom grape tomatoes,heirloom beans

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

Dolci:
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.

Amuse

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

What’s Good In July

It’s July and Vancouver is hopping! Here’s What’s Good In July in and around our fare city!

I can’t believe it’s July already, meaning we are half way through 2016! How’s your year going? I am overdue for a break and will be taking a few days off next week. However, that won’t mean I’m off the internets, so do tune in to our social feeds for some insight into what’s good in the Okanagan these days!

garden party

July 7 – Britannia School Garden Fundraiser 

On Thursday, July 7th from 5-9, the Britannia Secondary sports field, next to the garden will be transformed into a lovely garden party. This year we are taking the annual fundraiser right to the garden where the high school & elementary, preschool gardening programs take place

Enjoy a gourmet meal of local fare, including veg and non-veg entree, salads, corn on the cob, nugget potatoes and more! PLUS, homemade pie and ice cream for dessert. Family friendly event with games and activities for all ages, live local music, a storyteller for the kids, a juice bar with homemade ginger beer (non-alcoholic), lemonade, kombucha and ice tea. Plus, we have over 50 items donated by East Van merchants, services, breweries, restaurants and cafes and more for the Silent Auction.

It’s going to be a great evening, with money going to a great cause- teaching East Van kids about the joys of gardening and of community Money raised will also go to supporting the Eastside Family Place “Little Sprouts” summer gardening and food skills program, and also all the way to the SEGA Girls School  in Tanzania, whose garden is twinned with the Britannia Secondary School

MENU  Fraser Valley free range, slow cooked pork shoulder,  Local assorted stuffed vegetables with rice, pumpkin seeds, spinach & feta cheese, Bean and cilantro salad,  Kale and cabbage coleslaw,  Corn on the cob with chipotle butter, Homemade gluten free cornbread, Medley of roasted nugget potatoes tossed in fresh herbs, Pie and ice cream for dessert.

PLUS 5 local performers (music & story-telling), Picnic games and activities for children and adults, Silent Auction from 50+ area merchants
Tickets $30; Kids 6-12, half price; under 6, free

Tickets are $30 for adults, half price for ages 6-12 and under 6 are free. Tickets can be bought at the Britannia Community Centre front information desk, register by phone 604-718-5800 (1),  or gwfcnetwork@gmail.com. We are excited to announce that the Commercial Drive Scotiabank branch is offering MATCHING funds, so your $30 will turn into $60!  https://www.facebook.com/BritanniaSchoolGardenFundraiser/

truffle

July 9th – Pop-up truffle brunch with The Modern Pantry

Now if we were in town, we’d be here! Tickets are only $35 for a three course meal prominently featuring truffles and drinks.  Here’s the menu rundown: Tickets

Summer vegetable and truffle tart
Poached egg on brioche with truffle cream
Truffle and berry parfait
Juice
Coffee and tea

woodwards

July 11 – Keys to the Streets: Woodward’s Summer Jam Session  

Music will fill the atrium at Woodward’s for the inaugural Keys to the Streets: Woodward’s Summer Jam Session on Monday, July 11. From 6 – 8 pm, an incredible line-up of local musical artists will gather to tickle the ivories and raise their voices in support of Keys to the Streets, a three-year old program that places painted pianos on the streets of Vancouver for everyone to encourage play over the summer. Info here.

chichabbq

July 16, 2016 All You Can Eat Peruvian Street Meat Summer BBQ

– Vancouver, BC – CA$36

My friends at Chicha are cooking up a storm and we’ll be heading there after the track! There will be plenty of grilled assorted anticuchos (Peruvian street meat style skewers), costillos de cerdo (Peruvian aji panca chili bbq sauce baby back ribs), Pan Con Chicharron sliders (crispy pork belly and caramelized yam sliders), Peruvian style marinated grilled chicken…and just about anything else you think of fit for the BBQ!

Lots of great additions to the grilled meats; corn on the cob, a variety of salads, signature ceviche, empanadas and other signature Chicha dishes…and picarones (Peruvian style donuts made with pumpkin and sweet potato served with spiced honey and pisco raspberry couli)!

DJ’s spinning, lots of great local craft beer featured, lots of cocktail specials! Starts at 2pm and will go late! Bring your summer party vibes and your appetite…you are going to need both!

Chicha Restaurant – 136 E Broadway, Vancouver, BC V5T 1W2 – View Map
– Vancouver, BC – CA$36

david gunawan

July 11 – The Greasy Spoon Vol 17. Featuring Chef David Gunawan of Farmers Apprentice tickets A Better Life Foundation

We’re excited to announce July’s Greasy Spoon dinner is hosted by Chef David Gunawan from Farmers Apprentice.

An evening affair that will defy your preconceptions of diner food!

The Greasy Spoon Diner was conceived by a group of passionate Vancouverites led by Mark Brand who hosts it monthly at his Save On Meats diner. It pairs a chef and his chosen team, often from many other kitchens, alongside a front of house team comprised of people from all sectors in our city. A new menu is created each month, which fuses together fine dining and diner food to deliver a four-course meal to remember.

Who we’re supporting:

Proceeds from this edition will be going towards a great cause, which focuses on hunger solutions: A Better Life Foundation.

ABLF: A Better Life Foundation supports the marginalized populations of our city by providing stable meals and the opportunity for upward mobility through training and employment.

WHEN Monday, July 11, 2016 from 5:30 PM to 11:30 PM (PDT) – Add to Calendar WHERE Save On Meats – 43 W Hastings St, Vancouver, BC V6B 1G4 – View Map

img 1864

July 16 Deighton Cup

We wouldn’t miss this one. Not sure what we’ll wear this year, but last’s years dress thankfully came in handy for a picnic segment I did last week! Horses are rounding the bend, as the sounds of champagne bottles pop in the distance. Grab your finest fascinator & best silk bow tie, it’s time for a good old fashioned day at the races. Bet on the ponies & see where your luck takes you – shake your tickets harder ladies & gentlemen! It’s time to be entertained at the sport of the kings.

This year, The Deighton Cup is excited to open up the entire Marquee and Concourse as one complete VIP experience. Attendees will be given full inclusive access to traditional areas hosted by The Deighton Cup in years past including the Mile’s End Motors Field of Dreams, picnic area, cigar lounge & Veuve Clicquot champagne stage. Tickets!

New for 2016, we’re excited to announce an increased amount of space for derby-goers, festival activations and interactive attendee areas. Additionally, the entire festival grounds will be exclusive to Deighton Cup ticket holders only as well as an increased number of food tents throughout the entire venue.

July 15 Kaya Malay Bistro to Honour Dogs 

In honour of their much loved family dog Maya, who was tragically hit by a car and passed away, the Kwan family has chosen to both  celebrate and say goodbye on July 15 at their restaurant Kaya Malay Bistro (1063 W Broadway) with a fundraiser for the Pacific Assistance Dogs Society (PADS) from 6pm to 10pm.

Admission is by donation ($5 minimum) to attend the event. Reservations can be made at kayamalay.com or by calling (604) 730-9963.

Recommended is the option of a three-course dinner for $35.00, and for an additional $5, pair Haywire Lunar wines, which were generously donated by Okanagan Crush Pad owner and long time PADS supporter, Christine Coletta.The evening will include live music, complimentary Southeast Asian tapas, and a 10% off Kaya discount card.

​​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

img 6508

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 – Restaurant Options for Dine Out Vancouver

Dine Out Vancouver Festival 2016 runs from January 15 to 31.

Dine Out Vancouver is upon us again and how I wish I could dine out every night and work my way through all the stellar menus. I’ve sussed a few out that look more than worthy of your dining dollar. May see you at any one of these during Dine Out!

CHICHA RESTAURANT

TOP value is definitely Chicha Restaurant, just off Main at $30. During Dine Out 2016 their menu reflects the regular share plates style dining experience. Dine Out guests will choose: 1. 1 appetizer each 2. 2 share plates each from the Entrée section 3. 1 dessert each. DEAL! 

APPETIZER Quinoa Salad ~quinoa, roasted red pepper, red onion layered with mango and avocado, huacatay Peruvian mint, lime, jalapeno vinaigrette, rocoto chili aoli (veg, gf) or Plantains with trio of Peruvian sauces ~fried plantains, huacatay Peruvian mint, rocoto and aji Amarillo chili aioli’s (veg, gf) or Aji Amarillo Seafood Chowder ~local assorted daily catch seafood, aji Amarillo chili cream chowder

Chicha

ENTREE
-choose two share plates from the following entrée section- Chalaco Ceviche ~local albacore tuna, wild sockeye salmon, Pacific Ling Cod, prawns, scallops, green tigre de leche citrus, fresh oranges, rocoto chili dusted fried calamari (gf) oBraised Red Deer Venison Neck and Chorizo ~slow braised venison neck and chorizo, Peruvian corn and grana padano cheese grits or Lomo Saltado ~med rare Bavette steak, Kennebec fries, onions, peppers, tomatoes stir fry, rich veal demi (gf) or/ Crab and Wild Sockeye Salmon Cakes ~served with Peruvian tartar and pickled cucumber and young coconut meat escabeche salad or/ Aji Panca Chili and Orange Glazed Baby Back Ribs ~served with double smoked bacon, green bean and red nugget potato salad (gf) or/ Chicharron Sliders ~crispy pork belly, glazed yam, aji Amarillo aioli, and salsa criolla sliders, rocoto chili dusted yam chips or/ Yucca Bola ~cassava root croquettes filled with asiago cheese, jalapenos, and scallions, sweet rocoto chili house made jelly, and Peruvian Huancaina sauce (veg) or/ Causa Verduras ~beet root whipped and chilled potatoes, lima bean puree, pickled beets, rocoto chili dusted yam chips (veg, gf) or Pollo Anticuchos ~aji Amarillo chili marinated chicken breast skewers, brown buttered fingerling potatos, trio of aji sauces (gf) or/ Tacu Tacu ~spicy butternut squash winter stew, crispy lima bean and rice cakes, parmesan, and fried quail’s egg (veg, gf)

DESSERT
Chocolate y Café Enamorados ~coffee and chocolate pot de crème, spiked rocoto chili whip cream, canela sugared plantains (gf) or Peruvian Caramel Shortbread Cookies ~lucuma fruit crème anglaise, fresh fruit or Specialty Coffee Drink ~bartender’s daily creation (gf)

Wildtale Coastal Grill – Yaletown $40wildtale chowder (745x624) (2)

APPETIZER WildTale Corn & Seafood Chowder fresh wild seafood, spicy jalapeno fritterBC VQA Wine/Beverage Pairing:Synchromesh 2014 Riesling – Okanagan, BC – $10.00 or West Coast Caesar Salad aged parmesan, white anchovyBC VQA Wine/Beverage Pairing:Van Westen ‘Vivacious’ 2014 Pinot Gris/Pinot Blanc – Okanagan, BC – $11.00 or 

wildtale prawn cocktail

Classic Prawn Cocktail poached tiger prawns, horseradish cocktail sauceBC VQA Wine/Beverage Pairing:Bartier Bros. 2013 Semillon – Okanagan, BC – $11.00 

ENTREE Blackened BC Snapper spicy penne alla “puttanesca”, basil beurre blancBC VQA Wine/Beverage Pairing: Synchromesh 2014 Riesling – Okanagan, BC – $10.00 or 

wildtale2 (1024x768)

Surf & Turf “AAA” alberta beef striploin, tiger prawn a la plancha whipped potato, café de paris butterBC VQA Wine/Beverage Pairing Osoyoos Larose ‘Petales d’Osoyoos’ 2011 Merlot Blend – Okanagan, BC – $13.50 or

wildtale
Duo of Yakima Valley Lamb roasted lamb sirloin, risotto of braised shoulder buttered asparagus, natural pan jusBC VQA Wine/Beverage Pairing: Osoyoos Larose ‘Petales d’Osoyoos’ 2011 Merlot Blend – Okanagan, BC – $13.50 

wildtale dessert

DESSERT Bittersweet Chocolate Mousse housemade biscottiBC VQA Wine/Beverage Pairing: Burrowing Owl Coruja – $12.00 

SAI WOO – $40 – Chinatown

Head to Chinatown to Sai Woo at $40 for some unique bites in one of the most gorgeous rooms in the city.

sai woo

ENTREE – SPICED LAMB Pressed Lamb Neck, Squash Purée, Braised Shallot, Kale Chip, Sautéed Kale, Sherry JusBC VQA Wine/Beverage Pairing:Bartier Bros. Syrah 2011 Okanagan Valley or SEARED LING COD Pommes Purée, Potato Chip, Mushroom Jus , Seared King Oyster Mushroom, Confit JalapenoBC VQA Wine/Beverage Pairing:The Hatch Pinot Noir, Keremos Bench or LEMONGRASS CHICKEN Pandan Rice, Wilted Bitter Greens, Fried Egg, Pickled Cucumber, Bitter MelonBC VQA Wine/Beverage Pairing:Bartier Bros. Unoaked Chardonnay 2012 Okanagan Valley
DESSERT –  MANGO MOUSSE CAKE Purple Yam Jam, Coconut Sauce, Puffed Tapioca Pearls or CHOCOLATE PATE Dark, Milk, and White Chocolate, Almond Crust, Almond Bread, Kumquat Jam BAKLAVA Pistachio Mousse, Honey Rose Pearls, Phyllo Chip, Toasted Nuts

SIENA RESTAURANT

At South Granville’s Siena for $30 you can go Italian for a very reasonable price and they’ve got a fantastic wine list and are just small enough to give you that exceptional service.
ENTREE – Prosciutto-wrapped Natural Pork Tenderloin, with parmesan braised cannellini beans & apricot or Grilled Steelhead, with roast cauliflower purée, confit fingerling coins, peperonata or Caponata Ravioli, with tomato butter, pine nuts, asiago, crispy capers (V) or Mushroom Truffle Tagliatelle, with madeira cream, charred leeks, manchego (V)
DESSERT – Lemon Polenta Cake, with vanilla crème anglaise, raspberry coulis or Double Chocolate Torte, with blackberry chantilly, chocolate ganache
royal dinette interior

ROYAL DINETTE

Another stell meal will be had if you head to Royal Dinette $40 on the corner of Dunsmuir and Howe.

APPETIZER
Kale, Crispy Vegetables, Nahm Jim, Aromatic Herbs, Pumpkin Seed or Octopus, Pil Pil, Chorizo Spices, Yukon Gold Potatoes, Sourdough or Lamb tartare, Mint emulsion, Hazelnut, Cured Egg Yolk, Grilled Bread

ENTREE Whole Wheat Rigatoni,
Smoked Mushroom, Grainy Mustard, Pickled Cucumber or Ling Cod, Octopus Consomme, Shellfish, Rutabaga, Olives or Short Rib, Ancient Grains, Radicchio, Preserved Peppers
DESSERT Dark Chocolate Tart, Beetroot Sorbet, Cocoa Nib or Candy Cap MushroomPanna Cotta, Grand Fir Sable, Preserved Summer Berries or Apple Sorbet, Honey Sponge Cake, Jasmine Tea, Tapioca
Edible Canada

EDIBLE CANADA

Uniquely Canadian bites can be had at Edible Canada for $30 in Granville Island.
edible canada

Wild Sockeye Salmon Ceviche with Passion Fruit Ginger Vinaigrette

This week’s Avocados From Mexico post takes us to Chicha Peruvian Restaurant for ceviche! If you haven’t been to Chicha, you are truly missing out on the best Latin food in Vancouver. Chef Shelome Bouvette excels at ceviche and this recipe has some avocado in the dressing and in the final presentation. It’s healthy and while it does take a bit of time to assemble, you’ll have dressing left over that is perfect for salads or topping some grilled veggies!

chichavan005

For ceviche:

1lb cleaned and deboned wild salmon cut into cubes
1 bunch cilantro finely chopped
2 jalapeños deseeded and finely diced.

Passion fruit ginger dressing:

1 cup lemon ponzu ( can get in Asian section in supermarket.)
1 cup passion fruit juice
1 roasted red pepper
2 red Thai chilies
1 tablespoon ginger peeled and cut up.
1 cup of honey

Wasabi aioli:

1 cup of mayonnaise
1 tablespoon wasabi powder or paste
2 tablespoons honey
1/2 avocado
2 teaspoons peeled and chopped.
Squeeze of one lime

Wontons and nori:

Heat small pot or fryer up with veg oil. Slice thinly 1/2 pack of wonton wrappers and fry for 1 min then put onto plate with paper towels to get rid of any extra oil. Thinly cut nori the same for garnish.

Method:

  1. chop up salmon, add red onion, jalapeño and cilantro. Chill well making dressing.

2. In blender add all ingredients. Start slow. Blend until fully blended and red in colour. Pour half 3/4 of dressing over salmon.

3. To make wasabi mayonnaise add all ingredients in blender and blend until smooth. Put in squeeze bottle.

To assemble:

Put 1/2lb of pea shoots or mixed greens on bottom of a serving bowl. Add 1 Avocado from Mexico fanned over top. Add last bit of dressing over. Then add your ceviche.  Top with crispy wontons and nori. Wasabi aioli around the plate and garnish with black  sesame seeds.

Images courtesy of Diane Chow Fabulously Frugal!