Tag Archives: Foodie Fridays

Foodie Fridays NEWS1130 April 19, 2013

nz wine regions

It’s all about wines this spring in Vancouver – listen here foodie friday 4.19

On Monday 29 April 2013 at the Roundhouse Community Centre wines from New Zealand are coming to town. Find out more about this country’s wines; there’s far more coming from this amazing country than just Sauvignon Blanc.

Try a sampling of fine foods and cheeses from New Zealand and get to know New Zealand Pinot Noirs, Merlots, Pinot Gris, Rieslings and more

At the show is

Cloudy Bay Elephant Hill Oyster Bay Wines aND MANy MORE

Go to my site, goodlifevancouver.com for a chance to win 2 tickets to this event and for more information


On April 24 Sake lovers rejoice as Tengumai Sake Maker’s comes to one of Vancouver’s best sushi spots,  Zest at West 16th and macdonald.

Shata Shuzo Sake is launching TENGUMAI sake in Canada and the  Chefs at Zest will prepare exquisite 6 course meal to go along with this beautiful sake. This is not the cheap hot sake, but instead finely crafted and served cold to showcase the unique flavours. Price is $108 including taxes and gratuity.


This evening Australian Wines are showcased at the Stanley Park Pavilion, brought to us by house wine.

Entitled THE Next Chapter  the ozzzies  have brought new vintages of beloved and iconic classics from downunder. Tickets are $55



The Naramata Bench Wineries are on the road for their spring release on Friday, April 26, at The Four Seasons Hotel. WINE FOR WAVES is presented in partnership with the Vancouver Aquarium in support of its national sustainable seafood program Ocean Wise™. Enjoy the best of the Naramata Bench wineries while sampling culinary offerings with partners such as YEW restaurant + bar; and the Naramata Bench’s own Hillside Winery Bistro, Misconduct Wine Co’s The Kitchen, and Upper Bench Winery and Creamery.  Proceeds to benefit Ocean Wise™.

Tickets: $95. Info and Tickets go to www.vanaqua.org/wineforwaves

Foodie Fridays on NEWS1130 April 5, 2013

oyster8Foodie Friday April 5, 2013 – click to listen

If you are looking to escape Vancouver’s rain no need to go too far.  The Okanagan sunshine calls from April 17-21 when Osoyoos and Oliver celebrate all things Oyster.  Travel up through the Similkameen Valley, book into some great rates at Walnut Beach Resort and whi

le the lake may be too cool but the pool is heated. Slurp and sip with Oyster Dinners at Miradoro Restaurant at Tinhorn Creek Winery and Terrafina Restaurant at Hester Creek.  On the April 19th enjoy an oyster and brew party and on the 20th sample oyster creations from some on the area’s best restaurants all paired with local wines.  There is also an amateur shucking contest and a cooking class at Hester Creek.  Check goodlifevancouver.com for details.


Spring is just the time to brush up on your cooking skills with some fantastic culinary classes.

At Quince food shop and cooking studio on West 3rd near Burrard Chef Andrea Carlson presents

Due Risottos & Thin Crusted Pizza
Saturday April 6th, 2013 1:00-4:00pm

Pull out the pizza stone, fire up the oven, mix the dough and while we wait we can start the mis-en place for the risotto – one squid and the other a Spring English Pea. Little side salad of Arugula & Mint and a glass of Italian white and we will be lost in our Italian travels somewhere between Naples and the Adriatic Coast. Cost: $120.00

Show me the Wholegrain Dough
Saturday April 13th, 2013 1:00-4:00 pm

Meant to be a follow up class from The Bread Baking Essentials, this class will explore the use of sourdoughs and whole grains. In this workshop you will make a Walnut Whole Wheat Loaf; Multigrain Buns and Sourdough Currant Rye. There will be a short break (kitchen style) to enjoy Warm Soup and Crusty Quince bread. Cost: $115.00

Quince.ca for more information

One of my favourite South Granville shops, Williams and Sonoma hosts weekly and monthly cooking classes.  Their April Cookbook Club focuses on the book the Kitchen Garden on April 10 and you’ll learn to cook and also dine on.

Radishes with Butter & Herbed Salt
Warm Asparagus & Israeli Couscous Salad
Fennel Seed-Crusted Chicken with Fennel & Herb Salad
Strawberry Hazelnut Shortcakes

baby rattle

Those with a sweet tooth will be pleased to hear the Baker’s Market is back with handmade chocolates, brownies, cupcakes, organic muffins, gluten-free, vegan baked goods, preserves and much more

The artisan market is at  Moberly Arts & Cultural Centre,on Prince Albert Street, (2 blocks east of Fraser St. at East 60th), every Saturday until May 4, 2013 11 am – 3 pm.
Bakers Market

Foodie Fridays on @NEWS1130


Click to listen – foodie friday june8.12

Dinner at Fable

This week on @NEWS1130 we chat about Top Chef Canada’s competitor Trevor Bird and his restaurant Fable.

On Saturday June 9th Trevor Bird, along with Jimmy Stewart, Curtis Luk and the Fable crew, will prepare the meal Trevor created on the Top Chef Canada Finale (along with some surprises!).   The meals will be paired with the amazing wines of Painted Rock Winery and John Skinner will be in attendance to speak to the wine.

Look forward to During an amuse-bouche of fig, goat cheese, and pickled raspberry. olive oil-poached arctic char and salad, roasted veal loin, and his a blueberry lavender tart.

Seating is family style.

This is a charity event, with proceeds to profit the Take A Hike Foundation.

Doors 6pm, dinner service at 6:30.

Tickets $150/person

Contact kathy@fablekitchen for tickets

(Toronto-based Chef Carl Heinrich was named Canada’s Top Chef this Monday. He defeated 15 of Canada’s brightest culinary talents.  Heinrich receives the grand prize of $100,000,  a GE Monogram Kitchen valued at over $30,000)


Sardine Can

In Gastown The Sardine Can has opened it’s doors

The small room is serving up a selection of classic Spanish tapas as well as daily chalkboard specials:

Para picar $5 -Olives, spiced almonds, chickpea spread

Tostas de sardinas $5 – Smoked sardines on toast

Patatas bravas $5 – Roasted fingerling potatoes, garlic aioli and tomato

Piquillo rellenos de bacalao $10 – Roasted piquillo peppers stuffed with salt cod

Albondigas $10 – Meatballs cooked in tomato and Rioja

Baby broccoli with anchovy, garlic and lemon $7.5

Flan de dulce de leche $5.5 – Baked caramel custard

View the complete menu.

An all-Spanish drinks list of sherry, wine, beer and brandy is the perfect accompaniment to Chef Andrey Durbach’s tasty selection of small plates.

Doors open every afternoon at 3 p.m. Come pull up a bar stool and take in the ambiance of Maple Tree Square over a glass of fino sherry and a plate of octopus, potato and chorizo stew.

SOME PICS HERE: http://www.flickr.com/photos/goodlifevancouver/sets/72157630080872380/

The Sardine Can – 26 Powell Street, Gastown, Vancouver


Rockford Wok|Bar|Grill, a fresh new take on Vancouver’s casual premium dining experience, has announced a unique lineup of summer patio parties to celebrate the season. Much more than canapés and drinks, their parties put a new spin on the popular summer past time – a spin that includes everything from large ‘fire woks’ to ‘ceremonial shots’ and Pacific Rim-inspired cuisine.

Aptly named the: ‘Fire Wok with Us Patio Party,’ the series of festivities will highlight Rockford’s distinct combination of Asian flare with their hip casual-premium dining.

With three big dates booked for three locations: Friday, June 1st at Rockford West Broadway; Friday, June 8th at Rockford Langley; and Friday, June 15th at Rockford North Vancouver; the restaurant chain is generating a huge buzz throughout the Lower Mainland area.Going for a fun and edgy feel, each party will feature three large woks at the entrance – with the first wok containing a burningfire, the second wok containing a full moon iced tea shooter, and the third wok containing signature wok-fired squid. “We love summer and really wanted to incorporate an interactive summer ceremony into the celebration, so our fire wok not only serves as an attractive display, but as a way for guests to make summer wishes,” says Darnel. Specifically, the party invitations encourage attendees to write down what they want to forget about winter, in addition to a summer wish. Then, at the party they can toss their invite into the ‘fire wok’ as a symbolic ‘burning away’ of their ‘winter worries’ and ‘ignition’ of their ‘summer dreams.’
With no shortage of perks, guests also have the chance to win Rockford’s VIP Patio Party Prize Pack which includes a $150 Rockford gift card and a 2-night stay at the Sutton Place Hotel Revelstoke Mountain Resort with two lift passes. “They really will
be a series of parties unlike any other,” remarks Darnel, “fire, drinks, amazing food and the best patio on West Broadway? Summer at Rockford is here.”


Foodie Fridays on News 1130

Tune into News 1130 at 11:05 am each Friday for Foodie Fridays with The Good Life Vancouver’s Cassandra Anderton.

Listen here – August 5 ff 8.5

Restaurant Pick – Tableau Bar and Bistro

Drink Pick – Cointreau 

Ready to meet the strength of the crystal clear spirit, are baskets laden with sun-dried orange peels, their intricate colours defining different orange flavors; greenish-bronze for bitter, orangey-red for sweet, which yield a greater fruit intensity.
The peels are fully dried, macerated and finally distilled in gloriously burnished red copper stills to extract every drop of the precious essential oils. The other ingredients (alcohol, sugar and water) – which are also completely natural – give the liqueur its creamy roundness and aromatic vigour that inspires the mouth. Like an intimate secret, the recipe itself is faiuthfully guarded.


Senorita – Heather Yau – Bartender of Cin-Cin Ristorante + Bar and Shangri La Lobby Lounge

Blanco tequila 1.5oz
Cointreau .5oz
Lime juice 1oz
Orange juice .5oz
Tamarind ginger syrup (home infused with 1:1 simple syrup) 1oz
Tamarind paste and grinded sea salt
One Italian sweet basil leave

Rim rocks glass with sea salt, by rubbing tamarind paste on rim first.
Add all ingredients into shaker, add ice and shake really really really hard.
Ice rocks glass, single strain cocktail into glass, garnish with a basil leave, a slice of ginger and lime wheel (let garnish sit on top of ice). Straw is optional.

Enjoy responsibly as it is deadly tasty. Cheers!


Cocktail Kitchen at The Refinery


Tantalus Winery at Grouse Mountain

Foodie Fridays on News 1130

Click for playback – foodie_friday_7.22.11 or tune in at 11:05 a.m. on News 1130 every Friday for Foodie Fridays with The Good Life Vancouver.

Restaurant of the week – Pink Elephant Thai

Owner Desmond Chen knows a thing or two about Thai food; he’s the owner of Yaletown’s Charm Modern Thai and his family has been in the Thai (along with other themes) restaurant business for decades.  At his newest restaurant, Pink Elephant on Alberni Street, the food is authentic and the atmosphere lively and full of fun.

From 3-5 pm daily go in for the Happy Hour – $6 for Thai soup combinations, or bring a group to share there many noodle dishes, seafood, rice and meats.  Don’t miss the lamb chop or oxtail coconut curry.

“Our restaurant is comprised of 88 seats, including 8 at the bar, with a large communal table running the length of the restaurant. Our oversized booths are sure to become coveted tables, while a chef’s table, ideal for larger groups, has a view of all the action in the kitchen and below from up above on the mezzanine. Overall, our look is ultra sleek with gleaming white, cool grey, polished black, and lots of pink. Creative martini’s, signature cocktails, imported beers including Thailand’s Singha, along with a varied and well priced wine list, pair nicely with our menu that is inspired by the flavor and influence from all of the regions in Thailand. Although our atmosphere at Pink Elephant Thai aims to be “sanook”, that’s Thai for fun and vibrant with lots of energy; there’s also room to “sabai sabai” or relax and chill. With two levels there’s enough space to accommodate everyone’s mood whether it be for lunch, dinner or late night drinks in a hip, vibrant and energetic room.

[flickr album=72157626971283551 num=30 size=Square]


Drink of the week – Granville Island False Creek Raspberry Ale

An ultra-refreshing summer ale that combines premium malt and hops with Fraser Valley raspberries. Well-balanced with raspberry colour, aroma and finish, it pairs well with summer salads, fresh air and sunny afternoons.

TASTING NOTES Fresh raspberries, without being too sweet. Refreshingly tart with enough pale malt character, so it tastes like an ale, not a wine cooler.

Crisp and clean. Goes well with salads, particularly crisp greens with light fresh dressings. Perfect pairing: Plain chevre on crackers or smoked chicken topped spring greens with walnuts and blue cheese.

Cookbook Pick – Healthy Starts Here Marilyn Smith

When’s the last time you encountered a cookbook written by a “Second City” alumna? Well, get ready for the laughs to roll in on your way to better eating! Mairlyn Smith, a well-known professional home economist and media commentator on healthy cooking and eating, knows that improving your and your family’s diet is serious business–and also pretty funny.

Learn how to retrain your sodium-addled taste buds. Become a master hunter-gatherer with tips on grocery shopping and food storage. Find out which family of vegetables causes cancer cells to self-destruct. And learn the real truth about legumes and flatulence…

Geared to busy families, Healthy Starts Here! features recipes for both classic favour-ites and new spins on old standbys, including–

  • Hockey-Night-in-Canada Burgers
  • Chili-Roasted Broccoli Stalks
  • Black Bean-Tortilla Chip Soup
  • Barley Risotto with Porcini Mushrooms
  • Chocolate Pancakes with Strawberry Sauce

Informative essays as well as nutrition information and diabetes food choice values for each recipe round out the package.

Events on the Horizon

‘Women in the Kitchen’ Gourmet Wine Dinner (July 29, 2011)
araxi longtable @ north arm farm (July 30, 2011)