VANEATS.ca’s has another dining package deal for Eight 1/2 Restaurant Lounge, which is just off Main Street on 8th Avenue, a half block off Main, hence the name. Housed in an old residence this place is easy to miss, but it has been on my radar for a while. I’ve enjoyed many a sandwich and salad here; the tuna sandwich with Seared Albacore tuna, avocado, arugula, wasabi, and sweet soy calls to me often. It’s also a great spot to stop in at to sample a local wine or beer along with some steak bites, pizza or bacon sliders. The restaurant sources…
Author: cassandra
From March 7-28, 2013 Vancouver Foodster is running a cheesecake challenge with twelve separate restaurants participating. Go out and order the cheesecakes in this challenge, then you decide who has the best cheesecake creation. We were invited to try three and headed to the Gramercy Grill, Salontea and Santori Factory. Gramercy Grill Strawberry Cheese Cake – Baked Strawberry Cream Cheese Cake with Graham Wafer Crust Salontea Vanilla Chai tea-infused cheesecake – flourless brownie and hazelnut base, with a hint of orange zest. Topped with Salontea Dancer tea-poached fresh blueberries. Gluten free. Satori Factory Vanilla Bean Apple Pie Cheesecake Crust: Almonds, garbanzo…
The Vancouver Winter Farmers Market is on until April 27 at the Nat Bailey Stadium and there are lots of products that are just beginning to show up for spring as well as the all season and winter items that are still in stock. The food trucks are out in full force, so grabbing lunch is always part of the adventure. I had a PLT from Pig on the Street. A tasty double smoked bacon, greens, vine-ripened tomato, avocado, farmhouse cheddar, and bacon mayo wrap. VERY delicious and super filling. While I waited (this is slow food folks and can take…
Oyster Club News Coming Soon to GoodLifeVancouver.com In the meantime check us out on Facebook.
Head to the Westender to my article – Life after Ensemble for Dale Mackay After closing his Vancouver restaurants, Dale Mackay spent some time cooking in the Cayman Islands. He now plans to open a restaurant in Saskatoon. Vancouver’s great outdoor playground, cultural diversity and the food scene are just some of the aspects that draw talent to the city. One culinary star, chef Dale Mackay, came out from the prairies to Vancouver at an early age to work as a line cook. After heading to London to work with chef Gordon Ramsey, Mackay returned to Vancouver and to the city’s…
Head over to Savour Magazine to read my article on Wildebeest. Vancouver has bought fully into the concept of nose to tail eating and Wildebeest’s timing couldn’t be better. This east side restaurant’s menu is heavy on the meat side of the equation and is serving up tasty bits of animal along with excellent cocktails and fantastic service in a room that is both comfortable and classy. Recent expansions to the menu include the addition of a few more seafood dishes, and there are a few options in the veggie department too. Read entire article here
Head to North Vancouver to Palki Restaurant – your go to for all things Indian. Rather than focusing on one region, they’ve got a range of dishes from across India, including traditional curries, breads, tandoori preparations, and different types of chai tea. Chef Shiv Singh hails directly from India and he is joined in the kitchen by a multicultural staff that deliver top quality preparations to the table. There are lots of choices for not only meat eaters, but also vegetarians, vegans, gluten-free eaters and those focusing on a low fat diet. The room is comfortable and calming with…
If you are looking for a special way to celebrate Chinese New Year in Vancouver, Chef Michael Batoux has prepared some amazing trays of tea-infused treats at The Urban Tea Merchant. Tea Sommelier Reza Nasooti (yes there is such a designation) is usually on hand to assist in tea selection and after sniffing a few different choices we decided on some tea flowers and he brewed us a pot of both the heart of happiness tea and first kiss. Watching the tea flowers bloom is in itself a ritual; rather mesmerizing. On the savoury side of the tray there is a generous selection…
#ccc2013 @goldmedalplates Chefs from Canada will meet in Kelowna from February 7-9, 2013 to compete in the Gold Medal Plates Canadian Culinary Championships. I sent them some questions prior to the challenge. Here is the scoop from Chef Mark Filatow Waterfront Wines Kelowna. What was your first food memory? The smell of my Mom’s soups simmering on the stove What was in your elementary school lunch kit? Rye Bread and Salami Where did you first learn to cook? Tweeds Gourmet Grill if “learn to cook” is a loose term Did you attend culinary school – if so, where? Dubrulle in Vancouver Where has been your favourite…
#ccc2013 @goldmedalplates Chefs from Canada will meet in Kelowna from February 7-9, 2013 to compete in the Gold Medal Plates Canadian Culinary Championships. I sent them some questions prior to the challenge. Here are the answers from Chef Eden Hrabec Crazyweed Kitchen in Canmore. What was your first food memory? Really so many. My mom was always cooking at home when I was young. But the most memorable was my baba’s stuffing on xmas every year. I always looked forward to it. What was in your elementary school lunch kit? yop Where did you first learn to cook? Started cooking with my mom in1999, 2…
#ccc2013 @goldmedalplates Chefs from Canada will meet in Kelowna from February 7-9, 2013 to compete in the Gold Medal Plates Canadian Culinary Championships. I sent them some questions prior to the challenge. Here is the scoop from Chef Marc St. Jacques Auberge Du Pommier Toronto. What was your first food memory? Picking vegetables in my grandparents’ garden in Guelph, Ontario. What was in your elementary school lunch kit? There was always a yoghurt, which would end up on my shirt, and some fruit. Where did you first learn to cook? I learned to cook while growing up at home, from my parents and grandparents. Did…
#ccc2013 @goldmedalplates Chefs from Canada will meet in Kelowna from February 7-9, 2013 to compete in the Gold Medal Plates Canadian Culinary Championships. I sent them some questions prior to the challenge. Here we check in with Chef Daren Bergeron from Fou D’Ici Montreal. What was your first food memory? Perogies What was in your elementary school lunch kit? Bologna sandwiches & cookies Where did you first learn to cook? With the babysitter (cabbage rolls) Did you attend culinary school – if so, where? ITHQ Where has been your favourite place to work to date and why? Le Mitoyen (the first kitchen where I took…
#ccc2013 @goldmedalplates Chefs from Canada will meet in Kelowna from February 7-9, 2013 to compete in the Gold Medal Plates Canadian Culinary Championships. I sent them some questions prior to the challenge. Here are the answers from Chef Nathin Bye Wildflower Edmonton. What was your first food memory? Making a one bowl chocolate cake with my mom, and pickling with my grandmother. What was in your elementary school lunch kit? I was a simple kid….i always had some sort of sandwich (tuna was my favourite) with fresh vegetables, ranch dip and some sort of baked snack for dessert. Where did you first learn to cook? I…
#ccc2013 @goldmedalplates Chefs from Canada will meet in Kelowna from February 7-9, 2013 to compete in the Gold Medal Plates Canadian Culinary Championships. I sent them some questions prior to the challenge. Here are the answers from Chef Jamie Stunt from the Oz Kafe in Ottawa. Where did you first learn to cook? I went to high school really close to my house and would go home and make BLT s everyday. What was in your elementary school lunch kit? Sandwiches, juice boxes. Pretty typical stuff. Did you attend culinary school – if so, where? Not yet… Where has been your favourite place to work to date…
#ccc2013 @goldmedalplates Chefs from Canada will meet in Kelowna from February 7-9, 2013 to compete in the Gold Medal Plates Canadian Culinary Championships. I sent them some questions prior to the challenge. Here are the answers from Chef Milton Rebello from the Sakatchewan Radison in Regina. Where did you first learn to cook? At home…I was inspired by my mother’s cooking What was in your elementary school lunch kit? Homemade Indian flat breads (paratha) stuffed with potatoes and cauliflower tempered with mustard. And rice crepes (dosa) with coconut chutney Did you attend culinary school – if so, where? Graduated from Institute of Hotel Management, Mumbai,…
#ccc2013 @goldmedalplates Chefs from Canada will meet in Kelowna from February 7-9, 2013 to compete in the Gold Medal Plates Canadian Culinary Championships. I sent them some questions prior to the challenge. Chef Craddock reports in below. What was your first food memory? Cooking breakfast with my dad on Sunday mornings What was in your elementary school lunch kit? Peanut butter and jam sandwich Where did you first learn to cook? My dad showed me a few things, he trained as a chef in England at the Dorchester hotel in London Did you attend culinary school – if so, where? Yes, in England @…
#ccc2013 @goldmedalplates Chefs from Canada will meet in Kelowna from February 7-9, 2013 to compete in the Gold Medal Plates Canadian Culinary Championships. I sent them some questions prior to the challenge. Here’s the scoop on Chef Shaun Hussey from Chinched Bistro in S. John’s. What was your first food memory? Eating a delicious ripe mango What was in your elementary school lunch kit? Peanut Butter Sandwiches Where did you first learn to cook? It wasn`t until I started at American Seasons in Nantucket that I really learned how to cook and grew as a cook. Did you attend culinary school – if…
Dine Out Vancouver is on until February 3, 2013 and if you are looking for a room with a view, Dockside Restaurant in Granville Island is an excellent choice. Dine oceanside with views of False Creek and if you want to have a mini staycation, the Granville Island Hotel is an elevator ride away. The menu here is $28 and well worth the money. Wine and beer pairings are available as the restaurant also houses an onsite brewery where brewmaster Mark Simpson crafts a wide variety of beer styles. Chef Simon McNeil wasn’t in the night we visited, but the…
Hit up another Dine Out at Edible Canada last night before heading to the highly entertaining Ride the Cyclone at the Granville Island Arts Club Theatre. Chef Greg Reid recently took over the leadership of the kitchen as the new Chef de Cuisine. He had been with Edible since the summer, so was already more than comfortable in the restaurant’s kitchen. The servers here take their responsibilities seriously and are well-versed with the menu. This restaurant uses almost 100% Canadian products and the same goes for the drinks list. Our waiter had even been out to the farm where the…
Stop 2 on our Vancouver Dine Out sampling with Glowbal Group’s Italian Kitchen. Here the menu is $28 here and the choices vary from crostini to minestrone and include strip loin and rigatoni primavera, Portions are generous and the atmosphere here is more formal than fish shack. Hard to say what the crowd will be like during Dine Out, but I always run into someone I know at any of the Glowbal Group’s locations and they do an excellent job with staff training, so service is almost always spot on. Chef Shaughn Halls had time to come out and present…
