{"id":47966,"date":"2021-10-11T11:20:54","date_gmt":"2021-10-11T18:20:54","guid":{"rendered":"https:\/\/goodlifevancouver.com\/staging\/2138\/?p=47966"},"modified":"2026-09-30T16:16:27","modified_gmt":"2026-09-30T23:16:27","slug":"whats-good-this-week-october-11-edition","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/whats-good-this-week-october-11-edition\/","title":{"rendered":"What’s Good This Week October 11 Edition"},"content":{"rendered":"

Your Guide to the Good Life this week<\/h2>\n

Hope everyone had a wonderful Thanksgiving and y’all took some time for personal care, rest and time with loved ones. It’s been a while since we’ve done a round up, but we’ll try to get our curations back to a regularly weekly spot.  I’ve found a few recommendations for this week, as well as some recipes worth cooking, articles worth reading, and podcasts worth popping on while you’re out for a walk!<\/p>\n

Cookbook Feature<\/h4>\n

I rounded up Cookbooks to get you through the summer for my column at BC Living,  and now we’re on to the fall selections. MY ARTICLE ON COOKBOOKS – BC LIVING<\/a> <<< We’ve installed a plugin so you can click on these buttons to get to where you need to be. Please do come back to read the rest of our round up.<\/p>\n

\"take<\/a><\/div>\n

Take One Fish by Josh Niland PURCHASE<\/a> <\/h4>\n
Niland looks at 15 global varieties of fish and dishes out sixty recipes in this gustatory journey , some more difficult than others, but always “scale to tail”.  Anyone who\u2019s willing to clean and fillet their own fish will love this collection of adventurous scale-to-tail recipes and tutorials from Josh Niland, a James Beard Award\u2013winning chef and author of the best-selling The Whole Fish Cookbook.<\/em><\/div>\n
This is a fairly advanced book, so I’ve passed this out to my friend Chef Vish Vishnav, who’s heading up Commercial Drive’ Caffe La Tana, to see what he cooks from it. FOLLOW CHEF VISH ON INSTAGRAM<\/a><\/div>\n
 <\/div>\n
https:\/\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/Bruno-at-Versante-Hotel-1.mp4<\/a><\/video><\/div>\n

Restaurant Recommendation – Bruno in Richmond<\/h4>\n

If you are looking to spoil yourself, and delight your dining companions, venture out to Bruno in The Versante Hotel.
\nStart with the Scroll loaf with rosemary, pecorino, and brulee foie gras butter, don’t miss the Kurobata Pork Belly with black garlic balsamic glazed peppercorn lime aioli, and go for the show as the chef blow torches the motoyaki oysters tableside. The Burrata Summer Orchard Salad with Stone Fruit is divine, packed full of little surprises with each bite, and the saffron shellfish dish gives you the opportunity to explore mussels, clams and scallops doused in a fragrant sauce.  For mains, you can’t go wrong with the Truffle Lavender Duck and grilled Bone-in Ribeye.
\nFinish with the Pavlova – br\u00fbl\u00e9e summer stone fruit, passion fruit, coconut mascarpone mousse fresh berries candied nuts, flower petals. Lovely service, lots of local gems on the wine list, and a private room, should the need arise.
\nWe recommend the Bruno Board Experience. at $125 per person, it’s really what you need, and allows you to taste through much of the menu.<\/p>\n

MINIMUM OF 2 PEOPLE. WHOLE TABLE PARTICIPATION
\nA taste through the Bruno menu: Torched Oysters | Appetizer Plates | Entr\u00e9e Platter | Desserts<\/p>\n

INCLUDES ORCHARD SALAD PORK BELLY SAFFRON SHELLFISH RIBEYE DUCK BREAST BRUSSELS SPROUTS POTATOES<\/p>\n

Congratulations Chew William Lew and team!<\/a><\/strong><\/p>\n

\"Petrichor\"<\/a><\/p>\n

New Okanagan Wine Brand – Petrichor<\/h4>\n

Petrichor wines are a tribute to the power of scent. The vineyards are located in the Southern Okanagan and the name, Petrichor, means that pleasant, earthy smell after rain. The 2020 Petrichor Sauvignon Blanc is a zippy number with aromas of tropical fruit, light grassy notes and lemon zest. On the palate there’s more of that tropical fruit, citrus, and a nice acidity and crips finish.  Perfect with seared scallops or the Asian-flavoured halibut I just cooked.  The 2019 Petrichor Cabernet Merlot is a blend of Cab Franc, Cab Sauv and Merlot, and has good structure with black and red fruit, silky tannins, some herbal notes and undertones of vanilla and mocha. Great with Bolognese or grilled meats.  <\/p>\n

\"Lola's<\/p>\n

What we’ve been sampling – Lola’s Fine Hot Sauce <\/h4>\n

If you like things spicy,  Lola’s Fine Hot Sauce  Organic comes a variety of flavours, with varying degrees of heat, to add bold flavour and spice to your dishes. Flavours include – Ghost Pepper, Trinidad Scorpion, Carolina Reaper, Family Reserve,  Buffa-Lola {Buffalo] Fine Hot Sauce and Green Jalapeno. We’ve found Green Jalapeno to give us just the right amount of kick. They’re 100% Natural, Plant Based, Keto Friendly, Non GMO and Gluten Free, hitting all the trending concerns! Billed as “Flavour over fire”, creator Taufeek Shah <\/strong>began making small batches of hot sauces and spices for his close friends and family from the recipes his family has had for generations. As word got out, and demand for the amazing recipes grew, and Taufeek founded Lola\u2019s Fine Hot Sauce. LOLA’S FINE HOT SAUCE<\/a><\/p>\n

Events<\/h4>\n

Greek Cooking Class and Olive Oil Tasting with In My Kitchen – October 13 PURCHASE TICKETS<\/a><\/strong><\/p>\n

\n

Did you ever want to try that dark cherry balsamic vinegar<\/strong>, or lemon fused olive oil<\/strong> but weren’t sure how to use it? <\/p>\n

This unique cooking class allows you to taste and learn the ins and outs of olive oils and vinegars as you cook from the comfort of your kitchen with Olive Oil Sommelier and IMK host Emily.  To top it off your olive oils and vinegars will be shipped to you<\/strong> in handy 60ml bottles and arrive on your doorstep prior to your culinary adventure.  A great gift idea or team building experience!  Invite your friends or family over to share in this experience with you.  The menu below if for people, if you are going to double the recipes, double your olive oil, you may purchase additional olive oil boxes here.<\/a><\/p>\n

The Menu<\/strong>
\nTzatziki <\/strong> Made with garlic infused olive oil
\nChicken and Apricot Pie<\/strong> – A Greek take on a meat pie, this dish is lovely served hot or chilled the next day.  Its warm spices make it perfect for a fall weeknight meal. Made with: lemon fused olive oil and Apricot White Balsamic Vinegar.
\nGreek Salad<\/strong> – Made with Kalamata olive oil
\nStewed Cherries<\/strong> – The warm spices in this recipe create a delicious and addictive flavour profile, Emily often makes this dish in the winter with frozen cherries and serves it over ice cream.  Made with Cherry dark balsamic vinegar<\/p>\n

\"Greece:<\/a><\/p>\n

The Recipe Book PURCHASE HERE<\/a><\/strong><\/p>\n

Recipes are found in Emily’s cookbook:  Greece, Recipes for Olive oil and Vinegar Lovers.  When you sign up for Emily’s culinary adventure you will receive the above recipes.  <\/p>\n

\"picasso\"<\/p>\n

Imagine Picasso October 27 – TICKETS GOING FAST MORE INFO<\/a><\/strong><\/p>\n

Annabelle Mauger<\/strong> and Julien Baron<\/strong> have created Imagine Picasso<\/strong> in collaboration with art historian Androula Michael<\/strong> and one of the leading figures of the new French architecture movement, Rudy Ricciotti.<\/strong> <\/strong><\/p>\n

With more than 200 of Picasso\u2019s paintings shown together for the first time\u2014from his Blue and Rose periods on through Cubism and the prolific later years\u2014Imagine Picasso <\/strong>offers an unprecedented dialogue between Ricciotti and one of the greatest painters of the 20th century. Ricciotti was inspired to create this spectacular scenography from the paper sculptures Picasso made for his children. The paintings, projected onto nine full-blown Origami-style structures, offer a unique and novel perspective on the work of Picasso.<\/p>\n

Pablo Picasso (1881-1973)<\/strong> embodies the Modern Art Master. Constantly reinventing himself, he revolutionized forms and academic aesthetics through several art mediums. Spanning an impressive 78-year career, Picasso proved to be one of the most prolific creative geniuses of all-time, producing some 65,000 artworks \u2013 including paintings, drawings, prints, sculptures and ceramics. Eminently notorious, Picasso is more than a household name in the West, an artist whose name became a famous worldwide brand.<\/p>\n

Extras – What were reading, cooking and listening to.<\/strong><\/p>\n<\/div>\n

\"pumpkin<\/a><\/p>\n

Angie Quaale from Well Seasoned dishes out <\/strong>pumpkin recipes on BC Living; you’ll find brulee, pumpkin soup, ravioli, quinoa salad, pumpkin chili, and a breakfast parfait. GET COOKING<\/a><\/p>\n

\"black<\/a><\/p>\n

BEYOND SOUL FOOD: THE TRUE STORY OF BLACK CUISINE – <\/strong>MILK STREET RADIO<\/strong> LISTEN<\/a> the editor of 4 Color Books, Bryant Terry, describes the long history of veganism in Black communities and his hopes for a healthier food system. Don’t miss his newest cookbook – B<\/strong><\/span>lack Food: Stories, Art, and Recipes from Across the African Diaspora<\/strong>.  PURCHASE<\/a><\/span><\/p>\n

\"95025d67<\/p>\n

Julia Child Foundation Inside Julia’s Kitchen – EPISODE 135: MEET SANDY D\u2019AMATO AND KAREN STABINER <\/strong>– <\/strong>a discussion of restaurants and community. LISTEN<\/a><\/p>\n

Loved listening to this as Sandy D’Amato started Sanford<\/a><\/strong>, an  Milwaukee restaurant I visited in 2016. Sanford is regarded as one of the best in the Midwest, earning accolades from Bon App\u00e9tit, Gourmet, Food & Wine, Esquire, Wine Spectator, Zagat Guide, AAA and Best Chef: Midwest from the James Beard Foundation.  D’Amato now runs Good Stock Farm, ABOUT THE FARM <\/a>  You’ll also find some great recipes in this article, including Seared Tournedos of Scallops on Leek and Chanterelle Confit with Wild Mushroom Vinaigrette. I met with the new owner, Justin Aprahamian, who purchased Sanford Restaurant from his mentors, the D\u2019Amato\u2019s, in 2012. In 2010 and 2011 Justin was honored as a semifinalist for Rising Star Chef from the James Beard Foundation. In 2011 and 2012 he also received nominations for Best Chef Midwest. It’s a must for when you visit Milwaukee. <\/p>\n","protected":false},"excerpt":{"rendered":"

Your Guide to the Good Life this week Hope everyone had a wonderful Thanksgiving and y’all took some time for personal care, rest and time with loved ones. It’s been a while since we’ve done a round up, but we’ll try to get our curations back to a regularly weekly spot.  I’ve found a few<\/p>\n","protected":false},"author":2,"featured_media":47986,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"nf_dc_page":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[75],"tags":[33295,7191,8381,33294,33293,7190,527],"class_list":["post-47966","post","type-post","status-publish","format-standard","has-post-thumbnail","category-events","tag-bruno-restaurant","tag-cookbooks","tag-in-my-kitchen","tag-lolas-fine-hot-sauce","tag-petrichor","tag-weekly-picks","tag-well-seasoned"],"acf":[],"yoast_head":"\nWhat's Good This Week October 11 Edition - 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