Things I stopped scrolling for this week
Anyone else slightly warm this week and feeling their productivity plummet? So much for housework this weekend, not that that is ever much of a priority here. If anyone has a spare hotel room with air con, and a pool, we’re here for it. At 10 a.m. it’s already 26 degrees and I’m between two fans, spending a fair amount of time lethargically scrolling through Instagram reels wondering why people are changing outfits to a ridiculous song about oral sex (seriously people, did you hear those lyrics?), and flipping through cookbooks and magazines and dreaming of cooler times. Here’s a few things catching my extremely limited attention this week.
Poke at Fresh Ideas Start Here
This poke bowl from Fresh Ideas Start Here AND they’re doing a giveaway on Instagram – HERE. The Dragon Bowl features Ahi Tuna marinated in their classic sauce, sriracha and sesame seeds, seaweed salad, cucumbers, Oshinko, Dez’s Kimchi, Korean chili, house sesame and pea shoots, and it might just be what’s for lunch today. Luckily I’m walking distance from their Broadway location in Kitsilano at 2959 West Broadway. FISH!
While you are at FRESH IDEAS START HERE = F.I.S.H. (How smart is that?) grab some Wild Pacific Halibut and make yourself some ceviche. You’re not going to want to turn on the oven this weekend, so this is perfect. Recipe courtesy of Wild Pacific Halibut.
Wild Pacific Halibut Ceviche
1 ½ – 2 lbs – Wild Pacific Halibut fillet, skinless, cut into ½-inch dice
2 – 3 – serrano or jalapeno chilies, seeded and finely diced
2 – 4 garlic cloves, smashed
1 handful – cilantro, finely chopped, and divided
1 tsp – salt
18 – 20 – limes, juiced, and divided (or 2 cups)
1 medium – red onion, finely diced (or 4 – 5 large shallots), finely chopped
2 – coloured (red, orange or yellow) bell peppers, seeded and finely diced, about ¼-inch
1 large – orange, peeled, membrane removed and filleted, cut into ½-inch pieces, set aside; squeeze remaining membrane and collect juice
1 large – grapefruit, peeled, membrane removed and filleted, cut into ½-inch pieces, set aside; squeeze remaining membrane and collect juice
3 Tbsp – olive or avocado oil
2 – ripe avocados, peeled, pitted and cut into ½-inch dice
tortilla chips
DIRECTIONS
Place the raw diced Wild Pacific Halibut into a non-reactive bowl along with chilies, garlic cloves, one tablespoon of the chopped cilantro, salt and about 1 cup of the lime juice. Mix well and cover with plastic wrap. Refrigerate for 3 to 4 hours.
When the halibut is “cooked”, add the onion, peppers, orange slices, orange juice, grapefruit slices, grapefruit juice, oil and remaining cilantro and lime juice. Allow to marinate for 20 to 30 minutes.
When ready to serve, gently fold in the avocado. Serve with tortilla chips on the side.
Pair it with a bottle of TIME WINERY BRUT, a blend of Pinot Noir and Chardonnay fermented in French oak, stainless steel barrels and tanks with plenty of citrus and stone fruit and a nice acidity with lengthy finish. Lees stirring added to the creamy, toasty flavours. Winemaker Graham Pierce has something to be proud of here indeed!
Wine Delivery by Bike
If you are ordering liquor in Vancouver, Marquis Wine Cellars now has WineText. This first-in-Canada service allows users to register for exclusive weekly wine offers by text. To order, they simply text back PLACE ORDER and the number of bottles they would like, and the wine is delivered in 48 hours in central Vancouver via an electric bike called Vin Velo, equipped with a temperature-controlled delivery box.
CIBO taste of Sicily Menu with Executive Chef Jesse Zuber $65
STARTER
Carciofi Ripieni artichoke stuffed with bread and garlic
Arancini saffron risotto, provolone, parmigiano reggiano
Antipasti Rustici caponata, black olive crostini, panissa
PASTA
Spaghetti alla Norma eggplant, basil and mint, san marzano tomato, chilies
Bucatini con Le Sarde fresh sardine, fennel, white wine, herbed bread crumbs
Gemelli con Salsiccia della Casa house made fennel sausage, san marzano tomato, parsley, white wine
ENTRÉE
Merluzzo grilled black cod, caper, lemon, fennel, tomato, basil, parsley
Involtini alla Benedettina veal stuffed with prosciutto cotto, baked in san marzano tomato, rosemary
Scaloppine di Pollo thinly pounded chicken breast, spinach, lemon, pepper corn
DESSERT add 9
Cherry Panna Cotta white chocolate veloutata, cherry, dark chocolate
Trio di Canoli alla Siciliana ricotta, chocolate, pistachio, tahitian vanilla bean
Zeppole california laurel bay, lemon, vanilla bean custard
SIDES
Broccolo di Sparacelli sicilian style broccoli with black olive and anchovy
Fagioli Verde green beans with almonds and lemon
Zucchine Trifolate sautéed zucchini, parsley, garlic
Keefer Cocktails at Home
There’s an immense amount of good at SPUD, or I wouldn’t be there, and one of the things SPUD has been doing this past year is assisting restaurants get their product to market. We have a dedicated consultant, the amazing Roger LaRochelle, who works with chefs to get their labeling, packaging, and product ready for market and compliant with health regulations. One of the recent restaurant/bars listed is The Keefer, a spot that delivers some of the best cocktails in the city. Amber Bruce is responsible for the drink mixes stocked at SPUD, and they’ll up your cocktail game in an instant. The Keefer’s Rosemary Gimlet, liquid medicine, is certain to cure any ailment, we’ve got this potion stocked. The gimlet mix is frozen and with this on hand you are just one quick shake away from instant refreshment. We’ve also got a Lavender and a Salted Plum Syrup, the possibilities for creations are endless. Purchase here.
GET $20 off your first order with SPUD with my code – click here.
