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Archive for the ‘Joyce’ Category

On one of Papa Lam’s days off, we took the family out to the Fraser Valley for a day of fun. One of the stops was Field House Brewing. We’ve had Field House’s beers a number of times now, and it’s often a booth we’d stop by at any beer festival, but this was our first time visiting the East Abbotsford brewery on location.

Field House has a covered patio and beer lawn where they serve up their tasty brews and food featuring local ingredients and produce from their own Field House Farm. You can book a table online for the covered patio, but the beer lawn is on a first-come, first-served basis. It’s a nice day out so we took a risk for a spot on the beer lawn. It was a non-holiday Monday but it’s still busy. Luckily for us, we managed to grab the last table available and we settled down for lunch.

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Last year, a pop-up bakery took Vancouver by the storm with a cookie made with the Asian White Rabbit candy. This summer, Chef Andrew Han turned his pop-up into a cafe. Kouign Cafe is now open in Chinatown.

Since its opening, many have followed the white rabbit and tried the various cookies and pastries Kouign Cafe has to offer. The original vision for the cafe was to offer dine-in options with the addition of sandwiches and beverages. At this point, they are only offering pastries to go. I suspect Chef Han’s plan, like many others, was disrupted by COVID-19. The shop has been very popular, though, and some items would even be sold out before closing. While I was in the area, I swung by and purchased one of everything that was available at that time. I’ve never bought pastries from their pop-up shop before so this would be my first time trying them.

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Have you been taking advantage of the blueberry season? It’s so easy to grab a bowl of fresh blueberries and just munch on them. They make perfect snacks! Have you tried them frozen? Slightly frozen blueberries also make great frozen treats.

Mama Lam and I got our hands on some fresh, local BC blueberries, so we decided to have some fun. We looked up a number of recipes, and found this pull-apart bun recipe that seemed fun and interesting. It was successful even for our first attempt. Here is the recipe after some adjustments.

Ingredients

  • 400g Bread Flour
  • 240g Blueberries
  • 80g Water
  • 20g Butter, room temperature
  • 2 tablespoon Sugar
  • 2 teaspoon Milk Powder
  • 2 teaspoon Instant Yeast
  • 1/4 teaspoon Salt

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GoBlueBC

Did you miss BC Blueberry Day on July 15? That means it’s the start of our blueberry season. This year, if you are looking for farms to pick or buy blueberries, recipes, how-to videos of local chefs, interviews of blueberry farmers, and other blueberry festivities, check out the new online hub at GoBlueBC.ca. Most excitingly, there is a grand prize contest presented by White Spot and Triple O’s for a chance to win $1,000 in gift cards and other prizes. The contest ends on August 3.

BC Blueberries on the Menu

At the same time, White Spot and Triple O’s are featuring a BC Blueberry forward menu. (more…)

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For the last couple of years, the dynamics of Vancouver’s restaurant sector have shifted. More commissary kitchens have opened, some restaurateurs have closed their brick and mortar to switch to a ghost kitchen concept, some aspired restaurateurs and bakers are testing the water without a brick and mortar. It’s relatively lower-cost to run a restaurant operation without the investment of a physical location with equipment, tables & chairs, dishware and decorations, and everything else. It’s especially appealing during the COVID-19 crisis now when a majority of business comes from take-out or delivery orders.

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Coho Commissary

Earlier in the year, Takenaka opened its door, figuratively speaking, by offering different types of Japanese bento boxes. It operates in one of the Coho Commissary locations in Vancouver. Their concept is inspired by the traditional bento boxes created by mom, while introducing a more artistic approach and bringing in fresh and interesting ingredients. The owner/chef Shogo Takenaka came from Kingyo Izakaya and its sister restaurant Raisu. Sous-chef Daiki Ishikawa was trained in Niigata prefecture, known for its finest quality in rice, sake and seafood. I was provided a few of their menu items for a tasting.

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Food

Among the items I received, right away my eyes were drawn to the Kaiseki Bento.

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