Feeds:
Posts
Comments

Archive for the ‘Cheese’ Category

West Oak recently celebrated its 5th anniversary in the Yaletown neighbourhood. As a follow-up, Areta, Alice (Double A!) and I were invited to a hosted dinner at the restaurant. I’ve been here a couple of times beforehand, one of which was an evening out with a few of my girlfriends a few years ago.

Disclosure: This meal was provided to me complimentary of the restaurant. However, the views and opinions are my own.

Food

We got a sneak peek of some of their new cocktails (from left):

New Cocktails at West Oak

The Aperol Spritzer Mimosa is their new take on the classic brunch cocktail. This is available only during brunch, but the restaurant made one for us to try. Aperol, prosecco, fresh juice (orange, grapefruit, etc.) — it was juicy, citrusy, fizzy, refreshing. Great for a patio brunch. There’s no reason a mimosa fan wouldn’t enjoy this.

Tiffany Blue could become a local IG sensation. The Ciroc Apple came through and gave it some tartness, almost face puckering. You can really taste the apple here. The addition of edible silver makes it sparkle like a precious piece of jewelry.

Tiffany Blue

The last cocktail, at the time this was written, hasn’t been named. It just had a nickname “Green Thumb“. It had gin, elderflower liquer, basil, cucumber. It reminded me a bit of mojito – it’s light and crisp, and herbaceous.

Then, we dove into dinner, with a couple of appies to share. (more…)

Advertisements

Read Full Post »

When Bryan (the “beer guy”) isn’t writing about beer I put him to work as my camera man – so he and I were proud and honoured to represent VanFoodies at the 11th Annual ChefmeetsBCGrape while our fearless leader, Joyce, had other work commitments. The ChefmeetsBCGrape Signature Tasting is a fundraiser for the Arts Club Theatre to support the local theatre arts while showcasing BC food paired with BC VQA Wine.

Very “handy” third hand provided at the event

Very “handy” third hand provided at the event

The event started off with a bang with my favourite dessert of the evening (and, needless to say, favourite dish overall):

Chocolate gianduja pate with sour cherry compote

Chocolate gianduja pate with sour cherry compote, lychee foam and toffee brittle paired with Baillie-Grohman Estate Winery Pinot Gris 2014 presented by P2B Bistro & Bar

I’ve never had chocolate in a pate form before but let me tell you, it was smooth, creamy, not too sweet, and went beautifully with the toffee brittle crunch. The lychee foam and sour cherry compote disappeared behind the richness of the chocolate but gave it an interesting look with the white bubbles and pop of red colour. I found the white wine pairing quite surprising and would have preferred something equally as rich to balance with the chocolate/toffee flavours such as a Cabernet Sauvignon – the Pinot Gris was washed out by this delicious and delightful treat.

Now being Aussie I am a lamb fan (it’s a national Aussie meat) but I don’t find many Canadians who enjoy it. However, on this night, I only heard positive feedback from everyone I spoke to regarding this dish:

Sous-vide lamb sirloin slider

Sous-vide lamb sirloin slider, grey baby cheese, smoked tomato relish and beet chip paired with Upper Bench Winery Estate Grown Merlot 2012 presented by Provence Marinaside

The combination of flavours was well balanced with an equally balanced wine that paired very well with the strong flavours of the meat and cheese. (more…)

Read Full Post »

As part of our review of The Dirty Apron Cookbook, we tried the recipe of the Dirty Apron Scones. I was very impressed by how easy the recipe was, and for making it for the first time, how great the scones turned out. Are you preparing a brunch on New Year’s Day? This will be a good recipe to prepare ahead of time and just finish it off in the morning after recovering from all the champagne and drinks!

Dirty Apron Scones

Although the recipe was easy to follow, we discovered a few things that we would suggest tweaking as you make your next batch of scones. We’ll note the suggestions at the end of the post. The recipe below is as found in the cookbook:

Basic Scone Mix

Recipe provided by David Robertson / The Dirty Apron Cooking School

Ingredients

  • 3-1/3 cup All-purpose flour
  • 1/4 cup Sugar
  • 2 tablespoons + 1 teaspoon Baking powder
  • 1 teaspoon Salt
  • 2/3 cup Unsalted butter, cold, cut into cubes

Dirty Apron Scones

Preparation

  1. Combine the flour, sugar, baking powder and salt in a large bowl.
  2. Using your hands, a pastry blender or even two knives, cut in the butter until the mixture resembles coarse oatmeal.
  3. Refrigerate in an airtight container for up to 1 month or freeze for up to 3 months.

Dried Fruit Scones

Recipe provided by David Robertson / The Dirty Apron Cooking School (more…)

Read Full Post »

When Mr. and I went on a week-long road trip, ultimately reaching Crater Lake as our south-most point, we stopped at many cities in Washington and Oregon. We made a few trips to local grocery stores and whipped up some tasty bites in the hotel rooms, but we also checked out a number of eateries, including Beckie’s in Union Creek near Crater Lake.

Crater Lake

First of all, let me show you Crater Lake. This is a volcano crater turned lake, with water of this gorgeous deep blue hue. This is the deepest lake in the U.S. and is considered to be the cleanest large body of water in the world. We drove around the rim, spending a number of hours hiking and checking out the various viewpoints and taking in the mesmerizing 360 view of the lake. No wonder Travel Oregon names it one of the state’s seven wonders! If you haven’t been, add this to your list. It’s worth it!

Crater Lake, Oregon

Crater Lake, Oregon

Food

Back to the food. This was actually recommended by @pitstopsforkids on Twitter. It was right on our way from Shady Cove to Crater Lake, so we decided to make a stop.

Beckie's Cafe

Before we got to the pie, which is a must-have there, we ordered something more substantial first. To start, we became a kid again and got a Float to quench our thirst. (more…)

Read Full Post »

I still remember a couple years back we checked out Palki on Commercial Drive and really liked it. Fast-forward to current time and they have renamed that restaurant to something else to avoid confusion. And when we were invited to try the North Vancouver location, the nostalgic feeling just came rushing through. We had to say yes.

Food

We started with a couple of appetizers, along with some Papadum. Papadum are crispy lentil wafers, a little bit salty; you can snack on them like chips and it’s quite hard to stop eating them.

Papadum

The Fish Pakoras were really good! Big fish pieces coated with the chickpea pakora batter and deep fried, yet they were not greasy at all. They didn’t have a crispy exterior like fish and chips but the meat was flaky and very flavourful. The plate came with two dipping sauces: tamarind sauce & a mint, cilantro and green chili sauce. The tamarind sauce added a hint of sweetness to the fish while the mint, cilantro & chili sauce added extra heat. It was quite a big portion for appetizer.

Fish Pakora

We also ordered some Beef Samosas. Often times we get the vegetarian version so we decided to go for the meat version. (more…)

Read Full Post »

Bryan and I were invited to check out the new Prohibition Tasting Room, in the location of where Cache Bistro used to be in Yaletown. We had the opportunity to sample its beers and a number of dishes on the menu. The beers are not brewed on location; they are being brewed in Kelowna then shipped to here. Food is prepared on location, with a lot of items made in-house or sourced locally. In this post, I will focus on the food, and Bryan will share his thoughts on the beer and drinks.

Prohibition Tasting Room

Food

To be honest I’m not a pretzel fan, mostly because I don’t like the amount of salt that they usually use and sometimes it’s too dense that my jaw gets tired from chewing it. Not these ones. I would eat these Pretzel Knots again and again. They were made in-house and the cooks intentionally added a hint of sweetness to the dough so it’s not loaded with sodium. And the pretzels were not too dense, just enough that they were still pillowy. They were more like bread and I liked it. The poppy seeds and sesame seeds added some crunch to the pretzel. The beer cheese was provided as a spread but I think it tasted quite good on its own.

Pretzel Knots

The Charcuterie Board had a good selection of cheeses, soft and hard, creamy and nutty aged cheese, even a pungent one. The meat was leaning towards the spicy side for me but it helped whet my appetite. There’s a serving of Beer Nuts on the side here; the spice mix worked really with the nuts and they were great to be snacking on, while paired with beer.

Charcuterie Board

Beer and wings seem to be a classic pairing at pubs. At Prohibition, they elevated it by making duck wings. Yes, duck wings. (more…)

Read Full Post »

The dining scene in Vancouver has changed. There is a higher appreciation and demand for mid-range, casual to casual-fine dining restaurants. I liked C Restaurant a lot when I visited a few times but it’s just too expensive for frequent visits. Same for its sister restaurant, Raincity Grill located by English Bay. Fine dining calls for special occasions so for Mr.‘s birthday, I chose to go to Raincity Grill for dinner. Raincity Grill is famous for its 100-mile approach so I was quite excited to see what they would offer using fresh local ingredients.

Food

Even so I didn’t pay for the full price. I bought a deal voucher for a 7-course tasting menu. First course, Surf & Turf, included a seared scallop and confit pork belly. Scallop was cooked right with a nice crust; pork belly was tender although not having a crispy skin. We thought it was off to a good start.

Surf & Turf

Next, the North Arm Farm Beetroots was a fancy beet salad. Instead of serving the beets fresh with its natural sweetness, it’s lightly pickled so it’s a bit acidic. The different preparations of beets — raw, pickled and fried — added different textures to the dish. (more…)

Read Full Post »

Older Posts »

%d bloggers like this: