Last week, I went to a picnic in the park-wait for it-ing lot. What, parking lot? Yeah, how else could we check out the spiffy new Triple O's food truck! Triple O's just launched its first mobile food truck. In fact, it's the very first food truck in Canada that is owned by a quick service restaurant chain.
Video: Interview with Chef Bruce Bromberg
As mentioned in my last post, at the Blue Ribbon Classics Menu launch event we had the opportunity to interview Chef Bruce Bromberg of Blue Ribbon Restaurants. It was a pleasure to spend about 10 minutes with Bruce, and talk about this partnership with Renaissance Hotels, his food inspirations, etc. Instead of typing up a transcript, why not taking some videos and post them here?! So, here it is everyone, interview with Chef Bruce Bromberg.
Blue Ribbon Classics Menu at p2b Bistro and Bar
We went to a launch event to celebrate the addition of the "Blue Ribbon Classics" menu to the p2b Bistro and Bar at the Renaissance Vancouver Harbourside. The "Blue Ribbon Classics" menu is a collection of signature dishes by Eric and Bruce Bromberg, chefs and founders of the famous Blue Ribbon Restaurants. All in all, I think this is a great selection for happy hour or appetizers at an evening gathering. The venue, p2b Bistro, is gorgeous with floor to ceiling windows and a Coal Harbour view. It's like a patio seating without having to go outside.
Sammich time at Finch’s Tea & Coffee House
Would I recommend coming to this place? Yes, but if you can't stand vintage stores or hipsters...you best stay away. They might judge you if you bring in your Louis Vuitton hobo bag or your skull covered Christian Audigier shirt.
Eat Vancouver Part 2 – Likes vs. Mehs
Blue cheese in Mac and Cheese? WHAT? For those of you that don’t like strong cheese, no need to worry. As thick and cheesy the sauce was, I could only detect a slight hint of blue cheese, for all I know I could’ve imagined it. The pasta was cooked just right, despite being scooped out of a warming tray. The meatballs must’ve been from two different batches. One was done perfectly, tender and moist, while the other was just a tad overcooked. Either way the seasoning was pretty spot on.
VanFoodies.com 
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