With the new Whitecaps season kicked off last weekend and one of the biggest concert years ahead, BC Place Stadium and Sodexo Live! have launched their new concession menu for 2023. Throughout the concourse level, different themed concession stands serve up a variety of items inspired by different cuisines and cultures. There are also a few fun items introduced to the menu this year.
I had the pleasure to attend the media tasting and showcase last week, and here are what caught my eyes:
Seoul Food (section 206)
Korean Fried Chicken – 4 flavours to choose from: soy honey garlic, snowing cheese, Gochujang glaze, and original. The chicken pieces were more Taiwanese popcorn chicken size, but the flavours definitely reminded you of K.F.C.!
A new Japanese style cafe just arrived in Vancouver. Daigyo Cafe officially opens its doors on Robson Street on February 18, but the soft opening was on Feb 9. Here’s a quick look at the inside and some of its menu items.
According to the press release, you will “find a variety of sweet and savoury goods, such as Japanese coffee, Japanese pressed sandos, tea-infused desserts, beverages, and soft serve ice cream. Most notably, Daigyo specifically sources ceremonial-grade, premium organic matcha from Japan’s Shizuoka region.”
I like stone fruits: peaches, plums, cherries and mangoes. What are stone fruits, you ask? Also called drupes, they are fruit that have a large stone, often mistaken as seed, inside. Think about what a peach looks like when you cut it open, or a plum, or even a cherry. What we usually call a pit is actually the stone, and the seed is inside the stone. I love the juicy flesh of stone fruits and they are so good, and so sweet, just on their own. However, I’m always curious about finding savoury ways to enjoy them. And now, I have one idea.
Did you know: …plums are a good source of vitamins A and C, as well as several antioxidants? …there are only 46 calories in a 100g serving of plums?
Recently I got my hands on some Chilean pluots. Pluot is a hybrid fruit, part plum and part apricot. It’s nicknamed “Dinosaur Eggs” in Chinese because of its spotted skin. The fruit is in a beautiful red colour. I decided to make a grilled cheese sandwich with them. Now I don’t think plum and cheddar, the typical choice of cheese for grilled cheese, go together, so I’ve substituted it with brie. And to elevate it, I opted for sourdough for a chewy texture and some tang in flavours.
Fun fact: Chilean plum season is from mid-November until April, which is the opposite of local fruit season in BC.
The beauty of a grilled cheese is that you can build it in however way you want, so I’m only providing a guideline here in terms of ingredients.
This year’s Dine Out has 4 menu price points: $15, $25, $35 and $45. Not many places offer a $15 menu but I was most intrigued by Popina on Granville Island. The restaurant concept is created by some of the most celebrated chefs in Vancouver. The space is made up of shipping containers, located right by the Granville Island Public Market.
The $15 menu is pretty straightforward. A sandwich + a side of fries and its signature puffcream for dessert. CC and I went there on the sunny Sunday afternoon, 3 hours before our dinner reservation. Luckily for us, because it’s just counter service, we were able to just order one set and share between the two of us.
Food
For the sandwich, you have the option of BC Beef Cheeseburger or Crispy Chicken Burger. We chose the Crispy Chicken Burger.
When I asked for restaurant recommendations for Las Vegas, most people suggested Eggslut. So we went. At 12:30am on a Friday night/Saturday morning.
It’s amazing to be in the sin city, where a restaurant would open at 12am. Yep, Eggslut opens at 12am on Saturdays, to cater to the clubbing crowd I assume. We flew in late that evening so we figured we would grab a late night meal. There was still a line outside Marquee, right across from Eggslut.
Food
We ordered the Slut, one of their specialty items. Coddled egg on top of potato puree, topped with gray salt and chives, served with slices of baguette. It’s cooked with an immersion circulator so the egg was in perfect consistency. (more…)
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