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Posts Tagged ‘charcuterie’

What is it like to be driven around in a 1952 Vintage Mercury Pickup? An experience only found at Covert Farm! It’s an 1.5-hour tour on the 650-acre farm, and let me tell you all about it.

Covert Farms Family Estate Farm Tour

Covert Farms Family Estate Farm Tour

The Pickup

As soon as Mr. and I arrived at the farmhouse and signed in, we were ushered towards the vintage truck. It’s in a bright red colour and you couldn’t miss it. (more…)

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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…)

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Perhaps with the exception of downtown Vancouver and some Richmond hotels, hotel dining doesn’t usually have a good reputation. That doesn’t stop me from being curious and wanting to try. So when the Executive Hotel in Coquitlam got a new restaurant, the Wild Fig, and was offering a coupon deal, CC and I gave it a try.

Food

Our coupon covered 1 appetizer, 2 entrees and 1 dessert. They actually have many appetizer options and some interesting ones so we couldn’t really decide on just one. With extra charge we ordered two appies instead. The Charcuterie Plate had a good combination of cured meat, including cold smoked chuck flat, pork loin, salami and sausage, with Little Qualicum cheese. Overall we were quite happy with this; the cured meat had good texture (some drier, some more moist) and a mix of flavours (smokiness and spices), but some could be borderline salty for my liking. My favourite was the cured pork loin. What also caught our attention on this plate was the Brie & Fig Chutney Pastry Rolls; you could order this as a separate item but it came with the charcuterie plate so bonus for us. It was freshly baked – warm (almost too hot to hold at the beginning), crispy on the outside and soft inside. I liked the sweet fig filling (I’m a sucker for anything fig too) but they could put more filling in the pastry.

Charcuterie plate

The Coconut Breaded Prawns had prominent Asian and tropical flavours. The prawns had a nice bite, a crunchy meat texture, although the breading was a bit too dark for my liking. It didn’t taste burnt, though. The menu said “horseradish marmalade” but I didn’t taste the pungent horseradish flavour; the sauce just reminded me of a house-made Thai chili sauce, more on the sweet and spicy note, which I thought worked well with the prawns and tasted quite good. Perhaps they just didn’t add enough horseradish in the marmalade.

Coconut bearded prawns

As for entree, I had the Zinfandel Lamb Shank. Huge portion! (more…)

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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…)

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Earlier this week, I went to the launch party of Grain Tasting Bar at the Hyatt Regency Vancouver. This contemporary yet rustic lounge has been open for several months but they only just held an official party to celebrate its launch.

The decor of Grain is very sophisticated but the use of wood adds the down-to-earth feel to it. It uses retractable window panes to let fresh air/summer breeze come in, while enhancing the unique downtown street view that it offers.

Similar to Mosaic Bar & Grille, Grain’s menu, while being much simpler, features local and seasonal products. Oyama Sausage, R&B, Long Table Distillery, and Gelderman Farms are some of the local suppliers that Grain sources their ingredients from.

At the event, I sampled a couple of its cocktails. The Bangkok Mule is a whisky-based cocktail with ginger puree, yuzu juice and simple syrup. It’s simple, but it packs a punch thanks to the ginger puree. There’s a spicy after-taste that, surprisingly, is quite refreshing. I also tried one of its newest addition, a tangerine cocktail (I’m going to get the name soon!). Citrus is one of my favourite flavours when it comes to cocktail (lychee would be the other one), so I was glad that Michael, Hyatt’s Director of Food & Beverage, recommended this drink. It’s loaded with tangerine flavours, though more on the sweet side. Both cocktails were so yummy I could have a few more of those before realizing that I probably had just a few too many!

In terms of bites, they kept it simple at the party (more…)

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