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Posts Tagged ‘Cheese’

Savour at Lonsdale Quay & Contest

Posted in Culinary Events, Joyce, News, North Vancouver, Seafood, Wine Pairing, tagged Announcement, Cheese, contest, food festival, gift certificates, Harvest Project, Lonsdale Quay on October 18, 2011| 29 Comments »

UPDATE: The contest is now closed. Thank you for participating. Winners will be chosen and announced soon!

Between tomorrow and Sunday Oct 23, Lonsdale Quay Market in North Vancouver is holding a food and beverage festival, Savour. It’s a series of tasty events to help you discover the various food vendors at the market. It includes:

Guided Market Taste Tour
Lunch and Learn Seminars featuring seafood cooking tips, chef demos, wine & cheese pairing and healthy eating
Cordon Bleu Kids – activities for our young chefs-to-be
Contests on Lonsdale Quay’s Facebook and Twitter

Events are free but registrations are required at events@lonsdalequay.com. Donations will be accepted to support the Harvest Project.

For more information, visit the Lonsdale Quay Market website.

Contest

Many thanks to Lonsdale Quay Market, we have a few $25 gift certificates to give away – you can spend it at any shops and restaurants at Lonsdale Quay Market. Here is how you can enter: (more…)

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The Cracking of Parmigiano-Reggiano by Whole Foods

Posted in Culinary Events, Guest Post, Vancouver, tagged Cheese, Guinness World Record, parmesan, Parmigiano, Parmigiano Reggiano, Whole Foods on March 19, 2010| 1 Comment »

As mentioned in Joyce’s earlier post, we were made aware of the event put up by Whole Foods. On February 27th, all Whole Foods stores in Canada, the US, and the UK cracked a wheel of Parmigiano-Reggiano at each location. I witnessed the spectacle at the Whole Foods store near Cambie and 8th Avenue.

Sean, the guy who brutally broke the 40 KG cheese in half, explained to the shoppers and me (since I wasn’t there to shop) the uniqueness of this cheese. A local opera singer was there to serenade the legendary cheese. Did you know that Parmigiano is actually lactose-free? I am not sure if this also applies to the domestic or the under-aged ones, but for the real 24-month aged stuff from Northern Italy, it’s supposed to be the case. Sean also mentioned that the Parm made from milk in Spring and Summer is better as the fresh grass tends to give the cheese a slight sweetness. (more…)