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Posts Tagged ‘#DOVF’

[Dine Out Vancouver 2016] Edible Canada at the Market #DOVF

Posted in Bistro, Canadian, Culinary Events, Dine Out Vancouver, Dinner, Eat Local, Joyce, Meat, Restaurants, Seafood, Sustainable, Vancouver, West Coast, tagged #DOVF, Arctic Char, bison, Bourguignon, Dine Out Vancouver, Dine Out Vancouver 2016, Edible Canada, elk, Granville Island, Posset, profiteroles, Tagliatelle, tartare, venison on January 27, 2016| Leave a Comment »

Since our first visit to Edible Canada on Granville Island close to three years ago, it has been added to our list of staple because it has seasonal offerings and quality is consistently good. So for this year’s Dine Out, we decided to go back once again because it had an interesting “Canadian” menu. And we made it a double date with Bryan and Kathryn.

Food

In addition to the regular $30 DOV 3-course menu, you have the option to pay extra to upgrade your dishes. For example, Kathryn and I opted for the Surf and Turf Tartare Trio for an extra $10. It included three types of tartare (from left of photo): Venison, Elk and Arctic Char. I was quite happy with this option. Each tartare had its own flavours – venison was rich, gamey and it was mixed with some blueberries; elk had the resemblance of beef and the tartare reminded of traditional beef tartare with cornichon; arctic char was creamy and was similar to salmon tartare. The tartare trio came with the Amola salt truffle chips. They were crispy, nicely seasoned, with lots of truffle aroma.

Mr. and Bryan went for a regular appetizer, the Braised Alberta Oxtail. It was rich, moist and tender. The kubocha squash risotto was slightly overcooked, a bit mushy, and the risotto to meat ratio was a bit off. There was too little oxtail meat, or too much risotto on the plate.

Continuing with the meat, Mr. and Kathryn chose the Bison Bourguignon for entree. Now this had a lot of meat!

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[Dine Out Vancouver 2016] Gastown Brunch Crawl #BrunchCrawlsYVR

Posted in Baked Goods, Brunch, Culinary Events, Dine Out Vancouver, Healthy Eating, Joyce, Pizza, Salad, Tea, Vancouver, Vegan, tagged #BrunchCrawlsYVR, #DOVF, Bao, Bao Down, Brunch Crawl, Dine Out Vancouver, Dine Out Vancouver 2016, Eggs Benedict, gastown, Gluten Free, Pizza, Prado Cafe, Rodney's Oyster House, Smallflower Cafe & Bakeshop, The Birds & The beets, The Capilano Tea House, Vancouver Foodster, Vegan, Zero Zero Pizzeria on January 20, 2016| 2 Comments »

This past weekend, we were invited to go to the Brunch Crawls as part of the Dine Out Vancouver festivities. Put on by Richard the Vancouver Foodster. The first of the brunch crawl series was in Gastown.

Gastown Brunch Crawl

In 4 hours, Mr. and I checked out 7 different spots in Gastown:

Prado Cafe
Zero Zero Pizzeria
The Capilano
The Birds & The Beets / Grain
Rodney’s Oyster House
Bao Down
Smallflower Cafe & Bakeshop

The crawl started with a cup of hand-crafted coffee at Prado Cafe. There were a few choices and we ordered an Americano and Flat White.

Almost right next door was Zero Zero Pizzeria. The portion was quite generous here. We had two options, including the pizzetta flatbread, but also a new topping combination that wasn’t even available on the regular menu yet!

A couple of streets over we got to the new Capilano Tea House. They will officially open their door on February 1, so we basically got a sneak preview.

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Donnelly Group Dine Out Preview Tour #DOVF

Posted in By Invitations, Chocolate, Culinary Events, Dessert, Dine Out Vancouver, Dinner, Joyce, Pasta, Pub, Restaurants, Salad, Soup, Vancouver, Yaletown, tagged #DOVF, Bangers & Mash, BC Beer, BC wines, Clough Club, Dine Out Vancouver, Dine Out Vancouver 2016, Donnelly Group, Downtown Vancouver, gastown, ice cream, Mac & Cheese, pub, public house, S'more, The Blackbird Public House, The Lamplighter Public House, The New Oxford, Wine Pairing, Yaletown on January 14, 2016| Leave a Comment »

We were invited to go on a tour to check out the various Donnelly Group properties and their Dine Out Vancouver menu. Executive Chef Alvin Pillay has recently returned to the company group, and he’s quite proud of the menus that he’s put together. Ten of the Donnelly Group properties are offering similar items. Specifically, there are 6 core items that can be found at all these locations, which we tried on this tour, along with their respective beverage pairing. Each Donnelly Group location also offers an additional entree option on their Dine Out menu.

Food

Our first stop was at The New Oxford, where we tried the two appetizers.

The Curried Parsnip Soup could definitely warm you up on a chilly winter day. The curry spices really came through; I could taste a lot of ginger. Soup was creamy, and the roasted apple offered some texture in contrast. Suggested wine pairing is the Volcanic Hills Pinot Gris. The apple note in the white wine was a great match with the soup.

The Winter Salad sounded and seemed simple, but there’s an interesting depth to it. The buttermilk sumac dressing brought tartness and spice, black sesame added some nutty flavours, and the Moroccan pita bread gave it some crunch. The 50th Parallel Riesling isn’t as sweet as a typical Riesling, which worked well with this light salad.