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Posts Tagged ‘elk’

When Mr. and I planned a dinner out with my colleague SM and fiance CD, we were looking at a number of restaurants in Gastown. In the end, we decided on Wildebeest because its menu was quite intriguing.

Intriguing, how? There’s a lot of game meat on the menu. And we ordered a lot of them.

Food

I don’t think I’ve seen duck hearts on a menu before. These Popcorn Duck Hearts were addictive – they’re crispy outside, meaty inside. Slightly bigger than chicken hearts, and not gamey (to me). The batter was thin, and it wasn’t greasy. The yogurt sauce was like a dipping sauce, bringing freshness and creaminess to the dish. You really could keep popping them in your mouth like popcorn.

Popcorn Duck Hearts

This Bison Carpaccio looks like a typical carpaccio, except with the use of bison instead of beef. The bison was lightly seared on the outside so it’s practically rare. Even though it’s leaner, it’s still tender, buttery. The sorghum “popcorn” added some crunch. The highlight of the dish was the sous vide egg yolk.

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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.

Surf and Turf Tartar Trio

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.

Braised Alberta Oxtail

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

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As part of the birthday festivities, my family and I went to Edible Canada at the Market. I have been wanting to eat there since Edible Canada moved out of the Granville Market to a stand-alone location.

Edible Canada at the Market Bistro

Edible Canada at the Market Bistro

Food

The menu looked really interesting, with a good variety of dishes offering something for everyone. The four of us decided to share two appetizers and ordered an entree each.

The first appy that we shared was the Alberta Bison Meatballs. Interesting choice of using a rather lean type of meat to make meatballs! The meatballs needed a bit more fat, but the gravy made up for moisture. The gravy was rich and luscious, combining with the meatballs it would make a very good pasta sauce. The shoestring potatoes added another layer of texture with some crunch.

Alberta Bison Meatballs

Alberta Bison Meatballs – cooked medium, crispy shoestring potatoes, lingonberry gravy, fresh herbs

We ordered Helmi’s Potato & Cheese Perogies simply because we saw it at our neighbour’s table and it looked amazing! It tasted really good too! I’m not really a huge perogy fans because I don’t eat very much carbs, but I quite enjoyed this one. I liked that it was pan-seared with a crispy exterior, and the Kielbasa sausage added some savouriness and meat to this dish. Eating this alone can actually make it an entree plate, but sharing among the 4 of us was perfect as an appy.

Helmi's Potato & Cheese Perogies

Helmi’s Potato & Cheese Perogies – Kielbasa sausage, caramelized onions, sour cream, grainy mustard honey vinaigrette

For entree, I ordered the Rangeland Leg of Elk. (more…)

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As part of the Olympic festivities, I was also invited to the Aboriginal Food Showcase at the Pan Pacific. It was the opening night of the Kla-howya exhibit at the hotel. This was my first encounter with Aboriginal food culture, so I had no idea what to expect. And because there really wasn’t any benchmark to measure against, instead of reviewing the food, I will keep it short, making this more of a photo blog and let you take a glimpse of what I ate.

The Pan Pacific hotel lobby was sub-divided into several food stations that served the following items: (more…)

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