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[Christmas on VanFoodies] Holiday Flavours at Cartems Donuterie

Posted in Baked Goods, Bakery, Cafe, Christmas Series, Dessert, Joyce, Restaurants, Vancouver, tagged After Eight, Candy Cane, Cartems Donuterie, Chocolate Orange, Christmas, donuts, Mulled Wine, parmesan, Peppermint on December 9, 2015| 2 Comments »

I’ve always been intrigued by Cartems’s donuts, since its pop-up days. I like the various types of donut, their different texture and the featuring of seasonal flavours.

For the Christmas season, they introduced a few new flavours and on this one day where I was craving some donuts, I picked up half a dozen Cartems donuts.

Food

Candy Cane – Suggested by the name, I was expecting mint flavour in this donut; instead, the sweetness from the jam-like red stripes was the most prominent. It’s subtle and there’s nothing extravagant, but I quite enjoyed the simplicity of this.

Mulled Wine Glaze on Vanilla Cake Dough – I really liked the cakey donut texture and glad that it wasn’t overly sweet. I could taste the spices in the mulled wine glaze, but it’s not evenly distributed so that was missed at certain bite.

Way After Eight – This was my favourite of the box. (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…)