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Posts Tagged ‘River Rock Casino Resort’

For the past 3 years, I have been blessed with the opportunity to attend the BC Healthy Chef Competition. Once again thanks to work, I joined a few other colleagues at this much sought after event. The purpose of the Healthy Chef Competition is to promote healthy eating while raising money for the Mix it Up! campaign, Canadian Cancer Society and the Heart and Stroke Foundation. Chefs representing 9 units were competing against each other by cooking up some tasty entrees and desserts using fruit and vegetables. Here is the list of competing units this year:

  • The Art Institute of Vancouver
  • Copper Chimney
  • Dynasty Seafood
  • Grand Dynasty Seafood
  • The Hyatt Regency Vancouver
  • Pacific Institute of Culinary Arts
  • Prestons
  • River Rock Casino Resort
  • Tivoli’s Restaurant
Guests waiting for the event to start

Guests waiting for the event to start

Besides cooking, the 9 restaurants also had to put together a creative display as they were being judged on that. Here are a few that caught my eyes:

Before we went on separate ways to line up for our entrees and desserts, each of us was served the Al a Minute Warm Smoked Salmon prepared by the team at Hyatt Regency Vancouver. (more…)

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In case you haven’t heard, there are two night markets in Richmond this year. In addition to the Summer Night Market near No.5 Road and Vulcan Way, the original founder of the Richmond Night Market returns and sets up some tents by the River Rock Casino on River Road. We went to check it out.

Instead of charging you $5 for parking like the Summer Night Market (I know, there’s only subtle difference in the names), the Richmond Night Market offers you free parking with a small admission fee. I have heard that when it first started in May, the admission fee was $1. Now they’re charging you $1.50 per person. Still reasonable, and if you figure you’d frequent the night market this summer, you could get a pass for $10 and it would allow one individual to visit the night market 10 times.

Of course, this post will focus on the food stalls. And frankly, there’s not much to see in the retail section, especially I just came back from HK where I could find similar items at a fraction of the cost.

Food

Here are a few vendors we stopped by on that day. They’re listed below in no particular order.

There were at least a couple booths selling BBQ Squid but this is the one we chose. I remember seeing this booth at the Summer Night Market last year – I wonder if they have a booth at both night markets this year, or simply move over here. Unfortunately it doesn’t have an English name (other than B.B.Q. Squid in the top left corner of its banner), so just match the booth with the following picture.

BBQ Squid Booth

BBQ Squid Booth

You can choose mild or spicy in the seasoning, and we chose spicy. A bit disappointed, it wasn’t as yummy as I remembered it to be. While the squid tentacles were seasoned well, I couldn’t really taste the heat, and they were a bit too salty for my liking. This year, they’ve used a much bigger flat iron grill to speed up the service; you know you won’t have to wait long for some squid!

BBQ Squid

BBQ Squid

One of my night market staple is fish siu mai. I just have to get them, with a little bit of spicy soy sauce. So we stopped by Po Wah Dim Sum for some fish siu mai, and also some chow mein to satisfy Mr.‘s carbs craving.

Po Wah Dim Sum

Po Wah Dim Sum

The Fish Siu Mai was alright. (more…)

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Thanks to work, I was one of the lucky individuals who once again attended the BC Healthy Chef Competition that took place a couple of weeks ago. I might not have a popular blog to receive the fancy, golden media invite (I’m imagining that’s what it looked like) and sit at the VIP tables, but my coworkers and I had a lovely evening while supporting a great cause. Man, I know I said this before, but I do love my job 🙂

The purpose of this event is to help promote healthy eating while raising money for the Mix it Up! campaign, Canadian Cancer Society and the Heart and Stroke Foundation. Chefs representing 10 units were competing against each other by cooking up some tasty entrees and desserts using fruit and vegetables. Here is the list of competing units:

  • Chinese Canadian Chef Association
  • Copper Chimney
  • Executive Plaza Hotel Coquitlam
  • The Hyatt Regency Vancouver
  • The International Culinary School at the Art Institute of Vancouver
  • Pacific Institute of Culinary Arts
  • Pier 7
  • River Rock Casino Resort
  • Vancouver Community College
  • Wah Wing Szachuan Restaurant

Before we could enjoy the entrees and desserts prepared by these 10 competing units, we each had our serving of Olive Oil Poached Wild Salmon as our starter plate.

Starter Plate

Starter Plate: Olive Oil Poached Wild Salmon, Pickled Mushroom and Potato Fondant

Then, each guest joined the line to pick up their own combination of entree and dessert, based on the envelope at each seat. The envelope contained a card that specified our entree and dessert selection randomly chosen among the ten competing units. No two guests at the same table would have the same combination of entree and dessert. There were four of us at the table, so we shared our plates to maximize the number of dishes we each got to try. In addition to that, we also picked up a few more dishes when each station was open for “seconds”. Frankly, we tried almost everything that was served that evening!

Food

Of everything I tried, I was the most impressed by these:

Copper Chimney Entree

Copper Chimney Entree: Lamb Popsicles with Mint Chutney & Potato Gobi

Copper Chimney Entree: This might not be the healthiest dish, but I really enjoyed the spice rub on the lamb chops. (more…)

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