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Posts Tagged ‘salmon’

Did you know WildTale’s Dine Out menu is only $30 this year? When my family and I went there for Dine Out last year it was $40! I was invited to a preview of this year’s menu and I was curious to see how it has changed.

Turns out there are a couple repeating items on the menu, which makes this $30 menu a pretty good deal.

Food

One of the repeating items is the WildTale Seafood Chowder. Well, it’s not entirely the same as last year’s, but the idea is there. The chowder was the most memorable appetizer last year, and this year’s chowder was my favourite appetizer on the menu. It was rich, creamy, flavourful – and the corn and crab fritter was nice and crispy, adding some texture to the soup.

WildTale Seafood Chowder

If you look for something lighter in the appetizer, either the Organic Beets & Watercress salad or the Albacore Tuna Carpaccio would make a great option. I love beets, so any beet salad could easily win my heart. These beets were sweet, balanced by the hint of bitterness in watercress. It’s missing some tang and acidity, though – I love me some goat cheese in my beet salad. (more…)

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This holiday season we’ve had a few home-cooked meals, and we took the opportunity to make some new dishes. One of which we made, and we fell in love with, was cured salmon.

We followed a recipe from Emeril Lagasse on the Food Network website. The preparation is essentially the same but we modified the list of ingredients based on our size of fillet and what we had in our pantry. The result was amazing.

Vodka Citrus Cured Salmon

(more…)

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I usually use Dine Out Vancouver as the opportunity to try restaurants that I’ve never been before. Even some of the institutions that have been around for a long time. One of which was Salmon House in West Vancouver. This year, they had a pretty appealing menu for DOV, and so Mr. and I invited Mama and Papa Lam to join us for dinner.

Food

The first appetizer was the Lobster Bisque. It was rich and creamy, and you can taste the lobster essence. Mr. found it borderline salty, but to me it’s normal for most lobster bisque. What made this better was the addition of candied salmon; it added some sweetness to the savouriness, as well as accentuated the seafood flavours in the bisque.

Lobster Bisque

We ordered some House Made Bread to go with our appetizers. For $3, 4 dinner rolls may seem pricey. But fresh, warm, house-made bread is always good and worth more. This was even better because two were regular bread, and two were cheesy bread. They were served with smoked salmon butter, and the salmon flavour was very prominent. If we were not conscious of the fact that it’s butter, we could probably keep eating it.

House Made Bread with Smoked Wild Salmon Butter

The Salmon House Sampler was a generous sized appy. (more…)

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The dining scene in Vancouver has changed. There is a higher appreciation and demand for mid-range, casual to casual-fine dining restaurants. I liked C Restaurant a lot when I visited a few times but it’s just too expensive for frequent visits. Same for its sister restaurant, Raincity Grill located by English Bay. Fine dining calls for special occasions so for Mr.‘s birthday, I chose to go to Raincity Grill for dinner. Raincity Grill is famous for its 100-mile approach so I was quite excited to see what they would offer using fresh local ingredients.

Food

Even so I didn’t pay for the full price. I bought a deal voucher for a 7-course tasting menu. First course, Surf & Turf, included a seared scallop and confit pork belly. Scallop was cooked right with a nice crust; pork belly was tender although not having a crispy skin. We thought it was off to a good start.

Surf & Turf

Next, the North Arm Farm Beetroots was a fancy beet salad. Instead of serving the beets fresh with its natural sweetness, it’s lightly pickled so it’s a bit acidic. The different preparations of beets — raw, pickled and fried — added different textures to the dish. (more…)

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Looking for a quick dinner idea in Richmond, we stopped at BanZai Sushi House across from the Richmond Public Market. It was recommended by a family friend – I’m often skeptical about recommendations but I decided to give it a shot.

Food

As we perused the menu, we also looked around at our neighbours’ food and realized that their portions are pretty big. Therefore, we were careful about how much we ordered and hopefully just enough – leftover sushi is never good.

We ordered Tuna & Salmon Sashimi, and boy, these were some thick slices. We thought the size of salmon sashimi at Hi Genki was generous, but these were at least 2 times bigger. Salmon tasted fresh, meaty and fatty; I really enjoyed it, and I wish we had more to share. The tuna was pretty good too, but at certain bites the slices were a bit stringy. That being said, for $10.95 I thought this was a great deal for sashimi.

Tuna & Salmon Sashimi

For sushi rolls, we had one of my favourite rolls, Spicy Scallop Roll (top of the picture below). Usually restaurants would mix in the spicy sauce to mask the fishy taste of the not-so-fresh scallops. Because they just put a dollop of the hot sauce on top of the roll, the fishy taste was completely exposed and it wasn’t very pleasant. (more…)

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Since I began writing for VanFoodies, I’ve attended a few cooking classes, dealing with different types of food in different environments.

I’m sorry to say this to all the ones I’ve taken before, this cooking class with Chef Bernie DesLauriers at Louis Gervais Fine Foods has been the best one so far. And here’s why.

Relaxed lesson

Lesson Plan & Wine

I don’t think this is too much to ask for. I want to be relaxed but still energetic when I sit down for a meal. After a day of work and a 2-hour cooking class, it’s usually not the case. However, because some of the prep work had been completely by the staff, and the demonstration and the cooking sections were evenly spread out through the night, I didn’t feel all that tired by the time I sat down to eat.

Snacks before cooking

Imagine yourself cooking at 7pm. It’s been hours after lunch, you are hungry, and you know you won’t be eating for another hour. That’s not something you want to put yourself through, especially if you are paying for it. They had just what I needed to keep my hunger at bay: a few choices of bread, some cheese and preserved meats. Nothing to ruin your appetite over.

Easy-going chef

Filleting Salmon

I can’t stress how important this is. (more…)

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Overview

Who would’ve known grilled oysters with coleslaw all wrapped up in a soft taco shell would be so damn delicious? I certainly didn’t before Red Fish Blue Fish.

Red Fish Blue Fish is a little Fish & Chips stand located on the pier in the heart of downtown Victoria. It’s below street level and not easy to find, but the line up starts well before lunch time and extends into late afternoon. According to them, the seafood they serve is 100% Oceanwise (if you don’t know what that is, google it). They also have an earth friendly reuse and recycle system, using wooden utensils and paper products instead of plastic.

The Shack

A fateful day couple years ago, I had the good fortune of stuffing myself with all you can eat fish & chips. For days after it felt like I had downed a few pitchers of grease, except chunkier.  And for a long time I stayed away from fish & chips. But as they say, time heals all wounds; since then I can once again enjoy these deep-fried goodness. (more…)

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