Posted in Beverage, Cocktails, Culinary Events, Drinks, Food Bloggers, Joyce, Meat, News, Vancouver, tagged Andrea Civettini, Aubrey Pingitore, Cocktail, Cocktail Competition, Cocktails, David Robertson, Event, Fermentation, Fun, Jesse Hochhausen, liquid nitrogen, Michael Chan, Science, Science of Cocktails, Science World, Science World Class Field Trip Bursary, smoked, Sous vide on February 26, 2018| Leave a Comment »
Earlier this month, as media, I was invited to attend the 3rd annual Science of Cocktails event at the Science World. It was the perfect venue as the Science World was transformed into a giant lab where drinks were changing from blue to pink, bananas being sous vide in honey, popcorn was frozen with liquid nitrogen, a “toothpaste” palate cleanser, smoking herbs, vaporized gin & tonic, fermentation, a sniffing station, foodies pulling themselves up a lift… the list goes on!
Posted in BBQ, Dinner, Group Dinner, Meat, Mr., Restaurants, Vancouver, tagged beans, beef brisket, coleslaw, corn bread, Elvis Platter, Memphis Blues BBQ, platter, pulled pork, rib ends, sausages, smoked, Southern BBQ on January 17, 2013| 1 Comment »
Vancouver has a pretty limited number of BBQ restaurants. Memphis Blues is the most well known, if not the only chain. After my disappointing experience with the Hog Shack, I was looking forward to another BBQ house.
I’ve had a couple experiences with Memphis Blues in the past, and they have been positive. But seeing as this is the biggest platter I’ve ever tried there, I’d give it a short, but proper review.
What went in
The Elvis Platter: appropriately named as it was what turned Elvis fat, possibly. This large platter contains a good portion of every meat they have, which includes ribs, beef brisket, pulled pork, BBQ chicken, smoked sausage, and rib ends. On top of that, they are served with corn bread, fries, beans, and coleslaw.
Elvis Platter – Every kind of meat plus all the fixin’s. Even more meat than the Memphis Feast!!
Let’s start with what I liked. (more…)
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