Dinner of the Decade?
Any dinner billed as The Dinner of the Decade has got to have some weight behind it. Not only does this one have some weight but also some of the most recognized names in…
Meditations - Enlightened gastronomic insights
Purloined Menu for Fall, 2008
Author’s Note Purloined is a fictional restaurant based on my home cooking and whimsy. If I did have a restaurant, this would be the menu. Though I couldn’t…
Bringing Back the Bee
The Honey Bee Centre in Cloverdale BC is a great place to reconnect with nature, and the good old honey bee. While you’re there, you will learn about bee keeping as well…
Ich Wünsche Meine Schokolade Bitte!
OK, this one is going to make chocoholics like Ben quiver with delight: custom-made chocolate bars! Settle down now. Much like custom muesli and coffee concepts that seem…
Is gourmet olive oil really worth the price?
This is a question that I used to ask myself when I lived around the corner from Meinhardts. They had quite a good selection of olive oils. I was always drawn in by the…
Breakfast | Lunch | Dinner – Vancouver
If you could eat breakfast, lunch, and dinner on a single day in Vancouver, where would you choose to dine? For the sake of this imaginary challenge, let’s assume…
The making of a Foodie: Food for the offspring of food lovers
I love to cook. My wife doesn’t. She bakes, but that doesn’t count on weeknights when I come home after work and there’s a meal to prepare (though I…
Fall for Food in Japan
My family and I enjoyed 2 weeks in Tokyo & Nagano this October which turned out to be a repeat of a humid summer I once had as a kid. As usual, we had amazing food…
Nuss Wasser
It strikes me that the world can be divided neatly into two groups: Those who would willingly taste the contents of a poorly labeled, dusty bottle of homemade brown liquor…
Foodies on The Web…Conference? Really?
Here’s an interesting find one of our foodie friend stumbled across online: a conference hosted by Boston University called Foodies on The Web: A symposium on Food…
Guidance - Recipes & tips that will convert you
Lumpia
Lumpia is a traditional Filipino appetizer, not unlike eggrolls. For the Filling: 1/4 cup cooking oil 2 cloves garlic (minced) 1 small cooking onion, sliced 1 1/2 cups…
Moose Roast
Ingredients: 1-4 lbs moose roast 3-4 strips bacon 1 tsp salt 1/4 tsp pepper 1/2 tsp cinnamon 1/4 tsp ground cloves 1 tsp dry mustard 4 tbsp brown sugar 2 1/2 cups water…
Seven Flavor Beef
Yield: 2 to 4 servings Marinade: 2 stalks lemongrass, pounded (use only lower 6 inches) 2 tbsp minced ginger 1 1/2 tbsp minced garlic 1 1/2 tsp salt…
Sinigang Soup
Ingredients: 2 big tomatoes (sliced); 1 big onion (sliced) 1/2 cup lemon juice (OK to use bottled concentrate) 1 slab pork spare ribs (cut along the bones) OR a fish (cut…
Watercress Salad with Jicama and Orange (or mango)
Ingredients: (8 Servings) 2 tbsp orange juice 1 tbsp lime juice 1 tbsp red wine vinegar 1 tbsp honey 1/2 tsp crushed aniseed 1/4 tsp cayenne pepper (or 2 dashes of…
Korean BBQ Venison Steak
Ingredients: (Serves 4) 2 lbs venison cross rib (shoulder) roast, sinew removed and cut into 4 equal portions and then each portion cut into 3 equal pieces. 1/3 cup soy…
Nutty Quinoa Salad
Best served at room temperature, just great with a cold cucumber soup on a summer day or with an autumnal feast of roasted duck. Ingredients: (Serves 4-6) 1 cup quinoa 2…
Mexican Shrimp Soup Ernesto’s Style…
8-10 guajillo peppers 4 medium tomatoes 1/2 large yellow onion 2-3 cloves garlic Cover with water and boil for 10-15 minutes Blend and strain (discard guts) On medium…
Butternut Squash Soup
Ingredients: (Serves 6) 2 tbsp margarine or butter 1 medium onion, chopped (1/2 cup) 2 cups chicken broth 1 lb butternut squash, peeled, seeded and cut into 1″ cubes…
Cook Like A French Chef
We’ve posted entries about food before, so if you’re a regular visitor it’ll come as no surprise that we’re passionate about gourmet cuisine. As…
Worship - Feasting at the temples of others
My stomach says no
For a long time now Vietnamese food has held a special place in my heart; I can say that hands down—when prepared correctly—it is the best food money can buy.…
Saltlik Licks
Last night, a group of us descended on Saltlik on Alberni Street. I normally have an iron stomach, but last night, it didn’t stand the test of Saltlik. I was up all…
Would you write a good review for a free meal?
Apparently the Wall Street Journal is onto us folks. They’ve discovered food bloggers! In a recent article title The Price of a Four-Star Rating, they question the…
Posh Sukiyaki = Japanese Hot Pot
A few nights back, I had the pleasure of being treated to dinner at a new place called “Posh.” I’ll admit, I had no idea what to expect, Steph walked me through…
I scream for…
…Ice cream! Gelato actually. As someone who owns and fairly regularly uses his ice cream maker, I’ve got a great appreciation for what goes into a quality ice…
From Ca Phe to Che
A rainy Sunday evening in a Saigon district known as Dong Khoi, I wandered through a wooden doorframe, past some rusty bicycles, past a cat, and up about thirty worn…
Taco Quest: Vallarta’s
I had read that Vallarta’s (2891 East Broadway @ Renfrew, Vancouver) was quite authentic, so I was surprised to be handed a menu that looked rather on the gringo…
Taco Quest: Dona Cata’s
Postings about the taco quest have dwindled as of late, but the quest continues. In fact, the quest has grown in size as Mexican restaurants seem to multiplying like…
Now I Know What Gimmick Tastes Like
My brother Keith told us about this cool restaurant in Chicago, so when we planned a trip to the windy city, I was excited to make a reservation at Moto. Keith had a great…
Hey Pare, Kumusta na?
Two months ago if anyone asked who Jollibee was I would have wondered what they were talking about, but this polite gent has become a mainstay in my daily Filipino dining.…