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Edible Vancouver

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Posts posted by Edible Vancouver

    Italian dinner club on Commercial

    in Western Canada: Dining

    Posted

    I went to Federico's to celebrate a 30th birthday party this past Saturday. It is a very interesting place to say the least, and like nothing else I have ever experienced in Vancouver.

    * The food was good (much better than I expected).

    * The wine list was very good and reasonably priced.

    * The entertainment was not to my personal taste but everyone who was there (160 people crammed into a space that should really seat about 120) seemed to be having a great time.

    * 5.5 hours for dinner and dancing didn’t seem long enough (for most)

    * I believe there was only one table that was smaller than 10 people, so this is not really a place to go for a date.

    *The perfect place for a group (especially women) who love to dance to old favorites.

    Cheers,

    Eric

    Lumiere

    in Western Canada: Dining

    Posted

    Cate Simpson told me the name of some incredible wine guru who is doing the wine for the dinner but I promptly forgot. Perhaps she will chime in and remind me.

    The name of the gentleman who selected the wines for the evening is Albert Givton.

    Victoria Restaurants

    in Western Canada: Dining

    Posted

    I would suggest you stay at Ambrosia - it is one of the most romantic modern B&B's in Victoria and is within walking distance of the inner harbour. They serve the only four-course breakfast in Victoria and the Zen suite is amazing!

    For dinner my two choices would be Rosemead and Paprika. The experience at Rosemead is second to none in Victoria in terms of food and presentation. The service is still not as polished as it could be and be prepared to bring out the platinum card (which you don't often need to do in Victoria). Paprika on the other hand is almost the complete opposite of Rosemead with a small simple room that is unassuming. However the food will blow you away. I would suggest you call ahead and leave yourself in the hands of George for the evening. His dishes are locally inspired and his talent for matching flavors is exceptional.

    I hope you enjoy your trip!

    Cheers,

    Eric

    Whistler Restaurants

    in Western Canada: Dining

    Posted

    I just spent the long weekend in Whistler and dined at Araxi, Hy's, Quattro, and Apres.

    Araxi was the first stop. The food and setting were spectacular, however, the service was not up to the usual standards. That being said, my wife and I still had a good meal. We started with the oysters whcih are always fresh from the raw bar. Next it was onto Alaskan scallops which were perfectly cooked. We then both went out seperate ways. I had the lamb which was a combination of rack and leg and was so tender it was simply amazing. My wife had the dunganess crab pasta which was boring (just crab, pasta and a general tomato sauce). She then had the chocolate molten cake which made her forget all about the pasta! Overall it was a decent meal and we would return just for the patio setting.

    Dinner at Hy's the next night was the best of the trip. I am not usually a big fan of steak houses and having dined at Hy's a number of times in Vancouver I was not expecting much. However, our server that evening was one of the best I have ever had (and we were dining with our friends who had an 18 month old). We shared prawn cocktails, garlic bread, and then dug into our steaks. Each was perfectly cooked and the accompaniments were great from steamed vegetables to fries and extra hollandaise. A simple but great meal and wonderful dining experience.

    Night three ended up being a group dinner at Quattro in the private dining room. We kep our server on his toes for most of the evening with 18 of us each wanting special requests. Each was handled perfectly and the evening was a great success. Most of the table went for the antipasto platter to start which incorporated many of the restaurants appetizers onto one platter for all to share. The group then went all over the map with many people opting for many variations of pasta, while a number of people also went with the special "Surf and Turf" of ahi tuna and veal loin. Good food, reasonable wine prices (if you do some searching) and good service.

    Our last meal was at Apres and it was very good as well. We shared a number of dishes including a cold soup trio with andalusian gazpacho with pan-seared lobster,

    chilled mussels in saffron soup, and vichyssoise with white truffles. Next we shared the ahi tuna with avocado pana-cotta and Banyuls vinegar. For the main we shared the Muscovy Duck breast with caramelized pear, pan d'epice, honey lavender jus and foie gras ravioli. The food was outstanding, the service was not.

    Overall, the only dinner this weekend that exceeded my expectations on all fronts was at Hy's. I will be up in Whistler again in a couple of weeks and hope to go and check out 52/80 and the Wildflower which are two I have not tried since last year. I will report back then!

    Cheers,

    Eric

    Best of the Okanagan

    in Western Canada: Dining

    Posted

    Thank you all for your suggestions. I have now made it to most of the places you have recommended and I have been very impressed by the increased level of dining sophistication in the Valley, especially Kelowna.

    My first three meals in Kelowna were at the wine bars (Vintropolis, Waterfront and Shine) and all three were amazing in the food catagory. I would have to say Waterfront was my favorite as I have already been back a couple of other times for a quick nosh and glass of wine. The chef (Mark Fliatow) came from Fresco and he is continuing to raise the bar in Kelowna the way Rod Butters has.

    I have also had great meals at Burrowing Owl, Lake Breeze Vineyards (Mahdina's Patio), Naramata Heritage Inn, Jacques Restaurant and Wine Country Inn in Oliver, Taste of India in Oliver, Cellar Door Bistro at Sumac Ridge, the Ridge Restaurant at KLO and a number of others.

    Overall the dining options are improving every year with the biggest increase in Kelowna. There are indications the Southern part of the Valley will be offering more choices in the coming years as new restaurants, resorts and inns come on-line.

    I still have three more weeks to go in my travels, so I will let you know what other great places I come across. :biggrin:

    Cheers,

    Eric

    Best of the Okanagan

    in Western Canada: Dining

    Posted

    Hi fellow Egulleters,

    I am currently eating / working my way through the Okanagan from Osoyoos to Armstrong and would love to know about any of your favorite foodie places that you frequent when in the area. I am looking for anything from fruit stands to delis, small restaurants to major resorts. The only factor that needs to remain contant is that each of the places should promote the best of what the Okanagan has to offer (i.e. food, wine, local produce, fruits, etc.).

    Thanks for your help. :biggrin:

    Cheers,

    Eric

    Victoria Restaurants

    in Western Canada: Dining

    Posted

    sorry to go off topic here, but I need to book a room also! What are some nice places to stay? I haven't been to Victoria in about 10 years so I'm really out of the loop! I've been looking at these........

    http://www.fairmont.com/FA/en/CDA/Home/Sec...75%2C%2C00.html

    http://marriott.com/property/propertypage/YYJMC

    http://www.dominion-hotel.com/index.html

    http://www.laurelpoint.com/#

    Here is my two cents worth...

    For dining I would go to Paprika for dinner (if it is open, the website does not say what their hours are) and for a place to stay I would recommend a great B&B just off the Inner Harbour called Ambrosia. Victoria's only 5 star B&B which serves four course breakfasts and has fantastic rooms.

    Enjoy your stay!

    Cheers,

    Eric

    PS. If you end up wanting to go to the Marriott, give me a call as I may be able to help you out. And if Paprika is closed I would second Shelora's recommendation.

    Another Vancouver Island Topic

    in Western Canada: Cooking & Baking

    Posted

    Starting another thread for Van. Island. Hoping this one can work for seeking out ingredients, whether fresh or frozen, canned or dried. Shopping can be a pain, especially in Victoria, where you have to go from one end of the city to the other for let's say, a special cheese, then some French gherkins, then organic meats and finally fresh fish.

    Looking for something? Post it here.

    I'll step up to the plate and request morel mushrooms.  I need some. Desperately. I can't wait any longer. Who's got them and what are they charging? Not frozen, but fresh from the field.

    Do you think it will be a good season for them?

    I bought some fresh morels from the mushroom man at Granville Island on Friday last week and he said they were from Campbell River. He said they were having a great crop this year, but he was having a hard time selling them - not much interest.

    I am not sure where you could find them on the island but the next time I am down there I will ask.

    Cheers,

    Eric

    crabs in Vancouver

    in Western Canada: Cooking & Baking

    Posted

    I have not idea why crab is so cheap but I do know the crab shack should be opening up any day now!

    Last summer it was not uncommon to find 3 crabs for $15 and shelled crab meat for less than $20 a pound. I have never found anywhere as cheap as the shack!

    My wife says their crab cakes aren't bad either.

    Cheers,

    Eric

    Granville Island Market

    in Western Canada: Cooking & Baking

    Posted

    I was down at the market today for a lunch time wine tasting at Bridges...parking was an issue even at 12:30. After the tasting, dropped in for some shopping, and realised that the VQA store there really needs some work with selection and service. Overal got some good deals on sausages, meats, and baked goods...but went home empty handed in the wine department.

    Stephen

    I agree regarding the wine store Stephen. As one of Vancouver's top tourist destinations, this is the store that should be representing the best of what BC has to offer, and in a lot of cases it seems to offer some of the worst.

    Bis Moreno

    in Western Canada: Dining

    Posted

    Interesting reading here.  I've just recently joined and have to add my two-cents!

    I had the same thing as Ling and I have to say I wasn't very impressed by my meal.  Neither were 2 of the 3 friends that were with me.  The ravioli unfortunately was very mushy and tasted like it came out of a can.  The pork cheeks were ok but just ok.... a little too salty for my taste actually.  I found the dessert a little dry too.  To be honest, I had expected quite a bit more from Bis.  I had heard really good things about it but based on my experience there wouldn't go back.  I also wasn't asked by my waiter how the meal was.. wonder why lol...

    I have to say that I also dined at Bis on the first night of DOV and after that experience I swore I would never go again. However, I had the opportunity to dine there again last night and the experience was a polar opposite to what I experienced the first time. The food, wine and service were all top notch and Moreno is a warm and welcoming host.

    I also had the pleasure of having dinner with Moreno and his wife at a Chinese New Years event and we discussed the challenges of DOV, especially the first night. All I can say is that they apologized for the evening and assured me that is not normal and that they will not be participating in DOV again next year.

    Cheers,

    Eric

    Truth be told: Where've you eaten lately? (Part 1)

    in Western Canada: Dining

    Posted

    Monday night:  The horse meat tasting dinner at Bis Moreno.  Edible Vancouver arranged for a private chef's tasting dinner at Bis Moreno for those interested in trying horse meat.  The timing was too soon after the Adesso dinner, I suppose, as the only eGullet folks to attend were Eric and myself, and we were joined by Ron Shewchuck, a very nice fellow who writes a column for Toro magazine about meat, and is also the reigning Canadian BBQ champion!

    I am not sure if I remember much more than you do! :biggrin:

    Moreno had 5 courses planned for the three of us.  I deeply regret not bringing a notepad along to record all the details of what was served, as sitting here typing this (only a few hours later) I cannot recall all the details.  I'll do my best (Eric, please correct me if I make any mistakes):

    We got started with a Campari and soda cocktail and a roasted pheasant with asparagus sauce (plus a white sauce that I've forgotten) amuse-bouche. 

    I believe the other sauce was a white bean puree.

    First course was asparagus soup with white truffle oil.  Moreno told us it's one of his signature dishes, and I can see why.  Incredible. 

    This was paired with the Alabai Wine from Black Hills which was probably the most perfect pairing, in my mind, of the night.

    Second course was a pairing of fish, one being a salmon and the other a white fish that I also cannot remember.  Eric - HELP!  :biggrin:  Moreno has a wonderfully delicate touch that really shines through in dishes like this (particularly in the sauces). 

    This course was spring salmon and sea bream which were both done ceviche style with lemon juice and sea salt. The two sauces were a thyme and lemon sauce with the salmon and ??? (I don't remember :sad: ) This course was paired with a pinot grigio from northern Italy, but the exact name escapes me as well.

    My third course was (Eric and Ron had something different - I'll let Eric explain) homemade agnolotti with braised veal topped with a tomato sauce.  Melt-in-your-mouth pasta and rich tasty veal made this pasta a real treat.  I understand that Bis Moreno has a pasta tasting menu that is now very high on my "must try soon" list. 

    For the third course, Ron and I both had roasted monkfish wrapped in pancetta served on top of some baby spinach and an Italian style sausage, the name of which escapes me. The sausage was made of pigskin and other interesting parts of the skin. It has to be boiled for many hours before frying it and it has an almost gelatinous texture. The sommelier paired this course with a medium bodied wine (which again I don't remember) that was crafted by a Canadian whose is now a winery owner in Italy creating new world style wines with old world grapes.

    And then, the main course: Grilled Horse Tenderloin.  We were all just blown away at how good this was.  Moreno served it rare, as apparently the flavour evaporates and it gets tough when cooked beyond MR, and the meat was honestly like butter.  It had been marinated in a touch of red wine with a sprig of sage, a bay leaf, carrots, celery and onions for 7-8 hours, and cooked on a flat grill.  There was the slightest of gamey tastes in the outer crust, but you really had to look for it to notice it.  You would have no problem at all passing this off as beef, and you'd have people raving about how wonderful it was.  Truly, it was better than the best piece of meat I've ever had in my life.

    I second Lee's opinion - I don't think I have ever had a better piece of meat in my life! This is the wine we should have remembered as the reason the horse meat was even served was due to the perfect pairing with this wine. When the winery told Moreno what wines he would be serving for the wine festival dinner last night, he did some research as to the perfect pairing for this particular wine. He discovered that in Italy, it is often matched with horse, which is why we were so fortunate to get to try this great meat. I will have to email Moreno and get all the details from last night including the name of this wine.

    Desert was, in the words of Moreno, "Grown-Up Jello".  Quail's gate Reisling and sheet gelatine with red grapes suspended in it.  Yum yum yum. 

    This was served with a glass of Moscato and was great and perfect finish to the meal as we were so full by the time we finished the horse.

    There were 5 different wines served, individually paired with each course.  There was not a weak wine in the bunch - each was excellent.  The somelier really knows his stuff.  In the words of Ron, the pairings fit like a jigsaw puzzle.  I really wish I brought a notebook with me so I could remember what they were!  Hopefully Eric's memory is better than mine. 

    Not much better I am afraid! :wink:

    Ron promised to email me the photos he took, so as soon as they are available I'll post them.  I'll also edit this post as I remember more.....

    I have the photos from Ron but I have no idea how to attach them to the post - help Arne! :raz:

    Horse Meat: Sourcing, Preparing, Eating

    in Cooking

    Posted

    Chef Moreno from Bis Moreno has a little surprise for those attending the 10 course tasting menu this Sunday, March 20th.

    If anyone here goes, please let me/us know how it was.

    Edited to add - the event is sold out.

    I was speaking with Cate Simpson, the publicist for Bis Moreno, last evening and Mr. Moreno has offered to put on a small dinner for Egulleters on Monday evening featuring some horse meat if anyone is interested. Please send me an email to eric@edible-vancouver.com by Friday at 8:00 pm if you are interested. If there is enough interest they will set a menu and a price and I will post it on Saturday.

    Cheers,

    Eric

    Truth be told: Where've you eaten lately? (Part 1)

    in Western Canada: Dining

    Posted

    Here are three recent meals on Vancouver Island where my wife and I spent last weekend.

    Sooke Harbour House – I have been fortunate to eat here a couple of times in the past month but this time I was lucky enough to share the experience with my wife. This was our first trip back together since our honeymoon (7 years ago) but the food and service as just as good as it was back then. An amazing seven-course dinner was paired with all BC wines. The menu descriptions are a little too long to retype here, but suffice to say, everything was fantastic but our favorite course was the roasted parsnip and sweet onion broth served with a lavender scented manila clam and weathervane scallop dumpling, Russian kale, russet potatoes and baby carrots. Some of the best meals at Sooke Harbour House had to be the breakfasts and picnic lunches – they were simply amazing!

    We also had dinner at Markus’ Wharfside Restaurant in Sooke and enjoyed a tasting menu that highlighted the specialties of the evening along with standard menu items. The most amazing dish of the evening was a roasted prawn broth with sautéed BC spot prawns and local scallops. I tried recreating this dish with some success last night but it took 3 hours of roasting and 6 hours of reducing to get the intense flavor – a very time-consuming dish but well worth it. The other dishes included a roasted lamb loin (which was slightly overcooked), a seared albacore tuna loin (which was totally overcooked) and a great grilled eggplant stuffed with local goat cheese. In all, it was a pretty good dinner and reasonable priced for the quantity of food.

    On the way up island, we stopped at the Aerie for lunch and were a little disappointed. While I can appreciate it is the off-season and staff training must occur, we actually had to walk into the back kitchen to find a server to seat us after waiting at the entrance for 10 minutes. When we went to order the young woman who served us actually had to ask us to point to our wine selections in the wine list as she did not know how to pronounce the wines. We ordered a variety of appetizers to share so that we could experience as much of the menu as possible in our alloted timeframe (we wanted to catch the 5:00 pm ferry in Nanaimo). Of the four dishes we ordered, three were prepared with the same brunoise of vegetables and very similar sauces, so while the flavors were good, the lack of ingenuity in the menu design was very evident. For a Relais and Chateaux property and the prices they charge, it was not quite what we were expecting and we are not in any hurry to return.

    I have spent a lot of time on the island in the past few weeks and plan to spend more in the coming months. The general food scene on the island is amazing! The number of artisan producers in the Cowichan Valley alone keeps me going back. This last trip I came home with Venison from a local farm, fresh Cowichan Valley chicken and duck eggs, local honey and the famous Venturi Schulz vinegar. I can’t wait to go back again and see what I can find the next time.

    West Coast Mussels

    in Western Canada: Cooking & Baking

    Posted

    This is not just a West Coast phenomenon as my wife and I lived in Cornwall (UK) for a couple of years and we used to go down and pick the fantastic mussels off the rocks at low tide and steam them for dinner. We ate them every weekend for two years without any problems (year round) but the local people thought we were nuts!

    Patio Spotting

    in Western Canada: Dining

    Posted

    Oh, and the patio at Go Fish! is open year round.

    Had lunch at Go Fish! today but the sun barely touches the patio so it is a little bit chilly in the shade without any heaters. Had to go for a coffee in the market afterwards so I could feel my hands again! :raz: However, the food was great - fresh tuna and salmon on the grill today.

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