I don’t find myself being a Café Medina addict, but I do understand why many choose this place for their morning outings as it is an appealing joint. Though the food isn’t stellar, it is evident care is put into each plate and the quality of ingredients do show. I would recommend trying this place out because the atmosphere is well worth it.

Having already had huge praise and rave reviews from previous popups including The Great Gatsby and Charlie and the Chocolate Factory, The Novel Diner held a two night stint at the Bush Theatre, Shepherds Bush. The Bell Jar by American author Sylvia Plath was tonight’s theme, a modern chic lit book set in the 1950′s. Lead character Esther Greenwood struggles with two battles; depression and strive for perfection. An odd to book to choose however Esther’s passion for food is seen as an escapism from her troubles as a young woman.

The venue couldn’t have been more perfect for this event, vintage, quaint and theatrical setting set the atmosphere of post war America.

Dark wooden tables, simply lined with candles, silverware and roses with a different quote from the book at each plate setting.

Guests were encouraged to dress for the occasion in their 50′s costumes in keeping with the theme and ambience of the night.

In between each course was a reading from The Bell Jar  and even an expert literature lecturer explaining in-depth the connection to the book and dining and what influences food had on Sylvia Plath.

The menu was a history of American foods each course representing the past, present and future of dining. A mixture of retro dishes,  Southern style wholesome meals like grandma used to make and a modern dessert bringing us up to the present day.

Starting the night with a gin and elderflower cocktail and for one who’s not a gin fan this drink packed a punch and bowled me over with the sweetness of the elderflower against the tart gin

The entrees were luxurious yet humble, chicken delecatley flavoured with lemon thyme and topped with salty caviar was delightful.

Starter was a 70′s inspired dish; avocado with fresh crab and pear salad with poet’s leaves. A light seafood starter, not over done on the mayo, the crab’s sweetness with the subtle pear flavour was splendid.

The main was spectacular! Grandma’s meatloaf with pancetta, fondant potatoes, butter beans and green beans took me back to my summers in America. Complete comfort at it’s finest, the meatloaf’s mix of pork and beef (I think) was not too fatty but a large slice of  moist, well seasoned beefy goodness. I am now a butter beans convert, served in an adorable pot the rich garlicy creamy beans were great accompaniment to the meal.

The dessert of brandy icecream in a pastry case topped with molasses and a mini meringue was definitely a ladies delight. The brandy icecream remained sweet lightly flavoured with brandy, the thick dark sticky molasses added a layer of luxury to the dish. The white meringue was perfect, crispy coating with a chewy interior was a great palette cleanser.

The Novel Diner experience was fantastic, I’ll put my hands up and say that I’m not the biggest book worm in the world however I thoroughly enjoyed the evening of intellectual sophisticated dining. The whole night was well organised, cosy, relaxed and the attention to detail was excellent. Huge congrats to the Dirty Aprons for their brilliant cooking skills, I can’t wait to attend the next popup.

Thank you to Liv at Grub Club for hooking me up with a ticket. Grub Club connects foodies with new and creative Chefs across London. Part dining table in your house and part experimental kitchen, it’s like your kitchen table because it’s a great place to socialise and get to know people; its experimental because it’s a space for Chefs to try out their latest creations on a curious set of foodies. Want to host your own supperclub or Grub Club get in touch: @grub_club or www.grubclub.com

The Novel Diner

@TheNovelDiner

Dirty Apron

@DirtyApronUK

We arrived, collected our recipe booklets, put on our aprons and enjoyed a glass of sparkling while waiting for the class to begin (myself, on tenterhooks). I was looking forward to getting my hands dirty, but still intimidated by the menu we were going to be cooking in the 4 hours to follow. What if I what I produced was a complete and utter disaster? Chef David Robertson quickly put me at ease. His knack for clearly explaining why and how to prepare the meals made everything seem much less daunting. I was shocked at how quickly the meals came together, most dishes being ready in under ten minutes! I helped that some of the mise-en-place was done in advance, but we still got to do all of the fun stuff like knife work. In fact, these plates were easier to prepare than your average “get home after work, throw some chicken in the oven” type meals, and infinitely more divine. I also appreciated that Chef Robertson let us in on some useful kitchen tricks, as well as ways to tweak the recipes to make something a little different (for example, how to turn a basic sauce or coulis into a soup).

I had to laugh at my fellow cooking class pupils (myself included). All likely self-proclaimed foodies, one more pretentious than the next. So many felt the need to compete with one another, as though whoever completed their dishes the fastest was a measure of the best cook in attendance. I felt as though they missed out on three-quarters of the fun; it’s just as gratifying to relish in the process itself.

So, what was on the menu? To start, we made BC mussels a la Congolaise (simmered in a tomato and coconut cream sauce with lime, onion, and smoked chili). If it were polite to drink a bucket of this sauce, I would have. I will save that instead for the privacy of my own home.

Cooking the mussels

The second course was maple-seared scallops served atop pea coulis with microgreens, kalamata olives, and chorizo (Matt’s had a double serving of chorizo, while mine was pork-free). These scallops were to die for, and took five minutes to prepare. It would be a perfect dinner party dish: opulence ready in a flash, and simple enough that you can still entertain your guests as you cook.

Maple-seared scallops

The main course was pan-roasted halibut served on a bed of garlic sautéed spinach and lemon and olive-oil smashed potatoes. Never did I think serving a restaurant-calibre meal would be so straight-forward. Each dish was served with your choice of lovely red or white, or some Belgian beer. Exquisite!

Matt and his halibut

With the simple tools of molds, interesting sauces and condiments, and other tasty garnishes, we learned how to play with presentation. From bourbon-infused maple syrup to vincotto, we explored various ways to heighten our dishes.

The night was capped off with a cardamom-poached pear filled with house-made vanilla bean ice cream (previously prepared by the Dirty Apron chefs). When all was said and done, there were no kitchen disasters to speak of and I was beyond proud of the dishes we turned out. I walked out of the class with a newfound kitchen confidence. On the way out the door, we stopped in at their deli and picked up a jar of my local favourite Earnest Ice Cream (whiskey hazelnut). Needless to say, the jar did not last the night.

So, would I take a cooking class at the Dirty Apron again? Simply put: yes, in a heart beat.

You can check out their cooking school and deli here and their blog here.

Last night, lured in by a tempting menu, I found myself seated right back at the same communal table that I had been at only 24 hours earlier, awaiting for my second class to begin. For those who haven’t read my post from earlier this week, I also completed another class on Tuesday night, which spurred me to return immediately. As we were finishing up the Primo Italiano class, the Chef casually mentioned that there were spots available in the Comfort Foods class before rattling off the menu; Lobster Mac & Cheese, Wild Mushroom and Truffle Chicken Pot Pie, and Coffee Bailey’s Sticky Toffee Pudding with Apple Cinnamon Ice Cream. My ears pricked up when I heard what was on the agenda and that is how I found myself back at The Dirty Apron last night.

I won’t go into the whole process about the cooking class as I’ve already done that twice, here and here, so let me just launch into the menu and the dishes that we cooked.

Lobster Mac and CheeseWild Mushroom and Truffle Chicken Pot PieCoffee Bailey’s Sticky Toffee Pudding with Apple Cinnamon Ice Cream

Obviously this menu is very heavy and dense and I could barely eat after the first course! A little tip from me to you; pace yourself. Yes, the lobster mac and cheese tastes incredible with its creamy, rich sauce that you made, but if you eat the whole thing (guilty!) you may not be able to eat the rest of the dishes. Who am I kidding? Of course I ate them but I did have to bring some left-overs home.

The Comfort Foods class was a slower pace than the Primo Italiano and it felt like there was less actual cooking to do. The recipes were also not very difficult (which could be good or bad, depending on why you are going to the class in the first place) but they all tasted like little bites of heaven, particularly on a dark, wet February night in Vancouver. Seriously, what is not to like about this menu? Bring your fat pants.

Dirty Apron offers many different types of courses, including some focused on specific techniques like knife skills, grilling, or cooking seafood, and others focused on different ethnic cuisines like Italian, Spanish, Japanese or Indian. I scrolled through pages and pages of options on their website before finally settling on a truly west coast course called Sea to Sky: Ocean Deep, Mountain High. We would be making Bourbon Maple Roasted Quail with Herb Potato Rosti, Smoked Sablefish with Buttered Dungeness Crab, and finally Roasted Loin of Venison with Borlotti Beans and Truffle Ragout. To me, it sounded fantastic!

Having never been to Dirty Apron before, I wasn’t too sure what to expect. Would we be cooking separately, or in pairs? How much of the 4 hour time slot would we spend prepping? And would I be able to actually make these dishes or would this be over my head? My mind was bubbling with excited anticipation.

From the moment we arrived, the presentation was impressive. We were greeted at the door and given our own black aprons, embossed with their stylish logo, and a file folder that contained all the recipes we’d be cooking that night. The hostess then ushered us over to their elegant dining room to nibble on cheese and olives and sip crisp white wine, while we waited for the rest of our classmates to arrive. We were definitely off to a good start. Once all of us were gathered around the long wooden dining table, we were finally ready to begin.

We moved over to the main classroom area and sat in modern red chairs, facing the instructor’s demo station at the front of the room. Individual cooking stations lined the other three walls, all uniformly organized and inviting. Our instructor for the evening was chef Takashi Mizukami and he got down to business right away. We would each have our own cooking station and create our own version of each dish, and all the prep work had already been done for us.  Once we were done cooking each dish we were to go back to the dining room and enjoy it, all the while sipping on some more of their complimentary wine.

Chef Mizukami effortlessly demonstrated the Smoked Sablefish with Buttered Dungeness Crab dish first. I had never poached fish before but after watching him do it I realized it was quite simple. I won’t go into all the details of each recipe (after all, that’s part of the fun of taking the course) but I will say that the quality of the ingredients they provided was excellent and it was lovely to not have to do any prep work at all. Being given a tray with all the ingredients in the correct proportions certainly made it easy.

The next dish we made was the Bourbon Maple Roasted Quail with Herb Potato Rosti. We learned the proper technique to make a perfect rosti (the secret is to use lots of oil) and also how to season and sear the quail to perfection and finish it off in the oven. Before this course, searing was not a technique I did at home very often, but it really locked a lot of flavour into the meat and it wasn’t very hard to accomplish. All I need is a small cast iron skillet and I’ll be set.

We saved the most complex dish for last, the Roasted Loin of Venison with Borlotti Beans and Truffle Ragout. This dish was a bit more complicated because we were bascically cooking three dishes at once: the venison, the ragout, and a tasty morel mushroom sauce to tie it all together. Despite the long list of steps to follow, we successfully pulled it off.

Overall, my first experience cooking at Dirty Apron was fantastic and I will definitely go back and take more courses with them in the future. The hardest part will be picking which course to do next!

So much learning…

Firstly, I would like to become a better cook. While I am constantly looking to try  new restaurants, observe up-and-coming food trends, read the latest culinary publications (etc.), I would also like to further cultivate my own skills. No matter what happens out there in the food world, I would like to have the foundation to create amazing meals when I come home. Chronologically, this starts in less than a couple of weeks. As a Christmas gift, Matt signed us up for a seafood cooking class at The Dirty Apron (http://www.dirtyapron.com). Seafood has always been a source of trepidation for me in the kitchen, likely because I respect to too much to want to mess it up. Expanding my ocean-related culinary dexterity will be the perfect way to kick off my 2013 gourmand bucket list.

Ethel, in her domain

As a graduation present, I have (begrudgingly) convinced my Grandma Ethel to give me a few cooking lessons. Her tutelage will be invaluable, as she is by far the most talented cook I have ever met (you may remember her from such posts as http://wp.me/p2VdHd-7). While I haven’t yet decided what recipes and skills I hope to master under her supervision, I’m thinking we should try something a little adventurous. Maybe even flammable. Cherries jubilee, perhaps?

Still ruling the kitchen many years later…

Along with graduation and employment, I will also be moving back home to Vancouver. This means I will be getting my own place in the city, and stocking a new kitchen. I have dreams of Le Creuset cast iron skillets, a DeLonghi or Jura cappuccino machine, copper pots, a marble mortar and pestle, and the list goes on. I know, I know, these things aren’t cheap! A girl can dream though, can’t she? And remember what I said about my mother instilling in me good taste (read: expensive taste)? I come by it honestly.

At J Lohr in Paso Robles

I also would love to expand my knowledge of vineology. While visiting Napa with my mom in 2011, I truly became impassioned with all things wine-related (especially the whole drinking it part). Living in BC, we are exceedingly fortunate to have some incredible wineries in our backyard. What were several years ago small operations with tiny storefronts, have burgeoned into well respected establishments. Even though these wineries boast some of the most learned sommeliers and vintners, they have not forgotten their integral ties to the Okanagan valley. But the wine world is a vast and varied place. I would love to begin scratching the surface of this discipline (hopefully, in an undisciplined manner!). I am hoping that I can expand this thirst for wine-related knowledge over the course of the year, both in BC and across the globe! That being said, this is the perfect segue for my next post… Wanderlust (or Gastronomette’s Bucket List 2013: Part II). Stay tuned!

Looking out on the Okanagan

I walked all the way to Gastown. I walked down Beatty and passed Cafe Medina, and  went to Dirty Apron. A culinary school in Gastown that has a wonderful cafe and market, which makes an excellent date especially given the area. You can explore the fashion, antiques and unique restaurants. I bought beef stock and 00 flour from dirty apron. Then I went to Save on Meats, sadly on  this occasion they had nothing I wanted. I met up with my friend Alexander after some difficulty. We went for coffee at Bean Around the World at Cambie and Hastings. The best latte in Gastown in my opinion. I like the ambiance and great forpeople watching. We stayed in because it is the civilized thing to do. One of my favourite things to do on a relaxing day is to go by myself to a cafe for a fine latte and sparkling water. Sit and savour the flavour and watch the world go by.

From there Alexander and I went to Big Lou’s Butchery. I picked up some Elk. Then we decided to go to the Market kitty corner to it. We wandered around looking at the entire store. I bought some whole wheat pasta, yams, an onion and popcorn. On our way back downtown we passed the Empress Hotel. A gorgeous building in possibly the worst part of Vancouver. Eight storeys, high ceilings and brick construction. I would love to see it restored. It could be an amazing boutique hotel or condos, but because of the area it will probably never happen.

After arriving downtown we stopped in at the European Delicatessen. A place I cannot go into without being reminded of my friend Matthew. He and I would go there for bread and spices. I would cook, butter chicken, a dish I love and haven’t made in too long. We eat a mountain of fresh fruit and the curry over rice from over sized coffee mugs. Watch movies, TV and play games. It was so good. I miss him.

Finally before I went home we went to Safeway. I picked up a liter of standard Avalon milk, chives, pork tenderloin, blackberries, fennel, and pink lady apples. A kind that I love also known as Crisp Pinks a cross between lady williams and golden delicious. Finally home, after 5 hours of shopping. I started off by making Espagnole and then demi glace. My friends Micheal and CD arrived. I made a wild mushroom risotto and pan seared Elk. I added blackberries to the Demi Glace right before plating. It turn out awesome! The elk had really good flavour and blackberries added the perfect amount of sweet and sour.

I made vegetable stock and boiled yams. Caramelized sliced apples and onions, cooled them and used them to stuff the tenderloin. Once the yams were cooked I pureed them and made gnocchi. I found that the dough was a little loose, but that is what I get for not follow a recipe. I braised the fennel in vegetable stock,  I would have like to try this with apple cider but didn’t see any while I was out, and pan seared the tenderloin. While it was resting I deglazed the pan with vegetable stock and thicken it with Buerre manie. Finished the gnocchi in a non stick pan in butter.

Aside from the gnocchi being a little `rustic` because  I had trouble rolling it out it all turned out very well. I was pleased. We ate while Watching Breaking Bad, drinking wine and San Pelligrino. We finished the meal with gelato that CD had brought from Bella Gelataria. Blackberry and Strawberry lime. They were both very good, though I preferred the blackberry.

Luckily my friends helped me clean up, because there was a huge pile of dishes. What a day….

Zucchini bread was the first thing that came to mind as I have fond memories of making it with my mom around this time of year.  So when my friend posted a photo of some chocolate zucchini muffins she’d made on her blog the other day I knew it had to happen. Her recipe was inspired by one from Seven Spoons for Chocolate Olive Oil Zucchini Bread.  Since I’m on my whole Italy kick, this sounded perfect.

I’ve only baked with olive oil one other time, using a recipe for pound cake from the Dirty Apron Cooking School here in Vancouver and it was really good.  I naturally crave more savoury, earthy flavours so it’s a great butter replacement if you’re inclined to try it.  It’s also arguably a healthier fat.

So I pretty much followed the Seven Spoons recipe, except I used a little bit less chocolate (because I ran out), a little less sugar because I don’t like overly sweet things, and I omitted the walnuts because they make my tongue itchy.  I briefly considered adding raisins, but got vetoed by my husband.  I did as the recipe suggests and grated the zucchini in my food processor and then laid it out between two tea towels to squeeze out some excess moisture.  I now have two bright green tea towels, but it’s all part of the process!

I just peeked in the oven to rotate my loaves and it smells truly amazing.  I’m not even going to wait to post this until I’ve tried it because I know it will be a winner.  I also probably won’t be able to wait until it’s cool to eat the first piece.  Patience is a virtue I just don’t seem to have.

after going through the quick and painless admission process we entered into the dining room to collect our aprons, recipe folders and wait for the remaining students to arrive while enjoying coffee and tea. 

then it was time to move over to the kitchen. it was a small class (11 people, i believe) and our instructor, takashi, was informative, funny, approachable and definitely made things look simple enough. we also learned lots of helpful suggestions to recreate the recipes at home, including make-ahead tips. 

the class started with a demonstration for our first dish; double-smoked bacon eggs benedict smothered in sun-dried tomato hollandaise served over potato rosti. *slurp* 

once at our individual work stations, things went from calm control to slightly-organized chaos. louise and i were definitely out of our element. between scrambling to keep up, not burn anything or lose a finger, we’d call out helpful reminders and words of encouragement to each other. my goodness, the pressure! it felt pretty touch and go a few times but suddenly we were both finished cooking and food was plated. the best part was that we then got to sit down in the dining room to enjoy our delicious first course. 

i could seriously eat this every day for the rest of my life and be happy. i’m amazed at how tasty it was, and even more amazed that i made it myself! served with breakfast was a tasty mimosa, flavoured with turkish figs and other exotic flavours. i could have drank several glasses, but knowing i’d be heading back to the kitchen (and very sharp knives) kept me in check. 

next up was cinnamon brioche french toast with grapefruit riesling sabayon drizzled with oak aged vanilla maple syrup. oh my. i actually messed up and didn’t read the recipe properly, so the sabayon didn’t come together exactly like it was supposed to. however, ignorance is bliss. i’ve never heard of sabayon, never mind tasted it, so i was very happy with the result. it was delicious. 

i don’t know how i managed to eat 2 breakfasts but it would have seemed a waste to not. especially since my sweat and near-tears went into making them. at least that was what i kept telling myself while shoveling forkful after delicious forkful into my mouth. 

once we were finished eating, louise and i wandered through the school’s delicatessen but – let’s be serious – the thought of buying more food at that point was the last thing on our minds! i look forward to going back though, perhaps to buy a fancy picnic lunch. 

i could post the recipes but i think i’ll selfishly keep them for myself. my favourite was definitely the first dish, mostly because i’m not much of a sweet breakfast person. plus, i live with a master french toast maker and it’s much easier to have him cook it for me. but i’m sure i’ll make both in the future. so, the first person to buy me a benriner japanese mandoline will enjoy this delciousness, care of me..

any takers? 


i’m really happy to have taken the course. it was a lot of fun, and a great way to spend a saturday afternoon. plus i have recipes and ideas to bring back to my own kitchen. 

thanks so much, debby!

(side note: according to anna & kristina’s shopping bag, the cheapest benriner japanese mandoline in vancouver can be found at fujiya – at a fraction of the cost of most fancy kitchen stores.)

bon appétit!

s,b&b

links:
the dirty apron, the lunch bunch
kitchenaid stand mixer
emile henri casserole dish
benriner japanese mandoline
benriner japanese mandoline on a&k shopping bags

Some time back, I remember being online and seeing a contest for possibly winning a trip to either Vancouver, Montreal, or Toronto. You had to send a picture with your name and that is what sets the contest apart in my mind. I had to pick a picture that showed EDGE in either food, fashion or design. Food is the only one of the three I can pretend to know, so I looked in my pictures for something with edge, something to do with food. I came across a very neat picture of the bobbleheads from my daughter’s wedding.

The bobbleheads were a huge smash hit because they resembled Mandy and Tyler and were both funny and I hope edgy.  I promptly forgot all about entering that contest until I got the call.

A few weeks ago, the phone is ringing and I check the area code as I am opt to do, wondering whether or not to answer when I don’t recognize the area code.  I did, and I’m glad I did.

The call started with me being cautious, confirming whom I was and answering fairly innocuous questions, but as the call went on, and on I was starting to really believe I had won something especially after I did the mathematical question that had adding, subtracting, dividing and multiplying and then being told when I needed to be available to qualify, and did I have a valid drivers licence etc.

The details of the prize were all revealed, I had the exciting news to reveal to my wife, and soon the paper was all concluded and there was nothing to be done but to look forward to a fun and exciting experience.

Yes, it was a fun, exciting and special experience as we were treated like royalty,  dining, and driving a sublime 2013 Ford Edge. (ooh did I like that vehicle!) I keep thinking about how nice it would be to take long road trip in that Ford Edge,  as it was so relaxing to drive.

Sue and I were treated to a weekend in Vancouver of not only delicious food, pastry, and relaxation but we also got to be the celebrities of the day which was a nice treat.

Arriving Thursday late we met the contest representative, Tala, who congratulated us, and   provided us with our itinerary for the gala weekend.  The itinerary is included in the pictures below.

We had a really nice time on our weekend thanks to the generous folks who organized the contest, the fine people at Ford who made it all happen and loaned me their beautiful red 2013 Edge for a few hours, and especially the fine people on the spot for about 12 hours that day who did the filming, wardrobe, pictures, sound, hair, clothes, jewelry for Sue – for a slew of reasons we enjoyed our weekend, and EDGE experience.

It was like a 32nd wedding anniversary weekend for us plus I had celebrated just a few weeks before my 25th anniversary for my kidney transplant so it was so wonderful for us to get away from our busy daily lives and be spoiled a little, or a lot. (smile)

Thanks again to everyone from Sue and I both, we had a grand time !

So the message here is that you never know what the day can unfold, and maybe soon you will get a phone call or email – I hope so, and good luck!

Oh, and the FOOD.

From Chinese to Indian, diners to five-star restaurants and sushi, sushi and more sushi. Vancity’s got many choices to fill your stomach with. Over the last few years, I’ve discovered some great food finds here, and I’ve enjoyed them all in some manner. But there are some that become your go-to place, where you can’t go wrong with if you’re absolutely famished. Here are my five picks.

Meat & Bread (website)
370 Cambie Street

Gastown has become my favourite ‘hood (yeah, I’m street like that) in Vancouver, and this place is now my fave quick place to catch a bite, usually before I head off to Rogers Arena for Canucks gamedays. What do they serve, you ask? As the name of the restaurant suggests they serve meat and bread — sandwiches, to be exact. Their claim to fame is the porchetta sandwich ($8), a succulent blend of Italian-style roast pork, fresh ciabatta bread, and salsa verde (a sauce primarily comprised of parsley, garlic, vinegar and olive oil). The pork is perfectly cooked, the tender meat mixed with pieces of crispy cracklings (the skin is the best part). Served together with their house mustard and spicy sambal, this sandwich is satisfying. I usually get mine with a side salad, which changes daily (they also have a daily soup choice). If pork is not your thing, they also offer a daily sandwich special, a meatball sandwich, and grilled cheese. They also have maple bacon ice cream sandwich for dessert. Bacon & ice cream? Oh yeah. If you wanna try them you’ve gotta come early — Meat & Bread is only open Monday to Saturday from 11am-5pm (a popular lunch hour destination). And yes, they do sell out. Especially the porchetta.

Salt Tasting Room (website)
45 Blood Alley, Gastown

As you read on, you’ll probably see a pattern here. In particular, Salt Tasting Room is the brainchild of restauranteur Sean Heather, who owns a number of food establishments in and around Gastown, such as Irish Heather Gastropub, Judas Goat Taberna, and Shebeen Whiskey House. The concept of the restaurant is simple: pick 3 from a chalkboard list of artisan charcuterie and cheeses (it changes daily), then pick 3 condiments from another list (choices include nuts, pickles, honey, and various jams and preserves). They then take your choices and pair them with the 3 condiments and voilá, you have yourself a DIY tapas plate. The beauty of this menu is that the choice is yours. You can have 2 cheese and 1 meat, 2 meat and 1 cheese…you get the point. They can even pair a flight of 3 wines to go with your plate. It’s not a place to stuff yourself silly. It’s more of a chill place to have a small bite and have a chat with your friends while drinking a little vino. I personally love the atmosphere here, and it’s also a great place to discover new local products. Definitely my TGIF spot.

Peckinpah (website)
2 Water Street

Another Gastown staple, Peckinpah is a sleek version of a Carolina-style barbeque shack. There are a few good BBQ places in the Lower Mainland (check out Memphis Blues and Hog Shack) but this restaurant is my fave and another one of my pregame food choices. They serve a really good selection of meats, from beef brisket to chicken to my choice, pulled pork. I normally get it in sandwich form ($9.50), topped with homemade coleslaw and your choice of BBQ sauce or seasoned vinegar, which comes with your choice of one side. You can go with the usual fries, but why not try a side of collard greens? (pretty good, actually). Or try my pick, hush puppies (think corn fritter balls) with some bourbon honey mayo for dipping. Definitely a taste of southern cooking north of the border. Now if only they open a soul food place in Vancouver…

Romer’s Burger Bar (website)
Multiple locations

I’m not usually a burger fan. I tend to be really particular about the way mine is cooked. So when I find a place that makes great burgers (other than White Spot, of course), then I will come back to it again. And again. And again. Romer’s is that place, particularly their picturesque River District location (8683 Kerr Street; they also have a Kitsilano location). They have a bevvy of gourmet patty selections, all with awesome names like the Man’s Man, Rodeo Star, and my personal fave, the Magic Mushroom ($11). Arugula, sauteed portobello mushrooms and Boursin cheese—what more can you ask for? The downside: the burgers don’t automatically come with fries. If you’re eating with company, share a basket. But the burgers stand well on their own. Save room in your stomach for their drunken donuts ($5) with 3 drunken dips — limoncello, maple whiskey, and Kahlua Nutella. Mmm, fried food goodness. If you want a burger fix, get it here.

Café Medina (website)
The Dirty Apron Cooking School and Delicatessen (website)
556 and 540 Beatty Street

I first heard of executive chef Nico Schuermans while watching an episode of an old Food Network show Opening Soon. In that episode, he was in the midst of opening his premier Belgian fusion restaurant, Chambar. Chambar’s a great restaurant, but it’s not an everyday food spot, to be honest. Fast forward a few years later, Schuermans has expanded his influence in the Vancouver food scene with 2 more — the casual Café Medina and his cooking school, The Dirty Apron. Medina has become my go-to place for good brekkie (breakfast for the rest of you lot, oy) and brunch. I usually order the same way — a cup of Earl Grey tea and one of their delectable offerings, like the meaty Le Fricasee (short ribs, potatoes and eggs, $16) to the Sante (soft boiled egg, hummus, salad, and a bit of prosciutto, $12). There’s only one problem with them: they don’t take reservations and if you’re not there early enough, you’ll be stuck waiting on a mile-long lineup. Can’t wait that long and want to sample their food? Then walk a few buildings down Beatty Street for a bite at Dirty Apron. Aside from being a cooking school (pricey at best, but I want to try sometime), they are also a fully stocked deli that serves ready-made lunch items. Their special menu changes daily (usually curries, stews or pasta) and they also have a selection of great sandwiches. All in all, Medina and Dirty Apron are great neighbourhood food spots and will be mainstays for many years to come.

All you have to do is go to cultureinvancouver.com and enter. What are you waiting for???!!!

ENTER HERE!!!

All you have to do is go to cultureinvancouver.com and enter. What are you waiting for???!!!

ENTER HERE!!!

Every now and then, Jeff and I will take a quick, spontaneous road trip somewhere. We don’t go with any real agenda. Generally, we’re just in pursuit of some relaxation and good food. This time we decided to head up north for an overnight trip to Vancouver, dog in tow. We visited the city’s beautiful parks and window shopped a bit. But mostly, we ate. Armed with word of mouth recommendations, a couple Yelp leads, and intuition, we found some truly amazing food. What’s your favorite place to eat in Vancouver?

1. Cafe Medina

I will preface by saying that I am not wild about American brunch food. Most of the time it’s simply too heavy and bland. You will never find me (willingly) waiting in line in the cold for pancakes and waffles. That being said, Cafe Medina is the complete opposite of any typical American breakfast establishment that I am used to. Cafe Medina is known for their Belgian waffles with a variety of creative toppings such as fig orange marmalade and white chocolate pistachio rosewater. The waffles are very small, but packed with flavor. But the highlight of the meal was my lavender latte, which was made with house made syrup. Well worth the wait!

2. Alibi Room

There are not many small breweries located in Vancouver proper, but that doesn’t really matter when you have the Alibi Room. This is a place for beer lovers (aka my boyfriend). The drink list is overwhelmingly long, with an emphasis on local breweries. While the focus is on beer, the establishment is far from dive-y. The space is very modern and inviting, and the kitchen offers a full range of locally-sourced food.

3. Tojo’s

No trip to Vancouver would be complete without a visit to Tojo’s. As always, the food was delicious, including this tuna “sushi”, deep fried and topped with pickled plum sauce and shiso leaves. Jeff and I both noticed that the restaurant was starting to look a little dated, but the food was still delicious nonetheless.

4. La Belle Patate

If I were a hungover Canadian, my first stop would be La Belle Patate. La Belle Patate is known for their smoked meat, so naturally I gravitated toward the smoked meat poutine. The cheese curds were huge and the gravy was delicious. I don’t recommend this for a well balanced meal, but it makes a great snack to share with a bottle of beer.

5. Dirty Apron

Upon entering Dirty Apron, I immediately had an urge to move to Vancouver and become a Canadian. This place encapsulates everything that I love. It’s a cooking school, specialty food store, deli, and bakery all rolled into one. Dirty Apron is small, but absolutely charming with its exposed brick and old converted warehouse feel. The owners of Cafe Medina also own Dirty Apron, which may explain why I love it so much. Don’t miss the cheesecake pistachio brownie if it’s available.

The first of the three I went to was Meat and Bread.  I was immediately impressed with the simple yet cool design and equally impressed with the friendliness of the staff.  Of course the reason I was there was to find out if all the hype was deserved.  I had the Porchetta sandwich with a side of their meatballs and they both were incredible!  One of the owners asked if I would be interested in their desert; a maple bacon ice cream sandwich.  Having just ate half my weight in pork and meatballs I politely said “next time,” of which there will be many.

A week later I went to the new Dirty Apron Delicatessen.  For those who don’t know the Dirty Apron is a cooking school affiliated with and next door to both Chambar and Medina; two highly recommended restaurants. The Dirty Apron Cooking School recently added on a delicatessen where I tried the chipotle chicken on a very fresh french baguette.  Very good!!

More recently I went to check out the newly opened Big Lou’s Butcher Shop.  Located on the corner of Powell and Gore, this may not be a place you stumble upon by accident, but I encourage you to venture off the beaten path and check them out.  You’ll first notice their successful attempt at catching the feel of a butcher shop of yesteryear.  They even have a vintage cash register, which I learned was not operational, but did make for a very sturdy iPad stand. As in my Meat and Bread experience, I tried their Porchetta Sandwich.  Don’t get me wrong, the sandwich was very good, but for the sake of comparison, Meat and Bread came out the winner.

You should definitely give all three a try, but if you have to decide between the three of them, Meat and Bread should be your choice.

If any of you have your own favorite places to go for a sandwich, please let us know by leaving a comment.

What to get that foodie on your list? Chances are they don’t need yet another kitchen gadget that won’t get used (meatball grill basket, anyone?).

I love Christmas, but I hate the consumerism and waste so I tend to give experiences, consumables or homemade gifts. Here’s what’s on my list this year:

1. Beautifully-bottled liquor like this Orinoco Rum. The ubiquitous Glenfiddich 12 yo won’t cut it anymore, so pick up something tasty that’s already dressed up in a nice bottle. Bonus points for including a favorite recipe or a couple of key ingredients – a mint plant and a mojito recipe, for example.
2. Olive oil is an essential ingredient for any chef and there is a large range of  flavours. Amelia Oil or Farmstead’s Renato Fenocchio are excellent local choices. Bundle a couple for comparison or pair a bottle with a loaf of artisan bread.
3. Food is an integral part of travel so for the lucky foodie consider a gastronomy-themed trip like this Camont culinary retreat in Gascony or an exploration of the Amalfi coast cuisine – by sailboat.
4. A cheese basket from Les Amis du Fromage will win over any foodie’s heart, but adventurous ones will want to make their own. The Gourmet Home Dairy Kit will get you started, or put together your own with Farmhouse Natural Cheese‘s book, 200 Easy Homemade Cheese Recipes.
5. The Dirty Apron urban cooking school offers classes at beginner to advanced levels on everything from cocktails to seafood.  The Christmas Baking class would make a seasonal gift – as would the fruits of your labour.
6. Drinks by the Dram. Sample-sized whiskey in the mail (not yet available in Canada, unfortunately) give you the ability to check out a variety of fine scotches without committing to the bottle.
7. Give the chef the night off with an Edible BC Dinner. Enjoy a meal prepared by a local chef and paired with local wines, or a Cask Strength whiskey dinner with pairings and a tutorial.
8. Make something gourmet. In the past I’ve done limoncello, truffles, and scores of baked goods, but try boozy cherries, quince paste or chocolate balsamic vinegar for something different.
9. Even in the digital age, cookbooks never go out of style. Vancouver Cooks 2 or the OceanWise cookbook are good local choices, but if that doesn’t suit, try Eat Tweet – Twitter sized recipes in 140 characters or less.
10. And don’t forget the time-tested gift for chefs- wash the dishes.

Dorenberg Orchard in Winfield, BC. © Claudia Kwan 2010

There’s no doubt about it – despite my best efforts, I fall short pretty much every day on eating the right number of servings of fruits and vegetables. I’m busy, which makes prep time a precious commodity, fruits and veggies can be a little awkward to eat or transport when you’re on the road, yada yada. They’re not excuses so much as obstacles.

I figure the best solution is to trick myself, by using that old mom standby of hiding fruits and veggies in other food, and I’m getting a little help after an evening at the Dirty Apron Cooking School in Crosstown, sponsored by BC Tree Fruits.

First, nutritionist and grower Darcel Markgraf pointed out the obvious benefits of having an apple a day — one decent size apple is already two servings of fruit, there’s lots of fibre and good vitamins in there too. I’ve got the message for sure.

Before we could have dinner, we had to make our dessert of olive oil and apple thyme cake. The Dirty Apron is what I would call a gentleman’s cooking school, where, in order to make the experience as enjoyable as possible, everything is beautifully laid out and lots is pre-prepped for you.

Cake ingredients, including pre-buttered and sugared pan. © Claudia Kwan 2011

We briskly whisked and folded under the supervision of David Robertson and his crew, each picking a different way to decorate our individual olive oil cakes, and sneaking in some additional apple in the process. Then it was off to the oven.

Olive oil cakes, decorated with Ambrosia apples. © Claudia Kwan 2011

We tucked into dinner, ably prepared by the crew,  with lots of BC apples in all their variety: Fujis, Spartans, Galas, Ambrosias, Red Delicious, Granny Smiths.

We began with seared duck breast flavoured with maple syrup, cinnamon, cardamom, and black pepper, and accompanied by a potato and apple blini.

Seared duck breast with potato apple blini at the Dirty Apron. © Claudia Kwan 2011

Potato apple blini recipe

Ingredients

1/2 Spartan apple, finely diced

1 large Yukon potato (about 200g)

1 egg

25g all purpose flour

70 ml milk

1 tbsp chives, sliced

vegetable oil, salt, pepper

Method

Boil the potato, skin on, until cooked through. Strain from water and peel while the potato is still hot. Push peeled potato through a food mill and place into a bowl.

In another small bowl, beat the eggs until smooth and stir into the potatoes, incorporating the milk, flour, diced apples, and sliced chives. Season with salt, pepper.

Heat vegetable oil in a non stick pan over medium-high heat. Spoon potato mixture into the pan, approximately 2 cm deep.

Cook the blinis for two minutes per side until golden. Keep warm until needed.

Berkshire pork tenderloin topped with sauteed apples. © Claudia Kwan 2011

Sometimes it can be as simple as adding an extra handful of fruits or veggies onto an entree, as with these bits of sauteed apple adding some crunch and sweetness in contrast to the tender savouriness of this pork tenderloin.

My olive oil cake, waiting to go into the oven. © Claudia Kwan 2011

During all of this, my cake was going from the above, to what you see below.

The lattice didn't work out as well as planned. © Claudia Kwan 2011

Next time I’ll have to make the strips of apple a little thicker, to avoid the burning. These cakes were delicious — a bit of a sugary crust complimenting the dense, not overly sweet cake, with the apple and thyme adding contrasting flavour elements. They were even better once we added in some ice cream and pretty touches.

Olive oil cake with ice cream, apple wafer and powdered sugar. © Claudia Kwan 2011

Olive oil and apple thyme cake recipe

Ingredients

1/2 Ambrosia apple, peeled and diced

40 ml extra virgin olive oil

50g butter

100g sugar

1 egg

3/4 cup all purpose flour

1/4 tsp baking powder

2 tsp fresh thyme

pinch of salt

Method

Preheat the oven to 325F. Butter a small loaf pan and coat with sugar (a 5″ by 2 1/2″ pan works well.)

In a small bowl, whisk together the butter, egg, and sugar until light and fluffy. Slowly drizzle in the olive oil and continue to whisk. Using a spatula, fold in the thyme and apple. Sift together the remaining flour, baking powder, and salt. Gradually stir into the creamed mixture. Spread evenly into the prepared pan.

Bake for 25-30 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow the cake to cool in the pan for about 10 minutes before inverting onto a wire rack to cool.

Okay, so armed with all of the above, I hope that I’ll slowly knock down some of my obstacles to eating enough fruits and vegetables. If I don’t, the only one I’m hurting is myself.

Wondering what to do or what you should get that special someone this Valentine’s Day? Well February 14th is quickly coming up and I am sure you want to make this year special.

PICNIC IN THE PARK
Provence Marinaside Restaurant in Yaletown will prepare a picnic for 2 for just $38 (picnic basket and all!). Take your special someone down by the water and enjoy! (check the weather report first, dress warm or if it isn’t the right weather try it inside). Baguette, antipasto, dessert YUM! You cannot go wrong!

COOKING CLASS
Girls and guys both love food, so take your hunny to a cooking class! The Dirty Apron hosts some great classes that are most certainly worth it! They have an IT TAKES TWO class from 5:30-9:30pm on the 14th and all weekend too!

SNOWSHOEING AND FONDUE
Want to get in your fitness while romanticizing your lova? Try snowshoeing in the evening finished with some amazing melt in your mouth fondue on Mt. Seymour. $55 per person.

INTERNATIONAL WINE PARING WITH ARTISAN CHOCOLATES
Enjoy making your own truffles, decorating chocolate covered strawberries and wine will also be served while you make your creations! Light hors d’oevures will be served, all ladies will be presented with a complimentary heart shaped pralines gift box. $85 per person at SCHOKOLADE CHOCOLATE on East Hastings.

COUPLES MASSAGE AND STEAM AT VIDA SPA
Your treatment begins with a side-by-side warm sugar body exfoliation, followed by a private shower and steam for two. End your treatment with side-by-side relaxation massages.90 min / $320 or 120 min / $420. This is something that the ladies will love. Make your bookings with VIDA SPA

VOLUNTEER AT THE SPCA TOGETHER
There is nothing better than helping others, and nothing sweeter than spending time with animals. For the animal lovers, try doing some good for the animals, volunteer to spend some time with the cats, bunnies and small animals or take a dog for a walk. VISIT THE SPCA to sign up