Vancouver Food, Travel, Lifestyle & Photography Blog
The 27th annual Gingerbread Lane made its return to the lobby of the Hyatt Regency Vancouver last holiday season. More than 30 gingerbread creations designed by secondary schools, professionals and amateur culinary artists participated in the annual competition.
Over 20,000 visitors each year admire the culinary creations and vote for their
I had the pleasure of being a media judge for the competition. Here are a few photos of some of the entrants.
Last month, I had the pleasure of attending Yew Seafood + Bar’s Holiday Media Reception. The event featured festive creations by Executive Chef Edgar Kano, a gorgeous array of desserts by Pastry Chef Suraj Karmakar, a variety of fun and festive cocktails, highlights from their new menu and their legendary holiday stollen. We also had the chance to meet Evan Morgan, YEW’s new Restaurant Chef. Here are a few photos from the event.
Hot chocolate is that kind of drink that brings you winter comfort by warming your body and soul. That is why one of the most anticipated Vancouver festivals, the Hot Chocolate Festival, is making a return January 19 – February 14,
Last year, partial funds from the proceeds of the Hot Chocolate Festival were shared with three charitable organizations – all of which seek to improve the lives of women and families in Vancouver. The charities included the Downtown Eastside Women’s Job Training Program of the PHS Community Services Society; and Fresh to Families – a project conceived by the Farmers Market Association.
The list of participating restaurants have not been revealed yet. Stay tuned to an update on where you can indulge in a delicious hot chocolate!
There was a whole lot of festive food and cocktails at this year’s Fairmont Hotel Holiday Party. As a media guest, I was treated to much deliciousness at this year’s event held at the Fairmont Hotel Vancouver. Chef-led seafood, pasta, carving, dessert stations and more
CandyTown is making its seventh annual return to Downtown Vancouver, transforming the heritage district of Yaletown into a winter wonderland on Saturday, November 24, 2018.
Photo Credit: Jade Stone Photography
The neighbourhood-wide
Photo Credit: Brittany Gill Photography
When: Saturday November 24th from 12pm to 7pm
Where: Mainland, Hamilton and Davie streets in Yaletown
Why: Vancouver’s sweetest winter festival is geared to be fun for all ages. With Christmas crafts & gifts, life-sized Santa sleigh ice carving, dancing gingerbreads, specialty cocktails, live music, roving musicians and costumed characters, CandyTown is an event to ignite the festive spirits of even the most stubborn of Scrooges. Kids can create their own candy kebobs at the Candy Hut or visit jolly old Saint Nicholas and the Ice Queen.
Photo Credit: Jade Stone Photography
Embark on a magical horse-drawn carriage ride outside the Roundhouse Community Centre Turntable and be led on a relaxing seaside jaunt along Pacific Boulevard, Hamilton and Davie streets with a suggested $2 donation to the B.C. Children’s Hospital to help spur on the horses.
New this year, CandyTown will expand onto Hamilton and Davie streets. Adults will have their own set of attractions to choose from on Hamilton Street where festivalgoers can dance the day away at an interactive public disco decked out with a glitter station, take a stroll through a life-sized inflatable igloo, or enjoy live ice sculpture demonstrations.
Also on-site will be Aunt Leah’s Christmas Tree Lot pop-up, and environment enthusiasts can check out the Vancouver Aquarium AquaZone Program and Science World’s ‘Science on the Spot’ demonstration station.
19+ guests can eat, drink and be merry with a self-guided CandyTown Cocktail Tour, kicking off at the Vietnamese hot spot, House Special. Hearty appetites can flock to a diverse array of food trucks that will satisfy every craving, including Gary’s Kettle Corn, Sable Shortbread, Cannoli King, Damien’s Belgian Waffles, Sweet Thea Bakery and more.
The excitement continues onto Davie Street, where there will be an extension of artisan vendors and gift tents. Guests may also enjoy visits to Engine 374 – Canada’s most historic steam locomotive – decked out in twinkling Christmas lights for the holiday season.
Attendees are encouraged to bring cash for donations that will benefit BC Children’s Hospital, Starlight
A cup of coffee shared with friends is happiness tasted and time well spent. I had the opportunity to taste the new Nespresso Festive Collection inspired by Paris cafe culture. Delicious cups of coffee was paired with personalized pastries created by Beaucoup Bakery.
The Nespresso Original and Vertuo machines were showcased at the event. The Original is compact, lightweight and offers the espresso experience. The Vertuo is more innovative and offers the authentic Espresso with crema over a full range of coffee styles.
The Limited Edition Variations capsules feature Paris-inspired tasting notes and flavour like the Original Variations Macaron (cereal notes and sweet almond flavour) and Vertuo Variations Madeline (hints of biscuit and sweet almond flavour).
An award-winning barista from Beaucoup Bakery offered customized latte art at the event.
One of the most highly anticipated food and drink events of the year is happening on Februrary 7, 2019. The Science of Cocktails signature fundraiser will transform Science World at TELUS World of Science into Vancouver’s largest laboratory, where the city’s most talented bartenders and chefs will showcase the science behind preparing modern cocktails and cuisine. Ticket proceeds will support Science World’s Class Field Trips for underserved schools in Vancouver and the Lower Mainland.
Admission includes complimentary cocktails from bar stations run by award-winning bartenders, paired with food stations featuring molecular gastronomy from local talent. Attendees will also enjoy a variety of special cocktail science activities, hands-on science demonstrations and classic Science World fun.
By supporting Science of Cocktails, you will help to send thousands of kids from underserved schools on a field trip to TELUS World of Science. An average field trip, including bus transportation to and from the building, admission, a workshop, and a take-home activity, costs approximately $1350 per class.
Bursaries subsidize 50-100% of general admission, a reserved program and school bus fees for 1-2 classes per request. Entering its fourth year, Science of Cocktails has raised a total of $666,000 for this program and aims to add another $275,000 to that number with this year’s event.
When: February 7, 2019
Where: TELUS World of Science | 1455 Quebec St, Vancouver, BC
Price: General Tickets $159 with a charitable tax receipt for $50, VIP Tickets $289 with a charitable tax receipt for $150, group rates available for 10 or more tickets
Tickets: https://www.scienceworld.ca/
Hashtag: #ScienceofCocktails
Last night, H2 Rotisserie & Bar at The Westin Bayshore Hotel introduced an Oktoberfest celebration unlike any other in Vancouver. The restaurant became the scene of a lavish German volksfest — traditional, yet elevated! I attended the event as media. Here’s a recap of this entertaining and delicious evening.
H2’s special Oktoberfest menu (served at buffet-style chef action stations) included:
Attendees also enjoyed craft beer courtesy of Red Truck Brewing Company, party-appropriate song and dance from Siegel Entertainment’s The Alpiners Oompapa Band, group games, and more.
To find out about other events happening at H2, visit h2restaurant.com.
Origo Club – a multi-concept establishment featuring a restaurant, cafe and art gallery – opened up in the Olympic Oval District of Richmond earlier this past summer (see post here). Following their successful launch, Origo Club has started offering an afternoon service available from Fridays and Saturdays from 1:30 pm to 4 p.m. I was invited to a media tasting of the afternoon tea service at Origo Club. Here’s a look at what you can expect.
Priced at $45 per guest, the three-tier afternoon tea set features small bites, sandwiches and pastries served in Origo’s relaxed-yet-refined dining room and paired with a choice of tea or coffee. The service can also be supplemented with a glass of Barons de Rothschild Champagne for an additional $35 per person.
Overseeing Origo’s Afternoon Tea service is Café Manager and Pastry Chef Remi Ho, who honed his skills under such acclaimed local chefs as Pino Posteraro (Cioppino’s Mediterranean Grill & Enoteca), Kira Desmond (Secret Location) and Christophe Bonzon (Chez Christophe) before joining the team at Origo Club earlier this year.
Savouries in the afternoon tea set included:
The sweets included in the afternoon tea set were:
My favourites were the seared duck breast, scones, eclair, pistachio sponge, and lemon tart. I liked that the sweets weren’t very sweet and the ornate teaware was very charming!
Reservations for afternoon tea can be made by calling the restaurant at 604-285-8889 or booking online via OpenTable.
Origo Club
Address: 10-6888 River Rd, Richmond, BC
Website: www.origoclub.ca
Last week, Part 2 of the “Flavours of Summer” pop-up dinner was presented by Mielye Mitchell, Jorge Tuane and Aphrodite’s Organic Cafe. “Flavours of Summer” was a farm-to-table dining experience featuring seasonal organic produce from local organic farms. This dinner followed “The Flavours of Spring” Part 1 event which took place earlier in the summer.
“Flavours of Summer” included six courses with complimentary wine pairings and dessert. I attended as media; here is a look at all the deliciousness of the evening.
Koji cured beef, lotus root chip, squid ink mayo, soy wasabi, vinaigrette.
Heirloom grape tomatoes, pickled sunshine watermelon, cous cous, creme fraiche. Paired with Le Vieux Pin, Vaila 2017.
Roasted beets, quinoa tabouleh, burrata, peach, hazelnuts, beet soil. Paired with Pares Balta, Blanc de Pcs 2016.
Tuna, cucumber, pear, ponzu charred scallion mayo, nori chip. Paired with Godella Bierzo, Encanto 2016.
Mussels, sweet corn tomato broth, pablano pepper, charred corn, sourdough crumb, chorizo oil. Paired with Orofino, Gamay 2017.
Lamb belly, lobster tail, smoked carrot puree, tomato garlic jus, market vegetables. Paired with Cotes de Jura, Rouge 2015.
Yogurt panna cotta, fennel honey, puffed wild rice, variations of plum.
