Event Archives | Foodgressing

Science World Pairings Fundraiser 2018 Recap

June 16, 2018 by foodgressing Leave a Comment

Last week, Science World presented, in partnership with La Chaîne des Rôtisseurs and select wineries from BC’s Golden Mile Bench, its inaugural food and wine event, Pairings – a gourmet evening with a dash of science. The event explored the fascinating science behind food and wine pairings and raised $32,000 for Science World’s Super Science Club – an after-school program that provides science and technology activities to underserved students in grades 1–7. I attended the event as media; here is a look at the participating restaurants and wineries.

Restaurants

Notch8 Restaurant & Bar at the Fairmont Hotel Vancouver

Dish name: The Surface of Mars
Key Ingredients: Spiced Chorizo, Smoked Paprika Crumb, Fava Beans, Braised Octopus, Roasted Black Garlic Aioli & Black Lime Aioli
Pairing: Rust Wine Co, 2014 Golden Mile Zinfandel

Showcase Restaurant & Bar at the Vancouver Marriott Pinnacle

Dish name: Curry Oceanwise Albacore Tuna
Key Ingredients: Albacore Tuna, Kaffir Lime, Lemongrass & Sticky Black Rice
Pairing: Gehringer Brothers Estate Winery, 2016 Gewuztraminer-Schonburger

Miradoro Restaurant at Tinhorn Creek

Dish name: Fried Oysters Saltimbocca with Wild Nettle Risotto
Key Ingredients: Oysters, Veal, Sage, Prosciutto, Risotto
Pairing: Tinhorn Creek Vineyards, 2015 Oldfield Reserve Chardonnay

CHAU Veggie Express

Dish name: Fresh Organic Tempeh Rolls
Key Ingredients: Rice paper, Lemongrass Organic Tempeh, Quinoa & Mung Bean
Pairing: Road 13 Vineyards, 2014 Sparkling Chenin Blanc

Maison Clement

Dish name: Macarons
Key Ingredients: Raspberry & Chocolate and London Fog
Pairing: Stoneboat Vineyards, 2015 Piano Brut

Wineries

Culmina Family Estate Winery – 2013 Hypothesis, 2014 Merlot, 2016 R&D White Blend, and 2017 Saignee

Inniskillin Okanagan – 2015 Dark Horse Vineyard Pinot Noir, 2015 Dark Horse Vineyard Cabernet Franc, 2015 Dark Horse Vineyard Meritage, and 2016 Dark Horse Vineyard Chardonnay

Fairview Cellars – 2011 Iconoclast, 2015 The Bear, 2015 Cabernet Sauvignon, and 2017 Sauvignon Blanc

Road 13 Vineyards – 2013 5th Element, 2014 Sparkling Chenin Blanc, and 2017 Chip Off the Old Block Chenin

Gehringer Brothers Estate Winery – 2016 Gewuztraminer – Schonburger, Auxerrois 2016, Dry Rock Unoaked Chardonnay 2016, Sauvignon Blanc 2017, and Merlot Cabernet Franc Rose 2017

Rust Wine Co – 2014 Golden Milke Zinfandel and 2016 Golden Mile Merlot

Tinhorn Creek Vineyards – 2014 Merlot, 2015 Oldfield Reserve Chardonnay, 2016 2 Bench White, and 2017 Gewurztraminer

Hester Creek Estate Winery – 2014 Judge, 2015 Reserve Cabernet Franc, and 2017 Old Vines Trebbiano

Stoneboat Vineyards – 2015 Piano Brut

Live Music and Science Demos

The event also featured live entertainment and science demos.

To stay updated on next year’s event, visit scienceworld.ca

Vancouver Happy Hour: Copper Chimney

June 15, 2018 by foodgressing Leave a Comment

Executive Hotel Le Soleil’s signature restaurant, Copper Chimney Indian Grill & Bar, has just undergone some changes to bring customers new and exciting experiences. The restaurant has new menus, a bread bar concept, gin and tonic bar and Happy Hour with an Indian Twist.

At Copper Chimney Indian Grill & Bar, you’ll find contemporary Indian comfort foods made in-house from scratch using family recipes, hand-ground exotic spices, and fresh BC ingredients. The kitchen also has two tandoor (clay) ovens to prepare some mouthwatering tandoori dishes. The extensive, yet simple, menus pair classic Indian dishes with more Western-influenced menu items with a few fun twists. Gluten-free, dairy-free and vegetarian options are available.

Copper Chimney’s Happy Hour features an Indian-twist on classic dishes. From handmade samosas, lamb meatballs or Bombay short rib sliders to squash fritters with tamarind dipping sauce and poutine creatively topped with butter chicken, Happy Hour at Copper Chimney’s Happy Hour menu is blending of cultures. Below is a copy of the Happy Hour menu.

I attended a media event where we sampled some of the Happy Hour offerings. Below are a few photos from the evening.

The Manchurian Cauliflower was my favourite item featuring a crispy, sweet and sour cauliflower.

The space at Copper Chimney is undoubedtly beautiful featuring art deco-inspired decor and soaring ceilings. They also have a very charming, private dining room on the second floor with pretty string lights and a skylight.

Copper Chimney
Address: 567 Hornby St, Vancouver, BC
Website: ‎www.copperchimney.ca

Real Canadian Superstore and PC Spring/Summer Home Collection 2018

June 7, 2018 by foodgressing Leave a Comment

The Real Canadian Superstore and President’s Choice unveiled the latest Spring/Summer Home Collection as well as some new innovations from the PC Insider’s Collection. I attended a showcase of this seasons’ must-have outdoor living pieces and tasted some of the items that would be perfect for summer entertaining.

Summer Entertaining Food Ideas

We were introduced to a number of products that would make summer entertaining stress-free and most importantly, delicious! Some of the items we tried included the Creamy Triple Onion Dip, Panzanella Skewer with Axiany Tomato and Bocconcini, and Garlic Herb Shrimp and Pesto Crostini.

I love grilled seafood and the PC^® Gigantico^®Garlic & Herb Grilling Raw Butterflied Shrimp seems like a product I would enjoy. They’re perfect for sharing on tapas-style plates when entertaining.

If you love a cold brew, you’ll be happy to know about the PC^® Cold Brew Nitro Black Coffee. It’s a must-try item for the summer featuring a dark roast cold brew coffee infused with nitrogen to create a creamy texture and cascading effect with a top layer of crema.

One of the uses of the Nitro Cold Brew was in this Coffee Mai Tai Mocktail.

One of the products that I loved (and have since purchased a few times myself) was the PC^® Superfruit Skyr Lactose-Free Icelandic-Style Yogurt Bars. Equally tempting as a snack or not-so-guilty dessert, each 80 mL bar has 80 calories and 8 g of sugar. Made with a blend of blackberry, blueberry and dark sweet cherry purées, these luscious skyr bars are smooth, creamy and lactose-free. I recommend them!

For your summer steaks and burgers, PC offers the PC^® Caramelized Onion Topping. It’s a savoury-sweet gourmet topping perfected with rich blackstrap molasses.

Outdoor Living Pieces

We also had the opportunity to view home collections for the spring/summer season and really, there is something for everyone! With the new PC Spring/Summer pieces, you can put yourself in the island mood or get into the desert feels. And if you are feeling patriotic, there’s a vintage-inspired Canadian collection as well. Check out the photos below.

For more information, visit www.presidentschoice.ca

Showcase Restaurant & Vancouver Island Brewing Collab Dinner

May 27, 2018 by foodgressing Leave a Comment

Vancouver Island Brewing teamed up with Showcase Restaurant and Bar last week to bring a night of amazing New Orleans-style food and delicious beers with special guest brewer Danny Seeton. I was excited to have been invited as a media guest for the evening. Here’s a look at what guests enjoyed at this collaborative dinner.

The dinner took place in a private dining area at Showcase Restaurant with live music playing in the background.

Amuse Bouche

Before the dinner, we enjoyed a few appetizers including charbroiled Royal Miyagi oysters with panko and parmesan and buttermilk fried chicken with creole mayo.

First Course

Our first dish was West Coast gumbo with okra, dungeness crab and selva prawns along with housemade cornbread. The beer pairing was Victoria Lager (ABV 4.8% / IBU 22) with a clean and crisp flavour profile.

Mains

The mains were served family-style and included muffalata salad; green olives and pickled vegetables, crisp romaine, blue claire cheese, sherry thyme vinaigrette; spicy shrimp boil, corn on the cobb; and NOLA style green bean casserole.

The beer pairing was the Broken Islands Hazy IPA (ABV 6.0% / IBU 57) which has bold citrus aromas and flavours that lead to a lingering, juicy finish.

Dessert

For dessert, we indulged in the strawberry shortcake with chantilly cream, pecan pies, and housemade bourbon ice cream.

This was paired with the Ukidama Lychee Saison (ABV 4.5% / IBU 23). The lychee and yuzu bring an exotic character to this classic Belgian-style table beer.

To find out about other collaborative dinners taking place at Showcase Restaurant, follow them on social media on Facebook and Instagram.

BC Seafood Festival 2018 Media Launch Event

May 25, 2018 by foodgressing Leave a Comment

The BC Seafood Festival will be held next month from June 8 – 17 featuring new events and celebrations including celebrity chef demonstrations (over 40 local and international celebrity chefs), incredible seafood tastings, interactive & educational displays, and competitions. I attended a media launch event this past week aboard Pacific Yacht.

Guests indulged in wine and seafood tastings from Chef Mardy Ra of Pacific Yacht, met participating celebrity chefs, and learned how to shuck and chuck oysters on the yacht’s sky deck.

One of the competitions at this year’s BC Seafood Festival is the famous Fanny Bay Oyster Shucking Competition.

The Lobsterman from Granville Island delivered a fresh load of spot prawns for the event. It was a heavenly indulgence for attendees.

Chef Ned Bell exemplified how we would feel if we were holding a bowl of steaming hot spot prawns. Guests happily devoured the spot prawns after this.

Chef Caitlin Mark of H2 Restaurant created a delicious seafood paella made with squid, scallops, prawns, clams, chorizo, and white wine.

Attendees also enjoyed wine tasting as well as the passed canapes.

Chef Nathan Fong, who is Executive Producer for the festival, introducing some of the participating chefs.

For more information on the festival, visit foodgressing.com/event/bc-seafood-festival-2018/

Eating Local in the Fraser Valley by Angie Quaale

May 21, 2018 by foodgressing Leave a Comment

Angie Quaale of Well Seasoned in Langley has just released Eating Local in the Fraser Valley – a guide and cookbook featuring more than 70 locally-inspired recipes and 100 culinary destinations in the Fraser Valley. The book is not only a celebration of food expert Angie Quaale’s passion for local food and community but is also a way to connect us to the farmers, producers and chefs that bring food to our tables each day. I recently joined a media tour of some of the Fraser Valley destinations featured in Angie’s new book.

Well Seasoned

The first stop on the media tour was to Angie’s Langley-based gourmet store, Well Seasoned, which was founded in 2004. The store specializes in international and local hard-to-find speciality ingredients, spices, cookware and condiments. Well Seasoned is a food lover’s one-stop paradise for fresh culinary delights featuring local artisan producers, weekly in-store cooking classes with renowned chefs, educational seminars, and insights into the most cutting-edge food trends and products. Their website also offers weekly new recipes for every home cook.

We got a chance to meet Angie herself at her store where she shared the process and heart that went into creating Eating Local in the Fraser Valley.

Milner Valley Cheese

We then proceeded to Milner Valley Cheese, a family-owned and operated farm specializing in farmstead cheeses. Their cheeses are all natural and are handcrafted using their own pasteurized fresh goat milk from their own herd of long-eared Nubian and Alpines, both known for their rich milk quality, and the pure white Saanen, the Holstein of the herd.

In order to maintain maximum herd health and keep their operation simple, Milner Valley Cheese milks approximately 85 goats, but they hope to increase the herd in time. The herd is provided the best nutrition through rotational grazing, quality grain, hay and free choice minerals. There is no use of artificial preservatives or additives.

Fraser Valley Cider Company

Fraser Valley Cider Company started in 2015 where they planted an orchard of 1800 trees. With over 25 different varieties of English and French cider apples, their aim is to grow the types of apples that make the highest quality cider. Guests can enjoy a chilled glass in their mountain-view picnic area and pick up some bottles from their on-site store.

Maan Farms

Maan Farms is a family-owned and operated farm in Abbotsford which boasts a pedal gokart race track, zip-line, playgrounds, a petting zoo and more. Their Country Kitchen offers home-cooked local food and fresh baking daily. Their award-winning berry and red wines can be found in over 80 local liquor stores throughout the Lower Mainland.

Mt. Lehman Winery

Mt. Lehman Winery is a boutique winery in Abbotsford with varietals that include Pinot Noir, Pinot Grigio, Chardonnay, Merlot and Sauvignon Blanc. Founded by Vern Siemens, Mt. Lehman Winery prides themselves on adopting sustainable growing methods with minimal intervention.

Eating Local in the Fraser Valley is now released. Find it via Well Seasoned; Amazon.ca and Chapters Indigo ($29.95).

Food Talks: Crushing it in our Food Community

May 18, 2018 by foodgressing Leave a Comment

I attended my first ever Food Talks presented by Vancouver Foodster last month. This was the 16th event and a very special one because the speakers were an all female lineup featuring female chefs and leaders in the food community.

Chef Barb Finley, Project Chef

Barb Finley is the Executive Director and founder of Project CHEF: Cook Healthy Edible Food, a non-profit society that runs elementary school and community programs. Project CHEF has taught more than 15,000 children and their families about wholesome food choices and how to make them.

Chef Parinya Loptson, Ban Chok Dee and BCD Culinary Academy

Parinya is chef-owner and operator of Ban Chok Dee (two locations in Maple Ridge and Langley). She also just opened BCD Academy – Langley’s first hands-on cooking school offering students their own prep and cooking stations.

Chef Lynda Larouche, Argo Cafe

After studying under a Cordon Bleu chef, Lynda worked as a chef and an executive chef for the Sequoia group for 25 years. She is currently the co-owner with her husband of the iconic Argo Café. She has mentored countless chefs over the years who are now running their own restaurants or working in leading kitchens around the world.

Chef Shobna Kannusamy, Soirette Pastry Boutique

Shobna owns and operates Soirette, a magical jewel-box pâtisserie situated in Coal Harbour. Traditional French pastry techniques are used to create an array of delectable desserts with a fusion twist.

Dana Lee Harris, BC Hospitality Foundation

Dana is a member of Les Dames d’Escoffier, is Executive Director of the BC Hospitality Foundation and is a certified fitness instructor. BCHF is a charity that raises funds to support those in the hospitality industry facing the financial crisis due to a health issue.

Some of the overarching themes of the evening were about following your passions in the face of adversity and social pressures. The female chefs shared similar stories in which their families were initially not supportive of their goals of being a chef versus a more “stable” career. Fuelled by their culinary dreams, these chefs persevered and have been crushing it in our food community through their creations. As for community organization leaders, the women were passionate about helping and supporting others through their non-profit work. Overall, it was an inspiring evening filled with laughter, emotional moments and most importantly, girl power!

To find more on the next Food Talks, visit foodtalks.ca

Ban Chok Dee Launches BCD Culinary Academy

May 18, 2018 by foodgressing Leave a Comment

Chef Parinya Lopston has dreamed about a dedicated hands-on cooking school since opening Ban Chok Dee Thai Cuisine in 2009. Now, she has realized this dream with the opening of B CD Culinary Academy & Catering – Langley’s first hands-on cooking school offering students their own prep and cooking stations. Aside from cooking classes, the venue will also be holding special events like Thai High Tea offerings, Chef’s Table dinners and other private events and meetings. I was recently invited to a media event where I saw the new space and tried some of the items that will be served.

Like a Thai Palace

BCD’s interior is impressive and seems as grand as a Thai Palace. The centre communal table is where students will have their individual cooking stations but it can easily be transformed into a dinner longtable with a beautiful tablescape.

I loved the industrial lighting fixtures with hanging forks.

Guests can enjoy views of the open kitchen.

The lobby area with cozy, elegant chairs is where Thai High Teas would take place.

The space also features a roundtable with a beautiful chandelier hanging above.

Thai High Tea

BCD will also hold Thai High Tea events. Here is a sample of what you can expect from a Thai High Tea set.

First Course – Savouries and Tea Sandwiches

Cucumber dill and pear sandwich
Thai style Plah shrimp salad on open baguette sandwich (lemongrass, lime leaf, lime juice, chilli oil, fish sauce, cilantro and mint)
Yum salmon (salmon with Nam Jim Seafood sauce) on open baguette sandwich
Taeng Mo Pla Haeng (refreshing watermelon with shallots dried ground fish)

Second Course – Scones with Jam and Cream

Basil, Cheese, bacon scones served with homemade pineapple and strawberry jams
Tuna tartare with orange vinaigrette, sesame, sugar, salt, chili, lime leaf, ginger, lemongrass, shallot and soya sauce

Third Course – Sweet

LoogChub imitate Thai fruits and vegetables shape sweets (mungbean, coconut milk and palm sugar)
Thai shredded coconut curried stuffing macarons
Ka-Nhom Chan (layer sweet cake made from rice flour, tapioca flour, bean flour, sugar, coconut milk and a pinch of salt then steam each layers)

Catering and Special Events

BCD will also be open to catering and hosting group events and parties. Here is a sample of what a dinner could be like.

Herbal salad served on the bed of green and rice cracker top with cavier

Tom Zab Beef Tenderloin

One interesting part is that the consume is served in Siphon Coffee maker.

Ka-nom Jin Nam Prig

Coloured rice noodles with Nam Prig sauce. Served with poached quail egg, banana blossom and wing bean.

Pork Jowl Nam Jim Jaew

An Isaan Style street dish featuring grilled marinated pork jowl with tamarind, palm sugar, ground roasted rice with Thai herbs sauce.

Halibut in Prik khing Sauce

Salted Caramel Tamarind ice cream served with sweet sticky rice with taro, sponge cake flakes, roasted mung bean and charcoal rice custard.
On the side, coconut passion fruit Crème brûlée.

To find out about BCD and their events, visit bcdacademy.ca.

BCD Culinary Academy
Address: 20542 Fraser Hwy #107, Langley, BC
Website: bcdacademy.ca‎

Spot Prawn Festival 2018: Brunch, Chowder, Demos

May 13, 2018 by foodgressing Leave a Comment

The 12th Annual Spot Prawn Festival presented by the Chefs’ Table Society took place this past weekend. This year, the festival came in a reinvented format with free access to the docks and cooking demos, a spot prawn chowder stall, and a spot brawn brunch.

Disclosure: I attended the festival as media.

The Spot Prawn Festival Brunch was new this year and was a grazing event to enjoy six delicious spot prawn dishes prepared by some of BC’s finest chefs. There were two services available: 11:30 am to 1 pm and 1:30 pm to 3 pm. I attended the latter session and here are some of the highlights.

Poached Spot Prawn, Seaweed Bread, Umami Mayonnaise (Chef Alessandro Vianello, Wildebeest)

Causa de Camaro y Cangrego, Aji Amarillo Cold Whipped Potato Salad with a Dungeness Crab and Mango Salad (Chef Shelome Bouvette, Chicha)

Spot Prawn Caesar Salad (Chef Gus Stieffenhofer-Brandson, Hawksworth)

Poached Spot Prawn, Bisque, Wood Smoked Tomatoes, Sorghum Bay (Chef Josh Gale, Nicli Antica Pizzeria)

Spot Prawn Chowder (Chef Robert Belcham, Campagnolo)

Spot Prawn Coconut Curry (Chef Mark Greenfield, Copper Chimney – Indian Grill & Bar)

Bananes Foster (banana rum cream, cinnamon, and toffee swirl) from La Glace

Wine samples were offered by Evolve Cellars.

Mogiana Coffee offered coffee samples.

Beer samples were offered by Moody Ales.

Overall, I really enjoyed this year’s new format for the Spot Prawn Festival. The brunch was a hit and allowed everyone to interact with the chefs who showcased many ways spot prawns can be served. Looking forward to Spot Prawn Festival 2019!

Vancouver Rooftop Patio & Bar: Dublin Calling

May 11, 2018 by foodgressing Leave a Comment

Granville Street’s only rooftop patio and bar is now open! At the Dublin Calling Rooftop, guests can enjoy the sun while indulging in beverages and bites, weekend brunch or catching a game in an upbeat and inviting outdoor location. The Dublin Calling Rooftop will be open from Monday until Sunday daily from 11 am to 1 am.

Special weekend brunch includes avocado toast topped with a sunny side up egg as well a sweet bailey’s cheesecake stuffed French toast. Along with these brunch items guests can indulge in classic pub fare and daily drink specials.

The Dublin Calling Rooftop is an outdoor expansion of the popular Dublin Calling Party Pub & Kitchen. There you’ll find pub grub, Pool, Ping Pong, Skee Ball, Dart lanes, Foosball, Extreme Shot Basketball, BuckHunter and Golden Tee, along with 35 big screen TVs. Broadcasting sports matches of every kind, Dart Lanes and Pool tables can also be reserved every day of the week from 11 a.m. until late.

Here are a few photos from last night’s media launch:

Dublin Calling
Address: 900 Granville St, Vancouver, BC
Website: dublincalling.com/vancouver