All on board – Summer is here!

Posted on May 17, 2013 by Stephanie Yuen

***For Chinese posting please go to the Chinese site – 以希飲食網

Beyondschopsticks is now talking food, wine, culture, recipes & travel on AM1470 ( 1st & 3rd Tuesdays 10:30 – 11am)

Don’t know how lucky you are to be living here? Well, take a look around you, sniff; smell not only the clean air but the barbecued aroma and west coastal grubs. I bet you that’s what most visitors in town will be saying and doing. The generous Pacific sunshine brings in waves of tourist, you can definitely meet and greet them everywhere, especially downtown where iconic food establishments and hotels are.

The strike of the summer sun is a whistle, telling hotels, restaurants, bars and all sorts of eateries to get ready. In fact, most of them are.

So go out there, join the tourists, grab a drink, have a taste, have a great summer!

Grain Tasting Bar
655 Burrard Street. 604-639-4768 http://www.grainvbc.com

Talk about food tasting, wine sipping and beer drinking, you should check out the newly renovated lounge at Hyatt Regency. Grain Tasting Bar boasts an urban retreat laced with elaborated interior design. The glamourous entrance will turn any heads upon entering the hotel via Burrard Street. A great hide-away place in the downtown core for sure.

Sip a cocktail or a glass of B.C. wine while slurping shucked oysters at the glittering bar; sit by the window and soak up the sun while savouring a cheese and charcuterie plate for lunch; laugh out loud amongst friends while relaxing after work and watching the crowds go by. The mood of Grain changes at nightfall and turns mellow as the beautiful room shuts out the hustle and bustle of the downtown rushes, it nestles perhaps some romances too.

Cactus Club Coal Harbour
Waterfront Burrard 604.682.0933 http://www.cactusclubcafe.com

The ravishing Cactus Club has done it again! You’ll know what I mean if you’ve been to their newest Vancouver location, next to the Olympic cauldrons right at the waterfront. The spot, according to some feng-sui experts, is pinnacle. The energy level, high as the rising sun, fills the restaurants and refuels diners with west-coastal sensations. You don’t have to believe me, but will agree once you’ve been!

The food here, designed and crafted by our very own Canadian Iron Chef Rob Feenie, is beyond top-notched (Try their wagu meatballs!) Do walk around and admire the arts, I’m sure you’ll recognize the artists and the value of them. Another landmark created by Richard Jaffray, president & founder, Rob Feenie, Executive Chef and Sabastian le Goff, Service Director & Sommelier, Cactus Club Coal Harbour is the true statement of a well-organized and strongly-focused establishment who is fruitful in all regards.

Black + Blue
1032 Alberni Street, 604-637-0777 http://www.glowbalgroup.com/blackblue/

‘The golden age of steak’ refers not only to the superb quality of the meat, but the caliber of the restaurant. But who would ever second-guessed Glowbal Group for their significant achievement in the local restaurant industry? Beautiful rooms, classic themes and flavourful menu; all combined to give each Glowbal restaurant the distinct merit. Black+Blue, the one and only Steak House under the Glowbal wing proves just that. The recent grand opening of the roof-top where each corner, each chair, each table, each plant is nothing short of high-end dream home design, was the glimpse into how excel the Glowbal team is.

The Hollywood-like launch event of Black+Blue’s roof-top, a night when gorgeous ladies in their brand-named outfits and gentlemen in their GQ modes walking around with flutes of champagnes and canapés of delicate morsels, featured a scene usually belonged to the social columns in magazines. Now it is within reach, all you have to do is make a reservation.

Spicy BBQ duck with Blueberry Jam Recipe
(Prepare this one day ahead)

1 3-4 lb Fraser Valley duck
3 Tbsp Blueberry jam
2 Tbsp Balsamic vinegar
2 Tbsp Sriracha
1 Tbsp Grand Marnier
1 Tbsp Hoisin sauce
½ tsp Sea salt

Rinse and dry duck, remove excess fat. Cut open at duck breast, spread and press.
Put all seasonings in a bowl, mix well to make a sauce. Using a brush, apply onto duck. Cover and place in the fridge overnight.
Next day, dry the duck by hanging with kitchen threads or place flat on racks (skin side up) for at least 2 hours. When the barbecue stove is heated, place flat on the grill, skin side up. Grill for 30 minutes, brush skin side with sauce and place on the upper rack. Turn the duck inside up every 15 minutes and brush skin with sauce every 20 minutes.
Cook with the lid closed as much as possible for about 100 minutes. Text doneness with a sharp knife, ready to serve when liquid runs clear.

Beyondchopsticks.com on AM1470

Posted on April 24, 2013 by Stephanie Yuen

April 23 – Show Bytes

1/ WE Coffee
1696 Robson (at Bidwell), Vancouver. 604-566-6888
http://www.wecoffeeroaster.com

Not just a coffee shop but a neighbourhood café serving coffees with characters! Even those gourmet sandwiches and pastries are made in house.
Must haves: Your favourite coffee brewed WE style, with PLC – passion, love and care. What’s coffee without pastry? What about WE’s ‘made-to-order’ waffles with all the trimmings?

2/ Hurry to Agassiz Tulip Festival – Tulip of the Valley
About 90 minutes away on Lougheed Highway, a field of floral rainbow is awaiting. Sketched with 9 million bulbs of tulips of different colour and varieties, this spectacular valley bloom stays only for a very short time. “We grow and care for the tulips all year round, but love to share the magical tulips with the public so we open our fields to the public for two weeks only.” Kate Onos-Gilbert, who calls herself ‘the wife of the tulip farmer’, said with a smile. “There are 15 different varieties of tulips, and proudly, these are all Canadian bulbs!”

This week only until Sunday – make sure to log onto their website to get the latest news about the tulip fields. Please wear or bring your boots! www.tulipofthevalley.com

3/ The Copper Room at Harrison Hot Spring Resort and Spa
The Copper Room, possibly the one and only grand hotel dining room with the 60’s nightclub style dancing facility in the Valley and Metro Vancouver area where top caliber cuisine is crafted and served by friendly and very professional staff. Where can you enjoy a $38 Seasonal Table d’hotel and dance the night away at the same time in such a beautiful and nostalgic dining hall?

So pack your dancing shoes and swim-suits (the hotel is also famous for their natural hot spring pools and spa), and make a romantic, delicious and relaxing weekend out of it! Reservation is highly recommended.
http://www.harrisonresort.com

4/ Wines and Puppies
Pads (Pacific Assistance Dog Society) breeds, raises, trains and places assistance dogs for persons with physical disability or who are deaf or hard-of-hearing, as well as supporting the client & dog teams for the working life of these assistance dogs. Currently Pads has 8 nine-week-old puppies and are looking for volunteer to puppy-sit, raise and train. Apparently, these 8 cute puppies are given wine names, as a special effort to appeal to wine lovers and the wine communities.
They are: Pinot, Syrah, Merlot, Grigio, Bacchus, Verdot, Malbec and Gamay.
Please do take a look!
For further information about PADS and this litter of puppies with wine names, lot onto http://www.pads.ca

Tenuta Argentiera

Posted on April 17, 2013 by Stephanie Yuen

Henry Yuen (Chinese blog: http://taiyangbao.ca/author/henryyuen/?variant=zh-hans )

When we think of Italian wines, we think of Sangiovese and some other indigenous grape varietals such as Nebbiolo and Barbera. But in Italy, there is a wine region where Bordeaux grape varietals are widely planted. In the region of Bolgheri near Florence, cultivated in the land of Tenuta Argentiera are Cabernet Sauvignon, Cabernet Franc, Merlot and Syrah.

Being closest to the sea and with the tallest escalate from the plains to the hills, the estate of Tenuta Argentiera is blessed with geographic and climatic means to produce excellent wines. The sun, the Mediterranean terroir, the superior soil and the land nurture the vines well. All the grape varietals, caressed by Mother Nature and taken care of by passion and experience, all collaborated and consequently, wines that receive nods globally keep coming out of the picturesque land. The owners, brothers Corrado and Marcello Fratini take full advantage of Mother Nature’s gifts, fellow farmers and workers; and turn 60 of their 80 hectares into vineyards.

I tasted some very fine Tenuta Argentiera’s wines in a recent event and was absolutely impressed by these Italian wines intwined with hint of Bordeaux characteristics.

The 2008 Argentiera Bolgheri Superiore hit my palate with such mellow but ecstatic sensation, it grabbed my attention immediately! The stringently selected grapes – 55% Cab Sauvignon, 40% Merlot and 5% Cab Franc – had a short stainless steel fermentation and maceration period of only 25 to 30 days, but the 18 months in French oak did the trick. The velvety body with a vanilla aroma conceals complex flavours of ripened plums and berries. Swirl and sip this high score wine on its own, or pair it with slow-baked ribs or roasted venison loin.

The 2009 Poggio ai Ginepri, crafted with 50% Cab Sauvignon, 30% Syrah and 20% Merlot harvested from another vineyard with different soil condition of clay, gravel, limestone…etc. The purple red coloured wine offers a soft and round palate, balanced tannins. The flavour profile, made up of dark fruit, a touch of citrus and spices, is quite interesting. Grilled steaks, barbecued or skewer meats, smoked duck and even cured meat will go well with this very pleasant wine.

The 2010 Villa Donoratico is made with 4 varietals -45% Cab Sauvignon, 30% Cab Franc, 15% Merlot and 10% Petit Verdot – these are grown at higher elevation fields that yield less. The enticing fruit-forward aroma plus the attractive flavours of berries and currants get better as it opens up. Drink this with any sizzling clay-pot meat stews, even poultry in a sweet soy sauce with a subtle touch of dark vinegar and chilli oil.

Stephanie on ‘Modern Deborah’ – April 9, 2013

Posted on April 10, 2013 by Stephanie Yuen

For those who have no idea what the title is about, let me explain.

Henry & I have returned to radio land! We now talk about food, wine & travel every other tuesdays at 10:30am as food bloggers/columnist on Deborah Moore’s morning show “Modern Deborah” on AM1470. This is a recap of the key topics on the most recent show which is somewhat semi-bilingual, since Enlgish is our lovely host Deborah’s first language. Having lived in Hong Kong for years before coming to Vancouver, her Cantonese is unique and colourful. The show broadcasts live on air and online to major cities such as Toronto, Calgary and Edmonton. Hope you can tune in.

A) The Parlour Restaurant

1011 Hamilton Street, Vancouver. 604-568-3322 www.theparlourrestaurant.com

We walk into the newly opened ‘The Parlour’ on a Tuesday night. At 6pm, the room is already packed, a good sign for sure. The open-floor room is done in a contemporary casual style – grey stone walls, high ceilings and approchable art pieces and decorations – a place where one will feels comfortable, no matter what one’s wearing and what he or she’s going to order.

The restaurant consists of 2 areas: The front room where most couples and small groups occupy and where the TV/Bar corner station locates. The back room splits into two: the open kitchen and another dining area where bigger groups gather. Our table is may be 5 meters from the kitchen, we are able to see the non-stop action and smell the enticing aroma flowing about. With an open kitchen, the centre piece of a place like ‘The Parlour’, the dining experience starts off with a win right at the getgo!

What we tasted:

Salmon Tartare – I am a bit skeptical before its arrival thinking ‘it’s just another ‘fish tartare’, but am I awed! The steelhead salmon, smartly mingled with seaweed, bonito, sesame seeds and crushed macadamia nuts, was dressed with ponzu aioli and micro cilantro. Citrus, sweet and nuttines all come together in perfect harmony. Henry loves it from the moment he sees the word ‘Salmon Tartare’!

Meatball Minis – Mini burgers these are. Brioche is the bun, reggiano is the cheese and the meatballs are truly Italian. But the tomato sauce with sambal and caramelized onion sings a different tune. What I like – it’s tiny enough to hold and indulge, but not too filling so I can still enjoy the other stuff.

Yaletown Pizza – We never had tuna on our pizza so didn’t know what to expect. We both liked what we saw – with sliced of green and cream avocado on top, this pizza stands strongly on its own. The albacore tuna, raw red onion and green onion remind us of a fine Japanese sashimi dish. Adding not-too-hot jalapeno and spicy aioli, Yaletown is surprisingly light and refreshing.

Brocco – Broccoli pan-tossed in sweet soy sauce. This delightful vegetable is very west-coast, definitely Asian-influenced.

yaletown pizza 2

After note: I’m going back to try their Chicken quinoa soup and gluten-free pizza. Henry has his eyes on the Arugula Salad.

B) From BC, with Vodka!

Shouldn’t be surprised to find fellow British Columbians wetting their hands to make Vodka, since this is the land filled with hidden dragons and crouching tigers. Especially so in the F&B field, because these folks are all passionate about doing a good job with a healthy-conscience, both on the product and on taking care of Mother Nature!

Thanks to Forage Restaurant (on Robson) for hosting this eye, ear & palate-opening tasting event. And thanks to Chef Chris who once again, made a perfect appetizer trio to pamper us through the tasting!

All three Vodka distilleries love to welcome visitors to their tasting rooms and distillery tours. My suggestion? Check out their websites and make an appointment before you go!

Long Table Distillery: 1451 Hornby Street, Vancouer, BC. 604-266-0177 www.longtabledistillery.com

Pemberton Distillery: 1954 Venture Place, Pemberton, BC. 604-894-0222 www.pembertondistillery.ca

Victoria Spirits: 6170 Old West Saanich Road, Victoria, BC. 1-250-544-8217 www.victoriaspirits.com

Come into the west coast sun

Posted on April 3, 2013 by Stephanie Yuen

By: Henry & Stephanie Yuen

Emails from readers and friends visiting west coast come more frequently these days, guess it has to do with the warming sun we Vancouverites have been blessed with lately.

Questions usually circle around which restaurants to eat, what to do, where to go for family fun. Ergo we sat down, flipped through some notes and came up with a list. For our local friends, we encourage you to play visitors of your own city one weekend or two, and promise you’ll fall in love with Metro Vancouver and FraserValley all over again!

Fun Fun Fun:

Stanley Park – A must for visitors from afar and nearby, all ages. The Aquarium, the outdoor theatre, the boardwalk, the totem poles and so much more, not a bad idea to rent a bike to do the touring. http://www.vancouver.ca/parks/

Granville Island – Please allow a full day (and evening if you can, there are theatres and great restaurants)! The public market, Artisan Sake Makers, unique artsy shops and houseboats. Oh, do take an ‘Aqua Bus’ ride across the water. www.granvillisland.com

Lonsdale Quay – Another Public Market? Not quite at all! The Quay, on the other side of the waterfront, has its own setting and character. Check out the weekend outdoor dance which welcomes everyone, and of course, all sorts of festivals are lining up as well. www.lonsdalequay.com

Richmond Night Markets – We go there for the ethnic street food, others go there to hunt for bargains. Hey, there are two markets now: The International Summer Night Market www.summernightmarket.com and the Richmond Night Market www.richmondnightmarket.com .

Steveston – A village by the sea with lots of stories and hidden gems: Salmon Festival, Kite-flying beach, historic buildings and the fisherman’s wharf where one can pick up the seafood dinner entrée. www.steveston.bc.ca

A little bit out of town…

Maplewood Farm, North Vancouver – More than a farm for sure. After your kids give the adorable baby animals a big hug, they’ll give you one bigger ‘thank-you’ hug! www.maplewoodfarm.bc.ca

Krause Berry Farm, Langley – Ready for some U-pick action? Sit around the picnic table for a huge peach pie? Here is the place. www.krauseberryfarms.com

Harrison – Home of the mysterious ‘Big Foot’ and Harrison Hot Spring, white beach and a discovery river cruise. The route to Harrison is already a lovely journey itself. www.tourismharrison.com

Circle Farm Tours – A delicious way to visit the suburbs and to learn and appreciate what the farms and farmers are doing to make our lives easy and yummy. www.circlefarmtours.com

Whistler – The world renowned ski resort shines in a different way under the sun. There’re tons of kids activities and for adults, gorgeous dine and wine spots.

Check out Aura and Bearfoot Bistro. www.hellobc.com/whistler-BC

Vancouver Island – For those who spare the time, Vancouver Island is home to many magnificent hideaways and awesome destinations. Tons of romantic resorts are awaiting where honeymooners, anniversary-celebrators and dream-seekers go to enhance their bodies and souls. Check out www.hellobc.com, the official Tourism British Columbia website for details.

Where to eat

French:

Cachè Bistro, on Hamilton at Yaletown – A small cozy and friendly restaurant where food is the passion and life of Chef Alex. www.cachebistro.com

La Parisienne, on Denman near StanleyPark – A warm and homey place to share family-style authentic country food and hearty laughter. www.laparisienne.ca

Provence Marinaside, waterfront at Yaletown – The view and the relaxing ambiance are just the beginning. www.provencevancouver.com

Italian:

Campagnolo, on Main near the Skytrain Station – Great charcuterie and thin-crust pizza! Give yourselves and the chef time, and be ready for a feast! www.campagnolorestaurant.ca

La Quercia, on W. 4^th near Arbutus – For $50 pp, the kitchen sends out at least 7 courses of piles of great hearty food and makes you feel like you are in Italy! www.laquercia.ca

Westcoast:

Edible at the Market, Granville Island – The name says it all – everything they serve is sourced locally. Do stop by the shop to see what Canadian yummy products you can bring home. www.ediblecanada.com

Forage on Robson at Listel Hotel – The flavour, the colour and the true culinary spirit of the west coast captured and redefined. Thursday is the Pork Belly Day! www.foragevancouver.com

Yew Restaurant at the Four Seasons Hotel – This is the restaurant where everyone can and will enjoy his/her craving. Come Sunday and open a bottle of wine at a great discount, and check out their special promotions. www.yewrestaurant.com

The Parlour Restaurant, on Hamilton at Yaletown – Another great joint to share creative dishes (and pizza!) at reasonable prices! The pizza-making at the open kitchen may awe your kids – a live Food channel episode! www.theparlourrestaurant.com

New World Asian :

Happa Izakaya, various locations www.happaizakaya.com

Kaya Malay Bistro, West Broadway at Oak. www.kayamalay.com

Sen Bistro, West Broadway at Burrard. www.senchinesebistro.com

Maenam (Thai), W. 4^th at Cypress. http://www.maenam.ca

Vij, W. 11st at Granville. www.vijs.ca

Traditional Asian:

Tojo Japanese Restaurant, W. Broadway at Spruce. Beauty to the eyes and the palates. www.tojos.com

Lin Chinese Cuisine, W. Broadway at Granville. Best Xiao Long Bao and Northern Chinese dimsum. www.linchinese.ca

Congee Noodle House, E. Broadway at Quebec. Good congee and best hand-made rice rolls! (Sorry no website)

Café Kathmandu, Commercial at Grandview. The one and only Himalayan restaurant in town. www.cafekathmandu.com

Prince Chinese Restaurant. Grandview Hwy at Renfrew. Constantly good dimsum. www.princeseafoodrestaurant.com

Corner 23 (Taiwanese), Cambie at W. 23^rd. Their ‘pork hock’ dishes originate from Taiwan. (Sorry no website)

Master Hung BBQ Restaurant, Blundell at Garden City. Richmond. An neighbourhood eatery offering crafted Chinese barbeque and high wok-energy wok dishes (sorry no website).

Empress Seafood Restaurant, No. 3 at Westminster, Richmond. This beautiful room with top-notch service is an excellent choice for either casual or eventful family dinner gatherings. www.empirerestaurant.ca

Lobster Mania at
Cache

Spring Tables

Posted on March 31, 2013 by Stephanie Yuen

Cache` Bistro & Lounge

To make their first Spring season in Yaletown a special one, the newest French Bistro on Hamilton Street welcomes the warming sun by hosting a “Celebrate Spring” Wine pairing dinner on Wednesday, April 3. This $85 all inclusive 5-course dinner starts with a cocktail reception, followed by new vogue French dishes created by Chef Alex. An evening of food, wine and delicious conversations promise to swing everybody’s mood right into spring. For party of 6 or more, the price tag is $80pp. For detail information and check out the menu, or to book your table, go to their website.

1269 Hamilton Street, Vancouver. 604- 558-1269 http://www.cachebistro.com

April 17 is Malbec World Day.

It’s a day where Wines of Argentina serenades the flagship varietal – Malbec. Various tasting events are set up for wine drinkers to sip, swirl and then form their opinions on Argentine Malbec! As we all know, New World wines have been gaining their attractions for good reasons: be it on price, willingness by winemakers to explore and test the limit, non-conformity to tradition, exploring new terroir or going back to the roots to respect the land. One key certainty is that New World wines are improving day by day. The value to price ratio is quite high resulting in more converts and consumers are more willing to pick a New World wine if the “rating” and wine awards credential is high. So mark your calendar to try some New World Malbec from Argentina and see why it is their flagship varietal! Do let me know your opinion on this varietal.

More than 20 BCLDB Signature Stores will be hosting tasting sessions on April 12 & 13 to give the public a chance to find out what Argentinean Malbec is all about. Besides these Signature government liquor stores, Marquis Wine Cellar in West End, Legacy Liquor Store in False Creek and Everything Wine Stores in North Vancouver, White Rock and Vancouver Island will all be hosting Malbec wine tasting events on April 13 Saturday from 2 pm to 5 pm to convert wine drinkers. The idea is that once you pick out your favourite Malbec, you can organize your own Malbec celebration any way you want on April 17 to appreciate this varietal.

BC Hospitality Foundation salutes Rodney Strong Vineyards and Hy’s Steakhouse Rodney Strong Vineyards and Hy’s Steakhouse is teaming up for a winemaker’s dinner on Thursday, April 11 to benefit BC Hospitality Foundation. This winemaker’s dinner will feature 6 Rodney Strong wines from the 2007 to 2012 vintage. We got a chance to taste some Rodney Strong wines at the wine festival and this is a better chance to enjoy an in-depth understanding of their wines directly from winemaker Rick Sayre. This $135 dinner will benefit the BC Hospitality Foundation whose mission is to provide supports to those working in the F&B field or related to the BC hospitality industry. A not to be missed dinner for a worthwhile cause! Order tickets at htto://eventbrite.com

Naramata Bench wineries Spring wine release events

VICTORIA, Tuesday, April 23, UNCORK YOUR PALATE, at Crystal Garden, presented in partnership with the Victoria Conservatory of Music. Taste the newly released wines, sample irresistible tastes from sixteen of Victoria’s finest chefs, and enjoy live performances from the talented faculty and students of the Victoria Conservatory of Music.

Proceeds to benefit the Victoria Conservatory of Music.

Time: 6:30 – 9:00 PM. Tickets: $95. Info & tickets go to http://vcm.bc.ca/events/uncork-your-palate/

VANCOUVER, Friday, April 26, WINE FOR WAVES, at The Four Seasons Hotel, presented in partnership with the Vancouver Aquarium in support of its national sustainable seafood program Ocean Wise™. Enjoy the best of the Naramata Bench wineries while sampling tantalizing culinary offerings with partner restaurants. Proceeds to benefit Ocean Wise™.

Time: 7:00 – 9:30 PM. Tickets: $95. Info and Tickets go to http://www.vanaqua.org/wineforwaves #wineforwaves

ORU at Fairmont Pacific Rim hosts the 15th Annual Chefs for Life Dinner
13 of Vancouver and Whistler’s Top Toques join forces for The Vancouver Friends For Life Society

Vancouver and Whistler’s Top Chefs join forces at ORU at Fairmont Pacific Rim on Thursday, May 2nd to host the fifteenth annual Chefs for Life Fundraising Gala.

With the combination of CTV’s Coleen Christie as master of ceremonies and hosted by Fairmont Pacific Rim’s Executive Chef, Darren Brown, the evening kicks off at 5:00pm with a Moet et Chandon reception, followed by a 12-course seated dinner specially paired with vintage wines to match the occasion. The evening’s ‘Finer Things in Life’ silent and live auction returns with rare and fine wines, getaway trips to exotic destinations, luxurious city night packages and delicious culinary creations.

The Vancouver Friends for Life Society serves as a catalyst to enhance the wellness of individuals living with life threatening illness by providing complementary and alternative health and support services.

Chefs for Life 2013 at Fairmont Pacific Rim (1038 Canada Place Way) begins at 5:00pm, followed by dinner at 6:00pm. Tickets ($350.00 per person) are available by contacting Kim Osborne by phone- 604-782-1995 or email – chefsforlife@telus.net.

Poisson d’Avril at Provence

In France, Poisson d’/avril is an excuse to play a practical joke or two. People attach fish (usually paper cut-outs) to the back of their friends and family, who, unaware of the addition to their wardrobe, continue about the day with the new accessory until someone shouts ‘Poisson d’Avril!’ and the jinx is up. During April, some lucky Provence patrons will find a paper fish under their plate or taped to their back. These Poissons come with a prize – perhaps a complimentary appetizer, meal discount, gift certificate or a copy of New World Provence by Chefs Jean-Francis and Alexxandra Quaglia; are some of the possibilities.

While there is something very fishy happening at Provence Restaurants this April, diners will agree that the Poisson d’Avril menus are no joke!

To check out the menu and make a reservation:
Provence Marinaside:
1177 Marinaside Crescent 604-681-4144
Provence Mediterranean Grill: 4473 W.10th Avenue 604-222-1980
Vancouver, BC
http://www.provencevancouver.com

The B & S Face-off – You’re invited too!

Posted on March 25, 2013 by Stephanie Yuen

Henry Yuen (Chinese blog: http://taiyangbao.ca/author/henryyuen/? variant=zh-hans )

The other day, I sampled two different BC VQA Rosè from the Okanagan Crush Pad. From colour, aroma, texture to mouth feel, they varied in all aspects. Wasn’t it surprising when I realized the two wines were actually crafted from the same grape varietal, sourced from the same block off the same vineyard! The only difference – “ The grapes were harvested two weeks apart!” was the information I got from winemaker Michael Bartier.

Two Rosè so close together yet so distinct, and evidently another two fine products to showcase the talents, the soil, the weather we have right here in beautiful British Columbia’s wine country.

The two wines: Haywire Winery Gamay Noir Rose 2010 and Bartier & Scholefield Rose 2010 – released from the Okanagan Crush Pad recently and created quite a splash. I must say, these are two equally delicious Rosè wines out in time to welcome spring and the warmer days well into our golden summer. Chilled, these are guaranteed to be popular patio sippers regardless of your personal choice.

Sometimes winemakers need to wear that artistic hat in crafting their wines. It may be a big risk to take since they have to be playful and have the vision of what the end product would taste like, but it also is a positive challenge to one self and to Mother Nature’s gift. When the end result comes up on top, it is more than a big cheer, it is un-measureable fulfillment!

In this particular case the winemaker, Michael Bartier and wine consultant, David Scholefield decided to fiddle around with a witty concept – crafting two Rosè wines with the same fruit and named them differently. Playing with their last names (Bartier & Scholefield) and to lay the ground work, the B.S Rosè was made from grapes left on the vines for two more weeks before harvesting . But the real magic took place in the cellar!

The Haywire Rosè faced a shorter maceration time to restrain skin contact and was fermented in cook tanks while the B.S Rose was allowed more hours to macerate, longer skin contact period and was fermented warm. Addition to the tank works for both Rosè was the deliberate extended period of cellar time before releasing to allow extra maturity in the bottle. The 2010 wines would have normally been released in 2012 but instead, these two are just released.

The results: The Haywire Rosè yields a lighter pinkish salmon roe colour compared to the pinky red of the B & S Rose. While the Haywire Rose, with more acidity and fresh raspberry character, provides the “wow” effect; the B & S, linger in the palate with a subtle mix berries flavour and baked apple finish, offers a mellow delicate taste.

In an informal tasting with friends, the Haywire Rosè seems to gain a slight edge probably due to its bubbly texture. Yet everyone agrees both are exceptional patio sippers and can be enjoyed with or without food.

Please do not let me influence your choice and you should determine for yourselves! The gloves may be off for Michael and David to fight over which Rosè is the crowd favourite, but you do have a say as well. Simply go to the Okanagan Crush Pad site (http://www.okanagancrushpad.com) to cast your vote and enter to win a trip to the Okanagan!

Cachè – A hidden gem in Yaletown

Posted on March 17, 2013 by Stephanie Yuen

$9.95 Lobster Mania at
Cache

Stephanie Yuen

Seldom do I visit the same restaurant twice within 10 days, yet it happened last week. The restaurant, Cachè Bistro & Lounge, is a new kid in Yaletown, opened about a year ago. It could be the very simple yet creative but unpretentious food style, could be the weekend jazz, or perhaps the concordant conversation and free-spirited laughter, the place reminds me so much of the movie “Midnight in Paris”. Let me go back to the first evening.

With our dear friend Bosco Henry & I went there for the first time last Tuesday. We shared amongst us work stories, wines and multi-courses. Tuesday is a commonly quieter week night for restaurants, so we rolled the evening at a leisure pace as we sipped the wine, cracked up jokes while indulging into Chef Alex’s made-public French cuisine (he used to run a private dinner club at his home Kitchen). Started off with a handsome wood-board of cheese, charcuterie and Chef’s home-made orange confit, onion jam, fig puree and poached apricot. A perfect cold plate to share and to warm up the appetite, and with a glass of Tinhorn Merlot ’09 in hand, we took our time. When Manager Hunk removed the board and the merlot, the Foie Gras on house brioche, Escargot in flaky pastry and the PEI mussels paraded onto the table.

A good beginning

For main, we shared the double-rolled Seafood Crepe, an order of exotic Lamb Rack and Seared Duck Breast drizzled with blueberry demi. To my delight, the seafood, the lamb and the duck were all local products. We had a silver tree of mango & chocolate for dessert.

Came Saturday, Henry wanted to go and listen to live jazz there and I desired for both – the jazz and the French food. There’s drizzles in the air when we parked our car and walked through crowds of weekend fun-seekers towards Cachè. Jazz this evening was both music and songs performed by a couple of young brothers who took the room back to the 30’s and 40’s – so mellow and so much fun! Thanks to an early light dinner we intended to make room for more food at Cache`, we opted for the wood-board of cheese and charcuterie to go with the wine and the light and cheerful rhythm, and an order of garlic toast on the side. While my finger was busy digging into the cheese and meat, my feet were swaying to the young chaps’ easy-going guitar drumming. The night got even better when my dessert order Crepe Suzette – golden, aromatic, thin and fluffy with the right amount of sweetness – showed up. What a splendid way to enjoy a Saturday evening – more jazz please!

Cachè lines up their evenings with all sorts of fun menu offerings and entertaining programs. Go online and check out their early dinner special, their $35 3-course dinner ($12 wine-flight), and their weekend Brunch menu. March is the ‘$9.95 Lobster Mania‘, best to make a reservation, from what I have been told, every night is an early sold-out!

Coming up in April is the ‘Welcome to Spring’ - Cache’s first Wine-paired dinner – hosted by Chef Alex and Henry Yuen, our very own Wine Columnist! An authentic French rabbit dish will be the entrée. This 5-course wine-paired French dinner completed with complimentary reception cocktail for $85 all-inclusive, and only 30 seats are available! Well, what’re you waiting for?

Cache` Bistro & Lounge

1269 Hamilton Street, Vancouver. 604- 558-1269 http://www.cachebistro.com

Stephanie on Modern Deborah – March 12, 2013 Food Notes

Posted on March 13, 2013 by Stephanie Yuen

A) Diva at the Met

645 Howe Street, Vancouver, BC. 604-602-7788 http://www.divamet.com

Diva has been embracing ethnic and exquisite cuisine that tantalizes Vancouverites and visitors since day 1. It came no surprise to me when Chef Hamid put ‘food truck inspired’ features on the lunch menu. “That’s what West Coast flavour is all about!” Chef said. But when he wrapped around the idea of a playground fun fare and added “Diva corn dog” on the menu, I had to go and give it a try. Lunch at Diva last week turned out to be a relaxing and delicious one. Besides the very enticing, golden and crispy corn dog, my palate was awed by few other menu items: Silky and thinly-sliced and floral-plated Hamachi, Snow-white coloured, cubed and tender Humboldt Squid and flavour-erupting Diva Black Cod.

This is what Diva said about the one-of-a-kind Corn dog: Chef Hamid Salimian’s Diva Corn Dog finds permanent home as a lunch menu favourite – Diva at the Met, one of Vancouver’s top-seated fine dining restaurants, continues to raise the culinary bar with the permanent addition of the Diva Corn Dog to its popular lunch menu. Created by Executive Chef Hamid Salimian, the food truck-inspired corn dog offers a whimsical twist on the classic corn dog with a high-end, handmade sausage, battered and served with gourmet accompaniments.

Lunch Menu March 11 to 15

Prix Fixe @ $29.00

Qualicum Bay scallop teraditon , scallion, ginger, orange, radish

Atlantic lobster tortellini, pearl onions, mushroom, lobster emulation

Dark chocolate parline bar, caramelized milk semifreddo, hazelnut crumble

Food Truck Inspired Features @$17.00

Persian dry lime short rib stew, saffron rice, cilantro, Italian parsley

Double smoked chicken pastrami, spicy mayo, coleslaw

Korean fries, pork belly, house made kimchi

B) Cache` Bistro & Lounge 1269 Hamilton Street, Vancouver. 604-558-1269 www.cachebistro.com

Shame on me and sorry, Chef Alex, I only discovered your place recently. Better late than never though – Henry & I have been in twice already within 1 week! Evident of how much we enjoy the food and the music!

The dining room – Warmly-lit Chandeliers, red velvety walls, embellishing décor and emticing ambiance – it’s midnight in Paris all over again!

Friday & Saturday night Jazz As romantic, sentimental, mesmerizing as it could be, and very cool too!

Not to be missed – Lobster Mania! At $9.95 per pound per order, all diners are winners!

C) Blueberries and Alzheimer

How to lower Alzheimer’s Risk –Adopt a brain healthy diet

Reduce intake of foods high in fat and cholesterol
Consume a diet rich in dark vegetables and fruits (high in anti-oxidants): kale, spinach, brussel sprouts, alfalfa, sprouts, broccoli, beets, bell pepper, onion, corn and eggplant. Fruits include prunes, raisins, blueberries, blackberries, strawberries, rasberries, plums, oranges, red grapes and cherries.
Eat fish high in Omega 3 fatty acids: halibut, mackerel, salmon, trout and tuna. (3 fish meals per week)

Why Blueberries? Log onto www.bcblueberry.com to review all the research on blueberries.

Recommended read: The Alzheimer’s Anwer by Dr. Marwan N. Sabbagh

D) Cheesecake Challenge March 7 to 28^thPresented by www.vancouverfoodsters.com

Calling all dessert fans! Cheesecake lovers beware!

Over 20 restaurants/café/bakeries have created their signature cheesecake and are waiting for you to taste, try, tell and vote.

Good things, and of course cheesecakes too, are to be shared! So go pick your favourites and vote on line.

E) Earth Hour – Uniting people to protect the planet

Many local restaurants are dimming their dining rooms on March 23 at 8:30pm to join hand-in-hand with many more restaurants worldwide. A lot of folks who cannot make it to these fine establishments will also be dimming their very own dining rooms/kitchens at home. Consider the evening to be a romantic and meaningful venture – you’re welcomed and urged to make that one night an ‘Earth hour’ moment! For details, please log onto www.earthhour.org

Suckling Pigs and Chinese Wedding Banquets

Posted on March 2, 2013 by Stephanie Yuen

Stephanie Yuen (Chinese blogs: http://taiyangbao.ca/author/stephanieyuen/?variant?zh-hans )

Ever wonder why the first course of a Chinese wedding banquet is a platter of crispy-skin suckling pig?

In the old days, the suckling pig was a symbol of ‘virginity’, referring to the purity of the bride who before the wedding night has never courted anyone; and from that night on she is the ‘woman’ of the groom. Evidently and thanks to the widely practiced ‘freedom of the body and mind’ and ‘woman’s liberty’, the symbolic meaning no longer holds true.

Thankfully, Chinese stick to their wishful thinking regime and ritual practices, the suckling pig still leads its way, in the form of a platter, at most Chinese banquets. As far as the goodness of us epicureans’ glutton enjoyment is concerned, who (sorry, my vegan friends!) would want to forfeit the succulent texture and the symphony of flavour of the suckling pig?

According to Richmond’s BBQ King Chow Hung who runs ‘Master Hung’s BBQ House’ on Garden City (at Blundell), the perfect weight of a suckling pig is around 8.5 kilos. Those with short snouts, short tails and small ears are the best. Authentically, suckling pig is roasted by hand over open fire of wood and charcoal which takes approximately 3 hours to complete the roasting. Today’s high-tech equipment taking over the sweating labour and manual skills, this also becomes a history.

While it is very likely to see suckling pigs hanging in the vertical oven inside the kitchen of a Chinese restaurant or BBQ store, the flavour and texture withheld nicely, but of course, it will never be the same as the hand-held roasted ones. The crackling (crispy skin) of a young pig is so divine and delicate; it is what the real gourmand goes after. The skin should never be chewy or dried if roasted to perfection. To keep the skin crispy, ask the store clerk to slit open a tiny opening at the four corners of the take-out box when purchasing an order or two of the Crispy skin roasted pig.

These days, you can even pre-order a whole suckling pig for special occasions, parties and celebration. The price tag runs from $150 to $200 per pig.

Oh yes, you can make your own home-version of the roasted pig (not suckling pig). Master Hung has given me his easy-to-do recipe to be shared with readers of my newly released ‘East Meets West’, available every where, including Barbar-Jo’s Books To Cooks on W. 2^nd (Burrard & Fir).

Beyond Chopsticks 以希飲食網

Official Food, Wine & Travel Blog of Stephanie and Henry Yuen