Wine or beer portions – how much is in the glass?

17 02 2012

Henry Yuen – Wine columnist

Is the pint of beer 16-0z full? There have been lots of conversations regarding serving portions – how much is actually in a pint of beer?

Despite the print on the menu that says a pint, the chance of the actual pour being less than 16oz. is high.  The fact is, drinking establishments, be it a bar, a restaurant, a pub or a lounge, do use different sizes of beer mugs, steins and beer glasses that are all labelled as “a pint”.  Controversially, no matter the size and the volume inside, they still charge you the price of a full pint!  Not surprised at all there is a movement nowadays to keep restaurants and pubs pour what they say.  In any business involving the public, honest is always a good thing.

According to the dictionaries and the measurement tables, certain universal standards have been drawn when it comes to liquid measurements.  It is baffling however that in most drinking establishments, a pint of beer does not always equal 16 oz.  What is more baffling is when comes to establishments serving wine, no standards have been set yet on the wine portions! While the size of average beer glasses are more or less common knowledge, consumers can, if paying enough attention, tell how much they are getting or not getting.  But the same cannot be said about serving wine by the glass!  

First of all, there is a lack of uniformity in wine glass sizes.  Secondly, under ‘wine by the glass’ column in the wine list, it does not always tell you what the volume is.  Unless you bring your own measuring cup, it is impossible to find out how much wine has been poured into the glass. Even though the accepted norm should be 5oz pour per glass (or 5 portions per 750 ml bottle), you may be served 4, 5 or 6 ounces, so it is a guessing game. 

The fact is, different sizes and shapes of stem-wares has become the best ally of not having to spell out clearly how much they are pouring into the $10, $12 or $14 per glass of wine. Seems like unless you ask, not every restaurant, pub, lounge – no matter the class, the style they are – care to tell you how much you are actually paying for that glass of wine! To complicate matter further, since the volume of wine poured are often at the mercy of the server or the bartender who usually eyeballs the portion, he or she may not even have the exact answer!  As paying customers, don’t you think it is our right to know what we are paying for?

Lucky for us, and thanks to saving grace, some restaurants take honesty and accuracy seriously and will pour the wine first into a standardized serving container to measure, some even serve and pour into the glass at the table in front of you. Kudos to those noble establishments that clearly state on the wine list how many ounces the glass of wine will contain! From a paying customer’s perspective, it is the proper way for establishments to serve wine by the glass. This will not only avoid confusion, unnecessary misunderstanding and complaints, it is also how the hospitality industry should operate. The restaurant associations should make this an essential rule that all drinking establishments adhere to that rule, proudly and honestly disclose the information for the benefit of both the customers and the integrity of the industry.  There is always the risk that consumers will catch on sooner or later. With the help of social networking these days, the risk is far bigger! Drinking establishments that gouge customers or false advertise will end up paying for it all!


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Categories : Wine Business

February Celebration – Valentine’s and much more

10 02 2012

      

 Vancouver Playhouse International Wine Festival will take place Feb 27 to March 4th at Vancouver Convention Centre and various locations.

Burrowing Owl Winery Special Package Sweet Deals

This spring Burrowing Owl Estate Winery is offering visitors three tempting specials. There’s never been a better time to plan your stay at this world-class wine country destination!

Valentine’s Day ‘Dine & Stay’ Package – Tuesday, February 14 2012 From $99 per person includes:

         A romantic dinner for two at the Sonora Room Restaurant

         One night’s accommodation at the Burrowing Owl Guest House

         Add $40 for the “Sweetheart Package”, which includes a bottle of Burrowing Owl wine, long-stemmed red rose, rose petals, and chocolates waiting in your private room

Winter Getaway Package – from $126 per person

(check the website for details – some date restrictions apply)

         A three-course dinner for two at the Sonora Room

         One night’s accommodation at the Burrowing Owl Guest House

         Our fabulous “wine country” breakfast

Spring Blossom Package – from $145 per person

(check the website for details – some date restrictions apply)

         A three-course dinner for two at the Sonora Room

         One night’s accommodation at the Burrowing Owl Guest House

         Our fabulous “wine country” breakfast

         Package available Monday – Wednesday

For more information, or to make your reservations, please call 1-877-498-0620 ext.3.   http://www.bovwine.ca 

Burrowing Owl Estate Winery: Recently named one of the Top 10 BC Wineries by Wine Access magazine the winery is devoted to producing world-class wines using creative viticultural and winemaking processes that are in harmony with the unique ecosystem where the grapes are grown, which includes the northernmost tip of the Sonora Desert. 

Burrowing Owl Guest House:  The winery guest house is nestled in the vineyard and has 10 tastefully-appointed rooms, each with a private deck and fireplace; There is also a 25 metre pool and all-season outdoor hot tub.  The Cellar Lounge is excellent for business meetings and special events.

Sonora Room Restaurant:  Opened in 2004, the winery restaurant overlooks 140 acres of picturesque vineyard from both the patio or inside the warm and inviting dining room. The philosophy of the culinary team is to showcase many of theSouth Okanagan’s local producers of local organic produce, fresh, seasonal fruits and artisan breads and cheeses. An exclusive wine list is changed regularly to include a selection of Burrowing Owl library wines that are no longer publicly available for sale. And, the wine selection is enhanced with alternate premium Okanagan wines chosen to complement the menu.

Burrowing Owl Winery Special Package Deals

This spring Burrowing Owl Estate Winery is offering visitors three tempting specials. There’s never been a better time to plan your stay at this world-class wine country destination!

Valentine’s Day ‘Dine & Stay’ Package – Tuesday, February 14 2012 From $99 per person includes:

         A romantic dinner for two at the Sonora Room Restaurant

         One night’s accommodation at the Burrowing Owl Guest House

         Add $40 for the “Sweetheart Package”, which includes a bottle of Burrowing Owl wine, long-stemmed red rose, rose petals, and chocolates waiting in your private room

Winter Getaway Package – from $126 per person

(check the website for details – some date restrictions apply)

         A three-course dinner for two at the Sonora Room

         One night’s accommodation at the Burrowing Owl Guest House

         Our fabulous “wine country” breakfast

Spring Blossom Package – from $145 per person

(check the website for details – some date restrictions apply)

         A three-course dinner for two at the Sonora Room

         One night’s accommodation at the Burrowing Owl Guest House

         Our fabulous “wine country” breakfast

         Package available Monday – Wednesday

For more information, or to make your reservations, please call 1-877-498-0620 ext.3.   http://www.bovwine.ca 

Burrowing Owl Estate Winery: Recently named one of the Top 10 BC Wineries by Wine Access magazine the winery is devoted to producing world-class wines using creative viticultural and winemaking processes that are in harmony with the unique ecosystem where the grapes are grown, which includes the northernmost tip of the Sonora Desert. 

Burrowing Owl Guest House:  The winery guest house is nestled in the vineyard and has 10 tastefully-appointed rooms, each with a private deck and fireplace; There is also a 25 metre pool and all-season outdoor hot tub.  The Cellar Lounge is excellent for business meetings and special events.

Sonora Room Restaurant:  Opened in 2004, the winery restaurant overlooks 140 acres of picturesque vineyard from both the patio or inside the warm and inviting dining room. The philosophy of the culinary team is to showcase many of theSouth Okanagan’s local producers of local organic produce, fresh, seasonal fruits and artisan breads and cheeses. An exclusive wine list is changed regularly to include a selection of Burrowing Owl library wines that are no longer publicly available for sale. And, the wine selection is enhanced with alternate premium Okanagan wines chosen to complement the menu.

Choucroute Festival – Feb 16 to 19th

Beat the mid-winter culinary blahs and visit GranvilleIslandbetween Feb 16th and Feb 19th for our Choucroute Festival. Join Vancouver’s premiere charcuterie, Oyama Sausage, and Granville Island Brewing and Liberty Wine Merchants to celebrate this time honored winter classic. Choose from an outstanding selection of smoked sausages, salt pork, smoked pork hocks and Oyama’s homemade sauerkraut.  Pair these with a wonderful array of Rieslings, Gewurztraminers and beers. Tips on preparation methods and food and wine pairing are always provided by these businesses.  Come and take advantage of their wealth of knowledge.

About Oyama Sausage: For five generations the family has been dicing, grinding and spicing to make the best sausages, hams and pates inVancouver. Their passion is endless and their belief is that good food balances body and soul.  Locally sourced meats and organic options are always available.

About Granville Island Brewing: In 1984 something happened that forever changed the local beer industry:  Granville Island Brewing opened the doors toCanada’s first microbrewery.

No chemicals or preservatives are used in making their beer.  Granville Island Brewing is constantly creating new local flavours and improving their craft.

About Liberty Wine Merchants: Libertystrives to give customers the best wine experience in theVancouverarea. Often recognized as the most popular wine retailer in the Lower Mainland,Libertyis dedicated to evolving its selection for wine lovers to enjoy.

Choucroute Festival takes place the weekend of February 16th to 19th at these three retailers on Granville Island. For more information please contact Oyama Sausage at (604) 327-7407.

Tasting Plates Vancouver, 2012 – Tantalize your taste buds at over a dozen fabulous downtown Vancouver restaurants!

February 15th from 6-9pm at restaurants downtown Vancouver

$2 from each ticket purchased will go to the Food Bank

Participating restaurants will be offering tasting plates created by their chefs to guests. This evening tasting extravaganza goes from 6pm until 9 PM and is presented by Vancouver Foodster & Taste and Sip Magazine.

Each restaurant will be serving up Tasting Plates for guests to enjoy and you will have a chance to visit many different restaurants throughout the evening, meet and greet the chefs and other food loving friends! Learn about each of the participating restaurants.

  • Vegetarian options will be available at most of the participating restaurants.
  • Prize draws will be held at the after party with some great tasty prizes.
  • Participating restaurants include: Phat Deli Yaletown, Notturno Paninoteca, Juice Truck, Bonchaz, Footo Delights, Cosca Restaurant,Soho Road, W2 Media Café and more to come. The event is a roving tour that will start off at a location in the Gastown area (details will be emailed to guests at before the event with the starting location), from there you can Pvisit any or all of the participating restaurants that are located all over downtown including Gastown, Yaletown and the West End by driving, transit or walking.

For further details please log onto:

http://vancouverfoodster.com/2012/01/03/tasting-plates-vancouver-february-15/

Advance Tickets are available for purchase online only at http://tastingplatesvancouver.eventbrite.ca   

Pardon the Winterruption: Celebrate of West Coast and International Arts Scene and Heard on Granville Island

February 24 to 26

Winterruption on GranvilleIslandis celebrating its seventh annual, truly unique Vancouverwinter festival, February 24 – 26. The magic is in the mix as the Islandonce again hosts a celebration of local and international artists of all disciplines.

From kid-friendly theatre to jazzy tunes, enlightening foodie tours to inspirational artisan open studios — the all-ages appeal ofGranvilleIsland’s Winterruption Festival cannot be beat!

Playful
There is no shortage of family-friendly activities on offer over the three-day festival. Bring the kids to Carousel Theatre`s classic tale of Aesop’s Fables or visit the Kids Zone where Vancouver International Children`s Festival presents the rhythmic soul of Kutapira; Arts Umbrella showcases their theatre program with Theatre Fix; and the internationally renowned Indigenous company, Red Sky, returns with The Great Mountain. Or, have a go on the T-Shirt Spin Bike Art by creativity-driven Make; a great activity for all ages, participants human power the bike to create one-of-a-kind artwork with paint for their t-shirts. It’s affordable too! $10 includes a t-shirt, paint, and a ‘spin’ on the bike.

A Walk on the Artsy Side
Artists and artisans fill the galleries, nooks and crannies ofGranvilleIsland. There are exhibitions and open studios around every corner! ReVision at the Creekhouse is exhibiting recycled, salvaged, or found materials transformed into amazing art. Dalbergia Wood + Fine Objects Studio in Railspur Alley is presenting Woodenough, a wood exhibition, sharing techniques and exploring new frontiers in the world of wood. Continuing Studies at Emily Carr University of Art and Design is offering a behind-the-scenes tour of the University as well as a Drop-In Life Drawing workshop.

Musical Notes
Coastal Jazz and Blues Society presents a diverse line-up of musical acts, with shows at Performance Works at various times during Winterruption. Expect easy listening from a variety of musicians including Michael Bernard Fitzgerald with special guests Acres of Lions; Aidan Knight with special guests The Belle Game; Celso Machado; and Aeroplane Trio.

Theatrics
Visit the Granville Island Stage where the Arts Club Theatre Company is presenting Intimate Apparel, a richly textured love story by Lynn Nottage. Or, expect the unexpected as some ofVancouver’s favourite dancers pop up in unusual spaces all over theIsland.

Locavore Movement
On Saturday and Sunday during Winterruption, Edible Canada presents a Guided Culinary Market Tour, a Canadian Beer/Wine Tasting, and a three-course dinner. Experience the flavours of Granville Island Market with a guided two-hour tour for $30. Then enjoy a tasting of Canadian beer and wine prior to a market inspired three-course dinner at Edible Canada Bistro. Buy tickets separately or buy as a package for $70 per person plus tax.

For more information about GranvilleIslandmerchants and events, visit granvilleisland.com.


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Categories : What's Up?

Playhouse International Wine Festival – An excellent venue to upgrade your wine appreciation

1 02 2012

  Henry Yuen

A better understanding of things in life often help elevate our appreciations of them. Be it arts, music, sports or merchandize. Tiny as jems and watches and large as automobiles and carvings, once you develop an interest in them; you’ll likely want to learn more to enhance the joy of understanding and appreciating them. When it comes to food and wine, there is no difference.

As far as I’m concerned, wine appreciation takes time to fine-tune. But it has a humble beginning! From not interested, to taking a small sip, to having a small glass with food, to the keen interest of finding out what it is with white, rose and red wine. It can become a hobby to many whose level of understanding advances through the timid attempts to pour a bit more, go shopping for wine, try different labels, and put in the effort to acquire more wine knowledge. Whether it is formal learning through wine classes and accredited programs, or self-taught through reading and drinking different wines with an open mind, they are all approaches to arrive at the same objective as a result of ones’ endeavour -  to enhance the elated enjoyment of sipping wine!

Similar to a lot of disciplines, appreciating wines takes time and effort. It is very much an individual thing where different person will achieve different satisfaction from the same effort or undertaking.  As long as you show initial interest and take the first step, the process will take care of itself. More often than not, there is no right or wrong. However, there are always venues to smooth that process to satisfy one’s own desire in wine enjoyment.

If you are in the same mind frame of mine, the upcomingVancouverPlayhouse International Wine Festival is one function where there are amply events to proliferate the appreciation of wines. Grab a friend or two who want to learn more about wine and wine-pairing, pick one or two winemaker’s dinners to attend.  Join wine tasting sessions and seminars to capture the opportunities to discuss wines with famous winemakers, winery proprietors around the world.  Touch not just the wines, but the philosophy of winemaking, the ins and outs of grapes and vines, the soils and terrain. 

Once you understand how the vines are tended to carefully; how the viticulturist takes the appellation and climate into consideration; how the winemaker use their experience and skill to craft the wine, you will enjoy that particular bottles of wine more dearly!

http://www.playhousewinefest.com


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Categories : Wine Business

See who’s cooking at the 2012 BC Foodexpo

27 01 2012

                        

Ten local chefs to compete for BC Chinese Chef of the Year at BC Foodservice Expo

The woks will be steaming and the fish sauce flying when 10 local chefs compete to be crowned the first ever BC Chinese Chef of the Year. This iron-chef-style live competition will take place Jan. 29 and 30 on the Discover Presentation Stage at the BC Foodservice Expo.

MetroVancouveris among the top destinations outside ofChinafor outstanding Chinese cuisine. The BC Chinese Chef of the Year Competition aims to recognize culinary professionalism in local Chinese restaurants and to raise the profiles of Chinese chefs within the wider chef community. While other restaurant awards acknowledge winning restaurants’ cuisine excellence, the BC Chinese Chef of the Year will endorse the individuals behind the gourmet dishes.

The competing chefs are members of the Canadian Culinary Federation (CCFCC) and the BC Chefs Association. Ten teams have been selected to date, based on merit and experience.

  • Gordon Ping Wah Chan of Always Seafood Restaurant
  • Sam Ka Bo Leung of Dynasty Seafood Restaurant
  • Wing Ho of Fortune Seafood Restaurant
  • Anthony Shy Wing Leung of Grand Dynasty Seafood Restaurant
  • Joseph Jiang of The Jade Seafood Restaurant
  • Kent Wong of Red Sun Seafood Restaurant
  • Chun Lum Ma of Shiang Garden Seafood Restaurant
  • Keng Wai Ng of Vivacity Restaurant
  • Todd Bright of Wild Rice Modern Chinese Restaurant
  • William Tse, Sandbar

“The competition will surely be the highest-profiled professional Chinese chef event for the Chinese chef community in this province,” said Chef Donald Gyurkovits, CCFCC president and one of the event organizers. “I am so proud of my colleagues in the Chinese community for stepping up to this exciting challenge. I look forward to witnessing the making of Canadian culinary history!”

Over the two-day event, the chef teams will be engaged in multiple rounds of competitions with the quarter-final, semi-final and final rounds of competition carried out in a blackbox-style format.

 “This competition offers chefs a brilliant opportunity for both professional and personal development,” said Chief Judge Alex Chen, Canada’s representative to the Bocuse d’Or and one of Canada’s top chefs. After getting his own competition start at the BC Foodservice Expo over 10 years ago, Chef Chen is delighted to come full circle and to be judging here for 2012.

 With over 250 exhibit booths featuring new products, foods, ideas and services, the BC Foodservice Expo isBritish Columbia’s largest hospitality trade show. Industry professionals who register will join more than 5,000 attendees who travel from the Lower Mainland,FraserValley,Vancouver Islandand the Okanagan to attend two days of focused trade show, seminars and chef competitions. For detail information: www.bcfoodexpo.ca

Register online and take advantage of the special advance discount – $20 off the on-site registration fee.


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Categories : What's Up?

My first Asian-recipe cookbook – East Meets West

24 01 2012

Stephanie Yuen

                                                                                                                                                                   

 

 

 

 

 

 

 

My sincere thanks to the chefs and friends who never stop to send me their encouragements and supports from day 1, and to my colleagues,  friends in the hospitality industry and readers who want to know when and how to get hold of a copy! You are the true inspiration!

Well, here is the information!

Official book title: East Meets West

Traditional and Contemporary Asian Recipes from Acclaimed Vancouver Restaurants

http://www.dmpibooks.com/author/stephanie-yuen

March, 2010 came the first email from Lucy, Senior Editor at Douglas & McIntyre inviting me to meet with her to discuss a book project. The luncheon meeting took place soon after. Yes, we agreed that it’s time for the great food cityVancouver to dedicate a cookbook to local Asian restaurants and chefs!  We agreed to meet to discuss further details upon my return from a working trip to Hong Kong andMalaysia in May.

June, 2010: Lucy and I met again and drafted out a synopsis for the book. And that, officially kicked off my 20-month long book project – the 200+ pages cookbook!

July, 2010: Embarked on a recipe-seeking journey. Many desired recipes, including regional ones were those I tasted and always enjoyed, some are signature dish, some are newly-created master pieces.

September, 2010:  Sent out verbal and/or email invitations to Asian chefs for their favourite recipes and to Western chefs for their unique Asian-themed recipes. As a matter of fact, quite a few recipes were obtained through way of stenography – chef dictated and I scripted! Love chatting with the chefs who gave me tons of cooking tips!

October, 2010: Visited restaurants and chefs to deliver the invitations in person. Though there were more than expected refusals, there’re lots of welcoming smiles and opened-arms.

November, 2010: Received the first lot of recipes and started working on the  editorial and recipe-testing.  Thank goodness, my kids and their friends, neighbours and their friends were always-ready tasters! 

The rest, as they say, is history!!

While online pre-order is already available, ‘East Meets West’ will be published April, 2012.

 

 


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Categories : Asian Culinary Culture

The Chileans are taking centre stage at the 2012 Vancouver Playhouse International Wine Festival

11 01 2012

    Henry Yuen

          Want to change your impression on New World wines? There is  an  important event you don’t want to miss – the 2012 Vancouver Playhouse International Wine Festival!

This year’s festival will run from February 27 to March 04.  Awaiting all levels of wine consumers and trade personnel is an exciting line up of wine dinners taking place at top notch restaurants in town; pin-pointing seminars for wine lovers to raise their wine proficiency; and fun-filled food and wine pairing functions where close encounters with the wine pros are the highlights.  And of course, the three days colossal International Festival Tasting is a must attend event for many tempting reasons. Let’s start with these numbers: 1700+ wines, 180+ wineries, 64 events, 15 countries and 25000+ attendees!

Secondly, Cabernet lovers will be thrilled to find out that a special tasting program with global emphasis on Cabernets and around 185 different Cabernets and Cabernets blends are waiting to be swirled and tasted.  The International Sommelier Guild will be there to provide guidance and share their expertise on anything Cabernet. What an awesome opportunity to not only sip some beautiful wines but to take a journey into the world of Cabernets.

This year’s themed wine country is the increasingly popular Chile, meaning that an array of outstanding Chilean products, perhaps including your favourite labels, will be on hand for everyone to try. Talking about Chilean wines, who do not have a bottle or two at home these days?  No one will argue the Chileans have done a great job in producing and marketing their wines!

Since the 16th century when the Spanish explorers discovered this land and found it to be a viticulture haven, Chile has been a grape growing region. Now, it is one of the major players in New World wines!  Both the wine production and the export volumes are on a constant rise. Chile is currently the fifth largest wine exporter in the world!  Taking centre stage at the upcoming Vancouver Internal Wine Festival is no doubt the testament to their viticulture effort and winemaking practice.  A drum roll indeed to showcase their solid progresses that make Chile one of the not-to-be missed wine regions.

Geographically, Chile has wine growing regions stretching length-wise from south to north to provide friendly appellations, great diversity and distinct characteristics. The natural mountain barriers and Mediterranean climate are ideal for practicing organic viticulture. But it is their forward thinking wine philosophy, supported by modern technology; years of experiences and most of all, the passion and their belief to be able to produce good-drinking wines! These put Chile on the global wine consumers’ map, and now, the shining star of the upcoming 2012 Vancouver International Wine Festival!

Wine drinkers who love to explore cannot afford to miss this annual food and wine extravaganza! Chile will surely provide a different perspective of what New World wines entail. For those wine drinkers who are familiar with Old World wines but willing to listen, taste and expand their wine horizon; and for anyone wishing to fine-tune their wine knowledge, get your tickets early! Go on-line at tickets.vancouverplayhouse.com.


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Categories : Wine Business

Let the magic of BBQ Duck enchant the New Year tables

31 12 2011

Peking duck is a delightful party food great for New Year celebrations, at home!

Stephanie Yuen

No matter how it’s done – roasted, curried, braised or barbecued, with or without the bone – duck has always been my meat favourite.  So when it comes to holiday celebrations or festive meals, there has to be one or couple duck dishes.

When there is more time on hand, I would start off from scratch.  The best place to buy frozen ducks is at Asian supermarkets where they charge less than $20 for one.  After defrosting and cleaning the duck, prepare a double soy marinade by mixing brown sugar, a tablespoon of red wine and 2 oz each of light and dark soy sauce and brush evenly on the inside and outside of the duck, and marinate for at least 6 hours and hang it dry overnight (place a large bowl underneath to catch the dripping).  The next day, deep fry the whole bird till golden brown.  While waiting for the duck to cool down, stir fry 1 cup of glutinous rice, 1 each of diced lap cheung (Chinese sauce), deiced shitake mushroom and 1 tbsp of dried shrimp till the rice is semi-cooked. Stuff inside the duck and steam for 4 hours.  Yes, this is one time and effort consuming recipe, but the tender fall-off-the bone duck meat and the amazing-flavoured sticky rice are worth every minute!

What about one very easy, fun-to-do and great party food (each duck is good for around 10 people) and very appealing duck recipe – a DIY 2-course Peking duck: Duck skin wrap and lettuce wrap.

To kick start, go to your favourite Chinese BBQ shop and purchase a BBQ duck; make sure you tell the butcher not to cut or chop the duck. You also need 1 head of lettuce, a bundle of green onions, 1 Japanese cucumber, 1 carrot, 1 medium onion, 1 red pepper and 6 shitake mushrooms. Don’t forget to pick up a package of 10” flour tortilla！For seasoning, you’ll need both light and dark soy sauce, hoisin and oyster sauce, and a small amount of peanut sauce.

Place the duck on a large plate once home. Line a baking pan with tin foil and put the wire rack on top of the foil.  Use a pair of scissors and a paring knife, remove the skin while cutting into 2” X 1.5” pieces and place them onto the rack.  Cover lightly with wax paper or foil, put aside. Remove as much meat from the duck, the carcass is great for making congee (or soup), so save and freeze it. Dice the meat and put in a bowl. Put aside.

Cut 4 pieces of tortilla into 4 even quarters, stack and foil-wrap them and put aside. You can prepare more later when needed.

With the help of a pointed knife, carefully take the lettuce leaves apart.  Try to keep the leaves intact since they will be used as containers for the 2nd course.

Julienne the white parts of 3 green onions and the cucumber; put them into 2 separate bowls. Small-dice and place everything else in separate bowls.

While start serving your guests with dips and cheese, preheat the oven to 300F. .

For an easy peking duck sauce, just squeeze it out of the hoisin sauce bottle. But for a better-tasting sauce with the right texture, this is a good time to make your own. Bring 2 oz of water, 1½ Tbsp of brown sugar, 2 oz of peanut butter, 1/2 cup of hoisin sauce in a saucepan on medium high heat to a soft boil, stir in 1 tbsp of sesame oil. Turn off heat and empty sauce into a serving bowl.

When the oven is ready, remove the wax paper or foil cover, place both the duck skins and the foiled-tortillas inside and bake for 15 to 20 minutes. While waiting for the skins and tortillas to be re-heated, why not cook the duck meat?

Place wok on high heat. Bring 2 tbsp of cooking oil to a medium boil. Add diced carrot, onion, red pepper and mushroom respectively at 10-seconds intervals and stir-fry for 2 minutes. Add 1 tsp each of hoisin, oyster sauce, dark and light soy sauce, brown sugar, cold water and mix well.  Add duck meat and sauté for another minute, empty into a large bowl and serve with lettuce leaves and peking duck sauce.

Place a whole tortilla on a large round plate.  Remove duck skins from the oven and transfer the skins onto the tortilla (to absorb the grease) and serve with the quartered tortilla.

Enjoy these fun duck courses and help yourselves to a delicious, healthy and happy 2012!


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Categories : Asian Culinary Culture, What's on my plate

Harmony in traffic chaos – a tourist’s survival guide

15 12 2011

                           

   By: Henry Yuen

          Where and how do you find “Harmony in Chaos”? The traffic in Hanoi, Vietnam  is surprisingly fitting.

 

          Everywhere you go, trucks of all sizes, buses old and new, vans big and small, cars mostly imports, motorbikes and bicycles often with drivers and cargoes, and hand-carts gather together on the same road, going at all directions.  Amazingly, the accident rate is extremely low here – according to my observation during my recent 5 days of stay, I saw only one fender bender.

 

Little markings; if any at all, and limited crosswalks are ignored by drivers and pedestrians. You cross the road whenever and wherever you desire and make turns as pleased. Crisscrossing amongst pedestrians and vehicles is regarded as a must.  Driving on pavements is normal during rush hour. Despite all these mayhem on the road, however, everybody – drivers, bikers, hawkers and pedestrians – all share the same road in harmony! There are no visible stress and very little confusion.  Locals seem to take in the traffic with good spirit and flow along smoothly. Albeit slower from our standards, the traffic always moves along without stoppage and congestion unlike what we encounter in high-traffic cities in North America.

 

Honking in Hanoi is absolutely normal and necessary for good reasons: To manoeuvre around the traffic and as an audio signal to fellow drivers.  Nobody honks senselessly or annoyingly, and the honking receivers never seem to mind but know exactly what direction to swerve to and at what speed. If you are in a hurry, you drive a bit more aggressively; and if you are not in any rush, you allow other vehicles to pass at ease.  Unlike the civilized North Americans, honking seldom elicit a finger from the other drivers, not even mean words, let alone swearing, even tailgating is occasional and without fist fights. Everybody accepts this crazily over-flown traffic as part of the daily living. Road rage, what road rage?

 

Pedestrians and hawkers are at ease finding their momentums and step in and out the sidewalks without ever frowning.  They never hesitate or run, but simply walk into and slide swiftly through the sea of vehicles.

It’s easy to walk from point A to point B in Hanoi, crossing the road is therefore inevitable. The first few attempts would obviously be scary. You may even ask yourself, “How am I going to do this?” or simply refuse to try.  But do not be despair or alarmed, to successfully cross the road in Hanoi is easier than J-walking in Vancouver, BC!

 

As tourists, crossing the road is a surely challenge at first, but do spend some time watching how the locals do it. Follow them closely as they are the ultimate survivors, day in and day out.  It won’t take long for you to pick up on these essential road-crossing techniques:

 

1) Walk with a steady pace no matter how chaotic the traffic is, but don’t run!

 

2) Never stop and go while crossing the road – it is suicidal. Hesitation only interferes with the flow of the wave of  traffic  – drivers are not good at guessing games. So be firm, take a deep breath and stride.

 

3) From your body language and the speed of your pace, drivers and bikers know how to adjust and avoid blocking or hitting you. Have confidence, let them do their job.

 

4) Drivers are used to be surrounded by other vehicles, mopeds and bikes alike. They know how and where to shift and even slow down just enough to allow you to cross, but they will not STOP! Stopping creates blockage and will likely cause the following vehicle to jam up or pile up.

 

5) Be sure to look all 4 ways because traffic comes from different directions, even on one way streets and sidewalks.

 

6) Don’t take sidewalks for granted because they are the extra lane during rush hours, be vigilant!

 

7) Absolutely no eye contact with the oncoming traffic! This is to avoid splitting up everyone’s focus and allowing what you see to disturb your pace. 

 

Last but not least – good luck and have a wonderful time in Hanoi! Just a reminder – make sure you purchase full travel insurance before you go!

 

      

 

 

 

 

 


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Categories : Travels

This is the season to be giving

10 12 2011

It is not always about getting and receiving! This holiday season, let’s remember the less fortunate ones and do a bit more to help out the community!

Gifts that give back – CANADAHELPS GIFT GUIDE

CanadaHelps is urging Canadians to forget the mall line-ups and instead give the gift of giving to those on your list. CanadaHelps.org is a one stop shop for giving that allows Canadians to donate to any Canadian charity with a few simple clicks. With over 86,000 Canadian charities listed on CanadaHelps, you can find the perfect present for mom, dad, grandparents, friends, clients/ colleagues and a favourite teacher all in one spot.

Make a donation in someone’s name to an issue or cause that is near and dear to their heart. If you’re not sure which charity to choose, you can purchase a CanadaHelps Charity Gift Card and recipients can donate that value to any Canadian charity through CanadaHelps.org.For more information and to search for your charity of choice, log onto www.canadahelps.org.

Help Greater Vancouver Food Bank Society

With the giving season upon us, residents in Metro Vancouver can help support local food banks by purchasing a limited edition box of PC Blue Menu Deluxe Cheddar Macaroni and Cheese Dinner.  In each $5 box, $1 cash onation and $4 -worth of nutritious, non-perishable food, including the box of macaroni and cheese, will go to the Greater Vancouver Food Bank Society. This unique box of mac n’ cheese is part of Loblaw Companies Limited 2011 Extra Helping National Holiday Food Drive, launched last month. From now to December 15, local Real Canadian Superstore, nofrills, Extra Food and Read Canadian Wholesale Club stores are encouraging shoppers to help re-stock the shelves of the Greater Vancouver Food Bank Society and feed those in need in their communities.

This year, the goal is to raise $1.2 million and 1.2 million pounds of food for local food banks acrossCanada.

Bring your Holiday Spirit to The Sutton Place Hotel

845 Burrard Street  Vancouver, BCV6Z 2K6
(604) 682-5511 www.vancouve.suttonplace.com

Help celebrate the festive season while raising funds for a very worthy cause:

6th Annual Home for the Holidays Sutton Place Hotel

Now to January 4th, 2012

Come and view the gallery of trees that have been decorated by local
Vancouver designers, stagers and retailers. Choose your favourite tree and make a donation.

Festival of Trees at the Four Seasons Hotel Vancouver

791W. Georgia Street(at Pacific Centre) 604-689-9333 www.fourseasons.com/vancouver

Now to January 5, 2011
Nothing will get you in the Christmas mood faster than a stroll through our lobby – now transformed into a festive forest of creatively decorated Christmas trees. The annual BC Children’s Hospital Foundation fundraiser is a must-see holiday highlight.

Dundarave Festival of Lights

 

DundaraveBeach,West Vancouver www. 2mevents.com 

Now to January 6, 2012

Enter the forest of sparkling trees, enjoy free concerns while raising funds for North Shore Shelters.


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Categories : Tips and recipes

Special Holiday gifts for food, art and/or craft lovers

10 12 2011

A) Gifts from ‘One of a kind’ artisans and artists This weekend at Vancouver Convention Centre West

Besides the gourmet aisle showcasing home-made food products, from spreads and spices, to vinegars and chocolates, look for more than edible flavours in thisYears, the largest yet One of a Kind Vancouver. Talk to the artists, see some of them at work and be amazed at their craftsmanship and creative minds!

Kay Wong uses aromatic natural essential oil to make hand-made bath and body care products in her townhouse that’s why you can find her in her ‘The Other Eden’ booth at the Oneofakind Show.

Mally Designs of Mission, BC, creator of the original leather baby bib, shows and sells a few practical leather gifts at booth E17. The warm pastel-coloured bibs, however, catch most of the attention.  The reversible bibs with a food-catch pocket on one side and magnetic snaps at the back are not only functional, they are very durable too!          

And there are much more! Painters and carpenters, jewelers and fashion designers…oh, do bring a shopping bag – arts and beauty are hard to resist!

 

B) Sakekasu edibles  from Artisan Sake

1339 Railspur Alley,GranvilleIsland,Vancouver. 604-685-7253 www.artisansakemaker.com

Chocolates – who doesn’t get at least a box or two throughout the holidays? But katsu truffles? Bet most of your foodie friends have yet to try them.

Masa Shiroki, the one and only Artisan sake maker inWestern Canada, is more than a sake buff but a culinary crafter as well. He is the mastermind in creating many recipes using kasu (fermented rice residues) obtained from his sake-making brewery.  And yes, he keep coming up with some daring recipe ideas using  kasu: Citrus dressing, cherry drinks and his newest creation – kasu-filled truffles which he appropriately named kasu bonbons to refer to the European French sweets and dipped chocolate goodies. 

These decadent bonbons, bursting with a good doze of fermented wine flavour that brings a naughty note to the bonbons, are made with sakekasu, cocoa mass, sugar, cocoa butter, soya lecithin and natural vanilla, dairy-free so even those lactose-intolerants can enjoy them!

So head out toGravilleIsland, create your own holiday kasu-goodie bags and don’t forget those kasu bonbons.

 


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Categories : Tips and recipes

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