All on board – Summer is here!

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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 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 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.

iconic design

Glorious waterfront view

Black + Blue

1032 Alberni Street, 604-637-0777 www.glowbalgroup.com/blackblue/

B+B patio #2 (2)‘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 saltBBQ 2 - home-made BBQ duck

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.