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Archive for the ‘Tastings’ Category

New Zealand Passionate Pairings

May 13th, 2013 admin

The Boathouse Chef Brent Fisher

Each year when I attend the Vancouver International Wine Festival there are a selection of events that I attend. My friend and fellow food writer Cassandra Anderton is from New Zealand and is not only a wine aficionado she is also a great promoter of New Zealand wines each time they presented in Vancouver. She invited me to attend this event which took place towards the end of this years wine festival. Held at The Boathouse overlooking Kitsilano Beach on a dreary winter day where the wind was blowing strong, guests filled the room with glasses in hand to sip and swirl.

Oyster Shucking

Making Risotto

Each of the New Zealand wines presented were paired with dishes created by each of the local Boathouse Restaurants and their chefs and each were represented at this grazing lunch event.

Heirloom Vegetables Risotto

Herb Crusted Lamb Lollipops

My favourite dishes were the Heirloom Vegetables Risotto with tarragon and basil oil, along with the Herb Crusted Lamb Lollipops with Dijon jus.

Attending Passionate Pairings was a great way to enjoy some of New Zealand wine and pairings.

By: Richard Wolak

Posted in All About Wine, Latest, Tastings Tags: , , , No Comments »

Koko Monk’s Chocolate Tasting

May 12th, 2013 admin

Koko Monk Chocolates

As everyone probably knows by now I am a chocoholic and the minute I hear about a new chocolatier or anything chocolate for that matter, I’m intrigued. Koko Monk is a new chocolate boutique located in Kitsilano that was founded by Paul Dincer who began with a passion for creating handmade, painted chocolates with complex flavour profiles.

Paul Dincer – owner

I had first tasted Paul’s chocolates at the Vancouver Farmers Market on Main street last summer, where he was selling his chocolates under Levni Chocolates. The minute I tasted one of those chocolates it made an impact on me, being invited recently to taste Paul’s chocolates in his new boutique it was an invitation that I accepted without hesitation.

At this media tasting we were each served a selection of six chocolates from his collection to taste. Paul guided us through tasting each of the chocolates one by one, he wanted us all to experience each of the flavours in this complex structured tasting.

Smoking Hearts: Raspberry-infused chocolate containing 12-year single malt scotch, guava, coconut, mango, then smoked a second time

The 6th chocolate in the tasting was his most expensive in the collection, Koko Monk Smoking Hearts which he presented to us in his exclusive presentation case. He then told us that the Smoking Hearts is a Raspberry-infused chocolate containing 12-year single malt scotch, guava, coconut, mango, then smoked a second time.

My favourites from the selection I tried were the Bachanalia with balsamic vinegar caramel with sea salt; along with the Brunette Bangle with curry and coconut and finally the Smoking Heart.

Koko Monk is located at 1849 West 1st Avenue in Kitsilano. You can find them on twitter @LevniKokoMonk

By: Richard Wolak

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Brunch at Q4 Ristorante in Kitsilano

May 12th, 2013 admin

Last weekend, my mom joined me for brunch at Q4 Ristorante , as Mothers Day was approaching this seemed like the perfect time for a brunch.

Caesar Salad

Arugula Balsamic Salad

Bruschetta

To begin, my mom had the Caesar Salad while I had the Arugula Balsamic Salad, we then shared the Bruschetta, loved the presentation, simple and flavourful.

Porcini Fettuccine Tartuffe

Cavateli

My mom had the Porcini Fettuccine Tartuffe which she loved, of course I tried too; I had the Cavateli with lamb sausage, Rapini & corn colourful and delicious!

Chocolate Brownie with vanilla ice cream

Espresso Affogato

For dessert, my mom had the Chocolate Brownie with vanilla ice cream and I had the Espresso Affogato, a perfect finish to a wonderful meal.

Spring and summer weekends are made for leisurely brunches in the restaurant or on the outside patio. On offer every Saturday and Sunday, and holiday Mondays too, the restaurant serves up fresh frittatas, tempting eggs benny, and the city’s quintessential antipasto platter from 10am until 3pm; there’s even a children’s menu for the little ones.  Sunday brunch is made even better with the option of endless prosecco cocktails for $15 per person. Preview the entire brunch menu online at Q4Restaurant.com and for reservations call 604.734.4444. Q4 Ristorante is located at 2563 West Broadway in Kitsilano.

By: Richard Wolak

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Wine for Waves

May 6th, 2013 admin

On April 26th I attended a food and wine pairing tasting that not only featured a large selection of wineries from all over the Naramata Bench area, it also featured a selection Naramata region restaurants.  The Four Seasons Vancouver Hotel ballroom was the venue for this stellar tasting event and they featured their own spectacular Seafood station in the centre of the room.

Shana and Gavin Miller — co-own Upper Bench Winery

Richard of Misconduct Wine Co

Stephanie at D’Angelo Winery

All of the wineries were pouring their line-up of wines for guests to sip and swirl and to spit if they so desired.

Purple Potato Chips & Clam dip by The Peking Room & pairing with Red Rooster Winery

Spicy Seafood Perogy from Vanilla Pod Restaurant pairing with Poplar Grove Winery

Halibut Sausage Roll & Pairing from Lake Breeze Wines

Rainbow Trout Terrine & Pairing from Hillside Wines

Guests I had a chance to taste the best of the Naramata Bench wineries while sampling tantalizing culinary offerings from Naramata Bench’s own Hillside Winery Bistro, Lake Breeze Vineyards The Patio restaurant, Red Rooster’s P. INC. restaurant, Poplar Grove Winery’s The Vanilla Pod, Misconduct Wine Co’s The Kitchen, and Upper Bench Winery and Creamery.

Canadian Maple Wine from Lang Vineyards

The Four Seasons Hotel, presented this wonderful event in partnership with the Vancouver Aquarium in support of its national sustainable seafood program Ocean Wise™.

By: Richard Wolak

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New Dishes Tasting at Cafe Il Nido

April 17th, 2013 admin

Visited Café il Nido last week to taste some new dishes on their spring new menu.

1st Dish:

Prawns Gamberoni

Prawns Gamberoni sautéed in olive oil, with chili flakes on a bed of avocado puree

2nd Dish:

Funghi

Funghi – field & forest mushrooms w/ truffle lemon oil & thyme

3rd Dish:

Butternut Squash Tortellini

Butternut Squash Tortellini with walnut marjoram pesto and ricotta cheese

4th Dish:

Caprese on grilled soda bread

Caprese on grilled soda bread w/ vine tomatoes, Fior di latte cheese

5th Dish:

Bison in a peppercorn sauce

Bison in a peppercorn sauce perfectly seasoned with vegetables

6th Dish:

Butternut squash Agnalotti

 Lobster stuffed agnelotti served with red pepper, almonds in tarragon cream sauce

7th Dish:

Blood Orange Sorbetto

House made Blood Orange Sorbetto

My take:

Loved the flavours and presentation of the Prawns Gamberoni sautéed in olive oil, with chili flakes along with the texture of the bed of avocado puree. The Caprese on grilled soda bread w/ vine tomatoes, Fior di latte cheese was nice and light and an alternative to a salad version. My favourite of the pasta dishes was the Lobster stuffed agnelotti served with red pepper, almonds in tarragon cream sauce. The House made Blood Orange Sorbetto was a refreshing finish after a Delish meal!

Café Il Nido is located at 780 Thurlow Street, Vancouver

Tel: 604-685-6436

Full Dinner Menu: http://www.cafeilnido.net/Menu/dinner-menu.html

Twitter: @cafeilnido

By: Richard Wolak

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Celebrating Grilled Cheese at Urban Fare

April 15th, 2013 admin

Executive Chef Ryan McDonald of Urban Fare

One of my guilty pleasures is a Grilled Cheese and I was happy to have been invited in to taste some of these fine sandwiches on National Grilled Cheese Day which happened this past Friday.

Grilled Cheese display case at Urban Fare on Alberni

April is National Grilled Cheese Month and Urban Fare is making it easy to get your cheese fix with a gourmet, full service Grilled Cheese Bar at its downtown Alberni Street location. Executive Chef Ryan McDonald has gone all out with a mouth-watering selection of 10 gourmet recipes.

Each Urban Fare location will feature a selection of Chef’s creations, and the Alberni store situated below the Shangri-la Hotel will offer all 10 varieties, grilled to order. The gourmet sandwiches range from the classic orange cheddar on white bread- just like Mom makes to more exotic options like Creole fried Crocodile (yes, I said Crocodile!) paired with jalapeno jack and havarti.

The Huntley (left) & The Beerwich (right)

I chose 4 of the sandwiches to try, passed on the Crocodile and selected these 4, started off with The Huntley ($7.49) Thick Brioche French toast, tiroler bacon, gouda, aged cheddar, quince spread; followed by The Beerwich ($6.99) Amber ale cheddar, fontina, beer braised onions, and garlic fried bacon on Rye.

The Mac ‘n Cheese (left) and Apple Cinnamon (right)

Next was The Mac n’ cheese ($5.99) House made Macaroni and cheese sandwiched between aged cheddar and sourdough; lastly the Apple Cinnamon ($5.99) Cinnamon raisin bread, granny smith apples, smoked Applewood cheddar and aged cheddar.

I thought each one was unique and of course each had a very different flavour profile, my favourite of them all was The Beerwich, so good that I ate the whole sandwich.

You can pick-up a quick gourmet Grilled Cheese for breakfast, lunch, or dinner at any of the Urban Fare locations around Vancouver.

By: Richard Wolak

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Halibut Dinner at Kitsilano Daily Kitchen

April 6th, 2013 admin

Halibut season is in full swing, last week I visited Kitsilano Daily Kitchen for the 2nd year in a row during opening weekend to taste their Ocean Wise Pacific Halibut creations.

Chef Brian Fowke is the creative mastermind behind Kitsilano Daily Kitchen and he has been offering nightly halibut creations since the season began. I had both of the dishes, one starter along with one of the entrees.

The Dish:

Smoked Haida Gwaii Halibut Chowder

Smoked Haida Gwaii Halibut Chowder

The Dish:

Haida Gwaii Halibut brown butter broiled, Italian parsley & potato nuggets

Haida Gwaii Halibut brown butter broiled, Italian parsley & potato nuggets

Since halibut can often be a dry fish, it is important that the chef knows how to prepare and cook the fish and this is one chef who does. It’s always a treat to dine here and it was a great spot to kick-off this current halibut season for the 2nd year in a row.

Kitsilano Daily Kitchen is located at 1809 West 1st Avenue in Vancouver. You can find their daily changing menu online at

http://www.kitsdaily.com/ or get the scoop on twitter @KitsDaily

By: Richard Wolak

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New Dishes Tasting at The Bibo

March 21st, 2013 admin

Visited The Bibo last week to taste some new dishes on the new menu by the new Executive Chef  Matt Repetto.

1st Dish:

Ravioli Alla Piemontese

Ravioli Alla Piemontese stuffed with meat in a Piedmont sauce

2nd Dish:

Porcini Mushroom Risotto

Porcini Mushroom Risotto

3rd Dish:

Lamb with Maitagilati

Lamb with Maitagilati in a lamb tomato sauce

4th Dish:

Filetto do Manzo

Filetto do Manzo ( filet of beef) in a green pepper sauce which is more like a peppercorn sauce.

5th & 6th Dishes:

Chocolate Crostata and the Chocolate Brick

Chocolate Crostata and the Chocolate Brick

My take:

I loved the light Piedmont sauce with the delish Ravioli Alla Piemontese stuffed with meat. The Porcini Mushroom Risotto was rich and wonderful. I loved the tender lamb as well as the type of pasta in the Lamb with Maitagilati in a lamb tomato sauce, however I didn’t like the texture with bread crumbs crunch that was in the sauce, this dish would be outstanding if it didn’t have the crunch in the sauce. The Filetto do Manzo ( filet of beef) in a green pepper sauce which is more like a light peppercorn sauce was outstanding and perfectly cooked. For a sweet finish, I loved the Chocolate Crostata over the dense Chocolate Brick and I could order Chocolate Crostata time and time again.

The Bibo

1835 West 4th Avenue, Vancouver

Tel: 604-568-6177

Web: http://thebibo.com/

Twitter: @Thebibo

There are many more new dishes on their nightly menu to go along with their other popular favourites.

By: Richard Wolak

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