Note: these places are in no particular order.

Gotham Steakhouse & Cocktail Bar

1)    Reflections in the Rosewood Hotel Georgia

Located at 801 West Georgia Street on the 4^th floor by the side elevator from the lobby. Open daily from noon til late. For reservations please telephone 604.673.7043 and for menus and more information visit www.rosewoodhotelgeorgia.com

2)    Ki Modern Japanese Restaurant

Located at 1121 Alberni Street next to the Shangri-La Hotel, entrance off of Alberni Street, up 1 flight of stairs to the restaurant, the secluded patio is on the left side. Open daily Mon-Fri and nightly Sat-Sun. For reservations, please telephone     604-609-0600 and for menus and more information visit www.kijapanese.com/

3)    Gotham Steakhouse & Cocktail Bar

Located at 615 Seymour Street through the restaurant on the main floor. Open dail. For reservations please telephone 604-605-8282 and for menus and information visit www.gothamsteakhouse.com/

4)    Gurkha Himalyan Kitchen

Located in the rear of the restaurant, entrance is inset then up the stairs at 1141 Davie Street, through the restaurant to the patio. Open daily. For reservations, please telephone 604-565-7965 and for menus and more information visit http://gurkha.ca/

5)    The Keg Yaletown

Located at 1011 Mainland Street through the restaurant and upstairs to the top level. Open nightly. For reservations, please telephone 604-633-2534 and for menus and more information visit www.kegsteakhouse.com/

 6)    Joe Fortes Restaurant

Located at 777 Thurlow Street inside through the restaurant and upstairs to the top level. Open daily. For reservations, please telephone 604-669-1940 and for menus and more information visit www.joefortes.ca/

7)    Adesso Bistro

Located at 1906 Haro Street inside through the restaurant and off to the side. Open nightly. For reservations, please telephone 604-568-9975 and for menus and more information visit www.adessobistro.net/

8)    CinCin

Located at 1154 Robson Street up the stairs inside and through the restaurant. Open daily. For reservations, please telephone 604-688-7338 and for menus and more information visit www.cincin.net/

By: Richard Wolak

Seymour & West Georgia

Tel: 604-812-1497

Web: www.guanaco.ca

Twitter: @guanacotruck

Advice: Follow them on twitter for daily open hours and location.

Specializing in Salvadoran cuisine this bright and colourful food truck is already exciting their customers tastebuds with Latin American flavours in their featured dishes. Owners Jose and Veronica are wonderful and welcoming, often explaining the different dishes to those who aren’t accustomed with these dishes.

Cebeda

Tamale del Pollo

Pasteles

I have visited a couple of times and love the Cebeda ($3.75) Flavored Barley chilled beverage which is pink in colour and refreshing. I loved the traditional Tamale del Pollo ($4.50) stuffed with chicken, and vegetables wrapped in a banana leaf; as well as the delicious Pasteles ($5) deep fried pocket filled with beet, cheese and vegetables.

Revuelates Pupusas

One of their larger items is the tasty Revuelates Pupusas ($8.50) filled with pork with vegetables, cheese and savoury refried black beans which is served with their wonderful Yuca Frita (Cassava root) and a tangy coleslaw.

Platanos Fritos

They have a couple of desserts of which I had the Platanos Fritos ($5) fried sweet plantain with fresh cream.

Looking forward to my next visit to try the Ayote and the Choco Banana.

Review by: Richard Wolak

This is the first event in this Food Talks series! Come join us to meet and mingle with other foodies, and to hear some enlightening speakers from the food community.

Watch the Vancouver Foodster Food Talks video

Our Speakers Line-up:

Chef Trevor Bird

Trevor Bird is 28 years old and is opening his new restaurant Fable Kitchen in Kitsilano in early May, he also runs his own catering business, Trevor Bird Cooking. He has also been featured this season on Top Chef Canada and is still in the running for Top Chef. Prior to this, he was the chef de partie at the Shangri-La hotel in Vancouver. He also worked as a chef at Truffert and as a sous chef at Restaurant Garcon, both in Montreal, where he is originally from. Trevor has a degree in culinary management from Algonquin College in Ottawa. A restless spirit, Trevor has spent equal parts of his career on the east and west coasts of Canada. His constant searching even led to a stint in Peru to cook for an NGO. He’s hoping Top Chef Canada will provide his next big challenge. Visit Trevor’s web site for tips, recipes and more.

Stephanie Yuen

Stephanie Yuen was born in Hong Kong and has lived in Vancouver for more than thirty years. She is the Author of the Douglas & McIntyre published “East Meets West” Cookbook (released May 2012). The first book of its kind, East Meets West is a celebration of the city’s Asian food and a mouthwatering compilation of distinctive dishes from its most talented—but often unheralded—kitchens. She speaks Mandarin, Cantonese and English and worked as a journalist for Sing Tao, the Vancouver Chinese newspaper, before developing a career as a freelance food journalist. She was a food columnist for CBC Radio 1, and she now writes for Edible Canada and What’s On magazine, contributes to the Vancouver Sun and appears frequently on radio and TV. Follow her blog about Asian food: beyondchopsticks.com. Stephanie also co-founded the Vancouver Chinese Restaurant Awards.

Mike McDermid

Mike McDermid is the Ocean Wise Manager at the Vancouver Aquarium,  a conservation program created to educate and empower consumers about issues surrounding sustainable seafood. Ocean Wise  works directly with restaurants and markets to help them make ocean-friendly buying decisions based on the most current scientific information, and provides an easily recognizable eco-logo to mark these products. Through work with partner businesses, the seafood industry, and government, Ocean Wise is helping to create a market for sustainable seafood in Canada. Mike’s background includes 10 years of research, education and program development experience focused on marine and aquatic environments in British Columbia. He has conducted fisheries related research with the University of British Columbia, the Department of Fisheries and Oceans Canada, Environment Canada, the British Columbia Ministry of Environment, and the Vancouver Aquarium.

Hunter J. Moyes

Hunter J. Moyes climbed the culinary ladder from an early age, and has been called “Chef” for a few years now. Currently, one of the Chefs and event organizers behind East Vancouver’s Waldorf Hotel, he leads a double life with environmental and political NGO’s on the side. With over 10,000 hours cooking under his belt across Canada, and years of events with NGO’s, Hunter is fit to talk food – with a hint of politics, a dash of environmental issues, and a pinch of local agri-news. Salt to taste.

Outside of The Waldorf Hotel, Hunter is about to launch a Non-profit Organization called The Tiffin Project, with a group of restaurants in Vancouver, who’d like to see if they can try to phase out TO GO packaging in their businesses while raising money to subsidize their purchasing of local ingredients at the same time. The project – which he’ll explain – hopes to become a revenue engine for the re-localization of the consumption power of Vancouver’s restaurant community.

Roberta LaQuaglia

Roberta LaQuaglia is the Operations Manager for Vancouver Farmers Markets (VFM), a non-profit society that brings locally produced food to urban consumers through the creation of pop-up plazas of commerce across the city. Roberta works collaboratively with vendors, staff, volunteers, community members and site hosts to meet the needs of all market stakeholders.  She also totes tents, hoists tables & patrols parking as one of the market crew whenever needed.

When she isn’t organizing farmers markets, Roberta can be found baking goodies for her family and preserving her market bounty for trading at monthly “Food Swap Burnaby” events, that she also organizes. Roberta is a graduate of Langara’s Display and Design program and comes by her love of food and the domestic arts honestly, from her mom.

The Evening: Enjoy tasty appetizers from W2 Media Cafe followed a wonderful line-up of speakers who will talk about themselves and their passion related to the food community.  There will be a Q & A where you will have a chance to ask questions and engage with the speakers. Each guest will receive a ticket for a glass of red or white wine, there will also be a draw for prizes and to finish off the evening you will take home a sweet Treat from one of Vancouver’s bakeries.

Growing Chefs is our designated charity,  support their wonderful organization that educates children on the food community in the public schools.

Location: W2 Media Cafe and Community Media Arts Centre, 111 West Hastings, Vancouver.

Tickets: $30 per person (eventbrite fee extra); $75 for 3 pak of tickets (get a group of your friends together and save by purchasing a 3 pak (eventbrite fee extra) before June 1st. * $40 per person after June 1st.– ticket price includes appetizers and a glass of wine, along with a sweet treat in addition to hearing from some great speakers, a Q & A follows.  A donation of $3 from each ticket purchased will go to support Growing Chefs.

Note: Limited tickets available. All ticket sales are final. No exchanges or refunds; however they are transferrable with printed proof of ticket. ALL Tickets must be purchased in advance online. Event produced by CMI Chat Media Inc

Order tickets via Eventbrite:

http://foodtalksvolume1.eventbrite.com

Charity Partner

Location & Appetizers Sponsor

Wine Sponsor

Tantalize your taste buds at over a dozen fabulous East Vancouver restaurants! This evening tasting extravaganza goes from 6pm until 10 pm and is presented by Vancouver Foodster.

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 some new food loving friends, meet the chefs, and learn about each of the participating restaurants.

• Vegetarian options will be available at many of the participating restaurants.
• Bring along a friend or two, your significant other, your family or come solo.
• A food networking dinner event connecting Vancouver’s vibrant food community.

Visit each of the participating restaurants by walking, transit, bike, or carpooling.

There will also be art, music and more get ready for an entertaining evening in EastVan.

$3 from each ticket purchased will go to support Project Limelight

See our last Tasting Plates Vancouver event

Registration Hut: 27th & Main outside of Salt Spring Coffee -this is where you will show us your printed or digital tickets and will pick up your Tasting Plates Cards.

Participating restaurants include:

To be announced soon

Note: restaurants/cafes/bakeries will be centered on or around Main Street

Advance Tickets: $30 per person (eventbrite fee extra) before June 23, $100 for 4 pak of tickets (get a group of your friends/family together and save by purchasing a 4 pak (eventbrite fee extra) before June 23rd. *Regular Tickets $40 per person (eventbrite fee extra) after June 23– ticket price includes tasting plates at each of the participating restaurants throughout the evening. A donation of $3 from each ticket purchased will go to support Project Limelight. (Beverages are included at some restaurants which will be noted, you are welcome to purchase wine, beer, cocktails or mocktails at each of the participating restaurants).

Note: ALL Tickets must be purchased in advance online. All ticket sales are final. No exchanges or refunds; however they are transferrable with printed proof of ticket.  Event produced by CMI Chat Media Inc

Order tickets via Eventbrite:

Tickets on sale soon

Charity Partner

Community Partners

Burrard & Dunsmuir Street

Tel:     778-870-6436

Web: http://www.tacofino.com

Twitter: @TacoFinoCantina

Advice: Follow them on twitter for daily open hours and location.

Fish Taco

Tuna Ta Taco

Vegan Burrito

Chocolate Diablo Cookie

I have been to their orange truck and this is their blue truck, one could say it’s colour by numbers in this case it’s following great food from one truck to another. The menu focus is Californian Baja-style cooking using fresh local and organic products when available. I had their outstanding Fish Taco ($4.50) along with the delicious Tuna Ta Taco ($6.50) an almost rare albacore tuna taco with seaweed and mango. I have also had their very filling and tasty Vegan Burrito ($8) that is chock full of yummy ingredients including guacamole! They only offer one dessert and it’s of rockstar fame, their Chocolate Diablo Cookie ($2.50) made with chunks of Lindt Chocolate, fresh ginger and lots of yummy goodness!

You may be wondering what the difference is between their orange and blue trucks, the blue truck also serves Burritos, so if you want a Burrito then you only want to follow the blue.

Review by: Richard Wolak

The Winners are:

1^st Place: Hidden Tasting Bar for their Butter Poached Lobster Poutine

Hidden Tasting Bar - Butter Poached Lobster Poutine

Created by Head Chef Matthew Richmond

433 Robson Street in The Westin Grand, Vancouver

Tel: 604.647.2521

Twitter: @HiddenVancouver

2^nd Place: Society Restaurant for their Ultimate Poutine Supreme

Society Restaurant - Ultimate Poutine Supreme

Created by Chef Alfred Contiga who is on twitter @AlfredContiga

1257 Hamilton Street, Vancouver

Tel: 604-629-8800

Twitter: @Glowbal_Group #society

3^rd Place: The District for their The Full English Breakfast Poutine

The District - The Full English Breakfast Poutine

Created by Chef Kenny Kyle who is on twitter @kennynotkyle

13 Lonsdale Avenue  North Vancouver

Tel: (778) 338-4938

Twitter: @districtsocial

4^th Place: Rogue Kitchen & Wetbar for their Rogue Poutine Trio

Rogue Kitchen - Rogue Poutine Trio

Created by Chef Cory Chapman

601 West Cordova Street, Vancouver

Tel: 604.678.8000

Twitter: @roguewetbar

Honorable Mention:

Out of the 29 Poutine there were 4 restaurants featuring their Traditional and the first place winner from the Traditional poutine goes to Tableau Bar Bistro.

Thank you to all the chefs and restaurants that accepted my invitation and featured their poutine on the menu for the past few weeks during this challenge.

I encourage you to visit the winning restaurants to try their poutine!

Looking forward to the 2^nd annual Poutine Challenge next year where I challenge chefs and their restaurants to concoct more exciting poutine dishes!

By: Richard Wolak

The first ever Cloverdale Cowboy Cook Off BBQ Competition will be held during this year’s Cloverdale Rodeo and Country Fair, May 18-21, 2012.

The competition begins Saturday afternoon at 1pm with a Pie Competition at the BC Bake-off where one of the judges will be Richard Wolak of Vancouver Foodster.

At 2pm there will be a chili contest followed at 4pm by an Iron Chef style contest, BATTLE BACON. Each team will be provided with 5 lbs of Johnston’s BC Bacon and the teams can make anything they want using bacon as the feature ingredient.

The main event takes place on Sunday with the the main competition at 11am, and every hour on the hour teams will turn in different meat entries to the judges. Each judge is certified by the Pacific Northwest BBQ Association. Judges will be evaluating the food based on appearance, texture, taste and flavour. The food is rated on a scale of 1-10 by six different judges. After the teams have submitted their food to the judges, they will pass out samples to the public. Get ready for some of the best barbeque you have ever experienced!

The 1st Annual Cloverdale Cowboy Cook-off is a fully sanctioned, BBQ Competition. There are more than 25 competitors here, from all over the Northwest. They are competing for more than $10,000 in cash, trophies, ribbons and of course, the prestige of winning this fantastic event.

This event is being presented by Well Seasoned gourmet food store in Langley, home of the BBQ on the Bypass – the team at Well Seasoned knows BBQ! Angie Quaale & David Gassaway are the event organizers and are proud to be working with the Cloverdale Rodeo to bring this component to the fair.

How do I get to taste this food?

After the teams turn their food into the judges, most of them will be sampling the leftovers to the public (for free). Jump in line and get ready to taste some of the Best BBQ you have ever experienced. If you’re quick, you’ll be able to sample food from a few different teams. Sample strategically, send your spouse to a different line and then compare notes on who’s food is best in your opinion!

Can I buy some BBQ ?

You bet. Canadian National Champions Smoke and Bones BBQ is selling food from their truck in the food vending area on the fairgrounds.

Award Winning pulled pork, brisket and ribs. Eat it here or have them pack it up so you can take it home. It’s delicious!

Not only that but many of the competing teams sell their signature spice rubs and sauces so you can re-create some of their fantastic food in your own home. Pick up a few, we’re sure, like us – you’ll have a hard time deciding who’s you like the best.

More than 25 teams from all over Saskatchewan, Montana, Oregon, Kansas, Washington and all over BC will be competiting. The teams are happy to tell you their story if you stop and chat with them. They are all really nice folks with interesting backgrounds. Some are professional cooks but most are weekend BBQ warriors. Keep in mind that they will have a little less time to shoot the breeze during the main competition times so if you would like to get to know them a bit better come early & stay late .

Team List:

1. Helluva “Q” – Surrey, BC

2. Rub My Butt – Langley, BC

3. The BBQ Class.com – Portland, Oregon

4. Barking Boys – North Vancouver, BC

5. Smoke and Bones BBQ – North Vancouver, BC

6. Smokin’ Babes – North Vancouver, BC

7. Bullet BBQ – Coquitlam, BC

8. Porkaholics – Langley, BC

9. Wine Country Q – Duvall, Washington

10. Big Smokin’ Deal – Vancouver, BC

11. Smoke on Wheels BBQ – Kansas City, KS

12. House of Q – Langley, BC

13. Big Ass BBQ – Chilliwack, BC

14. Pigs’n Heat – Surrey,BC

15. Lakehouse BBQ – Everett, Wash.

16. Wibs-n-Fixuns – Custer, Wash.

17. Damn Straight BBQ Team – Wash.

18. Rusty’s BBQ – Coquitlam, BC

19. Sasquatch BBQ – Mission, BC

20. BBQ Bob & the EH! Team – Whistler, BC

21. MADDOG BBQ – University Place, Wash.

22. Left Hand Smoke – Washington

23. The Rib Mafia – Graham, Wash.

24. UPNSMOKIN’- Stevensville, MT

25. LandShark BBQ – Surrey, BC

26. Smoke a Fat One – Wash.

For more information on the Cloverdale Cowboy Cook Off and the 66th annual Cloverdale Rodeo and the 124th Country Fair 

By: Richard Wolak

1889 West 1^st Avenue, Vancouver

Tel: 604-732-8811

Web: www.thesmokingdog.com

Twitter: @TheSmokingDog

Advice: Reservations suggested.

Crispy skin Sockeye Salmon

With Executive Chef Felipe Ramos at the helm this bistro has reinvented itself as a go to spot for French bistro fare in the area. I had dinner there this week, starting off with the delicious Crispy skin Sockeye Salmon atop truffle risotto cake (amuse bouche).

Salt Spring Mussels

Lemon Sorbet

The first dish was the Salt Spring Mussels ($17) with confit roma tomatoes, in a delicious La Chouffe beer broth. This was followed by a home-made Lemon Sorbet atop sour cherry compote as a palate cleanser.

Steak au Poivre

Braised Halibut Filet

My Steak au Poivre ($28) with caramelized baby carrots, fried brussel sprouts, frites and 3 peppercorn sauce, the steak was perfectly cooked and the vegetables were oh so delicious. My guest had the Braised Halibut Filet ($26) with manilla clams, sautéed red chard, smashed baby red potatoes, oyster mushroom broth.

Gran Marnier Chocolate Mousse Martini

Trio of Creme Brulee

For dessert I had the Gran Marnier Chocolate Mousse Martini ($7) with orange-cranberry biscotti and then I shared the Trio of Creme Brulee ($6) -vanilla, white chocolate and hazelnut.

Review by: Richard Wolak

Unit #5 – 701 Kingsway, Vancouver

Tel: 604-677-4247

Web: n/a

Twitter:  @Salylimonvan

Advice: order the home-made potato chips over the tortilla chips, visit the complementary salsa bar. No reservations.

Finding an authentic restaurant serving delicious Mexican food has often been a challenge to find in our city, that is until now. Last night, my friend Ajay Masala Puri joined me for dinner to discover this hidden gem. Some would say it’s off the beaten track, and I’d say it’s in the heart of EastVan’s new restaurant row. The décor is simple and you aren’t here for that anyway, you are here for the authentic Mexican dishes. A couple of families run the place together, having been in the restaurant business back in their home country of Mexico.

Super Vegetariana Huaraches

Cordero al Cilantro (lamb) Huaraches

Home-made Potato Chips

Salsa Bar

Brownie con Lechara

I had the Super Vegetariana Huaraches ($8.75) a home-made corn tortilla topped with delicious black beans, vegetables, panella cheese and more goodness. I made my dish a combo for an extra $2 (you have a choice of soup, coleslaw, potato chips or tortilla chips) which included home-made potato chips and salsas from the salsa bar along with a Horchata sweet cinnamon-flavored milk which was also very good. Ajay had the Cordero al Cilantro (lamb) Huaraches ($8.50) and his was a combo as well. We both then shared the one and only dessert, Brownie con Lechara ($3.75) which was Yum.

You will find an extensive menu featuring many Mexican favourites including Sopes, Tacos, Burritos, Huaraches, Quesadillas and Tortas along with very friendly service and reasonable prices. I am already looking forward to my next visit to try the Smoked Chicken Huaraches!

Review by: Richard Wolak

Mark Tagulao | Vancouver

Vancouver is home to some of the best pastry chefs in the world, many have worked for the top chefs and restaurants around the world as well as around the city. Star Pastry Chefs is a series of Interviews with some of the top chefs in and around Vancouver, within the interview each chef is to prepare or finish off three of his/her signature desserts.

As early as age 4, Mark was cooking alongside his mom, experimenting with food, and quickly developing his passion for creative cooking. After graduating from university, and going into banking,  Mark then left the world of finance to follow his passion and apprenticed with a local cake decorator before heading overseas. He then trained in the art of Pastry at the Macaron Pastry Training Center in Thailand where he was taught by famous French pastry chef, Eric Perez.   Mark returned to Vancouver and began to develop his career, mastering his pastry skills, cake decorating, sculpting, and eventually, recipe development and teaching.

Most recently, Mark showcased his sculpted custom cakes at Cake Love 2011, and appeared on the Food Network’s Recipe to Riches reality show, has been teaching at the Hungry Oven, a cooking school for kids and launched his own company Marked Edible Designs.

Did you always want to be a pastry chef?

No I wanted to become a lawyer at first, then a dentist. I was in HR then banking, then went into this industry professionally about 2 years ago.

Do you follow or apply a specific food design?

I like to take the traditional and remising combinations and I see everything and how it works, taking inspiration from everywhere.

Where do you get inspiration?

Cookbooks, tv, photography, paintings, sculptures, how things are put together (shapes and colours). Travelling and trying different dishes.

Tell me about your involvement with Cake Love

A group of 5 cake makers decided to create a cake decorating conference in Vancouver which took place in 2011. We are now planning the 2nd annual conference, bringing instructors from all over North America to Vancouver in October 2012.

Mark Tagulao and his Coca Cola Macarons

Is there a pastry chef or two that inspire you?

• Adriano Zumbo (Australia)
• Eric Perez (Thailand)

How would you describe your style of desserts/cakes at Marked Edible Designs?

A twist on old favourites.

What is your favourite Pastry Shop in Vancouver?

Sweet Revenge

What are your favourite cities in the world for pastries?

Sydney, Australia and Manilla, Philippines

The 1st Dessert:

Berry Macaron & Green Tea Macaron

Berry Macaron & Green Tea Macaron

What is in the dessert?

• Using a mixed berry tea for the filling in the berry macaron.
• Using a matcha tea for the filling in the green tea macaron.

What was your inspiration behind this dessert?

I love tea, think of a recipe, create the filling, then create the macarons. Adapating recipes.

If you weren’t a pastry chef what do you think you’d be doing?

I think I would be teaching and working with people.

The 2nd Dessert:

Teapolitan Ice Cream Cake

Teapolitan Ice Cream Cake

What is in the dessert?

The ice cream layers were green tea, vanilla/cardamom and earl grey with an almond sponge base.

What was your inspiration behind this dessert?

My love for tea, my friend bought me an ice cream machine for my birthday, I played around.

I understand you recently created the recipes for Cartems Donuterie, tell us how that came about?

Through a mutual friend of Jordan (co-owner of Cartems Donuterie) and I, connected us talking about ideas and then I created the base recipes for chocolate and vanilla and also some specialty flavours – Earl Grey, Bee Stings, and Gluten-free.

What types of dessert oriented products have you been designing/creating?

Cakes, macarons, cookies, ice creams, sugar sculpting, and chocolate making.

The 3rd Dessert:

Genoise Ube

Ube Genoise

What is in the dessert?

Ube essence infused sponge and buttercream.

What was your inspiration behind this dessert?

One of my childhood favourites and its Filipino.

What kinds of classes do you teach?

Sugar pulling, chocolates, cake decorating, macarons.

What are the most unique flavours of Macarons you have made?

Coca Cola, and hopefully a S’mores will be next.

Check out Mark’s Gallery of Cakes

Stay tuned for the next chef in the Star Pastry Chef series.

By: Richard Wolak