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Posts Tagged ‘Lunch’

ZAATAR

809 Davie Street, Vancouver

Tel: 604-800-8489

Web: www.zaatarhummusbar.com

Twitter: n/a

Advice: Closed Friday night and Saturday (daytime). No reservations.

The Bomb – Hummus, Tahini, Mushrooms, Falafel and Pita

Red Beet Hummus

Mediterranean style Fries

I have always loved Hummus, which is pretty much a staple in a variety of cultures around the Mediterranean including Lebanon, Israel, Syria and other areas. Locally I’ve tried Hummus in many eateries around the city and some of the best I have had was at Zaatar. The cuisine here is mostly Israelli and the dishes are representative of the Mediterranean region, healthy, simple and delish. I visited recently with my friend Noam Dehan who now resides on the other side of the world, we went for dinner to his favourite which was Zaatar. I had The Bomb ($11.95) outstanding Hummus on the plate with tahini, mushrooms and falafel served with pita. I also shared a taster of their Red Beet Hummus made with local red beets, this was something I have never tried before and it was fresh and delicious. We also shared their Mediterranean style Fries ($3.75 -small) which would have been better had we ordered a dip or two.

If you love Hummus as much as I do, then a visit to this eatery should be in your plans! I’m looking forward to trying their Green Hornet on my next visit which is made with their Green Tahini, Hummus and Mushrooms!

Review by: Richard Wolak

IK 2GO

1328 Hornby Street, Vancouver

Tel: 604-685-4569

Web: www.ik2go.com

Twitter: @Glowbal_Group

Advice: Counter service.

This is second location of the Italian Kitchen spin-off featuring a casual self-serve counter and seating for 40, offering take-out or leisurely dine-in meal. There is a large communal table for solo diners or others who want to eat with friends. They offer freshly baked scones, pastries and breakfast sandwiches to start off the morning along with a coffee beverage line-up. Lunch and dinner menu options include a variety of antipasti, charcuterie, salads, soups, specialty paninis, and strombolis.

Meatballs

Pine Nut Tarts & Fruit Croistata

Apricot Croistata and other pastries

I have dined in and had take-out on a few occasions and have tried several of their dishes including their notable Meatballs, Couscous, Farro, Tuna Sandwich, as well as several of the baked goodies.

They also offer hearty pastas and an array of traditional meat, seafood and poultry dishes, such as Veal Milanese, roasted chicken and salmon.

Review by: Richard Wolak

Friday Lunch with John Orysik at Tuc Craft Kitchen

The Friday Lunch is a focus on the restaurant’s Lunch menu along with the Interview of a notable Business or Cultural leader who is joining me as my guest at restaurants in and around Vancouver. Each of the places I visit is unique for what is offered along with the type of service and selection of dishes.

For my tenth Friday Lunch in this series, I was joined by Vancouver International Jazz Festival, Co-Founder & Media Director, John Orysik over lunch at Tuc Craft Kitchen. 

John Orysik

John Orysik was born and raised in Vancouver, he was the Vancouver correspondent at Coda Jazz Magazine in the late 70’s. He got into broadcasting and hosted jazz radio shows beginning in 1980. He then joined up with friends Ken Pickering and Robert Kerr and founded Coastal Jazz in 1986. He is the Co-founder and media director of the Coastal Jazz & Blues Society and the TD Vancouver International Jazz Festival.

You can follow the Vancouver International Jazz Festival on twitter @vanjazzfest

Have you always had an interest in music?

Ever since I was a teenager, I had a passion for it.

What type of music did you listen to growing up?

Pop music, when FM came into being, the underground 60’s stuff – jazz & classic eclectic mix, being able to choose. Bands such as the Grateful Dead, Jimmy Hendrix, Joan Baez, Muddy Waters, Howly Wolf, Charles Menges, Miles Davis, John Coltrane …….

How did you end up co-founding the Vancouver International Jazz Festival?

I was the Vancouver correspondent at Coda Jazz Magazine, long-time friend Ken Pickering was opening a Jazz Record Store. I wanted to get into broadcasting. In 1980 Cjazz radio station started and it paid well. Brought Robert Kerr into the fold with us two, talking jazz shows and festival to do concerts all year round and that is how it came to be in the late 70’s and 80’s.

What challenges a festival such as yours today in Vancouver?

  • Economic challenges
  • More competition for the entertainment
  • Rising costs for artists, venues, services
  • Since we are an iconic festival in Vancouver, we are fortunate to have attracted major sponsorship over the years, to enhance what we do and individual donors – options for the future.

What do you look for when working with media to promote the Vancouver International Jazz Festival?

To make sure they understand our message, what we do and how we do it for the community. Brings in 35 million dollars to the region annually. In terms of culture we are helping to define Vancouver as a tourism/cultural leader in the city. Creates harmony with the people in the city. Different ethnicities, age group. Music is a social give, looks past our differences and sees what we have in common. Human connection. This is what I want the media to understand.

If you could estimate the number of concerts you have seen how many would that number be?

Thousands

If you could tell me about 3 of your favourite concerts of all time which ones would those be?

1)    Caetano Veloso (from Brazil) –amazing, spellbound –at the Vogue Theatre in 1997 – so rare, only time they ever played in Vancouver.

2)    Sun Ra Arkestra – at the Commodore Ballroom in 1989/90

3)    Art Blakely’s Jazz Messengers in San Francisco in the mid 1970’s

What are your favourite foods?

  • Cook and eat a lot of Italian –fish, potatoes, salads
  • Ukranian (ancestoral food) –borscht, perogies with sauerkraut
  • Pan Asian cooking (Chinese, Japanese, Indonesian)

What are your favourite restaurants in Vancouver?

  • Tacofino Cantina
  • Campagnolo Roma
  • Peaceful Restaurant

Asparagus Soup

Parsnip Fries

Vegetable Gumbo

Chicken Confit Sandwich

John had the Asparagus Soup, and Richard had the Parsnip Fries to start. John then had the Vegetable Gumbo while Richard had the Chicken Confit Sandwich with salad.

What do you do in your off time?

  • Cycle a lot
  • Swimming
  • Reading (Dorris Bessy and Paul Auster)
  • Listen to music
  • Cooking

Who are your favourite jazz musicians?

  • John Coltrane
  • Miles Davis
  • Han Bennink

If you weren’t working in music festivals, what would you be doing?

Actor or Broadcaster

Who are your mentors?

Fraser Nicholson (he owned the Record Gallery on Robson Street) he taught me a valuable lesson that has been with me my whole life.

What has inspired you lately in general?

The sense of community that I see, especially at our huge outdoor concerts –all ages, people who love the music, smiles, appreciation, recognition, makes me feel like anything is possible.

How many entertainers/groups approach your festival?

Hundreds and hundreds of submissions

Tell me about the 2013 Vancouver International Jazz Festival, what are some of the highlights that we should know?

  • Herbie Hancock
  • Esperanza Spalding
  • Youn Sun Nah from Korea
  • The whole Innovation series
  • Vijay Iyer Trio

What does the Vancouver International Jazz Festival want to accomplish over the next few years?

Maintain the level of artistic excellence that we have been able to be associated with the last 28 years. Want to continue to be a state of the art event, discover new music, present music they already know. Meet new people, local and international community. Put Vancouver on the map as a cultural and recreational centre.

Style: A La Carte

Attire: Casual

Time: Tues-Sun  11:30am – 3pm

Tuc Craft Kitchen

60 West Cordova St, Vancouver

For Reservations Call: 604-599-8999

Menu: www.tucrestaurant.com

Twitter: @TucRestaurant

Stay tuned to my next guest Interview along with the next Friday Lunch in and around Vancouver.

By: Richard Wolak

MOSAIC BAR & GRILLE

655 Burrard Street, Vancouver

Tel: (604) 639-4770

Web: http://vancouver.hyatt.com

Twitter: @HyattVancouver

Advice: multi-course tasting menus, you can ask to have the chef create you a customer tasting menu.

 

Windset Farms Fresco Cucumber Gazpacho

Chilled Dungeness Crab Cannelloni

With a star chef at its helm, my friend Nikki Caine joined me to explore and enjoy the chef’s tasting menu as I knew we were in for a culinary journey. Chef Thomas Heinrich is the visionary culinary master who is creating artful masterpieces on the plate. Our 1st course was the Windset Farms Fresco Cucumber Gazpacho in refreshing ginger coconut gelee. The next course was the outstanding Chilled Dungeness Crab Cannelloni with English pea, meyer lemon and mint where the presentation was perfection.

Spring, Green Garlic Grits with Scallop

Pan seared Branzino

Galbi marinated Pork Jowl

Slow Roasted Lamb

The journey continued with the next course, a taste of Spring, Green Garlic Grits with Scallop which was delicious, this followed by the Pan seared Branzino with celery noodles and carrot reduction with an oregano citrus emulsion served to us on a mirrored slab. From there the flavours exploded with the Galbi marinated Pork Jowl with Asian pear, fiddle heads, lotus root and edible flowers, the sauce was heavenly. On to the 6th course it was another stunning plate with the the delicious Slow Roasted Lamb with mustard and fennel streusel and a pomegranate gastrique along with edible flowers.

Braised Rhubarb

We finished off our impressive meal with the Braised Rhubarb with white chocolate meringue, ginger and pink peppercorns and green strawberries, this dessert was the perfect ending with more stunning flavours. I am looking forward to many return visits and to follow the seasons with Chef Thomas Heinrich leading the way.

Review by: Richard Wolak

LE CROCODILE

909 Burrard St #100,  Vancouver

Tel: (604) 669-4298

Web: http://lecrocodilerestaurant.com/

Twitter: n/a

Advice: Reservations are a must.

Onion Tart

This is one of those classic restaurants that has been on the scene for many years, I first dined here well over 15 years ago and it hasn’t changed much. The menu is classic French and many of the dishes have been on the menu for years, some would say why change a good thing if it works. You’ll always see beautiful fresh flowers in the dining room which adds a fine touch to your dining experience. For my latest visit, Chef Lina Cashetto joined me for lunch and we were served a complimentary mini onion tart to warm our taste buds.

‘le Crocodile Classic’ Tomato & Gin Soup

Mixed Grill of Halibut, Prawns, Salmon

Pasta Special

I had the ‘le Crocodile Classic’ Tomato & Gin Soup ($5.50) that was rich and delicious, followed by the Mixed Grill of Halibut, Prawns ($18) Wild Salmon with squid ink linguine. Lina had the house pasta creation of the day.

At the end of the meal we were served their classic Crocodile Chocolates that are made for them by local chocolatier Daniel Chocolates. Chef/Owner Michel Jacob runs a tight ship so to speak, offering traditional French cooking and a classic dining experience that hasn’t changed much over the years!

Review by: Richard Wolak

Friday Lunch with Linda Tanaka at Catch 122

The Friday Lunch is a focus on the restaurant’s Lunch menu along with the Interview of a notable Business or Cultural leader who is joining me as my guest at restaurants in and around Vancouver. Each of the places I visit is unique for what is offered along with the type of service and selection of dishes.

For my ninth Friday Lunch in this series, I was joined by Vancouver Folk Music Festival, Artistic Director, Linda Tanaka over lunch at Catch 122.

Linda Tanaka

Linda Tanaka grew up in Northern Manitoba, she then spent some years living in Toronto. In the late 1980’s she moved West with her husband settling in the Salmon Arm area where she founded the Salmon Arm Roots and Blues Festival which she had built into a nationally ranked folk-music gathering. In 2008 she left Salmon Arm and moved to Vancouver to take over the position of Artistic Director at the Vancouver Folk Music Festival where she resides today, leading this internationally re-known music festival.

You can follow the Vancouver Folk Music Festival on twitter @VanFolkFest

Have you always had an interest in music?

Yes, listening to my radio, grew up in Northern Manitoba. In Toronto living there I used to spend all my money going to shows.

How did you end up becoming the Artistic Director of the Vancouver Folk Music Festival?

Previously I was at the Salmon Arm Music Festival and I was asked to take over as the Interim Director of the Vancouver Folk Music Festival. Then I had to apply for the position for the festival the year after.

What drives you to succeed leading such an esteemed music festival in Vancouver?

I want to see the festival do well, this is the 36th year. Previously the festival didn’t have a budget, now we have this and we have to draw headliners to bring in the crowd.

What challenges a festival such as yours today in Vancouver?

  • Costs keep rising – infrastructure
  • We have to truck grey water off site, phone lines and fencing
  • Being in a better financial situation, to be able to compete for the artists we want.
  • Have to have a mix of Canadian, BC, City, female and male, lots of as many general targets we can do.
  • Housing of the artists
  • Sponsorship

What do you look for when artists/entertainers work into this Folk Music Festival?

  • I am looking for artists that are ethical, and align with the festivals philosophy.
  • Political artists fighting for a cause.
  • To satisfy the audience – women, gay & lesbian and others
  • Draw a new audience including younger people.

How did you put together the Workshops at the festival?

I do research to see which musicians are friends with each other, sometimes I just guess and it works. Watching You Tube videos of the bands/artists to see if they would work together.

Are the Musicians experienced with doing Workshops from other festivals?

Workshops are a Canadian festival thing, many of the artists have never collaborated like this before, some are not comfortable to do it.

Tomato Soup

Toulouse Salad

Duck Leg Confit

Espresso Macchiato

Linda had the Tomato Soup and Toulouse Salad with House-made toulouse sausage, slow roasted cherry tomato, fennel, arugula, frisée, sherry vinaigrette; Richard had the Duck Leg Confit dijonnaise, caramelized onion, brie cheese, baguette with fries and an Espresso Macchiato.

What are your favourite foods?

Dark chocolate

What do you do in your off time?

  • Gardening
  • Sewing
  • Travelling

Where was your most recent trip?

Conference in Greece and Istanbul

If you weren’t working in music festivals, what would you be doing?

Fabric arts or a Bed/Breakfast

Who are your mentors?

Phyillis Stenson –artistic director of the Harrison Festival of the Arts

Terry Wickham –Edmonton Folk Festival

What has inspired you lately in general?

When I discover a new artist

How many entertainers/groups approach you for the festival?

Hundreds

Tell me about the 2013 Vancouver International Folk Music Festival, what are some of the highlights that we should know?

Mainstage

  • Kathleen Edwards  -Friday night
  • Sierra Leone’s Refugee All Stars – Friday night
  • Hayden – Friday night
  • Delhi 2 Dublin – Friday night and all weekend

Workshops

  • Hurray for the Rifraf
  • Coldspecks
  • The Latchikos from Ireland
  • Raghu Dixit Project from India
  • Hanggai from China
  • Anthony Joseph and the Spasm Band from England
  • Debo Band from New York

 Has Social Media played a significant role for the Vancouver Folk Music Festival?

Yes but we should be using it more, we are looking at doing more.

What do you want to accomplish with the Vancouver Folk Music Festival over the next few years?

  • Become more sustainable
  • Continue to build a younger audience
  • Be able to add a Thursday night into the festival

Style: A La Carte

Attire: Casual

Time: Mon-Fri 9am -4pm

Catch 122 Restaurant 

122 West Hastings Street, Vancouver

Menu: http://catch122.com

For Reservations call 604-731-3474

Stay tuned to my next guest Interview along with the next Friday Lunch in and around Vancouver.

By: Richard Wolak

Tuc Craft Kitchen

60 West Cordova St, Vancouver

Tel: 604-599-8999

Web: www.tucrestaurant.com

Twitter: @TucRestaurant

Advice: Open for lunch and dinner. Also offers an upstairs seating area perfect for large gatherings.

With the spacious room, high ceilings and a stellar wood crafted bar is a new eatery with dishes that are rustic, and mixing unique flavours. It’s comfort food and you’ll find all sorts of interesting dishes along with a cocktail list to match. The three partners all met over the years while working in the hospitality industry, they had a dream to create a restaurant together and from dream they did recently opening in Gastown.

Orange Glazed Lamb Ribs

Parsnip & Smashed Potato Fries

Red Bandit Meuniére

Caramel Popcorn Ice Cream

I dined solo last week, ordering a couple of appetizers which included the outstanding Orange Glazed Lamb Ribs ($8) Australian lamb, jalapeno pepper, candied ginger served in a black cast iron pan, the meat was tender and full of flavour and this is a dish I would repeatedly order. I also had the Parsnip & Smashed Potato Fries ($5) with house made coriander ketchup, this was another great dish, especially for the unique and tasty parsnip fries a vegetable often not in the limelight and this one is ideal for sharing. The Storm Brewing Scottish Ale ($6) was the perfect beverage to go with the fries combo.  For my main, I had the Red Bandit Meuniére ($17) Port Hardy rock fish pan seared with thyme, warm savoy cabbage wedge, crisp shiitake chips, and semolina gnocchi cake. This is was one of those places where dessert was a must and the one I chose was a winner, the house-made Caramel Popcorn Ice Cream ($3.50) served with a warm rum sauce and it was heavenly.

The dinner menu offers a great mix of appetizers, nibbles and bites, along with a vast selection of mains, had I had a dining partner join me, I would have had the Vegetable Gumbo Ragout and the Chicken Confit, now I have more dishes to try on the next visit. The cocktail list offers up some great ingredients as well, you’ll also find a good selection of wines and craft brew!

Review By: Richard Wolak

FINEST AT SEA

4675 Arbutus Street, Vancouver

Tel: 604-266-1904

Web: www.finestatsea.com

Twitter: @FinestAtSeaVan

Advice: Located in a strip mall, no reservations.

With my love for fish, I had missed eating at one of the city’s notable seafood boutiques. I can’t believe it took me so long to visit for the 1st time and I returned within a week for more of their delicious fish. The seafood boutique as they call themselves is part fresh fish store and part fish & chips stand within the store. You get a bit of the best of both worlds when visiting, they also have a large deli case of home made prepared foods of which were calling my name as I was waiting for my fish & chips to go.

1 Piece Halibut & Yam Fries

2 Piece Halibut & Yam Fries

On the first visit I had the Halibut & Chips and substituted the chips for Yam Fries which were absolutely delish! On the 2nd visit, which was purely to have more of the delicious halibut, I ended up getting a 2 Piece Halibut & Chips with more yam fries and while waiting I also took a selection of dishes home including a delish polenta, gnocchi, some of their house smoked salmon candy as well as their black cod candy which were both outstanding.

If you love fish and seafood, this is a boutique you are going to want to visit repeatedly. It’s like going to the beach without actually going to the beach.

Review by: Richard Wolak

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