Salad with Shredded Pork, Rice Noodles and Spring rolls at Au Petit Cafe.

What with the short (and grey) days, the perpetual deluge of rain and the recently arrived Visa bills, it would seem that the January blahs have truly set in. And, from where I’m sitting, there is no better way to ward them off then to dip one’s toe into the fresh, exotic flavours of far away lands. In Vancouver we are blessed with a plethora of ethnic culinary opportunities. Whether one is looking to dine out, shop for unique ingredients or simply peruse a seemingly endless selection of cookbooks ….. this city offers an abundance of tasty options.

My new favourite restaurant of the day is a mere 10 minute drive from my home. Au Petit Café serves up some of the finest Vietnamese food in town, consistently fresh, colourful, delicious and downright transporting. Each dish delivers a complex and delightful combination of bright flavours and textures. I suspect it will be years before I manage to work through their full menu, if ever.

Vietnamese Sandwich with Chicken and all the Fixin’s at Au Petit Cafe.

If one prefers to cook at home, attempting to create dishes from anywhere in the world is easier than ever. Cookbooks from the library, countless websites, t.v cooking shows and even cooking classes for the truly ambitious all help any home cook to achieve excellent results.

Today’s recipe is a simple Vietnamese Salad. Quick to prepare and refreshing to eat, it serves well as a side or would also make a fine meal, with the addition of grilled chicken, hard boiled eggs or shredded pork.

Vietnamese Salad (my own effort)
(Serves 4)

1/2 c peanuts, lightly toasted and roughly chopped
1 small head Chinese leaf lettuce (about 4-5 cups), thinly sliced
4 medium carrots, grated or juliened on a mandoline slicer
1 c cucumber, halved lengthwise and thinly sliced
4 green onions, thinly sliced
4 T fresh basil, roughly chopped
1 c fresh cilantro
1/2 c radishes, thinly sliced

Dressing:

2 red chillies, deseeded and finely chopped
2 garlic cloves, minced
2 T brown sugar
1 T rice vinegar
juice of 2 limes
1 T fish sauce
3 T vegetable oil

Put the dressing ingredients in a small bowl and whisk well. Set aside. For the salad, add all of the vegetables to a large bowl, except for the cilantro. Drizzle with the dressing and toss. Serve in individual salad bowls. Scatter each serving with the roughly torn cilantro and peanuts.

Artwork in the interior hallway of 12B.

I received a call from Misty Harris at Canwest earlier this week. She was interviewing people to gather information about their experiences in underground dining. Back in June of 08, I had a blast at Vancouver ‘eatery’ 12b…. Check out her story at canada.com

Gorilla Foods -photo from Vancouver Sun (March 11, 2009)

No one loves the warming, nurturing properties of winter’s comfort foods more than I do. But eventually, it comes time to look forward to a new season of menus and ingredients. What with Spring’s late arrival this week, it is finally time to start looking forward to enjoying some fresh, crispy, clean and locally driven fare.

A visit to Vancouver’s Gorilla Foods yesterday provided just such an experience…..a teaser, a trailer for the good things to come. (Click here to read a recent Vancouver Sun review) With a menu selection focused exclusively on raw, organic, vegan, live foods- any choice is sure to be a healthy one. My friend, Robert and I both decided on the ‘Veggie Burger’ (mixed nut and seed patties topped with ginger tomato sauce, guacamole, and brightly coloured grated vegetables. In lieu of a bun, ruffled lettuce leaves provide both plume and flourish). The plates arrived at our table looking more ‘Vegas showgirl’ than ‘burger’, but were very tasty, none the less. Their pizza selection also looks very appealing and I am looking forward to sampling one or two, come my next visit.
Gorilla Foods is located at 101 – 436 Richards St.

Sisterly bonding at Red’s Java House.

Though Slow Food Nation was certainly the main purpose for my recent visit to San Francisco, this richly diverse city is one of the best places to eat (and drink) any day of the year. I felt extremely fortunate to be there for many reasons, especially to enjoy an opportunity to hang with my seees-stir, Lauri (and also to crash on her sofa for 4 nights). As the trusty and most excellent General Manager of Range Restaurant (our dinner there during the first evening of my visit was a sublime treat), she is dialed into the local food scene on many levels….. from street food to fancy pants, she knows ooodles of great places to sip and nosh in the city she has made her home since 1996. Because there was an ongoing heat wave, plus the fact that I was walking about 10 miles around town each day and am perpetually hungry during any vacation I take….. it seemed that it was always either ‘beer o’clock’ or time to eat something yummy (or both)!

Lauri orders us lunch at El Cachanilla.

Red’s Java House (on the Embarcadero, top) is a great pitt stop for cheap, cold draft beer, free homemade chips & salsa and an ocean view. Situated next to a working boatyard overlooking San Francisco Bay, The Ramp offers more beer, a diverse crowd and pretty decent calamari. The fresh and authentic fish tacos in the Mission’s, El Cachanilla (above) proved especially convenient, being only a one block waddle from Lauri’s home. Chow (Church Street location) is one of my all time favs; its super friendly staff serve up consistently delicious, hearty, rustic fare that always satisfies (try the home made, warm gingerbread cake with caramel sauce and pumpkin ice cream- lordy!!). Every Saturday is the Alemany Farmers Market which is far more extensive and casual than the Ferry Building’s Farmers Market. Though its industrial location is not nearly as scenic, its prices are certainly far more reasonable. Get there early and stock up for the week. Not only will you have had an opportunity to meet and buy from the growers directly, you will head home with a stunning bounty of locally grown, healthy food that will cost you less than a buggy full from Safeway.

Artwork in the interior hallway of 12B.

Sitting pretty for the Halibut & Short Ribs course.

Underground Restaurant: “An illegal eating establishment, generally operated out of homes or apartments by people looking to offer something that isn’t available in the legitimate restaurants of the community, generally bypassing local zoning and health code regulations. Most such places are advertised by word of mouth or guerilla advertising, and often require references to make a reservation.”

Last Saturday I joined 9 other diners, some of them friends and some of them strangers, for a much anticipated dinner at apartment 12B. Located somewhere in Vancouver, its occupant is not only a talented chef, but also a generous host who expresses himself creativity through his own interpretation of underground dining.

Certainly, a private location brings with it more liberty to be playful and less conventional, both for the host and for his or her guests. Todd’s food is thoughtful in its combinations and sublime in its flavours….and his home is a feast for the eyes; much of it full of vivid original artwork and scads of funky details. With each of the five courses served, he took the time to explain to us what we were eating as well as any special details about the ingredients and preparations. This, of course, is in sharp contrast to the experience of a conventional restaurant where it is rare that there be any direct contact at all between the kitchen and the very diners they are cooking for. During Todd’s dinner events, guests are encouraged to experience his home free range, to feel comfortable choosing (and bringing) their own music, wandering between rooms to stretch their legs, lingering in the gallery-style hallway, smoking! in the living room-lounge or even making their own short film as we did before returning to the large picnic style dining table to tuck into the next scrumptious course, uncork another bottle or two of wine and, if you are as lucky as we were, enjoy listening to someone like diner Brad spontaneously break out in song at some point during each course.

Plating up the Tomato & Asparagus Salad course.

Seared Duck with Pea Tops, Baby Carrots & ‘Nectums’

Mocha Cheesecake with Matcha Green Tea Ice Cream before the White Chocolate Drizzle.

I’d say that we were a slightly boisterous group. Much of our behaviour would not have been tolerated in a public restaurant, nor would the turnaround time of our table….. 7:30 pm to midnight on a Saturday. Some of our party got extra creative in the ‘tipping’ department…..one guest left behind her bra and panties, accompanied by a written comment in the guest book explaining “….because your food got me so hot and bothered”. Our menu went as follows:

Heirloom Tomato, Asparagus & Goat Cheese Salad
Shallot & Champagne Vinaigrette

Seared Duck with Pea Tops, Baby Carrots & ‘Nectums’ (1/2 Nectarine / 1/2 Plum)
Soy-Citrus Sauce

Lemon-Seared Halibut & Beer-Braised Short Ribs
Swiss Chard & Esplette Butter Sauce

Grilled Lamb Chop with Parsnip & Yam Purees
Green Curry Sauce

Grilled Beef Tenderloin with Melted ‘Roaring 40’s Blue Cheese’
Morel Mushrooms in Cognac Cream Sauce
Roasted Garlic Baby Nugget Potatoes

Mocha Cheesecake
Matcha Green Tea Ice Cream & White Chocolate Drizzle

Six course set menus for 6-10 guests start at $50 per person plus B.Y.O. Booze.
To book a reservation call Todd @ 778.389.7295.

When eating at any busy Asian eatery in my hometown….I must admit that I take secret delight when noticing that I am one of the only round eyes in the room. Such a realization usually makes me feel as though I am on vacation somewhere far from home, and I tend to let my imagination run with it….enjoying an exotic adventure without the costly 17 hour flight and accompanying jet lag. My friend, Pedro , and I found just such a place last Sunday night. Owned and operated by the Moon family, Jang Mo Jib offers up spicy, authentic dishes that are fresh, healthy and homemade. The mother runs the kitchen while the father takes care of the floor and the business end of the operation. Both their son and daughter are also involved. Located at the foot of Vancouver’s Robson Street, this three block stretch of the city has become well populated with a generous presence of Korean eateries. Click here to learn more about the Moon family’s restaurant business from the ‘Eating Global Vancouver’ student film series.

Left: GAHL BEE SAL BOOL GO GEE- Korean style B.B.Q. beef short rib meat with house special B.B.Q. sauce. Right: KIM CHEE SOON DOO BOO- kimchi, radish, onion, green onion, egg and beef tofu in a clay hot pot.

HAE MOOL PAHJUN- Assorted seafood, green onion and crab meat Korean style pancake.

All entres are served with complimentary steamed rice plus a wide assortment of in-house fermented vegetables such as cabbage (kimchi), potato, seaweed and bean sprouts with carrots. Prices are affordable. Pedro and I dined on all that you see (with loads of leftovers) for $43 before beer. Jang Mo Jib also has two other locations; one on Kingsway in Vancouver and the other in Richmond.

Curtains outside the restrooms.

Menu board at Lambert’s Downtown Barbeque.

We finally did end up at one from my list, on the last night of my visit. Lambert’s Downtown Barbeque had appealed to me because it is a beautifully designed room (I’d seen it in a few magazines) and it serves a diverse clientele; from construction workers to state senators. They do what I’d call hip ‘que….traditional barbeque, but with a twist. The sides created to accompany the meat-only mains brilliantly compliment the protein-heavy menu….Pan Seared French Beans, Lemony Sauteed Spinach, Buttermilk Potato Salad, Spicy Ranch Style Beans,…. I couldn’t resist, and ordered two sides (Collard Greens with Bacon and a Peas, Squash & Mushroom Gratin) plus a Broiled Gulf Oysters appetizer as my main. Kenneth, having more appreciation than I for the context of our chosen dining establishment, ordered the ribs. (I did try one….it was good, but plenty.)

Side Bar: During my week dining with K, it quickly became apparent that I loved vegetables, while he really had no use for them at all. Any veggies served with his meal were automatically pushed over onto my plate in an action I started referring to as ‘flickin me his yard clippins’.

While enroute home to Vancouver, I picked up the June issue of Gourmet Magazine. What story do you think is on page 26? If you guessed Where to Find the Best Texas ‘Cue you would be correct. And, of the five places I had on my list, Gourmet listed three of them: Smitty’s Market, Black’s, and Kreuz Market. This informative article taught me that it was over a century ago that Texas barbeque first began, as a way for the meat market to make use of unsold (and unwanted) cuts. Writers Jane and Michael Stern reflected on their first visit to Kreuz Market back in the 70s when “….the benches were outfitted every ten feet or so with sharp knives attached by chains so that the diners could use the blades to cut their meat but not steal them or stab anyone.” I was also reminded of all that I had missed, and how lacking I can be when it comes to follow through. Sigh. Anyhoo, it would seem that, these days, barbeque is hotter than ever….if you are a committed meat eater, that is.

Photos by Leslie Nowlin

One of the best ways to elevate an already beautiful meal is to eat it outside (assuming that the elements are cooperating, of course). Dining alfresco is an opportunity to honour our good fortune with those we care about, as well as those we have just met. To enjoy our daily bread in a natural environment connects us to where many of our meal’s ingredients came from in the first place and also adds greatly to the sensual, communal experience of dining well.

So I was super keen to learn about Austin’s monthly ‘Dai Due Supper Club‘…. and equally bummed to realize that none of its outdoor dates lined up with the window of my visit. Started two years ago by chef Jesse Griffiths and Tamara Mayfield, Dai Due’s menus focus on fresh ingredients from local farmers and vendors, with Griffith doing most of the cooking on an outside grill. These ‘travelling dinner parties’ change venues each month. A meal served at settings such as Rain Lily Farm or Boggy Creek Farm would include many ingredients fresh from its own garden, trees or hen house. Dinners are $75 per person, B.Y.O.B. and, as in so many places in Austin, play live music!

Dai Due also offers some interesting looking seasonal classes “for people who are ready for a more in-depth look at our local food possibilities. We offer hog butchering classes in the Fall; guided tours of local chicken farms; and fishing trips to local rivers, where you will learn how to catch and prepare fish.” For those looking for a less ‘in-depth’ experience, they also provide catering services and will deliver prepared dinners for up to 8 people. To learn more about Dai Due Supper Club check out this article written by Jessica Dupuy for the May issue of Tribeza magazine.

When most of us are happy to sleep in at least until 7:00 am, Sandrita has already been awake and industrious for hours. Simply put, she loves to bake. Originally from Toronto and now living in Sayulita with her Mexican boyfriend, she found herself craving foods from home. Opening a bakery at the beginning of October not only satiated her own yearnings, but also helped to fill a culinary void felt by other gringos who have chosen to settle or spend longer periods of time there and are looking for a departure from the readily available tacos and tortas. Menu items include cinnamon buns with maple syrup glaze, spicy cornmeal cheese bread, daily cookies, tarts, pies, breads, pastries, muffins and, of course, good coffee. The day I dropped in she was also busy baking made-to-order pumpkin pies for American Thanksgiving and experimenting with a version of Asian rice noodle salad wraps.

Sandrita’s Bakery & Cafe is located 2 1/2 blocks in from the beach in a sweet little courtyard she shares with Liberia Sayulita, a wonderful secondhand bookstore and internet cafe. Sandrita describes the cafe’s decor as ’strawberry shortcake’. With all its baby pink and ‘girlie’ sensibilities, it really is….sweet.

In many ways, the experience of eating a Mexican torta is quite similar to having great sex. Both induce all consuming, toe curling pleasure, are deeply satiating, yet one is often surprised by how quickly they are ready for, longing for more….

You can find these tasty sandwiches everywhere in Mexico, made with fresh baked, lightly toasted bollos (bread rolls) and filled with your choice of hot eggs, ham, pork, beef, sausage, chicken etc. The fixins include sliced tomato, avocado, onions, lettuce and juicy, spicy pickled chilies. Finally, the bollo is smeared with gobbs of mayonnaise. My description may not sound all that thrilling, but trust me, you haven’t lived until you’ve sampled what I suspect Elvis would have enjoyed daily, had he only made the effort to travel a little further south.

The torta pictured above was, by far, the yummiest one I ate during my recent culinary mardi gras (and they were all really good). Located in Sayulita (about a 1 hour and 45 minute drive north of Puerto Vallarta), Magallane’s is a typical example of a tiny little restaurant serving delicious, fresh food with big taste. By the way, this torta cost me a whopping 15 pesos (about $1.35 canadian).