My brother haunts the non-touristy end of Robson Street for its array of Japanese and Korean dining options. A week and a half ago, he happened across the soft open of Ramen Santouka, the newest of the chain of ramen shops originally based out of Hokkaido and starting to make its conquest of North America.

The restaurant decor is peppered with bears – the symbol of Hokkaido, according to my brother

Soft open / grand opening signage and tasty, tasty visual menu

Even if he hadn’t already eaten at Ramen Santouka during his last trip to Hokkaido, the place still would have captured his attention. The storefront, while modest in signage and obscured by a bus stop, has an arresting display in the front window of what one could eat inside its doors. It would have been enough for this curious diner to try it without further recommendation; I imagine the descriptions and visuals would interest a ramen neophyte as well.

My brother stepped inside for his first Vancouver taste of Santouka’s shio ramen. One slurp was enough to sell him on a second visit in the same week – another positive experience which led him to suggest Santouka for lunch the next time he and I hung out. He tried the shoyu ramen and the cha-su don while I wasted no time in ordering the most unusual items on the menu: the kara miso ramen and ikura don. Our picks were conveniently available as ramen/don combos for $11 and $13. Gotta love a place that makes sampling this easy.

Kara miso ramen: spicy tonkotsu broth flavoured with chili oil and miso

Ikura don: rice bowl topped with salmon roe and thin shreds of scrambled egg

Shoyu ramen: tonkotsu base flavoured with soy

Cha-shu don: rice bowl topped with slowly simmered pork

Yum, yum, yum! Easily the best tonkotsu I’ve had in Vancouver. The regular pork in our ramen was already so superb in tenderness, marble, and rich flavour that it’s gotten me drooling in anticipation for the premium pork jowl of the toroniku ramen that I will no doubt order upon my return.

A few observations: 1 slice of pork in my bowl and the default portion size were not enough to appease my normally peckish appetite, and certain items on the menu were not yet available for order. I recommend immediately upgrading your bowl to the large portion and requesting extra pork when you visit. Don’t let the limitations in the current menu stop you from coming down to eat there, as food lovers in the know and Santouka fans happy to see its presence in Vancouver are already causing a formidable line-up during service peak times. Oh, and don’t forget your cash – no debit or credit cards accepted yet.

This is a promising ramen find for me. As for my brother – who isn’t wild about Kintaro and who prefers the likes of Motomachi – he has found a new favourite in Santouka. He’s even posted photos and rave one-line reviews of his Santouka meals on his Facebook profile without telling his friends where to find the place. Tease.

Chow Times and La Petite Vancouver can give you more detailed accounts of this newcomer to Vancouver’s ramen scene, so read about their dining experiences if you aren’t already en route to Ramen Santouka.

Joe Fortes and its Pacific Kiss Platter

Paula from the BC Shellfish Growers Association (BCSGA) emailed me last week about a BC oyster sampler that Monk McQueens and Joe Fortes were offering for the duration of the Olympics. As I hadn’t applied for accreditation for the Games, I missed the official media tasting. But that was fine with me – at an affordable $25, I was able to make a lunch reservation at Joe Fortes and experience this Pacific Kiss platter as a normal diner.

Armed with a handy trifold showing the map and tasting notes above, I slurped my way across 12 regions of BC oysters, with almost all of them on or neighbouring Vancouver Island. Amongst my favourites were the smaller varieties: the Kusshi, the Pacific Rim Petites, and the Effingham. Clear winner for me was the larger Fanny Bay oyster, pictured below. Guess there is a reason this baby is popular at my other oyster haunt, Rodney’s Oyster House.

Service at Joe Fortes was terrific. The hostesses reserved us a table by the Oyster Bar that allowed room for a stroller and our server gave tasting glasses of the wines we were trying to decide between.

We also witnessed her cater to a table of tourists with a Pacific Kiss platter. She returned to said table with 12 cleansed shells – now souvenirs for their niece’s shell collection. It was funny to note at the time, as I had mentioned to my friend at how tempted I was to take home the aesthetically pleasing exterior of my Chef’s Creek oyster (above).

Joe Fortes Seafood & Chop House
777 Thurlow St | Downtown Vancouver
(604) 669-1940

Alpha’s Olympic lunch combos

My five-year love affair with Alpha is well documented, but one long-standing complaint is that they’re not open for lunch. I literally squealed with delight when they told me at one evening that they were offering lunch service during the Winter Games: 1-4pm Wednesday through Sunday until Feb 28th. We made reservations for lunch the next day, where I just had to order the $20.10 Olympic Combo, featuring three kinds of sushi and sashimi, mackerel, meatball stew, fish cakes, and other goodies. Next time I’ll try the $18 Vancouver Combo: chicken kara-age, breaded ebi mayo, pumpkin croquettes, three kinds of sushi, tuna garlic pepper and more.

Again, the stroller containing the little one was welcome during this less frenzied meal time, and our servers gushed over her newness as we ate.

If you are a fan of Alpha’s dinner menu, you won’t be disappointed at how many of the regular items are still available at lunch time. The only glaring omissions (to the chagrin of my lunch date) are the Grilled Toro Pork and the Miso Teriyaki Beef.

Alpha Global Sushi & Bar
1099 Richards St | Yaletown
(604) 633-0355

Hapa Izakaya’s Olympic lunch menu

Yaletown’s newest izakaya entrant normally has post-5pm service, but they similarly decided to be open for lunch during the Olympics. 11am-2pm Sunday through Thursday, for them.

Unlike the wide selection they have during regular service, Hapa’s lunch menu tallies at six mains. It wasn’t a problem for my dining companion, who had ordered the $12 tekka donburi combo like I had, but if you have a discerning palate you may be disappointed by the limited choice during the day.

If, however, you come equipped with a baby in a carrier or stroller – like I have on several occasions, both lunch and dinner – be assured that your family will not be turned away. Even if a Canada hockey game is on and you have to navigate said stroller to the back booth through a sea of people belting out our national anthem.

One word of warning: don’t come here if you are avoiding restaurants that have added auto gratuities for the Olympics. Hapa Yaletown has an 18% rate. I for one have had consistently attentive service at this location worth at least 18%, so I don’t mind. But you might.

Hapa Izakaya
1193 Hamilton Street | Yaletown
(604) 681-4272

]]> http://tinybites.ca/2010/02/22/a-trio-of-baby-friendly-lunch-spots-during-the-vancouver-2010-olympic-winter-games/feed/ 1 http://tinybites.ca/2010/01/29/ocean-wise-turns-5/ http://tinybites.ca/2010/01/29/ocean-wise-turns-5/#comments Fri, 29 Jan 2010 09:03:23 +0000 Degan Beley http://tinybites.ca/?p=4350
Most people would want to sit back and relax after working tirelessly for years, but not so for Ocean Wise. Upon reaching their 5th anniversary they pulled out all the stops and threw a party that included many members of the media and several Ocean Wise restaurants.

Ocean Wise is a Vancouver Aquarium conservation program that identifies sustainable seafood choices for restaurants and suppliers and makes it easy for diners and consumers to make ethical choices. Just look for the Ocean Wise icon on menus. They’ve been at it for 5 years without any funding (the Vancouver Aquarium is footing the bill) and have gotten almost 300 partners onto the program in that time. This year they also achieved national reach accross Canada.

Our dinearound started at the aquarium where we raised a glass to all that they’ve accomplished before being whisked away to surprise dinner destinations dependent on the colour of pre-assigned ribbons.

Like a bus full of kids on a field trip we shouted out possibilities each time the bus turned a corner: “Nook! L’Altro Buca!” as we spun through the West End, then “Grouse Mountain!” as we headed over the Lion’s Gate bridge. When we stopped in front of the Edge Bistro (3135 Edgemont Blvd.) in Edgemont Village, we all discovered a delightful locale new to all of us.

The Edge

At the Edge we had plump BC mussels in a coconut curry broth followed by a decadent pecan-encrusted salmon stuffed with shrimp and Dungeness crab. Chef Robert Clark of C Restaurant was dining with our group and explained that BC mussels have a much higher meat-to-shell ratio than PEI mussels – a helpful fact we lamented as we became more and more full over the course of the evening. We washed these dishes down with a Pacific Breeze chardonnay from New Westminister and their smoky, spicy Killer Cab then it was back on the bus to head to stop #2.

Hotel Vancouver

We were more familiar with this property but no less surprised when the bus pulled up in front of the Hotel Vancouver. Here we were seated at the back bar of Griffins and served gorgeously plated bites starting with the beet-cured salmon crêpe pictured above, paired with the fresh apple Nk’Mip Riesling. Next was a mini niçoise salad with quail egg, caviar, green bean, tuna sashimi and olive tapenade. Paired with the Quail’s Gate gewürztraminer, this dish was fresh and clever and perfectly executed.

As for hot dishes, there was a smoked sablefish with crisp pancetta and greens accompanied by a Hugues le Juste pinot noir and a seared Arctic char on apple beignet with Granville Island Lager foam and apple-sherry vinegar reduction.

A custom cocktail from the bar, “The Torch” (red pepper, grapefruit, and ruby vodka) finished it all off nicely.

C Restaurant

But no, we weren’t done yet: there was still the finale at C Restaurant. As Chef Robert Clark didn’t like the idea of being the first guests to the party, we nipped into Nu for a cocktail from the carousel bar.

At C, we had another taste of Ocean Wise seafood in the form of a huge Baynes Sound (Denman Island) scallop and Denman Island herring with various forms of pea shoots. The wine for this dish was a beautiful 1998 Selbach-Oster, Reisling, Zeltinger Sonnenuhr that was just the right acidity to balance the oil of the fish.

And then finally – finally! – it was time for dessert – Salt Spring Island Goat Cheese and Vanilla Mousse with stone fruit preserved and spiced liquid marshmallow. It was a not overly sweet dessert which allowed for a pairing of not one but two dessert wines; Forbidden Fruit’s “iced apple dessert wine” and Vista d’oro’s delicious fortified port style wine with walnut brandy. It was a sweet end to an entirely sweet evening.

Finishing up there was time to thank our gracious hosts and congratulate them again on making Ocean Wise what it is today. We also had an opportunity to compare notes with the other buses and their dining experiences. In addition to the restaurants listed here, Aria, Burrard Bridge Marine Bar and Grill, the District, Fraiche, Revel Room, Rocky Mountain Flatbread Company, Tapenade Bistro, and Zen participated. It was great to see the range of restaurants with sustainable Ocean Wise choices available, from high end hotels to casual neighbourhood spots. Check out the complete list of restaurants and partners and show your support.

The celebration

Reaching its first anniversary, small Franco-German bistro La Brasserie cleared its tables and opened its doors for an Oktoberfest celebration earlier this month. Men in lederhosen, women in dirndl, and a whole lot of (partially alcohol induced) platonic love were ready to greet you at the door.

The first part of the evening was by media-invite only. Established magazines to new local food bloggers made it a varied crowd bound by a common passion.

The food

While La Brasserie offers a special limited-time Oktoberfest menu, on this day a slightly different selection of German favourites was made available: suckling pig sandwiches, in-bone roast chicken, soft pretzels, bratwurst, and the expected selection of beers on tap.

If the term ’suckling pig’ sounds deliciously disturbing, that’s because it is. Think pork veal. Think succulent pork veal on rye with a healthy dose of sauerkraut. Now imagine that available on a kaiser roll, too.

Hungry yet? Yeah, me too. It’s funny how things that taste so good and comforting in sandwich form can taste even better in mini-hamburger form.

The pretzels were a definite hit, with the Tiny Bites team gobbling up more than our fair share. They were leaning a touch on the salty side for my tastes, but the quality of the fresh-baked breading more than made up for it. If you’re ever lucky enough to see these on the menu, order them quick because they’re not likely to show up again. To paraphrase one of the cooks, ‘they’re a bitch to roll’.

The wurst was far from the worst (yuk, yuk) and all together it brought back fond memories of my brief stint in Germany, where my typical backpacker’s lunch consisted of street vendor provided bratwurst, pretzels, and beer.

Only, this time I didn’t have to first ask, “Sprechen Sie Englisch?”

La Brasserie
1091 Davie Street | Vancouver
(604) 568-6499

Last week Chilean winemakers descended on Vancouver en masse for the Wines of Chile tasting at the Sutton Hotel.  The Wines of Chile event took place in three parts; the Trade Tasting in the afternoon, the Consumer Tasting Reception, and a stroke-of-genius winemakers’ dinner where guests were bussed to one of fourteen different restaurants to sit down with the winemakers to sample the wines paired with local food.

Trade Tasting

Winemakers and reps watched closely as people filled the huge room to swirl, sniff and sip some of the best wine that Chile has to offer. Faced with so much wine – there were 30 wineries represented! – I decided I needed a strategy. Notebook in hand, I checked in with some Twitter folk and started in on the Sauvignon Blancs, the primary white in Chile.

One of my favorite whites was the first one I sampled – Vina Ventisquero’s Yali Sauvignon Blanc – a crisp and light wine with notes of grapefruit. And one I’ve had before and tried again anyways is the Morandé, a fruitier wine reminiscent of melon. I enjoyed everything I tried from this winery, but their House of Morandé Reserve (80% Cabernet Sauvignon and 20% Merlot) is particularly exquisite. Chocolatey and floral, it’s complex with a long finish.

I managed to make it through to the dark and decadent Nebbiolo and Syrah Nebbiolo from Botalcura (unfortunately not available in Canada) that I am still thinking of a week later. Ruby red, they both tasted similarly fruity, like fresh strawberries out of the garden with a bit of dirt still clinging to the leaves.  Delicious. The nebbiolo has an intensity and spiciness to it that the mellower blend lacks, but I’m still not sure which one I like better.

Consumer Reception

After the trade tasting wrapped up, Karen and I were joined by her husband and our friend Annika and we circled around again, stopping in at the wineries I’d missed as well as a couple of the favorites.

One I’d overlooked was Cono Sur, the “bicycle” wine. I hadn’t tasted it at the trade tasting because I’ve had it so many times before, but here we tasted the whole range, including all three pinot noirs.  I was enchanted by the explanation for the bicycles on the label; in Chile the workers at the vineyard come to work on bikes and the winemakers wanted to give them a tribute. Equally enchanting was the Vision Pinot Noir, a single vineyard wine with cherry and chocolate notes, which features a goose on the bottle, possibly also as a tribute.

Winemakers Dinner at Diva at the Met

Our dinner was at Diva at the Met, hosted by winemakers Emiliana and Cousino Macul. Introducing themselves, they joked that the old was paired with the young, Emiliana having been founded in the 80’s, whereas Cousino Macul has been in the wine business since 1856.  I was interested to see how these two would work together and excited because I had tasted these wines earlier in the day and enjoyed them. I was also excited because  it seems like a very long time since I’ve been to Diva or dined from a kitchen captained by Jeff van Geest. All makings of a fantastic evening.

We had spotted Executive Chef Dino Renaerts and Executive Sous Chef Jeff van Geest tasting some of Emiliana’s wines, but we already knew what was being paired with what:

Menu

• Stony Paradise Heirloom Tomato Salad, paired with Vinedos Emiliana S.A. Adobe Sauvignon Blanc 2009
• Halibut and Spot Prawn Ceviche, paired with Cousino Macul Sauvignon Gris 2008
• Spice Braised Chicken in Beer and Cilantro, paired with Vinedos Emiliana S.A. Coyam 2007 and Cousino Macul Antiguas Reserva Cabernet Sauvignon 2007
• Dry Rubbed and Grilled Flank Steak, paired with Emiliana Novas Winemaker Series Syrah 2006 and Cousino Macul Finis Terrae Cabernet Sauvignon-Merlot 2007
• Cinnamon Churros with fried pastry crème

First up, the heirloom tomato salad was resplendent in bright greens and oranges and the soft boiled egg perched on one of the tomatoes was a delectable touch. Broken, its creaminess balanced perfectly with the Adobe Sauvignon Blanc’s clean, clear citrus and apple notes.

Cousino Macul’s Sauvignon Gris had intrigued me at the trade tasting with its honeyed fullness. Tasting of tropical fruits and pineapple, the crispness cut through the oiliness of the halibut ceviche and was absorbed by the accompanying corn nuts and crackers.

Surprisingly, the braised chicken was probably my favorite dish of the evening. Surprising because I often don’t appreciate chicken and while I had liked Emiliana’s Coyam on its own, it hadn’t stood out as a favorite. Paired with spicy shredded meat, however, this gorgeous ruby wine shone. Black fruit and berries, followed by a hint of chocolate on the palate, it’s a blend of primarily syrah and carmenere and one I will keep an eye out for again. The chicken, sitting on top of a bed of polenta in a foamy beer sauce and topped with pale yucca chips, was simply fantastic and I wish I could get my hands on some more of it.

This dish had two wines paired with it, so we also sampled the Antiguas Reserva Cabernet Sauvignon by Cousino Macul. This was a fuller-bodied wine with spicier notes than the Coyam and in reverse, I enjoyed it better on its own at the tasting.

The last course was also paired with a wine from each winery and so we sipped Syrah from Emiliana and the Finis Terrae blend of Cabernet Sauvignon and Merlot from Cousino Macul with bites of flank steak. The steak was thinly sliced with a salsa verde and veal reduction and the complex flavours balanced perfectly. I loved the Finis Terrae, rich in both colour and flavour. It tasted of plum, coffee and chocolate and matched the complexity of the meal bit for bit. The syrah was also delicious with more plum notes. It’s a cool-climate syrah, aged fifteen months in oak barrels and the body stood up well to the flavourful meat.  I savoured both longingly into dessert.

Diva at the Met
645 Howe Street | Downtown
(604) 602-7788

As much fun as that was, I am nowhere near as fortunate or generous as Victor (Pick) Tang, who this July won our Top Donor challenge during Blogathon 2009. His $180 individual donation was rewarded with a 3-restaurant progressive dinner with Top Table.

Name doesn’t ring a bell? They’re the group that operates Blue Water Cafe, CinCin, West, and Whistler’s Araxi (which impressed chef Gordon Ramsay enough to sing its praises on The Hour and make it the focal point of this season’s Hell’s Kitchen).

I asked Victor to let me know how his dinner went. He went a step further and took Gigi as his +1.  You may already know Gigi; she’s a Vancouver food blogger and the woman behind Ho Yummy. This week, she and Victor shared the highlights of their evening over a series of three posts.

1. Top Table Progressive Dinner Part 1 – Blue Water Cafe
2. Top Table Progressive Dinner Part 2 – West
3. Top Table Progressive Dinner Part 3 – CinCin Ristorante + Bar

Check out her recaps and photos and drool along with me.

It was therefore with much anticipation and carnivorous craving that I headed to the 2009 Gastown Blues and Chili Festival, a first-year block party on Abbott between Cordova and Water. I was joined by friends Lawrence and Hayley, who graced this blog once before with their participation in Operation Operation. Here is our collective story.

Festival observations

We arrived an hour into the festivities, where the cordoned area was already jam-packed with musicians, music lovers, cooks, judges, chili, and eager taste testers. At the front of it all was the beer garden and the sound stage, kept constantly occupied with live blues performances or the emcee stylings of BT’s Dawn Chubai.

Neighbouring the doors of the Revel Room was the ticket booth for the chili cook-off tastings. One could buy a $15 bracelet for 2oz samples of all the entries, or be more selective with $1/$3 tickets for 2oz/8oz quantities. Our threesome opted for the bracelets and proceeded directly to the white tents scattered throughout the block, the scent of red meat, spices, and peppers already getting our appetites in gear.

As we quickly discovered, the 2oz samples were more than enough to appraise each contender. In fact, 2 ounces proved far too generous; we were absolutely stuffed after only 10 booths, and had to ask for half portions even after the first three. The 1-hour breather we decided to take at the nearby Gastown Farmers Market was essential for some culinary contrast, chair time, and iced tea.

Chilied out

When we returned at 3 o’clock, we were dismayed to see the remaining tents devoid of food and cookery. Left on those tables were the red checkered tablecloths and apologetic “sold out” signage. Had we known that taking a chili break would result in a shut-out, I think we would have forged ahead after our 10 samples. It was disappointing, yes, but being quite satiated from our earlier tastings and the bounty of the farmers market, we were more saddened that festival visitors arriving in the last 4 hours of the event would be denied such tasty dining.

There were still eating options available to latecomers, and plenty of blues stylings, of course. Restaurant staff returned to their home bases to welcome the converted for dinner. On Abbott Street, the ticket booth now sold watermelon slices for a buck. The beer garden by the Revel Room was still in full swing, and there was still even a few scoops of chili available from some of the original competitors by the time we left at 4pm.

Suggestions for next time

It wouldn’t surprise me to hear that the chili ran out because of those $15 bracelets and the $3 portions of 8 whopping ounces. With the crowds, it would have been too easy for bracelet wearers to return for seconds to their favourite booths before their servers got suspicious. And the value was certainly there to take advantage of; I would have personally paid up to $5 each for an 8oz portion of the top 3 entries. Paying $15 for 18×2 = 36 theoretical ounces of chili goodness seemed a crime!

Next time around, we’d like to suggest stamp cards in lieu of bracelets to control portions.  It may work better to ensure that all festival visitors get exactly one shot to try a particular booth’s chili (fair to the booth, fair to the rest of the crowd, methinks). If a restaurant excels in its chili concoction, I daresay they merit extra payment for additional portions, no?

For festival goers, here are our tips for the next Gastown Blues and Chili Festival (which I truly hope is something that happens next year):

• Bring your own (tea)spoon and save a little plastic, pretty please.
• Bring a bottle of your favourite coolant. The lineup for bottled water was the same as the one for ticket sales, and you don’t want to be caught unprepared with fire in your mouth.
• Don’t wear white. Hayley and I did and were too worried about our clothes to be fully relaxed. Lawrence wisely chose a white shirt striped with red and orange, which he claims could have camouflaged any spills. Sure, buddy.
• Arrive early and hungry. The later you get there, the less likely you’ll get a shot to have chili with your blues.
• If you’re coming with a partner and the festival still offers a $15 bracelet option with 2oz samples…share it. It was a hell of a lot of chili, even for Lawrence, who once scarfed down at greasy spoons with the best of them. We were done after 10 ounces!

Chili tasting notes

Although we didn’t get to try all the chili that was on hand for the cook-off, all three of us felt like we got our money’s worth sampling the 10 that we did get to taste. We share our thoughts below.

Alibi Room

Our first chili try of the day incorporated three different types of shredded bison meat. Nice heat in the back of the throat with a gamey finish that didn’t fully manifest until our 2oz sample was completely inhaled. It appealed to me overall but I suspected that it could be forgotten as the tastings wore on. Lawrence found the flavour to be a little thin.

Black Frog

Black Frog’s entry was a chili verde made with diced pork, tomatillo, corn, and other greenstuffs. Clean and refreshing, making it an unforgettable sample amongst the more unusual offerings had that day. This was my and Hayley’s favourite out of the ones we tried and Lawrence’s runner-up choice. Points were docked for a lack of true smoky or BBQ essence and its watery first impression.

The Diamond

A memorable concoction containing bratwurst, chipotle, porter, bourbon, and dark chocolate. The chocolate was the standout ingredient, combining with the liquors to produce molasses and hickory notes. All three of us agreed that this was easily our favourite of the “looks like a chili, tastes like a chili” contenders.

Boneta

Chili-cum-gumbo of pork rib, chicken, Mexican chorizo, and what Hayley guesses are Roman beans. With its pale complexion and lack of heat, it resembled stew much more than it did anything else. With the high expectations we had for Boneta, this entry did disappoint. Perhaps it was a deliberate ploy to garner greater attention for The Diamond, younger sister to Boneta. Who really knows for sure…

Lamplighter

What a bland, soggy mess. This chili seeped through our double-paper-cup containers before we were even halfway through our tasting. I didn’t even think to take a photo, so unimpressed was I.

Lawrence said it best: “This must have been made with the pigs that didn’t make it onto Noah’s Ark.”

La Casita

We didn’t fare much better at La Casita. Bonus points for the shredded cheese that topped our samples, providing a delightful ooziness in the mouth. But those same points get docked for the blatent cheese-for-your-vote exchange and the overall impression of “cafeteria-style chili” that this entry imparted.

Chill Winstons

It’s easy to see why the Chill Winstons booth won the popular vote. It was colourful, friendly, aesthetically pleasing in an Earls’ Girls kind of way, and was the only booth in our experience to announce that their secret ingredient was love.

Besides the love, we found rum, Red Stripe beer, and shredded pork in the mix. Lawrence thought it needed corn, kick, and a bit more ingredient breadth to win him over as a good chili, but we all thought that as a filling, it’d make for a terrific pulled pork sandwich.

Revel Room

Block party host Revel naturally entered into this chili cook-off. Their take was sweet and smoky, likely a product of the woodchip-smoked meat, Makers’ Mark bourbon, Agave nectar, and coffee bean rub. A bit of crunch and contrast provided by the slivers of celery root. If it weren’t so wet that it soaked through our paper containers, this would be higher up in our rankings.

Wild Rice

I was a little perplexed by the “3 odd balls and a ladle” sign next to the pot of chili at the Wild Rice booth, but I suppose it makes sense for an entry that contained mini meatballs of lamb, bison, and pork mince. Kudos for the East-meets-Deep-South concept…but the three of us were still seeking glimmers of Texan or Mexican flair that didn’t seem to be present in the more exotic entries.

So.cial at Le Magasin

Hayley loved this chili. She particularly enjoyed the extra-strong hit of (organic) tomato; I shared her enthusiasm for the squares of bison meat that marbled away in our mouths as we chewed. Lawrence’s sample was devoid of bison so he had to ask us whether this entry was vegetarian. He was not a fan; I was leaning towards a favourable impression despite the ketchup-red colouring and Prego-like consistency.

Results of the Gastown Blues & Chili cook-off

Our verdict wouldn’t be complete given our partial sampling. Instead, give these pieces a read for takes from the official festival judges and event promoters:

• Gastown Indeed! 16 Bowls of Chili & Blues Shut Down Abbott St. (Scout Magazine on Sept 21, 2009)
• Gastown Blues and Chili Fest (Gastown Blog on Sept 21, 2009)

Your take on the 2009 Gastown Blues & Chili Festival

Our inquiring minds want to know. Leave a comment here or catch us on Facebook or Twitter.

There was a bit of an aha! moment when we were told the secret ingredient, and now I’m wondering what other tea-alcohols would be good. Rooibos and rum? Matcha vodka? So much for the stereotypes about tea drinkers! Looking around the internet, I discovered Qi Sprits, who make an orange white-tea liqueur and a smoky Lapsang Souchong black tea liqueur that I’m dying to try.

And then, as always, is the problem with mix. J. Witty has some recipe suggestions for the chamomile liqueur that sound intriguing. I particularly like the Cherry Blossom:

2 oz. gold rum
1 oz. J. Witty Chamomile
½ oz. Cherry Heering
2 dashes Peychaud’s bitters

Stir ingredients with cracked ice. Strain into an ice-filled old fashioned glass.

I’d be interested to see what Lauren at the Refinery would do with it, but first I’m going to have to go to Portland to get some, since it’s not available in Canada.

First, an update: Andrea came through with a $134.99 post-Blogathon donation to push our collection to an even $2500. We made our revised fundraising goal – hooray!

The Tiny Bites Top Donor Prize

For donating a cool $180 to be this year’s top individual donor, Victor won a unique progressive dinner experience for 2 at the Vancouver restaurants of the Top Table family. Here’s what he and his +1 might experience that night:

Amuses bouches and appetizers at Blue Water Cafe + Raw Bar

Mains and more at West

Dessert and petit fours at CinCin

I am green with envy that Victor gets to sample these stellar restaurants in a single evening of chef collaboration. I hope he is willing to indulge us all in a recap of his dinner with Top Table. Having recently crafted a fantasy progressive dinner for Tourism Vancouver, I’d certainly be curious to see how a real progressive dinner plays out.

The Tiny Bites Grand Prize

Our Gold, Silver, and Bronze sponsors have contributed to this amazing prize package worth $450 $500. Jason, you’re a lucky son of a gun.

Alpha Global Sushi & Bar: bottle of Dan Dan shochu

My favourite izakaya called shortly after Blogathon to belatedly confirm their contribution to the Tiny Bites Grand Prize. I’ve discussed their bar menu in last year’s Blogathon and am so pleased that they were able to participate as a sponsor this year. 

Artisan Sakemaker: bottles of Osake junmai nama and Artisan Kasu products

I had the privilege of trying local sakemaker Masa Shiroki’s new line of sakekasu a few months past. If you’re not already a fan of Artisan Sakemaker’s sake, perhaps the new citrus dressing and hot sauce – along with Masa’s suggested recipes - will give you cause to try them this year.

ChristaHoops: custom-fit rainbow hoop

ChristaHoops will custom fit Jason (or his friend of choice) with a beautiful rainbow hoop. Don’t knock it until you’ve tried it – it’s a fun and energetic workout!

Farmstead Wines: bottle of Renato Fenocchio extra virgin olive oil

You may have already tried the beautiful artisan wines that Farmstead Wines imports to our fair city…but have you tried Renato Fenocchio’s exquisite olive oil yet?

Qoola Yogurt + Fruit: $100 gift card for Qoola 

This gift card is the equivalent of 20 Qoolalas with 2 toppings or however else you’d like to spend the $100 credit. If you get addicted like I have, it can be reloaded to continue enjoying Qoola till your tummy is done with frozen yogurt.

Rouxbe: 1 year premium membership to Rouxbe’s Online Cooking School

Jason is already a loyal Rouxbe Lifetime member ($199) so he asked me to raffle away the $99 Annual Membership that was in his Grand Prize package (which George F. wound up winning).

Sebastian & Co: $35 butcher shop credit

Jason met me in West Vancouver to pick up 6 different types of artisan sausage plus a smoked applewood cheddar with his Sebastian & Co store credit. I think I’ll be inviting myself over to his house for dinner soon…

Social Bites: 10% off discount passes to future Social Bites dinner excursions

I’ve already said my piece about how fun Social Bites is, both as dinner guest and Hobby Chef. Jason has yet to experience it in either capacity so I hope he takes this opportunity to do so.

Tiny Bites Consulting: Winnipeg Folk Fest cookies

These are the cookies I had with me at The Workspace for fellow Blogathoners to satiate hunger pangs at 3am. Chock full of flax, oats, sunflower seeds, coconut with a little chocolate chip and brown sugar thrown in. Here’s the recipe.

Uva Wine Bar: bottle of 2006 Speri Valipolicella Ripasso

Below are Uva General Manager and sommelier Sebastien Le Goff’s tasting notes on this Venetian wine:

Rich, spicy, black cherry, brooding.

Intense, elegant style, pure and persistent. Fine acidity, balanced. Good length. Drink from 2010.

Speri uses only grapes from the Valpolicella zone to make its wines. In addition to the three traditional grape varieties, Corvina, Rondinella and Molinara, small quantities of other lesser known but long-standing varieties are used like Oseleta, Rossanella, Pelara, and Cabrosina.

The Corvina is considered the most important vine variety due to its tannin content and pigments. It imparts fruity aromas, particularly when it is cultivated on the hills. 

The Rondinella is able to adapt to many types of terrain, to withstand drought and lends itself quite well to drying. It is vigorous and very prolific.
The Molinara is mainly used for the distinctive flavour and crispness it gives the wine.

Bigger than a Valpolicella but smaller than an Amarone, the ’06 Speri “ripasso” has been re-fermented over the spent skins of Amarone. There’s a floral earthy scorched earth nose with bits of red fruit and spice and a warm, acidic, alcoholic finish. Best with a piece of Reggiano or Manchego cheese. The fruit comes off family-owned sites in the heart of Valpolicella Classico.

Why am I taunting those of you aren’t getting these prizes? Because I hope that you realize that Tiny Bites will be participating in Blogathon next year, and we certainly plan on rewarding you with prizes like these in 2010!

So mark your calendars and earmark some of your dollars for the last weekend of July for Blogathon 2010.

I count myself lucky to have been asked to come as my love affair with blueberries has already been well documented. Having blueberry advocates sell me on the benefits of eating what I consider to be one of my favourite summer treats seemed fairly redundant, but I wasn’t about to pass up a night of blueberry education and a chance to dine again at Nu.

It’s good that I went, because we learned some surprising facts about this fruit and its relationship with British Columbia:

• Commercial blueberry production in BC started about 100 years ago on the peaty soils of Richmond and Pitt Meadows. Today, we boast 18,000 acres of blueberry farmland that produces approximately 90 million lbs of the fruit each season.
• Our province is one of the largest grower of blueberries in the world, second only to the sales and production of Michigan state.
• Commerical restaurants and bakers order specialized varieties of blueberry from processors. Apparently, certain strains are better for baking, and what you see at the grocery store is better for eating fresh. No wonder I could never truly replicate the blueberry pie at Savary Island!
• BC farms grow several types of blueberries in the summer in order to have 3 production cycles (early, mid, and late summer crops) between July and late August. 
• The blueberry industry employs over 10,000 people in the province at the height of the growing season.

All of this was news to me. When I think of the bounty of BC, I think salmon, wine, spot prawns, and corn. Berries were something I always knew to be present in our summer crops, but never did I imagine that they represented such a hefty part of our regional economy.

But let’s get back to the food that I came across throughout the night.

Martini with Tanqueray, Earl Grey infused vodka, lillet, and blueberry puree.

Lemonade with muddled blueberries – the interaction of the fruit with acid results in the brilliant scarlet hue of these drinks.

Blueberry, watercress, and arugula sald with toasted walnuts, cucumber, and green apple.

I wasn’t in the mood for the bison or the marinated flat iron steak, both of which are presented with either a berry sauce or a blueberry jus. I opted for a crimini and oyster fricasée for my main. If I were you, I’d go to Nu this summer to try the blueberry mains.

Blueberry layer cake with macaron and blueberry compote, accompanied by a shot of blueberry froth. No acid in the froth, so it retained its periwinkle colour.

Have I made you crave blueberries now? Here are a few links to help you get a fix this week.

• Go to UBC between 9am – 1pm today, Wednesday, and Thursday. The first annual Blueberry Festival is on – indulge in blueberry pancakes or buy baked treats before the Fest ends on the 30th.
• Visit your favourite U-Pick farm and stain your hands harvesting ‘em. I recommend Driediger Farms or Krause Berry Farms, both of which I wrote about in my Circle Farm Tour of Langley.
• Save some of your blueberry catch by freezing or canning them for later.
• Try your hand at making these blueberry streusel muffins that we love to bake at this time of year.
• If you prefer banana bread, spice it up with blueberries!
• Browse through all the other things you can cook with blueberries on the BC Blueberry Council website.

Have a very berry week, everyone!