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.

We were asked to give feedback on the dishes they presented to us that night, which also happened to be the first time the kitchen was fired up. Below are brief notes on what we were served.

The plates

Mixed olives, sheeps milk feta, orange and mint – $7

Fried petrale sole with tartare sauce – $8

Warm salad of Serrano ham, manchego, asparagus, and slow-cooked egg atop a bed of arugula – $9

Trio of wild fish crudo: ling cod with apple and celery mince; spring salmon with grapefruit; scallop with radish, sunflower cream, and parsley salt. $13

Pan seared spring salmon, artichokes barigoule, spring garlic cream – $15

Roasted leg of lamb, chick peas, chorizo, feta cheese, salsa verde – $16

White truffle + nova scotia lobster risotto, crème fraiche – $19

The drinks

Everyone at our table thought that the drinks that were being pushed out that night were outstanding. Even I, who had to settle for whatever non-alcoholic concoctions that bartender Jonathan would send my way. I would venture to say that the imbibables outshone the food. I mean, people were getting unintentionally sloshed just because some of the drinks, like the Gin-Gin Mule and The Snapper, were just so damn tasty.

First impressions

Having had this taste of the Mis Trucos bar and kitchen, I am truly eager for this addition to the stagnant Davie Village eating landscape. The food was commendable and the drinks certainly worth the trip, but I’d like to see whether the full portions are indeed worthy of the fairly steep price tag (our tasting plates seemed much too small for the values we were seeing on the online menu).

If you’d like to check out Mis Trucos, follow them on Twitter to discover the dates of their soft open. They are crossing their fingers for next week.

They certainly plan on being open for their first charitable event: a fundraiser for A Loving Spoonful on August 6, 2009.

Photo used with permission from Julesjulesjules

We started off slow due to guests being delayed by the changes to the Burrard Bridge, but that just gave us more time to admire each other’s creative choices of hat.

What wasn’t acceptable was the slowness of pace that continued even after our full contingent arrived. Tea took 15 minutes from the time of order; the food didn’t show until nearly 20 minutes of tea drinking had passed. By then, some of us who had deliberately fasted for this 2pm meal were getting frustrated and somewhat dizzy from hunger.

Our table tried 5 of the 7 teas on offer. Those who took cream and sugar favoured the Flowery Earl Grey. A couple were seduced by the concept of the Mountain Berry, a rose-hued tea that contained Saskatoon berries, red and black currants, hibiscus, and Seneca root.

I wish I could say a few good things about the tea that the Fish House served, but the general feel was that our drink was poorly set up, flat in taste and occasionally in aroma, and at best, forgettable.

Sad to report that the food verdict is similar. The overall selection was plainly presented. Overall tastings felt bland and lacking in contrast. A few piped up to defend the scones and the brownies, which were the best of the bunch, but I’ve personally had better at all of the other places I’ve been to for afternoon tea.

Photo used with permission from Julesjulesjules

The one true highlight for me was the Devon cream, whipped energetically to airy deliciousness. It would have been more appropriate to say that I took my Devon cream with scones – in fact, I might have eaten it on its own if I hadn’t been concerned about what my companions might think.

Despite this small bit of praise, don’t you think it’s a shame that something akin to butter is the best offering in the Fish House’s afternoon tea array? I do.

The verdict: don’t bother.

You can probably sum it up like this: while the Fish House does have afternoon tea on the menu, they only pay lip service to it. No one else was there to have tea. Not many people were present in the dining room, period. I guess they’re not known as a lunch or tea destination, as we learned the hard way.

Ah, well. Our $24 a person fees weren’t entirely for naught. It did give our party an excuse to don fancy clothes and frou-frou hats, and we did have a great time just being in each other’s company. But if I were you, plan your next afternoon tea excursion elsewhere – I’d rather you to enjoy both your friends and your food.

Hello everyone!  Jessica here blogging – I was introduced to you by Karen few weeks back.  

Raincity Grill, one of Vancouver’s advocates of all things local, is running a cool new dinner series called Market Mondays, which takes place on the last Monday of every month.

Having had a chance to work with Chef Robert Clark at Nu, I share Karen’s view when it comes to honouring the best of BC.  Market Mondays follows in the footsteps of Raincity’s 100 Mile Menu to spotlight the farmers, growers, and fishermen that Raincity Grill works closely with. I can’t think of a better way to chat directly with local producers over a meal that delights your palate. 

Tonight’s 4-course producers’ dinner, available at $60 including wines, will allow you to interact with Poplar Grove’s Ian Sutherland.

Come brush elbows with fellow foodies and savour Chef Peter Robertson’s delectable menu.

Farmer’s Market Menu for April 27, 2009

Featuring Pemberton Meadows & Poplar Grove

Beef Tartare
Pemberton Meadows beef, Agassiz
Nettle puree, malt onion powder
Hannabrook Farms watercress
Wine pairing: Poplar Grove Syrah 2005

12-Hour Braised Beef Shortrib
Roasted North Arm Farms beetroot
Butter poached BC spot prawn
Purple carrots, beetroot paper
Blueberry gel
Wine pairing: Poplar Grove Merlot 2005

Slow Roasted 40 Day Dry Aged Beef Rib Eye
Yorkshire pudding, traditional
Accompaniments, bone marrow jus
Wine pairing: Poplar Grove The Legacy 2005

Milk and Cookies
Variations on a theme
Wine pairing: Monster Man Made 2008 A White Intrigue

If you can’t make it for tonight’s meal, get on Raincity Grill’s Preferred Guest List to keep yourself in the loop on dinners like this one.

Raincity Grill
1193 Denman Street | West End
(604) 685-7337
Make a reservation via Open Table

I’m marking the occasion with a topic that has caught my attention over the past year — GMOs — and what some people in Vancouver are doing about it.

What’s a GMO, you ask?

It’s any living thing that has been exposed to genetic modification. I’m not talking Mendel here. More like Mutant X.

If you’re thinking, like I once did, that there was no way I was going to let shady organisms like that into my diet…well, sorry folks.  It’s already in your diet…unless you have abstained from soy, corn, canola, vegetable oil, and honey in the past decade, which few people can say for sure.

When I first met Nigel Tunnacliffe of GE-Free Solutions at EPIC 2008, finding out that I was already eating GMO foods scared the living daylights out of me.  However, the skeptic in me required further research, so for the following 2 months, I read up on the issue, from Monsanto’s point of view to the non-GMO extremists.  My verdict? Crap, I wish I knew which foods were untainted, to be safe!

Unfortunately for North America, there isn’t a regulated infrastructure of labelling foodstuffs as genetically modified (in Europe, this practice is widespread).  This is what organizations like GE-Free Solutions and GE-Free BC have been attempting to improve. Both are actively working to raise consumer awareness about the suspect stuff we’ve been ingesting and approaching government and business to be forthcoming.

An Ocean Wise for GMOs

Nigel has enlisted 7 restaurants in the Lower Mainland to participate in a pilot program for genetic engineering (GE) verification, which is similar in concept to Ocean Wise.

By participating in the GE-Free pilot, these restaurants are required to develop at least five verified non-GE items on their menu by working with local, organic suppliers.  

“We all have the right to know what’s in our food,” said Nigel at the launch of the pilot program at Great Bear Pub.  And with genetically engineered ingredients present in more than 70% of processed food, the push for a change in the way we eat is starting to gain legs.

Below, you’ll find an intro to each of the participating restaurants, whose GE-Free menu items will be featured for the next 3 months. On each successive menu launch, participants will contribute up to 25% of their GE-Free menu sales to a charity dear to them.

GE-Free Pilot Program Participants

Agro Café
1207 Hamilton Street, Yaletown
1363 Railspur Alley, Granville Island

Agro Café grows and roasts their own beans and offer their fair trade, certified organic coffee in their Yaletown and Granville Island locations. It’s my go-to place for roast beef paninis and Cloverized brew, as I have mentioned before.

Launch day TBA.

babyeats 
143-1233 Lynn Valley Road, North Vancouver

Babyeats offers delicious breakfast, lunch and dessert for you to enjoy while they take care of your kids. 

On their launch day on April 10th, babyeats donated 25% of sales to the Make a Wish Foundation.

Current Coffee 
4737 Victory Street, Burnaby

Current Coffee works to provide the best coffee in conjunction with 49th Parallel Roasters while choosing environmental friendly methods for their coffee deliveries. Current Coffee offers barista training, coffee catering as well as weekly coffee delivery service to your office.

Launch day TBA.

The Great Bear Pub 
175-5665 Kingsway, Burnaby

The Great Bear Pub offers West Coast style pub food and entertainment and they aim to be the “greenest pub” in BC. Great Bear Pub is also the only Ocean Wise pub in Greater Vancouver.

Launch Day: April 26th

During their new GE-Free menu launch, Great Bear Pub will donate 25% of their sales to the Ride to Conquer Cancer, which benefits the BC Cancer Foundation.

Nature’s Garden Organic Deli 
8969 University High Street, Burnaby

Located in the SFU campus, Nature’s Garden is committed to providing local and organic produce to the customers.
All of their items have been verified – way to go!

On their launch date on April 9th, Nature’s Garden  donated a portion of their sales to the Union Gospel Mission.

Peake of Catering
4501 Main Street, Vancouver

Peake of Catering is dedicated to using locally sourced products and sustaining a green environment in Vancouver.  They’re working with GE-Free Solutions to provide breakfast, lunch and dinner menu to suit your next catering needs.

Launch day TBA.

Qoola Yogurt and Fruit 
1116 Denman Street, West End

Qoola is a new “fresh frozen” yogurt shop in the West End that also serves wholegrain waffles and crepes, both made from scratch. I’ve written about them before.

On their launch day on April 20th, Qoola donated 25% of its sales from GE-Free verified items to the Ride to Conquer Cancer as well.

More GE-Free pilot coverage to come

Tiny Bites will take a closer look at each of these restaurants throughout the pilot period, so for now, take note of who is taking action and check them out if you can.

* Thanks again to Jessica Funk for assisting in the research and roundup.

My most vivid memories of frozen yogurt involved snoozing studying at the Central library with liberal Yogen Fruz breaks in between.  I didn’t necessarily like frozen yogurt.  It was the closest thing to ice cream in the vicinity that didn’t involve going to the 7-11 for Oreo sandwiches topped with freezer burn.  Now kids, this was years ago, back in the day when graduating from SFU was a distant goal and The Britney still made pretenses to innocence.  It was before even that fateful day that I came to grips with my one dietary restriction (sigh) – lactose intolerance.

During that time, frozen yogurt was all the rage and no one had even heard of that Italian way that ices were prepared.  Not that the frozen yogurt options were at all impressive: they were a hair’s breadth better than the soft serve iced milk at McDonald’s but still originating from a lifeless white brick that gets tossed into a machine, rattled around with even more insipid frozen fruit, and then squeezed out into a styrofoam receptacle in a manner much too similar to 2 Girls 1 Cup ( <– if you don’t know, don’t ask).

When gelato overtook frozen yogurt, I didn’t look back. Yogen Fruz had nothing on the likes of Mondo Gelato. Summers were spent happily chipping away at quivering towers of lactose-free sorbets made with fresh fruit and soy-based gelatos mingled with European chocolate.  I’d even venture out in the middle of winter if a craving struck.

So when we returned home from our tropical vacation, busily resorting to soups, teas, hot chocolate and toques to acclimatize to this unseasonally chilly city, I looked upon my inbox in dismay. There was an invitation to sample the wares at Qoola, Vancouver’s latest entrée into the frozen yogurt biz, who had recently had their soft launch and were looking to garner feedback from local foodies.

All my recollections of frozen yogurt came flooding back, and I must admit, I wasn’t entirely enthusiastic. I was a gelato convert, after all.  But other words excited me on the invite.  Organic. Environmentally responsible. Crepes. Waffles. And, most curious of all, the descriptor “fresh frozen”. Fresh but frozen? I had to see it for myself.

Our visit

My family and I passed through the glass storefront of Qoola and were greeted at the glowing counter by owners Warrick and Jesse. We sat down at a table with a clear view of the multitudinous toppings and the dizzying menu options.  It was a good thing that the atmosphere was so Zen, because I certainly was intimidated by the number of toppings (over 40!) at my disposal and the liberty with which I can choose to dollop them over my yogurt of choice.

Not seeing any immediate combo ideas on the menu or the counter, we requested the team at Qoola to prepare us a sample of each of their available yogurts topped with the flavours that they would recommend.  This is what we got:

• Vanilla Qoolala with green apples, chocolate chips, and caramel sauce
• Green tea Qoolala with mochi, blueberries, and marionberry syrup
• Chocolate Qoolala with an overload of chocolate toppings (triple chocolate shavings, chocolate sauce, and Oreo cookie crumble)
• The month’s specialty flavour: raspberry Qoolala with fresh strawberries, cocoa pebbles, and triple chocolate shavings

The group favourite was easily the raspberry Qoolala. Vibrant colour, true flavouring, fresh fruit, and a bit of coo-coo crunch from the pebbles.  While I liked the unusual green tea combo best, chewing thoughtfully on the white chunks of mochi, my brother found too little matcha personality in the green tea yogurt. My husband, an apple fiend, catered mostly to the vanilla yogurt, while most toyed with the chocolate, which was at once not rich and not dainty enough for the varying tastes at the table.

The four yogurts were doled out in the smaller of its two available sizings, and even with 2 guests that hadn’t eaten dinner, the abundance of topping and the quality of the yogurt quickly filled us up.  Warrick and Jesse wanted us to sample as much as possible, so as we chatted with them about their business, they continued to deliver more items for us to try, like the acai energy bowl that looks like chocolate porridge and tastes like a chilled smoothie with banana and granola folded in.

Also sampled was the Qrush: a blue swirl of a smoothie / yogurt blend containing vanilla yogurt and acai, pomegranate, and blueberry.  It was a large and tasty treat that I can see doubling as a power breakfast for someone on the go.

With it being the middle of winter, I heated up my belly with sips of Herbal Republic rooibos tea that smelled enticingly of caramel and vanilla.  The tea bag, like most of the dishware in the store, was biodegradable and came with no strings attached (pun intended).

At some point, I took a moment to calculate what it would have cost me to pay for all the items we were trying.  A small yogurt at $3.95 with 3 toppings at $0.89 apiece would already run you close to $7 – yikes!  We were all a little taken aback by the price (even though ice creamery neighbour Marble Slab can cost much more for much less), so I asked after any deals that may be available to walk-in traffic or as a seasonal special.

Warrick pointed out the sandwich board on the sidewalk that describes their 11am – 7pm special: a small yogurt of your choice with 2 topping for $5 inclusive.  Should you be in the mood for their waffle selection, you could also enjoy a waffle combo, with 2 toppings and your choice of hot beverage, for $5 inclusive. All hot drinks are a flat $2 all day.  The availability of these reduced-price offers assuaged my budgetary concerns and gave me cheap options without needing to order to a yogurt plain.

Hope for the lactose intolerant

I had prepared my digestive system for this visit with a healthy dose of extra-strength Lactaid and and my eye marking quick exits as we had strolled in.  After several email exchanges with Jesse after the fact, perhaps I need not have worried.  I’ll let Jesse describe in his own words how the lactose intolerant may rejoice at Qoola:

People that have lactose intolerance are deficient in an enzyme called lactase, produced in the small intestine.  Lactase primarily breaks down the sugars found in milk into simple sugars (glucose and galactose) and the body is then able to absorb them.  People with lactose intolerance aren’t able to break down these sugars as efficiently and thus the body reacts with symptoms suchs as nausea, diarrhea, gas, etc.

Our yogurt is not officially lactose-free as it contains minute to zero quantities of lactose (which is the primary sugar contained in milk). Thus, we can’t say that it is certified to have absolutely ZERO lactose in it.  However, if there is any lactose at all, the probiotic cultures that our fresh frozen yogurt contains utilize any amounts of lactose to create the acids that is part of the standard process of turning milk into yogurt during the fermentation process.  Milk in and of itself is rife with lactose.  During the fermentation process of converting milk to yogurt, our billions of little probiotic buddies help create the lactase that a person that is deficient in lactase needs and thus, helps with the digestion.  Recent studies have even inferred that eating yogurt with probiotic cultures can help reduce one’s lactose intolerance.

Qoola’s emphasis on being the only establishment to offer fresh frozen yogurt vs powdered, reconstituted yogurt is more than a marketing point to the public – it’s because we truly believe that the beneficial qualities of having as many live and active cultures possible can only be a good thing, especially in cases of people with lactose intolerance.  An establishment that serves frozen yogurt that uses a powdered base can say that there are probiotic cultures in their product.  However, the quantity is severely reduced during the heat treating process that is use to create powdered yogurt and thus, an enormous majority of cultures are destroyed.  For us to be able to display the Live and Active Cultures seal, we have to have at least 10 million live cultures per gram.  Ours has well over 100 million per gram.  Thus, we are the only establishment in Vancouver (or BC even) to be able to display that seal.

As an aside, we had a customer come in and ask about this same question since she was lactose intolerant.   She was willing to try a sample cup of our yogurt as a test since she lives in our neighborhood.  She came back a couple of days later with her husband and was all smiles.  No bloating.  No gas.  No upset stomach.  So, take that as you will.  We cannot fully guarantee that everyone with lactose intolerance can partake in our product with impunity but those who would like to come down and take the “The Test” is more than welcome.

Green practices

Hooray for another business that is thinking about their footprint and sustainability!

Since its beginnings, Qoola has been working with Green Table to green its operations and at the time of our first meeting, had hopes to become an official member of the Green Table network by the end of January.

Some of the environmental practices I observed from Qoola are meticulous choice of compostable take-out containers (from US-based Trellis Earth); clearly marked recycling and composting waste bins; wall art that doubles as energy-efficient evening lighting so that the daylight floods can be switched off; and active interest in learning from or collaborating with other businesses that have similar greening initiatives.

Qoola reviewed around the city

I’m always one to seek a second opinion, so here are links to other bloggers who had taken Qoola up on their invitation (or something like it):

• Miss 604 – Review: Qoola Yogurt and Fruit on Denman
• Hummingbird604 – Qoola Yogurt + Fruit (Denman Street, West End)
• Chow Times – Qoola on Denman, Vancouver
• Deelish – Kintaro Ramen + Qoola
• Tasting Vancouver – Visit to Qoola Yogurt + Fruit
• TBDFBTI – Makin’ some moola with Qoola
• I’m Only Here for the Food – Qoola Frozen Yogurt + Fruit
• Modern Mix Vancouver – Qoola Yogurt + Fruit
• Eat n’ About – Qoola Yogurt + Fruit
• I Love Food Blog - Qoola (Fresh) Frozen Yogurt + Fruit

Qoola Grand Opening festivities ahead

I thought I was too cool for Qoola, but instead, I walked out with a tummy laden with more fruit than I’d normally consume, a conscience free of styrofoam, an education on yogurt, its production, and its benefits, and every intention of coming back to taste test the plethora of edibles on their grand opening on February 14th, to which you are all invited.

If you would like to try Qoola before their big day or keep posted of updates and weekly specials, make sure to follow them on Twitter or join the Qoola Facebook group.

Qoola Yogurt + Fruit
1116 Denman St | West End
(604) 801-6338

I went on assignment for Scout Magazine in December to preview Raincity Grill’s latest 100-mile menu: a toothsome exhibition of Pemberton’s fall harvest.

Catch the details in my article on Scout. Here are excerpts and visuals to whet your appetite:

Nothing gives me greater pleasure at the dinner table than to appreciate local bounty with the very people responsible for its harvest. It was therefore my privilege to dine alongside Anna Helmer of Helmers Organic farm with a small group of food lovers, gathered to discuss eating and growing local and to sample the new, Pemberton-focused “100 mile” tasting menu at Raincity Grill.

Other Pemberton players were profiled on the new 100 mile menu. Pemberton Meadows Beef was wrapped tenderly in verdant savoy cabbage. The produce of North Arm Farm was featured in nearly every course, including a delicate dessert of carrot sorbet, yogurt snow, and fireweed honey meringue.

After this delightful dinner preview, Raincity Grill passed on their finalized tasting menu (see bottom of article) that will run from now until the end of Dine Out Vancouver 2009. Don’t miss this chance to partake in the bounty of the year’s Pemberton harvest.

Raincity Grill
1193 Denman Street | West End
(604) 685-7337
Make a reservation through Open Table

The first mob-induced run-in with Johnny occurred as Canucks fans flooded Robson after a particularly satisfying playoff win.  There was only enough time to register surprise and share a celebratory “woo!” before the crowd swept us apart.  When I relayed the incident to my brother, who still kept in touch with the Flores brothers, he shared news of their restoration of the former Sushi World Bento Express.  I had always intended to check it out but never did manage to stop in for a bite.

Fast forward one year to this week.  Buzz was building in the local Twitter sphere about a pseudo-flash mob event to encourage “sustainable sushi”—an outcome long wished for by myself and apparently a growing number of residents in the downtown core.  I took note of the venue for November 20th:  Sushi Bento Express.  The name tugged at the cobwebs of my memory but I didn’t put two and two together until I headed over for dinner that evening.

Behind the open counter were the Flores men, churning out sushi for the steady stream of visitors that flowed in for the start of the dinner rush.  My husband and I grabbed a table none too soon; nearly all the seats were occupied within minutes of placing our order.

Since the signs plastered throughout the restaurant were fiercely promoting the sustainable sushi concept, I felt compelled to choose my meal from the 3 items that were featured as sustainable choices.  I went with the assorted sashimi:  2 pieces each of salmon, hamachi, red tuna, and toro for $14.

Each slice was popping with freshness and colour.  Presentation elicited aahs from myself and my husband, and I immediately reached for the red tuna that was begging me to try it first.  I was not disappointed—not with the red tuna nor with the other specimens on my plate.  The visuals, texture, and taste of the sashimi were a cut above the seafood I am accustomed to having at smaller sushi houses, and rivaled those of upscale establishments that charge significantly more for their fare.

My husband, who lunches on chicken teriyaki with high frequency, found Sushi Bento’s rendition to be similarly above par.  He attacked his donburi with fervour and protested the loss of food that I stole for my taste test.   Even better was the price point: $5.95 for the regular size we ordered, with small and large portions at $4.95 and $6.95, respectively.

We quickly released our table to the throng that was waiting to dine in.  On the way out, I took a few minutes to say hello to my old schoolmate and inquire about Sushi Bento’s commitment to sustainable dining.  Johnny and his brothers described that the majority of the seafood they already source is harvested in a sustainable manner. The tuna they serve is locally caught and wild salmon is their choice (as opposed to the farmed variety).  Takeout containers pose the toughest challenge on their road to sustainable operation; the relative cost of biodegradable or compostable options are difficult to swallow. Thankfully, Sushi Bento’s efforts to be more environmentally conscious will be assisted by the financial contributions of the PodMob, a donated one-year membership to the Green Table Network, and interaction with sustainability groups like Ocean Wise (who had reps drop in for a peek).

I also had the chance to glean some PodMob background from Emily Jubenvill, senior editor at 3rd Whale and PodMob organizer, as she and other supporters welcomed guests at the entrance of Sushi Bento.

Emily told me how she canvassed sushi establishments in Vancouver’s West End, auctioning off publicity and the collective dollars of PodMob diners to the restaurant that pledged the largest percentage of one day’s revenue to greening initiatives.  As you can see, Sushi Bento Express topped the list with their bid of 31%, and I’m so glad that they won.  It gave me a reason to sample one of my brother’s recommended sushi joints for the first time, contribute to a worthy cause, and reconnect with a friend from yesteryear.

Quick Links

Emily raised awareness for PodMob through her blog, YouTube updates, social media, and coverage from CBC News and other Vancouver dailies.  Below were the resources that helped me to learn more about sustainable seafood, the PodMob initiative, and the first such gathering at Sushi Bento Express.

I hope to see you at the next PodMob—wherever and whenever that may be.

• Emily Jubenvill’s PodMob posts on 3rdWhale.com
• Event Promotes Sustainable Sushi – November 20, 2008 (Westender.com)
• CBC News broadcast featuring Jonathan Flores and Emily Jubenvill – November 17, 2008 (on YouTube)
• Enviro group lures restaurants towards ’sustainable sushi’ – November 11, 2008 (CBC.ca)
• What makes a seafood item Ocean Wise? (Vancouver Aquarium’s Ocean Wise website)

Sushi Bento Express
1258 Robson Street | Vancouver
(604) 681-1150

Raincity Grill does a fantastic job of showcasing the cuisine of the Pacific Northwest while being conscientious of how its operations, supplier relationships, and menu selection impact the environment. Its involvement in the community and its green policies are evident in nearly everything they do. Just take a look at what they’ve got planned over the next few weeks (from Raincity’s March Newsletter).

Upcoming Events at Raincity Grill

Un-Sprung menu: March – April 2008

Featuring “100 Mile” vegetables, Organic Ocean’s wild salmon, and Sloping Hill’s pork, this menu showcases the very best of the bounty of the Lower Mainland. This $90 nine-course menu is available Sunday through Thursday until April 15th.

Dining out for Life: March 27, 2008

“Dining out for Life” is on today, and I’m sad to be missing it. 25% of all food revenue from meals sold at Raincity will go to A Loving Spoonful and Friends for Life, Lower Mainland charities supporting local people living with AIDS.

Tiny Bites note: Hundreds of other restaurants are participating in this fundraiser. For full details, visit the Dining out for Life website.

Earth Hour: March 29, 8-9pm

Raincity Grill will be observing “Earth Hour” on March 29th. Dinner is served by candlelight as the lights are shut off across Raincity Grill, Nu, and C Restaurant from 8 pm to 9pm in tandem with cities across Earth. Enjoy the ambience and be a part of the powerful message about the need for action on global warming.

Quick Atlanta Update

The Atlanta restaurant suggestions have been pouring in from colleagues, Flickr, and the prior post. Thank you and keep them coming–I’m here till April 3rd.

Had a terrific time at Seasons 52 last night. As its name suggests, the menu varies with the seasons. Their seasonal focus is to promote healthy eating as opposed to green eating, but I think they accomplish both. I’ll write up a full review with pretty pictures by the end of the week.

Tonight is happy hour with work followed by a field trip to the Stone Mountain area for some Mexican food. Can’t wait!