Home Bartending for the Holidays

Posted on January 22, 2013 by Gabe

It’s a bit late for this one online but I did cover some beautiful holiday drinks back in December. The crew at justcocktails.org help everyone put together awesome drinks to entertain or just enjoy on your own.

A variation on a cocktail I wrote about in Dec’s Culinaire issue. Gin, vanilla vodka, brown sugar, chocolate bitters, orange peel, Moet et Chandon

If you feel like continuing the celebration, or just having a great drink in general, hit up my new article, “Home Bartending for the Holidays” over at my Print Publications & TV Section.

Food Porn Friday – August 17

Posted on August 17, 2012 by Gabe

It’s a light week for food porn. I’ve been busy this week sorting out life. Meh!

: A little restocking trip to try some new (to me) product

: Carefully controlling the temperature…. it’s difficult with a slow reacting electric element stove

: All set to make some tonkatsu!

: Done. I pop them into a low heat oven to let them drain and keep them crispy

: Nothing screams “manly kitchen” than dino sized hunks of meat grilling over fire and coals

: Mmmm duck and beets, 2 of my fav things

: A classic take on HK fast food. Using a duck broth with miso and bacon tare to fortify the flavours.

: Woe is me, had to make a mug of manhattan because I don’t have proper tumblers

: It’s Taber corn time!

: Corn, black bean, lime, cilantro, cayenne, jalapenos, makes an awesome summer salad

Food Porn Friday – July 27

Posted on July 27, 2012 by Gabe

A little food porn here, a little food porn there, it all adds up to something amazing.

: Almond and sesame puddings

: A perfect way to spend an afternoon

: Duck fat fries… awesome

: Great bottle, smells like Standard Platinum

: You find the cutest cakes only at Asian places

: Cute comes in big size too

: The best way to eat enoki…

: 2 of my fav things: pork belly and a big hand forged knife

: Avacado and Tuna… great combo.

: If I can get a full burger…

: Serving potatoes in Michael Noble’s restaurant will always have an alternate meaning for me.

: Beautiful (and massive) pork with a tasty outside crust

: Cooking with smoke. There’s nothing quite like that smoky flavour.

: Creamy…

: They explode in your mouth, cheesy and creamy

: Ukraine’s best vodka. I think Mr. Zamir to thank for introducing me to this.

: Mr. Nemiroff was joined by Mr. Standard

: UGH NATTO, get it away!

: Yes, a bit of rain

: Rain?

: Why hasn’t anyone thought of this before? Great snack!

: A decent repliation of Kansai fare at Ichi Rock

: Kinda messed it up… didn’t oil the grill enough…

: Beautiful grilled peppers. So sweet and smoky.

: Marinated in Sour Cream, Wasabi and Togarashi. Collars are the new foodie fish cut…

: About to eat the hottest curry in the world

: It looks like a hot curry…

: It’s a chemical weapon…

: Look at that bright red and the layer of oil…..

: A super solid pizza

: Steak. No one can hate steak.

: Solid wine

: A great range of appies

: 2 types of watermelon salad, bacon wrapped enoki, grilled peppers and pineapples

Food Porn Friday – July 13

Posted on July 13, 2012 by Gabe

I’ve been held up hiding in my house from Stampede. Hence, it’s FPF Light this week…

: Among the many blondes which are running around this Stampede…

: Manchego with a baugette, chick pea salad, Spanish chiorizo, some ribs and a nice bottle of pinot. You can’t ask for a better summer meal

: Supposedly a very good vodka. We’ll see if Zamir and Tony were right about this…

: After reading Get Jiro I just had to borrow the shop’s maguro bocho

: Pretty good replication of Kansai fare

: Just a Hanshin Tigers fan with some sushi, a Kirin and a copy of Get Jiro

: You can’t beat a $3.15 lunch

: Needs avacado…

The best of Vancouver, for a day

Posted on January 25, 2012 by Gabe

Originally written September 11, 2011

Slow food movements, restaurants and people who demand local ingredients prepared fresh, and the growing population of food savvy home cooks are already driving the industry towards the 7 tenants of the Lima Declaration. They are taking pride in fresh local ingredients prepared simply and honestly, with techniques that are often passed down from generation to generation.

Feast of fields is an annual event which brings together local producers of quality product, wineries, and local restaurants to showcase the best in eating, preparing, and sourcing local food. Feast of Fields is run in many communities around Canada, and is a growing focal point for showcasing the best in local cuisine.

Vancouver has been running Feast of Fields since 1995. Tickets for the event sell out months before hand, and getting a spot guarantees an afternoon of gorging yourself on local delights and drinks before a “mandatory” late day nap.

Over 50 restaurants, wineries, and other industry groups showed up at Krause Berry Farms in Langley to display their skills, their products, and to have a little fun.

There was a wide variety of dishes. Local newcomers Go Fish brought in some tequila marinated salmon rolled with microgreens and topped with tobiko, while local favourites such as The Vancouver Club made confit duck pizettes. Raw oysters with blood orange aspic, duck terrine on Belgian endive, and simple favourites such as roasted corn on the cob were all available, and everyone (myself included) made sure we stuffed ourselves silly with multiple helpings of our favourites.