Slingers Mobile

When ever I am able to I will always choose street food over fast food for lunch. My most recent street food lunch was at Slingers Mobile located on Burrard street in the heart of Vancouver’s Business district. They offer comfort food in it’s purest form. Case in point the Veal Parmesan Sandwich and hand cut fries I sampled.

The Veal (please don’t send me nasty comments about Veal, if you don’t want to eat it that’s your choice) was a full breaded cutlet that was cut in two making it a double. There was cheese, marinara sauce, peppers, onions and mushrooms all served on a fresh bun. This is a very messy sandwich so if you’re a suit and tie person be warned. Over all it was a tasty sandwich but the breading on the Veal was a little soggy. It’s also a very filling, rich sandwich, the fries I ordered were too much to finish after eating the sandwich.

The fries were a letdown, soggy and lacking any seasoning. Fries from a food truck have yet to impress me. Slingers does get bonus points for having “The Dude” displayed on their truck. Any friend of The Dude is a friend of mine. As is the case with every other food truck I have visited in this city the staff were great and the truck itself looks amazing.

On to the next food truck!!

Scott.

Advertisements

Thank You.

This has been one crazy year, easily the most rewarding of my life. I learned a lot, met some great people and became a father. I have learned that Fish Sauce tastes awesome on everything, Bristol Palin lists one of her qualifications for paid public appearances as “unwed mother” and at the risk of upsetting most women and teenage girls I have discovered that the true message of the Twilight book series is that all men are monsters who crave young flesh. That last tidbit was revealed to me on a new TV show called Community staring a much older looking than anticipated Chevy Chase, and it’s really not that funny. Well done Stephanie Meyer, you have solved the mystery of men once and for all.

As the year approaches its end I feel like I have really found a rhythm in my life, one that has really never been there before. I have a great family, wonderful friends, a good job and the coolest dog ever who is soon to have a little sister, sorry Cooper but you knew it was coming. To top off all of that awesomeness I have THIS. This blog has given me a release for some creative energy that my day job can’t provide. I have met some cool people, found some great food treasures and figured out that I am a total social media junkie. I am hopelessly addicted to Twitter and I find myself scanning my Twitter feed looking for tweets from my favorites. They include @therealcabbie, @SandraOldfield, @jminter, @hummingbird604, to name a few. I also have some ACTUAL PEOPLE I KNOW who I follow on Twitter such as @HeatherVince, @eye_candy_photo and @dylan_redekop.

I love the local blogging scene and without my old pal Dylan I wouldn’t be doing this at all. His Blog, More Than A Feeling Music, was my inspiration and I still read every post he writes, really good stuff. My friend Erika was inspired somewhat similarly by me! Totally flattered and I think she is an amazing photographer. Her blog, Eye Candy Photoworks, has some great stuff, including some shots of yours truly and my little girl. There are some other local blogs that I read on a regular basis as well such as Miss 604 by Rebecca Bollwitt and Hummingbird 604 by Raul Pacheco-Vega. I have discovered that this city has infrastructure to support freelance writers and bloggers in the form of co-working spaces like The Network Hub.

This year has been full of great food discoveries like The Roaming Dragon, Argo Cafe, Nuba, Benton Brothers Fine Cheese, Five Guys Burgers & Fries and Michi Waffle & Espresso Bar. I have received great feedback about my posts from all over the world and I am continually evolving my writing style and content to try to make it as appealing and user-friendly as possible. I have also launched a new company, Ninety3 Days Media, to oversee this blog and act as a promotional arm for a book I’m writing about my daughter Hayley.

Thank you to everyone who has supported me by reading this blog or following me on Twitter or Facebook. It still amazes me that people take time out of their busy lives to read what I write. This will be my last post this year so that I can take it easy over Christmas so whatever and wherever you are celebrating this holiday season I hope it is fantastic and I look forward 2011 and everything it will bring.

Cheers,

Scott.

Movember, fighting prostate cancer with the power of a moustache.

This Movember, the month formerly known as November I’ve decided to donate my face to raising awareness about prostate cancer.  My donation and commitment is the growth of a moustache for the entire month of Movember, which I know will generate conversation, controversy and laughter.

I’m doing this because 4,400 men die of prostate cancer in Canada each year and one in six men will be diagnosed during his lifetime. This is a cause that I feel passionately about and I’m asking you to support my efforts by making a donation to Prostate Cancer Canada.

This year my cousin Kurt and I are stepping it up a notch by not shaving our heads, which have a cul-de-sac appearance, for the entire month leaving us with a sweet horseshoe up top and an even sweeter moustache warming our upper lip.

To help, you can either:

*  Click this link http://ca.movember.com/mospace/31977/ and donate online using your credit card or PayPal account
* Write a cheque payable to Prostate Cancer Canada, referencing my name or Registration Number 31977 and mailing it to: Prostate Cancer Canada, Suite 306 145 Front Street East, Toronto, ON M5A 1E3, Canada.

All donations are tax deductible to the extent permitted by law.

For more details on how the funds raised from previous campaigns have been used and the impact Movember is having please visit: http://ca.movemberfoundation.com/research-and-programs.

Thank you in advance for helping me to support men’s health.

Scott. 

Who likes beer?

OOOOhhhh a poll, fancy! Click your answer and read on, beer wants you to…

Beer, a beverage best enjoyed with friends. Dating back to 9000BC it is the one of the oldest prepared beverages in the world. What makes it so good? What gives it world-wide appeal? Simple, it’s readily available and relatively inexpensive. It also comes in handy single serve cans or bottles perfect for parties or tailgating but most of all it is the incredible variety of beer that is available. There are thousands of brands of beer all around the world, the actual number is impossible to determine, so finding the right beer is possible if you know where to look.

The picture above is my humble home PC where I write my blog, unless I’m on the road in which case my trusty Blackberry fills in. You will notice that to the left of my keyboard there is a frosty mug of Okanagan Spring Porter, a dark beer that has an alcohol content of 8.5%, a little stronger than the industry average of 5%. It’s probably not everyone’s cup of tea but that’s ok, there are so many choices out there and I would like to know what your favorites are?

Normally my drink of choice is Single Malt Scotch, an acquired taste to say the least. I’m not sure where I first tried it and I’m not sure why I enjoy it so much. I am very specific when it come to the types of Scotch I drink, usually Highland or Islay, not Lowland as I find it too earthy or too smoky. The problem with Scotch is that it is inconvenient. It comes in a large bottle, you drink it from a glass…no good for most “party” situations.

Beer for me is very similar. I have my favorites but the cool thing about beer is that even if it isn’t that good people tend to finish it. Take for example the Clover Ale at Big Ridge Brewing Company. I really wasn’t a fan of it during my last visit there. Kurt reminded me that it used to better and it made me wonder why they would change it? I finished it because that’s normal right? Sure it is, how else would the serving staff know you’re done and come to ask if you want another.

Some of my favorites are Sapporo, Sleeman Honey Brown, Guinness, Original Coors (?), OK Spring Porter, the list goes on longer than my emerging carpel tunnel syndrome wants to type. I guess what I’m getting at here is a question, what is your favorite beer, or beers? Why do they sit atop of your beer kingdom? Please feel free to answer these questions in the reply section at the bottom of this post, I would really like to here from you!

Scott.

Rogue Kitchen & Wetbar

Rogue Kitchen & Wetbar is located at Waterfront Station in historic Gastown. Built in 1910 Waterfront Station was originally used as Canadian Pacific Railway’s terminus station for its transcontinental passenger line and is a beautiful example of neoclassical architecture. As you enter Rogue you immediately notice the scale of the room, this place is gigantic! Vaulted ceilings, giant chandeliers, towering window treatments all done in a way that blends modern design and old world cool together seamlessly. Visually this is one of the coolest spots in town. My trip to Gastown was actually for the annual motorcycle show & shine which was great but ultimately too hot to avoid seeking out cold beer for relief.

Rogue seemed a good choice as their beer selection is fairly large with a great assortment of REAL beer on tap. When I say real beer I mean beer that doesn’t come from a factory producing thousands of gallons of beer a day. I had the Crannog Bog Trotter Brown Ale (great name!), the Crannog Backhand of God Stout (another great name!) and the Howe Sound Honey Pale Ale, all of which were fantastic.

The first thing that I saw on the menu that really jumped off the page was something called Fries x 3. Hand cut Kennebec fries done 3 different ways, poutine (gravy and cheese curd, for my American friends) in one dish, Gorgonzola cream and bacon in another and Parmesan with truffle oil and basil in the last dish. They were all excellent but the Gorgonzola cream and bacon was ridiculously good. The Truffle oil was almost undetectable in the third dish, which was disappointing because truffle oil is mouth-wateringly good, but they were good none the less.

My co-pilot for the motorcycle show, Al, who is known more commonly as Bert even though his name is Allen…ordered the Rogue Burger with fries. It looked good and Bert confirmed my visual assessment. He said it actually tasted like good quality beef as opposed to most other burgers where the beef serves as texture more than flavor, at least I think that’s how he put it. Did I mention that the beer was really good? The presentation was dramatic with a large steak knife stabbed through the center of the burger holding it together. This burger is 9.2 ounces of house ground sirloin, manly.

I, once again, had a strong craving for pizza and was helped along by the waitress who informed me they were half price on Sundays. I ordered the Pepperoni & Three Mushroom Pizza with roasted garlic and mozzarella. The pizza was fantastic with a thin and crispy crust, whole cloves of roasted garlic and a “mushroom medley”. I’m not sure what the three mushroom varieties were, and the menu wasn’t much help but I am guessing they weren’t “magic” because I remember paying the bill…They were a nice compliment to the pizza though, even with the mystery surrounding them.

Now here’s the weirdest part about Rogue Kitchen & Wetbar. Their menu has a “pay what you think it’s worth” caveat. If you don’t like what you’ve ordered as much as you thought you would you can pay less for it, or if it’s better than expected you can choose to pay more for it. This part of the process seems a little out there to me and it wasn’t made very apparent by our server. When our bills arrived she asked us “does that look ok to you?” Had I not know about the payment philosophy before hand I wouldn’t have had a clue that she was referring to the prices of our food and I suspect most other customers wouldn’t either. I have no problem paying the listed price for something I order or else I wouldn’t order it and if I am dissatisfied enough to complain about something I would hope the restaurant would do something about it instead of leaving me the option of adjusting the price myself.

The confusing payment system aside Rogue Kitchen & Wetbar is somewhere I will definitely be returning to. The food was great, as was the service. The room itself is incredible and the prices are very reasonable, especially for this part of town. Another great food find in our city, go out and enjoy this hot summer weather and some great local food!

Scott.

Website – http://www.roguewetbar.com/

Twitter – http://twitter.com/roguewetbar

The City I Love and a Recipe!

Every once in a while in my current job I am given the opportunity to soak in some great views from the top of Vancouver’s high rises. Even more rare is the chance to see these sites at night, when the city is at its most beautiful. This week is one of those rare occasions. I’m not saying that I enjoy working at night but it does have its benefits. Take a look.

Truly beautiful, I love Coal Harbour. Now let’s try something new, it’s recipe time!!

Today’s recipe is Creamy Cajun Chicken Linguine, be forewarned, this isn’t health food. I like to make this on a rainy day or when it’s cold out, the heat is a little much for a hot day but you can adjust that to your own taste.

Things you will need:

  • 2 boneless, skinless chicken breast cut into cubes or small strips.
  • 2 ounces of linguine cooked al dente.
  • 1/4 cup of Cajun seasoning.   http://bbq.about.com/od/rubrecipes/r/bl90515b.htm
  • 2 tablespoons of unsalted butter.
  • 1 bunch thinly sliced green onions.
  • 2 cups heavy whipping cream.
  • 2 tablespoons chopped sun-dried tomatoes.
  • 1/4 teaspoon of salt.
  • 1/4 teaspoon of ground black pepper.
  • 1/2 cup grated Parmesan cheese. (not the stuff in a plastic can…) .

Toss chicken and seasoning in a mixing bowl until chicken is coated. In a large pan, preferably a deep frying pan, add the butter and sauté chicken over medium high heat until tender, about 5-7 minutes. Reduce heat and add green onions, sun-dried tomatoes, salt, pepper and heavy cream. Let simmer until cream starts to thicken and it is heated through. Add to pasta and toss with Parmesan cheese. Serve and enjoy!

If you like more heat you can add chili powder to the Cajun seasoning, and for the truly adventurous you can add chorizo sausage or shrimp or both. Hope you like it, it’s kind of a Louisiana twist on an Alfredo sauce. Not sure where I found this recipe but it’s awesome.

Scott



Memphis Blues Barbeque House

I am no stranger to Memphis Blues, in fact it is one of my favorite local spots. They are located throughout Greater Vancouver with one restaurant in Kelowna. I have had a link to their website on this blog since day one so if you want to know exactly where they are you should check it out. Let me start by saying if you are a vegetarian this is not a place you will enjoy. Memphis Blues is all about authentic southern barbeque, which is the art of smoking meat for hours at low temperature over hardwood. The result is the most tender meat you will ever eat. Ribs and pulled pork are the most common types of southern barbeque but I have to say that my personal favorite is brisket. Brisket is generally considered a poor cut of beef but when smoked properly is it amazing.

Oh ya, I love me some brisket!!!! I had the large sliced brisket sandwich with pork and beans and coleslaw. The bun was very fresh and the brisket was great as usual. It’s a pretty basic sandwich, bun, beef and BBQ sauce and I wouldn’t want it any other way. The beans are really tasty as well however I’m not too fond of their coleslaw, it always seems like it’s a day old which I hope isn’t the case.

So what is a place like Memphis Blues doing on the Canadian west coast? The whole story is on their website which I strongly urge you to check out. The short version is that the founder had a stop over in Memphis, tried a pulled pork sandwich and fell in love. How could you not fall in love with food this good?

If there is anyone out there who hasn’t been to Memphis Blues and you happen to like meat then you have officially dropped the ball. You have let me, your taste buds and everyone you know down. I’m not even sure why I still call you a friend, seriously. There is only one cure for your social and gastronomic screw up and that is to surrender to the gods of slow cooked meat. Make an appointment for some “me” time and get your pork on (or beef or chicken…) and then spread the joys of  southern barbeque with everyone you are “friends” with on Facebook or who follow you on Twitter or however you talk to your friends these days (I’m @whatsforlunchbc on twitter if anyone was asking…).

You can thank me later.

Scott.