What is up!!??

WhatsForLunchBC.com and SurreyIsTheBomb.com totally did it and made a baby!! This is that baby, WFLBC.com. No longer shackled by the confines of the words “lunch” or “Surrey” Rochele and Scott will be able to write about whatever they want, wherever they want. It’ll take some time to get everyone moved over but it’s going to be awesome!! Big thanks to Mr. Rick Chung for the idea!

We’ll still be sort of food-centric but you’ll see more community stuff, travel posts, lifestyle and everything in between.

Scott.

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Kaboom Box with VANEATS.ca!! #KaboomInABox!!

The VANEATS.ca crew have done it again, a dining pass for a food truck? That’s my kind of package!! The Kaboom Box is located at the corner of Robson and Granville (beside Sears) and offers local and sustainable food including Oceanwise seafood and organic veggies whenever possible. This package is called Kaboom In A Box, search for #KaboomInABox on Twitter, and offers your choice of a fried oyster po’ boy or the hot salmon smoked “Salmwich”. It comes with an amazing poutine and a beverage all for $8.50? Yup, that’s a sweet deal!

I chose the Gulf Island Fried Oyster Po’ Boy sandwich. It’s made with locally sourced sustainable oysters that are panko breaded and deep fried. They’re nestled lovingly in a great whole wheat bun with some signature slaw and house made tartar sauce. Grab some napkins, this guy’s as messy at it is tasty. The oysters are full of oceany (yes that’s a word…) goodness and the flavour of actual oyster is still front and centre with the sauce, slaw and bun playing their backup roles perfectly.

The “BC Poutine’ is a nice departure from heavy animal based gravy poutines. The gravy is made with local mushrooms and the crispy fries and real cheese curds make up quite the threesome of flavour in your mouth. The green onions are a nice touch too, adding a little freshness and bite to the dish. I opted for water to drink as I did’t want any sugary drink messing with these great flavours.

Make sure you say Hi to Andy, Brian and Matt, the Kaboom Box crew! They’re doing some great things out of that tiny food truck!

The #KaboomInABox pass goes on sale May 2nd at 7am and you can get it at VANEATS.ca!! I would also like to give a special shoutout to Kev and Billzzzz from VANEATS.ca for their support and for filling me with delicious food on a regular basis, you guys ROCK!

Scott.

Variety BC’s 2012 Food Fight! The battle for brunch

This years Variety BC Food Fight! The Battle For Brunch has come and gone and was a great success! Over 200 people were in attendance at The Terminal City Club to judge brunch items made by 6 of Vancouver’s best chefs. This years participants included Yew Restaurant & Bar, Save On Meats, Tigh-na-mara Seaside Spa Resort, The Abercorn Hotel, The Terminal City Club and Ebo Restaurant.

Hosted by the energetic and charming Fred Lee the event was very fun and upbeat, all of the chefs did a great job and created some fabulous brunch dishes, lots of money was raised for a charity very close to my heart and everyone had a great time. The winner (two years in a row!) was the one and only Chef Ned Bell from Yew Restaurant with his take on a reverse Eggs Benedict served in a de-constructed style in a jar, it was so good I had two!! I’ve never eaten so many perfectly poached eggs in my life!

Check the rest of the pictures below!

 

Scott.

Green Flash Brewing Co. Long Table Dinner at The Pumphouse with Beerthirst

Another Longtable dinner at The Pumphouse Pub has come and gone and with Beerthirst hosting and Green Flash Brewing Co. as the featured brewer it was one I was looking forward to. Greenflash makes amazing beer, their West Coast IPA is in my top 5 for bottled beer and is probably my number 1 draught beer. This was a 5 course affair with a unique beer pairing for each course, as is the case with every Longtable dinner.

Course 1 was Thai Green Mango Salad with cold water shrimp, shredded coconut, bean sprouts and cashews. It was paired with the Rayon Vert, a Belgian style pale ale. Very nice pairing although the Rayon Vert has a tendency to foam up in your mouth when you drink it right after eating so it was tough to fully judge the way they complimented each other. The salad was refreshing and well balanced which is how I would also describe the beer. Nice combo.

Course 2 was Coconut Curry Prawns with Jicama and Pineapple slaw paired with West Coast IPA. West Coast IPA is, as I said above, an amazing beer especially on tap and it paired very well with the curried prawns and the sweet jicama and pineapple slaw. Jicama is a strange looking root vegetable that has the taste and texture of a slightly less sweet apple so pairing it with pineapple brought out the sweetness even more. If I had blind taste tested this dish I probably would have guessed the slaw was shredded apple.

Course 3 was Spicy dry rubbed Roast Beef with Caramelized Yams. It was paired with the Le Freak Belgian IPA. The Le Freak is a very hop and Brett forward beer that is not for the craft beer newbie and this was a ballsy pairing. I found that it paired very well with the caramelized yams, slightly less so with the beef. There was something about the sweetness of the yams that made a great partner to this aggressive beer.

Course 4 was Grilled Jerk Salmon with Miso Scallops and Coconut Rice. It was paired with the Imperial IPA. This was an interesting dish, the salmon was a nice partner top the very hop forward IPA but the scallops didn’t really seem to fit with this dish. The rice was an interesting choice as well. I think it was arborio rice which is typically used for risotto but it was prepared like regular rice for this dish. I’ve never had arborio rice prepared this way and I’m not sure I would ever  use a grain with such potential in such a pedestrian way. The IPA was, as one would expect, fantastic just like everything that Green Flash does.

The 5th and final course was Chocolate Velvet Pie (aka Mouse) with a Raspberry Shortbread Crust and Grated White Chocolate. It was Paired with the Double Stout, an 8.8% abv monster that is frighteningly easy to drink. It’s so well balanced and has such amazing flavours that you don’t realize you’re getting absolutely plastered until you try and walk. The mouse was a very safe but very good pairing, stouts and chocolate are a no brainer. The raspberry crust wasn’t my cup of tea but that’s because I don’t like raspberry…weird right?

So there you have it folks, you should really come out to one of these things as they’re quite awesome and usually sell out for a reason. Beer and food pairings offer so much more variety and depth than wine could ever hope to, in my ever so humble opinion. I think a contest or something is the next logical step to get some new faces out to one of these great dinners… Now I just have to convince Norm.

Scott.