Amuse Bouche
Defn: to tickle your palate, whet your appetite, make your mouth happy
Amuse Bouche is where we share with you the things that make our mouths happy. From recipes to wine reviews, from producer profiles to our culinary journeys - this is sightseeing for your tastebuds.
There are so many amazing food and wine events across this province. We recommend visiting Wine & Dine BC News - an excellent resource for keeping track of these events so you can plan your calendar and don't miss out. And Cityfood Magazine is a terrific site for keeping track of Vancouver's food & beverage related press releases, restaurant news, promotions and more.
Visit often - we'll be tasting, travelling and posting for you.
Cheers,
Treve Ring
Amuse Bouche Editor
A Weekend in Portland – by Stefan Posthuma
It is easy to get used (and spoiled!) by Vancouver’s vibrant food scene and our ample access to fresh produce, organic meats and seafood. Let us not forget that there are other places that rival our city in various ways, Portland being one of them. The food culture in Portland is thriving and exciting with a strong focus on local, sustainable and organic products. They also have a very interesting food cart scene, clusters of them are to be found all over the city and provide some very varied and affordable fare.
We decided to spend a few days in Portland to take it all in. It is about a 6 hour drive from Vancouver so it can be done in an afternoon. We left Vancouver on a Friday afternoon around 3pm and arrived in Portland at 10pm with a good hour’s break just south of Seattle. We headed straight for a place called Potato Champion, a food cart that was rumoured to sell some amazing Dutch style French fries. A group of people were sitting on benches surrounded by various food carts located on a street corner and we joined them with a big helping of crispy fries and a small collection of sauces. I like to stay traditional, just a nice big glob of mayo but there was everything to be found from ketchup to peanut sauce. Very much like you find them in Holland.
We stayed in Hotel Monaco, a very nice boutique hotel, in the middle of downtown Portland, blocks from Pioneer Square. The next morning we were up bright and early for a bike tour from Pedal Bike Tours. We did their ‘bites by bike’ tour which involved biking around the city, stopping at various places along the way for food and drinks.
We started at a coffee shop for some wake-up drinks, headed to a cookie place called Two Tarts for a treat, then stopped at Elephants Delicatessen for a plate of bread, charcuterie, cheese and dried fruit and nuts. Next up was an organic pizzeria called Hot Lips where we were treated to some asparagus and blue cheese slices. We then spent some time at the farmer’s market which was very interesting. I counted at least four local farms selling pasture raised meat, large amounts of fresh fruit and vegetables and a general sense of health and well being that was great to experience. Our last stop was my favourite, being a habitual chocoholic, a chocolate shop/café called Cacao. The selection of chocolates, chocolate drinks and other treats was truly impressive and I made a mental note to return here the next day for further indulgence.
This bike tour was a great way to get introduced to the city and its food. I think there is a great opportunity for a similar service in Vancouver!
We were entirely stuffed after the tour and decided to have a casual dinner later in the day after some shopping. We looked around a bit, Portland restaurants are busy on a Saturday evening and we ended up choosing a place called Spints Alehouse. This is a microbrew pub with an interesting and varied menu, reminiscent of the Irish Heather in Vancouver.
Sunday was busy, I was keen to try a coffee shop called Barista where they were supposed to have superb Mochas, made with Valrhona chocolate. After a lazy morning in the hotel we had brunch there, snacking on baked goods and I had the mocha. It was very good indeed. Much shopping was done that day and I ensured we circled back to Cacao for some more indulgence. It happened to be Father’s day so I was treated with plenty of chocolate!
That evening I was determined to eat at Toro Bravo, a Spanish tapas restaurant that came highly recommended. It is a popular place, does not take reservations, and it was Father’s day. This meant showing up the moment it opened up, at 5pm sharp. We got a table and started ordering off the impressive menu. The feast that followed was a sumptuous and delicious one. The menu changes daily, based on the availability of ingredients and what the chefs feel like. We had grilled dates wrapped in bacon, little meatballs in a spiced tomato sauce, their signature coppa steak, grilled asparagus with preserved lemon, tiny smoked pork shoulder sandwiches and other delights.
On Monday we had a lavish brunch at Tasty n Sons, the brunch restaurant owned by the same people that run Toro Bravo. The food was great, of the same style and quality as Toro Bravo. The two places remind me of two local favourites: Refuel and Campagnolo, they share the same philosophy and attention to detail. We went back to Elephants Deli to stock up for a picnic and started our journey home.
Vancouver can learn a few things from Portland. The local by-laws regarding street food need to relax since the food cart scene is fabulous. Patios are everywhere and not surrounded by metal fences and other walls. This allows for a great street vibe. Finally, the large and central farmer’s market was awesome, there was live music and a great selection of local products. Vancouver has its share of farmer’s markets but nothing that scales to what Portland has to offer. I for one sincerely hope that this will happen here, Vancouver’s residents would be much better off.
A Taste of Hong Kong’s Modern Cuisine – by Stephanie Yuen
Chef Friedl of Harbour Grand Hotel Hong Kong displays a brilliant plating technique and a yingyang style of taste and texture.
Many go to Hong Kong to shop, I go there to eat. And that’s exactly what I did last month – a six day of food and wine exploration from street corners to fine dining restaurants, including a gourmet lunch in an ordnance bunker at Shouson Hill belonging to Crown Wine Cellars that mainly provides cellar service to their club members; and wine tasting in an urban winery in Ap Lei Chau named The 8th Estate Winery operated by a fellow British Columbian Lysanne Tusar from Kitsilano.
Endearing moments there were many; but an exquisitely crafted dinner in Le 188 Restaurant and Lounge on the top floor of the 5-star Harbour Grand Hong Kong Hotel was most wondrous. Decorating the magnificent 188-degree panoramic harbour view was a rain-rinsed clear horizon at nightfall, when city lights and neon signs started to glitter like Christmas lights everywhere. There I adored the famous palette of the Pearl of the Orient and tasted my first western style Abalone, laid upon a generous piece of tender, flaky Sea Bass and silky Jerusalam Artichoke puree, prepared by Executive Chef Jeno Friedl who displayed his very own style with sensuous flavour and colour coordination. The slow oven-braised whole Abalone was as good as any abalone in any famous Chinese restaurants.
In Club Qing, a private dining room in the famous Lan Kwai Fong area I had a Osmanthus and Bird’s Nest Roll, deep-fried and served with ginger shot and was truly a innovative and perhaps daring attempt to re-introduce bird’s nest as one anyone-can-enjoy grass-root course. Private dining rooms that serve set menus and gourmet meals are preferred eateries for those seeking a quieter and more private dining environment, but one must reserve to get in.
Sex on the Beach - the dessert
A provocative dessert dish called ‘Sex on the beach’ was as eye-catching as any modern art piece. Owner and self-acclaimed Demon Chef Alvin Leung of Bo Innovation is famous for his unorthodox new vogue Chinese cuisine. With dishes called ‘Dead Garden’, ‘Yak and Mac’ and ‘Sex on the beach’ (created as a fund-raiser for Aids Concern), the multi-coursed Chef’s Menu is a great example of Demon Chef’s very creative attempts. So what is ‘Sex on the beach’? Main ingredients are Konjac Jelly and Red dates, but it’s the plating that is most descriptive. Do take a look.
2010 is the year when Hong Kong celebrates festivals, culture and heritage. If you go, check out www.discoverhongkong.com for details.
It’s your Choice for Dine Around – Victoria or Seattle
Dine Around & Stay In Town Victoria
Now until March 7th, travel to Victoria for the capitol city’s mouth-watering dining event of the year. Dine Around & Stay in Town: Victoria boasts the second highest number of restaurants per capita in North America and you’ll have no trouble finding the perfect place to recharge with special offers from accommodation members. Dine Around Participating restaurants offer three-course menus for $20, $30 or $40 CDN per person and are all paired with BC VQA wine suggestions. View participating restaurants and menus here.
Dine Around Seattle
Dine Around Seattle is a fine-dining experience you don’t want to miss. Now in its eighth year, this bi-annual promotion has become so woven into the culinary culture of the area, that locals and visitors alike eagerly await its arrival.
Here’s how Dine Around Seattle works… Each March and November, Sundays through Thursdays, Seattle area’s finest restaurants offer 3-course dinners for a mere $30. This includes selections for appetizer, entrée, and dessert. Many of the restaurants also offer lunch for $15. Prices do not include beverage, tax and gratuity.
You can view the restaurants and menus here.
Looking for an Escape?
Less than 30 days to go to the Winter Games and many Vancouver and Whistler residents are planning to escape the Olympics. Our friends in Seattle have facilitated our escape plan with a special package .
All 3 of Seattle’s stunning Kimpton Hotels (Hotel Alexis, Hotel Vintage Park and Hotel Monaco) are offering an Escape the Olympics rate to all Canadians for the month of February. If you book online using the rate code OLY, you’ll receive 20.10% off your room rate!
So if you need a break from the hoardes, want to dine in relative peace, or ski without the masses, here’s your chance!
CLEAN, GREEN STYLE – AND CONSCIENCE – AT SEATTLE’S HYATT AT OLIVE 8
Don’t let the fact that there are very few Hyatt Hotels in Canada keep them from being top of mind on your next Seattle trip. I stayed at the stunning new Hyatt at Olive 8 a couple of weeks ago – and this uber-eco hotel makes the border line worth it!
The self-sustaining green roof
Perfectly situated in downtown Seattle (corner of Olive and 8th – a block from Pacific Place Centre and minutes’ walk to Pike Place Market), this 39 story hotel/condo has just received LEED Silver status from the U.S. Green Building Council (USGBC), a first for hotel/condominium buildings in the Seattle area and one of only 20 hotels in the US to be officially designated ‘green’. Achieving this lofty status meant rigorous certification standards were met and exceeded. We’re not just talking low-flow plumbing and recycling bins (though they certainly have those). Their green world stretches to every corner of the hotel. Think composting programs in the kitchen, eco-friendly cleaning supplies (and carts) for housekeepers, room lights that only work when your key card is inserted in the activation slot (no more lights on when you’re out), well placed and abundant A/V equipment in conference rooms to reduce the use of printed paper, reclaimed fallen timber in the restaurant, extensive glass in all public and private areas to reduce the need for artificial lighting… And that’s just the beginning.
Check out these impressive stats: Green by the Numbers
- 0 percent – no Seattle city water will be used for landscaping needs
- 2.4 million gallons of water will be saved each year by low-flow plumbing fixtures, a low-chemical mechanical water system and other LEED-driven efforts
- 20 percent less power will be used overall as compared to a non-LEED certified building of similar size and scope
- 20 percent of the building materials will be made of recycled content
- 29 percent less waste water will be used by the hotel’s dual flush toilets, as compared to traditional, single-flush toilets
- 32 percent less water will be used overall as compared to a non-LEED certified building of similar size and scope
- 75 percent of the building’s interior spaces will have access to daylight
- 95 percent of construction waste was diverted from landfills
- 100 percent of the paint, solvent and carpeting will contain low- or no-VOC
- 100 percent of the hotel will be designated non-smoking
- 8,355 square foot green rooftop, will be one of the largest in downtown Seattle
And while the above is certainly very impressive, does it translate into a comfortable place to stay? Absolutely! Sleekly sophisticated architecture blends with calming natural elements. The rooms are a calming design of dark woods, earthy greens and large windows. And the plush beds give Westin’s Heavenly Beds a run for their money.
Add in thoughtful amenities like the 24-hour state of the art fitness centre, sunlit 65 foot saline pool and oversized jacuzzi, and the eco sanctuary spa Elaia, utilizing local organic ingredients (including the coffee grounds from the hotel’s kitchen) and it’s easy to find an excuse to stay in. Even for sustenance. Urbane restaurant sources the majority of ingredients for its seasonally-based menu within 200 miles. An impressive extensive and rotating selection of bitters and syrups are made in-house by Executive Chef Brent Martin and his team (don’t miss trying a taste at the lobby wine & coffee bar) and the wine list is overwhelmingly Washington. On the menu when I visited recently: Beecher’s Cheeses, Frog’s Song Farm produce, Uli’s Sausage, Salumi Artisan Cured Meats, Macrina Bakery muffins and La Panzanella Crackers.
Now it’s so easy to stay in Seattle in style – with a clean, green conscience – at Hyatt at Olive 8.
Hyatt at Olive 8
1635 8th Avenue, Seattle
Tel: 1 206 695 1234
rates from $149 USD
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