BC Spot Prawns

Words: Stephanie Yuen

 

My neighbour was in the kitchen ‘handling’ live spot prawns in the sink when I popped by this afternoon. “Lots of work!” she said to me, with a pair of scissors in one hand and a 3” prawn in the other. “I’m cutting all the pointy stuff off and will pan-fry them with chopped ginger and garlic. I got these in Chinatown for $13.99 per lb. We love it!”  She’s totally excited about dinner.  Obviously, she’s a big spot prawn fan. “I used to go with my Mom to the seafood store on Victoria Drive when the prawns are in season. I grocery-shop in Chinatown now since I work close by.”  And a savvy eater too, this neighbour of mine, I say.

Spot prawns swimming in tanks are familiar sights to those who shop in seafood stores in Chinatown, T&T Superstore or Chinese-frequented shopping areas. When we say fresh seafood, we often mean ‘live’!  I for one, has been shopping for live fish, crabs, oysters, geoducks, lobsters and of course, spot prawns, usually few hours before dinner to keep it ‘fresh and to allow enough time to prepare them for a sumptuous dinner. Thanks to Spot Prawn Festival which takes place in May at Granville Island, this proud products of  BC is now embraced and enjoyed by those who may be used to eating frozen, breaded and deep-fried seafood.   

Well, another short BC spot prawn season has begun.  I had the fortunate pleasure of biting into them few times already. The season lasts usually about 2 months so lot of folks buy them in large quantities and put them in airtight plastic bags or boxes and freeze them for consumption later on. But Chinese prefer them as fresh as possible and defintely are not keen on buying lots of them but freeze half.

 “Do you know BC spot prawn are the largest of the commercial species in Canada’s west coast waters?” My neighbour asked me who gave her an encouraging look. “Large female prawns can be as big as 9 inches.  65% of the prawns are harvested from the inside waters in Vancouver Island.” Ah, someone did her research, or may be she was simply paying attention to what the fishmonger was telling her.

Since a large percentage of the commercial catch is exported to China and Japan, do take advantage of the short spot prawn season while you can.

 

The simplest way to enjoy the natural taste of live BC spot prawns at home:

Bring a pot of water to boil, add in salt and few slices of ginger.  Pour in the prawns. Remove when the prawns turn orange red.  Pour into a drainer. Enjoy with Ginger sweet soy sauce.

Ginger sweet-soy sauce:

Ingredients:

1 tbsp. shredded ginger

1 stalk green onion, thinly sliced

2 tbsp. cilantro, coarsely chopped

½ tsp. white sugar

2 oz. vegetable oil

1 chili pepper, seeded and sliced

1 tbsp. dark soy sauce

1 tbsp. light soy sauce

Place ginger, green onion, cilantro and chili pepper in a bowl, add sugar. In a small pot, bring oil to a boil on high. Pour into the bowl. Add dark and light soy sauce. Mix and serve as a sauce on the side.

Wine pairing suggestions:   

1/ McWatters Collection 2011 Chardonnay:  The well-balanced body and lengthy finish goes exceptional well with prawns pan-fried with soy, or grilled with a buttery lemon-garlic sauce. The oak character and hints of jack fruit bring out the nuttiness in the prawn shells and the flavour of the meaty body.

 

2/ Oak Bay 2012 Schonburger：A lovely and truly delicious wine filled with floral notes and lively topical fruit flavour – aromatic Chinese pear, sweet mangosteen and refreshing pineapple –  is perfect with chili-spiced spot prawns or poached prawns with a ginger sweet-soy sauce.

 

What the experts say about BC wines and terroir

Words: Henry Yuen

The big question here is: “How does Okanagan, the Province’s prominent wine region, compare with or compete against other wine regions of the World?

Never mind France, Italy or Spain; the Old World giants; how about Australia, Chile, Argentina and New Zealand?

In order to grasp what we are dealing with, we need to know how Okanagan is doing in terms of wines and vineyards. We now have the opportunity to get a first-hand review and insightful analysis of BC’s wine industry from an internationally acclaimed wine expert and consultant, Alberto Antonini who believes Okanagan is gaining international fame with award-winning quality wines in the worldwide wine arena consistently, does possess great potentials.  Those who are interested to learn more can join Alberto for an evening of tasting and understanding of the wines and terroir of Okanagan on June 3^rd (Monday 7-9pm) at Urban Winery (55 Dunlevy Ave, Vancouver) by booking your ticket at Eventbrite.  Ticket is at $79 + GST.

As a prelude to this event, David Scholefield, another wine industry stalwart and a former portfolio manager at BC Liquor Store, offers the following observation.

Okanagan is an arid region with relatively cool and dry climate. Similar to Champagne and Chablis, Okanagan locates very far north in terms of latitude for grape growing. The relatively dry and little precipitation during growing season allow for certain grapes to flourish. As the vines grow older, they dig deeper into the ground and enrich the grapes with great complexity. The also arid RhoneValley in France would be an appropriate example.

Comparing to other bigger wine producing regions whose production scales are much higher, David thinks Okanagan’s production volume will always be limited.  There is certainly a ceiling for land mass availability; however, it never has been a hindrance to making good wines. He mentions that Burgundy as a relatively small region is known to produce great wines. Okanagan is heading towards that similar path and hence a very bright future is lying ahead.

According to David, the fact that Okanagan wines are winning significant international awards is an indication of the region’s evolution into a progressing and even maturing era. Besides winning awards, Okanagan manages to allure attention from wine producers such as Alberto Antonini and Pedro Parra who is one of the world’s top soil scientists. Their eager involvement in Okanagan is a further testament to the potential of the region.

After attending June 03 event, tasting wines with the expert and digesting Alberto’s masterful dissection of the Okanagan wine region, you will likely agree with David; or perhaps form your own opinion.

 Alberto & David believe in BC’s wine industry

Not to be missed event: The much-anticipated Dish ‘n Dazzle returns

When: Thursday, May 30 from 630-930pm

Where: Pan Pacific Hotel (999 Canada Place, Vancouver),

What:  The BC Hospitality Foundation and Wines of Chile present a spectacular night of food, wine, and cocktails, that is sure to delight and entertain. 19 wineries from across Chile’s diverse wine regions will pair up with food from 12 of Vancouver’s best restaurants, and a high-stakes cocktail competition will ensure things stay spirited. Live music, plus a silent auction and a raffle round out this signature annual event.

The BC Hospitality Foundation is the industry’s charity of choice, providing financial support for individuals within the hospitality community who are coping with a financial crisis arising from a health or medical condition. The foundation’s mission is to offer financial assistance, beyond traditional medical benefits and insurances, to individuals within the hospitality community in their times financial need. As well, it is committed to supporting the industry’s next generation by providing scholarships to selected students enrolled in hospitality, culinary and wine programmes in BC.

Tickets are only $75 +tax, and are on sale now at https://www.eply.com/DishNDazzle2013.

Enjoy Sake, premium style

Chinese article: http://taiyangbao.ca/author/stephanieyuen/?variant=zh-hans
http://taiyangbao.ca/author/henryyuen/variant=zh-hans

Words: Henry Yuen      Pix: S. Yuen

As much as I like sipping warm sake on a cold winter night, I do cherish those premium sake served a little bit chilled to bring out the full flavour and indigenous character of the rice, the brewery, and most significantly, the craftsmanship of the brew masters. This satiated way to enjoy premium sake has no doubt increased the art of sake making and sake drinking to a prestigious stage in N. America.
In Japan the sake brew masters take their crafts and honour their title seriously. In return, they are regarded with utmost respect. Not that winemakers or other brew masters elsewhere don’t value the trade and their career in the same manner, it is just that sake brew masters seem to have a profound religious ritual ingrained that stay with them life long. Starting with sourcing and preparing the water; to selecting the grain of rice; to the polishing and fermentation process, each step is tenacious and extremely particulate. The mandate and brewing skill, passed through generations and under strict edict, are never altered. There are sake breweries in Japan that have been around for more than 300 years, their stringent quality standard is what upholds them to stay in business for such a long time, and thriving with pride.
Depending on the wine, enjoy at room temperature or chilled, instead of warming it; and do so with food for it will surely upgrades the tasting experience. Sushi or sashimi always provides the added pleasure for me. So take it easy and slow, swirl, smell and sip. Savour the delicate rice aroma and layers of flavours seeping through the smooth body elegantly.

No surprise that each brew master will have his own “secret” and guarded technique, and that only esteemed sake drinkers will be able to tell the difference in the style of brewing employed. Novice drinkers; however, need not be despair. In order to better the joy of sake drinking, all one needs to do is to the first step, understand the basic labelling of premium sake.

“Junmai” means rice is the only ingredient used. The brew master added no starch, sugar or alcohol to enhance this grade of pure rice wine. “Ginjo” refers to more than 40% of the outer part of each grain of rice is milled off so the rice grain left is pure and without the undesired elements to affect the taste. Armed with this essential knowledge, one can easily select the level of sake that suits ones taste bud and budget. Needless to say, sipping the wine with an open mind and impartial palate is the best way to embrace Japan’s unique brew that has been taking the wine world by surprise.
While there are great numbers of delicious premium sake available in the market, here are a few favourites from a recent tasting:
Fukymitsuya Kazeyo Mizuyo Hitoyo Junmai : With 12% only alcohol content, this is simple and easy drinking. Light, clean, refreshing hinted with delicious tropical fruit flavour that is perfect for beginners to get to know the unique flavour and structure profile of sake, good with or without food.
Kozaemon Junmai Ginjo Bizen Omachi: The maker of this sake is a 300 year old brewery in the Central region of Japan renowned for its supreme rice and water quality. Sweet and fragrant, this full-flavoured wine has a mellow and round body.

Hououbiden Junmai Ginjo is brewed by a 5th generation brew master in the Northern part of Japan using a local heirloom variety “Kissui”. The wine is well-balanced with a fruity bouquet and smooth finish.
Hakkaisan Ginjo: This elegant sake is from Hakkaisan Brewery known as the ‘Crystal’ of the Sake world located at the Northwest region. The texture is clean and smooth; and the flavour floral with a hint of Asian pear.
With increasing restaurants supports and promotions, Vancouverites are beginning to understand Sake. Fine sake pairing dinners in both Japanese and Western restaurants arouse not just the sensation in sake and food appreciation, but overall consumer interest as well. Tojo’s on West Broadway, who has an elaborated sake bar with all kinds of delicious sake stocks, has been a great place to relish on sake enjoyment. The availability of good quality sake government liquor stores has also been increasingly accessible. Do not be surprised to find a premium sake-pairing menu in an Italian, French or Spanish restaurant!

What can we tell you about East of Main?

Chinese posting: 以希飲食 +Am1470節目資料 刊登于中文網頁上

http://taiyangbao.ca/food/180866/?variant=zh-hans

Words & pix: Henry & Stephanie Yuen

May be we should start we the food. Yet, with this familiar name – the well-respected Tina Fineza as the Consulting Chef, do we need to say more?

What we had the other evening – multiple courses of hearty Mediterranean tapas – was an absolute symphony of flavours. “The progression of food”, as phased by Tina herself, was stories of culinary culture and history. Take the Spanish-Style Braised Heritage Angus Beef for example, was tender chunks of BC briskets harmonized with smoked paprika, anche chili and patatas bravas (potatoes) drenched with delicious complexity. “I love to use the odd cuts where most flavour is sealed in.” Tina told everyone, “Hey, it’s about cost saving too!”

Cost saving that benefits others, one of which has to be that this dish is $8 only. Add a $3 Flat Bread, and a $4 Salad, you and a friend can probably go away happy and full. With the most expense dinner tapas at a mere $12 (Pacific Red Snapper, Lamb Tagine and Eggplant Moussaka), and the ‘Charcuterie & Cheese Board’ at $16 (changed daily); and a small but adequate and affordable wine list, East of Main massages your stomach and sets the mood in a very effective wallet-friendly manner.

But East of Main is no ordinary café. It is a trend setter here where Strathcona and Chinatown unite; it is a gallery, a beautiful, warm open space where great food meets inspiration. It is definitely a salon where conversations take place! Every Monday evening, the Café invites film industry folks who are directors, producers, screen writers and actors to come in to share their experiences and thoughts. Anyone is welcomed! Go to the website to check out who you will meet there next. www.eastofmaincafe.com

Project Limelight Society is what East of Main is all about, in a community caring and sharing sense. A mission the two sisters Maureen Webb and Donalda Weaver founded as a give-back, fore fronted by East of Main and back-boned by Project Limelight, this is the haven where young souls are flourished, their lives restored and dreams weaved and humanity cherished. Once in a while, you can find the kids of Project Limelight performing and collaborating. They will be at the Chinatown Night Market this summer.
http://www.projectlimelightsociety.org

This is one restaurant where diners leave with both the body and mind feeling fulfilled!

East of Main     223 East Gerogia Street, Vancouver.   604-899-2777 

All on board – Summer is here!

***For Chinese posting please go to the Chinese site – 以希飲食網

Beyondschopsticks is now talking food, wine, culture, recipes & travel on AM1470 ( 1st & 3rd Tuesdays 10:30 – 11am)

Don’t know how lucky you are to be living here? Well, take a look around you, sniff; smell not only the clean air but the barbecued aroma and west coastal grubs. I bet you that’s what most visitors in town will be saying and doing. The generous Pacific sunshine brings in waves of tourist, you can definitely meet and greet them everywhere, especially downtown where iconic food establishments and hotels are.

The strike of the summer sun is a whistle, telling hotels, restaurants, bars and all sorts of eateries to get ready. In fact, most of them are.

So go out there, join the tourists, grab a drink, have a taste, have a great summer!

Grain Tasting Bar
655 Burrard Street. 604-639-4768 http://www.grainvbc.com

Talk about food tasting, wine sipping and beer drinking, you should check out the newly renovated lounge at Hyatt Regency. Grain Tasting Bar boasts an urban retreat laced with elaborated interior design. The glamourous entrance will turn any heads upon entering the hotel via Burrard Street. A great hide-away place in the downtown core for sure.

Sip a cocktail or a glass of B.C. wine while slurping shucked oysters at the glittering bar; sit by the window and soak up the sun while savouring a cheese and charcuterie plate for lunch; laugh out loud amongst friends while relaxing after work and watching the crowds go by. The mood of Grain changes at nightfall and turns mellow as the beautiful room shuts out the hustle and bustle of the downtown rushes, it nestles perhaps some romances too.

Cactus Club Coal Harbour
Waterfront Burrard 604.682.0933 http://www.cactusclubcafe.com

The ravishing Cactus Club has done it again! You’ll know what I mean if you’ve been to their newest Vancouver location, next to the Olympic cauldrons right at the waterfront. The spot, according to some feng-sui experts, is pinnacle. The energy level, high as the rising sun, fills the restaurants and refuels diners with west-coastal sensations. You don’t have to believe me, but will agree once you’ve been!

The food here, designed and crafted by our very own Canadian Iron Chef Rob Feenie, is beyond top-notched (Try their wagu meatballs!) Do walk around and admire the arts, I’m sure you’ll recognize the artists and the value of them. Another landmark created by Richard Jaffray, president & founder, Rob Feenie, Executive Chef and Sabastian le Goff, Service Director & Sommelier, Cactus Club Coal Harbour is the true statement of a well-organized and strongly-focused establishment who is fruitful in all regards.

Black + Blue
1032 Alberni Street, 604-637-0777 http://www.glowbalgroup.com/blackblue/

‘The golden age of steak’ refers not only to the superb quality of the meat, but the caliber of the restaurant. But who would ever second-guessed Glowbal Group for their significant achievement in the local restaurant industry? Beautiful rooms, classic themes and flavourful menu; all combined to give each Glowbal restaurant the distinct merit. Black+Blue, the one and only Steak House under the Glowbal wing proves just that. The recent grand opening of the roof-top where each corner, each chair, each table, each plant is nothing short of high-end dream home design, was the glimpse into how excel the Glowbal team is.

The Hollywood-like launch event of Black+Blue’s roof-top, a night when gorgeous ladies in their brand-named outfits and gentlemen in their GQ modes walking around with flutes of champagnes and canapés of delicate morsels, featured a scene usually belonged to the social columns in magazines. Now it is within reach, all you have to do is make a reservation.

Spicy BBQ duck with Blueberry Jam Recipe
(Prepare this one day ahead)

1 3-4 lb Fraser Valley duck
3 Tbsp Blueberry jam
2 Tbsp Balsamic vinegar
2 Tbsp Sriracha
1 Tbsp Grand Marnier
1 Tbsp Hoisin sauce
½ tsp Sea salt

Rinse and dry duck, remove excess fat. Cut open at duck breast, spread and press.
Put all seasonings in a bowl, mix well to make a sauce. Using a brush, apply onto duck. Cover and place in the fridge overnight.
Next day, dry the duck by hanging with kitchen threads or place flat on racks (skin side up) for at least 2 hours. When the barbecue stove is heated, place flat on the grill, skin side up. Grill for 30 minutes, brush skin side with sauce and place on the upper rack. Turn the duck inside up every 15 minutes and brush skin with sauce every 20 minutes.
Cook with the lid closed as much as possible for about 100 minutes. Text doneness with a sharp knife, ready to serve when liquid runs clear.