A Chinese New Year Feast prepared by T&T

Words & pix: Stephanie Yuen (http://taiyangbao.ca/food/311675/?variant=zh-hans )

Want to find out what the Imperial Emperor’s Chinese New Year dinners were like? No need to go to China, just head to T&T!

T&T has been doing a fine job when it comes to celebrating Asian festivals, especially Chinese New Year, which is just around the corner – Jan 31! As the Year of the Horse approaches, what greets you at T&T is a sea of red and gold.  Aisles lined with arrays of New Year goodies attract extra flows of traffics, even my non-Chinese friends are drawn in by that robust and joyous atmosphere.

Fares of all kinds: Savouries, sweets, nuts and seeds, ready to be popped into eager mouths; all bears auspicious meanings to render positive energies to this significant celebration. Their take-out Chinese New Year dishes are so well-received; the kitchen team at T&T has been working hard to come up with a more engaging menu.   Hence this year, the most eye-catching display is awarded to Imperial Chinese New Year dishes; designed and prepared by Chef Ge Fen, T&T’s very own culinary master leading their central kitchen. He delivers not only the divine flavours enjoyed by the emperor and his royal family, but the authenticity and blessings of traditional Chinese New Year gourmet!

In the large clay pot is layers of delicacies including abalone, sea cucumber and large shiitake mushrooms. Over there is a tea-smoked Fraser Valley goose, accompanied by fluffy buns.  Behind the goose is a poached to perfection whole chicken, complete with head, tail and a red sash for extra good luck.  The double-cooked and slow-steamed Pork Belly with fresh bamboo shoots glitter with shiny and seductive colour. In the other pot is the famous and very healthy herb and ginseng chicken soup which I tried and loved.  I also tasted the pot of Japanese meets Taiwanese pot of sticky rice topped with grilled eel.  And of course, everyone must have a little, no matter how full – the traditional round and steamed New Year cake for dessert.

Do not just adore the big and obvious platters; do take a look at the fine details Chef Ge attends to. What about the cone-shaped fluffy steamed buns? Those who’ve enjoyed the hot to the touch 6” steamed ‘Long John’ style white buns consist of soft strands known as “yin-zhee-juen” in Mandarin restaurants will find themselves biting into the same delectation – cushion- soft, silky, aromatic and reach-for-the-second buns.

All these imperial dishes are yours to take home, complete with re-heating instruction, so you can stay at home to enjoy a gourmet multi-course Chinese New Year dinner with your loved ones, but without the hassle of chopping and cooking!  Do phone in ahead to order so T&T can prepare them accordingly.

Happy ‘Year of the Horse’ to you all!

Wine Fest and More – You’re invited!

1)     VIWF Salutes French and Sparkling wines

The 36^th Vancouver International Wine Festival, running from February 24, 2014 to March 02, 2014  will have 54 events of food and wine spreading out into 7 days. The theme for this year is France and the focus – Sparkling wines!

Total of 178 wineries from 14 countries will be participating and pouring over 1,000 wines at the general tasting session. 9 wine regions from France will be showcasing their wines. Come mingle with the vine stars and some of the city’s exciting chefs:

Theme Country Vine Stars: France Michel Chapoutier, Winemaker, M. Chapoutier Meet Michel Chapoutier in: Rhône Perfection: M. Chapoutier; Wine Tour de France; Meet Your Match; Insatiable Rhône      (at   Hawksworth restaurant, with chef David Hawksworth) Etienne Hugel, Proprietor, Hugel et Fils Meet Etienne Hugel in: What’s Trending in France? Masterclass; Iconic French Wines; France: Find Your Style Thomas Perrin, Owner, Famille Perrin Meet Thomas Perrin in: The Birthplace of Terroir masterclass; Iconic French Wines; 11th Annual Awards Lunch; Meet Your Match; Salut   Château Beaucastel (at Bistro Pastis with proprietor John Blakeley) Sigfried Pic, International Export Director, Maison Louis Jadot Meet Sigfried Pic in: Wine 305: Advanced Burgundy; The Birthplace of Terroir masterclass; Iconic French Wines; We Say Bourgogne;   France: Find Your Style; Nothing But Burgundy (at Le Crocodile with chef Michel Jacob) Christian Seely, Managing Director, AXA Millésimes; President, Compagnie Médocaine Meet Christian Seely in: Renaissance of a Top Château Clovis Taittinger, Export Manager/Family Member, Champagne Taittinger Meet Clovis Taittinger in: Wine Tour de France; All about Bubbly!; Iconic French Wines; L’Instant Taittinger (at West with chef Quang Dang) Philippe Zinck, Winemaker/Proprietor, Domaine Zinck Vins d’Alsace Meet Philippe Zinck in: The Birthplace of Terroir masterclass; Wine Tour de France; France Bubbly Party Rest of the World Vine Stars Joe Giusti, Owner, Giusti Prosecco Meet Joe Giusti in: All About Bubbly! Matt Mavety, Winemaker, Blue Mountain Meet Matt Mavety in: All About Bubbly!; 25 Under $25 Jak Meyer, Proprietor/Winemaker, Meyer Family Vineyards Meet Jak Meyer in: Meet Your Match; Meyer Family Feast (at Brix   with chef Chris Bisaro); BC Paired: Indulge Your Senses Barone Francesco Ricasoli, President, Barone Ricasoli Meet Barone Francesco Ricasoli in: The Essence of Chianti winery   dinner (at Siena with owner Mark Taylor and chef      Jessica Howery); Dine Italia lunch (at La Terrazza with chef Gennaro Iorio); Excitement in a Glass

Besides general tasting, seminars, wine pairing dinners and luncheons events, new to this year’s wine festival are:

1. additional March 01 Saturday afternoon 3pm to 5pm general tasting session guarantee 30% less attendance so its easier to get to the booths.

2. 1 free ticket to the general tasting session if you book 1 night at one of 37 downtown hotels room through bevancouver.com or 2 tickets if book 2 nights.

Get your tickets early to avoid disappointment! For further information and tickets, please check out http://vanwinefest.ca

1)     Dinners with Sonoma County Vintners in Vancouver

Two exceptional Sonoma County winemaker dinners in   Vancouver.  Hurry up and get your   tickets as space is limited! Tuesday, February 4, 2014 Reception 6:30, Dinner 7:00 1/ Blue Water Cafe + Raw Bar will   feature the wines of Sonoma County’s Siduri Wines and Novy Family   Wines, hosted by Siduri Proprietor Adam Lee. Blue Water’s Executive Chef,   Frank Pabst, will prepare a special four-course dinner menu to match the   wines. 1095 Hamilton Street, Vancouver Tickets are $165 including taxes   and gratuities: purchase yours by calling 604-688-8078. 2/ Brix Restaurant & Wine Bar will showcase Rodney   Strong Vineyards, Wine Enthusiast’s 2013 American Winery of the Year. The   Sonoma County region winery’s top wines will be presented by Winemaker Rick   Sayre and paired with an unforgettable four-course dinner plus reception. The   main course will feature three of Rodney Strong’s award winning single   vineyard Cabernet Sauvignons. 1138 Homer Street, Vancouver Tickets are $110 plus taxes and   gratuities: purchase yours by calling 604-915-9463.

Sonoma in the City Wine Tasting Event February 5th, the Sonoma in the City event will give Vancouverites a taste of the region’s quality and diversity, with more than 20 wineries and their principals pouring classic California varietals as well   as some pleasant surprises. List of participating wineries: Davis Bynum Dry Creek Vineyard Ferrari-Carano Vineyards and Winery Foppiano Vineyards Francis Ford Coppola Winery J Vineyards & Winery Jordan Kendall-Jackson Kosta Browne Winery Kunde Family Estate Laurel Glen Vineyard MacRostie Winery and Vineyards Novy Family Wines Paul Hobbs Winery Pedroncelli Winery Red Car Wines Rodney Strong Wine Estates Schug Carneros Estate Winery Seghesio Siduri Winery Thomas George

 

Dine Out Galore

Henry & Stephanie Yuen (Chinese blog – http://taiyangbao.ca/food/304664/?variant=zj-hans  )

No matter if you’re a foodie or not, you’ve got to know about “Dine Out Vancouver”! Being in its 12^th year, the chance of you hanging out with friends or families in one or more of the Dine Out participating restaurants during the 15 days of Dine Out in past years should be pretty high.

The fact is, from 40+ restaurants to the astounding number of 263 today, and that media from as far as Britain is discovering how successful “Dine Out Vancouver” has been, and with the price tags of $18, $28 and $38 for a 3-course meal, we Vancouverites should be supporting this wonderful food & wine event. Besides choosing and dining in any one or two or more of the 263 restaurants, there’re dozens of fun-filled events which are hosted by some of the city’s who’s who characters. For instance, our very own Man About Town Fred Lee (CBC & The Province) will be conducting The Grape Debate 2014 on Friday, Jan 31 at the Vancouver Public Library. $38 gets you into the Debate, followed by wine tasting presented by Alumni UBC and the Wine of British Columbia.

We urge you to log onto http://dineoutvancouver.com , check out the list of restaurants from each group and the different events taking place between Jan 17 to Feb 02, and book your seats ASAP! Don’t forget to find out how you can win prizes – what about ‘Dine Out For a Year Contest?

We started riding the Dine Out waves by previewing these three restaurants.

A)   Roma Burger（Yaletown, W. 4^th,  River District）$18  and  $28

Located in three different areas with distinctly different backdrops, you may feel like the three Roma Burgers are not related.  Well, their settings and ambiance do vary, but they’re offering the same Dine Out menu.  There are plenty mains to choose from for non-burger fans; such as the Fish and Chips and a Quinoa Burger for vegetarian which is amazingly delicious and well-structured! But I guarantee you will fall in love with those appetizers and salads. No one says you cannot share your fries, the wings and of course, keep those mini donuts to yourself!

Drinks:  The mellow and fruity Prospect Winery Major Allen Merlot will not disappoint any wine sippers. Juicy, lengthy with subtle woody aroma, it does go well with the dripping burgers.  Most of the white wines are from our own backyard, plus a good selection of easy to please wine on taps. Craft beer fans can take a look at the black board for choices.

Our $18 recommendations:

The Fish Shack

Hapa Izakaya – Kitsilano

Luke’s Corner Bar & Kitchen

Memphis Blues

Pacific Institute of Culinary Arts – Bistro 101

Trattoria Italian Kitchen

       B. The Parker  $28

Another non-orthodox vegetarian restaurant in town whose slogan of ‘sustainable & sexy’ put them on the list of 2013’s new ‘hot spot’ in town.  Of course, Executive Chef Curtis Luk’s partake in the last Top Chef Canada had already given them the edge.  Everyone loves the fresh, local ingredients Luk sources and applies brilliantly.

 

The plates are so beautiful, the flavour and textures so rich, the execution in fine details, so please do not consume them in a flash,  take the Cauliflower appetizer as a great example – do enjoy with your eyes and noses first, than indulge – you may easily forget what you’re eating are non-meat dishes. 

Drinks: Out of the 4-page menu, only 1+1/3 belongs to the food section, the remaining spaces are all about cocktails and wines, a strong indication of how much attention is given to making sure diners enjoy their liquid food as much.  Cocktails with fun or fancy names are very tempting, but we found the Liquidity white, a BC Okanagan blend to be quite a palate-pleaser. Floral and refreshing, this  will pair well with most of Chef Luk’s vegetarian creation.

Our $28 recommendations:

Cactus Club Café (Bentall, English Bay, Park Royal, Yaletown)

Café Pacifica (Pan Pacific Hotel)

Campagnolo

Cibo Trattoria

Forage (Robson)

The Italian Kitchen (Alberni)

Le Parisien

Provence

Pastis

Pier 73

Siena

Tap & Barrel (Coal Harbour, Olympic Village)

C. Wildebeest  $38

Located on Hastings in the Gastown district, Wildebeest interprets the ‘wild’ in its name artfully.  Daringly created dishes served communal style put the restaurant onto the honour roll. It did not take long at all for Wildebeest to develop its very own image and secured its luring power.

From a simple salad such as the Wildebeest Salad with crunchy apple, winter herbs and frozen mascarpone; the Lamb Tartare dressed with heritage onions, horseradish emulsion and mustard seed gastrique; to the Roasted Chick’etta’ with winter squash and black garlic vinaigrette, the dining process is a sensational experience. Please note: Dine Out menus are individual plates.

Drinks: Wildebeest offers an extensive wine list, including a couple of Junmai Sake. We thoroughly enjoyed what went into our glasses: Wildebeest’s own label wines, a red (Gamay & pinot Noir) and a white (Riesling, Gerwurztraminer & Pinot Gris) blend that match Chef Wes Young’s cooking style and food profile nicely.  A diligent collaboration with Road 13 Winery resulted in 50 cases of each blend. By the look of the crowds in the dining room, it won’t take long for Wildebeest to consider another new batch.

Our $38 recommendations.

Coast Restaurant

DIVA at the Met

Five Sails Restaurant

Hart House

Joe Fortes Seafood & Chop House

The Keg

L’Abattoir

Pidget

Yew Restaurant + Bar (Four Seasons Hotel)