New Year’s Eve Family Pizza Party at Rocky Mountain Flatbread

Are you wondering what to do with your family for New Year’s Eve, but can’t stay out too late?  How about going to a pizza party?  Here is an announcement by Rocky Mountain Flatbread.

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For Immediate Release
New Year’s Eve Family Pizza Party at Rocky Mountain Flatbread

Vancouver, BC – Rocky Mountain Flatbread is excited to celebrate New Year’s Eve in style with a pizza party for families! Festivities include pizza making for the kids, balloon twisting, face painting, dinner and an early New Year’s Eve count down.  New Year’s Eve parties will be held at the Rocky Mountain Flatbread Kitsilano and Rocky Mountain Flatbread Main Street restaurants in Vancouver.

On the menu:
•    3-course New Year’s Eve Dinner: select your favourite house made soup or salad followed by an artisan pizza and warm double chocolate brownie for dessert.
•    3-course New Year’s Eve Children’s Dinner: pizza making or pasta, drink and warm double chocolate brownie for dessert.
•    Gluten free and plant based menu items are available. Rocky Mountain Flatbread is nut free.
•    Tickets: $20 per child (age 1 and up) and $25 per adult. Tax and gratuity not included.

There are two dinner seating options available at 4:00 pm and 6:30 pm.
•    To reserve at Rocky Mountain Flatbread Kitsilano, 1876 W 1st Ave, Vancouver, call 604-730-0321 or email info@rockymountainflatbread.ca.
•    To reserve at Rocky Mountain Flatbread Main Street, 4186 Main Street, Vancouver, call 604-566-9779 or email info@rockymountainflatbread.ca.

About Rocky Mountain Flatbread
Rocky Mountain Flatbread takes pride in providing sustainably produced, local food that connects the farm, family and community. Visit our two Rocky Mountain Flatbread restaurant locations in Vancouver (Main Street & Kitsilano) or the original restaurant that started it all in Canmore, Alberta. Food court locations include Rocky Mountain Flatbread Express in Banff. For more information, visit rockymountainflatbread.ca.

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Tofu Shirataki Vietnamese Salad Recipe – Gluten Free

Tofu Shirataki Vietnamese Salad

Tofu Shirataki Vietnamese Salad

I was emailed this recipe and thought I’d pass it along to you.  It uses Tofu Shirataki noodles, which are made with tofu, and are gluten free.  I haven’t made this dish yet, but the ingredients look good, and should pair nicely with a BC Pinot Gris or New Zealand Sauvignon Blanc.  I’ve listed a few after the recipe.  Enjoy.

Tofu Shirataki Vietnamese Salad Recipe

INGREDIENTS:

2 pkg House Foods Tofu Shirataki Spaghetti shape
1 medium carrot, thinly sliced
1 cup cucumber, thinly sliced into half moons
1 cup cooked chicken breast, shredded
1 cup shredded lettuce
2 scallions, sliced
chopped peanuts
pinch chili flakes (optional)
cilantro
mint

For Dressing:
1-1/2 Tbsp fish sauce
2 tsp brown sugar
juice from 1 lime

DIRECTIONS:

For Salad:
Prepare Tofu Shirataki according to package instructions. Cut into manageable size. Add noodles, carrot, cucumber, chicken, lettuce and scallions in a large bowl and mix well.
Top with peanuts, mint, cilantro and chili flakes (if using).
Add dressing just before serving.

For Dressing:
Combine all ingredients in small ramekin and stir.

A Few Wine Selections

You can find a some of these wines at Everything Wine. The BC wines are available online from the wineries.

Haywire Switchback Vineyard Pinot Gris 2012, BC ($24.49)

Harper’s Trail Pinot Gris 2013, BC ($18.90)

Forrest Wines “The Doctors” Sauvignon Blanc, Marlborough, NZ, 2012 (BC$19.95 SPEC)

Marisco Vineyards, The Kings Favour Sauvignon Blanc, Marlborough, NZ, 2013 (BC $19.99 )

Vancouver Foodsters East Village Tasting Plates – The Review

This week we enjoyed visiting restaurants, cafes, a distillery and a brewery in the East Village area (centered around Hastings & Nanaimo) in Vancouver.  I really enjoyed myself and was quite full by the end.  The portions served by each place I visited was substantial.  I have found a few new places that I would like to visit again.  Below is the menu from each location and a picture or two that I took throughout the night.  Enjoy!

PLATFORM 7 COFFEE

MENU

Featuring Stumptown Hair Bender Espresso Beans:

  1. Espresso
  2. Americano
  3. Cortado  < I had the cortado, which is a double shot of espresso with milk in a small glass.

3 types of gluten free goodies:

Gluten Free Epicurean

  • Double Chocolate Salted Espresso Cookie (V) < I am a push over for chocolate, so this was my favorite.
  • Salted Chocolate Chip Cookie (V) < With this as my runner up cookie.

Italian Bakery

  • Italian Cookie (V)
Gluten free cookies at Platform 7 Coffee

Gluten free cookies at Platform 7 Coffee

My cortado and cookies at Platform 7

My cortado and cookies at Platform 7

SALTENAS

MENU

Our Tasting Plate will include all of these 3 items:

  1. Cocktail Salteña (V) – Baked pot-pie, slight spicy and juicy, Beef or Vegetarian, filled with vegetables, potatoes and raisins. < I had the beef option. Full of slow cooked beef flavour.  Has a small amount of sauce inside to make it moist.  The pastry was flaky.  I will buy again.
  2. Quinoa Salad (V) – From the Bolivian Andes, mixed with fresh vegetables
  3. Alfajor (V) – Perfect light sweet cookie sandwich filled with Dulce de Leche and border with coconut < a wonderful, soft neutral flavoured cookie with a layer of dulce de leche through the middle and along the rim and bordered with coconut.  Really tasty and a good match with coffee.
  4. Beef Saltena, Quinoa Salad, and Alfajor cookie

    Quinoa Salad, Beef Saltena, and Alfajor cookie

Saltenas baked goods menu

Saltenas baked goods menu

KESSEL & MARCH

MENU

Our Tasting Plate will include all of these 3 items:

  1. Parsnip soup (V) < a nice earthy root flavour with creaminess from a hint of dairy
  2. Sardines on toast, salad cream, radish and celery salad < Would be nice with a cold beer, or maybe a Sauvignon Blanc or Pinot Gris.
  3. Beets and Apples, bitter greens and goats cheese (V)
Parsnip soup, Sardines on toast, and Beets and apples from Kessel and March

Parsnip soup, Sardines on toast, and Beets and apples from Kessel & March

ODD SOCIETY SPIRITS

MENU

Our Tasting Cups will include your choice of a selection of spirits (TBA at location) < We sampled their East Van Vodka and their Creme de Cassis liqueur.  I asked what serving temperature to use for the vodka.  I was told that room temperature is OK, or a slight chill from the fridge.  I picked up some floral notes on the nose and cherry fruit on the palate.  The Creme de Cassis liqueur was sweet, but not cloying and full of cassis flavour.  You can buy both at the distillery.  The vodka costs $36 and the Creme de Cassis costs $22.

Odd Spirits East Van Vodka and Creme de Cassis liqueur

Odd Spirits East Van Vodka and Creme de Cassis liqueur

WINDSOR MEAT CO

MENU

Our Tasting Plate will include all of these 3 items:

1) Heritage Pork WHOLE Hog Roast: A unique pork experience from our premium pork supplier North Thompson Heritage Ranch in Barriere B.C. You will receive a portion of 10hr slow charcoal roasted Heritage Pork carved directly off the hog. < nice crispy skin.  The meat was so tender as it was roasted for 10 hours.  Would be great with a beer from Parallel 49 Brewery!

2) Irish Stout Chicken Sausage w/ Caramelized Onion. Made from LOCAL FREE RANGE chicken served with Kosliks Triple Crunch mustard. < lots of flavour in this chicken.

3) Asado NY Striploin kabob; Our house Argentinean Asado marinaded PEI (Free Range) NY Striploin Beef hot off the BBQ. < striploin was very tender and flavourful

Heritage Pork WHOLE Hog Roast at Windsor Meat Co

Heritage Pork WHOLE Hog Roast at Windsor Meat Co

PARALLEL 49 BREWERY

MENU

Our Tasting Cups will include your choice of a selection of beers on offer (TBA at location) < The whole flight of their beers, 9 in total, was available to us to select one to try. I tried to find one similar to a Kilkenny. I was poured their Gypsy Tears Ruby Ale.  Nice level of hoppiness for me.

Parallel 49 Brewery Gypsy Tears Ruby Ale

Parallel 49 Brewery Gypsy Tears Ruby Ale

9 beers on tap at Parallel 49 brewery

9 beers on tap at Parallel 49 brewery

SWEET TOOTH CAFÉ

MENU

Our Tasting Plate will include all of these 3 items:

  1. Doichaang coffee < This is made from Thai coffee beans.  A first for me.
  2. Cinnamon roll (V) < The cinnamon bun is very good.  Not thick and doughy.
  3. Tom Yum Soup < If you like spice, you will like this soup.  It had nice slices of mushrooms in it and pieces of chicken.
Doichaang coffee, Cinnamon roll, and Tom Yum soup from Sweet Tooth Cafe

Doichaang coffee, Cinnamon roll, and Tom Yum soup from Sweet Tooth Cafe

STEAM TEA HOUSE

MENU

Our Tasting Cups will include your choice of a selection of teas (TBA at location)  < I did not have a chance to visit Steam.  It was very busy with a long line up so I went to Sweet Tooth Cafe.

martins marvelous naturals #GF salami and cookies

I mentioned in my previous post on martin’s marvelous naturals crisps paired with wine that I would be covering other samples that I received. In this case it is their Fig Salami with apricots and chocolate and their Chocolate Chip Cookies. Luckily I inherited a chocolate chip cookie gene from my grandmother!

martins marvelous naturals fig salami and chocolate chip cookies

martins marvelous naturals fig salami and chocolate chip cookies

The Fig Salami

The salami is wrapped in a wax covering.  It was recommended to chill the salami in the fridge before slicing, which I did. A slice into the salami reveals a lot of texture.  You can seed the various seeds, plus chunks of organic, free trade chocolate chips.  The salami also has a wonderful smell of both figs and chocolate.

Peeling off the wax covering and taking my first bite, I got the crunch from the tiny fig seeds, plus the flavour of the fig, and the sunflower seeds.  The second bite had a chocolate chip in.  It is dark chocolate, with the characteristic bitterness of dark chocolate and no sweetness.  This salami is fun to eat.  I’d recommend having it as a dessert with guests after dinner.  Maybe pair a Late Harvest Riesling from Mission Hill or some other favourite BC winery.  Even some Tawny port may be a nice pairing too. My slice was about 1cm thick.  I think that is probably a good size.  I am not sure how it will affect your digestion if you eat too much at once (a veiled hint).

Thinking out loud, you may want to try to make a gluten free cookie with a slice of this in the centre, and two cookies on either side (like an Oreo type cookie arrangement).

Two chocolate chip cookies and a slice of salami

Two gluten free chocolate chip cookies and a slice of fig salami

The Chocolate Chip Cookies

Looking at these cookies, I cannot tell they are gluten free.  They smell nice and chocolately, plus some toastiness from the cookie.  It is not crumbly.  Holds together well.  The dark chocolate flavour is nice.  The flour part of the cookie has no sour or other odd taste that I sometimes get from other gluten free baked products, and the cookie is not too sweet (8g of sugar / cookie). The ingredients are straight forward: fair trade organic chocolate chips, pure oat flour, butter, fair trade organic sugar, buttermilk, baking soda, and sea salt.  Excellent.  I really am going to enjoy these cookies with my morning coffee (organic) and I hope you will too.

martin’s marvelous natural website for more info.

Interesting Speakers from Vancouver Food Talks Vol 5

Our speakers at Vancouver Food Talks Vol 5

Our speakers at Vancouver Food Talks Vol 5

Volume 5 of the Vancouver Food Talks was on December 5, 2012.  These talks always have interesting speakers, and Vol 5 was no exception.  We had:

  • John Bishop, Chef, Author & Owner of Bishops Restaurant
  • Daniel Frankel, President – Daniel Group. Owns the Prospect Point Café & Gift Shop, Stanley Park Pavilion, Stanley’s Park Bar & Grill and more
  • Kalpna Solanki, Founder of Martin’s Marvelous Naturals, a line of high-end gourmet Crisps and Granola
  • Hamid Attie, Photographer – Hamid Attie Photography, specializing in the food and restaurant industry
  • Isabelle Ranger, Founder –Namasthe Tea Co.
Karl with John Bishop

Karl with John Bishop

You always learn something new at these talks.  And sometimes the mingling before the talks is just as rewarding.  For this event I had the great pleasure to talk with John Bishop for at least 30 minutes.  We talked alot about wine, in particular aged wines and ports.  John was very generous with his time and is a real easy person to talk to.  I cannot wait to have some time to go over to Bishop’s Restaurant, enjoy a meal and sip some glasses of port!

Each of the speakers told us about how they reached their goals in the food industry.  Some were more planned and others were from the advice of others.  The speakers had varied backgrounds and raised in countries around the world, but they are glad to be here in Vancouver, BC doing what they love.  The love of local and seasonal ingredients was also a big point of discussion.  And for the 2nd time, the topic of gluten free products was discussed.  In Food Talks Vol 4, it was a question from the audience, but in this session we had Kalpna Solanki who acutally produces gluten free products to tell us of her journey.  I think the demand for gluten free products will continue to grow, and that restaurants should try to offer more gluten free options.  It is not just for the benefit of celiacs; there are many people that have some level of allergy to modern wheat and/or gluten.

Unfortunately I did not get a front row seat, so my pictures and videos are limited.  I was able to record Kalpna’s talk and I present it below for your enjoyment.

Thank you to Richard Wolak aka @vanfoodster on Twitter for creating the Food Talks series.  Vol 6 is coming up on Feb. 12, 2013.  Here is the link to tickets.