Tasting Plates Vancouver Stadium District: Get Your Tickets

Here is the lastest Tasting Plates for the summer from Vancouver Foodster.  I haven’t been to them before so am looking forward to trying these new places. Enjoy!


Join us and explore the Stadium District area (centered around Robson/Cambie to Expo Boulevard to Abbott Street) and tantalize your taste buds at several restaurants and cafes. This evening tasting extravaganza is on Wednesday, July 12 from 6pm until 10pm and is presented by Vancouver Foodster.

Each restaurant will be serving up Tasting Plates and Tasting Cups for guests to enjoy and you will have a chance to visit many different types of restaurants throughout the event, meet some new food loving friends, meet the chefs, and learn about each of the participating restaurants.

If you haven’t been to our previous Tasting Plates events, Novus TV featured one of our previous events on City Lights (view here).

Visit our Tasting Plates site and view our past events, photos and more!

Registration: Papparoti- this is where you will show us your printed or digital tickets and will pick up your Tasting Plates Passports and menus.

Some of the Participating Restaurants/Establishments



193 Keefer Place

Web: www.papparoti.ca

Twitter: @PappaRotiCanada

Cuisine: Café

PappaRoti – the buttery, coffee-caramel coated “father of all buns” that first took Malaysia by storm in 2003 and has since opened over 400 café locations worldwide – and is now developing throughout Canada.

Our coffee buns are freshly baked every 20 minutes in our stores, which attract people of all nationalities and age groups. Light enough to pass off as a snack rather than a meal, these delicious coffee-caramel buns are soft and fluffy, with a crispy top layering of coffee caramel, served alone or in combination with our various signature hot and cold beverages.

In addition to the coffee buns Papparoti is also proud to pronounce its new product offering the Pappa Rollie a soft and flaky croissant-like texture pastry with Kaya (young coconut filling jam) inside – this item is a sure win amongst all our customers!

Image result for hendricks resto lounge

Hendricks Resto-Lounge

433 Robson Street in The Westin Grand

Tel: 604-647-2521

Web: http://hendricksrestaurant.com/

Twitter: @hendricksyvr

Instagram: @hendricksyvr

Inside the Westin Grand, Vancouver, overlooking the city’s vibrant Library Square Hendricks Resto-Lounge offers a contemporary twist on the classics. With a subtle nod to West Coast lounge culture, Hendricks is both a full-service restaurant showcasing clean, modern cuisine as well as an old-school cocktail bar stirring up decadently crafted cocktails. Hendricks features a rotating roster of live musical performances and DJ sets on Thursdays, Fridays and Saturdays.


Image result for stretch pizza co

Stretch Roman Pizza Co.

415 Abbott Street, Vancouver

Web: http://stretchpizza.com/

Twitter @stretchpizza

Cuisine: Italian pizzeria

Meet the Roman pizza, inspired by the popular gourmet street food of Rome.

The Italians call it “pizza al taglio”, we call it a perfect slice of pizza!

Starting with the use of high quality, authentic Italian flour and a lengthy 48-hour dough making process, we produce a product that is light and airy with a slight crispiness to the crust.


Watch for more restaurants and establishments soon


Early-Bird Tickets: $35 per person before June 30, 2017

Advance Tickets $45 per person after June 30, 2017

Regular $60 per person after July 9, 2017

Note: Eventbrite fee and GST is extra on all tickets purchased online.

Ticket price includes tasting plates at each of the participating restaurants throughout the evening. (Beverages are included at some restaurants which will be noted, you are welcome to purchase wine, beer, cocktails or mocktails at each of the participating restaurants).

Note: ALL Tickets must be purchased in advance online. All ticket sales are final. No exchanges or refunds; however you are welcome to transfer the ticket to another person for the same event if you notify us at least 48 hours in advance with name (s) of who will be attending in your place. Participating restaurants subject to change. Event produced by CMI Chat Media Inc. This is an all ages event.

pizza palooza

Vancouver Foodster’s Pizza Palooza on February 17, 2016 – Get Your Tickets

We all love pizza.  It has bread, vegetables, dairy, and meat (or some combination of this).  Vancouver Foodster has given you the opportunity to try pizzas made by different pizzerias across Vancouver.  This would be an excellent opportunity to see which is your favourite, and maybe try out a few that you had not had a chance yet to try.  The announcement with ticket purchase info is below.  Enjoy!


Tantalize your taste buds at several of Vancouver Foodster (aka @vanfoodster Richard Wolak’s) favourite pizzerias throughout Vancouver! This Pizza tasting extravaganza is presented by Tasting Plates and Vancouver Foodster.


You will have a chance to taste many types of pizza from Neapolitan to Roman to NY style and more! You will have a chance to experience a Pizza themed art show during our event.

Each restaurant will be serving up Tasting Plates for guests to enjoy and you will have a chance to visit many different types of restaurants throughout the event, meet some new food loving friends, meet the chefs, and learn about each of the participating restaurants.

  • Vegetarian options will be served at each of the participating restaurants.
  • Bring along a friend or two, your significant other, your family or come solo.
  • A food networking event connecting Vancouver’s vibrant food community.
  • This is an all ages event and everyone is welcome.

Visit each of the participating restaurants at your leisure by bike, moped, car, transit, walking, or carpooling.

Registration:TBA  -this is where you will show us your printed or digital tickets and will pick up your Pizza Palooza Map Cards. (Note: registration will open at 5:30pm).

Participating Restaurants:

Straight outta Brooklyn

350 Robson Street, Vancouver

Web: http://straightouttabrooklynpizza.com/

Twitter: @straightbkpizza

Style of Pizza: NY style

The “New York Pizza” dates back to 1905 when Gennaro Lombardi, an immigrant pizzaiolo from Naples, began to serve pizza in his Little Italy grocery store. Lombardi created a unique pizza style similar to that from the old country. He still focused on a thin crust and high quality ingredients, but his pizzas were served ‘to go’ and ‘by the slice’. His influence led to the emergence of Italian American Pizzaiolos who began to make quality slices all over the immigrant neighbourhoods in Brooklyn.  To this day, Brooklyn is renowned for having New York’s best pizza. Our aim is to bring a little New York to Vancouver by giving you an experience that is straight outta Brooklyn…


ZeroZero Pizzeria

415 Abbott Street, Vancouver

Web: http://www.pizzeria00.ca/

Twitter @zero_zero_pizza

Style of Pizza: Roman

ZeroZero is an authentic Roman style Pizzeria located in central Gastown, Vancouver. We offer a wide selection of healthy pizzas made fresh to order, by the slice or pie. ZeroZero prides itself in creating the perfect crust that is both crunchy and bubbly, set to rest for 72 hours until the dough has risen to perfection. Using gourmet ingredients such as buffalo mozzarella, prosciutto and eggplant marmellata to create decadent and mouth-watering pizzas, ZeroZero is the perfect place to come for lunch or dinner if you want to enjoy a traditional taste of Rome right here in Vancouver.


Ragazzi Pizza

2996 E. 22nd Avenue, Vancouver

Web: http://www.ragazzipizza.com/

Twitter:   @RagazziPizza

Style of Pizza: Italian Stone Baked

It starts with our traditional dough recipe, made right on site. Our pizza is hand stretched and baked directly on a stone for a light and healthy, authentic Italian crust. We spare no expense, using only the highest quality ingredients. Fresh vegetables, high quality mozzarella cheese, and imported meats help to create flavours and textures found only in Italy.


nonas table

Nonna’s Table

1489 E. Hastings Street, Vancouver

Web: http://www.nonnastable.ca/

Twitter: @Nonnas_Table

Style of Pizza: Wood oven fired

Nonna’s Table Café and Pizzeria is situated in the heart of East Van, in the historic Waldorf Hotel. The Waldorf has been a central part of the East Vancouver Arts and Culture community since its founding in 1947. We feature a beautiful home-style Italian restaurant, which boasts a retro Polynesian/Tiki feel. Our pizza recipes have been carefully crafted by Italian Pizza Master, Salvatore Brugaletta, who received professional traditional pizza training in the heart of Italy. Our pizzas are prepared fresh in house, and roasted to perfection in our wood fire pizza oven. We pride ourselves on using nothing but fresh, high quality ingredients, and keeping true to our East Van culture.


Pizza Garden Logo

Pizza Garden

3011 Main Street, Vancouver

Web: http://www.pizzagarden.ca/

Twitter: @PizzaGardenCa

Style of Pizza: Neapolitan

A top-class pizzeria, Pizza Garden has been producing authentic Neapolitan pizzas since 2011.  A unique dining experience for lovers of great Italian pizza, we prepare our pizzas using nothing but the best ingredients.  With Caputo flour imported directly from Italy, tomato sauce prepared from fresh, vine-ripened tomatoes and authentic toppings sourced either from Italy or the best BC farms, each pizza is made to order and then cooked in a wood-burning oven to create an unmistakable Neapolitan taste. Pizza Garden currently has 6 locations across the lower mainland, with another 3 opening soon.

Plus we are excited to include and feature

presentation of


Hot Art Wet City Gallery

2206 Main (@ 6th), Vancouver

Web: http://hotartwetcity.com/pizza/



Purchase Tickets Here: 


Advance Tickets: $45 per person. $165 for a 5 pack of tickets (get a group of your friends/family together and save by purchasing a 5 pack, tickets only $33 each). Regular Tickets $55 per person after February 12, 2016.

Note: Eventbrite fee and GST is extra on all tickets purchased online.

Ticket price includes tasting plates at each of the participating restaurants throughout the evening. (Beverages are included at some restaurants which will be noted, you are welcome to purchase wine, beer, cocktails or mocktails at each of the participating restaurants).

Note: ALL Tickets must be purchased in advance online. All ticket sales are final. No exchanges or refunds; however you are welcome to transfer the ticket to another person for the same event if you notify us at least 48 hours in advance with name (s) of who will be attending in your place. Participating restaurants subject to change. Event produced by CMI Chat Media Inc.

Vancouver Foodster Best Pizza Challenge is On!

Best Pizza ChallengeAre you like me, that loves pizza?  Vancouver Foodster has announced his Vancouver Foodster Best Pizza Challenge running March 5-28. 2015 at restaurants all over Vancouver and beyond! You taste & vote.

Voting criteria –  some things to help you judge your favourite pizzas – keep these things in mind: originality, creativity, uniqueness, traditional, non-traditional, price, value and most importantly taste.

After you have tried each of the pizza creations at the participating restaurants, you can then VOTE for your favourites (you can vote once per day through out the promotion, voting ends on March 28, 2015.

The pizzerias are scattered throughout the Vancouver lowermainland.  Each restaurant has produced a “special” combination of toppings for this contest.  Here is a list of the pizzerias and their creations.  Enjoy and vote!

How Does this all Work? For the public challenge, you are invited to go out and order any or all of the pizza creations in this challenge, then you decide who you think has the best pizza creation for the People’s Choice award winners. 

Share your experiences: Tweet (and don’t forget to tweet or instagram your photos) throughout the challenge, our twitter and instagram address is @vanfoodster and the hashtag is #PizzaChallengeYVR please include this hashtag in all your tweets during the challenge.

Voting criteria –  some things to help you judge your favourite pizza creations – keep these things in mind: originality, creativity, uniqueness, traditional, non-traditional, price, value and most importantly taste.

Get some friends together and make a night of it, visit 3 restaurants or more to share and taste the different pizzas or go solo or with a friend – just remember to VOTE for your favourites between March 5 – 28, 2015. 

Here are the 14 Pizza creations in this challenge, listed in no particular order other than when they were received by us.

The Pizzerias

Cotto Enoteca Pizzeria

Pizza Pomo Verde

Description: Urbani’s Spicy Fennel Sausage, Carozzi Tellagio Fromaggio, Fior di Latte, Fresh Fennel, Green Apple Chive Slaw

Price:  $16

Created by: Executive Chef Will Lucas

Offered: from 11:30am daily

Cotto Enoteca Pizzeria

6011 Hastings Street, Burnaby

Tel:  604-299-8002

Twitter:  @CottoEnoteca

Web:  http://cotto.ca/


Steel Toad Brewpub

Duck Confit Pizza

Description: Duck Confit, barbeque sauce (sauce is made in-house). It’s Sweet and tangy with a touch of spice. 12″ thin-crust forno fired, topped with Gouda cheese.

Price: $16

Created by: Chef Robbie Robinson created the pizza, forno chef Cameron Lewis perfected it.

Offered: After 11am Mon – Fri, after 10am Sat – Sun

Steel Toad Brewpub

97 East 2nd Avenue, Vancouver

Tel: 604-709-8623

Web: http://steeltoad.ca/

Twitter: @SteelToadBeer


Alberello Pizzeria

Verde Noce 

Description: Verde Noce translates green walnut. House-made pesto base with toasted walnuts, roasted red and yellow peppers, caramelized onion, oyster mushroom sautéed in garlic oil, and aged mozzarella topped with fresh soft goat cheese & basil.

Price: $14

Created by: Azin Etesami (Owner/pizza lover) and Cristina Marianetti (Chef)

Offered: all the time

Alberello Pizzeria

115 W 15th Street, North Vancouver

Tel: 604-770-4484

Web: http://www.alberellopizzeria.com/

Twitter @Alberellopizza


Lombardo’s 2go

The Roma

Description: Thin, crisp, baked to perfection. A hand tossed thin crust filled with salami, ham, mozzarella and quark cheese. Baked at 700 degrees to a crisp and delicious finish. Available exclusively at Lombardo’s 2go.

Price: $4 per piece

Created by: Giulia Lombardo

Available: Mon – Fri 11am – 7pm, Sat – sun 12pm – 6pm

Lombardo’s 2go

1641 Commercial Drive, Vancouver

Tel: (604) 428-8646

Twitter:  @LombardosPizza

Web:  http://lombardos.ca/


Frankie’s Italian Kitchen & Bar

Pizza Bianca Gorgonzola

Description:  It is a pizza which combines the salty sweet flavor of prosciutto di parma with the sharp creaminess of a Gorgonzola piccante on a base of Sam Marzano tomato sauce. The prosciutto and gorgonzola are bridged by dried figs that have been bloomed in Red Moscato Wine and Honey. The pie is finished with organic arugula.

Price: $15

Created by: Chef Patrick Doré

Offered: all the time (11am-11pm Monday-Friday and 11am-10pm on Sundays) and will be offered on both our restaurant and bar side.

Frankie’s Italian Kitchen & Bar

765 Beatty Street, Vancouver

Tel: 604-688-6368

Web: http://www.frankiesitaliankitchen.ca/index.php

Twitter: @FrankiesItalia1


The Bibo

Pizza Montanara

Description: Montanara means something that comes from the mountain, all the ingredients remember flavour from woods, mountains, forest and wild nature.

Price $24

Offered: Thursday: dinner; Friday-Saturday-Sunday: lunch and dinner

Created by: Chef Marco Di Stefano

The Bibo

1835 W 4th Ave, Vancouver

Tel: 604-568-6177

Twitter: @TheBiBo

Web:  http://www.thebibo.com



Il Castello Pizzeria


Description: Pancetta, fior di latte, crispy sage, and toasted pine nuts on top of a butternut squash puree base.

Price:  $17

Created by:

Offered: Tuesday-Sunday Dinner.

Il Castello Pizzeria

119 East 2nd Street, North Vancouver

Tel: 604-987-4992

Web: http://ilcastellopizzeria.com/

Twitter: @IlCastelloNVan


Famoso Neapolitan Pizzeria

Patate Pancetta

Description: Crème Fraîche, Fior di latte, Thinly sliced roasted potatoes, Pancetta, Carmelized Onions, Romemary, Basil, Grana Padano, & lemon juice.

Price:  $16.25

Created by: Chef Don Letendre

Offered: From open to close daily.

Famoso Neapolitan Pizzeria

1380 Commercial Drive, Vancouver

Tel: 604-251-2292

Web: http://www.famoso.ca/locations/bc_commercial_drive.php

Twitter: @FamosoPizzeria


Pizza Fabrika


Dark Matter Ale Sausage

Description: Dark matter ale sausage, braised beef short rib,  sautéed mixed mushrooms, and red onion

Price:  $15

Created by: Chef Michael Wiese

Offered: 5pm until late, nightly

Pizza Fabrika

1680 Robson Street, Vancouver

Tel: 604.559.1680

Web: www.pizzafabrika.ca

Twitter: @PizzaFabrika_CA


Novo Pizzeria

Pizza con burrata e speck

Price: $23

Description: San Marzano tomatoes, Aleppo pepper, burrata, DOP speck, baby heirloom pomodori, vincotto pearls, basil oil.

Created by:  Carmine Paradiso and Charles Richard

Offered:  All the time

Novo Pizzeria

2118 Burrard Street, Vancouver

Tel:    (604) 736-2220

Web:  http://www.novopizzeria.com/

Twitter:   @NOVOPizzeria


Bella Gelateria Yaletown

Monte Carlo

Price: $18

Description: Goat Cheese, Spinach, Sundried Tomatoes, Fior Di Latte, Italian Rosemary Chicken (Local Fresh Free Range from Rossdown Farms)

Created by: Chefs team collaboration.

Offered:  Lunch and Dinner daily.

Bella Gelateria Yaletown

1089 Marinaside Crescent, Vancouver

Tel: 778-737-7890

Web: http://bellagelateria.com/yaletown/

Twitter @BellaYaletown


Pizza Barbarella

The Hawaiian Punch

Price: $18 ($13 for lunch-sized version)

Description: Brown sugar-glazed and house-smoked fresh pineapple and hot capicollo, with bocconcini and aged mozzarella, tomato, finished with grana padano, served on our organic, sourdough crust. Softens the cynicism of even the most ardent pizza purist.

Created by:  n/a

Available:  Lunch, dinner daily and happy hour (weekdays 3pm-5pm)

Pizza Barbarella

654 East Broadway, Vancouver

Tel: 604-210-6111

Web: http://www.pizzeriabarbarella.com/

Twitter: @PizzaBarbarella


Ragazzi Pizza

Cotto é Crudo

Description: Prosciutto and bocconcini topped with a salsa fresco and basil

Price: $13.95

Created by: Manager Paul Teixeira

Offered:  Thursday to Sunday Only

Ragazzi Pizza

2996 E. 22nd Avenue, Vancouver

Tel: 604-433-2235

Web: http://www.ragazzipizza.com/

Twitter:   @RagazziPizza


Pizza Carano

Spicy Coconut Kale

Price: $15

Description: coconut cream, kale, peanut satay marinated mushrooms, fior di latte, coconut flakes, chili oil

Created by: Chef Trevor Hagenbuch

Offered: Tuesday to Saturday from 5pm to 10pm, and Sunday, 4 to 9pm.

Pizza Carano

4241 Fraser St, Vancouver

Tel: 604-877-1270

Web: http://www.pizzacarano.com/

Twitter: @PizzaCarano


Make sure you pick up one of the Pizza Challenge postcards available at each of the participating restaurants. Remember to Vote for your favourites daily, all the voting details are at http://vancouverfoodster.com/pizza-challenge/


Adieu to DOVF With the Commercial Drive Brunch Crawl

Dine Out Vancouver has come and gone for another year.  I am sure many of us have added girth from all the tasty meals we had.  My last event during Dine Out Vancouver was the Commercial Drive Brunch Crawl on the last day.  Commercial Drive is an interesting, eclectic mix of restaurants and shops.  For this Brunch Crawl, the participating restaurants/businesses were:

  • Turks Coffee Lounge
  • The Lemon Square
  • Famoso Neapolitan Pizzeria
  • Parallel 49 Beer
  • Lear Faye
  • Bakery Sate
  • JamJar
  • Federico’s Supper Club
  • Stateside Craft

Below are a few pictures of my crawl, and some comments. Enjoy and let’s chat Dine Out again next year.

Pizza and beer, from Famoso Neapolitan Pizzeria and Parallel 49 Beer, for breakfast is a great way to start a day!  Famoso’s Korean BBQ pizza was really different, and super tasty.  Love their homemade bbq sauce. I’ve tried Parallel 49 Beer before. The Ruby Ale is an easy to drink beer.  Not too dark or hoppy.  Probably a good beer for people to try if they want something with more body than a pilsner.  The other beer that I had and enjoyed was the Salty Scot, Scotch Ale.  This beer has lots of body and flavour. Dark fruit, dark malt, caramel.

Famoso Margherita, Cavoletti, and Korean BBQ Pork pizza slices

Famoso Margherita, Cavoletti, and Korean BBQ Pork pizza slices

Parallel 49 beer

Parallel 49 beer

Going for a coffee after pizza and beer was a good idea.  The Turks Coffee Lounge poured a very nice Velvet Cortado, a type of latte.  The Cortado went nicely with The Lemon Square square.  Lots of lemon flavour, and not too sweet.

Turks Velvet Cortado Butter Espresso and a Lemon Square

Turks Velvet Cortado Butter Espresso and a Lemon Square

Stateside Craft, is place to go for a wide selection of beers, but I already had 2 beers with Parallel 49, so I had their Goat cheese, tomato and basil benny, and their Braised brisket corn hash.  I enjoyed the hash, topped with a light, fluffy egg on top.  The benny unfortunately appears to be made earlier in the  morning and was cold.

Stateside Craft Goat Cheese tomato basil benny and Braised brisket corn hash

Stateside Craft Goat Cheese tomato basil benny and Braised brisket corn hash

Another benny to try was at Lear Faye.  Lear Faye’s Benny was called the East Van benny, made with wilted greens, pico de gallo and avocado holandaise sauce.  Lots of salty, creamy, and spicy flavours.  Really good.  Equally good was the Last Tango French Toast.  The bread was really thickly cut and was moist throughout. I’d have this again.  Sipped a cappuccino to go with these delightful dishes.

Lear Faye East Van Benny and Last Tango French Toast

Lear Faye East Van Benny and Last Tango French Toast

Federico’s Supper Club was moving us more into lunch dishes, but very good lunch dishes. We had samples of Rigatoni alla Gricia (smoked pork cheeks, pancetta, Pecorino Romano and black pepper), Fritelle di Baccala (salt cod fitters on mint pesto and roasted red pepper), and Terrina di Cioccolato (chocolate terrine, Callebaut chocolate and mixed berry compote). All three dishes were very rich.  I really liked the Rigatoni.  Not all pasta needs to have a tomato or cream sauce.  Also really loved the chocolate terrine.  Dark chocolate with a berry compote for dessert is hard to beat anytime.

Federicos Rigatoni alla Gricia, Fritelle di Baccala, and Terrina di Cioccolato

Federicos Rigatoni alla Gricia, Fritelle di Baccala, and Terrina di Cioccolato

Bakery Sate provided us with a take-out box containing a butter croissant, cheddar cheese scone, and coconut macaroon.  The croissant was nice and crispy.  Equally well done was the cheddar cheese scone.  Not too crumbly or dry.  The coconut macaroon was done well, but I am not a fan of the flavour of old coconut.  I do like the lighter flavour and texture of young coconut.  Have you ever tried a young coconut pie?

Bakery Sate Butter croissant, Cheddar cheese scone, and Coconut macaroon

Bakery Sate Butter croissant, Cheddar cheese scone, and Coconut macaroon

I hope you enjoyed these pictures and gave you an idea of some places you would like to visit.

Nicli Antica Pizzeria Introduces Appassionato Menu

Nicli AnticaHere is a chance to enjoy authentic Neapolitan pizza with a friend or significant other, and get entered to win a bottle of wine!  Info from Nicli Antica Pizzeria is below. Enjoy!


(Vancouver, BC) – Everyone knows that the Italians are a passionate people – legendary lovers, great artists, superb wine-makers and amazing cooks who insist on only the finest ingredients. They don’t do anything by half measures and throw their heart and soul into the fine art of living well.

Margherita pizza at Nicli Antica

Neapolitan pizza at Nicli Antica

Starting Monday, March 3rd, Nicli will give you the opportunity to wine and dine like a true passionale Italian. Nicli is combining its amore of fine vino and Neapolitan pizza in a special three-course prix fixe Pizza Appassionato Menu for Two priced at $45. Each menu includes a shared antipasti, two pizzas and dessert. The Pizza Appassionato Menu is available only Monday, Tuesday and Wednesday for either lunch or dinner and it will change weekly to reflect the seasonal availability of ingredients.

If that isn’t enough to set your heart a-flutter, each time a Pizza Appassionato Menu for Two is purchased, one name will be entered into a monthly draw to win a very special bottle of wine. Each month will showcase a different wine and the odds of winning depend solely on how many menus are sold during that month. March’s wine is a very special bottle – Flaccianello delle Pieve 2009 (100 per cent Sangiovese) which retails for $250.  The only stipulation is that the wine must be enjoyed with your next meal at Nicli.

Monthly draws will take place at 4 p.m. on the last Friday of the month and winners will be notified within 24 hours. Winners will also be posted to our Facebook page.

The inaugural Pizza Appassionato Menu for Two will be offered March 3-5 and includes:

  •  Antipasti (to share): Mozzarella di Bufala Campania, confit grape tomatoes, pesto, balsamic reduction with parmesan-oregano flatbread
  • Pizze (choose one of each option or two of one):Option One- pomodoro, grana padano, fior di latte, oregano, sliced red onions and Two Rivers dry-cured chorizo  Option Two: EVOO, grana padano, roasted red onions, gorgonzola, Serrano ham, arugula and a balsamic reduction
  • Dolci (one each): house made vanilla gelato with Sicilian olive oil and sea salt

Drop by Nicli Antica Pizzeria any Monday through Wednesday for lunch or dinner, indulge your love of pizza by ordering the Pizza Appassionato Menu for Two, and you could also win a superb bottle of Italian wine. Now that’s amore!

Multi-award winning Nicli Antica Pizzeria is the first VPN (Associazione Vera Pizza Napoletana) certified Neapolitan pizzeria in Vancouver. It recently won Silver at the 2014 Vancouver International Wine Festival Wine List Awards,  ‘Best Pizza’ from the WestEnder’s Best of the City Awards and ‘Best Pizza’ from the Georgia Straight’s Gold Plates.

Nicli Antica

Nicli Pizzeria and Unibroue Team Up for Delicious Detente

Margherita pizza at Nicli Antica

Margherita pizza at Nicli Antica

Do you like pizza? Do you like beer?  If you are Canadian, it should be built into your DNA.  Here is a great dinner upcoming at Nicli Pizzeria in Gastown on Sept 10, paired with beer from Quebec’s Unibroue brewery.  You probably have tried one of Unibroue’s beers in the past, such as Fin du Monde.

Here are the details.


On September 10th, Nicli Antica Pizzeria is teaming up with Quebec’s iconic Unibroue to present an evening of ‘beer and pizza’ like no other. Hailed as Vancouver’s ‘Best Pizzeria’ (Vancouver Magazine AwardsWestEnderGeorgia Straight), Nicli continues the century-old tradition of creating Neapolitan pizzas the proper way – by hand and using only the best seasonal ingredients. An early leader in the craft-beer movement, Unibroue has gained Canada-wide recognition for its ‘on the lees’ Belgian-style of beer.

Nicli’s Chef Dave Tozer has created a five-course dinner that is sure to incite praise – be it in Italian (‘splendido,’ ‘fantastico’), French (‘magifique,’ ‘formidable’) or ‘Foodie (‘yum’). The menu features four pizzas plus dessert – each course carefully paired with one of Unibroue’s distinctive brews. The dinner is value-priced at $45 – a good bargain in any language

Blanche de Chambly

Blanche de Chambly

First course starts gently with an EVOO-based pizza of Pecorino Romano, goat cheese, heirloom tomatoes and arugula napped with a balsamic reduction. This has been paired with Unibroue’sBlanche de Chambly, a delicate wheat beer that will subtly complement the pizza’s garden-fresh flavour.

Second course pizza features caramelized onions, fresh thyme, fennel sausage with PEI smoked cheddar. This has been paired with Ephémère Apple with its delicate balance of sweet and tart undertones and Granny Smith profile.

Unibroue’s golden ale, Fin du Monde, is the brew of choice to complement Chef Tozer’s pizza highlighting late-summer ingredients – roasted local corn, zucchini and organic grass-fed strip loin with grana padano and fiore de latte finished with an arugula and gorgonzola fondue drizzle. Just the description of this pizza should make your mouth water.

The final pizza of the dinner features the robust flavours of sopressata combined with roasted chilies, tomato sauce, pecorino romano, oregano and fresh basil finished with chili-infused EVOO.  It is paired with an equally robust beer, Unibroue’s multi-award-winning Maudite – a flavourful amber-red ale with an assertive crisp finish.

Stone fruit cobbler accompanied by vanilla bean gelato ends the evening on a sweet finish. Beer with dessert? ‘Mais oui’ say the French contingent and the Italians concur ‘naturalmente,’ as Ephémère Cherry, with its refreshing taste reminiscent of a dry rosé with cherry undertones, provides the perfect flavour counterpoint to the cobbler’s fruit.

Where to get Tickets

The dinner starts at 8:30 p.m. Unibroue’s Kelsey Atkinson will be in attendance to talk about the pairings and the beers. The very reasonable price of $45 per person includes the meal, the pairings, tax and gratuity. Tickets must be purchased in advance and can be obtained on Eventbrite.

Multi-award winning Nicli Antica Pizzeria is the first VPN (Associazione Vera Pizza Napoletana) certified Neapolitan pizzeria in Vancouver. To date in 2013, it has won Gold, ‘Best Pizzeria’ at the Vancouver Magazine Restaurant Awards,  ‘Best Wine List’ atVancouver International Wine Festival, ‘Best Pizza’ from theWestEnder’s Best of the City and ‘Best Pizza’ from the Georgia Straight’s Gold Plates.

Vancouver Foodster Best Pizza Creation Challenge

Vancouver Foodster does it again.  Another food challenge.  This time it’s a pizza creation challenge.  Many restaurants have stepped up to the plate to offer their unique pizza creations to taste.  From a quick scan through the restaurants and their creations, I think we will have a lot of fun trying them. And don’t forget to vote for your favourite pizza.

Also be sure to enjoy a nice glass of wine with these pizzas. Chianti is always classic, but also try a BC Gamay Noir, Italian Barbera, or a California Zinfandel. Here is the press release from Vancouver Foodster.


Vancouver, BC – Everyone loves Pizza, I chose Pizza for my next challenge said Richard Wolak, this challenge features 14 participating restaurants in Vancouver, Burnaby, and Maple Ridge that runs from June 20 – July 14, 2013.

Participating restaurants have created a new unique pizza creation (this pizza can-not be on their menu currently, they had to create a new pizza creation for this challenge) to enter in this Best Pizza challenge.  Each Pizza creation can be simple to fancy, using unique and innovative ingredients, any type, as nutritious or indulgent as they wanted, perhaps with seafood, meats or vegetarian, I told them to be imaginative.

These are just some of the unique Pizza creations in this challenge:
Lombardo’s Pizzeria has created Pancetta, Grape and Rosemary

Rocky Mountain Flatbread has created their B.C. Flatbread Pizza


Nicli Antica Pizzeria has created Bianca con fichi, prosciutto serrano e gorgonzola

The full list of pizzas with details including the participating restaurants are listed here http://vancouverfoodster.com/pizza-challenge/ (all creations can be accessed here starting early tomorrow morning).

How people can Vote for their favourite Pizza Creations?

This time around once people have ordered and tried the Pizza Creations in this challenge at the participating restaurants, if they love that pizza, they can vote on their mobile phones or ipads from their table in the restaurants or later in the day. People can cast their vote once a day, so if they are visiting the other participating restaurants daily or during the promotion they can vote for their other favourites as well.

The public is invited to try these Pizza creations at the participating restaurants, keeping in mind this criteria – originality, creativity, uniqueness, traditional, non-traditional, price, value and most importantly taste. They are then encouraged to VOTE for their favourite Pizza creations at http://vancouverfoodster.com/pizza-challenge/

We will announce the winning restaurants and their Pizza Creations on July 16, 2013.

Are You a True Neapolitan – Pizza?

Nicli AnticaHow often have you thought about pizza?  It has a crust, sauce, toppings, herbs and cheese.  Sounds simple, but it takes true skill to make simplicity seem simple, and delicious.  Take into consideration a Neapolitan pizza.

I was invited to learn about Neapolitan pizza at Nicli Antica Pizzeria in Gastown.  The owner, Bill McCaig, undertook training in how to create a true Neapolitan pizza, and gave us an introduction to Nicli Antica Pizzeria and the things he needed to do in order to be certified by the Verace Pizza Napoletana (VPN).

The making of a “True Neapolitan Pizza” requires strict adherence to the culinary discipline of the Associazione Verace Pizza Napoletana, from the preparation of raw ingredients to the cooking method in an approved wood fired oven (Bill purchased his oven from Italy). Only organic “Pomodoro di Napoli”, fresh mozzarella, fresh herbs, and fresh yeast are permitted.  Bill tries to locally sources his ingredients but still does need to bring in some Italian products, such as the cheese.

Pizza fresh from the oven

Pizza fresh from the oven

What is the Verace Pizza Napoletana?

The VPN is an international non-profit association founded in the mid-1990’s by a group of Neapolitan pizzaiolis (pizza makers) seeking to cultivate the culinary art of Neapolitan pizza making. In June 1998, they were officially established as a denomination of control (DOC) by the Italian government, a designation that made the VPN a legal entity able to give special designation to pizzerias who meet strict requirements that respect the tradition of the art of Neapolitan pizza making. (Source: Association of Verace Pizza Napoletana (VPN), 1998 Charter).

Making a Neapolitan Pizza

We learned about the steps to make and recognize a Neapolitan pizza.  The dough is made simply from flour, water, and salt, then hand rolled.  Each ball of dough for a pizza is exactly 220 grams. When the dough is rolled out and baked it should be no more than 0.4 cm in the center.  The pizzaiolo pushes the dough from the centre of the pizza to the edges to make a diameter not greater than 35 cm.  The pizza is baked in a wood-fired oven for between 60-90 seconds.  That’s fast!

It is then served without being sliced.  We were told that this is the traditional way from Naples to serve a Neapolitan pizza, as it tends to be a bit wetter.  The wood to fire the oven is any hardwood that does not impart flavour. Nicli Antica uses birch.

The first Neapolitan pizza created was the Marinara pizza, that had for the first time in Europe, tomatoes on the pizza!  The second Neapolitan pizza created was the Margherita pizza, which used mozzarella cheese for the first time, along with tomatoes.

We were served a Margherita pizza and enjoyed it with a glass of Tormaresca Neprica 2011 redwine from the Puglia region of Italy. The pizza crust edge was crispy, the center was wetter than other pizzas I’ve had, but that is OK.  The wetness came from a very fresh, vibrant tomato sauce.  Not spicy or full of herbs, just bright tomato flavour.  On top of the pizza were sprigs of fresh Italian basil.  I probably could have eaten the entire pizza myself.

Margherita pizza at Nicli Antica

Margherita pizza at Nicli Antica

Talking with the Chefs

Bill McCaig trained Chef David Tozer in the intricacies of making a Neapolitan pizza.   David was trained through the Pacific Institute of Culinary Arts, and worked in various restaurants, including the Rocky Mountain Flat Bread company.

Chef David Tozer with a penchant for pizza

Chef David Tozer with a penchant for pizza

I had a chance to talk with both Bill and David,  finding out the back of restaurant tasks of these men.  I learned about them having to start making the dough at 9am every day, between 40-80 kg, which are then divided into the 22o gram balls.  The tomatoes are all hand crushed, and sounds like very hard work.  An evening’s work can be very taxing; for example on a Friday or a Saturday night, they could produce 250 pizzas each evening.  I can truly appreciate their hard work.  I look forward to trying more of their pizzas over the summer.  Enjoy!

Do You Like Desserts? Tasting Plates Dessert Edition this Sunday

Seasonal cream puff from Beta 5

Seasonal cream puff – Beta 5

I sent out information about the upcoming Tastes Plates earlier, but I did not have the “menu” from each restaurant at that time.  I now have that info, and hopefully it tantalizes your tastebuds.  Sunday should be a sunny day, so why not indulge!  Here is the menu info from Vancouver Foodster. Chocolates, cheesecake, and more.  I could see pairing many of these with a late harvest wine, Sauterne, Pinot Noir, or Gamay.


Tasting Plates Desserts April 14 Menu

Rocanini Coffee Roasters

Our Tasting Cup will include your choice or all of these 3 items:

1. Kenya AA Kaiguri /Tasting profile: Floral, lemon, peach, juicy, complex acidity and sweet

2. Papua New Guinea Korgua Estate/tasting profile: intense floral notes, juicy body  with a sweet tropical fruit   finish.

3. Colombia San Augustin Huila/tasting profile: Rich, sweet, with citrus and chocolate notes, ending with a  savory finish

Bob Likes Thai Food

Our Tasting Plate will include this Thai dessert:


Water chesnuts, Tapioca flour, Jackfruit, Shaded young coconut,

Coconut milk, Syrup, Pomegranate, Crystal Lime candy, and Crushed Ice…

Beta 5 Chocolates

Our Tasting Plate will include a selection of our desserts along with mini cream puffs and samples from our chocolate kitchen.

Trees Organic

Our Tasting Plate will include all of these 3 items:

1)        New York cheesecake

2)        Marzipan cheesecake (April’s feature flavour)

3)        Coffee

The Bibo

Our Tasting Plate will include all of these 3 items:

1. Tiramisù

2. Chocolate Brick

3. Chocolate Pizza

Vancouver Pie Hole

Our Tasting Plate will include your choice of these items or all of these 3 items:

1. Bourbon Pecan Pumpkin Pie

2. Key Lime Pie

3. Maple French Toast Bacon Pie

Bella Gelateria

Our Tasting Bowl will feature a surprise selection of gelato flavours specially offered for this event.

WE Coffee

Our Tasting Cup will include one of the following beverages paired with the cookies.

1. Signature – Espresso or Macchiato

2. Traditional – 8 oz Latte or Cappuccino

* NEW ITEM – 8 oz Mochachino

3. 8 oz Chai Latte with Soy / Almond Milk

4. Paris Tea / decaffeinated Peppermint Tea

*** All drinks will be paired with a freshly baked WE.’s gluten free cookies or a WE’s power cookie

Tantalize your taste buds at several restaurants, cafes and bakeries all over Vancouver! This tasting extravaganza goes from 2pm until 5:30 pm and is presented by Vancouver Foodster.

Each restaurant, cafe and bakery will be serving up Tasting Plates for guests to enjoy and you will have a chance to visit many different types of restaurants throughout the event, meet some new food loving friends, meet the chefs, and learn about each of the participating establishments.

If you haven’t been to our previous Tasting Plates events, Novus TV featured one of our previous events on City Lights (view here).

  • Bring along a friend or two, your significant other, your family or come solo.
  • A food networking event connecting Vancouver’s vibrant food community.

Visit each of the participating restaurants,cafes and bakeries at your leisure by bike, moped, car, transit, walking, roller skates, skateboarding or carpooling.

Purchase tickets via Eventbrite


Registration: Rocanini Coffee Roasters, 127 West 5th Avenue -this is where you will show us your printed or digital tickets and will pick up your Tasting Plates Cards.

Advance Tickets: $35 per person (eventbrite fee extra). $115 for 4 pak of tickets or $150 for 6 pak of tickets (get a group of your friends/family together and save by purchasing a 4 pak or a 6 pak (eventbrite fee extra). Regular Tickets $45 per person (eventbrite fee extra) after April 11.

My Tasting Plates Vancouver Kitsilano Edition Favorites

Tasting Plates Kitsilano

This past week was the third Vancouver Foodster Tasting Plates event this year. This event was the “Kitsilano Edition“. If you have never attended one, for Tasting Plates you visit 10 different restaurants/food trucks/other food establishments, sampling some of their tasty treats.

This evening we had 10 vendors to visit:

Some of My Favourite Bites

Chocolate Arts pumpkin praline chocolate

Chocolate Arts Cafe – This one is all about chocolates and sweets. I was very impressed with the quality from C.A.C. They had a:

  • House made cookie enrobed in 70% chocolate with corn flavoured house made ice cream
  • Candied almonds
  • A Peanut mallow bite
  • A seasonal chocolate

Have you ever tried corn ice cream, or how about cheese flavoured ice cream?  If you have been to South America or to South East Asia, you probably tried one of these, but here it is much harder to come across.  I enjoyed the corn flavoured ice cream.  The corn flavour was not overpowering, but you still knew it was corn.  It was nice with the chocolate covered cookie.  The seasonal chocolate was organic pumpkin and praline.  The pumpkin flavour was again subtle and went very well with the 70% dark chocolate coating.  I would recommend going to the C.A.C. and indulging your sweet tooth. Bring out some BC ice wine or late harvest to complete the decadence.

Rocky Mountain Flatbread Co. – They offered 1 slice of your choice from the following pizzas:

  • Bradner Farm Pizza:  Certified organic free range rosemary chicken from Bradner Farm with red onions, house made pesto & oven roasted red bell peppers.
  • Farmers Market Pizza: Topped with a combination of four to five seasonal local or preserved veggies, three herb nut free pesti & Capriny goat’s cheese.
  • Naturally Meaty: Spicy certified organic beef, sulphate free Italian sausage, ripe tomatoes, green peppers, red onions, asiago cheese & fresh herbs.

I tried the Naturally Meaty pizza.  The organic beef was spicy, just like I like it, but a little light on the beef and sausage.  No soggy crust.  The restaurant was open for regular patrons and it was packaged.  It is a very family friendly restaurant, with many tables full of young children.

The Bibo pizza and pasta

The Bibo – The Bibo offered both a pizza selection and a pasta selection.  The items were:

  • Pizzas selection: Margherita, Diavola, Prosciutto, Funghi, and Marinara.
  • Pasta selection: Rigatoni alla Norma, Lasagne al Pesto and Tagliatelle al Ragù.

I went for a slice of the Diavola pizza and the Lasagne al Pesto.  The lasagne was vegetarian and was so tasty with the wonderful basil flavour from the pesto.  I think I liked it more than the pizza and I would definitely try it again.  The Diavola pizza is made with spicy salami.  It was spicy but if you are not spice lover, I think you would still find it at an acceptable heat level.  Not too greasy, and a nice crispy crust. Go traditional and enjoy this with a glass of Tuscan Sangiovese (Chianti) or maybe try a BC Gamay Noir?

Atithi Indian Cuisine – The owners of Atithi really were very nice to us and tried to accommodate people’s tastes.  A friend I was with was given a dal in lieu of one of the dishes she did not sample.  The items to taste were:

  • Lotus roots with shrimp
  • Bengali mustard fish
  • Taro roots with local potato (vegan and veggie)

If you like spice, then this place is for you, but one of the dishes, the Bengali mustard fish, was not spicy; just full of flavour.  I really enjoyed it.  It was made from cod fish.  The taro roots with local potato was a dry dish, no sauce, and again was tasty for me.  The lotus root dish had sauce and would have challenged a few people on the spice level. An off-dry riesling would help quell the fire.

Petes Meats 3 sausages and sauerkraut

Pete’s Meat – Offered to us three distinct sausages with a small side of sauerkraut.  May have been my favourite dish of the night.  The sausages:

  • Lamb Merguez: medium spice with a complex flavor profile north African in origin
  • Sweet Italian: low spice, sweet and savoury our version of this classic
  • Chicken, chipotle, cilantro & lime: (Mexi/Cali, medium spice)

The sausages were all distinctive in taste.  I think my favourite was the Lamb Merguez, but they were all very good.  The sausages were not dry, but had the right mix of meat and fat for me. Maybe try this with a South African Pinotage?

That’s all for now from me.  Did you attend Tasting Plates?  If so, what were your favourites?  Leave a comment.

Thanks again to Richard aka @vanfoodster for hosting this event.