Vancouver Foodster presents the Vancouver Soup Festival

It’s winter; it’s cold; it’s time for soup.  Join Vancouver Foodster with his Vancouver Soup Festival.  His announcement is below.  I see pozole in the list, which is one of my favourite soups.

Enjoy!

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The 2nd Annual Vancouver Foodster Soup Festival running January 9 – February 2, 2020 at restaurants all over Vancouver!  You taste & vote!

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

After you have tried each of the Soup 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 February 2, 2020.

The Soups

How does this work? The restaurants will be featuring different soups in each of the 3 weeks in the festival, you are invited to visit the restaurants, order the soups and then VOTE for your People’s Choice favourites from each week’s offerings. We will have 3 sets of winners with 1st, 2nd and 3rd place each week over the 3 week period.

Share your experiences: Tweet and Instagram share your photos throughout the festival, our twitter and instagram address is @vanfoodster and the hashtag is #SoupFestYVR please include this hashtag in all your social share mentions.

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

Get some friends together and visit 2 places or more to taste the different soup creations or go solo or with a friend– just remember to VOTE for your People’s Choice favourites

Here are the soup creations for the festival, note which soups are featured during the specific dates: 1st week of the festival which runs from January 9 – 16, 2nd week January 17-24; and 3rd week January 24- February 2 (*restaurants listed in no particular order other than when they were received by us).

The Chopped Leaf

Mexicali

Mexicali

Featured: Week #1 January 9-16

Price: $4 small and $6.50 large

Description: A hearty soup made with tomatoes, black beans, onions, banana peppers, jalapeno peppers, garlic & spices

Offered: Soup will be available all day

Created by: the team

Dietary notes: This soup is Vegan and Gluten Free.

Related image

Tuscan Kale

Tuscan Kale

Featured: Week #2 January 17-24

Price: $4 small and $6.50 large

Description: A vegetable medley made with tomatoes, onion, celery, carrots, kale, lemon juice & spices

Offered: Soup will be available all day

Created by: the team

Dietary notes: This soup is Vegan and Gluten Free.

Spicy Creamy Tomato

Spicy Creamy Tomato

Featured: Week #3 January 24 – February 2

Price: $4.50 small and $6.50 large

Description: A smooth and savoury base kicks a classic tomato flavour up a notch.

Offered: Soup will be available all day

Created by: the team

Dietary notes: This soup is Gluten Free.

The Chopped Leaf

488 Robson Street, Vancouver

Tel: (604) 609-2467

Web: https://www.choppedleaf.ca/

Instagram @thechoppedleaf

 

Noodle Arts

No.3 Lanzhou Beef Noodle Soup

Lanzhou Beef Noodle Soup

Featured: Week #1 January 9-16

Price: $14.95

Description: traditional hand pulled beef noodle soup.

Offered: Soup will be available all day

Created by: the team

Dietary notes: n/a

Related image

Lamb Soup

Lamb Soup

Featured: Week #2 January 17-24

Price: $16.95

Description: Lamb with Tofu and Cabbages.

Offered: Soup will be available all day

Created by: the team

Dietary notes: n/a

Chicken Noodle Soup

Chicken Noodle Soup

Featured: Week #3 January 24 – February 2

Price: $15.95

Description: Chicken Noodle Soup

Offered: Soup will be available all day

Created by: the team

Dietary notes: n/a

Noodle Arts

1739 Robson Street, Vancouver

Tel:(604) 673-5688

Web:https://noodlearts.com/

Instagram: @noodlearts_vancouver

 

Mi Casa Mexicana

Birria

Birria de Res

Featured: Week #1 January 9-16

Price: medium $10 and large $15

Description: From the Jalisco region of Mexico this soup features beef stew, cilantro, onion, lime, corn tortillas and salsa roja.

Offered: Soup will be available all day (closed on Monday and Tuesday)

Created by: the team

Dietary notes: n/a

Related image

 

Mole de Olla

Mole de Olla

Featured: Week #2 January 17-24

Price: medium $8 and large $12

Description: From the Mexico City region this soup features beef, zucchini, green beans, corn, cilantro, onion, lime, corn tortillas and salsa roja

Offered: Soup will be available all day (closed on Monday and Tuesday)

Created by: the team

Dietary notes: n/a

 

Pozole

Pozole Rojo

Featured: Week #3 January 24 – February 2

Price: medium $10 and large $15

Description: From the Mexico City region this soup features corn hominy, chicken/pork broth, onion, lettuce, radish, oregano, lime. Served with tostadas, sour cream, and spicy salsa pozolera.

Offered: Soup will be available all day (closed on Monday and Tuesday)

Created by: the team

Dietary notes: n/a

Mi Casa Mexicana

2015 Burrard Street, Vancouver

Tel: 604-346-7084

Web: https://micasamexicana.net

Instagram @micasamexicana.yvr

Tractor Everyday Healthy Foods Launches New Fall Menu On October 16

This press release came through my email.  These vegan dishes for the Fall season looks good.  Enjoy.

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Popular Vancouver restaurant chain introduces fresh lineup of plant-based salads, sandwiches and stews for fall season

Photo credit: Marquardt Photography
Vancouver, B.C. October 8, 2019 – Tractor Everyday Healthy Foods is celebrating the autumn harvest season by unveiling a fresh lineup of nourishing, fall-inspired dishes – including a number of new vegan and gluten-free options – starting Wednesday, October 16.
Available on both the lunch and dinner menus at all six Vancouver locations, Tractor’s latest fall offerings include a wholesome variety of everyday staples like veggie-packed salads, sandwiches, soups and stews all made with nutritious, heart-healthy ingredients. With a focus on creating sustainable, high-quality fare, Tractor’s culinary team prepares all menu items on-site in small batches to ensure freshness and minimize food waste.
Highlights on the new seasonal menu include a hearty, protein-packed Turkey Chili made with lean ground turkey, black beans and chickpeas; a house-made vegan Beet and Walnut Burger topped with avocado parsley spread and pickled red onions; and a vegan Kale Caesar Salad featuring a creamy hummus and cashew dressing and garlic-roasted chickpeas.
The full lineup of fall menu additions includes:
  • Beet + Cauliflower Salad: steamed beets, roasted cauliflower, braised radishes, tahini lemon dressing, parsley and almond dukkah (VEGAN & GF);
  • Kale Caesar Salad: shredded dinosaur kale and Brussels sprouts, toasted breadcrumbs, crispy roasted chickpeas, lemon cashew dressing (VEGAN);
  • Brussels Sprouts + Apricot Salad: roasted Brussels sprouts, shredded Brussels sprouts, radicchio, roasted butternut squash, apricot mustard vinaigrette (VEGAN & GF);
  • Turkey Chili: ground turkey, bell peppers, black beans, chickpeas, tomatoes and spices topped with crispy roasted chickpeas (GF);
  • Beet + Walnut Burger: house-made vegan patty made with beets, walnuts, black beans and portobello mushrooms topped with avocado parsley spread, greens and pickled red onions (VEGAN).
“We are very veggie heavy at Tractor – we always have been – and our new fall menu really caters to our plant-based customers,” says co-founder and owner Meghan Clarke. “As an eco-conscious organization, we believe it’s important to offer a wide variety of vegetarian and vegan options as part of our overall commitment to environmental sustainability.”
All of the fresh seasonal items on Tractor’s new fall menu will be available daily from 11 a.m. to 9:30 p.m. and can be enjoyed in the restaurant’s airy cafeteria-style dining room or taken to go in 100-percent compostable packaging. For those who are short on time, Tractor’s new grab-and-go kitchen is now available at the restaurant’s Park Place location (666 Burrard St.). The Tractor Digital app allows guests to pre-order their meal with a desired pick-up time, skip the line in-store and enjoy a fresh and fast lunch on the go.
For more information, visit www.tractorfoods.com.

June 26 Tasting Plates East Vancouver Vegetarian Summer Edition

Join us for our next all Vegetarian edition of our Tasting Plates series as you visit some of our favourite restaurants in East Vancouver between Commercial Drive and Main Street. This evening vegetarian tasting extravaganza is on Wednesday June 26 from 6pm until 10pm and is presented by Vancouver Foodster.

veg

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!

See our last Vegetarian tasting plates event and what was served to guests here.

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

Participating Restaurants and Establishments

Do Chay Saigon Vegetarian

1392 Kingsway, Vancouver

Instagram @eatdochay

Cuisine: Vietnamese

New restaurant offering all vegetarian and vegan Vietnamese fare, infused with modern flavours.

maizal


Maizal

2815 Main Street

Web: https://maizalrestaurant.ca/

Twitter: @maizalyvr

Instagram: @maizal_yvr

Cuisine: Mexican

Vancouver Foodster Review

Enjoy classic hand-crafted cuisine just like on the streets of Mexico. Enjoy gluten free dishes, real Mexican beverages and their famous soft shell tacos. Fresh corn tortillas made to order and more.

Watch for the lineup of Participating Restaurants/Establishments unveiled next month

Tickets:

Early-Bird Tickets: $36 per person through June 11, 2019

Advance Tickets $45 per person after June 11, 2019

Regular $60 per person after June 23, 2019

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.