Pro

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Well I try to be, I am a true beginner. I have yet to graduate from the driving range, but I think an ‘ol game of pitch & putt might be the next step.

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Tater Trio

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Rogue opened a new location. Bigger draught list and a trio of Kennebec treats to pair: Gorgonzola and bacon, poutine (I could do without) and truffle oil. Lip smackin’ good.

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Riffing

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Jamie Oliver inspiration in a pinch. Spicy tiger prawn pasta. Leftover Spier Chenin Blanc.

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Fried Frenzy

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Donuts, donuts, donuts! Lucky’s at Forty Ninth Parallel.

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Midnight Sun Sustenance

We ate and drank our way through the Yukon recently. Tostadas, satays, sangria, birch beer, halibut burgers, tequila prawns, MALTS, Dirty Northern nachos (homemade chips-bacon-cheese-ridiculousness), agua fresca, $2.50 mochas with rich syrup, the best date squares, the list goes on. And we came back with caribou and reindeer smokies, and a growler of molasses-crude stout from Yukon Brewing. Who said Whitehorse was small town? There is even a new food truck so busy we couldn’t locate them! Just caught a glimpse of La Patrona zipping along the highway to the Atlin Music Festival. Next time.

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Itadakimasu!

I recently completed a Japanese home-cooking course at UBC with the fantastic Hana Dethlefsen, author of The FEEDback Project. Over 3 classes we made everything from grilled mackerel to sunomono, agedashi tofu to ichigo daifuku. It was simple, informative, and so helpful. I can now confidently introduce Japanese basics into my kitchen, and riff off standard recipes with fun variations. Case in point, I have eaten sugar snap gomaae 4 times in the last 2 weeks.

Hana is teaching a part II course in May, and I would highly recommend it if you are looking for a gentle introduction into stocking your cupboards and mastering Japanese basics.

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Worth a Whirl

Current culinary inspirations.Follow Me on Pinterest

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