Happy March great foodie friends,
Pepper Lunch -has come to North America with its first location opening in Richmond on March 14th!
Location: 5951 No.3 Road, Richmond BC
What is Pepper Lunch?
Pepper Lunch is a DIY (means meal in store) fast service concept with over 200 outlets throughout Japan and Asia. Pepper Lunch offers a dynamic and fresh culinary experience by serving their fresh ingredients (fish, CAB steak, veggies and rice) on a hot cast iron plate for you to finish your meal to your liking (“sizzling it your way”)
Founded by Mr. Kunio Inchinose – he is said to see the world as a white canvas where he wishes to add colours with his restaurants to make the people happy.
The family that is bringing Pepper Lunch to Richmond has carefully taken the time to fine tune the great experience to the educated Palat of the lower mainland. They have ensured that the sauces are msg free. They have brought in CAB (Certified Angus Beef) and taken the time to send their head chef to Japan for extensive training to master the art.
Beef Pepper rice- truly a dish that screams “comfort food”
Served like all of their dishes with their signature pepper sauce.
Kobe hamburger with signature pepper sauce.
Cab -steak with signature pepper sauce
Fresh “Sushi” grade salmon served with the signature pepper sauce.
All of the meals come to you sizzling and ready for you to finish to your liking. On the table is also your choice of two msg free sauces- soy based with chili to give your dish a little kick. And a honey garlic sauce that is full of perfect flavor.
Look for Pepper Lunch to open March 14th and make a plan to head down for a fun and unique new experience and see for yourself all the rage of what most of Asia flocks to.
I was truly impressed with the passion of the ownership and staff at the commitment that they display not only in their words but truly in their actions as well as planning to bring the very best of this concept to please the customer with the best culinary experience.
This restaurant is great for families, friends, couples or a new twist for a business lunch.
You Gotta Try This!
Happy Friday great foodie friends,
As Valentines approaches AOL Canada shared this fantastic Kraft Peanut Butter’s StoryTime from their StickTogether program “BeOn” editorial piece celebrating families and our busy lives.
I promise that this video from the #StickTogether campaign will warm your heart if not make you shed a tear!
Celebrate the glue that sticks us together, mom! With Kraft Peanut Butter’s fantastic campaign to help us all remember how important we are to each other and how we can so easily let life’s busy turns let time pass without realizing or recognizing how it all doesn’t fall apart. Life’s wonder in most families called mom.
Thank you Moms, Kraft Peanut Butter and AOL Canada for reminding us all to #StickTogether by helping this family share their story with us!
click here for the Kraft Storytime video
Hello great foodie friends,
As the days grow closer to the day of Love (albeit a little commercial) planning your valentines should come from the heart and soul rather than from something that will last for a day or two but not stand the test of the soul and the heart in your Loves eyes.
When deciding what to do don’t feel that you have to focus on something so daunting that it adds stress to your day but rather something made from Love and care.
This great molten lava cake from Food network & Patrick and Gene Neely is a start.
molten lava cake recipe – click here
Recipe courtesy of Patrick and Gina Neely
Molten Lava Cakes
2 sticks unsalted butter, plus more for the ramekins
4 teaspoons granulated sugar
1/2 teaspoon ground cinnamon
Pinch of cayenne pepper
Pinch of nutmeg
12 ounces semisweet chocolate, chopped
1 cup all-purpose flour
2 1/2 cups confectioners’ sugar, plus more for dusting (optional)
6 large eggs plus 6 egg yolks
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
Preheat the oven to 400 degrees F. Butter eight 6-ounce ramekins and sprinkle each with 1/2 teaspoon granulated sugar.
Combine the butter, cinnamon, cayenne, nutmeg and chocolate in a saucepan over low heat, stirring frequently until melted and smooth. Cool slightly. Whisk the flour, confectioners’ sugar, eggs and yolks, vanilla extract and almond extract in a bowl until creamy. Whisk in the melted chocolate mixture. Divide among the prepared ramekins.
Bake the cakes until the tops are stiff and the edges darken, 12 to 14 minutes. Remove from the oven and let cool 5 minutes. Loosen the edges of the cakes with a small paring knife and transfer to plates while warm. Dust with confectioners’ sugar.
Photograph by Gentl & Hyers
Recipe courtesy The Neelys’ for Food Network Magazine
Read more at: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/molten-lava-cakes-recipe.html?soc=sitepackagesocial_20150210_40030926&adbid=10152607959246727&adbpl=fb&adbpr=20534666726&oc=linkback
Try this dessert and pair it with a raspberry or multi – berry coulis / sauce with some fresh berries as well topped with fresh whip cream and serve with some Prosecco.
If if your so inclined could you prepare a wonderful dinner? If not use this dessert and the end of the night show stopper coupled with your sweethearts favourite flower! Many valentines start or end with roses, but was this great marketing by the flower industry or really truly your Valentines favourite flower? Better to know and ask if you need to!
I guess the theme of my posting is truly about doing something from the heart rather than bought at a store!
If chocolate isn’t your perfect Valentine sweet treat, why not making a Tiramisu?
Come on folks, it’s one of the most delectable Italian treats and is truly easier than it looks and I promise smiles.
You can put the Tiramisu into any cup, dish or pan and serve it how you like but if you can find chocolate cups like these it adds a special extra touch.
Last but not least, I have included a link for those of you wanting to spread sweet love but do it as hea,thy as possible…. 8 desserts 80 calories or under
Happy Valentines to you all
Proven Ance restaurant in Newport Beach, California
A work trip took me to Orange County and as always a new culinary treat is usually on the docket for one night with my foodie workmates.
The atmosphere is a combination of rustic and contemporary and welcoming almost as if you are walking into the chefs dining room.
The service was pretty good and certainly friendly.
We happened to be there during “Dine Newport” so there was a “Prix Fix” $40 menu option which we did as a group.
Many of the menu items were also found on the daily menu so a mix of specials and favorites were sure to be found for regulars.
The table started with a Charcuterie board which was flavorful and pleased all.
I started with the Cauliflower soup served bisque style-
Next up the Braised short ribs with Demi glaze served over cheesy grits and accompanied with grilled Brussel sprouts. This dish was spot on. The ribs were tender and fall off the bone perfect with deep flavors that matched perfectly over the cheesy grits.
Finally the special menu had a Carrot cake listed which was exactly what I was in the mood for. I was underwhelmed by the cake as it was slightly dry and no wow factor was present just begging for another bite.
I have heard many good things about Provenance but also that consistency is lacking. Orange County has restaurants that I just can’t wait to go back to, I can’t say that this one won my tastebuds and culinary heart just yet.
“My reviews are only my opinions based on my own observations and experiences. I always judge each outing on its own merits or lack thereof. With rare exceptions, I endeavor to keep criticisms respectful and objective. Anyone’s opinions may vary. It is my hope that you will find my comments helpful.”
As the year winds down and the Christmas holiday is on our doorstep, take this time to slow down and take a deep breath and soak in the extra time with family and friends. Enjoy everything that this season can bring and make sure that you share your holiday culinary magic photos with us!
Remember that not everyone thinks this season is Merry so reach out where you can and keep in mind that Christmas doesn’t have to be maxed out credit cards but rather the reason to give more from the heart and in the spirit of the holidays.
Stay safe and pass your warming smile on to all.
If you still aren’t sure how you want to prepare that Turkey, take a look at this recipe I tried from Jamie Oliver
click here for Turkey Wellington recipe
Merry Christmas, Happy Hanukkah
Happy Saturday great foodie friends…. The holidays are around the corner and thoughts of holiday Flavors are no doubt dancing in your brain, across your tastebuds and tummy! I know these aren’t traditional holiday flavours but aren’t Italian flavours just perfect anytime? I think so.
Thank you to Italian Living .com for posting this vote! I couldn’t look at these photos with out my mouth watering!
Love all things Italian….. Enjoy.
click here for the full article on Italianliving.com
Per the Italian Living article:
More than 700,000 foodies and 5,00 food professionals—including bloggers, chefs, restaurateurs and cooking schools —voted for the twelve most popular Italian foods. Parmigiano Reggiano won 1st with the “King of Cheese” receiving 20% of the votes. This international contest sponsored by the nonprofit group I Love Italian Food http://www.iloveitalianfood.org was conducted online in November 2014, with results released in mid-December.
“This contest made us understand which of our traditional foods are the real ambassadors outside of Italy, “ comments Alessandro Schiatti, founder of I Love Italian Food. Three of the winning foods—Parmigiano Reggiano, Prosciutto di Parma and Aceto Balsamico, are all from the Emilia-Romagna region, which isn’t surprising as that region has more products that are DOP and IGP ( protected designation of origin) than any other region.
Using these twelve winners, I Love Italian Food will launch a project in January 2015 called 100per100, which will ask twelve of Italy’s top chefs including Heinz Beck, Cristina Bowerman, Moreno Cedroni and Antonella Ricci to create a unique recipe for each.
And the 2014 winners are:
You Gotta Try all of these!
Best of the season great foodie friends,
It has been a while since I have posted due to the busy times and of course life getting in the way!
I thought that you should see, taste and put these Must Have Christmas Chocolates of the season on your must try list.
Get ready because believe it or not the best continue to get better!
Top honours go to the following Chocolate Masters
Apologies if there is a chocolate or chocolate master that I may have missed- this statement
attest to the fact that our city now has more wonderful established and up and coming Chocolatiers & pastry chefs than almost anywhere else in North America.
Address: 4712 Hastings Street, Burnaby
This chocolate not only looks like Christmas on the outside but lays Christmas on your tastebuds from the second it crosses your lips!
The Christmas figures are also a bonus for giving to those nice not naughty children to light up those smiles!
Location: 11220 Horsehoeway, Richmond
This chocolate is the perfect balance of chocolate ganache and peppermint and says Christmas as it melts in your mouth.
Honourable mention to their Fresh Chocolate or better known as bark. It is from cacao beans roasted in their own factory and organic!
Bean to Bar
Location: 2409 Marine Drive, West Vancouver
Eggnog & Salty Balls
Tempers eggnog chocolate is full of that wonderment that I look for every year in eggnog, a perfect surprise was the salty balls available in normal and mini sizes. It is a one bite chocolate as the salted caramel filling is liquid and watch out for these ying yang flavours – addictive I’ll say!
Location: 1620 West 3rd Ave, Vancouver
Gingerbread caramel & Crantini
Most of these Chocolatiers / Patisserie masters make other signature items for Christmas such as chocolate figures or Bûche de Noël so I encourage you to get in soon to see your favourites and place your orders just in case.
Disclosure: I am not connected to these businesses in anyway shape or form and my opinions are my own. My recommendations are thought out but truly my personal opinions.
Happy Sweet Holidays to All!
You Gotta Try These!
I love the thought of this brine- Ancho Chili is totally in my wheelhouse and a favorite for sure!
Thanks Bull BBQ blog for sharing!
Originally posted on Bull BBQ Blog:
Ancho Chile & Maple Turkey Brine
makes enough to brine a 12- to 15-pound turkey
5 ounces Ancho chilies (about 8 chilies)
8 cloves garlic
2 cups kosher salt
1 bunch fresh sage
4 sprigs fresh rosemary
8 quarts water (4 cups = 1 quart)
2 cups Grade B real maple syrup
For the brine: cut the stems off and discard; then slices the chilies into strips, reserving the seeds if desired (I did). Add chilies and seeds to a medium sauce pan. With a vegetable peeler, remove the zest from the orange and add to the pan; squeeze and reserve the juice. Smash and chop the garlic and add to the pan along with the salt. Stir in 1 quart water and bring to a simmer, stirring until the salt has dissolved.
Into a stockpot (or other container large enough to hold the turkey), add the herbs…
View original 531 more words
Seattle best new restaurants 2014 brought to us from Thrilllist
official Thrillist link to the 11 best new restuarants in Seattle
WHERE TO EAT
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Best New Restaurants 2014
SEATTLE’S 11 BEST NEW RESTAURANTS OF 2014
PUBLISHED ON 11/19/2014
BY CHONA KASINGER
Sure, Seattle may have a few problems, but a lack of new restaurants opening isn’t one of them… however, picking the ones that are actually worth trying can be. If only someone would, like, assemble a list of Seattle’s best new restaurants of 2014 or something. Oh, wait!
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This new Capitol Hill spot by Rachel Yang and Seif Chirchi of Revel and Joule is a four parter: sections include separate spots for noodles, BBQ, cocktails, and dessert. Highlights include the Baller — a meat tower that gets you a whole lot of everything to prepare yourself at the table, and their unique parfaits served right out of the truck up front.
This Pioneer Square newbie replaced the beloved Dome Burger earlier this year, and while they’ve got a slew of sweet meat-wiches, the Gangnam burger (complete with a Kalbi-style marinated patty, house-made oriental coleslaw, garlic aioli, and house-roasted garlic mayo) is definitely the way to go.
Brunswick & Hunt
Nestled in the once sleepy neighborhood of Phinney Ridge, this Northwestern-inspired restaurant perfectly encapsulated the spirit of of Washington. From oxtail to pork shank, Brunswick & Hunt is the place to go for that hearty, meat-loving appetite of yours… because we can’t be the only ones that want a big hunk of bison for dinner every now and then.
Seattle’s 26 best Boozy Brunches: A hood-by-hood guide
Chippy’s Fish and Drink
Ethan Stowell’s latest restaurant is an old-school fish ‘n chip joint in the heart of Ballard that pulls out all of the stops. A killer selection of drafts, bottles, and cans? Check. Shrimp Louie and Dungeness Crab Rolls? Check. Oddly named, but delicious sounding, cocktails like the Monkey Knife Fight? Always.
Giddy Up Burgers
Although Giddy Up features both a burger component and salad bar, you know the right choice to make kemosabe. You can’t go wrong with the Giddy Up Burger, which touts a 1/3lb patty, bacon, pepper jack cheese, lettuce, tomato, onion, pickled jalapeños & fire sauce all on a house bun. Yee-haw!
This upscale French-y spot in Fremont does not fail to please with its Grilled Prime Skirt Steak and Lemon Rubbed Lamb Steak. Just off 36th, Vuong Loc’s reputation as a Seattle all-star does not fail him at this new venture in the ‘hood.
Quickly becoming infamous for its pizza-by-the-kilo method, this spot from Seattle’s best pasta slinger loads up their slices with all kinds of good stuff from prosciutto to duck eggs, and lets you get as much or as little as you want, and then pairs it with a solid selection of beers and wines.
Loulay Kitchen & Bar
This gorgeous Downtown location is the latest venture by Thierry Rautureau and is already on a ton of the city’s, and country’s, best new restaurant lists, and given how good everything from the hearty black rice risotto to their extravagant beef rib eye with confit shallot, goat cheese crotin & red wine demi-glace is, it’s obvious that all the attention (especially from us!) is deserved.
After a quick life as Aragona, Chef Stratton quickly turned his destination Spanish restaurant into his bread and butter: a destination Italian eatery, where not only is the food otherworldly, but the Four Seasons-adjacent space is one of the more stunning spots to eat in the city.
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South Lake Union
Finally! A place worth braving the miserable amounts of traffic and construction in South Lake Union. Osteria Rigoletto is a 5,000sqft industrial-meets-reclaimed-barn affair that seats around 150, but remains cozy despite its size, plus it boast a tongue twister of a menu that you’ll be… um, boasting about to your friends.
Upscale, yet comfortable, this expansion to Il Terrazzo Carmine opened in mid-June. This new addition to the burgeoning restaurant and bar scene in Pioneer Square touts an illustrious cocktail selection as well as great small plates and a generous happy hour.
The best part of this list for Vancouverites is that they are all close enough for us to try! Don’t get me wrong our city has amazing restaurants and a fantastic food scene that just keeps expanding for our culinary delight!
When we travel it’s always great to have a list of places to go.
YouGotta Try these!
Thank you CHONA KASINGER and Thrillist for sharing