Monthly Archives: May 2013

Eat! Vancouver 2013


That’s a wrap!

Did you get down to the Eat! Vancouver 2013 – Food and Cooking Festival?

The show is done for another year!

How could a show get better every year? Last years show was very good but the show keeps growing in offerings, foodie love and the culinary masters that Food Network Canada, Fulcrum Events and all of the other sponsors that support and contribute to the show bring to the table for all of us to enjoy!
You can not go to a show like this come out without feeling well fed, well entertained and more confident about the inner chef in you!

There was an abundance of great vendor booths all showing or offering tastings of their wonderful products….a wide array of culinary tools and something for everybody!
Gulten Free? yes!


Tastes from around the world? yes !

Local eateries showing is their offering of new and established Yum! yes


The celebrity stage was bubbling with energetic culinary masters showing and talking about their creations as well as great interaction with the crowd!




I was lucky enough to catch both Chef Rob Feenie and Chef Chuck Hughes shows and was entertained from word 1!

Some quotes from the crowds: one question to Chef Hughes was “what would you say would make us a better cook at home?”
Chef Hughes thoughtful answer?

A good knife (not something you can buy in an 8 pack, but a good approx $150 knife with a “steel” for sharpening and you won’t believe how it will improve the flavor of your food!

also, think like a chef, prepare like a chef! Like when you see us lay out the ingredients on tv, Pre-measured etc… That is your best plan for making things taste and work out the best!

Whether you wanted to try new flavors or new sips, the offering was abundant!
Fun seemed to be had by all!

A few sips of something new with a friend….


a bite of something good between some foodies friends…..


All in all I have to commend Eat! Vancouver and its great list of sponsors as well as the hard work put into a busy 3 days by the exhibitors and chefs as well as all of the support staff….

Be sure to make it out to the show next year if you weren’t lucky enough to take part this year….. You won’t be disappointed!


click here for a direct link to Eat Vancouver’s page for a full listing of all events, vendors and celebrity chefs

You Gotta Try This!

Perfect Asparagus -accompaniment

Happy Monday great foodie friends,

I want to share this simple but wow side dish that I have made several times. It is a perfect adder to any meal whether for your family or a perfect elegant dinner that you are preparing that brings a new level to asparagus.

What you will need:
*Fresh asparagus
*Fresh thinly sliced prosciutto (as many pieces to match how many asparagus you want to prepare)
*Cream cheese
*Fresh ground pepper
*Fresh lemon juice (or real lemon)
*Cayenne pepper
*Olive oil

The ingredients are simple yet add a powerful flavour profile to a simple vegetable.


What you need to do:
Pre-heat the oven to 350 degrees F

First wash your asparagus with fresh water and trim off the ends (matching heights is a great presentation but for this quick dinner, you’ll notice I went rustic style! )


Lay out your prosciutto flat for preparation of the next step.


Now spread on a modest amount of cream cheese, sprinkle with your cayenne pepper and fresh ground pepper evenly across your prosciutto.

Now take your asparagus and carefully wrap (by rolling the asparagus over the prosciutto while making sure you do it on an angle to cover most of the length of the asparagus)


Now drizzle over the top of the rolled asparagus olive oil and lemon juice (approx the juice of one lemon, no need to measure but don’t use to much. The acid from the lemon is to add the perfect balance and kick up the flavours)

Now place in oven at 350 for approx 10 mins.
You don’t want to over cook the asparagus as it can become stringy, but you will best know how your oven cooks and the size or thickness of the asparagus. The prosciutto will also start to look perfectly caramelized.


You Gotta Try This!

Bottega Ristorante – Napa Valley


Happy May long weekend great foodie friends,

While travelling through Napa I was very happy to have dinner plans at Bottega Ristorante! Napa is one great region for flavour magic. The wine region boasts some of most wonderful wines you may ever taste, what kicks it up several notches is being able to enjoy the fruits of the valley along with award winning food created by award winning chefs….

Bottegga did not not disappoint! On the contrary our taste buds were in true heaven.
From the minute you park and start walking towards the restaurant the “feel” of being somewhere special in the valley was present.

If you followed your nose it would take you along this path and lead you to the doorway to a great dinner.


The decor was warm and inviting featuring natural brick and warm natural woods. When you walk in the entrance you immediately see the bar/lounge on your left along with a great wrap around patio that looked truly inviting.
If you are lucky you will often see Chef Chiarello visiting tables either on the patio or anywhere in the dining room. The beauty of some of the top Napa restaurants is that the creating Chef is still often present. I think is is very important, I realize that the restaurant doesn't run on 1 person, but it definitely runs better when the head chef is still steering the success.
It is one thing to be a celebrity chef, but another level to be a celebrity chef that's first love is still running their restaurant and keeping the original presentation and flavours true to their creation.



We were a table of 5 and wanted to enjoy as many flavors as possible. We also decided to bring a wonderful wine from a boutique winery just down the road. The Napa restaurants work very well if you want to bring your own wine by charging a reasonable corkage fee, that many will wave if you also order a bottle from the restaurant.

First up Appies/ Primi

As always I asked the waiter, “what are the must haves?”

He was happy to oblige…
Green eggs and ham:
Caramelized prosciutto wrapped asparagus, crispy soft cooked egg, asparagus green garlic sauce and Cambazola cheese…



Tuna tataki:


Potato dough Raviolo with brown butter beat vinaigrette,
Candied hazelnuts, beet terra, citrus and fennel


Last appie/primi, Risotto Del Giorno A.Q.


Truly creamy and full of flavour…..

for our Entrée/Secondi
One of the first menu items from the original menu’s and once you’ve tasted it you can definitely see and taste why it is still on the menu without a doubt.
Smoked & Braised short ribs with polenta -speck polpette, espresso aggro dolce glaze, smokey jus


This dish exemplifies the most delectable layers of flavours and fall off the bone tenderness paired perfectly with the polenta-spec polpette (polenta balls) and such a wonderful glaze to dip them in.
This dish is a winner and a must try when, not if you come to Bottega Ristorante.

To accompany our flavour filled entree was preserved Meyer lemon spinach with garlic


And of course the wonderful taste of the Napa Valley…….


All in all a wonderful dinner exceeding expectations of all of our dinner party… Happy smiles all around. When the bill arrived we were surprised by the total amount being $192.00. We did split the “Primi” and the spinach as well as brought our own bottle of wine (but did pay a corkage fee) but felt that compared to may spots in the valley where you can spend much more….. It was a pleasant end to our already great dinner!

click here for a link to Bottega’s web page

Address: 6525 Washington Street
Yountville, CA (Napa Valley)
Phone: 707-945-1050

Chef Michael Chiarello’s Bottega Restaurant in Napa Valley has been named Best Newcomer by Zagat, Top 10 by Forbes, Top 20 by Esquire, and Top 100 Bay Area by Michael Bauer. In his new Bottega Cookbook, Michael stirs up 100 amazing recipes for Southern Italian specialties for the home cook and entertainer to enjoy, cooking as well as eating. It’s rich with more than 120 photographs that convey the Bottega experience in 224 pages of soulful Southern Italian-style flavor – Chef Chiarello at his best! Michael Chiarello’s fans have watched him on Top Chef Masters, the Food Network’s Easy Entertaining, Fine Living, and PBS. He’s an Emmy Award winner and
award-winning author.


You Gotta Try This!

Bottega on Urbanspoon

Eat Street featuring food trucks in Vancouver

Happy Monday great foodie friends,
Update date change alert!


Monday May 27th, 2013 tune into Eat Street to see a few of Vancouver finest featured!

The Vancouver street food or food truck Phenomenon continues to grow, refine and getter better every day.
Opening any business today is no small task…. To get on the radar of the very popular show Eat Street is also no small task….
The Vancouver food scene boasts some of the best and most creative culinary masters around North America whether in a brick and mortar restaurant or one of the ever popular food trucks emerging in Vancouver.

This coming Monday tune in to Eat Street and watch the magic behind the scenes as only shows like this can reveal to us!

Look for the James Bond of the food truck world – Mark and his lovely wife Chef Krissy and their pink Volkswagen Pig truck!



The show will feature their unique Bacon sandwiches keying in on the fresh and unique ingredients that create to die for flavors that bring you back again and again
If the sandwiches don’t get you then the Hair of the Hog brownies will or simply the charm of Mark or Krissy….
Also look for the truck to resume its regular schedule starting I believe May 21st.


hair of the hog- bourbon, bacon, Carmel chocolate brownie, need I say more?


Another truck to look for is the fairly new but very tasty Le Tigre, look for young dynamic Chefs Chan and Kuan slinging their modern Asian cuisine spinning a play off classic Asian dishes.
This truck caught the eye of Eat Street before they even officially opened due to their success at the night market in Richmond as well as the award winning reputation of young Chefs Chan and Kuan.

Look for Eat Street to showcase the culinary magic of Le Tigre on the same night as Pig on the Street!




Other trucks that have been featured on Eat Street in the past are Roaming Dragon, the Juice truck and Tacofino, Re-up, Vijis Railcar,Feastro…. (If I am missing any I apologize) …
Congrats to these new trucks for making the show…
Thank you to Eat Street for for continuing to feature the culinary wonders that comes out of a kitchen on wheels.

Here is the teaser….. Is that BCFoodieblogger eating a massive bacon sandwich on TV? Oh yes it is!

You Gotta Try These!

No Meat Monday- pasta night

Happy Tuesday great foodie friends…

In the interest in eating healthier more days of the week and save the “fun” for the weekend, I decided to do a play on pasta puttanesca and keep “no meat Monday” in mind.
Forgive the overall meaning of puttanesca but is is more of a play on words in a sense to state “use what you have”
As long as its slightly spicy, tangy and a little salty, you can refer to it as puttanesca, at least in my books.

Common meaning of Spaghetti alla puttanesca:

A plate of spaghetti alla puttanesca
Alternative name(s) pasta alla puttanesca, pasta puttanesca
Place of origin Italy
Region or state Campania
Creator(s) Sandro Petti
Course Main
Serving temperature Hot
Main ingredient(s) Spaghetti, tomatoes, olives, capers, garlic, anchovies (in Lazio).
Variations spaghetti alla puttanesca with tuna
Spaghetti alla puttanesca (literally “whore’s style spaghetti” in Italian) is a tangy, somewhat salty Italian pasta dish invented in the mid-20th century. The ingredients are typical of Southern Italian cuisine: tomatoes, olive oil, olives, capers, and garlic.

In my dish I used whole wheat twists and not Spaghetti, but that’s the beauty of pasta… You can change up the shape a little without changing the whole dish….
That said some pastas are perfectly paired for different sauces in how they “marry” or how the sauce nicely holds on to the pasta.


It was just my luck that my sweet wife’s sauce was just made the night before…
In a fry pan I added chopped anchovies, ancho chili, garlic and onion… I stirred all that flavor until it all nicely blended and flavor wow was in the air.
I transferred the anchovy mixture to the wonderful tomato sauce and warmed further while stirring for approx 10 mins to nicely marry all the flavors.
At this point if I was making a true Puttanesca, I would add in olives and capers… Tonight I chose not to.

After the pasta was boiled, I strained it and added it to the magical sauce ad stirred until it was completely coated.

and now to top it off with my favorite parmigiana….. And viola….
Homemade magical flavors in a bowl.


I have to say, between my wife’s sauce and my adders…. Wow flavors resulted!

A true puttanesca looks more similar to this:


But please let me reiterate, cooking as long as it comes from your heart and soul…make it your own… Put your flavor touch on the dish. As long as you feel comfortable you can have fun in creating a unique twist on a basic recipe. In wondering how much of anything do I use, use the Quanto basta theory…. When enough is enough…. Go by taste and you can’t go wrong… Well maybe you can a little but that’s how we learn.

Hope you enjoy…..

PS: if you so wish, have your pasta with a slice of your favorite bread or a nice glass of vino….. Or better yet, both!

You Gotta Try This!

The Kaboom Box- Vancouver Food truck

Happy Monday great foodie friends.



If you feel in the mood for some tasty salmon and great Westcoast flavors head on down to the corner of Georgia and Granville streets and visit the Kaboom Box
A word from the Kaboom Box owner Andrew:
The Kaboom Box was founded to bring fresh, sustainable, healthy and local food to the streets of Vancouver. We use only the best ingredients, sourced locally whenever possible, and prepare all our food fresh to order with care and love of the trade. We are committed to serving only Oceanwise seafood and sustainably produced meat. Likewise we use organic vegetables whenever possible and are committed to using biodegradable and compostable packaging.

What is Ocean wise?


Ocean Wise’s Recommendations:

Ocean Wise’s recommendations are based on 4 criteria. An Ocean Wise recommended species is:

*Abundant and resilient to fishing pressures.
*Well managed with a comprehensive management plan based on current research.
*Harvested in a method that ensures limited bycatch on non-target and endangered species.
*Harvested in ways that limit damage to marine or aquatic habitats and negative interactions with other species.

On the menu today?
A Hot smoked salmon sandwich of course!

Served with Kaboom Box house made poutine. Not all poutines are created equal and of course you will find many iterations of poutine. Andrew does it right…. They start with local potatoes, wonderful Quebec cheese curds and fresh made mushroom gravy…. Definitely a tasty poutine and great accompaniment (low calorie of course…. Ok may not but very tasty)

The sandwich was served on a fresh roll, served with fresh slaw and a great sauce with a little kick to it!
The layers of textures and flavors were bang on and in fact left you wanting for your next bite!

Did I mention “hot smoked”?…. Okay redundant question I realize… In fact they smoke the salmon right on the truck the very morning that you eat your sandwich….
Kaboom box wants to make sure that you get the freshest caught and prepared salmon possible so you can enjoy the best tastes of the Westcoast.

If salmon isn’t on your taste bud menu today, try any number of their fresh prepared treats…..
They have a good list of popular items according to their regulars…

Food truck season is heating up along with the weather (okay, dot look outside today…. But you know what I mean) so get out and enjoy some great flavors served fresh and as quick as possible considering this isn’t “fast food”.

You Gotta Try This!

Reel Mac and Cheese food truck

Reel Mac and Cheese

Happy sunny Thursday happy foodie friends….
Another great food truck is on the road……
Located on Hamilton and Georgia in front of the Queen Elizabeth Theatre.



You are instantly greeted with a smile and a few friendly folks just wanting to take you to the right taste…..
Remember what I always say, the heart of any successful kitchen with wheels or not is food made from the heart and soul! If you top that off with a smile and friendly disposition all is good!

Often when I try a new spot I will ask

if I can only have one thing, what would that be?

I was told that the “classic” is the way to go…. But let’s add a little kick and it turned into the “Green mile”… Basically the classic Mac and cheese with fresh nicely cooked broccoli spears and crunchy onions on top to finish of a great bowl of comfort food!


This was not Mac and cheese out of a box with powdered cheese like product but rather a good old fashioned homemade Mac and cheese with some special seasoning secrets that were just right.
Good flavor, fresh broccoli and crunchy onions…. Hit the spot!
I tried a little sriracha sauce to add a kick but as I told the owners Suzanne and Chef Perry Poudrier….. It was just right and didn’t need anything else on it.

Other great sounding variations were movie themed gourmet Mac and cheese like Godzilla or Slumdog millionaire …. Or deep fried Mac and cheese balls called “Run fat boy run”

Follow them on twitter @ReelMacCheese
Or on Facebook /ReelMacandCheese

You Gotta Try This

The 23 Hottest Doughnut Shops in America Right Now – brought to us from

Happy Wednesday Happy Foodie Friends!

The 23 Hottest Doughnut Shops in America Right Now

photo supplied by

Looking for a great donut / doughnut when your travelling the US?
Here is what’s trending across America according to, thank you as always for the trending and hot / heater maps in many foodie categories.

Again my only regret is that this does not include great Canadian donut / doughnut shops and I know we would rank high on these lists….. link for the whole article-click here

Here are 23 of the most buzzed-about specialty doughnut shops across the United States. What follows is a list of spots that have, for the most part, opened over the last twelve months. These include Umami founder Adam Fleischman’s doughnut concept inside a concept (& a Donut in Umamicatessen), two brand new fried-chicken-and-doughnut restaurants in Washington, DC (GBD and Astro Doughnuts) and a second location for Philadelphia’s iconic chicken-and-doughnut restaurant (Federal Donuts). There’s also a scratch-doughnut shop from Portland’s Micah Camden (Blue Star Donuts) and plenty of wild flavors and toppings to go around.

Many thanks to the Eater city editors for their nominations. And please remember, these are ordered geographically and not by any other ranking.

Doughnut Heatmap

1.THE HOLY DONUT Portland has a few solid doughnut options, but The Holy Donut is the newcomer that has gotten a lot of buzz. Even Maine Rep. Chellie Pingree let Tom Colicchio try a doughnut when he was lobbying in DC. These are Maine potato doughnuts and flavors include things like bacon and cheddar stuffed doughnuts, tart cherry and more.
(207) 874-7774

2.UNION SQUARE DONUTS Somerville’s Union Square Donuts is only a few months old and already it has expanded into larger digs to bring even more doughnuts to the people of Boston. The new space reopened on May 3 with delights such as the bourbon salted caramel, maple bacon, chocolate chipotle, orange ginger cream and more.
(617) 702-2446

3.THE GENERAL New York’s EMM Group opened their new Asian restaurant The General earlier this year and, months later, added on a bakery to the front cafe space. The bakery menu includes coffee and “pretzel bombs,” but mostly focuses on cereal-inspired doughnuts such as cinnamon toast, coco puffs and fruity pebbles.
199 BOWERY, NEW YORK, NY 10002
(212) 271-7101

4.FEDERAL DONUTS Mike Solomonov’s Federal Donuts has been inspiring doughnut shops across America for years and just this past fall opened up a second location for its magical combination of fried chicken and doughnuts. (There’s also a new stall at the Phillies ballpark.) Doughnut options include strawberry-lavender, Turkish coffee, milk chocolate-peanut butter, and blueberry muffin.

(267) 687-8258

5.GBD (GOLDEN BROWN DELICIOUS) Short for Golden Brown Delicious, GBD is the new fried-chicken-and-doughnut shop from DC’s popular Neighborhood Restaurant Group. Pastry chef Tiffany MacIsaac is responsible for these doughnuts, which include a grapefruit campari old-fashioned, key lime curd filled brioche a coffee cake doughnut and more. There’s also plenty of fried chicken and booze on hand here.

(202) 524-5210

6.ASTRO DOUGHNUTS & FRIED CHICKEN DC has had a bit of a doughnut boom in recent months and Astro Doughnuts is yet another fried-chicken-and-doughnut-centric shop to open so far in 2013. Pastry chef Jason Gehring is behind the doughnuts on this one, options of which include peanut butter and jelly, creme brulee, pina colada, coconut fudge and more.

1308 G ST NW, WASHINGTON, DC 20004
(202) 809-5565

7.MONUTS DONUTS After finding “a devoted following” at local farmers’ markets, the News Observer reports that Monuts Donuts got a brick-and-mortar location this year. Among the yeast and cake varieties on the menu here are toasted amaretto, blackberry julep, apple cider and cocoa-cinnamon doughnuts.

(919) 449-6786

8.REVOLUTION DOUGHNUTS & COFFEE Revolution Doughnuts opened in spring of 2012 with the help of a Kickstarter project and instantly became Atlanta’s hotspot for a doughnut-and-coffee fix. Revolution offers all kinds of doughnuts, including filled rounds, yeast style, baked cake and cake style with toppings such as salted caramel and buttermilk bar and fillings such as banana cream pie or Nutella cream. They’ve also got vegan and gluten-free offerings.

(678) 927-9920

9.GLAZED GOURMET DOUGHNUTS Though Glazed Gourmet has been open for about a year and a half now, Charleston’s hot doughnut shop started testing late-night hours on Fridays earlier this year. And, per Eater Charleston’s Katie Abbondanza, it’s been going well: doughnuts sell out at Glazed Gourmet no matter the hour. Rotating flavors include raspberry Nutella, lemon old fashioned, Irish car bomb and The Purple Goat, which is a berry goat cheese filled doughnut with a lavender glaze.
(843) 577-5557

10.MOJO DONUTS South Florida — reportedly a little behind in the doughnut craze — got another independent doughnut shop in Mojo Donuts when it opened this past February. Flavors here include Guava n’ Cheese, Red Velvet Heaven, Log Cabin Bacon Bars and all sorts of other varieties of glazes and fillings.

(954) 983-6631

11. FIRECAKES Doughnuts have been a thing in Chicago for some time now and Firecakes is the latest gourmet shop to hit the scene earlier this year from restaurateur Jonathan Fox. Firecakes’ signature doughnut is the yeast Tahitian vanilla glazed, but other options include the lemon verbena meringue, butterscotch praline and more.

(312) 329-6500

12. GLAM DOLL DONUTS Glam Doll Donuts opened earlier this year, “bringing whimsical donuts back” to Minneapolis, according to Eater Minneapolis. And these are whimsical creations indeed, with flavors including a cake donut with peanut butter and sriracha, a fritter with cheese curd and bacon and multiple bacon-topped options.

(612) 345-7064

13.HYPNOTIC DONUTS A little more than a year old, Hypnotic Donuts is still garnering lots of buzz from Dallas locals, including vegans now that it has begun offering a special vegan menu on Mondays and Tuesdays. Flavors include Evil Elvis and Turtle doughnuts, plus the Sopapilla Loren, which is a glazed doughnut with honey drizzle and topped with cinnamon sugar.

(214) 668-6999

14. GOURDOUGH’S PUBLIC HOUSE One of Austin’s many food trucks to go brick-and-mortar, Gourdough’s Public House is a restaurant and bar whose tagline is all about the “Big. Fat. Donuts.” So while, sure, there are salads and barbecue on the menu, you can also get doughnut sandwiches, doughnut burgers, entrees such as chicken fried steak served atop a doughnut and, naturally dessert doughnuts of all kinds from the Squealing Pig to Salty Balls.

(512) 912-9070

15. DIZZY’S DONUTS When Dizzy’s Donuts opened this past fall, it provided Boulder once more with its much-needed specialty doughnut fix. The early word was full of raves for these doughnuts which include peanut butter and chocolate, strawberry cheddar, creme brulee and maple glazed bacon among their options.

(303) 494-5331

16. AMERICA DONUT SHOP The America Restaurant at New York-New York recently added a brand new doughnut shop to its entrance because that’s an excellent way to be greeted in America. This shop offers a whole host of the classic doughnuts, plus options like a bananas Foster-filled doughnut with chocolate icing and topped with nuts or a Candy Cake doughnut with sprinkles and chopped Reese’s Peanut Butter Cups on top.

(702) 740-6451

17. THE PINK BOX DOUGHNUTS People have been losing their minds for Pink Box Doughnuts since they opened in December with a menu full of classics and gourmet doughnuts. The latter include Campfire S’mores, German chocolate cake, devil’s food with toffee topping, and a Fat Elvis with chocolate ganache and banana peanut butter filling.

(702) 478-6475

18. DONUT BAR Donut Bar took San Diego’s Financial District by storm back in March with its $1 doughnut deals and variety of flavors. According to Eater San Diego, there are six standard varieties plus one special creation available at all times, including the likes of a blueberry old-fashioned doughnut with Meyer lemon glaze, a brown butter glazed yeast doughnut, and a bourbon maple glazed doughnut with sea salt.

631 B ST, SAN DIEGO, CA 92101
(310) 625-5571

19. SIDECAR DOUGHNUTS & COFFEE Lines have reportedly been out the door for Costa Mesa’s new specialty doughnut shop Sidecar, which opened in April after functioning as a pop-up last year. Rotating favors include huckleberry, strawberry basil, and banana Nutella. On Fridays, they add some gluten-free doughnuts into the mix.

270 E 17TH ST, COSTA MESA, CA 92627
(949) 887-2910

20. UMAMICATESSEN Yes, LA’s insane new five-restaurants-in-one concept from Umami founder Adam Fleishman includes a doughnut shop amid its deli and bar offerings. Doughnuts at & a Donut are fried to order and include yeast and cake doughnuts topped with yogurt glaze, tres leches, ceylon cinnamon and german chocolate, plus beignets.

(213) 413-8626

21. DOUGHNUT DOLLY Doughnut Dolly opened last summer in Oakland and quickly won the hearts of the Bay Area doughnut faithful. The signature flavor here is the “Naughty Cream,” with creme fraiche vanilla bean cream, plus there’s always a seasonal jam. Rotating flavors include Mexican chocolate, malted coffee cream, bourbon cream and more.

482 49TH ST, STE B, OAKLAND, CA 94609
(510) 338-6738

22. BLUE STAR DONUTS Little Big Burger’s Micah Camden and Katie Poppe opened their own scratch-doughnut spot back in December with all sorts of lavish doughnut options. There’s the brioche doughnut topped with chocolate ganache and devil’s food cake crumbles, old-fashioned buttermilk bars, Valrhona chocolate crunch doughnuts and so much more.

(503) 265-8410

23. TOP POT DOUGHNUTS Though Top Pot has been a Seattle institution for some time now, the doughnut chain is on a major expansion kick and recently opened its first drive-thru location in Issaquah, WA. Top Pot offers all kinds of flavors of all kinds of doughnuts, from old-fashioned to feather boas, plus cake doughnuts in seasonal flavors.

(425) 270-6161
Tried any of the places on the list or feel there are any glaring omissions? You know what to do.


You Gotta Try These!

Winners: 2013 James Beard Restaurant and Chef Awards – brought to us by

Winners: 2013 James Beard Restaurant and Chef Awards brought to us from

Happy Tuesday happy foodie friends…..
Yet another list that I wanted to share with you all……

What a trip it would be to hop on planes, trains and automobiles to try all of these great restaurants….. Dare to dream.
My only wish would be that Canadian Restauranteurs and Chefs were included.
I hope you enjoy……..


Winners: 2013 James Beard Restaurant and Chef Awards
Monday, May 6, 2013, by Hillary Dixler

The James Beard Foundation announced the winners of the 2013 James Beard Foundation Restaurant and Chef Awards tonight, the highest honor for food and beverage professionals (see the list of 2013 finalists and the 2012 winners).

Here are a few of the highlights:

· Outstanding Chef: David Chang, Momofuku Noodle Bar, NYC and Paul Kahan, Blackbird, Chicago
· Outstanding Pastry Chef: Brooks Headley, Del Posto, NYC
· Rising Star Chef: Danny Bowien, Mission Chinese Food, SF and NYC
· Outstanding Restaurateur: Maguy Le Coze, Le Bernardin, NYC
· Best New Restaurant: State Bird Provisions, San Francisco, CA
· Outstanding Restaurant: Blue Hill, NYC
· Outstanding Service: Del Posto, NYC

2013 James Beard Restaurant and Chef Awards
Rising Star Chef of the Year
Danny Bowien, Mission Chinese Food, SF and NYC

Outstanding Bar Program
The Aviary, Chicago

Outstanding Wine, Beer, or Spirits Professional
Merry Edwards, Merry Edwards Winery, Sebastopol, CA

Outstanding Wine Program
Frasca Food and Wine, Boulder

Best Chef: Great Lakes
Stephanie Izard, Girl & the Goat, Chicago

Best Chef: Mid-Atlantic
Johnny Monis, Komi, Washington, D.C.

Best Chef: Midwest
Colby Garrelts, Bluestem, Kansas City, MO

Best Chef: New York City
Wylie Dufresne, WD~50, NYC

Best Chef: Northwest
Gabriel Rucker, Le Pigeon, Portland, OR

Best Chef: West
Christopher Kostow, The Restaurant at Meadowood, St. Helena, CA

Best Chef: Northeast
Melissa Kelly, Primo, Rockland, ME

Best Chef: South
Tory McPhail, Commander’s Palace, New Orleans

Best Chef: Southeast
Joseph Lenn, The Barn at Blackberry Farm, Walland, TN

Best Chef: Southwest
Jennifer Jasinski, Rioja, Denver

Restaurant Design and Graphics: 75 Seats and Under
Isa, Taavo Somer, Brooklyn, NY.

Restaurant Design and Graphics: 76 Seats and Over:
Juvia, Alejandro Barrios Carrero Designs, Miami Beach

2013 Who’s Who Inductees
Zarela Martinez, Michael Mina, Bill Yosses, Eric Asimov, Dorothy Kalins, and Barbara Lynch

Lifetime Achievement Award
Cecilia Chiang (Chef and Restaurateur, San Francisco)

Humanitarian of the Year
Emeril Lagasse (Chef and Restaurateur, New Orleans)

Outstanding Pastry Chef
Brooks Headley, Del Posto, NYC

Best New Restaurant
State Bird Provisions, San Francisco, CA.

Outstanding Service
Del Posto, NYC

Outstanding Restaurateur
Maguy Le Coze, Le Bernardin, NYC

Outstanding Restaurant
Blue Hill, NYC

Winner of Outstanding Chef
David Chang, Momofuku Noodle Bar, NYC
Paul Kahan, Blackbird, Chicago

You Gotta Try these!

Places to Celebrate Cinco De Mayo in Las Vegas – brought to us from

Places to Celebrate Cinco De Mayo in Las Vegas

Thanks to for sharing.
About article – click here


Tequila, tacos, guacamole, margaritas, and the “Most Interesting Man in the World” contest. Cinco de Mayo in Las Vegas is set to be a day long fiesta with drink specials, food deals and plenty of Mariachi music!

1. Eric Estrada Hosts 12 Hours of Cinco De Mayo at Tacos and Tequila Las Vegas

You’ll get Mariachi, food, drinks and even a search for “Miss Hot Tamale” but what you’ll be most excited about is a party hosted by Eric Estrada. Everyone favorite motorcycle cop will do his thing at Tacos and Tequila at the Luxor Las Vegas.
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2. Cinco De Mayo Fiesta At Hussong’s Cantina Las Vegas

Are you interesting? Are you the most interesting man in the world? I tell people I am all the time so I might need to win me a “World’s Most Interesting Man” contest in Las Vegas. You could win a $250 bar tab on Cinco De Mayo. Drink specials include $10 48oz Dos Equis Pitchers and Jose Cuervo shots for $10.
3. Efren Ramirez of Napoleon Dynamite MC at Dos Caminos Las Vegas

Cinco de Mayo at Dos Caminos Las Vegas will start at noon on May 5th with mariachis kicking off the party and soon the festivities will evolve to magicians and luchadores entertaining deep into the evening.
4. Pablo McFadden’s Cinco de Mayo celebration and “Sexy Señorita Showdown”

Pablo McFadden’s will kick-off its Cinco de Mayo fiesta at 4 p.m. with enough tequila, cerveza and guacamole to stuff a piñata. Pablo’s powerful Ambhar Tequila margaritas will be available for $5 throughout the night, along with $3 Tecates and $10 yard glasses of frozen Malibu beverages to keep the crowd saying “Ole!” until the final lime is squeezed. “Sexy Senorita Showdown” for a $500 cash prize.
5. Rock ‘N’ Roll Cinco De Mayo at Cabo Wabo Cantina

Cabo Wabo Tequila drink specials and food specials right on the Las Vegas strip. One person will walk away with a Sammy Hagar autographed guitar. Live music on the stage and plenty of fun out on the patio as Cinco de Mayo is celebrated only feet from the Las Vegas strip.

You Gotta Try This…. Vegas for Cinco de Mayo? Of course!