Category Archives: Food reviews
Cafe Crema
Happy Thursday great foodie friends, one wet afternoon I happens upon Cafe Crema in West Vancouver near Ambleside.
Crema (@cremawestvan)
1495 Bellevue Avenue
West Vancouver, BC
V7T 1C3 | Map
The atmosphere is cozy and comfortable and the aromas of fresh baked goods, sandwiches grilling and coffee being crafted by the baristas you settle in to enjoy a nice break from the weather or a rest stop / sip after walking the path along the beach. (They are just near Ambleside beach)
My sandwich was fresh and filled just right with the tastes of Montreal smoked meat and soft melted cheese!
We also thought long and hard about needs and wants and decided the wants outweighed the needs and opted to try the delectable looking Almond Croissants.
The croissant was slightly warm and was the perfect sweet bite to follow the sandwich.
No coffee for us today but it smelled fantastic and we are sure to go back and try a sip or two!
Treat yourself to a nice break at Cafe Crema, you will be pleasantly surprised.
“YOU GOTTA TRY THIS!”
Sidecut Modern Steak & Bar- Whistler BC
Hi great foodie friends. It’s been sometime since my last blog as life can hop in the way sometimes.
Where did I eat?
Sidecut Modern Steak & Bar
Atmosphere: Westcoast warmth and a balance of contemporary and traditional west coast.
We happened to go to Sidecut located in Whistler at the Four seasons in September. Knowing we were in for a big meal we kept the appies to a minimum and they ended up not really being the star attraction.
What I can say is that they are known for their steaks and coupled with a la cart sides that’s is where the star factor showed up!
I had the WAGYU GOLD LABEL FLAT IRON 8OZ. $44 and it was cooked to perfection! True to its form the Wagyu was ripple marbled which kept it moist and very flavorful.
Sidecut offers you 1 of 5 choices of seasoning, I chose the Black Angus.
I added the CORN AND JALAPEÑO GRATIN $9. This side dish was out of this world good.
We enjoyed our steaks with a nice bottle of Cabernet Sauvignon and the warm fresh bread with Maple butter.
To finish we shared a few sweet treats.
I was very happy to see the…
EVERYONE LOVES LEMON TART 12
meyer lemon, torched meringue
$12 –
I was impressed with the presentation but honestly that is where the smile ended. If you are going to have a name like Everyone Loves the Lemon Tart – I think you have set the bar of expectations high. I honestly found it to fall flat, it wasn’t what I expected and wasn’t something that you wanted to keep diving into! Normally I love anything lemon or lime and protect my lemon dessert with my life!
All in all a nice time with family, a great steak and sides but a sweet ending that wasn’t satisfying.
All of my opinions are my own and reflect my personal opinions and tastes.
Would I go back? Yes, the steaks and accompaniments were that good. The prices are a little steep but the quality of ingredients shine through.
You Gotta Try This!
Carrot Cake – so delicious
Happy Saturday great foodie friends, it’s has been a long time since my last posting but sometimes life hops in the way.
I tried making this carrot cake today – it’s a play off the “Southern Living” recipe also kown as the best carrot cake.
It’s all about the love that you put into baking and staying as true to the recipe as possible.
What you will need:
Ingredients
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can flaked coconut
1 cup chopped pecans or walnuts
What you will do:
Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
Stir together first 4 ingredients.
Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.
Buttermilk Glaze
Ingredients:
1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter or margarine
1 tablespoon light corn syrup
1 teaspoon vanilla extract
What you will do:
Put all the ingredients into a good sauce pan (larger as it expands) heat on medium until a slow boil for approx 4 mins. while stirring often. Take off the heat and add in the vanilla and stir.
Cream Cheese Frosting
Ingredients:
3/4 cup butter or margarine, softened
1 (8-ounce) package cream cheese, softened
1 (3-ounce) package cream cheese, softened
3 cups sifted powdered sugar
1 1/2 teaspoons vanilla extract (I used Vanilla bean paste instead)
Preparation
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.
For an added treat chop up some pistachios and lightly press them around the outside for that little extra wow
After you have finished, cover keep in the fridge. I promise it won’t last long!
“You Gotta Try This!”
Sauder research-Foodies more satisfied with their lives
Research | Foodies more satisfied with their lives
December 9, 2015Tagged: All News, Faculty, Press Release, Research
Thank you Sauder and Yann Cornil and Pierre Chandon for the enlightening view on eating for the right reasons.
People who revel in the tastes, sights and scents of food report higher well-being than those who eat simply to satisfy their hunger, according to a new study from UBC’s Sauder School of Business.
The researchers also found that having a deeper appreciation doesn’t lead to extra pounds, finding there is no correlation between idealizing food and above-average body mass.
“Here in North America, we’re in a society that considers food to be the new tobacco – and that’s the wrong approach,” said Assistant Professor Yann Cornil, the lead author of the study. “Eating pleasure does not need to be the enemy of a healthy lifestyle. Instead, we should help people appreciate all that’s beautiful about food, and build up more of a food culture.”
Cornil and his co-author defined eating pleasure as being either epicurean – the full sensory experience – or visceral – satisfying an impulse . The pair surveyed people to determine how they enjoyed food, and then surveyed them about their general well-being and tendencies to overeat. They compared this data with body mass index of the participants.
Epicureans scored higher on well-being, had less interest in large servings and were equally distributed across the body mass index. The researchers also found epicureans can’t be stereotyped, as they were evenly distributed across age, income and education levels.
Cornil says his findings could inform public health campaigns that too often demonize rich or fatty foods as leading to high rates of obesity and diabetes.
“Loving food doesn’t mean you’re going to eat too much of it – it depends on the kind of pleasure you derive from it,” he said.
“If you eat to satisfy your impulses, then you’re more likely to overindulge and eat large portions mindlessly. But if we teach people to appreciate food for its aesthetics, its symbolism and its rich flavours, then their first bite will the best one, and they’ll be more likely to choose smaller portions.”
The study, “Pleasure as an ally of healthy eating? Contrasting visceral and Epicurean eating pleasure and their association with portion size preferences and wellbeing,” by Yann Cornil and Pierre Chandon, is forthcoming in the journal Appetite.
Link – click here to go directly to the Sauder posting
If you want to know some other great foodies to follow and watch please let me know what region that you live in and I would be pleased to pass on some of the top foodies to help suggest some great spots to eat or for some great suggestions for some wow recipes to try!
You Gotta see This!
Follow me on Twitter @BCfoodieblogger or Instagram @bcfoodieblogger
Temper Pastry & Chocolates
BC – West Vancouver – Temper Pastry
The Metro Vancouer area doesn’t know how lucky they are to have so many out of this world patisserie’s and such talented chefs behind them.
The North shore is home to Chef Steve Hodge and he is the magician behind Temper and the flavors from the great spot in West Vancouver’s Dunderave. Stop in for everything from a perfect coffee, artisan sandwiches or a VIENNOISERIE or a delectable pastry. This location has a great ambience and is a perfect spot for a healthy or sweet lunch or your morning coffee with your favorite pastry. I would say yes every time if someone asked me to go to Temper.
The Apple bite- warm, inviting and mouthwatering
Aptly named after Chef Hodge’s little pumpkin Charlie
Pastries, artisan sandwiches, chocolates, coffee
As well as a great atmosphere to sit and enjoys the fresh treats of the day.
Temper is now set for the holidays with his already popular Bûche Noël is available for order in Raspeberry Cherry, Chestnut or Caramel Apple.
There are also show pieces galore ready to wow your kids (big or small)
Lastly you will likely always have a friendly hello shot your way from the very cordial Chef Hodge who is born and raised in his native NorthShore (West Van) and approaches his business like the European counterparts like Chez Christophe who greet or say hi to their guests.
I say yes to Temper for your everyday or special occasion treats!
You Gotta Try This!
Study pegs value of food reviews
Happy Wesnesday great foodie friends –
Found a great article from Sauder Business School – UBC on 24 hours News.
This is exactly what drove me to food reviews as it is a tool I have always used. Further to that you get to know different writers in different areas who you feel are honest and real to their word reviewers with culinary knowledge.
Thank you Michael Mui and 24 Hrs. As well as Marketing Professor Chunhua Wu out of the Sauder School of Business at UBC
It’s your first time travelling to a new place — say, Vancouver — and you’re looking for somewhere to eat. And since you don’t have anyone to ask, chances are good the search will take you to a food review website.
This is the idea that led marketing professor Chunhua Wu, out of the Sauder School of Business at UBC, to figure out just how much value restaurants get out of these reviews.
And if you were a new person in Vancouver searching online, his findings suggest that the search just contributed $1.50 to the local restaurant economy.
To arrive at that conclusion, however, Wu had to find people regularly using these sites, and how many actually visited the restaurants after reading the reviews.
His answers were found in Dianping.com, the largest consumer review website in China, which gives users discount cards if they check in to an eatery.
The findings suggested 15% of the users actually showed up to eat shortly after reading the reviews, based on about 5,000 users’ browsing habits for the top seven hotpot restaurants in Shanghai.
At those restaurants, the average person is likely to spend $17 (prices converted from Chinese currency), and Wu calculated how much value each review reader, on average, contributes to the restaurants’ incomes, regardless if someone shows up — it was about $1.50.
“We found it’s very interesting there’s so many online reviews but we don’t know whether consumers value this, or whether it would change the profitability of restaurants,” he said.
“If you have 200 potential customers looking at your (review) website today, if you have really high consistent ratings, it will give you 200 times $1.50.”
The study is limited, however, in finding out how different types of reviews might impact whether customers show up, since he picked only the top restaurants.
“The content is more important than the rating … it contains more information than just the numerical ratings, people read the messages and try to figure out how it can fit their own taste,” Wu said.
Other questions include whether score ratings are consistent — if they aren’t, customers might not trust the review.
Things like the “star status” of a reviewer and their accuracy also matter, as do the number of upvotes given to reviews considered more “useful” than others.
Ian Tostenson, president of the B.C. Restaurant and Food Services Association, agreed with the author that reviews are more likely to matter if tourists are reading them.
“The emphasis is on people if they are travelling to places, where there’s no reference point. They’re looking for something they feel is an independent point of information. They don’t have friends, they don’t have anyone to tell them — those online reviews, in that case, work better,” he said.
All told, the average total each of the seven restaurants got out of people reading reviews was about $7,300 per year.