Brunch: Mina Shum at EBO Restaurant

January 21st, 2012 admin

Brunch is a favourite past time shared by many and should be an extraordinary experience, one that you will cherish. Vancouver has some wonderful places for brunch. Each of the places I visit is unique for what is offered along with the type of service and selection of dishes. I am on a journey around the city to find these extraordinary places and, at the same time, I will be joined by a notable personality who may be a Film Producer or Director, Musician, Arts Festival Director, Actor or other well-known individual for Brunch at restaurants in and around Vancouver.

For my eleventh brunch in this series, I was joined by Filmmaker – Mina Shum–at EBO Restaurant in Burnaby talking about film, plays and more!

Mina Shum

Mina Shum was born in Hong Kong and raised in Vancouver, Canada. After earning a diploma in film production, she went on to make 5 short films, including Me, Mom and Mona (1993), which was honoured with a Special Jury Citation at Toronto in 1993.

Her filmography includes: Double Happiness 1994; Drive, She Said 1997; Long Life, Happiness & Prosperity 2002; Picture Perfect (1989) short film at the Yorkton Film Festival; Noah’s Arc 2005, second season.

How did you become a Filmmaker?

At 7 years old, I told my parents I wanted to be in show biz, I loved theatre and the movies. I started taking drama in grade 8, at 13 I wrote a journal of 2 women next to me talking about a muffin and a recipe in context, this started off my dream. I did a theatre degree at UBC and a film diploma. I then got a Canada Council grant and another and then I was in the biz.

How did the film -Double Happiness- come about?

It was my life at the time, I wanted to write my first feature, it is a story about a girl moving out. I wrote the script, work shopped it at Norman Jewison in Toronto, then at Practis at SFU, then won the “New Views” contest and the prize was 1 million dollars to make a film.

Is there any connection between – Double Happiness – and your other film — Long Life, Happiness and Prosperity?

There is a connection between one person identity and Long Life is about believing in something you can’t see. Living authentically and being your own person, struggling on who I should be.

You have done feature length films as well as shorts, do you have a preference to either?

I would always love to do a feature, shorts take about the same time as features.

Is there any difference for you directing a TV series vs a film?

Yes – tv series you are a guest of the creators, you are fulfilling someone else’s vision. TV has given me the opportunity to shoot other kinds of subjects that what I would usually do.

Are there any film makers who have influenced your career? If so who?

  • Woody Allen
  • Jed Appatau
  • Akira Kiwasaua

For Brunch since Mina is Vegan, Chef Dan Craig prepared a few Vegan dishes especially for her in addition to the other dishes that were on the buffet which fit in with her Vegan dietary needs. Richard enjoyed many of the dishes on the wonderful buffet.

What is your favourite food?

Ice Cream

What is your favourite restaurant inside and outside Vancouver?

  • Tsui Woo Seafood Restaurant (inside Vancouver)
  • Poncho Villa in San Francisco

What do you do in your off time?

  • Yoga
  • Dance
  • Gym
  • Eat

How far in advance do you plan your films?

About 4 years from the thinking of the idea until people will see the idea become reality.

How do you decide what your next film is going to be?

Driven by a question and a situation will come out of it. It then consumes me to go further.

Where was your most recent trip?

Whistler for the Whistler Film Festival

What are your favourite places to hangout in Vancouver?

  • Third Beach
  • My house
  • Café de Soleil

Who are your mentors?

  • Dennis Foon (founder of Green Thumb Theatre)
  • Gary Winick (film director “Charlottes Web)
  • Les Ford

What is it like to write and direct a film?

It’s awesome I got to rewrite all the way to the poster of the film.

What are you working on currently?

“Two of Me” – a feature film that is filming in Vancouver in the summer of 2012 –biggest film that I have ever done and it is a romantic comedy.

What is a Table Read?

When movie star actors sit around a table and read the script.

Is there anything you want to do, that you haven’t done already?

I want to make a musical.

Direct a super cool thriller that is character intense.

Are you interested in doing any plays?

Last year I did “All” during the Push Festival which was an installation –film “Standing Wave” with 16 kids in the audience. “Standing Wave” commissioned to make a show of Vancouver. They asked me to do it, I had an idea, they said yes and I made it.

Style: Buffet

Attire: Smart Casual

Time: Brunch is offered  11:00am – 2:00pm on Sunday

Cost: Sunday Brunch is $30.95 per person

EBO Restaurant in the Delta Burnaby Hotel

4331 Dominion Street, Burnaby

Menu: 

http://www.eborestaurant.com/wp-content/uploads/2011/11/EBO-Sunday-Brunch.pdf

For Reservations, please call 604-453-0788

Stay tuned to my next guest Interview along with the next Brunch in and around Vancouver.

By: Richard Wolak

 

CHEWIE’S STEAM AND OYSTER BAR

January 19th, 2012 admin

2201 West 1st Avenue, Vancouver

Tel: 604-558-4448

Web: http://www.chewies.ca

Twitter: @ChewiesOysters

Advice: Shuck & Suck Oyster Happy Hour 5pm-7pm daily.

Buttermilk Biscuits

I loved the open kitchen where guests can sit and watch the chefs at play, the room is long and on a split level featuring the bar and oyster bar in the rear. The restaurant is vibrant, energetic and its inspiring to see servers enjoying themselves and serving up some fine Creole cooking! Over a couple of visits I have eaten my way through many of their dishes, I have had the moist, flakey Buttermilk Biscuits ($3) herb and honey butter drizzled on both occasions.

Southern Fried Chicken

BBQ & Shrimp and Grits

Fried Okra

Cheese Grits

Their Southern Fried Chicken ($16) 2 day marinated buttermilk fried chicken, Cajun honey butter drizzle, mash & beans is an outstanding dish, as is their BBQ & Shrimp and Grits ($15) New Orleans style beer & rosemary BBQ sauce, parmesan cheese grits. I have also had the very unique and tasty Fried Okra ($5) Creole remoulade as well as their Cheese Grits ($5) parmesan, and corn meal.

French Quarter Beignets

They offer 3 very different desserts and I have had the shareable and oh so heavenly French Quarter Beignets ($6) Café Du Monde style classic beignets, chicory coffee anglaise.

Looking forward to my next visit for brunch and to trying their Chicken & Waffles!

Review By: Richard Wolak

WIN Bartending Course Package for 2

January 18th, 2012 admin

To kick-off my upcoming new Bar Stars column in Vancouver View Magazine that begins with their March issue. I have put together this awesome contest and our biggest contest ever that is Valued at $1,390.

Enter to WIN a Bartending Course Package for 2 people at Metropolitan Bartending – Value $1,390

The winner will win two of the most premium course packages the school offers (so that the winner and a friend could go together). The course package includes the usual Basic Bartending Course, as well as an additional Bar Chef course, Flair Seminar (so fun), Wine Tasting Certification, and BC Smart Serve license. Total value for the 2 prize course packs is $1,390 ($695 each).

Metropolitan Bartending School offers a variety of bartending courses to help students become a certified professional in the hospitality industry. Gain valuable bartending certificates when making your way through our courses, which are kept small for a more personalized, one-on-one feel. This ensures that the proper skills are learned correctly and efficiently. Not only will students be taught to make multiple drinks at once, but they will also be put through authentic situations, such as creating a cocktail while ringing a patron in and starting a bar tab. Also, our bars are set up with the most commonly used liquor bottles giving students the most realistic look and feel possible. Having completed any one of our bartending courses, students will be ready for the real-world challenges faced by bartenders in the hospitality industry.

Now for The Contest

Follow these 3 steps:

1) Write a comment below, tell us why you want to win this Bartending Course and include a recipe for your favourite cocktail – must include the name of the cocktail, ingredients and how to make it.

2) Follow us both @vanfoodster @metro_bar and retweet the following on twitter:

I entered to WIN Bartending Course for 2 people @Metro_Bar Value $1,390 via @vanfoodster #ContestGiveaway http://bit.ly/yRGSPT RT to enter!

3)    Like us both on Facebook: http://www.facebook.com/vancouverfoodster and https://www.facebook.com/metropolitanbartending

All submissions will be entered to win for the random draw. The winner of the Bartending Course package for 2 people will be announced via twitter and posted.  The contest giveaway is to enter to win a Bartending Course for 2 people at Metropolitan Bartending – Value $1,390 — CONGRATULATIONS PETER HOLBROOK Winner of the contest (prize drawn by random.org)

Fine Print: Contest will run until 10pm on 1/28/12 You must enter your full name and twitter address if you have one and register with your email address when entering the contest.

Vancouver Foodster is @vanfoodster on twitter and on Facebook at http://www.facebook.com/vancouverfoodster and on Google+

Max’s Burgers Opening

January 18th, 2012 admin

Last night, January 17th, I attended the media opening party of Max’s Burgers, located across the street from Whole Foods on Cambie and 8th Avenue.

Chef Connor Butler

Max’s Burgers is the brainchild of Chef Connor Butler (Connor Butler Restaurant, C, Pearl on the Rock) and Redpath Foods, the team that’s brought you Max’s Deli and Stuart’s Bakery for decades.

British Columbia Sliders

Rooster on a Tailgate Sliders

Hail to the King Crab Po’ Boy Slider

Kennebec Fries with Truffle Mayo

Fraser River Mud Shake

Media guests were treated to a casual sit down dinner party where we chowed down on mini versions of many of their burgers, from the tasty British Columbia Sliders (the beef), to the Rooster on a Tailgate Sliders (the chicken), to the Hail to the King Crab Po’ Boy Slider (the crab). I also ate the Kennebec Fries with Truffle Mayo, tried the Poutine and sampled several beverages including the favourite Fraser River Mud Shake followed by the Orange Creamsicle Shake which was my #2.

Now, Chef Connor is making ‘perfect burgers’, and serving them with refreshing cold beverages, milkshakes along with fries, onion rings, and yam fries -  all fried in tallow. Max’s Burgers is focusing on using as many local suppliers as possible and providing amazing burgers with attitude and affordability!

Max’s Burgers is located at 521 West 8th Avenue in Vancouver (Just West of Cambie Street behind the Liquor Store) and will be open for lunch and dinner daily after January 23rd.

Call 604-873 6297 or visit them online at www.maxsburgers.ca or follow them on Twitter @maxsburgersvan

By: Richard Wolak

ENSEMBLE TAP

January 17th, 2012 admin

990 Smithe Street, Vancouver

Tel: 604-566-9770

Web: http://ensembletap.com/

Twitter: @ensembletap

Advice: Watch for monthly beer dinners and other special events.

This is the second restaurant from notable Top Chef Dale Mackay and don’t be fooled by the name, Ensemble Tap is for serious beer lovers and all those who want to know more about craft brew!

This dark room is spacious with a larger area of tables and seating on the main level along with the long bar, upstairs is smaller and quieter and the ideal spot if on a date or in with a client for a social meeting. There are 15 beers on tap and the selection is a bit different than most of the other bars in the area. In addition they feature another 42 beers by the bottle, here you will find some local brews along with brews from the USA, Canada as well as Belgium.

My friend Joe Leary joined me for some comfort food which as we discovered had an International twist to the good old comfort food you may have had in other pubs.

Thai Chicken Wings

Popcorn Prawns

Asian Vegetable and Green Salad

To Start we shared the delish Thai Chicken Wings ($12) served with a Thai dipping sauce which goes hand in hand with one of 15 brews on tap. Next up we shared the tasty Popcorn Prawns ($13) with sea asparagus and spicy mayo. The next appetizer was refreshing Asian Vegetable and Green Salad ($12.50) with enoki mushrooms, cashews and black sesame seeds.

Bangers and Spaetzle

Tomato and Mozzarella Pasta

Corn Bread

For our mains, I had the Bangers and Spaetzle ($17) house made sausage, tarragon spaetzle, mushroom-onion pan gravy and onion slaw. Joe had the Tomato and Mozzarella Pasta ($17) with tomato sauce, penne pasta, chorizo and mozzarella cheese. I also had to try an order of the Corn Bread ($5) which is one of the sides.

Apple Crumble

For dessert, I had the Apple Crumble ($7.50) with bourbon raisins and vanilla ice cream while I was eyeing the Root Beer Float on the nearby table. Joe had the Key Lime Pie ($8.50) Chantilly, toasted coconut and lime zest.

The servers are up on the selection of brews, don’t be afraid to ask them for suggestions!

Review By: Richard Wolak

Glowbal Group Dine Out 2012

January 16th, 2012 admin

Last week I was invited to a menu tasting preview at  Society, Glowbal Grill & Sanafir for their Dine Out menu. At Society a 3 course meal for $18 is being offered or $38 per person with wine pairings, at Glowbal Grill their 3 course menu is on for $38 or $63 per person with wine pairings and at Sanafir the 3 course menu is $18 or $38 with wine pairings.

Global Group’s Dine Out Vancouver promotion runs January 20th thru February 5th.

Started off the evening at Society

Spinach Salad

Sweet Potato & Pulled Pork Croquette

I was served a smaller portion than the regular of each of the Starters, my favourites in order of best went to the Spinach Salad, followed by the Sweet Potato & Pulled Pork Croquette.

Prawn Linguini. & Veal Piccata

I was then served a smaller portion than the regular of each of each of the Main’s, my favourites in order of best went to the Veal Piccata followed by the Prawn Linguini.

Chocolate Smore “Flambe” Crème Brulee

For dessert I had the outstanding Chocolate Smore “Flambe” Crème Brulee and this is one that you will want to return for time and time again.

From there I walked over to the Glowbal Grill, to start all over again.

Prawn Cocktail and Grilled Beef Tataki

I was served a smaller portion than the regular of two of the Starters, my favourites in order of best went to the Grilled Beef Tataki, followed by the Prawn Cocktail.

Seared Alaskan Black Cod & Beef Tenderloin

I was then served a smaller portion than the regular of two of each of the Main’s, my favourites in order of best went to the excellent Beef Tenderloin followed by the Seared Alaskan Black Cod (or Sablefish if you prefer the other way to describe it).

I wasn’t served a taster of the dessert here even though I would have liked to try it, the dessert selection is the Chocolate Crème Brulee.

For the last stop of my Glowbal Group of restaurants dine out preview, I walked over to Sanafir to start all over again.

Pan Seared Tandoori Prawns & Cous Cous Salad.

I was served a smaller portion than the regular of two of the Starters, my favourites in order of best went to the Pan Seared Tandoori Prawns, followed by the Cous Cous Salad.

Butter Chicken, Singapore Prawn Curry & Almond Cauliflower Korma

I was then served a smaller portion than the regular of each of the Main’s which was served with papadum and rice, my favourites in order of best went to the delicious Almond Cauliflower Korma, followed by the Butter Chicken and then the Singapore Prawn Curry.

Cardamom Dusted Zelbias

For dessert I was served a smaller portion of the Cardamom Dusted Zelbias.

View the Dine Out Menus and make Reservations for all of the participating Glowbal Group Resaurants including Society, Glowbal Grill, Sanafir, Coast, Italian Kitchen, Trattoria and Black + Blue.

By: Richard Wolak

2012 Chinese Restaurant Awards

January 12th, 2012 admin

A packed house filled the award ceremony at the River Rock Hotel yesterday in Richmond. At the reception we dined on some of the winners dishes, a Gluttonous Rice dish as well as Durian Puffs. The panel of 12 professional chefs and food writers who ‘stepped up to the plate’ literally had ‘their plates full’ from July through mid-December as they tasted the best signature dishes to be found amongst Metro’s nearly 500 Chinese restaurants. Ballots were submitted to auditors PricewaterhouseCoopers with the results being unveiled at an ‘Oscars-style’ Awards Ceremony at the River Rock Show Theatre, emceed by Breakfast TV’s Dawn Chubai and ONMI TV’s Catherine Chan, held on January 11th in Richmond.

The guests were treated to a live cooking demonstration of Sautéed Geoduck with Egg White by the 2011 Chinese Chef of the Year, Tony Luk, of Jade Seafood Restaurant.

New Award Winners - Signature Dish Awards

The much-anticipated Critics’ Choice Signature Dish Awards were presented to start off the awards ceremony. As in previous years, Richmond and Vancouver were head-to-head in the running for gold. Richmond won the battle by taking 17 of the 28 awards, leaving Vancouver as runner up. The Gold Awards with Distinction were bestowed on five restaurants in Richmond for their continued high standards of their award-winning dishes. “We felt it was important to recognize these particular recipients who have persisted in maintaining a level of excellence that cannot be match anywhere else in Metro Vancouver,” says Lee Man, one of the food critics from the judging panel.

Sea Harbour Seafood Restaurant - GOLD Award - Pan-Fried Prawns with Soy

James on Hastings Chinese Restaurant - GOLD Award - Dry fried Curry Dungeness Crab

This year, Signature Dish Dining Festival was inaugurated in November 2011 to encourage the public to visit 18 different restaurants over a period of 18 days throughout Vancouver, Richmond and Burnaby. The Festival proved to be a great success, attracting over 8,000 diners and generating over CAD$240,000 revenue. The participating chefs were asked to design new menus that featured Alberta Beef and Pork, British Columbia seafood, and Amoy sauces—pushing the boundaries of Chinese cuisine in Metro Vancouver into delicious new territories.

Shiang Garden Seafood Restaurant - BEST AMOY SAUCE DISH - Signature Dish Awards

In recognition of the restaurants’ achievements, seven new awards were created under the Festival’s category. The recipients of the Festival’s Best Alberta Beef, Best Alberta Pork, and Best Amoy Sauce Dish were voted by a panel of eight professional food critics and announced today during the ceremony. The remaining four awards, Best Restaurant Overall, Best Service, Best Dining Environment, and Most Innovative were voted online by diners and announced together with the 15 Diners’ Choice Awards on December 5th.

BEST DIM SUM Restaurant -- The Jade Seafood Restaurant - Diners Choice Awards

BEST XIAO LONG BAO - Dinesty Chinese Restaurant - Diners Choice Awards

BEST NEW Restaurant - Grand Dynasty Seafood Restaurant - Diners Choice Awards

BEST KING CRAB DISH - Excelsior Restaurant - Diners Choice Awards

Among the culinary contenders on the award-winning list, one avid competitor stood out from the pack. Richmond’s Shiang Garden Seafood Restaurant (Executive Chef, Wing Leung), a frequent award-winner in the history of the CRA, took home two of the 2012 Critics’ Choice Signature Dish Awards—Best Alberta Pork and Best Amoy Sauce Dish. The panel of judges felt that Chef Leung deserved special mention for his creativity in modifying his past award-winning dishes—Dongpo Style Braised Alberta Pork with Amoy Sauce and Fried Lobster with Green Onions in Amoy Premium Soy Sauce. As a Critics’ Choice Award recipient in the Festival category, Shiang Garden also received a prize of $2,500 in supply credits from the producers of Alberta Pork.

Click here for all the winners of the Chinese Restaurant Awards.

By: Richard Wolak

Photo Credit: Alvin KC Lee

Dine Out Vancouver 2012 -picks & tips

January 11th, 2012 admin

Here is a primer on how to choose the best restaurants in Vancouver for Dine Out that runs January 20 – February 5th. This year there are 231 restaurants participating which is the largest ever for Dine Out Vancouver, that means there are a lot of choices for you all to discover! The prix-fixe menu are in one of three price points – $18, $28, or $38. For a full list of restaurants and menus, look HERE but come back after you have finished reading this article.

Crispy Ceci at Campagnolo

Buttercup Squash Risotto at Campagnolo

I took part in a media tour the other night to preview a few of the restaurants dishes for Tourism Vancouver’s 10th Anniversary Dine Out. On the tour our group visited Campagnolo (I loved the Crispy Ceci and I would have eaten the whole bowl if I did not have to share; as well the Risotto was rich in taste and delicious), Kitsilano Daily Kitchen (the Cauliflower soup was divine and more so with the house baked bread they served, dipping the bread in the soup was yum) and Bacchus in the Wedgewood Hotel for dessert.

Roasted Cream of Cauliflower Soup at Kitsilano Daily Kitchen

Cornish Game Hen at Kitsilano Daily Kitchen

Here is my take of the restaurants you should try, the buzz, the value and why.

I have read all the restaurant menus, and all the restaurants that I am telling you about are ones that I have eaten at myself, for many you may find reviews of those restaurants at VancouverFoodster.com, by going to the search box in the top right corner of the page and searching the respective restaurants.

First off – some tips – choose different times than you would normally dine out, by selecting earlier 5pm or later after 8:30pm times you will have a better chance in getting in to some of the popular restaurants than hitting refresh on the 6-7pm time slot. If you have kids and you need to get a baby sitter so that you can enjoy date night, change the night and look at Monday-Wednesday so that you get the restaurant that you want as opposed to settling for the restaurant you don’t want on a Friday or Saturday night.

Many of the restaurants are offering BC VQA Wine Pairings as well as Kronenbourg Beer Pairings for an extra cost with the meals, and in many of the restaurants the pairings provide great value.

Second — my picks on the restaurants that provide the best value for the money as well as the best menu, in my opinion.

$18 Menu (3 courses)

Beachside Forno

Doolin’s Irish Pub

Dunn’s Famous

Irish Heather Gastropub

Mahony & Sons Coal Harbour

Pink Elephant Thai

Rocky Mountain Flatbread Co

Sanafir Restaurant and Lounge

Trattoria Italian Kitchen

Urban Thai Bistro

Westward Ho

Wild Rice

$28 Menu (3 courses)

Abigail’s Party

American Grille at Vancouver Airport Marriott

Banana Leaf in Kitsilano

Baru Latino

Bistro Pastis

Café Pacifica at Pan Pacific Hotel

Campagnolo Restaurant

Carthage Café

Cento Notti at the Opus Hotel

Cork & Fin

Dockside Restaurant at the Granville Island Hotel

EBO Restaurant

Edible Canada

Fleuri Restaurant in Sutton Place Hotel

Fraiche Restaurant

Gusto di Quattro

Hamilton Street Grill

Hapa Izakaya Kitsilano

Lobby Restaurant at the Pinnacle Pier Hotel

Maenam Restaurant

The Oakwood

O’Doul’s Restaurant at the Listel Hotel

Refuel

Salmon & Bannock

The Teahouse

Via Veneto

$38 Menu (3 courses)

C Restaurant  (*4 courses)

Café Il Nido

Carver’s Steak House at Executive Airport Plaza Hotel

Diva at the Met

Federico’s Supper Club

Fraîche

Glowbal Grill

Goldfish Pacific Kitchen

Hapa Umi

Joe Fortes Seafood & Chop House

Kitsilano Daily Kitchen

MARKET by Jean-Georges at Shangri-la Hotel

Miku Restaurant

Provence Marinaside

Provence Mediterranean Grill

Q4 al Centro

Raincity Grill

Q4 Ristorante

Tramonto at the River Rock Hotel

West Restaurant

Yew Restaurant at the Four Seasons Hotel

View Menus Online

Honey and Poached Pear Creme Brulee at Bacchus in Wedgewood Hotel

Following our visit to Kitsilano Daily Kitchen we headed back to Bacchus in the Wedgewood Hotel for dessert and I indulged on a Honey and Poached Pear Creme Brulee along with a Dark Chocolate Ganache & Praline Tart. This was my first Tourism Vancouver Media Dine Out preview which provided me with a taste of what is to come in Dine Out 2012.

By: Richard Wolak

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