For my fourteenth brunch in this series, I was joined by Radio Host Joe Leary at Chewies Steam & Oyster Bar in Vancouver talking about Radio, Music, People and more!

Joe Leary

Joe graduated from Killarney High School in Vancouver, and had his sights set on being a radio DJ from a young age. He began his professional radio career in 1977, then moved to television (at UTV) in 1994. Columbia Academy Broadcast graduate; CFCP Courtenay; CFUN Vancouver 1980s; music director/p.m. drive then mornings CHRX Vancouver 1988-94; weekend weather Citytv CKVU-TV Vancouver current; Vancouver Province Air Traffic columnist late 1990s-2005

Joe currently holds down the Morning Sports anchor role on Vancouver’s Flagship Sports radio station, TEAM 1040. Prior to returning to radio full-time in 2006, he co-hosted ‘The Jenn and Joe Show on CFUN.

Joe currently writes feature sports profiles for the BC Lions and Vancouver Canadians, files a weekly music interview for 24 HRS Newspaper `24 Seconds With`featuring local and international musicians, contributes the bi-monthly ‘Hot Sheet’ page for Vancouver View Magazine:www.thehotsheet.net as well as offer his insights and various musings in his weekly ‘Joe Biz Blog’ for TV WEEK Magazine’s online edition, www.tvweekonline.ca.  He also writes feature stories for Wineries Refined Magazine, Joe can also be heard in several capacities around the radio dial, including his popular ‘Just Here for the Beer Radio Show’ on AM 650.

I have known Joe for the past couple of years, he often joins me for some dining adventures and I host the SIP & TASTE feature on his Just Here for the Beer Radio Show on AM650.

What got you into Radio, specifically hosting radio shows?

It was all I ever wanted to do. I have 2 older sisters who grew up in top 40 radio, I was always fascinated by the guys who played the music. I did radio then I did tv, I was a tv weatherman at City tv for 13 years, in 2006 they let everyone go across the country. Then I pursued an interest and became a radio host with Jennifer Thomson “The Jenn & Joe Show” on CFUN from 2006-2010.

Tell me who some of your most notable guests that you have interviewed on your shows over the years ?

• Don Rickles
• Bill Cosby
• Joan Rivers
• Meatloaf
• Lady Gaga (on her first visit to Vancouver at the Mirage night club in Surrey).

I imagine you have had some amazing situations on your shows, tell us about one of the most unique ones!

Anytime you get politically correct – used a talk show to sound off

LG 73 –suicidal kid called up, I wanted to help out and I never thought the outcome would be as it was.

What do you want your listeners to learn if you will from your show each day?

That I am no better or worse than them, but I am fortunate to have the vehicle to share the information. I hope more people who listen to me say he “is an ok guy”

You recently embraced Social Media, how different would your radio broadcasting career have been if you had been able to utilize Social Media over the years?

Knowing how obsessed I have become for twitter, and my compassion – I would have had over a million followers by now. It gives me so much insight on people now.

What is your favourite food?

Penne Marinara with chorizo sausage – and spicier the better

Buttermilk Biscuits

Big Easy Breakfast

Southern Fried Chicken and Waffles

Richard and Joe split the Buttermilk Biscuits ($3). Joe had the Big Easy Breakfast ($13) Two eggs, bacon, Yukon gold potato home fries, and two buttermilk waffles. Richard had the Southern Fried Chicken and Waffles ($12) with two buttermilk waffles, topped with fried chicken and drizzled with a drizzled with a Cajun honey butter.

What are your favourite restaurant inside and outside Vancouver?

Inside

• Hy’s Encore
• Gotham Steakhouse
• The Mongolian Grill

 Outside

Romana Pizza – Burnaby

What do you do in your off time?

• Huge college football fan
• Collector of CD’s – I have over 7500 CD’s in my collection
• Collector of Liquor Mini’s – I have over 5000 from all over the world in all sizes.

What made you start Collecting Liquor Mini’s?

An episode of Curb your Enthusiasm with Larry David, there was a porn star episode where there was a selection of mini’s and I thought I have to do this and I did.

How far in advance do you plan your shows?

Radio is ever evolving, but things change all the time.

How did your Sports radio show on Team 1040 Radio come to be?

Radio 1410 that I was on previously went down and they killed the format. Radio 1040 then came to me and offerened me a job to host the morning sports show.

How and why did you start your Beer show on Just Here for the Beer Radio on AM 650?

My friend the late Colin Jack was a beer expert and I wanted to tap into his knowledge and profit from it. Because there was no show like it across the country, the radio station jumped and said lets do it.

What kind of trips do you like?

Short trips, and 4 days is the best.

How did you get started doing voice overs?

It’s an inherit part of the job, part of the salary I get paid is to do production, and commercials is part of it, and that’s how I was able to start.

Do you come from a broadcasting family?

Not at all, a working middle class union family.

Where was your most recent trip?

Phoenix & Scottsdale, Arizona

Where is your next trip?

Laguna Beach

Who are your mentors?

• Red Robinson
• Terry David Mulligan
• Dave McCormick

Were there any guests on any of your shows that surprised you in a good or bad way?

1. Gilbert Gottfried – most tasteless comedian on the air, he was talking about having sex with midgets and mentally challenged people. He was like this on air every time (off the air he was normal).
2. Chubby Checker – who created the Twist. My co-host called his invention of the Twist a fad, he took it to great exception to what she said. To this date we both regarded him as the biggest asshole guest we ever had.

What’s next for you or what’s on the horizon?

More paid programming radio shows. Hopefully one with you (Richard Wolak) and I.

Style: A La Carte

Attire: Casual

Time: Saturday & Sunday 10am – 2pm

Chewies Steam & Oyster Bar

2201 West 1^st Avenue, Vancouver

Menu: http://www.chewies.ca/menu/BrunchMenu-Chewies.pdf

For Reservations, please call 604-558-4448

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

By: Richard Wolak

On Monday I attended a lunch at The Bibo to launch the many new dishes on their latest menu.

Starting with the appetizers al imported from Italy, were

• Black and green olives from Salerno
• Porcini mushrooms from Piemonte
• Artichokes from Campania, and a selection of cheeses and cold cuts

The cheeses were: Fontina Dop from Val d’Aosta, taleggio and chilly Gorgonzola from Lombardia, fresh pecorino from Tuscany and stracchino.

The cold cuts: Mortadella, smoked pancetta, speck, prosciutto Di Parma, salame Felino and bresaola.

Next was the delicious lasagna served in two different ways: “alla bolognese” (with Ragu’ sauce, Dop buffalo mozzarella and Parmigiano Reggiano) and “al pesto” (made with their pesto, dop buffalo mozzarella and Parmigiano Reggiano). They continued with “Melanzane alla Parmigiana” (a kind of lasagna done with eggplants instead of pasta) and then their: “gnocchi al pesto”, “BiBo Matteo” (fresh handmade pasta with their imported porcini mushrooms) and “Rigatoni alla Norma”, typical Sicilian plate made with eggplants and ricotta salata. They also presented their new and delicious “gnocchi alla Sorrentina”, a typical dish from Sorrento done with gnocchi, Dop tomato sauce, buffalo mozzarella and Parmigiano Reggiano (all finished in the wood oven, “gratin”).

To end the meal they then served the meat selection: “scaloppine”, served in two different ways (lemon and white wine) and their beautiful “tagliata”. Tagliata is the name that they use in Italy to define this particular slice of the meat. The tagliata is done by tomahawk steak and served with roasted potatoes from the wood oven.

The event was organized by the Italian Chamber of Commerce to promote The BiBo as a complete restaurant where you can enjoy everything , from their pizza to the most authentic Italian dishes.

The Bibo is located at 1835 West 4th Avenue, Vancouver

Tel: 604-568-6177

Web: http://thebibo.com/

Twitter: @Thebibo

The new dishes are now available on their menu nightly starting at 5pm.

By: Richard Wolak

For my tenth brunch in this series, I was joined by Actor, radio and television personality – Terry David Mulligan at The Oakwood in Vancouver talking about the memorable interviews, concerts, movies, plays and great radio stations that have been his life and more!

Terry David Mulligan

Terry David Mulligan, Host of his wine and food show Tasting Room Radio and Co-Host/Co-Producer of the tv series Hollywood and Vines with Jason Priestley, has just had released his book, MULLIGAN’S STEW, MY LIFE…SO FAR. Terry has just launched a new Tasting Room Radio website.

In 1985 Tery become a VJ and producer for MuchMusic, covering primarily the West Coast music scene as host of the long-running Much West series. Mulligan is a prolific character actor who has been featured in supporting and small roles in many movies and television series including, notably, The Accused, The X-Files, Robson Arms, Hard Core Logo and the Fantastic Four movie.

Six generations of Canadians can lay claim to having Terry David Mulligan as part of their lives!

I understand you were once roommates with Joni Mitchell, tell us how that came to be?

Living in Regina folk acts performed at 4^th Generation, Chuck & Joni Mitchell came, Joni made tea, I made dinner and I had no idea she would become who she did.

How did you meet Jim Morrison? And Pete Townsend?

Townsend by interviewing him and we got along well and we formed an immediate friendship. When we went to London for the Guess Who, ended up seeing The Who perform in a small club, it was a great concert, Pete Townsend whom I interviewed previously in North America invited us over to his place to watch him fix his guitar that he smashed on stage the night before.

Met Jim Morrison in July 1968 on an interview in Vancouver but he wanted to go and browse for shoes in stores around the Westend.

How did you get into doing Commercials?

I was forced to do it to pay bills, it was easy money, met nice people, I did 5 years of Molson commercials with Second City people in Toronto.

What piqued your interest in wine? And in what year?

When I was living in San Francisco, my wife and I visited Napa and Sonoma and tasted wine then met up with Jason Priestly; when we were on a fishing boat together in the Haida Gwaii in the late ’90′s.

I remember watching you on Good Rockin’ Tonite on CBC, of all the artists you interviewed, what was the most unique artist you ever interviewed on your show and why?

Frank Zappa, he was the most no bullshit guy that I ever interviewed, he engaged with me quickly and forced me to talk about anything with him. He is a great guy, family man and all who would never do drugs.

“The Beachcombers” was one of my favourite Canadian tv shows, how did you get casted to appear on that show?

I auditioned for a role as a Pothead who was a Real Estate developer, got the part and did a few shows. It was shown in all countries around the world except for the USA.

What is your favourite food?

• Soup and Chili –of course that is well made soup and chili
• Carrot Cake that is world class

What are your favourite restaurants in Vancouver?

• La Regalade
• Mangia Bevi
• Two Chefs and a Table
• Rangoli
• Go Fish
• Raincity Grill

Blueberry Marscapone French Toast

Hash

Richard Chew - Co-Owner

Last night, December 14th I attended the opening party of Chewie’s Steam and Oyster Bar in Kitsilano.

Chef Tyrell Brandvold (2nd from left), Richard Chew (middle) and staff

Media guests were treated to a sit down dinner party where we could order anything we wanted off the menu and try as much as we were able to eat and drink all night long. It was a fun and festive atmosphere with a great playlist of tunes.

The staff were so hospitable and energized, all wearing their sporty t-shirts “Steamed, Stewed or Nude” referring to their oysters!

Shucking Oysters

Oysters, Oysters and more Oysters

They are showcasing many BC, Washington and east coast oysters at the huge 14 seat oyster bar you can also sit and admire the experts shucking you any type of oyster on the bed you chose! ”The menu offers fresh, local seafood being inspired by the delicious taste of New Orleans. The steam bar is unique to the city and guests will experience the true art of steam cooking southern classics like Gumbo, Etouffee, and Creole Mussels to name only a few, in the open kitchen concept.

The 'Buttermilk Biscuits'

I ate my way through the Buttermilk Biscuits, Southern Fried Chicken, Cheese Grits and the French Quarter Beignets.

Long-time restaurateur Richard Chew is one of the co-owners of Chewies, along-side partners Mel and Jamie Haddad. The bar features a selection of award winning and locally brewed craft beer. The wine list will reach from Naramata, British Columbia to Mendosa, Argentina and all the way to Marlborough, New Zealand.

Chewie’s Steam and Oyster Bar is located at 2201 West 1^st Avenue in Kitsilano. Open nightly and with brunch to begin mid-January.

Call 604-558-4448 or visit them online at http://www.chewies.ca or follow them on Twitter @ChewiesOysters

By: Richard Wolak

Lorenzo Bottazzi (r), Salvatore (m) and Andrea Bini (r)

On Tuesday night March 15^th, I attended the opening party for The Bibo Italian Restaurant in Kitsilano.

Salvatore - the pizza maker

Once inside a wide selection of Antipasti was being served to the invited guests and media, red and white Italian wines poured Montepulciano Dabruzzo Cantina Tollo, Italy, vintage 2006 and Soave Classico San Michele Ca Rugate, Italy, vintage 2008 were served.

Focaccia

Focaccia, Salads, Antipasti

The owners are Lorenzo Bottazzi and Andrea Bini and both are passionate about serving the best Italian Wine and Food to their guests. Lorenzo spoke and welcomed everyone telling the story of why they opened Bibo here in Vancouver. I spoke with Lorenzo who told me they bought the restaurant specifically for the Fire Wood Pizza Oven so that they could make their Napoletana Pizzas.

Gnocchi in Pesto sauce

Margherita Formula One

Crudo

Afterwards, more of their delicious food was served and I ate my way thru the wonderful pastas and pizza. I loved all the three pastas that I tried, including the BiBo Matteo – Spracci, wide pasta paired with flavorful Italian Porcini mushroom sauce;  Gnocchi pasta served with Pesto sauce and Rigatoni Alla Norma a Sicilian recipe, tomato, basil and maccheroni pasta served with grilled eggplant and seasoned salt ricotta cheese (very rare and unique). I tried a selection of their pizzas and absolutely loved the Margherita Formula One – San marzano tomato DOP, buffalo mozzarella from campania DOP, basil which is their house specialty, I also enjoyed the Capricciosa -Tomato, mozzarella, cooked ham, mushrooms, artichokes, black olives, capers; Quattro Formaggi- Mozzarella, provola, gorgonzola, parmesan; and Funghi Porcini – Tomato, mozzarella, porcini mushrooms.

Tiramisu

Bounet

Just when the guests including yours truly were feeling quite full, a spectacular selection of Italian desserts arrived to the table. I love desserts and I was in heaven with their creamy Tiramisu – made of Italian savoiardi biscuits dipped in coffee, layered with a whipped mixture of egg yolks, italian mascarpone and flavored with liquor and cocoa; the delicious Bounet is a traditional Piemontese pudding made with amaretti and cocoa and their Chocolate Pizza – a pizza dough baked and smothered with a rich melted chocolate cream. I also tried the Panna Cotta “cooked cream” was served as a chilled dish. I had some of the Crème Caramel – a custard dessert with a layer of soft caramel on top. The atmosphere is warm and inviting, with a stylish bar, large kitchen, a showcase area for live entertainment and an open pizza kitchen and oven. Lorenzo told me that they brought Salvatore their Pizza maker in from Naples, he is one of best pizza makers in the world he sees pizza making as a work of art and the pizza is his masterpiece.

The Bibo Italian Restaurant is open for lunch and dinner Tuesday to Sunday, from 11:30am, located at 1835 West 4^th Avenue in Vancouver and online at www.thebibo.com, phone 604-568-6177.

By: Richard Wolak

Chef Harbinder Singh (L) & Chef Roy Abhishek (R-chef/owner)

On Monday February 7, I attended the 2nd Anniversary Multi-Course Bengali dinner hosted by Atithi Indian Restaurant in Kitsilano. They invited some media friends to a 7 course tasting menu to celebrate their anniversary.

Chef Roy Abhishek welcomed everyone and described the Bengali meal we were about to enjoy. He described the ingredients and provided origins of the spices and vegetables. Each dish was unique and delicious, the flavours weren’t anything we have been accustomed to in this area.

Banana Blossom Cutlets with masala mayonnaise

The meal began with the 1^st Appetizer, Banana Blossom Cutlets with masala mayonnaise.

Calcutta Khati Roll stuffed with paneer with English cucumber salad

The 2^nd Appetizer was the Calcutta Khati Roll stuffed with paneer with English cucumber salad

Bitter Gourd with sweet organic squash sabji

The 3^rd dish was the first of 4 entrees, the Bitter Gourd with sweet organic squash sabji

Mahi Mahi in mustard curry

The 4^th dish was the Fresh Mahi Mahi in mustard curry

Chicken in Yogurt Curry with lentil cake

The 5^th dish was the Chicken in Yogurt Curry with lentil cake

Bengali style Goat curry with mashed taro roots

The 6^th dish was Bengali style Goat curry with mashed taro roots

Mango Mousse with sweet paneer and a Cardamom Cream Brulee Chocolate

We ended the meal with 7^th dish, a Mango Mousse with sweet paneer and a Cardamom Cream Brulee Chocolate

Atithi Indian Restaurant is located at 2445 Burrard Street (near Broadway) and online at http://www.atithi.ca

By: Richard Wolak

On December 7^th I attended this tasting dinner pairing Don Julio Tequila with a menu prepared by popular Mexican eatery Las Margaritas in Kitsilano.

Cider House Rules

Mini Toastas Con Frijoles

As people were seated they were served the Cider House Rules Cocktail made with the Blanco Tequila along with Mini Toastas Con Frijoles.

Don Julio’s representative was on hand to introduce each of the Tequilas and he provided sipping notes which were quite helpful for most of the diners.

Scallop Ceviche

First Course: Scallop Ceviche served with flour tortilla chips paired with the Don Julio Blanco.

Chicken Mole

Second Course: Chicken Mole served with white rice and frijoles paired with the Don Julio Reposado.

Crapas Con Cajeta

Third Course: Crapas Con Cajeta crapes with Mexican Caramel sauce paired with the Don Julio Anejo

To end the meal, we were served a taster of the Don Julio 1942.

It is difficult to pair Tequilla with a meal, my favourite dish was the Chicken Mole and that one seemed to be paired the best of all. For most of the guests being able to enjoy the Don Julio Tequilla was a real treat.

By: Richard Wolak

Suzanne Fielden -Co-Owner Rocky Mountain Flatbread Co

Do you love eating pizza for breakfast ? Now you don`t have to feel guilty, you can start your day right with a selection of breakfast pizzas topped with scrambled eggs, steak, wild boar bacon, chocolate and bananas.

Executive Chef Oliver Zulauf - Rocky Mountain Flatbread Co

Rocky Mountain Flatbread co is a progressively minded pizzeria featuring all-natural, handcrafted cuisine, an idea was born recently when they had a thought of making scrambled eggs for breakfast, and since they are a pizzeria why not top the pizzas with scrambled eggs, wild boar bacon, steak or shrimp, heck they ended up going the full gamut and besides pizzas they are making omelettes, yukon gold potatoes, fruit, granola, muffins and fresh squeezed juices too!

I was in for breakfast recently and tasted a slew of great pizzas, omelets, potatoes, muffins and fresh juice! Here are a few selections of their tasty breakfast treats:

Rocky Mountain Flatbread is now open for breakfast during the weekdays beginning at 8:15am and 9am on weekends. They are located in Kitsilano at 1876 West 1st Avenue and online at www.rockymountainflatbread.ca

By: Richard Wolak

Dungeness Crab and Arborio rice Croquetta

Baby Arugula Salad

Spaghetti Quattro & Garganelli

Pistacchio crusted wild Alaskan black cod & Pan seared Pacific halibut

Cherry Tart, Fudgey Brownie & Tiramisu

To begin we shared the Dungeness Crab and Arborio rice Croquetta ($14.95) which is a bit too dense for me with a caper and lemon aioli served with a shaved fennel salad. We then shared the very tasty and refreshing Baby Arugula Salad ($8.95) with julienne of pear, shaved parmigiano reggiano, pink peppercorn and honey vinaigrette. We then shared a couple of half portion pastas, we both loved the Spaghetti Quattro ($17.95 for full portion) and the Garganelli ($19.95 for full portion) with tiger prawns, fresh avocado in a light lemon cream. For our main entrees, we shared the outstanding Pistachio Crusted Wild Alaskan Black Cod ($32.95) with a fire roasted red pepper sauce and the Pan Seared Pacific Halibut ($32.95) found this a bit too dry, with a plum tomato, shaved garlic and olive, caper ragout. We were both quite full but had to try some of their desserts so we had 3 of them and loved the outstanding Cherry Tarte ($8), the gooey Chocolate Brownie ($8) and the Tiramisu ($8).

On this menu, look for Bistro Pastis famed Sole Normande (with shrimp, clams, mussels in white wine sauce) or Poulet au Cidre (sautéed chicken, roasted apple, cider and cream sauce). Enjoy decadent desserts such asBeignet de Pomme Normande (with Calvados ice cream) or Crêpes au Citron (filled with lemon mousse napped with blueberry compote).

Artichaut Vinaigrette

Poulet au Cidre

Beignet de Pomme Normande

I had selected the Artichaut Vinaigrette as my 1st course which had a salty and rich taste. For my 2nd course I had the deliciously creamy Poule Au Cidre and for my 3rd course the classic Beignet de Pomme Normande.