It started out innocently enough standing in line waiting to sample Torafuku’s slow braised ox tail and tomato ragout paired with Burrowing Owl Estate Winery’s Cabernet Franc. This was at the Chef Meets BC Grape Arts Club Fundraising evening at the Vancouver Convention Centre. My third year in a row and my sister was my date.
Mingling is all part of this evening and a gentleman in line ahead of me struck up a conversation
or did I? can’t be sure, doesn’t matter. And then I tell this person I’m here because I’m a foodie didn’t really want to say wino. He asks if I’ve been to the restaurant where we’re now waiting to sample food from called Torafuku. I say no, not yet. I cook at home a lot come to think of it. Then he asks if I’ve been to a few other fairly new trendy you’re nobody until you’ve been there places. I say no once again. He says “look, give me your booklet.” I hand it over and he scribbles down six restaurants all new to me, three of which are at this event (but it doesn’t count because we don’t get to choose from the menu). He then tells me “until you’ve been to all of these restaurants please do not refer to yourself as a Foodie.”
So now I’m stuck because I pride myself on knowing a lot about food
I think and I love to cook and thought a Foodie was someone who enjoyed good food, sophisticated or otherwise. No?
Then I looked up the word in wikipedia
really?? which goes to explain:
A foodie is a person who has an ardent or refined interest in food and alcoholic beverages. A foodie seeks new food experiences as a hobby rather than simply eating out of convenience or hunger.
I don’t know what this guy is talking about….it describes me perfectly! Plus I eat out of convenience as well as being hungry!
Then I met a guy who represents “Dine Out Vancouver” and showed him my list of restaurants and asked him which ones he’d been to (restaurants seem to be popping up almost as fast as cannabis dispensaries – soon I won’t be able to keep up). He replied no, none of them so far. Ha! Sigh of relief mixed with disbelief on my part. Maybe I’m a food snob after all…which I really equated with being a Foodie all along. Here’s the real clue …I’ve been making bone marrow broth before it became a trend and didn’t even realize it.
Here were some of my favourite food/wine pairings that were at Chef meets BC Grape:
Chicha Restaurant served Coconut Scallop Ceviche on house made Amarillo Peruvian Chili Rice Crackers paired with BC VQA JoieFarm Winery Riesling 2013.
La Pentola Restaurant (the chef is really cute by the way which also garnered points for this) served Burrata with Grilled Peaches, Crispy Speck, Sungold Tomatoes, Basil semi-gel and Pickled Mustard Seeds (imagine going to the trouble of pickling mustard seeds?) paired with Maverick Estate Winery VQA Sauvignon Blanc 2014.
Tableau Bar Bistro served Pheasant Boudin blanc (oh; I scored a foodie point – I know what boudin is because I’ve been to New Orleans) with Organic Garlic Veloute (a rich French sauce), Sapphire Basil Pesto & Pine Mushrooms paired with Dirty Laundry Vineyards VQA Naughty Chardonnay 2013.
Provence Marinaside Restaurant served Lamb Sirloin slider, grey baby cheese (they didn’t say which kind only that it’s grey and I suppose real foodies would already know what kind), smoked tomato relish (imagine smoking a tomato?) & beet chip paired with Upper Bench VQA Estate Grown Merlot 2012.
The one that got away:
Lift Bar Grill View served Beet Juice Cured Wild Salmon Gravlax, Candy Cane Beets & Foraged Wild Mushroom paired with Haywire VQA Okanagan Crush Pad The Bub NV. I was told it was delicious.
Once again; take everything with a course grain of gourmet fleur de sel (unless that’s last year’s seasalt.