Do you remember my homemade coffee and chocolate ice cream made easy recipes? Since then I’ve made homemade French vanilla which turned out very tasty and a great base to making lavender/honey, green tea and cinnamon – all delicious! I decided not to post those recipes just yet – they are a bit more involved. However…
Thanksgiving in America in this Thursday November 26th, so if you want to switch up your pumpkin pie at a late notice (assuming that is what you are planning to serve for dessert – many people do) then I have the most perfect, light, easy and presentable after dinner treat. And you don’t have the time to make a homemade vanilla ice cream on top of it right now.
I love pumpkin pie but this is a welcome change and has been tested (by some impatient people):
Recipe:
Dad’s Secret (& Most Yummy) Pumpkin Ice Cream
– Serves 10-
Ingredients
2 TABLESPOONS NUTMEG
2, 15 OZ. CANS CANNED PUMPKIN (PREFERABLY ORGANIC)
½ GALLON HAAGEN-DAZS, or other high-quality vanilla ice cream (1.89 liter, or 4 of the normal-size H-D containers).
1 PUMPKIN. This is optional, because you can just use a bowl to serve the dessert. But the pumpkin makes for a nice serving dish, and reinforces the “home-made” fallacy. See picture below for an idea of pumpkin scale.
Instructions
1) You will need some space in the freezer for the pumpkin, so make room in your freezer.
2) Clean the pumpkin out like you would a Halloween pumpkin: cut off the top, and clean the insides out. The seeds are fun to roast with salt and a little olive oil, while you make the rest of the ice-cream. If you don’t want a pumpkin as a serving dish, you can skip this step and it all becomes even easier.
3) Place the pumpkin in the freezer so it starts getting cold.
4) In a large mixing bowl, mix: the ice-cream, 1 ½ cans of pumpkin, and 2 Tablespoons nutmeg. Mix it around good until it is a uniform pumpkin color.
5) Taste it – add more pumpkin and/or nutmeg if you want.
6) Take the pumpkin out of the freezer, and spoon the now semi-melted pumpkin ice-cream into the pumpkin
7) Place the top on the pumpkin, and put in the freezer. It takes a while for it to get to a normal consistency. I like making this ice-cream the day before any event so you don’t worry about it being too soupy.
8) Bring to the party and relish all the compliments/Enjoy.
SUKIYAKI is the perfect nutritious dish for cooler weather to share among close friends. My friend Ryoko makes the most wonderful Sukiyaki. Being from Japan it comes naturally to her, and I’m so glad that she showed me how to make it. We sat at her counter while talking and chopping the veggies. She explained that the meat you use is very important. She gets it sliced thinly from a butcher and prefers rib eye – the thinner the better for fast results. You can’t buy readily cut meat for sukiyaki otherwise, and it’s almost impossible to slice it yourself.
You could cook it on the stove although an electric skilletis the simplest and best thing to use since all the ingredients are served at the table. It’s actually quite easy to make if you chop and assemble everything beforehand. Just add what you like and noodles are optional – but since I love noodles I prefer adding them at the very end.
Type of noodles used for this dish
Add a little *dashiof this and a little **mirin and soy sauce to taste. If you’re not used to using these condiments you can go to any Japanese grocery store and ask someone that works there. They’ll know what you need.
Ryoko never uses a specific recipe but if you’ve never made it before I found an easy one online that you can adapt to suit your taste.
What you need:
Common ingredients include beef,tofu, negi (green onion), leafy vegetables, shiitake mushrooms and shirataki noodles. Have fun cooking and eating at-the-table!
Ingredients (serves 4):
1 lb. thinly sliced beef (she buys paper-thin rib-eye. You must get the butcher to cut it for you otherwise it will be too thick.
1 cube tofu
1/2 head nappa cabbage
2 carrots
1 bunch green onions
2 medium onions
7-8 shiitake mushrooms
7-8 white button mushrooms
1 Tbsp. oil
1 package frozen *udon noodles (optional)
Sukiyaki Sauce:
1/3 cup soy sauce (I prefer low-sodium)
3 Tbsp. sake (Japanese rice wine)
3-5 Tbsp. sugar (to taste)
3/4 cup water
Cut all ingredients into bite-sized pieces. Arrange all ingredients on a large plate for a beautiful display.
Mix ingredients for sukiyakisauce in a separate bowl.
Add a little vegetable oil to an Electric Skillet, and set the temperature to high. Once the surface is hot, sauté some of the beef slices until brown. Add other ingredients.
Pour half the sukiyakisauce in the pan, and close the lid. Simmer until the ingredients are cooked through.
Everybody should take as much as they’d like to eat. Keep adding more ingredients and sauce as they disappear from the pan. Feel free to add more or less sugar, soy sauce and water to adjust the flavor of the sauce.
If you can find frozen udonnoodles in your supermarket, add it to the sauce to enjoy a whole new meal.
楽しみます= Tanoshimimasu = ENJOY!
*What is Dashi?
Dashi is a flavouring stock used in Japanese cuisine, giving that quintessential Japanese flavour to your favourite foods. It all starts with something called “umami”, which when translated from Japanese to English, “savoury” is probably the closest word. Umami was discovered as one of the five senses to accompany sweet, sour, bitter and salty and is a more friendly name for the taste of glutamates.
**What is Mirin?
Mirin is a common staple used in Japanese cooking. It’s a type of rice wine, similar to sake, but with a lower alcohol and higher sugar content.
“I don’t cry over spilt milk but a single scoop of fallen ice cream can ruin my whole day”
LOOK WHAT I MADE:
CoffeeIce CreamChocolate/Rocky Road
So what if it’s November? I might be craving a hot bowl of soup, but no matter what the weather is doing outside it doesn’t make sense to pass up a bowl of ice cream. I can do both hot & cold.
A friend told me about a really simple recipe to make coffee ice cream. It rang a bell – I think I may have even run across it somewhere like on Facebook but ignored it. In fact it seemed so ridiculously easy to make with only 3 ingredients and no machine involved that out of simple curiousity I immediately went to work on it. Couldn’t believe how good it turned out. I let another friend sample a spoonful. She’s really picky and doesn’t even like coffee ice cream but thought it was very good. So here it is:
3 Tbsp. of instant coffee (make sure it’s instant and not regular ground coffee)
½ can of sweetened condensed milk
2 ½ cups of whipping cream (but don’t whip it)
Using an electric mixer beat everything together until just mixed and pour it into a container and freeze. That’s it!
Note: I froze a few in individual ceramic serving bowls and the rest in a plastic yogurt container. Once frozen, the one in plastic took a few minutes to scoop out because it tends to freeze a little harder than store bought ice cream. It was delicious!
But I didn’t stop at coffee:
Easy Chocolate Ice Cream
Ingredients
2 cups heavy whipping cream
1 can sweetened condensed milk
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
Instructions
Stir together sweetened condensed milk, cocoa powder and vanilla in a medium bowl. Set aside.
In the bowl of your mixer, Whip heavy cream until stiff peaks form (do not over beat.)
Fold sweetened milk mixture into whipped cream. Pour into a 2 quart container, cover and freeze for at least 6 hours or overnight.
Notes
I made this original recipe my own by adding some semi-sweet chocolate chips, mini marshmallows & toasted coconut flakes (but no nuts) – a less rockier road!
Sometimes some of the simplest things are the hardest to find
This one’s Pho me. Green Lemongrasson Kingsway. A side of lemongrass beef shortribs.
Now that the weather is significantly cooler I’m craving a hot bowl of soup but not just any soup. I love a good ramen and with all the Japanese restaurants we have here in Vancouver you’d think it would be so easy to find right? Not necessarily. Well there are a lot, but they’re not all amazing. Maybe it’s because I became spoiled from the time I lived in Tokyo many years ago with the abundance of good noodle pitstops all over the city. Places you just stop in and sometimes even stand at the counter to eat. I was a regular.
So I decided to make my own version which I’m always improving on. It’s quite delicious and depending on my mood I switch it up from Japanese to Chinese by just varying a few of the ingredients. And I’ve always got the ingredients on hand except for whatever vegetables I decide to use at the last minute. Anyway…
Ramen with 7 kinds of mushroom. Soooo good.
Last week I had to make a run to Richmond, B.C. (a very high percentage of Chinese people live in Richmond so therefore all the Chinese restaurants) so I decided to look for a noodle house. They’re a dime a dozen so eeny meenie miny mo – I found a great little spot! I stopped at Shang Noodle House at #3 Rd. & Saba. It was fast, fresh & fabulous! That, along with an appetizing side of dumplings in spicy sauce. YUM. Just don’t order the Edamame which was cold & came with a side of table salt (mind you, it’s not really a Japanese part of town). Stick with the soup & dumplings.
I was hungry and was torn between the Japanese Ramen with mushrooms, a Chinese wonton with beef noodle or the peanuty tan tan noodle. Final decision – I made the right choice. See below:
AND it was healthy!
Then I had to make a run out to Kingsway the next day (an area of Vancouver with many Vietnamese restaurants) and satisfied my craving for Pho. I asked them to switch the regular chicken that came with the noodle soup to grilled lemongrass chicken – no extra charge was a bonus.
I went back to a restaurant in a little shopping mall that I remember going to before, not only because they serve great PHO (and food in general) but because they have a special live fish with personality. Last time I was there I put my face up to the tank and the fish looked at me for a second…before spitting at me. I think he/she even remembered me this time. At least it appeared that way. That fish has been there for as long as the restaurant.
What is your favourite Asian noodle soup?
p.s. If you live in Vancouver have you been out to Famous Foods? (1595 Kingsway at King Edward). I re-discovered this privately owned grocery store that has some of the best selection of bulk and natural foods in town. I also bought organic grass fed beef shanks & oxtail to make soup with. For the most part the prices are pretty reasonable. I’ll be going back more often. They also have good bulk chocolate and some hard to find stuff. Check for in-store specials.Sometimes it’s okay to leave Kitsilano. But not for long.
Classic dishes are like Madonna: They don’t go away, they just reinvent themselves.
First we’re going to start with 3 basics that have been around forever and probably everyone has eaten at least once in their lifetime. I’m talking Caesar Salad, the BLT and good ol’ Southern fried chicken. Then we’re going to put a bit of a twist on them and turn each into a sandwich because there’s something to be said about a great sandwich. Of course the BLT is already a sandwich…but it’s where the bacon is grilled that’s the ticket.
This is how it’s done
The Caesar Salad
Transformed into a genius sandwich on toasted brioche at Damn the Weatherin Seattle.
Damn the Weather, Seattle
According to Bon Appétit:
Not only does this place win the title of best bar name of 2015, it’s also home to some of the best bar food we ate all year. After being lured to this brick building in Pioneer Square by its outstanding cocktail program, we ended up ditching our dinner plans and hunkering down at the bar for a meal. Would you walk out on a duck chili dog?Didn’t think so. Sure, you can get a killer burger and fries. But you won’t want to miss daring dishes like a spaghetti-and-meatball burger, and salt-and-pepper chicken skins. Should you need more courage to ditch your comfort zone, consult the cocktail list, which is heavy on food-friendly aperitifs like Calvados and tonic or Zucca amaro and soda.
The BLT This time, the bacon’s grilled at The Polo Barin NYC. This one is owned by fashion legend Ralph Lauren.
Lauren’s third restaurant (after Ralph’s in Paris and RL in Chicago) includes all the ingredients that make his style so quintessentially American. Think equestrian vibes, country club-style leather accents and luxuriously-crafted interiors. It’s an ode to the preppy American, the Wild West (saddle leather & equestrian art) and the stylish sportif Lauren best represents in his collections. The staff is, of course, outfitted in Ralph Lauren.
DRESS CODE: It would help to dress in RL
Fittingly, the new restaurant is located beside the Polo Ralph Lauren flagship store at Fifth Avenue and East 55th Street, where Lauren launched his own coffee shop, Ralph’s Coffee—serving up organic espressos and Americanos—last fall. But The Polo Bar serves much more than coffee. American fare such as locally-raised steaks and burgers (from his own cattle ranch in Colorado, whenever possible), fresh oysters, crab cakes, Alaskan black cod, corned beef sandwiches, Loch Duart wild salmon and BLT salads are among the choices offered on the menu. The designer’s favorite item on the menu is rumored to be the corned beef sandwich, toasted on rye bread with classic mustard and coleslaw. One thing is clear: the menu and the décor are drenched in tradition. Other options include the dover sole—one of the most delicate-tasting fish available—and the caviar and fingerling potatoes, another classic yet hard-to-find offering. Source: Harper’s Bazaar Magazine
Fried Chicken Sandwich – a la Chicken Milanese
Photo: Crystal Coser
Apparently L.A. is having a current obsession with fried-chicken sandwiches. Who knew? Those cravings can be satisfied at Alimentowhere chef Zach Pollack makes a killer Milanese version at the bar – a new addition to his Italian menu.
A review in Los Angeles Eater has this to say: The richness of super crisp fried chicken and layer of prosciutto is perfectly balanced by the bite of pepperoncini and a pleasantly bitter puntarelle slaw.
But Pollack’s biggest contribution to modern thought might just be his tortellini, a soup-dumpling heist in which rich broth is tucked inside delicate pasta dough. These culinary feats (and others) all take place in a chic, fuss-free room—the kind of grown-up, date-night spot that any neighborhood would be lucky to have.
Oh right; date night….
Well looks like I’ll start with the Caesar sandwich in Seattle and work my way down or is it up? Doesn’t matter – I’ll work my way around it all.
Where would you start?
Damn the Weather:116 1st Avenue South, Seattle, WA 98104, United States Phone:+1 206-946-1283
Alimento: 1710 Silver Lake Blvd, Los Angeles, CA 90026, United States Phone:+1 323-928-2888
The Polo Bar: 1 E 55th St, New York, NY 10022, United States
I like to make my smoothies NAKED Have you tried this juice? As far as juices go it’s pretty complete.They label it a juicesmoothie so you can drink it asis but if you have a Vitamix and add a few extras it’s perfect! It has a high percentage of fruit mixed with all the power greens including garlic & ginger for good measure. 140 calories per 8 fl. oz. so it’s not without calories. Also has plenty of vitamins but no fibre – although you can add fibre to it. It has naturally occurring sugars (from the fruit) but that’s what gives you the energy boost. It’s perfect right after a run, workout or for a pick-me-up. I love trying out new healthy smoothie recipes that are simple to make. Here, half the work is already done for you in one bottle.
My own concoction for a quick ‘n delicious Energy Smoothie for two:
NAKED (Green Machine)
ORANGE JUICE
FROZEN MANGO CHUNKS
1 BANANA
SCOOP OF*PROTEIN POWDER
SCOOP OF *FIBRE
FILTERED WATER (adjust to desired consistency)
MONKEYS (optional)
Start with 1 cup each of the juices, add 1 cup of mango and go from there. *I use Brad King’s Ultimate Vegan FibreLean and Ultimate Vegan Protein Powder. I also added a couple scoops of Vitamin C with L-Lysine (Medi-C Plus) for additional anti-sickness protection.
I love finding places of interest that are not considered mainstream and are somewhat off the beaten track….pretty much anywhere I travel.
Photo by Liz Kuball A house cured salmon spread at Bob’s Well Bread Bakery.
In my hometown I sometimes stumble across a little hidden gem that is noteworthy. Then I’m excited to have discovered something new but they always seem to get found out. As in me posting this right now. Here are a few rare places I’ve come across in the past:
Of special note was the time the car broke down in a place outside Davisville,Texas. First thought was “this is a major drag.” Then my travelling companions and I ended up spending a few nights at an historic and quaint b+b with great tex mex and discovered cowboy poetry. Who knew cowboys could be so sensitive? They came from all over the country and read original poems, some set to music in local venues around town. Now THAT was something I’ll never forget! They were amazing and I would go back for more of them cowboys that.
Photo by Liz Kuball Hats at Bell Street Farm.Photo by Liz Kuball A drinks cart in an Alamo Motel suite.
Another time was camping in the Poncho Villa State Park in New Mexico and just walking across the border to have authentic Mexican food in a cute little place in…Mexico. There are a lot of other places way too numerous to mention but the short of it is …..it’s always a pleasure or at least a surprise to come across the “little finds.” Like Marfa, Texas which is a little art mecca.
Which brings me to CALIFORNIA WINE COUNTRY(which only has a teenly little bit to do with Marfa):
Everyone is familiar with Napa and lesser known Sonoma has reached it’s peak and has become quite established by now. Then there’s Solveng, the tiny Danish town just outside Santa Barbara where the movie Sideways was filmed (I did a post about Solveng not so long ago). So tell me “why did I come so close but yet so far to miss this little dusty backwater town with the nickname “Lost Almost”: a former stagecoach stop with a single main street on the fringe of the Santa Ynez Valley?? Properly pronounced Los Alamos.You know I saw the sign for it too (darn!). According to Condé Nast Traveller (CNT) it’s a small town big on flavour.
The once-sleepy Los Alamos (pop. 1,954) now sees a steady stream of wine-country visitors and day-trippers, many of whom are so taken with its languorous, wine-stoned cowboy vibe that they end up spending the night even if their car doesn’t break down.
You know some of these towns get a bad rap where people believe they attract mainly boozers. Okay; it truth be told perhaps they do. But did you know that where there’s great wine there’s great food. Honestly all of these California wine regions tend to have outstanding cuisine. I even have friends (who like to drink wine) who came a long long way to visit Napa (I did a whole post specifically on Napa for them) and they ended up not even going to one single winery. They ate and explored the beauty of the wine region itself. I have firsthand experience in the food versus wine there because I love grocery shopping in the small towns in and surrounding Napa. They definitely attract Foodies (the debate is still on whether I’m really one or not) and I brought back stuff I can’t find at home. So on to LOS ALAMOS not to be confused with “the Alamo” (This new L.A. – I’ll see you sometime soon, I promise):
A town re-invented (taken from an article by CNT“CALIFORNIA’S NEXT GREAT FOOD & WINE DESTINATION”
The town’s re-invention is due largely to a tight-knit community of creatives, many of them Los Angeles refugees, who came to Los Alamos in search of a second act. There’s Bob Oswaks, who ran marketing for Sony Pictures Televisionand now mans the ovens at Bob’s Well Bread, his artisanal bakery in a renovated filling station. There’s Jamie Gluck, a former fashion advertising exec who spends his days in a ten-gallon hat at the helm of Bell Street Farm, a rustic-chic lunch spot with a phenomenal crispy porchetta. Across the street, journalist turned winemaker Sonja Magdevski runs Casa Dumetz Wines and the nearby Babi’s Beer Emporium. And just down the block, in the 1880 Union Hotel, the sepia-toned, taxidermy-bedecked Wine Saloon is overseen by actor Kurt Russell, whose own GoGi pinot noir is served at the bar.
How on earth did this happen? The first glimmers came in 2004, when Clark Staub—a 20-year music-biz veteran and erstwhile Capitol Records VP—opened Full of Life Flatbread on the west end of Bell Street. With its obsessively sourced local ingredients and massive 900-degree wood-fired oven (blessed on its first lighting by local Chumash elders), the restaurant was soon luring chefs and epicureans from all over the state—and putting Los Alamos on the map as a tiny but legitimate food destination.
You’re killing me right now
A decade on, Los Alamos is again being transformed by an influx of young proprietors and entrepreneurs eager to put their creative stamp on a town they see as having Marfa-like potential (see??) . Zac Wasserman, the 27-year-old winemaker behind Frequency Wines, is part of the recent surge. “Los Alamos is a blank canvas—you feel like you’ll be able to impact its future and grow with it,” says Wasserman, who first considered nearby Los Olivos but found the town too expensive and oversaturated. Opposite his tasting room, the once-scruffy Alamo Motel (a 1950s relic) has been reinvented by motelier group Shelter Social Club. Now, with a stylish spot to stay the night, Los Alamos is seeing its cool-kid cachet grow. Which raises the question: How long can it hold on to its pioneer-town charm?
For now, despite the drumbeat of new development, Los Alamos retains its egalitarian mix of silver-fox boomers, plaid-shirted millennials, and denim-clad ranch hands. (This is a place where a cherry-red Cobra roadster might be parked beside a dented pickup with peeling Sarah Palin stickers.) And there are still discoveries to be made—like the biodynamic Martian Ranch & Vineyard, run by Nan Helgeland, who’s married to screenwriter and director Brian Helgeland (L.A. Confidential, Mystic River). Typical of Los Alamos proprietors, Nan is no dabbling weekend hobbyist: During the harvest, she’s up at 3 a.m., tending to her vines. Pay a visit and she might take you around her produce garden, show off her Irish Dexter cows, or point out a red hawk’s nest. As often happens in Los Alamos, you may linger a bit longer—and drink a bit more wine—than you’d planned.
Sounds like my kind of crazy, eccentric, wonderful town to eat, drink and dawdle. Better go before it gets too well known and too fou fou.
The full article written by Emily Poenisch includes places to eat, drink and stay:
I had a request for these two terrific tried and true cookie recipes:
OLD FASHIONED PEANUT BUTTER
the plate belonged to my grandmother from Ireland (wouldn’t you know – a Jamaican doctor bird, my favourite). Named because they’re so pretty they make you immediately feel better.
½ cup of smooth or crunchy peanut butter
½ cup butter
½ cup firmly packed brown sugar
½ cup granulated sugar (or fine baker’s cane sugar)
Heat oven to 350F. In mixing bowl, cream together peanut butter & butter.
Gradually beat in sugars. Blend in egg & vanilla.
Combine flour, baking soda and salt. Stir into peanut butter mixture. Stir in chips if using.
Form heaping Tablespoons of dough into balls. Place 1-2 inches apart onto 2 greased cookie sheets. Flatten with fork. Bake approx.. 10 minutes or until golden.
Cool cookies slightly; then move to wire rack. Makes about 2 dozen cookies.
OLD FASHIONED OATMEAL RAISIN:
(formerly known as writer’s block cookies)
1 cup butter, softened
1 ½ cups dark brown sugar
2 eggs
2 tsp. vanilla
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
¼ tsp. ground cloves
½ tsp. allspice
2 cups rolled oats
1-2 cups raisins
Preheat oven to 350F. Cream butter until light and fluffy. Gradually add sugar. Add eggs, vanilla and 2 tsp. water and beat until smooth.
Sift dry ingredients together. Add to the butter mixture and mix well. Fold in oats and raisins. Drop by spoonfuls onto a greased cookie sheet, leaving enough space for the cookies to spread out. Bake approx. 10 minutes, until golden.
Makes about 2 dozen good size cookies
Photos: d. king
My COOKIE BOARD on PINTEREST (if you cannot see it please click on the blue title at very top):
FOOD and ART are two things to be thankful for in this life
Hannah Rothstein, “René Magritte” (2014) (all images courtesy the artist, via hrothstein.com)
Plating the two together is an interesting concept as you can see from these images from San-Francisco based artist Hannah Rothstein, as she proposes answers to the burning questions about How Famous Artists Would Plate Thanksgiving Meals.
Hannah Rothstein, “Andy Warhol” (2014)
Have you ever wondered what Vincent van Gogh’s Thanksgiving spread would have looked like? Probably like this:
Hannah Rothstein, “Vincent van Gogh” (2014)
Would Jackson Pollock have been as gestural in his deployment of gravy and cranberry sauce as he was with his paints?
Hannah Rothstein, “Jackson Pollock” (2014)
Would Piet Mondrian have been as thoughtful in his doling out of mashed potatoes and turkey as he was with his reds, blues, and yellows?
Hannah Rothstein, “Piet Mondrian” (2014)
The results range from appetizing to off-putting, but in most cases Rothstein has done a good job cooking up culinary visual styles associated with each of the artists.
Hannah Rothstein, “Mark Rothko” (2014)
Would the GIRL who would be KINGmake sure she fit every possible food group on her plate?
Certainly she would! GIRL who would be KING (2015)
Well…it is a little off the beaten path as far as fine dining goes, but there’s definitely some perks to be found at Perch…a new restaurant perched atop the alma mater society (AMS) building at UBC. I said that I like to discover places that are out of the ordinary but I wasn’t expecting this.
Tuna Appies
I went to the opening on a beautiful sunny afternoon yesterday where we were able to enjoy sitting outside on the roof deck patio with a view of the Northshore mountains. I rode my scooter so parking was a cinch. I was also curious about a reasonably priced upmarket restaurant on UBC’s Point Grey campus that anyone, not just students can go to.
It will be interesting to see how this restaurant makes out because of the location and it being upscale.
With decent prices students may be able to enjoy fine dining more than before. But the idea is not to limit the restaurant to only students, university staff & faculty, but to include residents from surrounding neighbourhoods. If there is any indication of the quality in general from the platters that were being served, it will be quite good.
mixing up a most unusual margarita – with toasted sesame seeds & Jimador Tequila
Overall the prices for large plate dishes cost anywhere from $13 to $24 while a similar meal downtown will run you ten dollars more.
I took a photo of a sample menu to show you below.
They’re open for private functions too as the restaurant can hold up to 300 people, 180 seated. They have a nice lounge and of course the outdoor patio and the menu is West Coast Cuisine with focus on fresh local ingredients. We were given a tour of the roof top garden where fresh produce is grown so the chef does not have very far to go to bring it from farm to table. I really like that, and some of the original ideas on the food + drink menu.Parking?? That’s another thing to deal with unless you bike, bus or ride a scooter. You will most likely have to walk a few blocks. If that’s not a big deal for you, you might want to give it a try for something unique. And if you can get your head past the fact that you’ll be dining on a university campus, especially if you come from downtown or kitsilano. But why not try something different? If anything it will make you feel like you’re back on campus but the food is much much better.
sample menu – see the bone marrow with the Flank Steak at the bottom (see what I was saying?)
Since then I’ve made homemade French vanilla which turned out very tasty and a great base to making lavender/honey, green tea and cinnamon – all delicious! I decided not to post those recipes just yet – they are a bit more involved. However…
Girl Who Would be KING on Life, Style and INSPIRATION. 
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