December 2015 - West Coast Food

Vancouver's North Shore December 27, 2015

Introduction to Lonsdale Quay

By Vancouver’s North Shore Tourism North Vancouver’s iconic Lonsdale Quay Market opened during Expo ’86 as a carnival style marketplace. Almost thirty years later it has evolved into a culinary destination for those seeking fresh, local and unique foods. Recently a crop of new eateries has opened at the Quay, further cementing it as a great place to grab lunch or dinner. Check out The Bowen Island Pizza Company with their amazing thin crust pizzas made with local, organic flour and super delicious toppings. Try The Bite @ the Quay, is a new fusion restaurant with a view, featuring Cantonese and Chinese Dishes on an a la carte and tapas menu. The casually delicious Sandwich Shop has a menu of mouthwatering sandwiches loaded with juicy, fresh ingredients. At the Quay, you can pick up a bottle of wine or a growler of craft beer, bring home fresh seafood for dinner…

Shops & Markets December 23, 2015

Olive Oil on Tap

By Vancouver’s North Shore Tourism Hidden away on a busy through street, just off of Marine Drive in North Vancouver, you’ll find a bright little shop where the walls are lined with stainless steel keg-style vessels and rows upon rows of bottles just waiting to be filled. What’s special about this shop is that you’re not filling the bottles with wine or beer, you’re filling them with olive oil. And not just any olive oil, oil with names like Harissa infused, Mild Manzanillo, Robust Picholine, Persian Lime and Butter (it really tastes like butter). This is Olives on Tap and these are not your run-of-the-mill supermarket olive oils. Opened by owner Andrew Cameron in 2012, Olives on Tap educates visitors about the complexities of olive oils and the balsamic vinegars that pair so well with them. All of the oils and vinegars are available for sampling, and tasting is encouraged.…

Craft Beer December 10, 2015

Coquitlam’s (Crafty) Watering Holes

By Sheliza Mitha for the City of Coquitlam Craft beers and tasty twists on traditional pub grub seem to be a specialty in Coquitlam, where you’ll find plenty of spots to quench your thirst and satisfy your appetite – from cozy pubs to bustling bars. What’s the meaning of craft beer anyways? It’s best defined as being produced by independent brewers that are considerably smaller than major corporate breweries and are generally known for their emphasis on quality, flavour and brewing techniques. You’ll find some ardent fans of this brew in some of Coquitlam’s most popular local hangouts. Boasting more than 50 types of craft beer, the John B. Pub in the city’s south-western section is where you’ll want to kick start your self-styled tour of Coquitlam’s craft beer scene. The drink menu here changes quickly and often, with a fast-rotating list of unique craft beers at any given time.…

Craft Beer December 7, 2015

Warm Up to Winter Beers

By Kathy Mak Baby, it’s cold outside! The best thing you can do is hoist a few wintry beers and cheers to chase the chill away. Winter beers, affectionately called “winter warmers”, are typically stouts and porters that are more robust – richer, bolder, creamier, and hoppier in style with a deeper hue appearance. They also tend to be higher in alcohol by volume (ABV) to keep you warm! Comforting flavours can range from hints of toffee, caramel, chocolate and molasses to smokiness. Some winter beers have spicy or sweet notes, while the more serious brews are barrel-aged. Unlike their summery counterparts, winter beers are sipped, not guzzled, and taste better around 7-10o C instead of icy-cold. In Vancouver and the valley, microbrewers have been busy crafting some of the most innovative seasonal specialities. Touted as the craft beer mecca of Canada, with over 50 artisanal breweries, there is an…

Recipes December 3, 2015

Recipe: Jan’s Excellent Lotus Salad

From Jan Hancock Visitor Centre volunteer at Tourism Vancouver The season for fresh lotus root is March and September. Keep it cool – and it bruises easily! Remove the skin and discard bridges, head, and tail. Salad Ingredients Lotus root 1 tsp. vinegar Salt 1 green onion Green beans Orange peel Bell peppers Carrots Cranberries Sesame seeds Sesame oil Marinade Ingredients 2 tbsp. vinegar 2 tbsp. pineapple juice Directions Day 1 The lotus root needs to be marinated overnight: Remove lotus root skin with a peeler, slice into 1/8 – 1/4 inch slices. Soak immediately in cold water with vinegar. Add drained lotus to boiling slated water. Remove once water has reached its second boiling. Blanche lotus in ice cold water, then marinate overnight. Day 2 Chop the green onion, green beans, orange peel, peppers and carrots very small. Remove the lotus from marinade. Mix together with sesame oil and…