Images by Michelle Mateus When the sun is out and the air is fresh, there is no reason to drink and dine indoors. Slip on the sandals, bring your friends and family, and set out to a few of Coquitlam’s best patios. We’ll be your photographic guide. First up, Pasta Polo. The Margarita pizza is topped with fresh basil from the on-site greenhouse, that even the youngest clientele love. Next up: Mariner Brewing. Click here for Part 2.
Images by Michelle Mateus Part 1 was Pasta Polo. Click here to start there. Next up, a sunny hidden patio to wash down all that pasta, pizza and salad. Head to Mariner Brewing for a cold glass and if you’re still hungry, a bite. And over to Part 3! Click here to continue to John B Pub.
Images by Michelle Mateus Part 1: Pasta Polo Part 2: Mariner Brewing As the sun wanes, John B Pub is there to fulfill your patio needs with deliciously crafted pub grub, cocktails, and an absolutely huge selection of beer.
Bu Sonu Purhar Summer is here, and that means even longer days to fill with… well, food! To maximize your warm-weather enjoyment, we’ve rounded up eateries across Metro Vancouver where patios meet palate-popping brunches. Slap on your sunscreen, slip on your sunnies and let’s go! The Boathouse 900 Quayside Drive, New Westminster Lazy Sundays were made for brunching alongside a shimmering river. Situated along the New Westminster Quay, the Boathouse is best known for a traditionally West Coast menu starring locally sourced seafood, and brunch is no different. Try the Dungeness crab cake benny, topped with eggs, greens and creamy hollandaise; it pairs nicely with a sunny mango mojito. MARKET by Jean-Georges 1115 Alberni Street, Vancouver MARKET’s sun-washed patio is an idyllic spot for warm-weather brunching – especially with an innovative menu that raises the bar for morning meals. Start with avocado bruschetta for the table, topped with heirloom tomatoes,…
By Burgoo Bistro, North Vancouver INGREDIENTS: Mixed greens (3 cups) Cucumber, diced (10 pieces) Strawberry, sliced (10 pieces) Red onion, sliced (2 tbsp) Sunflower seeds (2 tbsp) Cooked quinoa (2 tbsp) Fresh parsley (1 tbsp) Salmon: Wild sockeye salmon (4 – 2.5oz portions) Lemon Juice (1 tbsp) Olive oil (1 tbsp) Ground black pepper (1/2 tbsp) Salt (1/2 tbsp) Cookhouse Vinaigrette: Red onion, chopped (1/4 cup) Garlic cloves, chopped (1/4 cup) Liquid honey (1/4 cup) Dijon mustard (1/4 cup) Fresh parsley, chopped (1/4 cup) Balsamic vinegar (1 cup) Red wine vinegar (2 cups) Water (1/2 cup) Salt (2 tbsp) Black pepper (2 tbsp) Canola Oil (1-1/2 litres) DIRECTIONS: Preheat oven to 400° F. Toss salmon in lemon juice, olive oil, black pepper and salt. Lightly roast salmon until just cooked through, around 7 minutes, set aside to cool. In a blender, or using a hand blender, make vinaigrette by pureeing…
By Tourism Richmond While piping hot bowls of ramen and dumplings from the steamer are comforting in the wintry months, sometimes the palate starts to crave lighter fare as temperatures rise. Richmond’s dining landscape showcases a diversity of summery dishes from Asian countries with hot climates. From appetizers to desserts, restaurants throughout Richmond offer the opportunity for a refreshing, cooling eating experience, allowing you to embrace the summer heat. Salads and Chilled Starters Vietnamese salads epitomize a food culture that has perfected a confluence of flavours and textures. Green Lemongrass (8180 Westminster Highway) offers a beautiful green papaya salad that comes with crunchy julienned green papaya, pickled carrot, Thai basil, caramelized onion, crushed peanuts, and vinaigrette. Choose between shrimp, shredded chicken, shrimp and pork, and beef jerky for the protein. The newly opened and very stylish Com Vietnamese (#120-7688 Alderbridge Way) also features an excellent papaya salad with fresh papaya,…
By Catherine Dunwoody Visitors and locals alike love Vancouver’s Granville Island. Last summer Popina literally popped up as a brightly-hued shipping container turned food “truck”, right near Granville Island Ferry Dock and outside the Public Market doors. A covered, heated patio with seating for 20 makes it comfy to eat outdoors rain or shine, but it is the food, ohhh the food, that really make this special. A collaboration of four of Vancouver’s rockstar chefs, including Angus An (Maenam, Long Tail Kitchen, Freebird Chicken Shack and more), Robert Belcham (Campagnolo, Campagnolo Roma and Monarch Burger), Joël Watanabe (Bao Bei, Kissa Tanto) and Hamid Salimian (Diva at the Met, Bocuse D’Or, Earls), have created a menu including lobster rolls, fried chicken, burgers, salads and more – including a signature dessert called the Puffcream, which is soft serve ice cream in choux pastry and a choice of 9 flavours. How did 4…
By Jenni Sheppard Andrea Alridge’s lifelong passion for food and cooking may have had simple beginnings during her childhood in Jamaica, but these days she’s cooking up a storm at CinCin. Alongside Executive Chef Andrew Richardson, the Chef de Cuisine and her talented team serve up award winning modern Italian fare in downtown Vancouver every night. The seasonal dishes on the menu are myriad, including fried zucchini blossoms with montasio, stinging nettle and ricotta tortelli, and whole branzino with lemon and cavolo nero. To find out more about the heart behind the heat, we spoke to Alridge about her remarkable rise from irrepressible childhood foodie to inspirational chef extraordinaire. How did you first get interested in cooking? I became interested in cooking when I was eight years old. I was in Jamaica with my family and my dad and uncle had taught me about the art of butchery. My grandmother…
By Anna Black Do you ever wonder what happens to all those bumped, bruised, or misshapen fruits and vegetables from your local farms and markets? Thanks to Surrey’s social enterprise Luv The Grub, produce seconds are finding a second lease on life, as delicious chutneys and jams rather than food waste, perfect for cheese and charcuterie boards, spread in sandwiches and wraps, or served with meats and sausage. Founded by social entrepreneur and Simon Fraser University Sustainable Innovation Lecturer Alia Sunderji, Luv the Grub was inspired by student research and Sunderji’s passion for poverty alleviation. The business partners with both farmers and markets to turn normal food waste into a pantry staple and along the way mitigate environmental and socioeconomic issues in the community. Sunderji and her team create paid employment training programs for women with varying barriers to employment, including those from the Frog Hollow Neighbourhood House’s Drive Youth…
by Tourism Richmond Wandering around the food stalls of the Richmond Night Market (8351 River Road) just after opening, you can sense the palpable excitement. Vendors have fired up the grills and deep fryers, and the colliding smells of hundreds of different items are starting to drift in the air. Over the course of the next few months (from now until October 14, 2019), over a million people are expected to stream past the Market gates in search of the ultimate outdoor eating experience. Compared by The New York Times to “the Temple Street Market in Kowloon, Hong Kong, or one of Singapore’s open-air hawker centers,” the Richmond Night Market has become an internationally-known destination. However, the Market is also uniquely west coast, showcasing the culinary strengths of its Asian population, as well as the food diversity of Canada. This year boasts 120 vendors with menus drawing from a…
By Jenni Sheppard Fridays on Front is back, bringing artisan markets, live music, delicious food, and craft beers to Front Street in New Westminster every Friday evening this summer. Now in its third year, the free series showcases a myriad of food trucks and micro breweries, with new vendors joining each week, for eight weeks in July and August. Fridays on Front will also feature guest food trucks from New Westminster’s Columbia StrEAT Food Truck Fest, North America’s largest one-day food truck festival, in July. Of course, with so many tasty options, it can be tough to know where to tickle your tastebuds first. To help you out, here’s our guide to where to eat at Fridays on Front. Prebāk Prebāk is a cute little food truck that serves up raw cookie dough made with heat-treated flour, organic cane sugar, and chia seeds instead of egg. Flavours bound to bring…
By Kristi Alexandra Tucked away in Crescent Beach, the Seahorse Grill is the perfect spot to eat if you’re in the mood for fine dining with a laid-back West Coast atmosphere. The neighbourhood bistro has been a staple at the corner of Sullivan Street and McBride Avenue–so close to the ocean, you can practically hear the waves break as you savour your mussels avec pomme frites or the melt-in-your-mouth braised beef short ribs. From all descriptions, you could call the menu eclectic–but if you’ve followed executive chef John Kavanagh’s career, you might be able to glean where the inspiration for his dishes comes from. “This place is an extension of our travels,” says Kavanagh, who co-owns the restaurant with his wife and general manager, Francina. “Being raised in the French style of food, then moving to Australia and then moving to Holland, you’re seeing a variation of all those menus.…
By Gail Johnson Whether they’re red, green, mild, or feverishly hot, peppers are a coveted B.C. crop. Capsicums grow from March or April to November in local greenhouses, while the season for Fraser Valley field peppers typically runs from July to October. Either way, we’re now in peak pepper season, and Metro Vancouver chefs are doing all sorts of creative things with the vividly coloured veggies. Burdock & Co 2702 Main Street, Vancouver Chef/owner Andrea Carlson has been committed to making “farm-to-table” fare before that became a restaurant-industry buzz phrase. She stuffs a delicate grilled leek with mushroom and the moderately spicy cayenne chili pepper, topping the toothsome dish with olive-oil emulsion and smoked walnuts. Di Beppe 8 West Cordova Street, Vancouver A hit on the cicchetti—small bites—menu at this Italian restaurant is tuna conserva, or confit, the fish bathed in olive oil, with olive and pickled piparra peppers (say that 10…
By FishWorks & Canoe Oyster Bar INGREDIENTS Salmon (5 oz) Almonds (crushed) (1 oz) Cranberry (1/2 oz) Fresh basil (2 leaves) Dijon mustard Phyllo pastry (1 sheet) Butter Olive oil Salt + Pepper to taste DIRECTIONS: Preheat oven to 375°F (190°C) Melt butter in the pan over medium heat. Smooth out the phyllo sheet and brush lightly with melted butter. Place fresh basil and salmon in the middle of the phyllo sheet. Sprinkle with salt and pepper to taste. Coat salmon with Dijon mustard. Combine almonds and cranberry, and place on top of the salmon. Fold the phyllo dough over the salmon and make one complete wrap. Brush all sides with melted butter. Sear both sides of the wrapped salmon in pan over medium heat for 30 seconds. Finish baking in preheated oven, for 10 minutes or until phyllo dough is golden brown. Serve over pesto, spring potatoes and steamed…