This would be my second visit to the Domus Cafe. As usual, the food and service are excellent. They use local and mostly organic ingredients.
I started with an organic beetroot salad. The beets were done just right and the rich dressing that came with was delicious.
Molasses braised local beef shortrib. The crispy parmesan polenta was a nice texture contrast to the sauce and meat.
The sticky toffee pudding was sooo good!
As I would expect, there should be some great seafood in Whistler. The presentation was definitely up to par. The hamachi salad was fantastic. However, I made the mistake of ordering two very similar items, the deep fried tuna karaage and the tuna kfc roll. I think I prefer my tuna lightly seared, or raw. Both dishes were adequately seasoned, but the tuna tasted over done and dry. The pumpkin roll was very tasty and flavorful. Service was prompt and quick, but the server was young and could have been more professional.
Tapas is a style of food that is beginning to grow on me. I’ve tried Spanish tapas, Korean fusion tapas, and now urban tapas? The food was fresh and brimming with flavor. Service was attentive, but not obstructive. I really enjoyed the salmon and tuna tempura. Pork belly with pickled cantaloupe was delightful. The greasiness of the pork belly was offset nicely by the acidity and sweetness of the pickle. The mini beef burgers and two tone frites went well. Although the frites was more than enough for the two of us and a bit over salted. Moderately priced and definitely worth another visit.
Ahhh crepes, seems to be a trend that has staying power. Judging by the number of restaurants in Whistler that serve them. I love food when it is fresh, or as they say not out of a jar or can. We liked it so much we came back the next day for breakfast. Service was top notch and the atmosphere does remind me of what a French cafe could be like. I like their super healthy options such as smoothies or juices with choice of protein powder or ginseng. The cafe is tiny, but they seem to turn over fast. We did not have to wait very long for a table. I love their variety, would like to come back to try their sweet crepes or fondue sometime.
You know fall has arrived when the last fresh vegetable delivery is here. This week brings me potatoes, pumpkin, green tomatoes, garlic, jerusalem artichokes, onions, carrots, peppers, beets and dill weed. They have a winter share, but neither hubby or I feel like venturing out to pick it up. I don’t know if I will be able to survive without freshly picked veggies all winter.
Obviously not on supermarket shelves. Everyone has an opinion on this, and for what it’s worth, here is mine. There has a been major recalls from beef produced from the XL Foods plant here in Alberta. Well, it hasn’t affected me. That’s because for at least a few years now, I have chosen to only consume naturally raised or organic beef. Just making this choice does not guarantee that it will be free of things such as E coli. But at least it is butchered locally and processed at different locations. I choose naturally raised or organic beef because it is free of antibiotics and hormones. I also like to eat locally.
From what I have read, E coli is more likely in a large facility where all it takes is the processing of one animal to cross contaminate everything else. At least in smaller facilities, if this were to happen it would not cause such far ranging consequences. I also read that provincially run abattoirs have different standards compared to federal ones. Such as if an animal was brought in by a farmer for their family consumption, it does not need to be inspected. Interesting how the system works.
On a larger scale, makes me wonder about the other large processing facility in Alberta, Cargill, which has ramped up their production because XL is closed.
I do wonder about food safety in this country…
Well I have been very bad about posting about CSA. I was on the way out of town 2 weeks ago, forgot to take picture and gave away half of it. Last week, hubby forgot to pick up so no veggies. 🙁 This is the second last delivery of the summer season. We have quite a bounty. Mixed salad greens, potatoes, parsley, celery, a very large kohlrabi, green peppers, carrots and fava beans.