Local Food Archives - Page 6 of 8

March 4, 2013

downtownfood

The Big Taste is on this week; the former Downtown Dine Out week. Tonight I decided to try downtownfood. It’s been on my hit list for a while. I suspect Mondays are generally slow, as we were the third party in the restaurant. Most of us ordered from the prix fixe menu.

I started off with the beet tartare. Some of my party thought it was beef tartare and were perhaps a little disappointed. I quite enjoyed it. I tried topping the cumin crisp with the beet, but the crisp was so delicate that it fell apart. It was tasty any way it went down.

Beet TartareRoasted yellow, pink and red spiced beets, garlic aioli, mustard greens, and cumin crisps — Beet Tartare
Roasted yellow, pink and red spiced beets, garlic aioli, mustard greens, and cumin crisps

Next up, the trio of pork. The pork shank reminded me of crispy pork belly. Yum. The pork loin satisfied my hunger for something substantial. The crispy skin was quite a treat, as it sat on top of some sriracha sauce which made that and the loin beneath suddenly spicy. Perhaps a bit too spicy. The BBQ sauce was perfect for my sweet tooth. I should have mixed the hot sauce with the sweet and it might have been the perfect balance.

Broek Acres Pork TrioBraised pork shank, pork loin, crispy pork rinds, kohlrabi puree, shmeji mushrooms, and asian BBQ sauce — Broek Acres Pork Trio
Braised pork shank, pork loin, crispy pork rinds, kohlrabi puree, shmeji mushrooms, and asian BBQ sauce

I enjoyed the grapefruit sorbet. It was light and refreshing; it paired well with the lemon tart. The pastry is shaped “dtf” although looking at the one served to my dining companion it looked like something else. It resembled a woman kneeling in a dress holding up a cross. Sort of like the Virgin Mary on French toast.

Heath Lemon TartCrème brulee’d lemon in a shortcrust pastry with grapefruit sorbet — Heath Lemon Tart
Crème brulee’d lemon in a shortcrust pastry with grapefruit sorbet

At the beginning, I thought the portion sizes were a bit small, but I was corrected as the meal went on. It is perfectly portioned to satisfy and not so much that you leave overly full. It speaks to portion sizes at other restaurants which are probably too large. The service was generally good, except for a few times where our server was slow to refill the drinks. I really liked the atmosphere and there were fewer people so it was not so loud. The pictures of Calgary on the walls were quite nice.

January 27, 2013

Sleeping Buffalo Restaurant and Lounge

We stayed at the Buffalo Mountain Lodge this weekend. That is one of my favorite places to stay in Banff and the Sleeping Buffalo one of my favorite places to eat. We had the breakfast buffet before our ski. I certainly ate nineteen dollars worth of food. There was eggs benny, thick cut french toast, bacon, pork sausage, fried keilbasa, roaated potatoes and all sorts of other delights. We went back for dinner. The portions were just right, not oversized. Even for a couple of hungry skiers. I love Rocky Mountain cuisine, especially with wild game. CRMR also owns properties and restaurants in Emerald Lake, Lake Louise, and of course The Ranche in Calgary, where we had our wedding reception.

They were booked full for dinner, so we went early to the lounge. It was not crowded at all, and ordered from the restaurant menu.

Carpaccio Ranch Elk Tenderloin, Preserved Wild Mushrooms, Sicilian Olives, Padano, Rosemary Honey — Carpaccio
Ranch Elk Tenderloin, Preserved Wild Mushrooms, Sicilian Olives, Padano, Rosemary Honey

ravioli — CRMR Ranch Elk Shank Ravioli
Wild Mushrooms, Madeira Braised Pearl Onions, Dill Creme Fraiche

apple tart tatin — Warm Apple Tarte Tatin
Candied Walnuts, Cider Coulis, Cinnamom Ice Cream

chocolate dessert — Chocolate Hazelnut Mocha Cake
Vanilla Hazelnut Toffee Ice Cream

January 9, 2013

Farm

Fresh. Local. Farm. Second time here and it was just as good as the first. Service was a tad slow to start, but we dawdled over the menu. We had a lot of questions about the food and our server seemed to know the menu. They have quite the variety in their daily specials. I really liked my pork duo. The crispy and fatty pork belly was a nice contrast to the meatiness of the medallion. The crispness of the carrot went really well with the flavor of the creamed cabbage.

I found the atmosphere to be quite loud, seeing that it was a full house. No matter, enjoyed the food. I love the house pickles.

Broek Acres pork duet panko encrusted pork medallion, crispy pork belly, creamed cabbage, poached BC apples, butternut squash puree, whiskey glaze — Broek Acres pork duet
panko encrusted pork medallion, crispy pork belly, creamed cabbage, poached BC apples, butternut squash puree, whiskey glaze

Silver Sage strip steak butter basted strip steak, local roasted potato and vegetable medley, red wine reduction, crispy fried onions — Silver Sage strip steak
butter basted strip steak, local roasted potato and vegetable medley, red wine reduction, crispy fried onions

November 18, 2012

Richmond Station

A few of my relatives are foodies and they chose this restaurant for dinner. I had high expectations, as the “Top Chef” is Carl Heinrich, the winner of Top Chef Canada season 2. We had a late reservation (8:45) as this is a pretty popular place.

The restaurant is two levels, with a Chef’s table right next to the kitchen on the second level. The lower level is also open to the kitchen. Decor is modern, but not terribly so. White walls and dark wood are a nice combination.

We perused the regular menu as well as the specials on the board. My sister inquired if there were any specials from the chef, the waiter went to ask. The chef had a pork chop as well as a roast for the table. Most of us ordered off the regular menu and the board.

troutand polentafries — TROUT GRAVLOX
daikon radish, dill, red onion
POLENTA FRIES
bomba mayonnaise, marinara

The appetizers were tasty. Polenta fries are an interesting idea. I’m not a huge fan of polenta but it works. I enjoyed the lobster cocktail, the crunchy lobster went well with the refreshing taste of the lettuce and cocktail sauce.

I had the Duo of Beef which was on the chalkboard. The steak was done to a medium rare, on a bed of mashed potatoes, and the other side had a shredded beef stew. The flavors mingled well together. Of course the beef is locally sourced, hormone and antibiotic free. I’m of the opinion that maybe Alberta beef is not always the best.

It turns out that my cousin did order the special from the kitchen. This dish was hefty on the meat. The pork chop was very tasty. I suspect chefs appreciate it, when they get to exercise their creativity in the kitchen. Carl came to our table and asked my cousin how she liked her meal. Only my sister and I were aware that it was Carl. He visited several other parties in the room as well. I like it when the Chef takes the time to check in with the diners.

The Stn Burger was interesting as the inside was cooked to a medium rare. It is usually a risk to eat a burger which is not well done. I suspect they grind their meat in house to ensure quality.

I enjoyed the butternut squash cheesecake. The cheesecake was substantial. It went well with the mascarpone and if I remember correctly, the maple syrup. The roasted, dry squash sliver on top was a nice touch. It’s something that I would like to learn how to make.

This was a nice, rustic interpretation of regional cuisine. It’s definitely a restaurant that seems to cater to foodies. Will be on my list if I make it back to Toronto.

November 17, 2012

Wanda's Pie In The Sky

I love sweets. Some more than others. I could have homemade pie three square meals a day. I discovered this lovely little place when I was in town a couple years ago. I did not have a chance to try their wares, but I did buy their cookbook. I’ve made their coconut cream pie a couple of times and it is delicious. So this time, I had to try their food.

The homemade pizza and soup were very good. After arriving in town, it was the perfect comfort food after a hectic day of travel. But, I came here for the pie.

I bought the 6″ pie. The filling was lovely, but the amount of whipped cream overwhelmed the rest. I should have gone for the full sized pie. Everything is fresh and homemade. Next up, sour cherry.

The sour cherry was tart as I would have expected. Very good. If I wasn’t leaving town tomorrow, I would have bought at least a 6″.

They do get busy at times, but they are very good about asking people to lineup as most just stand around gawking at the pie case. I can say that is one of my favorite places for pie. Warrants mutiple repeat visits.

November 14, 2012

Murray Street

Fresh. Local. My calling card. Murray Street does rustic and comfort food. The portions look small, but don’t be fooled. Very hearty and filling. Sort of what you would want on a cool, rainy fall day. Which it was the day we visited.

murrayst3 — Oatmeal cookie and fudge brownie

We didn’t order an appetizer, but they brought us a cookie and brownie to start. The brownie had flecks of sea salt on top. Dessert before brunch, great idea! The OJ was freshly squeezed.

murrayst1 — B.E.L.T.
Cheezy potato casserole, baked herb-topped egg ‘omelette’, heirloom tomatoes,bacon, spring greens

I enjoyed my B.E.L.T. Especially the greens hidden underneath the potatoes. Added a light touch to an otherwise hearty dish.

murrayst2 — Corned Beef
Cheezy potato casserole, braised corned beef, poached egg, bone marrow Hollandaise

October 27, 2012

Domus Cafe

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!

October 21, 2012

Elements Urban Tapas Parlour

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.

IMGP0342 — grilled vegetable antipasto, olive tapanade, hummus, breads, spicy pickled radishes

IMGP0343 — red salad, radicchio, tomatoes, peppers, blood orange vinaigrette

IMGP0344 — wild bc salmon & ahi tuna tempura roll, wasabi, tobiko, ponzu

IMGP0345 — pork belly bites, canteloupe pickle, honey & chilli glaze

IMGP0346 — two mini burgers, smoked gouda, crispy onions, dijonnaise on sourdough rolls with Pemberton beef & re-up bacon, and two tone frites, with truffle & white balsamic aiolis

October 21, 2012

Crepe Montagne

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.