Category Archives: food

Be’wiched Cafe


You guys know I like Surrey so it’s no surprise that when I find a hidden gem here I have to tell you about it. Be’wiched Cafe is a nondescript looking sandwich shop in a typical suburban strip mall, the same strip mall that houses Big Ridge Brewing Co. It’s modest appearance is in no way a reflection of the food.

I had heard about Be’wiched from a few people but mostly it was my cousin Kurt (author of the Bibo post) who kept telling me I had to go. I did and I’ll definitely be back. I ordered the Cubano Caliente, a spicy twist on the classic Cubano. It had roasted pork, ham, Swiss Cheese on pressed ciabatta. The classic Cubano has pickles but they were replaced by banana peppers hence the “caliete” (spicy) annotation. The pork was great, so was the ham. The bun was crisp and fresh, pressed just the right amount and just soft enough to not fall apart. The peppers added a nice little kick to this classic sandwich, it’s REALLY hard to find a good Cubano in the GVRD, this one might be one of the best.

The sandwich came with a side of Orzo salad which is made fresh, actually almost everything Be’wiched sells is house made, even their meats. The salad was a great version of a traditional pasta salad. I’m seriously impressed with this place.

I’ll be back soon to dig deeper into the menu, stay tuned for another post!

Twitter – @bewichedcafe

Facebook – facebook.com/be.wiched.cafe

Scott.

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The Dominique


This place is by invitation only and if you’re so lucky to be invited, you have to help make dinner and you might have to help name the creation. 

May I present to you The Dominique, aptly named for its creator, the lovely and oh s0 talented (and tall) Dominique Fricot. Does his name sound familiar to you? His voice has been gracing the airwaves from 100.5 The Peak, and he was recently announced as one of the top 20 contenders for this year’s Peak Performance Project. He and his former band, The Painted Birds, were in the first Peak Performance Project back in 2009 and he credits a lot of his knowledge of the business to his experience in the PPP. He confessed that one of the reasons he entered the PPP last year was so he could go to Band Camp at Rockridge Canyon, and I don’t blame him. Don’t follow the other bands’ Twitter accounts, it will lead to heartbreak when you read about how much fun they’re having and the beautiful setting of Rockridge Canyon. I and many others are scheming to get ourselves to band camp without actually being in a band.  This year he’s back as a solo artist. His song Haunted by  Love is getting quite a bit of airplay and he just released his EP ‘If Baby Could Walk’ which is available for purchase here.

The Dominique   – serves 4-5 hungry people, 25 mins to prepare

Rotini Pasta

½ lb bacon, cut into 1 inch pieces

2 chicken breasts, cubed

White cap mushrooms, sliced

1 jar of Blue Cheese Dressing

The Salad:

Greens – your choice of mixed greens, leaf lettuce, butter lettuce, even spinach would have been good

Mango chunks

Grated beets

Vinaigrette of your choice

Combining two of my favourite things- cooking and music, which happen to be two of Dominique’s favourite things, we set out to make a meal together. I asked Dominique what we were going to be cooking and he confessed that the dish didn’t have a name, and since Bacon-Chicken-Mushroom-Blue-Cheese Rotini is a mouthful, we settled on The Dominique. Apparently Fricot is already a soup; I imagine The Dominique Fricot is a pasta and soup combo with a side of soulful lyrics and a dash of charm. Sounds delicious, doesn’t it?

Cutting the chicken into cubes

I chopped the bacon into one inch pieces while he cut the chicken into cubes. In my opinion, everyone can cook with a recipe, it’s when you start to make a recipe your own that the magic happens. That’s how Dominique started cooking, too. His mom’s friend gave him his first cookbook after he graduated, and he initially he followed the recipes. These days he finds his inspiration online, looking at the comments at the end of recipes for the tips and tricks of those that have cooked before him. However, this dish was unwritten, one that was passed down through friendship, trial, and error until now.

Did I mention he’s tall?

The chicken went into a hot wok with a little bit of olive oil, and after a few minutes the bacon was added. Meanwhile, a pot of water was boiled for the pasta and Dominique got down to business preparing a simple summer salad. I stirred the wok every now and then to ensure that the bacon was cooking evenly, and at the ¾ mark he tossed in some sliced mushrooms and we let those cook down.

Messy and delicious addition to a salad

Dominique prepared a lovely summer salad with greens, mango chunks, and shredded beats. Yes, shredded beats are as messy as they sound, but I think they taste really great in their fresh state. You can do it yourself by peeling the beets with a potato peeler and then using a cheese grater to shred. It adds an earthy, sweet flavour to the salad and it looks beautiful against the orange hue of the mango. Easy like Sunday morning, and a fresh accompaniment to the pasta. Once the pasta was cooked and drained, the bacon, chicken, and mushrooms were added and a jar of blue cheese dressing was stirred in. Voila! Dinner was ready. The pasta was creamy and rich, and surprisingly not dominated by the bacon. This was an easy meal to prepare, and it was delicious.  Definitely a recipe I will keep in my back pocket for unexpected guests which seem to happens at my house fairly often.

Rochele stirring the goods

You know what made the meal fantastic, though? The chef. Do yourself a favour and go check out his music. His tunes are so smooth and mellow, perfect for afternoon cups of tea and lounging. Scott’s daughter even has Dominique’s East Coast Girls on her iPod which she listens to every night at bedtime. Looking forward to Dominique’s musical journey over these next few months as he plays his heart out for an opportunity to win $100,500.00 in the Peak Performance Project. Best of luck and thanks for having us in your home, Dominique. Follow him on Twitter and check out his Facebook page for shows and updates.

The chef being his charming self and his creation, The Dominique

Siddartha’s Kitchen on Commercial Drive


I recently discovered VANEATS and their excellent dining packages. The nutshell of how it works: you buy a dining package from their website for a restaurant with a set menu (usually a couple of options) and redeem the voucher for said meal. These locales have been tested and videotaped (yes, they have entertaining videos posted of their dining experiences) so you don’t have to take any chances.

I bought one for Siddartha’s Kitchen on Commercial Drive. It is very comfortable, I sat in a plush black, velvet chair and handed over my dining voucher. I may have been the envy of the two ladies sitting across from me (or I’m just really into myself and that’s what I percieved) because I could feel them watching me as each course arrived. Yep, that’s right, today I indulged in a three course lunch.

I started with a tasting plate of chicken tikka masala, vegetable pakora, and prawns. I loved the coconut mango sauce that the prawns were sitting in, so much so that I dipped the pakora in it, too. I loved the savoury flavours combined with the mild fruity flavours of mango and coconut, neither was overpowering.

Mmmmmmm sauce….

The main dish of the meal consisted of baigan barta, rice, butter chicken, and fresh naan with onion and cilantro . I wasn’t crazy about the baigan barta (eggplant) because the flavours were a bit of a let down from the starter plate and the texture was mushy, but I did enjoy the butter chicken and the naan. I loved the creaminess of the sauce, but felt that there were very limited chicken pieces. No matter, I sopped up most of the sauce with my naan bread until I could fit no more food into my tummy.

Don’t be fooled, there is a lot of food in those bowls.

Warm and chewy with fresh ingredients

I did manage to fit in the ras malai, a syrupy laden cottage cheese dessert, surprisingly. It was a lot sweeter than I was expecting, but it was delicate at the same time. It had more coconut and mango flavours which tied the meal together.

I was grateful that dessert was small, I was so full from everything else!

My overall thoughts? I liked it. I probably wouldn’t go there for lunch again purely for the fact that my lunch break is only an hour and I was there for an hour and a half, but the food itself was good. It’s on Commercial Drive between 4th and 5th, I think you should check it out!

Win tickets to Eat! Vancouver from WFLBC and SurreyIsTheBomb.com!


Photo credit - Eat! Vancouver/MCM MarketingEat! Vancouver is just around the corner and WFLBC and SurreyIsTheBomb.com want to send you and a guest to check out this awesome food and beverage extravaganza!! Enter by posting the following on Twitter.

“I entered to win 2 @Eat_Vancouver passes from @WhatsForLunchBC and @SurreyIsTheBomb! http://wp.me/pVVWR-z5  RT to enter!”

You will get an additional entry in the contest for subscribing to WhatsForLunchBC.com and SurreyIsTheBomb.com!! (One entry for each subscription) You will also get an additional entry for following @WhatsForLunchBC and @SurreyIsTheBomb on Twitter!!

Eat! Vancouver runs from June 1-3 at BC Place. The contest will run until Sunday May 27th so start tweeting, following and subscribing!! I look forward to seeing you there!

Scott.

Make the weekend awesome with stuffed French toast


Who doesn’t love a big breakfast on the weekend? I know that a lot of people don’t bother because it takes so long and is devoured so quickly. But guys, it doesn’t take that long and it’s worth it. If you do it frequently you’ll get into a rhythm and soon it takes no time at all to whip up a big breakfast. Another way to get in the groove of making breakfast items is to make them for dinner. Somehow it’s okay to spend 30 mins making dinner, but to spend that time Sat/Sun morning seems like a stretch to some people. It’s so worth it!

Each recipe listed below serves 4 and only takes 25 minutes

Option 1 – Peanut Butter and Banana Stuffed French Toast 

  • 8 slices of day old bread- I kind of love Texas Toast for this
  • 2 ripe bananas
  • creamy peanut butter
  • liquid honey
  • 5 eggs
  • 1/4 cup whole milk
  • 1/4 cup orange juice
  • tablespoon or so of vanilla
  • optional tablespoon or so of rum (dark, amber, or white)
  • 1/2 teaspoon of cinnamon
  • dash of nutmeg
  • butter for frying
  • powdered sugar for sprinkling.
  1. Spread peanutbutter onto all 8 slices of bread, on 4 slices add banana slices, on the other 4 drizzle some honey. Stick together to make sandwiches and set aside.
  2. In a flat bottom dish, whisk the eggs, milk, juice, vanilla, rum if you are using it, and spices until combined.
  3. Heat frying pan, skillet, or grill on medium heat, 350-375F or until the butter begins to sizzle.
  4. Dip each sandwich in the mixture on each side, and place into the hot pan.
  5. Cook for 3-4 minutes, and flip, and cook for an additional 3-4 minutes. The sandwiches should be golden brown.
  6. Remove from pan and very carefully cut in half diagonally. The peanut butter will be very hot and will ooze out of the sandwich if you press too hard.
  7. Arrange a sandwich on a plate and sprinkle generously with icing sugar.

Option #2 – Apricot (or any fruit preserve) and Cheese Stuffed French Toast

  • 8 slices of day old French bread, or more if using a Baguette
  • Apricot preserve, or your favourite jam or fruit preserve
  • softened cream cheese for spreading, or sliced Swiss cheese if you’re extra fancy
  • 5 eggs
  • 1/4 cup whole milk
  • 1/4 cup orange juice
  • tablespoon or so of vanilla
  • optional tablespoon or so of rum (dark, amber, or white)
  • 1/2 teaspoon of cinnamon
  • dash of nutmeg
  • butter for frying
  • powdered sugar for sprinkling.
  1. Spread apricot preserve onto 4 slices of bread, on the remaining 4 slices spread with cream cheese. Stick together to make sandwiches and set aside. If using Swiss Cheese, put preserve on both pieces of bread and put a layer of sliced cheese in the middle.
  2. In a flat bottom dish, whisk the eggs, milk, juice, vanilla, rum if you are using it, and spices until combined.
  3. Heat frying pan, skillet, or grill on medium heat, 350-375F or until the butter begins to sizzle.
  4. Dip each sandwich in the mixture on each side, and place into the hot pan.
  5. Cook for 3-4 minutes, and flip, and cook for an additional 3-4 minutes. The sandwiches should be golden brown.
  6. Remove from pan and very carefully cut in half diagonally.
  7. Arrange a sandwich on a plate and sprinkle generously with icing sugar.

Option #3 – Strawberry and Nutella Stuffed French Toast

  • 8 slices of day old bread, again Texas Toast is great
  • fresh sliced strawberries
  • Nutella
  • 5 eggs
  • 1/4 cup whole milk
  • 1/4 cup orange juice
  • tablespoon or so of vanilla
  • optional tablespoon or so of rum (dark, amber, or white)
  • 1/2 teaspoon of cinnamon
  • dash of nutmeg
  • butter for frying
  • powdered sugar for sprinkling.
  1. Spread a thin layer of Nutella on all slices of bread. Place sliced strawberries on 4 slices of bread, use other 4 slices to stick together to make sandwiches and set aside.
  2. In a flat bottom dish, whisk the eggs, milk, juice, vanilla, rum if you are using it, and spices until combined.
  3. Heat frying pan, skillet, or grill on medium heat, 350-375F or until the butter begins to sizzle.
  4. Dip each sandwich in the mixture on each side, and place into the hot pan.
  5. Cook for 3-4 minutes, and flip, and cook for an additional 3-4 minutes. The sandwiches should be golden brown.
  6. Remove from pan and very carefully cut in half diagonally.
  7. Arrange a sandwich on a plate and sprinkle generously with icing sugar.

You can serve any of these on their own because they are pretty hearty, but it’s extra awesome with the savoury flavours of sausages and/or bacon. You might want syrup, but I encourage you to try it without it first. And you know what? This would be an excellent and easy thing to surprise your mother with this Sunday. Enjoy! – Rochele 

The Greatest Foodie mocking of all time.


This video is the best thing ever. I think that they followed me around on a Saturday night and found a skinnier better looking guy to mock me. Thanks to Raul (Hummingbird604.com) for sharing this on his awesome blog!! This is what we all do, and it’s hilarious.

http://www.youtube.com/watch?v=ukdoK3l4aM4

Scott.

Burrard Public House in Port Moody


Have you ever been to Port Moody? It’s at the end of the Barnet Highway and is directly across the water from Deep Cove. It’s a great place to live and play.

A few days ago I went to the Burrard Public House on St. John’s Street in Port Moody which opened at the tail end of November 2011. Formerly a hotel, the new owners have done a complete renovation to the interior, and I have to say it’s pretty nice. It’s a big place with large booths and lots of seating. I went on a Tuesday, but I’ve been following their Facebook page for a few months and driven past on weekends and it looks like they can put on a good party.

Cucumber Collins

I started off with a Cucumber Collins (Rochele is a cocktail girl, Scott is a beer man) and it was refreshing, but just a little too sweet. I tried my friend’s Mango Mojito, too, and I liked that a lot more. The mango was subtle, but it is there.

Fresh Flash Fried Potato Chips

I could not resist their Fresh Flash Fried Potato Chips. They were fun and tasty with cajun seasoning and an aoili sauce on the side. I resisted asking for ketchup, but it was very much a hybrid of potato chips and French fries. I am grateful that I had someone to share them with, because there is a lot in one order of these. For a main plate I ordered the Perogies, served with bacon, onions, and sour cream. It was good pub food, exactly what I was expecting.

Perogies with Bacon, Onions, and Sour Cream

I wish that it wasn’t a Tuesday, that I didn’t have to work the next day, and that I didn’t have to drive. They have a lot of drink specials throughout the week. They also have a patio, so I might be a regular there this summer. Let me know what you think! – Rochele