Hello

May 2018: Mish Mash Birthday Bash

Categories Eating Out, Greater Vancouver, Hello, Japnaese, Local Vancouver2 Comments on May 2018: Mish Mash Birthday Bash
At Van Dusen Gardens : Enjoying the fine weather

 

Last month I caught a cold right around my birthday so I have only been taking it easy with updates on my Instagram

Missed my segment on Ms. Deborah Moore’s show last month; happy to be back on May 30th!

Somehow I still managed to sneak in a few good eats and attended a mish mash of fun events with my friends…

 

Meeting Kanadell!

After seeing many pictures of her creations on Instagram, I finally met Keiko-san and tried her cute creations: the cutest and softest Mini cream filled bread which you can order through her website, she also sells her products at Farmers Market or Special events.   

 

Birthday bash (first of a few) at Geng Shi Ji (Richmond)

Geng Shi Ji is part of a restaurant group based in Hunan, China.  Located at Union Square (Capstan Way in Richmond), service is available in Mandarin and English, our server was very courteous.  I asked for recommendations when I was making reservations, we ordered in advance the most popular dish is the Clay Pot Chicken with Pig Trotters; we enjoyed the dish with their Shanghai vegetable rice, the fried tofu was very crispy and overall the seasoning were spot on.  I was advised their menu changes according to seasonality and availability.

 

 

While getting over my cold….

 Book Signing event at Gourmet Warehouse: I met Nigella!

Attended the event with my food buddy Doc Rita at Gourmet Warehouse: A photo opportunity and a quick chat (1 minute) with Nigella when she signed her cookbook (still gushing …)

 

During my recovery, I went to  Yi Fang (2-1725 Robson Street, Vancouver)

New Tea house from Taiwan: I’ve tried their Xin Yi Green Plum Green Tea and really like the combination: It is tart and sweet mixed in a flavorful green tea.  Have yet to try their specialty drinks.  I figure green tea is good for you (OO)

 

A little HOMECOOKING: Kaeshi for Shiso Plum Duck Udon

Kaeshi is the salt sweet sauce which is added as flavoring to noodle soup stock, mostly eaten with soba noodles.

I adapted the kaeshi recipe from Japanese soul Cooking (by Tadashi Ono and Harris Salat): 2 cups of soy sauce, 1/2 cup mirin and 2 to 2.5 Tablespoons sugar.  (I have reduced the sugar from the original recipe which calls for 3 Tablespoons;  I used Oshawa’s Nama shoyu (unpasteurized soy sauce), Eden’s mirin (no additives) and cane sugar).

My Shiso Plum Duck Breast Udon is a twist on Kamo Nanban soba, combined with my old duck breast recipe  . The kaeshi was prepared the sauce 48 hours before, dashi base was made in the morning on the day;  I also used the kaeshi to marinade the duck breast (kaeshi, plus green onion, shiso plums) for 24 hours, before pan searing them on my cast iron pan.  The basic soup stock was skimmed and strained before I added the kaeshi,  I then added King mushroom and Korean Singo pear for natural sweetness (that’s why I reduced the sugar in the kaeshi), bring it to a boil and adjust to low heat and let it simmer. The udon and garnishes (leek and radish shoots) prepared separately;  The ratio is 6 cups of dashi to 1/4 cup of kaeshi for flavoring; I will post the detail recipe very soon.

 

 

Kaeshi: kept in sealed bottle (i used it up within the week – great for soup base and also as marinade!

Caught the Takashi Murakami’s exhibit at VAG:

 

Another Birthday bash ( at AutoStrada Osteria (4811 Main Street, Vancouver, BC): small plates great for sharing, walk in only.

Duck Sagne e Pezzi : duck and anchovy ragu, with sagne e pezzi (broken lasagne in pieces)…who would have thought duck and anchovy would go so well together?

Beets, apple, gorgonzola, walnuts and balsamic dressing..refreshing

 

Mom-in-law’s birthday bash (yes not mine) at Stem Japanese Eatery (5205 Rumble Street, Burnaby – reservations recommended)

Small plates for sharing, cozy atmosphere; they use in-season atypical ingredients (for example fiddle heads) from Farmer’s market and prepare in traditional Japanese cooking methods; taste and flavors are very clean and subtle, a really wonderful first visit!

Mixed Seasonal Vegetable Tempura – Batter was light and crispy
Dashi Maki – soft and flavorful
Takigomi Gohan – Staub Rice Pot with clams and fiddleheads : Japanese “aji”
Kohralbi Kimpira and mushroom with seaweed

 

 

WABI SABI Workshop: Imperfections and the Art of Letting Go at Eikcam Ceramics

Categories Cooking Classes, For Your Information, HelloLeave a Comment on WABI SABI Workshop: Imperfections and the Art of Letting Go at Eikcam Ceramics
Form to Feast: time to eat!

Embrace life as is…

I can see flaws and imperfections

I can see them so clearly..

Not expecting perfections

Not trying to be perfect

Be grateful, courageous and compassionate

Give Love and Kindness

To be the best I can be

And more than what I am (OO – the unknown Golden Apron)

I attended a three weekend”Form to Feast” free hand building pottery workshop, learning from the lovely Grace Lee (Eikcam Ceramics), a local artist whom I’ve long admired and collected a few pieces of her work; it was a dream come true.

I have dabbled into pottery on and off for a few years now;  the series of classes I’ve taken were taught by the fascinating Maggie Boyd at local Vancouver Community Centres (through Parks Board, she now teaches at her studio and very well established in the local art community).

Making my own pottery was a natural progression; the concept of serving my food on my own earthenware is a more complete form of self-expression, and to share them with my family and friends, is my full expression of my love for them.

The theme is Wabi Sabi , a Japanese aesthetic centred on beauty of imperfection. Ha Interesting and foreign concept to someone like me, who at times (many times my sister would say) could be so “fixed” in my ways.

The first Saturday was spent “kneading” the clay and shaping our pieces; due to time constraints the clay was well already prepared ahead of time so we actually dived into the creative process swiftly; the second week when we returned Grace already had all our pieces fired up and ready for glazing; and the final class, we just returned to pick up our pieces and enjoyed a Korean Bossam (Pork Belly) feast prepared by our teacher, and shared with our fellow classmates (from two sessions), served on our own creations.

The class took place in Grace’s tranquil studio (love your space) in East Vancouver (Venables area). The class  consisted of a small group of creative and accomplished individuals (many entrepreneurs), these days instead of exchanging business cards, phones came out swiftly and Instagram handles were exchanged and now we are connected!

The class was very informal and free-flowing: Grace gave us the instructions, then leave us to work freely and provided us with guidance when required.  She was very encouraging and readily answer our questions.

The sessions were filled with lots of carefree exchanges and laughter; the atmosphere was so relaxing and certainly sparked lots of creativity, I truly enjoyed every moment.

On the last Saturday when I got to the studio and saw my finished pieces, I was elated;  the sense of fulfillment and excitement were beyond words can express.  They are so different from what I’ve always liked ….yet I like them so much…

Perhaps somehow over the course of time my perspective has changed, and through this experience I was able to see it more clearly.

Precious memories: centerpiece from 2016 Dinner Party YVR and my Wabi Sabi plate

The little verse I wrote  pretty much sums up what I have learnt and how I feel…

Perfection and Imperfections….as in life, a work in progress.

If you are ever interested in trying out pottery, Grace’s short-term workshops are wonderful options, check the future schedules through her website.

Grace, thank you very much again for your guidance and encouragement; I am so grateful to have the opportunity to attend your workshop, see you again very soon…감사합니다.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Volunteer at Vancouver Farmer’s Market

Categories HelloLeave a Comment on Volunteer at Vancouver Farmer’s Market

IMG_0283

Hey Vancouverites: Do you know the Winter Farmer’s Market has started since November 02nd, 2013? It is located at the East Parking Lot of the Nat Bailey Stadium (by Queen Elizabeth Park/HillCrest Community Centre).

To show my continued support for the Vancouver Farmer’s Market,  I officially became a volunteer as of October 2013 and I had my first stint as the Market Host on the last day of the Kitslano Farmers market.  I applied online and attended the orientation in September at the office located in East Vancouver; after completion of orientation, we can sign up for different shifts and postings online.

So what did I do exactly as a Market Host?  I followed the instructions from the friendly crew: posting signs, gave directions and answered questions, fill in for a few vendors (who worked alone) when they needed a break and made a few sales for them!  It was all “on the job training” and certainly lots of information to remember; I thoroughly enjoyed the experience and met some wonderful people, both vendors and crew/staff from organization.  I definitely look forward to learn more and show my support to help develop a sustainable local food system!

For this winter season, I have signed on a few shifts at the Nat Bailey location (Saturdays till April 2014) and Yaletown market (Thursdays until December 19th 2013 only). Come by to say hello, shop and support our local markets (OO).  See you around!

For more information about Vancouver Farmer’s Market and volunteering: http://www.eatlocal.org/