Tag Archives: vancouver

Romantic Valentines Dinner {Cielo’s} White Rock

20 Feb

Good morning lovelies! I hope you all are having an amazing week so far.

Me? Meh. Things are kinda boring so far, definitely looking forward to the weekend. I know, I know it’s only Wednesday.

I’m doomed.

My last weekend was so busy that I actually needed to come back to work to get a bit of a break!

Friday night Mr. Delish and I went to dinner for Valentines day (which I will tell you about in a minute.)

Then Saturday, I went shopping with Tascha at Metrotown, which was kind of a nightmare. We were there for upwards of 4 hours and barely bought anything. In the end our feet were so sore from walking around all day, we barely made it to the car.

Later that night we went out with some friends for Tascha’s birthday.

Then finally, Sunday I woke up early to make Chocolate Pots for a family dinner and then we finished off the weekend with the Canucks/Blues game.

Phew.

Anyways back to Friday night. As I mentioned, we had reservations at Cielo’s for Valentines day. I was super stoked because I love that place and it’s just one of those restaurants I always forget about when planning dinner out.

I did however, plan out my outfit, as I always do! I wore a gold sequined high waisted skirt, with a white tee and black blazer. I paired that with some black suede wedges. It was a super cute outfit, unfortunately, the skirt and shoe combo made it impossible for me to walk properly. The skirt cut my typical leg range of motion in half. So I kind of had to shuffle, then the shoes are really high and tippy, so they made things even more interesting. The walk from our car took double the time. Mr. Delish kept looking over and saying “are you okay?”

Like “ya, I’m fine just traipsing around on these cobblestones, TOTALLY fine”

THEN when we finally got into the restaurant, I realized that the tables are all bar height, and so were the chairs!

Dun, dun, dunnnnnn….

I tried to be as graceful as possible when I got up on the seat but I’m sure I looked like a hot mess.

I’m never wearing that skirt/shoe combo again.

I didn’t take any pictures because it was VERY dark in the restaurant and they would have turned out horribly. However, I did want to do a restaurant review, so I will just quickly reiterate what we had.

So basically it is a tapas bar, so they have lots of small plates. Now, one thing you have to know about Cielo’s is the plates are not typical tapas size, most of them are ginormous. We ordered 4 dishes to share but we definitely could have gotten away with 3.

We started out with the bruschetta:

“gorgonzola basted, pesto rub, house dried roma tomato drizzle, balsamic reduction”

In a word, amazing! This is definitely the must order dish on their menu. They do a blend of cream cheese, goat cheese and gorgonzola and they definitely don’t skimp on the cheese! Then it has the pesto, tomato and balsamic all over it. And like everything else, the portion is big, you get like half a baguette! Yum.

Then we had the Marinated Tiger Prawns:

“fragrant mix of lemon, fresh herbs and spices.”

These were really good. They are served cold and marinated in lemon, oil and herbs and spices like the description says. To be honest, I am not sure if I would order them again just because there are better things on the menu.

Next we had the Haida Indian Candy Salmon:

“brown sugar cured and pepper bathed, served atop frizzled onions, red pepper jelly dipping sauce.”

Mr. Delish LOVES smoked salmon, and if you haven’t had candied salmon, it is amazing. If you like the whole sweet and salty combo, it’s definitely something you would enjoy. They also stack them up like lincoln logs, just what I like in my meal :)

Lastly, we had a pot of their famous mussels, we ordered the curry style ones:

“sweet curry, garam masala, white wine sauce.”

They also have a white wine and herb style as well as Cajun chorizo style. We loved the ones we got. The curry really stood up to the bold taste of the mussels. I would say this was my favorite dish of the night. I liked it even more than the bruschetta!

We finished our dinner with their delicious Creme Brulee Boat. Yum!

All in all, it was a fabulous dinner as usual, Cielo’s has a wonderful atmosphere, it’s so nice and cozy! The service was excellent and we will be back again!

If you live in the lower mainland or are planning to travel here soon, you should really check this place out. The menu can be found here.

Thanks for reading guys, talk to you soon!

S. Pellegrino Almost Famous Chef {interview with Kevan Hafichuk}

12 Feb

Good morning everyone! I hope you are all having an awesome day so far!

Today I will be over at the practice event for the S. Pellegrino Almost Famous Chef Competition. While I am away, I am going to share the interview that I got to do with Kevan Hafichuk. Kevan is one of the two Vancouver representatives in this competition. Here he is, in action:

Kevan Hafichuk

When I was going through the whole Recipe to Riches process, I was interviewed many times and I found most times it was the same questions I was asked over and over again. So in this case I tried to ask Kevan some different questions. Hopefully I did okay!

1.       First of all, tell me a little about yourself. Where are you from? What culinary program are you currently enrolled in?

“Prior to relocating to Vancouver, BC last year to attend a full-time Culinary Arts Diploma Program at Pacific Institute of Culinary Arts I lived in Calgary, AB and was enrolled at the University of Calgary. There I played Defensive Back with
the Dinos until an unfortunate off-season snowboarding accident shortened my career in football.

Prior to the accident I had played football since I was eight years old and had set my goals toward a professional career.”

2.       What made you decide to get into the culinary arts field?

“While regrouping after the accident I had the opportunity to speak to a recent graduate of the same culinary program at Pacific Institute of Culinary Arts who also moved away from the football field with great success.

The down time also gave me the opportunity to investigate my underlying interest in cooking. I began to pay more attention to the food I was preparing as well as the techniques needed. Those around me really appreciated and enjoyed the things I was able to cook for them. This brought out a passion for food and a drive similar to what I had playing football, less the experience.

Leading me to where I am today – a successful culinary student with the same competitiveness only in front of a stove not on a football field.”

3.       How did you feel when you found out that you were selected to be a competitor in the S. Pellegrino Almost famous Chef Competition?

“Competitively this was a perfect opportunity to push myself to that next level so, I took the challenge head-on.

Before I could apply Pacific Institute of Culinary Arts held an in-house competition. The singular winner would be able to submit an application with a recipe to San Pellegrino to possibly garner a place in the Canadian regionals in Toronto against students from all across Canada of similar caliber.

Winning the regionals would mean making it to the finals in Napa Valley competing against 9 other regional competition winners from all across the United States.

All in all the opportunity to compete has been quite an honour no doubt.”

4.       Tell me about your dish! Why do you think your dish will beat out the competition?

“I will be cooking a ‘Poached Spot Prawn on an Oxtail Lemongrass Tortellini with a Cauliflower Puree & Baby Peas’.

It is a refreshing dish that will be complimented nicely by San Pellegrino.

The dish is very technical and time sensitive so I am hoping the judging panel will take that into consideration. Also, it tastes amazing!”

5.       Being that you are currently in your first year of culinary school, how do you feel going into the competition against students in their 2nd, 3rd and 4th years?

“I don’t feel like I am at a disadvantage. My commitment to training taken from my many years in sports translates perfectly along with the extensive mentorship and hands-on preparations Pacific Institute of Culinary Arts has given me.

I believe my studied understanding of basic culinary techniques and my personal drive will provide a winning combination.”

6.       If you had to name one thing that gives you an advantage over the other competitors, what would it be?

“I have grown up competing in a very competitive environment and believe this gives me the kind of commitment and personal vision that it takes to win. Hard work, passion and motivation are also what I am counting on.”

7.       I myself recently competed in a televised cooking competition Recipe to Riches, so I may have just a slight insight into how you are feeling while you prepare for the competition. The nervous excitement is almost too much to handle sometimes. How are you feeling now as the competition is getting closer?

“Nervous excitement probably much like what you felt prior to your ‘Recipe to Riches’ competition.

I hope to channel this into an exciting, top-notch performance worthy of acknowledgement from a panel of highly experienced chefs, industry leaders and influential media. But once it is ‘go time’ it is ‘go time’.” —{love this!!}

8.       Vancouver is lucky to have two representatives in the Regional competition, both yourself and Matt Cusano. Why do you think Vancouverites and even all British Columbians, should be rooting for you?

“I am very proud to be one of two Vancouver culinary students whose applications were chosen with the third coming from Vancouver Island. The west coast of Canada will be well represented. As per my own story who does not want to root for an underdog?”

9.       How would you feel if you won the regional competition?

“Of course I would be ecstatic beyond words! But, having won an opportunity to take on the other 9 regional winners from the United States I would need to immediately reinvest my drive, passion and commitment into the next larger than life competition in Napa Valley happening less than two weeks later.”

10.   What about the final competition? If you were to win the whole thing, what would you do with that $10,000 cash prize?

“Truly I would be overjoyed knowing that all of my professional and personal commitment has paid off. I would be equally proud as a representative of BC’s abundant, rich and growing culinary community.

With the winnings I hope to further invest in my culinary career either through the continuation of my studies at Pacific Institute of Culinary Arts or invest in a culinary experience abroad – personally maybe a portion would go to making my
long time dream of owning a motorcycle a reality.”

What an awesome interview! Kevan is incredibly well spoken and obviously very deserving to be in this competition. I love that he brought a little humour into his responses and umm….his dish? Seriously. That sounds absolutely amazing. Spot prawns are like my kryptonite. They also shout ‘BC’ like no other ingredient.

Really looking forward to meeting Kevan and watching him practice his craft. Maybe I can even get him to tell me his slogan again in real life. “When its go time, it’s go time” LOVE it.

See you all tomorrow with a new recipe!

What I’ve Been Up To

26 Sep

Hey guys, I’ve been MIA lately and I apologize!

Things have been super busy around the Delish household and I’ve been having trouble making time to post.

I have a couple recipes waiting to be posted as well so I will definitely do that this week!

This is what has been keeping me busy the last few days.

My Aunt from Nova Scotia is out visiting this month and last weekend my Mom and I went with her to visit some family on Vancouver Island. My Grandma and Grandpa ‘s house is right on the ocean, and I love going there! It’s so relaxing.

This is the view from their house!

We had a big beach bonfire for my Aunt’s Birthday and I got to see lots of my Family and Friends that I rarely get to see. I also met a new friend who just showed up on the beach to join the party!

His collar said Coop but I named him Brian. Muchhh better.

We were confused because he didnt seem to have any owner nearby and when we looked at his collar it shows that he lived quite far away from the beach. We called his owner and she eventually came down later on but she didn’t seem too concerned about her doggie roaming the beach alone!

She said that he always wandered out of the yard, but she’s the one that should have a fence! I feel so bad for animals that have careless owners.

Anyways, I also made some fall flavored cupcakes for the party!

Those are vanilla cupcakes, topped with homemade salted caramel and then topped with salted caramel frosting and a salted caramel drizzle! Salted caramel overload.


I also had my fill of one of my favorite sweets! My Granny’s homemade glazed doughnuts.

She got up one morning at 5am and made them so they were ready for us when we woke up. YUM!

I also ended up trying something new that was a little scary.

It’s called k’aaw and it is basically herring roe on kelp. Very different and I have to say it wasn’t my favorite, but I was open minded and tried it at least!

I also met another furry friend while I was away, her name is Sophie! I think she is a miniature airedale terrier.

I asked her if I could take her picture and she sat down right away and smiled! Best dog ever.

Anyways, it was a great trip and I came back feeling relaxed and rejuvenated and now I can be ready for fall!

Who is excited for fall? MEEEE.

These are the things that I love about fall:

  • squash
  • roasting things
  • pumpkin spice lattes
  • soup
  • stew
  • anything pumpkin flavored
  • cranberries
  • the fall smell in the air
  • cool weather
  • sweaters, boots and scarves
  • casseroles

I could really go on and on, but I won’t because I’m probably losing followers by the minute.

I better get going but I will be back tomorrow with a new fall-ish recipe!

I hope everyone has an excellent day and tell me:

What is your favorite thing about fall?

Restaurant Review: Stonegrill Vancouver

3 Aug

I mentioned a few weeks ago that I was going for my Birthday dinner at Stonegrill in Vancouver. I made a reservation first and then a few days before my Birthday I figured I should check out the reviews on Urbanspoon as I always do when I dine at a new restaurant. After I read the reviews I was really unsure what to expect. The reviews were very mixed, some good, some bad and the overall average rating was fairly low (currently it’s sitting at 59% of people that liked it.)

Now as much as Urbanspoon is a fantastic site and a great tool, you do have to remember a few things when browsing all that it has to offer (these applies to ALL types of review sites.)

1. Reviewers will often base their opinions on personal taste and what they are used to.

2. Many people will critique certain things that the restaurant cannot control. For example “It was really busy and we had to wait a long time to get in” or “there wasn’t a good view.” In the case of hotels I have seen people complain about anything from the weather to the fact that there were no good restaurants close by. This really skews the ratings because people are basing their review on things that are totally irrelevant.

3. Regulars at a restaurant will rarely leave reviews because they wouldn’t think to do so. They know the place is great because they eat there all the time.

and most importantly,

4. People are ALWAYS much more likely to share a negative review than they are to share a positive review.

This all being said, let’s get to the review.

I started dinner off right…

Snapseed

with a half litre of Chianti…yes a half litre.

Moving on.

Mr. Delish had a beer as usual, I believe he went with one of the Granville Island Brewery varieties but I am not sure which one. It was fitting because the GIB is just the river from Stonegrill.

We shared an appetizer of coconut curry mussels.

Snapseed

The mussels were pretty big guys which some people may like but I am not a huge fan of the larger ones as they tend to be chewier. However in this case they were very tender and we both really enjoyed them.

Now for the entrees, the whole Stonegrill thing is that most of the items come served on a hot volcanic stone that you use to actually cook the meat. The only seasoning is a sprinkling of salt on the stone itself, but other than that you just get to taste the meat. They do offer different sauces to go with your meal depending on what it is that you order.

Chris chose the rack of lamb for his entree.

Snapseed

The rack of lamb was served with a mint sauce as well as mixed vegetables and roasted potatoes.

Chris really enjoyed searing his own food and cooking it the way he wanted. He always complains when we go to places and he asks for his steak to be rare, that it always ends up being cooked more than rare.

This way he could control it himself, and I guess he only had himself to blame if it was overcooked! haha.

I chose the New York steak and prawns.

Snapseed

It was served with garlic butter for the prawns as well as mixed vegetables and roasted potatoes.

The steak was super tasty although I was only able to eat half of it because it was so large. The prawns were really great cooked on the stone as well, because the stone is so hot, they cook really fast and get a nice crisp crust to them! Yum.

I did learn fairly quickly why they don’t use any oil or butter on the stone. I decided to dip my prawn into the garlic butter and THEN cook it. Bad idea. I had about 30 seconds of crazy splattering hot butter! Woops.

I guess that shows just how hot that stone is!

We opted out of dessert because we were both very full after our dinner but we did take some time to sip wine and check out the beautiful view of False Creek and Granville island.

There is lots of action out on the water so you can check out all the boats and kayaks floating by as you enjoy your dinner.

All in all it was an excellent dinner. I think the price was in comparison to other mid priced steak houses so I disagree with the reviews that said it was too expensive for what it was.

The service was prompt and friendly, but not pushy or overbearing.

The view was excellent the scenery tied in with the ambiance makes it a great place to go for a date or romantic dinner.

My only complaint would be that a table nearby was a family eating dinner with their kids, and the kids were all playing on cell phones or electronic games, and they had the volume turned on so for half of our dinner all we could hear was beeping and music from their games. We could have easily complained but by the time it annoyed us to the point of bringing it up to the waiter, the family was on their way out of the restaurant.

Other than that, everything was great and I would definitely recommend this restaurant to a friend!

I hope everyone has a fabulous weekend and I will be back next week with some new recipes.

Stonegrill on Urbanspoon

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