From Seattle we rented a car and drove to Vancouver. I’m excited, as I’ve never been to Vancouver. The ride was beautiful, though we Were then in a border crossing line for over an hour….
Love Vancouver, lots of places to walk, water everywhere. Lots of unique neighborhoods.Vancouver is a coastal seaport city in Canada, located in the lower mainland region of British Columbia.
We got here for the last two nights of Chinese New Year… Happy New Year everyone.
First night dinner at Mott 32 – 1161 W Georgia St., Vancouver, BC
Here is the menu. The food was awesome.
Awesome classic dumplings
Wok Fried Duck With Chili Sauce In Lettuce Cops
We are off to Whistler, I’ve never been, so I’m excited about it.
First stop on the way from Kaua’i is Honolulu, for an overnight before heading out.
Dinner in one of our favorite spots:
Chef Nobu Matsuhisa, world renowned “New Style” Japanese cuisine.
Beautiful mixed salad with edible flowers
Eggplant Miso – I always order this one
Rock Shrimp Tempura – Creamy Spicy Sauce yummm
Black Cod Saikyo Miso
Eating in Tokyo: Are you Hungry?
One of our favorite meals, and there have been many, surprised we found Jean-Georges Tokyo. Of course we have been big fans, from NYC and Kauai
, Hawaii. In Roppongi Hills. Chef de Cuisine Fumo Yonezawa is awesome, I want to say thank you to him for Steven's Birthday desert.
Beautiful Crusted Asparagus
Carmelized Scallop & Cauliflower, Caper-Raisin Emulsion
Garlic Soup w/ Thyme and Sauteed Shrimp
Snow Crab Dumplings w/Celeriac and Yuzu Tea
Parmesan Crusted Chicken w/ Lemon Basil Butter
Seared Wagyu Beef w/ Glazed Carrots, Miso Mustard Sauce.
Eating in Tokyo:
We loved one of Iron Chef Morimoto’s first restaurants EXE on a tiny street in Roppongi a very chic environment, and to food was amazing teppanyaki style.
Eze, small Midievel village, famous for its beauty and charm, and it's many shops, art galleries, hotels and restaurants. Èze has become dubbed by some a village-musée, a “museum village”, as few residents of local origin live here. From Èze there are gorgeous views of the Mediterranean Sea.
The most amazing olive bread to start.
Within these Medieval walls is:
La Chèvre d'Or with 2 Michilean Star Chef Ronan Kervarrec.
Fall Vegetable Salad – red quinoa, lemon caviar and parsley coulis.
Duck Foie Gras – artichoke ravioli and parmasen cheese.
Lamb with citron
Venison filet – marinated and pan fried in Bombay Gin and pepper
sauce, sweet and sour local gourd with grated myrtle.
This is called “The Creation” chefs vision of a lemon tart. The outside is made of white chocolate the inside is incredible.
“The Creation” – Granny Smith Apple Souffle
Goodies from the sweets trolley.
For more info: http://www.chevredor.com
It is also a Relais/Chateaux you can stay in this Midievel Village.
Dinner in France, first two nights.
First at the hotel, we just got in.
Second night at the Sloop on the marina.
As a big fan of all those mentioned in this article, I wanted to be sure you had a chance to read up on the food scene in Hawaii.
By Mike Albo
What was once “down and dirty” now hosts 15 events and 80 chefs from as far away as New Zealand, Korea and New York City (like Christina Tosi from Momofuku Milk Bar). It’s like the food version of ComiCon.
But something more was at work here. Cooking alongside star chefs were Hawaii’s new wave of culinary game-changers like Ed Kenney, Leanne Wong, and husband and wife team Mark “Gooch” Noguchi and Amanda Corby — local cooks and food activists with new eating establishments (TOWN, Superette, The Mission, Koko Head Cafe) who want to take Hawaiian cuisine back to its roots.
Ed Kenney at his new Superette. Photo: Tracey Wright Corvo
Bibimbap at Koko Head Cafe Photo: Lee Anne Wong
Urban luau: Eat your way through Hawaii | New York Post. By Mike Albo