Bon Vivant on Vancouver Island

Brunching around the Comox Valley, Part 1

2012-02-01T08:30:00.000-08:00

by hanspetermeyer

Endowed as it is with so many wonderful places to eat, the Comox Valley is ripe with brunch opportunities. For this bit of moveable feast we’ll start with stylish Avenue Bistro in Comox, join the crowd at Oh So Yummy Cafe on Cliffe in Courtenay, and finish on 5th with the sometimes overlooked Union Street Grill.

His and hers bubbly breakfast beverages at Avenue Bistro

Avenue Bistro: Classic and classy

AveB is the younger “uptown” sister to Courtenay’s renown Atlas Café. They’re very different fish, but they’ve both been taught to swim by owners who have a passion for service and quality. After a slow start, AveB has become one of my handful of go-to places when I want a great lunch, dinner, or beverage (great bar; great drinks; great bartender). And most recently, a great brunch.

My companion is familiar with the fine things at AveB. Having recently discovered that the women who walk into my life are here to teach me a thing or two, I surrendered to the lesson on brunch. She suggested that we share sweet and savory dishes: the Florentine Benedict, and the house French Toast – and that she’d monitor my maple syrup intake, the bane of my brunch experiences (darn those sugar spikes!).

Simply classic eggs benedict at Avenue Bistro

I’ve always resisted eggs benedict. Why? She’d say it’s just my contrarian nature. But the ones at AveB have broken my will. As she said, they’re simply very good: the beauty of the rich green spinach, the plump perfection of the poached eggs, and the “just rightness” of the English muffins. “Everything,” she coos, “is cooked to perfection.” And this from someone - she hates the word “fussy” – who really does know what she likes, and won’t settle for less.

The real deal at AveB, however, is the French Toast dish. Her: “Avenue Bistro is a destination for this alone.” It’s like a breakfast pudding. Doesn’t look like that, all crusty and crispy with an oatmeal and hazelnut crust, topped with orange butter and vanilla yogurt and a subtle dressing of maple syrup. But then you cut into it… You bite into it… and yes: creamy, extravagant. As she says: “With the AveB French Toast, it’s dessert with breakfast.” Not to mention excellent service, decor that my niece described as like being “inside a chocolate truffle.” Along with the mimosas (mine: the signature bubbly with Hypnotiq; hers, same but Hypnotiq plus OJ) … yup, a pretty nice way to start the weekend.

Oh So Yummy Café: The Personal Touch

Next up: the Girls Who Love Good Grub Club’s favourite place, Dave and Rosa’s Oh So Yummy Café. “It’s got everything going for it,” this girl says. “It’s intimate, personable, and the food really is ‘oh so yummy.’ Like walking into your own Cheers bar, but it’s a breakfast restaurant.”

Eggs benny with attitude at Oh So Yummy Café

OK. I’ll swing with that. Owners Dave and Rosa create a profoundly personal experience. As the girl says, “You walk in, you feel welcomed and loved.” Absolutely!

An aside: it’s about service

For me, going out to eat is about service. I love to cook, and I cook killer food in my home. What I pay money for is the experience of being served. OSY does service like nobody else in the Comox Valley. Given that Atlas Café is the centre of service in the known universe as far as I’m concerned, this is saying a lot.

Back to OSY

The present: brunch with a table of mostly women (just two boys and a dozen girls). My guest, she’s a bit of a rebel, likes change change change, yet at OSY she’s a stick-in-the-mud about the eggs benedict. There’s no “classic” about the OSY version. It’s layers of roasted yam, feta cheese, mushrooms, and chipotle hollandaise, all of it on an in-house English muffin. “It’s so different from other Benny’s. That big, thick slice of roasted yam, with your choice of chipotle, regular, curry, or sometimes roasted red pepper Hollandaise. It’s soooo yummy!” she exclaims, remembering it to me days later. Here’s something else to love about Dave: he’s quite willing to mix and match, to let you taste every kind of flavour they’ve got going. As another friend put it, “Impeccable service.”

The heavenly crepes at Oh So Yummy Café

But the killer moment of our OSY brunch comes at the end: the crepes. “This is heaven,” she said, passing me a slice of the delicacies. One of the crepes was dressed with blueberry sauce, the other with rhubarb; both with cream cheese filling, melting in the warmth. It was so good we ordered a second serving to share with the table.

Union Street Grill: Pleasant surprises

Hers and his bubbles at Union Street Grill

OK. It’s got to the point where she can’t imagine brunch without bubbly. (It’s the one thing counting against OSY: no license for libations.) I’m not going to argue. We start with the USG signature signature bubbly: pomegranate liqueur with bubbly for me, same with OJ for her: layers of colour and flavour, with blackberry garnish.

But first her eye for atmosphere appreciates how what used to be a cluttered space feels more at peace. The collection of Brian Scott’s on the wall work, give the room a coherence and a “contemporary” feel that it hadn’t had before. Nice.

More pleasant surprises: the menu: it’s simple. Only four brunch options (step next door to the Grotto for all-day, seriously overwhelming sets of customizable breakfast options). All of a sudden life is easy. And we love our server (in part because she used to be part of the family when she was a teen). And there’s something nice about becoming reacquainted with USG and finding good things and good people here. Maybe it’s the bubbly, but it’s a feel-good moment for sure.

Hurford Ham Melt with generous salad and chipotle
dressing at Union Street Grill

She chooses: Eggs with brie, shrimp, and carmelized onions, baked. She customizes by adding spinach. Unusual for me, I keep it simple and go for the historic Hurford Ham Melt, as is. It’s 18 years ago that USG opened, and they’ve featured this popular items from the mid-90s all month. Both of us are happy with our choices.

Her baked breakfast: the brie - “a nice change for breakfast eggs” - and the texture of the eggs: fluffy, soft, creamy. “Very nice. I was full, but had to keep eating it, it was that good.” And Mrs. Potato Head loved the fried spuds: “Pillowy soft inside, crispy outside. Sooooo good. Here’s competition for the best breakfast potatoes!”

I’m not Mr. to her Mrs., so decline fried root vegetables in favour of a refreshing green salad with my breakfast. Lightly dressed, a perfect side for the simple pleasures of melted cheese over very tasty slices of ham on the most delicious in-house bread.

The seriously overwhelming options for all-day breakfast at
Union Street Grott

The verdict?

Both of us were in agreement (is this out of character?): all three venues are worthy of return visits, with guests in tow. Prices were very similar, the big difference being that bubbly boozy breakfast beverages add significantly to the bottom line. But brunches are special occasions in my books, even if they happen on a weekly basis, and I’m happy to spring for a bit of bubbly. Especially if my company has developed a taste for it. It is, after all, one of the great pleasures and prerogatives of being a host: pleasuring ones guests. Lucky me, I got to exercise this prerogative three times in a week.

— 30 —

Mid-Island Food News for February 2012

2012-01-30T14:28:00.000-08:00

The first months of the new year are typically hard on restauranteurs in our region. I was very happy to see (and enjoy) Locals’ “customer appreciation” menu for January. I’m thrilled to hear that some of my favourite places to eat are again participating in Comox Valley Dine Around (CVDA), February 17 - March 18.

Campbell River & Quadra
The grey season is reason to celebrate music and food at The Heriot Bay Inn [673 Hotel Rd, Quadra Island, 1-877-605-4545 www.heriotbayinn.com +FB]. Feb 25th it’s Shari Ulrich, Barney Bentall, Tom Taylor in Heron’s Dining Room. St. Patrick’s Day (March 17) features Canadian pop/folk icon Valdy. Both shows include a special 3-course dinner by Chef Catherine Berg. Quadra is one of my favourite Islands, and I’ve enjoyed my (very affordable) winter getaways at Heriot Bay Inn. Relax, and stay a while.

I recently asked readers online about “best customer service” and Anglers Inn [at Dolphins Resort, 1-800-891-0287, 4125 Discovery Drive / www.dolphinsresort.com +FB] made the list. They’re also a great place to eat - and to get cozy in the winter months. Special events this season include a 3-course Valentine’s Day dinner. Keep your eyes open for Anglers’ regular wine-pairing dinners.

A recent Cheddar & Co picnic. Styled by Kathleen Laurel Hansen.

Downtown Campbell River is very luck to have Cheddar & Co Specialty Foods [1090A Shoppers Row, 250-830-0244 www.cheddarandco.com +FB]. I send people there whenever they say they’re travelling to or through town: it’s the perfect place to pick up lunch, picnic supplies, or something special to make dinner extra interesting. For inspiration, check out the 2012 cooking class schedule online.

I like dropping in at Third Course Bistro [North Island College, 1685 South Dogwood St, 250-923-9708 Thurs & Fridays 5-8pm] for their special events: always tasty, always well-priced. A head’s up on the Wine Festival that tourism and hospitality students will be hosting on March 16.

Courtenay

Mark and Danielle Duncan at Union Street Grill + Grotto. Source: www.twitter.com/UnionStreetGril

Congrats to Mark and Danielle at Union Street Grill [250-897-0081, 477-5th Street, Courtenay www.unionstreetgrill.ca +FB @UnionStreetGril] - they’re celebrating 18 years of USG this year! Lots happening here in Feb: Valentines Dinner menu (Feb 11 and 14); Todd Butler, Doug Cox, and band in the Grotto on Feb 11; 3-course menu for CV Dine Around; building on the Sunday Family Dinner menu, we’ll also see the launch of “Sunday Night Games” in the Grotto. I’ve taken USG for granted in recent years; I’m liking getting reacquainted: pleasant surprises for dinner flavours, great take-out options, and all-day breakfast (and exhaustive options) in the Grotto. I also like how USG is using FB to engage customers.

Sad to see that Go Mango [FB] has closed its doors while looking for a new home. Hoping that relocation happens soon. I love what Rikhi Datt and company are doing.

Freakin Coffeeshop [250-338-0229, 06-2456 Rosewall Cres. www.freakincoffeeshop.com +FB] has changed it’s opening hours. It used to be 7am for coffee and good goodies (lunches look super delish, btw); now it’s 8am Mon-Fri, 9am on Saturdays.

Blue Moon Winery and Nature’s Way Organic Farm [250-338-9765, 4905 Darcy Road www.bluemoonwinery.ca] is only a few minutes outside of town. As well as producing tasty fruit wines and wonderful produce, they host the Full Moon Feasts held monthly. The dining and meeting space is now available for private functions as Blue Moon Kitchen. The first event is the Women in Business Luncheon at the beginning of March.

A big “welcome to the Comox Valley” to Gregor Mowatt, Crown Isle’s new Director of Operations [Silverado West Coast Grill and Timber Room Pub, 399 Clubhouse Drive 250-703-5050 www.crownisle.com]. Gregor’s most recent background was in the wine import business and our chat last week had my mouth watering. I’m looking forward to some interesting vintages showing up on the Silverado wine list. In the meantime, Chef Andrew Stigant is continuing with the $35 3-course specials, changing them every two weeks. Valentines Day features a special menu with some “new twists.” Watch for CV Dine Around $25 menu – a good way to see what Chef Andrew and company are up to.

Several of the Girls Who Love Good Grub Club consider Atlas Café [250-338-9838, 250-6th Street www.atlascafe.ca +FB] to be the flagship for consistent quality of food and service in the region – perhaps the entire south coast. I’m with them: love what Sandra Viney and Trent McIntyre have done here, and what they do by supporting initiatives like CV Dine Around. For CVDA 2012 Chefs Jon Frazier and Paul DeRidder are offering both a $25 and a $35 menus.

Another of the Girls’ favourites is Fluid Bar & Grill [1175 Cliffe Avenue, 250-338-1500 fluidbarandgrill.com + FB]. We enjoyed a great meal here in late November, and I drop in regularly for the flavours and the portions. I also like that they’re open late (and some of the prices drop after 10pm!).

After their annual January break Thai Village [2104 Cliffe Avenue, Courtenay, 250-334-3812 thaivillagerestaurant.com + FB] will re-open in February with a number of menu changes. Customer favourites are retained, but you’ll see more locally sourced ingredients in our the “fusion fresh sheet.” Expect to see some creative local seafood/Thai flavour combinations courtesy of Chef Montri.

Chef Ronald with a slice of the Frozen Lemon Pie.

Chef Ronald St. Pierre returned to the kitchen at Locals [250-338-6493, 364-8th Street www.localscomoxvalley.com + FB + @eatcomoxvalley] after a visit to “the old country” (Quebec) with words of praise for his “amazing and wonderful staff.” The first event staff will be tackling is the Dessert Hills Winery Food and Wine pairing evening on February 12th. As always, the focus is on local producers: seafood, lamb, bison, cheeses, just to name a few. Valentine Day will see a 3-course Galloping Menu alongside the regular menu. Locals is also a key participant in the CVDA promotion.

Comox
The big news at Avenue Bistro [250-890-9200, 2064 Comox Ave, www.avenuebistro.ca +FB + @AvenueBistro] is Chef Aaron Rail’s ONE BIG TABLE experiment. The first one happens today, the day of writing this post. The second happens Monday, Feb 27. For OBT Chef Aaron is creating a 3-course, “family style” dinner for $25. I love it when people play with food and ways of serving, and intend on being part of the experiment in Feb. As part of the CVDAround event, AveB will be featuring a $35 tasting menu. My typical AveB visit tends to be for brunch or their amazing Thursday night $12 pizza/pasta specials.

Cumberland

Interior of the Waverley Hotel Pub. Source: www.waverleyhotel.ca

I’ve always heard great things about the Wednesday “Burger Nights” at the Waverley Hotel [2692 Dunsmuir Ave. 250-336-8322 waverleyhotel.ca]. Now they’re doing brunch on the weekends, and Chef Greg MacDonald is hosting Chef's Table events. These are multi-course dinners paired with wines. The first one sold out. Next one happens in March. Like I said, I love it when people play with food.

Comox Valley Dine Around
As this goes to press there is still scant info from the folks coordinating the Comox Valley Dine Around event. Thanks to the restaurants that were able to supply info. I’ll be posting on FB and Twitter and using the #CVDineAround tag whenever I hear any updates or have news to post on this.

How to find up to date info on dining in the region
Many restaurants in this region are active on Facebook (FB), some are active on Twitter, almost all have webpages (some of which have daily fresh sheets). I’ve tried to list all +FB, @twitter, and www addresses, but there are always new ones. Feel free to email me with your news and updates on what’s current with food and dining in this rich and beautiful region!

— 30 —

Wishes for my children, wishes from a beautiful life...

2012-01-17T00:57:00.000-08:00

I wish for you, that you one day you will be listening to Arvo Pärt’s Tabula Rasa, and be moved to tears, moved to wonder about the provenance of your being. Moved to joy at the gift of your being in this sacred moment.

I wish for that you are blessed to know the pleasures of tango Argentino, the warmth of close embrace, the chemistry of two bodies exploring music and movement together.

I wish that one day you will have understood the sadness and joy of dancing Butoh: the slow coming together, the slow departure, the meditative examination of each moment and each movement as a grain of sand trickling through the hourglass of your life.

I wish that you will know deep loving – in all it's terrible and transformative beauty, from bliss to despair to redemption to sacred opening. I wish that your knowledge of the music and movement of life is informed by this experience, and that your life in turn becomes a celebration of the magic and the rituals of connection and creativity that the experience of loving demands and expects and grants to us, each of us who has the courage to hazard the journey.

I wish this for you. I wish this for you, because – at this moment in my life – this is the beauty and the joy of my life, and it is profound. It is the richest gift I can wish for you. I am blessed to know this. I am humbled to know this.

I wish this blessing on you.

Your father,

hans peter meyer
17 January 2012

Appreciating Customer Appreciation Month at Locals

2012-01-09T23:23:00.000-08:00

One of the things I love about Locals is that the amuse bouche is a matter of course for dinner. You sit down. Before long, along with the tasty bread and the (healthy) house bean pate (butter if you ask), there’s a wee bit of beauty and deliciousness. For our dinner it was a crostini with a smidge of duck pate wearing a berry chutney. An elegant way of introducing us to the flavours to come.

My dinner pals and I had arrived to test the “customer appreciation menu,” Locals’ $25 3-course offering for the month of January. A nice gesture to those of us who frequent the place – and an excellent introduction to what Chef Ronald St. Pierre and his team do at Locals: sing the praises of local product – from oysters to apples, pasta to pork, and many things in between.

Very dry, very tasty Victoria Gin martini.

After the amuse bouche one of the first Vancouver Island products I enjoyed was a very dry Victoria Gin martini. I’m a Hendricks man, but Victoria is a close second, and the bright floral notes are just the thing to accompany the delicate Cortes Island oysters I shared with my table. Beautiful to behold - all pearly and iridescent in the half-shell - they are a lovely reminder of the sea on a blustery day. As he let one slide down his throat, one of my friends was transported to a moment from his youth. He’d once made a meal of 24 oysters in Paris - but preferred the fresher, more tender Cortes offerings.

Winter Spinach and Pomegranate Cone.

The “customer appreciation” menu features several choices for appetizer, main, and a dessert. Several of us chose the “Winter Spinach and Pomegranate Cone” as our starter. A variety of mixed greens, shavings of carrot and beet, organic hazelnuts, all of it lightly dressed with citrus and wrapped in a delicate red cabbage leaf the salad gave us lots to chew on – and talk about.

My choice of main was already made when I saw the Prontissima Pappardelle option: broad egg noodles dressed with sundried tomatoes, tangy olives, all of it wrapped up in a roasted sweet pepper and citrus sauce. I am a big pasta guy. And I’m a huge fan of Prontissima. Big, huge - pasta can do that to a person. Me, I’m trying to do this in moderation. The mix of flavours in this dish was wonderful, an ambrosia that I’m going to be revisiting as soon as I get back from my next walk through Tin Town…

Paprika Crusted Snapper Fillet.

The rest of my table, however, were all smitten by the Paprika Crusted Snapper option. I had a bite. It was good. But it was also a visual delight to see the four plates in front of me: the firm white flesh of the fish with its brilliant red top crust, sitting on a cream-coloured bed of baked potato Duchesse, dressed with a green layer of arugula pesto cream. One of my friends, acknowledged by my circle of gourmands as a pesto connoisseur, opined that this arugula pesto deserved an “A1 rating.” Others had a similar opinion of the paprika crust. Both items made in-house from Black Creek’s Pattison Farms.

A shallow wine list is one of my quibbles with many local restaurants. Yes, we do have an emerging Vancouver Island wine industry. And yes, new world wines tend to be the “big flavour” choices. But I like the earthiness and understated qualities I find in the old world styles. I was therefore very happy to see several affordable bottles of French and Spanish red on the Locals’ list, and chose to share a 2007 Domaine de Beaurenard from the Cotes du Rhone. A little heavy for the snapper; perfect for the pasta.

Profiteroles au Chocolate.

But what to choose for dessert? I like creme caramel (much more than it’s burnt cousin), but I like Profiteroles even more. What’s not to love about fresh little cream puffs stuffed with vanilla gelato and drizzled with warm choclate sauce, Chantilly cream, and candied almonds? Yes, I tasted the others’ creme caramel. It was good. But I was happy with my choice. It looked good too. And was quite lovely with the Talisker scotch that I chose to close the meal: another exploration of the smokey, peaty side of this beverage.

I’d added a number of extras to my $25 3-course menu, but it was still a (financially) reasonable outing. On the flavour side, my party was unanimous: great flavours, great value.

hanspetermeyer
9 January 2012

Union Street Grill - A Highlight from the 2011 Dining Around Comox Valley

2012-01-06T11:23:00.000-08:00

It's almost that time of year again... when restaurants look for ways to get people back in the door after the halcyon spending and feasting days of December and the doldrums of January. In the Comox Valley that means I'm anticipating another version of the under-publicized Dine Around Comox Valley event.

One of the highlights of last year's event was discovering that there’s more to the Union Street Grill [477-5th Street, Courtenay 250-897-0081 www.unionstreetgrill.ca] than great lunches at the Grill and tasty tapas at the Grotto.

A downtown institution
USG&G is an institution in downtown Courtenay. I don’t know how long I’ve been taking it for granted at the top of 5th Street. Too long it seems. For whatever reason (my prejudices against a place that used to be a Pizza Patio and then The Brown Derby, perhaps? Or maybe it’s the sheer number of good local competition that’s overshadowed USG?), I’ve never really considered it as a “fine dining” option. That all changed when – in a last-minute kind of situation – I had the opportunity to check out Union Street’s “Dine Around Comox Valley” menu.

I took along a friend of mine, one of the original Girls Who Love Good Grub Club. She's pretty fussy about her food (she’ll argue that she’s not “fussy,” she just knows what she likes; I’ll buy that, but I’ll also say that being a fussy eater is important, given what I pay for eating out; better fussy than sorry – frankly, I hate spending money on standard food). Her fussiness about food is one of the reasons I like having her along. In this case, she’s also been eating at USG&G for as long as I have – and perhaps taking it for granted as long too. So we were mutually surprised, and thrilled, at how the evening’s food experience turned out.

Here are the highlights: appetizer that rocked, lamb that amazed, mash that impressed even the potato-head in our duo, and desserts that satisfied even the fussy dessert guy.

The meal - from starters to mains
For starters we shared a “trio” of tastes: Tuscan roasted veggies wrapped in filo, Herb Roasted Fanny Bay oysters, and the Artisan Greens salad with Pakoras. “Amazing” said my fussy friend about the Tuscan veg: “Light pastry, perfect veggies!” My thoughts? Ditto. But I also got to enjoy the lightly battered and fried oysters (I usually like these raw, on the half-shell, but these were delicate, crispy, “sensitively” treated - what’s not to love?). And the “artisan greens” salad was colourful, with a spicy curry-flavoured dressing that “fit” the pakoras. Great appetizer. 5 stars for sure!

For mains, she had the Roasted Fillet of Salmon on a bed of lemon quinoa, with roasted peppers and capers on the side. This girl likes her quinoa, and she really liked what USG&G did with it. Kudos to the kitchen. But the real surprise was the roasted pepper thing. I know this woman: she’s NOT a roasted pepper gal. USG&G made a convert of her, and I’m still searching for the trick to how & why those roasted peppers became “perfect” in her estimation...

On my side of the table it was Grilled Lamb Sirloin. I always order it red because I find it the most flavourful and the best texture. I wasn’t disappointed: it was great. As for the sides: my pal, who’s the potato-head in pretty much any crowd, pronounced it “the best mashed potatoes I’ve ever had!” The USG&G kitchen should feel pretty puffed-up about that bit of compliment. (btw: I tried a redux on that recently and failed miserably.)

I should mention that with my lovely lamb I enjoyed a glass of the Tinhorn Creek Cabernet Franc. I’m not sure of the vintage, but here’s the trick: Tinhorn is doing nice things with Cab Franc, and generally the older it is the better. Whatever the year, this one worked. Thanks to USG&G for stocking a New World that makes me think of Old World.

Dessert
OK. Dessert. I keep saying this, and I keep having to make amendments: I’m NOT a dessert kind of guy; but I loved dessert. She loves dessert. How did she describe it? “The Chocolate Torte: totally chocolate + butter + chocolate + butter.” I concur. It was sinfully chocolatey. And rich. And it kept her up all night (too much caffeine?). I went Euro (surprise) and took the Apple Almond Torte. Her words: “Different! Really nice. Would be great with coffee in the afternoon.” I liked it just fine with coffee in the evening. But then, I probably had a night of writing ahead of me. And I’ve always had a soft spot for apple torte.

And in the end...
In the end, we were totally impressed by what USG&G offered. Cost for two? It was part of the Comox Valley Dine Around program. All beverages included at $25 per person, plus taxes and gratuities. Great price. Great flavours. Very good value.

By the way, I’ve recently done take-out from USG&G via their “daily special” (posted on the www.unionstreetgrill.ca website) and surprised another foodie fussy-pot of mine. Again: great food, good prices. (Maybe that’s why they’re an institution in this foodie town?)

hanspetermeyer
6 January 2012 (originally published in the Food Centrefold, The Island Word, June 2011)

Best places to eat in the mid-Vancouver Island region?

2012-01-04T22:44:00.000-08:00

I'm often asked this by visitors to my home town: What are your favorite places to eat in the Comox Valley?
Last year I put together a very quick overview of what I think are the highlights of local dining. I’m going to expand a bit here with some references to the larger mid-Island region.

Note: This is not an exhaustive survey. It’s a highly subjective accounting of fine dining venues that have delivered “good food experiences.“ We have lots of great places to eat here, and things change: new restos open up; venerable and much-beloved ones close; chefs and managers move; etc. Because I want to discover new “good food experiences,” I welcome your take on what’s best in our region.

One of my food heroes,
Chef Ronald with the Frozen Lemon Pie at Locals in Courtenay

The short list: Comox Valley

As of today, here's an alphabetical short list for the region I’m most knowledgeable about:

* Atlas Café [250-338-9838, 250-6th Street, Courtenay www.atlascafe.ca +FB]: consistently great service and flavours, reasonably priced, can be a little noisy as it's always busy (breakfast, lunch, dinner - all very good);

* Avenue Bistro [250-890-9200, 2064 Comox Ave, www.avenuebistro.ca +FB, @AvenueBistro on Twitter] : sister to Atlas and reflecting similar commitment to all-around consistency, value, local product; weekend brunches are worth checking for sure, as is the bar (best bar in the Valley);

* Fluid Bar & Grill [250-338-1500, 1175-Cliffe Ave, Courtenay www.fluidbarandgrill.com +FB]: a recent addition to my short list, due to their good prices and delicious flavours; can be noisy (caters to a younger crew than me) so I tend to choose less busy nights to dine there; the recent breakfast / brunch menu is definitely worth a visit;

* Locals [250-338-6493, 364-8th Street, Courtenay www.localscomoxvalley.com + FB, @eatcomoxvalley]: good service, outstanding flavours, a little more expensive but the focus is on local local local and I think Locals delivers great value; they also have semi-private "booths" which make for nice, intimate dining;

* Martine's Bistro [250-339-1199, 1754 Beaufort Ave, Comox www.martinesbistro.com]: as a couple of recent dinners confirmed: great food and service, and when the weather’s warm enough, magnificent views from the patio;

* Toscano’s Trattoria [140 Port Augusta, Comox (250) 890-7575]: don’t be fooled by the décor as this place has been serving the best Italian food in the Valley for years.

The short list: Oceanside, Campbell River

“Oceanside” is the region to the south of the Comox Valley that includes Qualicum Beach and Parksville. The Campbell River region includes Quadra Island.

* Giovanni’s Ristorante [250-752-6693, 4-180 Second Ave West, Qualicum Beach www.giovannisqualicum.com]. Highly recommended Italian in downtown QB.

* Landing West Coast Grill [250-468-2400, www.landinggrill.com, 1600 Stroulger Road, Nanoose Bay]. Haven’t visited here in too long, but the food, atmosphere, and views were great last time I went.

* Angler's Dining Room [at Dolphins Resort, 1-800-891-0287, 4125 Discovery Drive / www.dolphinsresort.com +FB]. Sometimes described as Campbell River’s “hidden gem,” Angler’s is a cozy spot tucked into the fir trees overlooking some of the best salmon waters in the world.

* Heron’s Restaurant [at Heriot Bay Inn, 673 Hotel Rd, Quadra Island For reservations call toll-free: 1.877.605.4545 www.heriotbayinn.com +FB]. Last time I was here I was wowed. Looking forward to a return visit soon.

Caveat

This is a short list. My “faves” change over the course of a year or two. Chefs move around a little. Chef Ronald St. Pierre had several stops before opening Locals (becoming one of my local food heroes in the process). Chef Andrew Stigant was doing wonderful things at a resto that closed; he's now at the Silverado West Coast Grill [at Crown Isle Resort, 399 Clubhouse Drive, Courtenay 250-703-5050]. The Harbour View Bistro [250-335-3277, 5575 S Island Hwy, Union Bay] is a hole-in-the wall in Union Bay that only a few people know about (and even fewer can fit into); it's supposed to be amazing. Tulio's Casita [250-338-6031, 625 Cliffe Ave, Courtenay] has been a consistently good steak and seafood venue for close to 30 years.

The mid-Island is a food-lovers paradise. The short list of must-visit fine dining venues grows. Lucky me!

hanspetermeyer

4 January 2012

Evolution: Fluid Bar & Grill

2011-12-12T13:50:00.000-08:00

I’m impressed. When Fluid Bar & Grill opened in December six years ago, all I could think of was that a sports bar had invaded the former McDonald’s location. Big screens. Noise. A focus on catering to a young drinking crowd. But, as one of the only late night eateries in my town, and thanks to the persistence of my pal Rachel, I kept going back. Maybe the change was incremental. Or maybe something clicked. Whatever, I’m now a fanboy. As are the Girls Who Love Good Grub Club.

Camilla, putting the pepper on one of the Girls' halibut + risotto main

Before dinner

With four of the Girls I tucked into a most enjoyable dining experience in late November. My guest for the evening started (not uncharacteristically, I might add) with a double Caesar. Like I said, this is one of her beverages of choice; she’s seen and tasted a few in her time, and complains about the ones I make. Her verdict? “Amazing. The perfect ratio of ice cubes, vodka, clamato juice - with a prawn, my favourite (and too rare!) garnish. When you’re hungry, it’s the perfect liquid appetizer.” I stuck with tradition too: a classic dry-dry gin martini with lots of olives - more of the appetizer-in-a-glass thing. Also, I wanted the astringency of the martini to go with the calamari and ahi salad we’d ordered as our “real” appetizers.

I’m not a big fan of calamari. Too often it seems an excuse for jaw exercise and grease. I liked this. My pal with the Caesar has a subtler appreciation for this dish however. Although “it could have been crispier,” nevertheless, she still ate most of the platter that we were sharing with the rest of the Girls. “Very tender,” she said. “Light, not over-battered, and good flavour! I’d definitely go back for more calamari.” I enjoyed the few pieces I managed to wrestle away from her. Not too chewy, and yes, good flavour even by my unschooled taste buds.

The Ahi Tuna Salad – one of the house “signature salads” – was better than good. “Probably one of the best salads in the Valley!” my pal proclaimed. Why? “Because of the pomegranate ginger dressing, the generous amounts of tuna with the crispy black sesame coating, the charred corn…” I agree. Great salad. So good I reprised it as a snack for four in a meeting the next week. It really is a generous and delicious dish.

Dinner

It’s a good thing we shared some of the ahi salid with the other three diners at our table. Otherwise we’d not have made it through the mains. Hers: the Double Pork Cutlet. Mine: the special Duck Dinner.

Duck Dinner, Wild Rice, Asparagus

Quibbles: She said it should’ve been called a chop (though a whopper of a chop!), and it was a “bit dry.” Perhaps my fault? I always order my pork rare; it’s really the only way to eat it and really get the flavour. But I figured she was a big girl (who rarely takes kindly to direction anyway)…

After the quibbles, only praise. And especially for the sauce that came with the pork. Lots of apple flavour spiked with star anise. “I was thinking about it the next day,” she said. Fact is, she’d taken the leftover potatoes home, all drizzled with sauce, and had them for breakfast. How could she not be thinking about that sauce? “It was delightful, that breakfast: it brought all the flavours back.” I could tell. There was a smile in her voice as she told me this over the telephone. Almost had me remembering the sauce. Good one Chef Adrian Merrillees.

I had no quibbles whatsoever with my duck: two plump, crispy, moist, juicy legs draped over a small mountain of wild rice. I never tire of duck, and I’ve rarely had bad luck with duck. After so many disappointments with beef, I think it’s duck or lamb for me forevermore. And this treatment was beautiful, the perfect crispness and fatty flavour with soft, flavourful flesh. And all of it enhanced by the nuttiness of the wildrice and the crunchy-soft asparagus. Yes, there were vegetables on our plates and they were done right: lots of colour, lots of flavour, lots of crisp so they actually tasted and felt like vegetables. She had the addition of red cabbage. And here I’m going to say something sacrilegious: she said it was the best red cabbage she’d ever had (it may kill my mother to read this).

Wines. Here’s where I have a quibble with the Fluid menu (and a few others in the region): not enough Old World. I settled for the Escorihuela 1884 Reserva Malbec as a compromise of sorts. For a Malbec, for a New World wine, one of the few I’ve bought in quantity for myself. It went well with the duck. My pal says she prefers Shiraz, but seems to enjoy the Old World I tend to have around. In this case, she was satisfied (or maybe that was the double Caesar having it’s effect?).

A quartet of scotch (photo: ©Anh Le)

After dinner

Dessert is not my favourite part of the meal (forgive me if you’ve heard me go on about this at other times). One of the reasons I bring the Girls along: they’re mad for desserts. For example, my guest ordered something I wouldn’t touch (not after being subjected to pavlovas for years by my then teenage daughter) – the Kiwi Pavlova. For her, however, just the trick: “This was gooooood. Nice and sweet, but not too filling. When you have no room for dessert, pavlova is the perfect dessert: tender and sweet but not heavy, not filling.” And of course, dessert must be accompanied by its own beverage: Blueberry tea. “What can you say about blueberry tea?” she said of that strange (to my mind) concoction of orange pekoe, Grand Marnier, Amaretto. “Hot, and very nice with the kiwi pavlova.” More smiles across the telephone line.

I was – what? More traditional? Unadventurous? – with my dessert choice: the Banana Split. I was hoping for something fruity, light, fresh to balance the richness of the duck. It was great. Not too big. Fresh. I was happy. And with it I chose to sample several small tastes of scotch, one of my indulgences.

It’s not something they usually do, our server – Camilla –was quick to point out, but here they were: a flight of four scotches poured by our host, Guancarlo. I like to think of myself as a generous fellow, and let the Girls do the tour of Scotland with me. Lately I’ve been drawn to the floral qualities of midland scotches, but of this batch the one that stood out was the one from the Isle of Jura. As my friend let me know, “I only like the boggy, peaty scotch, the stuff that makes me think I’m in the roots of a tree in the middle of a peat bog.” Well, this was it. She loved it. Me? Though I’m enjoying the floral notes from mid-land scotches, it’s the peat bog that calls me.

Assessment

Fluid Bar and Grill still has some of its “sports bar” atmosphere and demeanor. But it’s a place in evolution. Our conversations with Guancarlo (manager) and Chef Adrian were illuminating and, dare I say, exciting, given our collective interest in having more bonafide “dining rooms” in our region. What does that mean? To me it’s a place that provides a quality of food, decor/ambience, and service that inspires a man or woman to take that special someone out for a special evening. As for Fluid, if you do plan on taking that special someone, I suggest choosing a non-sporting event night. And probably not a weekend. By the way, our meal (not including gratuities, but including all beverages) came in at about $140. Pretty good value given the number of dishes and beverages we went through (it’s true, my guest may be a relatively small package, but she packs a big appetite).

Getting home safe

Needless to say, after that kind of a dinner, we were grateful to have sober Girls along to provide safe passage to our respective houses. On that note, it’s the “festive season,” and there are lots of good options for getting home safe after partaking in festivities. Besides taxis and designated driver programs, there’s Operation Red Nose. Check out the website at Operationnezrouge.com for info about safe ways home this winter in your part of Canada.

by hanspetermeyer

12 December 2011

Mid-Island Food News for December and January

2011-12-08T22:11:00.001-08:00

Please note that this information was updated on 12 December 2011 with news from the Old House and Crown Isle's Silverado Grill.

This month’s food news covers what’s happening over December and January at a number of food venues in the mid-Island. If you’ve got news and you don’t see it here, please send me an email at connect@hanspetermeyer.com or catch us on Facebook at http://on.fb.me/EAT-CV.

Quadra Island

The Heriot Bay Inn [673 Hotel Rd, Quadra Island, 1-877-605-4545 www.heriotbayinn.com +FB] is a charming place any time of year, but the historic venue has deepened it’s charm factor for the winter months. The fire will be burning in the hearth to add a warm glow to the rich selection of “holiday drinks” and extensive selection of Christmas desserts (I’m told some recipes are of ancient Scandanavian origin). In the dining room, Chef Catherine Berg is putting the emphasis on “elegance” and local product: spot prawns, halibut, swimming scallops, mussels, and clams are featured. Through the season Saturday evenings offer a full turkey dinner with “sage kissed stuffing” and red cabbage. On New years Eve it’s Chateaubriand with a truffle chasseur sauce, Wei wai kai scallops in thyme-honey sauce … and a selection of dishes for the budget conscious diner. For breakfast the menu boasts in-house fresh bread and eggs benny 5 ways. Coming events include a Todd Butler dinner show (Jan 27), a Murder Mystery dinner (Feb 12), and an Amore Italian themed dinner for Valentine’s dinner (Feb 14). The Girls Who Love Good Grub Club is already talking about the cozy fireplace, holiday drinks, desserts combo as a good thing to do in the dull days of January...

Campbell River

I don’t know of any place quite like Cheddar & Co. [250-830-0244, 1090A Shoppers Row, Campbell River www.cheddarandco.com +FB], Mark and Michelle’s fab deli / flavour emporium in downtown Campbell River. As well as their usual deep selection of artisan cheeses, the store is currently stocked with beautiful Christmas goodies - patés, terines, and lots of fois gras. What’s Michelle’s fave item: “A 15 year old balsamic - like syrup, so rich and delicious.” Looking for a unique food gifts? Gift certificates for the 2012 series of cooking classes might be the perfect item.

Another cozy place with a fireplace that I’d love to spend a wintery evening at is Angler's Dining Room [at Dolphins Resort, 1-800-891-0287, 4125 Discovery Drive / www.dolphinsresort.com +FB]. They’ve got one of their popular “wine makers” events happening with Averill Creek Vineyards Jan 27 and 28, and are suggesting gift certificates for the event as good things to put under the tree. They’re also continuing with the “3 for $30 dinners” starting immediately after Christmas, every Wed and Thurs. The menu for this feature is posted weekly on Sundays on the website (look for “special events”).

Cumberland

The high street in Cumberland is starting to develop a bit of a food profile. From the established goodness of the Cumberland Village Bakery [250-336-2411, 2747 Dunsmuir Ave] all the way up to the new things happening at the Waverley Hotel [2692 Dunsmuir Ave waverleyhotel.ca]. The Wave has new chef in Greg MacDonald (formerly at the Kingfisher Resort in Royston), with a new approach to pub food. It may not be recognizable as ”pub food” as MacDonald has completely rebuilt the menu. “It’’s all fresh food from scratch instead of frozen - pub food done right!” For Sunday eaters there’s the “Bluegrass Brunch” (featuring - you guessed - a live bluegrass band to go with the benny’s). Watch for the a real shift in C-burg’s food culture as MacDonald hosts what he hopes will be the first of many Chef’s Table & Wine Pairing events early in the New Year, featuring a 5 course menu. And yes, the reknown $5 Burger and Fries Wednesdays will continue.

Another recent opening on Dunsmuir is Riders Pizza [250-400-7433, B-2730 Dunsmuir Ave. www.riderspizza.com +FB]. My sources in the Village say it’s “very yummy,” and sells our regularly.

Courtenay

We were sad to see Chef Andrew Stigant close the doors on his ambitious venue in Comox last year, but thrilled to hear that he’d landed as chef at Crown Isle’s Silverado Grill and Timber Room Pub [399 Clubhouse Drive 250-703-5050 www.crownisle.com] I’ve always imagined this to have potential as one of the great dining spots in the region and am looking forward to taking the Girls Who Love Good Grub Club on a field trip in the New Year. I’m liking the focus on local product - we live in a rich locale, and the restaurants that know how to take advantage of what growers and producing here consistently deliver superior flavours. It’s the “taste advantage,“ and it puzzles me when otherwise aspiring venues cheap out on the basic product. My tour of Silverado Grill is going to start with their $35 4 course dining-series menu: an affordable way to sample with the Chef and his kitchen are up to. Other good deals are the Timber Room Friday Steak & Frites and Saturday Prime Rib nights. I also like their daily $15 (for 2) “Appy Days” platter (5-6pm). Upcoming seasonal special events include “Breakfast with Santa” on Dec 11 with full buffet for kids, Christmas Day buffet, and a New Year’s Day Brunch event. More information on these events is available via the website (look for “specials”).

The Old House Restaurant [250-338-5406, 1760 Riverside Lane, Courtenay www.oldhouserestaurant.ca +FB] has had an interesting fall: a fire that had them closed for only a short time, and then hiring Chef Andrew Martin. No stranger to the Comox Valley, Chef Andrew is a 30 year professional, most recently as chef at Toto in Comox, and before that at Fore! at Longlands Golf Course. I liked what he was doing at Toto, and look forward to the Old House reclaiming some of its heritage as a must-visit dining spot.

UPDATE: I've just been informed that the Old House will no longer have professional chefs in the kitchen in 2012. We wish Chef Andrew and 2nd Chef Ken all the best in landing on their feet in the New Year, and are disappointed that we won't have an opportunity to taste what they were just about to get up to at this venerable locale.

On Courtenay’s main street, Union Street Grill & Grotto [250-897-0081, 477-5th Street, Courtenay www.unionstreetgrill.ca +FB] gets into the festive spirit with its “Ugly Christmas Sweater” contest. You’ve got until Jan 4th to post your sweater pic on their Facebook wall. The prize: win one of 3 dinners for 2. Nice. A note to diners: USGG will be closed Dec 24-25, opening again on Boxing Day at 11am. For New Years Eve the restaurant has a tradition of hosting “family buffets” at good prices. Reservations strongly suggested. “Sunday family nights” will continue in the New Year.

Atlas Café [250-338-9838, 250-6th Street, Courtenay www.atlascafe.ca +FB] has launced its new winter menu. Featured items include special treatments of braised lamb shank and pork schnitzel. Fresh local seafood is highlighted on the nightly fresh sheet. Another reason to stop into the restaurant that consistently sets the bar in town: a variety of egg nog lattes.

Congrats to Locals [250-338-6493, 364-8th Street, Courtenay www.localscomoxvalley.com + FB + @eatcomoxvalley]: rated #1 rated restaurant on Trip Advisor in the Comox Valley for the past 10^th months, and the only Valley restaurant awarded 3 stars in the prestigious Frommer’s Travel Guide. Makes sense to me: I love what Chef Ronald does. Special events coming up include a special 3 course dinner with wine pairing options for $45, along with live music from Isaac Symonds on New Year’s Eve. Following that, the month of January is all about “customer appreciation” with a special 3 course dinner menu for $25 and an opportunity to win tickets for 4 to attend our Valentine’s Gourmet Wine Pairing Dinner on Feb 12^th. I'll be checking this out in early January. Stay tuned for a review!

Good to see Tita's [250-334-8033, 536-6th Street, Courtenay +FB] giving North Island College students a break. Show your valid student ID and get 15% off your food bill. They’re also giving snow-sport folks the same discount for showing a current season’s pass or lift ticket. I wonder if my pass for the O-zone will work? Not to worry though, the prices on Mondays (a litre of Margaritas for $16) and Tuesdays (delicious and filling burritos for $10) will have me enjoying sunny flavours in the middle of winter even without the discounts.

Congrats also to the crew at Fluid Bar and Grill [250-338-1500, 1175 Cliffe Ave. fluidbarandgrill.com + FB]: you’ve been doing your thing well for six years this december, and as the recent visit by me and the Girls Who Love Good Grub Club indicates, evolving into another of the Comox Valley’s great places to dine. Brunch, lunch, dinner - Chef Adrian Merrilees is doing some great stuff. Watch for changes to the menu in the New Year.

Across the bay in the Town of Comox, Avenue Bistro [250-890-9200, 2064 Comox Ave, www.avenuebistro.ca +FB + @AvenueBistro] is my current fave for brunch. And maybe even for dinner (though the competition is tough in this region - hard to say from week to week which place I like best). Like the other contenders for “best place to eat,“ Chef Aaron Rail is trading on the flavour advantage by sourcing great local products. The most recent item to cross my radar is the duck a l'orange made with local duck breast and confit leg. I’m a huge fan of duck, and very much looking forward to what Chef Aaron is doing with this dish. Burrowing Owl Vineyard is the featured winery for December and their chardonnay (by the bottle, glass, or as part of a flight with 2 other 2 oz pours of BC whites) is highly touted.

It happens February 4th, but tickets are limited and will move fast for the 2nd

Annual Comox Valley Whiskey Fest [www.comoxvalleywhiskeyfest.ca, Westerly Hotel]. Tickets ($100) include a choice of the regular seminars, a nosing glass, the general tasting, and the fabulous finger food pairings. I really like that a ride home (between Merville and Union Bay) is included in the price. You can upgrade your ticket to the the Premium Seminar of Whiskeys (bottles valued up to $250/per), “Dinner with the Johnnies” – a multi course dinner featuring the famous Johnnie Walker whiskies (no transportation included with this event), the “Gold Package” of all three events. All sales are through the Top Shelf Liquor Outlet at the Westerly Hotel in person only.

8 December 2011

hanspetermeyer

Tango y Buenos Aires: Un Proyecto Personal... (Pt 2)

2011-11-16T10:19:00.000-08:00

¡Buen dia muchachos!

... A little more on the tango /Buenos Aires project I started a few days ago.

I'm going to be posting materi

Image by hanspetermeyer.ca via Flickr

als here that speak to me about my passion for this dance, and my interest in getting back there to continue to learn to dance, to speak Spanish, to enjoy the warmth of Porteño culture. That's one of the foci for me in the coming year: deepen the tango connection, write about it, make some fotos and videos about it, connect with resources and people in Buenos Aires, get myself there to blog, foto, film, dance, speak Spanish, visit with friends over food and wine and convos.

About the dance itself: I found this link some time ago: The Milonguera and Her Body. One of the best things I've read on the subject. The related article, for the man, The Milonguera [sic] and His Body, is also very good.

There's also excellent material here by Miguel Angle Pla at the VancouverIslandTango.com site. I particularly like the way he talks about the ethic of dancing with many partners, how we cultivate and support each other and our dance community by following the tradition, in Argentine tango, of dancing a tanda (group of 2-4 songs) with one partner, breaking at the cortina (a change in music from tango to something decidedly not tango) to connect with a new partner.

It's something we could practice in many social dance situations. As much dance is a ritual form or courtship (and there is a need – I think – for this ritualized way of connecting with a potential lover or mate), there is also a generalized (and generally glorious) responsibility for those of us who are not in this situation, who are dancing for the sheer love of dance, to share that around.

Right now I'm going through a bit of a tango/milonga withdrawl. Vancouver has lots

Image by hanspetermeyer.ca via Flickr

of tango going on, relatively speaking, but my schedule isn't going to admit of any dancing this week. I just found out that the beautiful "Tango in the Park" event in my home town is rescheduled for this weekend. A good thing for me, as I was missing it. Now, perhaps, I'll be back in town to enjoy it! Until then, I'll have to hope that the DJ for my birthday dance party this weekend slips in the milongas I asked for, particularly the new side by Montevideo's Bajofondo Tango Club, Borges y Paraguay. This video clip from YouTube here isn't milonga, but it's a pretty cool interpretation of this piece of music (which serendipitously also refers to a pretty cool corner of Buenos Aires that was just down the street from where I spent most of a month in 2007).

Question: Can anyone recommend a great little B&B/tango studio, or even just a B&B or homestay in the Palermo or San Telmo barrios in Buenos Aires?

¡Chau!

Mid-Island Food News for November 2011

2011-11-09T12:04:00.000-08:00

Meaghan's smiling face at the fireplace at Angler's Dining Room

Campbell River

The cozy dining room at Angler's Dining Room [at Dolphins Resort, 1-800-891-0287, 4125 Discovery Drive www.dolphinsresort.com +FB] is the perfect place for a romantic fall / winter dinner. They’re keeping things interesting with weekly menu changes, and enticing us out on Wednesday and Thursday evenings with their “3 for $30” promotion.

Cumberland

The word from my Cumberland sources is that Cumberland finally has her own pizzeria – Riders Pizza [250-400-7433, B-2730 Dunsmuir Ave. www.riderspizza.com]. Early reviews are very positive.

Courtenay

A few anniversaries for eateries in my town. Thai Village Restaurant [250-334-3812, 2104 Cliffe Avenue, Courtenay thaivillagerestaurant.com + FB] is hosting it’s sixth Earth Save Vegan Dine Out on Sunday, Nov. 21. Earth Save challenges local restaurants to prepare locally sourced vegan dishes at affordable prices. This is a popular event. Make reservations early.

Breakfast at Fluid Bar and Grill

Fluid Bar and Grill [250-338-1500, 1175 Cliffe Ave. fluidbarandgrill.com + FB], is celebrating six years of this December. The menu is extensive, and I like everything I’ve tried. Like a lot of other places, they’re pitching early bookings for catering or hosting Christmas parties. Check their FB page and website for specials, including Canucks night contests and Wednesday Ladies Nights.

Just around the corner, Bisque [250-334-8564, 14th and Cliffe Ave. + FB + @eatatbisque] is celebrating it’s 4^th anniversary. A busy season has had them add another hand for the kitchen. The menu has changed recently, but the focus is still on their popular 3 course dinner options.

It’s a busy month at Locals [250-338-6493, 364-8th Street, Courtenay www.localscomoxvalley.com + FB + @eatcomoxvalley]. There are new lunch and dinner menus, it’s Pasta Lover’s Month, featuring Prontissima Pasta with 7 special dinner entrees, and the restaurant is hosting a Winemaker Dinner on Sunday, Nov. 13. The event will feature live music and a 6 course meal paired with Pacific Breeze Winery wine selections. Reservations are required. As well, Chef Ronald will be one of the judges at the CCFCC (Canadian Culinary Federation)’s "Chef of the Year" in Victoria, Nov. 20^th.

Saturdays are good days for food in Courtenay. The Comox Valley Farmers’ Market is indoors at the beautiful Native Sons Hall 9-12 weekly until Christmas. If you miss them there, drop by Prontissima Pasta’s TinTown location (2384 Unit C Rosewall Crescent) between 1:30-3:30 for “Sample Saturdays.”

Sunday "Family Dinner Nights" are one of the November features at Union Street [250-897-0081, 477-5th Street, Courtenay www.unionstreetgrill.ca +FB +@UnionStreetGril]. The specials change every week. Watch for their “Suggestion Contest” – your family my win it’s dining for free. Daily melt specials will be available all month in The Grill, and cooler temps bring out the hot drink specials: house made Apple Cider and Mulled Wine everyday on both sides of Union Street. Note that Union Street is also sponsoring the Banff Mountain Film Festival in conjunction with The Eagle FM at the Sid Williams Theatre. Watch the Facebook page for free ticket contests, or join the Frequent Diner's Club for a chance to win free tickets to the BMFF.

I’ve been enjoying what Rikhi Datt and crew are doing at Go Mango [250-871-8552, 275 8th Street, Courtenay + FB]. They’ve recently updated the already satisfying menu they opened with. Among other new items you’re going to see things like chicken biryani, butter chicken, a new lamb dish. Datt and co. are also offering interesting daily specials – a recent item featured wild tandoori salmon.

Candace with a brace of quince margaritas at Tita's

Even with the weather getting colder and the gardens going to bed, the bright lights at Tita's Mexican Restaurant [250-334-8033, 536-6th Street, Courtenay +FB] are still drawing inspiration from their garden. My most recent taste? A quince margarita (shaken, not slushified). Super yummy!

The Girls Who Love Good Grub are starting to win me over with their love of what’s happening at Oh So Yummy Cafe [250-871-7001, 1190 Cliffe Avenue, Courtenay + FB]. A trio of us dropped in for breakfast and even met some Cumberlanders who’d left their ethereal mountain home for a taste of what’s happening here. My BLT was good; the spinach salad that came with it was wonderful. And, as the Girls keep telling me, the service really is excellent.

One of my favourite protein stops is now catering to those of the celiac persuasion. Yummies and Gyros Greek Cafe [279 Puntledge Road, Courtenay 250-338-2299 www.gyroscafe.com + FB] now has rice gluten free wraps for those delicious slices of lamb, beef, chicken, or falafel.

I was glad to hear that the rumour about Chef Andrew Martin (late of TOTO in Comox) arriving at the Old House Restaurant [250-338-5406, 1760 Riverside Lane, Courtenay www.oldhouserestaurant.ca +FB] is true. That venerable institution may never be the same – I’m looking forward to what Chef Andrew is going to do there.

Menu changes at Atlas Café [250-338-9838, 250-6th Street, Courtenay www.atlascafe.ca +FB] reflect the chill in the air: look for Seafood Curry Bowl, Braised Lamb Shank, the Half Pound Burger with brandied poached pear, gorgonzola cheese and bacon. Chefs Jon Frazier and Dean Taylor will be testing out more ideas for fall/winter menu updates.

"A meal in a glass" - the Caesar at Avenue Bistro

Comox

Management at Avenue Bistro [250-890-9200, 2064 Comox Ave, www.avenuebistro.ca +FB + @AvenueBistro] is very high on the Comox Valley’s award-winning 40 Knots Pinot Noir. It comes from the Comox Peninsula, and is a popular item at Avenue. I’m told that supply is limited, and that I should miss the opportunity to “try a great local wine and see what all the hype is about!” Now you know too. There are also seasonal changes in the menu as Chef Aaron Rail continues to find new ways to get local ingredients onto the table.

Next up for me is some “take-out” tasting with the some of the Girls Grub Club, as well as dinner visit to North Island College’s Third Course Bistro [1685 South Dogwood St, Campbell River 250-923-9708 for reservations]. What are you favourite places to eat in the region? What are you tasting that’s new and exciting? Let us know at our Facebook page at http://j.mp/EATING

— 30 —

Mid Island Food News for October 2011 - Bon Appetite!

2011-10-02T21:55:00.000-07:00

Cumberland

Marika Albert carves up her Mom's
prize-winning apple and onion pie

I was recently honoured to be one of three judges for the Annual Pie of the Year contest at Cumberland’s Fall Fair. The voting was close as all entries were quite tasty and very distinct. In the end, congrats go to Carolyn Kirk-Albert for her savoury apple onion pie with toasted hazelnut topping! Here’s a pic of her daughter, Marika Albert (another contestant - she got 3rd place for her apple pie with hazelnut crust), cutting her Mom’s winning pie for us to taste.

On a sunny September noon hour I treated one of the Girls Who Love Good Grub Club (aka Girls Grub Club) to a birthday luncheon at Gatehouse Bistro [250-336-8099, 3rd & Penrith]. Belinda Jones and Michael Jestico do a weekly theme thing that’s proving very popular, and we were lucky enough to enjoy their Scandinavian offering. For a weekly theme menu, email them at thegate9@telus.net.

The high street in Cumberland is alive with food venues worth checking out. Here are a couple: Dark Side Chocolates [2722 Dunsmuir Avenue, Cumberland 250-336-0126 www.darksidechocolates.com +FB] where owner Allison Mackenzie was recently telling me about her new truffle: Blackberry Basil. I also got some insider knowledge about the cornucopia of good food at Seeds Natural Food Market [250-336-0129, 2733 Dunsmuir Ave, Cumberland www.seedsfoodmarket.ca FB]. They bill themselves as “an affordable and convenient Green Grocer,” but from what fellow Pie of the Year judge Tina told me, there’s a whole lot more in the store.

Campbell River

Mark with the
Cheddar and Co. picnic box

I don’t do this food stuff without good help. I’ve recently invited the Girls Grub Club – a collection of my favourite female foodies - to be part of my food adventures. One of our first assignments was a end-of-summer picnic provisioned by Mark and Michelle at Cheddar & Co. [250-830-0244, 1090A Shoppers Row, Campbell River www.cheddarandco.com +FB]. I ordered ahead, picked up an amazing array of goodies, rendezvoused with the Girls in Comox, and we collectively sampled and savoured every morsel. Take a look at our picnic spread (below): this is why Cheddar & Co. is a “must visit” whenever I’m in Scramble River. Watch out for some fun changes in the coming month!

Note: Ralf and Jodie Spodzieja at Cipollines Bakery, Deli & Catering [2190 South Island Hwy 250-923-4000 + FB] in Willow Point are the source for some of the baked goodness that went into our picnic basket.

The Cheddar and Co. picnic unboxed, styled by
Kathleen Laurel Hansen

Just north of town, overlooking scenic Discovery Passage and tucked into the trees is an amazing little fine dining treasure: Anglers Dining Room [at Dolphins Resort, 1-800-891-0287, 4125 Discovery Drive www.dolphinsresort.com +FB]. I thoroughly enjoyed a later summer dinner, and highly recommend the upcoming Oct 14 & 15 wine pairing dinner with Desert Hills Estate Winery. Nice accommodation package available too.

It’s a couple of ferry trips out from Campbell River, but Hollyhock’s kitchen makes the day trip (or, even better, the overnight trip!) worth it [Cortes Island, 800-933-6339 www.hollyhock.ca +FB]. The food is vegetarian and fish. It’s fresh - with herbs and greens and squashes coming directly from the beautiful garden that is the heart and soul of the property. Notes to self on a recent food experience at Hollyhock: “Simple, subtle, deep. Nothing fancy, yet remarkably "moving" flavours. Not yet sure how to make sense of it.”

Courtenay
Congrats to Kathy Jerrit for bringing Tria Culinary’s flavours downtown [250-871-8716 +FB @ TriaCulinary, inside Butchers' Block 319-4th Street]. Tria downtown (also known as “T3” - T1 is at Nature’s Way Farm, T2 is at the Farmers’ Market on Saturdays) offers gourmet sandwiches and salads for luncheon and dinner takeaways. It was pouring on the day of our Tria picnic so the Girls Grub Club and I sat down to an indoor picnic. What did we really love? The flavours in the Delish and Muffalleta sandwiches, and especially the black bean and yam salad.

The Tria picnic, styled by
Kathleen Laurel Hansen

’Tis the season for turkey and harvest meals. Locals [250-338-6493, 364-8th Street www.localscomoxvalley.com + FB + @eatcomoxvalley] is hosting their Thanksgiving dinner on Sunday, Oct. 9. On the menu: Tannadice Farms [3465 Burns Road, Courtenay, BC 250-338-8239 www.tannadicefarms.com] organic turkey, as well as the regular menu. Nov. 13 Locals hosts a Wine pairing dinner with Pacific Breeze Winery, a “humble little winery that’s a favourite with our staff.” Prontissima Pasta is featured in Locals’ November “pasta month” promotion. Note that Chef Ronald was recently featured in the CHEK TV Flavours of the West Coast [www.flavoursofthewestcoast.net] travel show. Host Steve Walker-Duncan, one of the Canadian Culinary Federation’s top chefs, explores our scenic region through it’s fabulous food.

If you can’t make Locals’ in November, drop by the Prontissima Pasta [250-338-3636, 2384 Unit C Rosewall Crescent www.prontissimapasta.com +FB] storefront in Tin Town on Saturdays for “samples.” Prontissima sells more than pasta - check out a big list of competitively priced local and imported goodies.

Members of the Girls Grub Club are raving about what Dave and the crew are doing at Oh So Yummy Cafe [250-871-7001, 1190 Cliffe Avenue, Courtenay + FB]. All day breakfasts just like these Girls like it; interesting flavour combos; good prices; and Dave’s special service.

If you’re a fan of Thai food you’ll be impressed by the fact that Thai Village Restaurant [2104 Cliffe Avenue, Courtenay, 250-334-3812 thaivillagerestaurant.com + FB] grows 3 kinds of Thai Basil, and they’re one of the only restaurants in Canada to offer Holy Basil (Ka-Prouw). Fresh herbs, fresh flavours. Great lunch spot.

The fruit trees and garden at Tita's Mexican Restaurant [250-334-8033, 536-6th Street, Courtenay +FB] are also a recipe for fresh flavours. A recent post on FB (great place to catch up on what’s current with so many restaurants in the region) got my mouth watering for crabapple margaritas. Always something surprising on the menu at my favourite Mexican restaurant.

A trio of Surgenor draft lager at Union Street Grill and Grotto

October is also the month for Octoberfest at Union Street Grill and Grotto [250-897-0081, 477-5th Street, Courtenay www.unionstreetgrill.ca +FB @UnionStreetGril]: local sausages, Island beer (including "gluten free" beer) - see the golden glasses of Surgenor Lager [Surgenor Brewing Company, 250-339-9947, 861 Shamrock Pl, Comox www.surgenorbrewing.ca]. Monthly and daily specials are posted online. Mark and Danielle also want to congratulate frequent diner “Jane” as the lucky winner of the $500 Downtown Courtenay Giveaway.

Pecan pie at Atlas Cafe

At the Atlas Cafe [250-338-9838, 250-6th Street www.atlascafe.ca +FB] staff are waving a fond goodbye to Chef Paul DeRidder. Paul’s been working side by side with Chef Jon Frazier for the past 3 1/2 years and will be missed for his “consistently amazing plates and for his good humour no matter how hot it was in the kitchen!” Me? I’m looking forward to what the new guy - Chef Dean Taylor - will be doing with the nightly fresh sheets at the most consistently delicious eatery in my town.

Congrats to the “new” Old House Restaurant [250-338-5406, 1760 Riverside Lane www.oldhouserestaurant.ca +FB] on recently celebrating their one year anniversary! This month sees a new Fall Menu, an Express Lunch Menu - they guarantee your lunch to your table within 15 minutes from time of order - as well as a “Lunch at Your Place!” service. (Delivery directly to the office is gratis. Pretty cool.)

Comox
The Girls Grub Club may like the new kid in Courtenay (see above), but my current fave brunch spot is Avenue Bistro [250-890-9200, 2064 Comox Ave, www.avenuebistro.ca +FB + @AvenueBistro]. They also do great dinners and lunches, and it’s also my fave bar in this part of the world. In October Avenue is featuring 40 Knots Pinot Noir, by the glass or as part of a wine flight - a sampling of 3 2-oz wine pours. (FYI: 40 Knots Vineyard is located near the Powell River Ferry and gets its name from the strength of the winds that blow off the shores.)

Sarah from Prontissima Pasta likes what’s happening with her product at Toto [1832 Comox Ave, Comox 250 941 (TOTO) 8686 +FB @totocomox]. I’m hoping some of the Girls Grub Club are up for a visit. Soon!

Got food news?
Drop us a note on our Facebook page!

hanspetermeyer
2 October 2011

Mid-Island Food News for September

2011-09-07T13:31:00.000-07:00

Campbell River
September has got me thinking about food and dining in Campbell River. Something about the harvest of salmon that really is still a big part of the “Salmon Capital of the World” (though I’ve heard Port Alberni also lays claim to that title).

Michelle with a dish of yumminess at Cheddar and Co.

One of my favourite food places in Campbell River is the cornucopia of flavours at the corner of Shoppers Row and 11th Ave. Michelle and Mark at Cheddar and Company [250-830-0244, 1090A Shoppers Row, Campbell River www.cheddarandco.com +FB] do amazing things in a relatively small space that’s going through some fun changes. Cheddar is moving from a strictly retail outlet to being a bit of a cafe, with seating for lunches and dinners. A daily board will be featuring small plates, cheeses, and charcuterie. Michelle’s also hopeful about wines and beers being on the menu soon! Mid September will see a “soft opening” for night service. As always, Cheddar is home to cooking classes, and serves private functions in the reconfigured "dinner room.”

My recent trip to Angler’s Dining Room [at Dolphins Resort, 1-800-891-0287, 4125 Discovery Drive / www.dolphinsresort.com +FB @DolphinsResort] confirms what Mark and Michelle told me a couple of years ago: that it’s the fine dining “hidden gem” in Campbell River. Chef Joe Volk is doing tasty stuff, filling the cozy space with a great view of Discovery Passage with rich flavours. Nice to make the connection that he trained with North Island College’s program under Chef Chris Hansen, another one of my favourite food guys. A little further into the fall season, Anglers will be hosting a series of wine pairing events with Desert Hills vineyard on the Oct 14-16th. The fall menu will be released at about the same time in mid-October.

Courtenay
Closer to my home, Prontissima Pasta [250-338-3636, 2384 Unit C Rosewall Crescent, Courtenay www.prontissimapasta.com +FB] is a great source for local, tasty, competitively priced good food. I’m going to like “Sample Saturdays” - a chance to get a taste of this stuff - starting September 17 (1:30-3:30pm).

Front desk at Prontissima Pasta... "We're in teh back making pasta!"

This fall also sees changes at Courtenay’s downtown Zocalo Cafe [250-331-0933, 208 A 5th Street +FB]. A new dinner menu is featuring local foods, the coffee is great, there’s live music Thursday, Friday, and Saturday evenings. Monday through Saturday the Zo features lunch specials. Owner Catherine Bell says we should be watching for “fall drink specials.” I’m curious… I’m a fan because they’re part of the Community Way local currency system (FMI: communityway.ca), as is Fluid Bar & Grill [250-338-1500, 1175-Cliffe Ave, Courtenay www.fluidbarandgrill.com +FB], which is becoming a regular stop for me after tango, for brunch, and lunch and dinner too.

Up 5th Street, Union Street Grill and Grotto [250-897-0081, 477-5th Street, Courtenay www.unionstreetgrill.ca +FB] will be doing the draw for the $500 Downtown Courtenay Shopping Spree later this month. Owner Mark Duncan says the news will posted on USGG’s Facebook page. And yes, it’s Back To School season, with the Grill marking the occasion with $10 burger specials. On the Grotto side, $5 tacos are proving popular, as are the beer, wine, cosmopolitans and highballs - all $4! "We're looking forward to September" says Danielle, "Our monthly specials have been a great hit and the lower drink prices are sure to make going back to school easier for everybody.” Should help with the studies big time Danielle!

A recent bit of lunch time delish from Union Street.

Fresh herbs from their own gardens are making the authentic Thai flavours pop at the Thai Village Restaurant [2104 Cliffe Avenue, Courtenay, 250-334-3812 thaivillagerestaurant.com +FB]. In Thailand there are two types of basil used in cooking, one for curries, and one for stir fries. Particularly during the harvest season, Thai Village patrons will be able to savour the difference of these intense flavours.

Nature’s Way Farm / Bluemoon Winery [www.bluemoonwinery.ca 250-338-9765, 4905 Darcy Road, Courtenay] is hosting “A Perfect Pairing” on September 18. This art and wine show will feature Bluemoon’s award-winning wines and visuals by local artists Neil Havers and Andy McDougall. Their recent silkscreen project, “Raven Series,” will be paired with a complimentary tasting of Blue Moon Estate Winery’s award-winning wines. “A recipe for a pleasant Sunday afternoon outing,” says Bluemoon’s Marla Limousin.

Congratulations to the Chefs at Atlas Cafe [250-338-9838, 250-6th Street, Courtenay www.atlascafe.ca +FB] for winning the Yummiest Restaurant Award during the recent Annual Comox Valley 30 Day Local Food Challenge! For their feature event Chefs Jon and Paul created a Prontissima Pasta tasting menu paired with a selection of delicious Beaufort wines [250-338-1357, 5854 Pickering Road, 10 minutes north of Courtenay www.beaufortwines.ca; ps. it’s a cool place to go for a September picnic!].

Word has it that the chefs liked working with the Prontissima product so much we’ll be seeing it regularly on the Atlas fresh sheet. Same goes for recent experiences with pairing local Blue Moon Winery fruit wines. Atlas says they’ll be posting wine pairings online with the nightly fresh sheet.

Part of the crew that gives outstanding service at Atlas Cafe.

Comox
In Comox, Chef Aaron Rail at Avenue Bistro [250-890-9200, 2064 Comox Ave, www.avenuebistro.ca +FB @AvenueBistro] is looking forward to this year’s Farm Folk City Folk's Annual Feast of Fields down Island [follow the links at www.feastoffields.com]. He’s been there before. Staying true style, he’s chosen a “classic French preparation with a fun local twist,” serving his own toulouse sausages made from Tannadice Farms [3465 Burns Road, Courtenay, BC 250-338-8239 www.tannadicefarms.com] pork on a bun with locally inspired condiments. For Avenue, Chef Aaron draws inspiration from his visits to the weekly Farmers Markets. The amazing Bates Beach Tomatoes – they really are amazing; best tomatoes I’ve tasted, perhaps ever! – will grace the plates as long as possible. When tomato harvest ends, it’ll be a turn to heartier fall vegetables. Which is about right for me: as the weather cools, my palate turns to something more robust. In the meantime, bring on the rich, red fruits of late summer!

There it is folks. September highlights from a rich food region. Makes me want to go out to eat somewhere…

hanspetermeyer
7 September 2011

Mashups: maps, milongas, Palermo en Buenos Aires

2011-08-13T18:22:00.001-07:00

Maybe it was because I couldn't dance tonight (lingering affects of skydiver's-bad-landing-leg).

Or maybe it's just that whenever I start to look at "My Maps" on Google I'm drawn to the couple of tags wayyyyy south of where the rest of my tags are. That is, on the mouth of the Rio Platte. En la ciudad de Buenos Aires. Where I'm planning to return. With cameras. Writing machinery. A desire for another tailored suit. And, a desire for hours and weeks of milonga y tango.

View bon vivant vancouver island / hanspetermeyer.ca in a larger map

That's the dream. The intention. Financed in part by my knowledge of how to mash things up and do "social media artistry." A fascination – and a steep learning curve.

As I was stumbling around My Maps and various My MapMaker tools I got to thinking that I should locate Mayoral y Elsa Maria's tango studio, where I studied in in 2007. Which took me to this video of a young tango student dancing with one of my teachers, Pablo. They're in Mayoral y Elsa Maria's lovely studio. It's a nice clip, showing a fairly simple but elegant bit of dancing. Pablo is a wonderful young man. A great and subtle dancer, and without the attitude of some tangueros. I look forward to seeing him – and learning from him – again.

And no, this isn't me – hanspetermeyer – dancing. It's a woman called Louise, who was at the studio about 7 months before me.

hanspetermeyer
(originally published at hanspetermeyer.com 21 April 2010)

Related articles

Dance classes this fall? The best things happen...

2011-08-10T16:57:00.000-07:00

Indeed the best things happen when I'm dancing, which is why I wrote my first-ever post about dance. But let's let Danny and Vera show off some spirited play.

"We like to take care of our friends," says Kaye. "But we're practically strangers!" "We'd like to take care of that too," he replies, after that bit of playfulness.

Yup. Dancing. Girls. Boys. Fun. Playfulness. Strangers become friends. Friends looking after each other. That's kind of how dance works in my life.

If you're inclined to find out what kinds of fun and playfulness (not to mention fitness and health) dancing can bring into your life (your marriage included), just google "dance classes mytown."

Here in the Comox Valley I'll vouch for what happens at ValleyTango.com and ValDance.com. Fall classes starting soon....

The best things, happen when you're dancing. Trust me.

hanspetermeyer
10 August 2011

Ankles, feet, and knees... discipline, profundity, and Argentine tango

2011-07-22T12:57:00.001-07:00

Every once in a while I come across something that is both beautiful and somewhat .... off.
Here's an example, from Carlo Suara's 1998 film, Tango.

What do you see? I'm guessing it's something like this: A simple tableau. A beautiful woman, moving expressively. Passion. A (somewhat stereotypical) presentation of Argentine tango.

What do I see? Beauty in simplicity. A melancholic song. A guitar, a bandoneon. A woman in red, moving with the music. Chiaroscuro lighting. Suara has created something amazing here. But it also feels wrong, in part because of what I'm thinking: that this is the stereotype of A-tango. More upsettingly: the dancer's movements will become the template for some who are new to Argentine tango.

Why does this trouble me?
It's taken some time, but I can't abide the stereotype. (And, perhaps I've become an overzealous anti-stereotypist?) There is something very subtle and profound about the kind of tango I love. I think these qualities get lost when the gestures get big. The dancer in this clip isn't making many big gestures; she is, however, doing a great job of showing how not to be subtle. Her movements "work" – with the help of her costuming and her beauty she presents a solo dance that speaks to desire, sensuality, display. But her movements don't speak about the mature, juicy, substantial eroticism of tango.

Let me elaborate: ankles, feet, knees – the profundity of this dance lies in the details. In the embrace between the lead and the follow. In the many caresses that take place in a dance: the follow's arm caressing the shoulders of the lead, the touch of cheek to cheek or forehead to forehead, the lead's arm across the follow's shoulder blades – and the many, many caresses that take place between the feet and the floor, the ankles, the knees. That is, the ways in which the lead's ankles come together, brush each other as feet kiss the floor through each step. The ways in which the follow's knees rarely come apart, are always looking to be together, to maintain balance and form, to maintain a delicacy of movement and of passion.

This is especially true of salon-style tango. Other styles – nuevo, fusion, neo, ballroom – are much more broadly painted. But even there, attention to these small caresses is what gives the dance its deeper magic.

Humble pie... lessons in humility
Perhaps I sound like one of the traditionalists I used to disparage when I first started to dance this dance. I came from a ballroom tango background, where large movements and broad gestures are the defining elements. It took me some time to lose my fascination for this drama, to appreciate the small dramas that now seem so much more interesting, passionate, and nourishing to me as a dancer and as a man. I've eaten some crow, had some lessons in humility. But these are of a piece with other life lessons that keep me moving in the direction of grace, the elegance of simplicity, the profundity of intimate co-creative activity. And that is what Argentine tango is becoming for me.

When I look at this beautiful clip, in so many ways epitomizing the simple and the elegant, I therefore find it jarring to see the dancer with her feet and ankles apart, her steps large and inelegant. It's the juxtaposition, I'm sure: in another context her movements would be a nice (but not particularly profound) complement to the music; in this context, where Argentine tango is the apparent subject, her movements speak of a disconnect with what I am coming to understand about the music and the dance.

Fundamentals, not fundamentalism
Again, I hear my words echoing a kind of A-tango fundamentalism that I don't like. But this isn't about fundamentalism so much as it is about fundamentals. Yes, I am becoming more appreciative of how much I have to learn from the more conservative sides of tango music and dance; I am also realizing that the focus on the details, on the fundamentals, extends to all the dances I enjoy. My waltz is so much richer when I learn to breathe into my movements, when I attend to making my simple boxes and turns tighter, more elegant, more deeply understood and expressed. Ditto for salsa and swing, some of the "loosest" dances I know: attending to the details yields richer, more expressive experiences for me, for my dance partner. I am taking an intermediate rhumba/chacha class for the 4th time, and I am learning new things. Not new moves, but new ways to simplify, to understand my body, how it moves to the music, how it embraces the floor and my partner, how it can better and more deeply express the richness of the dance moment. But nowhere is this attention to the fundamentals (ankles, feet, knees) more important than in my lessons and learning about A-tango.

Discipline, elegance, and ... ecstasy
Which is why I encourage my dance friends to embrace the discipline of Argentine tango. It makes all dances better. I think it may even be making all of my life better; it is, at the very least, part of what makes the rest of my life better, because the attention to details – telling my children I love them, bringing flowers to my friends, making food for loved ones, listening to their stories of sadness and joy, finding ways to live with and accept (and learn from) bruises to my ego – all of these knit into a larger, more lovely, more elegant life than I could have imagined.

All of which takes me back to the clip from Suara's movie. I didn't much like the movie. But there is some great dancing in it. And much beauty. If you are inspired to dance by Tango – great! But be good enough with yourself to attend to the small movements and small things that are within reach of every dancer, and that make even the simplest dance an ecstatic experience. Be gentle with yourself on this journey. Be gentle and open with your teachers. Listen to the small things, the small pieces of advice about feet, ankles, and knees. Remember to breathe into your dance. Keep it simple.

Whatever dance you do, the path of simple movements and attention to detail will bring you to elegance, to beauty, to the profound opening that keeps on opening. Which is why I am, it seems, constantly in a process of building and un-building my dancer self, my husband self, my father self, my man self. It never ends.

And that is a beautiful thing.

hanspetermeyer
(4 April 2010 - originally published at hanspetermeyer.com)

A new project: Vancouver Island Gardens

2011-07-18T10:44:00.000-07:00

Inspired by what's happening in my garden (and yes, even with the monsoon weather this summer my garden is still a thing of beauty and bliss), I'm starting a new publication project: to document (with words and pictures) a series of gardens on Vancouver Island, north of the Malahat (Victoria, as Canada's "Garden City," is in a league – and climate – of it's own).

We started our explorations with Milner Gardens in Qualicum Beach. A must-visit place for anyone interested in gardening in the forest. Here's a quick snapshot of what the place looked like on a rainy Saturday in July.

The project team
Me – hans peter meyer – as photographer/writer, and Kathleen Laurel Hansen, as stylist/gardener.

If you have favourite gardens on the Island north of the Malahat, please send us a note with the name, location, and reasons why you think it should be included in our project. No promises to document and describe every entry, but the more information we get, the better and richer the project. Thanks!

hanspetermeyer
18 July 2011

Dear #VIMF – I ♥ you!

2011-07-11T10:17:00.000-07:00

Image by hanspetermeyer.ca via Flickr

It’s Monday morning, July 11. The “morning after” Vancouver Island MusicFest. I should be working on other things. Like every summer for the past many years that I’ve volunteered, the week after VIMF really is the-week-after-VIMF. There’s a glow, and an exhaustion, that colours everything I do.

It's not the music
Let me make this perfectly clear: the music is NOT what draws me to this event. I always manage to hear something that completely surprises me and reminds that this is a pretty amazing musical event. This year it was the MarchFourth Marching Band. Thank you Doug Cox (guy who organizes the music at VIMF) for doing what you do.

As much as I like (most of the) music, what really keeps me coming back to VIMF is the cultural/social experience: the people who come to relax, unwind, take a 3-day vacation from the rest of their lives in the middle of the Comox Valley. I feed my soul by wandering through this crowd of smiling faces doing my thing. I’m taking pics, interviewing people I don’t know, reconnecting with friends I only see at VIMF. I’m surfing a warm crowd of people who are “opening,” relaxing into this moment.

Dipping your toes in it
VIMF is an institution – in my life, and in my community. The “festive atmosphere” shows up far from the festival site, as downtown merchants offer “festival specials,” cashing in on the vibe and the 1000s of visitors. Still, there are people who’ve resisted the pull. I hear comments about “not liking crowds,” or “it’s too noisy.” Or whatever.

It can be those things. And it can be hot and dusty. And full of strange people. Mostly what I’ve noticed is that people are curious. They risk the noise, heat, crowds. They dip their toes. Maybe they slum it for a half day or an evening. Go a little deeper the next year. They find ways and means to enjoy the rich social/cultural feast of VIMF without being overwhelmed. And the VIMF crew is always helping to make it easier to "dip your toes." This year there were even free earplugs for those of us who don’t want to have some “hottentotten musik” (if you know my Dad you’ll know the reference) blasting through our brains at full volume.

Why do I ♥ VIMF?
Because it works. Because it charges my batteries. It helps me keep the faith that it is possible to organize and deliver complex social confabulations in a way that feels good. There's a bottom line. And there's a need for safety and security. That doesn't mean we need to have a regimented, locked-down experience.

Image by hanspetermeyer.ca via Flickr

This is an out-of-date shot of just a few of the faces who make VIMF come alive every summer.

So... Hat’s off to the the VIMF crew! The 2011 version was a good one. I talked to lots of people about their festival experience. I watched the myriad Facebook and Twitter comments. What did I hear? That people are talking about this as the best VIMF they’ve experienced. That you’re consistently doing new things to make participants’ experience safer, more comfortable, more environmentally friendly – and generally, overall “friendlier.”

ps.
If you weren’t here this past weekend, you could have followed some of the action, had a hint of what it’s like, by searching and watching the #VIMF tag on Twitter. I posted a SayZu interactive word cloud about here: http://ht.ly/5AE8d You could also follow the posts to the VIMF page on Facebook. Thanks to all of you who used these media to share your experiences about what is consistently one of the most beautiful moments in the Comox Valley calendar.

hanspetermeyer
11 July 2011

On the #VIMF2011 trail

2011-07-07T08:15:00.000-07:00

MarchFourth Marching Band (c) Luzia Pimpinella

Today, July 7, 2011, my son and I are "on the #VIMF2011 trail."

What does this mean?

It means that for most of the day David and I will be following what's been described as "Portand's hippist musical madness," the MarchForth Marching Band, as they make their way from Tswassen to Victoria to Courtenay. Destination: Vancouver Island MusicFest (July 8-10, 2011).

On the way, MarchFourth will be staging an "exciting free New Orleans-style show" at Centennial Square, downtown Victoria today – Thursday July 7 at 2:15 pm. It's part of the kickoff to the Island's biggest (dare I say best?) summer music festival. Check out the lineup and tell me if you think it rates as this summer's best on the Island. www.islandmusicfest.com

Visuals

David and I will be doing photo and video stuff as we follow MarchFourth. It should be interesting. Here's the press description: "21 crazy acrobats, a huge horn section, musicians, dancers and fire eaters will blaze a trail" from Victoria to Courtenay. Fun, eh?

Follow the fun on Facebook and Twitter. We'll be uploading as we go and tagging #VIMF2011.

hanspetermeyer

7 July 2011

Kicking off the Vancouver Island MusicFest weekend with Local Food & Blues

2011-07-06T12:40:00.001-07:00

Here's a nice bit of Vancouver Island MusicFest / Comox Valley 30-Day Local Food Challenge info for visitors to and residents of the Comox Valley, thanks to Robin Rivers and OurBigEarth.com...

Zocalo Café hosts Breakfast and Blues Series This Weekend to Fuel Up MusicFest Goers with Food and Tunes

Music lovers coming in to the Comox Valley for Vancouver Island MusicFest this weekend can fuel up and get the music started as The Zocalo Café [250-331-0933, 208 A 5th Street +FB] in downtown Courtenay hosts Breakfast and Blues.

From 9-11am Friday, Saturday, and Sunday, folks can drop in for a breakfast of all-local food and a jam session with blues guitarist Jim Lambert as a part of the Comox Valley 30-Day Local Food Challenge.

"We wanted to give people a chance to have a great breakfast and get geared up for the great MusicFest line-up this year while also having the chance to get a taste of some of the incredible local food available in the Comox Valley," said Zocalo owner Catherine Bell. "Guitarist Jim Lambert pulls that all together with his mellow sounds and music sensibility. It's a fun start to a great festival weekend."

No reservations are needed and folks can also take the shuttle from downtown Courtenay to MusicFest following breakfast.

Comox Valley 30-Day Local Food Challenge

Breakfast and Blues is one of the more than 40 events that are part of the third annual Comox Valley 30-Day Local Food Challenge – an immersive community experience each July that connects people to the agricultural traditions and potential of this region. Each year, folks are challenged to spend 30 days experiencing local food through farm and food producer tours, restaurant events, educational activities and demonstrations that showcase the bounty of nearly 500 farms, food producers and food-related organizations in the Comox Valley.

Be part of the 30-Day conversation

You can follow the Comox Valley 30-Day Local Food Challenge on Twitter at @EatLocalCV and on Facebook at www.facebook.com/CV30DayLocalFoodChallenge - comments are encouraged!

Drink local! Drink fresh! Strawberry Rhubarb Margarita (thanks to Tita's)!

2011-07-03T00:09:00.001-07:00

Strawberry Rhubarb Margarita, flanked by salsa verde and guacamole at
Tita's Mexican Restaurant in Courtenay, BC.

Our cocktail recipe for July, tying together the rhubarb and strawberry seasons with some "south of the border" flair courtesy of Tita's Mexican Restaurant in Courtenay [250-334-8033, 536-6th Street, Courtenay +FB].

Strawberry Rhubarb Margarita (makes 1/2 litre)

2 large strawberries (fresh-picked makes a much better beverage)
1/2 cup chopped fresh rhubarb
2 tbsp white sugar
juice of 2 limes
2 ounces of a good silver tequila (100 % agave)
1/2 ounce triple sec

Place all ingredients in blender and puree until smooth and sugar is dissolved. Add 1-2 cups of ice – start with less ice and keep adding till you get the "slush factor" just how you like it. Pour into glasses with a salted rim and garnish with a slice of strawberry and lime. Enjoy in the sun!

Heather at Tita's Mexican Restaurant relates how this homegrown version of a classic came to be: We were talking about what to do with the rhubarb in the garden one day, and one of the girls said she would make us a strawberry rhubarb pie – the light went on, and we got the blender out. It's a bit of sweet and sour at the same time, something all of us here seem to enjoy the most. In the growing season Tita's is always creating "fresh from the garden" margaritas, including a "straight rhubarb margarita that is outstanding in its own right."

What Hank's Bar & Grill says:

I'd keep the slush factor down (not a fan of brain freeze) by doing the shaken rather than blended version of this. I'd also ramp up the tequila to 4 oz (minimum). When the fruity drinks go down too easy, it's too easy not to notice how much booze is being consumed. Plus, I like to taste the bite of the booze behind the berries.

Thanks to Heather and Tita's for sharing this!

hanspetermeyer

3 July 2011

Summer Eating! Mid-Island Food News for July-August 2011

2011-07-01T15:30:00.000-07:00

What do I like about summer eating? Lots - including harvesting lunch and dinner from my front yard garden! When I asked Jenn Houtby of Parksville, she flagged her Oceanside faves: Little Qualicum Cheeseworks Little Qualicum Cheeseworks [250-954-3931, 403 Lowrys Road, Qualicum, www.cheeseworks.ca, @LQCheeseworks on twitter], ice cream at the Coombs market, and tapas at The Grotto Spa [Tigh-Na-Mara Resort, 250-248-1838, 1155 Resort Dr, Parksville, www.tigh-na-mara.com, @GrottoSpa]. A few miles up the Island, summer eating kicks off with the 3rd Comox Valley 30-day Local Food Challenge [www.eatlocalcomoxvalley.com +FB and twitter @EatLocalCV]. Too much cool information to include here, but lots of great stuff via their Passport program. Check out the details online.

Summer also means a couple of my favourite food things: patios, picnics, dining al fresca. I asked for patio faves via Facebook and Twitter. Leigh Carter listed Blackfin Pub [250-339-5030, 132 Port Augusta Street, Comox www.blackfinpub.com], Fluid Bar & Grill [1175-Cliffe Ave, Courtenay 250-338-1500, www.fluidbarandgrill.com +FB] and the Royal Coachman Inn [250-286-0231, 84 Dogwood St, Campbell River www.royalcoachmaninn.ca]. I'm thinking that one of the finest patio experiences anywhere must be a warm summer's evening at April Point Resort [250-285-2222, 900 April Point Road, Quadra Island], which would have to include the water taxi from Painters Lodge [250-286-1102, 1635 McDonald, Campbell River], another venue with stunning deck views. Kirra Gullickson raved about the sun-drenched (quiet) view from the patio at Martine's Bistro [250-339-1199, 1754 Beaufort Ave, Comox www.martinesbistro.com - ps: they're offering to drive customers home at no charge within 10 km, very cool], the sheltered nook at Atlas Café [250-338-9838, 250-6th Street, Courtenay www.atlascafe.ca +FB], and (one of my favourite places to drink margaritas) the incredible garden patio at Tita's Mexican Restaurant [250-334-8033, 536-6th Street, Courtenay +FB]. She also mentioned the Coombs market Italian restaurant patio, a shady retreat tucked into the forest. Any visit to downtown Courtenay in the summer should also include a drop-in at the large patio shared by Benino Gelato [250-338-7999, C-244 4th St] and Mudsharks Cafe [250-338-0939 D-244 4th St, Courtenay].

Picnics

Kate Hansen's description of an impromptu early-season picnic in downtown Courtenay's Simms Park (live music, a light lunch, sunshine) got me thinking about "flashmob" picnics as a fun way to meet people, share food, make our little urban oases warmer and friendlier. Stay tuned to our Facebook and Twitter feeds for a picnic in your neighbourhood - or organize one yourself! One of the places I really want to picnic at this summer is the Beaufort Vineyard & Estate Winery [250-338-1357, 5854 Pickering Road, 10 minutes north of Courtenay www.beaufortwines.ca]. Along with wine, they sell locally produced seafood, sausage, cheeses, crackers, savoury biscuits, and chocolate – "all at Farmer's Market prices." Looking for picnic provisions to take to your own special location? We did some "take out" reviews recently and I'd highly recommend the following venues for spontaneous picnic provisions (they get lots of good reviews from others as well): Fat Bono's Ribs [250-898-2666, 3904 South Island Hwy, Royston]; Saigon Noodle House [250-703-0001, 8-2401 Cliffe Ave, Courtenay]; Union Street Grill & Grotto [250-897-0081, 477-5th Street, Courtenay www.unionstreetgrill.ca +FB]; and #1 Hana Korean Restaurant [250-334-0868, 526 Cliffe Avenue, Courtenay]. In Campbell River, I'd be dropping in on Michelle and Mark at Cheddar & Co. [250-830-0244, 1090A Shoppers Row, Campbell River www.cheddarandco.com +FB] - what they do is delicious and highly packable! I've also been hearing very good things about Baba Gannouj Restaurant [250-286-3899, 465 Merecroft Road, Campbell River].

Special summer events

The Old House [250-338-5406, 1760 Riverside Lane, Courtenay www.oldhouserestaurant.ca +FB] is hosting the Local Libations Cocktail Competition on July 17 as part of the Comox Valley 30-Day Local Food Challenge. Bartenders, chefs, etc from across BC are invited to enter a spectacular cocktail of their making with one catch – the ingredients in the cocktail (other than spirits) must be from the Comox Valley. Nice. Entry forms via Old House website.

For a different kind of outdoor food and beverage experience, Courtenay's Blue Moon Winery [at Nature's Way Farm, 250-338-9765, 4905 Darcy Road www.bluemoonwinery.ca] is hosting two summer "art and food/wine" events. July 24 (1-4pm) features Juanita Olsen's "food focused" watercolours. August 7 it's Neil Havers's with mixed media.

On Mt. Washington, the 11-year Beerfest is being transformed into a Suds and Scotch Festival. Live music with the Tina Jones Band accompanies serious tasting of regional brews as well as a selection of fine scotch distilleries from Diageo. July 8, 6-9pm at Raven Lodge. The resort is providing free shuttle buses to and from the event. Bus capacity is limited and will accommodate passengers with pre-purchased ticket orders only on a first-come, first-served basis. To book Suds and Scotch tickets, go to the online store at mountwashington.ca or call the reservations line at 1-888-231-1499.

Contests, promotions, ways to eat out for less

I'm a fan of any trick that reducing my dining out costs. One of these is local currency, and in the Comox Valley we've got Community Way $. Several restaurants are part of the network, taking up to 50% (or more, for some items) in payment. The Zocalo Cafe [250-331-0933, 208 A 5th Street +FB] is one, serving breakfasts, lunches, dinners, coffee, etc and lots of events (including live music). Yummies & Gyros Café [279 Puntledge Road, Courtenay 250-338-2299 www.gyroscafe.com +FB ] is another (good take-out here too, btw). Yummies also has a nice Facebook promo going on. Check it out. The Broken Spoke Cafe & Bicycle Shop [250-871-2229, 420 Fitzgerald Avenue, Courtenay www.thebrokenspoke.ca +FB] is another. Then there's Fluid Bar & Grill: $CW program got me in the door; now I'm there often for several additional reasons: they're reasonably priced, the food is very tasty, they're open late (kitchen is open until midnight!). Thanks to a friend, I've also added their amazing breakfast menu to my list reasons.

Another way that restaurants get me in the door, besides great food and service and $CW, is with fun contests. I've mentioned that Yummies & Gyros has a nice one. Prontissima Pasta [250-338-3636, 2384 Unit C Rosewall Crescent, Courtenay - that's in TinTown www.prontissimapasta.com +FB] has another FB contest going on right now. You get LOTS of fresh pasta (or other goodies) when you win. Union Street Grill & Grotto [250-897-0081, 477-5th Street, Courtenay www.unionstreetgrill.ca +FB] is holding a "Summer Frequent Diners Contest." Anyone else? Drop a note on the EatingandDrinkingintheComoxValley FB page and share it around.

General food news roundup

Trish St. Pierre and Chef Ronald at Locals Restaurant [250-338-6493, 364-8th Street, Courtenay www.localscomoxvalley.com +FB + @eatcomoxvalley] are keystones to the CV Food Challenge. Always lots of seasonal features on the menu. Always amazing flavours. A weekly feature sheet is available via email.

I've yet to experience it, but the themed weekly dinners at Cumberland's Gatehouse Bistro [250-336-8099, 3rd & Penrith] are attracting a lot of attention. To get on the email list, contact them at thegate9@telus.net.

Welcome Tanya Palle, a new member of the Union Street Grill & Grotto team! USGG is another CV Food Challenge participant. Summer is seeing new salads, and recent changes to the menu are all "good things" (loved my pulled pork sandwich the other day). I need to add that several people have been singing the praises of Union Street standby: the mushroom walnut burger.

The Church Street Woodfired Bakery [250-890-3200, 221A Church St, Comox] bakes artisan breads daily and offers house-made soups, sandwiches, and pizza by the slice. Wed through Sat evenings its pizza and roast chicken to order. Lots of local product from Gunter Bros Meats [250-334-2960, 6200 Ledingham Rd, Merville]. The Church Street bakery is connected to the "world famous" Cumberland Village Bakery [250-336-2411, 2747 Dunsmuir Ave, Cumberland]. What's it famous for? Amazing doughnuts, for one thing, but also croissants, apple strudel, sausage rolls, breads, meat pies, pizza, etc. For bagel aficionados, their Cumberland Bagel is a sour dough item, hand rolled, and boiled in the traditional fashion. Cumberland Bakery products are available around the region, including The Freakin' Coffeeshop [250-338-0229, 06-2456 Rosewall Cres, Courtenay www.freakincoffeeshop.com +FB].

A welcome also to Sean Poole who has recently joined the management team at Atlas Café. Chef Jonathan Frazier is collaborating with Prontissima Pasta and Beaufort Vineyard as part of the CV Local Challenge. July 14 the evening fresh sheet will feature a trio of Prontissima pasta, paired with a flight of Beaufort Vineyard wines. If you're in the house between 5-7 you'll get to see Sarah (Prontissima) as well as Jeff and Susan (Beaufort). Over in Comox, Chef Aaron Rail will be making weekly outings to the Farmers' market, bringing local bounty to the tables at Avenue Bistro [250-890-9200, 2064 Comox Ave, www.avenuebistro.ca +FB @AvenueBistro]. Watch the nightly fresh sheet for his creations.

New in the region

Tokyoto Sushi [250-871-7181 4-2401 Ciffe Ave, Courtenay] adds to Courtenay's burgeoning sushi options. Hearing very good things about service and the Yam Rolls. North and west of Campbell River the venerable Strathcona Park Lodge just opened a restaurant, Myrna's [250-286-3122, Strathcona Park Lodge, 41040 Gold River Highway, www.strathcona.bc.ca] named after the Lodge's founder, Myrna Boulding. The menu is built around her lifelong interest in nutrition and food combined with Chef Jessie Dufour's commitment to local produce. Myrna's opened June 30 and will be serving lunch and dinner daily until September.

Note:

There's lots of great food writing on or about the Island. Besides our own Food Centrefold at the Island Word, other venues worth looking at include: EAT Magazine (www.EATMagazine.ca), UrbanDiner.ca, and now TastingCanada.com). CBC Radio on the Island did a nice spot on food bloggers a while back. Here's the link: http://ht.ly/5irNy. (I'm there at BonVivantVancouverIsland.com)

hanspetermeyer

1 July 2011

Tango: the Walk (with thanks to TangoCorazon)

2011-06-19T13:59:00.001-07:00

Note: This was originally published Oct 2009, but I what is said here is even more true for me today as dancer of tango Argentino, and it becomes "truer" – if that is possible – every time I dance. Thanks Kirra for the attention you've given to the fundamentals of what is my favourite way to dance.

hpm, June 2011

It's almost time for me to gather up my shirts, shoes, and socks and head out the door to the little salon where I learn about tango and milonga. But first I had to check my email. And there it was, an invitation by my professora de tango, to read the blog she's started at TangoCorazon.wordpress.com

What's cool is that she's letting us know what she's going to focus on, and why. Here's a quote that she's taken from somewhere to describe why we're going to be "walking" tonight...

“Tango is like writing a letter, it has a beginning, periods, commas, stops and an end. If you are doing figures and gyros (turns) all the time, people don’t see anything and that is why there is the walk- the invention of the people. In this dance of the people, which is what tango is, all the famous couples have used the walk, and they use it constantly. The tango is on the ground, It is caressing the floor. It is the ball of the foot supporting the weight of the body, right on the axis and each person on his/her own axis. If you make pupils walk at the beginning, they get bored and want to learn steps and more steps – to show off at the dance hall. So you need to have the luck of meeting a teacher who tells you: No. Look. You must walk. First walk.“ Tango Corazon, Oct 2009
I guess we're lucky, eh? To walk. Instead of being distracted by all the many (too many!) steps that often keep good dancers from becoming great dancers.

And now, to find those shoes, socks, and shirts (I need a few 'cause dancing – even a slow, meditative dance like tango – is hot stuff, hot and sweaty stuff, for me.)

Hasta luego muchachos.... hpm

ps. for more information on Argentine tango on Vancouver Island.... www.vancouverislandtango.com on Twitter at @TangoCorazon, and on Facebook

Mid-Island Food News for June 2011

2011-06-14T21:47:00.000-07:00

Do we have a huge local shellfish industry? You bet. And every year we play host to what’s described as the biggest shellfish festival on the West Coast. Food people from all over visit the annual BC Shellfish Festival in Comox[250-890-7561; www.bcshellfishfestival.ca; on Twitter at @BCSFestival). This year the two-day “festival by the sea” takes June 17-18.

How BIG is this event? It’s got lots of cooking demos, a Chefs' Dinner, competitions, live entertainment – with “lots of locally, sustainably raised shellfish on offer” (and not just shellfish; I saw a mention of sablefish in the descriptions — love that sablefish!). Keep your eyes open and you’ll see a number of Comox Valley restaurants putting the focus on local shellfish (and seafood generally) throughout the month of June. One of these is Gaetane Palardy’s Island Gourmet Trails [250-650-1956, www.IslandGourmetTrails.ca] which will be offering two tours on the June 18-19 weekend. An express tour on the 18th will include the Farmers’ Market and two wineries, as well as Festival activities at Comox’s Marina Foreshore Park. A full-on tour on Sunday, June 19 features a number of visits to local producers, including wineries and the Festival.

Summer evening sun on Tita's Mexican Restaurant makes it a great place for margaritas,
nachos, ceviche, prawns, and lots more. One of my favourite patios in the region.

Comox Valley Bakehouse [250-792-2157 #12-2998 Kilpatrick Ave. Courtenay, www.comoxvalleybakehouse.com + FB] recently celebrated it’s 1st anniversary - congratulations to Sonya and co! I stopped in for the first time recently and was very impressed by what they’re doing, and how good it all tastes.

Congratulations to Chef Ronald and Trish St. Pierre as June also marks the 3rd anniversary of Locals Restaurant in Courtenay. [250-338-6493, 364-8th Street, www.localscomoxvalley.com + FB + @eatcomoxvalley]. I love what they do at Locals. What they create by working closely with local food producers is not only showcase the best the region has to offer, putting the Comox Valley on the culinary tourism map – they also make food that smells and tastes amazing! And they’re not just noticed by guys like me who like to eat. Locals was awarded 2010 New Business of the Year from the Comox Valley Chamber of Commerce, and Chef Ronald is once again a guest chef at the BC's Best Market Dinner on Granville Island on June 5th. This intimate dining affair takes place in the market after closing hours and is a great opportunity to bring a little of the Valley to the city and is always a sell out (FMI: www.ediblebritishcolumbia.com).

Downtown Courtenay’s Union Street Grill & Grotto [477-5th Street, Courtenay 250-897-0081 www.unionstreetgrill.ca + FB]is featured in this month’s review dinner. Their online daily and monthly specials are worth watching (you can also find these on FB), as are the $5-$5-$5 deals with drinks and appies. The Grill will also be introducing their new Summer Menu in June. Lots of good values.

Bowl of BC mussels at Martine's Bistro

There are a handful or restaurants in the region that I’m always watching. Martine's Bistro [250-339-1199, 1754 Beaufort Ave, Comox] is one of them. I hadn’t been in quite a while, and I’m very happy to report that a recent reconnaissance trip was a great success. I’m looking forward to a warm summer evening on the fab Martine’s patio overlooking Comox Bay and the Beaufort Range.

Two other restaurants that always get my attention are Atlas Café in Courtenay, and its sister Avenue Bistro in Comox. The Atlas summer menu is featuring lots of wild sockeye and many BC wines by the glass for summer sipping. Beaufort’s Pinot Gris and Merlot/Cab are a couple of local vintages worth watching. “We’ve also secured a few cases of otherwise sold out Beaufort wines to make guest appearances on the weekly wine feature roster,” says Connie Earl. She’s also keen to make the connection between the Shellfish Festival and Avenue Bistro’s two-lead up to the festival. For the two weekends before the Festival, Hollie from Holliewood Oysters and Tom from Komo Guay will be set up shucking oysters from 5-7pm. Stop by for the “buck a shuck” and meet Hollie on Fridays (June 3 or 10) or Tom on Saturdays (June 4-11). Please note that Avenue’s Devon Shute will be competing to re-claim his championship in the oyster shucking competition, and Chef Aaron Rail will be competing in the seafood chowder competition.

Warmer weather is having a direct impact on happenings at Thai Village Restaurant [2104 Cliffe Avenue, Courtenay, 250-334-3812 thaivillagerestaurant.com + FB]. Fresh herbs and vegetables are making an appearance, and Neil Walton says the patio “is set for another season and the beers are still $3.95! Enjoy the sunshine at lunch or the cool of the shade on the warm summer evenings."

A recent query about good places for lunch elicited positive reviews for several spots. Grace Evans raved about Wain Jarvis’ Carnival Caribbean Cabana [250-334-2644 101-1810 Lake Trail Road, Courtenay www.carnivalcaribbean.ca @caribbeancabana + FB]. “My husband and I wanted something light, so we each had a small curried chicken with rice and peas, and split an order of their jerk chicken wings. Total cost with taxes came to under $20. The restaurant is strictly take-out only.” Carl Tessmann added to a growing list of positive comments after his visit to Go Mango [250-871-8552, 275 8th Street, Courtenay + FB]. “Just had a very satisfying meal… For roughly $50, my wife and I had a delicious appy, 6 different selections from the menu to enjoy, and a surprisingly delicious black currant beer that was amazing with the curries. Please give it a try!”

Zelda with some of her baked goodies, at the Comox Valley Farmers' Market.

The region has a growing number of sushi spots, and everyone seems to have a favourite. In Campbell River the go-to spot still seems to be Wasabiya Japanese Sushi Cafe [250-287-7711 in Merecroft Village, 465 Merecroft Road, Campbell River www.wasabiyasushicafe.com + FB]. In Courtenay, I’ve recently enjoyed William Ho’s Ichiban Sushi Restaurant [932 Fitzgerald Ave. 250-703-2156]. A lot of friends, however, rave about Osaka Sushi [250-703-0146 6-450 Ryan Road
Courtenay www.osaka-courtenay.ca]. Anna Martin says it’s the “best sushi in the Valley.” They’ve expanded to take over what used to be Taco Time. Anh Le recently picked up the Las Vegas roll (a “decadent treat”) for takeout, and wished they’d stayed in: “Looking great in there!” Rhian McKee and Heather High rate Sushi Kobo [250-339-3222, 1733 Comox Avenue, Comox www.sushikobo.com] as #1 in the region. McKee goes on to rate Wasabiya at #2, and Nanaimo’s Sake House [250-741-8833, 650 Terminal Ave] at #3. The choices are slimmer as you move north, but Carolyn King noted that a trip to Port Hardy introduced her to Toudai Sushi [250-949-8500, 7370 Market St, Port Hardy]: “the best sushi we have ever had (and we have had a lot of sushi!).” What’s your favourite sushi place on the mid-north Island?

As we head into summer I’m thinking about the “Salmon Capital of the world” just to the north of me, particularly about places like Painters Lodge [1635 McDonald, Campbell River, 250-286-1102] and April Point Resort [900 April Point Road, Quadra Island, 250-285-2222] which are seasonal destinations for fishing folk and gourmands, depending on staff changes. I’m also curious about what’s happening at a once-seasonal, now year-round venue like The Anglers’ Dining Room at Dolphins Resort [4125 Discovery Drive 1-800-891-0287 / www.dolphinsresort.com +FB], so I asked. Erin Wallis said, “I ate there last week and it was DIVINE!!! Also heading there tonight! It is amazing! Highly recommended.” Jess C related how, “My husband and I went one dark stormy night this winter. We had the place to ourselves. There was a nice cozy fire and it was quite a little treat. My husband says best steak he's ever had in Campbell River.”

June also sees the kick-off for the 2011 Comox Valley 30-Day Local Food Challenge [250-702-5404 www.eatlocalcomoxvalley.com + FB] that officially runs from July 2 to August 2 at venues throughout the Comox Valley. The "website launch" takes place on Thursday, June 16 7-9pm on Facebook. Organizers describe this annual “event” as “an immersive community experience … that connects people … to the agricultural traditions and potential of this region.” You don’t need to wait until July 2 to start enjoying the local bounty – whether in the Comox Valley or outside of it. Eat local. It tastes better; it’s healthier; it’s got a much lower carbon footprint; and it helps the local economy!

Avenue Bistro in Comox: A Review Dinner Experience

2011-05-19T19:18:00.000-07:00

Avenue Bistro describes itself as a "neighbourhood restaurant with cosmopolitan flare." The menu is "playful" with it's "Pacific Northwest innovation and French inspiration," and like a number of other good venues in the Valley, there is an emphasis on "using locally sourced products to showcase the bounty" of this region.

All well and good. But when Avenue Bistro launched several years ago it didn't always meet expectations. It's the sister restaurant to Atlas Café, after all. And Atlas sets a high standard for local and visiting diners (it was recently ranked #7 in BC by UrbanSpoon.com). Big shoes to fill, for sure.

Which is why it's been interesting to listen to my dining crew over the past few months. We've toured a few of the local restaurants, and one of the questions my collaborator Anh Le and I always pose is: How does this restaurant compare to others in the region? Inevitably, comparisons include what's happening at Avenue. The little sister has come into her own. And our experience at the beginning of halibut season underlined the fact.

The Bar

One of my favourite reasons for visiting AveB has always been the bar. Freddy is a great bartender, and former staffer and taste expert extraordinaire Torrie Howlett left an impressive roster of in-house drink recipes. (The Savoy has become a standard at my house and with a few of my friends – one of whom ordered it this particular evening. You can view my video of Freddy making a Savoy here.) The fellow across the table ordered an impressive (and impressively garnished) Caesar. I checked out the French 55: muddled cucumber, gin, elderberry syrup, and a spash of soda. Delicious, but unseasonably summery. He seconded his Caesar with a classic vodka martini. I repeated the summer theme with a Caipiriña - muddled lime, sugar, and caaca. (As of this post, AveB is the only place where I've had a decent caipiria since returning from Buenos Aires in '07. A perfect way to lose oneself on a hot summer day. I'll be posting a recipe for the very simple and seductive Caipiriña here when it's seasonably hot.)

The Food

We had many dishes delivered to our table of six, and we did a lot of sharing (one of the things I like about the whole "review dinner" thing we're doing is the sharing and comparing). Here are the highlights.

Amongst the many appetizers, my fave was the huge platter of beef carpaccio with crostini (and an aioli that was ambrosia) that stood out. Another standout was the "oysters of the moment" – but then I've become a sucker for these local gems served raw with their "ocean freshness."

For the mains, it was a draw: the flavours on the halibut special were a testament to Chef Aaron Rail's affection for this fish; the duck leg confit was a perfect bit of crispy and rich, tenderness. A particular surprise were the gnocchi that came with the halibut. These are served weekly dressed a la "Parisienne," but I've (uncharacteristically) avoided this pasta. In other places and times gnocchi has come across as stodgy lumps of potato and flour. Here, they were delightful: light, delicate, and roundly praised at the table.

Just dessert

For desserts (and here Chef Aaron really is beginning to make an impression on me, as this is not generally my favourite course), the sticky pudding that my dinner guest ordered is becoming a good thing to share. A very good thing. On this occasion, however, I wasn't doing shares: one of my favourite sweets was on the specials menu: panna cotta. To my palate, this is one of the unsung delicacies of the dessert menu. It's a custard that barely contains itself, has no caramelized sugar crust or container. Its simple, soft, smooth tartness just wobbles invitingly. And tastes lovely. Served with a small snifter of warmed Gran Marnier – excellent!

At what cost?

The bill for my guest and I, including drinks, a $90 bottle of wine, and HST (but not the gratuity) came to $215. A rich dinner, with delicious libations, excellent service. My verdict? Well worth the price.

Rating the dining experience

Our crew of six took the extensive review form and said many things. Here's the condensed version, with the "overall" scores (1 = low, 5 = high; numbers in brackets indicate how many of the 6 diners rated at this score):

For overall ambience: average rating = 4.6, with a range of 4.1 (1) - 5 (1)
For quality of food: average rating = 4.5, with a range of 4 (3) - 5 (3)
For quality of service/staff: average rating = 4.7, with a range of 4 (2) - 5 (4)
For value for money when compared to similar restaurants: average rating = 4.7, with a range of 4 (1) - 5 (3)
Overall rating: average rating = 4.7, with a range of 4 (2) - 5 (4)

Additionally all six diners said they will "definitely" visit the restaurant again, and all will "definitely" recommend Avenue Bistro to friends.

Was the dinner a success?

Absolutely. We had a wonderful time in a very nice venue, and enjoyed great food and service. It doesn't get much better than this in the Comox Valley – or elsewhere!

Where to find Avenue Bistro

2064 Comox Ave, Comox, BC, tel: 250-890-9200

Online: www.avenuebistro.ca, www.facebook.com/avenuebistro, and www.twitter.com/AvenueBistro.

Avenue Bistro is open from 11am until 10:30pm. Closed Mondays.

Mid-Island Food News for May 2011

2011-05-04T10:51:00.000-07:00

Congrats to my favourite Mexican restaurant: Tita’s in Courtenay [536-6th Street 250-334-8033 + FB] - they turned 11 last month! Congrats also to owner/manager Heather, who’s now been with Tita’s for 10 years. Check out the weeknight specials via their FB page. Amazing, complex flavours – and lots of fresh fresh fresh, especially as the garden starts to produce (the fresh shows up in the strangest of margaritas, one of the reasons I love to visit their patio in the summer).

Avenue Bistro and Atlas Café [250-6th Street, Courtenay www.atlascafe.ca + FB] recently sent out a “big CONGRATS to Natural Pastures Cheese Co [635 McPhee Avenue, Courtenay 250-334-4422 www.naturalpastures.com] for their amazing win at the 2011 Canadian Cheese Grand Prix.” The winning cheese? The Smoked Boerenkaas. Avenue’s [2064 Comox Ave, 250-890-9200 www.avenuebistro.ca + FB + @AvenueBistro on Twitter] Devon Shute was last year’s Shucking Champion at the June Shellfish Festival (June 17-18, Comox www.bcshellfishfestival.ca). He’s going to get some practice as Avenue offers a “buck a shuck" two weekends before the festival. Buck a Shuck features local Oyster growers from Hollywood Oysters, Satori’s, Fanny Bay Oysters, and Komo Gway. Watch for the Spring menu at Atlas by end of May.

Tricia at Locals [364-8th Street, Courtenay 250-338-6493, www.localscomoxvalley.com + FB + @eatcomoxvalley] says that Chef Ronald St. Pierre “loves the burst of fresh produce available in the spring.” This “burst” of fresh will be showing up in new menu items like pear and asparagus salad, Albacore Tuna Tataki sandwich, Duck and vegetable rolls, Huckleberry cheesecake, and homemade gelatos. “There'll be special additions to the recently released spring menu once the spring chicks and lambs plump up a little.” Locals is also hosting their 3rd annual Mother’s Day Wine Pairing dinner on May 8, features Beaufort Vineyard and Estate Winery. Reservations required.

If you’re a Canuck’s hockey widow, Martine’s Bistro [1754 Beaufort Ave, Comox 250-339-1199 www.martinesbistro.com] has an offer for you: bring a (female) friend in on a weeknight (Mon-Thurs) while the Canucks are playing, buy an entré, and dessert is on the house. Go Canucks!

Dropped in for a tasty lunch at Thai Village Restaurant [2104 Cliffe Avenue, Courtenay, 250-334-3812 thaivillagerestaurant.com + FB] recently. Owner Neil McKenzie says they’re bouncing back after road construction slowed things down last year, and he’s pumped about the imminent opening of the patio (and the imminent arrival of warmer weather?).

Prontissima Pasta [2384 Unit C Rosewall Crescent, Courtenay 250-338-3636 www.prontissimapasta.com + FB] outgrew its old digs and now has a new location in "Tin Town.” It’s a venue for their large selection of fresh pastas and sauces, as well as other local gourmet goodies: Estevan Tuna, Island Bison, Butcher's Block meats, Natural Pastures' Cheese, Benino Gelato, etc. "Sample Saturdays" are an opportunity to taste pasta/sauce combos (between 1:30-3:30). Prontissima is also at the Comox Valley Farmers’ Market on Saturdays. Which reminds me, I need to get some of the squid ink pasta…

Coastal Black Estate Winery [www.coastalblack.ca] in Black Creek, along with 16 other Vancouver Island and Gulf Island wineries, is part of the recently launched “2nd Annual Passport to the Wine Islands.” Pick up a Passport between April 19 - October 31, at participating wineries, local tourist info centres, many hotels and B&B's, or print a PDF of the Passport yourself via the WIVA website: www.wineislands.ca [@wineislands on Twitter].

Angler's Dining Room at Dolphins Resort in Campbell River [4125 Discovery Drive 1-800-891-0287 / www.dolphinsresort.com + FB] is partnering with Tinhorn Winery for a Wine Maker’s dinner on the May 21 long weekend. I’ll be watching to see what Chef Joe Volk gets up to at Anglers, a very funky (if out of the way) place to dine. Campbell River folks will know Joe from his work at the Riptide Marine Pub [1340 Island Hwy 250-830-0044 www.riptidemarinepub.ca].

This is such a rich place to dine that it’s fun to go trolling for people’s ideas about where to eat. Recently, my foodie collaborator Anh Le asked: “Where’s your favourite place to have a great unique meal under $15?” And you responded with…

“Saigon Noodle House [2145 Cliffe Ave, Courtenay 250-703-0001] hands down! I'm sure I don't need to say why,” says Sharann Jillene. Kat Curtis ‎votes for the Beef and Lamb Gyro with Greek Salad at Yummies & Gyros Café [279 Puntledge Road, Courtenay 250-338-2299 www.gyroscafe.com + FB]. “It is very tasty, very filling, and a great price for full lunch.” Cori Brice Emery tagged Fat Bonos BBQ in Royston Fat Bono's Ribs [3398 Island Hwy 250-898-2666] — and got carried away with the !!! “Hard to chose between the 1/2 rack and the Pulled Pork- awesome value, great food and wonderful people!!!” Guy Gauthier says “Union Street Grill and Grotto [477-5th Street, Courtenay 250-897-0081 www.unionstreetgrill.ca + FB] has the best burgers in town, hands down!” Lorraine Drinkle-Browne knows “people who drive from Qualicum to Courtenay, just for Mussels at Atlas. Mmmmmmm!” Rhonda McQuade loves the lunch menu at the Kingfisher [4330 Island Highway 250-338-1323 and 800-663-7929 www.kingfisherspa.com]. “For under $15 you can have just about anything on the menu.” Leslie Eaton had the Dim Sum Appy at the Timber Room at Crown Isle [399 Clubhouse Drive, Courtenay 250-703-5050]. “It was $13, locally created (not from frozen stuff out of a box), totally yummy and a meal in itself). Oh...and ANY hotdog from Iconic [338 5th St Courtenay 250-871-2226] - More than a meal for $7.” Traveller and foodie Paul Hansen says, “My taste buds are in an alliance with Thai cuisine [at Kinaree: 526A Cumberland Road, 250-898-8639] - anything on the menu but love larb gai for about 300 baht or ten bucks.” Tracey Horrocks likes what Wain Jarvis does at Carnival Caribbean Cabana (now across from Lake Trail school at 101-1810 Lake Trail Road 250-334-2644 www.carnivalcaribbean.ca]. “The best Carribean food, especially Wain's jerk pulled pork sandwich and yam fries!! Lots of great food under $15.” Me, I'm for the beet ravioli at Avenue Bistro. One of the most amazing dishes I've ever tasted!

Bon appetite!

hanspetermeyer

Lunching Around the Comox Valley: Part 1

2011-03-20T21:26:00.000-07:00

In February I "did lunch" with a number of my friends. They picked some of their favourite places; I provided a simple "luncheon review" form; we ate lunch, made notes, and rated from 1 (unacceptable) to 5 (excellent).

Of the 6 restaurants we toured, 4 are reviewed here. Please note that receiving a "3" on any item means that the restaurant experience was hitting "parr" here – and would likely be considered "good" or "excellent" in most (all?) other communities in BC. We are fortunate in this region: for it's size, it's a high-standard dining town.

Orange chocolate mousse at Bisque

Bisque:
This is a favourite of a friend of mine and her mother-in-law. It's easy to see – and taste – why: an intimate, unpretentious space with delicious daily specials. My prawns stuffed with escargot on a Caesar salad was unique and tasty. Our dessert – Orange chocolate mousse – was outstanding.

Lunch for two: $45

Atmosphere/Ambiance: 3
Service: 4.5
Quality of Food: 4.5
Value for $: 4
Total overall rating: 4

The Kingfisher Dining Room
Great dining room. Wonderful place to relax over lunch. This was the first time I'd eaten here in quite some time. I'm going back, because my "Gartley Point Tower" deserves a repeat experience. Like dessert? I recommend the butternut squash cheesecake.

Lunch for two, with one beverage: $60

Atmosphere/Ambiance: 5
Service: 4
Quality of Food: 5
Quality of Beverages: 3
Value for $: 3
Total overall score: 4

Linguini Arrabbiata &
a slice of mushroom pizza at TOTO

TOTO:
It's kind of tucked away even though it's on Comox Ave across from Simon's Cycles – and worth looking for. Daily lunch pizza specials are tasty and light on the crust, heavy on things like mushrooms, cheese. I loved the spiciness of my linguini Arrabbiata. A personal visit from the chef impressed my luncheon date. (NOTE: Shortly after this luncheon experience TOTO released the personable Chef Andrew – he's now gone on to one of my favourites in the Campbell River area, Anglers' Dining Room at The Dolphins Resort.)

Lunch for two: $35

Atmosphere/Ambiance: 4
Service: 4.5
Quality of Food: 4.5
Value for $: 4.5
Total overall: 4.5

Monte Christo & bubbly
at Avenue Bistro

Avenue Bistro:
I'm a regular here, and usually choose the pesto papparadelle. This time, however, it was my date's dish that spoke about what AveB is getting known for surprisingly deep flavours: beet and squash ravioli with goat cheese, simply but stunningly dressed. Lunch specials are always good and well-priced, and the dense, dark chocolate mousse (shared) was a fitting cap to the meal.

Lunch for two with two beverages: $60

Atmosphere/Ambiance: 4.5
Service: 4.5
Quality of Food: 5
Quality of Beverages: 4.5
Value for $: 3.5
Total overall: 4.5

Caveat:
I'm not a "food critic." I'm a "food reviewer." I write and talk publicly about restaurants and meals that I like. When something isn't working, I let the owner or manager know in private. If I've reviewed a restaurant it's because I feel confident in recommending it.

Having said that, every restaurant has it's bad days, and some places won't suit all tastes. You can comment about food here by sending your letters to the editor, addressed "BonVivant on Food." You can also reach me on Twitter at @BonVivantVanIsl or make your own "good food" comments at Eating and Drinking in the Comox Valley (and beyond) on Facebook. I look forward to hearing from you!

hanspetermeyer
20 March 2011

Locals – the "review dinner" experience

2011-02-23T12:01:00.000-08:00

What's a review dinner?
I've recently started to invite a cast of friends along for "review dinners" – a service I sell to restaurants on Vancouver Island. With my collaborator Anh Le, we've been asking our friends to test a restaurant score card as a way to get (more or less) objective information back to patrons and to the restaurants.

We've now done a couple of these restaurant reviews. Locals is featured here because (with a couple of exceptions) the 15 of us who gathered together in early January 2011 had a very good experience. You can see the "overall" scores at the bottom of this review.

I won't go into every item that every diner had. Anh did an outstanding job of photographing the various courses, and they are available for all to see on the regional foodie page we manage on Facebook. You can view all 51 of her photos here.

And now, the main course...
Locals is Chef Ronald St. Pierre's gift to the mid-Island. Ronald has a reputation for actively supporting and promoting local food producers. It shows (and smells) in everything that comes out of the kitchen. Often when I walk into Locals the first thing I notice is the rich aroma that rolls out from the kitchen. Even where people had mild criticisms in our reviews, the quality and flavours of the food were always rated very highly. It's one of the reasons I like to take friends and family here for special occasions.

perfect ocean jewels

On this occasion we were gathered to mark the birthday of one of my dear friends. I started with a deliciously simple Victoria Gin martini (Victoria Gin is a delicately flavoured spirit made in Victoria). It was the perfect pairing with the evening's amuse bouche: a plate of oysters from local waters. One of our crew suggested they were like "oyster sunomuno." The little jewels were winter-perfect: sweet, briny fresh, small – delicious!

The theme of my evening: delicious, locally raised, organic pork
I've heard about "pork bellies" on the stock market. Here they were on the starter menu. The flavours are redolent of "home" – nuanced tender pork surrounded by crisp pork crackling, nested on a colourful and tasty slaw. As an aside, I'm not much of a "clam guy," but after tasting my neighbour's clam appetizer I may have to reconsider: tender morsels of clam bathed in a rich, savoury sauce. I wanted more than a taste, but as my pork belly was gone, I had nothing more to trade with.

pork belly at Locals

Pork was my theme for the evening, and for my main I had the pork conchiglioni: pasta shells (from Courtenay's Prontissima Pasta) stuffed with a melange of tender pork, herbs, and goat cheese. I used to hate pork: it was always dry, flavourless – a loveless labour to chow down on. Some of the change in my appreciation for "the other white meat" comes from eating locally raised product. Even my own pork-amateur productions with the Comox Valley's Tannadice Farms' pork (Locals' supplier) have had a rich flavour. With the move to rarer cooking, the meat is moist too.

When it comes to wines at Locals, I like how it's possible to get half-glasses many Island and BC vintages. The featured Island Pinot Grigio (apologies for not having the name at hand; it was being served at the other end of the table and I didn't catch the reference until much later) was appreciated by several of our company. I, however, am a bit of a Europhile when it comes to the grape (among other things). The reasonably priced bottle of Beauregnard (Bourdeaux), was the chef's excellent suggestion to go with my pork (it also drew favourable comments from many at the table who typically prefer their reds new world). A medium-bodied red with lots of what I like: complex mineral flavours rather than fruitiness.

Does size matter?
Portions, as many noted in their reviews, are not large at Locals. Some might think this is a bad thing. After travelling in Europe this fall I think it's a good thing: in North America we are used to "fueling up" on large plates; we haven't learned to let our bellies fill as we take the time to savor more, smaller amounts of food. We are a large continent. Overly large. Eating and drinking with Europeans showed me that I can eat as much as I need to, enjoy it, and lose some of my North American girth. Not a bad thing.

Which doesn't mean I skipped a final course. The Island is host to many gorgeous cheeses, so instead of dessert, I chose and shared the local cheese platter. Then I sipped a deep, smokey 16 year old Scotch (Oban) and enjoyed the chatter of my 14 dinner companions. At one point I even got up and danced a rhumba with the birthday girl. A wonderful evening!

Quibbles
Serving a table of 15 poses challenges for many restaurants in our region. We had to wait a relatively long time (longer than is normal at Locals) for our mains (people still rated service and staff quite highly). The placement of our table meant that the women, who were dressed elegantly, many with bare legs and shoulders, were caught in the chilly draft between the front door and the kitchen exhaust fans. To their credit, Locals delivered some very nice services touches: reading glasses for those of us with dimming eyesight, and shawls for those of us who were "freezing."

How did it rate?
The bill for my guest and I, including drinks and a bottle of wine, and HST (but not the gratuity) came to $191. I eat at a lot of restaurants, very few of Locals' calliber, and consider the kind of dining experience we had this particular evening to have been a good value for the special occasions that punctuate my calendar.

How did Locals rate in our "review dinner" test?
Our review form is extensive, but here are the "overall" scores from 15 diners (1 is low, 5 is high; numbers in brackets indicate how many of the 15 rated at this score):

For quality of food: average rating = 4, with a range of 3 (1) - 5 (7)
For quality of service/staff: average rating = 4, with a range of 3.9 (1) - 5 (6)
For value for money when compared to similar restaurants: average rating = 4, with a range of 3 (3) - 5 (6)
Overall rating: average rating = 4, with a range of 3 (1) - 5 (5)

Locals Online

hanspetermeyer

23 February 2011

hpm's Buenos Aires / Argentine Tango Project: Primero Paso...

2011-02-20T20:15:00.000-08:00

Note: this is a repost of something I wrote in 2009, when some things first started to become clear to me, about me and tango Argentino. I'm moved to take it from it's place in another blog (which is mostly about tech, communications, change issues) and put it where it belongs: here, where I write about learning to live large. Enjoy!<hpm>

OK, primero paso, first step... my first time out of the gate, being public about what I want to do viz my interest in Buenos Aires, Argentine tango, the food, wine, and culture of this amazing

Image by hanspetermeyer.ca via Flickr

city.

Here goes: I'm a writer/photographer/social media guy – and a passionate dancer. While I love to dance many kinds of dance, my "desert island" dance is Argentine tango. Why?

Let's just say it's the most "connected" of the dances I've had the pleasure to dance so far. The deeper I get into it, the deeper it gets. It's like a bottomless pool. And the more I swim in it, the more I love it (did I mention that I love getting wet?)

This isn't about "sex," though most people associate tango, and A-tango particularly, with being sexual. I must say there's a sexual energy about this dance when I connect with someone. But it's not about you and me and let's have sex. It's more like, you and me and we're creative, sensual energies and this dance creates a space and time for mutual creativity that isn't about sex so much as it is about creative, body-centred dialogue.

Does that make sense? Hmmmm....

Image by hanspetermeyer.ca via Flickr

In any event, I went to Buenos Aires a couple of years ago. (I wrote a little about it in this blog about why I love to dance.) Spent a month there doing a kind of self-imposed "Argentine tango boot camp"(muchos horas en las classes, muchos bailes con muchos mujers), and came back to my little town to discover and enjoy ongoing A-tango and milongas courtesy of Kirra G (@tangocorazon) and the dedication of folks like Tom and Jeanette (many thanks to you, and to all the others who make up our A-tango community). Check out www.vancouverislandtango.com for more info on this part of the story.

I can dance at home now. Which is cool. But as a photo guy and writer, I'm inspired to go back to BsAs. This is where the dance originated, yes. But it's also where it's growing, changing, where thousands of folks dance in many, many halls from noon to 7am every day – that's 19 hours of opportunity to dance, every single day of the week!

Image by hanspetermeyer.ca via Flickr

I want to explore the changing and emerging world of this dance as it is evolving. I want to describe, in words and images, the passion, but also the simple, respectful dialogue that happens within the 3-4 minutes of a song, the 2-4 dances that a couple will dance in a tanda. I want to somehow generate a dynamic, thoughtful, but expressive sense of what it means to be inside this dance, and in this strange and beautiful place so far from home.

Here's the vision this morning: I'll find a B&B or apartment in BsAs that'll host me, preferably associated with a tango school or a language school (I'm also keen to add to the bit of Spanish I picked up whilst there last time). I'll be sponsored by a tango or language school to take some classes. I'll re-connect with the friends I made in BsAs, and we'll tour the various tango bars and milongas. With the help of friens, I'll put together a dynamic "story" (words, images, social media, video) about this place, this time.

Putting this out here now is a way for me to say, "Hey, I'm making this first step. Hold me to the path folks!"

Thanks Kris Krüg (@kk) for making the obvious clear to me.

– 30 –

Comox Valley's Dance Quarter, updated

2011-02-20T11:13:00.000-08:00

Image by hanspetermeyer.ca via Flickr

I've just updated my map of my local "dance quarter" here in the Comox Valley. The principal activities in this zone of dance are ballroom, latin, country, tango Argentino, swing – and not necessarily in that order. Principal schools are ValDance.com, VancouverIslandTango.com, SteppinOut, Karin Albert, Fred & Kelly – again, not necessarily in that order. If you've got more dance items or links to include in this region, please let me know. You can also find out what's happening with dance in our town by visiting the Dancing in the Comox Valley Facebook group.

View bon vivant vancouver island / hanspetermeyer.ca in a larger map x

Please share this with visitors to our area. Dance is a great way to meet new people, to welcome new people, to share space and energy and good feelings – even if we have nothing to talk about! (Surprisingly, even if I have nothing to talk about with people before I start dancing with them, after a few dances or a few weeks of dancing, we have lots to talk about.)

Dancing: it's good for the soul, good for the body, good for the community!

hanspetermeyer
20 February 2011

Parksville Uncorked ~ The food industry and Twitter

2011-02-19T21:48:00.000-08:00

Thanks to Hootsuite, my current fave Twitter tool, there's a cool way to "grab" a search column (or any other kind of Twitter filter), copy the code, and drop into a post. Like this blog.

Most of my food/beverage/fun stuff happens in the Comox Valley, but the Parksville area has this Parksville Uncorked thing happening this coming week, and there's a bit of a buzz on Twitter. I'm writing about this for a couple of reasons:

I want to give the #ParksvilleUncorked team kudos for getting their event online and beyond their region in good time and with what looks like significant impact;
I'd like to show other communities what can happen when you use some of these tools.

Here's the (updating as tweets are posted) stream of tweets with the #ParksvilleUncorked or #PVUncorked #tags:

This isn't rocket science. It's about connecting to people who are on the edge of new technologies, connecting with their interests (in this case, in food and wine and having a good time – sounds like it could even interest me!), and giving them interesting content to share with their audiences.

Restaurants: Why you need to be on Twitter
Now a plug about businesses and Twitter: I've been doing analytics and "scrapes" of consumer information sites lately, places like Yelp, Local.Yahoo, and many, many more. Where am I finding the most interesting and timely information? Places like Facebook and Twitter.

My recommendation if you're in the restaurant business and are needing feedback from customers, suppliers, your community? Get yourself a Twitter account. Get a bit of coaching (remember: it's not rocket science). Start using it as your principal source of gathering information.

I think you need to be on Facebook. But Facebook is nice. It's unlikely that Facebook is going to get you the unvarnished truth. First, to comment on a Facebook page, a person has to "like" the page. Seriously, how many of us will "like" a Facebook page and then make negative comments, even if they're true, even if they've been encouraged? It feels kind of hypocritical. If you're in a place like the Comox Valley, where a lively food conversation is going on, especially on the Comox Valley at the Eating and Drinking in the Comox Valley page, then it's important to have a Facebook presence.

To get a less "nice" version of what's going on, a more business-like version, tune in to Twitter. Let people know your Twitter handle: put it on your menu, on your business card, on all your advertising. Encourage people to Tweet their experiences at your restaurant. Invite some local active tweeters to come by for dinner. Ask for their criticisms and their kudos. Respond to their tweets.

How significant is Twitter?
Among other things, I do surveys of online conversations. I recently "scraped" (gathered and surveyed) Yelp posts on "coffee" in Vancouver. The scrape yielded 800 "comments" over a number of months. A comparative scrape of Twitter, same topic and same town, yielded 500 tweets in 48 hours.

People are definitely talking about food online. Places like Twitter and Facebook are much more accessible than places like Yelp or TripAdvisor. Feed the conversation where it is in your town; watch it grow; help it feed your business.

Last year, late in the day, I suggested to the Parksville Uncorked folks that as they were using Twitter, they should have a #tag. They jumped on it. This gave the event online presence and built curiosity. It also meant that those of us who couldn't attend were still able to follow others' tweets, and vicariously enjoy the food and wine as it was served (and yes, @Hummingbird604, I'm thinking of you!).

This year the #ParksvilleUncorked tag was in place early, and I've been watching the buzz build for weeks prior to the event. Does it sell more tickets? I'm pretty sure it adds something to the gate, and I'm hoping the organizers are finding ways to track where sales are coming from. What I do know is that being active on Twitter, and having a #tag in place well in advance of the event, gives the Parksville online presence that ripples out. I also know that this presence is significantly larger than neighbouring communities' gastronomic events during the same time frame. Over time, and in a competitive environment, that means a lot.

ps. If you don't know what a #tag is, and why it's useful for events like #ParksvilleUncorked, check out my #tag primer here on a blog that deals more extensively with tech and communications topics: hanspetermeyer.com

hanspetermeyer
19 February 2011

Sandra, Ronald, and Aaron talk about #CVDiningAround Feb 18-Mar 6,2011

2011-02-11T00:20:00.000-08:00

Note: 2 updates

Feb 17: The resto list for #CVDiningAround is now, on the eve of the event, posted: http://ht.ly/3YHOF ... where are you going for $15/$25/$35 3-course meals FEB 18-MAR 6?
Feb 16: Update since this was originally posted: #CVDiningAround takes place FEB 18-MAR 6 (not March 5 as previously posted). There's a wee bit more info at http://ow.ly/1s32wN

The Comox Valley is a gourmand's paradise. At least it is for this gourmand. We have a lot of great food producers, and for the size of our community, an astonishing number of good restaurants. During the 3 weeks between February 18 and March 6 a number of these restaurants have pulled together to offer a Comox Valley Dining Around program. The program gives us a chance to try new places at a bit of a discount. This year several hotels are also involved, which is part of attracting folks from the rest of the Island to our bit of culinary heaven.

Here are two interviews I've done with two of my local food heroes, Chef Ronald St. Pierre of Local's Restaurant (Courtenay), and Sandra Viney of Atlas Café (Courtenay) and Avenue Bistro (Comox), as well as Chef Aaron Rail who works with Sandra at Avenue Bistro.

Apologies
A couple of things. One, the sound quality isn't great on either video. Restaurants are noisy places, even in the middle of the afternoon and my camera picked up every bit of extraneous noise.

Second, by now we should have a website for the 2011 #CVDiningAround program, so that I can point you in the right direction for more information. I've been assured by the organization responsible for coordinating #CVDiningAround 2011 that a website will be posted shortly. Stay tuned. You'll hear about as soon as I do, as I'll tweet about it via the @BonVivantVanIsl twitter account

About #tags

I'm using the #CVDiningAround tag on everything I post about this, just to make easier to find with Twitter or Google or on Flickr, and I encourage you to do likewise. I think it'll be fun to see what others are experiencing over the #CVDiningAround period. Click on this linked tag #CVDiningAround and it'll take you to a page with all the tagged tweets. If you're a Facebook kind of foodie, you'll find comments showing up from the 500+ other foodies who frequent the Eating and Drinking in the Comox Valley page on Facebook.

The restos...
Locals, Atlas Café, and Avenue Bistro are among the restaurants participating in #CVDiningAround. You can find them at:

Locals
#364 8th Street, Courtenay, BC
250-338-6493
www.localscomoxvalley.com

Facebook: http://j.mp/LOCALS-FB

Twitter at @eatcomoxvalley

Atlas Café

#250-6th Street, Courtenay, BC

250-338-9838

www.atlascafe.ca

Facebook: http://j.mp/ATLAS-FB

Avenue Bistro

2064 Comox Ave, Comox, BC

250-890-9200

www.avenuebistro.ca

Facebook: www.facebook.com/avenuebistro

Twitter: @AvenueBistro

(cc) hanspetermeyer.ca / 2010. I STRONGLY encourage non-commercial sharing of my materials (blogs, fotos, audio, etc). PLEASE tell me how you use them at bit.ly/hpm-useME

Mid-Island Foodie News for Feb-March 2011

2011-02-10T19:59:00.001-08:00

This is a compendium of food industry news for the greater Comox Valley – Campbell River region, focused mostly on the March-April period. Note, however, that the "big" food event taking place in the region is the #CVDiningAround happening for 3 weeks from February 18-March 6. For more information on participating restaurants, check out www.ComoxValleyDineAround.com.

As there was a gap in information until quite recently, I went ahead and interviewed Chef Ronald St. Pierre of Locals Restaurant, and Sandra Viney and Chef Aaron Rail (Atlas Café and Avenue Bistro, respectively) about this regional restaurant promotion. You can watch the interviews here. "A" TV news did a short spot on #CVDiningAround as well. You can view that here. Unfortunately, you aren't able to leave comments on the YouTube post (some people just don't "get" social media).

Someplace your positive comments about food in the region are always welcome is the Eating and Drinking in the Comox Valley page on Facebook. (We ask that you take your negative comments directly to the manager or owner.) Another place to comment is on the @BonVivantVanIsl twitter account.

I'm encouraging foodies to use Twitter to communicate directly with restaurants and others in the food and beverage industry. After some recent research in other regions, I'm convinced: Twitter is one of the best customer/business relation tools available for the food industry. I encourage you to start using it. And if you're already using Twitter, and if you're dining around the Comox Valley between Feb 18 – Mar 6, please comment on your dining experiences and PLEASE #tag your tweets with the #CVDiningAround #tag. Thanks!

Congrats to Thai Village Restaurant [2104 Cliffe Avenue, Courtenay, 250-334-3812 + Facebook (FB)], celebrating their 6th anniversary in April. "Authentic flavors with new street food specials."

Chef Troy Fogarty believes that "social media is no substitute for a social experience," and his “Tea by the Sea” takes on Facebook and Twitter daily from 2-5pm. Sit down, slow down, and catch up while sampling 5 savouries and 5 sweets with a choice of fine teas. At The Kingfisher [4330 Island Highway 250-338-1323 and 800-663-7929]

Bisque is a little eatery tucked away on 14th at Cliffe in Courtenay [250-334-8564 + FB] with a loyal following. Chef Steve Dodd has recently added new items featuring mid-Island product (Tannadice Farm chorizo, Qualicum scallops are just two of many local items). I enjoyed a recent lunch with a friend – especially the house orange-chocolate mousse! (and I'm not a dessert fan)

One of my fave restos (anywhere) Atlas Café [250-6th Street, Courtenay 250-338-9838 + FB] has expanded its kids' menu - lots more options for the budding gourmand. For us adults: Atlas has some of the best bartenders in town, and the kitchen and service are consistently strong. If you're visiting town, this is the place that I measure all others by.

Tita's Mexican Restaurant [536-6th Street, Courtenay 250-334-8033 +FB] is doing great things with their "daily deals" (ie. Monday Margaritas, Thursday Tequila and Oysters, etc). Recent additions to a menu devoted to showing the complexity of Mexican cuisine (it's not just natchos, beans and rice): Cortes Island Mussels in Chipoltle and Chardonnay, Hornby Island Shrimp Tostada. New daily deals apearing this spring.

Congrats also to Fluid Bar & Grill [1175-Cliffe Ave, Courtenay 250-338-1500 +FB] on celebrating their 5th year in business! It's sometimes a little loud for my middle-aged ears, but the service and food hits the spot. I especially like that it's open late (ie. after dancing) and that they accept the local currency (Community Way) for 50% of the food bill.

Another place that accepts $CW at %50 is Yummies & Gyros Cafe [279 Puntledge Road, Courtenay 250-338-2299 + FB], one of my main "quick & tasty lunch" stops. "Liking" the Yummies FB page opens up a world of contests, secret double stamp days, and events.

Hearing great things about Hana Korean Restaurant, 526 Cliffe Avenue, Courtenay 250-334-0868] and looking forward to an upcoming lunch date there.

One of my new "fave lunch spots" is the Purple Onion Deli in Comox [146 Port Augusta Road, Comox, BC 250-941-8899 +FB]. Inexpensive with complex flavours, mostly Mexican. You can also catch Rosa and Chris at the Farmer's Market on Saturdays.

TOTO [1832 Comox Ave, Comox 250 941-8686 FB, Tw: @TOTOcomox + FB] owners Anna and Chef Andrew are saying a sad goodbye to David: "Awesome server who has decided to try his hand at flying." Me, I'm looking forward to trying out sous chef Darin's new "Sunday Brunch Special."

Avenue Bistro [2064 Comox Ave, 250-890-9200 +FB +Tw: @AvenueBistro] is getting good feedback about Chef Aaron's ever-changing cheesecake offerings. I'm impressed by their brunches and their pesto pappardelle (and, again, great bartending by Freddy).

Two spots in Campbell River always have my mouth watering. One has been described by local foodies as their "hidden gem" – that's Angler's Dining Room at Dolphins Resort [4125 Discovery Drive 1-800-891-0287 / +FB]. Angler's is now offering a $25/4 course dinner option on Weds and Thurs with doing nightly specials on their favourite BC wines.

The other place to check out in Campbell River is North Island College's Third Course Bistro [1635 South Dogwood St, Campbell River 250-923-9745 for reservations; Thurs & Fri 5-8pm]. Chef and instructor Chris Hansen and the hospitality crew put new chefs, servers, and managers through their paces – and deliver tasty, well-priced food at this venue. Important dates at 3rd Course: last day of regular service is March 11th; Wine Festival on March 18th; Finale Dinner Thursday on March 31st (tickets are $50 and sell out very quickly).

Still Life on Avenida Willemar

2011-01-22T23:14:00.000-08:00

We're going to start something new here at BonVivantVancouverIsland: a regular series of collaborations between my favourite stylist and me. My inspiration is the work that Irving Penn did for Vogue. Beautiful stuff.

I don't have a big glossy mag, but I do have this blog. And I do know a very talented stylist and decorator. I'm a big fan of how she puts things together to create little moments of beauty. I recently suggested we work together on a Penn-inspired project. Lucky for me, she was keen. The plan is that she'll gather things that catch her eye and arrange them as only she can. I'll organize the lenses and cameras and light etc as only I can.

Here's a taste of our first collaboration in 2011, shot with available light in the studio at Avenida Willemar.

"
KLH + hpm Still Life Project - Images by hansen + meyer

(cc) hansen + meyer / 2011

The Fernet Branca experiment

2011-01-13T09:56:00.000-08:00

Image via Wikipedia
Please note: This post was originally posted at the Hank's Bar and Grill blog in October 2009. It is reposted here as an inspiration by another Fernet post, by The Spirit, here.

As I said in my post-Fernet Branca Happy Hours tweet, this beverage is an acquired taste.

I've got a few guys who are pretty much ready for any flavour combo I put together, provided it's not too sweet. One of these stalwart fellows captured the general response to the Hanky Panky cocktail (itself a mild, adulterated version of what Fernet Branca is on its own) when he said it reeked of Buckley's. Few of us chose to relive the disgust of childhood memories of illness and noxious cold remedies. Given the option of the night's Happy Hour specials – Fernet Branca based Hanky Panky or Fernet con Coca – Hank's patrons chose the house version of a Cosmopolitan. (You'll find Hank's recipe for that here.)

Why the aversion to Fernet Branca? It's bitter. But so is Jagermeister. It's got a bit of menthol in it. I think it's pretty unique that way – unique as a form of booze, but of a part with any number of cold remedies. And that menthol thing... it's pretty persistent. You either love it, or you hate it.

Image by hanspetermeyer.ca via Flickr

Or, like me, you're willing to acquire the taste. Maybe. I have very early morning memories (2am-ish) of sitting outside a café in Palermo Soho in Buenos Aires, watching the sidewalk traffic (yes, at 2am there are people out and about on the streets of Buenos Aires, walking from one milonga to another perhaps? or just leaving a typically late-night dinner? The place is heaven for nocturnals. I think I could get to love the place.) – sitting outside a café sipping my Fernet con Cola. And wondering: Why is this the signature drink of Buenos Aires?

That mystery remains. What is clear is that at Hank's we'll not be offering the Hanky Panky as a special again. One fellow did order a second glass. He figured it was a kind of insurance against the autumnal grippe that's been making the rounds. I joined him, for medical and for personal reasons... still trying to figure out why the city that gave us something as poetic and magical as tango would favour a concoction that tastes of illness and it's medicaments?

Here's the recipe for the Hanky Panky we served up at Happy Hours. Note: Fernet Branca is an intense flavour experience. One recipe for the Hanky Panky rinsed the ice with Fernet Branca and drained it. Another used equal parts Fernet Branca, gin, and Italian vermouth. We hedged our bets and used the following recipe.

Hanky Panky cocktail

1 part gin*
1 part Italian (red, sweet) vermouth
1/2 part Fernet Branca

Pour all ingredient into a shaker with ice.

Stir till chilled, and strain into a cocktail glass, or a rocks glass with ice.

*Gin of a lower price point is most appropriate. The subtleties of a premium gin will be lost in a mix with any amount of Fernet Branca.

hank

The Cathy martini

2011-01-08T18:12:00.000-08:00

Image by hanspetermeyer.ca via Flickr

What do you do when guests come over and you don't have what it takes to fill their drink requests? You improvise.

The importance of knowing the basics
But here's the thing with improvisation (and it came up around dance and music earlier today, so I've been thinking on it): you must know the basics if you're going to be consistently successful with improvisation. Consistently successful doesn't mean 100% successful; it just means "most of the time." To be consistently successful behind the bar means knowing your ingredients and how they like to play together.

The importance of knowing your liquor cabinet
I'd been winging it since my Festive Soirée a month before in terms of the liquor cabinet. I just trusted that, with several dozen bottles, I'd have the bases covered no matter what folks asked for. Wrong.

Cathy came into the kitchen-cum-bar that is the centre of my home. She asked for a martini. Or, I offered her a martini: classic, gin with a dash of vermouth (or, as Cathy and her guy like it, with a dash of scotch – a "smokey martini"). I looked and... No gin. No vermouth.

"Can't do it," I said. "Are you game to try something new?" Yes, she said, she was. And thus was born the improvisation that henceforth shall be known as the "Cathy martini," after the woman whose taste desires were the mother of its invention.

I had vodka, plenty of it. I had no vermouth, as I've already said, but I did have Lillet. Don't know Lillet? You should know Lillet. A delicious French fortified dessert wine on its own (though I must say I never drink it neat). It's the killer secret ingredient in my favourite martini: the Vesper. It "softens" the whole martini experience.

Recipe
Here's what I improvised for Cathy:
(makes one Cathy martini)

2 oz vodka
1/4 oz Lillet
Stir in a shaker filled with ice until cold,
strain into a cocktail glass,
serve with zest of lemon and 2 olives.

It'd be perfect with some delicious Comox Valley oysters, like those pictured at the top of the page.

Let me know what you think.

hanspetermeyer
8 January 2011

Atlas Café: Setting the bar in the Comox Valley

2010-12-04T23:54:00.000-08:00

I haven't written a full-on resto review for publication for a little while, though I'm always talking and writing about food in our region (especially here, on Facebook, with my pal Anh Le - that's her in the outré "blue tarp gown" pic at the bottom of this post). As I dive back into the game in this busy foodie town, it's appropriate that I start with the resto that sets the bar: Atlas Café on Courtenay's "diner's row" – 6th street.

The reason Atlas Café sets the bar for ALL dining experiences in our town isn't because it's the "finest dining." The atmosphere at Atlas is casual, without pretensions to be anything but an affordable place to have an excellent dining experience. (And, having said that, I think that though Atlas may be "casual," the experience is always worthy of some thoughtful "dressing for dinner" – at the very least, parking the ballcaps at the hat stand.) The reason that Atlas is consistently at the top of my dining rec's for this town is due to the work that Sandra and Trent (that's them in the pic to the right) have done on the floor, at the bar, and in the kitchen with a great staff that keeps on delivering great value for price. My people love this place because of the care that's gone into making it what it is.

The dining experience
My date for dinner this particular evening wasn't the charming Anh (who doesn't usually wear a blue tarp gown but who is always taking lots of great foodie pics – yes, you can see lots of them on the Facebook's Eating and Drinking in the Comox Valley page); it was my Mom, visiting from out of town. Mom's no foodie, but I'm working on that. So what did Mom learn this evening? A couple of things: a little Gewürtztraminer goes a long way; raw tuna can be a delightful thing; an Atlas enchilada is both a tasty thing, and something large enough to take home for breakfast tomorrow.

The dining experience starts with excellent service at the front door, and a killer fresh sheet. I chose to start with the Albacore Tuna Tataki - raw tuna with a thin seared skin, lots of garlic and cilantro, soy, lemon, and black sesame. My Mom was amazed. Me too. I like this stuff already. But this was good. And the recommended wine – Wild Goose "Autumn Gold" – hit the spot. So well, in fact, that Mom ordered a glass. And raved about this BC blend of Gewürtztraminer, Riesling, and Pinot Blanc for a couple of hours as she nursed it through her vegi enchilada and desert.

Next: the lamb sirloin. OK. I know that south of the border, down Mexico way, they've been mixing chocolate, fire, and other flavours for... millenia? But this particular sauce with the lamb is totally new to me. And a no-brainer: sweet, spicy, choco. My big question: Why isn't this item sold out every night? It's amazing! (Maybe, because, like me, many folks haven't gotten past the incredibly tasty (pick one): fish tacos / enchiladas / quesidillas?)

Tonight I dove into the lamb sirloin... and am reminded of why I should avoid restaurant beef: here is the flavour and the texture I'm looking for. The local beets and the imported asparagus were tasty. But the 100 mile lamb with the choco-strawb-chipotle sauce... on a bed of herbed polenta (I subbed this for the potato mash - that's right: I'm not a man of the spud)... best dining out choice I've made in a long time. (BTW: thanks for the rec to our amazing server, Michelle).

Beverages
Vino. The call on the tuna worked. And it worked for the enchiladas as well. But that's the Gewürtz. It works. For the lamb... the "official" (ie. Chef's) suggestion was the locally vinted, Okanagan grown "Chimera" blend by Beaufort. As Michelle said, it's a surprise – to have this flavour come from a Merville winery blend of OK Malbec, Merlot, and Cab Franc? Hmmm. It paired nicely with the dark flavours of the choco molé. But my palate is always looking for the earthy, the minerally, the "barnyard" terroir. I'm still looking for a by-the-glass at Atlas that's got more grit, more stink to it. But that's me: I'm a little bent when it comes to vino.

To cap it all, one of the best desserts I've had in a while. A long while. I am not a dessert guy. Sorry. My prefs? A small chunk of dark, dark chocolate. Maybe a quivering little mound of panna cotta – or a little dish of simple creme caramel. But this cranberry-nut flan on the fresh sheet... with a dollop of ice cream, and the recommended Tawney Fonseca port... it worked like magic. The flan was sweet without being too sweet; the port, rich and relaxing. A nice finish to the bit-too-big Beaufort Chimera I'd just quaffed.

So what did I learn from this latest foodie adventure at Atlas Café? That lamb is the red meat with flavour as well as tenderness. That Atlas staff tend to be long-timers, which means – as Michelle explained – that as a diner I experience "more love in the food."

Summary
So how was it? Great food, great rec's for food/beverage pairings, and absolutely the best service all-round. My Mom rated the evening a 10/10. Me... ? I'm not putting numbers on this. I will say that it was what I've come to expect from Atlas Café: consistently great food, service, and atmosphere.

Our meal, including beverages, came to $95. Very good dining value for the money in my books.

Online
You can find Atlas Café on Facebook here. For a "Comox" angle from the same folks who've set the bar with Atlas, check out the sister resto, Avenue Bistro at AvenueBistro.ca and here on Facebook.

hanspetermeyer

(cc) hanspetermeyer.ca / 2010. I encourage non-commercial sharing of my materials (blogs, fotos, audio, etc). PLEASE tell me how you use them at http://bit.ly/hpm-useME

Regional Foodie News for November + December 2010 ~ Bon Appetite!

2010-11-22T22:57:00.000-08:00

Apologies to all for not getting this into one of your favourite print publications. I was on my #EuroTangoProject in late September and into mid-October and... well, my head and heart were elsewhere. Again, apologies.

Here is a synopsis of what's happening right now in our region viz food and dining. Thanks to all of you who are so good to keep me abreast of what's happening in your foodie establishment or neighbourhood. For folks unafraid of Facebook... check out the Eating + Drinking in the Comox Valley + Beyond page. It full of local foodie information – including mini-reviews, photo essays (almost exclusively by the talented Anh Le), and opinions about food in our region.

A note

Many restaurants are dipping their toes in the social media pool. If I fail to mention – my apologies. Please let me know about my faux pas!

Otherwise, if I list something with the @symbol it means you can follow them on Twitter - a great way to keep up to date on news and menu changes IF the resto is up to speed on what Twitter is good for.

Many more local venues are on Facebook. You'll just have to search for them as the URLs are too unwieldy to pass around here. However, if you check the Eating + Drinking in the Comox Valley + Beyond page on Facebook you're likely to hear what's current and what's good, and find out which restos are using Facebook to tell their foodie story.

The news...

The big news in our region has to be the revival of the Old House Restaurant [1760 Riverside Lane, Courtenay http://oldhouserestaurant.ca ] by new Comox Valley owners Jeff Lucas and Don Sharpe. Jeff is leaving a 12-year career at Labatt's; Don, who has a long history in the hospitality industry, will be retaining his position with Mount Washington Ski Resort. I'll be dining and reporting soon.

I like to dine late. Until recently the one reliable place for food has been Fluid [1175-Cliffe Ave, Courtenay 250-338-1500]. I love what they do with their small menu items – great tastes! But my 51 year old ears are rarely up for the soundtrack (and lack of dance floor). I am therefore very happy to see that Courtenay’s late night offerings have been expanded with a new tapas menu at the Westerly Snookers Lounge (1590 Cliffe Ave 250-338-7741) – the food is good, service excellent, and (once we turn the ubiquitous TVs off) quiet and great for the many late after-dance impromptu gatherings I get to be part of.

More good news for me as the Thai Village Restaurant (thaivillagerestaurant.com 2104 Cliffe Avenue, Courtenay, 250-334-3812 ] is doing a “celebrate street food” thing featuring spicy Thai Noodle Soup Specials “to warm your soul through winter.” Find them on Facebook page for updates. I also like what Sarah Walsh and her crew at Prontissima Pasta (2384 Unit C Rosewall Crescent, 250-338-3636 www.prontissimapasta.com - look for them on Facebook too). Their fare shows up in many local restaurant menus. Prontissima has recently moved from a home-based business into the a “Tin Town” venue. Lots of great pasta, plus local meat and bread. “If you’re lucky you might even find the silky black, squid ink linguine-seppia di nero!” I've had it. It's worth looking for.

Connie is biased, for sure: she works for the place. But I have to agree with her recent report from Atlas Café [250-6th Street, Courtenay 250-338-9838]: "I just finished a shift at Atlas and have to say I am continually amazed by the quality of the food coming out of the kitchen! ...Chefs Jon and Paul and Trent & team never seem to lose their passion for making beautiful food." I'm also a HUGE fan of the service: one of the best places to be served, for sure.

Across the bay in Comox, Atlas's sister, Avenue Bistro [2064 Comox Ave, 250-890-9200 www.avenuebistro.ca and @AvenueBistro on Twitter] is becoming a regular stop for me, especially on Thursdays ($10 pizza and pasta dishes), and especially after a recent experience with the duck pasta. Just to the east is TOTO (formerly Thyme on the Ocean) [www.totorestaurant.ca 250-941-TOTO (8686) and @TotoComox on Twitter] offers a tasty (and Celiac-friendly) menu thanks to colourful Chef Andrew. If Facebook reviews are indicative, TOTO's got a solid following. "We have a monthly staff cocktail competition with the winning cocktail being offered throughout the month as our special (2 for $9)," says Andrew. "We are currently running Tapas Tuesday and Seafood Saturdays. Christmas party bookings are now being taken."

It's been too long since I had my first – very positive – impression of what's happening at the Gatehouse Bistro in Cumberland [see www.thegatehousebistro.com for our hours, upcoming events, and menu featuring a different European country every weekend 250-336-8099].

A couple of places I need to mention, even though I don't have news. One in Courtenay is Locals, the place where Chef Ronald St. Pierre does his magic for local food and local appreciation of what local product can do [364-8th Street, Courtenay 250.338.6493, www.localscomoxvalley.com and @EatComoxValley on Twitter]. The other is what I've been told – and I believe it, after eating there – is Campbell River's "culinary hidden gem," Angler's Dining Room at Dolphins Resort [4125 Discovery Drive 1-800-891-0287 / www.dolphinsresort.com]. It really is hidden away, just north of Campbell River, in a relatively small and modest dining room – but with impressive flavours and location. It'll be one of my must-visit places this winter.

22 November 2010

hanspetermeyer

Win two tickets for the Trout!

2010-11-17T01:00:00.001-08:00

What's the Trout?

It's the Trout Quintet often described as a "sublime composition" by the young Franz Schubert. And local-born, internationally-celebrated pianist Sarah Hagen is part of the musical team presenting this delicious musical treat to Comox Valley audiences. Along with bassist David Brown and the acclaimed Trio Accord she'll be playing the Trout at the Sid Williams Theatre on November 26th.

Haven't got your ticket yet? The good news is that local writer, photographer, and communications consultant Hans Peter Meyer is giving away a pair of tickets to some lucky soul this coming Wednesday, November 24. To enter email, tweet, or Facebook message Meyer by noon on November 24th.

"I met Sarah years ago when I was photographer for the Comox Valley Youth Music Centre (CYMC)," says Meyer. "We recently connected via our joint interest in music in northern Europe, where she was recently working and living. I just got back from my tango researches, and got her message was waiting for me. She wanted to collaborate on some social media to support her upcoming 2011 concert series. The ticket give-away was something that came up out of our conversation about her bigger plans to engage people in her music here in the Valley."

The quintet that will play on November 26th is considered to be a collection of "some of Canada's finest musicians." As well as the Schubert Trout Quintet, the evening will also feature a piano quartet by Gustav Mahler (some will recognize it from the Leonardo DiCaprio movie, "Shutter Island"), and a work by the Spanish composer Joaquín Turina.

"It's one of the amazing things about this place," says Meyer: "There are so many great talents here, acclaimed in other parts of the world, and pretty much taken for granted here. I consider myself very lucky to be born here, and to be living here and enjoying such a rich life. Sarah's music and her connection to the larger musical world - and how she brings it home - this is a gift to all of us."

To enter Meyer's "win two for the Trout" contest, post this simple message "TroutQuintet" by Wednesday noon, November 24. Email: connect@hanspetermeyer.ca. Twitter: @hanspetermeyer. Facebook: http://bit.ly/hpmFB

– 30 –

Chef Ronald St. Pierre talks about chanterelles

2010-11-04T11:07:00.000-07:00

Note: This is a re-posting of an interview I did with Chef Ronald St. Pierre of Locals Restaurant in Courtenay in October of 2009.

It's fall in the Comox Valley, and Chef Ronald St. Pierre of Locals Restaurant in Courtenay is preparing wild chanterelle mushrooms as part of the "local" flavour of his restaurant. Interviewer hanspetermeyeralso asked Chef Ronald about the upcoming Table Champêtre event at Locals, on Sunday, October 11th.

hanspetermeyer

(cc) hanspetermeyer.ca / 2010. I encourage non-commercial sharing of my materials (blogs, fotos, audio, etc). Tell me how you use them at http://ht.ly/25kfR

What I learned on my #EuroTango adventure

2010-11-02T11:22:00.000-07:00

It is hard to exaggerate the impact that dance has on my life. It changes me physically, emotionally, spiritually. This is especially true for "partner dances" – from salsa to waltz – and particularly true of tango Argentino.

The four-fold path

Physically, dancing changes me by keeping my legs and heart moving. It teaches me balance, posture, and grace. It teaches me about the pleasures of moving my body.

Emotionally, dancing loosens the ties of anxieties and introduces me into the joyfully creative present moment. It also engages me in a trust-building experience: I am challenged, to risk the responsibility of caring for a woman who has entrusted herself to me for the few minutes we are moving together. I have to be trust-worthy, for the dance to be a mutual pleasure.

Spiritually, the list of what dancing teaches grows as I continue to open up to it, my teachers, and the people I dance with. I learn about the value of discipline: how sticking to a program, stepping into the risky place of leading, learning basic steps and bettering them, and always practica practica practica brings unimaginable riches into my life.

I learn about patience. Patience with myself, as I struggle (often ungracefully) to learn seemingly simple steps; patience with my partners as they go through their own learnings. I learn the deep value of mastering the leader's four-fold path: basic steps, navigation, musicality, and most importantly, care for and attention to my partner.

Tango... and my debt to Butoh

My life is immeasurably richer because of dancing. I have been fortunate in my dance life, to be part of a lively and very supportive dance community, to have some talented and committed teachers. This makes my learning so much easier – and more fun!

I've also had the fortune and the pleasure of experiencing other forms of dance. Modern dance. Contact improvisation. And Butoh, a Japanese form of modern dance. Even though I haven't practiced these forms in years, they continue to shape how and what I do in my partner dances. After 3 1/2 years of tango Argentino, I am starting to see their influences emerge. They make this most challenging and rewarding dance even more profound as a place of physical, emotional, and spiritual experience and change.

My EuroTango adventure...

I recently made a tango exploration of three cities in northern Europe. Dipping my toes in the tango Argentino worlds of Hamburg, Copenhagen, and Berlin has been transformative.

I had many conversations about this dance, with dancers, teachers, and musicians. Some will be posted on video. Some will percolate, slowly, in my mind for months, years. My dream: One day I may write a book. Or make a film? Who knows. Perhaps I will simply take what I've heard and let it slip into a series of turns, or steps punctuated by thoughtful pauses on the floor of a milonga? That doesn't matter. What matters is that I connected with people who are passionate about this dance, and have moved me to continue on my personal tango Argentino journey.

Keeping it simple in Copenhagen and Berlin

The most important hours of my recent tango adventure were the few I spent with Sabine Rohde in Copenhagen and Federico Farfaro in Berlin.

With both Sabine and Federico I said, "I don't want to learn more moves. I have forgotten more moves than I remember. What I want to learn is how to connect, how to maintain connection, how to better dance the 'close embrace'." In very different ways they responded equally warmly to my request. And taught me more than a thing or two about tango, and about being a man.

Though our conversations were long, and our dances deep, I'll be brief here. With Sabine, it was short, intense 30 minute sessions. I was given immediate feedback on how she experienced my lead. Not as a technical experience, but as an emotional/spiritual/creative experience. For example, in this place in the dance I felt confident, warm, assertive, and generous – and as a woman, her "soul smiled." In this place, however, she experienced me as insecure, she couldn't trust me. Or worse, she felt nothing – or even worse again: she felt rejection, abandonment. One of the most profound psychological examinations I've ever had. Showing me a way to become the dancer – and the man – I want to be.

In Berlin, I danced with Federico. As I led him he gave me insights of a technical nature. As I was led by him, it was insight of another order: I had the epiphany that this, THIS is why women love to dance – the feeling of being moved, almost without effort, almost without thinking, in a beautiful way, in the arms of a man who is confident, gentle, caring. For a moment I wondered, "Why would I EVER want to lead, when following can be this good?" And resolved: this is how I want my partners to feel when they are in my arms.

Dancing, happiness, and becoming more of who I am

Maybe dancing isn't for everyone. Maybe partner dancing isn't for everyone. Maybe tango Argentino isn't for everyone. But I find these maybe's hard to accept. But then I am young in this dance, and I am still struggling not to be a zealot.

Why am I so passionate? Because all around me I see people who become happier, warmer people by dancing. Because I notice how dancing is changing me. And no dance is showing me the beauty of this change more than tango Argentino.

What I am feeling started before I went to Buenos Aires in 2007, for my first tango Argentino adventure. It started when I watched Sally Potter's Tango Lesson, and I saw this thing that connected the contact improv and the ballroom I was dancing at the time. It has been nurtured by my time with the teachers and dancers at VancouerIslandTango.com here in my home in the Comox Valley. What I experienced in Copenhagen and Berlin has created a beautiful shift, changing me as a dancer. I think it is also, perhaps, changing me as a man.

And that, at 51, is a beautiful thing: to let go of some childish ways. Thank you, to all the dancers, all the teachers, the musicians and DJs – both inside and outside the worlds of tango Argentino – who are helping me "grow up."

(cc) hanspetermeyer.ca / 2010. I encourage non-commercial sharing of my materials (blogs, fotos, audio, etc). Tell me how you use them at http://ht.ly/25kfR

Emptying my mind: #EuroTangoProject 3

2010-10-15T12:22:00.001-07:00

I'm sitting in Lorbeth's, a small resto on Papellallee in Berlin's Prenzlauer Berg neighbourhood. The rain is pouring down. Reggae music is playing in the background of this "neu Deutsches" eatery. And I'm thinking about this dance: tango Argentino.

Two weeks of #EuroTangoProject have taken me to several milongas and studios: in Hamburg, Copenhagen, and Berlin. Always, there has been the warmth that I've come to associate with the dance, and the culture of this dance. It's the warmth of people who share a passion: to move together, to become intimate in subtle ways that can only be felt.

I am talking about tango Argentino as a social dance. This isn't the dance that appears on TV or the stage; it's not the dance many of us learn in ballroom classes.

I knew something about this dance before I came to Europe. In 2007 I gave myself a mini "tango bootcamp," spending a month in Buenos Aires, most evenings in the dance studio of Esla Maria and Hector Mayoral. I got hooked, and have continued to dance (at VancouverIslandTango.com) in the Comox Valley. That gives me 3+ years of engaging this dance. Most recently I had the pleasure of performing, with a friend and tanguera, a non-choreographed Salon-style tango, accompanied by cello and piano accompaniment, on stage in my home town. I could be excused from thinking that I know more than a little something about this dance. But I am feeling very humble, and open right now. These past two weeks of exploration, with teachers and dancers from Argentina, Denmark, Germany, New Zealand, Australia – I am reminded that there is still so much to learn.

It's my last night in Berlin and I'm feeling more than humble: I'm feeling anxious. Not just about going alone to a milonga in what my teacher Federico has called tango's "second city, after Buenos Aires." But about going out to what turns out to be a quarterly "Four Seasons Tangoball," complete with elegance in the expectations. Lucky me: I brought my cufflinks on the voyage.

Anxiety, even with cufflinks, gets in the way of dancing. "Empty your mind," Federico said to me the other evening, before leading me through ochos and turns. "Empty your mind; be open to what comes."

Good advice, for many things. Empty my mind. Be open to what comes.

This little adventure has been a series of blessings that I could not have imagined. Breathe, breathe, and breathe again. Empty my mind. Open up to the milonga that will happen.

Wish me luck!

hanspetermeyer
October 15, 2010

ps. The image at the top of this post was taken during a practica at the http://lieslyfederico.com studio in Berlin. Thanks to the members of the class, and Liesl and Federico for permitting me to make fotos during the practica, and publishing them online.

EuroTangoProject: Why is this woman smiling?

2010-10-08T00:51:00.000-07:00

Why is this woman smiling?

It could be any number of things. But my guess is that part of why she is smiling has to do with the experience she is having as she dances tango with this man.

Every kind of dance I do – and I'm game to dance pretty much everything from flippy-floppy hippy to modern to Viennese Waltz to tango - brings some kind of delight. For me, the dragon I'm chasing, the high that motivates me to go deeper in the dances I'm doing, is the delight of connection. And while I find that in every dance I do with another, I find it most beautifully and most consistently in the tango that comes from Buenos Aires.

As I do my little #EuroTangoProject, dancing with people in Hamburg, and now København I begin to realize how fortunte I've been. First, I started to dance this dance with people like Elsa Marie and Hector Mayoral at their studio at Callao 1078 - in Recoleta, Buenos Aires. I couldn't speak Argentiño; they couldn't speak Inglese. I had to learn by following their movements, by paying attention to the "feel" they gave me as we danced.

Second, having been "hooked" by what I was seeing and beginning to feel, I sat down in a Barrio Norte locutorio, rented some time on a computer, and googled "tango Vancouver Island." Via the magic of the internet I contacted Kirra Gullickson at VancouverIslandTango.com in my town, the Comox Valley, from Buenos Aires (I love how the internet enables connection!). This gave me somewhere to land after my "tango bootcamp" experience.

Kirra and I have had our differences over the past 3 years. While I think I am an inspired student, I can also be a pain in the ocho: a little too much wilfulness, a little too much ego - it all slows the transmission of knowledge. However, as I wear on my teachers (Kirra is not alone – this is a nod to you too Valerie!), I also make what I learn my own. Sometimes I even come around to views quite similar to those I previously resisted. So much for me to learn in this life!

Yesterday I took a short (but intense) private class with Sabine Rhode here in København. What did I learn? Things that are hard to put into words. We didn't move much. We spent our time on connection, how I can lead by following the follower.

There's more here, and I'll try to spell it out – literally – in other posts. The important point for me was that while I have much to learn, there are some things I've learned well. And that is a credit to what I've learned with Kirra, and how I've been able to connect that with my first steps with people like Elsa Maria, Pablo, Cinthia, and Maria Soledad, among others at the Avenida Callao studio.

Thank you, all of you, my mentors on this dance path to deeper connection. You help me to connect, to move, to open the way for others to move, in a way that brings a deep smile – not only to the face of me and my partner, but to our souls.

It's what I'm discovering here in my #EuroTangoProject: that the smile can go that deep.

October 8, 2010
Københaven

ps. this foto of the smiling dancers was made in Hamburg, at the Tango-Chocolate.de studio where Marcelo and Verónika are creating a warm, beautiful tango experience.

Alpine Food Festival 3 – Celebrating the Comox Valley's Flavours

2010-09-11T00:12:00.001-07:00

The Alpine Food Festival at Mt. Washington has been showcasing the great of food of my home region – the greater Comox Valley / Campbell River region for three years now. Last weekend three of us went up to Mt Washington's beautiful Raven Lodge for Gala Dinner.

Like I said, there is a great food scene hereabouts. But this summer has slipped past me. I've been a little too busy lately, and I've missed a lot of the many amazing food events that are a regular part of living in paradise. I wasn't going to miss this one!

That said, I did miss the Friday cocktail reception (I heard the appetizers were exceptional), as well as the Saturday workshops (I'm a full-on host at my house and always looking for new ways and things to cook; this was truly a loss - but as I said, busy busy busy...). Lucky for me our table was next to that of some of the event's sponsors, including Beyond the Kitchen Door's Theresa Mooney and Sue Smith. Sue filled me on some of this year's peak experiences and had my mouth watering. Labour Day weekend has always got lots on; next year I'm going to have to squeeze in more of this event.

But back to this year's AFF3 Gala. I'd arrived with my fellow foodie pal Anh and her man Jeremy. We came into Raven Lodge, a stunning post and beam building downslope from the mountain's larger but less interesting downhill facilities, with amazing views to the west. But for Anh and I, the most important views are those that stare up from the plate: we're members of that growing club, the Folks Who Foto What We Eat. We had our cameras (and our palates) ready.

And good thing too: the Gala was a wine-pairing event with 8 courses. That's close to 8 (who's counting after 5? or was it 6??) glasses of BC. Lots of opportunity for our foodie foto fun.

But it wasn't just about the visuals. This year's Gala Dinner was a kind-of off-site Atlas Café affair with Chef Jonathan Frazier and a couple of his Atlas hands augmented by mostly Mt. Washington staff. I was here for AFF1 and it was fun and big. I missed year 2 (did I say it's a busy time for me?). Year 3 - more consistency, and even better flavours. Which is what I've come to expect from Atlas (since, like, forever; it's no secret that I'm an Atlas booster). I got pretty much the same feedback from Sue and Theresa: this year's kitchen nailed it.

I won't go through all 8 courses, all of which had good things going on. Instead I'm going to focus on what really stood out. So, what did they nail?

The amuse bouche. The cracker was still crunchy, the scallop ceviche... What can I say? I'm a ceviche freak: I drove 90km on a gravel road to Zeballos for what I was told was the best ceviche on the Island. It was. But Chef Jon's version was very, very good. I wanted much, much more than this little taste tease (and I'm hoping it makes it to the Atlas menu as a bona fide starter).

The "peasant" tomato soup. Maybe it counts as peasant because, back in the day... the 7 heirloom varieties of tomato used in the recipe would've everyday summer blessings. Today, they're premium product with premium flavour. Or should I say, premium flavours, plural. Lots going on in this deceptively simple dish.

I'm a fan of what Sarah Walsh does at Prontissima Pasta. I heard the enchanting story behind Prontissima at an Alpine Food Fest 1 workshop. For this year's Gala, Chef Jon and crew dressed Sarah's linguine in a delicate clam sauce, topped it with a small slab of smoked salmon, and presented it on a scallop shell. Kind of a gourmand's Venus on the half-shell.

Jason Hyde was on hand to give us a walk through of all the various vintages paired with the tasty plates. All of them BC, some quite local. The most intriguing was the Pink Elephant bubbly, an apple wine finished with cassis (black currant) and prepared in the Champagne manner in the Okanagan at Elephant Island winery. I'm a fan of pink bubbly. Very amusing accompaniment to the amuse bouche.

The Comox Valley is rich in foodie delights, and has a number of strong local food advocates. Beyond the Kitchen Door and Atlas Caf have done so much, between their two establishments, to raise the expectations and experiences of those of us who love to savour our food. Kudos to them, to all the Alpine Food Festival partners and collaborators, and particularly to Mt. Washington for hosting. I'll be returning for AFF4 in 2011, and I'll be bringing up a much larger contingent this next time.

hanspetermeyer

September 10, 2010

Reading Edible Vancouver, Lucky 13

2010-09-09T15:41:00.000-07:00

I'm not sure why it took me so long to get into the latest issue of Edible Vancouver (Lucky 13). Maybe it was the abnormally busy summer? Funny then, that the first thing I read was editor Debra M's challenge to slow down and savour the summer.

Alas Debra, my summer has pretty much come and gone and I've had my face in a screen or out on the job for most of it. I did manage a few summer garden parties, and noticed that my garden was, indeed, looking good (mostly thanks to my garden help – yes, I was so busy I had to hire help with keeping up with things!).

But here it is, my favourite time of year, when summer mellows into a never-ending series of tomato and basil drenched breakfasts, lunches, dinners, and late night snacks – and I've just had a sit down to my heirloom tomato, basil, garlic, butter, olive oil, chiles on pasta accompanied by your glorious magazine. Thanks. Great content – as usual. I liked Phil's spot on beer. I loved the notes about backyardbountycollective.com! And so much more.

Edible Vancouver calls itself "the story on local food." It's an elegant, delicious way to explore what's going on in the world of food in the Lower Mainland. As someone who loves to cook, loves to eat, loves to grow bits of food I love your story ♥. Thanks.

Happy Autumn!

hanspetermeyer

September 9, 2010

Sold out! Food Photo 101 on August 8th.

2010-08-01T20:12:00.000-07:00

Image by hanspetermeyer.ca via Flickr

There I was, busily typing typing typing. And while I was typing and sharing the love of food and photography... folks signed up and it's all SOLD OUT.

Yup. Jackie's Comox Valley Food Photography 101 on August 8th is full.

Maybe this'll inspire a Fall Harvest version? or a Mid-Winter Oyster version?

What say you?

hanspetermeyer
1 August 2010

Why Jackie's Food Photo 101 is almost sold out

2010-08-01T19:23:00.000-07:00

It's happening in one week. August 8th. Jackie Connelly's Food Photography 101 workshop at Tria Culinary Studio in the Comox Valley. And here's why it's happening:

Yup. That's Anh Le, looking typically gorgeous – but especially gorgeous with that amazing Vancouver Island Music Fest hamburger in one hand and a little point and shoot camera in other (it helps that she's got cool sunglasses and a kind of east-meets-west thing with the scarf/pashimina and cowgirl hat – nice juxtaposition there Anh! A good addition to the as yet unreleased "getting dressed" project, for sure... but that's another story for another day).

It's one of the things Anh does, particularly on the Eating and Drinking in the Comox Valley page on Facebook: take great pics of interesting and tasty food. She's probably one of the most prolific foodie journos we've got on that page. Take a look at her photo essays. She's into telling a story about the places we find food, the things we do with it. Very cool.

But Anh's not alone – and that's why Jackie's workshop is almost maxed out August 8th. The magic that people like Anh and my pal Rachel do with their cameras (and their kitchens, I might add) is all about sharing their love of how food looks, how it tastes, and how good it is to share. They're not pro foodie journalists. They're just people who are inspired by food, and inspire others with their passion.

Which is why they're signed up for Jackie's August 8th workshop. And which is why I'm posting this: because I want to see more of their sumptuous pics, and I want to encourage others to keep taking and posting pics of the food you're loving. It doesn't take expensive equipment. I do most of my in-resto and in-the-garden and in-the-kitchen stuff with my iPhone now... poor little LX3 and 5D, they hardly ever get dragged out to share the pleasures of food :-(

I think there are still a couple of spots left in the workshop. Maybe. Maybe we'll do another some other season. If you're interested, give Jackie an email at infojackieconnelly.com or call (toll free) 1.866.964.8066.

Even if you can't make it to Jackie's workshops (in the Comox Valley or in Victoria or Vancouver), take a look at what's happening at her blog and at the Eating and Drinking in the Comox Valley Facebook page. Coolness. Deliciousness. Gorgeousness. Yum.

Bon appetite!

hanspetermeyer
1 August 2010

Best places to eat in the Comox Valley?

2010-07-28T15:47:00.000-07:00

Image by hanspetermeyer.ca via Flickr

I'm often asked this by visitors to my home town: What are your favourite places to eat in the Comox Valley?

It's a tough call. We have lots of great places to eat, and things change: new restos open up; venerable and much-beloved ones close.

As of today ( 28 July 2010), however, here's my short list (in no particular order, just as they came to mind):
* Atlas Cafe on 6th in Courtenay: consistently great service and flavours, reasonably priced, can be a little noisy as it's always busy (breakfast, lunch, dinner - all very good);
* Locals on/ off 8th: good service, outstanding flavours, a little more expensive but the focus is on local local local; they also have semi-private "booths" which make for nice, intimate dining;
* Martine's Bistro in Comox: good food and service, great view from their patio (I haven't been in a while and need to refresh my taste buds...);
* Toscano's Trattoria in Comox: best Italian food (great flavours) in the Valley, service and atmosphere are OK;
* Tita's on 6th in Courtenay: good service, great Mexican flavours, wonderful daily margaritas (nectarine was very good the other evening), lovely outdoor/garden patio, open late;
* Avenue Bistro in Comox: sister to Atlas (not yet quite to Atlas' "top of the pack" status for all-around consistency and value – but then, no one else is either); weekend brunches are worth checking for sure, as is the bar (best bar in the Valley)
* Michael's off Main for breakfast/brunch: best eggs Benedict in the Valley (I'm told); best Caesar salad in the Valley, IMHO.

As I said, this is a short list, and it changes. Chefs in the Valley move around a little. Chef Ronald St. Pierre had several stops before opening Locals (becoming one of my local food heroes in the process). Chef Andrew Stigant was doing wonderful things at a resto that closed; he's now at the Silverado Steakhouse at Crown Isle Resort. There's a hole-in-the wall in Union Bay that only a few people know about (and even fewer can fit into); it's supposed to be amazing. Tulio's on 6th and Cliffe has been a consistently good steak and seafood venue for close to 30 years. Kinaree does good Thai food at Cumberland and Fitzgerald. Mad Chef has a huge following (for good reason) at Fitzgerald and 5th. Etc.

We live in a foodie paradise. The short list of must-visit places grows. Lucky me ツ

hanspetermeyer
28 July 2010

ps.
When I first posted this note on the Eating and Drinking in the Comox Valley page on Facebook – a great resource for visitors and residents about what's happening in our region, btw – Karma Brophy added this comment:

While there is undeniably some of the best cuisine on the island at Locals, they also provide the most wonderful dining experience - attentive, hospitable, generous...and full of special touches and surprises. Locals provides a benchmark for service and style on the island. I see Locals as a destination experience and absolutely love to send my clients there!

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