Hey there, pretty thang.

Hello 2017.

Somewhere I stopped writing & posting. 

I don't know why, but it seems like every week it's a mad dash to finish a personal to-do list that's about 50 items long.

I stay up way too late and get up way too early, trying to do everything like a quiet morning meditation and gym first thing before work, work, and cooking dinner is still an afterthought (thanks to my husband we've been eating well).  By the time I get to my evening work I don't remember what I was meant to do. 

Since January I took some time off social media and life, in general, to catch my breath and recount my marbles. [Implied losing of marbles] It's as if I got off the carrousel in December and couldn't get back on, all I do is watch it spin, too scared to get back on. The fear of not being able to create something creative or execute a vision is pretty scary, but the other scary thing is losing sight of why you started. Have you ever had that?

We have been settling in to Vancouver nicely, I can't believe it's been almost two years. Very often though, I find random euros coins  in my pockets. It made me homesick for Ireland even though 'home' is Canada. I kept asking myself when I'd stop finding these coins that keep haunting me, but then I realized that I have to physically not to carry them in order for me to not find them in my pockets. Metaphorical or not, I have to let go in order not to be stuck.

Enough emotional gushing. No more carrying these euros because I'm currently sitting on a plane taking a right turn towards Dublin.  Guess what, I'm going back. (No it's not for good)

the Acorn, Bringing it all back home

Tonight marks one of the more exceptional dinner experiences in Vancouver, and that holds some weight because there is great food and many fine meals shared here.  The Acorn has been a place on my list since before moving here months ago, their Instagram plates had already captivated me.  Beyond that, when I heard that they cook tasty food that happens to be vegetarian I convinced I had to try it.  

The dining experience is more than just a hokey description of abstract elements that surround your perception of taste.  It begins with a story, which transcends the service experience, as well as the conversation and company - that carry you through the meal.  A carefully curated dish considers the flavours, aromas, and textures, but if we don’t have a greater story, it is just a well-made dish.  Remember your most memorable meal? yes, it was one that illicit emotion and connection with a story.  

story.

Shira, told us a story about how the whole collaboration started with a comment on their instagram feed.  Instagram is the beginning of all things, clearly.  A couple months later, they are boarding a flight; bags full of dehydrated carrot crumb and sea kelp to meet their shipment of curated BC wine on the other side (suffice to say only 2 boxes got delayed, success).  Not only was it a great opportunity to skill share and be in a new city, but also be featured as a pop-up in the biggest food city with other like-minded veggie chefs and the who’s who of food and wine writers.  Best, day, ever.  

just one thing. 

One thing they don’t tell you when doing pop-ups is the extent of the element of 'surprise'.  The thing that stood between 'Acorn + Exhibit C collaboration' and execution was a.) a functional stove and b.) a kitchen with hot water. Never taking these things we take for granted again, the 2-days of prep time turned to just 6 hours.  A few f-bombs and lots of sweating later they did it and without any negative tweets or social media (we all know how critical we can be on the other side).  

I bought into their story now, but then they lead diners through a VEGAN tasting menu, sans dairy and egg!  They paired it with BC wines to showcase the industry we have in BC to show the New Yorkers how we bring our A-game (in groves of Okanagan desserts and interesting minerality).  Great story, great company and great conversation.  I had it all.  

Carrot

slow poached heirloom carrot, chestnut cream mouse, carrot jus, caramelized coconut, carrot crumb, bitter cress

Pumpkin

warm bourbon maple glaze over slow roasted pumpkin, apple, wild fermented greens, hazelnut cracker

Brassica

rosemary roasted purple cabbage, pickled cabbage, cauliflower nests, bavarian mustard, roasted cauliflower, cashew purée

Sunchoke

braised sunchoke, toasted chickpea broth, burnt onion kelp, sumac braised chickpeas, charred collard greens, fir smoked onion 

Apple

apple cardamom cashew cheesecake, sorrel sauce, ginger chips, coconut almond crisp, torched bergamot orange, meringue 

Wine Pairings

2012 Tantalus Riesling

2012 Mission Hill Reserve Chardonnay

2013 Meyer Family Pinot Noir

2011 Laughing Stock Blind trust Red

2012 Martin's Lane Riesling 

Be an Informed Voter [5-min]: Last-ditch effort #elxn42

If you're like me, you feel the need to vote and yet a sense of apathy for the lack of action we see in government.  I've been getting more acquainted with how policy works, which means how 'decisions' are made.  Bills in parliament turn into decisions, regulations, or directives.  

Policy is made through all interested parties expressing their interests; government, industry, and civil society. - we are responsible for making sure our MP is responsive to the needs of our riding. 

Get informed: Resources

I attended an informative voting evening where non-partisan groups spoke about some of the issues surrounding environment.  Why that matters to me: because healthy ecosystems give us healthy food.  

TOP RESOURCES:

Dogwood Initiative - though environmentally-swayed, the interesting part is Dogwood sent out surveys to all BC candidates re: key issues.  They did the leg work, you just need to read and decide who you align with in your riding.  

Pollenize - breaks down each issue point-by-point and has a fun interactive method of engaging young voters. Click 'likes' to things you agree with and at the bottom it shows a bar representing the party you align with. PRO: super visual platform

CBC Vote Compass - it took me less than 10 minutes to complete the quiz that reflects my values and which party I should select, but downside is you don't know how responsive your MP is going to be in the case you want to communicate with them about an issue.  PRO: it will represent your values on a 3D x/y graph (well worth the 10-minutes of reading) and bonus it will recalculate your results weighted on the issues you care about most! 

TIPS:

1. identify what issues do you care most about

2. don't vote 'strategically' vote for what you believe 

3. feel empowered  - change starts with you.

What is my 'Canadian' identity

I can see that the decisions we make at the polls reflect what happens to our country.  My specific interests are the sustainability of environment & food, balanced with health and industry. I still want funding to arts and community.  

I also consider 'What I hold to be true as a Canadian.' I value our parks and fantastic natural beauty of our country, I want to preserve that while considering industry.  There's lots to know and understand but that's my last-minute take in a nutshell. 

Couldn't think of a better way to leave you, than this hilarious video with John Oliver.  Perhaps it's that the piece ends with a singing beaver mocking Harper with a moose receiving a colonoscopy from the single pay healthcare system or the fact they likened the three-way race to 'Canadian three way' you will have to watch to find out why that's funny! 

Ireland's Latte Art Champ goes to Worlds - Go Dave!

The 2015 World Latte Art Championship starts today, taking place on 16-18 June 2015 in Gothenburg, Sweden. A few things you need to know about Dave Regan and the journey to the championships.  This is months if not years in the making, because we had the Irish Latte Art championships in conjunction with Irish Barista Championships (IBC) in February to determine the representatives for this competition and the World Barista Championships. 

Now, Latte art is not like a barista competitions and it sets itself apart as the competitors can really be neck and neck with very different designs. Dave Regan has spent several years in coffee at numerous world-class cafes including 3fe, Prufrock, and now, Vice Coffee Inc.  In the competition you're required to pour 3 designs that can be distinctly different. Dave chose to link the pours creatively with some continuity; the theme was the progression or life-cycle of a birds of paradise flower. If you have every seen this, it is a beautiful tropical flower, so when Dave described it my mind was blown.  He started with the blossom and then finished with the full bloom. 

There are a few technical planning tips that he shared when we sat down together.  At IBC, he had built a special bucket to hold his milk jugs in an ice bath - because the colder your milk the better and smoother your milk foam. Secondly, he had borrowed three clever brewers.  I know, you're thinking why does one need 3 brewers for a latte art competition? Well it was to pre-portion the milk in to the jugs for steaming as the regulations state you can't pour in to the vessel prior to the competition.  One element of the latte art competition is the barista's ability to replicate the same pour over again - so it must match the image provided to judges.  There is a free pour and a designer pour into 12-oz. latte cups.  

Today was the first day of competition and we're so proud of all the hard work that it has taken to get here.  GO DAVE! We are so excited to watch you compete.  

Watch Dave at 3:22!     

A little bit of news & Dance tomorrow!

A few of you know that we will be leaving Dublin in June... and if you didn't - I'll tell you more on here later. So as a last hurrah (and first gig), I'm playing fiddle with our friends Téada orchestra TOMORROW! There will be pipes & dancers, and a mix of music styles. One of Ireland’s leading professional sean-nós dancers, Sibéal Davitt who has performed internationally will be joining us.

You can expect trad, folk dances, and the magical harp as well!! If not, come for a few drinks after.

GET YOUR TICKETS HERE:

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LITFEST Lessons Learned

Highlights: we got in a great conversation with David Lebovitz whose recipe aided in my first successful batch of french macarons.

A photo posted by Vania Ling (@lovemesaysfood) on May 18, 2015 at 8:36am PDT

Lit fest has something for everyone, from the casual partygoer who goes for the live music and craft beer in the big shed to the serious food journalist.  The cooking demos, cocktail talks and coffee cupping keep it interactive- what’s not to love.  By far the most important thing for me was to set an intention for going prior to making the journey down.  I didn’t want it just to be a feeling of ‘i’m here because everyone’s here’, rather, I wanted to really get something out of it.  I was captivated by the story of three generations of cookery writers in the Allen family.  At the heart of it, the Litfest is ultimately a food literature and writing event.  SO, how did i do in reaching these intentions? — only alright.

 

After missing last year’s Ballymaloe Lit fest, I decided that I wouldn’t miss another opportunity to see what seems to be the largest gathering of food community, enthusiast, writers, and drinks specialists.  The festival brings international names like Tim Wendelboe, Ottolenghi, Noma’s René Redzepi to Ireland.  This year inspirational food pioneer Alice Waters from Chez Panisse, and another, David Lebovitz pastry chef and writer, who i have been following since i knew what blogs were, came to speak.  There were a few challenges that stood in the way of me going to the festival, but they were sorted with a bit of compromise.

The talks and wonderful food stalls were great, but many of the ideas I came away from this weekend were through conversations with like-minded ‘food-crazy’ people at the event.  It’s hard to capture the mood and magic of the weekend.  It must be a combination of pure craic, the only kind you can get in Ireland (yes, i said it), strong literary culture, and some of the highest quality of food/ producers in the world.     Oh yes, and it helps that the whole event takes place in a working farm, not the usual convention centres where these events are often held.

Met some people who, like me, were also fascinated with 'curated’ meals with a multi sensory component.  I.e.) using meals to create conversation about a specific topic, or reframing food  through thought-provoking experiences.

I can't get over how food is able to bring people together!

Ballymaloe Lessons learned:

1) hustle for the talks so you don’t miss them, no time of socialising if your talk is coming up!

2) whatever you do, book accommodation early!

3) volunteer, give your time it’s a rewarding way to meet other people

For more reading: see The Family Behind Ireland’s Artisanal-Food Renaissance The Wall Street Journal. 30 March 2015

Photos featuring: Mrs.Marta @loaf_story

Dublin Wine Fest is full swing!

Right, so I finally emerged from under my pile of proverbial rubble. (Rubble of papers on Coffee, the environmental, health, and economic impacts of the trade and policies to improve prices and health of coffee farmers) - If this doesn’t sound fascinating to you, well, I guess we can’t be friends.

I have to lock all social media and distractions away when trying to write papers.  So that’s why i’m coming to you so late.  BUT, the first

Dublin Wine Fest has been getting tremendous support in the last week.

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5 things you need to know about Dublin Wine Fest!:

1) It runs from the 20-25th of APRIL, blink and you’ll miss all the fun!

2) It’s a great way to see parts of the city that you haven’t explored. There are four HUBS (Georgian Dublin, City Centre, Liffey Side, and Green Luas)

The map identifies areas or travel routes that help you find a ‘local'

3) Each participating restaurant has a wine or drink feature and special meal offer this week!  Also lots of talks and tasting events happening!

4) There are fun competitions and prizes to be won!

 tweet about the best wine experience using #BestDublinWineExp or put it on Facebook.com/GreatIrish Beverages

5) HOW MUCH?  €5 wristband here will get you in for deals at 32 restaurants & bars

This isn’t all about drink, it’s food & wine, so get your wristbands and your friends let’s start at the end of the Luas line and end in town!

Prizes for voters include a €200 case of wine from O’Brien’s Wine, €100 case of six wines from The Corkscrew, a voucher worth €70 for The Cavern wine bar from Baggot Street Wines, and two tickets to ‘Wine Tasting Wednesdays’ Burgundy tasting (6th May) at Green Man Wines.

Looking forward to galavanting the city for all the wine in the city.

Here are a selection of 'Wine Experiences' that might entice you

Super Miss Sue Dublin Wine Experience: 

Shrimp & Oris: Small plate pairing of char-grilled shrimp and honey gyros with Ciu Ciu ‘Oris’ Pecorino/Trebbiano (€12, daily 2pm–7pm)

Whitefriar Grill Dublin Wine Experience: Three-course early bird menu with paired wines (€32), plus a 10-question wine quiz where each correct answer docks 10% off your bill!

ely wine bar Dublin Wine Experience: 

A flight a night: let us lead you astray with a themed tasting flight of four different wines every night, priced at a 30% discount.

China Sichuan Dublin Wine Experience Offering:

Choice of starter pairings: glass of Fantini Fiano & Chinese Turnip Cakes (€12) or glass of Allegrini Palazzo della Torre & Tea-Smoked Jasmine Ribs (€15)

Stanley’s Dublin Wine Experience:

‘Skin-contact’ wine & brief history of wine-making seminar (5pm–6pm daily, bookings welcomed) including flight of skin-contact wines with pressed duck terrine canapé (€12)

disclosure: we've received two wristband for the week

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PROJECT - BLACKOUT, food & music in the dark

 

The last couple months has been a whirlwind of ideas and exciting times.  The newest projects I get to tell you about is Blackout an immersive, multi sensory, contemporary music concert series with Kirkos Ensemble taking place in the Royal Irish Academy of Music in Dublin.

The idea surrounds three dark pieces, performed in darkness.  The goal is to create an extraordinary ambience by making sure that we have total control over what you can see, and over what you can’t.  By depriving your eyes, other senses can can be heightened.

A fascination of mine is creating ways to shape or recontextualise the role of food or music in our lives. Food and music have both been instrumental elements of how I express or experience the day to day.  It’s fitting that I get to tie together the science of the senses with the textures of melodies, tones, and pitches of this performance.  Kevin from Gruel Geurilla will be sourcing foods that grow or  thrive in the dark and you will get to take in a innovative sensory experience of complementary tastes and smells with some of the most talented musicians in Ireland.

If you think this sounds interesting, and you want to take part in this tangled web of senses and ideas be an early adopter of the project, make it happen here: http://fundit.ie/project/blackout

I can’t wait to share more!

These are the three concerts.

The first two were composed and premiered during the war or symbolise themes of war.  In July there will be a performance of new pieces composed by young Irish composers in response to either of these pieces.  You’ll find that both the Quatuor pour la fin do temps (the quartet for the end of time) and Different Trains, are very dark, but also play on dissonance of tones and rhythms.

Concert 1 :: May 8/9 :: Le Quatour Pour La Fin Du Temps by Olivier Messaien

Concert 2 :: June 12/13 :: Different Trains by Steve Reich

Concert 3 :: July 18/19 :: Harry Patch by Sebastian Adams

Tickets are currently only available via FundIt - booking during the campaign is recommended as capacity is very limited.