Wedding Hiatus Addressed - show some LOVE!

So we have been on a little hiatus for a while; because weddings, my dear, are a lot A LOT of planning! I am so glad that we were able to share the day with so many of our closest family and friends. The emotion of that day is truly overwhelming. We are reminded of our blessings – the love, sacrifice, servitude, and joy that our friends and family poured out to make that day unforgettable. Just to give you an idea of how crazy lucky we are; my friends cut down a 6' tree so they could make tree cookies and cart them all the way to Vancouver, they also lugged down a whole load of coffee equipment & musical instruments, they gathered musicians not to mention – some of them even put out mini-fires, figuratively. I am in awe.

Now, I say ‘live to love’ and you have to love to eat if you're going to read this blog! One of the things I love is photography, but honestly our photographers must just blow this love out of the water. The amount of emotion packed into some of their photos is to the brim. They are amazing, gripping, and they take my breath away.

The story the photos tell when strung together is in the intricacies of each moment of that day and can’t be captured just by a by-stander, but one who understands and anticipates the emotion before it even happens. (Or works like a ninja to capture it) DQ, Your ability to work so fast to compose the photos, to catch the split-second glimpses or gleen in one’s eye is unparalleled. I am so touched. There are no missed moments, you’ve captured them all!

When I see these pictures they bring me back to that day; the overwhelming love that I felt. I feel it will make the memories tangible forever- that I won’t forget even a moment of that day. I want to juice the emotion of each and every one of those photos and live each day remembering that life is about these moments. Recreate them.

Sounds Dramatic, I know. But that's the truth.

WEDDING PREVIEW: Meal Tasting @ the Fairmont Vancouver Pacific Rim


Last weekend, we were out in Vancouver choosing one of the most crucial items of our wedding- FOOD, great food! I chose Fairmont not only because I know and love their high service standards, but they take their food very seriously! Or so I am lead to believe.

After pouring over the menu and meticulously choosing the appropriate crowd pleasers, we narrowed each course down to 2 choices. NB: we had to forgo the cultural experiences of butter chicken and naan station, peking duck station, and I can't forget to mention the most appealing- Nitro Ice cream sundae station. The ice cream is made to order in an industrial Hobart mixer with liquid nitrogen, can you imagine how sick that would be? - ok, back to reality.

I won't reveal the final decisions, but maybe I should ask for comments or poll you.


Butternut Squash Coriander with Chipotle Oil •••••••••••••••••• Charred Tomato and Smoked Sweet Pepper Soup with Crispy Capers

The aroma of the butternut squash soup was sweet, the spice was unnoticeable. It tasted was sweet and flavourful, hints of coriander were very subtle. I was slightly disappointed as the predominant taste, however, was salt.

What drew me to the tomato soup was the crispy capers with roasted red peppers. It reminded me of the sweet roasted peppers at Greek or Italian. I thought the capers might be fried to a crisp and create interesting texture and contrast to the sweetness. It was a puréed tomato, somewhat rustic as the mouthfeel was thicker and chunkier than I expected. Sorry, no photos of this one.


Roasted golden Beets, Pickled Beet Carpaccio, Okanagan Goat Cheese, Young Lettuces, Pepper Crisps, Apple Cider and Walnut Vinaigrette •••••••••••••••••• Baby Mozzarella and Tomato Salad, Red Wine Syrup, Extra Virgin Olive Oil, Croutons

Both salads were plated beautifully in elongated bowls. Very elegant. I enjoyed both, but again the dishes were imbalanced by the highly salted greens.




Duo of Beef and Sablefish with Seasonal Vegetables •••••••••••••••••• Spiced Loin of Lamb, Crispy Polenta and Goat’s Cheese, Eggplant and Raisin Purree, Preseved Lemon Jus

Now we're one step closer to my favourite course! - dessert of course. The Beef tenderloin was served au jus, traditional and tender. The sablefish was served in a miso glaze.

The lamb loin was just over medium-rare. BC-sourced lamb; peppercorn, fennel, or coriander to taste; and a nice touch of ginger, delightful! I really enjoyed the polenta, however couldn't place the raisin puree or the lemon. Both were high salt, which I felt detracted from the mains, but it may be my bland home-cooked palate.


Single Origin Chocolate Fondant, Blackberry Syrup with Mascarpone Cheese

•••••••••••••••••• Ice Cream Presse of Praline, Vanilla Bean, and Salted Caramel and Raspberry Sauce

This is a four layers pressed ice cream; Praline, Vanilla, Salt Caramel and Hazelnut on a bed of pistachio cake. Complex, perfect blend of flavours. It's a bit bright green for me, but just one word- SO YUM! The Chocolate fondant was decadent. Rich dark chocolate with a pretty quenelle of mascarpone cheese - perfect match for the richness! I don't know what to choose. Both desserts were bang on! There's a reason why dessert is my favourite course.

Glass Bottled Milk, I think I'm in Love

I absolutely, cannot deny myself the guilty pleasure of milk in a Glass bottle.  It makes me giddy in anticipation when I take a bottle of milk home - thinking how good it's going to taste.

To my knowledge, there are two producers available in Calgary; both originating in BC. They are D Dutchmen, SICAMOUS BC and Avalon Dairies, VANCOUVER BC. This is my second bottle in two weeks, but I've found my new delight in "old fashion standard".  This means that the milk has not been Homogenized.

Oh the joys of shaking up your milk and the taste of creamy full fat goodness.  Milk is a liquid emulsion of tiny micro molecules of fat suspended in liquid.  As a mixed homogenous liquid (appearing to be one) it is unstable.  Naturally, it will separate as fat is hydrophobic and like, oil and vinegar, will always separate.   However, the process of homogenization passes the milk through a high force that separates the milk into micro sized molecules that will no longer separate.  99% of milk sold seems to be homogenized, there are different schools of thought about health effects and inflammation, but I will leave that for another day.  All you need to know, is that this week, the milk formed a fat puck on the top of the jug that I could not shake out.  Frustrated, I thought could the whole bottle be solidified?  I poked it with a chopstick (being the asian I am) and used so much force that it spilled milk everywhere!   Not to worry, no tears were shed.   I was just really embarrassed.

cafe hunt Vancouver - Innocent Coffee, 1340 W 4th Ave

Every time I have the opportunity to spend some time in Vancouver, I drag S to every caffe in what he must think is hells half acre. During the obligatory trip to Granville island, I have tried to visit Origins Coffee Roasters to see what they're all about.  Alas, they are always closed on weekends, so the best I can do is a photo.  (but if you are looking to TRY their coffee...)

There's a cafe called Innocent Coffee.  It's located in a quaint cottage-styled stand-alone building.  The owners, a brother-sister pair, busied themselves preparing all the drinks and bites.  I snapped a few quick photos on my phone.

I spoke briefly with the owner, she mentioned that she had worked with Origins, which is where her experience and love for coffee originates.

Pastries and bites are prepared by her brother, who was at Wicked cafe previously, building on some definite skills in creating yummy treats.

The interior is minimalist.  The walls are washed white and the upper floor (AKA the Upper Room) is a studio art gallery and they feature different works on a month-to-month basis.   Homey downstairs contrasts the Upper Room, bare walls accented by the conversation pieces; it's more welcoming to thoughts and introspection than socializing, partly due to its openness and simplicity.  There is limited space for comfy chilling on the main level, but it is a great concept! I am loving the artisan feel to this place.


They prepare all espresso drinks on the La marrzocco, brewed coffees are done on a pseudo Pourover bar. I had an espresso macchiato and a lavender shortbread.  The shot wasbold, slightly bitter/astringent.  But, if i remember correctly, S had a better one.  (This always happens!)

Service: Love coffee, Love art.  Hustling and bustling between the two owners, they are busy!

Likelihood to return: I would return to chill.

Food/Coffee: Food 4/5  Coffee 3.5/5

Chillness: 4 chill chairs out of 5, there is a space for each of your moods. great place to enjoy your caffeine


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