Leave no food unattended and no country unvisited
There are actually a handful of hidden gems and some of my favourite dishes in downtown Vancouver are found in the West End.
Here are a few “must try” spots mixed with a few local secrets (in no particular order).
For the last few years all eyes have been on Spain, especially when it comes to fine dining. Blame it on the World’s 50 Best Restaurant Awards and having the majority of them from Spain, or on Ferran Adrià for pioneering modernist cuisine, but regardless, Spain is arguably “the France” of today – an emerging food scene and hub for culinary inspiration.
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Follow Me Foodie to the renaissance of cauliflower: The history and varieties of cauliflower and deconstructing the craze. There is a science to caramelizing the cauliflower, and having it soft but not mushy, and crisp but not crunchy. I’ll experiment in the kitchen, but for now, indulge in these!
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Imagine being in Madrid or Barcelona, eating a paella filled to the rim with rice covered with seafood, chorizo, chicken, peas, red and green peppers, while sipping on sangria by the beach. Sounds great doesn’t it? Depends on who you ask. The key word in that paragraph was “imagine”, because it’s a visual best left to the imagination unless you want to hear Spain cry.
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The Roca brothers are “The Three Tenors” of the culinary world. They sing a different tune, but create a culinary opera. Dinner here is a concert, and they are harmonious in their skills and talent. They stay true to humble beginnings and themselves, and stay connected and rooted to the restaurant.
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El Celler de Can Roca was beyond what I imagined, which is self-rewarding. It was advanced in a way which made me want to learn rather than to think, and critical thinking is a challenge for me to ignore. I didn’t even need to try here and letting go happened unconsciously.
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El Celler de Can Roca is one of the birthplaces for creativity and they make impossible seem possible. They are not creating a food movement which is what great chefs do, but moving people with food which is what extraordinary chefs do.
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It wasn’t to the point of “effortless” cooking, but they made simplicity elegant and appreciated. The transition between dishes were smooth and aromatics were taken seriously. The seafood courses were my favourite, but the level of enjoyment for each dish was splitting hairs.
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