Pacific Northwest | Follow Me Foodie

$30-50, Canadian, desserts, Food Event, Modern American, Pacific Northwest, Pacific Rim, Vancouver, West coastDecember 14, 2015

American Express exclusive dinner at AnnaLena – Recap

By Mijune

The American Express exclusive dining experience took place at three of Canada’s Best New Restaurants as determined by Air Canada enRoute Magazine. In Vancouver it was at AnnaLena, and here’s how the 5 course dinner went down.

$30-50, $50+, Announcements, Canadian, Cocktails, Downtown Vancouver, Pacific Northwest, Pacific Rim, Seafood, West coast, WineJuly 6, 2015

Happy hour? I’d be happier with more (Happy Hours in Vancouver, BC)

By Mijune

In Vancouver happy hours don’t seem to be promoted, and the extent of advertising is usually a sidewalk sandwich board or the random tweet or post on social media. So here are a few happy hours that offer either good value or good food, or are simply off the radar.

$10 or less, $10-20, $20-30, $30-50, American, bakery, Burgers/Hot Dogs, Canadian, desserts, Downtown Vancouver, Euro-Asian, European, Food 5, Food 5.5, Food 6, French, International, Modern American, Pacific Northwest, Pacific Rim, Sandwiches, Soups, Tapas, Top 10, West coastApril 11, 2015

10 Must try dishes in Gastown – Restaurants in Vancouver, BC

By Mijune

What’s happening in Gastown? More like what’s not happening in Gastown! These are not necessarily “the best dishes” or in any particular order, but to get you started, here are 10 things you should try in Gastown.

Barbeque, Canadian, Competitions, Events, Food Event, Pacific Northwest, Southern/Soul, Vancouver, VideosMarch 30, 2015

Follow Me Foodie to the Barn Burner BBQ Black Box Competition – Passion for Pork

By Mijune

Mijune Pak of Follow Me Foodie takes you to a behind the scenes look at the Barn Burner BBQ Black Box Competition in Chilliwack, BC. The 3 black box ingredients are: pomegranate molasses, farmer’s pork sausage and duck breast.

$30-50, $50+, Canadian, desserts, Downtown Vancouver, Euro-Asian, Fine Dining, Pacific Northwest, Pacific Rim, Seafood, West coast, WineFebruary 26, 2015

The Unsung Heroes Menu at Blue Water Cafe – Mijune Pak, Follow Me Foodie

By Mijune

Mijune Pak of Follow Me Foodie visits Blue Water Cafe and executive chef Frank Pabst to celebrate the 11th Anniversary of the Unsung Heroes Menu. The month long festival celebrates sustainable seafood. What are her favourite dishes? Watch it here!

$20-30, $30-50, $50+, American, Canadian, Downtown Vancouver, Fine Dining, Modern American, Pacific Northwest, Pacific Rim, Seafood, Thai, Vegetarian, West coastFebruary 5, 2015

Three orgasmic dishes to try this Valentine’s Day (Vancouver, BC)

By Mijune

Valentine’s is the one day of the year I can play on the character of Carrie Bradshaw meets Nigella Lawson, so I’m not holding back. There are endless options for romantic three-course dinners and heart-shaped chocolates, but when it comes down to it, nothing beats a genuine foodgasm – an orgasm in your mouth.

$30-50, $50+, Breakfast, Brunch, Canadian, desserts, Downtown Vancouver, Euro-Asian, Fine Dining, International, Malaysian, Mediterranean, Modern American, Pacific Northwest, Pacific Rim, Seafood, Soups, Videos, West coastJanuary 16, 2015

“Must tries” at Boulevard Kitchen & Oyster Bar in Vancouver, BC with Chef Alex Chen

By Mijune

Host Mijune Pak of Follow Me Foodie takes in the seasonal delights at Boulevard Kitchen & Oyster Bar at ‪Sutton Place Hotel in Vancouver, BC with Executive Chef Alex Chen. What was her favourite dish? Watch it now!

$10 or less, $10-20, $20-30, $30-50, $50+, American, Asian, Canadian, Downtown Vancouver, Eclectic, Euro-Asian, Fine Dining, Food Truck/Cart, Fusion, Indian, International, Italian, Lebanese, Mexican, Middle East, Modern American, Pacific Northwest, Pub food, Salad, Spanish, Tacos, Tapas, Vancouver, Vegan, Vegetarian, West coastOctober 20, 2014

Must Try Cauliflower Dishes in Vancouver, BC!

By Mijune

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!