2741 West 4th Avenue, Vancouver, BC V6K 3V9 (Neighborhood: Kitsilano)
Pricing - $$/$$$ | Dining - Casual, Dressy Casual | Cuisine - Gastropub
http://theoakwood.ca/

Oh goodness my pictures don't give the place justice. I only had my little point and shoot when I visited Oakwood but boy was I excited after looking it up online. A gastropub to visit on my Vancouver trip? AWESOME. My friends and I happened to get there earlier than our reservatioin (and you DO need reservations from the sound of their voice when we said we were there early) and got seated after a little bit. Dark and focused on wood, the inside had a more upscale feel than I was expecting based on experience from American gastropubs but nothing to worry about. The food all looked great, and I started off my evening with a pint of Hoyne Dark Matter beer.


At the table we pretty much tried to share everything, so two appetizers came out first. They were the Fried Octopus ($10 - bacon aioli, pickled shallots, komatsuna) and All Canadian Poutine ($10 - brisket, fries, curds, gravy). After all, I have to have poutine if I'm in Canada right? The octopus was actually a bit on the overcooked side which the fried-ness seemed to try and hide. I really enjoyed what it was coated in but it was hard to think of these as anything but thick, stale octopus strips. However, the poutine was fabulous (albeit close to erring on the too salty side) with thick curds and thick fries.


Again, like I said, my pictures really don't do the food justice. Entrees were the Duck Cannelloni ($24 - sweet cranberry puree, shaved foie gras, fried sprouts, bechamel) and Seared Gnocchi ($18 - truffle gratine, wild mushrooms, tomato basil sauce). Frankly, my picture of the cannelloni makes it look utterly disgusting but it was quite the opposite. The foie gras was shaved so finely that it melted in my mouth (foie "snow," anyone?) and the duck deliciously tender. The gamey-ness that people often dislike about duck was not to be found in this great plate. I could have done without the heaps of bechamel though just because the rest was already good. What I actually thought was the best dish of the night was not what I even ordered but someone else did - the seared gnocchi was a pleasant surprise. I had not even thought of searing gnocchi before but something about adding a little char to that potato flour gave it a speckled look but enormous flavor. Wild mushrooms with truffle gratine sealed the deal and had me wanting to order a whole cast iron pan for myself. I would highly recommend you get this if you get a chance to visit Oakwood because yeah, 'twas the best.

Photography by Minerva Thai.

This recipe was made in reaction to a desire for the "Americanized" tacos consisting of seasoned ground beef and crunchy taco shells. Taco seasoning is simple enough to make yet some of us still go out and buy paper satchets from the stores. Who knows how much extra salt and such goes into those long-lasting packets? How long have they been on the shelf? You can definitely make your own at home with a well-stocked spice pantry.

Step 1: Ingredients (yields approximately 1 ounce)

• 1/4 tsp onion powder
• 1/4 tsp dried oregano
• 1/4 tsp crushed red chili pepper flakes
• 1/2 tsp paprika
• 1 tsp black pepper
• 1 tsp garlic salt
• 1 tbsp chili powder
• 1 1/2 tsps ground cumin

Step 2: Making the seasoning
Mix all spices together well. Store in a dry container and use on your favorite recipes where you need taco seasoning. Of course, please taste the seasoning and determine if it fits your needs! Enjoy.



Photography by Minerva Thai.

1741 Robson St, Vancouver, BC V6G 1C9 (Neighborhood: West End)
Pricing - $ | Dining - Casual | Cuisine - Japanese
www.benkeiramen.com


On my trip earlier this year to Vancouver, my friends and I were pretty much gorging wherever we went. One particular night, we were out on Robson St. and it was chilly. Needing warmth via environment and in our bellies, we waited around until Benkei Ramen opened. We were the first in the door once their hours started and were pleased to see their quaint decor. I enjoyed the simplistic but still stylized look and hey, who doesn't love stepping inside a warm ramen house to the smells of deliciousness?


They have different combinations available in addition to single entrees. Perhaps it was the need for warmth that made me go for a combo (more food than I would normally eat) but whatever the case, i was glad to have done so. My order was of their Shio Ramen (bamboo shoots, bean sprouts, green onion, and chashu) combo set with Shrimp Gyoza. Their pork based soup infused with a mixture of sea salt and kelp was pleasant enough though lacking a bit of the richness I hope for in my ramen. I was grateful, though, that they also lacked the oversaltiness that some places have in their broth. My chashu was nice and tender with plenty of fattiness on the side to sate the carnivore in me. Now, I've never had shrimp gyoza before and perhaps there is a reason for that. It doesn't seem all too common and ultimately, I would have preferred the traditional pork version. This one was pan-fried just right but the insides a tad bland.


One of my friends got the Spicy Akaoni (green onion, bean sprouts, bamboo shoots, special toasted garlic oil, roasted sesame) which normally comes with pan fried minced pork but not this time as she doesn't eat pork. Its broth was a spicy-miso base that I tasted; to my delight, it was not overwhelmingly spicy and had a nice flavor zip to it. Again, however, the broth was not very rich.


My other friend got a combo set as well of their Curry Ramen (grilled chicken, spinach, corn, and carrots) with Beef Curry Rice because he sure as heck was craving curry! The curry flavors were fantastic but again, the broth was more on the watery side than the thick, rich side. The rice was cooked to the right amount of stickiness to pair with the sweet beef curry (more Japanese style after all). Overall, an enjoyable meal that satisfied our ramen-craving stomachs. Give them a shot if you need a solid environment to warm up in.

Photography by Minerva Thai.

Are you a tequila connoisseur? An agave aficionado? A Latin-food lover? You need to come out to SOL Cocina's Tequila Thursdays then which launched just last week on Thursday, March 21 and will continue on through June 27th weekly from 6 – 8 p.m. But wait! You're thinking that you can already get their 70+ artisan and premium tequilas at the bar when you visit, aren't you? Why come out for Tequila Thursday? Well there's one very special reason to consider it:  SOL Cocina's own Single Barrel Reposado Tequila, a custom blend at Casa Noble’s Tequila distillery by partners Rich Howland and Matt Baumayr. I was among the lucky few that got the chance to give it a try last week and am excited to tell you more about these Thursdays AND their season's menu items.


These treats of weekly events will give guests a complimentary tasting at the bar and then 1/2 off the normal price for whichever tequila will be featured for that week. The calendar of features is listed at the bottom of this post. Coming in, we got a snifter of their special tequila and yes, it was tasty. A smooth and well-rounded Reposado, this one caught our attention at first smell as its buttery, caramel aroma tickled our noses. On first sip, it came off dangerous to me because of its laidback heat and medium body feel; once the tequila hit the mid-palate, its smoky barrel taste shone through as did its easy agave smoothness. Dangerous because I could keep at it. Dangerous because it's alcohol but so drinkable. It lingered in the mouth, showing signs of a well done tequila. Dangerous!


Too excited about the tequila and listening to Matt & Rich speak passionately about this special release, I nearly missed the beautiful dishes of guacamole that were brought out. Two artful presentations came to each table out on the private patio of seasonal dishes they're showcasing for the spring and summer - the Guacamole Verano (raspberries, chile con limon, serranos, almonds & cotixa) and the Corn Goddess Guacamole (grilled & crunchy corn, cotixa, pico guajillo). Lovely to look at and more lovely to eat, these dishes were so fresh and bright with personalities of their own. I especially enjoyed the raspberries in the Verano for the tart burst you get with the crunch of your chip.


My favorite for the afternoon/evening was definitely the Japanese Ceviche de Camaron (shrimp with cucumber, onion, soy, fresh lime juice & creamy chipotle, avocado), a beautiful summery flavor with the vibrancy needed in a ceviche. I loved the lime. I loved the shrimp. I loved it all. Then we got nipped in the tongues by the Taco Viper (chicken, black ghost chile & chipotle salsa (extra hot), cheese, onion and avocado), which was deceiving when it came out. The newly sliced avocado on top slyly hid the pitch black salsa that burned a slow-to-hit but lasting burn. If you know me, I'm weak when it comes to spicy food! I'm glad the tequila was there to somewhat ease the pain (though it has a heat of its own). It may have been spicy but you can't knock that taco for flavor; it sure packs a flavorful punch of its own as well.


In addition to the alcoholic treats, we were also honored by the presence of Chef Deborah Schneider who did some live cooking of the Taco Adobado D.F. (pork in special chile adobo, pineapple & onion, cheese, puffy fried tortillas, salsa taquero & onion) and treated us to some of her delectable chicken mole as well. In its puffy shell, the taco was a different take on the lovable "al pastor" taco we see out on the streets but nothing short of fantastic. Chef Deb knows what she is doing with her sauces, all made with freshness, care, and passion for detail. 

 
So after having the tequila neat (as you should do with any great alcohol), we tried it in a margarita. They were right - it still manages to be the star of the show even when mixed with other things. This SOL Single Barrel Reposado Tequila is not shy nor is it overwhelmingly bold. I could taste its profile in my margarita but not be distracted by it. It has, as Matt says, "enough agave backbone to hold up." He showed us one of the bottles (only 360 were produced), and we envied not only its contents but the beautiful cobalt blue design. If you are looking to give Tequila Thursdays a try, do! They take place at the bar and guests will be served first come, first serve. Take a gander at the calendar below:

• March 21st: SOL Single Barrel Reposado 
• March 28th: Don Julio 
• April 4th: Clase Azul 
• April 11th: Patron 
• April 18th: Tres Sietes 
• April 25th: Partida 
• May 2nd: Cinco de Mayo 
• May 9th: Patron 
• May 16th: Tequila Ocho 
• May 23rd: Pura Vida 
• May 30th: TBD 
• June 6th: Partida 
• June 13th: Restaurant Buyout 
• June 20th: Dos Armadillos 
• June 27th: Casa Noble 

My thanks to Chef Deb, Matt, and Rich for having us all there as well as Mona for inviting us out. SOL Cocina is located in Newport Beach at 251 E. Pacific Coast Highway at Bayside Drive on the Balboa Marina and is ready to tantalize your tastebuds. Let me know if you give them a try!

Photography by Duc Duong. More photos available on Facebook.

My thanks to those who gave suggestions for using the savoy cabbage for Test Kitchen by sharing with me their favorite dishes. They sounded scrumptious! My week had been a tad busy so I didn't get a chance to find all the ingredients for the several ideas thrown my way; instead, a simple recipe was born. I like simple recipes anyhow! This one's only got a few ingredients and can be done in a jiffy (or about 20 minutes). It results in something tasting like roasted brussel sprouts...but with an added crunch. Give it a shot yourself!

Step 1: Ingredients (yields 2-3 side servings)

• 1 head savoy cabbage
• 2 tbsps sunflower oil (or oil of preference)
• 1 tbsp garlic salt
• 1/2 tbsp freshly ground black pepper
• 2 tbsps grated Parmesan-Reggiano
• 1/4 lemon, juice only

Step 2: Prepping the ingredients
Preheat oven to 475°F. Remove the stem/core of your cabbage. You may wish to peel away and wash the outer leaves. Roughly chop cabbage into pieces about 1" in width. Place on a baking sheet and toss with oil, salt, and pepper. Place in oven on the top rack to ensure crunchiness.


Step 3: Finishing
After about 8 minutes, remove from the oven to mix around again. Place back to roast another 5 minutes or so. Then add cheese and return for another 2-3 minutes. Serve with a little bit of lemon juice on top and more Parmesan if needed. Enjoy!


This week's Test Kitchen ingredient: black licorice candies
In only what I could describe as a mean way to get me to do a crazy challenge for Test Kitchen, a friend and fellow blogger asked me to do black licorice candy for one of my ingredients. Challenge accepted, I said. I'm sure you're all too familiar with this though. Black licorice falls into the same camp of you either are born liking it or disliking it. So yes, give me a holler over on Facebook (or even here) or what I should do with this challenge of an item!



Photography by Minerva Thai and Duc Duong.

[THE GIVEAWAY IS NOW CLOSED: Congrats to Christopher S. for winning!] IT'S LIVE! I hope you had kept today on your radar for the launch of my super awesome Cooking Planit spice giveaway. Courtesy of Cooking Planit and Spices Inc., I happily get to give away to one of you lucky readers a spice set of 26 of the most commonly used spices (retail value: $100+). As you may already know, there were 49 other bloggers given this opportunity which gave you more chances to win. The full list below shows you whose contests are still up and running.

Much Ado About Fooding's contest period is March 26 - April 1. I'll be announcing the winner (randomly chosen through the Rafflecopter program) on April 2nd. The more ways through which you participate, the more chances you have to win a newly stocked spice pantry! The winner will be contacted once chosen and must respond within 48 hours with the proper information to receive the prize which will be shipped out to the winner by the giveaway sponsor. This means that anyone in the U.S. can win so don't be afraid to enter!

So what's in this fabulous free set? Check out the spread:

1. Ground Cumin
2. Basil
3. Saigon Cinnamon
4. Bay Leaves
5. Smoked Paprika
6. Thyme
7. Garlic Powder
8. Mediterranean Oregano
9. Onion Powder
10. Rosemary
11. Nutmeg Powder
12. Red Pepper Flakes
13. Coriander Powder
14. Cayenne Pepper
15. Ground Cloves
16. Chinese Five Spice
17. Turmeric
18. Curry Powder
19. Yellow Mustard
20. Pennsylvania Pepper
21. Cardamon Powder
22. Cajun Seasoning
23. Allspice Powder
24. Hill Country Chili Powder
25. Ginger Root Powder
26. Manzanillo Mexico Seasoning

So what is Cooking Planit? It's an app that walks you step by step while cooking. This includes prompting of when to prep a certain ingredient and when to start another while notifying of when a third may be already done. It helps with pre-planning, shopping, and even cooking by keeping you on track and not wasting time. Whether you don't have enough time in the day to think of all of these things or you are just looking for ways to hack your meal making, Cooking Planit works to have your bases covered and has been awarded by Toque Magazine in 2012 with the Best Food App Award for Best Cooking.


You have multiple ways to participate in this giveaway - via Facebook, Twitter, and commenting on the blog post itself. I highly encourage you not only to enter my contest but the other contests that are also happening as well. You should definitely also invite your friends and family to participate in this contest because it really is a swell deal, isn't it?

2013 Cooking Planit Spice Giveaway Participants
	Start	Stop	Flight 1	Flight 2
1	3/6/13	3/12/13	Sophistishe	Field and Feast
2	3/7/13	3/13/13	The Wicked Noodle	The Cooking Planit Blog
3	3/8/13	3/14/13	The Aliso Kitchen	Slow Down & Savor
4	3/9/13	3/15/13	Chicago Foodie Sisters	Jessiker Bakes
5	3/10/13	3/16/13	My Happily Ever After the End	The Food Yenta
6	3/11/13	3/17/13	Notes From Maggie’s Farm	Food Fash
7	3/12/13	3/18/13	My Kitchen Addictions	What Jew Wanna Eat
8	3/13/13	3/19/13	Bite Sized Blog	Nicole’s Nickels
9	3/14/13	3/20/13	A Busy Mom of Two	Food Squeeze
10	3/15/13	3/21/13	Kasey’s Kitchen	Kitchen Concoctions
11	3/16/13	3/22/13	Daily Ups & Pounds	Lisa Cooking
12	3/17/13	3/23/13	Ditch the Box	Huppie Mama
13	3/18/13	3/24/13	Hungry Hutch	Food Fetish
14	3/19/13	3/25/13	Cook the Blog	Three Diets One Dinner
15	3/20/13	3/26/13	Sugarfoot Eats	Gear Live
16	3/21/13	3/27/13	CopyKat Recipes	Mouthy Housewives
17	3/22/13	3/28/13	Burnt Apple	The Butterfly Mom
18	3/23/13	3/29/13	The Mama Report	Ancestral Chef
19	3/24/13	3/30/13	A Food Centric Life	We Like To Cook
20	3/25/13	3/31/13	Dixie Chik Cooks	Baby Boomster
21	3/26/13	4/1/13	Unorganized Mommy of Three	Much Ado About Fooding
22	3/27/13	4/2/13	The Staten Island Family	The Primlani Kitichen
23	3/28/13	4/3/13	Mother Would Know	California Country Gal
24	3/29/13	4/4/13	Yi Reservation	NY Foodgasm
25	3/30/13	4/5/13	ME Redone	Creative Cullinary

Cooking Planit Spice Giveaway on Much Ado About Fooding
Photography courtesy of Emily Wilson, eChef for Cooking Planit.

 

17881 Sky Park Cir. Ste A, Irvine, CA 92614
Pricing - $/$$ | Dining - Casual | Cuisine - American (New), Sandwiches
http://www.harrys-deli.com

Harry Harry Harry - I have heard things about your deli and how I really, really needed to make it out there to gorge on fantastic sandwiches. This review is definitely long overdue as it was just a tad over a month since my visit but it might just be because I had to find the right words.


Now, I hadn't been to Harry's prior to the renovation actually. I believe that there was a major overhaul of the interior and brand design. Even though I don't know what it once was, I really like what it is now. There's sleek yet bold red, black, and white all around (my favorite color combo!). Chalk art decorates the wall behind the counter and features some favorite vendors. On the seating side, there was old-school aircraft decor to commemorate both Harry's interests and the location near John Wayne Airport; after all, OC does have a rich aero history. Harry himself was out and about throughout the time talking to customers, taking orders, bringing out the food, and even wiping tables down himself. If you were just interested in sitting bar-style, there is a table at the windows for just that. Looking to play yourself some music during your lunch break? Pick up the shared guitar right next to the soda.


I happened to get there with my friend in time to miss the lunch rush (and boy was it a RUSH!). That gave us a chance to snag a small table while we waited for our orders to come out. I ordered the Chicken Di Giorgio (lightly breaded chicken breast, sauteed red onion, tomato, garlic, basil sauce, Mozzarella, Parmesan, and garlic aioli on Ciabatta) due to see rave reviews about it. I think the praise was very well-deserved because it has been a long time since I've had breaded chicken breast that good. The sandwich did prove to be quite saucy once you had the heaps of tomatoes and basil involved but the characteristic I found commendable was how crisp the chicken managed to stay under all of that. The amount of meat also was surprising as a thick cut was given with each sandwich. I normally don't have large lunches and would have just had half had it not been so good that I inhaled the rest.


For sides, we opted for the World's Second-Best Onion Rings and the Potato Salad Harry's Style. I'm not sure why it would be named the second-best onion rings because they sure as heck were the best I've ever had. My friend, who is an onion ring fiend, actually mentioned it first. She (who actively gets onion rings wherever she goes) rated it the best of any place she's visited. I loved the alternative breading which tasted like panko crumbs to me seasoned with superb sea salt. There was also a bite through! You know how some places have soggy onion rings that just all come out once you take a bite, leaving you with just the empty breading's shell in hand? Not here. This place's rings crunched through in wholesome, onion-y goodness. The potato salad was nice and creamy; though not quite my style, it's sure to please those who are fans of dill! I really enjoyed the bits of skin I saw left on and the inclusion of fresh red onions. Overall, a fantastic experience at this somewhat-hard-to-find deli (it's a little hidden among all the office buildings in Sky Park Circle).

Photography by Minerva Thai.