Exploring Vancouver

So far along my trip across the United States and Canada- I fell in love with Portland, OR. However, Vancouver is also up there on the list. It is so different from the south. The life-style not and pace of the city it so full of energy. That is one of the reasons I am so excited to be on this trip- to explore the US and learn about food regionally. There is so much more to food then the southern roots I grew up on. I love learning about the culture and history of food- what brings it to a city and why it is there. I am learning about different growing seasons and ethnic influences of each region/state.

Vancouver has it all - Imagine a Euro-style city with a bay and the largest working port in Canada mixed with great food, art and outdoor excitement. It is a city for everyone.

My friend Ian came up to Vancouver to explore with me. We went hiking, kayaking and ate amazing food. He knows a lot more about ethnic (Asian) food than I do since he is from San Francisco and also from living abroad. We both share the same passion and love for food – and seemed to have similar taste, which makes traveling fun cause you can get a few things and share. So we set off to explore the diversity of food in a city full of different ethnic flavors, energy and spices.

Vancouver has some of the best Asian food in North American. I was overwhelmed with all the different choices and places to go. Some of the food brought me back to my days with Atlanta Magazine along Buford Highway when I tried my first Bahm Mi Sandwich and Bubble Tea with Vene.

We went to Red Star Seafood Restaurant and had amazing Dim Sum. Dim Sum is a Chinese cuisine meaning "A bit of heart". Dim Sum is typically served in the morning until around noon. Traditionally Dim Sum was only meant to be a snack and has now become more of a staple in the Chinese dining culture.We ate Shrimp Dumplings - known as Har gow. We also ate Chasiu baau - Barbecue Pork Buns. They served hot chrysanthemum tea with the meal. Ian's favorite was A Soy Sauce Chicken. I enjoyed the dumplings. It was all wonderful. There are no push carts at Red Star, instead everything is ordered off a menu card.

We also went to a Noodle Bar and had some Ramen Noodle Bowls. It was a cute spot near Stanley Park. There are some great cheap Noodle Bars in the area - You can walk around the Harbour and Park.


We also went to a hot spot called Vij an elegant and inspired Indian Cuisine. The New York Times says it is "Easily among the finest Indian restaurants in the world." We ordered the Vij Lamb Popsicles in Fenugreek Gream Curry on Turmeric Spinach Potatoes- one of their most popular items on the menu - as well as Marinated and Grilled Sablefish with Grilled Zucchini in Mango Reduction.

I thought the meal was great - it is very different then the Indian food I have had with my dad. But it was a cool experience. I did not like their Naan and felt weird eating with the Naan the traditional way. But it was amazing spice and flavor.

Outstanding In The Field Farm Dinners in Canada:

We first we up to North Arm Farm in Pemberton, British Columbia. The drive was unbelievable. This is by far the best view and location. The 55-acre farm is surrounded by Mount Currie, which is 8000 feet tall. They grow fruit and vegetables on the farm and also have a bakery.

Chef James Walt with Araxi in Whistler cooked a wonderful meal. He was recognized by Canada's Globe and Mail newspaper as ‘one of the top seven chefs in the country shaping the nation. James is also Whistler’s only chef to cook at the celebrated James Beard House in New York City, where he has performed three times.

2nd Dinner

We had our second dinner in Canada at the UBC Farm is a 24 hectare learning and research farm located on the University of British Columbia's Campus in Vancouver, Canada. The Farm is a student-driven initiative where students, faculty, staff, and the local community have been working together to create a place where anyone can come to learn, live and value the connection between land, food and community. A diverse urban farm surrounded by dense groves of tall fir trees.

Chef Andrea Carlson with Bishops in Vancouver was our guest chef. For more than 20 years John Bishop has led the field in serving food that is organic, produced locally and sustainably. Many consider his eponymous Bishop’s to be Canada’s version of Chez Panisse.

Cheers to Canada and an amazing time! I look forward in my next visit back to Vancouver.

Seattle Dinners

2nd Stop on Tour: Seattle

Our first Seattle dinner was with Full Circle Farm with Seth Caswell from Emmer & Rye. Full Circle Farm cultivates over 125 varieties of fruits, vegetables, and herbs, utilizing sustainable farming practices, which focus on soil health as the foundation for nutritious organic produce.

Seth's restaurant is slated to open in spring of 2009 in the South Lake Union neighborhood in Seattle.

We set the table in the middle of raspberry and blueberry bushes. At the end of the night guests were able to pick their own fruit. It was a hot dinner with no shade-but all of the berries were worth it. We all enjoyed the farmer's fruit and vegetables.

Menu:
Seared Tuna Loin, Currants, Smoked Grapseed Oil with Crackers
BC Scallops Ceviche, Citrus, Cucumber Cups Marinated Mussel Skewers
Roasted Full Circle Beets, Herb Salad, Blueberries with Basil-Mint Vinaigrette
Wild Mushroom, Oxbow Farm Cauliflower, Emmer, Baby Greens with Hazelnut Vinaigrette
Wooly Pig Pork Belly with Cabbage, Zucchini and Spicy Mustard
King Salmon with carrots, fennel, Escarole, Spring Onions and Golden Glen Herb Butter
Bluebird Grain Farm Emmer Biscuits with Apricots, Raspberries and Fresh Cream


Our 2nd Seattle dinner was at Oxbow Farm (10-acre mixed vegetable, tree fruit, and berry farm bordering an "oxbow" lake). Guest Chefs: Brian McCracken and Dana Tough with Spur in Seattle cooked a great meal. We set the table along the Snoqualmie River in the nice shade and pretty view.
Menu:
Black Sheep Creamery Chevre Crostini with Pickled Grape
Chilled Broccoli Soup with Queso De Oveja and Nasturtium
Smoked Oxbow Farm Baby Beets with Heirloom Lettuce and White Wine Vinaigrette
Grilled Stokesberry Farm Chicken with New Potato, Sweet Pea, and Mustard
Red Wine Braised Grass Fed Beef with Carrot, Fennel and Chard
Honey Biscuits with Raspberries and Creme Fraiche

PIKE PLACE FARMERS MARKET

Since 1907 people have been buying fresh fish and vegetables at Seattle's Pike Place Market (A public market overlooking the Elliott Bay waterfront in Seattle). Now it is a huge hot spot in Seattle filled with tourist and locals every day. It is known for its brass pig, clock, and fish tossing. It is one of the oldest continually operated public farmers markets in the United States.

The Main Market has street-level stalls stretches in an L-shape from 1st Avenue and Pike Street to Pike Place and then along Pike Place to Virginia Street. Click here for more interesting history on Pike Place Market.

John and I explored the market together last week. I enjoyed all of the fresh seafood and flowers in the market. I stopped to ask the fisherman about the fish and I got one tossed at me. It was almost more of a show and a production, than a market. Tourist are crowding the area and taking pictures. The men scream "Is there anyone here actually to buy fish." It was a cool place- but thought it was a bit too touristy for me. Once you explore and go to all of the different levels of the market you can find some amazing spots hidden away and not crowed with tourists. We did not have too much time to explore- but next time I am excited to find some great local spots untouched by tourist. I can tell it is a great place for cheap eats when you know where you are going and what you are getting. We went to Beecher's Cheese which was great- but really crowded. We watched them make cheese through the window.

Portland, OR- Ford Farm

Ford Farm, Sauvie Island, OR

Saturday, July 11th, 2009

Host Farmer: Kristin and Rich Ford, Ford Farm

Guest Chef: Jason French and Ben Meyer, Ned Ludd, Portland

Our 2nd dinner in Portland was also a huge success. Jason and Ben went out to the farm the night before and smoked a beef shoulder all night. The farm was beautiful on Sauvie Island. We set the table out in an apple orchard. Sauvie Island is fifteen miles east of Portland, Oregon bounded by the Columbia and Willamette Rivers. On 150 acres they raise full-blood Highland Cattle on their pasture. The cattle are fed grass and grass hay. They dry-age the beef for 30 days, and then sell directly to interested consumers. They also have 5000 apple trees; they are heirloom French, English and American cider apples. They have pressing and bottling equipment for hard cider. Their American Heirloom Apples are on the Slow Food Arc of Taste.

I also really enjoyed the wine at this dinner. Jason selected amazing wine to pair with his food. I recommend 2007 Love and Squalor Riesling if you life in OR.

The wine maker does not make too much of it, but said he would ship it to you if you contacted him. We also had a 2006 Brooks Janus Pinot Noir and 2006 Big Table Farm Syrah.

We also served Cyderworks Hard Cider that is produced on Ford Farm.

Menu:
Slaw of Sauvie Island Organic carrots, Fennel, Cottage Cheese, Volkhorn Brot
Beef Bites & Beets, Sweet Vinegar
Beet Kombucha
Buschetta of Early Summer Vegetables

Grilled Salmon with Smoked Salmon Hash
Ford Farm Smoked Beef Shoulder & Grilled Midsection with Creamed Collards & Kale
Mixed Island Berries & Their Muffin with Mit Schlag. (Chefs wording).

Cheers to Portland...more to come on Seattle! That is it for now. I am off to pick up a rental car with Leah and print some menus. We have a dinner tonight and then we are driving to Vancouver. I will add more pictures and details later.

Outstanding In The Field Tour 2009

The 2009 Tour is on the road! We have so far been to Portland, OR and Seattle, WA. Six of us loaded in Jim's truck in Santa Cruz and drove out to Oregon last week. We picked up John (A chef from Tenn. that is coming on tour with us) from the airport a few days ago and Caleb ( our bus driver) is meeting us with our new bus in a few days!!! We can't wait for the new bus- living out of a truck is challenging. I will update my blog the best I can. I am sorry for the week of not writing! Things have been crazy on tour. I am having an amazing time traveling and seeing the West Coast. Portland was a great way to start the long journey ahead.

Portland was an amazing time. I really enjoyed the city and the chefs. It is always fun when the chefs care to show us around the city and meet us for a meal. I felt so at home in Portland. I loved all of the restaurants I went to in the city. I recommend all of them: Clyde Common, Beast, Ned Ludd, Laurelhurst Market, and Simpatica.


The first dinner was at Square Peg Farm in Forest Grove. The Guest Chef was Troy Maclarty, of Laurelhurst Market in Portland. We set the table next to a pond with wild flowers growing all around it. The farm grows fruits and vegetables and raises hogs on 40 acres. Cyclists joined us at the table from Canada. They are going on a four month biking trip across the country and stopping at farms. They were so interesting and added excitement to the table.

Troy made a wonderful meal. Ben Dyer (owner of Simpatica and Laurelhurst Market) also helped Troy in the kitchen. I enjoyed the Apricot Tart. It was beautiful. The Porcheta was also great. He cooked it perfectly- it was not to thick like you normal get it. The Green Bean Salad was a huge hit. We packed up all the leftovers and ate them next day- the food was that good. Cheers Troy and Ben! Thanks for a great time in Portland!!!!

Menu:
Charcuterie Plate with Assorted Pickles
Square Peg Farm New Garlic Soup
Slow Cooked Salmon with Summer Squash with Virdian Farm Nasturtiums & Creme Friche
Square Peg Farm Porcheta with Green Bean, Pickled Cherry & Almond Salad with Bacon Vinaigrette and Roasted New Potatoes.
Apricot Tart with Peach Leaf Ice Cream

Green String Farm, Petaluma, CA

Host Farmer: Bob Cannard, Green String Farm
Guest Chef: Christopher Lee, Eccolo, San Francisco

Mike Zakowski made Artisan breads for the dinner. He is an independent baker, but also works with Artisan Bakers in Sonoma, CA. The bread was served with Green String Farm olive oil.

Chef Christopher Lee made a wonderful meal for the guests. His restaurant Eccolo means, “here it is” in Italian. His food is rich in flavor and cooked over a wood fire oven. Lee’s extensive career includes over ten years working with Alice Waters at Chez Panisse Restaurant.

He cooked a Summer Vegetable Salad with artichokes, beets, turnips & leaks. He used a coriander vingarette on the salad made from pounded coriander seeds.

Terra Firma Farm Roasted Zucchini & Basil Pesto Lasagna with Bellwether Sheep's Milk Ricotta.

Spit-Roasted Green String Farm Goat (Shoulders are braised with white wine, tomato & bay leaf. Served with Green Beans & Terra Firma Cherry Tomatoes. We served the farmer the tail!

(The Goats are raised on the property from mild winter until early summer. They are fed some hay and are also grass fed.)

Wood-Oven Roasted Green Spring Apricots with Hand-Cranked Ice Cream & Berries.

The Ice Cream Machine was from 1865! It was amazing! Cheers to another fun dinner!!!

Star Route Farm, Bolinas, CA

Host Farmer: Warren Weber, Star Route Farms
Guest Chef: Jason Fox, Bar Tartine, San Francisco

Bolinas is an interesting town in northern California. The town is located along the coast - many of the guests said there are no signs leading into the town, because they do not care for tourists. Historically any road sign pointing into the city on Highway One have been torn down by local residents. The town is known for its poets and music.

The dinner was great though. The whole town was interested in what we were doing...many people came onto the Farm asking if there was music, food, etc.

Chef Jason Fox prepared a wonderful meal- using goat, amazing cheese and squash blossoms. I lost the menu - but I will look for it and post it later.

ByeBye 1953 Bus

Our Bus Died last week! We had to push it on the Farm. (A good time for the photographer). We have a new bus for the Tour...pictures to come! It is getting all fixed up right now. Glad I got to spend a few nights on the old bus. It was Elvis Presley's first tour bus. We are hitting the road on Tuesday.

Clark Summit Farm - Tomales, CA

HAPPY BIRTHDAY JIM!

Happy Birthday Jim! We celebrated Jim's birthday at Clark Summit Farm. It was our first farm with animals and no vegetables. The cows surrounded our bus and tents at night and the pigs and chickens roamed around. We woke up in the morning to a cow mooing at our window around 5 a.m.

It was a pretty site with organic pastures in the coastal foothills of northwest Marin. Melissa Perello did a great job with the food. All the guests were happy. We had great wine by Paul Hobbs Winery. Cheers to another Outstanding Dinner with great farmers and good company!!

Menu:
Hog Island Oysters
Alsatian Style Onion Tart - Marin Roots Onions, California Porcini & Rucola.
Clark Summit Farm Pork & Fennel Sausage with Steamed Hog Island Manila Clams
Spit Roasted Clark Summit Veal Shoulder Studded with Currants, Herbs Braised Potatoes, and Whole Grain Mustard Jus
Bellwether's Jersey Milk Ricotta with Marshall's Farm Honey, Marin Root Seacape Strawberries and Almond Sables.

A Little Bit Of Home....

Garden Update!

My sister went home and took some pictures of my Garden for me. Everything is looking really good...wish I could be there to taste it.