Foodle

Lamb: rack, sweetbreads, tongue; eggplant. Recently at Michelin-starred "Zur Wolfshöhle" in Freiburg.
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#lamb #martinfauster #zurwolfshöhle #freiburg #onemichelinstar @wolfshoehle
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily #instafood #julienwalther #picoftheday #travel #troisetoiles #willtravelforfood #yummy Less

“Carrot” was the name of the dish.
Just carrot, nothing else.
It was a lovely cold dish of carrot juice, carrot cream, and carrot caramel on top, with flavours and textures that transcended the ordinary carrot.
It is another example of Niko Romito’s resolute quest to express the essence and purity of a single ingredient.
“I try to express an ingredient’s full potential, to dig into it and reveal aspects that one would not expect to find within the ingredient itself. That’s the most difficult thing.”
Listening to Niko, I was reminded of an old advertising industry saying from when we were looking for original ways to promote a brand:
‘Interrogate the product until it confesses all its strengths’.
And it did. Less

A true leader in gastronomy, Andrea Carlson, chef/owner of Burdock, is deepening our appreciation and understanding of the plants we eat at her Taste and Sound dinners.

For my weekly columns, go to Vancouver Sun and The Province’s Life/Food/Local Reviews section.
Or sign up for westcoasttable.vancouversun.com
Or https://muckrack.com/miastainsby/articles
Or google Mia Stainsby and Word of Mouth, my restaurant blog.
@burdockandco Less

Genial staff, comforting food in discomfiting times, and a veteran chef make Folietta, a stylish Italian restaurant in East Van fire on all cylinders. @foliettayvr

To find my weekly columns, go to Vancouver Sun and The Province’s Life/Food/Local Reviews section.
Or sign up for West Coast Table Thursday notifications under vancouversun.com/newsletters.
Or https://muckrack.com/miastainsby/articles
Or google Mia Stainsby and Word of Mouth, my restaurant blog. Less

Freyja Croissant Bakery, located in Campbell River and Courtney, sells Scandinavian style croissants, elevated. What’s a Scandinavian croissant, you ask? The big difference is sourdough does the heavy lifting, ie., leavening, rather than the quicker, easier yeast method. It adds an extra measure of flavour. Lamination includes 27 folds and it’s a three-day process to complete. New Zealand butter amps up flavour.
Owners Emese and Géza Toth-Harasztos take it further, with croissant gymnastics, working the dough into inventive shapes with yummy fillings. Such as — the decadent Almond Cherry Dome with a lattice top. It’s filled with morello cherry jam and whipped almond ganache and dipped in almond chocolate. Or the carrot cake double-baked croissant another shape shift, far from its French origin— it’s filled with almond-based carrot cake frangipane and topped with whipped cream frosting infused with Madagascar vanilla. Chocolate bowtie croissant is cross-laminated and filled with dark chocolate creme. My fave? Pistachio croissant. It’s filled with a white chocolate based pistachio ganache and sprinkled with pistachios.
Should you wish a lunch-y option, there’s the cream cheese and spinach roulé with Pecorino cheese or a canoe-shaped pizza croissant with organic marinara sauce, chorizo, Fontina, bubbling and flaky as can be.

#croissants #campbellriver #courtenay #inventivecroissants Less

First visit to @eastonbarbecueco today, and it did *not* disappoint. Among the standouts: big meaty spareribs, savory/sweet hash and rice (@elliottmoss would be proud), and something you don’t see at too many BBQ spots: smoky and spicy backbone rice.

The real showstopper, though, was the day’s sandwich special: shaved pork loin and belly, superb tangy collards, gooey melted provolone, and red pepper relish piled on a soft, smooshy roll, plus “hog jus” for dipping. Bonus points for fragrant house made pickles and red onions on the side.

Way out in Hollywood, SC, but just a five mile net detour if you’re heading to Savannah/Florida down US-17 . . .

#bbq #eatbbq #fooddrinktravel #scbbq #chs #chseats #bbqtour Less

Stop #2 on the Charleston and Parts West BBQ Tour: @palmirabbq

Board highlights this time around: pernil (generously seasoned/spiced pork shoulder pit smoked and pulled into long shreds), beef cheeks (required), and spicy Italian sausage in a curiously long, skinny casing (but meaty, smoky and savory inside.) Plus the Puerto Rican beans and a big tub of that mysteriously flavored hash and rice, of course . . .

Pretty sure the "Line Starts Here" sign is new. As is the line out the front door onto the sidewalk even at the 3:00 pm . . . #wordisout

#bbq #eatbbq #fooddrinktravel #scbbq #chs #chseats #bbqtour Less

Sitting in my high-backed stool at the bar at @lewisbarbecue, enjoying a Shiner draft while waiting for my "El Sancho" sandwich to arrive, I wrote the following note on my phone: "To visit Lewis Barbecue is to witness a well-oiled operation in motion." And the barbecue's pretty good, too!

The El Sancho piles Lewis's top two specialties - prime brisket and housemade hot guts - on a single bun. No plane ticket to Texas required.

(Did I mention the curly fries are fried in beef tallow?)

#bbq #eatbbq #fooddrinktravel #scbbq #chs #chseats #bbqtour Less

Carolina BBQ tour rolling on. For my most recent stop, I headed up the road to turn the tables on Lewis at @sweetlewsbbq and check out a little Charlotte ‘cue.

Meaty ribs, a unique smoked-then-fried chicken (with white Alabama-style sauce, to boot), plus fine tangy collards and a rich lima bean stew. And the headline story: any one who says good BBQ doesn’t need sauce has never drowned @sweetlewsbbq chopped (not pulled!) pork with apple-laced Pork Sauce and transformed it into a tender, juicy delicacy.

Plus a great decor in a refurbished gas station, great service, and two hushpuppies on every plate.

#bbq #eatbbq #fooddrinktravel #ncbbq #bbqtour #charlotte Less