On a previous visit to Vancouver we had sought respite from the persistent rain in the cosy armchairs soothed by afternoon beers. We returned to a near full restaurant with a boisterous crowd for a Canucks game.

The Gastown Brewing Company brews Steamworks beers on site using the local steam to boil its kettles.

On tap were:

* Lions Gate lager – ‘Vancouver’s gateway to flavour’
* Empress India pale ale – ‘a strong pale ale with scrumptious hop character’
* Signature pale ale – ‘eminently quaffable’
* Nirvana nut brown ale – ‘a blissfully malty brown ale’
* Heroica oatmeal stout – ‘oatmeal is not just for breakfast anymore’
* Coal porter – ‘like a song that’s smooth as silk’
* Seasonal specialties

Empty tables next to us were soon occupied. Televisions screening the ice hockey live were diverting attention from dinner conversations.

The graphic style Steamworks logo was printed on each serviette.

A beer stein!

Mr S ordered the Steamworks deluxe burger. A beef patty was topped with a square of aged cheddar, a strip of crispy double smoked bacon, and garnished with lettuce, tomato, onion, pickles and relish mayonnaise.

I selected the mushroom burger. A charred beef patty cushioned molten Swiss cheese and sautéed mushrooms, and were adorned with the same vegetables and condiments.

After nourishing burgers and beers we walked downstairs to peek at the polished brewing equipment.

Next door was the Wine Thief where we purchased a couple of bottles for Whistler.

We strolled back to the hotel happy that the Canucks won.

At the intersection of 12th, Union and Madison, our group huddled in the crowded entrance as we waited for a table. With an exposed brick wall, skylights and a high ceiling, the dining room and bar was buzzing with energy. I scanned the diverse collection of publications on the newsstand and introductions were made.

We followed the maître d’ through to the back and were seated in the corner. The milky sky was surprisingly bright and we appreciated the natural light. A sideboard was laden with coffee and wine accoutrements.

We shuffled along the wooden bench as the tattooed and ringed waiter took our beverage orders. My Caffé Vita mocha was prettily decorated with a rosetta.

My favourite question of the menu was ‘how do you pronounce that’! I considered the pain au chocolat à l’ancienne (bittersweet chocolate melted on baguette) to nibble on while we perused the menu but I refrained. We sampled the assiette de charcuterie, a plate of country ham, sausage, terrine, rillettes and tongue with cornichons and bread.

We each ordered the croque madame or croque monsieur, some with a side of pommes frites. Topped with a glossy sunny side up egg, the sandwich of baked ham, Gruyère and béchamel bubbled and blistered. The viscous yolk and just set egg white tempered the saltiness of the meat and cheese layers. It was hearty French fare!

We whiled away the afternoon, our expat conversations interspersed with French.

Named after the owners’ son, the logo of a crown and lion’s head was prominent on a textured frame. The café was decorated in an eclectic style with chocolate walls and miniature Eiffel Towers dotted throughout.

Classic French techniques fused with Japanese influenced flavours to create intricate pastries.

On a tiered tray topped with a crown were guimauve (marshmallows), sablé (Earl Grey, sesame and matcha) and jams (peachy peach, and apple cinnamon and milk caramel).

On a crystal stand were glossy apple and banana Danishes streaked with chocolate.

Golden parcels of phyllo were dusted with powdered sugar.

An acrylic case protected the delicate rainbow macarons.

A couple of tables lined the wall and the counter seating had a candid view of the vacuum coffee makers with Lion’s father as the barista.

A vintage cabinet displayed the menu, and a dainty teacup and saucer.

We perused and purchased, the desserts carefully packed in a branded cardboard box.

Clockwise from top: mocha, chocolate and green tea. With a crispy crust and a chewy centre, the perfectly shaped macarons were ethereal.

Layers of coffee soaked sponge cake, ganache, buttercream and chocolate glaze, the opéra gâteau was exquisite.

We’re delighted that Lion’s parents are sharing their lovely pastries with us!

After a Keren Brown event with authors Karen Page and Andrew Dornenburg in December, I returned to emmer&rye for lunch with Shirley on a spring like day.

At the pinnacle of the Queen Anne Counterbalance, the restaurant is located in an elegantly restored Victorian house.

Upstairs is a private event space and downstairs are connecting dining rooms. We were seated in the front room where natural light filtered in through the bay and stained glass windows.

Shirley recommended the farro fries and, macaroni and cheese. Rectangular planks of golden farro were served with a sage yoghurt dipping sauce. Dense and crispy, the ‘fries’ were well seasoned and a nutty appetiser.

We also shared a beet salad of mixed lettuce, smoked blue cheese and hazelnut vinaigrette. A classic salad, sweet and tender slices of crimson beets contrasted with pungent cheese, crunchy lettuce and piquant dressing.

The fresh salad balanced the decadent mac and cheese. A generous portion of creamy yet light pasta was sprinkled with toasted breadcrumbs. It was a hearty, wintry dish.

emmer&rye has the motto ‘locally derived, seasonally driven’. On the website each menu item has links to the ingredients’ local producers. For example, the mac and cheese pasta is from Lagana Foods, and cheeses are from Beecher’s and Mt Townsend Creamery. Bravo Chef Seth Caswell for supporting our community!

A brightly lit room was full of diners. In the back corner was a window into the kitchen where a chef kneaded dough, and stretched, cut and shaved noodles with much concentration and solemnity.

We ordered two dishes to share. First was pork pan fried dumplings (猪肉水煎包). Huddled together with golden crisp bottoms, these dense morsels were juicy, meaty and well seasoned. A dozen of these were too much for the four of us at the end of a day of eating and we were happy to pack the remainder in a container to savour the next day.

The second plate was hand shaved noodles with lamb flavoured with cumin (孜然口味炒羊肉手拉面). This was symphony on a plate. It was stir-fried with wok breath (鑊氣), the handmade noodles tangled with a mass of bean sprouts, studded with broccoli florets and strips of tender lamb were pungent with cumin. It was hearty comfort food.

It was an excellent introduction to Dim-sum-couver. Sincere thanks to Cameo, Naomi and Rachel for the frivolous company!

A screen projected the live Foodportunity Twitter feed.

The lovely Keren spoke briefly to thank Foodportunity’s sponsors and supporters, and drew the winners of the business card raffle.

My first taste was at Metropolitan Market, the main sponsor of Foodportunity. Imported wheels of Zola Gouda were stacked on the table.

A generous portion of creamy macaroni and cheese was sprinkled with bread crumbs and Parmesan.

I interspersed savoury dishes with desserts. Next was Fat Cat Fudge, a smooth chocolate fudge that was moderately sweet.

I spotted The Coterie Room in the corner and happily crunched on a decadent snack of ham crackling dipped in black truffle fondue.

In the same area was Inn at Langley. On a wooden paddle was a disc of smouldered spruce panna cotta with truffle honey foam and pine nut sugar.

The Chef in the Hat was momentarily absent but the silver forks of coffee cured salmon with celeriac by Rover’s were scrumptious.

One of the few restaurants with signs of their food, Local 360 had a rustic chalkboard written in cursive script and illuminated by tea light candles.

Except I didn’t notice the sign until after I ate the bacon wrapped rabbit saddle with cheesy grits and maple truffle jus. I don’t eat rabbit. But the meaty cylinder topped with a jelly cube was an appetising pairing.

Mike Easton was resplendent in a customised apron and demonstrated artisan pasta making.

Cooked on an induction stovetop at the stall, the malloreddi alla Siciliana was exceptional.

Fumie’s Gold had silver platters of sweet treats. I sampled the green tea cookie and it had a balanced matcha flavour.

The profiteroles and tiramisu were tempting!

My first loop concluded at the entrance where Mt Townsend Creamery was. Cirrus is a favourite and there were nibbles of Seastack.

Light and citrusy fromage blanc was spread on apple crisps.

I meandered back to the restaurants I had skipped due to crowds. At Blackfish from Tulalip was house smoked sockeye salmon with chèvre cucumber purse on a bamboo square. The salmon was surprisingly dense, tempered by the mandolined cucumber and goat cheese.

On a wooden board at Volunteer Park Café was crimped puff pastry with caramelised onion, a smear of chèvre and black trumpet mushrooms. I have fond memories of their grilled figs at Keren’s book launch party and these morsels were a highlight too!

The last dessert was by Main Street Cookie Company. Made with quality ingredients, the chocolate chunk and dark chocolate cookies were perfectly baked.

I hovered at Lucky Palate, curious about the contents of the paper cups. A vegetarian meal delivery company, the quinoa and farro were both textured and healthy.

A scarlet tablecloth greeted us at Tipu’s Chai. Steeped in herbs and spices, chai is a traditional Indian beverage.

A stainless steel and glass dispenser poured the Tipu’s Chai Now, a vegan instant chai. It was soothing and aromatic.

The penultimate was Tabby Cat Pickling Co.

Jars of pickles were scooped into bowls and the curried cauliflower floret was piquant.

And just before I exited, a friend‘s mother recommended the sizzling sausage by Tom Douglas.

Fluffy buns encased a spicy pork belly and octopus chorizo with fennel. It was a warming conclusion to a fun first Foodportunity.

Sincere thanks to Keren for connecting the Seattle food community!

The ambience was warm and bistro like. A narrow room is split into two, long communal tables on the right and individual tables on the left. Plush armchairs are at the entrance and the open plan kitchen is at the back. Mirror panes line the wall to create the illusion of space and illuminate the high ceiling.

The menu is categorised into seasonal and staples. In a nostalgic moment, we ordered the same dishes as we did nearly twelve months ago.

Pimm’s is a classic English liqueur and we sipped on a refreshing twist, the West Coast Pimm’s. Poured into a tall glass with lemon, cucumber, mint, basil and ginger ale, it was a fizzy beverage with a citrus bouquet.

Dotted with capers, a plump piece of sockeye salmon was atop pillowy mascarpone on a crostini. At four dollars each, they were appetising bites.

Cut in half and served with a mound of shoestring fries, the grass fed beef patty, red onion jam, cheddar and thyme were sandwiched in a buttery brioche bun. It was a juicy burger, the delicate sweetness of the red onion jam accentuated the savoury beef.

Parmesan foam, shaved Parmesan, glossy sous vide duck egg, finely sliced green onions, crunchy pine nuts, meaty oyster mushrooms and silky tagliatelle, my main was a delectable combination of textures and flavours.

We reminisced and reflected, making the time to pause over a delicious meal at the end of a hectic week.

We celebrated the life and works of Scottish poet Robert Burns at Slàinte at the Palace Ballroom. Burns Supper is traditionally held on the national bard’s birthday, 25 January.

The Palace Ballroom was set up with round tables and a handful of bar tables. A slideshow of Scottish scenery was projected on screens, although it was morbidly paused on a photo of gravestones for a while. A trio of musicians entertained us on a platform.

We perched on bar stools and sipped an apéritif of Rusty Nail which is a cocktail of Johnnie Walker and Drambuie garnished with a lemon twist.

We feasted on a menu and Scotch pairings by Dahlia Lounge chef Brock Johnson.

Our table was cluttered with glassware and silverware.

Dahlia Bakery scones were first and we mused if they would be American biscuits or British scones. A napkin in a weaved basket cushioned two ‘scones’ that were sweet flat squares of crumbly dough.

A square plate was layered with yoghurt, smoked trout and toast, and dotted with steelhead roe. The intense smokiness of the fish was tempered by the creamy yoghurt. The accompanying Scotch was a 12 year old Glenkinchie from the Lowlands.

A thin wedge of Black Sheep Creamery St Helen was served with a mini oatcake, slices of apple and a blob of apple jelly. I preferred the syrupy jelly with the washed rind cheese than the tart fruit. This dish was teamed with a 15 year old Dalwhinnie from the Highlands.

Two rare medallions of venison loin were veiled by a mound of black trumpet mushrooms and dressed with Douglas fir jus. The meaty flavours were balanced by the peaty 14 year old Oban from the west coast.

We stood while the piper led the haggis procession. A gentleman with a Scottish accent recited a lively rendition of Burns’ Address to A Haggis.

Ye Pow’rs, wha mak mankind your care,
And dish them out their bill o’ fare,
Auld Scotland wants nae skinking ware
That jaups in luggies;
But, if ye wish her gratefu’ prayer
Gie her a haggis!

Diced offal, minced onion, oatmeal and seasoning were mixed with stock and stuffed in a sheep’s stomach. The haggis was pierced and boiled. The casing was cut at the crescendo of the poem and the savoury filling was eaten with mashed neeps (parsnips) and tatties (potatoes). A robust sixteen year old Lagavulin from the Isle of Islay was complementary.

The final course was sticky toffee pudding, Macallan caramel sauce and smoked cherry ice cream. A deceptively light sponge cake, this classic dessert was rich and toothsome. The last Scotch was a twelve year old Macallan from Speyside.

It was a cheerful evening warmed by a wee dram (or five!). To good health, slàinte mhòr!

Located at the back of Delancey, The Pantry has a stepped garden entrance. The patio would be lovely during summer for post class al fresco dining.

Decorated in a neutral white, the kitchen shimmered in glossy tiles and brushed stainless steel.

A bookshelf is laden with classic and contemporary cookbooks.

In a nook illuminated by tealight candles, I love this rustic honeydew sideboard stacked with ceramic crockery, serveware and linen.

Salvaged metal shelves displayed goods for sale including olive oils, salts, cooking chocolates, jams, granola and Weck jars.

At the heart of The Pantry is the communal table where groups gather to learn, cook and eat.

I tied my apron and settled into an azure stool. I sipped a complimentary glass of wine while flipping through the recipe booklet.

Brandi Henderson and Olaiya Land briefed us on The Pantry as a ‘community space’ and detailed the sequence of the evening.

First was homemade butter. Butter is simply churned cream. We huddled over the KitchenAid to watch the progression from cream to butter. The ‘super pioneer style’ butter was drained and rinsed of residual buttermilk.

Brandi and Olaiya waxed poetic about the flavour profiles of creams, some have grassy notes and others are sweet with hints of caramel. Homemade butter cannot be used for baking due to its varying moisture content.

Murmurs of appreciation echoed through the room as we nibbled on the thick smear of homemade butter on fresh bread.

Next was roasted chicken with lemon and rosemary. I’ve roasted beef, lamb and pork but never chicken. I consider this a fundamental cooking skill and Olaiya was an excellent teacher. The chickens were soaked in a heavily seasoned brine for at least eight hours. Brining reduces the risk of overcooking, infuses the aromatics and tenderises the meat.

Mustard seeds, water, salt and vinegar were ground to a paste in a food processor for homemade mustard. We sampled this mustard and one made two months ago. The new mustard was too pungent for my palate. Mustards mature with age and the two month old was still sharp but more balanced.

We assisted in the preparation of the roasted winter vegetables, and roasted beet and arugula salad with hazelnuts. Gargantuan beets were halved and wrapped in aluminium foil.

I despise eating Brussels sprouts but I was okay with peeling and cutting them.

Potatoes, sweet potatoes and parsnips were chopped into similar sized chunks for even cooking. The onions were sliced with the grain to maintain its shape. The winter vegetables were loosely scattered on a sheet pan so they would roast and not steam.

Brandi is the pastry chef at Delancey and desserts are her specialty. She whisked the ingredients together for a bittersweet chocolate sauce.

Brandi also demonstrated how to make vanilla ice cream. A split vanilla bean was steeped in milk, cream, sugar and salt, and tempered with egg yolks. The French custard was stirred, chilled and churned in an ice cream maker.

Olaiya expertly emulsified a vinaigrette for the salad. She recommended tasting the dressing for mouthfeel and adjusting the acidity with additional sugar.

We were warmed by the heat of the oven and the perfumed air whetted our appetite. The chickens were rotated and rested. Brined chicken retains a pink hue. Cut into the thigh and if the juices are clear, it is ready.

Tossed with toasted hazelnuts and crumbled Bleu d’Auvergne, and drizzled with the piquant vinaigrette, the roasted beet and arugula salad was a delicious and seasonal first course.

The highlight of the meal was the beautiful birds. The blushed portions were succulent and the charred lemon had an intense citrus tone.

Despite my aversion to Brussels sprouts and sweet potatoes, I ate one of each. I chewed fast and they were caramelised. All the vegetables were well roasted.

Dessert was a sundae of homemade vanilla ice cream and bittersweet chocolate sauce sprinkled with salt flakes. The savoury flecks were a contrast to the sweet and creamy sundae.

I lingered a while afterwards and chatted with Brandi. She lived in my beloved Sydney for six months and we exchanged anecdotes about the Emerald City.

I purchased a container of Maldon sea salt and returned home happy with the tips on improving my basic skills.

Emerald wall, tangerine window frames and daffodil sign, the colourful street frontage was a contrast to the wooden interior.

The specials chalkboard piqued our interest as we waited for a table.

I always imagine a chef wielding a machete in the kitchen to slice a lid on the fresh coconut when I order one!

We sipped cocktails and coconut juice as we perused the extensive menu of curries, rice, noodles, stir-fries, seafood, salads and soups. We selected three classic dishes to share.

Roti canai, warm flaky flatbread, was served with a side of light dhal.

Glistening pieces of Hainanese chicken (海南雞飯) was surrounded by a moat of sliced cucumber and garnished with sprigs of coriander. Toasted peanuts, grated ginger, chilli garlic sauce and soy sauce were condiments. The tender meat was fragrant, the essence of the stock the chicken was poached in. The delicious comfort food was dipped in the sauces and paired with Hainanese rice.

A popular fast food at hawker stalls, char kway teow could be considered the national dish of Malaysia. Flat rice noodles were tossed with sweet soy sauce, chilli, egg, bean sprouts, prawns, fish cakes and squid. We happily nibbled on the starchy stir-fry.

I must get to Malay Satay Hut this year!