April 7, 2013: Foodly Matters! And a Supermovie of the Week Club reminder!

The other night, Akemi and I checked out one of the buzziest Taiwanese restaurants in Vancouver, the well-reviewed, foodie favorite: Kalvin’s Szechuan Restaurant.  Akemi has a couple of Taiwanese friends who swear by the place and so, more than a little intrigued, we headed out to Victoria Street to see (and taste) for ourselves.

The restaurant is notoriously busy.  Reservations are recommended. And arriving promptly for your reservations is also strongly advised. Not wishing to take any chances, we booked a table for 5:30 p.m. and arrived early – only to realize it doesn’t open until 5:30 p.m.  And so, after a stroll through the neighborhood, we were at the door – then at our table – on time for our reservations.

It didn’t get busy until 6:00 p.m. or so at which point the tiny room was packed, mostly with – from what I could tell – regulars.  Prior to that, however, we had the place – and the staff – more or less to ourselves.  The service was attentive, friendly, and downright warm. We placed our orders and our dishes arrived sooner after, all bold, wonderfully balanced flavors.  Some of the highlights included…

Spicy pig’s ear.

Not for everyone but I love the texture – crunchy and chewy – and Kalvin’s version is, by far, the best I’ve ever had.  We were asked to specify a spice level and we elected to go medium, which packed a nice little kick.  Next time, I think I might hazard the hot.

Diced chicken and peanuts with chili peppers

The restaurant offers many traditional Taiwanese dishes but, as the name implies, some Szechuan fare as well – like the above dish, Akemi’s favorite.  A robust and, yes, fiery dish.  Despite their size, the chicken morsels are moist and tender, a step above the tougher, drier versions I’ve had elsewhere.

Shredded pork with garlic and chili sauce

This one came highly recommended on a couple of the foodie blogs and I wasn’t disappointed.  Also spicy but possessed of an aromatic spice I couldn’t quite place that simply wowed.

We rounded things out with a hearty, slightly sweet corn soup, 5-spice beef rolls, and a spring roll.  Throughout our meal, Chef and Owner Kalvin himself popped out of the kitchen – when it wasn’t too busy – to see how we were enjoying what we’d ordered.  And then, as more customers filed in, he broke off to greet them – most by name.  I felt like I was in the Cheers of Taiwanese restaurants.

According to Kalvin, his restaurant will celebrate 30 years in business this year.  30 years!  Given my first-time experience – and the obvious loyalty of his cliente – I’m not at all surprised.

Chef Kalvin and (I believe) his wife.

Kalvin’s Szechuan Restaurant (604-321-2888)

Open for lunch and dinner daily (except Wednesdays)

5225 Victoria Dr
Vancouver

Then, on Saturday, Akemi and I paid a return visit to the Bakers Market.  This time, Bubba stayed home so Akemi was free to take her time and roam the aisles.  Like last weekend, we loaded up on a variety of treats -

First stop was Mamaz Sweetz N’ Treatz where I picked up -

Red velvet white chocolate chip cookies.  Surprisingly, this was the first time I’d had red velvet in cookie form.  A winner.

Last week, I picked up chocolate biscotti from home baker Giada Vacca’s Treats and Blossoms.  On this visit, these caught my eye -

Amaretti – crunchy AND chewy, a tough balance to pull off.

A return visit to my friend at Life’s Lemons…

Last weekend, I was their first sale ever.  This weekend, they apparently sold out.  I’m clearly a trendsetter.

This time out, it was the Apple Pie shortbread cookies that tasted…yes, amazingly like apple pie!

[in the oven] offers assorted caramels and a killer salted caramel sauce.

The owner recognized me from last weekend and asked how I enjoyed the caramel sauce.  I admitted that I hadn’t tried it yet because I’d run out of ice cream.  ”You can eat it right out of the jar,”she assured me. “I won’t judge you.”  Well, I forgot to pick up ice cream on the way back home so I did end up trying it right of out of the jar after all.  And it was unbelievable.

Don’t judge me!

The gals from Sweet Talk, bakers of my surprise favorite on last weekend’s visit: the lemon poppyseed cake.  And, this weekend, I discovered they bake a pretty mean chocolate salted caramel tart.

And a return visit to Sweet Lily, this time for -

Chocolate chip, oatmeal raisin, and lime cornmeal cookies.

Maple bourbon pecan brioche.

The ladies of (my favorite cupcakes) Vivi’s cupcakes, sweets and treats

Chocolate cupcake, red velvet cupcake, and cheesecake brownie.

The plan was to just sample a bit (so we could try a bit of everything) and have the rest after dinner.  Well, that WAS the plan.

Baker’s Market – Bakers Market – The Sweetest Event in Vancouver

Treats and Blossoms | Facebook

Life’s Lemons- sweet treats baking co. – Vancouver, BC – Community …

[in the oven]

http://wangamylee.wix.com/sweettalk

Sweet Lily Bakery – Vancouver, BC – Food & Grocery | Facebook

Vivi’s cupcakes, sweets & treats – Vancouver, BC … – Facebook

Finally, what sweet Saturday would be complete without a visit to Vancouver’s premiere chocolate shop: Beta 5.  Their selection changes monthly and, this weekend, they kicked off their April Union Pack with an outdoor theme: “On the Forest Floor”.  Among the offerings are “deer droppings” (a mix of 63% dark chocolate covered raisins, and 39% milk chocolate covered peanuts), melt-in-your-mouth “candy cap caramels” (earthy, sweet Candy Cap mushrooms captured in a buttery, caramel bite with a flavor reminiscent of maple syrup)…

French Toast Toadstools: house made brioche soaked in a ganache of “blonde” chocolate maple syrup, cinnamon and rum, then paired with a dollop of spiced apple butter.  Unbelievable.

Chocolate twigs: 45% milk chocolate and 63%, 72% and 85% dark chocolate sticks dusted with cocoa powder and presented on a bed of matcha white chocolate.  Akemi’s favorite!

Bark: olive oil and salt roasted Marcona almond, blended with 50% milk chocolate from Madagascar, and finished with a touch of flaked sea salt.  Nearly impossible to stop eating once you start.

They ship!  http://beta-5.com/

Our Supermovie of the Week Club reconvenes tomorrow with guest film reviewer, Cookie Monster, weighing in on his latest superhero-themed screening: Super Capers.  If you haven’t already seen it in preparation for tomorrow’s discussion – spoiler alert! – it’s beyond awful.  Don’t bother.  But do stop in to check out monster’s thoughts on what could arguable be the worst superhero movie yet.

For Cookie’s previous supermovie reviews (as well as his opinion on Snakes on a Plane and There Will Be Blood), head on over here: http://cookiemonstermovereviews.wordpress.com/ 

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February 17, 2013: The Hot Chocolate Festival Wrap-up! And the Winners are…!

Akemi and I tried to make the most of the last few days of the Vancouver Hot Chocolate Festival by checking out some of the more intriguing offerings we had yet to sample…

Canadian Classic: 100% pure hazelnut with 38% milk chocolate served with four pieces of artisan chocolate.

At: Schokolade 2263 East Hastings Street, Vancouver

http://www.schokoladecafe.com/

Sweeter than most of the more bitter dark chocolate varieties we sampled and more straightforward than the sweeter, but layered, white chocolate entries.  Simply a nice, rich roasted favor.

The Gold Medal: Salted Pecan & Maple Syrup (the gold medal winner from the 2012 Gelato Competition in Italy), served with Erin Ireland’s “To Die For” Banana Bread.

At: Bella Gelateria 1001 West Cordova Street.

www.bellagelateria.com

An enormous serving of rich, premium dark chocolate served with fantastic banana bread for half the price of some of the festival’s high-end entries.  Bitter, sweet, salty, and incredibly satisfying.

The Lumberjack: Bourbon barrel-aged maple syrup hot chocolate served with a Douglas fir-infused chantilly, maple & vanilla shortbread. 

At: Thomas Haas 2539 West Broadway, Vancouver.

http://www.thomashaas.com/

I wasn’t sure about the Douglas fir-infused chantilly but, like other delicious instances during this hot chocolate festival, I was pleasantly surprised.  Also something else I discovered over the last few weeks: chocolate + maple syrup = killer combination.

The King’s Cup – Ode to Elvis: Hot chocolate with peanut butter and banana served with a macaron or cookie.

At: Soirette Macarons & Tea 1433 West Pender Street, Vancouver. (Coal Harbour)

www.soirette.com

Inspired by what was purportedly Elvis’s favorite treat (fried peanut butter and banana sandwiches), this delectable drink combines all three ingredients to tasty effect.  The peanut crumble rim was genius.

The Scandal of Singapore: Spicy dark chocolate with rice milk.

At: Beta 5 (http://shop.beta5chocolates.com/) and The Juice Truck (usually found on the corner of Abbott and Water in Gastown).

I actually had it with almond milk instead and it was quite good, with just enough spice to catch the back of your throat but not linger too long.

*

My final tally: 36 out of 60 flavors sampled.  Given that the festival was only 27 days long, I consider that a pretty respectable score.  And, now that it’s finally over, it’s time to pick my Top 5 Vancouver Hot Chocolate Festival 2013 Favorites.  Drum roll, please…

Coming in at #5:

Malteaser: Barley malt-infused hot chocolate served with salt caramel malt truffles.

Available: At Thomas Haas 2539 West Broadway, Vancouver.

http://www.thomashaas.com/

Terrific!  I could have had two but I’m sure the sugar rush would’ve killed me.

A pleasantly surprising top five finisher – in the #4 spot:

The Josiah: Basil drinking chocolate topped with housemade strawberry marshmallows.

Available: At Cocoa Nymph 3739 W. 10th Ave (at Alma), Vancouver
www.cocoanymph.co

Basil drinking chocolate?  Really?  Oh, yeah.  Really!  I was admittedly dubious but one taste thoroughly won me over.  The best hot chocolate I had that week.

A pleasantly unsurprising top-five finisher – at #3:

Italian Honey Moon: Honey nougat and hazelnut made with Avalon Organic milk and Michel Cluizel chocolate served with Erin Ireland’s “To Die For” Banana Bread.

Available: At Bella Gelateria 1001 West Cordova Street.

www.bellagelateria.com

I was leery at first.  Hot chocolate topped with shards of honey nougat? I love particulates (that’s what they call ‘em) in my ice cream, but in my drinking chocolate?  Well, they turned out to be a wonderful little textural addition to the drink.  I am now a hot chocolate particulate convert!

As a personal rule, fruit and chocolate don’t mix – and yet, inexplicably, defying all logic, it works perfectly here.  Coming in at #2 (and, incidentally, Akemi’s #1):

Armoury Amour: Cocoa Barry  “Madirofolo”– a single plantation chocolate, kissed with raspberry and served with a mini lemon and basil ice cream sandwich.

Available: At Chocolate Arts 1620 West 3rd Ave., Vancouver (Kitsilano).

http://www.chocolatearts.com/

Well, damn, this was a surprise!  I’m not a fan of the fruit-chocolate combo and find raspberry a particularly reprehensible partner but this heavenly creation sang.  Akemi’s overall favorite so far and a definite Top 3 finisher for yours truly.  Loved the raspberry sugar rim.

Which brings us to my favorite hot chocolate of the festival.  At #1:

Jasmine: 64% dark chocolate – origin: Ecuador. Infused with jasmine and served with choice of chocolate square.

Available: At Chocolaterie de la Nouvelle France 198 East 21st Ave., Vancouver, B.C.

www.chocolaterienouvellefrance.ca

Surprisingly spectacular.  Just the right chocolate married with the perfect balance of jasmine yields the most exquisite hot chocolate of the festival so far.

*

And rounding out my Vancouver Hot Chocolate Festival 2013 Top Ten: The King’s Cup – Ode to Elvis (Soirette), Pretty in Pink (Bel Cafe), Ohhh Canada (Thierry Chocolaterie Patisserie Cafe), Blond Mystique (Secret Location), One in a Million (Thierry Chocolaterie Patisserie, Cafe).

 

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February 16, 2013: Beta 5′s Valentine Dessert Tasting!

Last night, Akemi and I attended a Valentine Dessert Tasting at Beta 5, Vancouver’s premiere chocolate (and cream puff!) shop.  I know, I know.  It was actually the day after Valentine’s Day – but we were out for dinner the previous night and would have had to cut it kind of tight. And so, instead, we made the reservations for the the 15th, thus enabling us to head over with plenty of time to spare following a leisurely and light fish and salad dinner.

Beta 5 is located on Industrial Avenue just a ways off Main Street.  Not exactly easy to get to, but always worth the effort.  Akemi and I are huge fans of their chocolates (their award-winning banana chocolates are the best I’ve ever had and we never fail to pick up a couple of packages of their aerated dark chocolate “rocks” whenever we drop by) as well as the aforementioned cream puffs (also the best I’ve ever had). And, in addition to their regular offerings, owner Adam Chandler and his partner Jess Rosinski always surprise with ever-changing monthly specials: gelees, polygon bars, and chocolate-covered fruit and nuts.

Akemi and I arrived early and joined another couple on a tour of the Beta 5 kitchen…

Where the chocolate magic happens.

Chocolate tempering machine

Coating pan used to make chocolate-covered fruit and nuts.

Hmmm.  Don’t recall.  Used for heating?  Cooling?  Storing the oompah loompahs?

Chocolate art.

A sneak peek of the Easter offerings.

Chocolate centerpiece

We ended up sitting with a couple (Dana and Matt) who took two buses to get there from the UBC campus (didn’t I say it was worth the effort?).  As it turned out, they had both studied Japanese and spent some time in Japan.  What are the chances?

Akemi, Dana, and Matt

Our dessert tasting was made up of six courses paired with various wines – champagne, sake, whites, and ending with a port.  Up first…

Strawberries and Champagne: carbonated strawberries, champagne granite, strawberry jello

I passed on the first glass because I’m not fan of champagne, preferring the sparkling sweetness of an Italian muscat.  The strawberries were lightly carbonated and the jello very subtle, but the champagne granite possessed a borderline bitter dryness that made this one my least favorite plate.

Blood Orange Rice Pudding: vanilla-scented carnaroli rice pudding, blood orange, biscotti.

Akemi’s favorite – and this is saying something since, prior to last night, she had never met a rice pudding she’d liked.  The blood orange pearls were a nice bittersweet touch.

Akemi pacing herself.

Red Velvet Cake: goat’s cheese parfait, beet sponge, honey-poached pear, cocoa nib.

Great.  The goat’s cheese parfait was reminiscent of the airy cheesecake my father used to make.

Creme Brulee: vanilla custard, caramel, raspberry, cacao fruit snow.

Gorgeous.  The sugar globe was incredibly delicate, cracking at the lightest tap.

The liquid nitrogen ice cream-making process…

IMG_3549

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IMG_3552

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Chocolate Tart: chocolate ganache, passionfruit curd, coconut sorbet, caramelized puff.

I was waiting for the chocolate course and, boy, did it deliver. Incredibly rich.  Incredibly decadent.  Utterly delicious.  Akemi couldn’t finish hers – so I did the honors.

Chocolate, Chocolate, Chocolate: frozen milk chocolate mousse, dark chocolate pudding, blackout cake, cocoa nib sable.

Now this one was my favorite course – the chocolate no-doubt frozen in liquid nitrogen as well and served Alinea-style with an assortment of other chocolate goodies, reminiscent of the fabulous dessert I enjoyed for my Meal to End all Meals back in 2011: March 18, 2011: The Meal To End All Meals!

Our hosts for this sweet, sweet evening…

Jess Rosinski

Adam Chandler

And, just in case we wanted something to snack on for the drive home, we were gifted this lovely Valentine assortment:

Our dining companions – Dana and Matt

Our new friends, Dana and Matt, were wonderful company.  Over the course of our six course dessert extravaganza, the discussion ranged over many topics.  The subject of the Japanese language segued to a chat about Japanese culture which, in turn, moved on to an appreciation of anime that, eventually, transitioned to an animated discussion of SF literature (Matt is a big fan of the classics – Asimov, Clarke, etc.).  From SF lit to scifi television as Dana informed us she was a huge fan of SG-1.  ”Really?”I said.  ”What was your favorite episode.”  ”Window of Opportunity,”she said.  And that guaranteed them a ride home.  If she’d answered Emancipation or Broca Divide, who knows how long it would have taken them to get back home.

Apparently, this will be the first in a series of dessert-themed evenings Beta 5 will be hosting.

Look into it!

BETA 5 CHOCOLATES LTD. 413 INDUSTRIAL AVENUE, VANCOUVER, BC, V6B 2P8
INFO@BETA5CHOCOLATES.COM - 604.669.3336 - BETA-5.COM

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February 12, 2013: Decision, Projects, and Hot Chocolate!

Thanks to everyone who took the time to offer their sage advice on my recent “dilemma of the day” (February 10, 2013: Let’s all pitch in and help me plan my life!).  I was actually leaning one way but, after reading some very convincing arguments, am now reconsidering. Tomorrow, I’ll be meeting with my accountant who will no doubt help shed some light on/further complicate the issue.

Meanwhile, things are…progressing (?) on the projects front…

The SF series: Hmmm.  I was kind of hoping we would have received the good word by now (that word, of course, being: “Go!”).  We have broadcasters on board but require another piece or two of the financial puzzle to complete the package.  I refuse to end up in a situation where I’m expected to produce a show with little cash but a lot of good intentions.  Space ships don’t come cheap, y’know?

The Urban Fantasy series: We’ll be delivering our second draft tomorrow.  Word is we’ll be shooting the pilot this spring.  Beyond that…who knows?

The other SF series: Has garnered a fair amount of interest on the concept alone (based on a pre-existing literary work).  It’s with the lawyers now and, whenever the deal gets sewn up, we can finally start working on the script.

The Drama spec: While the aforementioned are all very promising paying gigs, it never hurts to have a few scripts under your belt…just in case.  I’ve decided to simply go ahead and outline this female-driven “fish-out-of-water” pilot.  I’ll spend a few days beating it out and then, once a satisfactory structure is in place, I’ll crack open a bottle of Jagermeister and spend the weekend hammering out that first draft.

The SF/Horror/Fantasy spec: Ah, why choose one when you can do all three at the same time?  Colorful characters!  Humor!  Over-the-top action!  Writing this one will be a lot fun – provided I have the time.

The Horror movie: It went out a couple of months ago and has engendered some interest, but nothing solid.  This one seems like a no-brainer to me and, depending on how these other projects pan out, I’m thinking of pulling it back in March, financing it through Kickstarter, and producing it myself.

The Vancouver Hot Chocolate Festival ends in three days!  You better move quickly if you want to check out  the 50-some flavors available around town.

I, of course, have been trying my best.  But, evidently, my best won’t be good enough in the end.  Still, I gave it a game effort.

I started off sampling fourteen different hot chocolates in the the first week of the festival: January 31, 2013: The Hot Chocolate Festival!

Followed by another ten soon after: February 6, 2013: The Vancouver Hot Chocolate Festival Tour II!

And, most recently:

Tosca: Dark chocolate and rum served with a choice of chocolate or liege waffle sample.

Available: Every day of the festival at Leonidas #29 – 1055 Canada Place (Vancouver Convention Centre West), Vancouver.

www.leonidaswaterfront.com

A fine hot chocolate though a touch too boozy.

Frozen Noisette: Melted praline blended into frozen yogurt, topped with a shot of melted chocolate, and finished with crushed hazelnuts. Served with a choice of chocolate or liege sample waffle.

Available: Every day of the festival at Leonidas #29 – 1055 Canada Place (Vancouver Convention Centre West), Vancouver.

www.leonidaswaterfront.com

A double rarity: gjianduja-based cold hot chocolate.  And it was utterly, doubly delicious.

Beyond the Milky Way: Dark chocolate (64%) made with almond milk and coconut milk, flavoured with natural pear extract. Dairy free.

Available: February 2-8 at French Made Baking 81 Kingsway, Vancouver

http://frenchmadebaking.com

Liked the chocolate a lot but thought it was weakened by the almond and coconut milk.  The pear was very subtle.

Rose of Ecuador: 64% dark chocolate – origin: Ecuador. Infused with rose petals, and served with choice of chocolate square.

Available: Every day of the chocolate festival at Chocolaterie de la Nouvelle France 198 East 21st Ave., Vancouver, B.C.

www.chocolaterienouvellefrance.ca

Finally!  A rose-infused version that makes use of dark chocolate instead of the standard white.  And it was wonderful.  A perfect balance of flavors.  That gang here definitely know their hot chocolate!

Anise:  64% dark chocolate – origin: Mexico. Infused with aniseed, and served with choice of chocolate square.

Available: Every day of the chocolate festival at Chocolaterie de la Nouvelle France 198 East 21st Ave., Vancouver, B.C.

www.chocolaterienouvellefrance.ca

With the exception of the Orange Blossom, every hot chocolate I’ve had at Chocolaterie de la Nouvelle France has been incredibly well-balanced.  Here, the licorice flavor is present but compliments rather than conquers the chocolate.

The Emily Rose: Orange drinking chocolate, topped with housemade rose-coconut marshmallows.

Available: February 2- 14 at Cocoa Nymph 3739 W. 10th Ave (at Alma), Vancouver
www.cocoanymph.co

Cocoa Nymph makes a damn fine cup of hot chocolate.  The tartness of the orange combined with the sweetness of the coconut and the bitterness of the dark chocolate to deliver one of Akemi’s favorites.

The Josiah: Basil drinking chocolate topped with housemade strawberry marshmallows.

Available: February 8 – 14 at Cocoa Nymph 3739 W. 10th Ave (at Alma), Vancouver
www.cocoanymph.co

Basil drinking chocolate?  Really?  Oh, yeah.  Really!  I was admittedly dubious but one taste thoroughly won me over.  The best hot chocolate I had this week.

I’m really going to have to make these last few days count!

3rd-vancouver-hot-chocolate-festival

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February 6, 2013: The Vancouver Hot Chocolate Festival Tour II!

My Vancouver Hot Chocolate Festival tour continues with visits to…

Bengal Dream: Milk chocolate with sweet spices (chai) served with caramelized honey and orange palmier.

Available: February 2 – February 14 at Bel Cafe 801 West Georgia Street @ Howe (at the Rosewood Hotel Georgia)

http://www.belcafe.com/

A little sweet but some very nice flavors.  The palmier packed quite a sweet punch as well.

Pretty in Pink: White chocolate with rose and raspberry, served with a vanilla bean shortbread.

Available: January 19 – February 1 at Bel Cafe 801 West Georgia Street @ Howe (at the Rosewood Hotel Georgia)

http://www.belcafe.com/

As Akemi pointed out, white chocolate-based hot chocolates are the toughest because, all too often, the sweetness of the white chocolate overwhelms the other ingredients.  Conversely, attempts to balance the flavors can result in overkill.  In this case, however, it worked – a perfect marriage of white chocolate and rose.

Raspberry Beret: Raspberry-infused white, milk, or dark Belgian hot chocolate. Prepared fresh to order, by blending whole chocolate pieces into steamed milk, topped with vanilla whipped cream, served with a trio of Bittered Sling-infused meringue cookies by Kale & Nori Culinary Arts.

Available: Every day of the festival at Blenz 708 Thurlow St. (at West Georgia), Vancouver.  (Downtown Central).

http://blenz.com/

Fairly bursting with raspberry flavor but never overwhelming the chocolate, this one was a pleasant surprise although it was a little thinner than the offerings at some of the other places we’ve checked out on this tour.

Shirokuma: White hot chocolate with Japanese matcha, served with a trio of Bittered Sling-infused meringue cookies by Kale & Nori Culinary Arts.

Available: Every day of the festival at Blenz 708 Thurlow St. (at West Georgia), Vancouver.  (Downtown Central).

http://blenz.com/

Shirokuma is Japanese for polar bear (shiro = white, kuma = bear) and is apparently, according to Akemi, a very popular flavor back in Japan. While good, the sweetness of the chocolate overshadowed the delicate matcha flavor.

Both hot chocolates were accompanied by a tasty assortment of meringues compliments of Kale & Nori Culinary Arts.

Cherry Bon Bon: Hot Chocolate with Cacao Barry Extra Brute Cocoa and sour cherries, topped with house-made sour cherry marshmallows, and served with a pecan fruit crisp.

Available: February 1-14 at Terra Breads  2380 West 4th Avenue (@ Balsam)

Weak and surprisingly devoid of any real chocolate flavor.  I actually wondered whether real chocolate was used.

Blond Mystique: Roasted white chocolate, candy cap, and cognac hot chocolate.  Served with a brown butter Caramelia financier. (Candy cap is a unique small mushroom, that when dried, has the aroma and flavour of earthy maple syrup.

Available: Every day of the festival at 1 Water Street, Vancouver (In Gastown)

http://www.secretlocation.ca/

Everyone else found it too boozy but I loved this incredibly flavorful drink.

Lock, Stock and Two Smoking Barrels: Smoked cinnamon mocha with chocolate marshmallows and caramel powder.  Served with Manjari chocolate brownie.

Available: Every day of the festival at 1 Water Street, Vancouver (In Gastown)

http://www.secretlocation.ca/

Fine but, ultimately, it just tasted like a flavored coffee.

Aphrodite: Nyangbo and parsnip hot chocolate, topped with whipped chocolate ganache and parsnip milk jam.  Served with English Breakfast gelato.

Available: Every day of the festival at 1 Water Street, Vancouver (In Gastown)

http://www.secretlocation.ca/

A gorgeous, multi-layered drink.  A lot going on here.  This was everyone else’s favorite.  For my part, I couldn’t get past the parsnip flavor.

Monty’s Heat: A spicy hot dark chocolate.

Available: February 2-8 at Gem Chocolates 2029 West 41st Avenue, Vancouver.

www.gemchocolates.ca

Some very nice, deep flavors that didn’t really pack a whole lot of heat. A very good drinking chocolate but a little weaker than some of the others we’ve sampled.

One In A Million: Hot chocolate made with Maranon (the world’s rarest chocolate), served with a chocolate-dipped madeleine.

Available: January 30 – February 10 at Thierry Chocolaterie Patisserie Cafe 1059 Alberni Street

http://www.thierrychocolates.com/

Delicious, possessed of a nice rich fullness, I only wish it had been a little thicker.

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January 31, 2013: The Hot Chocolate Festival!

The Vancouver Hot Chocolate Festival is in full swing and Akemi and I have been trying our darndest to sample as many of the 60-some flavors available at the various shops and cafes around town.  So far, we’ve managed to try about a dozen decadent offerings.  Looks like we’re really going to need to pick up the pace with roughly two weeks to go.

Here’s a rundown of our tasty accomplishments to date.  Please note that some of the flavors have been discontinued – but been replaced with other (no doubt) sublime selections:

Italian Honey Moon: Honey nougat and hazelnut made with Avalon Organic milk and Michel Cluizel chocolate served with Erin Ireland’s “To Die For” Banana Bread.

Available: Every day of the festival at Bella Gelateria 1001 West Cordova Street.

www.bellagelateria.com

I was leery at first.  Hot chocolate topped with shards of honey nougat? I love particulates (that’s what they call ‘em) in my ice cream, but in my drinking chocolate?  Well, they turned out to be a wonderful little textural addition to the drink.  I am now a hot chocolate particulate convert!

Monkey’s Choice: Caramelized Banana & Honey served with Erin Ireland’s  “To Die For” Banana Bread.

Available: Every day of the festival at Bella Gelateria 1001 West Cordova Street.

www.bellagelateria.com

Very good although I was on the fence about the banana bits.  The banana bread was the perfect dipping accompaniment.

Ohhh CANADA: Canadian maple syrup + pecan hot chocolate served with a sable.

Available: January 19 – 29 at Thierry Chocolaterie Patisserie Cafe 1059 Alberni Street

http://www.thierrychocolates.com/

A tasty tribute to The Great White North.  And those candied pecans were a lovely touch.

Malteaser: Barley malt-infused hot chocolate served with salt caramel malt truffles.

Available: Every day of the festival at Thomas Haas 2539 West Broadway, Vancouver.

http://www.thomashaas.com/

Terrific!  I could have had two but I’m sure the sugar rush would’ve killed me.

The Sweet of Bitter Dark: Bitter dark drinking chocolate.

Available: January 19 – February 14 at Beaucoup Bakery  2150 Fir Street (in Kitsilano)

www.beaucoupbakery.com/

With seating at a premium, we elected to go take-out.  The serving sizes are notably smaller than the other offerings sampled so far on this Hot Chocolate tour (which sat perfectly fine with Akemi who thought it ideal given its punchiness).  Also, there were some temperature issues as the drink was served at just a touch above room temperature – more of a Warm Chocolate.  In the end, probably my least favorite as the sour notes of this particular Valrhona dark proved just too much for me.

Petal of a Rose: Vanilla bean white hot chocolate with rose.

Available: January 26 – February 1 at Beaucoup Bakery  2150 Fir Street (in Kitsilano)

www.beaucoupbakery.com/

This one was a few degrees cooler than the Bitter Dark and, while Akemi found it too sweet, I enjoyed the flavor combination.  The hint of rose was perfect and didn’t overwhelm the vanilla.

The drink was accompanied by a blondie (the brownie’s angelic sister?) that, again, Akemi found too sweet but, yes, again, I enjoyed for its delightful salted caramel combination.

A Snowball’s Chance in Tokyo: White chocolate matcha hot chocolate topped with yuzu marshmallow.

Available: January 19-25 at Beta 5 

(http://shop.beta5chocolates.com/) and The Juice Truck (usually found on the corner of Abbott and Water in Gastown).

Being a HUGE fan of the gang at Beta 5 Chocolate, I was really looking forward to this one – but came away disappointed when I got it off the The Juice Truck during last week’s food truck event.  It was weak, very watery, and devoid of any trace of yuzu flavor (I assume the marshmallow had dissipated in the heat of it all).  Undeterred, I stopped by Beta 5 and picked up the hot chocolate stick mix, then made it myself at home.  The results?  MUCH better – although I still missed the yuzu marshmallow.

When Pigs Fly: Cocoa Barry “Alto El Sol”, a single plantation chocolate, topped with maple and bacon marshmallow, served with a peanut butter cookie.

Available: Every day of the chocolate festival at Chocolate Arts 1620 West 3rd Ave., Vancouver (Kitsilano).

http://www.chocolatearts.com/

A nice cup of chocolate although I didn’t find the marshmallows particularly “bacony” and thought the accompanying peanut butter cookie just so-so.

Armoury Amour: Cocoa Barry  “Madirofolo”– a single plantation chocolate, kissed with raspberry and served with a mini lemon and basil ice cream sandwich.

Available: Every day of the chocolate festival at Chocolate Arts 1620 West 3rd Ave., Vancouver (Kitsilano).

http://www.chocolatearts.com/

Well, damn, this was a surprise!  I’m not a fan of the fruit-chocolate combo and find raspberry a particularly reprehensible partner but this heavenly creation sang.  Akemi’s overall favorite so far and a definite Top 3 finisher for yours truly.  Loved the raspberry sugar rim.

Orange Blossom Flower: 64% dark chocolate – origin: Ecuador. Infused with orange blossom flowers and served with choice of chocolate square.

Available: Every day of the chocolate festival at Chocolaterie de la Nouvelle France 198 East 21st Ave., Vancouver, B.C.

www.chocolaterienouvellefrance.ca

Beautifully presented and loved the froth but the orange blossom overwhelmed.

Jasmine: 64% dark chocolate – origin: Ecuador. Infused with jasmine and served with choice of chocolate square.

Available: Every day of the chocolate festival at Chocolaterie de la Nouvelle France 198 East 21st Ave., Vancouver, B.C.

www.chocolaterienouvellefrance.ca

Surprisingly spectacular.  Just the right chocolate married with the perfect balance of jasmine yields the most exquisite hot chocolate of the festival so far.

Currant Direction: The sophisticated Euro accent of blackcurrant.  Served with a thyme sable.

Available: January 28 – 30, February 9 – 1 at Soirette Macarons & Tea 1433 West Pender Street, Vancouver. (Coal Harbour)

www.soirette.com

Our first attempt to sample Soirette’s hot chocolate offerings was unsuccessful.  We walked in at 6:30 p.m., a half an hour before closing, only to have the girl behind the counter look at us as though we were homeless people seeking for spare change.  We inquired about the hot chocolate and were informed, alas, the kitchen was closed.  Closed? Damn, I thought, that must be a mighty involved hot chocolate-making process!

We returned a few days later for an afternoon visit.  A different girl was at the counter and she was sweet as can be.  The owner, came out from the back to chat macarons and hot chocolate with us – and present us with the thyme sable that accompanied our order.

I’m not a big fan of mixing fruit and chocolate so the cocoa-currant combo didn’t really sing for me.  Akemi, on the other hand, was quite charmed by the creation – although she felt the addition of lavender petals was a bit much.  That thyme sable however…Holy Smokes! Closer to cake than sable, sweet and salty with a savory thyme undertone, it was the best thing I’ve eaten this year!  Unbelievably good but, sadly, not on the regular menu.

P.S. It only took all of 45 seconds to actually prepare the hot chocolate.

The Ayala: Jasmine drinking chocolate, topped with housemade juniper marshmallows.

Available: January 19 – February 14 at Cocoa Nymph 3739 W. 10th Ave (at Alma), Vancouver, B.C. 604-222-4477
www.cocoanymph.co

A subtle blend of jasmine and dark chocolate.  The homemade juniper marshmallows were a nice little addition.

The Noah: Balsamic drinking chocolate, topped with housemade cherry marshmallow.

Available: January 26 – February 14 at Cocoa Nymph 3739 W. 10th Ave (at Alma), Vancouver, B.C. 604-222-4477
www.cocoanymph.co

Thicker, silkier than The Ayala but, ultimately, possessed of just a tad too much of a vinegar kick.  Sipped on its own, it didn’t quite do it for me although the cherry marshmallows offered a nice counterpoint.

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June 5, 2012: Bad dining karma!

I believe the food gods are trying to tell me something.  Lately, my dinner outings have varied from middling to highly disappointing. Several of my formerly dependable favorites have failed me.  Still, I held out hope that some of my old standbys would come through and deliver the positive dining experience I desperately needed.  And so, yesterday, after dropping Akemi off at her class, I decided to venture out for a solo lunch.  The service was terrific.  The food…fantastic.  I enjoyed a platter of lamb ribs.  Lamb ribs!  Hell, the last time I sat down to lamb ribs was years ago when the Memphis Barbecue House used to prepare them on the rare occasion – so rare, in fact, that, back then, I was on what I called “the lamb rib hotline”.  Whenever I got the call, I would drop whatever I was doing to drive down and pick up a rack before they sold out.  They were delicious.  And, yesterday’s platter was equally great.  As I sat back, satisfied, I eyed the lone rib sitting on my plate.  It seemed a shame to let it go to waste.  I picked it up, stripped it clean and, as I was finishing up the last bite – CRUNCH!  Lamb bone met tooth – and lamb bone won.

I went to the bathroom to check and, sure enough, one of my teeth was broken.  Fortunately, it was a molar and not one of the front teeth, the loss of which would have seen me walking around town sporting a gap-tooth hillbilly grin.  And, fortunately, my dentist had an opening that afternoon.

Yes, I think the food gods are clearly trying to tell me something: “Eat at home!”  Which is what I plan to do – after tonight because I already have dinner reservations.   My recent outings have graduated from bad food to bad service to injury.  What’s next?  Am I going to eat a toxic mushroom?  Bleed out on account of a mussel shard?  Choke on a fazzoletti?   I don’t mind telling you that I’m VERY nervous.

I should just go back to the days when Akemi used to cook for me, preparing those adorable bento boxes with the peanut butter bears and egg yolk chicks.  Though, given my luck of late, the bento boxes would more than likely run along the lines of something like this:

Or maybe I should just stick to chocolate.  My new fave chocolate shop, Beta 5 (http://shop.beta5chocolates.com/), has been pretty damn consistent in its sweet, sweet offerings.  The other day, Akemi and I dropped by and picked up a new-for-June banana split chocolate bar (containing chocolate, banana, and cherries), and a “box of rocks” -

A collection of aerated chocolate rocks in 45% milk and 72% dark chocolate.

I figured we’d start with a box and come back for more next week when we were done.  As it turns out, we were done by the time I pulled into my garage.

Finally – received a text message from my buddy, Ivon, the other day. “Perogie food truck,”he wrote.  ”1o different kinds like “Thai curry” and “classic”.  That’s a money maker!”  and “It would rule the food truck wars.”  ”Holy Perogy,”I texted back.  ”Love the name,”he replied. “No,”I texted back.  ”That’s the name of the Perogie food truck in Vancouver. It exists.”

Hey! They used a time machine to go forward in time and steal Ivon’s food truck idea!

Oh well.

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April 22, 2012: Beta 5! A Top Chef contestant checks in! Switching over from horror to mini-series mode!

Akemi and I paid a follow-up visit to Beta 5, a bold new addition to the Vancouver chocolate scene.  Located in the out-of-the-way industrial area off Main Street (appropriately enough, on Industrial Avenue), the shop/factory offers up a variety of intriguing products, from bars to caramels, marmalade to caramelized Marcona almonds.

No seating, just a counter selection and a view of the chocolate-making process.

I picked up a chocolate selection for Akemi’s birthday and she was wowed by the expert thin shells.  For my part, I was bowled over by their bars.  The 63% dark + choconut granola and the 67% Dominican dark with cocoa nibs was particular stand-outs.

A little out of the way, but well worth the trip: BETA 5 (413 Industrial Avenue).

The marmalades make use of citrus from Rising C Ranches in Reedley, California. I was tempted by the seville orange and the meyer lemon. Maybe next time.

Almost finished the rewrite of the horror script.  I’ll give it one more read-through tomorrow, then send it on its way – after which I have to switch gears and start thinking about this mini-series.  We’re looking at 2 x 2 hours with a very tight delivery schedule.  Paul’s worried but I figure that if we can get together and bang out an outline by early next week, we’ll be in pretty good shape.  I mean, if i was able to write three SG-1 scripts in two weeks, I should be able to write the equivalent of four in eight.  Well, maybe more like six.

Back on April 10th, I wrote a blog post about macarons and complained about people who referred to “macarons” as “macaroons”.  I mentioned a recent episode of Top Chef Canada in which a competing chef won by making a macaron, which he referred to as a macaroon. Well, the other day, Curtis Luk, the competing chef in question (and a self-proclaimed food nerd according to his show bio), left a note in the comments section of that post in which he explained the circumstances of the macaron/macaroon perceived flub (check it out here: April 10, 2012: Getting my macaron fix! Full Preview Dark Matter #4!).  And, for the record, he’s a fan of Stargate but not such a big fan of macaroons. According to Curtis: “Also for the record I hate macaroons and given the choice I wouldn’t make them, unless someone pointed a staff weapon at me.”

If you haven’t watched the 1990 version of Captain America yet, please do so before tomorrow when our Superhmovie of the Week Club reconvenes and guest film critic Cookie Monster weighs in with his review.  From what I hear, it’s a doozy.

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April 8, 2012: Chocolaterie de la Nouvelle France! Nebula Awards Showcase 2012! Dark Matter #4!

Tucked away on the less-traveled 21st Street, just off the much-traveled Main Street, sits my favorite little truffle stop in Vancouver: Chocolaterie de la Nouvelle France.  Owned and operated by former Quebecer Anne-Geneviève Poitras, it offers a delectable selection of hand-crafted chocolates, truffles, confections and beverages.  With its rustic wooden shelves, glass jars, and chalkboard specials, the little shop is reminiscent of a bygone era when eating chocolate was something to be treasured – the luxurious creations carefully produced and enjoyed in measured quantities rather than shipped off an assembly line and scarfed down by the bar.  The place is possessed of an Old World charm that Akemi immediately likened to Juliette Binoche’s shop in Chocolat – quaint, warm, and utterly special.

On our last visit, we split six truffles (ranging from an orange blossom bursting with intense floral tones to a rich ultra dark), and I picked up a jar of buttery salted caramel (for ice cream purposes).

It’s a little out of the downtown way but if you happen to find yourself in Vancouver (like, say, for an upcoming convention), I suggest you check it out.

198 East 21st Avenue (at main st.), Vancouver  |  604-566-1065

Chocolaterie de la Nouvelle France

Nebula Awards Showcase 2012, edited by James Patrick Kelly & John Kessel

I was fortunate enough to receive an advance review copy of the forthcoming Nebula Awards Showcase 2012 featuring Nebula Award winning stories past and present – but mainly present.  The collection includes a couple of excerpts from much larger works (a chapter from Connie Willis’ two volume Blackout/All Clear that continues the adventures of the time-hopping 21st century historians introduced in the 1982 short story “Firewatch”, and a chapter from I Shall Wear Midnight  by the consistently entertaining Terry Pratchett), SF-themed poetry, a couple of classic entries from scifi legends James Triptree Jr./Alice Sheldon (“And I Awoke and Found Me Here on the Cold Hill’s Side”) and Harlan Ellison (“How Interesting: A Tiny Man”), and selected recent Nebula nominees and winners in the Short Story, Novelette, and Novella categories.

Usually, when reading collections, I may come across a handful of entries I’ll enjoy, a few that will fail to capture my interest, and everything in between.  This collection differed in that there were a handful of entries I downright loved, a few I enjoyed, and one I disliked so much I actually had to set the book aside for a couple of days to ensure my surprisingly passionate response didn’t color my opinion of the other stories.

In “The Sultan of the Clouds”, Geoff Landis draws on his PhD in physics and experience working for NASA to craft a fantastic future scenario where Venus’s inhospitable carbon dioxide environment has been colonized by floating habitats, ten thousand buoyant transparent domes each home to half a million residents.  Accepting an invitation from an individual within the powerful Satrap of Venus, two scientists visit the dazzling alien world – and are swept up in a conspiracy that threatens to upend the planet’s teeming settlements.

Adam-Troy Castro’s “Arvies” is a wicked little tale that imagines a future where death begins at life.  It’s a fascinating read that, I’m not surprised, has courted a certain amount of controversy – and, again not surprisingly, roundly criticized by opposing sides in a contentious debate.

“The Green Book”, by Amal El-Montar, delivers a narrative that proves fascinating, heartbreaking, and altogether unique in its  presentation of the titular green book, an ancient tome who’s various writers come alive in passionate, doomed discourse.

“That Leviathan, Whom Thou Hast Made”, by Eric James Stone, is a wonderful read that uses humor to great effect, telling the tale of a Mormon missionary whose conversion of a race of aliens doesn’t sit well with a human scientist – and fares no better with the alien race’s cantakerous god.

Christopher Barzak’s “Map of Seventeen” is a surprisingly sweet story about sibling relationships, acceptance, and love’s ability to transcend even the most seemingly insurmountable of social barriers.

Finally, the collection concludes with Rachel Swirsky’s award-winning novella, The Lady Who Plucked Red Flowers beneath the Queen’s Window, which is told from the POV of a long-dead sorceress whose account is comprised of a series of awakenings in which she is summoned to work her magic on behalf of various masters and mistresses.  This was one of those stories that was such a pleasure to read, it made me take note of the author’s other available works (Through the Drowsy Dark: Short Fiction & Poetry) for future book-browsing reference.

Three more days until Dark Matter #4 hits the shelves.  Here’s a sneak peek at the first four pages.  The boys agree to disagree:

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January 29, 2012: Tokyo Day #2! Chocolate, Tonkatsu, Le Bourguignon, and a visit to The Master!

With my first full day in Tokyo behind me, I have a lot to cover here on the blog – and a lot to look forward to in the coming days.  The change of pace and location has provided a much-needed, greatly appreciated distraction.  Still, I think of Maximus often and wonder how the other dogs are going to adjust.  According to my dog-sitter, they’re doing fine right now.  Bubba and Lulu are doing a lot of walking while Jelly is doing a lot of lying around, wrestling with her toys.  Christine forwarded the following pic of Lulu and Bubba rarin’ to go…

And speaking of rarin’ to go…

Akemi is absolutely thrilled to be back in Japan and has suggested, given my love for the place, that I may well want to consider moving here...or at least getting an apartment in Tokyo.

My trip to Tokyo happens to coincide with the what is billed as “the largest event dedicated to chocolate”: Le Salon du Chocolat.  As some of you know, I’ enjoy the occasional chocolate – and chocolate-related party (April 18, 2010: The Greatest Chocolate Party Ever!).  And so, yesterday, we met up with my friend Keiko and headed to Isestan Shinjuku which was playing host to some of the world’s greatest chocolatiers – and, of course, their creations.

The plan was to do a tour of the place, then go to lunch after which we would make our purchases and start sampling.  Well, yes, that was the plan.  We were only steps inside when we happened across a little seated area in which diners were being served some of the most incredible-looking chocolate creations I’ve ever seen.  After hardly any consideration at all, we decided to line up and sample the chocolate masterpieces.  They certainly looked incredible, but would they be as delectable as they appeared?  I’ll save you the suspense.  The answer is: yes!

Men (and women) at work - on the chocolate masterpieces.

The Kobe Kitano Hotel, igrekplus bakeries, with the help and coordination of Kobe Kitano Hotel General Manager and Executive Chef Hiroshi Yamaguchi, and accomplished restauranteur and International Vice-President of Relais & Châteaux Dominique Loiseau present…”les creations”:

Incredibly delicate and utterly delicious. The ultra chocolate construction sits atop a chocolate brûlée.

A chilled chocolate and passionfruit sphere wrapped in edible gold nestled in a dark chocolate box with chocolate-saffron foam.

A white chocolate brûlée cup supports fresh strawberries and strawberry mousse, mint parfait topped with "barbe papa" and liquorice root.

Topped with warm chocolate and... bon appetit!

Hiroshi Yamaguchi and Dominique Loiseau.

I ended up chatting with Dominique Loiseau who owns several restaurants in France including the 3-star Michelin Relais Bernard Loiseau (named after her late husband, the famed Bernard Loiseau) and she discussed the challenges of creating something that not only looked beautiful, but tasted wonderful as well.  I assured her she and her team has succeeded.

With dessert out of the way, we headed to lunch at a Wako-owned tonkatsu chain restaurant…

The menu - for those who can't read Japanese. Just check out the plastic selections.

I went with the rich agu beef from Okinawa. I like my marbling to run through my meat and while there was plenty running, it also seemed to concentrate in certain areas.

Akemi had the mochi buta from Nigata. The leaner selection.

My favorite was Keiko’s kurobuta from Kakoshima.  It struck the perfect balance.  Special mention should also be made to the killer wasabi seaweed served with the meal.  Akemi assured me we can find some before we head back to Vancouver.  Overall, a nice lunch – but, for my money, Butagumi is still the place to beat for tonkatsu.

After that, it was back downstairs for Desserts, Round #2.

At the Sadaharu Aoki booth - match-battered chocolate macarons.

Chocolate bears!

Chocolate art

Le chien au chocolat

Sebastien Bouillet's multi-flavored chocolate lipsticks. Unfortunately, sold out.

Bel Amer's white matcha chocolate with yuzu peel.

Building the chocolates, Japanese style.

Creepy chocolate art.

Frederic Madelaine (Le Pommier)

On this day, my high school French came into great use.  I stopped by one booth and ended up chatting with a Frederic Madelaine, chef/owner of Le Pommier in Kitazawa and Azabu-Juban (http://www.lepommier-patisserie.com/).  Incredible affable fellow.  Akemi loved his Japanese!  We purchased one of his nine-piece selections that we ended up enjoying this morning at the hotel!

Julien Gouzien of Henri Le Roux. Akemi picked up their wonderfully smooth white chocolate match bar.

Oh, I was tempted.

Spain's celebrated chocolatier, Oriol Balaguer (a Joe's chocolate party regular) has a shop in Tokyo as well. I picked up an assortment including which included his notorious pop rock chocolate.

Keko takes a break from the baby to take in some chocolate.

At the Pralus booth, an artist paints in chocolate.

The ultimate chocolate easter bunny.

The Salon offered a special commemorative assortment that included a piece from all of the event's top chocolatiers. Unfortunately, it had sold out by the time we got there.

Well into our chocolate high, we let the Salon and cut through the Isetan enroute to the metro…

We swung by the creepy baby department.

The basement of the Isetan, like most Japanese department stores, is a cornucopia of culinary marvels. If I hadn't had so much chocolate, I would have definitely picked up one of these striking pastries.

After returning to the hotel to unwind, I headed over to the Pierre Marcolini Cafe to say hi to my friend Moro.  And, since I was there, I couldn’t well pass up one of these -

The Caramel Parfait. It comes with a side of sea salt that you can sprinkle over the ice cream as you see fit.

 With the Salon du Chocolat and that late afternoon parfait behind me, I was finally ready for dinner.  I headed off to Nishi-Azabu where I ended up dining with the lovely Tomomi at Le Bourguignon.  We enjoyed great service, cozy and quaint surroundings, and an excellent food.

Tomomi - a little camera shy.

Rice and veal foot galettes with trompettes de la mort (trumpets of death), aka black trumpet mushrooms. I decided to go with the most daring items on the menu and was rewarded with a marvelous dish layered with textural contrasts.

My main = the beef heart. Texturally very similar to calf liver but quite tender and surprisingly subtle in flavor.

For dessert - the red pepper creme brûlée. And it packed a surprising red pepper kick that married nicely with the brule.

The restaurant's signature Mont Blanc. It was nice to go back and forth between the intensity of the red pepper brûlée and the sweeter more neutral flavour of the Mont Blanc.

And, just in case we hadn't had enough - an extra little dessert they offered us. The uber-buttery madeleine was the standout.

Chef Kikuchi kindly stepped out of the kitchen as we were leaving to thank us for coming. I told him how much we'd enjoyed our meal in my best faltering Japanese. At one point, Iapsed into French and he perked up: "En francais?" Pourquoi pas? We ended up having a nice little conversation to conclude the evening. Boy, I practiced my French more today than I have since learning it in high school!

It was ticking past 10:00 p.m. and I was exhausted.  But I knew that I had to visit one more place in memory of my wingman Ivon who couldn’t make the trip…

Yamasaki-san. Appropriately enough, he shares his name with a Japanese scotch.

Just like old times. The best Moscow Mule anywhere!

The Jack Rose - made with fresh pomegranate juice.

And the master himself - liquor legend Hisashi Kishi.

I was asked to put the word out regarding The Tokyo International Bar Show. It's where the world's top mixologists will gather!

Check out Star Bar here (スタア・バー・ギンザ) and info on the upcoming Tokyo International Bar Show here (Tokyo International BarShow – Info | Facebook).

By the time I got back to the hotel, I was exhausted and ready for bed.  Akemi presented me with a present from the friend she’d had dinner with.  Apparently, he knew I liked sushi and felt badly I’d missed out…

Needless to say after all I'd eaten, there was no way I could polish off another sushi meal. I ended up leaving the shrimp, some rice, and a half tamago.

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