I have to tell you about my new favorite pasta. I’m absolutely in love with orecchiette (oh-rayk-kee-EHT-teh), a dimple of a pasta with a funny name. Orecchiette, which actually means “little ears” in Italian, is typically made by pressing the thumb into a small round of pasta dough against a wooden board. The resulting rough irregular shape does resemble a little ear, though the commercially available versions are more uniformly dome-shaped. A good quality orecchiette will have a textured or ridged outer surface, which beautifully clings onto sauce while the saucer-like concave side is perfect for grabbing onto little nuggets of goodness. With its toothsome bite, this pasta eats surprisingly heartily, which also makes it well suited for pairing with vegetables and lighter ingredients.

My favorite preparation of orecchiette is simply with Italian sausage and rapini (also known as broccoli rabe). The combination came to me while perusing my local market as I was trying to let the freshest ingredients inspire the dish. Here I was thinking I was being creative and resourceful, to later find out that orecchiette with sausage and rapini is quite a classic pairing. So much for originality, but hell, it sure is tasty.

The key to cooking with orecchiette, in my opinion, is to make all the ingredients similarly sized. In this dish, the ground sausage meat, diced onion, and chopped rapini are all easily picked up by the dimples of the pasta, cradling flavor with every fork or spoonful. On the topic of flavor, the semi-one pot nature of this dish helps to build layers upon layers of it. The sausage browns first, then the onions get sauteed in the pork fat. The rapini and garlic gets cooked in the same pot as well, the steam from the leaves helps pull off the fond or brown crusty bits. A generous handful of cheese at the end lends richness and an extra hint of salt, while the lemon-scented breadcrumbs adds a nice textural contrast and a bright citrusy note. If you’re pressed for time, skip the breadcrumbs but do add the lemon zest to the dish.

I do have to admit that I haven’t tried making orecchiette any other way, though many ideas come to mind (with gorgonzola and crumbled bacon, cold with pesto and ripe cherry tomatoes, or a with rich hearty bolognese). I’m just content for now to have it this way, because it’s so good.

In Southern California, we’re blessed with a relatively mild and short winter season. Incredibly, while the rest of the country may still be under a blanket of snow, here it’s already warming up to the low 70s during the day. That doesn’t mean a nice, piping mug of hot chocolate isn’t welcomed in the early morning hours, or late at night (in my case, since I’m not much of a morning person).

Inspiration for this drink came from an amazing hot chocolate I had at a bar after a day of snowboarding at our local mountains. It was so incredibly rich, creamy, and comforting I found myself enjoying it more than the pale ale I had ordered for myself. After returning from my trip, I had to try recreating it at home.

For richness, I used whole chocolate instead of cocoa powder. I’m sure cocoa powder would have been fine, but the combination of bitter dark chocolate and creamy milk chocolate just seemed more indulgent and sinful. The addition of lavender was inspired by the lovely latte and waffles drizzled with chocolate lavender sauce from Café Medina. At this point you’re probably thinking, gross, I don’t want my hot chocolate smelling like soap. Trust me, with just the right amount, it’s wonderfully soothing and relaxing.

Give it a shot, and let me know what you think!

This new year has been challenging but full of promises. Let’s see what happens. Just a few snaps today from the garden. It’s full of life emerging. Happy Friday!

A bowl of steel cut oatmeal, blueberries, brown sugar. And no, I don’t actually read magazines in the morning with breakfast, but I do surf my favorite sites

As I scrolled through the last set of photos for my final Vancouver post, I couldn’t help but smile as I reminisced about the wonderful experience we had at Café Medina. Stacks upon stacks of craggy Belgian waffles, gooey drippy sauces of raspberry caramel and rosewater pistachio, perfectly poured lattes laced with lavender syrup, a cozy light-filled window seat as we passed the morning away indulging on hearty fare like the popular tagine, a earthenware dish filled with spicy Merguez sausage and Moroccan olives in a tomato stew, gilded with oozy poached eggs. I know I say this quite often, but what I wouldn’t give to have a place like this close to home.

Did I mention the lavender latte? A creation so amazingly good I’m surprised others haven’t caught on… yet. I’m definitely stealing this idea!

tagine - poached eggs in a spicy tomato stew with Merguez sausage, Moroccan olives, red bell peppers, chickpeas, cilantro

waffles with chocolate lavender & raspberry caramel; green tea latte; oeufs cocottes; fricassé

Let’s not forget the fricassé, two sunny eggs with braised short ribs, roasted potatoes, caramelized onions, arugula, and applewood cheddar, or the oeufs cocottes, eggs baked with cream cheese, smoked sockeye salmon, artichokes, topped with a salad of arugula and cherry tomatoes. Until next time (or if they decide to miraculously open an outpost in Los Angeles), I’ll have to resort to ogling over photos.

On our last night, we decided to keep it close to home in Yaletown and dine right down the street from the Opus Hotel. The sister restaurant to the excellent Araxi in Whistler, Blue Water Cafe features a similar dueling restaurant concept: British Columbia inspired seafood + expertly prepared sushi/sashimi.

The restaurant’s converted warehouse space is rustic, elegant, and uniquely Vancouver.

We had a sampling of nigiri sushi (and beef sashimi) from chef Yoshi Tabo’s raw bar. While somewhat limited in selection, the fish ranked as some of the freshest I’ve had. From chef Frank Pabst’s open kitchen, we ordered a handful of dishes: mackerel with grilled scallions, toasted almonds, wild arugula, crostini with romesco sauce; mixed ceviche with cucumber, grapefruit, ginger, fresh coriander; white sturgeon with wheat berries, capers, celery hearts, and peppery greens, smoked onion aioli; dungeness crab & flying squid with couscous, chickpeas, green onions, parsley, harissa vinaigrette.

Everything was inventive and delicious, but if pressed to choose between kitchens, I would give the nod to the raw bar.

beef sashimi, garlic chips, green onions, yu'kke sauce

the beautiful dining room

So long, Vancouver!

We had one more night and day in Vancouver after returning from Whistler, and though returning to the Loden would have been just fine, a change of venue and scenery is always welcomed. So in our planning we decided to switch up hotels and spend a little time across the way in Yaletown.

Billed as one of Vancouver’s most stylish boutique hotels, the Opus is situated among trendy boutiques, restaurants, and hotspots in the revitalized industrial warehouse district of Yaletown. Though not as posh and polished as the Loden, the Opus still holds its own with friendly and impeccable service, a great location, and proximity to nearby amenities.

Our room was clean, comfortable, and quiet (don’t count on this, as the hotel was uncannily empty during the pre-olympic lull). However, the decor was a bit pedestrian and dated, seemingly in need of a refresher since its launch in 2002. A small nitpick, yes, though warranted since competition in Vancouver is fierce and the prices weren’t exactly cheap.

reading material; bubbly; L'Occitane; bedside

ever so common bath with a view, question is view for who?

view of Yaletown-Roundhouse station from the room

Unfortunately by the time we arrived from Whistler and finished settling in, it was late afternoon on Sunday, and all the shops were already closed. The concierge suggested that we take a walk to the waterfront, only a few blocks away. One of the best recommendations, ever.

We passed by Urban Fare, Vancouver’s answer to Whole Foods. A total citydweller’s food paradise.

the beginning of a beautiful evening... no rain!

We got down to the marina only to realized it was way too beautiful without my wide angle lens! After a brisk walk to and from the hotel, we were treated with these breathtaking waterfront views.

Quayside Marina

imagine the views from these units!

The seeds are being planted… I could totally imagine living here. We continued walking along the water, towards BC Place and the Plaza of Nations.

capturing a shot of Science World and the Strathcona neighborhood

crew under Cambie Street Bridge

Plaza of Nations

And back to the hotel to freshen up before dinner.

The one thing I’ve always loved about Whistler is that once you get there, everything is accessible on foot. The quaint European-style village, with its meandering walkways and paths is interspersed with lodging, restaurants, bars, and shops. There’s even a small market and liquor store for stocking up on supplies and snacks. All this, right at the base of the slopes.

Considering that we spent the new year’s holiday here, we were lucky enough to get a room at the Westin Resort and Spa, within a few hundred yards of both the Whistler and Blackcomb gondolas. There’s even valet service where you can drop off your gear at the bottom of the run, so you won’t have to schlep your board or skis back to the hotel.

If you thought the restaurant industry was tough, just imagine what it takes to run a successful eatery in a climate where business is extremely seasonal. You either get it right or you’re not going to last for long. Though it’s impossible to compare this ski town to food metropolis Vancouver, Whistler can still hold its own in quality and variety. On our 3 night stay, we only had two opportunities for a nice dinner, as the new year’s eve set menus proved to be too pricey at most restaurants (we ended up getting a quick and satisfying meal at Sushi Village). For the next two nights, we ended up at Bearfoot Bistro and Araxi.

Trudging down a snow covered sidewalk, we couldn’t help but wonder why our dinner at one of Whistler’s supposed best restaurants was located inside a Best Western hotel (I believe it was previously independent at some point). Stepping inside, we were presented with a completely different impression: an extravagant, ornately decorated dining room that whispered more late 80’s old money than hip trendy hotspot. I haven’t felt so out of place since my first forays into fine dining as a young adult.

Besides the ambiance, Bearfoot’s menu concept was a bit stifling as well. Although there was a large selection of dishes to choose from, we were bound to either a 3 course menu at $89CAD, or a 5 course for $148CAD. On top of that, most of the desirable ooh-aah dishes required hefty supplement charges (a whopping $36 more for a Kobe beef carpaccio appetizer, $26 more for a wild artic caribou with foie gras main). Faced with sticker shock, we stuck to the non-supplemented items for a 3 course dinner.

amuse bouche of parsnip purée (I believe); hamachi & yellowfin tuna with yuzu watermelon, fresh jalapeño, sesame ginger dressing; Vancouver Island blackcod with BC spot prawn, tom yum, kaffir lime, shimeji mushroom

White - wild spring salmon, dill, asparagus, Pemberton carrots; Canadian prime beef tenderloin with sweet corn purée, fingerling root vegetable hash, purple mustard marjoram jus, popcorn

Arbequina olive oil three ways - madeleine sponge, jelly, ice cream, white chocolate raspberry chip, tarragon snow; sous vide Victoria pineapple with gingerbread savarin, milk chocolate chantilly, santa teresa rum coconut ice cream

Though all the dishes were solid and the ingredients fresh and top notch, nothing really stood out as much as the desserts. If left to do it over, I would head to the bar (there’s a separate though far less extensive menu) and order a small plate plus dessert. However, the desserts we had were not on the bar dessert menu, and I’m not sure if they could be ordered. Make the menu a bit more flexible (maybe less expensive?), and Bearfoot might be a winner.

I still can’t get over how beautiful the village and slopes were at night, especially with a light snowfall… it’s just magical.

Still reeling from dinner the night before, we set out to get a bite with a little less bite on our wallets (a burger and fries from Splitz). As we walked through the village, my eyes feasted on the warm glow emanating from Araxi. I peered into the window, like a poor pauper on the snow-covered streets of old London, envious of all the warm, gleeful patrons tucked in for a night of good food and cheer. It was one of those what-the-hell moments… I couldn’t resist.

We stepped in the from the cold and into the warm and inviting dining room run by executive chef James Walt. Though definitely in the same league as Bearfoot, Araxi manages to feel upscale but totally modern and approachable. Fortunately we were early enough to miss the typical 7-7:30 dinner rush, and scored a nice table for 2 without reservations.

This time, we went with a few selections from the small plates menu. The North Arm beet salad was beautifully plated, with a nice textural contrast from crisp lettuce, crunchy beet shavings, earthy roasted beets, and rich and creamy manchego. The Grilled Vancouver Island octopus, prepared as a terrine, was intriguing and unexpected; the little ‘logs’ of octopus were tender and distinctly briny.

North Arm Farm beet salad with Manchego cheese, roasted garlic and lemon thyme, baby gem lettuce and candied walnuts

Grilled Vancouver Island octopus with Across the Creek butter potato salad and baby squid stuffed with BC spot prawns

The local oysters were all sweet and fresh, my favorite being the one topped with ponzu ‘pearls’. The duck duo (aka foie gras parfait + duck terrine) was rich and decadent, although the measly two slices of brioche weren’t sufficient for all that duck fat goodness. Our server was happy to bring us more upon request, though by the time it got to our table there wasn’t much duck left.

tasting of oysters - five local oysters, dressed differently with trout caviar, Dungeness crab meat, ponzu pearls, cucumber relish, cherry mignonette

foie gras parfait + duck terrine - Okanagan apple, pear, quince and cherry mostardo, smoked sea salt and toasted brioche

Don’t let its pale appearance fool you, the gnocchi with tender lamb ragu was hearty and filling; the sharp bite of romano and fresh herbs definitely balanced out the otherwise buttery sauce.

truffle ricotta gnocchi with Salt Spring Island lamb, arugula, toasted chestnuts and pecorino romano

For dessert, a creamy mascarpone cheesecake topped with caramelized apples, paired with a glass of Domaine Pinnacle ice cider from Quebec.

caramelized apple cheesecake - vanilla-mascarpone cheesecake with almond streusel crust

two forks for sharing... delicious.

Going out for a cheap, simple dinner? Fail. Finding one of the best restaurants in Whistler? Sweet success.

The white one is the Petit Mont Blanc, with swirls of light chantilly cream wrapped around sweet chestnut paste and chestnuts imported from Japan.

And the heart-shaped one is the Cupid, white chocolate & milk chocolate mousse accented with lemon cream.

And some goodies, just because…

After a long day burning up thousands of calories on the slopes, who wouldn’t want a nice juicy burger? I guess owners Trevor and Miriam Jackson figured this out in 1997 when they first opened Splitz Grill. Their build-your-own-burger joint is jam-packed during the lunch and dinner rush.

You first order at the counter specifying your protein of choice (beef, chicken, free-range bison, Salt Spring Island lamb, wild sockeye salmon, Italian sausage) and if you want cheese, bacon, sauteed mushrooms, or sauteed onions. After placing your order, scoot down the line and pick out your toppings, which includes some interesting Mediterranean inspired items like hummus, baba ganoush, and tzatziki sauce. This aint no Mickey D’s assembly line, so be prepared to wait, but boy is it worth it.

I sampled the beef and the locally-raised lamb, both of which were absolutely drip-down-the-arm juicy and delicious. I wouldn’t necessarily call the lamb gamy, but there’s no mistaking what kind of meat this is; lamb lovers would approve. The thick-cut fries were nice and crisp, no complaints here.

And if you weren’t already full by now, there’s always the banana split.  Gooey, fruity, cold, and hot mess, and yes, whipped cream too.

Happy Friday! And on that note, I’m off to Mammoth for some more snow festivities.

All that bitching about rain and gloom in Vancouver fell silent as we were treated to a magical white new year’s eve in the village, followed by a chilly but awesome powder day on the slopes. Welcome, 2010!

With its low base elevation (2,214 ft in the village), Whistler Blackcomb is susceptible to wet slushy conditions on the lower part of the mountain. When the weather cooperates, it’s pretty darn awesome.

The trees are totally flocked!

Basically the whole mountain is open (after a lot of avalanche control).

I was the only one on this run for a good 20 minutes, because no one was stupid enough to board in knee-deep powder on the moderately flat areas.

Kids, do not attempt this at home. Wait, who am I kidding.

Yes, it was really this deserted… and snowy.

Brrr… time to get in from the cold and refuel.