Spot Prawn Series: Provence Marinaside / June 7, 2016 by Jenn Chan

The first thing you notice about Provence Marinaside, after you've been able to pull your gaze away from the Quayside Marina and it's wonderfully eclectic waterfront to actually make your way through the grand entryway, is the long, long row of wine taps. The most wine options, by the glass, in Vancouver for sure. Rumour has it Canada as well. My research to look into comparisons touts it to perhaps have the most in North America; over 140 different wine choices! If you are a wine lover, as I am, you could spend some considerable time at Provence!

To start we indulged in the Grilled Spot Prawns on a bed of arugula and frisée salad, gem tomatoes with a truffle vinaigrette. It was paired masterfully with an Unsworth Allegro 2014 from the Cowichan Valley and the dish was near perfect. The spot prawns were fresh to within minutes, the salad was crisp and the ingredients magnificently fresh. We also ordered the Yellow Tomato Gazpacho with avocado and spot prawns which was paired with the Fairview Cellars Sauvignon Blanc from BC's pristine Okanagan Valley.

Grill Spot Prawns paired with Unsworth Allegro

Yellow Tomato Gazpacho paired with Fairview Cellars Sauvignon Blanc

Our mains arrived and the presentation was incredible! BC Spot Prawn Duo Grilled & Provençal Style with tagliatelle and zucchini ribbons which tossed in extra virgin olive oil. The Provence sommelier chose a Road 13 Stemwinder, again from the Okanagan Valley, to pair with it. The tagliatelle was very fresh, we aren't talking pasta from a box here, it was a near perfect 10/10. Both iterations of the Spot Prawn were amazing and they soon disappeared. I ordered the Halibut & BC Spot Prawns and the dish arrived with beautiful yellow tomatoes and purple potatoes in a preserved lemon vinaigrette. The Le Vieux Pin Rosé from the Black Sage Bench region of the Okanagan Valley was the pairing and it made the halibut melt in my mouth. The fish was perfectly cooked and the spot prawns incredibly fresh. I am beginning to think there isn't a dish served at Provence that isn't near perfect.

BC Spot Prawn Duo Grilled and Provençal Style

Halibut and BC Spot Prawns, paired with Le Vieux Pin Rose

Near bursting, but needing photos of a dessert to complete our mission, our affable waiter talked us into the Lemon Tarte and the Berry and White Chocolate Clafoutis. The lemon tarte, my selection, reminded of my dearly departed Granny's lemon meringue pie made from scratch; truly delicious! The clafoutis was a slightly tart, subtly sweet concoction which is worth the price of admission by itself.

All the while we were seated by the window overlooking one of the most beautiful marinas in Vancouver. The star of the marina is a 115-food Hotei; a luxury yacht that once hosted Prince Charles and Lady Diana. Well heeled Yaletowner (Taletownies) pass by on their way to or from their, no doubt, incredible waterfront condo views, people watching is stupendous! The ambience, without even mentioning the incredible, simply devine, food or extensive wine options, is enough to make Provence a must go! So just go!

Dessert paired with Quails Gate Late Harvest

Words: Scott Allan
Photos: Jenn Chan

Bare Essentials Skin Bar / June 3, 2016 by Jenn Chan

It was my first microdermabrasion, and the reason I have never gotten one previously was because I was expecting it to hurt! I've always heard it will leave your face looking red and that was a no-no. To my happy surprise, I had an amazing experience with the Enhanced Microdermabrasion applied by the very friendly, and knowledgeable Amy! All I felt was suction on my face and it was actually very relaxing, I almost fell asleep! I learned later that Bare Essentials Skin Bar uses a Diamond Tip machine that works deep to get rid of the Dead Skin and sucks it up, instead of scraping off your face!

You can get a quick Treatment during your lunch break, and head back to work, in time, feeling refreshed & rejuvenated!

I highly recommend Bare Essentials to anyone looking for a quick & affordable facial or microdermabrasion! Amy really is a skin guru, and will make you leave with baby soft skin! It's no wonder they ranked 2nd on TripAdvisor last year!

I will be back!

Words & Photos: Jenn Chan

Spot Prawn Series: Boulevard Vancouver / June 3, 2016 by Jenn Chan

The Sutton Place Hotel is a luxury property in the heart of Downtown Vancouver. It's common to see NHL players come and go when they're in town to face our Canucks or a swarm of Beliebers clambering to get a look at their idol. It's also home to the opulent Boulevard Kitchen & Oyster Bar.

Executive Chef Alex Chen, fresh off of a fruitful career running the culinary program at the Beverly Hills Hotel, made his triumphant return to his native Vancouver in 2012. Since then he has been churning out his seafood-focused menu infused with a distinct West Coast flair.

Our adventure started with a whimsical amuse bouche; melon espuma with prosciutto. A lovely, chilled creation which signalled the direction of things to come. Followed closely after was a chilled cucumber Gazpacho with poached spot prawns. It is a refreshing, well-balanced appetizer. The spot prawns were amazingly fresh and the Gazpacho tangy and flavourful.

Amuse Bouche- Melon Espuma, Prosciutto, compressed Melon — **Amuse Bouche**- Melon Espuma, Prosciutto, compressed Melon

App Feature Soup - Chilled Cucumber ‘Gazpacho’, Poached Spot Prawn with Crispy Head, Gurnard Sashimi, Pumpernickle Crostini, Caraway Cream, Ikura (Cured Salmon Roe) — **App Feature Soup** - Chilled Cucumber ‘Gazpacho’, Poached Spot Prawn with Crispy Head, Gurnard Sashimi, Pumpernickle Crostini, Caraway Cream, Ikura (Cured Salmon Roe)

Thoroughly anticipating the main course our genuinely vivacious waitress sauntered out of the kitchen holding a pair of masterpieces: the spot prawn feature with lemon and prosciutto butter on a bed of garlicky barley and a bouillabaisse with lobster and rock fish. Simply amazing! A culinary feat!

Spot Prawn Feature - Gratinee of Spot Prawns, Lemon + Prosciutto Butter, Garlicky Barley Grains, Crispy Heads with Lemon Aioli, Asparagus — **Spot Prawn Feature -** Gratinee of Spot Prawns, Lemon + Prosciutto Butter, Garlicky Barley Grains, Crispy Heads with Lemon Aioli, Asparagus

Bouillabaisse - lobster, local rock fish, saffron, rouille, gruyère, olive oil crostini — **Bouillabaisse -** lobster, local rock fish, saffron, rouille, gruyère, olive oil crostini

For dessert we indulged in Boulevard's signature opera bar and rose and rhubarb cake. The opera bar is chocolate ganache with coffee buttercream and hazelnut praline, fantastic! The rose and rhubarb cake, rhubarb currently being in season on the Westcoast, was a surprisingly sweet and tasty treat. When I think rhubarb I think of a sour, tart vegetable growing in the shade beside my childhood home. Throw that notion into the waste bin! Boulevard knows how to do rhubarb! Hands down the best rhubarb anything I have ever eaten and worth a visit on its own.

opera bar - chocolate ganache, coffee buttercream & biscuit, hazelnut praline, chocolate glacage, coffee ice cream — **opera bar** - chocolate ganache, coffee buttercream & biscuit, hazelnut praline, chocolate glacage, coffee ice cream

rose & rhubarb cake - rose white chocolate mousse, rhubarb compote, yogurt sorbet — **rose & rhubarb cake** - rose white chocolate mousse, rhubarb compote, yogurt sorbet

The dining room is breathtaking, clean and modern and the Gerard Lounge, a Vancouver landmark and winner of numerous hospitality awards, sits alongside with its dark wood and intimate atmosphere. Boulevard is an excellent place to stop in for a drink or try their incredible food!

Words: Scott Allan
Photos: Jenn Chan

Top Patios in Vancouver Series: Dubh Linn Gate / June 1, 2016 by Jenn Chan

You've driven past it. We have all driven past it whether we know it or not! Dubh Linn Gate, the revered Whistler institution in the heart of the village at the base of Whistler and Blackcomb mountains, has spread to the coast. On Main Street between Terminal and First it sees tens of thousands of cars pass it every day. When you're heading out of town simply turn your head slightly right after the Science World McDonald's; there it us. A bastion of Irish pub tipples and English comfort food.

The Steak & Guiness Pie is AAA Alberta beef simmered in Guinness gravy with carrots and potatoes. The pastry top is a fresh, flaky, light creation and the perfect compliment. It is the best shepherd pie I have ever eaten. Worth a visit on its own.

The Bangers and Mash consists of a near footlong, Guinness-infused pork sausage with mashed potatoes and pale ale onion gravy. The sausage was a peppery, rich delicacy and paired perfectly with the creamy mashed potatoes. Both dishes were accompanied by some delicious Caesars. Not exactly what you think of when you think English pub, but well proportioned and delicious!

There was a lively highland band playing when we arrived and several different games playing on the Dublin's myriad of TVs. A great place to watch a game, play a game (there was a slew of board games available for patrons to borrow), listen to daily live bands, grab some food or just kick back for a pint!

Words: Scott Allan
Photos: Jenn Chan

Spot Prawn Series: Hapa Izakaya Coal Harbour / May 30, 2016 by Jenn Chan

65% of the 2,450 metric tonnes of Spot Prawns harvested annually in BC come from the waters between Vancouver Island and the Vancouver. How lucky are we to live in this great land! Seriously. Just take a moment to appreciate our cultural bounty!

Hapa Izakaya in Coal Harbour does an incredible Spot Prawn! Their Spot Prawn menu is straight to the point; a sashimi appetizer and a Spot Prawn Mushiyaki entrée. If you like Spot Prawns and you like sashimi then you can't help but appreciate their incredibly fresh prawns served on ice with lemons and limes accompanied by their heads, deep fried! The prawns were pulled from the water that day and were incredibly sweet. The heads, which I generally disregard, were very tasty in their light tempura batter and deep fried perfectly.

Spot Prawn Sashimi with Deep Fried Heads

Before our entrée arrived our feast was brought out for our inspection. Lively and wriggling their freshness was verified by eyewitness account. They are cooked in the traditional Japanese Mushiyaki style, translates to 'steaming cooking' in English and came out cooked perfectly. The mixture of soy, garlic and butter was the perfect compliment and the dish, with, or perhaps in spite of its simplicity, was near perfect.

Spot Prawn Mushiyaki in Clear Cooking Film to be steamed

The restaurant is lovely, the location is excellent, a mere stone's throw to the Burrard Inlet and the cruise ship terminal, the wait staff were polite and genuine and the food and drink is reasonably priced and the selection well varied; something for everyone! Do yourself a favour and head down there Rumour has it their Happy Hour, sorry Hapa Hour, is incredible. Could be a good way to dip your toe in the pool!

Words: Scott Allan
Photos: Jenn Chan

Top Patios in Vancouver Series & Spot Prawn Menu: The Vancouver Fish Company / May 25, 2016 by Jenn Chan

I had never been to the Vancouver Fish Company (VFC). If I'm honest I'm not sure that I've ever really noticed VFC. Right as you come into Granville Island the road starts to usher you to the right and becomes a one way. Right as this happens, if you're able to split your focus, you'll see the VFC. The first establishment in the first building on the left.

What a delightful surprise the restaurant and their patio is! You might think, given my description of their location, that they aren't on the water, but you would be wrong! Overlooking a lovely marina, with its centrepiece, a pirate ship moored directly in front, their huge patio gets 6-7 hours of direct sun per day!

Another advantage of their ideal location is the fish merchant docked a stone's throw away. Organic Ocean boasts some of Vancouver's, nay the world's, freshest and best seafood. Our appetizer was our fifth meal which included the glorious Spot Prawn and the season was only a week old. The Maple Walnut Spot Prawns were my favourite iteration to date! Deep fried in a very light batter with genuine Maple Syrup, toasted sesame seeds and fresh walnuts. In practice I avoid the head of the magnificent crustacean. When they're only lightly poached there's goo in there. It's runny and it looks funny, but when you deep fry them and toss them in the succulent ingredients I will eat the head, brains, legs, shells, anything! A complete 10/10! Why are you still reading this? Go! Go!

My partner doubled up on the Spot Prawns and chose the Curried Spot Prawn Bisque. She cooed and giggled and eat that plate at a speed that bordered on unladylike, but a genuine compliment to the kitchen! She was quick to state it was her favourite Spot Prawn dish of the season thus far and will still brings it up from time to time. Not being a curry fan I didn't partake, but we will take her word for it? Or should we all try it ourselves? I'll leave that up to you.

One of the best perks of being a lifestyle blogger is the personal treatment from our culinary heroes. Chef John McManus, formerly the Sous Chef of Stanley Park's uber famous Fish House, was gracious enough to give us some of his time, have a lovely little chat and recommend to me my entrée: the Trio of Fish. Decadent filets of Ahi Tuna, Smoked Sablefish and a lovely Sockeye Salmon resting on a bed of perfectly cooked potatoes. My favourite was the tuna, a close second the sablefish and the salmon, while transcendent, sadly had to take up third place! An absolutely fantastic meal!

For dessert we ordered the Banoffee Pie, a lovely mixture of fresh bananas, cream and toffee from boiled condensed milk. Simple delicious and worth the trip on its own. Trust me with the ambience, incredible food and reasonable prices you will love the Vancouver Fish Company!

Word: Scott Allan
Photos: Jenn Chan