Product Review: Hitcase Shield & Hitcase Snap / September 25, 2016 by Jenn Chan

How much does your phone cost? I doubt many people would bat an eye to the fact that the phone I'm typing these words on is worth $1,300... $1,300!? Enter Hitcase, who now boast the world's thinnest waterproof case; the Hitcase Shield! I was fortunate enough to get my hands on both the Shield and the famous Hitcase Snap for my iPhone 6S Plus. We'll start our review with the Shield that hasn't left my phone since I got it.

The feeling of a 'naked' iPhone is such a sweet thing. Think about it. You pull it out of its case and peel of the dingy old screen protector and give it all a thorough wipe. The feeling of that little chunk of aircraft glass and plastic so slim and smooth in your palm; all at once exhilarating and terrifying. If you're like me you re-armour your trusty companion and go on about your day, but with the Shield you still get that slim, 'naked' feeling! It's shockproof, not resistant, waterproof, not sprinkle proof! Drop it, kick it, take it in a tsunami and Hitcase has you covered!

The Snap is the heavy duty big brother to the Shield. Bulky for that extra shock protection during whichever extreme sport you're recording. It comes with the trademark Hitcase fisheye lens for that GoPro-Essie footage and is mountable on any Hitcase selfie stick or other accessory. I have literally never taken it off, save for demoing the Pro, since I got it and won't be doing so anytime soon. Serving as the perfect compliment to my beloved iPhone when I'm on the ski hill. Serving to make Apple's products (Samsung and the rest of the copycat gang as well) better by eliminating the need for a GoPro! Apple spent all this time, money and resources to make their devices shoot video in the splendour that is 4K and Hitcase came along and served a very big need in the market.

Don't bother with GoPro, just don't, I've personally lost 2 at the bottom on the Pacific and Indian Oceans respectively and the anxiety and fear that the fragility of GoPro accessories leaves you with detracts, massively, from the enjoyment of the day! Go get a Hitcase and spend the money you save on something nice for someone you love! Go now!

Words: Scott Allan
Photos: Jenn Chan

French Cuisine in Vancouer: Jules Bistro / September 12, 2016 by Jenn Chan

Some people think the heart of Gastown is the famous Steamclock. Or maybe they thinks it's the intersection that comprises the classic flat iron Europe Hotel, the infamous Chill Winston pub, the monument to Gastown founder, Vancouver essentially, Gassy Jack and enough cobblestones to choke every whale in the Pacific. But they'd be wrong. Let me propose to you that the rightful centre of Gastown is Jules Bistro!

Nestled 40 feet off bustling Water St, the spine of Gastown, on Abbott St, between Water and Cordova St, Jules Bistro has sat for almost a decade. Their neighbours', The Flying Pig and The Lamplighter Public House, offerings are worlds apart from Jules Bistro. You won't find any greasy pub food or swine-dominated platters at Jules'!

Owner Emmanuel Joinville's culinary career started in his native Dijon in France. The region made famous by their impeccable mustards also has birthed some of the world's greatest chefs! He apprenticed in Rene Villard's Chateau Bourgogne in Dijon and opened his first bistro in Dijon after learning all he could there. In 2000, after over a decade of experience as a restauranteur and culinary innovator, he emigrated to Canada and Jules Bistro was born 7 years later.

Head Chef Atsuo Nomura took a unique path to his career as well getting his start washing dishes in a fine dining French restaurant in his native Nagoya, Japan. Seeing his passion the chef began apprenticing him and, after completing culinary school, Atsuo went on to be the head chef of a French restaurant in Nagoya before himself also emigrating to Canada.

I once had a friend move to BC from Alberta and the thing he marvelled at most in his early days were our cedar hedges. Their health, their deep emerald green colour and, most importantly, their enchanting fragrance. Jules Bistro's spacious patio is encircled by incredible specimens of cedar hedges and overflowing hanging flower baskets. They all at once offer privacy from the potential of gawking passers-by and provide a fragrant, garden-like setting. First impression; check!

When you enter 3 chandeliers dangle elegantly over a very inviting bar. A half dozen bar stools face a generously stocked bar and almost every liquor imaginable gazes out invitingly. During our roughly 3 hour visit many a single diner perched themselves at the bar; Jules' is the kind of place where you can go alone for a quick bite, drink and warm chat with the bartender.

First order of business upon being seated at a lovely table by the window overlooking the foliage of the patio is champagne, as it should almost always be! Leaving the selection up to our amiable server Angela we were pleased with our first taste of the Crémant de Bourgogne. Sipping happily we ordered our first course: a Lobster and Prawn Bisque and Escargot. Much to our surprise Frog Legs and Prawn Salad Rolls preceded our choices with an explanation that the chef wanted us to try them and, possibly, fatten us up to eat us later in a magical house made out of gingerbread. The latter, happily, never came to fruition.

The Frog Legs were a revelation! I am not ashamed to admit that I bogarted them and the ever accommodating Jenn Chan was kind enough to nibble and leave me with the lion's share. Everyone always says that frog legs taste like chicken, but I think that's to assuage people's fear that they'll taste like they smell; not the case! Bathed in a herb, garlic butter sauce they tasted, predominantly, like herbs and garlic, but a subtle tang of the frog meat greets your palate as you swallow. In a good way. A very good way! I have had occasion to partake in frog that was not of this caliber. Hands down the best frog legs of my life!

The prawn salad rolls were very interesting, think sushi with lettuce instead of rice. A very nice spice with the kewpie mayonnaise and jalapeño peppers! We ate everything happily and moments after we were done, a simmering bowl of lobster bisque was placed in front of me. While I pride myself on not being prejudice, and consider Campbell's tomato soup amongst my favourites, lobster bisque is my favourite soup of all time! Due to this I have consumed it in no fewer than 100 establishments from diners to 5-diamond eateries. Jules Bistro is in the top 1%, it's that good!

Prawn salad roll with kewpie mayonnaise and jalapeno peppers — **Prawn salad roll with** kewpie mayonnaise and jalapeno peppers

Lobster & prawn bisque with croutons, rouille and gruyere cheese — **Lobster & prawn bisque** with croutons, rouille and gruyere cheese

The escargot, Escargot Bourguignonne to be precise, a further tip of the hat to owner Emmanuel's culinary roots, was excellent! Some local chain restaurants, who shall remain nameless, overdo their escargot. They top it with this and that, layer it with mushrooms, cheese and enough oil to start a car engine, but at Jules Bistro you get the snail, remarkably fresh and without a hint of rubberiness that you can happen upon when eating these garden creatures, and fresh garlic and parsley butter. That's it. That's really all you need! A near perfect 9/10!

**Escargots Bourguignonne with Garlic & Parsley Butter**

Our entrées arrived just as the last shelled slug slid down our throats. Did I mention the service was way above average? Angela, though it was in the infancy of her tenure at Jules', was remarkably warm and, as mentioned previously, courses rushed out as soon as courses finished like perfectly timed stop lights ushering you with ease through busy cities! My Beef Tenderloin arrived the perfect blue rare, first box ticked, was exceptional AAA Alberta beef and the red wine reduction it bathed in was doggedy bag worthy in and of itself! It came with a very innovative scalloped potato which was lovely and a delicious ratatouille. It disappeared quickly despite my ever tightening waistband. It was paired masterfully with a Pinot Noir Bourgogne from the Maison Louis Jadot winery.

Alberta beef tenderloin with ratatouille, scalloped potatoes & a red wine reduction

Jenn's entrée arrived and, as good entrées do, made me instantaneously envious! Some of the most tender Duck Confit I have ever been lucky enough to have been offered a bite of. It sat on a bed of Frisée Salad with bacon and roasted pine nuts and fingerling potatoes. I was told it was a perfect 10/10, but I never give those out so chefs have the opportunity to keep growing so this 10/10 is from the Jenn Chan herself! It went well with a Cabernet Franc from the Intersection Estate Winery in BC's own gorgeous Okanagan Valley.

Brome Lake duck leg confit with fingerling potatoes, frisee salad, bacon & roasted pine nuts

Dessert at Jules Bistro centres around exactly what you would expect from a fine French restaurant with a casual atmosphere: Crème Brûlée. When done right it is a marvel, sweet and smoky and decadent. When done wrong it can be like store bought pudding with a slight tinge on top. I've had experienced both and Jules Bistro falls heavily in the first category! A rich vanilla cream scorched masterfully on top; amazing burnt cream! We also ordered a Sour Cherry Clafoutis with a lovely buttermilk-lemon sorbet which, admittedly, didn't get the attention of the Crème brûlée, but was itself a fantastic way to end our culinary experience!

Sour cherry clafoutis with buttermilk-lemon sorbet

Jules Bistro is a must! Get the frog legs, get the bisque and get the duck confit and send your thanks to Scott@JennChanPhotography.com :) And also give a shoutout, of course, to the soldiers in the Jules Bistro kitchen!

Words: Scott Allan
Photos: Jenn Chan

Top Patios in Vancouver: Joey Burrard / September 3, 2016 by Jenn Chan

Have you ever had a Bellini? It's on most menus around Vancouver, nay the world, but your average guy will poo poo the notion of such a girly drink, à la Marshall from How I Met Your Mother. Should we though? The short answer is hell to the no. The recipes can vary, but generally it tastes like those peach slice $0.5 candies, Slurpee style, with a dollop of champagne. Do yourself a personal favour and get one the next time you go out!

We posted up on the Joey Burrard patio and ordered a Bellini, hence the opening rant, and a Blueberry Mojito. Joey Burrard holds a special place for the JCP family. It is where Jenn and I first met! On a lark we decided we'd try and replicate the meal we had after we struck up a conversation at the bar while waiting for our friends. After 10-15 minutes of very engaging conversation we both texted our friends and told them we wouldn't be able to make, a little white lie seeing as how we were already there, and proceeded to grab a table and our impromptu first date commenced :)

I acted aloof on our first date like getting a bunch of appies and splitting them buffet style was a regular thing, but it wasn't. It is now :) We ordered a Rainbow Roll, Gyoza, Chili Chicken Bites, Sushi Cones and, after some debate since I don't believe it was on the first date curriculum, Hot Wings with blue cheese. As a rule I try not to get sushi at a pub. It's generally a good rule. Throw it out the window at any Joey's! The rainbow roll is in my top 10 for sushi rolls in Vancouver. Ahi tuna, salmon, crab and avacado accentuated by a Srirachi Aioli. I know that sounds good. You can pick this blog post back up after you get back from Joey's. Go ahead, I'll wait.

I have had on occasion bad Gyoza. Sadly it's a fact of life. I'm sure a place or 2 has served me pre-packaged, frozen Gyoza with its rubbery texture and chemical rich preservatives. Those are bad experiences, this was an excellent experience. Hand made pastry cradling deliciously prepared pork and served with a spicy mustard. It's amazing! Their Chili Chicken Bites were just the right amount of tangy and the chicken was plump and juicy. This is not McDonald's "chicken" this is the real deal. Come to think of it they are similarly priced. Why on Earth does anyone go to McD's!? The sushi cone is in the same boat as the Rainbow Roll. Usually avoid, but at Joey's dive in! Prawn tempura with avocado, spicy mayo and tobiko. Even the 12 year-old at McDonald's could make a tasty meal out of those ingredients! It's so nice! The chicken wings, of which I purport to be an expert, were really good as well; 8/10. Tasty, not too steroidy chicken, with a good medium hot sauce.

Did I mention that we got to Joey's thirsty? In between our buffet style appie extravaganza a couple tequila sunrises snuck their way in, a few sangrias with Bellini slush, yes as good as it sounds. Then our entrees came out. Don't judge us we were very hungry :) A divine lobster ravioli and a succulent 12 oz New York Strip steak. The lobster ravioli, a regular order of mine, was as good as many of the high end Italian restaurants in Vancouver that specialize in them. A near perfect 9/10! The steak came out the perfect medium rare, first box ticked as I like to say, and the meat was high quality AAA beef. I would go back for a steak anytime!

12oz New York Strip with peppercorn & mushroom jus

The incredible patio setting, extremely attentive and congenial staff and the myriad of drink and food options makes Joey Burrard, or any Joey's for that matter, a must dine! Head over and tell them Jenn Chan Photography recommended them and you just might be able to skip a line or, at very least, get a crisp high five. Both are good!

Photos: Jenn Chan

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Top Patios in Vancouver Series: Glowbal / August 23, 2016 by Jenn Chan

This was the best meal of my young life! We at Jenn Chan Photography are extremely proud of our relationship with the Glowbal Group. It's hard to go wrong regardless of which restaurant in the Glowbal chain you try: Italian Kitchen, Coast, Black & Blue, Glowbal Grill, etc... Exceptional service is preached on the first day they train new staff, Jenn is a former Coast server so we have some insider knowledge, and reiterated throughout an employee's tenure. And it shows!

Being that we were cordially invited to dine at the Glowbal Grill on this evening we weren't surprised to be whisked past the lineup upon sight, greeted warmly by the general manager, a delightfully gracious gentleman name Kyle Johnstone, and showed to one of their loveliest patio tables. What might surprise some, however, is that this is the default Glowbal setting. The GM made the rounds the entire night, chatted with customers, put out fires and just generally controlled the flow of the patio like an orchestra conductor.

Seemingly seconds after we were seated we were presented with an amazing amuse bouche courtesy of the chef. You don't need to have 20,000+ followers on Instagram or blog posts that are seen by more than 70,000 eyes, you only need to go to Glowbal Grill. Everyone is treated like a celebrity and let me tell you that the mushroom arancini with truffle oil we were gifted did nothing to dispel that celebrity feeling! I'm not a big mushroom fan, but I could have eaten 50 of these, but then we wouldn't have had room for the rest of our meal which, in case you've forgotten the first sentence of this article, was the best of my life!

If you're fans of our blog, and we're eternally grateful if you are and humbled by the number of you, you know we always, always test a restaurant's Caesar. Glowbal's aptly named Pacific Caesar is as high end as Caesars get and scored a near perfect 9/10 on the JCP Caesar Meter! JC ordered the red sangria and called it delicious and drank it like a race horse at the water trough after the Kentucky Derby so, even though I can't attest to it because I didn't get a chance to try any, I am going to go out on a limb and say it was exceptional!

Now here is where things got very interesting, very quickly. While scanning the menu we happened upon some Siberian Caviar and when we asked our server what she thought of it her knees got weak and she almost keeled over! Oh Nathalia! Some people are just plain good at everything they attempt and I have a sneaking suspicion our server on that night is one of those. An extraordinary waitress; kind, warm, helpful and genuine! The tin of delicious Sturgeon roe arrived accompanied by red onions, chives, egg white, egg yolks and bakery fresh Latkas. We paired it, at Kyle's recommendation, with the 2014 Domaine la Gemière Sancerre. Now I consider myself an eloquent writer, I have the best words to steal a line from Donald Trump, but it's tough to articulate the flavour of caviar melting in your mouth after a swallow of this delicious Sancerre. I lament my inadequacy, but at least it will give you further reason to visit the Glowbal Grill.

Siberian Caviar - with Red Onions, chives, Latka, Egg White, Egg Yolk, Sour Cream

Still reeling from the foodgasm that is caviar paired with a nice white wine our second courses arrived: a sashimi trio consisting of halibut, ahi tuna and wild salmon and an order of ahi tuna poké with mango/ coconut chips. I eat a lot of sashimi, like a lot. I'm currently on a bit of a health kick and protein is king. You can get a $10 sashimi dish at a quaint, smaller Japanese restaurant and be perfectly content, but when you get sashimi from a restaurant who prides themselves, defines themselves by quality it is a whole different animal! Literally. Wild salmon, ocean fresh halibut and the kind of ahi tuna someone had to get up very early to buy at the docks.

Sashimi Trio - Halibut with yuzu kosho & ponzu, Ahi Tuna with sesame miso, Wild Salmon with jalapeño gochujang vinaigrette

Ahi Tuna Poke, with Mango & Coconut with Chips

Jenn has a horrible habit of ordering miso sablefish whenever and wherever she finds it. Maybe horrible is a stiff assertion, but compulsive behaviour, wherever it rears its head, should be avoided imho. The fish, however, was exquisite, the shiitake mushroom consommé and soba noodle salad extremely lovingly constructed and it quickly disappeared. I was lucky enough to grab a couple bites in between the blur that was Jenn's wizard-like mastery of knife and fork and can attest to the quality. In and of itself worth a visit.

Miso Marinated Sablefish - Shiitake Mushroom Consomme, Soba Noodle Salad

Now let's get serious for a second. Not as serious as cancer, but as serious as an avid carnivore meeting what he didn't even know was his favourite thing in the world. Enter my raw cut of Wagyu beef paraded to the table in all of its marbled goodness. I've had Wagyu before, many times, but I have never had such an incredibly tender, deliciously fat marbled cut as this. Hands down the best steak of my life! The best! Served a perfect medium rare, first box ticked, and so tender, so tender, that I could have cut it with a stern look. It sat on a bed of decadent, fluffy mashed potatoes and crisp, fresh broccoli. The steak was a perfect 10/10, the mashed potatoes were a handcrafted miracle of carbohydrates and, I'm told, the broccoli was excellent!

Even hardly able to walk to excuse myself to the restroom I did not have the mental fortitude to deny an offer of freshly baked apple pie. I mean who does? Gandhi maybe, but that's it! Light, flaky puff pastry with caramelized apples served with delicious rum raisin ice cream. Hard to follow the best steak of my life, but an extremely valiant attempt and I would even go so far as to acquiesce to the fact that you could probably make a trip to Glowbal for the pie alone.

Apple Pie - puff pastry, caramelized apples, rum & rasin ice cream (baked fresh daily)

Have you been to downtown Vancouver? It's the largest city in North America without freeway access which means there are only a few ways in and out of the downtown core. One of them, that you will undoubtedly take before you die, leads you right past the Glowbal Grill at the bottom of the newly opened 1,000,000 square foot Telus Garden development that boasts the length of an entire city block. The unique birdcage booths on the patio will catch your eye, but not more so than the 220 foot long arched canopy that boasts an LED light show at night. It is truly an engineering marvel and hard to miss. If you do miss it look for me. I'll be there.

Words: S cott Allan
Photos: Jenn Chan

French Cuisine in Vancouver: The Stable House / August 13, 2016 by Jenn Chan

Ahhh the leafy, tree lined streets of Fairview. I've long been a fan of the decadent, posh suburbia right across the bridge for where I'm nestled comfortably in the Downtown core. As soon as you cross the Granville Street bridge and pass the shops and restaurants that dot the road you are transported into a world of mansions and old growth Maples and Pines. Take a left or a right off of Granville before the mansions start and the apartments and heritages homes and condos peer out from behind an envelope of leafy green trees that blot out the sky. The air is fresh, the people friendly and the restaurants, oh the restaurants, are special.

You may have passed by the Stable House Bistro before and not even noticed. Unassuming. I like my wine to be unassuming, inoffensive, I like my women to be unassuming, unpretentious, and I like my restaurants to be neighbourhood secrets. The owners originally started the Stable House as a wine club for their friends, but, after Chef James got his hands on the menu, word got out.

Charcuterie boards are unmistakably French. Pair them with a nice sparkling wine, or if you're at the Stable House actual champagne from the champagne region of France, take a bite of cheese, have a swallow of the champagne and let it melt the cheese in your mouth. Let the salty, cured meats zap your tastebuds before you bathe them again in cheesy, sparkling goodness. And repeat ad nauseum.

Before our board arrived we, as we often do, decided to test the Stable House's offering on the patent pending Jenn Chan Photography Caesar Meter. I ordered mine as they make it and JC ordered hers mild. I found mine to be tangy, spicy and very flavourful. JC loved hers as well and said she gave it a 9 on the JCP Caesar Meter, and I liked mine similarity; 9's around! Solid score Stable House crew!

The board arrived laden with a house made terrine of juniper scented pork; absolutely amazing! Also along for the ride was a delightful chicken liver paté and pickled plums. A unique and entertaining assortment and it all soon disappeared. It was paired masterfully by our server Matthew with a full bodied Chianti from the Carpineto winery in Italy.

Housemade Characuterie - Juniper Scented Pork Terrine and Chicken Liver Pate with pickled plums & aioli

2014 Domaine Bott-Geyl Gentil d'Alsace, Alsace France

After the board our second course came, a refreshing watermelon and radish salad with shaved fennel. It was a nice light palate cleanser and again paired perfectly with Alsace from the Domaine Bott Geyl winery in Alsace, France. Pampering at its finest, a talented sommelier can be such an incredible addition to a meal. Matthew informed us gleefully he was heading to France the next week to undertake further wine study. Wine study in France I thought, tough job.

Local Watermelon Radish Salad - Shaved fennel, compressed fennel stem, micro peppercress, crushed almond and balsamic cream

I ordered the Confit Chicken Thighs. Chicken cooked in a duck fat reduction. Yes, it is as good an idea as it sounds. Served with local baby carrots, roasted potatoes and English snap peas it was the best chicken I have eaten in 2016 and I laboured to think of a better piece of poultry in my lifetime. Simply delicious! JC order a seared Newport Steak with a barley and black trumpet risotto and pickled enoki mushrooms. I thought they had spilled dish soap on it until I was informed politely that it was Grana Padano foam. Good save guys. Regardless the dish soap, for whatever reason, tasted great and the risotto was light and flavourful. The steak came out the perfect pink and the meat was tender and delicious! Both entrées were outstanding and both worth a visit on their own.

Maple Hill Farms Confit Chicken Thighs - Roasted new potatoes, glazed local baby carrots, english peas, snow peas & wasabi pea dust

Kettle Ridge Farms Seared Newport Steak - barley & black trumpet risotto, pickled enoki mushrooms, gran padano foam, and black garlic coulis

Dessert was an adventure all on its own! Anytime meringue is involved I am there. It reminds me of my dear granny who would make the most light, airy meringue in the world. Or so I thought. We were presented with a plate of lemon custard, chantilly cream, raspberry coulis, meringue and fresh, local raspberries. We couldn't pinpoint our favourite item, but both have the platter a 9/10. Heady scores if you're fans of our blog!

Lemon Custard - chantilly cream, raspberry coulis, hazelnut praline, merangue and BC raspberries

Looking back the Stable House is a must! Pleasant staff, an incredible wine selection and an eclectic ambience. Head over there and tell them JCP sent you and get yourself the Chef's choice and let them pick your courses and sit back and relax. Cheers!

Words: Scott Allan
Photos: Jenn Chan

Meals made easy with Chef's Plate / August 11, 2016 by Jenn Chan

As many of you know, I love eating, and I love eating out. Trying new restaurants, new dishes are amongst one of my top 5 things to do of all time. But when I heard about Chefs Plate now being available in BC, I was very excited to see what I could possibly whip up in my OWN kitchen!

Chefs Plate is a Canadian web-based company that has recently become available to people living in BC. Their idea is quite simple, you get to pick your menu from their "2-person plan" or "family plan", and they deliver it right to your door! They offer a new menu for you to choose from every week so you won't find yourself getting bored of the "same old recipe". All dishes are nutritious and balanced, which is awesome, because we all know I need more of that in my life! You get to pick the day and time that works best for them to deliver all the ingredients to your door, and even if you're not home, they'll drop it off in a refrigerated box, so you don't need to worry about the ingredients going bad.

When my box arrived, I was extremely excited, but who am I kidding, everyone gets excited when they receive a box in the mail! The inside of the box was well packaged, everything had its place, and was very organized - it even came with an apron (which made me really feel like a chef)! The 2 meals I picked were in its own bag, with everything portioned and ready-to-go.

One of the meals I chose is the Chicken Stroganoff! It's one of those meals that I love but have never successfully made on my own! To my relief, it came with an easy-to-follow instruction card, accompanied with pictures. As I mentioned before, everyone came portioned, so all you have to do is chop up the vegetables! I didn't even have to cut up the chicken since it came perfectly cut into the appropriate sizes.

The finished product! I made THIS! I could hardly believe it myself! I couldn't wait to dig in, and when I did, it tasted heavenly! I could taste every ingredient I've prepared and put in there, it was all so fresh! Really, if I can do it, anyone can! I can hardly wait for my next meal!

The next night came, and with the success of my meal the night before, I was ready to jump start my second menu choice of the week - The Korean Beef Bulgogi. This dish was a little more difficult to make as compared to the last, but the easily laid out instructions made it easy to follow. It actually wasn't very "difficult" to make, just more steps and preparation! One of my favourite moments making this dish is the amazing smell of the bulgogi beef marinating!

After the beef was marinated, all vegetables chopped up, and all the sauce containers were open, it was time to cook! This process wasn't hard at all, and it didn't take long before my meal was once again ready to be devoured.

Ta-da! Here it is, the finished product, my very own homemade Beef Bulgogi on rice. I have to tell you, this dish was absolutely amazing! As I'm writing this now, I am drooling over the taste in my mouth! I know everyone says their food tastes better when they made it themselves but boy, I did not imagine to like this so much!

My experience ordering with Chefs Plate for some delicious, healthy, homemade meals was exceptional - from the picking, to delivery, to cooking up the meals. Not only did I get to have 2 amazing meals, I also gained some tricks and skills in the kitchen, and a little more confidence with cooking.

I'd love for you to try this as well, and they're kindly providing your first 3 meals FREE! Referral tag is #JENNCHANPHOTOGRAPHY , or CLICK HERE! Happy cooking!

Words & Photos: Jenn Chan