Ocean Wise Chowder Chowdown

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The Ocean Wise Chowder Chowdown is where top Ocean Wise chefs compete head-to-head in Vancouver, Calgary and Toronto for the title of Ocean Wise Chowder Chowdown Champion in each city. Guests are invited to sample all 13 chowders (a wooden spoon’s provided to taste … Continue reading

Summerlicious – PROHIBITION Gastrohouse and Oyster Bar ★★1/2

Pulled Pork Sandwich

Price: Over $15+ I went with a group of my foodie friends for a $15 Summerlicious lunch at PROHIBITION Gastrohouse. Decided to try this place out after seeing the popular reviews on Urbanspoon. It was a bit far for me … Continue reading

Summerlicious – Stock ★★★1/2

Summertime Coconut Panna Cotta

Price: Over $30+ Decided to try a new restaurant with some foodie friends this year and after a vote, settled on the $25 lunch menu at Stock in Trump International Hotel & Tower. Right as I walked in, I noticed … Continue reading

~ Summerlicious 2013: My Top 10 Picks ~

1) One
Price: $25 Lunch/$45 Dinner
Info: http://goo.gl/HIAit
Note: Good reviews and has a nice patio. Owned by McEwan Group who also owns Bymark and North 44. 

2) Nota Bene
Price: $25 Lunch/$45 Dinner
Info: http://goo.gl/OdNgE
Note: Good reviews and very well-known. Ex- Prime Minister Jean Chrétien dined here! 

3) Parts & Labour
Price: $35 Dinner
Info: http://goo.gl/uneiZ
Note: Hearing buzz about it. Low-key atmosphere and has a dance floor downstairs. 

4) Mildred’s Temple Kitchen
Price: $20 Lunch/$35 Dinner
Info: http://goo.gl/POh5f
Note: I’ve meant to check this place out for the longest time but it’s a bit far west of central downtown area. I would still recommend checking it out though, they host many foodie events and have good reviews as well. 

5) Stock
Price: $25 Lunch/$45 Dinner
Info: http://goo.gl/db9CU
Note: Located in Trump Tower, this would be a good chance to check it out! A friend went and mentioned it wasn’t bad. Interior looks really nice as well. 

6) Prohibition Gastrohouse and Oyster House
Price: $15 Lunch/$25 Dinner
Info: http://goo.gl/Ucnc0
Note: Located a bit far out east of central downtown area..this resto seems very popular and has good reviews. 

7) Rosewater
Price: $20 Lunch/ $35 Dinner
Info: http://goo.gl/YZV3a
Note: Misjudged this place! A relative told me they had a mediocre experience so I have been kind of avoiding this resto for a while. However, I gave in and visited for Winterlicious and on a regular evening as well. Food was good and service wasnt bad either. Love the interior. I would recommend this place, especially since $20-35 is very reasonable for 3 courses. Only placing this low on my picks because I have already tried it. 

8) Splendido
Price: $45 Dinner
Info: http://goo.gl/4pVf0
Note: Another resto I have been meaning to check out and on my wish list for the longest time. I am not too excited about the Summerlicious menu but if you like it, be sure to try this place out. Reviews are still pretty good. 

9) Canoe
Price: $25 Lunch/ $45 Dinner
Info: http://goo.gl/MqhfC
Note: Only low on my list since I’ve been there so many times. If you haven’t and like the menu, move this to the top of your list! I definitely recommend it and suggest a table near the windows. 

10) Biff Bistro
Price: $20 Lunch/$35 Dinner
Info: http://goo.gl/CxWsz
Note: Haven’t tried this one yet but I think it is a solid resto under Oliver & Bonacini..their reputation speaks for itself.  

RUNNER UP PICKS

1) PURE SPIRITS Oyster Bar
Price: $20 Lunch/$35 Dinner
Info: http://goo.gl/Hqvaq

2) Sassafraz
Price: $25 Lunch/$45 Dinner
Info: http://goo.gl/nl8x2

3) Le Societe
Price: $20 Lunch/$35 Dinner
Info: http://goo.gl/wTo8b

4) Domani Restaurant & Wine Bar
Price: $25 Dinner
Info: http://goo.gl/cRpTs

5) Rodeo Brazilian Steakhouse
Price: $35 Dinner
Info: http://goo.gl/YQl4d

Honest Confession

Yes, I’ve done the unforgivable and haven’t updated my blog in a loooong while.

To be honest, someone very dear to me passed away (in reference to my family emergency I mentioned last summer) and it has taken a while to really get through it and feel up to blogging again. I thought I could go back to it right away but I just wasn’t ready. Instead, I have been more comfortable with Facebook and Twitter…so I hope you have followed me there instead.

Just a friendly reminder, Facebook and Email are the best ways of contacting me with any questions.

Now on to the good news, my first post will be my list for Summerlicious 2013! I will slowly start blogging again. Not much as I use to. Maybe 1-2 times a month after I finish updating everything?

Sincerely,

Danthanh

Interview: FoodPorn.net

Interview with Onyx Clemente, Owner of FoodPorn.net

Onyx was generous enough to accept a brief email interview. Read on to learn about how FoodPorn.net was created and her advice for aspiring writers. Hope you enjoy!

Lets start off for any readers not familiar with FoodPorn.net; please provide a brief explanation about the site and how it was developed.
FoodPorn.Net was created so that food lovers can share wonderful pictures and recipes of food they have created or eaten. This collection of delicious photos is sure to make us all hungry. Many of the images are submitted by foodies, photographers and cooks!

There also isn’t a lot of personal information on the creator/creators of the site. Could you give readers further insight on this or is there a particular reason behind this discretion?
Since the site is created to be a place where anyone can submit photos, the focus of the site is not on the creators. Instead we would like to focus on the food and those who make these masterpieces.
Onyx Clemente, the owner of the site, is in the medical field and has triplets. She is also an avid foodie who loves “food porn”, cooking and entertaining.

Food Porn” is such a unique term and has already become a trendy slang within the foodie community. Was the website just named after this as well or was it from some inspiration/brainstorming?
The website was inspired by the trendy slang used within the foodie community. The idea behind the slang is that a photo of food has the ability to awaken our senses and arouse within us a hunger for the mouth-watering food in the photo.

There is great buzz about FoodPorn.net and from such success, are there any milestones or particular memorable accomplishments you would like to mention?
FoodPorn.net was created to be a community of foodies sharing their photos and successes in the kitchen. These foodies are able to create an account, login, and manage their personal photos. We have also grown to have nearly 800 likes on Facebook as well as regular Pinterest and Twitter followers. We have expanded to include mycookbook.com which is a similar community including recipe storage, meal plans, and more.

With great success, I am sure there were great challenges too. What were FoodPorn.net’s chief difficulties and how were they solved? Or are they still ongoing problems today?
The greatest obstacle that we have faced is that not everyone is familiar with the term “Food Porn.” The word porn has a very provocative connotation and may be found offensive by some. Our challenge is to educate our audience on the meaning of food porn and expose them to a whole new world of delicious edibles.

How about advice for aspiring bloggers wanting to turn their blog into something more profitable or into a career endeavour?
Don’t forget to engage in the entire blogging community. Take the time to see what others are writing and reading so you can stay current with your topics.

One of my own key challenges is gaining more public awareness. I found creating a stronger Facebook and online presence has been really difficult. Do you have any tips concerning this issue?
I think the idea behind social media marketing is simple. You need to engage your audience and be offering them something that inspires, intrigues, or interests them. And, you also need to be willing to ask for their referrals. Once you have an engaged audience they are willing to spread the word.

Finally, from your experience do you have any important last words for aspiring bloggers, entrepreneurs and photographers?
Whenever you take on a new challenge or endeavor, choose something you are passionate about and connect with others that share the same passions. I believe that if you can get excited about what you are doing, the excitement will pass through to your target audience.