Stanley Park Brewing Releases Park Sesh Craft Lager in time for 2021 season
As BC slowly opens up again, we’re all looking forward to getting back outside and enjoying longer days in the park. Whether it’s picnics, bike rides, strolling the seawall or playing fetch in your neighbourhood park, it’s time to get back outside.
In anticipation of these long-awaited park sessions, Stanley Park Brewing has been fine-tuning their latest release, aptly named Park Sesh Lager. Clean, crisp and sessionable, this easy-drinking craft lager is perfect for lazy days with your favourite 2- or 4-legged friends.
The brew itself is made with a unique blend of Sterling and Saphir hops and Superior Pilsner and Munish malts, giving it a biscuity flavour and very low bitterness at 5% ABV and 12 IBU.
Park Sesh is a great everyday beer that pairs perfectly with your SPF 30, your favourite backyard lawn chair, and your bubble – so we suggest cracking one open with friends (while maintaining social distance of course).
This easy drinking brew also goes great with food, so bring on the picnic bites – some sushi, a little charcuterie, or perhaps spicy sausage on your hibachi grill.
As Brewmaster Thom Riley shared, “I love making lagers and over the past few years we’ve experimented outside the box with our DayTrip West Coast Lager and our Electro Lager, so now we wanted to take the opportunity to come back and make straight up traditional lager. This highly drinkable beer is designed for kicking back and relaxing on those chill sunny days.”
He went on to share that Park Sesh Lager also came from a need at their recently opened Vancouver Brewpub. “We knew we wanted a solid lager on tap at the Brewpub and Park Sesh was born of that need. We’re really excited about this one and can’t wait to cheers with you”
Are you ready to #ParkSesh? Look out for Park Sesh Lager in 6pk cans at your local retail liquor store, order it online at https://orders.stanleyparkbrewstore.com/products/park-sesh-lager-355ml-6-pack, or find it on tap at select bars and restaurants across British Columbia and Alberta.
The Best Late Night Takeout Spots in Surrey
By Manisha Singh
It’s almost midnight and I know exactly what you’re thinking. You want it, and you want it now. The only problem is, you’re sick of McDonalds, Burger King, and A&W.
You crave a delicious meal, exquisitely crafted by a real chef. But look at the time, what options could there possibly be? Especially in Surrey – a city where almost every sought after food option closes by 10pm.
However, to your surprise, there are a few hidden gems scattered across the city that are serving up fresh, sweet, and savory meals until wee hours of the night.
Luckily, I’ve done the hard work of finding them for you and selecting the best ones that I know will satisfy your taste buds!
1. Elvis Pizza
Since its inception over 4 decades ago, Elvis Pizza has been filling up tummy’s across the city! Located near Guildford mall, they serve gourmet pizzas featuring premium toppings and mouth watering homemade sauces.
Aside from pizza, Elvis also serves wings, pasta, and subs. Using only 100% real cheese, this pizza joint prides itself on both immaculate quality and freshness.
Elvis Pizza is open everyday until 3am, with the exception of Friday and Saturday where they stay open until 4am. You definitely have not tried pizza until you’ve had Elvis!
2. Desi Dosa Madras
Located on Scott Road, Desi Dosa Madras is a staple for authentic South Indian cuisine.
They serve a variety of Indian dishes, with their well respected chef, Chef Shijo, originally from Kerala. He shares his mastery of indian flavours by serving up fresh and uniquely crafted dishes to patrons across the city.
An absolute must try from their menu is the spinach and feta dosa! The cauliflower manchurian is also a crowd favourite.
Luckily, Desi Dosa Madras is open everyday until 4am, to satisfy all of your South Indian culinary desires!
3. Sahota’s Live Grill
Have you ever ordered a dish at a restaurant, but it wasn’t cooked to perfection? If so, that definitely won’t be the case at Sahota’s Live Grill!
Open until 3am everyday, they are not just any Indian restaurant, but one that embodies a unique concept that brings the cooking experience straight to your table. Their live grill gives you the power to cook your food exactly how you like it.
Along with a wide range of Indian fusion dishes, Sahota’s Live Grill also whips up decadent desserts and shakes. Whenever I visit, I absolutely have to taste their Kitty Katty shake! It is beyond delicious.
4. Donair Dude
Donair Dude opened its first location during the Winter Olympics in February 2010, and has been unstoppable ever since! They blend North American food culture with authentic Mediterranean dishes, to bring authentic Turkish donairs straight to your hungry mouths!
Donair Dude has plenty of vegan and vegetarian friendly options as well, including tabouli salad, dolmades, and falafel. Not to mention, they also serve fries and poutine.
Located in Cedar Hills, Donair Dude is open until 4am on Friday, 3am on Saturday, and midnight every other day of the week!
5. Non Stop Pizza
Non Stop Pizza truly has it all! They serve amazing comfort food in the form of Indian style pizzas and pastas, along with staple Indian dishes like butter chicken and samosas!
They are committed to serving the Surrey community, and have been for decades. Open everyday until 2:30am, Non Stop Pizza simply doesn’t stop bringing perfectly crafted dishes straight to your door!
And just like that, there you have it, Surrey’s best late night takeout spots!
Whether you are craving a juicy Turkish donair with a side of crispy fries, or a flavour rich pizza doused in homemade sauce, now you know Surrey has the perfect restaurant for you… And thankfully, they are open late!
Say Hello to The First Ever La Pizza Week!
You asked, We delivered! Introducing Le Burger Week
& La Poutine Week’s Latest festival- La Pizza Week!
The ever-so-popular “Le Burger Week” and “La Poutine Week” extend their reigns as Canada’s largest restaurant festivals with a new addition to the family – La Pizza Week presented by Saputo and delivered by SkipTheDishes!
From May 1st until May 7th, treat yourself to some fresh & cheesy goodness from hundreds of restaurants across Canada! La Pizza Week has partnered with SkipTheDishes and Saputo TM to increase its accessibility to restaurants and pizza-lovers across the country.
Get ready to partake in this interactive national community event that supports your favourite local restaurants and their mouthwatering pizza creations. This isn’t your average pizza party – this a national pizza party!
From May 1st until 7th, hundreds of restaurants across Quebec, Ontario, Manitoba, British Columbia, Alberta, and Saskatchewan will fire up the oven and get the dough rolling for a saucy celebration of La Pizza Week.
Each restaurant will be encouraged to create a unique pizza creation at a special price. Pizza-lovers across the nation will engage with the festival by visiting or ordering from participating restaurants and devour as many irresistible pizzas that their stomachs desire.
They will also be able to vote for their favourite pizza on www.lapizzaweek.com. This will allow restaurants to meet new customers and increase their awareness through their participation.
La Pizza Week’s overall mission is to support local restaurants by increasing their sales and awareness by participating. The festival is designed to encourage people to visit restaurants and to order for take-out or delivery!
As co-founder Na’eem Adam explains, “Coming after our biggest festival ever with La Poutine Week, we’re excited about the timing. The feedback we got from restaurants and fans was overwhelmingly positive and we wanted to contribute to our mission even more; help local restaurant communities.”
This inaugural festival wouldn’t be possible without the support of their partners. This includes La Pizza Week’s official cheese partner, Saputo TM, providing restaurants all over Canada with a variety of delicious cheeses, from classic Mozzarella, to fresh goat cheese, to their new, vegan-certified Dairy-Free Mozzarella Flavoured Shreds coming this spring, and more! Because what’s a pizza without Saputo TM cheese?
Additionally, La Pizza Week will be teaming up with SkipTheDishes, Canada’s largest and most trusted food delivery network, where any participating restaurant on SkipTheDishes will have their pizza available for pick-up or delivery through the Skip app or website.
Also joining La Pizza Week’s roster of partners is Anorexia and Bulimia Québec (ANEB), who has been collaborating with “Le Burger Week” and “La Poutine Week” for over 2 years.
The organization aims to fight and destigmatize eating disorders. Through La Pizza Week, part of the proceeds of every pizza sold at a participating restaurant will go to the organization; guaranteeing free, immediate, and specialized help to people with an eating disorder and their loved ones.
For the first time ever, you can attend the biggest pizza festival in Canada. Come get a “pizz-a” the action – this is a pizza party you do not want to miss out on!
To join the La Pizza Week community, please go to: www.lapizzaweek.com/registration/restaurant
To learn more about La Pizza Week, please go to: www.lapizzaweek.com
Joseph Richard Group Announces The Launch of A Virtual Food Court – Canteen
The Joseph Richard Group (JRG) made headlines with the announcement that the company would launch 100 ghost restaurants in a single day. Ranging in the style of cuisine, these restaurants included everything from Obey Poke to Sweet Tooth Desserts.
After a successful few years, JRG has decided to revitalize the brands for customer convenience with the launch of a single virtual location for all their cravings – Canteen.
Hungry customers can now order from all of their favourite virtual restaurants as a single order through the new virtual food court style restaurant, Canteen. Much like a mall food court, Canteen offers the ability to select multiple styles of cuisines and flavours, without having to visit various locations.
All items are purchased in a single order and delivered by one driver. The virtual food court will feature eight of the current JRG brands, including Master Chicken, STAK’D Sandwich Co., Obey Poke, and Sweet Tooth Desserts.
The new Canteen will also feature a new selection of JRG exclusive offerings, including the WTF Burger + Fries, a indulgent, cheesy pilot project from JRG Public Houses. The Canteen menu will vary based on the geographic location of each virtual kitchen and their unique capacity and resources to execute the dishes.
“As popular as our virtual restaurants have been, we realized that sometimes people, or an immediate family wants to order more than one type of cuisine. Rather than have our customers pay multiple delivery fees for food coming from various locations, we are bringing it all together with a food court inspired concept.” – Ryan Moreno, CEO and Co-Founder of JRG.
Canteen will be available across the Lower Mainland, serving customers in Surrey, Cloverdale, Langley, Maple Ridge, Abbotsford, Chilliwack, and Port Moody. Orders can be placed through Canteen on SkipTheDishes, DoorDash, or UberEats.
About The Joseph Richard Group
Joseph Richard Group (JRG) is a Canadian based collection of unique hospitality ventures owned by André “Joseph” Bourque and Ryan “Richard” Moreno.
The JRG team operates 25 establishments, constantly fine-tuning and elevating the dining experience for their guests. With top-quality offerings, an exceptional culinary team, and a genuinely kind-hearted service team, you can always expect the best!
Miller Lite Created A Line of Candles That Smell Like Iconic Bar Aromas
All profits for the limited edition “Bar Smells” candles will go to supporting the hospitality industry
While the world is finally starting to open back up, many are still missing the sights, sounds and smells of their favorite draught beer and watering hole. That’s why Miller Lite is releasing a limited line of candles called “Bar Smells” that capture the familiar aromas of the bars we miss. All profits for the line will go to supporting the service industry.
The limited-edition candles use the power of scent to guide the sniffer on a journey back to their favorite local bar. Every sip, cap twist, spill and sing-a-long banger will come rushing back with just one sniff.
“We know Canadians are feeling nostalgic for their favorite bars right now so we wanted to create an experience that instantly transported them back” said Joy Ghosh, Senior Brand Director, Molson Coors.
“We owe so many amazing memories to our local bars and this initiative is our way of saying thank you, and we can’t wait to be back.”
The candles come in three magnificently curated scents
- Dive Bar : Must, Tobacco, Pine, Yeast
- Game Day Bar : Salted Peanut, Jalapeno, Cracked Leather
- Beer Garden : Green Moss, Warm Pretzel, Cracked Wood, Sunburn
Now you can bring a little bit of the bar home with you, all while supporting the industry you love and miss. The candles can be pre-ordered now at shop.MillerLite.com and orders will be shipped at the end of April.
Recipe Feature: The Perfect Brunch Includes Twists On Classic Eggs Benedict!
With spring just around the corner and Easter weekend fast approaching, I’m reaching out to share recipes from leading Canadian chefs, offering a creative twist on a beloved brunch classic: eggs benedict!
While Easter, and wider spring gatherings, will look a little different this year, many traditions like sharing a meal with loved ones and spending time in the kitchen will continue.
To mark the occasion, Egg Farmers of Canada is encouraging Canadians to get creative in the kitchen by trying one of our chef’s twists on the classic brunch dish. Recipes include:
- Chef Craig Flinn’s BLT Eggs Benedict
- Chef Dale MacKay‘s Puff Pastry Eggs Benedict
- Chef Paul Lillikas’s Spring Sausage Eggs Benedict
BLT Eggs Benedict
By Chef Craig Flinn
Prep time: 35 mins
Cook time: 25 mins
Combining the elements of a traditional BLT with hollandaise sauce and poached eggs, this recipe is perfect for lovers of both the classic sandwich and Eggs Benedict.
Poached Eggs and Garnish
- 8 eggs
- ¼ cup (60 mL) white vinegar
- 8 strips of thick cut, double smoked bacon
- 1 loaf of pullman-style brioche bread
- ¼ cup (60 mL) softened butter
- A handful of fresh arugula leaves
- 2 tbsp (30 mL) fresh cut chives, finely sliced
Poach eight eggs. To poach eggs, fill a saucepan with about 3 inches (8 cm) of water and add a splash of vinegar. Heat the water until it gently simmers then break a cold egg into a small dish. Holding the dish just above the simmering water, gently slip the egg into the water. Repeat this step for remaining eggs. Cook the eggs in the simmering water until whites are set and yolks are cooked as desired, 3 to 5 minutes. Remove the eggs with a slotted spoon and place them on a paper towel to drain.
Lay the eight strips of bacon on a baking tray lined with non-stick aluminum foil or parchment paper. Roast in the same 425°F (218°C) oven as used for the tomatoes (see below) until golden and crispy about 6-7 minutes.
Slice the brioche into 1¼ inch (3 cm) thick pieces. Using a 3½ or 4-inch (10 cm) cookie cutter or ring mold, cut out rounds from the bread. This can also be done by trimming away the side crusts of the bread with a serrated knife.
Lightly butter each side of the bread rounds and pan-fry over medium-high heat in a non-stick skillet. When well browned and crispy on both sides, remove and set aside before assembly.
- 8 ripe campari tomatoes (about 1½ inches/4 cm in diameter)
- 1 tsp (5 mL) white sugar
- ½ tsp (2.5 mL) sea salt
- ½ tsp (2.5 mL) black pepper
- ½ tsp (2.5 mL) dried basil
- 1 tbsp (15 mL) red wine vinegar
- Approx. 2 tbsp (30 mL) extra virgin olive oil
- 1 tbsp (15 mL) grated parmesan (optional)
Preheat oven to 425°F (218°C). Cut the tomatoes in half through the middle and lay the halves in a single layer on a baking tray lined with non-stick aluminum foil. Make sure the cut halves are facing upwards.
In a small bowl, mix the sugar, sea salt, black pepper, and dried basil. Sprinkle this dry mixture evenly over the tomato halves. Drizzle the red wine vinegar and olive oil over the tomatoes then add the grated parmesan cheese (optional).
Bake in the oven for 12-15 minutes until the tomatoes are slightly collapsed and have a lovely, slightly caramelized appearance. Depending on the actual size and ripeness, you may have to lengthen or shorten the roasting times by a few minutes. If using larger tomatoes, you can roast these for up to 30 minutes.
6 large egg yolks
2 tbsp (30 mL) water
2 tbsp (30 mL) freshly squeezed lemon juice
2 to 2 ½ sticks (1 to 1 ¼ cups) of very soft unsalted butter
Sea salt to taste
2 tbsp (30 mL) canned chipotle pepper and adobo sauce
Place the egg yolks, water, and lemon juice in a bowl and whisk very well until slightly lightened in colour (about 90 seconds).
Place the bowl over a pan of gently simmering water and whisk continuously until the eggs begin to thicken. Watch them closely and remove from the heat if they seem to be cooking too quickly. When the whisk leaves a clean line in the eggs, they are ready.
Off the heat, begin whisking in the very soft butter a tablespoon or so at a time. Whisking continuously, add more butter once the butter in the pan has emulsified into the eggs. When half the butter is gone and the sauce is looking smooth, you can increase the amount of butter you add. When the sauce is thick and has the consistency of mayonnaise, it is ready. Season with salt.
Remove the chipotle peppers and adobo sauce from the can and purée into a paste using either a handheld stick blender or a food processor. When smooth, add chipotle paste to the base hollandaise sauce. Set the finished hollandaise aside for assembly of the dish.
Warm four plates in the oven and place two rounds of brioche on each plate. Place several leaves of arugula on the bread, followed by a single, long piece of bacon. Place two halves of roasted tomatoes on each piece of bread, cut side up.
Carefully place a poached egg that has been reheated in the fresh water for 90 seconds on each portion, as per directions above. Place a heaping tablespoon of hollandaise sauce over each warm egg and garnish with a sprinkling of freshly cut chives. Serve immediately.
Puff Pastry Eggs Benedict
By Chef Dale MacKay
Prep time: 20 minutes
Total time: 20 minutes
Spring for a beautiful brunch dish with this puff pastry eggs benedict recipe by Chef Dale MacKay. With puff pastry baskets, spinach grass, and nested poached eggs this recipe is almost too cute to eat.
Puff Pastry Basket
- 2 8 x 10 inch (20 x 25 cm) sheets of puff pastry
- 1 egg
Lay down fridge-cold puff pastry on a cutting board. Cut the puff pastry into four oval shapes using an oval shaped cutter. Using a knife, cut just the center out of two of the ovals, leaving a ½ inch (1.3 cm) border.
Next, cut two ½ inch (1.3 cm) strips of pastry lengthwise down your sheet. In a bowl, crack the egg and add 1 tbsp of water and mix well.
Using a brush, brush egg over full ovals, then lay the cut-out ovals on top making sure the edges line up. Brush the border well with egg wash. Egg wash both sides of your ½ inch (1.3 cm) strips. Carefully twist the strip as you place it onto your border all the way around until it reconnects on the other side. Brush with egg wash one more time.
Place the ‘puff pastry baskets’ on a parchment-lined tray. Bake in a preheated convection oven at 375°F (190°C) for 20-22 minutes, until dark golden brown. Allow to cool after cooking.
- ⅓ cup (75 mL) white wine
- ⅓ cup (75 mL) white wine vinegar
- ¼ cup (60 mL) thinly sliced shallots
- 10 black peppercorns
- 10 coriander seeds
Place all reduction ingredients into a small pot on medium-high heat and reduce by 80%. Strain and let cool until it’s time to make the sauce.
- 2 egg yolks
- 2 tbsp (30 mL) hollandaise reduction
- ¾ cup (175 mL) clarified butter
- A pinch of salt
Add egg yolks and reduction into a medium size glass or stainless steel bowl over a simmering pot of water that is only half full so that the bowl doesn’t touch the water. Whisk nonstop until mixture is thickened and doubled in volume. Be careful not to let the eggs get too hot or they will scramble.
Once egg mix is thick, take off the heat and start to whisk slowly in clarified butter so that it does not split. Whisk in all butter and a pinch of salt. If you are not using the sauce right away, cover it and place in a warm area to hold.
- ½ cup (125 mL) bacon, cut into ¼ inch (0.6 cm) pieces
- ¼ cup (60 mL) shallots, diced
- 2 cups (500 mL) spinach
- 4 soft poached eggs
¼ cup (60 mL) spinach, cut into matchsticks
In a large frying pan on medium heat cook bacon. Once the bacon is slightly crispy, add shallots and cook for 1 min.
Add spinach and toss until it’s all broken down. Remove from the pan and split it into the bottom of the pastry baskets.
To poach eggs, fill a saucepan with about 3 inches (8 cm) of water. Add a splash of vinegar. Heat the water until it gently simmers then break a cold egg into a small dish. Holding the dish just above the simmering water, gently slip the egg into the water. Repeat this step for remaining eggs. Cook the eggs in the simmering water until whites are set and yolks are cooked as desired, 3 to 5 minutes. Remove the eggs with a slotted spoon and place them on a paper towel to drain.
Next place two hot, soft poached eggs on top of the spinach mix in each basket, add hollandaise on top of your eggs.
Place cut raw spinach around the eggs and in the cracks to make it look like grass. Serve right away. If you have extra hollandaise serve on the side if desired.
Spring Sausage Eggs Benedict
This take on the classic eggs benedict by Chef Paul Lil lakas features waffle iron hash browns, over easy eggs and breakfast sausage smothered in hollandaise sauce. Perfect for a spring brunch.
By Chef Paul Lillakas
Prep time: 10 minutes
Total time: 30 minutes
Waffled Hash Browns
- 2 cups (250 mL) frozen diced hash browns, thawed
- 1 egg
- 2 green onions, sliced
- ½ cup (125 mL) shredded old cheddar cheese
- ¼ tsp (1.25 mL) salt
Preheat waffle iron.
In a bowl, combine hash browns, egg, green onions, cheddar cheese and salt. Mix thoroughly to
Spoon mixture into greased waffle iron and press until golden brown and crisp, about 10 – 15 minutes. Cut the waffle into four portions.
- 2 egg yolks\
- 1 tsp (5 mL) water
- ½ cup (125 mL) unsalted butter
- 1 tsp (5 mL) lemon juice
- Sea salt and black pepper
Select a cup or glass cylinder that just fits the head of immersion (stick) blender. Combine egg yolks and water.
In a small pot, over medium heat, melt butter until simmering and no longer foaming, about 1 -2 minutes.
Transfer to measuring glass with pouring spout. Insert immersion blender into bottom cup with egg yolks and start blending. With the blender running, slowly pour hot butter in until completely smooth and creamy.
Stir in lemon juice, salt and pepper to taste. Thin with additional water, if needed. Set aside or keep warm in 2 inches (5 cm) of warm tap water. Eggs Benedict
- 4 cooked breakfast sausages
- 4 eggs
- Mixed microgreens
Slice sausages lengthwise almost all the way through. In a greased non-stick skillet over medium
heat, fry sausages, flipping once, until browned and crisp. Move to a paper towel-lined plate to drain.
Wipe pan clean, grease and cook eggs, flipping once until cooked but soft in the middle, about 2-3 minutes.
Top each waffle piece with sausage, egg and hollandaise sauce. Garnish with mixed microgreens.
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