Nonna's Cucina Pop-Up (Commercial Drive)

Ever since I first visited Nonna's Cucina on Hastings back in 2022, I was hooked onto their made-to-order pastas and sandwiches.  Unfortunately, there isn't a whole lot of seating at that spot since it is more of a take out restaurant.  However, my prayers have been answered as they have opened up shop on Commercial Drive where Vivace used to be located.  Now their menu has been expanded as well as offering cocktails and other bevvies at their bar.

Before we got to the dishes we ordered, they started us off with some Pizza Bread with fresh cheese, basil and tomato sauce.  Loved the chewiness of the bread while the crust itself was slightly crunchy and nutty.  Well-seasoned and a great appetizer.  Onto the actual appies, we had the Tuna Crudo with Limoncello cured albacore tuna, lemon puree, pickled onions, castelvetrano olives, fresh basil, radish, chili threads, pea shoots and micro basil.  The tuna itself was bright and lightly sweet while being delicate.  The Limoncello was there, but not overwhelming.  That allowed the lemon puree to add acidity and freshness.  The pickled onions and olives provided some texture, tanginess and saltiness.

Onto another appie, we had the Bomba Chili Prawns. Sometimes, when there is the promise of spice, it is ultimately a fail, but not here.  Those perfectly cooked prawns sat in a sauce that was definitely spicy with a combination of calabrian chili, butter, parsley, pizza bianco, olive oil, charred lemon and white wine.  This offered up hits of saltiness, tanginess and of course spice.  That bread was great for soaking all of this up.

Not looking like much, the gigantic Carbonara Suppli (similar to an arancini) was stuffed with tubettini rather than aborio rice.  Hence it was a pasta dish within a fried ball.  To make this a carbonara, we had the usual ingredients such as egg yolk, guanciale, pecorino and Parmesan.  However, we also had mozzarella inside since it was a Suppli after all!  This was quite rich and somewhat creamy with plenty of cheesiness.  The pasta was actually still somewhat al dente and the panko crust was crunchy.

In addition to the appies, there was a whole section on the menu dedicated to a Burrata Bar.  As such, we sampled 2 versions from the available 5 choices.  We had the classic Caprese featuring heirloom tomatoes, balsamic macerated strawberry, fresh basil, olive oil and maldon salt.  Loved the fresh tomatoes while the sweetness and tanginess of the strawberries came through.  The other one we tried was the Prosciutto & Peach with rosemary honey, olive oil and maldon salt.  This was a good combination of sweet and salty to go with the creamy burrata.

Onto the pastas, we took some photos first (of course that is what we do), but we didn't waste too much time and dug into the Mezze Rigatoni featuring meaty Italian sausage.  This was was quite good where the pasta tubes were firmly al dente while the braised fennel ragu was aromatic with rich tomato vibes.  It was bordering on salty, but hey, we like flavour (rather than being bland!).  There was ample sausage that had some spice.

The Spaghetti alla Chitarra was topped with massive meatballs (another $8.00) and bathed in a pomodoro sauce with, basil, olive oil and parmigiano.  More tangy than the ragu (because it is a tomato sauce = pomodoro), this was bright and it really benefited from the fresh basil (adding herbaceousness).  As for the pasta, it was pretty firm, but that is what we like!  The meatballs were meaty with very little filler.  So there was no airiness to them.  That is what I like more too.

Probably my favourite pasta of the bunch was the Orecchiette Cime di Rapa.  This is normally their vegetarian option, but we erased that with the addition of fennel sausage.  Loved that sausage as it was tender and flavourful.  The pasta itself was also firm (like the others) and had an appealing chewiness to them without being overly heavy.  The combo of rapini, garlic, house made Calabrian bomba and pecorino romano gave elements of brightness, spice and saltiness.

My least favourite pasta was the Herb Ricotta Gnocchi, not because it wasn't good per se.  I just found it the heaviest of the 4 we had due to the cream.  Now if you like pesto cream, then you will probably disagree with me.  It did have a nice flavour to it with the pesto coming through.  There was some background fennel essence as well as a bit of brightness from the arugula.  As for the gnocchi itself, they were somewhere between pillowy soft and firm.

We also had some dishes that were not pasta including the Veal Scallopini Marsala.  This was a well-executed dish with tender slices of veal that were lightly floured and seared.  The marsala wine sauce with mushrooms was moderately rich with plenty of earthiness.  I found that the veal was seasoned enough to stand on its own, so the sauce only added to the layers of flavour.

Described as the PLT on the menu, it was actually referring to the Pochetta sandwich with lettuce and heirloom tomato.  I liked this sandwich but didn't love it.  I thought the toasted bread was good being firm enough to hold everything in.  However, the pork belly itself was not as soft as I would've liked.  It did taste great though with natural aroma and roasted flavours.  Still a solid sandwich with all things considered.

Not sure why there was a burger on the menu, but we tried Nonna's Burger anyways.  Turns out it was pretty good!  A little on the salty side, but can't say this was lacking flavour.  The meat patty was nicely charred and still moist in the inside.  Lots of melty mozzarella in the middle oozing out.  The pistachio pesto aioli added some herby nuttiness while the crispy pancetta provided even more salt content.  Fortunately, the lettuce, tomato and roasted peppers help cut the heaviness and saltiness.  Potato bun was soft and held everything together.

We ended up trying all 3 of their desserts including the Affogato.  This featured pistachio gelato (also fior di latte option) with espresso.  Loved the espresso as it was richly-flavoured and when combined with the gelato, things got creamy and just sweet enough.  The second dessert was the Almond Granita with whipped cream and toasted almonds.  This was refreshing and sweet with the crunch from the aromatic almonds.  There was some interestingly shaped brioche on the side for dipping.

Our last dessert was the Tableside Tiramisu which can be seen as a novelty.  However, this particular one was prepared properly with soaked ladyfingers in espresso and Kahlua, mascarpone cream and shaved chocolate.  I think the best part of the tiramisu was the mascarpone as it was light, creamy and purposefully sweet.  We also had some cocktails that included the Tiramisu Espresso Martini, Creamsicle Sour, The Sexy (Non-Alcoholic) and a White Peach Negroni.  My favourite of the bunch was the creamsicle sour as it was fruity and tangy.  When paired with the fairly heavy dishes, it helped keep things light.  Overall, I though the food was really good and properly executed.  A good alternative to other Italian spots out there with fair pricing for what you get.  Since it took over a fairly nicely appointed spot already, the dining experience is not only about the food.

*All food and beverages were complimentary for this blog post*

The Good:

- Solid eats

- Generous portions

- Nice dining space and vibe

The Bad:

- Some things were bordering on salty

Pop-Up Dinner in Squamish by Chef Kristian

For some of you, I'm sure you remember the brunch spot on 22nd at Rupert called Ham & Eggman's. It dished up an array of interesting items in a very non-traditional spot for brunch.  Sadly, it closed but Chef Kristian Leidig did not stop cooking.  I attended one of his popup dinners in Squamish and came away satisfied.  So when I heard about the next one, situated outdoors in a gazebo at Legacy Park while he cooked over an open flame, I ponied up the $79.00pp and brought Mijune along too.

Things started off the West Coast Seafood Groil sporting prawns, clams, chorizo, corn and baby potatoes cooked over an open flame Old Bay drawn butter and fresh torn herbs.  This was really good where the seafood was cooked perfectly.  Clams were just right while the prawns had a nice sweet snap.  Chorizo was meaty while the corn was so plump and sweet.  Those potatoes were a crowd-pleaser being creamy and inherently flavourful.

Next, we moved onto "You Might Make Friends With This Salad" featuring fresh green mix, shaved brassicas, sun gold tomatoes, toasted almonds, parmesan and grilled shallot vinaigrette.  Ingredients were fresh with crunch from everything but the tomatoes.  Shallot vinaigrette had good acidity, but I could've used more.  The ample parm on top added plenty of punch from the nutty saltiness.  Ironically, I did end up meeting a new friend at this dinner (because of this salad???  LOL).

Onto the meat of the meal, we were served the "Let's Go To Argentina With Bife Ancho".  The ribeye grilled over charcoal and served with chimichurri, brenejenas en eschsbeche and baguette.  As you can see, the steak was medium-rare but lacked some char.  This is the challenge cooking over an unpredictable flame.  Chimichurri was tasty and the pickled eggplant on the side brightened things up.  There was so much steak, we didn't finish it.

Of course, we have to get some veggies into the meal and we did with the "Eat Your Vegetables!".  As you can see, we had a selection of grilled asparagus, red onion and peppers.  These were cooked just enough to wilt but still retained crunch and texture.  They were lightly salted with maldon and dressed with balsamic and olive oil.  Yes, I did eat some of this.  LOL...

For dessert, we ended off with a S'mores Chocolate Tart with dark chocolate ganache, graham crust, toasted marshmallow and dulce de leche sauce.  This was a fine end to the meal with semi-sweet chocolate ganache that was smooth and not overly dense.  Loved the addition of dulce de leche as it added the sweetness to balance off the bitterness.  Overall, this was a good meal with huge portion sizes.  Yes, cooking over an open flame is challenging and Chef Kristian did well considering.  I've had his more composed multi-course popup dinner before and the food was refined and composed when he is cooking in a real kitchen.  The next one is slated for August 21st, so check his Instagram for more details.

The Good:
- Lots of food, enough to make you full
- Unique setting and opportunities to make friends
- Chef Kristian is a gracious host

The Bad:
- Unpredictable cooking apparatus means there will be some compromises  

VCC Chef's Table

A few years back, I had attended my first ever Chef's Table at VCC (Vancouver Community College) in Downtown Vancouver.  They offer a 5-course tasting menu (actually more like 8 with amuse, bread and mignardiese included) for a reasonable price of $55.00 (add $20.00 for wine pairings).  Under the guidance of Chef Hamid Salimian (who also designs the menu), culinary students prepare and serve the meal at JJ's Restaurant within VCC.  If you can imagine, this is a fabulous deal where one can experience fine dining without the fine dining prices.  Recently, I was invited to try the current menu and they didn't have to ask twice.

Beginning with a "Snack" as described on the menu, this amuse consisting of tomatoes, olive, croutons and liquid nitrogen parmesan, this small bite was full of acidity, tanginess and saltiness to whet our appetites.  Loved the brightness of the ingredients that certainly woke up our tastebuds.  Served table side, the orange and dill vinaigrette enveloped a thin blanket of rare Sturgeon, scallop, side stripe prawns and mussels.  This was another bright and refreshing dish where the essence of dill really came through as well as the citrus of the orange.  The thin piece of sturgeon soaked it all up and was super flavourful as a result.  Buttery and delicate, the sweet prawns and scallops were a real treat.

From there, we moved onto one of my favourite dishes of all time in Vancouver, Chef Hamid's famous Puffed Foie Gras with apricot puree, thyme crumble, almonds and honey sphere.  Airy, light and oh so creamy, the puffed foie can only be enjoyed through personal experience and cannot be justifiably described.  The crunch of the almonds provided textural contrast while the combination of honey (which was super aromatic) and tangy apricot puree added the necessary acidity and sweetness.  Coated with kalamata olive tapenade, the beautifully rare confit albacore Tuna was full-flavoured. Tempering the saltiness, the nutty romesco and basil puree added balance.  Loved the addition of the well-seasoned and runny quail's egg as well as the crispy potato skin.  Topping it all off was grilled artichoke.

As an interlude of sorts, we had a Bread course consisting of mini-baguette, charcoal brioche and crunchy flatbread served with yogurt butter.  As simple as this was, the breads were fantastic.  The exterior of the baguette was appealingly chewy and nutty.  Brioche was soft and airy while the flatbread was nicely toasted being nutty and crunchy.  Butter was slightly tangy and nicely whipped.  Our favourite course of the night had to the Beef Tenderloin wrapped with a veal sweetbread farce and served with crispy potato cylinder filled with porcini foam.  The beef was perfectly medium-rare (closer to rare, which is what I prefer), buttery tender and well-seasoned by the farce. The red wine demi was silky with depth, nicely soaked up by the pieces of tenderloin.

Onto dessert, we were served a plate consisting of nitrogen milk Chocolate ice cream, chocolate "rocks" filled with mousse, dark chocolate bark, coffee crumble and vanilla pudding.  This was a pleasant end to a great meal with the creaminess of the ice cream complimented by the bitterness of the dark chocolate.  I loved how the rocks were not very sweet at all.  To officially end things off, we were presented with Mignardises consisting of a sparkle cookie, raspberry marshmallow and kalamansi jelly.  The warm cookie was so soft inside while firm on the outside.  We were surprised that the marshmallow was so tangy and natural-tasting, but we enjoyed it.  Finally, the kalamansi jelly packed a punch of tang and citrus with a bitter rind finish (which was good).  As you can imagine, this was a considerable amount of well-prepared and delicious food.  For $55.00, it is a steal.  I suggest you book your reservations before it is over.

*All food and beverages were complimentary*

The Good:
- Well-prepared
- Nicely designed progressive tasting menu
- Affordable

The Bad:
- As expected, the servers are students, they are bound to make mistakes.  Forgivable and who cares, especially for the price

Hundy

When I first visited Their There, I was perplexed why a big empty space was hidden behind a wall across from the front counter.  I figured it was storage or something.  Alas, it was a secret room of sorts.  This was part of the master plan by the people from AnnaLena!  Bakery and cafe by day and pop-up burger shop by night.  Walking into the "secret" room, it revealed booth seating, a flat screen TV, a Street Fighter arcade game and in bright white neon, "Hundy".  This is the name of the spot that takes over Their There from 5:30pm onwards on Thursday thru Sunday.  After the opening month's rush, I decided it was time to include it in a food adventure.

To get a taste of the simple menu, we got both the Bacon Cheeseburger and Fried Chicken Sandwich.  Yes, they weren't cheap at $12.00 and $11.00 each, but believe me, they were plenty large and filling.  For the cheeseburger, the meaty and lean patty was moist and the same diameter as the brioche bun.  Unlike some other versions, this bun was robust enough to hold everything together without being too dense or dry.  The bacon was perfectly prepared being lean and crispy.  The best part for me was the taste of the meat as it was pronounced and full of umami.  As for the chicken sandwich, it was better than the last time I had it during their lunch hour menu (at Their There).  The large chicken breast was moist and tender with a crunchy coating that was well-spiced.  The crisp lettuce and spice from the aioli were really nice compliments to the chicken and bun.

For sides, we went with an order of Fries as well as the Kimchi Poutine.  A little dark in colour, the fries were quite good.  Lots of nuttiness from the aggressive fry job, the fries themselves were crispy with a soft potato centre.  Even after our incessant picture taking, the fries were still good.  As for the kimchi poutine, I was rather indifferent.  It consisted of the same excellent fries with a tasty gravy that was thick enough, but the kimchi wasn't really a good match for some reason.  Maybe if it was spicier, it would've been more impactful.  Other than that, the cheese curds were legit and squeaky.  Poutine withstanding, everything else was enjoyable and prepared properly.  Some good stuff at Hundy.

The Good:
- On point burgers
- Equally good fries
- It's got that secret, not-so-secret thing going on

The Bad:
- Priced on the higher end
- Kimchi could use some work

VCC Pop-up Chef's Table

Somewhere down-the-line, I've heard about the Chef's Table pop-up meals at the Downtown VCC.  But for some reason, I've never actually signed up for one despite the rave reviews.  Even the $30.00 price tag for a 5-course tasting menu ($45.00 with wine pairings) didn't encourage me to try it out.  Hey, for that price, it is really a steal considering the student chefs are trained and supervised by Chef Hamid Salimian.  So finally, it took Pebbles inviting me to reserve my spot to see what the fuss was all about.

Located in the Bistro at the VCC, the plating was done right in front of us in the main dining space.  Definitely interesting and a great way to see how much teamwork it takes to plate 20 dishes of food.  We started off strong with a Chef Hamid classic in the Puffed Foie Gras with apricot puree, candied almonds and rose water honey bubble.  I've had this dish in one form or another a few times and this one delivered.  It was light and buttery with the firm crunch from the sweet almonds.  Extra sweetness was provided by the puree and bubble.

Next, we were served the Cavatelli & Lobster featuring NextJen gluten-free pasta, lobster, sweet onion, lobster foam and crispy Parmesan.  I've tried NextJen products before and this was probably the best yet.  With a buttery bite, the gluten-free pasta could've passed for the regular stuff.  Nestled inside was perfectly prepared lobster while the foam was rather mild-tasting.  I enjoyed the brightness provided by the ample chives and mildly pungent onions.  The addition of morels were a nice little textural surprise with each bite.

Onto the meats, the Roasted Squab was beautifully plated.  It was accompanied by sour cherry puree, salsify, crispy kale and brown butter vinaigrette. The small slice of squab was tender and succulent (prepared just right).  Tart but not overwhelming, the sour cherry puree was on point.  Acidic and nutty, the brown butter kept things lively for my taste buds.  The crispy kale added a crunch to an otherwise softly textured dish (where the salsify was tender as well).

A nicely composed dish, the 24-Hour Short Rib was not melt-in-my-mouth tender as I would've expected.  With that being said, it was still buttery and beautifully-prepared.  There was more of a meatiness and bite to it, unlike the one I had at AnnaLena.  Different, but still good its own right as it had a tasty bark which was smoky and flavourful.  I found the sauce underneath to have a definite red wine essence.  I thought the carrot on the dish could've been better prepared as it was rather plain and lifeless.

We ended things off with the Chocolate Bar with milk chocolate and salted caramel ice cream.  The chocolate was rich and smooth blessed with an impactful sprinkle of salt.  I loved the crispy bottom as it broke up the heaviness of the chocolate.  As smooth as the ice cream was in my mouth, it lacked enough saltiness aromaticness normally associated with salted caramel.  Okay, it goes without saying that the ice cream was the only thing that could've been better.  Considering this was prepared by students under the supervision of Chef Hamid, the tasting menu was rather impressive.  Even more so since it only cost $30.00.

The Good:
- Fantastic value
- On point dishes
- They truly try to impress

The Bad:
- Honestly, for this price, not much to complain about!   

Pop Up Soda Shoppe presented by Swallow Tail

Ever since the disaster otherwise known as the "Summer of Love" presented by Swallow Tail, I was not expecting another invite. After all, I had essentially trashed them. There was no way around it. It was not a satisfying experience. Well, you gotta give them props for not only taking responsibility for the fiasco, but to actually send me another invite shortly after. I really respect that because I've had the complete opposite response before in a different situation. One restaurant (which I will not name) actually pulled my invitation after I had posted on them prior (it was a so-so post) to the "intended" meal. Well, I guess they weren't too confident in their product or they were just plain peeved. Whatever the case, I can't control that. I just have to be true to myself and say what needs to be said.

So the event hosted by Swallow Tail was the Pop Up Soda Shoppe which featured 5 vendors serving up desserts at a cost. To gain entrance into the event (which was being held at The Ridge Theatre), there was a $15.00 fee. In addition to partial proceeds to Growing Chefs, I guess that helped cover for the rental of the facility, logistics, supplies, wages and of course profit. For me, I personally would've liked to see a higher flat fee which would include the food. Give people stamp cards for each vendor so they don't go back 10 times. When I first arrived, I sampled some of their alcoholic beverages which featured Fernet Float, Chocolate Chartreuse Milkshake, Razzle Dazzle Soda and Albino Hemingway Daiquiri. I tried all of them and my favourite was the soda because it was not as strong as the others. Of note, the milkshake was truly herbal as mentioned in its description. These were not cheap ranging from $10.00 - $12.00. Operating from the concession stand was Earnest Ice Cream. Truthfully, I'd never heard of them before, but I'm glad I got the chance to sample their wares. They had 4 flavours to choose from including Cardamom with candied orange peel and corn flowers, Vanilla with hot fudge and buttered salted hazelnuts, Chocolate with hot fudge and maldon salt, and Cheesecake with brandied caramelized peaches & graham cracker. Of the 4, I liked the Cardamom the best because it was a bit different without being overwhelming (such as the Kulfi Ice Cream from Recipes to Riches). I thought the sweetness was under control while there was a welcomed density to the it.

Off to the right was a free sampling of Sayuri Sake with salted watermelon. Due to the dilution of the sweet sake with soda water, it was naturally quite weak. Personally, it wasn't a big deal but I can see some people wanting the sake straight up. Moving into the theatre itself, they were playing Grease on the big screen. That was a nice touch which not only fit with the theme, but one could actually sit down to watch the movie if they so wished (volume was a bit low though to not interfere with the vendors). The good people from Che Baba were there with a one-bite dessert for $1.00. It was an Almond Tart with chocolate ganache and a fresh raspberry. It was pretty good and happened to be the least expensive offering. As for their macarons, they had sold out. That was also the problem with Cartems as they sold out before we had a chance to sample their offering of 3 mini-donuts for $5.00. Well, I've had them before and I like them despite the grease.

Lastly, there was Beta5 with probably my favourite treats of the night. Their table was filled with a mix of free sample items and paid ones. The most memorable were the caramels, in particular, the passionfruit. It was buttery, smooth and the flavour of the passionfruit was unmistakable. I was given a sample box of their wonderful assorted chocolates which included such interesting flavours like Imperial Stout and Olive Oil. I found the sweetness of the chocolates to be just right as well as the velvety texture. Upon leaving, we were presented with a Chinese takeout box containing coupons along with a bottle of Boylan soda. As Bear and I walked away, we debriefed and came to the conclusion that one needs to give Swallow Tail credit for attempting an event such as the Pop Up Soda Shoppe. Vancouver sorely lacks fun activities and this is a step in the right direction. However, with a $15.00 entrance fee (which includes partial proceeds to Growing Chefs) that required patrons to pay extra for food (except for the sake/watermelon) could be refined. Personally, I'd much rather pay a higher flat fee for all of my food included. Just have a stamp card to prevent people from sampling too much from each vendor. Now on the topic of vendors, we thought they were good choices, yet there could've been 1 or 2 more. Yes, the Ridge Theatre (which is an appropriate venue considering the theme) isn't exactly large, but there was room for more. Again, a good concept which needs more refinement and change to an all-inclusive fee.

The Good:
- Neat concept
- Relatively good choices in vendors

The Bad:
- Entrance fee + a la carte pricing needs to be rethought
- Need more vendors/activities
- Several vendors ran out of items an hour before the event was to end