Part 2 of “You Gotta Try This”; our recommendations of some delicious, local foods we think more people should know about.
We went on a bit long in our first of this ongoing series so we’re gonna get right to the nitty gritty on this one.
The Pink House Bistro’s Duck Wings
Many restaurants create signature dishes that develop such followings they can never take them off. Such would be the case for Chef Mike Cameron’s Duck Wings at The Pink House Bistro. In their second year now, The Pink House is unique on the Coast as it’s the only Middle Eastern fare around. Even if they were in Vancouver, their food is a far sight more than donair/kebabs and couscous. Cameron and his wife, front of house Manager Lisa Donner spent years living, working and travelling through the region and brought back a wealth of experience and ideas with the cuisine. Cameron incorporated that knowledge into using Quebec raised duck into a Canadian/ Persian hybrid. The wings are confits in their own fat making them very tender and then finished in a BBQ sauce of pomegranate and burnt orange. Hard to say if Mike & Lisa will be pleased I’m writing about this or damning me for making it that much harder to take off the menu. Not a bad dish to make a rep on though.
Beer Bacon from LL Meats in Sechelt
I’m always on the look out for twists on a common food theme and when I looked in the display fridge of LL Meats, this was one of those times. I’ve seen and eaten many versions of bacon over the years but beer was a new way of curing for me. Lee and Lars wouldn’t divulge much when asked about how they make it but I did manage to squeeze out that they source the meat from Peace river and use dark lager in what I can only guess is a brine or cure of some sort. Whatever it is, you get a subtle but definite flavour from it. The only thing about this bacon is it hasn’t really caught on as well as some of their other offerings so part of my decision to write about it; I can’t get the stuff when I want it. I’m hoping that people will read this, become intrigued and that “Beer Bacon” becomes a standard at their butcher shop. Best to call in advance to for availability. That said, you might see something else in the cabinet you like if you take your chances and stop in.
Banh Mi Sandwich at Wobbly Canoe
Wobbly Canoe definitely doesn’t need my help to fill tables but I wanted to mention this nevertheless. It hadn’t been on my radar to write WC up but we were just there for lunch this weekend and I revisited the “Banh Mi”. Bahn Mi is Vietnamese for bread or more specifically a baguette made into a sandwich. A positive leftover from the time France governed the country. Typically with pickled cucumber and carrots, Wobbly’s has crispy chicken thighs and a sriracha aioli to give it zip and trademark it as their dish. I’m a sucker for sandwiches made with baguette but this is solid and it gets a big thumbs up.
We’ll keep coming back with more of these. as long as people keep creating and making, we’ll continue to pass it along.
Coast Culinary Collective