Filipino restaurant with servers and table service in Vancouver please!

I love Filipino food (and I should since I grew up with it!) but continue to be baffled (as I have complained before) by the lack of a Vancouver Filipino restaurant with servers and table service. I love cafeteria style restaurants but if I am going to go out for lunch or dinner I much prefer to pay extra for a server to take my order and serve it to me. Much more relaxing in my opinion. Could somebody point me to a good Filipino restaurant in the city of Vancouver that has servers and table service?


Progressive Dinner

Last night we participated in a progressive dinner with some of our townhouse neighbours. A progressive dinner is where guests move from home to home for each course of the meal. What an ideal setting...we only had to move a few yards to the next course.

We thought about different themes and we didn't settle on one in particular. So I took Diwali as my inspiration and made baked samosas and bhel.


Mexico Sabroso is now Taco Rico

Tacos at Mexico Sabroso aka Taco Rico

Mexico Sabroso is now Taco Rico and has  been for over a year now! I updated our review. Check out our Mexico Sabroso/Taco Rico mini-review. Finally,  I went there Tuesday and the food is still fab no matter what it's called.

Graham Crackers

1/2 cup butter, softened
2/3 cup brown sugar, packed
1 tsp. vanilla
1/2 cup milk
2 cup whole wheat flour
1 cup all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt

In a large mixing bowl, cream together butter and brown sugar until fluffy.
Add vanilla and milk, mix well.
Gradually mix in whole wheat flour, baking powder and salt. Mix in all purpose flour until a soft dough forms.
Divide dough into two and form each half into a disk. Wrap with plastic wrap and refrigerate until firm, about 1 hour or up to 24 hours.

The Five Cookbook Meme

1. Total number of books I've owned.

Caribbean Rum Cake

1 1/2 lb. raisins
1/2 lb. currants
1/2 lb. pitted prunes
1 cup rum
2 cup port

1 lb. butter
3/4 lb. brown sugar
8 eggs
2 Tbsp. vanilla
1 1/4 lb. flour
2 Tbsp. baking powder
2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. salt
1 Tbsp. lime zest
1 cup rum
1/4 cup port

For fruit:
In a large saucepan, combine all dried fruit, rum and port. Over medium heat, bring to a simmer, then turn heat to low for 10 minutes. Cool.

Away until October 25th

I am away until October 25. Hopefully Barb will be able to post some updates while I am gone!


Spiced Poached Pears

4 cups water
1 cup sugar
1 star anise
2-3" sticks cinnamon
2 pods cardamon, crushed
3 slices ginger
1/2 pod vanilla, split
6 firm ripe pears

Combine water, sugar, star anise, cinnamon, ginger and vanilla pod in a large pot and bring to a boil. Turn down heat and simmer until sugar dissolves and mixture is fragrant.
Meanwhile, peel pears leaving stems intact.
Using a small melon baller, scoop out part of the core and seeds from the wide end of the pears.

Umami is now Kei's Dining Lounge

Apparently Umami has new ownership and has been renamed to Kei's Dining Lounge. More info from Mooshmouse (thanks!) and also on eGullet. Plus ça change... Must check this out soon!

Chicken and Eggs in Miso Sauce

I met my friend Eriko at a mom and baby group over a year ago when our kids were just infants. Now that our boys are toddlers it's really fun to share ideas about what we're feeding them.

Eriko gave me this recipe for chicken and eggs in miso sauce that's both tasty and kid-friendly. The chicken can be substituted with other meats and is particularly delicious with fish.



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