Posts Tagged ‘Veneto Lounge’

I had so much fun getting up to adventures on the weekend.  And I had so much fun writing about adventures from the weekend.  It only stood to reason… I’d enjoy podcasting the adventures.  Introducing the second installment of Living in the City.  Please have a listen and share.

Soundcloud: Living in the City >> Bourbon sours, Red Fish Blue Fish and Roche Cove

Oh wow, the times we’ll share.

You’ll learn:
1) How to make a bourbon sour from Katie McDonald, Veneto Lounge
2) How to make Malt Vinegar Syrup from Kunal Ghose, Red Fish, Blue Fish & Top Chef Canada
3) How to find Roche Cove Regional Park

***neat, here is an article about Kunal Ghose from the Times Colonist.***

We so excited. I love living in the city!

Go with yourself.

Read Full Post »

Last weekend, the rained stopped just long enough to allow Cassie, Chef Chris and myself the opportunity to head out to Sooke and take part in the Sooke Lions’ 4th Annual Great Chili Challenge.

Their esteemed judges handed out only ONE 3rd Place Trophy and I am so happy to say that team Zone claimed the honour.

SWAG'd from Cassie's Facebook

The chili challenge was a ton of work and would not have been possible without the hard work of Team Zone’s Cassie Price and Veneto Lounge’s sous chef Chris Thrift.

Also Graham Caddy from 100.3 The Q! helped shovel chili in waiting bowels and Justin “Fresh-Pots” was there to fetch me pop and came in clutch wrangling up a can-opener when our first one crapped out.

Tindy from the Q! and Boitano from The Zone both put together our supplies for the booth and Zone Ranger Cuervo-Loren brought out a tent to Sooke and set it up for us.  Thank you guys.

The Veneto’s head chef Tod Bosense lent us his propane stove and also pilfer through the kitchen for food and supplies.

Cassie has been getting some requests for the recipe so I will try to re-create it here:

The Zone @ 91-3 #11 Chili

* 2 pound(s)  boneless pork shoulder, trimmed and cut into 1-inch chunks
* 2 pound(s) boneless beef chuck, trimmed and cut into 1-inch chunks
* 2 teaspoon(s) vegetable oil
* 20-ish clove(s) (garlic) crushed into a paste
* 2 medium onions, chopped
* 1 tablespoon(s) ground coriander
* 1 tablespoon(s) cumin
* 1 tablespoon(s) paprika
* 1 1/2 teaspoon(s) chipotle chile paste
* 1/2 tablespoon(s) ground cinnamon
* 3 can(s) (15 to 19 ounces each) pink beans and/or red kidney beans
* 1 can(s) (28 ounces) diced tomatoes
* 1 can(s) concentrated tomato
* 1 cup(s) water
* 2 packets of hot chocolate powder
* 1 1/2 teaspoon(s) salt
* pepper
* 1 pineapple
* Corn tortillas, (optional), warmed
* Shredded unsweetened chocolate and fresh cilantro chopped to sprinkle on top.


Brown the meat in the oil…add salt and pepper… add the onion… add the tomato… let that stew together for a bit.  then add the spices.  Little at a time, constantly taste and season. Add the garlic. Add the hot chocolate powder.  If it doesn’t taste right, it needs more salt.

Add the chipotle paste till you get the heat you need. Tabasco will help with the heat too.  Be BRAVE… let this yummy concoction stew for a bit.  You can serve it when its all hot… but it excels at delicious if you let the meat get nice and tender.  Right before serving, add the chopped pineapple.

To garnish… shave some rich, dark chocolate on top and hit of fresh chopped cilantro.  Prepare to come in third place!

Madelyn got her fingers all over my camera so it wouldn’t take pictures and needs a cleaning.  So this evidence comes from Cassie’s facebook.

Cassie is so silly.

Justin Fresh-Pots and Me.

Chef Chris doing his thing and Cassie choppiong the pineapple.

These two giant pots of chili were not enough. We head a steady line all afternoon. Many second helpings.

So busy out in Sooke.

Chef Chris and I adding the "sex" right at the end.

Go with yourself.

My camera

Read Full Post »