A trip to Deception Pass

En route to Anacortes to the Whidbey Island, then walking across the bridge on the breath-taking Deception Pass. Then the pristine Oak Harbor, then take the 30-minute ferry from Clinton to Mukiteo, which takes you back to I-5.

This is adaptable to either I-5 North (like outlet shopping or venture back to Vancouver) or further down south of Seattle/Tacoma/Portland.

Ease of Driving: 3/10

Driving Time:

• Vancouver BC > Anacortes WA: 2 hours
• Anacortes WA > Deception Pass: 20 mins
• Deception Pass > Oak Harbor: 35 mins
• Oak Harbor > Clinton: 1:30 mins
• Clinton > Mukiteo: 30 mins ferry
• Mukiteo > Tulalip: 20 mins on I-5

Ahi-Tuna Salad at Joeys

A new restaurant chain – Joeys Restaurant – opened on Broadway and Granville a few months ago. My friend and I paid a visit and were fascinated by the nice ambiance. I was equally impressed by the food presentation of my Ahi-Tuna Salad. The Ahi-Tuna is a bit on the rough side, perhaps it was a busy night. Will try out more next time. The burger was surprising good and reasonably priced.
1424 West Broadway
Vancouver, BC
Phone: 604-732-JOEY

Seafood Platter at Seafood Cannery

Celebrating my 10th anniversary of knowing my first friend in Canada, we have decided to splurge on our $350 dinner at the Seafood Cannery by the Wall St along the Georgia Strait by the Second Narrow’s Bridge. The sunset view of the Lion’s Gate Bridge is worth about $200 already. The seafood is fresh and of course, we made a big mess when eating all the shellfish.
This is what we ordered:

• COAST PLATTER FOR TWO
  1.5lb lobster, 1/2 Dungeness crab, scallops, jumbo prawns, steamed mussels, grilled oysters in the shell, and Halibut and Trout.

The Cannery Seafood House

• Niche: Fresh seafood + spectacular view overlooking Burrard Inlet/Lion’s Gate Bridge
• along the coast in East Vancouver
• (604) 254-9606
• Tips. Getting there is a bit of an adventure, but it’s worth the challenge. It makes you feel more secluded. [Map]

Ahi Tuna Salad @ the Watermark Restaurant

This very chic and minimalistic restaurant, housed in the west coast architecture of wood and glass on the Kitsilano beach in Vancouver. Equally surprising, it’s the high quality Ahi Tuna and potato salad on the menu. The Ahi Tuna is grilled to perfection with just enough rawness inside and without overpowering the fresh tuna taste from the grill.

The wasabi soya dressing was exquisite. Paired with the Japanese style potato salad.Tips: Remember to ask for a table with a view. Go on a sunny afternoon and it’s the perfect spot to see sunset in Vancouver.

* Niche: Awesome seafood menu. Speculator view of West Van/ Bowen Island and Sunset
* (604) 738-KITS
* 1305 Arbutus Street, Kitsilano Beach [Map]

Dine Out Vancouver @ Parkside

• Niche: West-end apartment converted into hotel. Highest West Coast Restaurant on Ground Floor. Classy but cozy.
• 1906 Haro Street [Map]
• (604) 683-6912
• Sun-Thurs: 6-11
• Fri-Sat: 6-12
• Website

Roasted Chicken Recipe

Instructions:
1) Marinate the chicken overnight
2) Preheat oven to 450F for 15 mins. Once chicken is in, lower temperature to 375F.
3) For the first 15 mins breast downwards, then turn the chicken over and bake for 1.5 hrs.

Preparation for chicken:
Clean the chicken, pat dry with kitchen paper towel. Take out the package from inside the cavity and set aside. Rub chicken with salt & pepper and brandy. Put it back into the fridge until ready for baking.

Mix 3 table spoons each of salt and pepper together.

Vegetables for roasting
2 carrots, 2 small onions, 4 stalks of celery, 4 cloves of garlic (crushed only, no need to chop!!!)
Chop all vegetables into small dice and place at the bottom of the baking pan. Put about 2 cups of water into the pan or enough to cover the vegetables.

During the baking period use melted butter to brush on the surface of the chicken (approximately every ½ hour).

For sauce
Drain all veggies & juice into a saucepan. Mix the “chicken sauce” (gravy) into the sauce pan, add red wine (approximate ¼ cup) and cook over low heat until the mixture is a little thick. Taste the sauce to see if you need to add more salt. Drain the sauce into a bowl and serve with chicken.
This recipe can be easily substituted with turkey.

Grilled Teriyaki Steak with Tomoto Pasta

Ingredients
1/2 lbs New York striploin
1 serving of pasta
2 Fresh Tomatoes chopped
2 tbps Teriyaki sauce

Instructions

1. Marinate steak with salt and pepper, add 2 tbps of Teriyaki sauce.
2. Boil a pot of big water. Cook pasta.
3. Add 4 tbps of oil on saucepan. Add chopped garlic until turn golden. Add chopped tomatoes until bring back to a boil. Cook it for 3 mins. Add pasta for another 3 mins.
4. Put steak onto a hot grill. Cook for 3 mins.
5. Check for doneness.