Food Media Omnibus #546: On Eating Bugs At Vij’s And Forking Out $17 For Vanilla Salt

November 19, 2011.

by Claire Lassam | Presenting Scout’s weekly Food Media Omnibus, a collection of links to the local and international food stories of the day…

The New York Times preps you up for holiday parties with 12 classic drinks using only gin, bourbon, and sweet vermouth. And there goes my weekend…

With food carts popping up everywhere these days, it’s nice to know that at least somewhere the lowly-but-wonderful hot dog is still going strong, even if it means sticking it inside a hamburger, which doesn’t sound like my cup of tea.  The LA Times checks in.

The Georgia Straight catches up with David Hawksworth’s latest at the Bel Cafe, and chats up Jacob Sweetapple about the new drinks at Chambar.

Anthony Sedlak’s latest gig heading up a cheesesteak chain is discussed in the Westender. Even after reading several articles on the topic it’s still weird to see those words next to each other. Anthony Sedlak + Cheesesteak?

Foodist gives a rare restaurant review in praise of Le Crocodile.

As someone who buys $17 vanilla salt, I should probably print out this article in the Guardian on high end salt and take it with me the next time I walk into Gourmet Warehouse. Oy.

When I first moved into my apartment, I ate Memphis Blues pulled pork sandwhich and a glass of champagne as my first meal. The North Shore News now tells me that a Pinot Gris would have been a better pairing.

Alexandra Gill eats bugs at Vij’s and sounds pretty okay with it.

The Province gives some insight into what makes supermarket food “artisan”.

I realize I’ve given you a few links to drinks this week, but seriously…honey bourbon. I think you need this. I think I do too.

For breakfast tomorrow, you should probably make these quince pancakes from Saveur.

And lastly, my idol David Leibowitz made an iphone app for pastry shopping in Paris.

————————————————————————————————–

Claire Lassam is a baker, blogger, and freelance writer based in East Van. She has been cooking and baking her way through the city for nearly five years, working in restaurants ranging from Cioppino’s to Meat & Bread. She currently toils at the soon-to-open Cadeaux Bakery in Railtown and runs the baking blog  Just Something Pretty.

————————————————————————————————–

  • james

    hey claire, the cheesesteaks at sedlak’s place are really good I hear! yet to have one myself but the staff at morrissey are big supporters.

    james

The scout Community

49th Parallel Coffee Roasters Abbey, The Abigail’s Party Acorn Alibi Room Araxi Ask For Luigi Bambudda Bao Bei Chinese Brasserie Beach House Bearfoot Bistro Beaucoup Bakery & Cafe Bel Café Bestie Beta5 Chocolates Biltmore Cabaret Bishop’s Bistro Pastis Bistro Wagon Rouge Bitter Tasting Room Bittered Sling Blacktail Florist Blue Water Cafe + Raw Bar Bottleneck Bufala Burdock & Co. Butter On The Endive Cadeaux Bakery Café Medina Caffè Artigiano Campagnolo Campagnolo ROMA Cannibal Cafe Chambar Chefs’ Table Society of BC Chewies Oyster Bar Chez Christophe Chocolaterie Patisserie  Chicha Chocolate Arts Cibo Trattoria Cinara CinCin Ristorante Cioppino’s Mediterranean Grill Commune Cafe Cuchillo Culinary Capers Catering Curious Oyster Catering Co. District Brasserie Diva At The Met Doi Chaang Coffee Co. Earnest Ice Cream East Of Main Cafe Edible Canada El Matador Espana Exile Bistro Farm 2 Fork Farmer’s Apprentice Fish Counter Forage Grain Greenhorn Espresso Bar Hapa Izakaya Hart House Harvest Community Foods Hawksworth Restaurant Heirloom Vegetarian Homer Street Cafe & Bar Irish Heather Joy Road Catering Juice Truck Keefer Bar Krokodile Pear L’Abattoir La Buca La Mezcaleria La Pentola La Quercia La Taqueria Pinche Taco Shop Lazy Gourmet Les Amis du Fromage Little District Local Philosophy Catering Lolita’s South Of The Border Cantina Los Cuervos Taqueria & Cantina Lukes General Store Lupo Restaurant Maenam Mamie Taylor’s MARKET by Jean-Georges Matchstick Coffee Roasters Meat & Bread Miku Restaurant Milano Coffee Minami Miradoro Mogiana Coffee Nicli Antica Pizzeria Notturno Nuba Oakwood Canadian Bistro Oyama Sausage Co. Oyster Seafood & Raw Bar Pacific Institute of Culinary Arts (PICA) Pallet Coffee Roasters Parker, The Pat’s Pub & BrewHouse Pidgin Pink Elephant Thai Pizza Fabrika Pizzeria Farina Pointe Restaurant at the Wickaninnish Inn Pourhouse Prado Cafe Railtown Cafe Rain Or Shine Ice Cream Rainier Provisions Re-Up BBQ Red Wagon, The Revolver Coffee Rocky Mountain Flatbread Co. Salt Tasting Room Salty Tongue Café Savoury Chef Settlement Building Shameful Tiki Room Shebeen Whisk(e)y House Shelter Sidecut | Four Seasons Whistler Siena Six Acres Spotted Bear Tableau Bar Bistro Tacofino Tapenade Bistro Tavola Terra Breads The Stable House Thierry Thomas Haas Chocolates & Patisserie Timbertrain Coffee Roasters Truffles Fine Foods Two Rivers Specialty Meats Urban Digs Farm Uva Wine Bar Via Tevere Pizzeria Napoletana West Restaurant Wildebeest Wolf In The Fog YEW seafood + bar

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was .

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was .