Author Archives: Ed Sum

02.13.11
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Victoria Tea Festival Impressions


At the 5th Annual Victoria Tea Festival, one can sample nearly everything that comes from the coveted tea leaf. Whether it’s rooibos, green, black, or yerba maté, there’s certainly something to be found, even for a berry enthusiast like myself.

There’s a lot to partake at this show and I enjoyed the various scents coming from the sample cups of tea. The show can be experienced within a few hours for those who are simply shopping. But if anyone plans on skipping the presentations, they’re just going to miss out on one of tea culture’s many secrets. On Sunday, Jasmine Wong, a naturopathic doctor is giving a presentation on medicine and tea. She’ll be talking about the health benefits and risks associated with drinking certain types of tea.

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02.12.11
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[Victoria Film Festival ’11] The Chef of the South Polar, A Movie Review

It’s very rare when I get a chance to write about my interest in film on this blog. When there’s a foodie connection, I just knew I had to write about it. That’s assuming I can squeeze into a jam-packed theatre.

I can’t say I was impressed with the venue, the Empire Theatre (formerly known as Capitol 6) that the Victoria Film Festival uses. The individual movie screening rooms felt small. And after seeing another film at the Odeon half a block away, if this movie was shown there, they would’ve accommodated the dozen or so stragglers who wanted to see the film, but were denied due to the film being sold out.

Thankfully, my patience won out and I managed to see this movie, and it certainly had me hungry at the end!  The acting is very sublime and the subtitled translation is good. What I particularly enjoyed about this movie is its enduring quality: the look at the human condition of being torn away from civilization was at the heart of this film. When the lifeline is only a phone call away, just how many people really want to pay $8 a minute just to talk with loved ones, or even to the operator at the opposite end of the line.

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12.31.10
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The Year in Revue

Has it been eight months already? Although I’ve never been one to consider an end of year review of my culinary adventures, James gnawed on my arm and said we should write one.

In no particular order, the highlights of what I’ve experienced had to be in consuming more cherry coke and gourmet burgers in the past two years than at any other time.

I still have to rank Connoisseur Catering a great place to hit for packed lunch meals and for opening my taste buds up to the delights of real tasty bison. The mushroom soup I tried from them on another visit was perfect. Which leads me to my still ongoing quest for fries done right and they can be bought locally.

While Kennebac potatoes do make a difference in taste from Red Fish Blue Fish, there’s more than just how they’re cut up and cooked up. There’s a distinction and if the waitress asks for how you like them, that’s a sign of a great diner that cares about its product.

There are three ways to serve them: kettle, fry and chip. Some places fry them up once and not every place double-dips to keep ’em nice and warm.

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11.19.10
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Is that Gravy that I see?

Pink Bicycle Gourmet Burger Joint
1008 Blanshard Street
Victoria, BC
(250) 384-1008

Imagine my surprise when I heard about Pink Bicycle‘s weekly special, a poutine bison burger, on Facebook. I have to tip my hat to Darryl LeCraw for this news.

I immediately messaged my buddy Don from the Victoria Burger Blog and said we have to check this out. I called up James, and he had to work …
“Well, it’s your loss but our weight-gain.” I said and today, Don and I met for lunch.

Dining on gourmet style burgers is pricey, and it’s not something I’d do regularly. But after this kind of news, it’s time to bend the rules. And with locally grown bison from up island tasting better than what I had before, I thought this meal wasn’t too bad. It wasn’t perfect either since true Bovidae really needs huge fields to graze in than to be confined in such a space like Vancouver Island.

At least Island Bison is improving. What I tried before wasn’t all that good, and it’s only fair to keep on trying until the company gets it right. That holds true for Pink Bicycle too. I normally think of this place as over-rated and after today, I think they’re taking a step in the right direction by offering truffle fries as a regular menu item.

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11.01.10
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Is James Smarter than the Average Bear?

Out of the entire year, today is one of those days where tricks and treats run rampant. If you love to smoke food and savour candied delights—nibbling on smoked candy salmon is one great way to wind down the summer. You’re either fishing the days away or just preparing to hibernate.

Right now this is the season for salmon to come back from whence they came, and if you can catch a few, just what can one do with your haul?

Nigiri sushi? Sure, if you have the girth for it, but I’m thinking about the candied salmon my pal Brydon Parker gave me as a Halloween treat. They’re not going to last long. The tones of smoked hickory and maple syrup are tasty, and I have to see what else he’ll be cooking up.

But also check out local fisheries too. Any fresh salmon that’s now being caught are going to make for some tender delights. I’m on the lookout for local eateries offering freshly caught fish, preferably wild over domesticated.

Sadly, I’m not sure if James is going to join me; he’s been doing a lot of early hibernation and not even a picnic basket is stirring him. He’s certainly been a tough bear to awaken and I’ll just have to play a joke.

I’m going to carefully move him from his home in Jellystone to Yellowstone.

So either with him or not, I’m on the hunt for some wild salmon in the coming weeks.

10.10.10
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Behind the Scenes of Peninsula Ribfest

Despite a few shortcomings about what I saw in the 3rd Annual Peninsula Ribfest from last month, I found myself enjoying my time at the airport. This area isn’t a place I regularly frequent, but for my time out—to get up and close with the man made beasts that can send man flying in the sky with two wings and a jet engine is uniquely thrilling.

That’s all part of the fun in going to Ribfest.

“The airport is a draw in itself,” says Rick Peters, event organizer. “You come in and see the various planes that are out here. We get reservations all the time at the restaurant and everyone wants a window seat to watch the planes as they take off and land.”

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