DK: If I were more prone to hyperbole, I would encourage Ed to title this post “Angry Protesters Clash With Security, Disrupt First Annual Spot Prawn and Fiddle Festival.”
But that is not the real story of this promising new event. True, three young protesters were escorted out of the park shortly after the festival started, but most people missed whatever their message was. My advice to young activists: make sure your banner is facing the crowd when you’re being whisked away.
Maybe next year we’ll all learn why listening to fiddle music while sucking down prawns and watching youth rugby makes us bad people. For now, however, blissful ignorance! The real story of this year’s event was a large crowd got the chance to enjoy some damn good BBQ spot prawns.
ES: June 12th marked the end of the season for harvesting these sweet, lovely crustaceans, and I’m going to miss them. Technically, one can buy them in the freezer section, but there’s no denying when they’re from the ocean to the tanks to the grill, the taste difference is enormous!
… will not prevent me from “breaking” quarantine to get my spot prawn on! It started this month for a variety of reasons, and when CTV News even reported the lineups on the mainland, all was quiet in my corner of the world at the operation where I get my seafood fresh. The succulent sweetness of this little crustacean is all I need to think about to make a beeline to Finest at Sea to pick up at least a pound’s worth for dinner tonight.
Along the way, I stopped by Imagine Studio Café for brunch–to get a bannock sammich–since I was waiting for the food truck in front of Finest to open. They have more take out random delights. The menu can vary day by day and as the name implies, it’s more of a learning environment for newcomers to the restaurant industry. Anyone who wants to cook up a storm here can.
E: Lately, I’ve been on a fish n’ chip fetish, and in my craving to find good ling cod, I thought just maybe I can bait my buddy James into a visit down near Fisherman’s Wharf. After a lacklustre serving at what barely passes as properly rolled maki rolls at Sushi Plus (it was James’ treat since he asked to meet him there), well … I needed to swab the decks (my tongue) as it were.
J: Ed’s is attempting to sneak a review within a review of Sushi Plus. He technically can’t say much because I picked up the tab at their establishment. But yes, after filling myself up on a beef bowl at Sushi Plus my body still felt weak and needed an iron boost. Ed drove us to the Wharf. I was in all my glory feeling pretty cool as I bopped my head to Steve Miller Band’s “The Joker” as it played on the radio. Ed was rolling his eyes, I didn’t need to look at him to know. After almost 25 years, we know each other’s habits. Where he did park was directly across from the Wharf on Erie Street. Our stop was the Finest At Sea food truck.
E: Usually, most fishmongers don’t deliver on a Sunday or Monday, but I had to stop by because I was curious if they had any sea urchin. And to visit this operation’s food truck or visit the wharf proper had James drooling over the opportunities their blue and white truck presented. For a moment, I could not decide between the fish tacos or fish n’ chips.
No matter where you go to eat sushi, the basics will more or less taste the same. The taste found in tuna and salmon rolls are distinguished by the freshness of the fish (I have yet to find a place to beat what I had in Sidney, BC ages ago), rice to meat ratio used and where the fish came from. Where the rice is harvested from matters, but ultimately, it is the temperature of this grain that makes the difference. Over at Rock n’ Rolls Modern Sushi at the Fisherman’s Wharf in Victoria, BC, they pride themselves on using locally sourced ingredients.
This operation is all about 100% sustainability and it shows in the Polynesian Roll. Made using local crab, bell peppers and sweet squash, this delectable maki roll is a taste for the senses! Rockfish was used, and this is a topping I do not usually see in menus. Sometimes, whitefish is listed, and the last time I really appreciated its taste was over at Southern Lake Tahoe, where a buddy and I went to The Naked Fish — I have fond memories of my sushi experience there.
J: It seems I can’t get my hands on some decent tea. Instead of sitting in the Fairmont Empress drinking tea from a nice China cup, having a tea-pot and all the amenities that it brings, because of a parking issue with our photographer’s car, I’m drinking tea from a mug with coffee creamers on a side plate. And instead of the Empress’ own blend or even some British created tea bag, its English Breakfast from an American company called Harney & Sons. Oh how we’re living it up now. Pinkies raised, pinkies raised.
239 Menzies St. James Bay
J: It was a chance that Ed and I couldn’t miss. The city of Victoria — be it due to the improved air quality after the Vancouver Island fires or to an actual break in the weather — was cooler and bearable. Although I still prayed for rain, at least a plump (devilishly handsome) man like me could meet my best bud, pay him money owed before enjoying what this town had to offer.
After a stop at Curious Comics on Johnson Street, Ed felt hungry (I think receiving money makes it so). I must admit I felt peckish (giving money must have the same effect). I was determined to hit Sushi Plus but I had to compromise for Ed. I agreed on a Japanese restaurant I spotted in James Bay a week previous. It is run by Koreans but if you didn’t look at the menu one would hardly know. The restaurant itself is small and very intimate. I felt very much at home here.