Recap: Goodfood #3

Welcome back to the next Goodfoods recap!

We are trying out this new eating healthier and more balanced thing so Goodfoods is a nice step in that which means also that we’re trying to order twice a month if the menus work to our taste. We aren’t sponsored so we just do these as we see fit. Regardless, Goodfoods has been a great addition to our lives. We’re starting to see what weeks it works best in our routine. Plus, the different recipes make for some delicious culinary adventures.

In this third box, everything came well. The box was less dented than last time but still a little scarred from the journey. I still say that they need to find a better, at least more careful courrier company to take care of these deliveries. So far, nothing damaging has occurred with the food so I’m still okay with it.

We’re all hear to check out the food and here it is!

Vegetarian Paella with Grilled Portobello Mushrooms

Goodfoods

Vegetarian Paella

The first meal we did was the vegetarian selection, Vegetarian Paella with Grilled Portobello Mushroom. I love portobello mushrooms and the Spanish spices used for this dish is awesome. I’d have to say that this is my favorite out of this box. It did however (somehow) take longer to make than I expected. I’m still not quite a fan of making rice in a pot. Being Chinese, making rice in the rice cooker is how I’m used to. This was a true collaboration between me and my husband as I had the rice ready and he wrapped up by making the portobello mushrooms to add in. There’s a little bit of heat and there’s a nice balance of rice and veggies. The portobellos had a beautiful texture. I really like this one a ton.

Blackened Haddock with Herbed Rice & All Dressed Corn

Goodfood

Blackened Haddock with Herbed Rice & All-Dressed Corn

Kudos to my husband to taking care of this one. We modified this one and removed the cheese that was supposed to be on the corn. I can’t remember if there was yogurt somewhere else also in the sauce but if there was, my husband took it out also. This one was okay. Nothing really spectacular. It was still very tasty. The seasoned corn was the highlight for myself. The fish was good and the herbed rice was interesting.

Pulled BBQ Chicken Sandwiches in Pretzel Buns with Broccoli Salad

Goodfoods

Pulled BBQ Chicken Sandwich

My husband’s winner in this box was this sandwich. The chicken was really delicious especially with the barbecue sauce. The broccoli was a nice addition. Looking back at the picture, the broccoli was supposed to be added to the sandwich but we left it on the side. I actually even had extra chicken to eat. The pretzel bun is also a lovely touch.

Mazemen Pork Ramen with Grilled Carrots & Yu Choy

Goodfoods

Mazemen Ramen with Grilled Carrots and Yu Choy

With the increasing love for ramen, it was inevitable that it would reach one of these boxes as well. Unfortunately, this meal had to be modified as we were so busy that we waited for too long and the pork had expired so we went the vegetarian route here. However, the taste here is really amazing. The veggies they use are great. I like Yu Choy a lot and particularly the multicolor nantes carrots are also something I personally love to use all the time also. They use a Japanese spice blend which is rather unique. It added some heat but never too overpowering.

Overall, this box was a win. The haddock was not a fave but it still turned out well.
We can’t wait for the next subscription box. Coincidentally, the menu in 2 weeks looks fantastic.

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Recap: Goodfood #2

Guess what? (or maybe I told you in the last recap HERE) We went for another Goodfood box right after that trial first week because the menu looks fantastic.

The second box came as expected. What is really nice is that I had wanted to skip it and couldn’t figure out how to get it done and the customer service was very prompt in answering my questions and had detailed answers to help me navigate through it. Good customer service is another great point of this company.

The box came right on time. This time the weather was great however, the box did have a little broken part at the bottom. Perhaps something about their delivery service system should be improved. There should be more care especially when handling a box designed to insulate for a certain amount of time and has meats inside especially in the summer. Luckily, the week before the temperature did happen to drop a little so we were okay for the most part.

Regardless of that, the menu for that week was great and to be honest, most of it turned it pretty awesome as well. Here’s the recap!

Korean Vegetable Bibimbap
with Shitakes, Kale and Quick-pickled Veggies

Korean Bibimbap

This was a ton of work to put together from the pickling to the chopping. However, it was also really worth the effort because it was delicious. Not to mention a recipe that I’ve kept thinking of redoing once I get a chance to buy the spice that it uses in the rice. However, they did give us a lot more kale than we needed. As my husband made a valid point, more is better than less. So we had a generous portion of kale that was used for just a veggie side for the next day. This was the main reason why I wanted this week’s menu and I’m glad that it lived up to my expectations.

North African Spiced Chicken
with Grilled Vegetable Tabbouleh and Fresh Chickpeas

North African Chicken

Possibly my husband’s favorite meal in this box. The North african spices were very flavorful and paired up with the fresh tabbouleh with grilled veggies and some crispy fresh onions/shallots (can’t remember which as I’m writing this up) and cucumbers, it worked great together.

Maple Pork Burger
with Oven Roasted French Fries and Bacon Dipping Sauce

maple pork burger oven-roasted french fries

Sorry for the not perfect picture here. We actually made this one morning and then went down to watch TV and just kind of ate the two separately. I had the fries first and it went super well with the dipping sauce. That sauce was actually to die for. Then we had the burger. Mine is without the uncooked veggies so its pretty bare-bones. However, my husband ate his and didn’t take a picture so well, this is what I’m left with. However, this burger was good. I actually like pork burgers more and more now because we are growing some odd thing towards beef, maybe because its harder to digest so it makes us bloated. Personal problems. However, this was tasty also. Its a burger and it was a nice twist on the traditional beef patty.

BBQ Rubbed Steaks
with Summery Sweet Potato and Zucchini Hash

BBQ Rubbed Steak

Yummy! This one was so awesome! The zucchini and sweet potato had a nice crispiness to them even thought it was cooked and then the spices and the steak were fantastic. It wasn’t a huge portion of meat but just enough to make this have a nice healthy balance. Its definitely one that I plan on doing again or maybe using the same vegetable portion and match with chicken or pork chops or something like that.

Overall…

This Goodfood box was great. There were some amazing meals. However, all of these had relatively longer prep times. That is one that I do suggest to add to the meals is the prep time. I’m not sure if their time right now includes both prep and cook because some of the things with more to cut do become quite lengthy. I always budget out an hour or more to do these recipes with more chopping to do because honestly that is where the slow part is for myself. Of course, if you are a chopping master in the kitchen, this should go by quickly. However, these recipes to incorporate some level of multitask so it helps shrink the cooking time by a little also. My fave of the bibimbap, my husband’s was the north-african chicken and we both like the rubbed steak and the pork burger was decent also. This box was a definite winner.

We are taking a little break from meal subscription boxes to get back to cooking normally but I’ll report back next month probably with more if the meals match our tastes.

Battle of Ingredients #3: Farmers’ Market Edition

Battle of Ingredients

The next Battle of Ingredients happened this past weekend.

Here in Canada, we had our Victoria Day long weekend. Montreal was also full of festivities as the city celebrated its 375th birthday. A lot more festivities are on the way as Canada is celebrating its 150th birthday as well. If you do want to ask about the 375th birthday in a 150 year country, Montreal was a French colony and established before Canada was was formed under confederation. That is the short form of the explanation. Since I do get asked that question once in a while, so just in case you are curious 🙂

This edition is all about Farmer’s Market. A fantastic idea from my collaborator for this series, Phoebe from Starry Traveler’s Road who also happened to have written a great post on the Montreal celebrations. Montreal has a few markets strewn both on the island and in the suburban areas. As some of you may have gathered, we do venture frequently in the suburban surrounding cities of Montreal and this edition’s highlight will be some of the items we bought and the local businesses from Le Marche des Jardiniers located in La Prairie, Quebec. It also happens to be Lobster season so we made a pretty last minute decision to pick up two lobsters at the supermarket and try our hand at it.

Let’s check out our menu for the evening!

Our Wine of the Evening

Appetizer
Bread from L’Amour du Pain

L'Amour du Pain

Main Meal

Phoebe: Oven-Baked Sausages & Portobello Mushrooms

Sausages & Portobello Mushrooms

Sausages are from Charcuterie Frick

Sausages here are 4 flavors:
– Herbes de Provences
– Blueberry Maple Syrup
– Smoked Meat
– Shallots & White Wine

Being a mother of a toddler, Phoebe’s learnt the concept of efficient cooking. Fast and easy to put together. She had done this dish before a few months ago. The concept is to use the oil/fat in the sausages to also give flavor to the mushrooms at the bottom.

My tie for sausages are the blueberry and maple and shallots and white wine. They all tasted great just a preference to those two flavors. Mushrooms turned out perfect as well.

Kim & Phoebe: Roasted Honey-Thyme Endives

Endives were bought at Le Petit Marché de Johanne

Roasted Honey-Thyme Endives

 Recipe via Pinterest: http://www.saveur.com/article/Recipes/Honey-Roasted-Belgian-Endives-and-Parsnips

I have only made endives once before (same applies to fiddleheads below). My memory was blurry on how I made it in general. Pinterest gave a simple recipe on putting this together: salt, pepper, honey, fresh thyme and oil/butter for marinade which had to be warmed first then drizzled on the endives before popping it in the oven.

For this dish, I have to do some reading on how to cut endives and prepare them. There was still some bitterness left in it and it has to do with what to remove to prevent it. However, the sauce was pretty good. I did have to modify it to a lower portion because we had less than what the recipe asked for.

Kim: Roasted Fiddlehead

Fiddleheads were bought at Le Petit Marché de Johanne

Roasted Fiddlehead

Recipe via Pinterest: http://homemadeandyummy.com/roasted-fiddlehead-ferns/

Fiddlehead ferns are in season right now. They also happen to be a pain to prepare because of all the washing and cleaning that it takes. With the said, this called for a simple recipe to compensate.

When things get crazy, my mind runs off. This is what happened to the roasted fiddleheads. They ended up being forgotten in the oven a few minutes more and got crispy. It was like fiddlehead crisps which because of the simple salt and pepper worked for myself however, might not be for everyone.

Kim & Phoebe: Boiled Lobster

Boiled Lobster

Lobsters probably aren’t supposed to be the star of the night but it was because it took almost everyone and a few recruits to help us with chopping and cleaning and cooking and plating. Phoebe ate these with garlic butter however, I ate them just like that and it was delicious. Most of the credit goes to her in completing this lobster cooking task.

Dessert

Kim: Strawberry-Rhubarb Pie

Strawberry Rhubarb Pie

Recipe via Pinterest: http://www.simplyrecipes.com/recipes/strawberry_rhubarb_pie/

Finally, my forte! Fresh rhubarb from the garden and frozen strawberries yielded this pie. I did use store bought pie shells and this somehow felt a little defective as it had a fold in the shell before going into the freezer so there was a gigantic side opening and that is where the juices and excess water leaked out. While this seemed pretty watery, this recipe is solid. I was worried that the rhubarb wouldn’t be ripe enough and be too tart but turns out it worked out pretty great.

That is a wrap for Battle of Ingredients!
A huge meal and great teamwork got this done and ready for everyone. Plus, it highlighted some of our local vendors which is always important.

Battle of Ingredients #2: Maple Syrup

Welcome to Round 2 of Battle of Ingredients!
If you missed the first round, you can find it here. I will be putting something on the side or above so that it’ll be easier to track soon.

This month’s Battle of Ingredients is all about maple syrup! Why? Because here in our lovely province of Quebec, we have the cabane a sucre (aka sugar shack) tradition. Maple syrup is a big deal around this parts (and apparently also in Riverdale according to the new TV series). It was a no brainer for myself and Phoebe that it would be our choice ingredient as well as trying out a new formula of doing a collaborated full course meal. All our dishes had maple syrup so lets just say, we were in for a sugar rush.

Let’s check out our menu, along with the wines we used to pair with it (although one of them we didn’t end up drinking…yet).

Wine

Wine

We drank the Kung Fu Girl which is one of my favorite wines. Apparently, it has somewhat of a sour taste which I never really thought about but always found it smooth. Regardless, hopefully we’ll keep the Fetzer in our fridge till the next Battle.

Appetizer – Kim

Bourbon Maple Glazed Chicken Wings

Bourbon Maple Glazed Chicken Wings

Recipe via Pinterest: http://www.simplyrecipes.com/recipes/bourbon_maple_glazed_chicken_wings/

A very simple recipe to put together in general although you do need to simmer the sauce before putting it on the chicken wings and then have to simmer again to thicken it. I somehow managed to get it thicker the first time so that it wasn’t necessary to simmer again. I did have extra sauce however it was covered enough so I put it to the side in case anyone wanted anymore. This one was delicious and definitely a hit. Perhaps it had to do with the fact that I used our good bourbon without knowing it. Whatever the reason, these turned out much better than I expected and honestly, I kind of want to make another batch already.

From our friends: Not dry at all with the sauce, and it matched well. No extra sauce needed for me!

Main Meal + Side – Phoebe

Prosciutto Maple Salmon

Prosciutto Maple Salmon

Recipe via Pinterest: http://gardeninthekitchen.com/prosciutto-maple-salmon/

Phoebe chose this recipe off Pinterest. We don’t usually get the chance to use prosciutto frequently and never had thought to use to wrap around fish and yet, it came together really nicely. She hadn’t worked with dill before and I haven’t been a fan either, however we do have dill lovers at the table. This came together really nicely. Phoebe was a little nervous about the whole grilling part before baking it and we timed it all very nice to serve this and the sides, which we will talk about below.

From our friends: I personally find the dill to match well with the fish. Again, not dry the way it was made, the only slight annoyance was that the prociutto is hard to cut through, so putting any sort of pressure would crush the salmon under… But with patience of sliding your knife back and forth, it’s perfect.

Maple Syrup Roasted Brussel Sprouts

Maple Syrup Roasted Brussel Sprouts

Recipe via Pinterest: http://www.thewholesomedish.com/maple-syrup-roasted-brussels-sprouts/

Huge fan of brussel sprouts here, I found this recipe for Phoebe and she was totally into it, which is great. I’ve always wondered how maple syrup in Brussel Sprouts would work and actually it was the one the absorbed the maple syrup enough to actually taste it the most. It was much more subtle in the salmon for example. However, in the balance of the meal, it worked well.

Dessert

Chewy Maple Cookies

Chewy Maple Cookies

Recipe via Pinterest: http://www.cleverlysimple.com/chewy-maple-cookies/

I decided on making these cookies very last minute. Like an hour before our cooking meet-up. Fact is, I was going to make Maple Ice but that needed Maple Water and Ice Cream Maker, both things that I don’t have or haven’t figured out how to use yet. Then there was the idea of making little maple syrup tarts but that was really complex with heating the pizza stone plate in the oven beforehand and the worry that it would just fail because I was changing this complicated tart recipe from a pie pan to little tarts. Anyways, point is cookies are the safe bet and thankfully, it worked well to not hog up the oven and we were able to get everything we needed done and ready on track.

From our friends: Cookies were good! Wasn’t dry, but wasn’t butter fest either! Maybe it would be even better with some nut in it like cashew, but then again, might alter the taste… But it was great.

Maple Flavored Popcorn (Bad Monkey)

Bad Monkey Maple Flavored Popcorn

In addition, Phoebe brought this Bad Monkey brand Maple Syrup flavored popcorn to match with the theme. I don’t eat a lot of popcorn for health issues but I did try a few and it was pretty delicious. Phoebe did find it a little on the sweet side however our friends did like this one as well. they actually put the popcorn and the cookie together and apparently, it went well together particularly because of the contrast in textures.

That’s it for this Battle!
Maple Syrup was a fun adventure and on all fronts this was a win.
We learned some new recipes and had a great time with friends.
Next month’s Battle is still deciding what will be the star(s) of the show! 

Perhaps this will be the structure from now on as it is easier to get together an acceptable meal but we will shift the courses around to who is responsible next time.
We will see…like I said in the first round, a work in progress. If you have any suggestions, do share with us. 🙂

Battle of Ingredients #1: Carrots and Noodles

It is finally here!
A new segment with Phoebe from Starry Traveler’s Road!
Thanks so much for joining us!

Battle of Ingredients

INTRODUCTION – What is Battle of Ingredients?

Battle of Ingredients (name subject to future change maybe) is the brainchild of myself and Phoebe who really love to talk about tons of things but our families have somewhat become foodie buddies. We talk food a lot and go to restaurants even more but we each have our food restrictions and our habits and with this Battle of Ingredients, we have two goals.

One: we want to learn more about the Quebec foods through different seasons which will be a huge focus on how we pick our ingredients.
Two: To expand and explore new recipes and ways to cook as well as try out new ingredients.

However, we do also want to say that this is a battle of ingredients but we use the word ‘battle’ loosely because we aren’t actually battling each other. Our judges are family and close friends and they offer us suggestions on how to improve our recipes. Its more the challenge of figuring out a good way to incorporate the selected ingredients. There will be times, like the next one, where we will be working together to put together a meal with the next selected seasonal ingredients which will be announced at the end of this post.

Battle of Ingredients #1: Carrots & Noodles

The first challenge is a simple one. We wanted something that we could use readily, plus carrots are about the best looking vegetable available at our supermarkets now. The meat is free to our choosing and noodles is for a nice carbs base that everyone gets a good energy boost. Two noodle dishes are heavy so we served them in moderate portions.

PHOEBE’S MENU
Homey Osso Bucco with Udon

Osso Bucco

Homey Osso Bucco with Udon

I know Kim wanted to try osso bucco and it is freezing outside thanks to Canadian winter, so I decided to cook this dish as part of the cook-off. This is one of my mom’s thermal cooker recipes that I managed to replicate with some adaptations over the years.

Given I had to prepare more portions than usual, I had a hard time putting numbers on the quantities of ingredients.

  • Osso bucco
  • Carrots
  • Celery
  • Sweet onions (normal onions are okay, but I prefer sweet ones)
  • Bay leaves
  • Chicken stock (powder)
  • Water
  • Udon

Instructions:

1. Wash the osso bucco and put in the inner pot.
2. Wash and chop all the veggies to your desired size (please note if it is too little, veggies will disintegrate into the soup). Put in the inner pot on top of the meat (I usually cut carrots first because they are bulky when compared to celery and onions).
3. Wash the bay leaf and put into the inner pot (I always prefer 2-3 in my cooking).
4. Pour water into the inner pot and make sure it covers the meat and veggies.
5. Boil it until it starts bubbling and add chicken powder to taste (One thing that I noticed if you are cooking more portions than usual, you may need to reboil to ensure the osso bucco is thoroughly cooked).
6. Boil it a bit longer and put the inner pot into the vacuum insulated cooker.
7. Let it cook over night.

While my family usually eat this with rice, I prefer udon after doing a lot of testing in dorms. My mom used to vacuum seal some with veggies so I can enjoy it while doing my assignments. I remember trying rice vermicelli, egg noodles, pasta and udon. Rice vermicelli got soggy really quickly while egg noodles held themselves a little better. Pasta was okay, but udon stood out for remaining bouncy when it took me a little while to finish dinner.

That is pretty much it for my recipe. Hope you enjoy it! 😊

KIM’S MENU
Chicken Rice Noodles with Carrots and Cucumbers

Chicken Rice Noodles

Chicken Rice Noodles with Carrots and Cucumbers

Unlike Phoebe, my recipe is somewhat of a combination of a few things I like making. I did end up forgetting something in this one and our judges definitely did realize even if I don’t honestly mind that much.  Here are the ingredients I used:

  • Rice Noodles
  • Nantes Carrots
  • Cucumber
  • Eggs
  • Garlic
  • Ginger
  • Chicken Thighs
  • Rice Vinegar
  • Green onions
  • Soy Sauce
  • Sesame Oil

How to make it:

1. In a bowl, mix together sesame oil, soy sauce, rice vinegar and garlic. Set aside.
2. Prepare the chicken. Cut the chicken lengthwise and mix with the marinade above.
3. Boil water in a saucer. When it starts to boil, put in the rice noodles to cook. Place in for few minutes. Remove and put in strainer. Rinse with cold water. Rest strainer on a bowl to let water drain.
4. Peel the carrots and cucumbers and chop them lengthwise (or however you like them that makes it easier to cook). Mince the garlic and chop the ginger.
5. Heat up the wok on medium-high heat. Put in some oil (sesame, olive, whichever you use; I used avocado oil) and let it heat up.
6. Put in some garlic and ginger into the wok. Afterwards, add the carrots and cucumbers. Let them cook through and remove on plate.
7. If you need, add a little bit of oil to the wok and cook the scrambled eggs.
8. Next, cook the chicken with marinade as sauce.
9. Once its cooked through, add back the eggs, carrots and cucumbers. Let it cook a little more and add the noodles to heat everything back up.
10. Remove from heat and put in plate.

COMMENTS FROM FRIENDS (AKA TASTERS)

Phoebe’s Osso Bucco was cooked thoroughly and enough time. The only comment was on the choice of using the Udon noodles and that dials down to a personal preference.

Kim’s Chicken Rice Noodles was cooked well however it was on the more bland side. Something that Kim suspected out of her eating habits and the fact that she forgot to use broth. The suggestion was to use chicken broth to add some natural flavor instead of using salt and it would help infuse the meal overall.

This concludes our first BATTLE OF INGREDIENTS!
Hope you enjoyed it!

The next battle will be held next month as a collaborated full course meal featuring MAPLE SYRUP!
Right in time for cabane a sucre season!

MTL a Table: CafĂ© Griffintown (Montreal, Canada)

November is finally here and with that comes one of our favorite events in Montreal called MTL a Table. I’ve gone the last two years. If you don’t know what it is, MTL a Table is a gourmet event where selected restaurants offer a fixed menu for $21, $31 or $41 for dinner and some even offer brunch. It is the perfect opportunity to try out some new restaurants and not exactly destroy your wallet over it. This year, our group increased and we are doing a triple date. We have three scheduled over the next two weekends.

The first one this year is Griffintown Café. They had a $21 three course menu.

Griffontown Café

Drinks

Griffintown Cafe

Russian in July & Long Island Iced Tea

Griffintown Cafe

Ginger Beer Bourbon and Bourbon Sour

1st Service: Appetizers

Griffintown Cafe

Roasted Winter Vegetable Soup (lactose-free modification)

Griffintown Cafe

Roasted Winter Vegetable Soup

Griffintown Cafe

So Simple Salad with Mixed Greens and Roasted Vegetables

Appetizers was good. A lot of love to Griffintown Cafe for being able to modify the soup without the lactose. The roasted winter vegetable soup is very good. Only one person took the salad and I think it was pretty good. Everyone else had the normal unmodified version of the soup. Not sure how they felt. My husband enjoyed it and he isn’t exactly a soup person (or a vegetable person at that). The only difference we talked about was that it was heavily spiced with pepper and I mean like actual full pieces of peppercorn. That added a lot of kick to the soup. For the most part, it was delicious until I went screaming for water when I bit into a peppercorn. It was a funny experience and refreshing to say the least. However, the roasted winter vegetable soup is still a winner especially on a chilly day like when we went this weekend, some heat in the foods adds a little extra warmth and coziness to the meal.

2nd Service: Main Course

Griffintown Cafe

So British Fish ‘n Chips (Haddock filet, IPA Beer batter) served with fries and house tartare sauce

Griffintown Cafe

Espresso Burger (espresso and dark chocolate glazed Griffintown Burger, blue cheese dressing, tomato and maple braised bacon)

The menu has three choices. The third being a mushroom risotto which no one ended up taking. We were half and half with three taking the Fish n Chips and three with the Espresso Burger. I took the Fish ‘N Chips. The meal was a little salty to my taste however, the IPA beer batter was done really well because the crush kind of melted in my mouth as I ate it. Also, haddock is something I usually eat with fish ‘n chips but really would like to have more because I like the texture of the fish. The home fries are cooked pretty well. Yet again, a little too salty for my taste but I eat pretty bland food compared to most people that I know so perhaps its just my individual issue. I should start mentioning in my order to be a little lighter on salt as a personal preference.

As for the burger, the first hesitation most people had was how they’d make the taste of it all work out. It seems like there is a lot going on there. The burger was huge in height. However, the espresso and chocolate was not overpowering, nor was the cheese supposedly from what I gathered as my friends discussed it.

3rd service: Dessert

Griffintown Cafe

Oreo Tiramisu

Griffintown Cafe

Carrot Cake

The last course was one I was totally exempted from but I ordered the carrot cake for everyone to share and have a taste. The dessert was probably the underwhelming part of the meal according to my husband. He enjoyed the Oreo Tiramisu more than the carrot cake however, it wasn’t anything special.

Overall, Griffintown Cafe is pretty  nice. The restaurant itself is a little cozier in size. We also went on a night where they hosted the Paint Nite event and that minimized the amount of guests at the restaurant itself not a part of it. The service probably also was slower because of it. However, our waitress was very nice. She was a little short with the details but very accommodating in helping me with my allergy issues. It was a really nice place to hang out with friends. The food was pretty good. There are some small personal preference criticisms but its more a matter of individual tastes and habits than the shortcoming of how the food was cooked because it was done well.

If you are around town, perhaps it is a spot you’d like to check out! They even have brunch normally and that is something that has peaked my interest.

The Curious CafĂ© (Kelowna, Canada)

Nothing like a fantastic breakfast restaurant talk for a beautiful Saturday, right? I think so too!

Today’s is a breakfast place I visited with my cousins called The Curious CafĂ© in Kelowna. It was a cozy little spot with a lot of rustic decor. The menu was simple. So simple that I almost couldn’t find something to eat but rest assured, I did, of course!

The Curious Café

Menu 

Curious Café

Tea

Curious Cafe

The tea here is supposedly local. I can’t remember what brand it is anymore but it was amazing. On top of that, I was introduced to this cute contraption where its like a little bobble. You put the tea leaves in there and then you drop it in there to steep and it starts bubbling the first moment you put it in. It just stole my heart. So much that I ended up getting on at Teavana.

Our Meals (some of them)

Curious Cafe

This one was mine and it is called a Corn Beef Bowl. It has only a limited amount per day and guess what our table took the two available that morning. Sorry? But not really..but it was so delicious!

Curious Cafe

This one was my husband’s and it was the special meal of the day which is a quiche of some sort. I can’t remember exactly.

Curious Cafe

One of my cousin’s took this one. She sat across from me so I could take the picture easily. It was Avocado on Toast. I don’t remember the exact name of any of them. Her and her family are the locals from Kelowna so I’m guessing this is a pretty good pick.

I actually think the only meal that isn’t here is my nephews’ plate and they shared pancakes and bacon or something like that.

Overall, The Curious CafĂ© is really impressive. I enjoyed my meal quite a bit, plus it was great to sit together with my cousins and family and catch up! Great company almost always makes food better. Plus, I learned that Kelowna has some awesome free parking schedule. Coming from Montreal where parking is never free, not even on holidays or weekends, it really isn’t saying much. However, it did make us appreciate it a lot. The service was nice and the meals were presented lovely. It was all around a fun time and a perfect way to start our busy day ahead with tons of events for my cousin’s wedding! 🙂