An ExtraVaGanzza Gourmet Seafood Feast of A Weekend...

Crab, lobster, fish, shrimps, scallops, abalone... Oh my! Wow, what an exceptional gourmet seafood feast of a weekend it was starting on Friday with an eight course crab dinner, and then a ten course premium Chinese banquet dinner loaded with top seafood dishes Saturday. 

Friday was a girl's night out with my dear lovely friend Eve and she was craving succulent crab.... snow crab to be exact and we were both dying to try Crab Harbour in Richmond Hill, Toronto. I couldn't wait to get these tastebuds' party started...

Photo Credit: Crab Harbour

My pal Eve and I

The glass dining tables displayed a sandbox underneath reminiscent of the beach adorned with various size shells and pretty starfish. 

Steamed cold snow crab started the tasting, with thin forks to scoop out the flaky flesh to dip into sweet vinegar and a hearty spoonful of pureed crab paste to enjoy.

Steamed Cold Snow Crab

Marinated Octopus with Wasabi Stem served wrapped in Nori Sheets

Crab Egg Custard (Chawan Mushi) with Crab Paste and Udon

With our heart's set on snow crab, we were disappointed that the restaurant did not serve it as part of the centre meal (an overall shortage in supply) so we settled on crystal crab, hailing from Australia that has a firm flaky textured, succulent white flesh with a distinctive sweet taste. These crabs are best steamed and used in hot pot.

This baby weighed about four pounds!

Steam steam baby! And served on top of seafood-flavoured egg custard thinly baked onto the plate.

Meat was firm but flaky

Spider Roll made with deep-fried crab

Shabu Shabu is a hot pot course, cooking first the morsels of chopped crab in a seafood broth, removed, then soup filled with all kinds of vegetables from chrysanthemum to enoki mushrooms, tofu, nappa cabbage to vermicelli. The cooked crab is served with ponzu-- a yuzu citrus flavoured tangy soy sauce complementing the sweet meat. 

Shabu Shabu with Crab

Rice or udon noodles is added to the flavourful broth and egg is then swished and drizzled into the hot soup for a congee finish to the filling meal (a typical ending to many course meals in Japan). Thinly sliced green onions and nori finesses... Deeelish and comforting! And then the meal capped off with a sweet ending- ice cream.

Crab Congee

And the eating frenzy continued on Saturday at my cousin's mom-in-law's 90th birthday at a Chinese banquet restaurant Casa Deluz in Scarborough, Toronto. Banquet menus are shareable between wedding and birthday celebrations, and with each incredible dish served graced with high-end seafood in sequence, there was no question a premium menu was selected for this fine occasion. 

Chinese banquet food has special symbolism: mostly wishes of happiness, longevity, or fertility. At a birthday banquet, nine dishes are served with noodles at the end not including dessert to signify longevity. The words for “nine” and “long” are homophones, words that sound the same but have different meanings. Although the dishes served are similar for birthday and wedding celebrations, their symbolism differs. The following is the auspicious take for a birthday festive union, which is mainly celebrated for someone's later-in-life age milestone such as 60, 70, 80, 90 plus.

My boyz!

The nine course meal started with the ping poon-- a cold appetizer dish to whet the appetite. Typically it consists of roasted suckling pig and jellyfish duo but it can also have other deli meats such as roasted duck, BBQ pork, cured pork slices and vegetarian bean curd slices. Roasted suckling pig symbolizes peace and purification. Its incredible crispy roasted skin is offset by the slightly chewy noodle-like jellyfish. A perfect and popular taste combination.

Roasted Suckling Pig with Jellyfish

Stuffed crab claw are loved by children especially with its convenient claw for handling and of course chomping into its deep-fried breaded luscious shrimp mousse filling. The Chinese word for shrimps ha sounds like laughter. Dipped into red vinegar, its a taste sensation close to heaven for many :)

Deep-Fried Stuffed Crab Claw

All round or coin-shaped foods such as scallops and shrimps in this dish symbolizes prosperity, completeness, perfection, family unity, and continuity. Shrimps also represent liveliness. Vegetables indicate strong family ties and here there were enoki mushrooms, snap peas, celery and carrots.

Stir-Fried Shrimp, Scallop and Vegetables

Shark fin and crab are considered premium delicacies and are served to indicate wealth.

Shark Fin and Crab Thick Soup

Vegetables represents close family ties. Seasonal green Chinese vegetables such as mustard greens and snow pea shoots symbolize money while abalone is a festive luxury food. The Chinese word for abalone bao yu sounds similar to “assurance of wealth”, thus wishing prosperity and good fortune. 

Braised Abalone and Snow Pea Shoots

The chicken is served whole with the head because it represents togetherness, completeness and also for prosperity and rebirth. The chicken is steamed and served with a ground ginger and green onion oil condiment.

Steamed Chicken 

Lobster for a birthday setting represents joy, energy and spirit. Anything red in Chinese means good luck so even more reason to celebrate an occasion with lobster. Another lobster dish which is more popularly served is sauteed with green onions and ginger. 

Stir-Fried Lobster in Maggi Sauce

Fish is, to ensure long life and good fortune. A whole fish represents togetherness and abundance as the Chinese word for fish Yu, rhymes with the word for 'surplus.' Two fish signifies double the good blessings.

Double Sea Bass with Soy, Ginger and Onions

The last course is always a duo rice and noodle dish to finish the savoury meal. Noodles should be served uncut as they represent long life, while rice represents luck and wealth.

Yeung Chow Fried Rice and Mushroom E-Fu Noodles

Sweets!  The red bean dessert represents the sweetness of life and happiness (and again it’s red for good luck)! The sticky rice coconut mango dessert indicates togetherness (sticking together) with more red bean in the jelly to signify happiness.

Red Bean Soup, Coconut Mango Rolls and Coconut Red Bean Jelly

Lotus seeds represent a full wallet and the yellow mellow sweet paste is made from lotus flower seeds. The steamed bao (fluffy bun) is shaped and coloured to resemble peaches since the peach represents long life. What a beautiful and delicious dessert to complement a 90th birthday milestone celebration!

Lotus Paste Buns 

A reunion with my cousins (three in centre with me).

Family!

Trillium Chefs Canada Quest For Gold at Culinary Olympics...

Last evening, I was honoured to be in the presence of talented Trillium Chefs Canada at a fundraising Canada's Quest for Gold reception dinner held in a local Toronto hotel. My amazing long-time friend Chef Frederick Oh is the team's advisor and his diverse culinary team of renown chefs have competed in competitions around the world and won multiple medals such as at Culinary World Cup, Culinary Olympics and many other international competitions. It is the most prestigious culinary competition in the world and attracts the most talented chefs globally.

This year, they will represent Canada regionally at the 2016 IKA/Culinary Olympics from October 22nd to 25th, 2016 in Erfurt, Germany. The event has been staged at Erfurt every four years since 2000 but originated as early as 1896 in Germany, and held in their other local cities. Trillium Chefs’ long term objective is to groom and develop local, professional and upcoming chefs representing Canada in major world culinary competitions while promoting culinary art and techniques. They will compete in ten categories: Team-A, Team-B Individual Entrees and Junior Chefs with each team composing of a team captain, three chefs and a patisserie.

Trillium Chefs will provide a wealth of knowledge to not only the team, but to chefs in training, the culinary industry and the community. You can join this adventure and become a part of the Culinary Olympics Team by supporting the Trillium Chefs with funding and sponsoring the team. Contact Frederick Oh (Team Advisor) or Dilup Attyagalla (Team Captain) at trilliumchefs@live.ca.

* A huge thank you to my friend Alvin Hoang who attended the evening with me and came to my rescue as my trusted photographer when I completely forgot to bring my camera! Shout out to you for all the visual credits as this post would not have been without you :D!

The Trillium Chefs Canada Team

In preparation for the Culinary Olympics, the chefs are tirelessly raising funds for the team’s competition expenses. Planning ahead for the competition includes a Canadian-inspired menu, astounding presentation and showcasing exceptional teamwork throughout. Plates must be practical, creative and innovative while demonstrating new techniques and nutritional value. At last night's gala, the food offered at serve-yourself stations and hors d'oeuvres being passed around by team members displayed the team's panache for detailed presentation and combination of wonderful flavours that included Asian and Mediterranean inspirations.

Honeydew melon carving by Chef Frederick Oh

Multi-talented Chef Oh is a master fruit and vegetable carver. It took him less than an hour to carve this watermelon and at his quickest in twenty minutes!

Stunningly beautiful! I love the watermelon skin carved into leaves.

I was Chef Oh's assistant for the night making sure the carving station looked at its best as well as inviting guests to come up to help create a decorative fruit and vegetable centre piece by inserting "flower" carving skewers (beet roses, zucchini lilies, radish flower buds, kale leaves, carrot and celery spikes) into head lettuces.

Which should ultimately look like this immaculate one... See more on Fred's carvings in my post 
The Art of Fruit and Vegetable Carving at a previous event.

Chef Oh at Feast of Fields promoting
local agriculture and organic farming

Niagara Peller Estates sponsored their gorgeous red merlot and white chardonnay wines.

I loved this shrimp and smoked salmon rose skewer with capers and dill-- so pretty and tasty!

The dessert tasting station was right off the venue entrance (on purpose perhaps to tantalize the taste buds)-- and what a delightful spread and presentation it was. From mini portions of crème brûlée, lemon meringue (my favourite), strawberry chocolate tarts, chocolate ganache cake, raspberry mousse with coulis and nitrogen ice cream!!

Canadian Culinary Federation Chef Cornelia Volino and Trillium Chefs Canada Team Captain Chef Dilup Attyagalla delivered their welcome speeches, praise and encouragement and introduced each team member to come up on stage.

Go Canada Go!

Chef Frederick Oh, Chef Dilup Attyagalla and Professor Leo Chan

Aside from a generous silent auction, another activity invited participants to show off their plating skills in an Iron Chef competition. The black box ingredient revealed cooked quail and four participants along with faculty chefs assisted to create their desired plate with their choice of seasonings and prepared ingredients. Judging and deliberation revealed a winner of a gift basket of goodies!

Four corner food stations were served up by Trillium Chef members. 

What a wonderful spread of flavours highlighting our local meats and produce!

Stuffed Supreme of Chicken 

Caprese-Style Bread and Butter Pudding

Roasted Beef Short Ribs in Espresso Balsamic Demi-Glace

Thank you Chef Fred Oh for your warm invite. I wish you and your team every success as you venture to Germany and showcase the talent you guys got! Continue to make Canada proud as you have been doing all these years! 

Trillium Chefs are forging our Canadian heritage cuisine's presence in the international arena of professional chefs and cooks. You can join this adventure and become a part of the Culinary Olympics Team by supporting the Trillium Chefs with funding and team sponsoring. Contact Chef Frederick Oh or Chef Dilup Attyagalla at trilliumchefs@live.ca.

Chillaxin' Weekend with Good Eats and Good Times...

Summer weekends are for relaxin' no doubt... Especially in the company of great friends and family, delicious food (from Vietnamese to Chinese to Korean) and just having a grand ol' time with no cares in the world... to me nothing spells chillaxin' more! A beautiful friday night jump-started an incredible weekend, with my most awesome friend joining the boyz for hang out time and some fun in the kitchen. 

Smiles all around!

Etienne and Shanea wrapping Chinese Dumplings for pan-frying.

First-time dumpling wrapping was successful (teaching and learning new things- Yay!).... I say who cares what it looks like, as long as the seams are sealed and the filling stays in. See here for my post Dumplings 101. Practice, practice, practice makes for ease-ability, speed and perfection overtime, and it starts with initiation :) Shanea tells me in her native Jamaica, their form of dumplings (because every culture has a dumpling) are more like perogies- using a thicker dough of flour and water to encase contents like ackee and salt fish, potatoes or cheese. Mine usually consist of pork and shrimps, and I also make a version of pure minced and chopped shrimp.

The main meal though was a DIY Vietnamese salad rice rolls with a choice of fillings: shrimps, chicken, bean sprouts, cucumber match sticks, fresh herbs: chives, Thai basil, mint and cilantro atop a leaf of lettuce with a small heap of vermicelli all wrapped up in a softened rice paper, and dipped with nuoc mam (seasoned fish sauce) or peanut-hoisin sauce. See my thorough post for how to recreate this fun food experience at your table. Spring rolls are also another wrap favourite for the Vietnamese... encase in a leaf lettuce, dip and crunch it!

Vietnamese Fresh Shrimp and Pork Salad Rolls

Chowing down!

Ending the night with something sweet-- a cold refreshing Coconut Jackfruit Tapioca Dessert mixed with coloured coconut gels for chewy fun! For more on jackfruit, check out my post.

Coconut Jackfruit Tapioca Dessert

My boys duked it out on Wii Dance with Shanea then we went out and karaoke-boxed it! 🎶 🎤 🎤 🎶

Saturday was spent at my parents for dinner (no cooking for me-- Yay!) while checking out my super artist brother Marten Go's Preserved Dragon's product offerings-- posters, prints and Bruce Lee statues-in-the-making. I am so proud of him and thought this is a good opportunity to show off his work to my readers :D. For more see his recently launched Official web-site (* some pages are under construction) and impressive Facebook fan page.

Title: Fight of the Century (Limited Edition)
B/W Vintage Premium Poster by Marten Go

Preserved Dragons

My favourite of all of his nine completed statues has to be none-other-than Conan from Conan The Barbarian. Twelve different materials were used to clothe this immaculate and meticulous hand-sized statuesque. It's even more remarkable up close and personal.

Conan, Jackie Chan & Benny (Meals on Wheels) and Bruce Lee (Way of the Dragon).

A simple Chinese dinner with steamed rice from top left clockwise: Five-Spice Chicken Wings, Jellyfish and Cucumber shreds, Steamed Chinese Greens (Yu choy), Stewed Soy Pig Hocks (pig feet) and Pan-Fried Tofu with Korean dressing.

And Sunday after a good late afternoon chase in our Korean town 'hood for Pokemon, a satisfying Korean Dinner at Nak Won cooking popular DIY BBQ equipped with all the tasty complimentary side dishes (panchan): Chap Chae (glass noodles), seaweed, home-made kimchi, seasoned bean sprouts and spicy fried fish cake. Try Korean BBQ at home-- it is simple to do and so delicious, wrapping up parcels of grilled meats in lettuce, garlic and jalapeno slices and seasoned bean paste... See my Post.

Grilling pork belly!

Grilling marinated kalbi beef ribs!

Finished the meal off with spicy tofu soup (sundubu-jigae)