Follow Me Foodie

Follow Me Foodie

followmefoodie.com
Vancouver / Food & Travel Storyteller | Director of Fun | Judge on Food Network's Top Chef Canada | Bookings πŸ“₯ info@followmefoodie.com | Twitter: @followmefoodie
Follow Me Foodie
More ideas from Follow Me Foodie
Spring Asparagus - Pickled Onion and Walnut Vinaigrette, Macedonian Feta at Burdock

Spring Asparagus - Pickled Onion and Walnut Vinaigrette, Macedonian Feta at Burdock

Fried Goat Gouda and Roasted Endive Salad - Sundried Olives, Watercress (who doesn't like crispy cheese?)

Fried Goat Gouda and Roasted Endive Salad - Sundried Olives, Watercress (who doesn't like crispy cheese?

Grilled Morel Mushrooms with Hen's Egg... and that πŸžπŸ‘Œ at Burdock

Grilled Morel Mushrooms with Hen's Egg... and that πŸžπŸ‘Œ at Burdock

Where the cliche "let the ingredients speak for themselves" actually holds merit. Favourite courses at @burdockandco tonight were the Miso Caramel Glazed Duck Leg - Garlic Marin Glaze and Grilled Morel Mushrooms with Hen's Egg... and that πŸžπŸ‘Œ

Where the cliche "let the ingredients speak for themselves" actually holds merit. Favourite courses at @burdockandco tonight were the Miso Caramel Glazed Duck Leg - Garlic Marin Glaze and Grilled Morel Mushrooms with Hen's Egg... and that πŸžπŸ‘Œ

Look!! We're so fun!! πŸ˜ƒπŸ˜‚ Making beet and pistachio dip and talking about @chefmeetsbcgrape this morning on @ctvmorninglive 🍷🍷! Very excited to host and judge Western Canada’s largest celebration of BC Wine and Food in Victoria and Vancouver this year! Few tickets left πŸ‘‰@winebcdotcom  Thank you @anitaleehairmakeup of @helmet_salon for the always amazing hair and make up, AND everything else you help me do on set ❀️

Look!! We're so fun!! πŸ˜ƒπŸ˜‚ Making beet and pistachio dip and talking about @chefmeetsbcgrape this morning on @ctvmorninglive 🍷🍷! Very excited to host and judge Western Canada’s largest celebration of BC Wine and Food in Victoria and Vancouver this year! Few tickets left πŸ‘‰@winebcdotcom Thank you @anitaleehairmakeup of @helmet_salon for the always amazing hair and make up, AND everything else you help me do on set ❀️

Espresso CanelΓ© - FABULOUS. Made with copper molds, crisp and caramelized exterior with a moist tender centre. The ones here at Canis and the ones at @AloRestaurant are πŸ’― #Toronto #TO #FMFCanis

Espresso CanelΓ© - FABULOUS. Made with copper molds, crisp and caramelized exterior with a moist tender centre. The ones here at Canis and the ones at @AloRestaurant are πŸ’― #Toronto #TO #FMFCanis

Aerated buttermilk ice cream, raw rhubarb, rhubarb compote and curd, hazelnut and honeycomb toffee (love the lightness and textures! Refreshing dessert)  At Canis

Aerated buttermilk ice cream, raw rhubarb, rhubarb compote and curd, hazelnut and honeycomb toffee (love the lightness and textures! Refreshing dessert) At Canis

Love surprising old friends! So great seeing fellow Vancouverites @chefjeffkang @toshagassiz @adam_ashukian and @abedinosaurs at @canisrestaurant! So proud of their success.    TΓͺte De Moine cheese from Switzerland with candied pumpkin seeds and fermented plum purΓ©e on the bottom. πŸ‘Œ

Love surprising old friends! So great seeing fellow Vancouverites @chefjeffkang @toshagassiz @adam_ashukian and @abedinosaurs at @canisrestaurant! So proud of their success. TΓͺte De Moine cheese from Switzerland with candied pumpkin seeds and fermented plum purΓ©e on the bottom. πŸ‘Œ

Love surprising old friends! So great seeing fellow Vancouverites @chefjeffkang @toshagassiz @adam_ashukian and @abedinosaurs at @canisrestaurant! So proud of their success.   Must start with their classic chicken liver parfait tart (love this sweet and savoury snack)

Love surprising old friends! So great seeing fellow Vancouverites @chefjeffkang @toshagassiz @adam_ashukian and @abedinosaurs at @canisrestaurant! So proud of their success. Must start with their classic chicken liver parfait tart (love this sweet and savoury snack)

Omakase at @yasutoronto. Stand out pieces: shimaaji, unagi and tamago. Some familiar fish, but with interesting sourcing, which changes everything. Uni from Boston and uni from Vancouver is as different as beef from Japan and beef from Alberta. Hon-maguro (Bluefin tuna) from Turkey. Akami back. Chi toro cut near the skin. O toro cut from belly.

Omakase at @yasutoronto. Stand out pieces: shimaaji, unagi and tamago. Some familiar fish, but with interesting sourcing, which changes everything. Uni from Boston and uni from Vancouver is as different as beef from Japan and beef from Alberta. Hon-maguro (Bluefin tuna) from Turkey. Akami back. Chi toro cut near the skin. O toro cut from belly.

Omakase at @yasutoronto. Stand out pieces: shimaaji, unagi and tamago. Some familiar fish, but with interesting sourcing, which changes everything. Uni from Boston and uni from Vancouver is as different as beef from Japan and beef from Alberta.

Omakase at @yasutoronto. Stand out pieces: shimaaji, unagi and tamago. Some familiar fish, but with interesting sourcing, which changes everything. Uni from Boston and uni from Vancouver is as different as beef from Japan and beef from Alberta.

Seafood Tower (oysters, marinated mussels in espelette pepper vinaigrette), shrimp cocktail, dungeness crab, lobster, Alaskan king crab, and marinated scallops in garlic and buttermilk. Wouldn't need to order this again, but would definitely order the scallops a la carte. At La Banane

Seafood Tower (oysters, marinated mussels in espelette pepper vinaigrette), shrimp cocktail, dungeness crab, lobster, Alaskan king crab, and marinated scallops in garlic and buttermilk. Wouldn't need to order this again, but would definitely order the scallops a la carte. At La Banane

Crab back gratin - bomba rice, Comte cheese (think creamy baked crab risotto meets casserole with panko gratin top) At La Banane

Crab back gratin - bomba rice, Comte cheese (think creamy baked crab risotto meets casserole with panko gratin top) At La Banane

The signature showpiece: Ziggy Stardust Disco Egg - filled with 5 dark chocolate Peruvian truffles, aerated chocolate, pink peppercorn, sea salt, cocoa nibs, and dried sour cherries by @ChocolatesXBrandonOlsen at La Banane #Toronto #TO #FMFinTO #FMFLaBanane

The signature showpiece: Ziggy Stardust Disco Egg - filled with 5 dark chocolate Peruvian truffles, aerated chocolate, pink peppercorn, sea salt, cocoa nibs, and dried sour cherries by @ChocolatesXBrandonOlsen at La Banane #Toronto #TO #FMFinTO #FMFLaBanane

The signature showpiece: Ziggy Stardust Disco Egg - filled with 5 dark chocolate Peruvian truffles, aerated chocolate, pink peppercorn, sea salt, cocoa nibs, and dried sour cherries by @ChocolatesXBrandonOlsen at La Banane #Toronto #TO #FMFinTO #FMFLaBanane

The signature showpiece: Ziggy Stardust Disco Egg - filled with 5 dark chocolate Peruvian truffles, aerated chocolate, pink peppercorn, sea salt, cocoa nibs, and dried sour cherries by @ChocolatesXBrandonOlsen at La Banane #Toronto #TO #FMFinTO #FMFLaBanane

Gateau a la banane (made by pastry chef formerly at Bar Isabel. Very similar to his Gateau Basque ground almond cake, but with added chunks of bananas. I prefer the traditional Spanish one at Isabel because it comes out hot with a warm sherry cream sauce.) at La Banane

Gateau a la banane (made by pastry chef formerly at Bar Isabel. Very similar to his Gateau Basque ground almond cake, but with added chunks of bananas. I prefer the traditional Spanish one at Isabel because it comes out hot with a warm sherry cream sauce.) at La Banane