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Posts Tagged ‘Gruyere cheese’

My friend asked me to go out for dinner, so I picked some places and had her decide one. The place she chose was Burgoo Bistro on Main Street. It is located at the corner of 15th Avenue. I have been to the one in North Vancouver for lunch a couple of times and thought their menu was interesting. They have a brunch menu, but they serve a same menu for lunch and dinner.

My friend wanted to eat fondue when she found it on the menu, but she also wanted to have soup, because it was cold night as October. When we couldn’t make our decisions, I found combos, soup & salad and soup & sandwiches, which solved our problems. 🙂

We shared fondue as an appetizer, we each ordered soup as part of combos, and chose salad and sandwiches to share even as part of combos.

Fonduemental Fondue, CHE
(Molten Gruyere & Emmenthal, white wine and herbs served with Red Grapes and Crusty Bread)

Fonduemental Fondue, CHE at Burgoo Bistro on Main in Vancouver

Soup & Salad Combo, Crab Bisque, FRA & The Spinach Salad, CAN
(Soup: Smooth Crab and Red Pepper Cream Bisque scented with tarragon, finished with chopped parsley, Salad: Spinach with Cut Apple, Red Onion, Bacon and Feta, finished with bacon thyme vinaigrette)

Soup & Salad Combo, Crab Bisque, FRA & The Spinach Salad, CAN at Burgoo Bistro on Main in Vancouver

Soup & Sandwich Combo, Seafood Potage, BUR & BBQ Pulled Pork, USA
(Soup: Smooth and Creamy, loaded with Vegetables, Bacon, Scallops, Prawns, Clams and Smoked Salmon, accented with fresh herbs, Sandwich: Shredded Braised Pork with our down home barbecue sauce and house made coleslaw, served on a brioche bun)

Soup & Sandwich Combo, Seafood Potage, BUR & BBQ Pulled Pork, USA at Burgoo Bistro on Main in Vancouver

I wouldn’t order fondue next time, but for soup, I will!

Burgoo Bistro on Main

Address: 3096 Main Street, Vancouver, B.C. (map)
(At 15th Avenue)
TEL: 604-873-1441
Facebook: page
Twitter: @BurgooBistro
Urbanspoon: page

Breakfast/Brunch/Lunch/Dinner
11:00 – 23:00 daily

Price Note
– Fonduemental Fondue, CHE $15.00
– Soup & Salad Combo, Crab Bisque, FRA & The Spinach Salad, CAN $13.00
– Soup & Sandwich Combo, Seafood Potage, BUR & BBQ Pulled Pork, USA $16.00

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When we went to Nook the other day, Collin told me that he could prepare for those antipasto at home, as long as stores sell ingredients. So, once he thought about that, he already went shopping on his next day off. 🙂

He said it was difficult to get Burrata cheese, so instead, he got buffalo mozzarella. Well, it still tasted good! All ingredients here are available at Granville Island.

Meat and Buffalo mozzarella Cheese plate with Crostini

Meat and Buffalo mozzarella Cheese plate with Crostini

2 kinds of Cucumber Salad

2 kinds of Cucumber Salad

Meats (3 kinds of Prosciutto, Organic Salami and Pepperoni)

Meats (3 kinds of Prosciutto, Organic Salami and Pepperoni)

Tomato, Basil, Arugula Salad

Tomato, Basil, Arugula Salad

Cheeses (Buffalo mozzarella, Gruyere, Brie, Artisan Gruyere) and Fig & Pear

Cheeses (Buffalo mozzarella, Gruyere, Brie, Artisan Gruyere) and Fig & Pear

Oh, this much antipasto can make you full as dinner. We enjoyed each different combination of meat and cheese with refreshment of salads.

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Collin said he didn’t want to wake up early or go out for brunch. But I was so hungry! Well, since I got a loaf of bread from Nelson the Seagull, why not make some breakfast? Ohhh, see what happened!

I made coffee, cut some bread and cheese, washed mini tomatoes, and plated them and also pre-cut ham and cheese. I cut oranges and strawberries and put them in a small cup. Now, time to make egg. I decided to make scrambled egg. I’ve heard if you put milk into egg when mixing, it gets soften and mild as a result. So, I did. When I heated a small frying pan and put some olive oil, I had a question if it should be butter? :O

I asked Collin and he responded (from the bed!), saying half and half. Okay, I added some butter into the pan. I cooked eggs in high heat first and turned lower while I was scrambling. I don’t know how far I continued to do so, but I stopped before it got too dry. I plated them.

Oh, my god. Simple brunch is not so simple… (sigh)

He said to me, “next time, you should add more salt & pepper”. Well, I didn’t add any of them, because when I worked at Bed & Breakfast (surprisingly!), the owner said do not add any of them and that those should be added by guests.

Collin also added, “The texture is weird, too. I should teach you how to make scrambled egg next time.” Eh~? Was that so bad?

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