{"id":386,"date":"2006-01-16T22:26:48","date_gmt":"2006-01-16T22:26:48","guid":{"rendered":"http:\/\/localhost\/wp_genova\/?p=386"},"modified":"2006-01-16T22:26:48","modified_gmt":"2006-01-16T22:26:48","slug":"pacific_palate__1-9","status":"publish","type":"post","link":"http:\/\/blog.dongenova.com\/site\/pacific_palate__1-9\/","title":{"rendered":"Pacific Palate, Jan. 17\/06 Dine Out Vancouver"},"content":{"rendered":"<p>If you&#8217;re looking for the Italian Express cookbook contest, click <a href=\"\/2006\/01\/food_for_though-18.html\">here<\/a>.&nbsp; For the next few weeks you&#8217;ll find everything you need from my various radio shows posted here instead of my website while my webmaster is away.&nbsp; Oh, and my wife Ramona has a new blog called <a href=\"http:\/\/pacificpalate.typepad.com\/the_lasagna_project\/\">The Lasagna Project.<\/a>&nbsp; Check it out. <\/p>\n<p><strong>Pacific Palate for January 17\/06&nbsp; Dine Out Vancouver&nbsp; <\/strong><\/p>\n<p>This morning&#8217;s show featured a preview of the wildly popular Dine Out Vancouver concept.&nbsp; The official duration of the promotion is January 20th to February 4th, but some restaurants have begun their menus already and others will extend past the 4th.&nbsp; To find out which restaurants are participating, visit the <a href=\"http:\/\/www.tourismvancouver.ca\/\">Tourism Vancouver website. <\/a>The listings will also tell you which restaurants are still accepting reservations, and have menu information as well.&nbsp; For help with some restaurants that have live, on-line reservations, visit <a href=\"http:\/\/www.opentable.com\/\">OpenTable.com<\/a> and check for Vancouver restaurants.<\/p>\n<p>I was lucky enough to do a couple of previews for Dine Out Vancouver. <a rel=\"lightbox\" href=\"\/images\/various\/img_1305_1.JPG\"><img loading=\"lazy\" decoding=\"async\" title=\"Img_1305_1\" height=\"149\" alt=\"Img_1305_1\" src=\"\/images\/various-small\/img_1305_1.JPG\" width=\"200\" border=\"0\" style=\"FLOAT: left; MARGIN: 0px 5px 5px 0px\" \/><\/a>&nbsp; One of my favourite dishes was found at Umberto&#8217;s <a href=\"http:\/\/www.umberto.com\/circolo.htm\">Circolo<\/a>, a divine duck breast coated in five-spice rub and served with mixed stonefruit chutney and a truffled bread and butter pudding.&nbsp; Of course I stole tastes of my dining companions&#8217; plates and can highly recommend the sablefish and veal medallions.<\/p>\n<\/p>\n<p><a rel=\"lightbox\" href=\"\/images\/various\/img_1315.JPG\"><img loading=\"lazy\" decoding=\"async\" title=\"Img_1315\" height=\"149\" alt=\"Img_1315\" src=\"\/images\/various-small\/img_1315.JPG\" width=\"200\" border=\"0\" style=\"FLOAT: left; MARGIN: 0px 5px 5px 0px\" \/><\/a> Over at <a href=\"http:\/\/www.whatisnu.com\/\">Nu<\/a>, I had two dishes that rank among the best restaurant courses I&#8217;ve had in months.&nbsp; My first course was a salad of goat cheese, frisee and beets topped with walnuts.&nbsp; The beets were sliced so thinly they just melted into my mouth.<\/p>\n<\/p>\n<p><a rel=\"lightbox\" href=\"\/images\/various\/img_1316.JPG\"><img loading=\"lazy\" decoding=\"async\" title=\"Img_1316\" height=\"149\" alt=\"Img_1316\" src=\"\/images\/various-small\/img_1316.JPG\" width=\"200\" border=\"0\" style=\"FLOAT: left; MARGIN: 0px 5px 5px 0px\" \/><\/a> And then there was the braised duck legs with spinach and white beans, a very comforting cassoulet-style dish that really hit the spot on a very damp and dreary Vancouver evening.&nbsp; This dish is a very generous serving, and along with the salad or mushroom soup starter and your dessert, is an incredible bargain at $25.&nbsp; Spend $17.50 more and you get a trio of wine pairings as well. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>If you&#8217;re looking for the Italian Express cookbook contest, click here.&nbsp; For the next few weeks you&#8217;ll find everything you need from my various radio shows posted here instead of my website while my webmaster is away.&nbsp; Oh, and my &hellip; <a href=\"http:\/\/blog.dongenova.com\/site\/pacific_palate__1-9\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[],"class_list":["post-386","post","type-post","status-publish","format-standard","hentry","category-pacific-palate"],"_links":{"self":[{"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts\/386","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/comments?post=386"}],"version-history":[{"count":0,"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts\/386\/revisions"}],"wp:attachment":[{"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/media?parent=386"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/categories?post=386"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/tags?post=386"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}