What are you making for the opening of the Winter Olympics?
We're going to a potluck to watch the opening on a giant screen TV. The hostess likes to have food related to the city where the Olympics are being held. Any thoughts on Vancouver-specific dishes? I live in the San Francisco area, and Vancouver food sounds very similar to here - salmon, lots of local produce, etc. Any thoughts? Thanks!
Like Seattle, lots of fresh veg and seafood, coffee, and Pacific Rim fusion. Izakayas are very popular now -- maybe some Japanese influenced pub grub is in order.
Vancouver has a huge multicultural population. Asian,alot of people from Hong Kong live in Vancouver (Vancouver has the second biggest Chinatown next to San Francisco) Japan, Vietnam. East Indians make a great proportion of the population in Vancouver also, so if you can think of anything good for potluck along those lines. Maybe sushi or something along the lines of butter chicken or a biryani for the East Indian influence.
Definitely salmon as you mentioned, also mussels and oysters are a common seafood found in the waters off of B.C. I don't know how practical those would be for a potluck though.
Would you be interested in taking dessert? I posted a reply on another thread on here about what I'm making for the superbowl and I was making Nanaimo Bars, a canadian bar dessert to give my nod to the Olympics (I lived in Vancouver for 14 years and now live south of Las Vegas but boy do I miss it)
Here is a link for Nanaimo Bars. Nanaimo is a city of off Vancouver Island which is where the name comes from. They take a bit of time to make but they are worth it. http://closetcooking.blogspot.com/200...
Im sure no one at the potluck will be bringing a Canadian dessert and people will love it.
Yes they are sweet which is why a little piece is highly satisfying. If you don't like buttercream it might not be for you. I am not a big dessert person so I'm not too sure what American buttercream tastes like. I also use a recipe from Joy of Baking for these bars which only uses 2 cups of icing sugar, I've seen some recipes that use 4 cups of icing sugar for the filling.
The Birds custard powder added in the middle filling seems to give it more of a solid custardy type feel, to me anyway.
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