Goodbye Babione
Babione January 4, 2013 – December 31, 2017 I find it sad to say that I began eating at Babione on December 20th, 2017. I’d heard about it quite a while ago but never looked into where it was exactly. Had I known it were […]
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2017 and Vegetus Lasagna Dinner in review
The holiday season and the first week of this new year has come and gone. Over the holidays we’ve been very reflective thinking all about where we were a year ago and where we find ourselves today. This is our brief, look back at 2017 […]
Its Christmas come early for Olympic staffers
Fashion forward with the hairnets in here,
it's become an all ladies kitchen as all the boys have fled to the new kitchen with the sandwiches! Us gals enjoy the healthy lunches here!
Our new kitchen (ex-Migook Opa) will have a small bit of seating to eat a bowl or a sandwich and have a coffee, and the ability for you to pick-up your take-out! We will keep you posted as it should be opened very soon!
Christmas ’round the corner
With the season comes the cold, so we’re heating things up with a spicy island flavour Monday @ The Hidden Cellar. We’ve again teamed up with Huggers one of our favourite vegan food vendors to make this night complete. We will be providing our guests […]
Rolling the dice in Seoul – Top 10 Sneaky non-veg spots where we can veg out
The world over, and Korea in particular makes it a challenge to get your veggies in. Eating a vegetarian lifestyle is difficult, and being social as a vegan is damn near impossible. The concept of what is and what isn’t ‘meat’ in Korea isn’t hard […]
A happy kitchen, finally.
New team, refreshed vision.
Its often said that nothing of any value comes without great struggle. Its also said that "haters gon' hate". What we've been through these past 6+ months has been some of the most trying, difficult, painstaking, heart-wrenching and discouraging of times. We've recently cleaned house and now we're on a path that seems entirely foreign to the direction we were previously led.
Our new team is dynamite!
Loyd
Responsible for the buns we served at Vineworks, our new and improved veggie stock and just an all around great team player Loyd has been instrumental in pulling off our recent events and helped raise the level of professionalism in our kitchen
Steve
Former head chef at Beastro, and all around great guy Steve has lit a new fire under the collective arses that make up our company. He's a very artistic and adventurous chef with amazing ideas and an eye for detail. We can thank him for re-inventing our Thanksgiving bowl and for our most recent re-introduction, the Thai Yum Red Curry.
Vietnam food adventure – Part 3
Having been good to ourselves the previous night and getting into bed before the wee hours, we were up and at them on time to catch the complimentary breakfast in our hotel. There was a nice selection of fruits, breads, and local dishes (most of […]
Vietnam food adventure – Part 2
We got a particularly late start to our second day. We slept off all the beers and local spirits from the night before. All the in flight aches and pains and all the early mornings that make running our startup! The thick curtains in our […]
Vietnam food adventure – Part 1
Its been rare of late that Kevin and I could find the time to vacation together, but we’d just managed to sneak in 4 days of sun and surf in lovely Vietnam.
My only demands in booking this vacation were:
1. Our hotel must have a pool
2. There must be a beach
3. There must be plenty vegan food to explore!
All of these requests were made real in the busy little beach city of Da Nang. Though it was the same weekend of APEC (Asia-Pacific Economic Cooperation) bringing the world’s leaders to this small city, we managed to get around despite the frequent and impromptu road closures. And despite it being the rainy season, the weather was pleasant for the most part 3 of 4 days on our trip.
Day 1
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It was pouring rain on arrival. We left the airport and headed to our hotel, the Cicilia Hotel and Spa, near the beach. They upgraded us to a beautiful room with an en suite luxury bathtub, rain shower, HDTV and a view of the ocean (the upgrade was likely due to the construction that was happening in the building and luckily, even construction was delayed due to APEC). The only hitch was that it was 9 AM and our upgrade room wasn’t available until 2 PM.
This wasn’t too big a problem, since both Kevin and I were pretty hungry. We decided to get a taxi to the first restaurant on our list to visit Quán chay Hương Khách.
Our first round from this restaurant included Banana leaf wrapped savoury rice cakes, a Vietnamese sour noodle soup, and some cured and marinated tofu. That dark chili and oil sauce was key for pretty much everything on our trip, but the flavours of each dish were distinct and robust.
Our second round had us flabbergasted, the stirfried rice and the mushroom stir fry begged us to ask the wait staff to ensure us that what we were eating wasn’t meat! Both the little cubes of seitan in the stirfried rice and mussel like mushrooms in the veggie stirfry were delicious and would fool the most ardent of meat-eaters. The standard fried spring rolls were also a delight.
This feast prompted amazing naps on both our parts back at the hotel. After a short Project Runway marathon ensued we made it out to drink with some friends at a local dive called Minsk. Our first day, despite the rain, was great!
Vineworks Organic Wine Pairing & Vegan Food Pop-up
The words “Vegan”,”organic” and “Wine Pairing” engender frou-frou and bourgeois ideas that we at SpoonMe are regularly at odds with in that we don’t consider our work anything but good food that is accessible to anyone with a mouth, which counts for most of us. […]