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 […]
We at SpoonMe are super proud to be serving NBC staff during the Olympics and like expected of such diligent staff they are here early! We've begun working overtime to meet the demand for the current skeleton crew setting up for February when the Olympics actually begin. Next week NBC staff will return to America to be with their families for the holidays and we will enjoy a brief respite from the increased workload before we really kick it into full gear this new year.
Here are a few behind the scenes shots from the SpoonMe kitchen!
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!
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 […]
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 […]
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!
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
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.
Behind the scenes (Photographing the Thai Yum Bowl)
Most of the other characters in our story have remained the same, we've simply cut the dead weight and introduced young blood. Shuttle still shuttling, and I'm still chopping, Kevin's still cutting and our partners Crave are still in demand. Che, our unofficial kitchen manager has been running laps around us, keeping all the boys in check and making sure everyone is well fed and coffeed. We'll miss our friends Dennis and Charles(suh) as they continue on their own paths and we thank everyone who's contributed to the growth and to the continued success of SpoonMe.
Thank you all, we appreciate your support!
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.
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!
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. […]