EAT Magazine Jan_Feb 2018_Victoria_48_Layout 1 1/3/18 12:50 PM Page 32
POPULAR ETHNIC EATS Expect chefs to drill down deeper into popular ethnic cuisines this year, whether it’s regional Mexican, Chinese Muslim dishes or Korean fusion. In Victoria, explore the ongoing taco trend at Tacofino and La Taqueria, or try something Latin at Mesa Familiar or Café Mexico, the latter with a contemporary Mexican menu and impressive tequila bar. Look for modern takes on Asian street food at Foo and Bao, and Korean chicken at Dak. At the higher end, Aura restaurant offers locovore dishes inspired by Japanese and Southeast Asian flavours. Trend spotters say traditional Indian food is making way for Indian street food and modern Indo mash-ups. Victoria’s FishHook is ahead of the curve with a chargrilled menu and thali plates to share at the new Mermaid Wharf location, and plans for an Indian-Mexican fusion menu at soon-to-open Dobosala Cantina come complete with a ride-through window for cyclists!
A bowl of fermented vegetables at Olo (clockwise starting with the cauliflower). Tu m e r i c C a u l i f l o w e r, K a s u R a d i s h , K i m c h i , Fe r m e n t e d C a r r o t s , S h i s o D a i k o n
PEROGIES To counter the low-carb trend, there’s the carb-oncarb goodness of perogies. A recent Technomic snack survey found “ethnic snacks” trending on restaurant menus and along with dosas and bao, the survey also includes the popular perogy. Victoria has Sult Pierogi Bar, a restaurant devoted to updating the dumpling with new innovative fillings; the Cook N’ Pan Polish Deli with traditional perogies on the menu or in the freezer to take home; and that breakfast of Eastern European champions, perogy hash with poached eggs, lardon, brisket and hollandaise at Agrius.
SEAWEED Seaweed is at the top of the superfood list, and we are surrounded by kelp beds and low-tide, seaweed foraging opportunities on Vancouver Island. A variety of local seaweed is hand-harvested and dried by Amanda Swinimer of Dakini Tidal Wilds in Shirley. You’ll find it for sale at local grocers, even in the bulk bins at Lifestyle Markets. Silk Road makes a Mermaid’s Potion tea with local seaweed and mint, and Sheringham Distillery infuses seaweed and other botanicals into its gin. Otherwise, eat your seaweed in sushi rolls, in miso soup or innovative dishes developed by our top chefs. I’m partial to the seaweed salad with crunchy puffed wild rice at Wolf in the Fog in Tofino.
GLUTEN-FREE GRAINS Today millions of North Americans without celiac disease avoid gluten, the number tripled between 2009 and 2014, and experts now belief at least half of those who have abandoned gluten have a legitimate sensitivity and are not simply following a fad. The exploration of gluten-free grains has extended beyond B.C.-based food products like Holy Crap or Skinny B cereals, and the great baking found at local spots like Origin Bakery, into local dining.
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M o n t r e a l P o u t i n e p a i r e d w i t h a n I PA , a t C a n o e .