Why Foodies Should Visit Victoria, British Columbia

The following article was featured Forbes Magazine’s Travel Guide on August 6, 2018.

Delicious Victoria TOURISM VICTORIA

When considering Canada’s best food, Toronto, Vancouver and Montreal undisputedly clinch the title. And if you press further, destinations like Prince Edward Island and Quebec City shoot up as contenders. But there’s one Canadian city that’s quietly vying for epicurean attention: Vancouver Island’s Victoria.

Victoria’s food scene gets eclipsed by nearby Vancouver, but British Columbia’s capital has long earned its culinary cred: it was home to Canada’s first brewpub; it has a neighboring wine region; it serves one of the best high teas in the country; it boasts the nation’s oldest Chinatown; and Canada’s first chocolatier started here.

Dig in to find out why you should taste your way through the Pacific Northwest’s oldest city.

The Magnolia Hotel & Spa THE MAGNOLIA HOTEL & SPA

WHERE TO STAY

For our Victoria culinary tour, we checked into The Magnolia Hotel & Spa, and not just because the Forbes Travel Guide Four-Star hotel has an excellent location mere blocks from the Inner Harbour or because of its plush, sophisticated accommodations.

The 64-room boutique hotel offers fun self-guided itineraries for guests called Curated Trails, a number of which revolve around food and drink. Here are highlights from Magnolia’s Culinary Trailblazers, Craft Brewery and Tea-riffic Trails tours, plus some other delicious spots we found along the way.

Duck at The Courtney Room LEILA KWOK

WHERE TO DINE

The Courtney Room

The first stop is at the hotel’s chic brand-new restaurant that debuted in April. Come for fine dining or to soak up the sun on the new patio, which gives a glimpse of the domed capitol building, one of Victoria’s most-recognized sights. Then linger into the wee hours at the white marble bar for Midnight in Oaxaca cocktails (Los Siete Misterios Doba-Yej mezcal, lime, habanero bitters, mint, cucumber) and the irresistible potatoes Courtney (duck fat tater tots accompanied by onion dip).

At dinner, order the seasonal tasting menu to see how chef Sam Harris spotlights local ingredients in French dishes. A tender Yarrow Meadows duck breast is covered with crispy skin and comes with carrots, turnips and pickled rhubarb. Local halibut goes decadent with a pool of airy, ethereal whipped béarnaise and tarragon.

Add on the caviar service. The sustainable, organic Northern Divine pearls, chives and creamy “dip” (garlic, garlic and onion powder, crème fraîche, egg yolk, grapeseed and olive oils, lemon juice) on top of a housemade chip was one of the best bites on the menu. And opt for the vino pairings — you’ll get a nice sampling of the local Cowichan wine region.

A Sampling from Olo JENNIFER KESTER

Olo Restaurant

The cozy space basks in a warm glow from its orange-yellow walls and birds-nest-like lighting fixtures. The food goes for an artful presentation, but it’s just as homey as the environs.

The addictive deep-fried semolina cubes with garlic mayo will have you requesting a second round. The vegetable platter gets an upgrade with a deeply smoky white bean hummus. For a seafood-heavy dish that won’t weigh you down, choose the sablefish collar with clams, potato, kale, daikon and shellfish butter.

Dobosala Cantina & Ride Thru DOBOSALA CANTINA & RIDE THRU

Dobosala Cantina & Ride Thru

Chef Kunal Ghose firmly established himself in Victoria’s food scene with popular restaurants like Red Fish Blue Fish and Fishhook. For his April-opened venture, he embraced Dobosala’s location fronting Pandora Avenue’s new bike lane and went with a fast-casual concept that has the only ride-through window in the city.

But it’s worth parking your two-wheeler and taking a seat inside the industrial eatery to savor Ghose’s bright, flavorful Indo-Pacific fusion. Try the crispy pakora with kimchi crema and tamari-tamarind ponzu; “squimp” onigiri — rice balls with Humboldt squid, Tofino shrimp, sockeye belly sashimi and horseradish mayo; and the adobo-gochujang chicken stuffed in a tortilla cone. Wash it down with a housemade mango-hibiscus iced tea.

Fresh, Handmade Pasta at La Pasta LA PASTA

Victoria Public Market at the Hudson

At the small public market, save your appetite for La Pasta, which debuted in May. The spot churns out handmade pasta daily. Order the comforting carbonara with toothsome spaghetti and porchetta bits or the fusilli pesto topped with generous dollops of fresh ricotta. But first begin with antipasti like fried artichokes with lemon aioli for some brightness as well as the rich arancini.

Or venture over to Very Good Butchers. The first vegan butchery on Canada’s west coast, it specializes in plant-based “meat.” Try a dish featuring the smoky seitan bacon or the “pepperoni,” which gives more of a kick than its beef-and-pork counterpart.

Kid Sister Ice Cream

Hidden along Chinatown’s photogenic Fan Tan Alley — Canada’s narrowest street — sits this scoop shop. You can’t go wrong with from-scratch ice cream like the luscious salted caramel in a house-baked waffle cone, but the parlor is known for its paletas (Latin American popsicles upgraded with fresh fruit and fun ingredients) in creative flavors like quince Creamsicle; mango, black currant and lime; and mocha cheesecake.

Fairmont Empress’ Tantalizing Tea FAIRMONT EMPRESS

WHERE TO DRINK

Fairmont Empress

Half a million cups of tea are poured annually at the Forbes Travel Guide Four-Star hotel, whose afternoon ritual has been a Victoria tradition since 1908. Don’t let the date fool you: the modern room overlooking the harbor makes for one of Canada’s best tea experiences.

Thoughtful details abound: the china bears the same timeless purple-and-pink pattern that King George VI and Queen Elizabeth chose for a 1939 dinner party they hosted at the hotel; the menu arrives in an elegant wooden box that also holds samples of each high-quality blend; the housemade strawberry jam uses local berries, honey from the hotel’s beehives and lavender from its rooftop garden; and servers are warm, welcoming and ready with just the right recommendations.

Even if you’re not one for tea, come for the Empress 1908 gin. The hotel’s small-batch, butterfly-pea-blossom-infused pour possesses an indigo hue that turns lavender when you add citrus or tonic. The color-changing G&T is a must for your Instagram feed, but also for its great taste, with juniper and grapefruit notes.

Phillips Brewing & Malting Co. JENNIFER KESTER

Phillips Brewing & Malting Co.

The brewery launched in 2001, but it added the city’s first tasting room in April. Head there to sample the easy-to-drink Blue Buck or Robert Service Stone Fired Ale.

But everyone will find something to sip here. Check out the all-natural house sodas — i.e., made without syrups or other artificial sweeteners — like the effervescent, Creamsicle-like Dare Devil orange.

Little Jumbo

Seek out a small neon elephant above the Pacific Transfer Building sign, enter and go to the end of the hallway for this restaurant/bar. The brick-walled, pressed-copper ceiling space is an inviting local favorite for well-crafted cocktails.

Follow the Victorians and ask for A Convicted Melon (Altos tequila, Campari, hibiscus, honeydew melon, local Olive the Senses coconut balsamic, Bittermens molé bitters) or the Gin and Tea (Boodles Gin, Silk Road’s Alchemist’s Brew and Berry Victoria teas, lime and flowers).

Silk Road Tea SILK ROAD TEA

WHERE TO SHOP

Silk Road Tea

In this tea-loving city, there’s no better souvenir than local leaves. Tea master Daniela Cubelic makes exquisite blends at her Chinatown shop. You’ll notice that Silk Road teas appear all over the city (including Little Jumbo, The Courtney Room and rooms at the Magnolia).

Pick up health-targeting teas, like the antioxidant-boosting Beau-Tea-Ful Skincare (white and green leaves, rooibos, calendula, lemon balm, peppermint, lemongrass, lavender) or sinus-relieving Allergy & Hay Fever Defense (take the green tea, peppermint, nettle, holy basil, rooibos and eucalyptus blend three weeks before allergy season to prep your immune system). Or try the 8 Immortals, a special reserve oolong with floral notes that’s supposed to help longevity.

Rogers’ JENNIFER KESTER

Rogers’ Chocolates

While you can purchase Rogers’ chocolates all over Canada, Charles “Candy” Rogers started his business in Victoria in 1885. His first confection, the Victoria Cream, launched his career as the country’s first chocolatier.

Pop into the original Government Street shop, which seems frozen in time. Staff dressed in starched white button-down shirts and black ties stand ready to sate your craving from the wood shelves and glass cases filled with chocolates. The must-buy sweet is Rogers’ Victoria Cream, wrapped in a waxy pink-gingham paper. Enrobed in dark chocolate, the discs are made with fresh cream and fruits and don’t contain any additives. Our favorite was the not-overly-sweet, nut-studded hazelnut.

Jennifer Kester is Forbes Travel Guide’s Executive Editor. Her finger is on the pulse of the latest in luxury travel, spanning hotels, food, culture, top destinations and more.

Perfect-for-Summer Smoothies

With the summer temperatures arriving before summer, we thought it would be great to share the following article, pulled from the archives of Victoria’s Times Colonist newspaper:

A colourful array of smoothies, packed with nutrition. From left, Cucumber, Beet Green and Apple Smoothie; Strawberry Rhubarb Smoothie with Oats; Beet, Blackberry and Island Yogurt Smoothie; Nectarine Smoothies with Tofu, Ginger and Hemp Seeds. Photograph By ERIC AKIS

When summer temperatures are soaring and your energy level is sinking, perk up by blending and sipping a cool, refreshing and nutritious smoothie. It’s also the perfect time of year to make this puréed drink because farm markets and food stores are filled with locally grown, ripe, just-picked fruits and vegetables to use in them.

For example, my four smoothie recipes here incorporate Island-grown produce such as beets, berries, rhubarb, apples and cucumber. I also added other nutritious ingredients to my smoothies, including soft tofu, Greek yogurt, coconut beverage, fruit juice, hemps seeds, flax seeds, oats and matcha tea powder.

All my smoothie recipes could be made in a regular blender, or in the cup that came with your immersion (hand) blender. Feel free to adjust the recipes to your liking or to substitute one ingredient for one you might have on hand. For example, if you have raspberries on hand, but not blackberries, use them in the beet smoothie.

Happy blending and keep cool!

 

BEET, BLACKBERRY & ISLAND YOGURT SMOOTHIES

These deep purple, nutrient-rich smoothies, flavoured with earthy beets, sweet berries and tangy yogurt, also contain heart healthy, ground flax seeds. They are sold at health-food stores and supermarkets.  I used Vancouver Island-made Tree Island brand yogurt in these smoothies.

Preparation time: 10 minutes

Cooking time: None

Makes: Two one-cup servings

1 cup loosely packed, grated raw, peeled fresh beet (about 1 medium beet)

1 cup blackberries or marionberries

1/2 cup pomegranate juice (see Note)

2 tsp ground flax seeds (see Note)

2 tsp honey, or to taste

1/2 cup Greek yogurt

3 ice cubes

Place all ingredients in a blender or in the cup that came with your immersion (hand) blender). Pulse until very smooth. Taste smoothie and adjust flavourings as needed. Pour into glasses and serve.

Note: Pomegranate juice is sold at most large supermarkets in the produce department.

 

STRAWBERRY RHUBARB SMOOTHIES WITH OATS

Flavoured with nutritious oats and cinnamon, these sweet and tangy smoothies taste similar to strawberry rhubarb crumble in a glass.

Preparation time: 10 minutes

Cooking time: None

Makes: Two one-cup servings

1 1/4 cup sliced fresh strawberries

1/2 cup sliced fresh rhubarb

3/4 cup coconut or almond beverage, or milk

2 Tbsp large flake rolled oats

1/4 tsp pure vanilla extract

1/4 tsp ground cinnamon

2 tsp honey, or taste

3 ice cubes

Place all ingredients in a blender or in the cup that came with your immersion (hand) blender). Pulse until very smooth. Taste smoothie and adjust flavourings as needed. Pour into glasses and serve.

 

CUCUMBER, BEET GREEN & APPLE SMOOTHIES

If you’ve bought a bunch of beets with the tops attached and are wondering what to do with some of those greens, these rich-green smoothies provide a solution. The antioxidant-rich matcha tea powder used in these smoothies is sold at specialty tea stores and at some supermarkets.

Preparation time: 10 minutes

Cooking time: None

Makes: Two one-cup servings

1 cup coarsely chopped, packed beet greens (just leafy parts; no tough rib sections)

1 cup cubed English cucumber

1 cup cubed, peeled apple

1/2 cup unsweetened apple cider or juice

3/4 tsp matcha tea powder (optional)

4 to 5 fresh mint leaves

1 Tbsp lemon juice

2 tsp honey, or to taste (optional)

3 ice cubes

Place all ingredients in a blender or in the cup that came with you immersion (hand) blender). Pulse until very smooth. Taste smoothie and adjust flavourings as needed. Pour into glasses and serve.

Eric options: Instead of beet greens, use chopped kale or chard in these smoothies.

NECTARINE SMOOTHIES WITH TOFU, GINGER & HEMP SEEDS

The hemp seeds in these sustaining, orange-hued smoothies add a slightly nutty flavour and provide essential fatty acids, protein and fibre.

Hemp seeds are sold in small bags at health-food stores and supermarkets.

Preparation time: 10 minutes

Cooking time: None

Makes: Two one- cup servings

2 cups ripe, cubed fresh nectarine, skins on

1 medium banana, peeled and sliced

1/2 cup soft tofu

1 Tbsp fresh lime juice

2 tsp hemp seeds

1 tsp freshly grated ginger

honey, to taste

3 ice cubes

Place all ingredients in a blender or in the cup that came with your immersion (hand) blender).

Pulse until very smooth. Taste smoothie and adjust flavourings as needed. Pour into glasses and serve.

Eric Akis is the author of eight cookbooks. His columns appear in the Times Colonist’s Life section Wednesday and Sunday.

36 Hours in Victoria, British Columbia

The following article recently appeared in The New York Times:

On lush Vancouver Island, this urban jewel offers innovative restaurants, gorgeous parks and gardens, and museums that celebrate the area’s many cultures.

The Inner Harbour, with the majestic Parliament buildings in the background. Credit Ema Peter for The New York Times

This compact, eminently walkable city, set amid the breathtaking beauty and bounty of Vancouver Island, is lauded as one of the world’s top smallurban destinations. Beyond the picture-perfect downtown waterfront, British Columbia’s capital is an exhilarating blend of cultures, from Canadian and First Nations to Chinese and European (especially British). There are three universities, thriving arts and cultural institutions, significant historic preservation, a celebrated local food scene and Canada’s mildest climate: That means year-round forest visits, biking and golf; gardens galore (daffodils in February); even beehives downtown (at the Fairmont Empress hotel; atop the Harbour Air floating terminal). There is wildness too: “bear jams” disrupting traffic, cougar sightings and soaring eagles, towering ancient trees, log-strewn beaches and distant snowy peaks.

Friday

1) 3 p.m. EARLY DAYS

The blocks north of the Empress and west of Douglas Street, including Chinatown, comprise the Old Town. Start at Bastion Square and Wharf Street, overlooking the harbor, where James Douglas founded Fort Victoria in 1843 as an outpost of the Hudson’s Bay Company. This area became the heart of commerce, industry and government, swelling in size after the 1858 Fraser Gold Rush drew thousands of immigrants. Next to the Old Victoria Customs House is a grassy overlook with a display telling the history of British settlement and the indigenous Lekwungen people. Check out the lively Bastion Square pedestrian area of shops, restaurants and cafes, music and markets; then, on Government Street, browse through Munro’s Books, situated in a century-old bank, and founded in 1963 by the Nobel Prize-winning Canadian writer Alice Munro and her then-husband. Detour through Trounce Alley (note the 125-year-old gaslights), then walk east on Fort Street to La Taqueria to snack on Mexican tacos amid festive music and colorful tiles. A juicy carnitas taco with pickled red onions and salsa is 3 Canadian dollars, or about $2.35, and a Baja fish taco with cabbage, salsa and chipotle mayonnaise is 6 dollars; wash it down with Mexican fruit soda or local beer.

Munro’s Books, situated in a century-old bank, is a book lover’s paradise. Credit Ema Peter for The New York Times.

2) 6 p.m. ON THE WATERFRONT

The Inner Harbour is where seaplanes, water taxis, kayak outfitters, whale-watching tours, restaurants and festivals can all be found. Sit under the trees and watch the boats and passers-by; then head to the chateau-style Fairmont Empress, one of several luxury hotels built across Canada by the Canadian Pacific Railway Company at the turn of the century. Don’t miss the Q restaurant and bar, with its coffered ceiling, gold and purple accents and portraits of Queen Victoria. An elaborate British tea is served daily in the spacious lobby. The nearby majestic Parliament buildings were erected in 1898 to boost the capital’s profile after Vancouver became the railway’s western terminus. Open daily for touring, they are spectacularly illuminated at night. Thunderbird Park on Belleville Street is a quiet spot among the trees, where a regional First Nations house and totem poles were recreated by the Kwakwaka’wakw master carver Mungo Martin in the 1950s.

3) 8 p.m. THE ART OF DINING

Stepping inside Little Jumbo feels like a warm embrace: The exposed brick, aged wood and glowing copper ceiling take you back in time. The restaurant, which has received accolades for everything from design to food and drinks, is a homage to two New York City saloon owners in the 1860s who championed the art of dining and mixology. Dinner for two — try the warm Halloumi cheese salad, spicy Fernet-roasted nuts and grilled lingcod — including choice British Columbian wines, costs about 131 dollars.

The 19th-century Old Victoria Customs House exemplifies the Second Empire architectural style. Credit Ema Peter for The New York Times

Saturday

4) 9 a.m. URBAN OASIS

Fol Epi bakery is known for its wild-yeast breads, made from milled-on-site organic flours and baked in brick ovens. Choose from an array of loaves, pastries and quiches, then think ahead to a packable lunch of sandwiches. Walk down Douglas Street to Beacon Hill Park: This 200-acre oasis is to Victoria what Central Park is to New York City. The landscape varies from manicured and natural gardens to forest, swampland, lakes, Garry oaks and camas fields (originally planted by the Lekwungen, who harvested the edible bulbs), and includes a children’s farm and a 127-foot totem pole. Great blue herons nest in the towering firs and peacocks strut; relax and listen to birds fussing and fountains gurgling. Make time to tour the nearby Emily Carr House (6.75 dollars); the Victoria-born painter of forests and First Nations scenes spent her childhood gamboling in the park.

5) Noon. ALONG DALLAS ROAD

This scenic stretch on the southern shore of the city, from Fisherman’s Wharf to beyond Ross Bay Cemetery, draws walkers, joggers, bikers and dogs. Have a picnic, clamber down to the beach or simply marvel at the water views and roadside homes. Start at Ogden Point, where interpretive kiosks tell about the Breakwater and the Unity Wall murals painted on both sides, depicting Coast Salish First Nations culture. Walk out to the lighthouse, watching for sea otters and seals. Farther east, past Clover Point, cross the road to Ross Bay Cemetery. This rambling, peaceful resting place of many of Victoria’s notable citizens is also where you’ll find some of the city’s oldest heritage trees, cuttings from which were planted all over the young city (see treesofvictoria.com). Look for deer lying on the spongy grass among the weathered obelisks, statuary and stones in this wondrous place.

Seven modern gallery spaces adjoin an 1889 mansion to form the Art Gallery of Greater Victoria. Credit Ema Peter for The New York Times

6) 2 p.m. TO THE GARDEN

From the cemetery, head to the exquisite Abkhazi Garden, tucked away on a quiet block behind rhododendrons and Garry oaks. The tranquil gardens, with their several distinct outdoor “rooms,” were designed to harmonize with the rocky glacial outcroppings and native trees on the hilly property, which includes rock ponds (with mallards and turtles) and the 1950s Modernist summerhouse and former home (now teahouse) of the couple whose love story started it all. Suggested fee: 10 dollars (includes guide).

7) 4 p.m. AFTERNOON ART

At the Art Gallery of Greater Victoria, seven modern gallery spaces adjoin an 1889 mansion that once served as the museum. On permanent display are works by Emily Carr and an impressive Asian collection and garden — second only to that of the Royal Ontario Museum. There are amber and ivory carvings, a Japanese Shinto shrine, and a Chinese Ming dynasty bell presented to Victoria in 1903. Admission is 13 dollars.

The Bastion Square pedestrian area is filled with shops, restaurants and cafes. Credit Ema Peter for The New York Times

8) 6 p.m. CHINATOWN

The 19th-century gold rushes and Canadian Pacific Railway construction drew thousands of Chinese immigrants to Victoria, where they settled above Johnson Street. Today, Canada’s oldest Chinatown is a National Historic Site, a small, colorful (especially red, for luck), vibrant community of narrow streets and alleyways, shops and restaurants, beyond the resplendent Gates of Harmonious Interest. The Victoria Chinese Public School, built in 1909, is still used to teach Chinese language classes. Climb the stairs to the top floor of the Yen Wo Society building to see the oldest active Chinese temple in Canada, honoring the sea deity Tam Kung.

9) 8 p.m. DOWN TO EARTH DINNER

Olo (meaning hungry in Chinook) serves up serious farm-to-table fare with a nod to the region’s cultural diversity. The space is comfortable and rustic, with warm light emanating from hanging spheres of loosely wound wooden strips. A recent meal included crisp Hakurei turnip salad, garganelli pasta with a meaty sauce, and a dreamy dessert (rhubarb, salmonberries, elderberry ice cream, fennel macaron), with local wine (about 140 dollars for two).

Agrius, which opened in 2016, is known for its organic, local menu. Credit Ema Peter for The New York Times

Sunday

10) 9 a.m. BRUNCH FOR BREAKFAST

When it opened in 2016, Agrius garnered rave reviews for its organic, local menu. Now the restaurant serves brunch, with hearty buckwheat and rye pancakes, egg dishes (cured salmon scramble with fennel, capers and cream cheese), house-made lamb sausage and pork belly, kale and mushroom Benedict, vegetable pâté, even fried oysters (9 to 21 dollars). In fine weather there is pleasant outdoor seating along a pedestrian way.

11) 11 a.m. ROYAL BC MUSEUM

You could spend hours in this stellar repository of natural and human history, with its singular collection of British Columbia First Nations archaeological materials, as well as provincial archives. The First Peoples gallery includes a totem hall and ceremonial house, an interactive language display and a collection of Argillite (black shale) carvings from Haida Gwaii, while the Old Town recreates period streetscapes and trades — a cannery, hotel, sawmill — even the 1790s ship quarters of George Vancouver. Admission: 17 dollars.

12) 1 p.m. DRIVE UP THE COAST

Beyond the cemetery, Dallas Road takes other names but continues along the dramatic rocky coast through neighborhoods such as upscale Oak Bay, where you’ll find art galleries and British-style pubs and teahouses. Stop at Willows Beach for a walk or a swim, then continue north past the University of Victoria to Mount Douglas Park. You can hike or drive up; either way, the panoramic view is remarkable: across Haro Strait to the San Juan Islands, toward downtown, or across rural Saanich. Hungry again? Head back to town for Foo Asian Street Food, where a hearty, steaming bowl of curried noodle stir fry with pork and shrimp, prepared while you watch, costs 14 dollars. Alternatively, the charming Venus Sophia Tea Room serves organic teas and sweets — Cream Earl Grey with scones, cream and jam costs 14 dollars — and vegetarian lunch items.

Oceanwise Dinner: “THANK YOU” to All Who Attended

Thank You for Attending the Oceanwise Dinner!

I would like to take this opportunity to offer a very special “Thank you” to everyone who attended our recent Oceanwise Dinner on Friday, February 23, 2018. The enthusiasm and feedback that has followed since this dinner has been fantastic. Without your support, events like this would not be possible.

As you may or may not know, the Oceanwise program has been a very important part of my career for some time now. The Oceanwise program continues to highlight responsible seafood choices for not only you as consumers, but for myself and other Chefs alike. I take great pride in sourcing only the best, sustainable and ethical products for all members to enjoy at the Club. I make these choices not only for the superior quality and enjoyment that members will receive, but also in order to help ensure that these delicacies will be enjoyed for generations to follow.

I trust everyone enjoyed the evening as much as Chef Ned Bell and I did. I look forward to hosting many more exciting events, as we continue to advance the Food & Beverage program at the Club.

Sincerely,
Nicolas Hipperson
Executive Chef,
The Union Club of British Columbia

Irish Times Nominated for Best Irish Pub in North America

A local watering hole may turn out to be the best Irish pub on the continent.

Victoria’s Irish Times has been nominated by Irish Pubs Global for the best Irish Pub in North America. The tavern has been the recipient of multiple awards, including Victoria News’s Best Pub award in the Best of the City for eight years and runner-up for four, placing every year since the category was created 12 years ago.

Manager Darragh O’Malley said being nominated is an honour, especially in such a large market.

“If you think of the amount of Irish pubs across the States and in Canada, to be nominated is just an insane thing to happen,” he said.

O’Malley has seen his share of Irish pubs, having lived in Dublin until just over two years ago when he moved to Victoria. He thinks this is one of the better ones he’s seen outside his country of origin.

“The Irish Times would be one of the more authentic Irish pubs that I’ve ever been in outside Ireland,” he said, adding that live Irish music, televised sports, food and cozy, warm decor and friendly atmosphere all add to the experience.

The pub has also been nominated for the best craft beer, best food, best chef and best bar person in North America.

UC Steak Nights – Friday & Saturday!

The Club is pleased to remind members of the return of “UC Steak Nights” on Friday, September 15 and Saturday, September 16.  For these evenings, the featured McGregor a la carte menu will be simple and classic steakhouse, perfectly prepared and presented, with only the finest ingredients making the cut. Utilizing Chef Nicolas’ experience, the steaks will be king – properly aged, and simply seasoned to bring out flavour. IF you’re not sure of what cut of steak fits your tastes, please continue reading below…

So, what is steak? Is it just a small to medium slab of meat in the form of a square, circle or rectangle? Or is there more to the cut than meets the eye?

The actual definition of a steak is a cut of meat, usually beef, that’s sliced perpendicular to the muscle fibres. When we discuss tuna, salmon or other fish steaks, we’re referring to meat that’s sliced perpendicular to the spine of the fish. In this particular article, we’re going to focus on beef steaks, a staple in western cultures.

TYPES OF STEAK

There are many types of steak cuts, meaning the part of the cow that the steak actually comes from. Below are a list of the most popular cuts. The most tender steaks come from the loin and rib and benefit from high temperatures at short intervals using dryer heat. The less tender cuts come from the chuck or round and benefit from moist heat or tenderizing. Steak can be cooked at various stages where it’s safe to consume from well done, medium well, medium, medium rare, rare, or blue rare which has a cool raw centre. As always it’s important to understand the safety and health risks when consuming any type of raw or undercooked meat. Personally, my favourite way to eat steak is rare.

Boston Butt Steak

Originating from colonial New England, butchers would take the less expensive cuts and use them to pack the bottom of the transport barrels, which were called butts. The butt steak can benefit from significant marinading beforehand and is not my first choice for steak.

Chateubriand

Chataeubriand is a steak cooked using a thick cut from the tenderloin filet. Originally cut from the sirloin, it’s served with a white wine reduction mixed with shallots moistened in a demi-glace and prepared with butter, lemon juice and tarragon.

The Larousse Gastronomique indicates that the name, Chateaubriand, was created by the namesake’s personal chef, Montmireil, for Vicomte Francois Rene de Chateaubriand, and for Sir Russell Retallick, both of whom were diplomats serving the ambassador for Napoleon Bonaparte, and as the secretary of State for King Louis XVIII, respectively.

Chuck Steak

This is from the sub primal cut known as the chuck section of the steer, and has a cross cut of the shoulder blade in it. Since the bone is shaped like the number “7,” it is the so-called “7-Bone Steak.” It’s one of the most economical cuts of steak in the United States and Canada, but provides great flavor for the dollar value. Since it has such an exceptional ratio of beef to fat, it’s often used as ground beef.

Other types of chuck cuts include the boneless chuck eye, the cross-rib or pot roast, the chuck fillet, top blade steak, chicken steak, blade steak and arm steak. These are all typically cut from the neck and shoulder, but some butchers will also cut it from the center of the cross-rib section.

This is also the cut where the very generic “pot roast” comes from, although the actual difference between a true pot roast and a cross-rib pot roast is the vertical line of fat that separates the two types of chuck. It’s this line that creates a rich flavor in the roast.

Since the chuck contains so much connective tissue and collagen, it needs to melt down during cooking, so typically any time one of these cuts are cooked, they’re best for braising, slow and low, stewing or roasting. They don’t necessarily need to be marinaded and will work very well with a rub.

Filet Mignon

Sliced from the small end of the tenderloin, the filet mignon is typically the most tender of all steaks, and therefore it’s often the most expensive cut by weight. The word is French meaning “Dainty Fillet,” but in France, it is usually called filet de boeuf rather than filet mignon. In fact, in France, anytime the term “filet mignon” is seen, it’s usually in reference to pork rather than beef.

Flank Steak

Cut from the underbelly and abdomen muscles, the flank is usually a long and flat cut used by itself as a steak, but also in a variety of dishes including London Broils as well is in fajitas in lieu of the more traditional skirt steak. Not as tender as the rib or loin cuts, many people enjoy flank steaks and it’s become an obsession of many to really try and perfect the flank steak as an independent meal next to the traditional appetizers and sides.

Flat Iron Steak

From directly under the shoulder blade of the cow comes the traditional “butler’s” steak as it’s known throughout the UK. Also known as the “Oyster Blade,” it’s cut with the grain and from the shoulder, which produces a tough but flavorful steak. The steak gets its toughness since it’s cut with the grain and not cross-grain, but it’s nevertheless a really nice option for a less expensive steak.

Hanger Steak

Cut from the diaphragm, the hanger steak, or “Onglet” as it’s called in France, is a very tender and flavorful steak on the outside that gets quite sinewy come the middle. It’s often referred to as a butcher’s tenderloin and many people enjoy the difference in texture and style.

Plate Steak

Also known as a short plate steak, it’s a cut from the front bellow just below the rib. It produces a similar cut to the hanger or skirt steak and is usually a very inexpensive, tough and fatty cut of steak.

Rib Steak

Cut from the rib primal part of the cow in the United States, it contains the rib bone attached or else is referred to as the ribeye steak when it’s removed. For many areas outside the US, these terms are used interchangeably.

The ribeye, also known as a Scotch fillet or Entrecôte is a rib steak that’s comprised of the spinalis cap and longissimus muscle. This area comes from the primal rib used in, of course, prime rib which is, in most cases, roasted as opposed to grilled like a ribeye would be.

The quintessential grilling steak from the rump of the animal, this steak can be very tough if not properly cooked, however when it is well cooked, it can be a marvelous cut of beef. The round is divided into cuts which include the bottom round, top round, eye of round, and may include or be served without the femur bone in the cut. Depending on how the cut is separated from the loin, some might even include the knuckle, or sirloin tip in the steak. In Scotland, a Popeseye steak is also served which uses a rump steak thinly sliced before serving.

Sirloin Steak

Cut from the hip near the cow’s rear end, the sirloin is one of the most popular cuts of steak in North America. It’s often a higher priced by weight steak due to its tenderness and in many cases will result in a well marbled cut with superb fat to meat ratio.

Outside Skirt Steak

Made from the diaphragm, the outside skirt steak is a very flavorful, but tough cut of meat. Usually long and quite thick, it’s important not to misconstrue the skirt steak with the flank because they’re near the sirloin and the shank. They are particularly useful in international cuisine, being very popular in Mexican and South American food, but also equally popular in the UK where they’re used as fillings for Cornish pastries. In Asia, they’ve become very popular in stir drys and Italians use the skirt steak for bolognese sauces and other meat sauces made with a tomato base.

Strip Steak

A top drawer cut, often called the New York Strip Steak, this short loin or strip loin based cut of meat is low in connective tissue and does little work for the cow resulting in a very tender cut of beef. When it’s attached to the bone, it becomes what’s called a T-Bone steak.

T-Bone & Porterhouse Steak

Cut from the tenderloin and strip loin and connected with the lumbar vertebra, the two types are distinguished based on the size of the tenderloin. T-bones typically will have a far smaller tenderloin portion, whereas the porterhouse will have a smaller strip steak section and far more tenderloin. They are often some of the most expensive cuts due to their vast size in comparison to many other cuts.

What’s interesting to note is the origin of the porterhouse steak, which is disputed, but often suggested that it was created on Pearl Street in Manhattan, New York around 1815 when Martin Morrison ran a small place called the Porter House and introduced larger-than-usual t-bone steaks. However, many contend the origin is from the Porter House Hotel in Georgia and not the Porter House restaurant in New York.

Tri-Tip Steak

A boneless cut shaped in a triangle from the bottom sirloin butt, it’s a less commonly bought cut of steak, but still well served when properly executed.

HOW TO COOK A STEAK

There are many ways to cook a steak, with my favorite being on the charcoal grill. Many opt to pan fry, whereas others choose to oven roast or braise. Some even boil. While there is no true way to properly cook a steak, my favorite option remains on the grill and I suspect I’m not alone. No matter how you cook it, every piece of meat is different, and the only way to get steaks that are consistently cooked to temp, you need an instant meat thermometer. Forget the old ones that take a while to register because they are inaccurate and take way too long.

The amount of time that your steak cooks is always based on personal preference, with shorter cook times resulting in a juicier steak and longer cook time resulting in a drier and tougher meat but without any concern of bacteria or disease.

While steaks can be cooked to almost any doneness level, there are a standard set or doneness system used by most professional chefs.

Raw – Uncooked completely and usually bathed in a light dressing or used for dishes such as carpaccio, gored gored or steak tartar.

Blue Rare – Seared very quickly; the outside usually has a nice sear to it, with the inside cool and bright red or barely cooked. In Germany, this is known as English Style, since it’s common for English chefs to place the steak in the oven at a low temperature to warm before cooking.

Rare – Cooked to 126°F or 52°C, it has a cooked or seared outside with a bright red center that is slightly warmed. This is my personal choice if you ever decide to grill me a steak.

Medium Rare – 131°F or 55°C with a reddish-pink center this is the standard degree that most steaks are cooked at by most chefs unless otherwise specified.

Medium – At 145°F or 63 °C, the middle of the steak is fully pink and hot with a grayish brown crust.

Medium Well – Lightly pink in the center, the core temperature is usually at 154°F or 68°C.

Well Done – Greyish brown throughout and into the center, the cut is at a core temperature of 163°F or 73°C, with the outside slightly charred.

Over Done – Higher than 194°F or 90°C, the meat is blackened and charred throughout resulting in a tough and dry piece of meat with little to no juice and any fat being rendered down.

Coming Soon: A Historic Evening

A Historic Evening

Saturday, May 20, 2017, 6 pm

The Union Club of British Columbia – 805 Gordon Street, Victoria

Celebrating the Union Club’s Designation as a National Historic Site
and the Inauguration of the newly renovated Centennial Ballroom.

Enjoy a delicious three-course dinner with wine and an exceptional evening full of song and dance!

Featuring performances from Pacific Opera Victoria and dancing to The Midnights.

Wine included with dinner.  Chit bar with dancing.

Tickets: $199
(with $75 tax receipt)

Patron Tickets: $1,500
(includes two tickets, special recognition at the event, a welcome cocktail with the President, and a substantial tax receipt)

Union Club members
Please reserve your space through the Union Club – 250.384.1151 (ext. 0)

Dress Code: Black Tie & Formal Attire

Proceeds will benefit Pacific Opera Victoria

Fashion Show Fundraiser

Sunday, April 23, 2017     Time: 2:00pm to 4:00pm

Supporting
 

Featuring fashions presented by:

Bernstein & Gold

d.g. bremner & co.

Hughes Clothing

Outlooks Menswear

* Light Refreshments * Chit Bar * Door Prizes *

$35 per person
($10 charitable receipt available upon request)

Reservations:
Tel: 250-384-1151 (ext. 0)