48 Hours of Eating in Richmond, BC

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Fried fish stick with spicy mayo, spicy chipotle, and garlic sea salt seasonings -- at the Richmond Night Market.

Fried fish stick with spicy mayo, spicy chipotle, and garlic sea salt seasonings — at the Richmond Night Market.

 

RICHMOND, BC — When I told friends that I was going to Canada for the weekend, I couldn’t blame them for looking at me dubiously.

But then again, Richmond, British Columbia is just a two-hour flight away from the Bay Area, so it’s not as crazy a proposition as it seems. Add to that the fact that the U.S. dollar will buy you 30 percent more in Canada right now, and it’s a no-brainer, right?

Indeed, when the Richmond Tourism Bureau invited me as their guest on a weekend eating adventure, I was game to see just how much ground we could cover in two days. The answer: a lot.

Richmond is an island with a population of 210,000. Of that, 65 percent are Asian. As a tourism official explained: the Chinese were drawn to this area because the name of the city sounded like “rich man,” and made them think they could become wealthy here.

Of the 800 restaurants here, half are Asian. As such, it’s no wonder that you’ll find some of the finest Chinese food around in this city, plus a whole lot more.

Fisherman’s Wharf

My complimentary accommodations at the Sheraton Vancouver Airport Hotel were more than fine, but, ah, my kingdom for a kitchen, especially when I saw the incredible seafood for sale off the boats on the wharf. Fresh uni at three for $10! As well as King salmon, and head-on wild shrimp.

The bustling wharf.

The bustling wharf.

The fresh catch for sale.

The fresh catch for sale.

Fresh uni!

Fresh uni!

Steveston

This charming historic fishing village, just steps from Fisherman’s Wharf, may look familiar to fans of ABC’s hit show, “Once Upon A Time,” as much of it is filmed here.

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Not Your Average Melon

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This cantaloupe hides a center of molten mozzarella. Swooning yet?

This cantaloupe hides a center of molten mozzarella. Swooning yet?

 

Melon and prosciutto.

Ho-hum. Been there, ate that.

But not like this.

Not when the cantaloupe cavity is filled with molten mozzarella before being draped with thin slices of salty-sweet prosciutto, and seasoned liberally with salt, pepper, and lush olive oil.

“Broiled Cantaloupe with Hand-Stretched Mozzarella Curds and Prosciutto” takes a familiar taste and turns it on its head.

The genius recipe is from the new cookbook, “Around the Fire: Recipes For Inspired Grilling and Seasonal Feasting From Ox Restaurant” (Ten Speed Press), of which I received a review copy.

AroundtheFire

It’s by husband-and-wife chefs Greg Denton and Gabrielle Quinonez Denton, with assistance from food writer Stacy Adimando. They are the chefs of the critically acclaimed Ox in Portland, OR.

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Trumpeting the Virtues of Siren Fish Company

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California King salmon delivered right to my door from Siren Fish Company that I cooked with mustard and brown sugar.

California King salmon delivered right to my door from Siren Fish Company that I cooked with mustard and brown sugar.

 

So many of us want to eat more fresh seafood.

But finding the freshest, local, sustainable seafood is can be a cumbersome task.

Siren Fish Company makes it easy to do so, though.

The community supported fishery works directly with California and Oregon fishermen so that their fresh catch arrives to you 24 to 48 hours out of the water each week.

Siren has pick-up locations throughout the Bay Area, often at retailers, where you just show up to take possession of your order on the day it is delivered. It also offers home delivery on pre-selected days of the week for an additional modest $3 charge.

You can choose to order a share for two or four (corresponding to how many people it will serve); as well as choose between ordering fillets, whole fish, or “variety” (which can include fillets or shellfish, whole little fish, crustaceans or even sea urchins).

Siren invited me to try a couple deliveries for free to test out their seafood by receiving a share for two (averaging about $23 each week).

Because there is no pick-up site in my area, I had to go with home delivery, which in my case, was scheduled for Wednesdays by 7 a.m.

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Oren’s Hummus Expands to Cupertino

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Hummus with lamb at the new Oren's in Cupertino. Swoon.

Hummus with lamb at the new Oren’s in Cupertino. Swoon.

 

You know when you find the one?

The jubilation you experience when you discover the singular personification of perfection?

That’s how I felt the first time I tasted the hummus at Oren’s.

People who have never experienced Oren’s look at me funny when I rhapsodize dreamily about this chickpea spread. Really? Who gets this excited about hummus of all things? But Oren’s hummus has spoiled me for all other hummus now.

It is hands down the smoothest, creamiest, most luscious tasting hummus you’ll ever experience.

The only problem came when Oren’s had only one location in downtown Palo Alto. A narrow little space, it had a line out the door no matter what the hour. It was nearly impossible to get into. For the longest time, I had to be content with just grabbing a tub of hummus from the to-go refrigerator case because getting a seat inside was just not going to happen.

Then, Oren’s expanded with a second, larger location in downtown Mountain View, which made life so much easier. And just a few weeks ago, it opened a third Oren’s in the new Main Street Cupertino complex. Even better, more locations are planned in the Bay Area in the near future.

The sign behind the counter.

The sign behind the counter.

The burgeoning mini-empire of hummus eateries is the brainchild of Oren Dobronsky, a tech start-up specialist, who missed the hummus he used to enjoy in his native Tel Aviv. So he and his wife Nancy decided to make their own — by opening a restaurant.

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