My favourite fast food joint (after Timmies) has many awesome choices including this one.
A juicy 1/4 lb* beef patty topped with melted garlic herb butter, delicious Portobello Mushrooms, grilled onions, Swiss cheese and finished with creamy peppercorn mayo – all on a gourmet signature bun.
My Dad and brother & two friends caught their limit on a charter out of Port Renfrew, B.C.
They reckon the fish to be worth about $1000. 🙂
Following 10 intense days at a Gymnastics Coaching course, I finally got to relax (drink wine) over the Canada Day weekend. 🙂
A good time. But I only barely stayed awake until 10pm.
Rockin’ was keen to try Chicha.
It’s a Peruvian tapas restaurant. Small dishes shared between friends.
We went for brunch when individual meals are offered.
I had chorizo Hash. Kate the Bacon hash. Even better.
Ron tried the Lomo Saltado. Something like a Peruvian poutine.
Pemberton Meadows Farm Bavette steak, kennebec fries, red onion, peppers, tomato stir fry
That’s an order of chicharron on the side.
Finally, we shared a picarone, a sweet potato and pumpkin Peruvian donut served with a pisco raspberry and orange spiced honey drizzle.
Everyone left happy. 🙂
Although friends encouraged Adlard to open his own restaurant upon moving to Coeur d’Alene, he and wife Lisa opted instead to convert their rural North Idaho home into a dinner venue. They’ve operated Candle in the Woods since 2002, accommodating groups averaging from eight to 18 people. Candle in the Woods offers high-end, prix fixe meals, often paired with wines from their 4,000-bottle collection. Although the food is gourmet, the service is family-style, with an emphasis on relaxing, conversing and creating lasting friendships. One of their greatest joys, he says, is meeting people, especially through the dinners they donate to charity every year.
Adlard has also stepped in to guest cook at local restaurants, including Angelo’s Ristorante in Coeur d’Alene, and took part this spring in the inaugural Chef’s Week PNW, joining chefs Adam Hegsted, Molly Patrick and Travis Dickinson to create a seven-course tasting menu. …
Cooking: Chef Dave Adlard combines fitness, food and a flair for teaching
details – Candle in the Woods
A Father’s Day fishing expedition went well. Rob, Yvonne and my Dad will have all the fish they can eat this summer. 🙂
Brian Dunning doesn’t think so:
I want to stress that I am not opposed to organic food. It is generally a perfectly fine product. I do have objections to the way it’s marketed: It’s an identical product, sold at a premium, justified by baseless alarmism about standard food. …
Sure I tried pepián. Excellent.
We had plenty of rosa de Jamaica, too.
I did have one pupusa. And some tasty street tacos.
But it was this mushroom pizza that impressed me most. I had it three times in one week. 🙂
Rick McCharles 