A light mist over Vancouver which did not discourage HG/BSK from visiting the VanDusen Botanical Garden in the Shaughnessy neighborhood. Cherry trees and magnolias in full bloom. Shimmering ponds. Scores of unusual Asian trees. A bright green lawn studded with sculpture. And, one of the world’s greatest collections of rhododendron. Early in Spring so not all were in bloom but some dazzled the eye. Dinner with Jamie S. and Karen at Karen St. John’s townhouse. Jamie and Karen have been taking cooking lessons at the Dirty Apron Cooking School so this was a time to taste two of the dishes they had learned there. The starter was a Hawaii-influenced Ginger Soy Tuna Poke — diced Sushi grade tuna mixed with chopped cucumber, scallions, sesame oil and some other good things. This was served atop a crisp Sesame Rice Cake. A sublime combination of tastes and textures. The main dish was a Macadamia Nut Crusted Halibut—the crust of butter, nuts and bread crumbs perfectly cloaking and enhancing the firm fleshed, juicy fish. Heat and spice were added to the dish via a Chili Coconut Sauce—a sauce which combined the heat of Thai peppers and chopped ginger with the lush sweetness of coconut milk and palm sugar. Dessert was a cooling ice cream and chilled white wine was drunk throughout the meal. HG remarked that although HG/BSK might encounter some very good restaurant meals during their Vancouver vacation, HG doubted anything could top this home cooked meal. HG was right.
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