Food Island Day takes place on Prince Edward Island this week, a one-day symposium bringing together PEI growers, food processors, exporters, product developers, etc.. The aim is to share knowledge of emerging food and dining trends plus changing agricultural practices. The keynote speech will be given by Vikram Vij: “From the Kitchen to the Boardroom: Business Entrepreneurship and Cooking with Love.” Of course, daughter Victoria and husband Marc. M. (New York’s Rosie’s, Cookshop, Hundred Acres and Vic’s) are HG/BSK’s favorite restaurateurs, but right after them comes warm, engaging Vikram Vij. He is the owner of Vij’s, the renowned Indian fusion restaurant in Vancouver, B.C. During the ten years HG/BSK maintained part time homes (first a loft and then a modernist town home) in that enchanting city, the duo often dined at Vij’s. No reservations. Madly (and deservedly) popular. You had to join the lineup to get seated when the restaurant opened at 5:30. Filled immediately. And, never an empty seat thereafter. Warm greeting from Vij. Gracious service from a waitstaff of lovely young women. The food was consistently innovative and delicious. Surprising combinations of the very freshest ingredients. Splendidly curated selection of appropriate wines and beers. The New York Times called Vij’s: “Easily one of the finest Indian restaurants in the world.” While HG/BSK, were residents in Vancouver, Vij opened Rangoli, a casual neighboring restaurant that also offered frozen dishes for home consumption. Since then, HG has learned, Vij has opened My Shanti restaurant in the B.C. city of Surrey and has inaugurated a popular Vij’s food truck that roams Vancouver avenues. Vij frozen foods appear in the frozen foods section of a number of Canadian grocers. A new Vij flagship restaurant will open on Vancouver’s busy Cambie Street. Best of all, according to HG’s point of view, Vij and his wife, Meeru Dhalwala (she’s the genius behind all of the Vij kitchens) have authored two cookbooks: “Vij’s: Elegant and Inspired Indian food” and “Vij’s At Home: Relax, Honey.” The recipes are flawless. Last night, HG/BSK supped happily on two dishes from “Vij’s At Home”: Cauliflower “Steaks” and a curry of red kidney beans served over rice. (The Vij “family” chicken curry is a favorite of HG/BSK’s family and friends). When you are in a particularly festive mood and have a good bottle of California Cabernet at hand, cook Vij’s lamb “popsicles,” an HG favorite.
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