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Vegan Quest – Episode 4 – Vegan Living ain’t so bad

The breathtaking panoramic view has brought vegan cuisine to a new ‘high’ at the Fraîche Restaurant where the creations of Chef Dino Renaerts articulate the artistry and creativity which reveal a delightful culinary magnum opus.

You can download the this week’s edition in PDF format HERE (or grab the full newspaper HERE) or just keep reading (the unrated version) below.

Episode 4 – Vegan Living ain’t so bad

Image cutline: The main course reminded us of Rachmaninoff’s Piano Concerto No. 3 – a play on sprouts with sprouted legumes, florets of cauliflower and broccoli, carrot slivers, pesto, a herb salad (shiso, Italian parsley, frisee and a mixture of shaved celery and carrot), snap peas and dehydrated tomato.

Living in captivity isn’t so bad. I’ve been captive and forced to go vegan and alcohol free for just over a month and contrary to what I thought, I haven’t become ill and I’m not lying on my death bed. I get time every day to work out and I’ve actually become stronger and more flexible. No walking on water yet but the weight seems to be coming off quickly and I really like what I see in the mirror.

One thing that really appeals to me is all this special treatment from the people working at the fanciest restaurants in the city. Last week’s visit with Chef Quang Dang at Diva was an eye opener. This week, the tradition continues with Chef Dino Renaerts’ creations at Fraîche Restaurant in West Vancouver. This place has the best view in town and one of the city’s best chefs to match.

My captors know how to dine in style. So what if every kitchen in the city has been penetrated by a secret society of raw vegans bent on taking over the world. The meals I’ve seen coming out of the restaurants I have visited so far during my confinement have been brilliant.

Back to Fraîche, Chef must be an incarnation of Sergei Rachmaninov. Everything that reached my table was intricate, beautiful and creative beyond my imagination. The three courses and the taster at the start were orchestrated so masterfully that it’s simply impossible to talk about a single item.

The amuse bouche, a celery, granny smith apple and lime shooter, garnished with a celery leaf and some lime oil had me in disbelief. Raw vegan? How? Chef reassured me that everything was prepared raw. That was only the start; the first and second courses thereafter didn’t disappoint and the sorbet for dessert, a superb creation that stands head and shoulders above most other non-vegan desserts I’ve had in the past.

For raw vegan at Fraîche, given day or two of notice, Chef Dino can create anything. I think that’s an understatement.

Raj Taneja is part technologist, part entrepreneur, part social media thought leader and part foodie. He needs serious help, we think he has Stockholm Syndrome. Guide him back on twitter, his username is @tinhead.

aside 3 Dec

Vegan Quest – Episode 3 – They even have Chefs on the take

“A diva is someone who is a perfectionist, who does her best in her craft” – Patti LaBelle

Perfection it is, an exquisite culinary experience at the Diva at the Met. Artistry coupled with style — vegan cuisine reaches the pinnacle of excellence setting the Diva at the Met in a class of its own.

You can download the this week’s edition in PDF format HERE (or grab the full newspaper HERE) or just keep reading (the unrated version) below.

Episode 3 – They even have Chefs on the take

Image cutline: Every dish that emerged from Chef Quang Dang’s kitchen during our six course raw vegan meal was a work of art worthy of being classified as some of the profoundest creations seen in the culinary world today.

It’s been three weeks but I haven’t yet broken down and had one of my vegan captors for supper. The thought of enjoying a nice Chianti, some fava beans and what appears to be the only source of meat around here has crossed my mind. There’s nothing to cook with, though.

All I can do is keep my thoughts and emotions to myself, keep from losing my mind and do what they tell me to do. It seems to be working out, though! As of late, I’ve been on good ‘raw vegan behaviour’ so my captors have decided to take me out into public for a bit. Somewhere familiar, Diva at the Met. I think to myself, great – I know their executive chef, maybe he’ll slip me a little bit of meat if I give him a wink and a nudge.

Not so. I’m being watched carefully and the Chef seems… different.

Chef Quang Dang has a six course vegan meal planned. There’s nowhere I can hide from this conspiracy. I can’t trust anybody, I better just eat it and enjoy. In hindsight, what surprised me is that I’ve never seen a chef apply himself in the manner I saw today.

The six courses comprised such creativity and mastery; it was as if Chef Dang’s life depended on it. Knowing my captors, it probably did.

Of each course, there’s so much to say or rather rave about but with these space constraints, what to pick?

Was it the first course, simple salad that included a perfectly raw vegan grape jelly made with agar, or the second course, apple tartar? Maybe the warm but still raw carrot soup was meritous of top marks, or perhaps the warm Quinoa and pickled green strawberries. The Portobello mushroom and sake kasu mayonnaise (totally vegan) also made a lasting impression and the molecular mixology employed in the finale, macerated berries with vanilla and lemon, cherry pearls and orange ravioli was something that one only reads about in culinary journals.

I am astonished that it all turned out to be raw vegan. I know now, these raw vegans have influence beyond my wildest dreams and they can make people do things that no money can ever buy.

Editor: Diva’s tasting menus start at $69 per person, for the full raw vegan experience, call in advance to let them know you’re coming.

Raj Taneja is part technologist, part entrepreneur, part social media thought leader and part foodie. Have his vegan captors brainwashed him? Find out more on twitter, his username is @tinhead.

aside 23 Nov

Vegan Quest – Episode 2 – A Sicilian Secret, Revealed

With a mission of bringing the best organic food selections into the Vancouver dining scene, Organic Lives simply lives up to its expectations of offering healthy and nourishing dishes that are delectable enough for any meat-eater to think about going vegan. Coupled with a cuisine that aims to offer the infinite advantages of an all-natural, organic diet to the life of just about anybody, the restaurant definitely scores a triple A on any gastronomic benchmark.

You can download the this week’s edition in PDF format HERE (or grab the full newspaper HERE) or just keep reading (the unrated version) below.

Episode 2 – A Sicilian Secret, Revealed

Image cutline: Spilling the secret of the Sicilian Wrap (wrap made from local heirloom tomatoes, filled cheese made from sprouted Brazil nuts and a medley of vegetables: olives, peppers, sprouts) and its accompanying Carrot Avocado Velouté is a dangerous game.

My captors are cunning. This week a McRib mysteriously appeared in my cell. Amateur, I thought, this is obviously a test, but I expect much more from such a sophisticated and insidious organization. To their credit, forcing a multi-billion dollar corporation to revive my favourite fast food burger for a limited time is pretty impressive. In hindsight, maybe it wasn’t a double cross – maybe it was an act of benevolence disguised as a double cross. A double-double cross.

Either way, by turning my back on the treasured burger, I must have been successful in pleasing my kidnappers. The next day was an outing to a secret location at Quebec and 2^nd. The building had scaffolding around it and from the outside looked to be fortified. They referred to it as Organic Lives and I’m a richer man for having visited this place.

The multi-course raw vegan lunch that I enjoyed included a bodybuilder’s shake, a nacho platter, a Sicilian wrap, sushi (maki) and a dark ganache cake so good it’s called the ‘Ridiculous.’ It would probably pair up well with some guy from Jersey Shore but that’s beside the point.

Who knew that they could make cheese out of Himalayan pine nuts or Sour Cream with almonds? These guys are so good and they’ve penetrated almost every nefarious organization in the world. The Sicilian wrap, for example, must be made with the help or funding or some sort of backing of the Cosa Nostra. I’ve never tasted anything like it, and I’ll eat anything. The outer wrap was made of local heirloom tomatoes and was filled with cheese made from sprouted Brazil nuts and a medley of vegetables.

One can only fathom how much violent crime has protected this little secret. For the first time in a long while, I feel enlightened and part of a very elite group. Well, that plus I’m doing better than just holding it together. I’m astounded that my eyesight is better, I’m energetic and flexible, the weight is coming off and my thoughts are pretty clear, all of this just happened within a couple weeks. That can’t be this Vegan food. Can it?

Raj Taneja is part technologist, part entrepreneur, part social media thought leader and part foodie. Have his vegan captors brainwashed him? Find out more on twitter, his username is @tinhead.

aside 22 Nov

Vegan Quest – Episode 1 – Bring on vegan

“Vegetarian – that’s an old Indian word meaning – lousy hunter.” – Andy Rooney

Lousy hunter or not, at the Gorilla Food restaurant, the only hunting that you will do is for the next dish to try out. With a delectable selection on their organic, raw vegan menu, Gorilla Food will certainly give Vancouverites a brand new insight into the concept of going vegan.

You can download the this week’s edition in PDF format HERE (or grab the full newspaper HERE) or just keep reading (the unrated version) below.

Episode 1 – Bring on vegan

Image cutline: Everyone loves Moroccan, even the Italian Prime Minister, Silvio Berlusconi who has a penchant for 17-year-old Moroccan show girls. The Morroccan Rawkin Olive Pizza pictured above goes for $8 a slice and comes with a layer of black olive tapenade and topped with a walnut ‘cheez’ crumble and spicy crushed chilli almonds.

There’s a war going on. A war for your wallet, your mind, your heart and soul. Big business fights to own every last bit of you. Fortunate for you, there is a resistance.

I’ve been captured and shackled by the raw vegans. Their intent is completely unknown to me but given that I’m the purveyor of all things fine, whether it be a ribeye steak or a bottle of the finest champagne, I can only guess this abduction is targeted.

Organic, vegan and raw is their mantra and it looks like for the next little while, I better get used to it. I go places and eat whatever they want me to eat. It’s not always fancy – I would rather die than eat another raw asparagus, for example. One shining light in my routine is this place called Gorilla Food, located on Richards Street just below Pender Street.

Although, despondent at night, I scan the empty area of my camp, hoping to find discarded Burger King or some glimmer of hope. I never find it. I think to myself what type of depraved character denies themselves of the simple pleasures in life? After all, isn’t meat one of those pleasures? Interestingly enough, although almost completely raw vegan for the last week, I’m not feeling sluggish, tired or near death at all. To the contrary, my body is flexible, I’m alert and sleeping quite well at night, dreaming only of when I’ll see my next strip of bacon.

Gorilla Food has helped me keep sane during my short captivity. Their menu holds an impressive 50 plus items. They have raw vegan smoothies, burgers, pizza, sweets and more. The pizzas are dehydrated, wheat-free and gluten-free. They feature a sprouted sunflower seed, buckwheat, carrot and flax seed crust topped with a savoury sun-dried tomato herb sauce and your choice of flavours. A brilliant choice on daily basis – they’re now open seven days a week.

Raj Taneja is part technologist, part entrepreneur, part social media thought leader and part foodie. Has he lost his mind? Find out more on twitter, his username is @tinhead.

aside 21 Nov

Slider Quest – Episode 6 – Finale – An Encounter with the Emperor

“It is good to have an end to journey toward, but it is the journey that matters, in the end.” – Ursula K. LeGuin

The journey was undeniably an experience to remember. From the Revel Room, to the Goldfish Pacific Kitchen, unto Relish GastroPub, then the Vancouver Club and Terminal City Club, net was One Hundred Days, and finally the Terracotta Modern Chinese restaurant. The journey was a blend of aroma and flavors that will captivate the taste buds of any slider-loving connoisseur.

You can download the this week’s edition in PDF format HERE (or grab the full newspaper HERE) or just keep reading (the unrated version) below.

Episode 6 – Finale – an encounter with the Emperor

Image cutline: Terracotta’s offering is not only Modern Chinese but Chinese re-invented with superb care and ingredients

The smoke has cleared from the Halloween festivities at 100 days; Rangelina have landed in a parallel dimension that is adorned with terracotta warriors standing tall and looks similar to a Ming Dynasty garrison. Their contact in this dimension is the great emperor himself, Trevor Lee, and he brings terrific news.

Raj: Terracotta Modern Chinese Restaurant on Alexander Street in Gastown is a Chinese food restaurant that uses modern ingredients and flare.

Angelina: They also have Asian-inspired cocktails like the ‘Rising Phoenix’, ‘Chun-Li’ and ‘Big Trouble in Little Gastown,’ to name a few.

R: Remember those Pork Bun Sliders at Goldfish Pacific Kitchen we’ve been trying to save?

A: I can only guess that this is their homeworld. There’s thousands upon thousands of Pork Buns here, waiting to go into action – pork belly, braised and marinated in house, a house-picked cucumber in the mix and served on a plain white steamed Mantou bun.

R: But wait, it gets better – the Pork Buns have a big brother – the Beef Shortrib Slider made with braised beef done in house, green onions and served on a Mantou bun which has first been steamed and then fried.

A: It’s got a golden-brown colour and could blend in with any slider but tastes like a piece of heaven.

R: It’s their top seller. With the strength of Terracotta’s Emperor, the popularity of both the Braised Beef Sliders and the Pork Bun Sliders, we’d fathom to say that these sliders are here to say.

Editor: You’ll have to go to Terracotta to find out about the secret ritual relating to these sliders. As for the sliders we’ve been trying to save at Goldfish? Raj and Angelina were successful. The public has appealed to the powers that be and the Pork Bun Sliders are there to stay. Stay tuned next week for a new quest.

Raj Taneja is part technologist, entrepreneur, social media juggernaut and foodie. He runs urbanmixer.com and publishes a miscellany of musings at raj.jp and on twitter @tinhead

aside 19 Nov

Slider Quest – Episode 5 – 100 days and counting…then they’re gone

“If you are patient in one moment of anger, you will escape a hundred days of sorrow.” – Chinese Proverb

At One Hundred Days, you get to experience not only a moment of bliss, but a hundred days of ecstasy … each and every time you visit the place. With a unique creative mix between local graffiti artist Vince Dumoulin and the gifted chefs of the resto, a one of a kind experience is awaits you with the perfect melange of artistic and gastronomic masterpieces.

You can download the this week’s edition in PDF format HERE (or grab the full newspaper HERE) or just keep reading (the unrated version) below.

Episode 5 – 100 days and counting… then they’re gone!

Image cutline: At 100 days, they call them the Kick Ass Sliders and there really isn’t any other way to describe them.

Raj and Angelina continue their slider quest winding up in a place that looks to have been recently vandalized. Is the graffiti on the wall going to stay? According to the staff nothing lasts forever including this place. 100 days, they say. But who’s counting….

Raj: We seem to be in the right place. I feel like a freaking celebrity here.

Angelina: We’re in the restaurant at the OPUS Hotel, 350 Davie Street. Creativity, passion, and hospitality just percolates from the staff here, I feel like I’ve been inspired. They’re overjoyed that we’ve asked for the sliders we also got sides and Champagne. What a glorious idea! Or Raj, was that your idea?

R: Am I dead? Did I go to heaven? Are these people angels? The sliders truly are knockout, delicious. Ground CAB strip loin steak, the pride of Canada, cooked medium rare, a smoky BBQ sauce made with peaty Ardbeg Scotch, caramelized onions, a sesame seeded bun…

Angelina: And the sides were just as remarkable! The best Truffle oil Macaroni and Cheese I’ve ever had, Burrata Caprese Salad, Home-cut fries with Parmesan and more Truffle oil! Absolute bliss.

R: (taps Angelina’s shoulder)… are you, uh… real…?

A: (slaps Raj in the face)… Get it together buddy! Go for the Sliders, stay for brunch. 100 days’ brunch is the talk of the town.

R: Maybe I’ll see you dressed up for their special 80’s themed Halloween Brunch…

A: In the raddest costume, EVER!

Editor: You heard right, 100 days is hosting an 80’s Halloween Costume brunch on the 31^st. Now, let’s not forget the poor Chinese Pork Bun that got singled out at Goldfish Pacific Kitchen. Help save it! Tweet at @GoldFishKitchen and use the hashtag #savetheporkbun.

Raj Taneja is part technologist, entrepreneur, social media juggernaut and foodie. He runs urbanmixer.com and publishes a miscellany of musings at raj.jp and on twitter @tinhead

aside 4 Nov

Slider Quest – Episode 4 – Exclusive Clubs deliver Exquisite Sliders

“The first casualty of sliding is dignity” – Prof. Maximillian P. Arturo

On the contrary, professor, dignity has never suffered in any way during the whole quest. In fact, it was raised to a whole new level at the Vancouver Club and the Terminal City Club. Exclusivity is often associated with wealth and privilege. In the case of the Vancouver Club and the Terminal City Club, it is associated with affluence, privilege and a whole new culinary experience.

You can download the this week’s edition in PDF format HERE (or grab the full newspaper HERE,) or just keep reading (the unrated version) below.

Episode 4 – Exclusive Clubs deliver Exquisite Sliders

Image cutline: The Vancouver Club (pictured left) and the Terminal City Club (pictured right) both have a flare for sliders fit for royalty, dignitaries and various people of interest.

Rangelina are back at it again, travelling across dimensional boundaries, tasting sliders and searching for the homeworld. In this quest, they find themselves gaining the trust of the local aristocracy.

Raj: We landed on West Hastings at Hornby and were immediately ushered into a comfortable sanctuary known as The Vancouver Club. Our host stated, “Members and guests only and tonight you two are my guests.”

Angelina: It was cool with us, since he assured us that the hospitality at the club, located 915 West Hastings, was fit for dignitaries. I guess we fit the part.

R: After getting seated, our host summoned dozens of the staff into action and what appeared was a plate of sliders made from 100% ground Kobe Beef, a sesame seed bun, sautéed wild mushrooms, truffle mayo and homemade barbeque sauce topped with a cornichon straight from France.

A: When we asked the Sous Chef, Tobias Grignon, about these exquisite, mouth-watering sliders, he confessed that a new slider made from the confit of Mount Lehman Duck Leg and Foie Gras was on the way to replace these sliders. We knew they’d be equally fantastic.

R: With that, we graciously thanked our new friend and traveled across the courtyard to 837 West Hastings where we found The Terminal City Club.

A: We were lucky enough to befriend a member in the building’s gold-plated foyer. Upon telling her of our quest, she immediately showed us to the exclusive, members-only wine-bar and commanded sliders from the staff.

R: What ensued was awe-inspiring. The Terminal City Club’s menu has Beef Tenderloin Sliders with spicy mustard, Japanese mayo and pickled vegetables on the side.

A: The Sous Chef, Michael Mousseau, informed us that the club has also been presenting a Warm Veal Schnitzel Slider on a Ciabatta bun with grainy mustardandred cabbage coleslaw which will no longer be available after today, October 22^nd.

R:The Bavarian Schnitzel Sliders are to die for and will be served in the Grill upstairs from 4PM – 7PM. The Beef Tenderloin Sliders, equally deadly, are available throughout the club, during regular hours of operation.

Editor: No journalists were harmed in the making of this article. Sadly, there is one slider from a previous article that is on the chopping block, the Chinese Pork Bun at Goldfish Pacific Kitchen. Only you can help save its life by telling @GoldFishKitchen on Twitter. Make sure to use the hashtag #savetheporkbun.

Raj Taneja is part technologist, entrepreneur, social media juggernaut and foodie. He runs urbanmixer.com and publishes a miscellany of musings at raj.jp and on twitter @tinhead

aside 26 Oct

Slider Quest – Episode 3 – Lamb Mini Burgers ‘slambers’ make a slam dunk!

“We have a plan. We just don’t know what it is yet.” – Quinn Mallory

Not in this case, Quinn, since the plan is to find the best slider in a parallel universe and the Relish GastroPub & Bar is a step in the right direction. The tender texture and delectable flavor of their lamb meat slider will definitely give everyone another reason to relax and have a great time, making this is truly an adventure that no one would easily forget.

You can download the this week’s edition in PDF format HERE (or grab the full newspaper HERE,) or just keep reading (the unrated version) below.

Episode 3 – Lamb Mini Burgers ‘slambers’ make a slam dunk!

Image cutline: Relish serves up painstakingly-created Lamb Mini Burgers or ‘slambers’ for wayward travellers seeking a tasty treat.

In the search for the homeworld, the dynamic duo Rangelina sample sliders wherever they go. This week, things magically come together. The pair has yet to come across a more homely dimension.

Angelina: Relish GastroPub& Bar is all about sports, deals and comfort food. Catch a game on their screens, enjoy shots of Fireball which is frequently on special, or simply find food that makes you happy, like poutine!

Raj: I think we’re in luck, I learned from General Chee in the last dimension that the number ‘8’ was lucky. According to my handy dandy positioning computer, Relish is located at 888 Nelson Street, and we’re definitely getting lucky tonight!

A: Lucky as in having sliders! They’ve focused their energy on creating one spectacular type, ‘slambers!’

R: … ah, local lamb cheeks braised for two hours in a red wine and lamb stock reduction…

A: WAIT! The best part is the Choux bun – it’s like a mini éclair with salt and rosemary added to give it a savoury flavour.

R: On one side of the lamb cheeks Chef Dan Kushner has strategically placed a goat cheese Dijon spread and on the other, a mint mayonnaise, then he addsthe mouth-watering Choux bun to make it complete.

A: This is the perfect chemistry for a slider in just a single bite. That’s right, it’s a mini-mini slider, slightly larger than a Toonie, but just as satisfying as the big guys.

R: You’re only satisfied because they serve five on a plate for ten dollars. What they really should be doing is boxing them up and selling them by the dozen, they’d make a mint.

A: Mary had a little lamb, now you can have one too! …at Relish.

Editor: The ‘slamber’ is such a treat at Relish we can’t see it going anywhere. We mustn’t forget about the less-fortunate Chinese buns facing exile from last week’s article. Only you can help decide their fate. Let them know @GoldFishKitchen on Twitter and make sure to use the hashtag #savetheporkbun.

Raj Taneja is part technologist, entrepreneur, social media juggernaut and foodie. He runs urbanmixer.com and publishes a miscellany of musings at raj.jp and on twitter @tinhead

aside 25 Oct

Slider Quest – Episode 2 – Chinese Pork Buns on the Executioner’s Block

This is another case of East meets West. The Chinese pork buns of the East is come together with the American slider of the West and the outcome is a delectable dish worthy of praise and admiration . . . and mouth-watering too.

You can download the this week’s edition in PDF format HERE or just keep reading (the unrated version) below…

Episode 2 – Chinese Pork Buns on the Executioner’s Block

Image cutline: Goldfish in Yaletown serves up three types of sliders, the Short Rib Slider, the Kurobata Pork Slider and the Crispy Fish Slider.

Rangelina have slid into a parallel dimension known affectionately as Goldfish in search of the ultimate slider. What awaits them? Read on to find out.

Raj: I’m truly impressed! From the moment we entered Goldfish Pacific Kitchen on Mainland Street in Yaletown and uttered ‘take me to your leader, we want sliders,’ the whole place went into action.

Angelina: We didn’t get to meet their Beloved Leader, Bud Kanke, but his General and Maitre d’, Albert Chee, took care of our every wish and command.

R: Under the watchful eyes of General Chee, my glass of champagne was never empty. When it came close to being empty, he promptly clapped his hands and the subservient bartender immediately went into action and poured some more. It was amazing to see such orchestration.

A: On the General’s recommendation, we ordered all three types of sliders that they had – the Short Rib Slider with Hoisin Mayo, the Crispy Fish Slider with Classic Tartar Sauce and the Kurobata Pork Slider with Sweet Soy, affectionately known as the Chinese Pork Buns.

R: What we got was an army of sliders! They sent out four types of sliders, three of each we ordered, doubling up the quantities of the Kurobata Pork Sliders, one type with regular buns and one type with steamed Chinese buns – all of which were amazing. All 16, that is!

A: Yes but the sad part is they want to do away with the Chinese Pork Buns, they seem to have fallen into disrepute with the Beloved Leader. We have to save them!

R: All the sliders were really special, the flavours were really memorable but the Chinese Pork Buns, with their snow white exterior, are close to our hearts; let’s take to the streets and let them know!

A: United we can appeal to them via Twitter @GoldfishKitchen and use the hashtag #savetheporkbun to spread the word!

R: Power to the people!

Editor: Only you, the reader, can save the Chinese Pork Buns. Connect with @GoldfishKitchen and vote with the hashtag #savetheporkbun. The results will be announced at the end of the six-week quest.

Raj Taneja is part technologist, entrepreneur, social media juggernaut and foodie. He runs urbanmixer.com and publishes a miscellany of musings at raj.jp and on twitter @tinhead

aside 18 Oct

Slider Quest – Episode 1 – Harold and Kumar go to White Castle, Rangelina go to Revel Room.

There are numerous claims on how the ‘slider’ came to be, from the grilled patties of the U.S. Navy, sliding about during the heavy seas, or the claim that White Castle invented the ‘Slyder.’ Whichever claim is true. one thing’s for sure, a slider is not a mini-hamburger. The meat of the slider is cooked on top of a bed of onions that allows the juices from the onions to permeate into the meat itself. This distinctive cooking method makes the slider a truly unique gastronomic experience.

You can download the this week’s edition in PDF format HERE (or grab the full newspaper HERE,) or just keep reading (the unrated version) below.

Episode 1 – Harold and Kumar go to White Castle, Rangelina go to Revel Room.

Image cutline: Revel Room in Gastown serves up three types of sliders: Double Smoked Bacon and Beef, Black Bean Lentil and Avocado, and Pulled Pork, our favourite!

Into the wormhole they go, Raj Taneja and Angelina Rai are transcending cross-dimensional boundaries in search of a slider… but not just a slider, the real slider sorta like that search for Earth Prime in that mid-90s TV series, Sliders. The journey begins in Gastown.

Raj: So, what is the real slider, anyways?

Angelina: Well, it’s like a mini-burger, but not. It’s small, maximum three inches in diameter, the meat is cooked on a griddle, sautéed onions and pickles go well but the possibilities are endless; if you found the ultimate slider you’d know. Like Harold and Kumar’s trip to Whitecastle, we’re on a quest for the truth or at least cure a craving.

R: So, this place they call Revel, located at 238 Abbott Street in Gastown, has sliders on the menu.

A: Not only that, there’s a lot of history in that place. Add a large collection of Stay Puft Marshmallow Men figurines and a bartender by the name of H which I think stands for ‘Hot Bartender,’ …

R: With drinks called Caligula and Secret Garden on the menu, I think I know where this fantasy is going really fast, but back to business… Revel has not just one, but three sliders on the menu. They’re only available after 11pm so your bedtime better not be early. Pulled Pork and Beef with Double Smoked Bacon and I’m forgetting one…

A: The Black Bean Slider with Avocado Salsa and you’ll taste a hint of butter!

R: Ahh, but that pales in comparison to the refreshing flavour of meat. The Pulled Pork slider really stood out considering that this little piggy was braised for 11 hours.Add in a nicely toasted bun and a little bit of coleslaw, the only word that comes to mind is awesome.

A: I agree but it’s so good to see a slider that’s worthwhile for our Vegetarian pals, too.

R: A menu fit for someone seeking a wide range of possibilities…

A: Including sophisticated drinks specially crafted by bartender H.

R: He’ll even serve you a freshly-baked chocolate chip cookie at last call. It’s their thing, you know.

Editor: What parallel universe will Rangelina slide into next? Who will they meet? What will they eat? Tune in next week for Episode 2 of Slider Quest.

Raj Taneja is part technologist, entrepreneur, social media juggernaut and foodie. He runs urbanmixer.com and publishes a miscellany of musings at raj.jp and on twitter @tinhead

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Vancouver

Vegan Quest – Episode 4 – Vegan Living ain’t so bad

Vegan Quest – Episode 3 – They even have Chefs on the take

Vegan Quest – Episode 2 – A Sicilian Secret, Revealed

Vegan Quest – Episode 1 – Bring on vegan

Slider Quest – Episode 6 – Finale – An Encounter with the Emperor

Slider Quest – Episode 5 – 100 days and counting…then they’re gone

Slider Quest – Episode 4 – Exclusive Clubs deliver Exquisite Sliders

Slider Quest – Episode 3 – Lamb Mini Burgers ‘slambers’ make a slam dunk!

Slider Quest – Episode 2 – Chinese Pork Buns on the Executioner’s Block

Slider Quest – Episode 1 – Harold and Kumar go to White Castle, Rangelina go to Revel Room.

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