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One Coffee’s Brunch Takeover at Chambar

This marks the 2nd annual “OneCoffee” brunch takeover, this year hosted by the Belgium restaurant, “Chambar”. Having never enjoyed brunch at “Chambar” before, I was doubly excited for what was to come. Last year we were celebrating “OneCoffee’s” single-serve coffee pods being 100% compostable, and this year we were gathered to acknowledge that fact, and help lead to some change.

Clocking in their 5th year, “One Coffee” is still Western Canada’s largest coffee roaster, operating out of Burnaby and Richmond. Details about the brand we would learn from “OneCoffee’s Q-Grader”, Tim Cole. He is one of Canada’s only certified coffee experts, much like what a sommelier is to wine. He earned this destination by passing several palette and scent tests. Meaning he has a “nose for coffee”.

And today he spoke to us on the quality of each pod and the amount of work that goes into their coffee. It begins with finding the right framers to grow the best and most sustainable beans. They pride themselves on being organic and fair trade, meaning that the farmers they work with get more than just a dollar a pound. Each batch is tested to ensure it is roasted to perfection. A process that concludes with their coffee being wrapped up in a 100% compostable pod, which is nothing but a mesh filter and no plastic: meaning no waste.

And now they have put 4 years of work into making their pods 100% compostable, they want other coffee pod producers to do the same. They are enlisting fans of their product and all those who care for the environment to sign their petition. A petition urging the Honourable Catherine McKenna, Minister of Environment and Climate Change to ban the sale of non-compostable coffee pods across Canada, and to enact legislation requiring all green-waste contractors across the country to accept 100% compostable coffee pods at their facilities. And all this comes at a perfect time when our city is already more aware and in the midst of decreasing its plastic waste by banning plastic straws.

So take 5 minutes and sign the petition by visiting the link below. There is also ways on how you can donate to the cause or share the petition to increase its awareness.

http://chng.it/PGfrjmvKDM

But now back to the coffee. Everything we tried today was brewed from a single serve machine. And we were recommended to sip each cup black, as is. The effective argument was, you don’t add cream or sugar to wine or beer, so why would you do it to coffee. Coffee, begins a similar product that is specially gathered and brewed with a specific flavour in mind.

The following three blends were chosen for today’s sampling given how they paired with our brunch items to come.

But first we started with a specialty crafted coffee cocktail.: “Friar Frappe”. “OneCoffee” French roast, Bailey’s Irish cream, green chartreuse, and mint. This was a great pick me up and got everyone in the mood for more coffee.

Then one by one we tried the Columbian, Ethiopian, and Peruvian blends
The “Colombian blend” was a mild cup with overtones of sweet wine. It is finished with clean and subtle notes of citrus and herbs.
The “Ethiopian blend” is grown in the rolling hills of Ethiopia. It is hand picked and gently washed, then sun-dried. It stars with floral notes and finishes off with a delicate and lingering flavour.
The “Peruvian blend” is a dark roast found in the uppermost regions of Peru. It is an understated coffee with a mildly acidic and rounded body. It is finished with the sweetness of honey sourced from neighbouring countries.

Our two-course brunch, started with a Belgium waffle served with a custom made “OneCoffee” Sumatran blended ganache. The waffle was sweet and fluffy, and the dipping sauce spiced, warming you up with its nutty tones.

The second course gave diners four options to choose from including granola and fruit yoghurt or a mushroom omelette.

I had the “Bob Matin” which was a deconstructed sandwich. You picked and curated each bite with either thin slices of prosciutto, sweet tomato, mashed avocado, a briny olive tapenade, softened Brie, a perfect soft boiled egg, and/or crunchy sourdough. I built it all into a full sandwich and enjoyed each colourful bite. This was best paired with “One Coffee’s Ethiopian blend”.

But the “Paella” was the most popular choice, and what majority of the room ordered. It was served in a skillet with one fried egg, curried orzo, hot Spanish chorizo, charred tomato salsa, cucumber, and pickled cilantro. This was a slightly spicy and hearty portion that paired best with “One Coffee’s Peruvian Blend”.

A delicious meal, some terrific coffee, and a brunch with a mission. For those looking to try “OneCoffee” 100% compostable coffee machine pods, they are available in “London Drugs, the organic isle of “Superstore”, “Choices, and “Whole Foods”.

ONE COFFEE
http://onecoffee.com

Just in time for Spring, “St. Regis Bar & Grill” has launched a brand-new brunch menu. An assembly of breakfast favourites and twists to tempt. Sausage and hash browns, yorkie Benedicts, sous vide eggs over avocado toast, and even Belgium waffles.

And today I was invited to give a few of these new dishes a try. I was unable to attend their media launch party the week before, however the organizers were kind enough to invite myself and local media influencer, “pork ninjas” to a brunch for two today.

When it comes to a media tasting: plating and portion size may be gussied up and/or paired down, and the service will usually be top notch. Though I can at least paint you the most accurate image when it comes to the food and the setting, as how I interpret it. But as always, these are my opinions and you need not take them as fact. Unless you have my exact background, have lived my exact experiences, and we possess the same tongue; no one can truly taste and appreciate as you do.

It was only a while ago since I discovered “St. Regis” and deemeed them a great place for a casual dinner, one you wouldn’t immediately think of given their bar exterior. And here they were doing it again, breaking bar stereotypes and carving themselves out as a great breakfast spot. Of note, this brunch is only available on Saturday, Sunday, and holidays between 11-3pm

To read my original post on dinner at “St. Regis”, please visit the link below.

St. Regis Bar & Grill

This time around we were seated on the upper level of the historic building. It smelled smokey, the musk added to the feel of the place and the all wood furnishings and bar. The room was split between two levels, divided between a walk-up deck on either ends. We grabbed a lovely table by the window, still within eye sight of five different television screens. The bar as a whole was well equipped to broadcast any game at any angle.

There was too much to sift through, so we took the two vegetarian recommendations that our server had, and tacked on a meat heavier dish and one that was more on the breakfast-dessert side.

We started off with the classic breakfast cocktails: the mimosa and the Caesar. The former a simple hand squeeze orange juice and sparking wine combo; the latter, a spicy clam juice and vodka mix with spices and a garnish of pepperoni sticks, olives, and celery.

The “Avocado toast with sous-vide eggs” came highly recommended as a Vancouver staple. Their version came embellished with sprouts and cherry tomatoes for a garden of goodness over toast. The toast, was crispy warm bread from local bakers, “The bread Affair”. Its crunchy texture was a nice contrast to the, as expected and creamy texture of the mashed avocado, turned spread. I was a big fan of the sous vide egg intentionally served cold. But I couldn’t argue with process and results. This was the most golden I have ever seen a yolk, the most silken I have ever felt of an egg, with an as decadent flavour to match. I normally have my breakfast with ketchup, but as mild as it all was, it was also plenty tasty as is. Simple and lightly peppered with the sprouts for grit and the tomatoes for pops of juice.

The “Vegetarian Bennie” paired fresh vegetables with a couple of poached eggs over the traditional toasted English muffin with hollandaise sauce. In attendance were tomatoes, avocado, spinach, and green onions. I wasn’t a fan of the spinach, especially after cutting into the egg and having its thick yolk drown the leaves to a soggy mush. But everything else was delicious from the well seasoned and crisp potatoes to another luscious egg. Though the chewy texture of the English muffin was my favourite part of the dish.

Looking for something more substantial I had the “Steak and eggs”, choosing medium rare for my 6oz and sunny side for the two eggs. Both were pretty standard, though the eggs faired better then the beef in moisture and their soften texture. The bread was whole grain, again from “The Bread Affair”. It was served with a home made jam. A delicious spread that, “Pork Ninjas” couldn’t not praise enough. It was a recipe that the new executive Chef Daniel earned watching his grandmother work. The original used crabapple and strawberries from her garden for a total of four ingredients in the mix. You don’t get the same tacky texture as with store bought jams, but more a murky spread and a honest to goodness taste.

The “Stuffed fresh toast” was a game changer. I am not typically a fan of sweetness for breakfast, but this would be the one to change that for me. The thick cuts of brioche was pumped full of their house made strawberry cream cheese and whipped cream combination. But despite how it sounds, it wasn’t too sweet, the perfect accompaniment to the cinnamon and sugar taste of the bread itself. It was actually more tangy like yogurt. And where you get the sugary sweetness is with the fructose from the fruit skewer.

Check out the link for a close up of the filling.

View this post on Instagram

A cross section of the stuffed #french #toast from @st.regisvancouver for #brunch. This was amazing, even frenchy liked it! Filled with a #strawberry like yogurt spread. My lovely hand model is @pork_ninjas. #magmeieats #media #breakfast . . . . . . . #food #foodie #foodblogger #foodporn #foodlover #foodlove #instafood #yummy #nomnomnom #eat #eating #instagood #foodstagram #foodinsta #foodgram #vancouver #vaneats #vancityeats #vanfoodie #vancouverfoodie #yvrfood #vcbfood

A post shared by vieamaggi.com (@magmei) on Apr 2, 2017 at 1:28pm PDT

I also appreciated how they paired an otherwise sweet dish with some of their house made pork medallions, and gave the plate a bit of savoury for balance. They were spicy sausages well seasoned with a peppery kick, and they smelled amazing.

We were also treated to a sneak peak of their waffle making process. They have added made to order Belgium waffles on the menu for $7 for 1 and $12 for 2, with a little more to pay depending on the toppings or sides you choose. Served as is, with a side of fried chicken, or topped with extras like chocolate sauce, fresh berries, or more of grandma’s jam.

But be warned, because of the need to pour the batter and let it sit and bake in the waffle press, it does take a while, and when you get it, it is served fairly hot. Once again, we were allowed in the kitchen to get an intimate look at this process. There we were able to verify that it is currently a one man, one machine operation. That is unless the popularity of these waffles increase and there is a need for two men and two machines to keep up with demand.

The waffles were amazing, they had a texture that I have never had before with any other. The edges had an airy crisp to them, similar to a thin cracker. And the centre was sponge-like and eggy. It tasted great, a little salt and mostly custard like. Watch waffles comes with a block of butter and a dish of syrup as its basic dressing, but not that you need either. It was great as it. I would return just for the waffles plain. Thinking about it now, they sort of remind me of bubble waffles in texture and taste. .

Would I come back? – Yes.
Would I line up for it? – Yes.
Would I recommend it? – Yes.
Would I suggest this to someone visiting from out of town? – Yes.
I have said it before, and this event has further confirmed it. “St. Regis” is a stand up place for good food in a low key setting. A stop you wouldn’t otherwise consider, if not having read this or had a recommendation from someone first hand. Don’t deny your cravings.

ST. REGIS BAR & GRILL
608 Dunsmuir Street.
604 696-5558
stregisbarandgrill.com