Giang Nguyen of Roasted Revolution in action with the Japanese Aburi Street Corn during a media event to promote the new dishes available this year at the PNE in Vancouver, BC., on August 24, 2022. “I like the spices, the hot sauce, and it’s very convenient, a taco is not a large meal, and I wanted to meld the two countries’ food.” It’s hand-held, easy to eat and tastes great. “I’ve been to Mexico maybe 10 times and I love the food there. “I come from a culture of street food,” Nguyen said. Giang Nguyen over at Taco Tigre took traditional street food from Mexico and fused it with his native Vietnamese pho for delicious tacos, which on Wednesday was a beef brisket with bean sprouts and hoisin sauce over fresh corn tortillas. Giang Nguyen of The Taco Tigre with the Brisket Beef Pho Taco in action during a media event to promote the new dishes available this year at the PNE in Vancouver, BC., on August 24, 2022. “The more you eat, the more it tastes like cheese.” “If you can wrap your head around it, it tastes pretty good. “It took a couple of years to figure it out and make it edible,” Tod said. The mac/cheese ice cream is more peach coloured than the deeper orange of cheese sauce found in, say, KD, and the cheesy flavour is subtle, almost muted at first and a bit peppery.Īnd no, there is no ketchup add-on available - the Marchants are mac-and-cheese purists.Ĭole Marchant of Summerland Soft Serve with the Mac and Cheese Soft Serve ice cream in action during a media event to promote the new dishes available this year at the PNE in Vancouver, BC., on August 24, 2022. The Summerland couple, at their 27th PNE, introduced fairgoers to butter-beer ice cream in 2019 and cotton-candy ice cream last year. Tod and Cole Marchant tried a lot of combos before settling on their mac-and-cheese ice cream offering at Soft Serve. People are intimidated at first, but they try it and like it, and it’s fun.” “It’s a neat pairing, the cotton candy on top evens everything out. “I was looking for fair food with noodle boxes,” Pascal said. Her noodles are made fresh every day, it’s the only hot-food concession at the fair that does not use any form of cooking oil (she uses water exclusively) and that is 100 per cent Indigenous owned. Photo by NICK PROCAYLO / PNGĪ Cree-Salteaux from Saskatchewan, Seanna has worked in the food truck for 11 years and owned it outright for five. Seanna Pascal of the Salt Spring Noodle Bar in action with the Cotton Candy Noodles during a media event to promote the new dishes available this year at the PNE in Vancouver, BC., on August 24, 2022. “I tell them, ‘Oh, you’re supposed to mix in the cotton candy.” “Some people eat the cotton candy first, then the noodles,” Pascal said, which is frustrating after the R&D that went into finding just the right fusion combos of sweet fluff with savoury and tangy noodles in umami teriyaki sauce. It might sound crazy but you shouldn’t judge until you give it a try. Photo by NICK PROCAYLO / PNGĬlose by, Seanna Pascal was whipping up portions of cotton candy noodles at her Noodle Bar truck. Karlye Dennis of Little Coco’s Corn Dogs in action with the Korean Squid Ink Corn Dog during a media event to promote the new dishes available this year at the PNE in Vancouver, BC., on August 24, 2022. The corn dogs are flayed to look like a squid, cheese is added then the whole thing dipped in inked batter and Panko crumbs. The Korean squid-ink midway treat is, fair organizers say, one of the most talked about new dishes at the Pacific National Exhibition, which runs until Sept 5 except for Monday when it’s closed. “People don’t know what to expect, it’s not like any other corn dog,” said Karlye Dennis, who with her husband Scott have run their Little Coco’s Corn Dogs food truck at the PNE for 12 years. ![]() You may use a different browser or device to view this in full screen. Westcoast Homes & Design Previous Issuesįull Screen is not supported on this browser version.Vancouver Sun Run: Sign up & event info.
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