Fri, Mar 19 2010
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Published January 19, 2010 07:52 pm - Let’s face it, Canada may be a close neighbor, but most of us still are pretty clueless about what’s going on up there. So with the Olympics about to begin in Vancouver, we reached out to a host of people who could give us a quick primer on the Canadian culinary scene. AP: Get in culinary shape for Winter Olympics The Associated Press
Let’s face it, Canada may be a close neighbor, but most of us still are pretty clueless about what’s going on up there. So with the Olympics about to begin in Vancouver, we reached out to a host of people who could give us a quick primer on the Canadian culinary scene. “The bottom line is that any diverse city that has an ocean and a wine growing region will have unique things,” says celebrated Vancouver chef Vikram Vij, who’s Indian restaurant Vij’s is regarded as one of the best South Asian restaurants in the world. Here’s the cheat sheet of what you need to know. Serious culinary diversity Vancouver is a particularly international city, with numerous cultures — and their cuisines — represented. Pick from near endless options for Chinese and Indian fare to more obscure amalgamations such as Aburi-style sushi (seared slivers of seafood infused with French sauces). German-born master charcuterist John van der Lieck and wife Christina are a good example. Their once mostly Eastern European shop — the Oyama Sausage Co. — now produces more than 350 sausages and dry-cured meats, including German, Polish, French, Spanish, Ukrainian, Asian and South American variants. “We started with a very small palette of products and then it just ballooned in the first few years,” says Christina van der Lieck. “People come and say my grandpa made this sausage. Can you make it?” So they do. It’s not everywhere you find kazu, pork neck dried and cured with kazu (the mash of sake), leaving a tender bite and a sake flavor. Candy Big candy makers know that tastes in sweets vary across cultures, so expect Canada’s candy counters to look somewhat different than those in America, says Steve Almond, author of “Candy Freak,” a book about the candy industry. He offers a few Canadian candies to look for. 
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