Medina Cafe

I went to Vancouver, against my better judgement (see here), and the culinary highlight was Cafe Medina. I live in Edmonton, also know as chain restaurant hell, so any reprieve I can get, I take. It was the morning after the night before and my com rads and I were damaged to say the least, food was necessary in order to get my act together and enjoy the last day of my trip. My friends Kristen and Tony are professional diners, if there is a cool, new, delicious, buzzed about restaurant, anywhere in the world, they know about it, and they were going to Medina, so I was going too.

As we drove up to Cafe Medina, there was a huge crowd gathered outside, I wondered if Jesus was inside. I trust a crowd 25 people deep waiting for a table, so we sheeped out and waited like the rest of the herd. 45 minutes later, we were escorted into the back dining room and what was to follow was a sensory orgasm that I must recount. Don't let the description fool you, the back dining room, was nothing like the back of the bus. Exposed brick walls and giant windows with a view welcome guests into this culinary experience. The place was buzzing with happy guest, the music of Thievery corporation and Gotan Project wafted through the room like the scent of waffles (more on that in a minute). I knew immediately that I was in for a treat.

I started with a lavender latte, if I was standing, my knees would have buckled. It wasn't an immature or offensive flavor, no, it was the perfect latte, appropriately perfumed with the scent of lavender. It even looked gorgeous, the work of a coffee artisan, I (almost) didn't want to drink it.My friend Semi had the Moroccan spiced mimosa, after one sip, I will never look at the average Mimosa again. Spice with cinnamon and figs with steeped saffron threads. Words cannot describe. I laboured over what to eat, it was a tough decision, as everything, and I mean everything, on the menu sounded absolutely divine. I chose the Fricassee, braised short ribs with 2 fried eggs, roasted potatoes, arugula, smoked apple wood cheddar and toasted foccacia. I died. I have never had a brunch like that in my life. I feel ruined now, I don't know how I can ever go back. As soon as our meals came, the talking ceased and the only audible sounds were that of "oooh", "ahhhh" and "mmmmmmm". I briefly came up for air and my cohorts faces said it all, happiness. After stuffing my face, I thought I couldn't possibly eat another bite, I had forced the last bites of my fricassee, as I knew it would some time before I could come back, so I wasn't leaving a morsel uneaten; but, Medina's brunch is not complete without a homemade Belgian waffle (the chef/owner is Belgian, there is also a extensive Belgian beer list). The waffles are small but just right. There is an assortment of toppings from the tart mixed berry, white chocolate pistachio rosewater, milk chocolate lavender, dark chocolate, raspberry caramel and fig orange marmalade . The waffle was the perfect end to an unforgettable meal (my gluttony got the better of me, and I ate the waffle before it even crossed my mind to take a picture). I can honestly say that I have never had a meal experience like that in my life. From start to finish the experience was one not to forget, from the room to the servers to the food, Medina has the market cornered on excellence. If you are ever in Vancouver, GO TO MEDINA, don't walk , run, and if there is a very long line, whether it be rain, sleet or snow, please wait, I promise you will not be disappointed.

Medina Cafe

556 Beatty Street, Crosstown Vancouver

Monday to Friday 8am-4pm

Weekends 9am-4pm

Flirt Cupcakes

I love a great many things, which I share with you via this list. But it recently dawned on me that I have been rather selfish in this love, as I haven't branched out and given this list some legs. So I decided to bring a little more life to this venture and share with you the people behind my loves. I was being rather procrastinatory about the whole thing; I wanted to do interviews and get the ball rolling but being me et all, it was off to a puttering start. But as the saying goes, "everything in due time". So I was letting time take its course and as if on cue,fate smoked me in the face or rather the mouth, in the form of a red velvet dream. I was initially going into Flirt Cupcakes to discuss the possibility of them being advertisers in the magazine that I work for, but the owner, Michelle, wasn't in. So I cut my losses and got a cupcake, I had made the journey so I figured the trip might as well be good for something. And if I may say or rather yell from the rooftops "I LOVE FLIRT CUPCAKES"! No really, I love them. Now I must tell you, I am not one for sweets, I like things salty, sort of like my personality, so for a cupcake to make this list is quite an achievement. It was red, smooth, creamy, melt in my mouth and nothing short of divine; after one bite I had to meet the masterminds behind this new sensation. Out of the divinity of that red velvet creation came the first ever LOVE LIST interview! In the 15 minutes that I spoke Michelle, I learned that she used to be a fashion designer, she is a full time hockey player and terrible cook; but, she is one sweet ass cupcake artiste! LoveList: What made you switch from designing clothes to designing cupcakes?

Michelle: I was looking for a new creative avenue. With the economy being the way it is, people are more inclined to spend $3.00 on a cupcake, then they are to spend $80 on a piece of clothing.

LoveList: The eat local movement is really gaining speed. How do you feel about eating local and what do you do to support the community?

Michelle: Since becoming a part of the local food community, my view on the local movement has definetly changed. I would rather support the local market or vendor, than give to the big guy. Supporting local is also a great way to build the community.

LoveList: Food is about inspiration, where do you get inspired?

Michelle: I travel a lot and I take inspiration from those travels. I travel to California quite frequently, due to the cupcake boom they have experienced. There are so many places to draw ideas and inspiration from and I bring those ideas back to Flirt.

LoveList: How long was Flirt in your dreams, before it became a reality?

Michelle:I was driving on my birthdy last year and it hit me, this is what I need to be doing. I should be making cupcakes. In terms of planning, it was about 5 months from planning to opening.

LoveList: How did you and your partner Rick become business cohorts?

Michelle: We play hockey together. He overheard myself talking about this cupcake idea and his ears perked up and we went from there. In the beginning, Rick and I were still working at our other jobs, working full time in the shop and playing hockey full time; but, after about 2 months, we were able to hire some staff to relieve the pressure.

LoveList: Where do you see Flirt in 5 years?

Michelle:We want to expand but still maintain the boutique feel. The goal is 3 locations. We want to maintain the standards and quality that have been crucial to our success, keeping things fresh and authentic.

Long story short folk, you should go. NOW, don't delay. The cupcakes are delicious and the staff and owners are friendly. Your sweet tooth will thank you!

Hours of Operation

Monday Noon-5pm

Tuesday to Saturday 11am-6pm

Sunday CLOSED

10158 82 avenue 780.757.4899