THE SUMMER COCKTAIL – EXTRAVAGANZA
Warmer weather, patios and summer cocktails
We reached out to one of our “cocktail experts,” Martin Kovalcik, beverage director for Glowbal Restaurants. Our timing was perfect, with Kovalcik ready and waiting to off er up his latest creation, the Extravaganza. “If you are looking for sophistication, style and innovation in the world of mixology,” Kovalcik says!
Sophistication, style and innovation in the world of mixology
Combining premium ingredients and the new Twin Probe 2 by Jetchill, which enables bartenders to use all the benefi ts of dry ice in a consumer-safe, sophisticated way. Comprised of 1 oz herradura reposado, 1 oz hpnotiq, 0.75 St-Germain, 0.75 fresh lime juice, and 0.5 blue spirulina syrup. Shaken with ice and using the Jetchill to serve.Glowbal Restaurant, 590 West Georgia Street, www.glowbalgroup.com
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THE SUMMER FILM – “CATCHING FIRE: THE STORY OF ANITA PALLENBERG”
During the 60’s and 70’s German-Italian actress, muse, model, artist Anita Pallenberg was the “It Girl” of her time — and a style icon. Kate Moss looked to Pallenberg because she had elegance and fl air. The original “bohemian rock chick,” Pallenberg was also the mother of Marlon, Angela and Tara, from her relationship with their father, Rolling Stones legend, Keith Richards. The fascinating documentary “Catching Fire: The Story of Anita Pallenberg,” which directors Alexis Bloom and Svetlana Zill hope will remind viewers of this independent, free-thinking yet troubled, woman.
At the heart of the fi lm is, “A woman who was at many points in her life a newspaper headline, a Rock ‘n’ Roll Goddess, a Voodoo Priestess and an Evil Seductress, once accused of trying to break up the Rolling Stones.” There is no denying she was the focal point of the artistic and cool at the time. Pallenberg’s words come courtesy of her unpublished life story voiced by Scarlett Johansson. There are fascinating glimpses behind the glitzy rock ‘n’ roll world, thanks to contributions from home movies, her children, friends and thoughts
from her former partner, Keith Richards, who says in the fi lm that one of the things he loved about her was a “naturalness.” “We stuck together through a lot,” Richards says, adding, “But she made a man out of me.”
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THE HOT SPOT – JUNGLE RO0M
On an early May night, we stopped by the Jungle Room in Vancouver’s West End. Touted as Vancouver’s fi rst jungle-inspired cocktail lounge, the space has been steadily gaining dedicated regulars seduced by the combination of elevated Indonesian and Japanese street food.
Exquisite cocktails: A “Mexican Sunset,” carefully crafted with Patron Reposado tequila and a Singaporean Tiger Beer, before moving on to the appetizers – all recommended by our wonderfully accommodating server. The Beef Tartar (with fi sh sauce dressing, egg yolk, chilli crunch, toasted cashew and Tempe, cilantro, and green onion), and Hokkaido Scallop (with spiced coconut broth, cilantro and lime oil. Pickled mustard and chilli, and toasted coconut) were excellent and perfectly portioned for two.
For our main course, we continued sharing plates, opting for the slow cooked Pork Belly Babi Guling and the roasted, free range, Indonesian Chicken Taliwang (with cashew curry, steamed coconut rice, green papaya salad, and grilled lime), well prepared and just right for two people. Jungle Room off ers house-churned ice cream, which we devoured as well as their vegan sorbet. Strictly for research purpose,s we indulged in one last dessert choice: Yuzu Meringue Tart (with calpico gel, sour lime gel, house-made shiso furikake, and torched matcha meringue).
Head Chef Krisyanto and Pastry Chef Mariko Foster deserve top marks for their culinary creations. A culinary experience both sublime and aff ordable surrounded by the perfect ambience. Jungle Room is certainly deserving of the recent Golden Plate award for “Best West End Restaurant.”
