This blog is largely the product of confusion, frustration, dicey decision making, passion, curiosity, boredom and freedom. Some of you who know me will be able to make sense of this - others will not. Not to worry. Stick with me on this one, if only for a few posts, and I think you'll come to understand my intention.
I've long been passionate about food and the lifestyle such pursuits seem to foster. Over the past decade my professional and personal life has flirted with culinary curiosity and experimentation to little advancement yet has remain a constant and comforting source of drive and ambition.
One thing I certainly am not is a natural. Some people just have a way in the kitchen. I, by nature, am messy disorganized, easily distracted and, as most would likely agree, a bit too adventurous at times. In this age of gluten-free, fare-trade, local made, organic-grade, omega, amino, soy based bullshit I'm striving to find balance and reason in my life and in my oven. It's a battle but I love it.
I don't have all the proper equipment nor do I even venture a claim that I have any know-how, but I'm going to give it a shot anyway.The time in between the mental inception and the digital inception of this blog (a couple weeks??) I have taken on some fairly risky and highly unmanageable projects...a 525 degree oven with no proper mitts, cheese yielded from a cupboard and a sink, gluten-free, low fat, high protein, sugar-free chocolate zucchini cake (Eeeeepic failure that was well deserved). I have also delivered some delicious and socially conscious successes...homemade organic protein bars, oat PB fudge squares that have captured the hearts of literally 4's n5's of people, and some surprisingly healthy yeast cultures.
This blog is simply intended to be an outlet my hyper-extended ambitions. Seeing as food is always on my mind, that will be the focus, but my thoughts on anything from your terrible outfit to marathon training, from my new guilty pleasure to the mess your dog made on my rug, from minor annoyances to major grievances-Look for favorite podcasts, guest hosts, playlists, boxing matches, roadtrips and any suggestions that my future readers can offer. You'll find it all here. I'm tired of explaining all this. Just stay tuned...more will be revealed.
Welcome to the second installment of what I hope will be a weekly feature! Red Fish Blue Fish continues to be bar against which all Victoria street food locales are measured. Operating at 1006 Wharf Street in Victoria, British Columbia at the foot of Broughton on the pier below Wharf Street, they are tucked away on an old part of the wharf out of view of the tourist throngs and pedestrian traffic; yet they still manage to draw a HUGE crowd. My bud Erica and I met up for our first taste of fresh, locally caught seafood of the Spring and arrived to find a decent line. The line can look daunting but is well worth the wait. The service is fast, efficient and above all consistently delicious. They also are an Ocean Wise eatery so you know not only is the seafood fresh but also sustainable - BONUS. I was disappointed to find that they were out of my favorite order - Quallicum Bay Scallops- so I settled for the daily special- smoked tuna tacone (perfectly seared smokes tuna ensconced in grilled tortilla hand rolls - taco-cone- with a custom aoli) and their new feature and an absolute MUST deep-fried pickles. Modest dock-side seating arrangements of overturned Ikea garbage cans encourage fervent protection of your order from skeazy seagulls- an aspect that turns the experience into an unchecked sport. 
Red Fish Blue Fish is never hit or miss - I've never had a bad experience. In my opinion, they embody all that is fresh and good about Victoria food and easily demonstrate our cities food culture. It's one of my most recommended spring and summer must-eat locales. So, if you are a tourist or were born and raised here put the time in to standing in line and battling the bad-mannered gulls and get some fish for your face. It'll thank you.
