Author Archives: bcorbett907

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About bcorbett907

I'm a Calgary-based writer who enjoys exploring the landscapes, and menus, of western U.S./Canada

Getting Gassed in the U.S.

This credit card is not quite good as gold if you're a Canadian buying gas in the U.S.

This credit card is not quite good as gold if you’re a Canadian buying gas in the U.S.

Here’s a great trick I learn on the last day of a month-long road trip in the western U.S. Typically when buying gas in the States with a credit card, these days, I’m asked to enter a zip code. Since we Canadians don’t have those, I’m forced to walk inside and provide my credit card to the attendant, who checks the card and maybe my driver’s licence and asks me how much gas I want to buy before opening the pump. This sometimes involves going outside and hitting “Cancel” once or twice. Pain in the ass. Especially when I’m forced to guess how much gas I’ll need and, if I overestimate, have the extra amount credited back to my card, or at least so I’m told.

But when I’m buying gas at a Safeway in Spokane, Washington, a worker filling the windshield washing containers hears me whining and provides the tip that saves me the trip inside. Simply enter just the numbers from my Canadian postal code, followed by two 0s. Thus if my postal code is T5J 4E2, I enter 54200. Presto, I’m in business.

I’m not sure if this works in all states and at all gas stations, but I’ll certainly give it a try next time I’m stateside. Meanwhile, if any of you have tried this elsewhere, let me know.

Speaking of American gas stations, you’re not allowed to pump your own gas in Oregon. New Jersey, too, I believe. Something to do with safety regulations in those states. I do notice, however, that this gas-jockey service doesn’t extend to washing windshields.

Viva Las Arepas in, You Guessed it, Las Vegas

Viva Las Arepas owner Felix Arellano delivers arepas to my table

Viva Las Arepas owner Felix Arellano delivers arepas to my table

About a five-minute drive from the glitzy Las Vegas strip is *Viva Las Arepas (love that name), a bright corner joint in a decidedly more downbeat part of the city. Perfect. It’s a chance to delve into some fine Venezuelan food at bargain prices. Owner Felix Arellano is leaning over the mesquite-fired grill, cooking chicken and beef, much of it destined for the popular $5 arepas, a South American staple. But I go for a cachapa, filled with only melted mozza so I can focus on the excellent texture of this corn bread.

At this point, Felix sees me taking notes, comes over and says my cachapa isn’t the same as a cornmeal arepa. “Here, I’ll make you one, half stuffed with beef and half with shredded chicken, so you can see what a real arepa tastes like.” Both halves are delicious, especially splashed with some house-made hot sauce. Indeed, everything here is made from scratch. It’s a lot of work, but that’s what makes hands-on restaurants like these standouts.

Half-beef, half-chicken arepas. Outstanding!

Half-beef, half-chicken arepas. Outstanding!

Next time, I’ll get more adventurous and order the fried pork rinds and yucca root. Don’t think you’ll find that in any casino eatery.

Note: Felix is a partner in an excellent new gelato shop next door (Art of Flavors Gelato) and has a hot dog/taco shop truck down the street. It could be the start of a new Las Vegas strip.

Viva Las Arepas
1616 South Las Vegas Blvd Ste 120
Daily 10 am-10 pm, except midnight Friday and Saturday
Viva Las Arepas on Urbanspoon

Lovely Lebanese Lunch in San Diego

Lovely, animated Samia Salameh, co-owner of Alforon in San Diego

Lovely, animated Samia Salameh, co-owner of Alforon in San Diego

It’s down a long commercial street, far from downtown San Diego, in a little strip mall next to a hookah store and across the street from a pawn shop. Doesn’t matter. I implore you to make the trip to *Alforon, just for co-owner Samia Salameh’s smile and outsized personality. Oh, and for the out-of-this world Lebanese food.

Samia sits down at my table and after a minute or two of chatting, asks what I’d like. The $7 chicken tawook flatbread (a Mediterranean-style pizza), I say, asking if I should get the extra cheese or peppers. “Don’t worry, I’ll fix it for you. Some fresh lemonade, too? No? We have some unsweetened iced tea.”

Alforon, San Diego

The flatbread is a thing of beauty, with marinated chicken, little dollops of garlic paste and pickles atop undoubtedly the freshest, lightest pita I’ve ever tasted. When I ask if they make the pita, she looks offended. “Of course! What do you think Alforon means? Oven-baked flat breads,” she says, putting down a sampler of falafels to try, followed by a piece of zaatar (wild, imported thyme) flatbread and finished with a potent little pot of Turkish coffee. I’ll tell you, all this fabulous lunchtime food nearly finishes me.

I’m not the only one getting the special treatment. Samia sits at other tables and kibitzes in Arabic with the mostly male patrons, many of them students from the Middle East.

It’s unexpected, joyous experiences like this that make the long miles of road tripping worthwhile.

Not many espressos pack the punch of this Turkish coffee

Not many espressos pack the punch of this Turkish coffee

http://www.alforon.com
5965 El Cajon Boulevard, San Diego
Tuesday to Saturday 10:30 am-9 pm, Sunday 11 am-7 pm. “If someone offered us one million dollars, we wouldn’t open on Mondays.”
Alforon on Urbanspoon

A Knotty Question: The Best New Food I’ve Eaten

The greatest thing since sliced pizza: the garlic knot at Milo & Olive

The greatest thing since sliced pizza: the garlic knot at Milo & Olive

If you’re not feeling that hungry when you enter *Milo & Olive, don’t worry. It won’t last. First, you’re greeted by the sight of a display case filled with gorgeous pastries. The temptations continue as you pass patrons feasting on pork belly sausage pizza and plates of potato gnocchi and pasta artfully arranged in towers. My counter seatmate is moaning about the burrata panzanella salad with heirloom tomatoes.

But what intrigues me, as always, is something I’ve never had before. It’s a garlic knot featuring, get this, plentiful whole garlic cloves roasted in confit fat, wrapped in pizza dough and then cooked in a wood-fired oven till slightly blistered. I tear this trussed treat apart with my hands, dipping chunks of the soft bread in the warm extra-virgin olive oil and a little dish of fresh tomato sauce they give me to try. Oh, my God, is it good, and only $7 for one of the best new things I’ve eaten in a long time. As I watch a chef in the open kitchen make French toast with amazingly thick slices of cinnamon brioche for his cooking buddies, manager Rosemary slips a loaf of said bread into a bag for me to take on my journey. As if I’m ever going to make it out the door.

Try walking past this display case without your willpower completely dissolving

Try walking past this display case without your willpower completely dissolving

http://www.miloandolive.com
2723 Wilshire Boulevard, Santa Monica
Daily, bakery opens at 7 am, restaurant 8 am-11 pm
Milo & Olive on Urbanspoon

Mmmarvelous Monterey, California

Amazing jellyfish gracefully moving at Monterey Bay Aquarium

Amazing jellyfish gracefully moving at Monterey Bay Aquarium

Monterey is best known for its fabulous Monterey Bay Aquarium, a world-class facility well worth the $35 entry fee for its giant tanks of in-your-face sea creatures of all kinds. But it’s also a surprisingly good place to eat… something that’s not sea food.

Thierry Crocquet  starts cooking his authentic Brittany crepes

Thierry Crocquet starts cooking his authentic Brittany crepes

What happens when west-coast California meets something distinctly French? You get *Crepes of Brittany, a terrific hole-in-the-wall shop amongst the carnival that is Monterey’s Old Fisherman’s Wharf. When I visit, co-owner Thierry Croquet is manning three circular grills, pumping out sweet crepes with house-made caramel sauce and piles of fresh fruit. But where these guys really shine is their authentic Brittany savoury crepes, or galettes. They’re made from organic buckwheat flour and left to cook till the crepe is a little crispy and the inner ingredients—like my caramelized onion, spinach and cheese—are hot. “It takes time to make them, and the lines can get pretty long in summer,” says French-born but longtime Monterey resident Thierry. “But everybody leaves happy.” Me, too, especially after he hands me a wonderfully chewy but not too sweet sugar crepe, squeezing half a lemon over it as a finishing touch.

The finished product, an egg and salmon savoury crepe

The finished product, an egg and salmon savoury crepe

http://www.crepesofbrittany.com
6C Old Fisherman’s Wharf, Monterey
Monday, Thursday, Friday 8 am-3 pm, Saturday-Sunday 8 am-4 pm
Crepes of Brittany on Urbanspoon

Eight dollars is a little stiff for half a sandwich, I’m thinking, as I line up at the counter of *Compagno’s Delicatessen, a little corner store up a steep residential street in Monterey. Then owner Bennett Compagno cuts a soft, fresh ciabatta loaf in half and starts loading it up… with multiple slices of mortadella (with pistachio), slabs of provolone, red onions, lettuce, tomatoes, pickles and peppers. By the time he’s done, it must weigh nearly three pounds—maybe the thickest sandwich I’ve ever wrestled my jaw around. A big guy in front of me has ordered a whole chicken breast sandwich ($11), and he’s staggering under the load. Compagno’s supports its troops, with military t-shirts pinned to the ceiling and special subs with names like air force, navy seal and the like. After all, any of their fantastic sandwiches could feed a small army. Note: Compagno’s grocery section includes something I’ve never seen before—imported beer from Russia, Romania and Montenegro.

A honking big mortadella sandwich at Compagno's Deli in Monterey

A honking big mortadella sandwich at Compagno’s Deli in Monterey

Compagno’s Delicatessen
2000 Prescott Avenue, Monteray
Weekdays 9 am-6 pm, weekends 9 am-5 pm
Compagnos Market & Deli on Urbanspoon

Blissful Biscuits at Buttercloud Bakery in Medford, Oregon

David Ouellette strums a flamenco guitar at Buttercloud  Bakery & Cafe in Medford, Oregon

David Ouellette strums a flamenco guitar at Buttercloud Bakery & Cafe in Medford, Oregon

I walk into *Buttercloud Bakery & Cafe and am greeted by David Ouellette, sitting in a chair and quietly strumming a flamenco guitar. It’s a wonderful way to be eased into a Sunday morning on the road. And it keeps getting better. I could order a fresh-baked biscuit loaded with egg and bacon (just $5.75) or beef brisket. But I get one unadorned—other than melted butter and fragrant house-made plum citrus jam—so I can savour its delicate crumb. The service is leisurely, but everything’s made to order, and who’s in a hurry? Just then, co-owner Gibson Holub comes by with a mini sample of a goat-pear biscuit, hot from the oven. Bliss.

A fresh, wonderful biscuit and plum citrus jam at Buttercloud Bakery

A fresh, wonderful biscuit and plum citrus jam at Buttercloud Bakery

http://www.buttercloudbakery.com
310 Genessee Street, Medford, Oregon
Tuesday to Saturday 7 am-3 pm, Sunday 8 am-2 pm. Closed Monday