“My Mouth is So Happy” (Bonus: Calabash Ginger Beer Recipe)

This direct quote from Vitamin Daily digital marketing manager Kate LeGresley at a media event to launch Calabash Bistro’s brand-new brunch menu.

Vancouver’s best Caribbean restaurant is now offering the city’s first islands-inspired weekend brunch, taking a tasty, tropical twist on north-of-the-equator breakfast staples like french toast, scrambled eggs and sausage. We were part of a lucky group invited to try a tender Oxtail Stew Brunch Bowl (served with poached eggs, fried plantains, coconut rundown hollandaise and rice and peas) and golden Salara French Toast (fresh-baked Guyanese coconut bread with fresh-cut fruit, to-die-for banana cream and spiced mango maple syrup, pictured). All in all, the meal successfully transported us to a balmy beachside paradise in a turquoise sea (the sweet sounds of live steel drums playing in the background also helped).

We highly recommend washing down your Caribbean brunch with Calabash’s signature Passion Fruit & Guava Mimosa. We did! —Noa Glouberman

Calabash Bistro, 428 Carrall St., Vancouver, 604-568-5882, http://calabashbistro.com
 

Calabash Ginger Beer Recipe

Ingredients to make a gallon of ginger beer:
1 lb fresh shredded ginger, skin on
1-1/2 cups sugar
1/2 cup lime juice
1 nutmeg, grated
15 cloves
5 star anise
1 tbsp allspice
5 L water

Directions:
Place all ingredients in a large pot, bring to a boil; and simmer for 1 hour. Allow to sit 24 hours before serving. To serve, pour over ice in a tall glass and top with 1 inch ginger ale. Add a lime wedge and a sprinkle of cinnamon. Cheers!