Narc and his wife, Enforcer, took us to their favourite local Indian restaurant, Clay Oven. Chew Steel and I were especially looking forward to this meal because B.C. is home to some of the best Indian food. Let’s listen to “Gallan Goodiyaan” for this post.
The restaurant is small, with only a few tables inside and a patio providing additional seating. Hanging Edison bulbs brighten the room, while faux greenery gives the dining space a clean feel.
Enforcer, who visits regularly, told me the restaurant has been in the family for years. The parents originally ran the business, but the next generation has since taken over, modernizing the restaurant while the parents continue to cook in the kitchen.
For appetizers, Narc picked two orders of the Fish Pakora ($16.95) and two orders of Dahi Puri ($9.95). The kids and Narc ordered mild Butter Chicken ($21.95), Enforcer picked Shrimp Curry ($21.95), and Chew Steel and I selected the Mixed Grill ($26.95). We also added an extra order of fresh Naan ($2.95).
Oh hot diggety damn, is the food ever good! The fish pakoras arrived steaming hot and meaty. Inside, the fish was flaky, while the thin, seasoned batter was crisp and almost melted on my tongue. They were so good I could have eaten the entire plate for dinner. I’d order them again without hesitation.
Roblox was a fan of the dahi puri: delicate, crisp shells filled with cool yogurt, soft potato, pomegranate, mint and spices. Each one delivered a big mouthful of tangy, sweet and salty flavours. Pro tip: eat them quickly before the shells turn soggy.
I wouldn’t normally order such a large dish, but I wanted to try as much as possible, and the owner recommended the Mixed Grill as the best introduction to Clay Oven’s grilled specialties. It arrived on a sizzling platter loaded with jumbo shrimp, seekh kebab, and chicken tikka.
Chew Steel’s favourite was the chicken tikka. The bone-in pieces were juicy and tender, with a lightly charred exterior and a vibrant red coating that gave way to tender white meat inside. The accompanying bowl of butter sauce was sweet and tomatoey, while the bed of onions and charred pepper sizzled from the hot platter.
The jumbo shrimp were plump with a satisfying snap, while the seekh kebab had a well-seasoned, sausage-like texture with a pleasantly salty finish. The homemade naan was remarkably thin and light, with a delicate crispness that reminded me of a cracker, yet it stayed soft and pliable. The portion was generous enough that I took half of it home for lunch the next day.
Clay Oven served some of the best Indian food I’ve had in a long time. The fish pakoras alone are worth returning for, and next time I’m in Delta, I’ll happily work my way further through the menu. Hitting the Sauce gives Clay Oven two phat thumbs up.
Chew Steel and I returned to B.C. to visit my family and stayed with my brother, Narc. Shortly after arriving, we took my nephew and niece, Roblox and Jellybean, to Four Winds Brewing Co. Taproom for tacos. Let’s listen to “Raining Tacos” for this post, a song Roblox likely knows all too well.
The taproom sits in a strip mall in an industrial area in Ladner. There isn’t much to look at outside, but inside, the room was busy with locals and people stopping in during their work breaks.
Chew Steel and I left the kids at the table while we went inside to order. Before leaving, I reminded them not to talk to strangers, then noticed the two men sitting at the next table. I hoped they didn’t take it personally. I just wanted to return both children safely to my brother.
We ordered at the counter, where the friendly staff told us they would bring everything to our table. We ordered lemonade ($3.95), an Original Saison ($7.50), salsa and chips ($10), five pork carnitas ($5.75), two Baja fish ($6.50) and four Bang Bang shrimp ($6.50) tacos.
The kids’ lemonade arrived in a modest pour, and both agreed it tasted a little like Gatorade. My saison was bubbly and fruity, with a crisp finish and enough depth to keep it interesting.
The salsa and chips were addictive. The thick-cut chips arrived warm and tasted homemade, while the salsa roja was thin and almost broth-like, with a gentle kick. Jellybean is sensitive to spice, so her tingling tongue confirmed that there was at least some heat.
The pork carnitas featured crispy roasted pork, charred pineapple salsa, radish, cilantro and cheese. The meat was juicy, with crisp, charred edges and a pleasantly salty flavour. A spoonful of leftover salsa brought everything together. Roblox enjoyed this taco, although he thought the kitchen could have been more generous with the pork.
The Baja taco came with a large piece of line-caught ling cod, coleslaw, chipotle aioli, green cabbage, pico de gallo and cilantro. The fish was crunchy, although the thick batter was a little oily. The house-made tortilla was soft and tasted fresh. This was the heartiest of the three tacos and the one I would order again.
The Bang Bang shrimp was topped with spicy sauce, guacamole, shaved red onion and pico de gallo. The shrimp was large and its batter crisp, while the toppings added freshness to each bite. I particularly liked the chunks of avocado and the sauces. Despite its name, I didn’t find it especially spicy. Jellybean disagreed, but she enjoyed her tacos.
Three tacos were enough to fill me up, but heartier eaters may want to order more. Roblox had eaten a late breakfast and still wasn’t full after three pork carnitas. With an early dinner ahead of us, he decided not to order another.
Four Winds may not offer much of a view, but the tacos were very good, my saison hit the spot, and the staff were hospitable. Come to this location for the food, not the scenery. If you want both, Four Winds also has a beach house location in Tsawwassen.
Last Tuesday, Divine Offering, Québécoise, and I attended Aperitivo at Metrovino ($15), a casual tasting featuring Alessio Altariva of Fattoria Moretto. The event sold out quickly, which came as no surprise. Let’s listen to “Come On-a My House” for this post.
The tasting offered a very different picture of Lambrusco from the sweet, fizzy, mass-produced wine many people know. Alessio’s family makes small-batch Lambrusco from organically farmed grapes grown on just under 11 hectares, with a focus on Grasparossa, a variety native to Castelvetro in Emilia-Romagna.
Photo credit: Anjali Mahendra (2026)
Divine Offering and I arrived five minutes early and spotted Richard Harvey, one of Metrovino’s founders. He recognized us, too, and warmly welcomed us in. After lurking in the aisles trying to spot wines from the previous tasting we attended, we moseyed over to Eva Hudson’s station, where she was carving three different ages of Parmigiano-Reggiano and serving them with fresh, crusty bread. Nearby, plates of cheese and charcuterie were laid out.
Photo credit: Anjali Mahendra (2026)
Over the course of the tasting, we moved between Eva and Richard to sample and repeatedly revisit the winery’s flagship Lambruscos, Tasso ($35) and Semprebon ($35).
Photo credit: Anjali Mahendra (2026)
As Richard poured, he called Lambrusco “the most Italian wine”, soulful, friendly and distinctive, with countless regional foods to pair with it. The wine’s soft bubbles refresh the palate between rich, salty bites. The region where Lambrusco is made, Emilia-Romagna, also gives us Parmigiano-Reggiano and Prosciutto di Parma as natural companions for the wine.
Photo credit: Anjali Mahendra (2026)
The Lambruscos I had tried before this tasting reminded me more of sangria. Fattoria Moretto’s versions were different. They had the character of red wine but with a bright, juicy freshness. The gentle bubbles made each sip refreshing without stealing the show.
Tasso was the drier of the two, with a little more structure, while Semprebon was softer, fruitier, and a bit sweeter. Eva told us customers are almost evenly divided between them.
Photo credit: Anjali Mahendra (2026)
I was particularly interested in Québécoise’s verdict. Earlier this month, she had taken a sip of Cirelli’s “Orange,” pointed to the grapes we were eating and declared, matter-of-factly, “It tastes just like these.”
She preferred Tasso, while Divine Offering leaned toward Semprebon. I changed my mind with nearly every taste before eventually settling on four bottles of Tasso and two of Semprebon. Whether that was my own decision or Québécoise’s influence is still up for debate.
Throughout the evening, I noticed people stopping to chat with Alessio. Meanwhile, the three of us stood off to the side asking one another, ‘Do you think that’s the winemaker?’ then quickly looking in the opposite direction. We were fairly certain it was. However, agreeing that it must be Alessio seemed much easier than walking over and saying hello. It was like high school all over again.
I’m leading a member-led wine tasting at Eau Claire Athletic Club this month, and these Lambruscos will be among the bottles I bring. They’re an excellent conversation wine, easy to share and pair with cheese and charcuterie, yet different enough to challenge what guests think they know about Lambrusco. If their reactions are anything like mine, I suspect a few will be bringing a bottle from Fattoria Moretto to their next party. Hitting the Sauce gives Metrovino’s Aperitivo tasting two phat thumbs up.
Boss Lady’s birthday is coming up, so I took her for dim sum at what I consider the best spot in the city: Golden Sands. Let’s listen to Mama Said for this post.
I called the day before to make a reservation, and we arrived promptly at 11:00 a.m. We were shown to a small table by the window. Right away, I noticed how friendly the staff were, extending the same warm, polite hospitality to non-regulars like us.
We were asked what tea we wanted. My mother was silent for a couple of moments and then requested bo-lay, a tea, according to her, that pairs well with dim sum. Over in the corner, I saw a chef eating his lunch. I always find it reassuring to see staff eating at their own restaurant. After all, they know what goes on in the kitchen better than anyone.
I encouraged Boss Lady to order whatever she wanted, but she hesitated because I was picking up the tab and she didn’t want to order too much. I sighed, picked up the menu checklist and went through every item with her.
Together, we chose: Steamed Scallop & Shrimp with Black Truffle ($9.88), Prawn Dumplings ($8.25), Steamed Pork Shao Mai with Fish Roe ($8.25), Chicken Feet ($7.50), Salt & Chilli Pepper Squid Tentacle ($14.88), and Beef Flat Rice Noodles ($18.88). She declined my suggestion to add lobster or quail to our lunch.
The beef rice noodles arrived first. I could see the dark brown sear of the wok on the noodles and the charred, bright green onions. The beef itself was ultra velvety, with a tenderized softness. I was struck by how generous the mound of noodles and beef was, even larger than the one at Emerald Garden.
The meat in the shao mai was so juicy. As I bit into the dumpling, the meat fell apart into tender chunks. The texture here is springier and loosely packed. I found this surprising because at other restaurants, sui mai is more like a finely ground pork ball with a tougher, mealier grind.
Our server came by to check on us and spotted a strand of hair in my mother’s dish. She asked Boss Lady if it was hers. My mother pulled it out, laughed and confirmed it was hers, adding that she wouldn’t complain to the kitchen. They both had a good chuckle.
The har gow was the size of a baby’s fist. The translucent white wrapper was silky, slightly sweet and sticky. When I took a bite, the soft wrapper gave way to a jumble of whole, crunchy pink shrimp. I liked alternating between the Chinese mustard and spicy red sauce, dabbing each onto my dumplings for a blunt hit of heat, much like horseradish with prime rib.
The truffle, scallop, and shrimp dumpling was tricky to eat. The slippery pieces of seafood shifted around inside the wrapper like an overstuffed inari pocket before tumbling onto my plate. The dollop of black truffle was assertive and earthy. Despite the logistics of eating this dumpling, it’s worth ordering.
The fried squid is the best I’ve had for dim sum in Calgary, even edging out Ho Won. The white squid at Golden Sands tasted as if it had never been frozen, each piece toothsome and bouncy. The batter was thin and light, fragile like tempura and not at all oily, with just the right amount of salt. It also arrived piping hot from the fryer. The squid at Ho Won is more uniform, each piece tubular and noticeably chewier, with a gloriously thick, brittle batter. I like both versions, but the natural sweetness of the squid at Golden Sands inches it ahead.
My mother noted that the quality of the food reminded her of Vancouver and Richmond, but at a lower price. If a restaurant can impress Boss Lady, you know it’s a winner. I can’t wait to return and try more of the dinner menu. Hitting the Sauce gives Golden Sands two phat thumbs up.
Last week, I attended my very first Metrovino event. Their events sell out so fast that by the time I learn about the tasting, it’s usually sold out. My luck seems to be changing because I finally managed to snag tickets to their 30th-anniversary celebration, Burg & Beaujo with Baptiste Burrier ($65). Let’s listen to Love You Madly for this post.
Metrovino marked its 30th anniversary alongside its longstanding relationship with the family behind Château de Beauregard. For decades, its wines occupied a significant place on Metrovino’s shelves. Helping celebrate the occasion was Baptiste Burrier of Château de Beauregard, whose family has cultivated vineyards in southern Burgundy for 17 generations. I wanted to speak with Baptiste, but I didn’t know what to say to a 17th-generation winemaker.
Photo credit: Anjali Mahendra (2026)
Divine Offering and I were greeted by Isaiah, who explained the structure of the standup event, pointing to three stations and a bodaciously loaded cheese station. He mentioned that Richard would be at the back station showcasing all the wines.
Curiously, I noticed that throughout the evening, whenever someone mentioned Richard’s name, their intonation gave special emphasis. And throughout the evening, everyone seemed to defer to him. Richard, as I later discovered, is one of the founders of Metrovino.
Photo credit: Anjali Mahendra (2026)
This was also my first time in the store. It’s larger than it appears from the outside, with high ceilings. There are so many aisles, it felt like a corn maze, but with wine. Throughout the evening, Divine Offering and I had fun playing peek-a-boo.
There were 13 wines to try throughout the evening. We moseyed over to the white wine station. I spoke to Sarah, and she explained that Beauregard Mâcon-Solutré-Pouilly was aged in previously used oak barrels, which adds texture and softness without the pronounced oak flavours of new barrels. The result is a wine that feels richer and fresher.
Photo credit: Anjali Mahendra (2026)
When I tried wine #4, Harvey Davidson Pouilly-Fuissé Les Murgers, a new wine term entered my vocabulary: appellation. An appellation is a legally defined wine-growing area with rules on how the wine is made. The Burrier family owns vineyards in several appellations.
At the next table, I recognized Al Drinkle, the aptly named partner at Metrovino. I’ve been a big fan of his essays ever since I stumbled on his article, The Price of Chinese Food.
In his section, I tried #6, the 2024 La Rochette Bourgogne Pinot Noir Montagne de Cra. Al called this wine a good chugger. I enjoyed how the wine danced on my tongue. I bought a bottle.
Photo credit: Anjali Mahendra (2026)
Al described #7, the La Rochette Beaujolais-Villages “La Verchère” as a mindblowing sipping wine. He likened the wine’s simplicity and drinkability to a good pizza, contrasting it to the layered complexity of a Michelin-starred dish.
I finally met Richard when I sampled #9, the Harvey Davidson Chiroubles Saint-Roch. This was one of Richard’s favourite wines, as was mine. I found it a touch sweet and really fun to drink. I couldn’t leave without two bottles.
Eva poured me a taste from what appeared to be a double magnum of #10, the Beauregard Moulin-à-Vent Clos des Perelles. This wine was juicy and pleasurable to sip. I would have bought a bottle if they had any in stock.
After this tasting, Richard stepped away to make a speech. The room was so packed that I couldn’t see him from the back. All I could make out was that he was perched high above the crowd, possibly standing on a ladder or table.
Photo credit: Anjali Mahendra (2026)
Richard spoke about the honour of having Baptiste Burrier attend, Metrovino’s longstanding relationship with the Burrier family, and his admiration for Château de Beauregard. I noticed the way the audience looked up at him. There was a genuine sense of respect and affection. It reminded me, at least in my imagination, of students looking toward Professor Dumbledore in the book series, Harry Potter.
A staff member then encouraged everyone to grab something to eat, stay hydrated between wines, and, if needed, let them arrange a safe ride home.
Photo credit: Anjali Mahendra (2026)
When Richard returned to his station, I tried #12 Joseph Burrier Juliénas Beauvernay. It was so gulpable, I brought home two bottles. He shared an interesting perspective on this wine and Beaujolais in general.
Beaujolais is often enjoyed young for its fresh, fun and juicy qualities. However, he pointed out that Beaujolais from recognized, high-quality wine-growing areas, such as this Juliénas, can also benefit from aging.
Juliénas is an appellation known for producing wines with greater depth and aging potential. He noted that as the wine ages, those fruity notes give way to more savoury flavours. By drinking Beaujolais only when it’s young, you’re missing out on another side of what it has to offer.
If this was my introduction to Metrovino tastings, I can already tell it won’t be my last. I’ll be back.
Hitting the Sauce 