Hog Times at Fat Dragon Bar-B-Q

Last Wednesday I was allowed to go behind the scenes into the heat and hurry of the kitchen at Fat Dragon Bar-B-Q to record the their first-ever Hog Times dinner celebrating going whole hog and eating nose to tail. I set up my digital SLR on my tripod and tried to stay out of the way of the controlled chaos. With my iPad at hand, I clicked and tweeted and tried not to drool all over my equipment.

While I didn’t get a chance to taste the deliciousness, it was obvious that the crowd really enjoyed it. The best part was seeing the pig paraded around to the table while everyone took photos. There are more photos on Fat Dragon’s Facebook Page.

They’re already planning to do another Hog Times in January and this month they are doing a shellfish themed dinner called Shellfish Mania!

Here’s the menu:

Barbecued Sloping Hills Pork with Condiments

-Bean Sprout Kimchi

-Iceberg Lettuce


-Korean BBQ Bar-B-Q Sauce

-Scallion Sauce

Jalan Alor Chicken Wings

Papaya & Napa Cabbage Salad, Smoked Steelhead

Stir-fried Japanese Eggplant with Sambal & Crispy Onions

Pit Beans

Stir-Fried Noodles with Smoky Drippings

Steamed Jasmine Rice

Butter Lettuce Salads

Reflected Glory

Helping my husband realize his dream of opening his own restaurant was one of the most gratifying achievements of my life. For years we talked, imagined and sketched out what our restaurant would be like. The food, the room, the staff, the menus, we discussed and detailed every little item. Eating at restaurants became an exercise in what we would and wouldn’t do. But once the restaurant was a reality, it was his day-to-day place of employment and I was still at my credit union job. I realized that I didn’t want to work in a restaurant, I just wanted to create them and make them successful.

I found my new role was helping him imagine new restaurant concepts and turning those into bricks and mortar. As I took Communications and Public Relations courses through BCIT’s Marketing Management program, I discovered another way that I could support him and his ventures. Rather than spending money on traditional restaurant advertising, my husband and his business partner invested in a Public Relations Manager. She brought food writers into the restaurants and found opportunities for editorial promotions. I pushed the restaurants into the world of social media by setting up Facebook pages and helping the managers to generate content.

One of the most exciting challenges I set up for myself was a confectionary tasting for Vancouver’s premiere food bloggers. I invited, organized, hosted and live Tweeted the event and met some fascinating food lovers in the process. I created the website, set up and ran the Facebook and Twitter pages and did all the photography for the company. Unfortunately, the pastry chef moved back to his home province and the confections are no more.

But what I took away from these experiences was the understanding that I am not really meant to be the star in the spotlight, I’ll be the one directing the spotlight on the deserving talent and enjoy the occasional flash of their reflected glory.