Wining and Dining with Forks and Corks
My wife and I stopped going to Dine Out Vancouver a few years ago after a couple of unfortunate experiences at restaurants who didn’t embrace the spirit of the…
Meditations - Enlightened gastronomic insights
Nicli Antica Pizzeria’s Bill McCaig wants to be your neighbour
I am getting sick to death of hearing people say how awesome Nicli Antica Pizzeria is. I get it already—their Neapolitan pizza is very good, and it’s so authentic…
George and Park on 10 years of Memphis Blues, expansion and wine with bbq
Recently we were invited to partake in a good ‘ol fashioned Southern pig pickin’ to mark the 10th anniversary of venerable low ‘n slow barbeque…
The Seal Meat Experience
Although many of you might be a little disheartened in the upcoming tasting choice, I for one feel that introducing myself to as many different foods, flavors, and…
Butter On The Endive’s Owen Lightly On Being A Punk, Getting Married Young, And Boring People
On a cold November night, many of Vancouver’s foodie elite descended to the new Gastown location of The Found & The Freed ”pop up” shop for an event…
CONTEST: Add a little Mooking to your Holiday Booty with his latest book, Everyday Exotic
Maybe you caught the Q&A with Roger Mooking on this recent post, or the latest video in which Mark and Ben interview him in our favourite underground sausage making…
Make Love, Not Fruitcake
My friend Sean and I made our first batch of fruitcake in 1995; I was 16 and he was 17 years old. It started as a joke. See, we had this theory that nobody actually ate…
Does A Negroni Improve With Age? Yes. Especially If You Age It In An Oak Barrel!
Aging cocktails isn’t a new technique—in fact it used to be the norm a century ago—but only in recent years has aging cocktails in oak barrels made a come back…
CONTEST: Unquenchable thirst for a bargain
You’re either a wine person or you’re going to be one. When you start out, you might be less inclined to spend the big money on a single bottle of wine…
Roger Mooking Can Fit His Whole Hand Into His Mouth
Increasingly we’re asked by food industry folks to interview them for this site, which is an honour and appreciated, and fun (the reason why we do this!). Such was…
Guidance - Recipes & tips that will convert you
A Taste of Delhi: Chole Bhature
The vegetarian Punjabi dish chole bhature—curried chickpeas with fried bread—is one of the most popular breakfasts in North India. It’s not tough to understand why:…
The Cannery’s Salmon Wellington
As you’ve no doubt heard, The Cannery, an iconic Vancouver restaurant for 38 years, has closed its doors. All that is left on their website is the announcement of…
Eggnog – Seasoned Tipling!
A few years ago I went on a search for an eggnogg recipe as find most store bought varieties quite disgusting. As I love vintage I ended up adapting a recipe from…
The Most Delicious Pear & Almond Tart
"An apple resists being eaten. An apple is not eaten, it is conquered. The crunchiness of a pear is far more appealing. It is giving and fragile. To eat a pear is…
In Pursuit of the Best French Onion Soup Recipe
Last week, fellow Foodist Karen Hamilton went to Montreal to participate in the Van Houtte Coffee Getaway (watch for the post!). As a good Foodist would, she went with an…
Cure Your Own
Most people think that curing your own meats is a quick way to waste meat, or worse, end up in the hospital (or even worse: dead). While there is some risk involved, it…
Get Out Your Rolling Pin
In a week’s time a lovely friend will be getting married at the charming Heritage Hall. As part of the bride and groom’s DIY approach to the day they have…
Tomatoes: Eat ‘Em While You Can
In mid-September, just a few days before the autumnal equinox, the days are getting noticeably shorter and the sunlight is transitioning from blazing to soft. This is…
The Sunday Sauce: Neapolitan Ragu & Braciole
From noble stock? Not I. But I’m comforted personally by the notion we’re all dirt-digging peasants with appetites base and common. After all, many of the world’s…
Vintage Food Revival
Last weekend my parents celebrated their 45th wedding anniversary. I suppose after 45 years you have your share of romantic dinners for two (and other stuff I don’t…
Worship - Feasting at the temples of others
Les Faux Bourgeois’ “Dude Guru” Does It Again With Che Baba
“Hey! Long time! How are you?” shouted Stephan Gagnon as his face lit up when I walked into Che Baba. I looked around, and was met with a dimly lit room filled…
Paris Food Truck Rendez-Vous
After decades of quietly smoking and grilling away, food trucks have lately earned a lot of attention and column inches. In an era where multiple arugula options and…
Foodists at The Urban Tea Merchant
‘Luxury’ isn’t often the first word that comes to mind when you think of tea. Unlike a Cartier watch, Louis Vuitton purse or Harry Winston diamonds, high end…
How curious: a journey Down the Rabbit Hole with the Swallow Tail Supperclub
“remember, what the dormouse said feed your head, feed your head” —Jefferson Airplane The city seemed to shrink away on the horizon as we wound up through the treed…
Le Crocodile Reminds Us What A Fine French Meal Should Be
I know this isn’t a site where we do a lot of restaurant reviews, but I feel compelled to do a little worshipping, even if it may seem a little obvious to most…
The Ultimate Montreal List for Discerning Foodists
Foodists Brenda and Mel have recently had dining adventures in Montreal, and I am embarking on one tomorrow in 8 hours care of Van Houtte Coffee. My big red suitcase is…
Food.ee aims to outfox boring food by connecting food lovers with take out and delivery
Like a lot of good ideas, the recently launched Food.ee was conceived out of frustration. There are a so many restaurant reviews sites, but when you analyze them for the…
Lesley Stowe Unveils Raincoast Cookies
We all know how awesome Lesley Stowe Raincoast Crisps are. In our home, we always have some in our pantry for guests or just for a quick snack. After seven successful…
Visions of a Bishop’s Harvest Table
Visions and memories of it appeared frequently through an intense opiate haze. I saw plates, remembered flavours, four courses, and something about corn ice cream. A few…
The Summer Of Food Trucks
For years those of us living in Toronto have watched while other cities across North America have celebrated and grown their vibrant street food scene. We’ve traveled…