A Night on the Floating Dining Room
Saturday evening. My cab cuts through Yaletown, dipping down under the Granville Street Bridge towards the marina. The heat of the day has begun to wane but the sun is…
Meditations - Enlightened gastronomic insights
Pop Bottle Dining
“This is to confirm your reservation for the media dinner aboard the Floating Dining Room.” On Friday afternoon, with two designers down and minor fires to be…
What’s in a Foodist’s Fridge?
Today in the Foodists Guest Contributor column is a look inside Foodists’ fridges by new contibutor Miles Harrison. Look for more from him soon. -Ed. When it…
Consider the Endive
With the almost cult following that bacon has, I always figured there had to be similar pockets of food obsession so I was quite tickled to see an invite to an…
You can’t beat the beans
I love to cook and be creative. I love creating and eating complex dishes with many ingredients resulting in a multi flavoured foodgasm. But sometimes nothing can beat a…
What would your last meal be?
Had a conversation the other day about people on ‘Death Row’ (not sure how we ended up on this topic) and what people’s last meals would be. It lead to us wondering…
Get yer BBQ on June 26th and 27th
Unless you are regularly firing up your own smoker to spend a day or more making brisket, pulled pork, ribs and other delectable slow ‘n low meaty treats,…
Most Creative Food Stop-Motion Videos
Shooting video ain’t easy. Editing is even harder. Thank goodness for a good production team. Every once in a while, a video catches my eye and captures my heart.…
A Cook’s Block
Have you ever experienced something similar to a writer’s block, but a cook’s block? You live most of your life full of the spirit of kitchen adventures, you…
Why do we Cheers?
Cheers, Chin Chin, Santé, Salute or Kanpai. The sound of these generally means that drinks are about to be enjoyed with friends. Perhaps an Old Fashioned, Sazerac or a…
Guidance - Recipes & tips that will convert you
Foodists 2nd Annual BBQ Bootcamp
Foodists.ca is extremely excited to present our second annual Barbecue Bootcamp featuring BBQ Champ and author, Rockin’ Ronnie Shewchuk. Modelled after last summer’s…
Homemade Green Walnut Liquor
Today new contributor Cliff Hammerschmidt posts in the Foodists Guest column. Look for more from him soon. -Ed It’s that time of year again. Walnuts are at that…
Best Banana Bread Ever
Now before you angrily threaten me with a wooden spoon (after all, your banana bread is the best), give this recipe a try. One really can’t go wrong with bananas,…
Roasted Vegetable & Ricotta Loaf
Last night I was at a traditional Bavarian restaurant called Zamdorfer for a farewell dinner for our two friends from NYC. The friends are Sports Illustrated writer, Jeff…
Swiss Chard with fresh pasta and brown butter
Sunday nights are generally reserved for something a little special, slow cooked roasts or something more elaborate inspired by whatever I was able to get my hands on at…
The Theory Behind Eating Raw
Photo credit: Wockerjabby The Foodists Guest Contributor column will regularly feature content from travelling Foodists, subject matter experts and people we generally…
Rhubarb Season
Photo Credit: Gruntzooki It’s rhubarb season. Last week at the farmer’s market the guy in front of me loaded up on no less than 11 bundles and I watched…
Making Ice Cream The Old Fashioned Way
I have great memories of the first time I made ice cream as a kid. We used ice and salt, placed the cream mixture in a sandwich bag. The bag is placed in the can with the…
A little bit of lamb
Evan got the shanks, but we all left the Butchers of Gastown 2 with a little bit of lamb to cook up for ourselves. It actually only took me two days to recover from the…
Vancouver Magazine’s 2010 Restaurant Awards
(This post is guest written by Cliff Hammerschmidt.) — The Vancouver Magazine 2010 Restaurant Awards were held on the afternoon of May 18 at the Sheraton Wall…
Worship - Feasting at the temples of others
Trafalgar’s Ocean Wise Dinner
Trafalgar’s Restaurant in Kits, best known for having the largest dessert menu in the city, is changing gears with a specially organized Ocean Wise Dinner this…
Refinery’s Cocktail Kitchen
It’s like finding a 100 dollar bill in your pocket. Oooo, maybe it’s more like the sudden realization that you are in the middle of such a good book you…
A Warm Aboriginal Welcome at The Fish House in Stanley Park
“Klahowya” is an aboriginal greeting meaning “welcome” and I certainly did feel at home among friends at the launch of The Fish House’s…
Yew Don’t Want To Eat Here
I’ve been dragging my heels on writing this article for months. I think perhaps because I didn’t everybody and their cousin to know about one of my favourite…
Fairmont Pacific Rim hosts Smokin’ Sundays with Rockin’ Ronnie
Congratulations to our friend Rockin’ Ronnie Shewchuk for his success with the weekly BBQ at Fairmont Pacific Rim‘s Lobby Lounge Patio. I got to taste…
Sugar & Spice – Wendy Boys at Edible BC
Today new contributor Laura Milligan posts in the the Foodists Guest column. Look for more from her soon. -Ed. Pastry chef Wendy Boys was a recent guest instructor at…
Cocktail Kitchen Series Launches
Today new contributor Miles Harrison posts in the Foodists Guest column. Look for more from him soon. -Ed. Starting tonight The Refinery unleashes our city’s…
Happy Hour in Portland
Today in the Foodists Guest Contributor column is a culinary adventure in Portland by new contibutor Laura Milligan. Look for more from her soon. Enjoy! ~Degan Beley,…
21 Reasons to Drive to California
With Vancouver being so close to the border, there are many tasty reasons to cross it. Seattle is the closest major food destination but Portland is not much further,…
Paris: From My Kitchen to Yours
Photo Credit: David Lebovitz Today in the Foodists Guest Contributor column is a culinary adventure in Paris by new contibutor Lynanne Coffey. Look for more from her…