Foodists is a collective of like-minded food worshippers. We breathe and sleep in order to eat and drink. Have something to share with us? We'd love to hear from you. If it's something to eat or drink, even better.
Our newest guest contributor is Chad Brealey – outdoorsman, conservationist, food lover, writer and actor. Chad has recently created Salt, Fresh & Field – a broadcast television and online program borne from…
Posted by: Chad Brealey on Sunday, April 10th, 2011
Categories: Guidance | Tags: chinook, fish, haida gwaii, recipe, salmon | 2 Comments »
Handy, tasty and easy to prepare, the traditional Karelian Piirakkaa is a Finnish staple that’s like a bizarre cross between a sandwich and a pierogi.
Posted by: Alisa Gordaneer on Thursday, April 7th, 2011
Categories: Guidance | Tags: butter, eggs, filling, Finland., Finnish, Karelia, Karelian, mashed potato, perogy, pierogi, pies, piirakkaa, rice, rye flour, sandwich, traditional | 6 Comments »
For those who’ve never been to the grand tasting hall of a wine festival, it can be a bit overwhelming. The Vancouver Playhouse International Wine Festival had over 700 wines to taste this year, from 176 wineries in…
Posted by: Degan Walters on Wednesday, April 6th, 2011
Categories: Guidance | Tags: festival, international, sherry, Spanish, vancouver, VPIWF, Wine | No Comments »
Fortified wines were front and centre at this year’s Vancouver Playhouse International Wine Festival and while I sampled some sherry-style wines at the beginning of the week, I wanted to get further into it. Whammy…
Posted by: Degan Walters on Tuesday, April 5th, 2011
Categories: Guidance | Tags: cheese, festival, pairing, sherry, vancouver, VPIWF, Wine | 1 Comment »
The Vancouver International Playhouse Wine Festival kicked off yesterday and my first event was Sabor de España! at Salt Tasting Room in Gastown. This was to be a Spanish feast paired with a selection of Bodegas Alvear…
Posted by: Degan Walters on Tuesday, March 29th, 2011
Categories: Guidance | Tags: festival, salt, Spanish, tasting, vancouver, Wine | No Comments »
From crispy snack to quick curry accompaniment, beaten rice (poha) is a fast and easy staple.
Posted by: Alisa Gordaneer on Monday, March 28th, 2011
Categories: Guidance | Tags: Bangladeshi, beaten rice, carrots, crispy rice, curry, fast comfort, indian, Nepalese, poha, recipe | 3 Comments »
We’re usually writing about eating on Foodists, or at least about food preparation. Andrea Bellamy gets you started properly by showing you how to grow your own edible garden – even if you live in the city!…
Posted by: Degan Walters on Tuesday, March 22nd, 2011
Categories: Guidance | Tags: book, edible gardening, garden, interview, urban | 2 Comments »
France is pretty much the world’s undisputed leading producer of fine wines but the question remains, can it compete in the value for money stakes at lower price points? I searched long and hard to come up with this…
Posted by: Mark Shipway on Thursday, March 17th, 2011
Categories: Guidance | | No Comments »
I was recently invited to a special event involving Russ and Wendy Kwan Photography, and wanting to increase the likelihood of being invited again in the future I decided to bring along a dessert to share with our hosts.…
Posted by: Cliff Hammerschmidt on Tuesday, March 15th, 2011
Categories: Guidance | | 1 Comment »
Weekly Wine Picks In eager anticipation of the up-coming VPIWF, here’s a round up of some favourite Spanish wines recently tasted and all representing the unbeatable value for money that this country can offer: Segura…
Posted by: Mark Shipway on Monday, February 28th, 2011
Categories: Guidance | Tags: picks, Spanish, Wine | 2 Comments »
I have a confession. I’ve never been a fan of turkey. No matter how it was prepared, whether it be lovingly roasted, minced or turned into my Mom’s famous curry, there was something about that big bird that never…
Posted by: Jules Morgan on Monday, February 21st, 2011
Categories: Guidance | Tags: Comfort, gumbo, slowfood, turkey | No Comments »
Bluefin Tuna are in danger of extinction, oysters are disappearing and more than 170 billion pounds of wildlife are being removed from the seas yearly. By all accounts, the oceans are in rough shape. But it hasn’t…
Posted by: Degan Walters on Thursday, February 10th, 2011
Categories: Guidance | Tags: ocean, sea, Seafood, sustainability | No Comments »
The last of our unique Chinese New Year recipes created by Vancouver’s Chinese food guru Nathan Fong is a dessert of Asian winter pear poached in lychee ginger white tea and served with a delicious chocolate spice…
Posted by: Mark Busse on Thursday, February 3rd, 2011
Categories: Guidance | Tags: chinese, dessert, Nathan Fong, new year, Pear, recipe, tea | No Comments »
Today’s Chinese New Year recipe by local Chinese food guru Nathan Fong is green tea spice rubbed salmon. Barbecue rubs have always been popular in the South. Here, I’ve used aromatic green tea, high in…
Posted by: Mark Busse on Wednesday, February 2nd, 2011
Categories: Guidance | Tags: chinese, Nathan Fong, new year, recipe, salmon, spice, tea | No Comments »
Our latest guest contributor is local Chinese food guru Nathan Fong, who kicks off Chinese New Year by offering us three unique recipes for the season; an salad appetizer featuring lime ginger mint herbal tea poached…
Posted by: Mark Busse on Tuesday, February 1st, 2011
Categories: Guidance | Tags: chicken, chinese, Nathan Fong, new year, recipe, Salad, tea | No Comments »