Meditations - Enlightened gastronomic insights

Russian Tea: A Soulful Experience

Russians love tea more than vodka. Even though it is vodka, bears and Siberia that became the ubiquitous symbols of Russian culture in North America, for Russians it is…

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The Truth About Sriracha

Every foodie seems to know what Sriracha is—the hot sauce with a cock on the bottle. It has become associated with Vietnamese restaurants, yet the current version was…

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Ten Commandments of Dining Around

When it comes to Dine Arounds, Dine Outs or any “Eat At [INSERT CITY NAME HERE]!” complaints tend dominate the accolades. Why? In my experience, diner…

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Vodka Saves the Day

There are moments when you get slapped out of apathy and assumption-making that resonate a while. Meeting Elena was one such moment. In a few spoken words she shattered…

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YOU be the chef

I’ve had a few conversations regarding some customers wanting to customize their food to such an extent that it drives chefs up the wall and begs the question…who’s…

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Striking French Gastronomy

Many revolutions start in the belly. Empty stomachs and bare cupboards feed rhetoric, ideals and slogans. Sparked by food prices too high or food stocks too low revolution…

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Blue Dragon Heat

The ‘heat’ referenced in the post title is as much about competition as it is about spice At Foodists, we get a fair amount of attention from PR people…

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Naples: Authentic, Gritty + Raw

When my friends and I decided to go to Naples we were warned by others who had visited not to stay for too long because it was gross, dirty and disgusting. To the contrary…

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It’s Time to Tailgate!

Forget the presidential election noise, or the start of the school year. A crisp September Saturday in Iowa means only one thing to the entire state: It’s time to…

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Life of a French Stagiere

One dark morning last week, I made ham and eggs for one in a tiny skillet on an industrial range. Now, this has its pros and cons: Pro: With the high heat that comes out…

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Guidance - Recipes & tips that will convert you

Eventail d’aubergines à la provençale

In this first week of my French stage, I’ve learned all kinds of tips and tricks . This ranges from suspending a soupy salad (like bulgur-less tabbouleh) in a tamis…

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Campfire Yumminess: The Jaffle Iron

I’m always excited when my friends Denise and Darren come to the lake as that means they are bringing their jaffle iron. When they first told me about it I had no…

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Spot Prawning With Foodists (video)

Foodists is a collective of obsessed food fanatics, and as such our relationship with where our food comes from is super important to us. Many of our motley crew live in…

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What Do I Do With Leftover Rice?

I come from a long line of people who cannot cook the appropriate amount of food. There is never too little – that’s for sure. I believe it is a…

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(the not quite every) Weekly Wine Picks

Finally got my act together to come with a reds list as partner to the white picks I posted a while back. Once again the emphasis is on wines that over-deliver in the…

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Black Garlic?

Meet Sarah Reinertsen our latest guest contributor.  The fortunate instance of a bus breakdown in the Himalayan foothills – after the bus driver tried…

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Chocolate-Tasting classes in Vancouver

People get wine, even if they don’t get wine. My parents proclaim Yellow Tail to be the best thing they’ve ever tasted, but even they understand that…

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Gluten free, not flavour free

A few weeks back my mom turned the big 6-0 and I wanted to do something spectacular for her. I began planning a surprise party with family and friends, complete with my…

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Greek Easter, Village Style

Today is the first day of Greek Orthodox Holy Week, Great Monday, which culminates on Saturday at midnight with Easter and the breaking of a 40 day fast. The Greek…

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Tarte Au Sucre, Take 2

A couple of months ago we had a Foodists Montréal movie night. Even though I was told we had loads of desert, being a sugar addict I just had to add to the sweets being…

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Worship - Feasting at the temples of others

curious-oyster-oyster-on-plate

Bringing Oysters to Curious Places

Serving oysters with a unique twist Richard Boucher and his team at The Curious Oyster Catering Co. have been bringing their wares to different venues across Vancouver. In…

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Savouring the Garden

The pathway that leads to the front door of Savour in the Garden, the new restaurant headed by Chef Alex Haun, is winding and a bit rocky. That’s fitting, actually,…

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Contest: We All Need Our Own Patch

Meet Patch, the self-watering planter for herbs and greens. Leave a comment you’ll be entered into a draw to win a FREE Patch planter for your kitchen windowsill.

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Koko Monk by Levni Chocolate

A quiet little pocket of Kitsilano sits along West 1st Ave between Burrard and Cypress, just off of the south end of the busy Burrard street bridge. It’s a beautiful…

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25 Things To Taste Before You Die

When I first pitched this idea to Alec in December, it seemed obvious that we should do it. Consume all of Vanmag’s “25 things to taste before you…

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Porchetta Crawl

How do you truly compare four different porchetta sandwiches from across Vancouver? Eat them all at the same lunch! To help burn off the 10,000+ calorie carbo load,…

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A Totally Offal Experience

When a friend of mine found out I’m writing a magazine piece on offal in the Maritimes, he said, “You have to meet Jesse Vergen.” Well, last week I had…

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Bocuse d’Or Team Canada 2013

“The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you’re eating. So that goes back to the trend of fine ingredients”…

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The Chiveto – A Peerless Sandwich

I’ve had a few great and memorable sandwiches in life, as well many purely functional ones and far too many feeble ones imprisoned tightly together aboard industrial…

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The Pigs in the (Swabian) Hall

(OK the title doesn’t quite make sense but I’m still going with it.) When I was back in Iowa for a few weeks this September, a story in the Des Moines Register…

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