Meditations - Enlightened gastronomic insights

Contest: You scream, I scream, we all scream for…

…Yogurt! Sorry, couldn’t resist. I remember my dad once bought one of those Salton home yogurt makers. He made a batch. It sucked. We never used it again. As a…

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The apple of February’s eye

Yesterday when I typed the word “apple” into Google I was a little shocked to see that the first few references for the word were not of the fruit kind but of the…

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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…

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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…

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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…

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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…

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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…

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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…

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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…

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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…

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Guidance - Recipes & tips that will convert you

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…

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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…

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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…

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In Praise of Sardines

Today’s guest post is courtesy of Ana Simeon, who works as a communications coordinator for SeaChoice, Canada’s most comprehensive sustainable seafood program.…

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Garbage Gazpacho

The half-used tomato, still perfectly serviceable, sat alongside a cucumber of similar status in the “rot drawer” of the fridge. In summer, I tend to overbuy…

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I love chicken, I love liver

Though I really don’t want Meow Mix to please deliver I had really hoped that Sunday dinner at my aunt and uncle’s had delivered better. Lured by the promise of a…

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Summer Vegetable Stir-Frys

We typically associate stir-fry cookery with Asian foods, but it’s a really versatile method. And now that summer vegetables are hitting our farmers’ markets…

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Nuns ‘n Noodles

At a dinner we recently hosted we were presented with a paired tortellini appetizer. As my cousin described it, fresh out of class at the Northwest Culinary Academy, it…

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Mighty Caesar

When I asked Foodist followers on Twitter how they liked their caesars, the answers ranged from “extra olives” to “extra black” but the…

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Buzzing in the garden

It’s been a long cold spring, but the garden is finally catching up. Now I’m scrambling…picking 10 pounds of strawberries every other day… and watching the…

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Worship - Feasting at the temples of others

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…

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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…

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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…

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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…

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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…

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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…

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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…

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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…

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Howe Sound Brewery in Pictures

I was recently up at the Howe Sound Inn and Brewery taking in some of British Columbia’s awesome scenery and imbibing way too much. If you get the chance, I…

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Table for 110?

When I heard that Araxi was putting on a long table series in the heart of Pemberton I was intrigued. After asking a few foodie questions I grasped the magnitude of this…

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