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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 Orthodox faith follows the Gregorian calendar which means…

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Posted by: on Monday, April 9th, 2012
Categories: Guidance | Tags: , , , , | No Comments »

Braised Lamb at Thanksgiving

While dining rooms across the town are full of turkey, stuffing and a variety of family variations on thanksgiving classics I turned myself loose on my kitchen for a pre-thanksgiving dinner of sorts seeing as mine’s…

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Posted by: on Monday, October 11th, 2010
Categories: Guidance | Tags: , , , , | 2 Comments »

Ben & Mark Explore Summer Night Market

Ben and I had some fun exploring the Summer Night Market in Richmond recently, with videographers Nathan and Ryan capturing our culinary misadventure on camera. The idea was to give people who haven’t enjoyed a trip…

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Posted by: on Friday, September 3rd, 2010
Categories: Worship | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 6 Comments »

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 lamb overdose that was our day of cutting and…

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Posted by: on Monday, May 31st, 2010
Categories: Guidance | Tags: , , , , | 1 Comment »

Butchers of Gastown Take on a Lamb

Photo credit: Todd Smith It all started with a pig called Wanda. Then some members of the Foodists collective went on a road trip to Clinton, BC to pick out some lambs from Cutter Ranch. Now one of their fine animals has…

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Posted by: on Friday, May 28th, 2010
Categories: Meditations | Tags: , , , , , , , , , , | 8 Comments »

From Field to Feast

“Respect the animal. Show up on time and be prepared to work. You will eat some great food and take some with you to enjoy in the weeks and months to come, but the focus during butchery and prep is work. Take…

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Posted by: on Wednesday, May 12th, 2010
Categories: Meditations | Tags: , , | 3 Comments »

Where Food Comes From—A Childhood Memory

We’ve all heard stories about childhood food experiences, the memories of which scarred them for life. From my vegetarian friend’s story of eyeballs hanging from the eye sockets of a freshly clubbed, but still…

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Posted by: on Saturday, April 3rd, 2010
Categories: Meditations | Tags: , , , , , , , | 4 Comments »

The Meat Class at Dirty Apron

Last month was my birthday.  As always, my lovely husband spoiled me rotten – dinner at Tojo’s, a beautiful Shun chef’s knife and a cooking class at Dirty Apron.  He had originally signed me up for the…

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Posted by: on Wednesday, March 31st, 2010
Categories: Guidance | Tags: , , , , , , , , | 4 Comments »

Urbanbelly: Communal Dining in Chicago

In a quiet unassuming neighborhood lies an equally unassuming restaurant. Nestled in a small strip mall between a laundry mat and a cleaners lies Urbanbelly, one of my favorite restaurants in Chicago. It is a small jewel…

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Posted by: on Sunday, November 22nd, 2009
Categories: Worship | Tags: , , , , , , | No Comments »

BBQ BootCamp

Photo credit: Steve Mynett It was suggested, almost at the beginning of the Foodists BBQ Bootcamp put on by Rockin’ Ronnie Shewchuk, that anyone who didn’t feel like they could mix wines in the same glass was…

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Posted by: on Wednesday, July 29th, 2009
Categories: Guidance | Tags: , , , , , , , , , | 2 Comments »

Fat, appreciated

This is one highly enjoyable read that is informative, fascinating and hunger inducing. Now, it’s also a 2009 James Beard Foundation Book Award winner. (This book was already noted in a previous Foodists article by…

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Posted by: on Wednesday, May 6th, 2009
Categories: Meditations | Tags: , , , , , , , , , | No Comments »

Smoky Lamb & Chipotle Stew

About a year ago I was faced with the task of roasting a leg of lamb in an unfamiliar kitchen. I pulled it off, barely, but we were left with a bunch of undercooked meat in the fridge that needed using the next day. A…

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Posted by: on Saturday, January 24th, 2009
Categories: Guidance | Tags: , , , | 3 Comments »

Ben’s Mexican Delights

Sweet and Sour Plum Sauce A bold marinade designed to thrill those who taste it. A delightful alternative to the standard sauces. It can be used on multiple dishes giving them a Mexican touch. Serving suggestions: It is a…

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Posted by: on Monday, September 26th, 2005
Categories: Guidance | Tags: , , , , , | No Comments »

Vikram’s Marinated Lamb Popsicles with Fenugreek Cream Curry

This recipe is a signature dish at Vij’s, and he gladly shared it for my At Your Request feature of Pacific Palate. This dish will make 16 large size or 20 medium size popsicles. Ingredients: For the popsicles: 2-3…

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Posted by: on Monday, September 26th, 2005
Categories: Guidance | Tags: , , , , , , | No Comments »