Tag Results

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, it’s always good to throw in an exercise regime…

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Posted by: on Monday, March 18th, 2013
Categories: Worship | Tags: , , , , | No Comments »

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 tailgate. The thing about growing up in a state with…

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Posted by: on Thursday, October 25th, 2012
Categories: Meditations | Tags: , , , , | No Comments »

Cure Your Own

Most people think that curing your own meats is a quick way to waste meat, or worse, end up in the hospital (or even worse: dead). While there is some risk involved, it can be minimized. People have been curing meats for…

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Posted by: on Wednesday, September 28th, 2011
Categories: Guidance | Tags: , , | 1 Comment »

Getting Lucky in Ohio

When it comes to farm-to-table food in Ohio, no one does it better than Heather Haviland at Lucky’s Café in Cleveland. In 2003 Chef Haviland started a small baking business inside a then coffee shop. In 2006 she bought…

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Posted by: on Tuesday, May 17th, 2011
Categories: Worship | Tags: , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment »

Beauty in Simplicity

Say the words “pork belly” and the eyes of any foodist will light up. That’s what happened when I read the words “crispy braised pork belly” on the recently updated menu at the venerable…

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Posted by: on Wednesday, December 1st, 2010
Categories: Worship | Tags: , , , , , , , | 1 Comment »

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 smash hit Foodists.ca event, we guarantee you will…

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Posted by: on Sunday, August 1st, 2010
Categories: Guidance | Tags: , , , , , , , , , , , , , , , , | 1 Comment »

Here Piggy, Piggy, Piggy!

I don’t know if you’re like me, but if you are then you love pork.  When I heard that Refuel was offering up a family style, late night, all-you-can-eat celebration of pig with all the trimmings and endless…

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Posted by: on Saturday, May 8th, 2010
Categories: Worship | Tags: , , | 1 Comment »

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 »

Offally Pretty 1: San Lorenzo Mercato Centrale, Florence

Offal, in the form of animal innards or refuse bits, bounced back to the top of the food trend ladder. Woohoo! Go, North America. In many regions around the world, offal is neither novel nor a delicacy; it’s just a…

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Posted by: on Wednesday, December 9th, 2009
Categories: Worship | Tags: , , , , , , | 3 Comments »

New Classes at South China Seas

The other day I was talking about regionalism in food and what determines what dishes get to represent a culture abroad. “Take Thai food,” I said, “Northern Thai cuisine is really quite different from…

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Posted by: on Thursday, November 12th, 2009
Categories: Meditations | Tags: , , , , , , , , , , , , , , | No Comments »

Choux Choux Charcuterie

I commute weekly between Victoria and Vancouver. For those of you who have never been, Victoria is a small city on the Southern tip of Vancouver Island. It is 30 minutes by float plane from Vancouver. It is also within…

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Posted by: on Monday, July 6th, 2009
Categories: Worship | Tags: , , , , , , , , , , , | No 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 »

A Pig Called Wanda

Say hello to Wanda. Wanda was purchased by some of the men of the Foodists collective a few weeks ago. She said her farewell to her time at Sloping Hills Farm this past week and was greeted with much excitement and…

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Posted by: on Saturday, March 28th, 2009
Categories: Worship | Tags: , , , , , , , , , , , , , , | 18 Comments »

Truffled Jiaozi: Pan-fried Pork & Veal Dumplings with Chinese Truffles

During our Foodists launch at South China Seas it was unanimous that Don and Joyce’s recipe for jiaozi with Chinese black truffles and ginger was the best we had ever tried, and their cooking method was backwards…

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Posted by: on Friday, February 27th, 2009
Categories: Guidance | Tags: , , , , | 1 Comment »

Campagnolo

It goes without saying that it will rain the day after you take your umbrella out of your purse and by the same token, I should have known that a trendy, tasty Italian restaurant would open up in the culinary dead-zone…

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Posted by: on Monday, January 26th, 2009
Categories: Worship | Tags: , , , , , , , , , , , , , | 2 Comments »

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