Foodists

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…

Read More

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…

Read More

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…

Read More

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…

Read More

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…

Read More

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…

Read More

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…

Read More

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…

Read More

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…

Read More

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…

Read More

I recently asked Mark to recommend a cookbook and without hesitation, he gave me the name of Martin Picard’s Au Pied de Cochon – The Album. When I poured over it with as much enthusiasm as he hit me with, it…

Read More

Dave Seldon is a do-it-yourself kind of guy. The Head Brewer at BS Brewing, a Portland-based collective of home-brewers has made his own beer for years, is handy with tools, and grows his own food. So, what’s next…

Read More

The fabulous Oyama Sausage Company on Granville Island is getting geared up for it’s annual Cassoullet Fest. You have 9 more days to order a cassoulet, and get your fix of pork sausage and duck confit. You can order…

Read More

I discovered this recipe a while back in a cookbook passed down by my Grandma called “What’s cooking at Scotiabank!”, despite the name, every time I pull a rack out of the freezer saliva oozes in…

Read More

This can of Pork and Ham is way better than just the plain Pork. I love shopping at T&T.

Read More