Foodists is a collective of like-minded food worshippers. We breathe and sleep in order to eat and drink. Have something to share with us? We'd love to hear from you. If it's something to eat or drink, even better.
Foodtree and Urbandig are pumped to invite you to uncover unpretentious gourmet food in Vancouver during GROWconf. We’re completely certain that this will be the tastiest Day 3 GROWconf adventure, so grab one of the…
Posted by: Anthony Nicalo on Wednesday, August 17th, 2011
Categories: Worship | Tags: chinatown, event, food tour, Gastown, local food, locavore, Railtown | No Comments »
I’m guessing that most people don’t think of fish is having seasons. They do. And one of the most delicious seafoods is in season in British Columbia right now and will last another 6 to 8 weeks. We’ve…
Posted by: Anthony Nicalo on Saturday, May 7th, 2011
Categories: Guidance | Tags: apps, foodtree, seasonal, seasonal ingredients, Spot Prawns | 2 Comments »
Posted by: Anthony Nicalo on Thursday, October 14th, 2010
Categories: Guidance | Tags: chop, chopping, cut, dice, knife skills, onion | 3 Comments »
Tasting of two varieties of cocoa powder
Posted by: Anthony Nicalo on Monday, September 27th, 2010
Categories: Meditations | | No Comments »
Okay. You’ve followed Degan’s advice and gone and caught yourself some Salmon. Here’s how to fillet it and a simple marinade for the grill.
Posted by: Anthony Nicalo on Tuesday, September 7th, 2010
Categories: Guidance | Tags: butchery, filet, grilling, salmon | 4 Comments »
Sable filet, skin on Haricot Vert Peas Fennel Fennel Fronds Pea Shoots For the Bacon Vinaigrette: 2 strips Sloping Hill Farm bacon, diced, rendered 1/2 T Honey 1/4 C Champagne vinegar or Verjus Rendered bacon fat Olive…
Posted by: Anthony Nicalo on Friday, April 9th, 2010
Categories: Guidance | Tags: bacon, sable, seachoice, sloping hill farm, spring | 1 Comment »
Seared Tenderloin with braised spinach, tomato confit, tomato powder and peanut veloute. This lovely looking dish is actually death on a plate. In the past year there have been massive recalls of spinach, tomatoes, beef…
Posted by: Anthony Nicalo on Wednesday, March 10th, 2010
Categories: Meditations | Tags: fair trade, food safety, health, obesity, organic, provenance, sustainability | 2 Comments »
Mussel Chowder with Parsnips and Tarragon 1 Large Leek, diced 1 Small fennel bulb, finely diced 1 Shallot, minced 4 Parsnips, peeled and diced 1 Cup of White Wine 1 Cup of Whole Milk 1 Pound (454 grams) Mussels, rinsed…
Posted by: Anthony Nicalo on Tuesday, January 26th, 2010
Categories: Guidance | Tags: chowder, mussels, parsnips, Seafood | No Comments »
Some of you know that my 2010 resolution is to not eat or drink anything of which I don’t know the origins. It is a ton of research. It seems impossible to eat at a restaurant- yes, the best ones know most of their…
Posted by: Anthony Nicalo on Friday, January 15th, 2010
Categories: Meditations | Tags: food origins, provenance | No Comments »
We had a nice little dinner of Braised Venison with Pureed Squash and Cranberry-Red Wine Jus. A request for Yorkshire Pudding from Sarah reminded me I had just found my grandmother’s recipe for it. To make it work…
Posted by: Anthony Nicalo on Friday, January 15th, 2010
Categories: Guidance | Tags: provenance, venison, yorkshire pudding | 3 Comments »
Baby carrots, peeled and roasted in fantastic olive oil. While carrots are roasting, cut small cubes of handmade, artisan bread and reserve. When carrots are tender, yet toothsome, put into a mixing bowl to cool. Toast…
Posted by: Anthony Nicalo on Tuesday, January 5th, 2010
Categories: Guidance | Tags: carrots, Salad, winter | 1 Comment »
Posted by: Anthony Nicalo on Sunday, January 3rd, 2010
Categories: Guidance | Tags: bolognese, Pasta, sauce | 1 Comment »
This version is decidedly earthy. If you have a cow and want to skim off some cream, that would be delicious. If you live in Jerez, grow grapes and make sherry, that might be a nice addition too (Sherry might also be a…
Posted by: Anthony Nicalo on Sunday, January 3rd, 2010
Categories: Guidance | Tags: dao tea, local, mushroom, Soups, sustainable, tea | 4 Comments »
1 small roasting pumpkin 1 small head of radicchio 1 small pomegranate, seeded Handful of Italian parsley leaves Renato Fenocchio Olive Oil Balsamic Vinegar (real stuff, not caramel colored or hurried, probably costs at…
Posted by: Anthony Nicalo on Friday, November 6th, 2009
Categories: Guidance | Tags: pumpkin, Salad, vegan, Vegetarian | No Comments »
I used to live in Chicago. I also used to cook professionally there and did more than my fair share of eating around town. Once a month someone I know is going to Chicago and asks for suggestions. Here they are, in no…
Posted by: Anthony Nicalo on Friday, October 9th, 2009
Categories: Worship | Tags: Chicago, food, restaurants, tourism | 2 Comments »