Was it Love at First Bite? Singles in the City – Dirty Apron Cooking School
I had butterflies. I’m not too proud to admit it. However, the expectation of finding a culinary lover, who matched my passion for the kitchen, was definitely making me…
Meditations - Enlightened gastronomic insights
In Dire Need of a Bubbie
You’d think with parents who grew up in Winnipeg and so many chefs as friends and all my Jewish connections that when I was sick I’d have a go-to chicken soup…
Foodists Founders CKNW Radio Interview
Foodists on CKNW August 1, 2010 from The Foodists on Vimeo. Foodists.ca founders Mark Busse and Ben Garfinkel were guests on The World Today Weekend on CKNW with host…
Plastic: that’s a wrap!
If you are like me you are increasingly conscious of the unsustainable and polluting use of plastic wrap in the cooking process. I use it for both mise en place and…
A Night on the Floating Dining Room
Saturday evening. My cab cuts through Yaletown, dipping down under the Granville Street Bridge towards the marina. The heat of the day has begun to wane but the sun is…
Pop Bottle Dining
“This is to confirm your reservation for the media dinner aboard the Floating Dining Room.” On Friday afternoon, with two designers down and minor fires to be…
What’s in a Foodist’s Fridge?
Today in the Foodists Guest Contributor column is a look inside Foodists’ fridges by new contibutor Miles Harrison. Look for more from him soon. –Ed. When…
Consider the Endive
With the almost cult following that bacon has, I always figured there had to be similar pockets of food obsession so I was quite tickled to see an invite to an…
You can’t beat the beans
I love to cook and be creative. I love creating and eating complex dishes with many ingredients resulting in a multi flavoured foodgasm. But sometimes nothing can beat a…
Guidance - Recipes & tips that will convert you
Making Ice Cream The Old Fashioned Way
I have great memories of the first time I made ice cream as a kid. We used ice and salt, placed the cream mixture in a sandwich bag. The bag is placed in the can with the…
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…
Vancouver Magazine’s 2010 Restaurant Awards
(This post is guest written by Cliff Hammerschmidt.) — The Vancouver Magazine 2010 Restaurant Awards were held on the afternoon of May 18 at the Sheraton Wall…
Angus Tagine with Origami Lamb
I’ve never been one to have enough of anything so I pulled out one of my favorite dishes tonight for a friend and used the last bits of Angus (the star of our recent…
Spatchcock That Bird
Summer isn’t too far out, you know you’re going to host barbeques and be invited to barbeques. You’ve been to hundreds of barbeques in your life time,…
Spot Prawns on Rainbow Radish and Fiddlehead Salad
I typically never shop at Granville Island Public Market on the weekend because it is jam packed with browsers and tourists. After Spot Prawn Fest, I needed groceries so I…
No Soup For You, You Lactose Intolerant Nerd
Welcome back veggie & vegan friends. And thank you for joining us new lactose-free friends. My husband often points at me, laughs, and says in a sing-song,…
Cooking Octopus
So there I am at Granville Island. And there’s a big lump of BC Wild Octopus just sitting there. I’ve never cooked anything other than baby octopus (stir fried…
Sauteed Sablefish with Warm Vegetable Salad and Bacon Vinaigrette
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…
Kitchen Collaboration
My wife isn’t much for cooking though she does claim the kitchen for baking. However, she is an avid gardener and provider of fresh, organic produce for us. Though I…
Worship - Feasting at the temples of others
Deep Fried Everything at State Fair of Texas [Video]
So I was thinking, of all places to visit in the US, what’s the most unlikely spot for me to take a vacation? Or better yet, where would I experience the most…
A good excuse to dine
As Foodists we rarely need an actual excuse to create a terrific meal. Almost any occasion will do: long week, extra lobe of fois gras, great in-season Farmer’s…
Vote for your favourite Chinese restaurant!
What’s your favourite Chinese restaurant? Care to share? How about casting a vote in the HSBC Chinese Restaurant Awards Diners’ Choice Awards? Voting runs from…
Batali = così delizioso
Let me just cut to the chase and say that the Batali family really know how to delight a meat-loving diner. I have always wanted to visit Salumi (co-founded by Armandino…
Philly Style
I have recently fallen in love with Philadelphia. The affair has been going on for a year now. The charm, the history but most importantly the food – particularly the…
What’s up Fat Boy!
Not too long ago a friend introduced me to a little piece of heaven called the Fat Boy. You can find it at a place called The Old Oak Tap in Ukrainian Village in…
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…
Canadian Chefs’ Congress 2010: Oceans for Tomorrow
The Canadian Chefs’ Congress is a gathering of chefs from across Canada to cook, eat, drink, share, learn, and connect with food producers who are passionate and…
Butter on the Endive: Sunwolf Supper Series
Outdoor dinner in Squamish by the river with views of the mountain range? Four courses of Italian inspired cooking, with local fresh fruit and vegetables? Hell yes. On…
Langley Circle Farm Tour
There’s something to be said about spending some time in your own backyard as a tourist, to visit places you normally wouldn’t think to, or stop in somewhere…