What would your last meal be?
Had a conversation the other day about people on ‘Death Row’ (not sure how we ended up on this topic) and what people’s last meals would be. It lead to us wondering…
Meditations - Enlightened gastronomic insights
Get yer BBQ on June 26th and 27th
Unless you are regularly firing up your own smoker to spend a day or more making brisket, pulled pork, ribs and other delectable slow ‘n low meaty treats,…
Most Creative Food Stop-Motion Videos
Shooting video ain’t easy. Editing is even harder. Thank goodness for a good production team. Every once in a while, a video catches my eye and captures my heart.…
A Cook’s Block
Have you ever experienced something similar to a writer’s block, but a cook’s block? You live most of your life full of the spirit of kitchen adventures, you…
Why do we Cheers?
Cheers, Chin Chin, Santé, Salute or Kanpai. The sound of these generally means that drinks are about to be enjoyed with friends. Perhaps an Old Fashioned, Sazerac or a…
Oaxacan Mole Regrets
Why oh why, when faced with rows upon rows of fresh mole paste—as gorgeously colorful as they are complexly composed—in a Oaxacan market, did I not just buy a kilo (or…
Who Doesn’t Love A Good Cupcake?
I loves me a good cupcake. Don’t you? There’s something slightly less guilty about eating a couple (or six) little cupcakes compared to stuffing your face with…
A Homemade Life could be yours
Not that I have a whole lot of time for reading these days, when I do, I’ll often grab something food related. So last night I cracked the cover on acclaimed blogger…
Share a disaster, win a book
This photos is courtesy of Ted Reader. He didn’t take it, I did. It’s the perfectly anal stack of burgers I formed after being inspired by my recent…
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…
Guidance - Recipes & tips that will convert you
Sea Urchin Ice Cream on Foie Gras Rice Pudding, Truffle Caramel Corn
Pairing the salty and sweet is no longer enough for serious dessert lovers. Salted caramels? yawn. Using salt alone to heighten flavours is old news for refined palettes.…
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…
How To Find Goodness That Doesn’t Involve Meat
I don’t eat meat. I think it’s gross. There, I said it. And I think there’s about a bajillion things in the world that can be made without meat that are full of…
Bringing New Orleans Home: Crawfish Etouffee
New Orleans is a special place for more reasons to count, but its gastronomy certainly ranks pretty high up there (followed closely, perhaps, by its open-container outside…
Olympic Eating (& Drinking)
There are a lot of people in town celebrating national pride and a large part of that is culinary. “Houses” (more like tents in most cases) have sprung up all…
Project Palate: Veganism
I’m not entirely sure how I slid into it so swiftly, but going vegan was a decision that solidified itself with little disturbance despite the sudden shift in my system.…
Robbie Burns Day: the Haggis
What’s Robbie Burns day without haggis? If you can’t have haggis, you at least need whisky. I’m a traditionalist, so I like to do both if I can and I…
Robbie Burns Day: the Whisky
When I was young, Robbie Burns Day meant highland dancing in some sort of festival, but now that I know better, it has come to mean whisky. Robbie Burns day is the closest…
After Dinner Coffee Dessert
There’s something amazing about the yin yang nature of Vietnamese coffee – hot coffee and cold condensed milk, dark and light, bitter and sweet. The Chocolate…
Mussel Chowder with Parsnips and Tarragon
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…
Worship - Feasting at the temples of others
Trafalgars Bistro Celebrates Ocean Wise
Slowfood, Edible Vancouver, Ocean Wise, and Foodists form a virtual neighborhood of like-minded responsible citizens in Vancouver that also adore great food. Where these…
Trafalgar’s Ocean Wise Dinner
Trafalgar’s Restaurant in Kits, best known for having the largest dessert menu in the city, is changing gears with a specially organized Ocean Wise Dinner this…
Refinery’s Cocktail Kitchen
It’s like finding a 100 dollar bill in your pocket. Oooo, maybe it’s more like the sudden realization that you are in the middle of such a good book you…
A Warm Aboriginal Welcome at The Fish House in Stanley Park
“Klahowya” is an aboriginal greeting meaning “welcome” and I certainly did feel at home among friends at the launch of The Fish House’s…
Yew Don’t Want To Eat Here
I’ve been dragging my heels on writing this article for months. I think perhaps because I didn’t everybody and their cousin to know about one of my favourite…
Fairmont Pacific Rim hosts Smokin’ Sundays with Rockin’ Ronnie
Congratulations to our friend Rockin’ Ronnie Shewchuk for his success with the weekly BBQ at Fairmont Pacific Rim‘s Lobby Lounge Patio. I got to taste…
Sugar & Spice – Wendy Boys at Edible BC
Today new contributor Laura Milligan posts in the the Foodists Guest column. Look for more from her soon. -Ed. Pastry chef Wendy Boys was a recent guest instructor at…
Cocktail Kitchen Series Launches
Today new contributor Miles Harrison posts in the Foodists Guest column. Look for more from him soon. -Ed. Starting tonight The Refinery unleashes our city’s…
Happy Hour in Portland
Today in the Foodists Guest Contributor column is a culinary adventure in Portland by new contibutor Laura Milligan. Look for more from her soon. Enjoy! ~Degan Beley,…
21 Reasons to Drive to California
With Vancouver being so close to the border, there are many tasty reasons to cross it. Seattle is the closest major food destination but Portland is not much further,…