
Nimby Burger
As a lover of all things hamburger, it often pained me to say that the landscape in Vancouver was historically uneven. Sure one could say “You’re crazy, why…
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As a lover of all things hamburger, it often pained me to say that the landscape in Vancouver was historically uneven. Sure one could say “You’re crazy, why…
“Respect the animal. Show up on time and be prepared to work. You will eat some great food and take some with you to enjoy in the weeks and months to come, but the…
Over the years I’ve been getting more and more into traditional low and slow barbecue. For the uninitiated, that’s good ol’ Southern style barbecue, not…
We’ve all heard stories about childhood food experiences, the memories of which scarred them for life. From my vegetarian friend’s story of eyeballs hanging…
I’ve tasted a lot of chocolate. While I try to be objective, I definitely have my favourites. Over the past few years, I’ve had the opportunity to meet some of…
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I recently went through a big life change (hence my absence from foodists for the last little while, for which I promise to make up). Long story short I ended up having to…
Most people are pretty excited when they find out that I write a chocolate blog. They think it’s fun and frivolous and maybe just a little bit glamorous. Well,…
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…
The streets were eerily quiet last Sunday morning before the men’s gold medal hockey game, Canada v.s. the US. Line-ups of fans were winding around the block outside…
It is Sunday morning, one of those rare, sunny January days where brunch plans have been cancelled last minute and I haven’t made it out to do my grocery shopping. A…
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…
Tonight I had a wonderful date with a block of Gruyere. It was romantic yet rustic, gourmet yet approachable, subtle yet incredibly sexy. I had forgotten that I…
This was really great. The lamb was cooked in the oven, just a little more than medium rare. The chops were organic with a good amount of wholesome fat on them. Also now…
This was the first time I have ever made fishcakes, so I thought I would download a recipe online. With some small alterations it turned out rather well. Here is the…
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…
Potatoes are one of those foods that somehow make me feel just a little guilty, mashed, baked, roasted, gnocci’ed, it doesn’t really matter. Like pasta, the…
One of my food-based resolutions in the New Year is to make pizza dough once a week, either on the Sunday or Monday night so that we have it on hand later on in the work…
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…
Photo Credit: David Lebovitz Today in the Foodists Guest Contributor column is a culinary adventure in Paris by new contibutor Lynanne Coffey. Look for more from her…
I’ve driven by the Brave Bull’s House of Steaks on the corner of Hastings & Clark in Vancouver hundreds of times for a couple decades, but I’ve never…
On our arrival to Munich on April 2nd, we were driven directly from the airport to Viktualienmarkt for a celebratory Weißbier. I was too busy processing an additional…
Ever have one of those days where you want a delicious meal, but you don’t feel like going out, and you don’t have anything good in the fridge? Instead of…
Market at Shangri-la’s first winemaker’s dinner saw French-styled Okanagan favorite Le Vieux Pin – including an inaugural sip of a syrah/viognier blend…
Meet Colin Bush a.k.a The Big Cheese. Zany, wild, and I would even guess to say a little unpredictable, this cheesy guy is shredding his passion for dairy into a novelty…
Chris Mahony comes from a long line of “publicians” and if his restaurant Mahony and Sons is any indication of his rising popularity he is going to continue to win…
I received an anonymous tip on Twitter about a mysterious sausage maker in an unlikely location. To my knowledge, the workshop is completely hidden from view and is owned…
It’s easily arguable that Foodists is the antithesis of quantity over quality. I don’t think any one of us would give up a brilliant food experience for sheer…
Underground dining isn’t so underground anymore. And it’s about time!