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…
Meditations - Enlightened gastronomic insights
From Field to Feast
“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…
Lip smackin’ ribs get the bbq juices flowing
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…
Where Food Comes From—A Childhood Memory
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…
Chocolate 201: Artisan chocolate tasting series at Xoxolat
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…
Foodist Reader Survey
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Poor Pumpkin!
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…
Dining Out for Life: March 25, 2010
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,…
5 Reasons Why Provenance Matters
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…
I Gave Up Meat and Dessert for Canada’s Gold
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…
Guidance - Recipes & tips that will convert you
Spiced blueberry and orange olive oil muffins
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…
My grandmother’s Yorkshire Pudding
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…
Dear Gruyere – I think I love you
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…
Adraki lamb chops with spiced potato mash
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…
Salmon and ginger fishcakes with sweet-and-sour salad
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…
Winter Salad- Roasted Baby Carrots with Leeks and Rathtrevor Cheese
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…
Potato crack
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…
New Year’s Day Calzones
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…
Mushroom Soup
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…
Worship - Feasting at the temples of others
Paris: From My Kitchen to Yours
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…
Good Steak, No Bull
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…
Munich: Viktualienmarkt
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…
InDish Delivers
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…
Le Vieux Pin Goes to Market
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…
Squamish’s Big Cheese
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…
Mahony and Sons: Luck of the Irish
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…
Secret Sausage Maker’s Tragic Start
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…
Big, beautiful and beefy
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…
Why Should We Hide Underground Dining?
Underground dining isn’t so underground anymore. And it’s about time!