The Truth is that Sharks Are Awesome
After a decade of die-hard vegetarianism, I`m now at the stage of gourmandism where I will eat almost anything without flinching, but some of the things that I won’t…
Meditations - Enlightened gastronomic insights
New Classes at South China Seas
The other day I was talking about regionalism in food and what determines what dishes get to represent a culture abroad. “Take Thai food,” I said,…
Pasta Perfection
As soon as it gets cold out and the umbrellas start cluttering sidewalks, I start thinking about comfort food and while the de facto comfort food in my family is really…
A Night with Theo Chocolate
Artisan chocolate. Farmstead wine. Hand-crafted cocktails. Sweet and savoury chocolate canapes. Interested yet? Mark your calendars for Friday, November 20th. We’ll…
Palm (Sugar) Sunday
Sunday is my “May Wah” day. May Wah is an Asian grocery store I frequent as it has almost everything I need to alleviate my occasional homesickness. A few Sundays ago…
Welcome New Guest Contributor Pailin
A warm welcome to our new Guest Contributor, Pailin Chongchitnant! Pailin (pronounced “pie-lin”) is from Thailand, but currently lives in San Francisco and studies at…
Foodists Represent at Interesting Vancouver
The 2nd installment of Interesting Vancouver is taking place on Friday October 23rd at The Vancouver Rowing Club. Those of us who attended last year were treated to one of…
New Food Coverage in Print
This past summer, knowing how much I like to know about food happenings around town, a client dropped a copy of Montecristo Magazine off for me. The cover article was…
Ground Turkey for Thanksgiving? Why Not.
Leah’s mother exaggerates most things by a factor of 1000. Filling up her car these days, for example, costs about 100,000 bucks. So, while listening to Dixie as she…
Harvesting funds for the Farmers Market
To be truthful, I’d never really spent much time at farmer’s markets until I moved about five blocks away from the one at Trout Lake. And, until I’d read…
Guidance - Recipes & tips that will convert you
Mekong sub, Banh mi
[Cribbed in whole with permission from my friend Chef Kurt Slauson’s FaceBook page. Kurt is an Art Institute of Seattle grad, former Sous chef at Canlis in Seattle,…
Cooking Class with Chef Romy
“If anyone serves you risotto in a ring mold, get up and leave.” That was just one of the little tidbits of advice we were treated to when Andrea M and I ventured into…
Ling Cod with fennel pollen, summer squash and english peas
A quick trip to the Trout Lake Farmer’s Market and dinner was all set, with a quick stop at South China Seas Trading on the way home for fennel pollen. Recipe for…
Where Foodists shop in Vancouver
A long time ago, I posted a European Food Shopping Tour to Urban Vancouver. More recently, I’ve been comparing notes and figuring that it’s time to start…
Summer Risotto
Sure there are those packets of ready made risotto but nothing beats making it from scratch yourself. Fellow Foodists Colin has written about his Best Risotto Ever (and…
Spiral vegetable slicer
Recently my wife purchased a spiral vegetable slicer made by Paderno World Cuisine. Last night I thought I would try it out. It is so easy to use and the results were fun.…
Watermelon Herb Feta Summer Salad
I like watermelon. No two ways about it. And when the warm weather arrives and summer is around the corner, I find myself drawn to the cool, juicy, sweet fruit and start…
Tasty Taste Buds
Even though I haven’t lived at home for years, my mouth still waters when I think about the “schtka, schtka, schtka” sound that the pressure cooker made.…
Baked beans on toast
After my parents recent visit I was reminded of an English delicacy I used to enjoy frequently – ‘Baked Beans on Toast’. This is my version of that classic.…
A Perfect Present: Paella
My friend Jamie Kelley has repeatedly said that he’d love to come over and make me his ultimate version of paella, a delicious rice dish originating from Spain. Served…
Worship - Feasting at the temples of others
Artisanal Authenticity at Salt Tasting Room
The entrance to the cellar at Salt Tasting Room in Vancouver. Last night I was pleased to attend the first Salt Cellar Tasting Series of 2010, featuring Oyama Sausage…
Bao Bei’s a Chinatown Gem
Chinatown got a little bit cooler last night. With the exception of the Alibi Room on one end and Campagnolo on the other, the dining and drinking establishments are not…
Refuelled
Refuel opened in early December 2009, and like Gastropod’s Maenam and Parkside’s L’Altro Buca, it’s the reincarnated version of Fuel. In its…
Offally Pretty 2: Lampredotto and Trippa Carts
The biggest bummer about wandering the markets while travelling is not having a kitchen to cook the enticing ingredients in. My eyes sparkled when I saw the lovely…
Mad Science and the Mix-Mistress
A refinery, by definition, is a place where crude substances are purified and changed into something else. Not surprising, then, that The Refinery is a place where organic…
Dao Tea
Growing up in Northern England we drank PG Tips (Orange Pekoe Tea), anything else (especially fruity tea) meant that you were an “artsy fartsy weirdo”, who probably…
Spanish Snacks Come to Granville Street
So much of Spanish culture appeals to me. When I read of Spaniards ducking into late night tapas joints for some pulpo or sardines on toast before heading home from a…
House of Dosa
I grew up eating my fair share of Indian food. Not just any Indian food, but GREAT Indian food. Many Indian people actually say that curries in the UK are often better…
Offally Pretty 1: San Lorenzo Mercato Centrale, Florence
Offal, in the form of animal innards or refuse bits, bounced back to the top of the food trend ladder. Woohoo! Go, North America. In many regions around the world, offal…
NYC Cheap Eats: East Village Edition
As one of your New York contributors, I thought it might be useful to highlight some of New York City’s best cheap eats. Heavens knows there’s enough in this…