How to define “premium”
A few weeks ago McDonald’s launched their ‘Premium Roast Coffee’. As they were running a marketing promotion offering free coffee I thought I would give…
Meditations - Enlightened gastronomic insights
If this is bad, I don’t want to be good.
What is it about guilt that makes it so delicious? Whether it’s sleeping in, watching hours of TV, or listening to Bon Jovi, there’s something indulgent about…
Coming from farmers, I will be a farmer.
This is my first post on foodists.ca so if you are interested, a little bit about me. I come from farmers. Unknown generations of them. As far back as our genealogy has…
Barbecue Secrets Book Launch this Weekend
Anyone who’s in the know about barbecue knows that Rockin’ Ronnie Shewchuk is to Vancouver barbecue as Graham Gilmore is to art. Anyway, if you’ve never…
Fat, appreciated
This is one highly enjoyable read that is informative, fascinating and hunger inducing. Now, it’s also a 2009 James Beard Foundation Book Award winner. (This book…
Chefs Table Society Goes Web 2.0
Vancouver’s Chefs Table Society, to which a number of the Foodists belong, announced their new online platform today with this press release: Hi CTS members, The…
Cookbook: Deceptively Delicious
I’d be lying if I told you that I liked healthy food as a child; but at the same time, I remember my father forcing himself to eat carrots and broccoli—which he…
Canstruction Vancouver 2009
Canstruction Vancouver is a spectacular competition and exhibition that showcases local teams who compete to design and build the ultimate giant sculpture out of canned…
Dubliner cheese is so tasty.
Perhaps this is old news to everybody, but Dubliner cheese is one of the most delicious cheddars in the known universe. And unlike other cheddars considered ‘finer…
The S.Pellegrino World’s 50 Best Restaurants 2009.
I would love to be a judge at this competition. For the fourth year in a row Ferran Adrià has topped a worldwide poll of 806 chefs, critics and other industry experts,…
Guidance - Recipes & tips that will convert you
Ultimate Shepherd’s Pie
Twas three nights before Christmas and all through the house, not an idea for dinner was thought of until my pal Pete told me he was doing Shepherd’s Pie for his. On…
Cranberry White Chocolate Shortbread
A few years ago, I added this recipe for cranberry and white chocolate shortbread to my list of cookies I bake every Christmas. This recipe has become a holiday favorite…
Brown Sugar Baked Brie
Baked Brie has been known to cause at stir at parties, but this brown sugar baked brie is a show stopper. The recipe is very easy, and requires only three ingredients.…
A substitute for wine?
I was running through a great recipe from Rouxbe yesterday, Chicken Saltimbocca, and ran into an all too familiar situation. The recipe called for 4oz of white wine which…
Pumpkin Pie, the “Old Fashioned” way
It’s Thanksgiving time again in Canada, and this year I decided to make my own pumpkin pie—from scratch. No canned pumpkin this year! Making a purée from roasted…
Janice’s Ultimate Ribs
As summer 2008 fades, we’ve not slowed in our pursuit of the perfect BBQ. Of course Ben defends the purists’ approach of dry rub and slow smoking, my…
Decoding Ferran Adria
I loves me a good documentary, and a friend [cheers JM] pointed me in the direction of a blog that boasts the Best Free Documentaries. In there I found a terrific short…
Get out your Beer & BBQs
As many of you know cooking with fire and beer are 2 of my favourite things, especially when they come together. So I was a little too excited to be asked to judge the…
Curry in my chocolate
We’ve been eating Zazubean’s chocolate lately here at the office since it’s available at our local coffee shop. Bit pricey for the daily choco-fix, but…
3/4 cup butter + 1 tablespoon flour = decadance
I felt like baking yesterday—and I never bake. Anyway, after a quick phone call to Andrea Bellamy for some guidance on how she made her amazing gooey chocolate lava…
Worship - Feasting at the temples of others
Tenku Bakudanyaki is Supersized Takoyaki
My sister invited me out this afternoon for this so-called giant takoyaki ball. Not only was the idea of eating interesting, but the mention of these Japanese-style…
Eggy Custardy Morsels
When we moved into our current home there was a little corner store / coffee shop run by Mario and Maria, an older Portugese couple. About six months later they closed so…
Alibi Room on Tap June 2009
Check out what’s on tap at the Alibi Room right now. Personally, I’m down for the special Sea Cider. I think I’ll sneak in on Moday after work as they…
A Delicious Secret…that’s not so secret
Instead of celebrating a birthday milestone with an expensive meal in the hundreds, I chose something special and more low-key that my entire little family could enjoy.…
Victoria Gin
The Gimlet, Negroni and the ever-present G&T–all gin-based drinks. A serious gin aficionado is likely to have as many different gins as Foodists have salts. If you…
Irashai Grill: Saucy Japanese Fusion With a Twist
Ben and I were recently invited to join a few other food bloggers at a media tasting lunch at Irashai Grill on West Pender. But wait a second I thought, there’s an…
The Treasures of Pair Bistro
It came about not too long ago that I was told about a restaurant I’d never heard of. That doesn’t happen very often so my first assumption was that it…
Japanese Lime
I was a bit dubious when “Rime”, a Turkish restaurant on Commercial Drive, re-opened as a Japanese joint called, Lime. But it looked intriguing and I love…
Harrison: Dining
While you’re off on the Circle Farm Tour of Harrison, all the snacking on locally grown and made products might make you want to tuck into a more substantial meal.…
Tap News From The Alibi: May 9th, 2009
I spent a couple of hours at the bar of the Alibi Room on Thursday, catching up with Nigel and finding out what what’s on tap, and what’s coming up over the…