Happy Mardi Gras!
Today is Mardi Gras, Shrove Tuesday, Fat Tuesday also known as Pancake Tuesday and Paczki Day. It is the day that in many Christian calendars households need to get rid of…
Meditations - Enlightened gastronomic insights
Fat – A Misunderstood Ingredient
Fat, it’s a misunderstood and much-maligned part of a cook’s arsenal. Without it pastry would be paste, roasted potatoes might as well be boiled, even chicken soup…
Dining Out for Life: March 12, 2009
On March 12, 2009, more than 200 participating restaurants will donate 25% of that day’s food profits to A Loving Spoonful and Friends for Life, two Vancouver…
Best Pasta in Toronto…how about Vancouver?
Last January, I was in Toronto for 2 weeks art directing a food magazine. I was surrounded by amazing ingredients, talented stylists and foodie photographers. I was also…
Cream Puff Daddy
Looking for a really amazing cream puff? Beard Papas, recently opened up here in Vancouver and I’ll admit there have been a few late night trips to their Denman…
Spam: Filling bellies since WWII
It seems that Spam is a “love it or hate it” ingredient; it makes some smile and it makes many people gag, but it’s a selection that Steph and I often…
The Best and the Worst Burgers (My List)
Anybody who knows me, knows that I love food — particularly hamburgers. So after being prodded and poked here is my list of favourite burgers. As a side note my…
Holland & de la Salle Tell It Like It Is: “town planning turned its back on food”
Our old friend Mark Holland (coolest radio voice ever) and his colleague Janine de la Salle have published a terrific article entitled Food For Thought in today’s…
WANTED: Junk Food Lover(s)
Hot beef sundae. Corn dog pizza. French fry-encased hot dog on a stick. Turbaconucken. Deep-fried Coca-Cola. Deep dish pizza vending machine. In-N-out 100×100 burger.…
In this case, yes looks are everything.
I would be quite remiss if I failed to write about food books that DO include visuals, whether it be sumptuous food photography by the likes of John Sherlock & Quentin…
Guidance - Recipes & tips that will convert you
Wash your hands first!
Why don’t the cooking shows on TV teach us practical things? You know, like don’t touch your genitals after chopping hot red chillies without washing your hands. Youch!!
Rouxbe: The Recipe For Better Cooking
Rouxbe.com connects professional chefs with home cooks: people who love food and are looking to expand their culinary repertoire and improve their skills in the kitchen by…
Faux Pho Bo
When it’s late at night, freezing rain, and you’re hungry for Pho, it’s time to raid the pantry and whip together Faux Pho Bo. This version of the…
Stuff It!
I’ve never been a big fan of stuffing — soggy old bread with some celery and raisins baked in the turkey cavity? Ick. So I was quite thrilled to discover this…
Super-Duper Smoked Salmon Canapes
Who would ever think you might tire of a freezer full of smoked salmon? Um, well, it’s started to happen, friends. Crackers and smoked salmon, fusilli with smoked…
The Case of the 45 Minute Lemon Meringue
It was a dark and rainy Friday night. The Industrial Brand crew was meeting at Mark’s for an indulgent feast of Moules Normandes and homemade Cassoulet. Mike, our…
Cassoulet and Beaujolais
The fabulous Oyama Sausage Company on Granville Island is getting geared up for it’s annual Cassoullet Fest. You have 9 more days to order a cassoulet, and get your…
A Blast (and recipe) From The Past
Here’s a blast from the past. A few years ago we retired our old website, but it’s still there, hiding on our server. Today I was poking around it just for…
Psst. What’s in this?
Do you ever find yourself going to a favorite restaurant continually ordering the same dish again and again? Not very adventurous I admit, but there is just something so…
Improve Your Morel Standing
Do you like mushrooms? Well, it’s peak morel season now, my friends, and that means ridiculously low prices from the mushroom guy in Vancouver’s Granville Island Market.
Worship - Feasting at the temples of others
DB Bistro Moderne
Fellow Foodists Steph, Todd, my husband and I had a great dinner at db Bistro Moderne a few nights ago. I was really looking forward to dining there, and seeing what the…
Campagnolo
It goes without saying that it will rain the day after you take your umbrella out of your purse and by the same token, I should have known that a trendy, tasty Italian…
6 Months with Rouxbe
Well it’s a few months in and I’m starting to find my way around my kitchen. I’ve slowly progressed from prototypical bachelor life-style (pizza and…
Dogfish Head
I really didn’t want to tell anyone about this. I wanted it all for myself. But it looks like the supply lines are opening up a little, so I feel a bit safer in…
Korean Street Food Wrapped in Orange Tarps
A while ago we noticed renovations happening at a local Korean restaurant. It wasn’t a particularly great restaurant, so we were curious if it would improve. We…
To Review or Not Review?
This is a post with two minds. On one hand, I enjoy seeking out and trying new restaurants and often use online searches to find reviews of new restaurants. And, being…
Seattle’s Lark is No Joke
A while ago I spent some time in Seattle and having already visited numerous of their offerings, I wanted to explore some new restaurants, so I asked Colin for a…
The Bearfoot Bistro
All I can say is WOW and DELICIOUS! This was one of the best meals I had in a long time. The Bearfoot Bistro is a fine dining restaurant located in Whistler Village that…
Are You In or Are You Out?
It’s that time of the year again when the city’s restaurants open their doors for the annual Dine-Out Vancouver. This year’s event runs from Jan 14 to…
Medina Café
Fellow Foodist Lauren and I braved this morning’s snow to hit up Medina Café the morning they opened back up post-holidays. As Chambar’s little sister, Medina…