What Exactly Is Foam?
Lately it seems to be frothing up all over the place, but I just don’t know what a “foam” is. I’ve seen “tomato foam” on restaurant…
Meditations - Enlightened gastronomic insights
Full of Lovely Stuff
I love innovative car commercials, especially when they involve confectionary and cake! This ad for Skoda has a rather large team creating a life-size replica of the car,…
How is asparagus grown?
The other evening we were enjoying some delicious asparagus with dinner and realized that we had no idea how asparagus was grown? Does it hang on a bush? Grow in the…
Duck Duck Goose
It’s late and I’m writing this from our small room on a goose farm in a tiny town called Veyssiéres just east of Sarlat La Canéda. This is our second to last…
Cheese, wine and nougat
Well, here we are in the land of cheese and wine and what do I chose to write about? Nougat. Yes, the other day we hit the Bastille Market and lo and behold the first…
Value Wines of the Week
I’ve been away from posting on wines for a while now. Sorry. It’s the rain – very depressing and blog entry-suppressing. But today, I am inspired! This…
Off to France
My wife and I are off to France for two weeks starting May 10th. Before we go if you have any great places, particularly food and wine related, let me know! I’d love…
There’s wind in them ales
Organic. Sustainable. All natural. Renewable. Green. Terms bandied about casually these days–especially in food circles–but what does an environmentally responsible…
Sunday was a long morning…
Sunday was a long morning. Nursing a post-Shiraz hangover, I slump into Savory Coast to package the wood-fired bread that Chef Romy Prasad created for our new company 700…
Soft and luxurious
That’s how I would describe the chocolate that just melted in my mouth. And given that it’s from a new shop called Mink, the words seem rather fitting. Mink…
Worship - Feasting at the temples of others
Serbo-Cuban Hits the Spot
The Castro Bistro is neither Cuban nor French. Instead, it’s a crowded Serbian restaurant tucked neatly into the old Jewish section of Budapest.
They had free soup?
Since we’re located practically next door to Chinatown, we often venture over for a little lunch. This week we checked out Kent’s Kitchen at 232 Keefer. This…
Cooking with Spicy Steve
A while ago we came across Spicy Steve while watching our local cable station. Deeper investigation revealed Spicy Steve’s website. Though somewhat charmingly…
Chutney Villa’s Killer Lunch
You know how it happens. You get in a rut going to the same old lunch places, and then someone suggests a place you all know about, should go to more often, but…
Yes Chef Hawksworth! Right Away Chef!
How often does a civilian get an invitation to work directly under the wing of the top chef in Vancouver for a day? Not often. West Restaurant’s Executive Chef,…
The Best Chips Ever?
For the last while Kettle Chips have been breaking bold new ground with flavoured potato chips that go beyond the ubiquitous bbq, ketchup and sour cream and onion. Visit…
Kintaro Ramen
If you’ve ever seen the Japanese film Tampopo, you no doubt recall the scene where the elder character teaches his sidekick the fine art of truly appreciating and…
Hapa Izakaya
These days when new friends or visitors come to town and I want to show Vancouver off, I take them to Hapa Izakaya. Owned and operated by Justin Ault, it is a traditional…
Good Eats
It’s over, but that doesn’t mean we can’t talk about it – holiday eating that is. Just before New Year’s we had the opportunity to meet our…
25 Things To Taste Before You Die?
When I first pitched this idea to Alec in December, it seemed obvious that we should do it. Consume all of Vanmag’s “25 things to taste before you…