The Art of Stinky Seafood
Today I made a dish called “Tum Bhu Pla Ra.” After I finished, I realized that in one dish I put in not 1, not 2, but 3 different ingredients that by Western standard…
Meditations - Enlightened gastronomic insights
Communist Ales
Beer has long lifted the burdens of the working class, and so it is fitting that Karl Marx who toiled to relieve the working class’ burdens was oft to lift…
Russian Tea: A Soulful Experience
Russians love tea more than vodka. Even though it is vodka, bears and Siberia that became the ubiquitous symbols of Russian culture in North America, for Russians it is…
The Truth About Sriracha
Every foodie seems to know what Sriracha is—the hot sauce with a cock on the bottle. It has become associated with Vietnamese restaurants, yet the current version was…
Ten Commandments of Dining Around
When it comes to Dine Arounds, Dine Outs or any “Eat At [INSERT CITY NAME HERE]!” complaints tend dominate the accolades. Why? In my experience, diner…
Vodka Saves the Day
There are moments when you get slapped out of apathy and assumption-making that resonate a while. Meeting Elena was one such moment. In a few spoken words she shattered…
YOU be the chef
I’ve had a few conversations regarding some customers wanting to customize their food to such an extent that it drives chefs up the wall and begs the question…who’s…
Striking French Gastronomy
Many revolutions start in the belly. Empty stomachs and bare cupboards feed rhetoric, ideals and slogans. Sparked by food prices too high or food stocks too low revolution…
Blue Dragon Heat
The ‘heat’ referenced in the post title is as much about competition as it is about spice At Foodists, we get a fair amount of attention from PR people…
Naples: Authentic, Gritty + Raw
When my friends and I decided to go to Naples we were warned by others who had visited not to stay for too long because it was gross, dirty and disgusting. To the contrary…
Guidance - Recipes & tips that will convert you
Gluten free, not flavour free
A few weeks back my mom turned the big 6-0 and I wanted to do something spectacular for her. I began planning a surprise party with family and friends, complete with my…
Greek Easter, Village Style
Today is the first day of Greek Orthodox Holy Week, Great Monday, which culminates on Saturday at midnight with Easter and the breaking of a 40 day fast. The Greek…
Tarte Au Sucre, Take 2
A couple of months ago we had a Foodists Montréal movie night. Even though I was told we had loads of desert, being a sugar addict I just had to add to the sweets being…
Black Bean Brownies Recipe
A few weeks ago a friend introduced me to a recipe that her sister swears by. A recipe for Black Bean Brownies. My sister is celiac so I have been interested in finding…
Weekly Wine Picks
During a recent conversation a colleague, we agreed that one of the most difficult challenges for a consumer (or a wine buyer for that matter) in BC is finding wines that…
A Foodists Valentine
Like many modern holidays, Valentines Day had sombre beginnings that have morphed into a celebration of the more happy things in life. Valentine’s Day was originally…
A Taste of Delhi: Chole Bhature
The vegetarian Punjabi dish chole bhature—curried chickpeas with fried bread—is one of the most popular breakfasts in North India. It’s not tough to understand why:…
The Cannery’s Salmon Wellington
As you’ve no doubt heard, The Cannery, an iconic Vancouver restaurant for 38 years, has closed its doors. All that is left on their website is the announcement of…
Eggnog – Seasoned Tipling!
A few years ago I went on a search for an eggnogg recipe as find most store bought varieties quite disgusting. As I love vintage I ended up adapting a recipe from…
The Most Delicious Pear & Almond Tart
“An apple resists being eaten. An apple is not eaten, it is conquered. The crunchiness of a pear is far more appealing. It is giving and fragile. To eat a pear is…
Worship - Feasting at the temples of others
Porchetta Crawl
How do you truly compare four different porchetta sandwiches from across Vancouver? Eat them all at the same lunch! To help burn off the 10,000+ calorie carbo load,…
A Totally Offal Experience
When a friend of mine found out I’m writing a magazine piece on offal in the Maritimes, he said, “You have to meet Jesse Vergen.” Well, last week I had…
Bocuse d’Or Team Canada 2013
“The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you’re eating. So that goes back to the trend of fine ingredients”…
The Chiveto – A Peerless Sandwich
I’ve had a few great and memorable sandwiches in life, as well many purely functional ones and far too many feeble ones imprisoned tightly together aboard industrial…
The Pigs in the (Swabian) Hall
(OK the title doesn’t quite make sense but I’m still going with it.) When I was back in Iowa for a few weeks this September, a story in the Des Moines Register…
Foodists Cutter Ranch Trip 2012
In order to appreciate the food we are consuming, I believe that one should have some idea of where their food comes from. As you can imagine I was very excited when the…
Tulum: Part 1
The last time I was in Mexico, I was a pale 17 year old, away from home and my family for the first time. I was sent to Monterrey as part of an exchange program, and…
The Waldorf Food Truck Fest Brings Community Together (With Killer Tunes to Dine By)
When I brought a fellow Iowan, and soon-to-be new Vancouverite, to the Waldorf Hotel’s now-weekly Food Truck Festival meet-up, he looked around in awe.…
Picnic in VanDusen Park
Summer is finally here! I love being outside, and I love eating. Picnics are a perfect way to combine these two. The problem though is that prepping for a picnic takes…