An Ode to the Swirl Mixer
I’m not much for kitchen gadgets. Please, I don’t need a quesadilla maker, or a frozen pop maker or any other ‘-maker.’ I like simple tools that function well.…
Meditations - Enlightened gastronomic insights
Serving up Summer Smoke with Social Bites
Our latest guest contributor is Tyler Wilman, a Vancouver-based communication designer and photographer who enjoyes the challenge of trying new things in the kitchen and…
Of Fat and Water
In browsing Herve This’ recipes, (please refer to this article for the history of why I am browsing through Herve This works) I found an interesting piece that is…
Midsommarafton Orphans Grill – Expats Banding Together
Midsommar is one of the most important holidays in Sweden, second only to Christmas. Unlike the 2pm sunsets and sub zero temperatures in December, however, the Midsommar…
“What’s a smorgasbord mommy?” Memories of Frank Baker’s Attic
I was recently driving with some friends past the location of the old Park Royal Hotel in North Vancouver when a big grin crossed my face as we pulled up to the…
Coffee is a recipe
This past Saturday my wife warned me in advance that the coffee she made was “a little weak”. I asked why and she said that she let the Toddler measure the…
Thanks Degan!
A special thanks and farewell to Foodists.ca Editor Degan Walters née Beley. She’s been instrumental in helping us keep things rolling behind (and in front) of the…
Translate This: Hervé This Part II
Here goes part two, the sauce accompanying the poached pear. Prepare yourself for an intense chemistry lab report! And now, the crème anglaise. We make the crème…
Translate This: Hervé This
Mark Busse told me on our first meeting that through a chain of events, he ended up with a whole bunch of original recipes directly given to him by Hervé This, the…
Grey Goose’s Dimi Lezinska And His Magic Oak-Aged Cocktail
As the entire city of Vancouver was donning Canucks jerseys and settling in to watch game four of the NHL finals the other night, I was headed to 100 Nights at the Opus…
Guidance - Recipes & tips that will convert you
Salmon Days – Haida Gwaii Chinook
Our newest guest contributor is Chad Brealey – outdoorsman, conservationist, food lover, writer and actor. Chad has recently created Salt, Fresh & Field – a…
Karelian Piirakkaa: a new-old twist on sandwiches
Handy, tasty and easy to prepare, the traditional Karelian Piirakkaa is a Finnish staple that’s like a bizarre cross between a sandwich and a pierogi.
VPIWF Picks
For those who’ve never been to the grand tasting hall of a wine festival, it can be a bit overwhelming. The Vancouver Playhouse International Wine Festival had over…
VPIWF Whammy of Umami
Fortified wines were front and centre at this year’s Vancouver Playhouse International Wine Festival and while I sampled some sherry-style wines at the beginning of…
VPIWF: Sabor de España at Salt Tasting Room
The Vancouver International Playhouse Wine Festival kicked off yesterday and my first event was Sabor de España! at Salt Tasting Room in Gastown. This was to be a Spanish…
Can’t beat beaten rice with fast, tasty curry
From crispy snack to quick curry accompaniment, beaten rice (poha) is a fast and easy staple.
Interview with the Author: Sugar Snaps And Strawberries
We’re usually writing about eating on Foodists, or at least about food preparation. Andrea Bellamy gets you started properly by showing you how to grow your own…
Weekly Wine Picks
France is pretty much the world’s undisputed leading producer of fine wines but the question remains, can it compete in the value for money stakes at lower price…
Salty, Nutty, Gooey, Goodness
I was recently invited to a special event involving Russ and Wendy Kwan Photography, and wanting to increase the likelihood of being invited again in the future I decided…
Weekly Wine Picks
Weekly Wine Picks In eager anticipation of the up-coming VPIWF, here’s a round up of some favourite Spanish wines recently tasted and all representing the unbeatable…
Worship - Feasting at the temples of others
The Resolutions and The French 75
I’ve never been all that good at New Year’s Resolutions. Like most people, any half-hearted attempt of mine to carry out a well meaning intent rarely makes it…
The Real Amalfi
Today’s guest post is by Gen Handley. After retiring as a high school teacher after one, very long year, Gen decided to pursue the craft of writing instead of…
Suck the head, pinch the tail: crawfish boil in Texas.
As soon as we entered our friend’s backyard, the whiff of Cajun spices hit me. I peeked into the tubs of the rather menacing creatures, all 90 lbs of them. Inside the…
What is Bottarga and why do you want some
Two Foodists flying to a new city ready to eat is a little like dangling a raw side of beef in front of a hungry tiger… Last week fellow Foodist founder Mark Busse…
Getting Lucky in Ohio
When it comes to farm-to-table food in Ohio, no one does it better than Heather Haviland at Lucky’s Café in Cleveland. In 2003 Chef Haviland started a small baking…
Lining for a Loaf
I believe 30 minutes of my time is worth more than all less-than-awesome food, and so there are few places (the awesome-and-above places) I would actually line up for.…
Liberty Needs Your Help!
Liberty Wine Merchants is aiming to open a store at the old Wazubee’s location near Commercial Dr and 1st Ave, and they need your help. They already have approval from…
Hapa Umi: growing up
A few months ago I attended the soft launch of Justin and Lea Ault’s newest venture, Hapa Umi. While the dishes were a solid selection of modern Japanese fusion fare I…
Soma Chocolatemaker, Raising the Bar
There are only a few artisan chocolate makers in North America making chocolate the way it should be; in small batches, made from organic beans purchased directly from the…
No More Punishment – It’s Now All About The Pleasure.
The Foodists recently had the opportunity to grab some kitchen time with celebrity chef Bob Blumer when he was in Vancouver promoting his new book, “Glutton for…