Rumour Alert!
Commercial Drive is one of the best food shopping neighbourhoods in Vancouver – I know people who come here regularly from other parts of town to take advantage of the…
Meditations - Enlightened gastronomic insights
Book Giveaway Contest: Sugar Snaps and Strawberries
Thought you had to give up your garden to have an urban address? In Sugar Snaps And Strawberries: Simple Solutions for Creating Your Own Small-Space Edible Garden, Andrea…
Dining Out for Life: Thursday, March 24
I don’t know about you, but I have a tough time making decisions. I spend most of my day herding cats and correcting other people’s grammar, and when…
Sticky Toffee Pudding
Our guest contributor today, Cara Payne, shares her famous Sticky Toffee Pudding. I love this recipe, as does everyone who eats it! If you’re looking for a delicious,…
Book Giveaway: Are you a glutton?
We recently received a copy of Bob Blumer’s latest book, Glutton for Pleasure to check out. I thumbed through it and it’s filled with great tips such as…
Chinese New Year
Chinese New Year, also known as the Lunar New Year and Spring Festival, is the most important holiday in Chinese culture. It begins on first new moon of the new year as…
Everybody Wants To Be A Famous Chef
I was recently invited to meet a couple of students from the International Culinary School at Art Institute of Vancouver who are competing in San Pellegrino’s Almost…
CrEATe: Eating, Design and Future Food
There are many well-designed books about food; a current favorite being Tartine Bread by Chad Robertson and Eric Wolfinger, which boasts some of the most sumptuous food…
Adventures in Brewing, Part II
(This is the second in a three part series. Part I.) I got into brewing this past fall. It seemed inevitable for most of the year, but it was only in September that I…
Adventures in Brewing, Part I
(This is the first in a three part series. Part II.) For someone who appreciates a good pint as much as I do, I’ve known rather little about the way it’s made.…
Guidance - Recipes & tips that will convert you
Pastry Training Centre of Vancouver – Moulded Chocolates Class
As pastry topics get more advanced, they can be difficult to execute successfully at home. This is where a cooking class can be the most efficient way to get from point A…
Roasting Pumpkin Seeds
A big Halloween tradition in our house is the roasting of the pumpkin seeds. I’m sure there are some people that think one would have to be out their gourd to do…
Braised Lamb at Thanksgiving
While dining rooms across the town are full of turkey, stuffing and a variety of family variations on thanksgiving classics I turned myself loose on my kitchen for a…
The Delights of Gnudi and Homemade Ricotta
Way back when the Irish Heather first moved to their new digs, they had a tomato basil gnudi on the menu – a dish that was invented at the Spotted Pig gastropub in…
Sockeye Sushi
The sockeye were here in record numbers this year and not only that, were tastier than previous years too… nice and fatty. I even got out for some fishing action…
Fried Bananas…Thai style
Dessert is my favorite course of the meal, hands down, no question. Yet lately I’ve been greatly disappointed at the redundancy of desserts in…
How to Filet a Salmon
Okay. You’ve followed Degan’s advice and gone and caught yourself some Salmon. Here’s how to fillet it and a simple marinade for the grill.
Catch Your Own: Sockeye Fishing on the Fraser
Sockeye salmon have been returning to the Fraser River in record numbers this year – the largest run in almost one hundred years – and while outdoorsy sports…
Favorite Foodists iPhone Apps
Since I am very rarely further than arm’s length from my iPhone – in or out of the kitchen – I’ve amassed several food and drink related apps. Here…
Worship - Feasting at the temples of others
Miradoro Preview Tasting
The Best Things in Life Aren’t Things, was a bumper sticker I saw on a recent road trip that hit me square in the obvious gland. As I was kneeling out the pain of…
Atithi’s Bengali Cuisine
Atithi celebrated their 2nd anniversary this week with a special Bengali dinner this week. Their regular menu is more Southern Indian although they often offer Bengali…
Cocktail Kitchen Wraps Up at the Refinery
The Cocktail Kitchen series at the Refinery has wrapped up after 7 months (7 months, 720 unique guests, 90 unique cocktails and 30 bartenders!) of competing. The last four…
Vancouver International Wine Fest is Coming Up
The Vancouver Playhouse International Wine Festival kicked off last week at the Shore Club where Executive Director Harry Hertscheg welcomed media and gave an introduction…
In a New York minute
On a recent quick visit to New York my husband and I were on a quest to eat as much as possible in the short time we were there. Here are a few of our favorites. Ed’s…
Seasons of My Heart
On a recent trip to Mexico we spent 10 days exploring the artisan culture and diverse traditional foodstuffs of Oaxaca. A must-do when visiting the land of seven moles is…
Canadian Chef Ryan Stone & Bocuse d’Or Tasting
The Bocuse d’Or World Cuisine Contest was created in 1987 by France’s legendary Chef Paul Bocuse. Held every two years in Lyon, France, it’s touted as the world’s…
Put ‘Em Up!
Not too long ago, like just around canning season, we received a book called Put ’em Up! by Sherri Brooks Vinton. Canning seems to have come into vogue again. This…
Oodles and oodles of noodles
Guest writer: Joseph Wu (origami expert, noodle nut, and husband to regular Foodist contributor, Nancy Wu) When Nancy was invited to participate in Tourism…
Here piggy, piggy…
New restaurants seem to open every other week in Chicago with gastropubs leading the way. Some seem to frequently make the restaurant “hot list” in the local reviews,…