Foodists is a collective of like-minded food worshippers. We breathe and sleep in order to eat and drink. Have something to share with us? We'd love to hear from you. If it's something to eat or drink, even better.
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 the chance to eat at the Saint John Ale House,…
Posted by: Karen Pinchin on Tuesday, February 12th, 2013
Categories: Worship | Tags: charcuterie, Chefs, Jesse Vergen, offal, Saint John, Saint John Ale House | 2 Comments »
Most people think that curing your own meats is a quick way to waste meat, or worse, end up in the hospital (or even worse: dead). While there is some risk involved, it can be minimized. People have been curing meats for…
Posted by: Cliff Hammerschmidt on Wednesday, September 28th, 2011
Categories: Guidance | Tags: charcuterie, cooking techniques, pork | 1 Comment »
I received an anonymous tip on Twitter about a mysterious sausage maker in an unlikely location. To my knowledge, the workshop is completely hidden from view and is owned and operated by an oldschool 5th generation…
Posted by: Melody Fury on Friday, May 14th, 2010
Categories: Worship | Tags: charcuterie, main street, meat, prosciutto, salami, sausage | 3 Comments »
Sometimes you want eggs for brunch and sometimes you want the kind of brunch that goes on for hours and involves special tools, a leg of decadent Jamón ibérico. It’s the kind of brunch that can only happen once a…
Posted by: Degan Walters on Friday, January 22nd, 2010
Categories: Worship | Tags: brunch, charcuterie, cheese, jamon, raclette | 1 Comment »
The entrance to the cellar at Salt Tasting Room in Vancouver. Last night I was pleased to attend the first Salt Cellar Tasting Series of 2010, featuring Oyama Sausage Company and Vista D’Oro Farms & Winery. John…
Posted by: Mark Busse on Tuesday, January 19th, 2010
Categories: Worship | Tags: charcuterie, cheese, Oyama, salt, sausage, Vista D'Oro, Wine | 2 Comments »
My beef with restaurants that don’t take reservations is that it doesn’t make sense to the customer (me, at least) to stand around and wait when I know where and when I want to eat. But what if it makes sense…
Posted by: Degan Walters on Sunday, November 8th, 2009
Categories: Worship | Tags: batali, charcuterie, coppa, cured meat, lunch, meat, pioneer square, roadtrip, salami, sandwich, Seattle | 6 Comments »
Once, when I first moved back to Vancouver, I went on a date to the Sugar Refinery. A boy and I sat on a purple couch and talked about rap music while hipsters posed around us. Both the boy and the venue were unmemorable,…
Posted by: Degan Walters on Sunday, April 26th, 2009
Categories: Worship | Tags: charcuterie, restaurant, review, tapas, tasting menu, wine bar | No Comments »
A few of us from the collective are getting together to butcher a pig in a couple of weeks. We’ll make sausages, salumi, maybe some pancetta and prosciutto too. The plan is also to have a big supper that evening…
Posted by: Anthony Nicalo on Thursday, March 5th, 2009
Categories: Meditations | Tags: butcher, charcuterie, pig, salumi, sloping hill | 6 Comments »
It was only after confirming our Friday night seating at A.O.C. that my wife Jane and I started reading online reports that informed us that we weren’t actually supposed to be able to get a reservation at this West…
Posted by: Kevin Broome on Wednesday, April 19th, 2006
Categories: Worship | Tags: California, charcuterie, Hollywood, Los Angeles, restaurant, Wine | 2 Comments »