Meet your 2016 DinnerPartyYVR Hobby Chef: Majid Khoury
Every year, Majid Khoury contemplates attending DinnerPartyYVR as a guest. But each year, Majid ends up being the host of a dinner, and with great pleasure, too. “It is…
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.
Every year, Majid Khoury contemplates attending DinnerPartyYVR as a guest. But each year, Majid ends up being the host of a dinner, and with great pleasure, too. “It is…
Waffles, waffles, and more waffles. Diners are in for a treat! It’s a playful idea, but Todd Smith insists, “We’re not just making breakfast for dinner.” Here’s…
While our society has become more in tune with our local food systems and awareness on sustainability has grown immensely, we are still struggling with the issue of how to…
We’re used to trees being sliced regularly around B.C., but in the bucolic region of Puglia? Not so much. Italy’s top olive oil producer, however, could…
At the age of about eight I remember a class field trip to the Museum of Vancouver. We’d seen quite a lot, but it was the small piece of succulent sockeye cooked…
#dinnerpartyYVR returns for its 3rd installment, and this time it’s bigger than ever! Following the success of the past two years, #dinnerpartyYVR has more than doubled…
6 Course Discourse is a culinary forum featuring 6 chefs who speak for 12 minutes each. Learn about their culinary philosophies, experiences, frustrations, passions and…
We recently pledged support GoVoluntouring founder Aaron Smith and his campaign to help save sea turtles in Costa Rica in the form of a rather unique challenge. Hot Sauce.…
It’s simple – we are going hungry so they don’t have to. We are engaging in a 24-hour famine to promote awareness and raise funds for food security in the DTES.
Pizza is having its moment and I couldn’t be happier. It is by far my favorite meal and on my “last meal list” if I ever head to the electric chair. But with the…
How many pumpkin pie posts are too many? None I say! Especially when it’s Thanksgiving time again in Canada! A few years back I wrote about how I attempted to make…
FUEL will address four sectors of innovation, Design, Technology, Sustainability, AND FOOD!
Recently I set out on a 30 day health challenge. It was called Whole30. The whole point was to only eat whole foods for 30 days and see how my body reacted. So for 30…
The Soviet Union collapsed more than 20 years ago. Yet many of the culinary traditions started in that era are still very much alive. Today I want to share one of…
Koreans in Russia and other former Soviet Republics, or Koryo Saram as they call themselves, are the oldest Korean diaspora in the world, having migrated to Russia from…
I was completely hooked the first time I tasted Jaew Bong and knew I had to figure out how to make it at home.
Growing up in Ontario, my dad used to come back from wintertime east-coast work trips with a bag of frozen smelt, but I never really understood where they came from…
If you aren’t familiar with Patricia Wells, you should be. She’s the doyenne of bistro cuisine, and runs what I’ve heard is the best cooking school in…
Last week I was sent on assignment to Halifax, Nova Scotia* and stayed with friends. It was a glorious visit, and we made some pretty spectacular food, including a…
Our latest new contributors are Lauren Mote and Jonathan Chovancek who are the co-owners of Kale & Nori Culinary Arts, and makers of Bittered Sling Extracts. This…
Vacant eyes obsessively track the road’s painted solid white line. Deep breaths repetitively inhale the increasingly sparse oxygen. Pedals turnover rhythmically up…
An afternoon with some of Vancouver’s most innovative, inspiring, and creative minds who work with food to innovate, unite, and create change.
I haven’t served meals in a restaurant since the 1980’s, and I rarely eat at old school diners anymore. Recently I got the opportunity to do both recently…
When I hear about restaurants in casinos I always think…“meh”. I conjure up visions of big plates of cheap food, smothered in even cheaper sauces. I once went to a…
I think I’m going to be spending a lot of time at the new Mahony & Sons at Stamps Landing. I could go…
My dad recently turned 78 and for his birthday my upwardly mobile parents and I journeyed to Seattle by Amtrak for the weekend. I highly recommend the train – it’s a…
We foodists are always looking for new ways to celebrate food and food culture. We’ve been kicking around the idea of doing a food-focussed film festival and,…
What if I told you there was a local cooking class program specifically for these at-risk women that has logged hundreds of hours of training, served hundreds of meals,…
Growing up in North Vancouver, Michael Cober recalls being fascinated by watching bees working in the hives his father kept. “My love of beekeeping is about not just…