from The Butcher, The Baker, The wine & Cheese Maker by the Sea This dish is a beautiful celebration of two west coast treasures: glorious Dungeness crab and Glen Valley’s beautiful artichokes. This is a perfect starter dish or serves as part of an elegant brunch or lunch menu. Contributing chef Quang Dang explains, “Glen […]
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The Butcher, the Baker, the Wine and Cheese Maker by the Sea is a tribute to the remarkable innovators and culinary leaders who make up Canada’s west coast food culture. Discover some of the most diverse and delicious food on the planet—from the fabulous food-truck fare of Tofino to the elegant dishes of downtown Vancouver’s five-star
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Food Artisans of the Okanagan: Your Guide to the Best Locally Crafted Fare by Jennifer Cockrall-King is an irresistible celebration of British Columbia’s fertile Okanagan Valley, and a meticulously curated roadmap to over 125 of the region’s most passionate producers—from chocolatiers and cheesemakers to foragers, brewers, chefs and farmers. Organized by geography (North, Central, South
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from Food Artisans of the Okanagan For excellent vinaigrettes that Donna Denison and Dale Zeich have been producing since 1995 from ingredients grown on their certified organic Kelowna farm is Little Creek Dressing. Ingredients 3 medium red beets 4 small golden beets 1-2 small zucchini/s 3 Tbsp roughly chopped parsley 3 Tbsp roughly chopped dill
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Discover the edible delights of the Okanagan with profiles on more than 125 farm-to-table chefs, bakers, beekeepers, orchardists, farmers, market gardeners, butchers and charcutiers, fisherpeople, coffee roasters, distillers, craft brewers, chocolatiers, millers, foragers, cheesemakers, fishmongers, and producers of fine craft foods and drink. Complete with full-colour maps of the area’s sub-regions and complete contact information
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Win this look at two Canadian obsessions: hockey and beer by a family that knows about both…the Molson family. Just follow us and like this post at https://www.facebook.com/photo?fbid=1067860685531386&set=a.344060701244725 $40 L:1/person. Canada only. Ends Sunday Aug 10/25.
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Nestled in the heart of Vancouver, the restaurant West once stood as a beacon of contemporary regional cooking—and its cookbook delivers on that acclaim. Authored by executive chef Warren Geraghty (with text by Jim Tobler), this 240-page hardback presents over 100 refined recipes, seasonal vignettes, and evocative storytelling meant to transport you from your home
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from West: The Restaurant Goat cheese was among many foods introduced to Europe by the Moors; Crottin de Chavignol (France), Castelo Branco (Portugal) and Caprino (Italy) are all reasonably well-known varieties. Goat cheese has evolved considerably from supermarket feta. That stalwart still has its place, but Salt Spring Island Cheese Company’s David Wood has taken
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A cookbook from the “jewel in Vancouver’s culinary crown,” once the best restaurants in North America, and its Michelin-starred chef. In West: The Cookbook, the creative and passionate crew at the restaurant showcase over one hundred of their best recipes. West‘s executive chef, Warren Geraghty, offers tantalizing savoury starters and mains that span the seasons. Interspersed are vignettes
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Noëlle Phillips’ Brewmasters & Brewery Creek: A History of Craft Beer in Vancouver, Then and Now brings Vancouver’s beer story to life with meticulous scholarship and infectious passion. The two-part narrative dives deep into the city’s brewing journey—from the earliest taverns beside a now‑buried creek to today’s thriving craft scene. In the first half, Phillips (a
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