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The impact that bees have on Canadian crops through pollination is immense. Over 30% of whatever is on the dinner table requires bees to pollinate the plants from which those foods come.
One look at the Pacific’s menu and it’s clear that this restaurant epitomizes what Food Day Canada is all about. Not only do chefs make all pasta and dough from scratch, the kitchen team is also responsible for making their own sausages,
On a bright summer’s day a falcon swoops and touches down briefly in the rooftop garden of the Waterfront Centre Hotel. Little wonder, for this lush, full fledged herbal garden is sheltered and quiet, even in the downtown heart of
The motto is “True to Our Region; True to the Seasons.” The commitment has never, ever wavered since the day that West first opened and it leapt onto the Vancouver restaurant stage as a serious contender for the most delicious
Sonora Resort is in what many believe is to be the most beautiful setting in coastal British Columbia, perhaps on the planet. Sonora Island is at the mouth of Bute Inlet, a fiord where the majestic, glacier-crowned coastal mountains rise
For as long as it’s been around Diva @ The Met has championed locally- sourced and ultimately seasonal ingredients. As Executive Chef of the Metropolitan Hotel Vancouver and its restaurant, Chef Hamid Salimian fits the philosophy perfectly. Chef Salimian is
Floating fishing lodges began to appear on the British Columbian coast in the 1980s. King Pacific Lodge is one of the most luxurious. Located on the coast of Princess Royal Island, its cuisine pays homage to the Gitga’at people, whose land
The restaurant Fraîche is perched high on a hilltop overlooking the city of Vancouver. It’s at once elegant and welcoming yet while the food is tremendous, for me, it’s reading the bio of Fraîche’s Chef Jefferson Alvarez that is downright
In just three short years, Chef Ronald St Pierre and Tricia St Pierre have created a culinary destination in the Comox Valley. My friend, Jeremy Ferguson wrote the following in the Globe and Mail earlier this year: “Courtenay’s claim to
Tiny quail skitter quickly between the rows of grapes (and across the roadways). The vineyards stretch down towards the water, disappearing over a ridge. The air smells of earth and of summer. Quails’ Gate Winery is owned and operated by
When Quang Dang, the super chef of Diva at the Met, facebook’d a note about the food at The Apron, I was intrigued. A top restaurant in a Richmond airport hotel seemed somewhat incongruous. But as I did my homework
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