From the boreal forest to the tundra; from the Prairie grasslands to Ontario’s Carolinian woodlands, Canada is stunningly rich with flora and fauna. Bio-diversity is our most valuable heritage. With 71,000 species which have been scientifically described and another estimated 69,000 * species yet to be named and classified, it becomes crystalline that the protection of our ecological heritage is absolutely paramount.
Chris Whittaker grows his own vegetables, catches his own fish (or tries to at least!), makes his own preserves, composts all of his food waste, keeps mason bees to pollinate his plants, hunts for the purpose of conserving our land
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
The marathon culinary competition, Gold Medal Plates, drew to a close over the weekend in Vancouver in preparation for the Canadian Culinary Championships in Kelowna in February. Senior Judge and inveterate gastronome, James Chatto reports and, we’re happy to report
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
Wild Rice began as a simple thought from Andrew Wong. His wish was to create a socially conscious restaurant serving local cuisine with influences from his Chinese heritage. Located on the edge of old Chinatown, Wild Rice has exceeded Chef Wong’s
In a rave review, Maclean’s food commentator, Jacob Richler called Hawksworth ‘The Best New Restaurant in Canada.”. I’ve walked by the location any number of times since it was closed for the long-awaited renovation but have yet to enjoy a
Bel Café is another great culinary creation by Chef David Hawksworth and his uber-talented team. Named after Annabel, David’s wife, Bel Café serves fresh cuisine from the inspired kitchen of Hawksworth Restaurant. Chef Hawksworth, along with Pastry Chef Wayne Kozinko
Alessandra and Jean-Francis Quaglia both grew up in food families. Jean-Francis’ mom was a Michelin-starred chef in Europe and it was in her kitchen that he learned many of the amazing skills he practices on a daily basis in their
Chefs Alessandra and Jean-Francis Quaglia met in France while brushing shoulders in the kitchen of several hotels. Romance and marriage followed soon after. They worked together again in Vancouver at the Wall Center Hotel. In December 1997 they bravely embarked
Its name translates to “country bumpkin,” but Campagnolo’s impressive accolades don’t exactly reflect the restaurant’s humble name. Named Vancouver Magazine’s Best New Restaurant in 2010, one of Conde Nast Traveller Magazine’s 50 Hottest New Restaurants, the Vancouver Sun called it
CinCin is clearly an Italian style restaurant but the ingredients are as Canadian as ever. Pasta made with the fabulous Prairie-grown semolina; fish from the Pacific; perfect pizzas from a wood fired oven; B.C. lamb, beef, spit-roasted chicken, Pacific prawns and
From the creators of the award winning Les amis du fromage in uber-trendy Kitsilano comes another location in Strathcona, a region that is just now beginning to blossom. This time, however, it addition to the array of cheeses, some say
John Bishop has been Vancouver’s consummate host for 32 years. His restaurant, simply named “Bishop’s” is a quiet haven filled with extravagant bouquets, great works of art from John’s personal collection and extraordinary food. One of John’s great gifts is
Vij’s restaurant in Vancouver is legendary. It is owned and lovingly operated by the husband and wife team, Vikram Vij and Meeru Dhalwala, since September 1994. Mark Bittman of The New York Times dubbed it, “Easily among the finest Indian
A culinary artist, Hidekazu Tojo creates heady food … but it’s also food that honours Canada’s finest raw ingredients — perfectly. He cooks — he creates — with heart. High airy ceilings and string halogen lights and sleek woodwork have
When I asked Sinclair Philip of Sooke Harbour House for his personal ‘best of Vancouver’ list, Chef Pino Posteraro was on it. He stated flatly…”You must go to Cioppino’s!!!!” Am I ever glad I listened! Chef/owner Giuseppe “Pino” Posteraro is
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