Tofino’s Wolf in the Fog got a new baby sister in July with the opening of Ombré. Serving up coastal Mediterranean sharing plates, this new restaurant brings warm and bright flavours to what is perhaps […]
Twelve years ago, you couldn’t walk into a restaurant and not get fried Brussels sprouts with a spicy sauce or something. It was like wildfire. This Recipe for Brussels Sprouts with Bacon is the 2020s […]
Chef Tom Moore, Crust’s founding chef and co-owner, shared with us this recipe for Pumpkin and Ginger Teacake with Bourbon Maple Glaze from his new cookbook Crust. This cake is the perfect accompaniment to warming […]
In this interview, Miki Talebi, Founder and CEO of oomé, shares the heartfelt story behind her premium smoked tofu company. Inspired by her late father’s love for smoked food and a desire to honour her […]
Chef Tom Moore, Crust’s founding chef and co-owner, shared with us this recipe for Jalapeño Cheddar Scones from his new cookbook Crust. The combination of the vinegary jalapeños and the sharp Cheddar gives these scones […]
Nothing conjures up warm, nostalgic memories quite like classic, retro holiday dishes. To embrace the magic of the season, Egg Farmers of Canada is partnering with renowned Canadian chefs to put a fresh spin on […]
’Twas a dark and stormy night – in fact, it was the beginning of an atmospheric river – when I made the trip over to West Vancouver to check out Mèreon. The name is a […]
Chef Tom Moore, Crust’s founding chef and co-owner, shared with us this recipe for PB&J Banana Bread from his new cookbook Crust. This is Crust’s take on a well-loved classic: the sweetness and depth of […]
Chef Tom Moore, Crust’s founding chef and co-owner, shared with us this recipe for Sticky Toffee Date Cake from his new cookbook Crust. Those who are not familiar with or particularly fond of dates may […]
It’s truffle season with white truffles at their best from now until December, and winter black truffles peaking in December. These fungi are prized the world over for their fragrance and earthy, rich flavour. Currently, […]
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