Good food doesn’t have to be expensive, and some of my favourite dishes from this trip could easily make an appearance in Vancouver. Here are three casual and fun dishes that need to make an appearance in Vancouver.Read More
There are actually a handful of hidden gems and some of my favourite dishes in downtown Vancouver are found in the West End.
Here are a few “must try” spots mixed with a few local secrets (in no particular order).
As the weather gets warmer, lighter meals, summer ingredients and grilling come to mind, so I decided to go with a Southeast Asian theme for my Cascade Platinum dinner party. See recipes for: Burmese Tea Leaf Salad, Pok Pok grilled pork shoulder, and Grilled Corn with Salty Coconut Cream.Read More
Mijune Pak of Follow Me Foodie visits Soirette Macarons & Tea Shop to find out what they have planned for spring and Easter. Joined with owner and Pastry Chef Shobna Kannusamy, the two ladies indulge in this season’s sweetness.Read More
For the last few years all eyes have been on Spain, especially when it comes to fine dining. Blame it on the World’s 50 Best Restaurant Awards and having the majority of them from Spain, or on Ferran Adrià for pioneering modernist cuisine, but regardless, Spain is arguably “the France” of today – an emerging food scene and hub for culinary inspiration.Read More
Valentine’s is the one day of the year I can play on the character of Carrie Bradshaw meets Nigella Lawson, so I’m not holding back. There are endless options for romantic three-course dinners and heart-shaped chocolates, but when it comes down to it, nothing beats a genuine foodgasm – an orgasm in your mouth.Read More
It’s the 10th annual Taste of Yaletown, and from Oct. 16-30 select Yaletown restaurants will be offering set menus for $25, $35, or $45. Bistro Sakana often gets overlooked by the ever-so-busy Minami, which I’m also a fan of across the street, and it’s a bit of a shame because it’s a solid restaurant.Read More
Follow Me Foodie to the renaissance of cauliflower: The history and varieties of cauliflower and deconstructing the craze. There is a science to caramelizing the cauliflower, and having it soft but not mushy, and crisp but not crunchy. I’ll experiment in the kitchen, but for now, indulge in these!Read More