By Sheliza Mitha Cora Breakfast and Lunch – or Chez Cora (as it’s known in Quebec) – could be described as nothing short of a Cinderella story. This…
By Chef Ned Bell, from his Lure Cookbook Serves 8 INGREDIENTS Sauce Vierge Roma tomatoes, seeded and diced (4 tomatoes or about 3 cups) Large shallot, finely chopped…
By Kristi Alexandra If there’s one thing to be known about Burnaby’s Mountain Heights area, it’s that the local eateries are deeply tied to a sense of community.…
By Catherine Dunwoody New Westminster’s Wild Rice may well serve some of the best Asian soul food around, and young chef Jericho Garcia can most certainly be credited.…
By Chef Mike Genest, Hart House Restaurant With chive and parmesan polenta, fried cauliflower, herbed bread crumb, and sherry reduction. INGREDIENTS: Lamb shanks Lamb shank (4) Leek, finely…
By Brittany Tiplady What comes to mind when you think of the North Shore’s Deep Cove? Hikes up Quarry Rock amongst a bustling crowd, paddleboarders gliding across the…
By Executive Chef Manuel Carganilla II, Wild Fig INGREDIENTS Coconut milk (150 ml) 36% cream (50 ml) Gelatin (2 ct) Granulated sugar (25 ml) Vanilla extract (5 ml)…
By Brittany Tiplady How do we identify true members of our community? The term community albeit, chalk full of good intentions, has been tossed around so much that…