Photos by Michele Mateus Words by Alexis Baran In southern Richmond, there’s a salty maritime breeze where the Fraser River meets the Pacific Ocean. The wood keys of…
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 Kristi Alexandra Eighteen months ago, Marwan Kanj revolutionized cuisine on New Westminster’s Twelfth Street. While the street is dotted with eateries that smell of Eastern influence, Kanj’s…
By Angie Quaale, Well Seasoned Gourmet Food Store INGREDIENTS: Vegetable oil (2 teaspoons) Sliced mushrooms (1 cup) Chopped red bell pepper (½ cup) Minced peeled fresh ginger (4…
By Kristi Alexandra Tucked away just behind Burnaby’s landmark shopping epicentre, Metrotown, where there’s no shortage of food to wares, is a small culinary enclave to satisfy any…
By Catherine Dunwoody El Santo, Spanish for “the saint”, was a masked legend of Mexican sports, a famous luchador (wrestler) and it is the two-year-old restaurant founder Alejandro…
By Katie Ingram, head bartender, L’Abattoir Vancouver’s L’Abattoir restaurant is housed in a 19th–century heritage building where the city’s first jail once stood. Head bartender Katie Ingram pays…
By Marc Slingsby-Jones, bar manager, Café Medina “Initially, I wanted to name this cocktail the ‘Black Widow.’ It turns out that’s a fairly popular name for a cocktail,…