By Dan Olson, chef/owner, Railtown Catering INGREDIENTS Brioche bread (2 loaves, diced into cubes) Celery (4 stalks, diced) Small yellow onion (1, diced) Garlic (4 cloves, chopped) Fresh…
By Brittany Tiplady It’s risky to open a craft brewery in such a saturated local market. With tasting rooms lining the streets of Vancouver, and Port Moody’s beloved…
by Angie Quaale, Well Seasoned Gourmet Food Store Garnish this refreshingly simple patio sipper with your favorite seasonal berries and fresh mint leaves. INGREDIENTS Prepared iced tea (2…
By Kristi Alexandra Tucked away in South Surrey on the near-rural Colebrook Road, a stone’s throw away from Highway 10 (and just 15 minutes from the Canada-USA border),…
By Chef Jack Chen, Royal Dinette Yields 24 crostini INGREDIENTS Beef and Oyster Tartare  Beef, sirloin or tri-tip recommended (2 ounces finely chopped) Oyster, shucked and finely…
Images by Michele Mateus Words by Alexis Baran Seven years ago, Teresa Townsley and her husband Bill bought a 5-acre hobby farm in Langley, and got to work…
by Catherine Dunwoody Vancouver’s North Shore Tourism Association has partnered with the five (soon to be seven!) microbreweries to host their first-ever craft beer festival, running from October…
By Chef Caitlin Mark, H2 Rotisserie & Bar For this recipe, H2 uses local chicken from Maple Hill Farms and local honey produced on-site. Prep time: 10 minutes,…