Not only is this one of the easiest cakes to make, it’s also gluten-free, which means just about everyone can enjoy it. By Steven Hodge I was first introduced…
By Flourist Bakery This soup features purple barley from Shelley and Tony at Against The Grain Farm in Ontario. The barley is pre-cooked in this recipe and adds…
As the sun starts to set a little earlier and nights become cooler, it’s time to make the most of those last patio days. The end of the…
A cocktail designed for savouring the last days of summer, Bar Corso on the Drive’s La Radice Dell’Estate Cocktail is sunshine in a glass, with a touch of nut hinting at…
When it comes to refreshing and timeless warm weather cocktails, maragaritas and mojitos are obvious crowd-favourites—but what if you’d like to *shake it up*? The Cilantro & Hoja…
Spring is in the air, and the warmer weather, blossoms and new greenery call for a cocktail that’s light and refreshing. Easy-to-make and perfectly balanced, the light floral…
By Kathy Mak Savour fresh and juicy blueberries in this tasty and easy summer dessert that is rustic, yet elegant! It’s blueberry season! Check out a BC Farmers…
By: El Santo in New Westminster Enjoy El Santo’s classic prawn ceviche. Ingredients: Whole prawns, (400g) Limes, (1) Red onion, (1 Small) Roma tomato, (1) Jalapeño, (1) Orange,…
By Dominion Bar + Kitchen These Garlic Prawns are a customer and staff favourite. Great for dipping some warm bread to soak up the creamy garlic sauce! Tiger…
By Flourist Bakery This recipe involves a simple homemade caramel which makes enough for two batches of blondies. Alternatively, you can freeze the leftover caramel pieces and add…
This recipe came to us by way of one of Flourist’s best customers, who shared the source of this tasty lentil loaf with us. The original recipe is…
By Flourist Bakery This delicious chickpea dish is super easy and impressive to make for guests or a cozy weeknight meal on a winter night. Serve with cooked…
By Notch 8 at The Fairmont Hotel Vancouver Since opening in 1939, Fairmont Hotel Vancouver has hosted the who’s who of dignitaries, celebrities, state leaders and even a…
By Flourist Bakery This is a comforting and easy new fall recipe featuring our Organic Whole Grain Rye Flour! We like using a mixture of different apple varieties…
By Dan Olson, chef/owner, Railtown Catering We use a tenderizing brine of honey, lemon, herbs, garlic, salt and spices for maximum moisture retention and flavour. INGREDIENTS Organic Tom…
Created by Chef Troy Stewartt, The Taphouse Modern Tavern, Coquitlam The folks at The Taphouse Modern Tavern, in Coquitlam, have shared their coveted recipe with us so you…
Looking for a little culinary inspiration while in isolation? Owner & Chef Josiah Tam of Barrique Kitchen + Wine Bar in White Rock has temporarily closed the restaurant’s…
By Mainland Whisky INGREDIENTS Mainland Corn Whisky (1oz) Fresh lemon juice (2oz) Gingerale (2oz) 100% blackberry juice (.5oz) INSTRUCTIONS Dry shake* whisky and lemon juice. Pour over ice.…
By Caren McSherry, Founder/President of The Gourmet Warehouse It’s that time of year again when the temperatures are still low, the weather can be on the gloomy side and…
By Tuc Craft Kitchen Fruity, floral and a vibrant shade of pink, Tuc’s “Heartbreak Hotel” cocktail is a sweet sipper for lovers and lonely hearts alike. The amorous…
By Sabrine Dhaliwal, Bar Manager, UVA Wine & Cocktail Bar Sweetly spiced and with a dreamy pink hue, UVA’s “In Between Cupid” cocktail will have you falling for…
By Chef Alessandro Fairmont Hotel Waterfront This soup has been a favorite with guests in ARC since Chef Alessandro put it on the menu – with its rich…
By Origo Club, Richmond Enjoy these two hot chocolates made for you at Origo Club until February 14, as part of the Vancouver Hot Chocolate Festival. Yin…
By Honolulu Coffee Take your hot chocolate game up a notch with this decadent recipe from Honolulu Coffee. Inspired by the Hawaiian Pidgin saying about delicious food (i.e.…
By Chef Janet Wait, Jan’s on the Beach Jan’s on the Beach, named for Chef and Owner Janet Wait, is a popular eatery on the iconic White Rock strip, overlooking the…
By Chef Joel Green at the Lobby Restaurant at the Pinnacle Hotel at the Pier on Vancouver’s North Shore Slow-braised beef, roasted vegetables, cabernet braissage. Serves 4 INGREDIENTS Boneless…
By Trading Post Brewery The stout braised beef recipe is perfect for the cold weather. Trading Post’s Three Bears Stout adds boldness and depth to the dish. At…
By Chef Shaun Maclean of H Tasting Lounge H Tasting Lounge plans to stretch out the summer by serving this mouthwatering dessert that features cherries (a summertime staple)…
By Amaranthus Executive Chef, Sam Fabbro This recipe is great for fall or winter with rich comforting flavours. It is a vegetarian dish and can be made vegan with…
By Trading Post Brewing Trading Post’s Beer Cheese Soup – a beer lover’s soup and a customer favourite. Not for the faint of heart, this is a bold…
By Piva Modern Italian bartender, Kaize Asistente INGREDIENTS Cointreau (1 oz) Absinthe (0.5 oz) Lime Juice (1oz) Ginger Syrup (1oz) Sprite or Ginger Beer INSTRUCTIONS Pour all ingredients…
By The Ballyhoo Public House Yield: 3 cups INGREDIENTS Eggs (8) Bread (half a loaf or more, depending on filling amount) Strong Dijon (1 tbsp) Sriracha (1 tbsp)…
By Burgoo Bistro, North Vancouver INGREDIENTS: Mixed greens (3 cups) Cucumber, diced (10 pieces) Strawberry, sliced (10 pieces) Red onion, sliced (2 tbsp) Sunflower seeds (2 tbsp) Cooked…
By FishWorks & Canoe Oyster Bar INGREDIENTS Salmon (5 oz) Almonds (crushed) (1 oz) Cranberry (1/2 oz) Fresh basil (2 leaves) Dijon mustard Phyllo pastry (1 sheet) Butter…
By Janet Wait, Executive Chef & Owner at Jan’s on the Beach INGREDIENTS Halibut filet (1 piece) Proscuitto (1 – 2 slices) Salt & Pepper (to taste) DIRECTIONS…
By Executive Chef Sam Fabbro from Amaranthus INGREDIENTS Red onion (1) Garlic (4 cloves) Olive oil (1 TBS) Apple cider vinegar (250 ml) Blueberries (750 g) Water (We…
A perfectly delightful morsel of chicken married with a combination of South East Asian flavours creates a small little burst of “more please”. This small bite will transform overused, under appreciated, and albeit rather boring chicken into a regular item on your party food list.
By Caren McSherry, Founder/President of The Gourmet Warehouse These little soup cups are a perfect starter for any dinner party. The cute factor impresses everyone and leftovers are always…
By Sabrine Dhaliwal, Bartender at Pourhouse “Cupid’s Love Spell” is a strong sipper that’s sure to enchant classic cocktail fans. Bartender Sabrine Dhaliwal blends full-bodied cognac, Cocchi Rosa…
From: Pacific Gateway Hotel, Richmond Burger Pattie INGREDIENTS Ground Elk / Pork (2.27 kg) Worcestershire Sauce (15 ml) Kosher Salt (5 g) Pepper (5 g) Steel Cut Oats…
By: Lan Do, Executive Chef and Owner of Bánh Mì Très Bon INGREDIENTS (6 portions) White or red Pomelo – (1 medium) (in the restaurant, they order their…
By Thomas Haas Chocolates & Patisserie Kipferl cookies originated in Austria and are traditional in Germany, Czech, Slovakia, Romania, and Hungary. Makes approx. 2 dozen cookies. INGREDIENTS Cookies…
By: Mario Pelletier, Pastry Chef, Railtown Cafe and Railtown Catering INGREDIENTS (Recipe yields two pecan pies) Sable Base Flour, 470 grams Ground almonds, 60 grams Butter, 240 grams…
By Judy Frankel, Executive Director of Tourism New Westminster Latkes are traditionally cooked on Hanukkah, along with other fried foods, to commemorate the miracle of the menorah oil in…
By Ian Lai, Executive Director of the Richmond Food Security Society INGREDIENTS Onion, diced (1 large) Leek, whites only (1/2) Garlic, minced (1 clove) Flour (2 Tbsp) Potatoes,…
By Marc Slingsby-Jones, Bar Manager, Café Medina INGREDIENTS Flor de Cana (any aged rum will do) (1 oz) Calvados (½ oz) Fresh lemon juice (¾ oz) Fresh apple…
By The Dirty Apron INGREDIENTS Puff pastry sheet (10 x 3 inch, rolled thin) Large onion (1) Soft goat cheese (170g) Olive oil (2 tsp) Toasted walnuts…
By Wildebeest Vancouver A unique twist on the classic Negroni cocktail, Wildebeest’s “Basilisk Negroni” delivers a smoky bite thanks to its blend of Mezcal, Cocchi Americano and Amaro…
By Jack Chen, Chef and Co-Owner, Coquille Fine Seafood Serves 4 INGREDIENTS 1 filet of Halibut (approximately 1 lb.) Curing Salt Coarse sea salt (1 cup) Granulated sugar…
By Thomas Haas Patisserie – Chocolate Café Makes about 4 six ounce glass terrines. INGREDIENTS Cream (1 ¾ cups) Milk (¼ cup) Dried lavender (1 tsp) Egg yolks…
By Chef Daryle Nagata, Blue Canoe Waterfront Restaurant Richmond’s own Chopped Canada champion, Chef Daryle Nagata is of Japanese and Scottish heritage, and developed his skills in some…
By Angie Quaale, owner of Well Seasoned “Chèvre and asparagus really should get married! They’re the perfect couple. This recipe tastes like spring to me. The rich earthiness…
By Dan Olson, Chef/Owner, Railtown Café and Catering A light spring dish layered with sweet pea puree, shellfish gelée, chowder garnish and potato cream, topped with caviar and…
By Dan Olson, Chef/Owner, Railtown Catering This creamy, cheesy side dish is the perfect accompaniment to your Easter or Harvest Festival dinner. Make it yourself, or let the…
By Rebekah Crowley, still master at Roots and Wings Distillery INGREDIENTS Rebel by Roots and Wings Distillery (2oz) Porter’s Tonic Syrup – Cardamom Orange (1 oz) Lillet (1…
By Chef Dhruv Jhanjee, Tour De Feast INGREDIENTS Chicken livers (1lb) Duck livers (1lb) Heavy cream (1/2 cup) Milk (to soak) Butter, unsalted (250gms) Brandy (1 1/2 cups) Nutmeg…
By Rebekah Crowley, still master at Roots and Wings Distillery INGREDIENTS Rebel by Roots and Wings Distillery (2oz) Porter’s Tonic Syrup – Cardamom Orange (1 oz) Lillet (1…
By Josh Pape, co-owner, Wildebeest In honour of Valentine’s Day, Wildebeest co-owner and bar manager Josh Pape has created a signature cocktail for all the lovers out there.…
By Boulevard Kitchen & Oyster Bar INGREDIENTS Gin (1 oz) Cynar (0.5 oz) Ginger liqueur (0.5 oz) Rose water (0.5 oz) Cranberry juice (1.5 oz) Orange blossom water…
By Boulevard Kitchen & Oyster Bar Watch out, it’s hot! INGREDIENTS Sombre Mezcal (1.25 oz) Noilly Pratt (.75 oz) Ancho Reyes (.50 oz) Crème de Cacao (.15 oz)…
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…
Catherine Dunwoody Is there a seafood enthusiast on your Christmas list? We found the perfect present. Chef Ned Bell has his first cookbook recently published, titled Lure Sustainable…
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 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 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 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,…
By Dan Olson, chef/owner, Railtown Catering DOUGH INGREDIENTS Flour (1 ½ cups) Salt (pinch) Sugar (pinch) Butter (½ cup) Water (30 mL) DOUGH INSTRUCTIONS 1. Sift flour, add…
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 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 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…
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,…
By Sophia and Andy Chen, Soffee Café DRY INGREDIENTS Gluten-free flour (1 1/4 cup or 160g) Xanthan gum, if already not present in gluten free flour (1 tsp)…
By Central City Brewers and Distillers INGREDIENTS Queensborough Gin (1.5 ounces) Vermouth (0.5 ounce) Maple syrup (1 ounce) Aromatic bitters (3 dashes) Mint leaves (3) Ginger ale DIRECTIONS…
By Dylan Williams, H2 Rotisserie & Bar at The Westin Bayshore Vancouver INGREDIENTS Cuban rum (2 oz) Lime (1/2, quartered) Demerera sugar cubes (2) Mint with stems (a…
By Tacofino INGREDIENTS Torres Brandy (1 oz) Becherovka (½ oz) Lemon juice (1 oz) Spiced fig syrup (½ oz Egg white (1) Nutmeg (garnish) DIRECTIONS Add all ingredients…
By James Lester and Richard Klaus, Sons of Vancouver Distillery INGREDIENTS Vodka Vodka Vodka by Sons of Vancouver Distillery (1oz) Spicy Chili Vodka by Sons of Vancouver Distillery…
By Thomas Haas, Thomas Haas Chocolates & Pâtisserie Yields 8 servings INGREDIENTS All-purpose unbleached flour (5 ½ cups) Granulated sugar (¼ cup) Baking powder (¼ cup) Salt (1…
By Dan Olson, Chef/Owner, Railtown Cafe Yields 15 servings INGREDIENTS Eggs (6) Sugar (¾ cup) Creamed corn (3 kg) Buttermilk (3 cups) Butter, melted and cooled (2 ¾…
By Lisa Reichelt, Two Daughters Bakeshop INGREDIENTS All Purpose Flour Blend, Gluten Free (2.5 cups) Organic cane sugar (2 cups) Cocoa powder (8 tbsp) Baking powder (1.5 tsp)…
By Old Yale Brewing Co. in the Fraser Valley Looking for the perfect beer cupcake recipe? Well, look no further! Introducing Screaming Banshee Beer Cupcakes. These little guys…
By Snak Shak in Surrey Kathy Thongprasert, daughter of Snak Shak owners Jeerya and Supakan Thongprasert, says her dad’s Pad Thai is her absolute favourite. “It reminds me…
By Alex Abley, Pastry Chef, Railtown Cafe Yields 12 muffins. INGREDIENTS Quinoa (1 ¾ cup) Raw spinach (3 cups, chopped) Onion (1 large) Cherry tomatoes (2 cups, halved)…
By Kulinarya in Coquitlam Ingredients: Chicken (800 grams) Garlic (6-8 cloves) Oil (1/4 cup) Peppercorn (1/2 tbsp) White vinegar (1 cup) Soy sauce (1/4 cup) Bay leaves (2)…
By Geneviève Blanchet, Le Meadow’s Pantry This unctuous rice pudding will bring warmth and comfort on cold winter days. A tart blackcurrant or blackberry jam would work equally…
By Alexis Baran Marketing Specialist at Tourism Vancouver Make this if you feel like eating a lot of something that is strong in taste and beautiful in colour.…
From Jan Hancock Visitor Centre volunteer at Tourism Vancouver The season for fresh lotus root is March and September. Keep it cool – and it bruises easily! Remove…
By Chef Alex ‘Beer Belly’ Newton Big Rock Urban Brewery & Eatery Chef Alex ‘Beer Belly’ Newton loves to experiment with using beer as an ingredient in his…
By Executive Chef – Wayne Sych Joe Fortes Seafood and Chop House Wayne Sych has two rules when it comes to cooking: keep it simple and use quality…
By: The British Columbia Blueberry Council This recipe was created using delicious locally grown blueberries and hazelnuts from the Fraser Valley. A layered blueberry hazelnut cheese wheel is…
By Chef Tobias Grignon Mamie Taylor’s Restaurant I dreaded stinging nettles every time they came across my childhood dinner table on Vancouver Island. Kids hate green stuff, especially when it…
From Grandma Alice, Taves Family Farms Crust Ingredients Enough for two complete pies 3 cups all-purpose flour 1 teaspoon salt ½ lb tenderflake lard 1 egg, stirred slightly…