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Blueberry Almond Financier Cake
My favourite part of the summer harvest season is eating through all of the different types of fruits. The beginning of summer (whether the Vancouver weather knows it or not) means strawberries in...
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Foodists Cutter Ranch Trip 2012
In order to appreciate the food we are consuming, I believe that one should have some idea of where their food comes from. As you can imagine I was very excited when the opportunity arose to visit...
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Postcard From Provence
It is 5:15am, as a massive orage (thunderstorm) rips through St. Remy de Provence, and I can’t sleep. As good a time as any, I think, to write. So, allons-y. I arrived in Avignon via a cheap...
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The Flour Peddler
When I was back in BC this summer I had the very good luck of meeting Chris Hergesheimer, who owns and operates The Flour Peddler Enterprises. My parents met Chris at the Robert’s Creek farmer’s...
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Life of a French Stagiere
One dark morning last week, I made ham and eggs for one in a tiny skillet on an industrial range. Now, this has its pros and cons: Pro: With the high heat that comes out of that Italian thoroughbred,...
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The Pigs in the (Swabian) Hall
Iowa Swabian Hall munching on barley shoots. The pig that resembles a shar pei as much as a typical swine was a bit camera shy. (OK the title doesn’t quite make sense but I’m still going with it.) When...
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It’s Time to Tailgate!
Tailgating in Style! I get fancy with our offering - bison meatballs, crispy polenta and a poached egg. Forget the presidential election noise, or the start of the school year. A crisp September...
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The Fry
Happy Fry Day! The last two summers that I’ve been in Edmonton I’ve been lucky enough to be around for The Fry party hosted at my friends Andrew and Fiona’s house. Not knowing what to expect from “The...
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Naples: Authentic, Gritty + Raw
When my friends and I decided to go to Naples we were warned by others who had visited not to stay for too long because it was gross, dirty and disgusting. To the contrary we found Naples an authentic...
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The Chiveto – A Peerless Sandwich
I’ve had a few great and memorable sandwiches in life, as well many purely functional ones and far too many feeble ones imprisoned tightly together aboard industrial plastic serving trays. However, I...
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Thai Up Your Leftovers
I did something for dinner yesterday that was so brilliant in its future usefulness I couldn’t wait to share it. Not only is it delicious, it’s also extremely quick to make, inexpensive, gluten free,...
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Blue Dragon Heat
Mark directed his $1000 to the Museum of Vancouver and Ben sent $1,000 to BC Children's Hospital The ‘heat’ referenced in the post title is as much about competition as it is about spice At Foodists,...
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Kale & Nori Turchetta with pumpkin seed salsa verde
Our latest new contributors are Lauren Mote and Jonathan Chovancek who are the co-owners of Kale & Nori Culinary Arts, and makers of Bittered Sling Extracts. This holiday season a bunch of us...
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Silken tofu, chocolate torte and a revelation
Last week I was sent on assignment to Halifax, Nova Scotia* and stayed with friends. It was a glorious visit, and we made some pretty spectacular food, including a handmade orecchiette served with a...
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Striking French Gastronomy
Many revolutions start in the belly. Empty stomachs and bare cupboards feed rhetoric, ideals and slogans. Sparked by food prices too high or food stocks too low revolution hungry citizens rally to the...
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Winemaker’s Grape Cake
If you aren’t familiar with Patricia Wells, you should be. She’s the doyenne of bistro cuisine, and runs what I’ve heard is the best cooking school in Provence. She has a pied-à-terre in Paris where...
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Bocuse d’Or Team Canada 2013
Bocuse Team Canada 2013 - Chef Alex Chen, Commis Jack Beers, Coach Dan Olson “The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you’re eating. So that goes...
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Salted Smelt with Cumin and Thyme
Quick-cured smelt in lemon-orange marinade. Growing up in Ontario, my dad used to come back from wintertime east-coast work trips with a bag of frozen smelt, but I never really understood where they...
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A Totally Offal Experience
When a friend of mine found out I’m writing a magazine piece on offal in the Maritimes, he said, “You have to meet Jesse Vergen.” Well, last week I had the chance to eat at the Saint John Ale House,...
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YOU be the chef
I’ve had a few conversations regarding some customers wanting to customize their food to such an extent that it drives chefs up the wall and begs the question…who’s the chef here? In another part of...
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