Many bartenders around the city have created their list of cocktails for spring. Here is a selection of some which are creative and unique. The Immortal Jelly Fish Punch Created by: Justin Darnes – Bar Manager Made with Goji berry,…
Visited Sol Sun Belt Cookery last week to taste many new dishes from Executive Chef Abdel Elatouabi joined by my friend Nikki Caine who shared them all with me. 1st dish: Morroccan Flat bread 2nd dish: Grilled Harissa Drummettes 3rd…
Tantalize your taste buds at several restaurants in the Commercial Drive neighborhood of EastVan. This evening tasting extravaganza goes from 6pm until 9:30 pm and is presented by Vancouver Foodster. Each restaurant will be serving up Tasting Plates for guests to…
Vancouver is home to some of the best chefs in the world, many have worked for the top chefs and restaurants around the world as well as around the city. Dishing with the Chefs is a series of Interviews with…
Doi Chaang is a coffee company that is headquartered in Vancouver, though the coffee company is set in a small village located within the Northern Thailand region of the Golden Triangle. It all began when the hill tribe families of…
Brunch is a favourite past time shared by many and should be an extraordinary experience, one that you will cherish. Vancouver has some wonderful places for brunch. Each of the places I visit is unique for what is offered along…
On April 14th we presented the 1st ever Tasting Plates Desserts edition all over Vancouver that showcased 8 restaurants, cafes, & bakeries. The afternoon event began inside of Rocanini Coffee Roasters where guests registered and picked up their Tasting Plates Cards….
“FieldTrips” is either a day trip or a few days where I visit food areas of interest which may include farm visits, producers, wineries, restaurants and/or other places that people can visit. This is about offering Vancouver Foodster readers a…
The Friday Lunch is a focus on the restaurant’s Lunch menu along with the Interview of a notable Business or Cultural leader who is joining me as my guest at restaurants in and around Vancouver. Each of the places I…
The other day I had lunch with Chef Matt Stowe at Cactus Club Coal Harbour restaurant, sitting by the window overlooking the stunning view of Coal Harbour. Before I interviewed him, we each ordered some dishes off the menu, I…
On April 15th, I attended a cooking class at Rocky Mountain Flatbread Co with Chef Wout Schipper on how to make organic ravioli and fettucini. Our class was made up of 10, we were all invited into the kitchen for…
Welcome to the Vancouver Foodster Chicken Wings Challenge. I have invited restaurants from all over the city to enter their Chicken Wings into this challenge, some entered their house recipe and others created a special Chicken Wings dish just for…
This is the eigth event in this Food Talks series which will celebrate its first year of hosting inspiring speakers from our community. Come join us to meet and mingle with other foodies, and to hear some enlightening women chefs as our…
Each year when I attend the Vancouver International Wine Festival there are a selection of events that I attend. My friend and fellow food writer Cassandra Anderton is from New Zealand and is not only a wine aficionado she is…
As everyone probably knows by now I am a chocoholic and the minute I hear about a new chocolatier or anything chocolate for that matter, I’m intrigued. Koko Monk is a new chocolate boutique located in Kitsilano that was founded…
Last weekend, my mom joined me for brunch at Q4 Ristorante , as Mothers Day was approaching this seemed like the perfect time for a brunch. To begin, my mom had the Caesar Salad while I had the Arugula Balsamic…
Brunch is a favourite past time shared by many and should be an extraordinary experience, one that you will cherish. Vancouver has some wonderful places for brunch. Each of the places I visit is unique for what is offered along…
On April 24, I attended a wonderful dinner at Zest Japanese Cuisine that paired Sake from Tengumai with specially created dishes from Executive Chef Tatsuya Katagiri. Tengumai is made by hand, using the sake master’s sense. Shata Shuzo uses a method…