Some Like it Hot: BC’s Hot Chili Peppers
February 15, 2017
Food Truck Fare: Fan Favourite Edition
April 11, 2017
Celebrating British Columbia is our favourite thing to do. From world-renowned chefs, award-winning restaurants and hard-working food producers, there’s no doubt that our not-so-secret opinion is shared with some of the greatest contributors to the Canadian food industry.
Every recipe is a story with a beginning, middle and end. And when a recipe is created with love and attention, the story is honoured for years to come.
Cookbooks are a chef’s way to commemorate their most cherished creations. Let’s take this opportunity to showcase those books that have tempted our taste buds — each rich with their own unique story.
Inspired Cooking is much more than an assortment of mouth-watering recipes. It’s specifically in support of InspireHealth and a response to many health-conscious foodies hungry for more.
“Food nourishes the body and the soul – another reason to cook with the best ingredients you can find, savour the meals you make, and enjoy the company you keep.” Vikram Vij
Every recipe is a story with a beginning, middle and end. And when a recipe is created with love and attention, the story is honoured for years to come.
Cookbooks are a chef’s way to commemorate their most cherished creations. Let’s take this opportunity to showcase those books that have tempted our taste buds — each rich with their own unique story.
Inspired Cooking is much more than an assortment of mouth-watering recipes. It’s specifically in support of InspireHealth and a response to many health-conscious foodies hungry for more.
“Food nourishes the body and the soul – another reason to cook with the best ingredients you can find, savour the meals you make, and enjoy the company you keep.” Vikram Vij
Focused on providing nutritious recipes, Inspired Cooking includes contributions from an impressive group of chefs, journalists, nutritionists and healthcare providers. This entourage includes Vancouver area chefs Ned Bell, Vikram Vij, Jackie Kai Ellis, Stefan Hartmann and Andrea Carlson. The Roasted Halibut and Beet Salsa is a highlight — contributed by Vancouver’s own James Walt, saluting BC’s fresh and filling flavours.
Organized by season, award-winning chef Denise Marchessault published her first book, British Columbia from Scratch: Recipes for Every Season. Accompanied by the late Caroline West’s stunning photography, the talented duo introduces readers to the endless bounties of BC.
“The book is a celebration of BC savoured through a cook’s palate and a photographer’s lens.” Marchessault explains.
Readers are transported to edible landscapes — the middle of a cranberry bog in the Fraser Valley and under a peach tree in the Okanagan. This beautifully illustrated book provides cooking basics to adventurous eats, while creating a true sense of place. Check out signature dishes like Gougères and Lemony Chicken Pot Pies.
Organized by season, award-winning chef Denise Marchessault published her first book, British Columbia from Scratch: Recipes for Every Season. Accompanied by the late Caroline West’s stunning photography, the talented duo introduces readers to the endless bounties of BC.
“The book is a celebration of BC savoured through a cook’s palate and a photographer’s lens.” Marchessault explains.
Readers are transported to edible landscapes — the middle of a cranberry bog in the Fraser Valley and under a peach tree in the Okanagan. This beautifully illustrated book provides cooking basics to adventurous eats, while creating a true sense of place. Check out signature dishes like Gougères and Lemony Chicken Pot Pies.
There’s no doubt that Vancouverites are proud people — that goes double for foodies. Rightly so! Author Brad Hill caught on quickly and self-published The Foodie Book series, making every locavore’s dream come true.
The first of the pair is focused on the North Shore, while the most recent release tips its hat to East Van eats. The two hardcover books have been written, edited, photographed and distributed by Hill himself: both have a deliciously district-driven quality about them, while keeping an approachable tone. Everyday meals are mingled with palate-pleasing wizardry that challenges your culinary dexterity. Yum for the whole family!
“One of the great indicators of a rich and dynamic cultural and artistic community is the food it serves, so documenting its food is at the heart of documenting the community. The East Van Foodie is a snapshot of a place in time and of the food it eats.” Brad Hill
We couldn’t be more grateful to live in a province that affords locals with the freedom of choice. From the intoxicating aroma of vine-ripened tomatoes to the delicate flavour of freshwater fish, our appreciation for this abundant region grows every day. We invite you to celebrate BC with us during every meal.
The first of the pair is focused on the North Shore, while the most recent release tips its hat to East Van eats. The two hardcover books have been written, edited, photographed and distributed by Hill himself: both have a deliciously district-driven quality about them, while keeping an approachable tone. Everyday meals are mingled with palate-pleasing wizardry that challenges your culinary dexterity. Yum for the whole family!
“One of the great indicators of a rich and dynamic cultural and artistic community is the food it serves, so documenting its food is at the heart of documenting the community. The East Van Foodie is a snapshot of a place in time and of the food it eats.” Brad Hill
We couldn’t be more grateful to live in a province that affords locals with the freedom of choice. From the intoxicating aroma of vine-ripened tomatoes to the delicate flavour of freshwater fish, our appreciation for this abundant region grows every day. We invite you to celebrate BC with us during every meal.