January-February 2017


The Cookbooks Chefs Love
Which cookbooks inspire a chef? | Mary Bailey

Battle of the Food Champs
Alberta cooks compete at the World Food Championships | Milena Santoro

Candy is Dandy
We are experiencing a confectionary moment | Mary Bailey


Gastronomic happenings around town

Feeding People
Restoration over resolution | Lalitha Taylor

The Proust Culinary Questionnaire
Gail Hall 1951-2016

Beer Guy
Barley brothers | Peter Bailey

Wine Maven
Mary Bailey

Canadian whisky roundup | Davin de Kergommeaux

Kitchen Sink
What’s new and notable

According to Judy
How long is a longtime? | Judy Schultz

Related Posts

Gold Medal Plates 2012 Where to start with Nathin Bye’s imaginative dish? A pavé, dreamy layers of golden beet, potato and fontina cheese topped with a perfectly sunny-s...
Rod Butters, Chef/Owner RauDZ Regional Table Rod Butters of RauDZ. Photo by Alison Love, Spatula Media. “I’m at Mario’s,” says Rod Butters. “It’s the best coffee in Vancouver.” Rod is in Vanc...
Putting things by By Mary Bailey. We discover it’s way more fun to have a canning bee than to go it alone in your kitchen. We met one Sunday last fall, upstairs i...
Natasha Schooten, Chef, Terrafina at Hester Creek ... “The eye opener for me was working at Mission Hill — the cuisine Michael Allemeir was creating at the Terrace by getting in touch with farmers and sou...