Back to the Future.
- The “un-edited” version: Toronto & BarChef
- Nolet Pratt – Competition Cocktail
- Almonds & Orgeat
- The Pesto.
- The Cocktail Kitchen Series
- A Ginger Beer Bonanza
- The Vegan Diaries: #5
- Alice’s Adventures in Wonderland.
- The “Ultimate” Food Science.
- Raw Carnage: Continuity
- Raw Carnage: The Theory.
- American Whiskey – Ambrosia of the Common Wo/Man.
- Can you put a price on passion?
Category Archives: cheese
by Lauren Mote In this time of cheap and cheerful, a little love goes a long way. The most expensive part of this dish is the “acidulation” liquid. Simmer red beets (skins on) in water with aromatic spices, I chose … Continue reading
by Lauren Mote Cheese Vancouverites never had it so good. Between the eclectic dining scene and all the new specialty food shops popping up all over the city, it is easier than ever to find unique, quality food products for … Continue reading
by Lauren Mote Where does an adoration of something delicious turn into a horrific obsession? Joe, owner at Les Amis du Fromage looked at me like I was a cooq when I mentioned that my cheese obsession has taken over … Continue reading
Uva – The newest “grape” on Smithe. Monday was an interesting day. A wine class constructed around theories of food and wine pairing – Chef David Wong at the culinary institute and star Wine Instructor Ian Phillips – create a … Continue reading
by Lauren Mote As we awoke on the balmy Thursday morning at 3:30am, I stumbled to find the light, the coffee, and my suitcase. In 2 hours time, Johnny and I would embark on our first trip home to Toronto, … Continue reading