Catch the Kissmas Spirit with the Yaletown BIA  

First annual Yaletown Kissmas helps local revelers feel the love this holiday season     ‘Tis the season to catch the Kissmas spirit. With the holidays in full swing, locals can join the Yaletown Business Improvement Association for a one-night Christmas pop-up, in the heart of Yaletown. On Saturday, December 19, head down to Bill Curtis…

BOULEVARD: CELEBRATE IN FINE STYLE AND FESTIVE FLAIR

CELEBRATE CHRISTMAS AND NEW YEAR’S IN FINE STYLE AND FESTIVE FLAIR AT BOULEVARD KITCHEN & OYSTER BAR    Unwrap Christmas Eve Dinner, Christmas Day Brunch and Dinner. Ring in 2016 with Exclusive New Year’s Eve Seatings, New Year’s Day Buffet Brunch Boulevard Kitchen & Oyster Bar will offer guests a series of festive feasts this holiday season as Executive Chef…

Dine Out™ Van Fest does brunch!

Tourism Vancouver Dine Out Festival and Vancouver Foodster presents: Presented by Vancouver Foodster, these events are sure to please anyone who loves brunch. Visit 6+ restaurants in each of the neighbourhoods as you taste all sorts of dishes in this Brunch crawl using your “passport” as your guide. 3-Crawl Ticket Pack: Choose any 3 crawls for $115 provides the…

TICKETS ON SALE STARTING TODAY 

singletDINE OUT VANCOUVER FESTIVAL EVENT TICKETS ON SALE STARTING TODAY The 2016 Dine Out Vancouver Festival event schedule is the most diverse yet: decadent feasts inspired by culinary-minded films; a whisky-focused dinner with a nod to Robbie Burns; a wine-centric debate and BC VQA wine tasting; an elegant under-the-sea theme at the Vancouver Aquarium; and…

WORLD CHEF EXCHANGE

BRINGS INTERNATIONAL FLAVOUR TO DINE OUT VANCOUVER FESTIVAL   Dine Out Vancouver Festival’s brand-new event is already generating international buzz: a series of five exclusive dinners starring award-winning chefs from Sydney, New York, Copenhagen, Los Angeles and Puerto Vallarta. During each one-night-only event, an international and local chef will join forces to produce a powerhouse feast…

Taste of Tulalip – the Travel

Travel – It’s been said it’s the journey not the destination but when you’re talking about the Taste of Tulalip it’s both. I always enjoy the trip when I travel to and from Tulalip Resort Casino. Washington State is scattered with small, interesting towns. I’ve written previously about some of the “stop worthy” places on our…

Holiday Market Saturday, December 12

Holiday Market Gift Guide showcases top picks for local gift giving Vancouver Farmers Markets’ brings out the best in local food, craft beverage and handmade craft for its 20th Annual Holiday Market    Vancouver Farmers Markets (VFM) will hold its 20th Annual Holiday Market next month on Saturday, December 12th at the Croatian Cultural Centre. The Holiday Market is VFM’s only…

CHEF ALEX CHEN TAKES TOP SPOT

THE MIDAS TOUCH: BOULEVARD KITCHEN & OYSTER BAR CHEF ALEX CHEN TAKES TOP SPOT AT 10th ANNUAL GOLD MEDAL PLATES COMPETITION IN VICTORIA Pairing of Local Pork Terrine with Foxtrot Vineyards’ Pinot Noir Earns Chef Coveted Title as BC Representative at The Canadian Culinary Championships in Kelowna   Boulevard Kitchen & Oyster Bar Executive Chef Alex Chen set…

Save the dates:

Tourism Vancouver Dine Out Festival and Vancouver Foodster presents Save the dates: January 16, 2016 — Gastown Dine Out Brunch Crawl January 17, 2016 — Olympic Village Dine Out Brunch Crawl January 23, 2016 — Downtown Vancouver Dine Out Brunch Crawl January 24, 2016 — North Van Dine Out Brunch Crawl January 30, 2016 —…

Best Burger Challenge

The Vancouver Foodster Best Burger Challenge was a huge success featuring creations from restaurants around greater Vancouver. Each restaurant featured their burger creation from October 22 – November 15, 2015. Our media judging panel determined the ultimate winners of the challenge, and this was quite the task as each judge who tasted each creation with a rigorous process based…

Porchetta recipe #TasteofThursday

Porchetta Alex Chen, Executive Chef   Ingredients: Skin on pork belly 1 side (3900g or 8lbs, 10oz) Boneless pork shoulder (3800g or 8lbs, 6oz), brined for 4 hours in 1% brine 5 medium shallots brunoise (finely diced and cooked in butter) 8 cloves garlic brunoise (finely diced and cooked in butter) 1 whole zest of…