Road 13 Vineyards Toasts Canada Day with BBQ Friendly Wines and Backyard Farm Recipes

Raise a Glass to Our Great Nation on July 1 with New Vintages Ready for BBQ Festivities Road 13 Vineyards celebrates Canada’s 151st birthday with newly released BBQ friendly wines; 2016 GSM (Grenache, Syrah, Mourvèdre) and 2016 Syrah Malbec, along with pairing recipes from the popular Road 13 dinners with Backyard Farm, that will have guests…

Toast to the Royal Wedding (and baby) with these curated cocktails from The Victor

Coupled with exciting news from the Royals last week – the arrival of Prince William and Kate Middleton’s third child, Louis Arthur Charles – the highly anticipated Royal Wedding of Prince Harry and Megan Markle is fast approaching on May 19th. In honour of these special occasions, Parq Vancouver’s The Victor has dreamed up three incredibly creative…

Eating Local in the Fraser Valley

Passionate about local food and community, Angie Quaale’s first book, Eating Local In The Fraser Valley, is a celebration of the farmers, producers and chefs throughout the Fraser Valley, that bring food to our tables each and every day. Featuring stories, anecdotes and recipes from the people behind the food, along with road trip ideas…

#TasteofThursday – Tulalip Resort Casino Chef Perry’s “Never Throw Flavour Away” recipes

“Never Throw Flavour Away!”   Executive Chef Perry Mascitti, Tulalip Resort Casino   The proverb “Never Throw Flavour (Flavour) Away” was told to me by a very wise chef. I always try to remember and employ this proverb every day that I am in the kitchen. It was the inspiration behind this fun, creative chef…

#TasteofThursday Root Vegetable Torte direct from Chef Rod Butters “The Okanagan Table” Cookbook

Root Vegetable Torte Serves 4 to 6 Ingredients Cooking spray 2 large carrots, thinly sliced 3 cloves garlic, finely chopped 3 large shallots, thinly sliced 1/2 cup shredded Parmigiano-Reggiano or cheese of your choice 1 cup whipping (35%) cream or vegetable stock 1/4 chopped mixed herbs Sea salt and coarsely ground black pepper 1 medium rutabaga, thinly…

Join Dana Reinhardt in Lazio, Italy for an incredible culinary experience

Join Chef Dana Reinhardt in exploring the incredible bounty of Lazio, Italy. The farm is covered with olive trees and vineyards and boasts a beautiful pool and vistas. This beautiful area is also home to many ancient Etruscan necropolis and ruins. We will harvest seasonal produce and use meat from the heritage breed cattle, pigs and chickens located…

Food Expert Angie Quaale Publishes Eating Local in the Fraser Valley

New book is a food-lover’s guide to British Columbia’s culinary rich region   With decades of culinary experience in the Fraser Valley, local food expert and author, Angie Quaale of Well Seasoned Gourmet Food Store, releases her first book, Eating Local in the Fraser Valley, that celebrates the bounty of Canadian food.  Eating Local in the Fraser…

FOR THE LOVE OF BAKING

Beaucoup Bakery’s Betty Hung to release cookbook in Fall 2018 It was Betty Hung’s dream to one-day own a bakery. With this goal realized last year with the purchase of Beaucoup Bakery, she is now working on another life milestone, writing a cookbook. Slated for a 2018 release date, the theme is French baking 101…

#TasteofThursday Chef Meets BC Grape Okanagan – Chefs Connie DeSouza and John Jackson Albacore Tuna Ceviche recipe

  This is the fifth in the series of recipes from the spectacular  – Chef Meets BC Grape Okanagan Wine and Food Experience event held August 25, 2017. This week we are excited to share the recipe for Albacore Tuna Ceviche courtesy of  Chef Connie DeSouza and Chef John Jackson  from Charcut and Charbar. Featured Second Course…

#TasteofThursday Chef meets BC Grape Okanagan – Chef Mark McEwan Roasted Beef Tenderloin recipe

  The fourth in our series of recipes featured at the Icons of Food and Wine Dinner. Another terrific recipe from Chef Mark McEwan served at the  Chef Meets BC Grape Okanagan Wine and Food Experience Icons of Food and Wine Dinner held at The Sonora Room at Burrowing Owl Estate Winery for our #TasteofThursday feature. This…

Playing with Holiday Stuffing – Chef Buchanan Tulalip Resort Casino

  Holiday Stuffing: My Way   Chef David Buchanan, Blackfish Wild Salmon Grill, Tulalip Resort Casino Serves 10 Pro tips & hacks for traditional Turkey Stuffing Most people love the holiday season. It’s all about getting together with friends and family to share a traditional meal, which brings back memories of seasons past. Chefs and…

Holiday Morning Frittata Break recipe from Tulalip Resort Casino Executive Chef Perry Mascitti

  Holiday Morning Frittata Break     (shhhh…only seven ingredients) Serves 4-6 Executive Chef Perry Mascitti, Tulalip Resort Casino (and Junior Chef Brandon) Let me tell you about a cinnamon roll tradition along with a super-simple seven-ingredient morning breakfast dish that is warm and comforting for your friends and family. We all have our holiday…