#ThisWineThatDish | Wild Goose Gewürztraminer | Sheet Pan Yams + Yam Soup
For this week I chose the Wild Goose Gewürzteraminer, a 2018 over a 2019 I had on hand.
Dining
Spring is in the Air at Hatties Farm to Table
We are so excited to get back to regular service here at Hattie’s Farm To Table and we are working on rolling out a new seasonal menu.
BAAN LAO FINE THAI CUISINE IN STEVESTON OFFERS ROYAL THAI EXPERIENCE
The Signature Dinner at Baan Lao is a full experience, transporting guests on a journey throughout the Kingdom of Thailand.
#TasteofThursday | Lobster Risotto | Water Street Cafe
Who doesn’t love lobster? Nobody! This recipe is tailor-made for lobster lovers and with a bit of a twist it is anything but same old, same old.
Coal Harbour’s Tableau Bar Bistro Reopens
The award-winning Tableau Bar Bistro has officially reopened its doors following a months-long rejuvenation of its Coal Harbour space.
On March 12 Join BC Blueberries for Dinner
To celebrate BC’s frozen blueberry season, the BC Blueberry Council has teamed up with Abbotsford food supplier, Local Food Supply Co., to create a custom BC Blueberries meal kit.
Hart House Dinner Featuring 8th Generation Vineyard
A very limited number of tickets are available for the event, which is being held in conjunction with the 2021 DineOut Vancouver Festival.
Local Meal Kit, Fresh Prep, Announces Industry-First Launch
Local meal kit provider, Fresh Prep, is excited to announce the launch of a first-of-its-kind Zero Waste Kit that will combat the issue of excessive single-use plastic used in meal kit subscription boxes.
#BCWineGoals | Eau Vivre Cinq Blanc | Sheet Pan Bake with Broccolini
Here is my interpretation of the recipe (you can find the original at NYTCooking.com). As usual I take great liberties with the recipe, this time mainly by adding a few ingredients and leaving a few off.
St. Lawrence Introduces New Regional French Dinner Series
“We have designed these menus to transport guests to exotic destinations at a time when I think that all of us are in desperate need of a change of scenery,” says St. Lawrence Chef/Owner J-C Poirier.