Once again, Potter’s Nursery has transformed itself into Western Canada’s largest Christmas store, boasting more than 28,000-square-feet devoted to all things yuletide. Open now through December 24, “The Christmas Store at Potter’s” is the destination to find thousands of holiday-related items.
Boulevard Debuts New Luxury Tableside Elements Such as Clay-Baked Salmon, Crêpes Flambé, Port Tongs Plus Christmas Brunch, Dinner and Celebratory New Year’s Eve Menus
A treasured tradition for locals and visitors alike, the Vancouver Christmas Market returns to Jack Poole Plaza (at the Olympic Cauldron), November 21–December 24, 2018, with extended hours from 11:30am to 9:30pm.
We welcome vin Amité Cellars to our fine selection of excellent BC wines we are personally recommending for our #FavouriteThings Holiday Gift Suggestions.
Discover the magic of a stress-free Christmas with the Ultimate Shopping Package, curated just for you by the Oak Bay Beach Hotel this holiday season. November 12 – February 1, 2019
The Barra MacNeils — Canada’s “first family of Celtic music” — herald the arrival of the 2018 holiday season, bringing their East Coast Christmas tour to North Vancouver’s Centennial Theatre for an evening of world-renowned sibling harmonies and the signature beauty of Gaelic song Thursday, November 22.
This year, Donnelly Group has teamed up with Red Truck Beer to brew the first-ever “Goodwill Lager” which will be released on November 1st and sold at all Donnelly Group establishments and the Truck Stop Diner at Red Truck Beer.
A heartfelt, coming-of-age story of Christmas wishes November 2 – 17, 2018
Wildebeest’s Game Lasagne Featuring a meaty mélange of venison and lamb, Wildebeest’s game lasagna offers a hearty new take on the classic Italian dish. Serves 4 Braise Ingredients: 500g venison stewing meat 500g boneless lamb leg 1 medium onion, diced 1 medium carrot, diced 2 celery stalks, diced 3 cloves garlic, minced … Read more
‘Tortilla Soup’ Ingredients 4 litres chicken stock * 4 TBSP ancho purée * 1TBSP ancho powder 2 cups lightly sautéed onion Salt to taste 3/4 cup fresh squeezed lime juice Valentina to taste (1/4 cup ish?) Method *For the stock we buy free range chicken bones, roast and simmer over night with … Read more