Designed to save you time in the kitchen and make your life easier, Grass Roots provides fresh and flavourful ready-to-eat meals for weekly pick-up or delivery.
Organic apricots, desert flower Naramata honey + wild pacific halibut Unearthed farm garden peas, Plot Twist summer squash recipe courtesy of Executive Chef Ned Bell of Naramata Inn.
The lauded Canadian chef has spent decades in high profile kitchens across the country. With deep connections to the Okanagan valley, Bell and his wife and partner Kate Colley return to the place that has long captured their heart and soul, committed to creating a culinary experience like no other.
Chaberton Estate Winery is a 55 acre estate open since 1991, the oldest and largest operating vienyard in the Fraser Valley.
‘Tis the season to eat! All is merry and bright at Harvest Community Foods, where every guest can leave with a healthy dose of holiday spirit. In addition to seasonal gifts perfect for every foodie on your list, the hip Chinatown eatery is rolling out extra Community-Supported Agriculture (CSA) bags to ease holiday cooking, and Chef Andrea Carlson is crafting extra-nourishing goodies guaranteed to ward off the winter chill.
For our #FavouriteThings Holiday Gift Suggestions we are recommending two different gifts; one the gift of Untangled Craft Cider and two; the gift of great dining with a Gift Certificate from Row Fourteen. Can’t decide – choose both!
Created for those who love good food and wine, the 55-seat eatery was designed by Vancouver based Nahal Gamini Design. The room immerses guests in a bright and modern setting, incorporating elements of the outdoors in with wood tables, a cork bar front, greenscape wall, and a reclaimed wood 12-seater bar.
“Taste of Yaletown is a longstanding community event, connecting people with Yaletown over exquisite culinary dishes,” states Annette O’Shea, Executive Director of the Yaletown Business Improvement Association. “This year is all about choice, we know diners don’t always have time for a 3-course menu, so we wanted to provide them with a taste of Happy Hour…”
With an emphasis on fresh, locally sourced cuisine this is the domain of Executive Chef Shaun Snelling. In the year that Snelling has been at the helm of this iconic dining room changes have come about with a nod to tradition and an eye to the appeal of local, haute cuisine while retaining favourite dishes.
Thursday afternoon happy hour at Gastown favourite Coquille is even more interesting with a calendar of featured Ocean Wise seafood and invited guests to share stories, knowledge and tricks of the trade.