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Campagnolo
It goes without saying that it will rain the day after you take your umbrella out of your purse and by the same token, I should have known that a trendy, tasty Italian restaurant would open up in the...
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Truffled Jiaozi: Pan-fried Pork & Veal Dumplings with Chinese Truffles
Truffled Jiaozi: Pan-fried Pork & Veal Dumplings with Chinese Truffles During our Foodists launch at South China Seas it was unanimous that Don and Joyce’s recipe for jiaozi with Chinese black...
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A Pig Called Wanda
Say hello to Wanda. Wanda was purchased by some of the men of the Foodists collective a few weeks ago. She said her farewell to her time at Sloping Hills Farm this past week and was greeted with much...
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Fat, appreciated
This is one highly enjoyable read that is informative, fascinating and hunger inducing. Now, it’s also a 2009 James Beard Foundation Book Award winner. (This book was already noted in a previous...
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Choux Choux Charcuterie
I commute weekly between Victoria and Vancouver. For those of you who have never been, Victoria is a small city on the Southern tip of Vancouver Island. It is 30 minutes by float plane from Vancouver....
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New Classes at South China Seas
The other day I was talking about regionalism in food and what determines what dishes get to represent a culture abroad. “Take Thai food,” I said, “Northern Thai cuisine is really quite different from...
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Offally Pretty 1: San Lorenzo Mercato Centrale, Florence
Offal, in the form of animal innards or refuse bits, bounced back to the top of the food trend ladder. Woohoo! Go, North America. In many regions around the world, offal is neither novel nor a...
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The Meat Class at Dirty Apron
Last month was my birthday. As always, my lovely husband spoiled me rotten – dinner at Tojo’s, a beautiful Shun chef’s knife and a cooking class at Dirty Apron. He had originally signed me up for...
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Here Piggy, Piggy, Piggy!
I don’t know if you’re like me, but if you are then you love pork. When I heard that Refuel was offering up a family style, late night, all-you-can-eat celebration of pig with all the trimmings and...
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Foodists 2nd Annual BBQ Bootcamp
Rockin' Ronnie showing the 2009 attendees grilling tips—and then fed them the delicious results! Foodists.ca is extremely excited to present our second annual Barbecue Bootcamp featuring BBQ Champ and...
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Beauty in Simplicity
Say the words “pork belly” and the eyes of any foodist will light up. That’s what happened when I read the words “crispy braised pork belly” on the recently updated menu at the venerable Gastown...
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Getting Lucky in Ohio
When it comes to farm-to-table food in Ohio, no one does it better than Heather Haviland at Lucky’s Café in Cleveland. In 2003 Chef Haviland started a small baking business inside a then coffee shop....
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Cure Your Own
Most people think that curing your own meats is a quick way to waste meat, or worse, end up in the hospital (or even worse: dead). While there is some risk involved, it can be minimized. People have...
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It’s Time to Tailgate!
Tailgating in Style! I get fancy with our offering - bison meatballs, crispy polenta and a poached egg. Forget the presidential election noise, or the start of the school year. A crisp September...
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Porchetta Crawl
How do you truly compare four different porchetta sandwiches from across Vancouver? Eat them all at the same lunch! To help burn off the 10,000+ calorie carbo load, it’s always good to throw in an...
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