There is an unexpected friendship between beer and fine dining, and Food & Beer reveals the merit of the union.
A watering hole for the local artistic elite, London’s Library boutique hotel is the ideal post-show hang out—especially now that it has opened its own in-house restaurant, St. Luke’s Kitchen.
With cookout season upon us, we turned to master butcher Joe Figliomeni for a primer on how to create burger paradise at home.
“In my heart of hearts, I feel most comfortable when I am swimming upstream, against the current and looking for my own interpretation of history, culinary traditions, and my identity.”
From The Small Luxury Cookbook by chef Michele Mamayev.
Richer in every respect than your average gelato, the buffalo milk treat has a silky texture, full flavour, and it spreads smoothly into brightly-coloured cups.
Vancouver’s local shrimp, once thought to be practically inedible, may soon become a status food akin to white truffle, caviar, or dry-aged steak.
One day, Nancy Goemans’s youngest daughter asked if they could bake pies together when she grew up. It struck Goemans as a good idea—and why wait?
From The Small Luxury Cookbook by chef Sam Moody.