Recipe of the Week: Pumpkin Panna Cotta
A sweet course with an unusual ingredient.
This weeks recipe is for a Pumpkin panna cotta, developed by chef Craig Sung of Vancouver’s Forage restaurant.
Forage
Forage Showcases the Best of British Columbia
Forage highlights the diverse agricultural output of Canada’s westernmost province.
The Best of BC menu at Forage in Vancouver highlights the best of what BC has to offer and allows the ingredients to speak for themselves.
A Dungeness Crab Dish for the Changing Seasons
Chef Craig Sung’s Dungeness crab salad with gazpacho is a wonder for both summer and fall.
Chef Craig Sung’s Dungeness crab salad with gazpacho is a wonder for both summer and fall.
Banff Gets Bold With Brazen
Banff’s newest restaurant pays tribute to its intrepid locals from the past.
This restaurant from Pursuit Banff Jasper Collection pays homage to its past as a gathering spot for adventurers—thus its name—while highlighting its contemporary aesthetic.
Foraging Across Canada for a Natural Meal
Forest food.
Finding, collecting, and consuming wild edibles can seem overwhelming at first—it’s just all so green! Basic education is key, whether it comes from books, workshops, or walks in the field with a pro.
The New Addition to the Chocolate Family and Where to Find It for Valentine’s Day
Pretty in pink.
This year chocolatiers and pastry chefs in Canada have a whole new flavour variation and gorgeous colour to craft in, with the introduction of RB1 couverture—or “the fourth kind of chocolate”—ruby.
