Alessa Valdez, chef at the Restaurant at Phantom Creek Estates, has invigorated the Okanagan food scene with her fine-dining-meets-wine-country-casual approach to cooking. This spring risotto, a home-cookery take on the standout dish from her recently debuted spring menu, is the perfect way to celebrate the Okanagan Valley’s post-winter awakening.
There’s no better way to take full advantage of the imminent strawberry surplus than by making a batch of pastry chef Shelley McKenzie’s syrup.
This Raspberry-Chocolate Pavlova from the Pacific Institute of Culinary Arts’ chef instructor Camila Takahashi is the perfect way to celebrate Easter without the hunt.
Halibut season is back, and NUVO has the perfect recipe to celebrate with. This fresh one-pan meal from chef Alex Lavroff of the Pacific Institute of Culinary Arts contrasts the flaky halibut with chewy morsels of mussel and chorizo.
Although this year’s groundhog predicted an extended winter, you can still bring spring into your home with recipes that illustrate the change to brighter days—like this BC blueberry lemon ricotta toast.
Pacific Institute of Culinary Arts’ chef-instructor Ben Kiely has shared his favourite fluffy pancake recipe to help achieve ultimate weekend bliss.
Chef Ned Bell focuses on hyper-local menus that enhance diners’ connections with Naramata. Here, he shares his savoury and citrusy Geoduck Nachos with Avocado and Grapefruit Vinaigrette recipe—an indulgent dish that serves perfectly as a crowd-pleasing appetizer.
The legendary head bartender at Fairmont Pacific Rim’s Botanist Bar draws on William Goldman’s classic romance The Princess Bride for one of his latest creations.
For Our Place’s The Way We Heal series, Zoey Gong shared a TCM Herbal Mushroom Stew with Black Sesame Buns recipe—a dish that is meant to be grounding, healing, and full of nutritional benefits. When making this dish, think of it as a meditative practice—a flow of cooking, good for the soul.