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One thing I learned while eating my way through Southwest Nova Scotia is that every chef and establishment has a unique story, binding together the history of the region and its food.
This week, executive chef Tommy Shorthouse has provided a recipe for a chilled dish that takes advantage of the bountiful Dungeness crab currently being harvested along the West Coast. The interplay between the crab’s cold temperature and the Calabrian chili’s spice makes a summer treat that keeps your tastebuds intrigued.
If ever there were a perfect time for a chilled seafood tower, served with a refreshing raspberry mignonette cocktail sauce on the side, it’s on a particularly hot summer day. Glowbal Restaurant Group’s latest project, Riley’s Fish and Steak, brings that and more to Vancouver’s downtown waterfront.
The Naramata Inn’s chef Ned Bell loves to cook seafood and highlight local ingredients. This chowder, a smorgasbord of all things aquatic, is a grand celebration of British Columbia’s finest ingredients.
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.
For the average person, oysters connote swanky seaside restaurants with unconscionable prices and snobby patronage. But these industrious bivalves are actually one of the most deliciously sustainable proteins on Earth. As the world scrutinizes its food systems and strives for more equitable, nutritious, and renewable foodways, regeneratively farmed oysters are poised to appear on our plates.
In Vancouver, once the cherry blossoms have run their course, our collective attention turns to the darling of the shrimp world, our local Spot Prawn.
Move over Chilean sea bass. Canadian walleye is where it’s at!
A new dockside eatery from four of the city’s celebrated chefs.
