A Summer Smoked Oyster Dip for a Backyard Party
Try this recipe for smoked oyster dip from Fanny Bay Oyster Bar in Vancouver, which celebrates its 8th birthday this year.
Seafood
Recipe of the Week: Roasted Pepper Mussel and Clam Steamer
Seafood comforts.
Chef Tommy Shorthouse from Vancouver’s Fanny Bay Oyster Bar has provided a comforting recipe made with clams, roasted pepper, and chorizo.
The Tastes and Tales of Southwest Nova Scotia
East Coast indulgences.
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.
Chef Tommy Shorthouse’s Chilled Dungeness Crab With Fanny Bay Mango-Chili Aïoli
Cold crab, warm chili, can’t lose.
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.
Riley’s Fish and Steak Is Vancouver’s New Chic Restaurant
Seafood towers to die for.
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.
Ned’s Naramata Inn Chowder Recipe
A celebration of British Columbia’s finest.
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.
Pan-Roasted BC Halibut Recipe with Mussels, Chorizo & Fennel
Halibut season is back.
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.
An Environmentalist’s Case for Oysters
Sustainable shells.
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.
Robert Clark, Chief Culinary Officer of Organic Ocean, Shares the Best Way to Enjoy BC Spot Prawn Season
A recipe straight from the chef's table.
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.
