Heavenly Lamb Belly With a Spring Pea Purée
Chef Chris Lam shows that lamb and peas go together like peanut butter and jelly.
Chef Chris Lam shows that lamb and peas go together like peanut butter and jelly.
Vancouver Restaurant
The Summertime Scallop Tiradito of Your Dreams
Stay cool and eat well with this no-cook recipe from Dachi’s Ben Berwick.
This scallop tiradito recipe from Ben Berwick, chef at Vancouver’s standout East Hastings Street restaurant, Dachi, is just the thing when the heat is hurting your appetite.
A Dip for the Whole Family
Hānai’s Tess Bevernage conjures her Hawaiian childhood with this kamaboko dip.
Hānai’s Tess Bevernage conjures her Hawaiian childhood with this kamaboko dip.
Wildlight Kitchen + Bar Sets the Campus Dining Standard
The restaurant cooking up flavour at the University of British Columbia.
The diet of the average Canadian university student leaves much to be desired. However, if a dearth of dining options is part of the issue, then things are looking up at the University of British Columbia, where Wildlight Kitchen + Bar, an elegant new restaurant with a proudly West Coast menu, is upping the ante.
Tandoori Spiced Cauliflower With All the Fixings
Chef Darrel Ahenakew’s recipe celebrates a Vancouver icon.
Chef Ahenakew has provided NUVO’s readers with his recipe for tandoori spiced cauliflower served with spiced beluga lentils, roasted red pepper vinaigrette, and herbed yogurt.
Cheesy, Heavenly Choux Pastries
Cèpe gougères from Restaurant Vignette’s chef Ashley Kurtz.
Chef Ashley Kurtz of Vancouver’s Restaurant Vignette gives classic French gougères a lift thanks to loads of mushrooms and even more cheese than usual. Piped full of two types of sauce and best served with a heaping amount of cheese, these fantastically balanced pastry balls are ideal little bites to start any meal. Think of them as cream puffs for adults.
Restaurant Vignette Shows That Less Is More
The new Vancouver restaurant is a magnum opus in brief.
Hopping on the bookish wave established by Published on Main, Canada’s 100 Best winner and one Michelin-Star awardee, Restaurant Vignette has arrived.
Chef Robbie Robinson’s Five Sails Revamp
West Coast flavours meet French techniques.
Whatever is on the menu when you stop by, Five Sails remains a great spot for impeccable eats and some of the best views in the city. As for Robbie Robinson, he’s proved himself capable of upholding the reputation and legacy of Five Sails for years to come.
Rob Feenie Joins Vancouver’s Wedgewood Hotel as Chef-in-Residence
The celebrated chef shares that and other news with NUVO contributor Catherine Dunwoody.
Rob Feenie is one of Canada’s most acclaimed chefs. He trained at two three-Michelin-star restaurants in Alsace—Au Crocodile and Le Buerehiesel—and worked with Daniel Boulud and Jean-Georges Vongerichten. And now? Feenie has joined the Relais & Châteaux family at Bacchus, the Wedgewood Hotel’s award-winning restaurant.
