Care to travel the world, one plate at time? Visit Kamloops.
Flaky, Fluffy and Freaking Delicious: Vancouver’s Top Fry Bread and Bannock
The Best Gelato in Canada Was Made in a Hotel Room (and You Can Get it Now in Kitsilano)
Wine Collab of the Week: The Best Bottle to Welcome a Vancouver Spring
Naked Malt Blended Malt Scotch Whisky Celebrates Versatility and Spirit
A $13 Wine You Can Age in Your Cellar
5 Things to Do in Vancouver This Week (March 20-26)
5 Things to Do in Vancouver This Week (March 13-19)
Looking for a Hobby? Here’s 8 Places in Vancouver You Can Pick Up a New Skill
What It’s Like to Get Lost on a Run With a Pro Trail Runner
8 Things to Do in Abbotsford (Even If It’s Pouring Rain)
Explore the Rockies by Rail with Rocky Mountaineer
The Future of Beauty: How One Medical Aesthetics Clinic is Changing the Game
Before Hibernation Season Ends: A Round-Up of the Coziest Shopping Picks
On the Rise: Adhere To’s Puffer Jackets Are Designed With the Future in Mind
Long before the 100-Mile Diet, before Bishop’s and Ocean Wise and the word “locavore,” there was Sooke Harbour House. When Sinclair and Fréderique Philip opened their inn 31 years ago on the edge of Whiffen Spit outside Victoria, fine dining was escargots, duck à l’orange, and Black Forest cake—continental cuisine now seems a lifetime away. They planted a garden to grow the salad greens—radicchio, arugula, mesclun—they’d become used to in France. Almost from the beginning, everything on guests’ plates came from local farmers, foragers, and fishermen, as well as their ever-expanding garden. James Walt, executive chef at Araxi, recalls the intellectual discipline the two brought to the kitchen. “Every ingredient we used we discussed, then we experimented, then we changed the menu every day.” Sooke Harbour House has been celebrated by everyone from Condé Nast Traveler to Wine Spectator, and has drawn discerning guests from around the world. But it’s the Philips’ three decades of infusing visitors, chefs, and staff with their knowledge of place that has helped define West Coast food and earned them this award.