Vancouver Magazine
Burdock and Co Is Celebrating a Decade in Business with a 10-Course Tasting Menu
The Frozen Pizza Chronicles Vol. 3: Big Grocery Gets in on the Game
The Best Thing I Ate All Week: Crab Cakes from Smitty’s Oyster House on Main Street
Wine Collab of the Week: A Cool-Kid Fizz on Main Street
The Grape Escape for Wine Enthusiasts
5 Wines To Zero In On at This Weekend’s Bordeaux Release
If you get a 5-year fixed mortgage rate now, can you break early when rates fall?
5 Things to Do in Vancouver This Week (September 18-24)
10 Vancouver International Film Festival Movies We’ll Be Lining Up For
Dark Skies in Utah: Chasing Cosmic Connection on the Road
Fall Wedges and Water in Kamloops
Glamping Utah: Adventure Has Never Felt So Good
On the Rise: Meet Vancouver Jewellery Designer Jamie Carlson
At Home With Photographer Evaan Kheraj and Fashion Stylist Luisa Rino
At Home With Interior Designer Aleem Kassam
Even after all these years, it’s impossible to beat Sooke Harbour House’s (Gold) delicious dedication to local. In a room that looks out over the ocean, pork and rabbit from nearby farms, wonderful whole Dungeness crab, and extraordinary salads from the huge garden make the ultimate argument in favour of locavorism. In the Cowichan Valley, Stone Soup Inn (Silver) chef Brock Windsor is living the dream. His small menu, served only three nights a week, is based solely on what he has foraged and sourced in the morning from his garden and neighbour farmers, fishers, and bakers. Area wineries, cideries, and craft brewers round out the experience for the set-course menu. At Amusé Bistro (Bronze), chef Brad Boisvert also embraced local ingredients; the owners’ new bakery is a welcome addition. Honourable Mentions to the Edge, where former Sooke chef Edward Tuson is a mad scientist working with pork fat, goat, and spices (take the five-course prix-fixe menu for $50), and the recently strengthened Pointe at the Wickaninnish Inn, once again producing dishes good enough to draw attention away from the fabulous views.
