Vancouver Magazine
The Broadway/Cambie Corridor Has Become a Hub for Excellent Chinese Restaurants
Flaky, Fluffy and Freaking Delicious: Vancouver’s Top Fry Bread and Bannock
Care to travel the world, one plate at time? Visit Kamloops.
Protected: The Wick is Lit for This Fraser Valley Winery
Wine Collab of the Week: The Best Bottle to Welcome a Vancouver Spring
Naked Malt Blended Malt Scotch Whisky Celebrates Versatility and Spirit
5 Ways We Can (Seriously) Fix Vancouver’s Real Estate Market
Single Mom Finds A Pathway to a New Career
5 Things to Do in Vancouver This Week (March 20-26)
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
4 Fashion Designers From African Fashion Week Vancouver to Put on Your Radar
Before Hibernation Season Ends: A Round-Up of the Coziest Shopping Picks
There’s a top apple every year, a leader whose crispness and sugar balance make one Whole Foods barrel empty before all the others. Ambrosia had its year (and took pride of place in this magazine’s “101 Things to Taste” list); Braeburn has had more than one turn on top. Honeycrisp, Gala-what these offerings share is the tiny B.C. Leaf sticker that marks 800 growers as producers of B.C. Tree Fruits apples. Chef Ned Bell, of the reborn Hotel Georgia, hits the Trout Lake market all summer and Nat Bailey market in winter: “These are gifts of nature, these apples. It’s amazing to check in each week with the farmers and work within the growing seasons.” Chef David Hawksworth, who will soon open Hawksworth, also in the Hotel Georgia, says this region produces “the highest-quality apples I’ve ever tried.” He loves to serve caramelized B.C. Hyslop crabapples-core and slice in half; brush with melted butter; sprinkle with cinnamon and brown sugar; broil until caramelized and slightly soft-with roast pork.
