Vancouver Magazine
BREAKING: Team Behind Savio Volpe Opening New Restaurant in Cambie Village This Winter
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
Recipe: This Blackberry Bourbon Sour From Nightshade Is Made With Chickpea Water
The Author of the Greatest Wine Book of the Last Decade Is Coming to Town
Wine Collab of the Week: A Cool-Kid Fizz on Main Street
10 Black or African Films to Catch at the 2023 Vancouver International Film Festival
8 Indigenous-Owned Businesses to Support in Vancouver
5 Things to Do in Vancouver This Week (September 25- October 1)
Protected: Kamloops Unmasked: The Most Intriguing Fall Destination of 2023
Dark Skies in Utah: Chasing Cosmic Connection on the Road
Fall Wedges and Water in Kamloops
Attention Designers: 5 Reasons to Enter the WL Design 25
On the Rise: Meet Vancouver Jewellery Designer Jamie Carlson
At Home With Photographer Evaan Kheraj and Fashion Stylist Luisa Rino
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.