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
At 19, Miki Ellis turned to the study of sake and fell in love. As sake specialist at both Minami and Miku (and the world’s youngest certified sake pro), she loves the liquor’s depth and versatility, but not in all forms: “Hot sake shots are poison!”
Since his first industry gig at Market at the Shangri-La, Romano Castillo has perfected his style-disarming yet professional-at Gastown’s neighbourly L’Abattoir. Under the tutelage of owner Paul Grunberg, Castillo has quickly become one of the city’s best maître d’s.
From humble beginnings in the hospitality business (peeling potatoes in his parents’ Summerville, Nova Scotia, fish ‘n’ chips stand), Ike Seaman of Tofino’s Wickaninnish Inn has worked tirelessly, rising since 1996 from server to food and beverage director.
“I treat people how I like to be treated,” says CinCin server and assistant wine director Jamie Lauder. “And I can’t do anything more than that.” His passion for food and wine follows him home, where he and his wife are always cooking.
Samantha Rahn, our Sommelier of the Year, arrived at Whistler’s Araxi in 2007. When it comes to working the room, hers is a wholesome philosophy: “Listening to your guests and getting them exactly what they want, rather than a wine you just want to sell, is most important.”
