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
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.”