Vancouver Magazine
Best Thing I Ate This Month: The Budino Caramel Pudding at Folietta
Get a Slice of This! 3 Tips for Hosting the Best Family Pizza Night
Best Thing I Ate This Week: Crispy Vietnamese Crepe Cake at Hai Chi Em
5 Winemaker Holiday Hacks Direct from Nk’Mip Cellars
The Best (Actually Thoughtful) Bottles of Wine to Gift This Year
Breaking: Vancouver Cocktail Week Will Return for a Fifth Year in March
Fairgrounds, Toronto’s Hippest Pickleball Club, Just Landed in North Van
Vancouver’s Nonprofits Were Getting Priced Out—This Building Changed That
Vancouver International Black Film Festival Returns for a 5th Year
Snowmobiles and Fondue Might Just Be the Perfect Whistler Night Out
I Tried It: Bioluminescent Kayaking on the Sunshine Coast
Why Osoyoos Is a Must-Visit in the Fall
Vancouver Designer Allison Dunne Weaves Art, Philosophy and Humour Into Dunne Cliff Knitwear
The Haul: Photographer Donnel Garcia Stocks Up on Oversized Sweaters and Tibetan Incense
The Vanmag Wish Book: What 14 Interesting Vancouverites Want for Christmas
Araxi (Gold) chef James Walt, quintessential 100-mile dieter, has branched out of late: Peruvian chilies in particular have brought welcome complexity to his farm-to-table oeuvre. (His elk tartare, tossed with citrusy amarillo and smoky panca chilies, is one of his brightest dishes ever.) Wine director Samantha Rahn adds wild-card jouissance to suggested pairings. At Bearfoot Bistro (Silver), head chef Melissa Craig is in top form, balancing exquisite finesse, innovative use of texture, and an instinctive knack for handling flavours. Her new smoked duck breast brined in maple syrup and peppercorns, for instance-served alongside the requisite champagne sabring, excellent cocktails, live piano, and infectious joie de vivre-makes for a dining experience on par with some of the best in the world. Bronze winner Sidecut’s signature rubs and sauces, and lovely selection of side dishes from classic creamed spinach to fingerling potatoes with lime aioli, elevate steak to true Whistler heights.
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