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
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.
