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
No other foodstuff captured the imagination of so many trendsetting kitchens this year. From Secret Location to Blue Water, L’Abattoir to The Farmer’s Apprentice, these disturbing crustaceans found instantaneous, wildly enthusiastic welcome. There are few places in the world where these curious critters are harvested; the west coast of Vancouver Island is one once again, thanks to the revival of a sustainable Nuu-chah-nulth First Nation fishery (shut down by the feds in 2005 after centuries of harvesting). A true conversation piece, the sweetly briny stalks (a cross between a lobster and a clam, worshipped in Spain and Portugal) are best enjoyed simply sautéed on the shell and eaten as a finger food.