Vancouver Magazine
Opening Soon: A Japanese-Style Bagel Shop in Downtown Vancouver
The Broadway/Cambie Corridor Has Become a Hub for Excellent Chinese Restaurants
Flaky, Fluffy and Freaking Delicious: Vancouver’s Top Fry Bread and Bannock
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
Coyotes, Crows and Flying Ants: All of Your Vancouver Wildlife Questions, Answered
The Orpheum to Launch ‘Silent Movie Mondays’ This Spring
5 Things to Do in Vancouver This Week (March 27-April 2)
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
The chef at Araxi drops by North Arm Farm (1888 Hwy. 99, Pemberton, 604-894-5379. Northarmfarm.com) outside Pemberton twice a week (he lives just up the way) to pick up the squash blossoms that get stuffed with Moonstruck ricotta. It’s extra work going in person, but worth it: blossoms, berries, and arugula come into the kitchen “still warm from the sun.” The restaurant’s oyster raw bar gets zip from a six-farm consortium out of Cortes called the Outlandish Shellfish Guild (Outlandish-shellfish.com). Varieties like Black Pearl and Marina’s Top Drawer arrive three times a week, and Walt looks for the weightiest specimens, filled with brine and juices. He gets 13 varieties of potatoes from Across the Creek Organics (8356 Meadows Rd., Pemberton, 604- 894-6463). Walt evangelized a popular European varietal, the Desiree, now cultivated widely in Pemberton. He recommends it for pomme purée and gnocchi; Banana Fingerlings for their unparalleled nutty flavour; and Pemberton Purples for unique flavour. Two Rivers Meats (833 W. Third St., North Vancouver, 604-990-5288. Tworiversmeats.com) supplies duck from Yarrow Farms and beef from Pemberton Meadows. “When they started five years ago,” he recalls, “it wasn’t what I wanted—too grassy, too lean. I told them what I knew about finishing the beef on grain; now it’s fantastic.” He’s enthusiastic about the “nasty bits” like shoulder blades, shins (for ragout), and necks, which get dry-aged, then slow-cooked with veal jus and aromatics. It all adds up to intensely local food that tastes of its place.