Vancouver Magazine
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
The Best Thing I Ate All Week: Crab Cakes from Smitty’s Oyster House on Main Street
The Grape Escape for Wine Enthusiasts
5 Wines To Zero In On at This Weekend’s Bordeaux Release
Recipe: Make Your Own Clove Simple Syrup
If you get a 5-year fixed mortgage rate now, can you break early when rates fall?
5 Things to Do in Vancouver This Week (September 18-24)
10 Vancouver International Film Festival Movies We’ll Be Lining Up For
Dark Skies in Utah: Chasing Cosmic Connection on the Road
Fall Wedges and Water in Kamloops
Glamping Utah: Adventure Has Never Felt So Good
On the Rise: Meet Vancouver Jewellery Designer Jamie Carlson
At Home With Photographer Evaan Kheraj and Fashion Stylist Luisa Rino
At Home With Interior Designer Aleem Kassam
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.