Vancouver Magazine
Care to travel the world, one plate at time? Visit Kamloops.
Flaky, Fluffy and Freaking Delicious: Vancouver’s Top Fry Bread and Bannock
The Best Gelato in Canada Was Made in a Hotel Room (and You Can Get it Now in Kitsilano)
Wine Collab of the Week: The Best Bottle to Welcome a Vancouver Spring
Naked Malt Blended Malt Scotch Whisky Celebrates Versatility and Spirit
A $13 Wine You Can Age in Your Cellar
5 Things to Do in Vancouver This Week (March 20-26)
5 Things to Do in Vancouver This Week (March 13-19)
Looking for a Hobby? Here’s 8 Places in Vancouver You Can Pick Up a New Skill
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
4 Fashion Designers From African Fashion Week Vancouver to Put on Your Radar
The Future of Beauty: How One Medical Aesthetics Clinic is Changing the Game
Before Hibernation Season Ends: A Round-Up of the Coziest Shopping Picks
Francois Gagnon, the Quebec native and alum of Lumière, Feenie’s, Blue Water Cafe, and CinCin, has started a revolution in the Teahouse kitchen. As executive chef, he’s driving the long-standing room back to its French roots, simplifying the menu, lowering the prices, and refocussing on fresh, local ingredients, like the English peas that come into season in May.
“Peas are best at the start of the season when they’re sweet; as the season wears on they lose their starch and become wrinkled and flavourless. Similarly, peas should be picked in the morning when it’s cool because by the end of the day the sun will have drawn the starch out of the veg. Split pods mean that the peas are overripe. They should be bright green in colour and ‘pop’ as they are being shelled.” Gagnon gets his from Gabriel Fernandez at the Sapo Bravo Farms stand at the Trout Lake farmers market. Eatlocal.org
“Peas should be boiled in heavily salted water—salty like the ocean—and then shocked in a bowl of ice water to stop them from overcooking. Bacon and peas, salty and sweet, is a classic flavour combination that I always come back to. Peas dressed with truffle oil is awesome, too, or if you’re feeling fancy, shave fresh truffle on top.” Look for a sweet pea, walla walla onion, and watercress salad with buffalo mozzarella and aged pedro ximenez vinaigrette on Gagnon’s spring menu. VM