Dirty Apron: a Vancouver Foodie Bucket List Must!

November 29, 2010November 29, 20104 Comments

Dirty Apron Cooking School: 540 Beatty Street, Crosstown, Vancouver BC

I joined a mini-class at Vancouver’s Dirty Apron Cooking School for an upcoming SHAW TV holiday segment, and I certainly felt like a culinary pro! Their cooking school is designed to make everyone feel that way – be a kitchen pro for a day.

First we received a lesson from the Chef on how to make a fun holiday-entertaining appetizer – then we made the same recipe ourselves using their kitchen stations.

My experience was incredibly fun and I dub this a Vancouver Foodie Bucket List must!

The classroom set up reminded me of being in highschool home-ec class, with the demonstration mirrors above the Chef station, and the personal instruction provided to us as we made the recipe on our own.

Learning new things in the kitchen is a top pass-time of mine, and here I learned some new basic knife skills and techniques for preparing the recipe ingredients – I loved every minute of the class. The surroundings were professional and it felt like we were on a food tv set: I was giddy over the gourmet kitchen experience!

Kitchen classroom work stations

Once the Chef’s interactive cooking demonstration was complete, we manned our stations to find everything portioned out for the recipe – just like on tv! Each station is equipped with all necessary tools, pans, and fun kitchen accessories.

My heart raced with excitement as we began by cutting our onions for caramelization. I’ve chopped an onion dozens of times before, at home, but here it became an adrenalin rush for me – I am an foodie-anomaly though! I was excited to be in the kitchen setting, fitted with my apron and hand towel tucked into my side – we cooked up a storm! And then we feasted!

My first puffed pastry tart, after the first bite:

Savoury goats cheese pesto puff pastry tart - garnished with rocket, tomatoes, cheese, walnuts, and drizzle of olive oil.

A tasty tart - perfect for holiday entertaining with rich colours of green and red...

At the Dirty Apron Cooking School you’ll WATCH, LEARN, COOK, EAT, and really HAVE FUN! I recommend their classes are for everyone, and they make great gifts too because anyone can participate : from amateurs to culinary-enthusiasts!

Stay tuned at Shaw Express for their holiday entertaining segment from the Dirty Apron Cooking School.

the grocery store tourist in me

November 2, 2010November 1, 20108 Comments

Some people travel to foreign places to see the sites, the beaches, the exotic scenery, the history, the culture, and on, but there are some people who travel for the food. They travel to cities just to check out the restaurants receiving international reviews. Others, travel, for former reasons, and combine culinary tourism along the way – as I have done before….

In 2006, I lived in London, England for a year and to this day, I remember my first visit through a local Tesco grocery store. I wandered the aisles for 2.5 hours. Yes – and it was amazing – AMAZING! With my marketing hat on I appreciated the packaging and with my foodie hat on I swooned over new ingredients and sweets. When I’d memorized the grocery stores, I also visited as many markets as I could – my roommate would be ready to go and I could stare at the vendors’ displays forever….

A chocolatier in Borough Market, South London.

The dairy aisle in a British grocery store.

Dairy aisle in British grocery store: orange cheese virtually doesn't exist over there

Baked beans, almost full aisles dedicated to them. Beans on toast is a common meal there, as popular as North American's Kraft dinner.

Well back then, I didn’t know I was a grocery store tourist. I knew I loved going into grocery stores, but I never knew it was a thing I could be until recently when I stumbled across someone else online labeling themselves a grocery store tourist. That’s when it hit me,

I am officially a Grocery Store Tourist.

New additions to North Vancouver

Grocery store tourism, like all travel, can take place far and near… Last night, I took a little stay-cation down to my local Thrifty’s that recently opened in North Vancouver. The shelves were lined with brand new products everywhere, freshly packaged meat, cheese, breads, produce glistening from the fresh mist of water, and the bulk candy aisle’s plastic dispensers glistened in the fluorescent lights – not yet tarnished by overuse from years of dispensing…

Neighbouring the new Thrifty’s is Bed, Bath & Beyond – a new addition to North/Vancouver proper. The combination makes for a weeknight culinary tourism spectacle. Like my first Tesco grocery trip all over again, I wandered the aisles, dreaming of recipes I should make and the fun I could have prepping the ingredients. The basket on my arm began to fall heavy suddenly, and before an embarrassing amount of time could pass, I had to leave. So I wandered to Bed Bath & Beyond, thinking it would be a quick visit, I was soon corrected, and here is why:

Part of BBB's kitchen section... I was overwhelmed!

The gadgets always intrigue me: who comes up with this stuff?!

Endless organization options...

Are you a grocery store tourist? If so, tell me about it below…

#28 – A Day in the Life of a Vancouver Food Blogger

October 30, 2010October 29, 20103 Comments

Photo credit: @Sherman38

“Wherever there is food I will go and eat it – I just think food is great wherever you find it.”

On Monday Sherman will celebrate two years of food blogging in Vancouver. A Teacher by day who never thought he’d have time to blog, soon found himself blogging daily and capturing a hearty audience with Sherman’s Food Adventures. He now sits atop the UrbanSpoonVancouver Blog Leader Board. His then to now story is a humble one all the way, as I learned when we met recently.

Do you blog full time? No, it’s just my hobby still.

How did it start? We would go out and eat after [hockey] and I would Tweet or Facebook that I’m at this restaurant. Then people would say, ‘hey Sherman, why don’t you tell us more about the food you’re eating?” But I wasn’t really into it. I just liked eating and taking pictures. One teammate continued to bug me about it, saying you like it, so you should write about it. I said, I’m busy I have a full time job, a family, there is no way I can do this. People kept pestering me, then, I signed up for an account. I wrote one post… The writing was simple… I posted it up, and a few more posts. Then, finally I got my first comment!

Were you promoting your blog? No …I thought, someone is reading this other than my friends? Like Julie & Julia. Then I’d write some more, and I started carrying a better camera around. I don’t know when it happened, but it became that I wanted to do it, I wanted to do it better, and so I did.

Which of your posts generate the most activity? The posts that I get the most hits on are for La Charcuterie, it’s just this sandwich shop in Port Kells [Surrey] with this sandwich guy called the Sandwich Nazi who berates his customers. The sandwiches are ok, they are good value; I guess people want to experience ‘the Sandwich Nazi’. Other than that, a lot of trendy restaurants from tourists and people looking for the hot spots in town.

Do you follow other bloggers? You have to, because no one person can follow everything. I guess that’s why people read blogs in general, because I want new ideas to eat out too. I can’t drive around and try everything. I’ll read other blogs and if it looks good I’ll check it out…to confirm it, or dispel if it is bad. I’ve met a lot of other bloggers too…we are sort of like a little community.

Describe an average blogging day? I generally blog about every meal. Blogging used to be a lot busier, but now I’ve built up a bank of posts… Before work was busy, I would intentionally go out to eat after work and meet up with some other bloggers. Go home. Download photos. Post-process them. Maybe write the article, maybe not, if I’m tired, I won’t. Refer to my notes… Sometimes, I wouldn’t be done until 2am.

[On posting schedules] Some of them I post right away, strike the coal while it’s hot. Like some of these new food carts, people want to know about them. If I leave it to two months later it will be old. So I post it right away.

Have you tried many of the food carts? Yes I have been to a few of them. The best one I’ve been to is Re-Up BBQ: it’s a pulled pork sandwich. It’s right near the art gallery. For what it’s worth, it’s really good. Obviously someone from down south might think otherwise, but we are in Vancouver…. It’s good, it’s $6 and it’s filling.

Are most of your adventures in Vancouver? Mostly Vancouver, I traveled a lot prior to blogging – I wish I started [blogging] earlier. …But I do blog about restaurants when I’m out of town. Recently I came back from Portland in August, there are some really good restaurants down there, it is very eclectic.

What did you like in Portland? I went to a place that was featured on Diners, Drive-ins, and Dives: Pine State Biscuits. They just make biscuits. There is one called the Reggie, it is a biscuit, a piece of fried chicken, bacon, cheddar, and option of a fried egg with country gravy. It puts the double down to shame. But it’s delicious. You can’t get that here.

Pine State Biscuits: The Reggie

Do you cover a diverse range when eating out? I like anything. From the dives to the best restaurant in town. To Langley, to downtown, to the North Shore, to Abbotsford. Wherever there is food I will go and eat it – I just think food is great wherever you find it.

We wrapped up talking about an industry event we both had recently attended. We agreed how it is nice to meet the people (i.e. chefs) behind the scenes, he added, “You know what is surprising about Vancouver: you walk into Bishop’s and John Bishop greets you, you walk into Vij’s and Vikram Vij greets you, you walk into Cioppino’s and Pino is cooking in the kitchen. You don’t get a lot of that in some of the other cities… Every time I’ve been to these restaurants, they are there; and that provides a personal touch that they really do care about their business and are there for their customers.”

Sherman is a genuine foodie through and through! A delight to talk to, and is well known in the food blogging community. He’s even joining some fellow bloggers at a food blog convention in San Francisco soon. I kind of wish I was going too…

Blog or Bust Share #28: Sherman's Food Adventures

#10 & #11 Finding Tiny Bites & Casual Baking in Vancouver

October 11, 2010Leave a comment

To wrap up the long weekend, and double up on my blogs (in lieu of missing yesterday, due to giving thanks) here are a couple more quality sites to add to the Vancouver food blog repertoire in my blog or bust challenge include TINY BITES and the CASUAL BAKER.

#10 – Tiny Bites is a blog lead by one, Karen Hamilton, with two additional contributors. Karen is a women after my own heart, as her blog encourages local tourism and helping Vancouverites decide what to ‘bite’ on. The blog is another award-winning site in the food blogging community – check it out!

Tiny Bites food blog

#11 – Casual Baker, is sweet blog written by Sheena, a Vancouver women with a self proclaimed penchant for sweets – bake on my fellow foodie! Her blog is simply baking, since 2006, and covers an array of recipes, handy to have in your shortcuts toolbar as a cookbook in your virtual library (She even has a recipe index – convenient!). Her stories paired with the recipes are great, sometimes including music video YouTube links and other fun-interesting parallels.

Her photography is rustic reflecting the baking and recipes; looking oh so tastefully homemade. I would definitely support this casual baker if passed in a farmer’s market.

Casual Baker food blog

Baker’s Market: A Sweet Find in South Vancouver (with #4)

October 4, 2010October 9, 2010Leave a comment

Connie, founder of the Baker's Market, staff's her own booth on opening market day.

This past Saturday the Vancouver Baker’s Market reopened for it’s second fall season, after opening last year. It will now be open every Saturday from now to December, 11am – 3pm; and although it’s a bit of a trek to get to in South Vancouver, it is worth the trip!

Connie started the Baker’s market last year, and is excited about kicking off another season of local bakers. “Every week we get different vendors, so you gotta come every week to check it all out,” she said amongst the buzz of the market.

Buttercup Cake Design at Baker's Market

The opening Saturday vendor’s included our friend Amanda Goats, local pastry chef, who I chatted with a few months ago and has since launched her own business: Buttercup Cake Design. Amanda will be at the market every Saturday this fall, and is just one of many fun vendors on display.

Miss Mandy’s Sweet Treats, selling mini bundt cakes and home made chocolates, is another vendor at the market and sold out quickly. Damien’s Belgian Waffles, real Belgian waffles, in many flavours and even chocolate covered were heavenly to sample. Other vendors included fresh baked bread, cupcakes, cookies, mini-pies, and much more.

Damien's Waffles on display at Baker's Market, white chocolate covered in bottom right - rich & yummy!

The vendor list is available on the market website, but be sure to arrive early because the fresh baked goods move quickly!

There were approximately 12 vendors on Saturday and 10 new vendors will join this coming Saturday – making it a tight squeeze with all the more to feast your fall sweet-tooth on!

Connie had a minute to spare while staffing her own booth at the market, so I could ask about the market’s beginning.

How did the Baker’s Market start? Basically I love baking, and my friends got tired of eating my stuff. And I really felt that there are so many talented people out there who want to share their products, so instead of giving it away I thought we could try a central location where people can share their love of baking.

Baker's Market even has a Guest Book table with fun fridge magnets!

BLOG OR BUST #4: GOURMET FURY!

The Gourmet Fury is another great Vancouver Food Blog, who also happened to cover the spring season of the Baker’s Market earlier this year. Although I first learned about Melody Fury, the author, earlier in my summer of blogging. Then, she had just covered solid ground during the Winter Games through her posts with videos, photos, and recipes as part of her culinary tourism angle.

Melody is also the founder of Vancouver Food Tour; and has an accolade of coverage and awards already for her quality food blogging. As another great foodie to follow, Melody continues to validate Vancouver as a quality place to eat. She eats and Tweets, and is a fun follow – enjoy Gourmet Fury!

Your Quay to Great Soup with Ralf Dauns

August 17, 2010October 9, 20103 Comments

The Soupmeister store front sign in Lonsdale Quay Market.

As the heat wave passes over Vancouver, back to school hovers around the corner. Inevitably cooler weather will soon follow, and your iced café becomes an extra hot latte and your salad becomes a soup! While it may not be what you crave on a hot day now, a hearty bowl of soup is a serious staple for fall eating.

But soup takes time, so you can count on your local Soupmeister in North Vancouver’s Lonsdale Quay to dish up the best of the best every time because its all done in house.

Ralf Dauns at work. Photo credit: Soupmeister.ca

This serious soup expert was born, raised, and educated at Masters level in Germany and has now been in soup business in Vancouver for more than 15 years. Ralf Dauns, recently expanded his market location in January 2010 to include more kettles than ever – allowing up to five different soups prepared and served each day during their peak months (September to May).

So before the soup season kicks into high gear, I sat down with Ralf across from his shop in the market, to learn more about his experience, great soup, and a bit about community…

What are your most popular soups? We have a few staples like clam chowder, seafood chowder, Italian wedding. …Some soups fall out of favour and some come back or some ingredients are not available. [It also depends on] the market price, usually the higher the price the lower the quality – so you want to make good quality.

What is your favourite? I like soups with beans and meat, for example, the Sicilian connection: prawns, sausage meat, different beans, a little parmesan cheese, its almost like a chili. It depends on the time of year and what mood you are in.

Do you oversee every batch of soup? Yes. Between [my sous chef] and me we taste the soup. Sometimes we bring in the younger guys as well, to taste, so they understand when you add this, they see what makes the difference.

After being in the business this long, what inspires you to make soup now? Number one, as my friend also says, I really love to cook. …And the other thing is the satisfaction you get from all the variety of customers. You get customers of all ages and backgrounds. Then I run into somebody who used to come here as a kid. 89% of our customers are regulars.

Many of your staff are local kids, do you have apprenticeships? Not directly the cooking part, but I try to teach them work ethic, and a bit more independent thinking. …I’m not a big fan of writing a list of what to do all day, like franchise style. There are so much structures everyone has these days, so I give them room to grow and have some creativity – it’s a bit harder that way [laughs], but its better in the end.

Outside the market, what is your favourite place to eat? At Home [laughs] …I don’t go out very much, but if we do go out for a fancy dinner we usually go to Le Crocodile downtown – it’s very traditional French, and very consistent.

One of the Soupmeister's daily menu lists.

Lastly, what is the key to good soup? Main thing is a good stock. If you don’t have a good stock then it gets really tough. Then you have to have fresh quality ingredients. You can’t rush a soup. Soup is not something you can make by weighing things out all the time because your ingredients taste different all the time…. The main thing is a good stock, good ingredients, and time. You have to put some TLC in there or its not going to happen.

____________

This serious soup master enjoys what he does and has taken soup to a fine art level. His soup has become a staple in the community, and that is heart warming in itself. During our chat, Ralf said, “what I like about it too, it’s become part of the community,” he pointed out a customer at the counter and continued, “his dad used to come here and now he comes here,” you could tell he was proud, and with good reason – it’s more than just soup, it’s soup with a community story.

2010 Summer Wine List

July 7, 2010October 9, 20104 Comments

Courtesy of the Vancouver Playhouse International Wine Festival’s 2010 Top 25 Under 25 event – that I attended earlier this year. On arrival, the staff handed out wallet sized cards, as a takeaway, which listed all 25 wines.

Because summer time is a great time to try new wines, here is the list:

From 2010 Buyer’s Guide: 25 under $25, PlayhouseWineFest.com

1. Argentina: Bodega Catana Zapata Alamos Malbec ’08, $15.99
2. Argentina: Bodegas Francois Lurton Pinot Gris Reserve ’08, $18.99
3. Argentina: Familia Zuccardi Santa Julia Reserva Cab Sauv ’08, $15.99

4. Australia: d’Arenberg The Custodian Grenache ’07, $23.00
5. Australia: Evans & Tate Margaret River Chard., ’08 $19.99
6. Australia: Hardys, The Chronicles Butchers Gold Shiraz Sangiovese ’08, $15.95
7. Australia: Peter Lehmann Wines Clancy’s Semillon-Sauvignon Blanc, ’08 $16.99

8. BC: Gray Monk Estate Winery Pinot Auxerrois, ’09, $15.99
9. BC: Tinhorn Creek Vineyards Cab. Franc ’07 $17.99

10. Chile: Vina Cliterra Reserva Cabernet Sauvignon ’09, $12.99
11. Chile: Miguel Torres Cordillera Chardonnay, ’08, $21.99

12. France: Blason de Bourgogen/ La Chablisienne Cremant De Bourgogne NV, $24.99
13. France: Reutenauer les Vins du Sud Quest Chateau Croix du Mayne ’07, $19.99

14. Schloss Reinhartshausen Estate Riesling QBA Troken ’07 $19.99
15. Italy: Altesino Rosso di Toscana IGT ’06, $21.99
16. Italy: Santa Margherita Prosecco Brut Valdobbiadene, DOC NV $21.99

17. New Zealand: Allan Scott Family Winemakers Marlborough Pinot Noir, $24.00
18. New Zealand: Stoneleigh Riesling ’09 $19.99
19. New Zealand: Sacred Hill Marlborough Sauv. Blanc ’09 $19.99

20. South Africa: Nederberg Winemaster’s Reserve Riesling ’08, $22.99
21. Spain: Grupo Faustino Fortius Tempranillo ’07 $13.99
22. Spain: Freixenet Cordon Rosado NV, $14.99
23. LJ. Lohr Estates Riverstone Chardonnay ’08 $22.99

24. US: MacMurray Ranch Sonoma Coast Pinot Noir, ’07 $24.99
25. US: Stonehedge Winery Cab. Sauv. ’06 $19.99

At the tasting event, I tried almost all of the wines and all were enjoyable. Most liquor stores or wine stores should carry these.

But if you can’t find them, sometimes, I confess, it is simply fun to pick a new wine purely based on the label… Regardless, happy patio dining!

Almost at Home with Pastry Chef Wendy Boys

June 12, 2010October 9, 2010Leave a comment

Pastry Chef Wendy Boys and Sous Chef Martin Roussel make an entertaining pair and a great five course meal too.

Inside Vancouver’s very own Granville Island Market lies a hidden gem of a culinary experience that all foodies simply must delight in – EdibleBC Market Dinners. After meeting with Eric Pateman, I returned to experience one of his private market dinners hosted by Pastry Chef Wendy Boys.

Shortly after market closing, we were taken to EdibleBC’s retail location inside the market, which transforms at night into a kitchen set for demonstrations. A black linen table was set with silver and glassware, suggesting formal dining, but it was a casual affair set in the aisle next to shops closed for the night.

Second course: Local spot prawns, spring greens, grapefruit, pea shoot salad

Informative EdibleBC staff explained the evening’s format, encouraged us to interact and ask questions, and then turned our attention to the main event: Pastry Chef Wendy Boys and her Sous Chef Martin Roussel.

Fourth course, left: Chocolate Mousse with Cocolico sponge toffee awaiting warm caramel foam topping

What followed were five amazing courses created by Wendy, made with ingredients either from within the market, her garden,or her chocolate business. Each course demonstrated right before us as if on a TV set but we could smell the ingredients. The food not only looked amazing, but after seeing exactly how it was prepared it heightened the experience. It was so casually interactive as well, that I almost felt at home with Wendy.

Fifth course: Macaroons & Mignardise (second from right her signature vanilla salted caramel)

Known for her signature vanilla salted caramels, the dessert course was certainly a climactic finish. Adding to the feast of an experience, all guests were given copies of each recipe served to try at home, and photos from the evening were emailed to us the next day.

As the night began to wrap up, I was able to briefly chat with Wendy about her background and Cocolico. When she moved to Vancouver, she was already an established and trained pastry chef with over six years of restaurant experience in Calgary and Montreal, she wanted to try catering and began working at the Lazy Gourmet. “But then the restaurant drew me back,” she said, and worked for another six years in restaurants, including working with Chef Rob Feenie at Lumiere. Later in 2009, she started Cocolico.

What’s the inspiration behind the name of your company? Funny story, I was looking for a name for a long time actually. My company name is Wendy Boys Chocolates Inc. and I thought it was boring, I wanted something more whimsical. …My favourite word always when I was a kid was coquelicot, a French word which means poppy seed. I always thought it was fun to say, but most Anglophones can’t pronounce it, so we anglo and chocolisized it to Cocolico!”

Is your background mostly French then? I went to French immersion; I’ve always had an interest in French. Then I stuck with it and moved to Quebec, became bilingual, and moved to France. French has always been a big influence for me, and I’ve always worked in French kitchens as well.

Chef Wendy delivered a culinary experience that any tourist – or local – would write home about. If you haven’t tried her signature vanilla salted caramels, the salty sweet confectionery is an an indulgent combination for any sweet-tooth!

Inspired by the dinner, I purchased Cocolico's burnt caramel sauce by Wendy Boys. Cocolico has sold over 30,000 jars to date, making only 140 jars in a batch. It is Wedny's very own recipe, and despite the name, it doesn't taste burnt at all!

Endless Edibles with Eric Pateman

June 4, 2010October 9, 20102 Comments

Edible BC retail location in Granville Island Market

On a busy afternoon in Granville Island market, I made my way to EdibleBC at the north end of the market. As I passed vendors of fresh produce, meat, breads and pastries, the market hummed to my delight, with tourists and locals. I had the opportunity to meet Eric Pateman and learn more about his business. We found a seat at the Granville Island Tea Merchant, one of Eric’s neighbours, on a first name basis no less, “Good afternoon Eric, what can I get for you?” Just like an episode of Cheers, everyone seems to know his name.

Later Eric explained, “It’s all about relationships in this business”. Owner of EdibleBC, Eric Pateman’s business is showcasing local flavour and he is a pioneer in culinary tourism.

Truly passionate about what he does, Eric’s energy is fresh and inspiring to hear, so when he began his story from the beginning I was all ears, “I’m a fourth generation Vancouverite and I’ve been cooking since I was 12 years old. I had my first catering company when I was 17.” Now he is a trained Chef, has an Oxford MBA, and is well known in Vancouver’s food industry.

Eric Pateman displayed in an ad for Granville Island Market, as a Birch Syrup expert!

“I’m a local guy, that thought there had to be something better,” and so Eric left Vancouver on a search for something more. He did find some inspiration in Paris, France, during his travels, which he brought back to Vancouver. And EdibleVancouver was born. “I thought it would just be a website where I could tell people where to eat, and didn’t know if would go anywhere. Six months later we had five employees.” His business began as a culinary concierge, for people to tour the great eats of Vancouver, and it grew into events, and now retail, online shopping and even blogging.

In 2005, EdibleBritishColumbia opened on Granville Island in the spring. Known for distributing quality local artisan products, they host interactive market dinners after hours in Granville Island, and other creative culinary tourism adventures.

A selection of some of the products available at Edible BC in Granville Island Market.

What inspires you about your work? Its different everyday, everyday brings new challenges and opportunities. Companies approach us everyday with new products; we receive 20 – 30 products a week. We promote the best of what everyone else is doing. I’ve done the corporate thing, and this is much better!

How do you choose the products in your store? We have a monthly staff meeting. All staff are involved, products are tasted, reviewed from a marketing perspective, shelf space, etc. If it makes the grade on all the levels then we’ll bring it in.

Voted top 40 foodies under 40 in Canada by Western Living magazine in 2008, what do you think qualified you for this? Because what we are doing is unique. We are promoting small artisan products, and culinary tourism is huge now. Part of it is the business background, passion for what we do, and hitting the market at the right time. If we’d started a year earlier, it would have been a different story.

What is your favourite product? It varies every month.

What is your current favourite lunch place? Go Fish. It’s the best seafood in Vancouver by far. They do fish tacos, grilled oyster pulled sandwhiches, scallop burgers, and fish and chips. It is outstanding!

Birch syrup, featured during EdibleBC’s 1500+ market tours during the 2010 Vancouver Games. Eric describes, “It’s like maple syrup but from birch trees. and comes from Quesnel, BC. Maple syrup takes 40 litres of sap to make 1 litre of syrup, and it takes 100 litres of birch sap to make one litre of syrup.” Birch syrup outsells maple syrup in their store five fold; with a more molasses and trickle flavour it has more cooking implications, such as birch syrup ice cream, salad dressing, or marinades for fish.

Well, if you ask this foodie, follow Eric Pateman and his endless edibles. You can trust his products, because they are passionate about what they do – their signature is sharing other artisans’ signatures! Eric Pateman’s team is still growing and the edible journey has really just begun, they just incorporated EdibleCanada…

Beyond The Dough

Sharing my sweet kitchen adventures, with an eye on the Vancouver food scene.

Tag: culinary tourism