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Vancouver Listel’s Chris Whittaker Goes Even Greener with Forage

By |November 9th, 2012|

Forage Chef Chris Whittaker. Vancouver's greenest chef? Reinventing a legendary room is never easy but when the Listel Hotel decided to close long running O'Doul's, the move afforded no shortage of opportunities. In 10 days or so they'll pull the wraps off forage (1300 Robson St, 604-684-8461), a smaller and considerably more casual [...]

Vancouver’s Fable Kitchen: Worth Waiting for the Best Seat in the House

By |October 6th, 2012|

Fable Kitchen canned tuna—it's a showstopper, TP photo For some reason I missed posting about Fable Kitchen (1944 West Fourth Ave., 604-732-1722), which I covered in my Vancouver Courier column some weeks ago. What was interesting about this review is that we went on a crazy, busy evening and, as a result, had to [...]

Joie and More Joie: Joie Farm Reserve Wines Bump it Up a Notch

By |October 1st, 2012|

Heidi Noble and Michael Dinn ... to the next level, TP photo Time to catch up on some housekeeping. Here's our column from the North Shore News a couple of weeks ago. As you can tell, we're a big fan of Joie Farm (and—full disclosure—a longtime friend of Heidi and Michael.) The piece [...]

Why We’re Pumped About Steamworks Brewing’s New Bottles. And the beer.

By |September 27th, 2012|

I’ll admit it: I’m a tiny bit of a design geek. Nope. I have no qualifications. But I am intrigued by clever labels and good looking bottles. Some that come to mind are (BC wineries) Blasted Church, Laughing Stock, Tantalus, and a few more. No coincidence, they’re all the work of Brandever, a company run [...]

Colour Me a Cab: Winelover Louise Wilson’s Crayons Come in Handy

By |September 12th, 2012|

Louise Wilson's cool idea to colour your approach to wine When time (between wine) permits, The Hired Belly does like to dabble in the odd book review. But it’s been at least a couple of years since he pulled out his crayons for a colouring book. What have crayons and Cabernet in common—Aside [...]

The Odd Bits are Back—Especially at Gastown’s Wildebeest

By |September 7th, 2012|

Wildebeest owners James Iranzad (l) and Josh Pape: serious, house butchered meats on the menu—and good wines too, TP photo As a young teenager, I was lucky enough to visit France a few times, thanks in great part to a determined French teacher, who strongly suggested I should get a pen-pal. After several [...]

Feast of Fields: Today More Relevant Than Ever to Local Food Production

By |August 23rd, 2012|

  FarmFolk CityFolk is one of BC's longest established proponents of locally grown food Food and wine celebrations come and go but one of the longest running—unquestionably because its very telling relevance continues to resonate—is Feast of Fields, the notable outdoor graze that now unfolds in three incarnations: Metro Vancouver, Vancouver Island and [...]

Sea Cider House Rules: An Elixir Redefined on BC’s Saanich Peninsular

By |July 26th, 2012|

Sea Cider: a wide range of styles, Tim Pawsey photo My first encounter with real cider happened at a relatively youg age. Not long after my 16th birthday, in a misguided attempt to beat the summer heat, I downed an ice cold pint of draught Somerset scrumpy—which was probably around 8 percent ABV, [...]

Taste Victoria Yields no Shortage of (Good) Surprises

By |July 21st, 2012|

Rocky Creek’s Linda Holford with José’s Tempranillo, Tim Pawsey photo One thing about Taste Victoria: we never fail to be surprised by something or someone. Often the finds are wonderfully esoteric but usually worthwhile. These are tough times for growers on Vancouver Island—of grapes, or of just about anything. Two unseasonably wet, late [...]

“Free My Grapes:” BC Allows Unlimited ‘Imports’ of Canadian Wine

By |July 12th, 2012|

Nova Scotia L'Acadie Brut: now you can bring it to BC by the case without paying the LDB markup, Tim Pawsey photo It’s fascinating to watch the rapidly unfolding machinations surrounding today’s announcement that BC will now allow its residents to bring in wine from other provinces free of the usual BC mark-up—as long as [...]

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