Savour the Summer: Tourism Vancouver serves up Dine OutSide

Dine Outside, Vancouver style! Tourism Vancouver, in collaboration with community partners, is thrilled to announce the launch of Dine Out Vancouver Festival’s first summer-time food and drink celebration: Dine OutSide. Continue reading:
Savour the Summer: Tourism Vancouver serves up Dine OutSide

It’s time to make the most of Vancouver’s patios! Here are our favourites for summer 2020.

Summer is finally upon us, and what better way to experience the new normal than by enjoying the sun on Vancouver’s new and existing patio spaces. With so many new patios being made available by the City, here is our shortlists of must-visits.

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It’s time to make the most of Vancouver’s patios! Here are our favourites for summer 2020.

Inside Scoop: 5 Vancouver Ice Cream Spots to Try this Summer

Vancouver’s got an incredible ice cream scene! From creamy soft serve to exotic gelato flavours, Vancouverites and visitors alike can’t get enough of this delicious treat. Continue reading:
Inside Scoop: 5 Vancouver Ice Cream Spots to Try this Summer

Recipe: Salmon, Grains & Greens Salad

By Burgoo Bistro, North Vancouver

 

INGREDIENTS:

Mixed greens (3 cups)
Cucumber, diced (10 pieces)
Strawberry, sliced (10 pieces)
Red onion, sliced (2 tbsp)
Sunflower seeds (2 tbsp)
Cooked quinoa (2 tbsp)
Fresh parsley (1 tbsp)

Salmon:
Wild sockeye salmon (4 – 2.5oz portions)
Lemon Juice (1 tbsp)
Olive oil (1 tbsp)
Ground black pepper (1/2 tbsp)
Salt (1/2 tbsp)

Cookhouse Vinaigrette:
Red onion, chopped (1/4 cup)
Garlic cloves, chopped (1/4 cup)
Liquid honey (1/4 cup)
Dijon mustard (1/4 cup)
Fresh parsley, chopped (1/4 cup)
Balsamic vinegar (1 cup)
Red wine vinegar (2 cups)
Water (1/2 cup)
Salt (2 tbsp)
Black pepper (2 tbsp)
Canola Oil (1-1/2 litres)

 

DIRECTIONS:

  1. Preheat oven to 400° F.
  2. Toss salmon in lemon juice, olive oil, black pepper and salt.
  3. Lightly roast salmon until just cooked through, around 7 minutes, set aside to cool.
  4. In a blender, or using a hand blender, make vinaigrette by pureeing red onions, garlic, honey, mustard, parsley, vinegars, and water until well combined.
  5. With the motor running, slowly add canola oil in a steady stream until the dressing has thickened, season to taste with salt and freshly ground black pepper. Set aside.
  6. Toss salad ingredients and salmon with 3 oz of vinaigrette per portion.

 

 

 

Top Tips for Perfect Sushi Rice

Sushi rice is the foundation for good sushi. For home cooks, there are five top tips to making sushi rice at home, and Kazuhiro Hayashi, Executive Sushi Chef at Miku Restaurant, has given us this insider knowledge. Continue reading:
Top Tips for Perfect Sushi Rice

Vancouver’s Tastiest Restaurants, as listed in Canada’s Best 100 list

Canada’s Hundred Best presented their picks for 2020’s best restaurants, and luckily for Vancouverites, a handful of them reside in our city.

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Vancouver’s Tastiest Restaurants, as listed in Canada’s Best 100 list