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

Stanley Park Brewing Celebrates 1 Year of Brewing in the Park with 5 Awesome Events

Image: Stanley Park Brewing Restaurant and Brewpub

In 2019, Stanley Park Brewing opened their new Restaurant and Brewpub (8901 Stanley Park Drive) on the cusp of the park and just steps away from some of the best beaches and sunset views in the city. Now the company are celebrating one year of park beer with a line-up of exciting events, from SunSetter Yoga to Drag Brunch in partnership with Vancouver Pride. You’ll also get a chance to try their Anniversary Brew – Park Drive Pilsner. Continue reading:
Stanley Park Brewing Celebrates 1 Year of Brewing in the Park with 5 Awesome Events

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

ComeBack to Flavour: Vancouver Restaurants We Can’t Wait to Visit Again

Three months is a long time to not have a night off from cooking at home. And if you’re anything like us, there’s a good chance your culinary inspiration is getting a bit stale. Thankfully, Vancouver’s best and brightest restaurants are welcoming local diners back, just in time to reawaken palates across the city. So instead of firing up the can opener tonight, we’ve got a better idea. Continue reading:
ComeBack to Flavour: Vancouver Restaurants We Can’t Wait to Visit Again