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Comox Buzz
March 01, 2012 – COMOX VALLEY Spring is fast approaching with the buds developing in the trees and bulbs starting to pierce the tundra. Many edible items will follow and what better place to find them then at the Comox Valley Farmers Market. Look to enjoy ...
The 3rd Annual Exceptional Eats! Reader Awards
You can vote here for Victoria & Vancouver Island, Vancouver or the Okanagan.
Chocolate Charlotte: Watch the Video
Watch the video Photography by Caroline West Recipes and Food Styling by Denise Marchessault for EAT Magazine Chocolate Charlotte Yield: 10 – 12 servings Watch the video This beautiful cake involves several steps but each section is very simple. It consists of an easy ...
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Tourtière with Flaky Pastry
Tourtière Nothing showcases a French-Canadian celebration like the traditional rich meat pie called tourtière. Recipes vary from region to region throughout the province, from traditional wild game fillings of venison and grouse, pork and beef inland to seafood such as salmon and shellfish in areas ...
‘Island Wineries of British Columbia’ wins 2011 International award
Island Wineries of British Columbia Edited by Gary Hynes and from the contributors of EAT Magazine : Larry Arnold, Jeff Bateman, Kathryn McAree, Julie Pegg, Treve Ring, Adem Tepedelen, and Rebecca Wellman 2011 GOURMAND INTERNATIONAL WINE BOOKS AWARD WINNER FOR CANADA Island Wineries of ...
November | Dec 2011 issue of EAT hits the streets and online
The November/December 2011 Holiday issue is now out and available in pick-up locations across British Columbia and online. To read the issue online now CLICK HERE.
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Brasserie L’Ecole
THE EAT MARKETPLACE Introducing: Brasserie L’Ecole Unpretentious French food from Quality ingredients at a great price A classic French Bistro in Chinatown. Chef Sean G. Brennan uses regional, seasonal ingredients with a French country-style influence. Casual dining, with impeccable, but not stuffy service in a ...
Spring vegetables in a Court-Bouillon
A wonderful melange of fresh spring vegetables prepared simply - in the French style.
Spring Asparagus and Sorrel Soup
Heidi Noble writes: "This soup can be served for a treat with a bit of fresh Dungeness crab meat or a piece of seared salmon in the center of the bowl."
