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Chez Laura: From New Brunswick to Burgundy to Bamfield
First off, a disclaimer: I don’t have cable tv. My exposure to the Food Network is limited to a few episodes I’ve caught on Air Canada flights, usually viewed without any sound, because inevitably one of my children has lost their earphones and I ...
Q & A with The Black Hat’s Sam Chalmers
“Ceci n’est pas us chapeau noir” (This is not a black hat) reads the painting on the wall at Sam Chalmer’s new downtown restaurant – a nod to the chef’s favourite artist, Magritte. Does surrealism influence his cooking? Not really, Sam tells me. He’s ...
The Farms That Feed Us
The Farms That Feed Us. How much does the average consumer really know about where their food comes from?
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The Madrona Farm Chef Survival Challenge
As you walk down the long driveway that leads into Madrona Farm, you can’t help but marvel – “only five minutes ago, I was in the city.” The 27-acre property on Blenkinsop is definitely an urban farm, yet the tranquility and surrounding rural vistas deceive ...
Vij in Victoria to Launch New Frozen Food Line
Earlier this week, Canadian cooking icon Vikram Vij made a stop in Victoria as part of a tour to launch his new line of frozen foods. At a media launch held at the London Chef, Vij explained his deep respect for homestyle Indian cooking, and ...
14th Annual Feast Welcomes New Chefs to the Field
I know a lot of people were doing sun dances last week. In the days leading up to Vancouver Island’s 14th Annnual Feast of Fields, the forecast looked grim. Much to everyone’s, but especially event organizer, Melanie Banas’ relief, all that dancing paid off – ...
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Eat Here Now Gives Victoria a Taste of What Could Be
Where in Victoria can you grab a baguette from Fol Epi, a bite to eat from Canoe, pick up some of Camille’s Smoked Tomato Salsa, watch a knife demo by one of the area’s top chefs, and buy some farm-fresh produce to bring home for ...
Chinese Moon Festival Comes to Hotel Grand Pacific
In celebration of the Chinese Moon Festival, The Pacific Restaurant‘s Executive Chef Rick Choy has created a contemporary menu with a traditional spirit. Using the wooden moon cake mold passed down to him by his grandmother, the chef makes the traditional lotus seed-filled treats, though ...
Book Review: The Family Dinner
The countdown is on – one week from today, children across the province will be heading back to school. I think most parents look at this date on the calendar and a little sigh of relief escapes. But for many of us, this is quickly ...
