Food and Drink

Ned Bell, the Executive Chef at Vancouver's Yew Restaurant + Bar , founder of Chefs for Oceans and champion of sustainable seafood shares his Awesome Halibut Burger.

I'm not a vegan. Not even a vegetarian. What I am, though, is in awe of how not being able to use meats and dairy in the kitchen allows for more culinary creativity.

Photo Courtesy: Khalsa Diwan Society of Vancouver This Saturday, April 16th, the annual Vaisakhi Parade and Street Festival takes place from 11am to 5pm in South Vancouver's Punjabi Market District , also known as Little India.

The Sutton Place Hotel's Boulevard Kitchen and Oyster Bar Restaurant has become known for their popular "Sunday Suppers" which have featured summer seafood boils and fall pig roasts.

Looking for something to do on Friday night? Dirty Apron , Vancouver’s “it” cooking school introduces "Friday Night Bites ", a demo and dine class where guests are invited to sit back and relax while chef David Robertson prepares a four course gourme

There isn’t a huge difference between stocks and broths or bone broths. They all share the same foundation: bones, meat scraps and vegetables simmered in a pot of water. The subtle differences are largely a matter of semantics.

On Sunday, April 17th from 2pm to 4:30pm, The Garagiste North Wine Festival returns to East Vancouver's Wise Hall .

3 BC Craft Beers That You Can't Afford To Miss Out On March is a crazy month for craft beer. It seems that half the breweries think that it is summer and are brewing light, sessionable beers.

Enjoy this delicious Pad Thai recipe from Pailin "Pai" Chongchitnant's cookbook, Hot Thai Kitchen: Demystifying Thai Cuisine with Authentic Recipes to Make at Home .

Photo Courtesy: Gourmet Warehouse & Cacao-Barry The Gourmet Warehouse holds their 5th Annual Chocolate Challenge with 100% of ticket sales being donated to the Strathcona Backpack Program and Project Chef on Thursday, April 7th.