Wine is flooding Vancouver and it’s not about to slow down anytime soon.
Are there times when you’re dining out that you fall head over heels for an intoxicating olive oil, a plump and perfect duck breast, or a certain sauce you’d like to get your hands on? Guess what—sometimes you can.
The December 2011 edition of Food Arts magazine declared foraging the culinary trend of the year. In Vancouver, chefs have long been hooked up with Mikuni Wild Harvest’s Tyler Gray, supplier of all things wild, natural, and foraged.
With a slogan that says, “Our business is going wild,” Coquitlam-based Hills Foods is all that and more.