Ocean Wise Fads come and go, especially in the fickle world of food and drink. But one trend not going away any time soon is the role of the chef as advocate for responsible dining.
Vegetarian Dining There was a time when eating vegetarian in Vancouver, often as not, was defined by sloppy food and even sloppier service. Not so today, as a new wave of gastro-preneurs caters to a growing segment of the population in search of healthier and often more sustainable alternatives to (what used to be) the norm.
River Market at Westminster Quay Westminster Quay Public Market languished long and almost succumbed. That is, until 2008, when Mark Shieh arrived on the scene and commenced resuscitation as the newly rebranded River Market.
Angus An of Maenam Chef Angus An blends those classic and traditional Thai elements of sweet, sour, salt, and heat seamlessly at his restaurant, Maenam.
Andrew Allan of Strait Marine Interior boat finisher, serious fixer, and all around marine enthusiast Andrew Allan could qualify as a marine-grade father confessor. The old adage of boat ownership is BOAT—“break out another thousand”—and Allan, manager of Strait Marine, has seen it all.
