Since co-owner and chef David Robertson opened the doors to the Dirty Apron Cooking School in 2009, it has been a hit all the way. Now, Robertson has authored “Dirty Apron Cookbook: Recipes, Tips and Tricks for Creating Delicious, Foolproof Dishes.”
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.