5th Anniversary Five Years of Local Fare The heart and soul of a dish is often a fairly basic ingredient, sourced well, and prepared with due attention and maybe some passion stirred in. We spend quite a bit of time searching for such ingredients, or talking with people who know the secrets of such things.
Food and Drink Sea Asparagus Salt of the earth. Shakespeare wrote, “a rose by any other name would smell as sweet”, but can the same can be said about sea asparagus and its salty taste?
Food and Drink Tyler Gray and Mikuni Wild Harvest Foraging ahead. 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.
