A no messing around guide to the coolest things to eat, drink and do in Vancouver and beyond. Community. Not clickbait.

On Chinese Victories & Proving The Existence Of Water Sommeliers

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by Talia Kleinplatz | A Chinese team of wine tasters beat their French counterparts (and 20 other international teams) on French soil by correctly identifying a dozen wines without seeing the bottle or the label.

Another call for support from the Greater Vancouver Food Bank as the organization faces historic lows in supplies.

Learning to make pizza sounds like a worthy task in and of itself but learning how to make pizza alongside Martha Stewart and Seth Meyers would truly be a hilarious honour.

The New York Times lays out the best drinks to order at 11 bars around the world including the barrel-aged Negroni at Portland’s Clyde Common.

Scouts editors sit down with Campagnolo co-owner/chef Robert Belcham to talk local neighbourhoods, live concerts and favourite curse words.

This week in “Is this really a thing?”- the water sommelier. Long rumoured and whispered at like a mythical creature of yore, here’s an actual video proving its existence.

Check it out, eh! Canadian Thanksgiving made it into the New York Times. Pete Wells explores how our autumn holiday differs from that of our American cousins.

The folks behind The Arbor will be serving up a preview of their highly anticipated comfort food on October 16th as they host Kobachi Sunday. As an added bonus, guests will go home with a Maggie Boyd ceramic bowl and tumbler.

From Montreal and Miami to Detroit and Dallas, Eater shares their updated picks for North America’s best restaurants. No love for Vancouver, but the list includes three new low-cost hotspots in Seattle including L’il Woody’s and Poke to the Max.

The squeak factor is perhaps the most important element of any solid poutine and keeping your curds out of the fridge is the key.

Small tables and a lacklustre dining experience left The Globe & Mail’s Alexandra Gill underwhelmed by Main Street’s Anh & Chi.

While no Canadian spots cracked the list, Drinks International just announced their top 50 bars around the world. It’s an impressive round-up and a solid bucket list for any cocktail-lover.

As droughts persist along the west coast, Imbibe explores how climate change is affecting vineyards and the wines they’re able to produce.

Setting itself apart from the common cookbook, Handmade shares recipes from Sri Lanka while retelling the story of loss and war in a time of brutal conflict.

Chinatown’s newest fried chicken joint gets a solid nod from the Vancouver Sun’s Mia Stainsby.

While Canadian consumers continue to advocate for clearer labeling when it comes to GMOs, new research shows that many of us struggle with a clear understanding of the science that makes them so freaky.

Eating via Instagram honours this week to go The Food Gays and the most beautiful of veggie burgers.

Looking for work in the industry? Check out who’s hiring.

Field Trip: Tagging Along for a “Glorious” Tomato Appreciation Feast

Inspired by their love of tomatoes and everything that farmer Mark Cormier and his farm crew put into growing them, the team from Say Hey Sandwiches head out to Aldergrove on a mission to cook a feast for the Glorious Organics team...

Reverence, Respect, and Realization: What The Acorn Taught Me

At 21 years old, I'm still just a kid and relatively new to working in restaurants, but I grew up umbilically tied to the hospitality industry. My father was a food writer, and my mother is a photographer. Their careers meant that most of my early years were spent in kitchens and dining rooms instead of on playgrounds and soccer fields; consequently, I learned my table manners before I could count past one hundred.

Amanda MacMullin Talks Seeking New Challenges and Becoming a ‘Grizzled Old Bartender’

Rhys Amber recently sat down with The Diamond bartender to catch up, swap 'war stories' and discuss the minutiae of the crazy, hospitality life.

On Expensive Hobbies, Title-Chasing & Getting ‘Rinsed’ in the Kitchen, with Josh Stel

The veteran Vancouver pan jockey and recently appointed Chef de Cuisine at The Mackenzie Room possesses a slew of attributes harder and harder to come by these days, so Rhys saw it fitting to reach out and see what makes him tick.