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

On Trump Cocktails, Cornucopia’s Coming, & Crises In The Kitchen

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by Talia Kleinplatz | Though it’s sad to see Pied-a-Terre on Cambie St. go, the new American-Italian restaurant replacing it from Chris Stewart and Andrey Durbach sounds like fun.

An interesting perspective on food festivals that questions motive and morality. Definitely food for thought (pun intended).

As colder weather approaches, will you be hopping on the bone broth bandwagon? Or will fickle foodie culture send it packing along with quinoa and cold pressed juice?

Ever wonder how much dirt one would need to eat to reach toxic levels? Yeah, me neither really. But The New York Times answers this anyways and “Eat dirt” will now be amended to “Eat 5,000 milligrams of dirt.”

Whistler’s annual food and drink festival turns 19. 11 days of eating and drinking in beautiful surroundings sounds just fine by me.

An interesting study on how sight and sound impacts the way we taste. Apparently we eat first with our eyes AND our ears.

What I wouldn’t give to savour a bowl of noodles at this dreamy noodle bar in Changsha. Talk about eating with your eyes.

A discussion of playlists and the dining experience. Reminds of that time they played Arcade Fire at Au Pied Du Cochon and an amazing dinner was made that much better!

A beautiful selection of low-proof, fall cocktails for all of us lightweights including a beautiful riff on mulled wine.

Fellow Scout columnist Shaun Layton shares how to put together your own home bar. A very helpful collection of articles for those looking for both a useful and cost effective approach to building a collection at home.

A Donald Trump-inspired cocktail that looks like a combover and tastes like…well, we don’t really know. But it’s probably racist and will build a wall around Canada.

Anthony Bourdain’s love affair with The Waffle House only further solidifies my love affair with Anthony Bourdain.

And speaking of Trump and Bourdain, my favourite chef tells my least favourite Republican candidate exactly what would happen to the restaurant industry if his immigration policy were to move forward.

A closer look at the pay crisis in Canada’s restaurants. A long-standing issue with no easy fix.

Yew’s Ned Bell tells The New York Times just what to do with Dungeness Crab (psst…..it involves tacos!)

A wonderfully gory collection of stories from chefs on injuries they’ve sustained in the kitchen. Some may call it hazards of the job, others call them badges of honour.

How did we Vancouverites get so darn lucky in the mushroom department? Thank your lucky stars and forage away, my friends!

Ruth Reichl shares the painstaking process involved in baking up the best biscuits. Frozen fingers be damned! These babies are worth every ounce of pain!

Looking for work in the trade? La Pentola, Pourhouse, and Chambar are hiring.

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O4dRnukXQBazVPfyNJv8NLWWEdnGh27HhY6qMiogAz8 Born and raised in Windsor, Ontario, Talia Kleinplatz fell in love with food at the apron strings of her mother and grandmother whose kitchens wafted the intoxicating aromas of fresh dill, homemade pies and painstakingly slow-cooked brisket. She completed her degrees at Concordia and McGill, graduating with a Master’s in Social Work in 2009. Her six years in Montreal taught her to eat well but it was her move to Vancouver in 2011 that taught her to drink well. In 2013 she launched her award-winning cocktail blog, Two For The Bar. She lives in South Granville with her husband and her three-legged, curmudgeonly cat.

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.