Edible Vancouver & Wine Country

Edible Vancouver & Wine Country Edible Vancouver & Wine Country magazine. Eat. Drink. Read. Think. Celebrating & supporting local.

A gorgeous magazine filled with beautiful imagery, engaging stories and straightforward (yet yummy) recipes. We'll tell you the stories behind the food & drink that so many of us take for granted. We're a proud, independent member of Edible Communities, a publishing and information services company that creates editorially rich, community-based, local-foods publications in 90+ distinct culinary regions throughout the United States and Canada.

Close your eyes. Now think about a time when you walked into a kitchen or bakery where freshly baked bread or cookies ju...
12/10/2024

Close your eyes. Now think about a time when you walked into a kitchen or bakery where freshly baked bread or cookies just came out of the oven. The air is warm as the sweet fragrant aroma lingers, offering a nostalgic embrace. That first whiff is almost magical, creating a profound sense of comfort and home… transporting you back to a different time and place.

With Babette's Bread: Stories, Recipes, and the Fundamental Techniques of Artisan Bread and Crust Bakery: Essential Sweets and Savories from Victoria’s Beloved Bakery, two recently released cookbooks, the authors demystify the process of baking, making it feel accessible and achievable.

Read the full article from our November issue, by Jo-Anne Lauzer: https://ediblevancouver.ediblecommunities.com/food-thought/passionate-patient-pursuit-1

Appetite by Random House, TouchWood Editions

12/05/2024

🍇🍷 Discover the Hidden Gems of Southeast Kelowna — Explore scenic rural roads at your own pace, or book a guided tour, so you can sample fruit-forward reds, wines from the Canadian Winery of the Year, and unique honey wines at Southeast Kelowna’s family-run wineries.
Ready to sip and explore? 🚲🍇

Read our wine-touring itinerary online:
https://ediblevancouver.ediblecommunities.com/things-do/visit-kelowna

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Our Holiday Gift Guide (part 1) is packed with the best local, artisan-made, and sustainable finds — perfect for every f...
12/05/2024

Our Holiday Gift Guide (part 1) is packed with the best local, artisan-made, and sustainable finds — perfect for every foodie, family member, and friend. Shop local, gift meaningfully, and discover unique ideas for inspired holiday shopping!

Find our more about these businesses in this year's guide here:
https://ediblevancouver.ediblecommunities.com/shop/2024-holiday-gift-guide-0

You'll want to get some of these company's products into your stockings this year: Onward Ranch, Authentic Indigenous Seafood, Greater Vancouver Food Bank, Meadow Vista Honey Wines, Shanti Tea, Butter Baked Goods, Viva Cocoa & Whitetail Collections

Our Holiday Gift Guide (part 2) is packed with the best local, artisan-made, and sustainable finds — perfect for every f...
12/05/2024

Our Holiday Gift Guide (part 2) is packed with the best local, artisan-made, and sustainable finds — perfect for every foodie, family member, and friend. Shop local, gift meaningfully, and discover unique ideas for inspired holiday shopping!

Find our more about these businesses in this year's guide here:
https://ediblevancouver.ediblecommunities.com/shop/2024-holiday-gift-guide-0

Included below: Mogiana Coffee, Kate Metten Ceramics, Rad Relish Co, Honey Candles, Olive the Best - Port Moody, Krause Berry Farms & Estate Winery, THOSE Pretzels & Creekside Cheese + Creamery

A well-made cocktail isn’t just a delicious drink. It is a story, a journey, an adventure in a glass. It takes science a...
12/02/2024

A well-made cocktail isn’t just a delicious drink. It is a story, a journey, an adventure in a glass. It takes science and culture, adds ice, and shakes it all up into something exciting and new. A cocktail can be light and refreshing, dark and complex, sweet and deceptively boozy or virtuously alcohol-free. Most of all, a cocktail marks the end of the workday and the beginning of fun times.

And now Vancouver sipsters have even more choices. The last few months have seen a sudden surge in new cocktail-forward establishments, including Meo Chinatown, Prophecy at Hotel Georgia and Good Thief. These three lounges combine great food, drink, ambience and really stylish concepts. As Amelie Nguyen, co-owner of Good Thief, says, “We’re doing things differently. We’re a bit rebellious.”

Here's what you need to know about your new favourite watering holes: https://ediblevancouver.ediblecommunities.com/drink/cocktails-shaken-and-stirring

Words by Joanne Sasvari.

This holiday season, why not give the gift of an edible experience and shared memories that last a lifetime. Visit one o...
12/01/2024

This holiday season, why not give the gift of an edible experience and shared memories that last a lifetime.

Visit one our of experience partners - Well Seasoned: A Gourmet Food Store, Statera Academy Ltd., Kitchen Therapy & Rise Baking Lab

🍷✨ Discover West Kelowna's Wineries — Experience the best of fall with a wine tour through West Kelowna's stunning viney...
11/30/2024

🍷✨ Discover West Kelowna's Wineries — Experience the best of fall with a wine tour through West Kelowna's stunning vineyards and exceptional wineries. Each stop offers a unique unique experience, from Grizzli Winery's art gallery and Quails' Gate's wine and cheese pairings to Mission Hill Family Estate’s tour of its underground barrel cellar and Volcanic Hills Estate’s special events.

🔗 Read more online and add these must-visit wineries to your itinerary for a memorable West Kelowna wine adventure: https://tinyurl.com/mvuh4esx 🍷✨

📸: Tourism Kelowna 📍: West Kelowna, British Columbia Quails' Gate Grizzli Winery Mission Hill Family Estate Winery Volcanic Hills Estate Winery

Concerned food advocates join forces to bring about social change, including Food Stash Foundation, Ono Vancouver, Vanco...
11/27/2024

Concerned food advocates join forces to bring about social change, including Food Stash Foundation, Ono Vancouver, Vancouver Food Policy Council, Vancouver Food Runners & Vancouver Neighbourhood Food Networks

“There is no way that one person, or even one organization, can do this work on their own,” says TJ Conwi of ReRoot.

Read "Food Justice for All" by Jo-Anne Lauzer: https://ediblevancouver.ediblecommunities.com/food-thought/food-justice-all

🏞️🍷 Take a journey to Lake Country for a wine adventure like no other. From Ancient Hill's charming patio and Ex Nihilo'...
11/27/2024

🏞️🍷 Take a journey to Lake Country for a wine adventure like no other. From Ancient Hill's charming patio and Ex Nihilo's sustainable vineyards, to The Lookout Restaurant at Gray Monk Estate Winery and Arrowleaf Cellars modern tasting room, each winery offers a unique blend of fabulous wines and breathtaking views.

🔗 Discover the must-visit wineries of this picturesque region for an unforgettable wine experience. Read the full itinerary online — https://ediblevancouver.ediblecommunities.com/things-do/wind-your-way-through-lake-country-fabulous-wines-paired-stunning-views 🍷🏞️

📸: Tourism Kelowna 📍: Lake Country, British Columbia Ex Nihilo Vineyards Gray Monk Estate Winery Arrowleaf Cellars Ancient Hill Estate Winery

"Crunchy walnuts coated with a layer of chewy fruit juice. Finding a way to describe it is one of the biggest challenges...
11/26/2024

"Crunchy walnuts coated with a layer of chewy fruit juice. Finding a way to describe it is one of the biggest challenges we face,” says Daniel Nielsen, co-owner of Chella. He’s speaking of churchkhela (pronounced church-ELLA), a traditional snack from Georgia, in eastern Europe, where co-owner Mark Dubman’s family has roots.

In the company’s commissary kitchen, bundles of churchkhelas hang from metal racks to dry. The strings of fruit-juice-coated nuts look like sausages hung to cure, albeit sweet ones. Nielsen acknowledges that the uniqueness of the product is a double- edged sword; it’s intriguing but requires some explanation. He calls it a “sweet, but not-too-sweet, dessert,” and likens the texture of the fruity exterior to a fruit roll-up from the lunch boxes of school days gone by.

Read "A Wider World of Snacks" by Helena McMurdo Photography: https://ediblevancouver.ediblecommunities.com/eat/wider-world-snacks

Ginger cultivation is unexpected in the Pacific Northwest. Most of the global production of ginger is in Asian and Afric...
11/22/2024

Ginger cultivation is unexpected in the Pacific Northwest. Most of the global production of ginger is in Asian and African countries, currently known as a cultivar. How then did this perennial rhizome become a commercial crop in the farthest reaches of Abbotsford, B.C., where winter’s bite can sometimes get fierce?

Riyad Reid and his mother, Sharmin Gamiet, owner of Olera Farms, trialled a small batch about seven years ago and have doubled the crop each subsequent year. “It has become more and more popular,” Reid says. “It started out as something experimental, which we tend to do on the farm.”

Read "Finding Newness in an Ancient Staple" by Viktoria Cseh: https://ediblevancouver.ediblecommunities.com/eat/finding-newness-ancient-staple

🍇🍷 Experience Urban Vibes and Lake Views in Downtown and South Kelowna — Take in the perfect blend of urban charm and la...
11/21/2024

🍇🍷 Experience Urban Vibes and Lake Views in Downtown and South Kelowna — Take in the perfect blend of urban charm and lakeside beauty on a wine tour through Downtown and South Kelowna. From the historic site of Calona Vineyards in Downtown Kelowna and Sandhill Wines to the sustainable Tantalus Vineyards and the organic Summerhill Pyramid Winery, each stop offers a unique and delicious experience.

🔗 Read the full blog post online for a taste of what's waiting for you in Kelowna: https://ediblevancouver.ediblecommunities.com/things-do/experience-urban-vibes-and-lake-views-downtown-and-south-kelowna
🍇🍷

📸: Tourism Kelowna 📍: Kelowna, British Columbia
Sandhill Wines Tantalus Estate Vineyard Summerhill Pyramid Winery

🍇🍷 Discover the Hidden Gems of Southeast Kelowna — Explore scenic rural roads at your own pace, or book a guided tour, s...
11/18/2024

🍇🍷 Discover the Hidden Gems of Southeast Kelowna — Explore scenic rural roads at your own pace, or book a guided tour, so you can sample fruit-forward reds, wines from the Canadian Winery of the Year, and unique honey wines at Southeast Kelowna’s family-run wineries.

Ready to sip and explore? 🚲🍇 Read our wine-touring itinerary online: https://ediblevancouver.ediblecommunities.com/things-do/explore-rural-roads-southeast-kelowna

Tourism Kelowna, The View Winery, Priest Creek Family Estate Winery, Meadow Vista Honey Wines, The Vibrant Vine

Méli-Mélo is an edible hodgepodge to help you stay on top of the hits and happenings in Vancouver and beyond.You can fin...
11/13/2024

Méli-Mélo is an edible hodgepodge to help you stay on top of the hits and happenings in Vancouver and beyond.

You can find all these great businesses in our November issue:

- elevating women in food and beverage at WORTH Association
- preserving perfection at Le Meadow's Pantry
- a taste of Paris Merci Boulangerie
- a winter wonderland Vanilla Bean Bake Shop
- Phantom Creek Estates opens a new Richmond space

Read the full column here: https://ediblevancouver.ediblecommunities.com/shop/m-li-m-lo-november-2024

11/11/2024

Dazzle on a dime this holiday season with Noble Premium Bison spectacular Pistachio and Bison Terrine. Easy to make and super impressive, this tasty terrine made with lean or extra lean ground bison is a great addition to any charcuterie board.

Noble Premium Bison & Pistachio Terrine

Makes 1 4.5-inch terrine
Prep Time: 15 minutes
Grill (or bake) Time: 60 minutes
Total time: 1 hour 15 minutes (plus 3-4 hours cooling time)

1 226g (8oz) package Lean Ground Noble Premium Bison
100g prosciutto
1/4 cup (60ml) roasted and salted pistachios
3-4 slices bacon, finely chopped
1/8 tsp (0.5ml) smoked paprika
1/2 tsp (2.5ml) salt
1/2 tsp (2.5ml) dried thyme leaves
1/2 tbsp (7.5ml) fresh rosemary, chopped
1 clove garlic, finely minced
Black pepper to taste

Wrap the outside of a 4.5-inch pan (ideally a springform pan) with aluminum foil. Layer the slices of prosciutto inside the pan, overlapping one another, and extending beyond the edges. Allow the prosciutto to hang down the sides of the pan (it will be used to cover the meat mixture).

In a bowl, combine remaining ingredients and mix well. Place a small amount of the mixture into the pan, pressing down to ensure there are no air pockets. Continue to add the mixture, while pressing down, until you reach the top of the pan, and all of the meat mixture is inside. Cover the mixture with the overhanging prosciutto. Press firmly. Cover the top with aluminum foil, ensuring there’s a tight seal around the pan.

Place the terrine in a baking pan, and fill it with water until it reaches halfway up the terrine's pan. Preheat grill (or oven) to 360°F. Allow the terrine to cook for 60 minutes. Remove from the grill (or oven), and allow to rest for 30 minutes, before removing the foil.

Carefully remove the terrine from the springform pan, and allow to cool to room temperature on a cooling rack. Once the terrine has cooled to room temperature, cover and continue to chill in the fridge for 3-4 hours. Cut into wedges and serve on a charcuterie board along with pickles, mustard, and spicy onions.

Break bread with us. Enter to win a $100 gift certificate to A Bread Affair on Granville Island where you can indulge in...
11/06/2024

Break bread with us.

Enter to win a $100 gift certificate to A Bread Affair on Granville Island where you can indulge in 20+ varieties of artisan bread, delicious pastries and sandwiches to-go. A Bread Affair works directly with local farmers in BC to source organic flour which allows them to maintain high standards for exceptionally high quality bread… a true celebration of food. 🥐

Go to our Instagram page for entry details: https://www.instagram.com/ediblevancouver/

Giveaway ends on Saturday, November 9 at noon PST. Good luck!

Our November issue is out!As you start getting into the Holiday Season mindset, please remember to support local. We wou...
11/03/2024

Our November issue is out!

As you start getting into the Holiday Season mindset, please remember to support local. We wouldn't be about to do what we do with the support of all our advertisers, so please make them a priority for you Holiday purchases.

Here's what you'll find in this issue:

- elevating women in food and beverage at WORTH Association
- preserving perfection at Le Meadow's Pantry
- a taste of Paris Merci Boulangerie
- a winter wonderland Vanilla Bean Bake Shop
- Phantom Creek Estates opens a new Richmond space
- growing ginger at Olera Farms
- food justice for all Food Stash Foundation, Ono Vancouver, Vancouver Food Policy Council, Vancouver Food Runners, Vancouver Neighbourhood Food Networks
- a wider world of snacks from Chella
- bakery cookbooks and recipes from Babette's Bread & Crust Bakery
- three cocktail forward lounges Meo Chinatown, Prophecy at Hotel Georgia & Good Thief

And don't forget, edible Vancouver subscriptions make great gifts:
https://ediblevancouver.ediblecommunities.com/about-us/subscriptions-and-single-copy-purchases

Cover photo of chocolate, bourbon and pecan butter tart from Crust Bakery.

This one's from our September issue apple condiment recipes. It's really versatile, so go ahead and keep a jar of this i...
10/22/2024

This one's from our September issue apple condiment recipes. It's really versatile, so go ahead and keep a jar of this in the fridge.

Apple butter
Makes 1 cup

Apple butter is super simple to make and you can slather it on a piece of pound cake or your morning toast for a quick apple pie-like dessert.

2 pounds apples, approximately 5 to 6 medium-sized apples, washed
½ cup sugar
½ cup apple cider (or juice or water)
1 tablespoon lemon juice
1 cinnamon stick (or ½ teaspoon ground)

Remove the stems and cut the apples into eight pieces. You can leave the seeds and cores as they will be strained later.

Add the apples and cider to a pot. Cook over medium-low heat, stirring occasionally, for about 30 minutes or until the apples have softened.

Add the cooked apples to a food processor or blender and blend until smooth. Strain back into a pot to remove the hard pieces and seeds, pressing on the pulp with a spoon or ladle to express all the liquid.

Add the lemon juice, cinnamon and 1/4 cup of sugar to the apple purée. Taste test to check its level of sweetness. Add more sugar if you like a sweeter butter, but remember that the purée is going to get sweeter as it cooks and reduces.

Cook over low heat, stirring often. The purée will start to caramelize the more it is cooked, so be careful not to let the bottom burn. Cook until it thickens enough to coat the back of a spoon, approximately 1 to 1½ hours. Transfer to a clean jar and store in the refrigerator for up to one month.

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