The Nosh Vancouver

Cowichan Valley wines continue to be top of mind, thanks to the area being named BC's newest official wine region. And wine dinners at one local restaurant involve hearty choucroute and more.

The days are getting shorter and a little wetter, which means there's more time at night to eat, drink and indulge in lush wines, heady cocktails, and all the truffles of the season. Dining out safely can still be delicious and delightful, and some restaurants are going that extra step to create some special experiences.

The annual Whistler Cornucopia Food & Drink Festival is usually a lavish, extravagant and crowded two weeks of indulgence and learning. This year, the event is still happening, but in a safer, more socially-distanced way.

Vegan, vegetarian, flexitarian, plant-based...these terms have become part of the common lexicon of dining and two local restaurants are redefining what that means.

No need to worry about feeding the thousands, but with families still gathering to carve the turkey--or the ham--where can we go to dine out, take away, and celebrate with our six? Hear about lots of tasty options, from meat-centric to plant-based, gluten-free and more.

The last six months have proven challenging for the hospitality industry, but the greatest challenges are still to come as patio season - and temporary government supports - end. The pandemic and its attendant restrictions are still here, so what does that mean for our favourite watering holes?

The Mid-Autumn or Harvest Moon Festival is coming up, meaning it's time for moon cakes and other fall treats! And Salmon n' Bannock is celebrating 10 years of serving up First Nations fare in Vancouver.

The 31st annual Vancouver Magazine Restaurant Awards took place on September 14. VanMag Food Editor Neal McLellan joins Anya Levykh and fellow judges Joie Alvaro Kent and Lee Man to talk about the winners, the awards process, the current state of the industry, and the challenges of the coming year.

Opening during a pandemic may not seem like great timing, but for one new local wine bar, it's spelling good fortune. And, in the South Okanagan, Hester Creek Winery has relaunched its restaurant, Terrafina, and adapted to the new normal.

After 12 years, Campagnolo on Main Street is closing its doors and the Cowichan Valley is BC's newest official wine region.

The Critics' Choice winners of the Chinese Restaurant Awards are announced, Yuwa Japanese talks patios and summer features, Modern Meat's plant-based products offer local meat alternatives, and Chambar goes "into the wild."

DineOut Vancouver is months away, but restaurants need a boost now, and Tourism Vancouver is launching Dine Outside to help restaurants beat the summertime lack of tourism heat. A new nose-to-tail restaurant has opened its doors, chef Justin Cheung celebrates his Malaysian roots with Potluck, and we hear chat with Fairmont Chateau Whistler about what's good to eat in the mountains.

After 23 years of award-winning fine-dining service in Burnaby, The Pear Tree is closing its doors--not due to the pandemic, but what is becoming a common refrain...an unmanageable lease increase. In the West End, legendary gay nightclub Numbers has been given a new lease--and patio--thanks to next-door neighbour Marquis Wine Cellars. And Fresh Roots Urban Farms is supporting food security through...

Gin-based cocktails are the speakeasy drink of summer. We chat with Charles Tremewen of Long Table Distillery about essential cocktails, as well as a new Mexican-Japanese pop-up from Aburi Restaurants and a new sandwich company that's turning heads.

Angus An, owner and chef of Maenam, one of Vancouver's top restaurants, is about to release his first cookbook. We'll also chat with sommelier Shiva Reddy about wines for summer sipping and Amy Ho of popular blog Constellation Inspiration will be telling us about her new book, Blooms and Baking.

Opening a restaurant can be a daunting and harrowing experience at the best of times. Opening one around a global pandemic that has the economy partially shut down can be an act of revolution. A few local restaurants have taken on the challenge and opened, or are set to open, against the odds.

The province has opened up travel to BC residents and lakefront cottages and ferries are filling up quickly. Even the tiny town of Tofino is back open for business, as well as surrounding Indigenous destinations. Find out where you can visit--and which places you should avoid.

As the province gradually reopens, the ongoing demand for all things local and artisanal is ramping up, and local restaurants, co-operatives and other small businesses are answering the call. Those products, and the businesses behind them, are winning awards, receiving support from celebrities and locals, and looking to change the way we shop and eat for the better.

The issue of racism, on both an individual and systemic level, has been top of mind for many people and industries lately, including the food, wine and hospitality sectors. But what are the issues for the Black community and other people of colour working in these fields today? And, how can we all make things better?

With schools closed, hot lunch programs and other programs that feed kids and their families have needed to adapt. Meanwhile, local breweries are adjusting to the new normal and restaurants are approaching the new dine-in reality in unique ways. And patio approvals are getting expedited to help small businesses--sometimes.

Liquor store sales have rocketed during the last two months, as we all turn to liquid therapy. Restaurants have stepped up with everything from cocktail kits to discounted wine sales, and wineries, distillers and brewers are gearing up for a busy and challenging season.

Grocery stores are running out of yeast and flour; people are abandoning the gluten-free lifestyle in droves, and cooking is starting to feel impossible. Restaurants have stepped into the fray, offering pantry staples, meal kits, and more, as we all eat our feelings and return to the starchy days of our youth.

With many people laid off or on reduced hours, food insecurity is affecting a wider swath of society. The closure of many restaurants and reduced capacity of others means that local food producers are feeling the pinch as well. Here's how some restaurants and not-for-profit organizations are taking on the challenge of feeding people and keeping distribution channels alive.

In this edition of The Nosh, host Anya Levykh discusses restaurants pivoting to meal kits and take out with Shelley McArthur Everett from Breaking Bread, Ernesto Gomez from Nuba and Chancho, and Justin Tisdall from Juke Fried Chicken and Beet Box.

In the debut episode of The Nosh, host Anya Levykh is joined by Dana Lee Harris from the BC Hospitality Foundation, Sean Reeve, chef/owner and founder of the Staff Meal program, Miki Ellis, owner, Dachi, and Betty Hung from Beaucoup Bakery,