#Giveaway $100 MEC GC Entry for Easter Seals Camp Challenge and Waterfront Adventure

A Camp For Adults Raising Funds for Easter Seals

Adventure. Fun. Memories. The Easter Seals Camp Challenge, British Columbia’s only charity sports camp for adults, is back for its second year on Saturday, June 11 at 10AM to Sunday, June 12, 10AM at Camp Squamish. And we are giving away:

  • $100 MEC gift card
  • 2 tickets for a Sea Vancouver waterfront sightseeing adventure
  • Fundraising minimum ($100/person) waived for a team of up to 4 people

bbq party 2

Teams earn points for participating in a series of challenges and compete for the title of Camp Challenge Champions, then take part in afternoon lawn games, volleyball, tie dye, swimming, a campfire, and an optional camp-out. It’s the perfect kick-off to summer – and a seriously memorable way to help send over 800 kids and young adults with disabilities to a week-long camping experience at one of three Easter Seals accessible camps. To register, donate or learn more about the Easter Seals Camp Challenge, visit www.eastersealscampchallenge.com, and @CampChallengeBC. #CampChallengeBC

a Rafflecopter giveaway

June 11, 2016, 10AM – June 12, 2016, 10AM
PRICE: No registration fee
VENUE: Camp Squamish
41015 Government Road, Squamish, BC

Facebook www.facebook.com/24HourCampChallenge
Twitter @CampChallengeBC
Instagram @CampChallengeBC


For more information on the event and details on how to register, please visit www.eastersealscampchallenge.com or email info@eastersealscampchallenge.com.

Wedding Woes and Hopes of Winning a Wedding in The Bahamas

Winning a Wedding in the Bahamas

We got engaged in December and now we are focusing on wedding plans and were aiming for the fall or spring. A contest came up and now we were trying our hand at Winning A Wedding in the Bahamas; you may have noticed since we were shamelessly plugging this all over social media.

Unfortunately some of the other couples have  an amazing amount of votes and while some are legit and we tip our hat to them, it’s been discovered there has been some manipulation of the system. The whole thing is giving me a stomach ache, but it’s being looked into we have been told.


Due to the fact that there seems to be far too many issues with the voting and our most of our fans/friends had given up voting when it seemed like something was wrong, we are withdrawing from this contest. Even if it does get fixed, which I know that Travel Bahamas is working hard to do and have been communicating with us along the way, we don’t feel comfortable pushing anymore. Thank you all so much for your support and we look forward to sharing our wedding plans with you all. We wish all other contestants good luck and we thank the Travel Bahamas for considering us.


Today’s Bahamas update is…..
Bahamas Tourism called first thing this morning and said their techs had fixed our issue of votes going to another couple and they are aware that many people have manipulated the system and are looking into that and may have to roll back other couples votes. We haven’t even been voting ourselves or pushing it anymore as we weren’t even sure where the votes for us were going and we are just exhausted from the whole process, but they have promised they are looking into it so please do vote again. They’ve added a captcha.

Update again! AND now a lot of people are telling me their code doesn’t work and they’ve tried a few times. Lovely.

UPDATE May 28…..
It is clear there is some technical glitch in the voting as I have heard from many people that they could vote many many many….times in a row for me and for other people (no one was cheating here, just testing the system) AND yesterday votes for me were going to another couple. I hope they sort this out and I have let them know.
In the meantime I am very much in love with Michael Smith and I don’t really care when and where we wed as long as we are together. #truelove
Appreciate y’all so much! Will advise what’s up as soon as we know.

Click here if you haven’t voted today and please vote each and every day until June 10 and we’d be ever so grateful. You can vote once every 24 hours so it’s a lot to ask we know. BUT…..please?

How the contest works is the 16 people out of the 20 couples listed will get to travel to the Bahamas and on November 16, 2016 all get married on different Islands. We were picked to be in the top 20 out of about 400 that applied by picking an Island that we would like to get married on and then creating a story of why we picked the Island and including the theme of the Island in as well. We picked Eleuthera and wrote the following. (please  vote! //bahamas16weddings.com/

“We’d love to celebrate our love on Eleuthera in true barefoot lovers style with our toes buried deep into the pink sand! The name Eleuthera is derived from the Greek word for free, which is the way we both feel when we are together; united as one, but free to be ourselves. We’re also huge fans of pineapples (you should see Cassandra’s toe nail polish right now) and as the Island is known as the pineapple capital of the world, we would welcome our guests to a pineapple-themed wedding; especially fitting as pineapple is the symbol for hospitality. We can think of some amazing pineapple cocktails, pineapple floral arrangements, and pineapple details tastefully woven into our wedding outfits. We’d truly be thrilled to celebrate our love in style in the Bahamas!”


The winner’s flights will be paid for as is accommodation for 6 days , the ceremony, videographer and a rehearsal dinner and wedding dinner for people Our families and friends that will join do have to get down there themselves and cover accommodation but they are keen to get away so I know that they are rooting for us and will pack there bags to be there! PLEASE help us by just clicking on the link and then voting for the couple 5 down on the right! That’s us above as you probably know if you read this blog.  //bahamas16weddings.com/


So this is the big excitement this week and we can’t even think of anything else at the moment.  I am working on getting wedding-dress ready and have started running again and am using www.getfitz.ca to check out some fitness classes! It’s so hard in this business where food and drink is all around me.

So the shoes and the dress and the invites can wait for now. We’ve just got to get the venue down and you know you can help by voting!

Also I’ve started a pinterest board of wedding ideas!


Our favourite looks are by The Couture Company out of the UK.


And Michael would look pretty darn handsome in this vest combo!

BUT for a tropical wedding??  (gotta manifest this) We may have to rethink? If you have any ideas, please comment below as I’d love to hear.

IN the meantime lease vote  daily and we thank you so mucho! http://www.bahamas16weddings.com/

What’s Good This Week – May 25

Vancouver Events and Stuff We Think YOU Should Do!

Another week full of food wine and fun! May 25 is your chance to get to know mezcal and tequila better at Chicha, Vancouver Craft Beer Week in ON, the tequila festival is in full swing and if you are in Penticton there are spot prawns a boilin’ on Sunday!


Thanks to Diane Chow Fabulously Frugal for the shot!

Chicha Peruvian Nikkei Collaboration Dinner Menu May 25 2016
part of Vancouver international tequila expo

Executive Chef Stage Wine Bar: Benjamin Berwick
Executive Chef Chicha Restaurant: Shelome Bouvette

Tickets $100 here

Cocktail and Canape Reception 6.30pm- 7.30pm
Light snacks and agave cocktails (one cocktail included in ticket price) Dinner starts at 7.30pm
Course 1 Spot Prawn ceviche (spot prawns, sea asparagus, avocado,dashi, agua chile) Pairing: Azunia Platinum Blanco Tequila
Course 2 Snapper Tiradito (snapper, leche de tigre, aji amarillo Peruvian chili, cancha corn) Pairing: Nuestra Soledad Zoquitlan Mezcal
Course 3 Trio of causa (cold, chilled whipped potato topped with variety of toppings; Dungeness crab, vegetable, and chicken) Pairing: T1 Excepcional Reposado Tequila
Course 4 Lomo saltado (Med rare Pemberton beef, wild onion, sea cucumber, fried new potato) Pairing: Mezcales de Leyenda Oaxaca Tlacuache Mezcal
Dessert Picarones  (sweet potato and pumpkin donuts with local strawberries) Pairing: Alma de Agave Anejo Tequila

Vancouver Tequila Festival

Vancouver Tequila Festival May 28 

Grand Tasting Hall Saturday, May 28, 2016
7:00-10:00pm Hyatt Regency Hotel Vancouver
Individual tickets $79
Groups of 6+ $69


ss sicamous

Taste a wonderful array of Sauvignon Blanc wines produced by local wineries while nibbling on Wild BC Spot Prawn creations by three local star chefs: Chef John Burke of Front Street Brasserie, Chef Ross Derrick of The Table at Codfathers Market and Chef Mark Ashton from Lake Breeze Winery– all aboard a heritage paddlewheeler! Eat, Drink & Make Merry at this awesome and delicous Wine Party! www.wineparty.ca
Sauvignon Blanc winery producers:
*Bench 1775
*Lake Breeze Winery
*Fairview Cellars
*Pentâge Winery
*Evolve Cellars
*Gehringer Brothers Wines
*Black Market Wine Co.
*Le Vieux Pin Winery
*Therapy Vineyards
*River Stone Estate Winery


beer week

Vancouver Craft Beer Week May 27-June 5

Music, Food, Beer – Vancouver Craft Beer Week is back and better than ever!   10 days of the finest ales, tastiest lagers, great food, and the biggest beer festival Western Canada has ever seen, now featuring 12 amazing music acts ready to kick the summer off with a bang. Tickets to all events are extremely limited so get yours now before they’re all gone! More Info

culinary war on the lakeshore

Culinary War on the Lakeshore – May 28

Fundraiser to support Shawnigan Lake as it fights to stop the dumping of contaminated soil in its watershed. 3 Vancouver chefs and 3 island chefs will compete for culinary supremacy where you are the judges! Special Juno and Grammy nominated musical guest will provide live music for the night! This is a stand-up cocktail style party with six small plates from each chef.
Tickets are $75 and are available right here. The ticket includes six plates (one dish from each chef), one drink and a late night snack!
Purchase for groups of 10 and save $10 a ticket. Only a limited number of these!

Nicholas Nutting – WOLF in the FOG – 2014 Canada Best New Resturant by Air Canada EnRoute’s
Lisa Ahier – SoBo – 2003 Enroute Magazine “One of Canada top 10 best new restaurants”
James Walt – Araxi Restaurant & Oyster Bar – Best Whistler Vancouver Magazine Awards 1999-2008, 2010-2015
Stephan Drolet – Camille’s Restaurant – Gold Best Restaurant Victoria Vancovuer Magazine Awards
Robert Clark – The Fish Counter – Iron Chef Challenger Battle Mascarpone
Robert Belcham – Campagnolo and Campagnolo Roma – Chef of the Year Vancouver Magazine Awards

SOLD OUT WHEN Saturday, 28 May 2016 from 5:00 PM to 11:59 PM (PDT) – Add to Calendar WHERE 1975 Renfrew Rd – Marion Hall, Shawnigan Lake, BC V0R2W1 – View Map

Arnold Bread Giveaway – Enter to #Win Bread, A Toaster and Gift Certs!

We partnered with Arnold for an Arnold Bread Giveaway, with Gift Certs and a Toaster too!

Premium bread company named Arnold is available in four delicious varieties that include tasty ingredients like hazelnuts, potatoes and oats, each loaf is baked with love – so no artificial colours or flavours. Enter through Rafflecopter below for the Arnold Bread Giveaway!

One of the simplest ways to enjoy this premium bread? Toast! Artisanal toast, a trend that started in San Francisco has made its way across the border and is popping up on menus everywhere. Prepared with a multitude of savory delicacies, sweet spreads and unexpected ingredients, toast has become the coolest thing since sliced bread.

Arnold Bread Giveaway

We are giving away a $100+ prize pack!

  • A $50 grocery gift card
  • No Small Potato’s Arnold Bread  Loaf
  • When It Grains, It Pours Arnold Bread  Loaf
  • Tailor made recipes from two prominent Vancouver chefs – Chef Trevor Bird and Josh Gale – for a little inspiration
  • Arnold coupons for their family and friends

a Rafflecopter giveaway

arnolds campaign turkey club 3

For an amazing turkey club sandwich recipe head over to our friends site, The Food Gays! Recipe here. Photo by Food Gays too!

What’s Good This Week May 16 – Vancouver Events

Vancouver Events and Stuff We Think YOU Should Do!

It’s a tasty week once again with lots to eat and drink. Get your theatre fix in two with Bill Elliot and why not try to win yourself some Uprising Beer for a whole year?

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Spot Prawn Boil at Blackbird Public House – May 17 and May 31

Spot Prawn season is here and The Blackbird Public House is getting set for its annual Prawn boil dinner. Inspired by the original Southern-style seafood boils, these dinners will feature perfectly seasoned prawns and vegetables served family style, right from the pot to the newsprint wrapped dinner tables. The meal will be paired with the newest release from Phillips Brewing, a delicious Craft Pilsner. Tuesday, 17 May 2016 from 7:00 PM to 10:00 PM (PDT) – Tickets – Add to Calendar

Uprising Bread

WIN SOME BREAD for a year with Uprising Bread

2016 is Uprising Breads’ 40th Anniversary. To mark the special occasion, the popular Vancouver bakery is inviting the public to submit their favorite memories and stories about their past experiences there. Share your favorite recollections and you could be the winner of Free Bread for a Year!  Tag @UprisingBreads  using the hashtag #40YearsofFlowerPower, and enter online at http://uprisingbreads.com/40th/


Paella at Boulevard each Sunday through May -May  22, 29

Executive Chef Alex Chen conjures up the rustic flavours of Spain’s national dish with a string of events featuring Paella as the centrepiece.


House Sangria Upon Arrival  Poached White Asparagus Salad
Manchego Cheese, Free Range Egg, Sherry Vinaigrette

Paella Roasted Ling Cod, Local Clams and Mussels, Prawns, Chorizo Soffritto, Saffron and Shellfish Stock Served with a Trio of Accompaniments

Valencia Orange-Infused Chocolate Mousse Olive Oil Ice Cream, Saffron Orange Coulis

$49 per person plus beverages, tax and gratuity (based on a two-guest minimum). Featured Spanish wine selections available. Please note that seating is communal.

Eventbrite - Sunday Paella Series

billy elliot

Billy Elliott at the Arts Club until July 10

Based on the acclaimed film, and supported with music by Elton John, Billy Elliot is an inspiring tale of courage, ambition, and overcoming adversity. It’s 1984 and County Durham’s coal miners are set to go on strike when 11-year-old Billy finds his way into Mrs. Wilkinson’s ballet class following his boxing lesson. Enthralled with dance and showing inherent ability, Billy is encouraged to audition for the prestigious Royal Ballet School in London, but he fears the reactions of his father and brother, who are both wrapped up in the escalating strike situation. The astounding winner of 10 Tony Awards, this global musical phenomenon is a theatre experience that will stay with you forever. buy tickets


Chicha Peruvian Nikkei Dinner with tequila and mezcal – May 25

Guest Chef Benjamin Akira Berwick and Executive Chicha Restaurant chef Shelome Bouvette will be collaborating on a special Peruvian Nikkei five course tasting menu paired with varieties of tequila and mezcal; this event is part of the Vancouver International Tequila Expo week.

Cocktail and Canape Reception (6.30pm-7.30pm) a welcome mezcal cocktail and canapes

Course 1: Spot Prawn Ceviche (spot prawns, sea asparagus, avocado, dashi, aguile chile)paired with Azunia Platinum Blanco Tequila
Course 2: Snapper Tiradito (snapper, leche de tigre, aji amarillo peruvian chile, cancha corn)paired with Nuestra Soledad Zoquitlam Mezcal
Course 3: Trio of Causa (chilled and whipped potatoes topped with a variety of toppings; vegetable, chicken and dungeness crab) paired with T1 exceptional reposado tequila
Course 4: Lomo saltado (med rare Pemberton Meadows beef, wild onion, sea coriander, fried new potato) paired with Mezcales de Leyenda Oaxaca Tiacuache Mezcal
Dessert: Picarones (sweet potato and pumpkin donuts with local strawberries) paired with Alma de Agave Anejo Tequila

As both chefs have a passion for nature and the westcoast all seafood will be local and sustainable, meats will be locally and ethically raised and hormone and chemical free, and many ingredients will be foraged from our beautiful westcoast environment.

Tickets are $100 and include both the cocktail and canape reception, the five course dinner and the pairings. Tickets!

Mixing Caesars Walter’s Way – Walter Caesar Mix

National Caesar Day is May 19th Pick Up Some Stoli and Get a Bonus of Walter Caesar Mix Until June 3!

When the urge strikes you to whip up Canada’s official cocktail, leave the MSG, corn syrup and artificial colour on the shelf and reach instead for the all-natural craft Caeser mix by Walter.

Walter’s made in Canada with top notch vine-ripened tomatoes, spices, grated horseradish, hot sauce, Worcestershire and real clam juice. Select from the Well Spiced version, for those who like a kick in their glass or Mildly Spice for those with more delicate palates.

A Walter Craft Caesar ‘expert’ will be on site at the BCLDB on
Saturday, May 14 from 2 to 6 pm at BC Liquor Store, 39th & Cambie demonstrating how to make the perfect Caesar, using Stolichnaya Premium Original Vodka.

stoli a vs the 02


May 19 The special day pays homage to the cocktail that was first made by Walter Chell in the late 60s at the Calgary Inn. Join in the celebration, Stolichnaya Premium Original Vodka and Walter Craft Caesar Mix have teamed up on a gift-with-purchase available at 50 BC Liquor stores throughout the month of May, until June 3rd. With every purchase of a 750 mL bottle of Stolichnaya Premium Original – THE vodka of summer – consumers will receive a complimentary 945 mL bottle of Walter Craft Caesar Mix.

Available at Choices, Meinhardt’s, Whole Foods, Edible Canada and beyond and also served in BC’s finest restaurants. Find here.


At Good Life Vancouver’s headquarters, aka home, we like to throw in some smoked salmon or bacon vodka and serve it up with a corresponding smoked salmon or candied bacon garnish and some pickled asparagus.

What will or won’t be in your glass this summer? Go natural with Walter!

Honda Accord Coupe Touring V6 2016

We test drove the Honda Accord and didn’t want to return it!

This year we’ve tested out a couple different rides so far and when we were on our way to Semiahmoo Resort, we booked the latest Honda Accord Coupe Touring V6 2016.

Honda Accord

This is a zippy number with a 3.5-liter V-6 engine; 278 hp, 252 lb-ft and a 6-speed automatic transmission.  It looks expensive, but comes in around around $30,000-$35,000 depending on features. The car has the standard 2 doors, seats 5 passengers, and gets 21/32 mpg city/hwy. Great on gas and lots of room for luggage and shopping purchases on our road trips.

honda 2016

With a key-less entry and push start you can get going quickly and there’s lots of great safety features that I can’t believe I ever had to live without. The lane keeping assistance, forward collision warning, electronic stability control, Honda LaneWatch Right Side Camera, and back up camera are literally life-savers.


This model has an stellar entertainment system, great sounds, with SiriusXM, touch-screen features, and bluetooth syncing for your phone so you can go hands-free. Heated front bucket seats and a 2-position memory for when you’re not the only driver add to the super-comfy driving experience. Seats fold down in the back for extra cargo room and there’s an Integrated Navigation System w/Voice Activation  and even a Voice Activated Dual Zone Front Automatic Air Conditioning and 2 Power Outlets.

Honda Accord

The wheels on this model are 18-inch and the brakes are 4-Wheel Disc Brakes w/4-Wheel ABS, Front Vented Discs, Brake Assist and Hill Hold Control, for super fast stopping. The Accord’s ride is fluid and acceleration is relatively seamless.

This is a great car for a road trip and we were sorry we weren’t going further and certainly didn’t feel like returning this one!

Semiahmoo Resort – Luxury Just Across the Border

Semiahamoo Resort – New Chef Brings Revamped Locally Sourced Menu

Grab your passport and head south for a getaway just across the border at the Semiahmoo Resort. My pal Tess and I recently returned from a great night of relaxing, with some spa time and an amazing dinner prepared by Executive Chef Bruno Feldeisen and his team. The next morning, after an delicious breakfast, we did some biking around Birch Bay and a little shopping further south to complete our little getaway.

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The resort has recently gone through a renovation and the guest rooms feature insanely comfortable bedding, complimentary Wi-Fi and modern electronics.

Semihamoo Resort

Our room looked out across the harbour with cool spring winds blowing in through our open window and plenty of sea creatures and sea birds drifting by.

Semihamoo Resort

Semihamoo Resort

The resort sits out on a spit on Semiahmoo Bay and Drayton Harbor, and boasts two golf courses that were ranked among the top courses in Washington in 2015 by Golfweek should golf be your thing. I have yet to learn to swing a club without injuring myself or others.


The onsite spa offers guests a wide array of seaweed inspired treatments, but I chose an incredibly relaxing and aromatic Herbal Massage with the added scents of calendula and comfrey.

Semiahmoo Resort

Semihamoo Resort

In addition to the guest room and lobby renovations, Semiahmoo Resort updated their restaurants, Packers Oyster Bar and Pierside Kitchen and recently brought Chef Bruno Feldeisen on board. You might know him from YEW Restaurant at the Vancouver Four Seasons Hotel, where we first met him when he oversaw the innovative pastry and dessert program. Feldeisen has been the recipient of awards such as Chocolatier Magazine’s Top Ten Pastry Chefs in America, and was nominated twice for the James Beard Outstanding Pastry Award in 1997 and 1998. Plus he’s super charming and a treat to talk food with! He’s pictured above with Tess.

Semihamoo Resort

Here we are on our way to dinner. Didn’t mean to match, but we decided it was sort of cute. I have my selfie face on AGAIN!

Semiahmoo Resort

Feldeisen’s menu  is focused on showcasing the local bounty available from the areas seaside environs and nearby farms and ranches. The room is gorgeous with views out to the sea, lots of natural wood and a fresh nautical theme.

The revitalized new menu includes seasonal additions such as Seared Jumbo Scallops, Braised Heirloom Tomatoes, Mushrooms, Candied Fennel, Lemon Pop Corn; and cote de boeuf Tomahawk for two.

Semihamoo Resort

White spring salmon. The first of the season!

Semiahmoo Resort

Cioppino, Penn Cove Mussels, Manila Clams, Chorizo, Jumbo Prawns, Saffron, Aioli, Artisan Bread

Semiahmoo Resort

Lamb Loin, Cannellini Beans, Fennel Tomato Salad, Coriander

Semiahmoo Resort

Roasted Pacific Halibut, Celeriac Puree, Brussels Sprouts and Spring Beans

Semiahmoo Resort

Our dinner was exceptional. We shared a variety of smaller plates all leading up to a delightful dessert.

Pierside Kitchen is open for breakfast from 7 to 11:30 a.m. Monday through Friday, with brunch from 11:30 a.m. to 2 p.m. on Saturday and Sunday, lunch daily 11:30 a.m. to 3 p.m. and  dinner from 5 to 9 p.m.  The full menu is available here.

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The next day we had a tasty breakfast. The must is the cheddar and peanut butter omelette. I know it sounds bizarre, but it’s really a brilliant combination. It’s pictured above in the breakfast trio.

Here’s some biking action!

Paddle and Peddle Adventures

Paddle and Peddle Adventures

Off to Birch Bay the next day for some big wheel biking up into the state park! Paddle and Peddle Adventures has a variety of very cool rides.

Next up for the resort is another five-course wine pairing with JM Cellars on Thursday, May 26, 2016 at 5:30 p.m. Menu will feature a variety of thoughtful pairings including; scallop sashimi prepared with pickled vegetables, yuzu juice and charred Asian pear, paired with JM Cellars’ 2014 Bramble Bump White; Lummi Island wild halibut with butter poached spot prawns, white asparagus and pinot noir reduction, paired with the JM Cellars’ 2013 Chardonnay; spring lamb loin with fava beans, smoked spring purple carrots, thyme jus paired with the 2012 Tre Fanciulli; and rhubarb tart with lemon ice cream, paired with the 2015 rosé for dessert.

CANADIAN DEAL on until May 19 Canadian Dollar at Par

If you want to book a room and pay in Canadian Dollars for the American Rate use the code GOODLIFEVAN. Enter this on the website when booking will extend the Canadian at par rates until  Thursday, May 19.

Honda Accord

Thanks to Honda Canada for the loan of the Honda Accord! Auto Review here.

What’s Good This Week May 10

Events in Vancouver

This is one busy week for those who love great food and wine. The sun is out and patio’s will be hopping, if you have a favourite let us know in the comments as we are putting together a list of our favs. So many events in Vancouver, but don’t miss those spot prawns this week, as although there will be plenty of time to enjoy them in the coming weeks, the gala and festival will be amazing.

coal harbour

2016 SPRING PATIO WINE TASTING at Dockside – May 12

Speaking of patios, Coal Harbour Liquor Store presents a unique patio wine tasting event for Spring. Celebrate Dockside Restaurant’s sixth consecutive “Best Patio” win in the Georgia Straight Golden Plate Awards with this al fresco tasting event.

The 2016 Pelican Bay Spring Tasting will feature roughly 100 wines from all over the world in a spectacular waterfront patio setting along with carefully selected local craft beers and spirits.

The 2015 Pelican Bay Wine Tasting event is being held on Thursday, May 12th from 5-8PM. Why not make a night of it with dinner at Dockside, your event ticket entitles you to 10% off your food bill on the event day. Buy Tickets


Spot Prawn Gala

Spot Prawn Gala -May 13

Hosted by chef Robert Clark with six chefs making their own take on Spot Prawns.  The Spot Prawn Festival celebrates its 10th anniversary with a GALA to benefit Oceanwise. 6:30 pm at the Vancouver Club. Gala tickets

Moët & Chandon Champagne Reception with Canapés by Chris Whittaker – Forage, Vancouver BC

1st course – Sean Cousins – Vancouver Club, Vancouver BC
2nd course – Bill Jones – Deerholme Farm, Duncan BC
3rd course – Matthias Fong – River Café, Calgary AB
4th course – Anthony Walsh – Oliver Bonacini, Toronto ON
5th course – Ned Bell – YEW seafood + bar, Vancouver BC
6th course – Angus An – Maenam, Vancouver BC
Palate Cleanser – Bella Gelateria
Dessert – Christine Beard, Pacific Institute of Culinary Arts


Spot Prawn Festival Fisherman’s Wharf – May 15

Chefs from the Lower Mainland gather to serve you fresh-from-the-boat spot prawns. Tickets to the Spot Prawn Festival Boil are $17.50 each. All proceeds will support the Chefs’ Table Society of British ColumbiaTickets get sold out days before the event so please don’t wait!

Spot Prawn Boil Single Admission (all ages – nonrefundable): $17.50 + GST and service fee and include a plate of three succulent BC spot prawns plus a selection of sides dishes and bread from Terra Breads and access to the drink tent (19+ of age only) for free samples from our sponsors: R&B Brewing, and our wine sponsor, Evolve Cellars. TICKETS

white spot

White Spot Donates to the Red Cross – May 11

On Wednesday, May 11, White Spot will donate $2 from the sale of every burger platter or combo to the Canadian Red Cross. All 63 restaurants throughout B.C. and Alberta will be participating, including the BC Ferries vessels who offer White Spot on board.

The fundraiser is using the social media hashtags #ABfire and #YMMfire.


Vancouver TheatreSports Alberta Fires Appeal, May 11

May 11 will be dedicated to raising funds for the Canadian Red Cross’ Alberta Fires Appeal. Net proceeds from the ticket sales of TheatreSports and Off Leash that night will be donated to the fund. In addition, the cast will pass the hat at all 11 performances during the week (May 11 – 15) to raise additional cash. All funds generated will go to The Canadian Red Cross.

Tickets for the May 11th VTSL shows (at The Improv Centre on Granville Island) are available online at vtsl.com.

Sakura Tea

Urban Tea Merchant Sakura Tea Set – offered until May 31st

Celebrate spring with Sakura cherry blossom inspired afternoon tea service. Presented on a beautiful glass platter, this afternoon tea includes delightful Japanese inspired tea-infused savouries and sweets. A beautiful high tea service to be paired with our Sakura! Sakura! Tea.

noble ridge

Noble Ridge Wines at Feast Winery May 15th

Noble Ridge Vineyard & Winery heads to West Vancouver on May 15th, for a 5 course meal thoughtfully crafted by the talented Feast culinary team, each perfectly paired with a fantastic wine. Check out the full menu here! Cost is $125 per person (taxes & gratuity not included)


Swallow Tail Hemingway themed Secret Supper on May 14

“A Moveable Feast” created by star Chef Jacob Deacon Evans (Wildebeest/West) at the supper club in the garden if it’s nice out. Fabulous multi-course dinner inspired by the life and travels of Ernest Hemingway at Swallow Tail’s long table.
Book a Seat
Menu teasers…
Oysters with sancerre gelee (1920s Paris)
Venetian style lobster risotto (1950s Gritti palace in Venice)
Oxtail stew (1925ish Pamplona)
Rum custard creams (1960’s Cuba) and much more

YEW dessert

Sample YEW’s  latest line up of desserts 

New desserts fresh from the YEW Kitchen  from new arrival Chef Mark Burton include an Old-Fashioned Chocolate Cake, Seasonal Fruit Pies, and composed desserts featuring Hazelnut and Lemon, Honey and Key Lime. Frozen dessert lovers will have their pick of home made ice creams and sorbets including an Affogato and over-the-top Sundae Funday dessert. This power sundae pairs vanilla soft-serve with favourite toppings including Amarena Cherries, Honey Comb Candy, Chocolate Covered Almonds, Brownie, Toffee and Beer Caramel.

Hot Pepper Recipes with Quesada

Hot Pepper School

We headed out to Quesada in Burnaby to sample some burritos and caught up with founder Steve Gill who demoed his hot pepper recipes and made some spicy salsa!

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Their chicken burritos were fantastic and their burrito bowls a great way to get your veggies in.

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Check out our video below for the salsa method!

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Steve’s Top 3 Hot Pepper Recipes 

Steve Gill, Founder and CEO of Quesada Burritos & Tacos is constantly in the kitchen experimenting with different flavours. To help recreate fresh and flavourful Mexican-inspired recipes at home, Steve shares his tips & tricks to cooking with hot peppers with his recipes for Ancho Adobo Marinade, Chile De Arbol Oil and Salsa Roja. Enjoy! 

Ancho Adobo Marinade



4          Garlic cloves

10        Ancho Chiles

2          Pasilla Chiles

2 tsp    Salt

1-inch  Cinnamon Stick

2          cloves

1 tsp    Coriander

1 tsp    Cumin

2 Tbsp. Oregano

½ cup  White Vinegar




1.     Roast garlic in foil at 350F for 30-40 minutes until soft.

2.     Peel skins.

3.     Rehydrate chiles in hot water for 30 minutes. Remove stem and seeds.

4.     Grind spices.

5.     Combine all in ingredients in blender and process to form a paste.

Chile De Arbol Oil



½ oz.   Chile de Arbol

2          Garlic cloves – smashed

¾ cup  Extra Virgin Olive Oil

½ tsp   Coarse Salt





1.     Heat oil over medium heat until about to boil.

2.     Add garlic to oil until browned.

a.     Remove, set aside

3.     Add Chile de Arbol to oil until slightly blackened.  30-45 seconds.  Watch closely.

a.     Remove, set aside

4.     Remove pan from heat and allow oil to cool until just warm

5.     Add all ingredients to blender and blend on high until thoroughly combined.

6.     Add salt to taste and blend some more.


Once cooled, store in refrigerator.



Salsa Roja



4          Tomatillos

3          Medium Tomatoes

⅓ cup  Water

10-20   Chile de Arbol (Depending on desired heat level)

1          Garlic clove

1 tsp    Oregano

½         Small onion

½ tsp   Salt

1/3 cup water




1.     Pre-heat oven to 450F.

2.     Bring small pan of water to boil

3.     Remove husks from tomatillos and rinse to remove soap-like film.

a.     Place tomatillos in boiling water and boil for approx. 10 minutes until soft but not broken.

b.     Remove from boiling water, set aside

4.     Place Chile de Arbol on baking tray into heated oven and roast for 60 seconds until slightly blackened.

a.     Remove and grind the chiles.

b.     Be careful to avoid contact with eyes.

5.     Wash and score the tomatoes with an X pattern across the top.

a.     Place on baking sheet in oven and roast for 10 minutes until soft and slightly charred

6.     Combine roasted tomatoes, blackened chiles, boiled tomatillos with garlic, oregano, onions, salt and water in container and blend on high until desired consistency.

7.     Place salsa in small pot and simmer for 10 minutes to smooth out flavours.

About Quesada

Quesada is a homegrown Canadian success story started by an active guy with a passion for snowboarding and Mexican food. Steve Gill loved a good burrito after a day on the hill. In 2004, he finally decided to leave his well-paying tech job to open the first Quesada in Toronto on Wellington Street. People thought he was crazy. He proved them wrong! There are now nearly 59 locations and growing across Canada and Steve vows that nothing at Quesada will ever come from a can.

*sponsored by Quesada

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