With the crisp holiday season upon us, it’s hard to recall the sweltering hot summer sun we were basking in a few months ago. The warm weather saw the union of several happy newlyweds and many summer events. Congratulations to all of the lovely couples that asked us to help make their special days even more memorable. Many thanks should be extended to the fantastic vendors we had the pleasure of working with this wedding season, including (in no specific order) Dreamgroup, Elements Modern Weddings, James Moes, Brette Beadler, UBC Boathouse, Harumi Suzuki, National Nikkei House and many more.

With all the sunshine British Columbia saw this growing season, we were able to make excellent use of local farmer’s amazing summer crops. Fresh tomatoes, berries and greens were a few of the ingredients incorporated into our summer menus, increasing the flavour and satisfaction of every dish. Once again, in our commitment to supporting local farmers who demonstrate the utmost respect in raising their livestock, our trusted supplier Two Rivers Specialty Meats were the the backbone of our protein selection.

Turkey, The land of Plenty!

When the opportunity came up to meet my university friend and fellow foodie, Michelle, in Turkey where she had been staying for six months, I jumped at the chance. What an exciting way to experience a new country, new culture, and amazing new food! Michelle loves to eat as much as I do, and has a particular soft spot for sweets, especially chocolate. Mix this with her ability to speak Turkish and I knew that this trip was going to be…..Read More »
Lins Chinese Restaurant

• Actual name: Lin Chinese Cuisine and Tea House
• 1537 W. Broadway, Vancouver, BC V6J 5L1 Tel: (604) 733-9696
• http://www.linchinese.ca
• Northern Style Chinese Food
• Service has been friendly and prompt each time I’ve been, but as it is with all restaurants, at busier times the service tends to slow down. I am particularly impressed that all noodles, dumplings and baos are handmade, through a glass window.
• Favourite dishes:
  o Wonton in spicy garlic sauce, xiao long bao, and a hot pot that has pork meatballs, pork belly, siu choy and glass noodles.

Ask A Chef

* “What’s better to use: whole or ground spices?”

* For dried spices such as cumin, corriander, nutmeg it is best to buy whole spices and grind them yourself. Grinding a spice releases its natural oils, which are responsible for their flavour. As the ground spice sits, the oils dissipate and with them, flavour. Whole spices can be kept for up to three years, while ground spices can be kept for up to a year. Store spices in a cool, dark place in airtight containers. If buying ground spices make sure you purchase from a store that has a high turnover. You never know how long something has been sitting on a shelf.

Featured Fresh Sandwich

You knew it would be turkey, but did you know we also use our Sage Cranberry Craze in our sandwiches?

Turkey, Brie and Cranberry Sandwich
roasted free range turkey, creamy brie, baby arugula, roasted garlic mayo and sage cranberry preserve

10% Off All Fresh Orders if you mention this phrase via email or on the phone “A FRESH WINTER”.