{"id":23441,"date":"2013-12-25T15:34:23","date_gmt":"2013-12-25T22:34:23","guid":{"rendered":"http:\/\/goodlifevancouver.com\/?p=23441"},"modified":"2026-09-30T16:19:00","modified_gmt":"2026-09-30T23:19:00","slug":"round-up-of-good-things-2","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/round-up-of-good-things-2\/","title":{"rendered":"Round Up of Good Things"},"content":{"rendered":"

\"Good<\/a>Here’s the latest round up of things I love and would make or eat if I had all the time in the world. Other links are just cool reads. Enjoy!<\/p>\n

Staying home for NYE? How about trying out some of these swanky mains from Epicurious<\/a>? Lucky for us they’ve also suggested some appies<\/a> should you not being doing the full sit down affair. Saveur has kindly done the same<\/a>. Thanks.<\/p>\n

Thomas Keller tips us on how to serve Caviar<\/a>. Be sure to stick to something sustainable and local such as Northern Divine<\/a>. I’m sure Rob Clark has some at his new fish shop on Main Street, The Fish Counter<\/a>.<\/p>\n

The year in food from The Seattle Times<\/a>. The good, the bad, and the downright ugly.<\/p>\n

Zagat gives us Americas Top 20 restaurants<\/a>. I wonder why there is no Zagat Vancouver.<\/p>\n

Food and Wine surveys Chefs to find where to eat the top Chinese in America<\/a>. Good thing Van Mag has Lee Man so Vancouverites may navigate the same – top Chinese Vancouver<\/a>.<\/p>\n

We are looking again at top news and food trends<\/a>\u00a0of 2013 with The Speciality Food Association. Forbes reviews 2013 here<\/a>\u00a0and suggests what we’ll be eating in 2014 here<\/a>.\u00a0Eatocracy does here<\/a>, Food Channel does here<\/a>,\u00a0Huffington Post tells us what’s hot and what’s not here<\/a>, and the Daily Meal interviews some top chefs here<\/a><\/p>\n

And me? Here –\u00a0\u00a0Vegetables will become even more important at the table \u2013 not vegetarian meals, but meals where meat is not necessarily the only star of the show. People will be more creative at home with preserves, fermentation and cheese making (cooking as a hobby reaches new highs). \u00a0Small share plates will continue to trend.\u00a0 Vancouver will see more modern takes on Asian food (restaurants like Bambuddha and Wild Rice). Ocean Wise, cage free, and farm direct will get more respect as diners and shoppers will continue to pay more attention to providence. Chefs and restaurant owners will start their own blogs slamming food bloggers. Gastropubs will have to truly create good food to earn the title.\u00a0 I will finally figure out how to balance calories in with calories out.
\n <\/p>\n","protected":false},"excerpt":{"rendered":"

Here’s the latest round up of things I love and would make or eat if I had all the time in the world. Other links are just cool reads. Enjoy! Staying home for NYE? How about trying out some of these swanky mains from Epicurious? 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