South Fire’s live-fire cooking, Vancouver’s Michelin news, a closer look at Kavita and October plans worth making.
I had intended to get this Sunday Edit out on Sunday. The calendar has since offered its opinion. Here we are, with Thanksgiving coming up, Michelin news to catch up on and South Fire’s cooking still occupying space in my brain.
There are worse things to be thinking about while working through a to-do list.
Still thinking about
We’d met Emily and Matias of South Fire in Tofino, and it was so good to see them again at Harvest Table at Keating Farm in the Cowichan Valley. The lamb they cooked was fantastic.
Based in Victoria, South Fire is their live-fire dining business, travelling to weddings, celebrations and corporate events around British Columbia. Emily brings a background in hospitality and event planning. Matias grew up in Argentina, watching his grandfather cook at the parrilla, before building a culinary career across South America, Asia and Europe.
That history sits behind their approach: cooking over fire as a way to share memories, culture and a meal that brings people together. I’m still thinking about the lamb, but I also want to know more about the two people tending the fire.
Worth the drive: Tofino in the GMC Terrain AT4
Speaking of Tofino, our GMC Terrain AT4 road-trip story is now up. It brings together where we ate, hiked and explored, including South Fire, breakfast at Moss and Milk and the journey across Vancouver Island. A little food, a little forest and a very good excuse to take the scenic route.
New on the menu: Burdy lands on Granville Island
I also wrote about Burdy’s move from food truck to a new Granville Island home for VITA. Their chicken parm has a permanent address, and I’m looking forward to seeing the team again soon. Add this one to your next island wander.
Making plans
We’re heading to the Okanagan to see family for Thanksgiving. I’m looking forward to time with Dad, dinner at Derrick’s on Saturday and a change of scene. There will probably be a little food and drink investigating along the way. Occupational hazard.
If you’re staying closer to Vancouver, I’ve pulled together Thanksgiving dining options. Letting someone else handle dinner is a perfectly respectable holiday tradition. Especially if they also handle the dishes.
A little detour
The Fraser Valley Wine Passport is another excuse to make an outing of it this month. I like having a reason to head somewhere nearby and spend a little more time exploring.
Choose your stops, arrange your ride and leave some breathing room in the day. An itinerary should still have room for lunch.
On my radar
I covered Vancouver’s 2026 Michelin announcement for VIA, including AnnaLena becoming the city’s first two-star restaurant. A big moment for chef Michael Robbins and his team, and plenty for the rest of us to talk about over dinner.
A closer look at Kavita
I also spoke with chef Tushar Tondvalkar for my VIA feature on Kavita. His cooking draws on memories of Mumbai and Malvan, the breadth of India’s regional cuisines and the ingredients available here in British Columbia. The restaurant is named for his mother, and its changing Ammakase tasting menu gives him room to explore those connections.
Kavita has now received a Bib Gourmand, while general manager Yash Shah, Tushar’s friend since kindergarten, earned Michelin’s service award. What interested me just as much was Tushar’s answer when I asked, ahead of the announcement, what recognition might change.
“I hope it changes who discovers us, but not what happens when they walk through the door.”
That’s a good reason to read beyond the awards list. There’s a restaurant still developing its voice, and a team with more to say.
Cookbook Club: A little Montreal for the kitchen
The Mon Lapin Cookbook: De Toute Beauté: From Montreal, With Love is on my radar this fall. Marc-Olivier Frappier, Jessica Noël and Vanya Filipovic, with writer Mireille Silcoff, bring the Montreal restaurant’s food, wine and hospitality into book form.
Phaidon’s description promises more than 100 dishes, with a wine essay accompanying each chapter. Tagliatelle with Newfoundland squid ragù and buckwheat celebration cake have my attention. I’ve just received the digital materials, so more to come once I’ve spent time with the book. For now, consider it a little Montreal inspiration for the reading pile.
From the pantry to the beauty counter
Fig balm, black tea cream and purple rice: my beauty reading is starting to sound suspiciously like my grocery list. In From Fig Balm to Black Tea Cream, I look at food’s influence on skincare and beauty. Please keep the skincare out of the pantry.
Where you’ll find me
For the moment, I’m getting ready for the Okanagan. Looking further ahead, I’ll be travelling when Yes Shef takes place, so I won’t be able to attend this year. I’m sorry to miss it, but if you’ll be here, have a look at the women chefs and beverage makers taking part.
If your October calendar has room, I’ve rounded up Metro Vancouver’s October food and drink events for VIA. Have a look before making plans. Your calendar can argue with me later.
Tell me something good
Had a meal you’re still thinking about? Found a small producer I should meet? Tell me. My list may already be long, but that has never stopped me adding one more thing.
Cassandra
