Vancouver has been luring North America’s top chefs for years, combining them with a wealth of home-grown talent. All are inspired by the region’s natural bounty as well as its complex fusion of influences from Asia and beyond. Among the city’s culinary legends are:
|Story idea |
Interview top Vancouver chefs who have new cookbooks out. You could explore their approach to cooking, try out some of their recipes and give your readers a real taste of their menus.
Vancouver writers James Mackinnon and Alisa Smith brought the local food movement to the mainstream table with their 2007 book The 100-Mile Diet in which they attempted to eat for a year from ingredients grown or raised exclusively within 100 miles of their Vancouver apartment. The idea spread exponentially and Vancouverites and area restaurants have been pushing the local food agenda ever since, from Fanny Bay oysters to Salt Spring Island lamb and from Fraser Valley squash to Okanagan peaches.
|Story idea |
Emulate the 100-Mile Diet by sourcing all your eats and drinks for your visit from restaurants and bars that source as locally as possible. Interview chefs and producers about the trend and how important it is for the region. Time your visit to include one or two of the farmers’ markets mentioned below.
Salmon n’ Bannock (www.salmonandbannock.net) on West Broadway is one of the most accessible ways for visitors to dip into authentic First Nations cuisine. Showcasing a variety of indigenous culinary traditions, the bistro’s popular dishes include bison ribeye, pickled salmon and homemade bannock bread.