A decade ago, going to the Pacific Rim for a Summer trip was a relatively simple affair. The most daunting part was navigating the winding, single-lane roller coaster of a road across the island. Once you and your family had arrived it was a simple matter of finding some parking at Big Beach and figuring out which gas station in Tofino had the best ice cream.
Now vacationing along the Pacific Rim is a vastly more complicated affair: The road is still shit, but instead of fearing the local yahoo’s pickup truck swerving into you it’s the endless parade of tourists ineptly driving monolithic motor homes or luxury sedans that keep your knuckles white. The vast expanse of beaches are choked with people and downtown Tofino is like the sweltering crush of Robson Street in Van compressed into four square blocks… Good luck finding any ice cream amongst the Patagonia vendors and gourmet Ramen joints. Read More
New ingredients are like amphetamines for kitchen creativity. From the moment I get home from a farmer’s market or an afternoon of foraging or hell, just back from a regular ‘ol grocery shopping run I’m jacked up! What is this crazy looking-stuff? Where did it come from? How do I process it and what can I do with all the bits? My mind is vibrating in a million different directions at once!
The Vancouver Island brewing scene is evolving at such a breakneck pace that every month or so I have to take a breath, go online or crack open a copy of 
My two greatest culinary passions are a) methods of preserving food- the simpler and more flavourful the better – and b) duck! The former being a tether to the distant past when salting and fermenting meant survival for crafty cooks and the latter being the tastiest damn animal know to man.
It was a night like so many others: A hurricane of twittering servers running to and fro, The Clash blaring from the prep area, orders billowing like Tibetan prayer flags on the line and the hungry ghosts of a hundred tables whispering in my ear that they’re food’s taking too damn long to…