Looking to get the best value on quality appliances? Our General Manager Julie Hale shares her tips on getting high quality appliances – without a high cost.
As the air cools and the leaves begin to turn, many of us start thinking about hosting family and friends in the comfort of our homes, whether it’s for a feast around a dining room table or a casual wine and cheese party around a marble kitchen island. But if your kitchen isn’t a space you’re proud of, it may be time for an update.
Here, our General Manager Julie Hale shares some tips for ensuring your reno is ready to ‘Wow’ in time for your fall and winter holiday feasts.
Coffee 101 – Part 3
Whether you’re a regular at your local coffee shop or an at-home barista, you’ve probably tried – or considered trying – espresso. But what is espresso? How is it different from regular drip coffee?
In Part 3 of our Coffee 101 series, we dive into the details of the “Divine Nectar”.
Summertime is also beer time for many of us—between the sunny hikes, the windy beaches and even mowing the lawn, there’s a lot of thirst to quench. Water will do the trick, but what’s summertime without some sort of indulgence?
And with the growing craft beer scene in BC, there’s a lot to indulge in. Here are some of our top picks.
If you could have the ultimate dream kitchen, what appliances would you love to own? General manager Julie Hale talks with Vancouver Magazine about the 'best new thing' in high-end kitchens.
With so many appliance brands to choose from, picking the right one could be a challenge. Our General Manager Julie Hale talks to the Vancouver Sun's Kathleen Freimond about the five brands with the best value and selects a top product from each brand.
Coffee 101 – Part 2
Like tastes in perfume or wine, coffee preference is personal. One person's elixir of life could be another person's overroasted swamp water. Knowing the coffee-specific vocabulary that baristas use to describe drinks can help you find coffees you love without getting hung up in matters of opinion.
Coffee 101 – Part 1
Using low-quality coffee beans in a premium coffee system is like putting regular gas in a Maserati: it will work, but it would be doing a disservice to the machine. To produce the ideal espresso, Americano, latte or cappuccino, specialty coffee makers need Specialty Coffee beans.
By Laura Barker, Dirty Apron Cooking School
Sablefish is a signature dish for many chefs on the West Coast. Bring restaurant-quality sablefish to your dinner table with these tips on buying and preparing this delicious dish.
This Miso Sake Roasted Sablefish recipe enhances the fish's natural buttery flavour without overpowering it. This dish made its debut in The Dirty Apron Cooking School’s popular Izakaya Kings cooking class, and instantly became a staff and customer favourite.
Dishwashers differ quite a bit and have changed drastically in the last 10 years. Considering these dishwasher basics can help you get started.
By Maureen Goulet, Owner of Ambrosia Cooking School
Summertime is upon us now, and we can all kick back and enjoy some casual entertaining, where BBQs will be firing up and gin and tonics will be poured. I had the pleasure of meeting a wonderful Thai chef Pailin Chongchitnant, who shared with me a great summer time Thai appetizer that is unique and bursting with flavour and would be great at any BBQ this summer.
Most of us think of seafood when we hear ceviche, but this dish is a beef ceviche served in butter lettuce cups.