Interior designer Michelle Flemons gives us a few tips on how create a modern beachside kitchen.

A refrigerator is not something you buy everyday. But, it can be more than a place to store your food. It can be a style statement, a helpful addition to your kitchen, or the busy hub of your family activities. The only question is, if several years have passed since you bought your last fridge, how do you select a new one?

We are pleased to announce that Edmonds will be expanding with an additional location on the North shore. On May 1st Edmonds Appliances will merge with Y. Franks and take over their current location in West Vancouver. This exciting expansion gives us the opportunity to serve you even better.

These humble bars are packed with lemon flavour. Finish them off with a light dusting of icing sugar, or pair them with glazed seasonal summer fruit or candied whole cranberries in the winter. This recipe makes a whole lot, so feel free to halve the recipe and bake it in a 9- × 13-inch pan (adjust the cooking times accordingly). Or cut into bars, pack into an airtight container or resealable plastic bags and freeze for up to 3 months.

By Chef David Robertson, The Dirty Apron

We're In Daily Hive

Edmonds Appliances and the Dirty Apron’s Chef David Robertson share how to bring home Vancouver’s hottest food trends.  Check out this Vancouver Magazine article for more details.

Want to know how to revitalize your kitchen? We sat down with Vancouver Magazine to provide them with five tips on how to update a kitchen. See the featured article for all the tips! 

Marble Kitchen Wolf Appliances

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.

The Vancouver Courier talked to Julie Hale, our General Manager, about our unique approach to customer service, our 43 year history, and why we're so selective about the products we carry.

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Here’s our version of a brunch classic. We’ve switched out the English muffin for potato, and for the hollandaise sauce, we’ve cut out half the butter and used extra olive oil to emulsify it. The olive oil is a nice complement to the sun-dried tomato. By the way, don’t cheap out on the bacon. Use the good stuff—double-smoked only.

By Chef David Robertson, The Dirty Apron

Interior designer Michelle Flemons gives us a few tips on how create the ideal setting for an extraordinary evening of outside, al Fresco dining.

The Urge to Purge: What You Need to Know to Declutter your Space

Recently, Houzz released their 2018 U.S Houzz Kitchen Trends Study which outlined the biggest trends for kitchens right now. Sure enough, decluttering was one of the big trends included within the article, as consumers looked to keep their spaces clean and tidy. 

edmonds artisanal night with chef david robertson the dirty apron

On November 8th, we were thrilled to host Chef David Robertson from The Dirty Apron, a popular cooking school and delicatessen in Vancouver.

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.

Many of my students requested a recipe using mahi mahi, so I responded with this one, which was inspired by our trips to Hawaii. The coconut and chili make a delicious combination with the crushed macadamia nuts and the fennel and papaya salad.

By Chef David Robertson, The Dirty Apron

We're In Daily Hive

Want to stay tuned with the latest technologies for your kitchen? We partnered with Daily Hive to highlight the latest tech features in the appliance world. Check the featured article for all of the details

Ventless Dryers Are Coming to a Home Near You

If you haven’t seen a ventless dryer, you will soon. They’re already popular options in appliance stores, and by 2021/2022, you won’t even see vented dryers in new homes.

JennAir Kitchen

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 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 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.

These days, the whole world loves kale. At the Dirty Apron, a dish with kale outsells everything else five to one. In this dish, the crisp kale holds its own against the acidity of a traditional Caesar dressing.

By Chef David Robertson, The Dirty Apron

Edmonds Appliances would like to introduce Interior Designer Michelle Flemons founder and owner of M Design. She is an up and coming designer whose work has been featured on HGTV Canada. 

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.

On June 23rd, we were thrilled to host Chef Trevor Bird from Fable Restaurant, a popular bistro in Vancouver. 

Although last week may have felt like summer, spring is still in full swing, and it’s a great time to wipe away some of the winter blues!

This ravioli is a classroom favourite at the Dirty Apron—even the hardcore carnivores love it. Make a big batch of ravioli and freeze it for future use or serve it as a vegetarian main course.

By Chef David Robertson, The Dirty Apron

edmonds showroom

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 about the five brands with the best value and selects a top product from each brand.

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”.

This recipe is a finger licker that we teach to illustrate the value of cooking meat on the bone. At the Dirty Apron we are big believers in brining, and it’s worth the effort for this dish because the ribs are addictive. Start the brining the day before you plan to serve these ribs.

By Chef David Robertson, The Dirty Apron

BC Craft Beers

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.

Dishwasher Buying Guide

The dishwasher is one of the hardest working appliances in the kitchen.  It is designed to do what you don’t want to do: clean even the toughest baked-on food. 

Dishwashers differ quite a bit and have changed drastically in the last 10 years. Considering these dishwasher basics can help you get started.

Turkey dinner can be an elaborate undertaking for a lot of people, so I teach my students how to simplify turkey dinners. Brining is one way to ensure a moist bird, and it’s easy—it just takes preparation. And the stuffed turkey legs are a bonus that will blow everyone away.

By Chef David Robertson, The Dirty Apron

Fridge Buying Guide

There are many styles, brands and features to choose from when selecting a new refrigerator.  We list the essentials for getting right measurements as well as helpful information on styles that will help you select the best fridge for your home and family’s needs. 

This year’s food trend comes straight from the United Nations, which has declared 2016 to be The Year of Pulses.

I discovered poke on one of our Maui vacations. It’s so good that I can easily order a pound at a time and eat only that all day long. Of course, I had to start a Hawaiian cooking class, just so I could show my students how to make it.
By Chef David Robertson, The Dirty Apron

The beautiful kitchens found in our favourite home and décor magazines are often carefully chosen by designers, who seek out detail and select items with symmetry, balance and scale.

The beauty of this dish is the crust made from fresh herbs. I learned to make this recipe while working for Thomas Henkelmann, the famous chef-owner of the Homestead Inn in Greenwich, Connecticut.
By Chef David Robertson, The Dirty Apron

Halibut cheeks are closer in texture to chicken than to halibut fillets. Because such a meaty piece of fish can handle it, we bring a lot of acidity and a nice fatty aioli to this substantial dish. Serve it with asparagus or crisp green beans.

By Chef David Robertson, The Dirty Apron

A sweet and delicate food staple, scallops are a standard in many chefs kitchens. This version, made with maple syrup continues to be a favourite for Chef David.
By Chef David Robertson, The Dirty Apron

Caramelized Fennel and Goat Cheese Salad

The name of this dish says it all. The subtle sweetness of the confit tomatoes and caramelized fennel, the tartness of the cheese and the salty crispiness of the pancetta are a delicious blend. Serve this salad hot or cold on its own, or as a side dish to any protein.
By Chef David Robertson, The Dirty Apron

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.

Most of us think of seafood when we hear ceviche, but this dish is a beef ceviche served in butter lettuce cups. 

Pomegranate Glazed Leg of Lamb

African and Middle Eastern food is a popular food trend this year due to their mouth-watering flavours and exotic spices. 
Chef Trevor Bird

Just in time for summer grilling, here’s a recipe for Grilled Flat Bread Pizza from Fable Restaurant's Chef Trevor Bird.

There are a few important things to consider to make sure the laundry pair you choose will fit in your space.

Consumers who own front-load washers often complain of a musty odour.