Travel Reference
In-Depth Information
cheese plates are rich in piquant treats from farm producers across the region, including
favorites such as Agassiz's Farmhouse Natural Cheese and Salt Spring Island's Moon-
struck Organic Cheese.
Vancouver Cookbooks
Gorilla Food: Living and Eating Organic, Vegan and Raw (Aaron Ash)
Fresh (John Bishop)
Flavours of the West Coast (Steve Walker-Duncan)
Seafood
Don't tell Atlantic Canada, but BC is the nation's seafood capital and Vancouver argu-
ably has the country's best marine-loving restaurants. A trip here that doesn't include
face-planting into Canada's brimming aquatic larder is like visiting New York without
having a slice of pizza: you can do it but why would you want to? The abundance of
fresh fish here is the main reason Vancouver has the best sushi scene outside Japan, as
well as being home to a full menu of Chinese restaurants that are simply falling over
themselves to feature everything from fresh crab to local-caught geoduck (pronounced
'gooey duck'), a giant saltwater clam that's a delicacy in Chinese dining and is even
shipped from here to chefs across the world.
Food Magazines
Eat Magazine (
www.eatmagazine.ca
)
City Food (
www.cityfood.com
)
Edible Vancouver (
www.ediblecommunities.com/vancouver
)
But the region's seafood surfeit isn't only a feature of the city's ethnic dining scene.
Vancouver's West Coast eateries almost always feature seasonal catches. Buttery wild
salmon is a signature dish that dominates autumn menus - this is something not to be
missed. Almost as popular is the early spring spot prawn; in season these sweet,
crunchy critters turn up on tables across the city. And keep your appetite primed for de-
licious scallops and crab. If you fancy meeting the fishers and choosing some grub
straight off the back of their boats, head to Granville Island and the nearby Fisherman's
