March/April 2017 Issue

The March/April 2017 issue out and on the stands. Read the digital edition here.

 

 

Inside

Seasonal Coffee Primer

All Kinds of Meatballs

Will The Staff Meal Survive?

The Story of Sturgeon

The Kids Are Alright

Spinnakers After The Fire

Super Sesame Seeds

Fools, Flummeries & Syllabubs

Cabbage Tops Are In Season

Spotlight on James Bay

GRAZE: Grill Flatbread with Lamb, Feta, Pine Nuts & Fresh Spices

SEA TO PLATE: Grilled Rockfish with Lemon & Herbs

Do Try This At Home: Cooking with Matt Powell

Honey Distillations, Vis a Vis bartender Jared Wegenast

Sommelier Picks

Liquid Assets

Restaurants & Shops

Cafe Mexico

Oak Bay Seafood

Farm & Field Butchers

900 Degree Wood-Fired Pizzeria

Glenrosa Farm Restaurant

Jenny’s Country Pantry

 

 

 

 

Written By:

Gary Hynes, a writer and photographer, founded EAT magazine in 1998 and is its editor and chief paperboy. He studied Electronic Music with Samuel Dolan at Toronto’s Royal Conservatory of Music, Audio Recording Technology at ...

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