A sneak peek at your new favourite cookbook and the restaurant opening you can’t miss.
For visitors coming to Vancouver, the shortcut to local immersion is undoubtedly a culinary one. Stopping by the jazz-bar-inspired Kissa Tanto for Italianmeets-Japanese small plates or piling into a booth at Minami in Yaletown for rounds of the city’s best blowtorchseared aburi sushi—this is how you get to know the real Vancouver: through its food. That’s why we dig Vancouver Eats, the new cookbook from foodie doyenne Joanne Sasvari. It’s packed with homecook-friendly recipes from Vancouver’s top chefs and their restaurants—Hawksworth, Savio Volpe, Maenam, CinCin, Farmer’s Apprentice, Forage and more— including David Robertson’s Dirty Apron Cooking School. A signature experience in itself, the Dirty Apron is where Robertson has been teaching Vancouverites how to hand-make pasta and braise roasts for nearly a decade, and now he gets to teach you. If you don’t get a chance to visit his kitchen for a hands-on cooking class and dinner, turning the page for his braised lamb shoulder and butternut squash- q ricotta gnocchi occhi recipe is surely the next best thing. g.
Head Start Every part of this braised lamb dinner-party dish can be made ahead of time.