Food and Drink

Snow is falling, the flakes are massive and the temperature is just on the cold side of zero; that frustrating temperature where cold and wet take over to the point of being a distraction.

Even with a blanket of snow covering the Edgewater Lodge and clouds obscuring the view south to Whistler and Blackcomb Mountains it is clear that executive chef Patrick Fortier enjoys a scenic work environment.

Entrepreneurs offering convenience, banking on sector growth

Step through the front door of any restaurant in the Hy's chain and one is immediately struck by the quality of the setting. That feeling is further confirmed when dinner or lunch is served.

Some kind of new broom for the New Year

Food flip sides in a parallel universe

It is never too early to kick off New Year's resolutions

In the days before Christmas, André St. Jacques is on the phone to talk about champagne but he has a bit of a caviar situation on the other line. Seems his supplier is having trouble meeting demand for beluga caviar heading into the holidays.

This is a very interesting time for Whistler's Crêpe Montagne. Michel and Laurence Gagnon have successfully operated Crêpe Montagne on Main Street for 15 years.

A dozen of the best wines from 2012