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Tourism Vancouver has announced the dates for Dine Out Vancouver - January 19-February 4. Participating restaurants to be announced the first week in January. You can even sign up for some kind of e-mail announcement. Read more here.

I agree that there is not one terroir for BC. Would you say there are BC wines that are reflecting their terroir in a consistently recognizable manner? Are the Pinots you enjoy reflecting terroir or viniculture and viticulture, or both?

Thanks, you just answered the question I was going to ask. In Australia it seems that anyone can win a medal since there's often only a few entrants in any particular category. It is a good way to sell wine though.

You might find these recommendations from Vancouver Magazine helpful: Vegetarian/Vegan As already noted, many Vancouver restaurants are well equipped to serve vegetarians. Vij's, the Bins or the many izakayas, to give a few examples, would have a number of vegetarian options.

Our water is naturally very soft.

According to the City Food website: Link here: City Food

Thanks for introducing yourself and Gastropod, Kloom. Welcome. I look forward to a visit to Gastropod soon.

November 18 and 19 is the annual cheese festival on Granville Island:

November/December EAT is out. Chockablock with information - "84 ways to have a very merry foodie holiday'. They really could use a copy editor.

The November issue is out.

Exactly!

From the Vancouver Sun, Critic's Picks section: From the Vancouver Magazine web page: From enRoute: Not that this stops anyone from criticizing them of course.

Here's enRoute's definition of its audience:

Welcome back Dave. I'd encourage you to define what Open Mouth is about, who your readers are, how you want them to perceive your publication, and then consider what kind of review would best achieve your goals. You've done some of that but I think if you are clear you will know whether your reviews are working or not. Based on what you've said about Open Mouth so far, that is wanting to be seen as an independent voice, I think at the very least you will want to tell your readers that your policy is to only write about restaurants that you recommend. I'd also encourage you to be transparent about how the reviews are done. As for the politics, there are politics in every business.

Hmmm, City Food says they have it in stock but the e-mail I got yesterday from les amis says they are taking orders for expected delivery around December 5th:

1269 Hamilton Street in Yaletown. Here's a map: Diner location

They had a booth in the Public Market on Granville Island last weekend, but I didn't succumb. If they are back this weekend, I'll do a taste test and report back here.

Does anybody have a hard copy of the article? A fellow Manitoba eG'er and I were wondering who contributed to the Manitoba section a couple of days ago. The list includes mostly things that have been appearing on lists for years (or decades). I don't think any of them would be on my list. ← Pam, the Manitoba contributor is Karen Burshtein; they are all listed at the bottom of this article: Where to eat well, wherever you are

Here's a link: Canada's Best Restaurants And especially for you Pam, here's a link to the Manitoba list: Manitoba's best restaurants Here's how they compiled it:

They still show wine in a box from the 2004 vintage on sale on their website. As I recall this boxed stuff came out as the winery was changing hands and there was a whole lot of unbottled wine sitting around at the time.

Here's Mia Stainsby's article on the enRoute awards: Vancouver restaurant best in Canada, Air Canada in-flight magazine declares . EnRoute is full of articles about travel, food and drink; I don't find the idea of enRoute doing dining awards odd at all. The company that produces enRoute for Air Canada is Spafax. I think Canucklehead makes a good point - where else do you see Canadian restaurants compared? I'm going to Montreal in November and I'm looking forward to reading this edition of enRoute.

People on airplanes are mostly tourists and business travellers who are going to eat in restaurants when they land.

Another local website I like is In the Kitchen. The recent story on Eating Global Vancouver was pretty interesting:

I don't have one way to make applesauce, it really varies. Most often I use a variety of apples, a little salt and a glug of Calvados. Sometimes I leave the peels on and put it through the food mill, sometimes I peel in advance so that I can have chunks of apple still in my sauce. Other potential additions, aside from Calvados, are orange zest or juice, lemon juice, nutmeg, cardamon, cinnamon, a little sugar, Grand Marnier, or cider. I don't add much sugar and generally find the simpler the better.

Alexandra Gill of the Globe and Mail likes it too: Zakkushi fires up those first-date flames The linked article is only available free for one week.