The term “dining experience” is bandied about quite a bit, especially in foodie circles. But what is the difference between a dining experience and just dinner? AdVINEtures found out when we recently were treated to the fun and delicious dining experience that is EVOO Cannon Beach Cooking School.
Read MoreAlthough we’re not vegan ourselves, we live in a bona fide vegan-friendly city and are used to having to cater to different food preferences when entertaining guests. Recently, a very dear friend brought to our attention that his wife was worried about having to give up wine when she found out many are not technically vegan. Surprised?
Read MoreSecret Supper Clubs. Underground Restaurants. Pop Up Supper Clubs. Different words to describe the same thing. It’s the new it thing in the restaurant scene. It is a restaurant not at a restaurant. It is a phenomenon that came out of Argentina 30 years ago and it is now taking the foodie scene by storm.
Read MoreFor those of us that live in the Pacific Northwest, there’s a certain indescribable vibe that’s virtually impossible to explain if you’ve never spent time in this region. Often stereotyped as ‘tree-huggers’ or ‘hippies’, we have an obsessive-like relationship with our natural surroundings and an unmistakable pride around how we connect with it. We have the luxury of a milder climate and take advantage every chance we get to hike up a mountain, bike along a seawall, or slip into a kayak. This reverence for Mother Nature also extends to the bounty she provides for our consumption as we make it a priority to appreciate and enjoy all things grown locally and used in season. The epicentre of this vibe appears to be Portland, Oregon where daily farmers markets, numerous craft breweries and an innovative foodie scene is being replicated along the Pacific Northwest and beyond at an astonishing rate.
Read MoreYou know you’ve got a great business idea when certain clients demand your product before you’ve even advertised it. And when you provide a fresher, more environmentally friendly and more cost-effective alternative, it really shouldn’t be seen as a challenge. But the wine industry is a fickle one often faced with discerning and staunch opponents to anything non-traditional. The people behind Fresh Tap in Vancouver are up for the challenge and are helping change the wine industry one keg at a time.
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