Archive of ‘Food‘

Last night, Vancouver Foodster celebrated its one-year anniversary by filling Canvas Lounge wall-to-wall with Vancouver’s foodies, socialites, and media. Lines like this were a common sight throughout the evening.

Every room was bustling. This one in particular, music provided by DJ Pat Lok.

Vancouver Foodster founder, Richard Wolak, and some of the culinary experts of the night.

I have no idea what the folks from Hapa Izakaya were making, but I really wish I got to try some.

Ross Hackworth from Nichol Vineyard manned the doors, keeping the room under a happy buzz.

Nimby Burgers was the only vendor I got to sample through the night. Thankfully, they were amazing.

Even though the desert room was tucked away, that didn’t stop people from snatching up every brownie in sight.

The folks behind the food bonanza. Kudos!

Looking for your photo? Swing by the Flickr set for the portraits and the rest of the shots from the evening

Looking for event photography? Give me a shout for bookings and don’t forget to fan up at Jeremy Lim Photography on Facebook for more updates!

Ladies and gentlemen, I’d like to introduce you to the blog dedicated to reviewing the best food in Vancouver: Yum! Vancouver.

Conceptualized over a year ago, Yum! Vancouver ran into a number of hiccups on its way to inception, but it’s here, and I’m proud to feature Shota Sushi & Grill in Kerrisdale as our first restaurant. Though a little pricey, Shota definitely lives up to its name as “the best sushi in Kerrisdale”. (Care for the details? Hit the link!)

Much like the food, I’m also looking for some world-class company; if you have discerning tastes, enjoy writing, and don’t mind geeking out about music, photography, and marketing, I’d love to have you along for some grub. Interested? Let me know in the comments!

It’s been over a year in the pipe, but the BCIT Marketing reunion’s finally landed at Posh on West Broadway and Burrard.

Posh specializes in sukiyaki, the Japanese form of hotpot. Slices of meat, vegetables, noodles, and tofu are slowly cooked in an iron pot of simmering soy sauce, sugar, and mirin. Once everything is cooked, the ingredients are usually dipped in a small bowl of raw, beaten eggs.

Me being the class act that I am, I indiscriminately dumped our table’s contents into the pot.  Thankfully, hotpot is a forgiving art, and we still managed a very pleasant (and large) meal.  Posh’s atmosphere was quiet and surprisingly well-lit. The servers were attentive and all very accommodating. The 15% automatic-gratuity charge was well deserved.

For more photos of the night, make sure to check out the Flickr set for all sorts of BCIT Marketing reunion goodness.

P.S.  Thanks Annie, Dave and Mattias for putting this together!