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DIGITAL EDITION

Flavours Autumn Issue

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RECIPE

Blasted Cauliflower

Presenting a whole roasted cauliflower at the table, coated in herbs and grainy mustard, will be an unusual but tasty show-stealer, especially for the vegetarians in the crowd. Recipe by George Szasz of Roast Meat & Sandwich Shop in Victoria, BC.

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SIPS

Craft Beer + 15 Craft Breweries to Try Now!

We sat down with a few craft beer aficionados to discuss the craft beer trend that is exploding across Western Canada. We also offer up our suggestions on the 15 craft breweries you need to try today!

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VIDEO

Flavours On Location: Learn how to make Coca Flatbread

At the new Café Medina in Vancouver, BC, Chef Jonathan Chovancek shows us how to make Coca Flatbread.

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SPONSORED FEATURE

How to Make a Crown Royal Maple Mule

Step behind the bar with Mixologist Christina Kuypers and learn how-to prepare a Flavours Custom Cocktail: the Crown Royal Maple Mule.

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FLAVOURS AT HOME

Making the most of the roast

Our favourite gadgets, decor and items for your home!

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VIDEO

Test Kitchen: Learn how to make gravy from your roast

If you ask us, the best part of a big roast dinner is the gravy. If you’ve never made gravy, it might seem intimidating, but it’s actually pretty easy. Just follow these 1-2-3s from our Flavours chef.

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CLOSEUP

Chef Dave Straub

Taking a page from old-world sausage makers, chef Dave Straub is reviving cured meats like tête pressé and blood sausage to showcase in modern dishes.