Cocktails

This smooth, sharp creation from Chris Hoy, bar chef at Whistler's Barefoot Bistro, is the perfect apres-ski tipple. (Snowboard optional!)

Instructions

Instructions This substantial but not-too-filling party nibble is from Therese Taylor of Dan T's Inferno. Choose your own level of...

Instructions Chef Glenys Morgan of Dubrulle French Culinary Institute in Vancouver uses chevre from the Okanagan Valley or...

Instructions Serve a steaming pile of large shrimp with shells slit "zipper back" for your guests to peel and dip into the fastest...