There is an inimitable warmth and ease that exists between true friends.

Tumble the word “mishmish” around on your tongue and a smile will invariably spread across your face.

GOLD, Chef Jasper Cruickshank

Elegance, balance and ineffable finesse are the hallmarks of Jasper’s cooking. His Mystery Wine and Black Box dishes each demonstrated innovation and superb control, seamlessly marrying modern and classic techniques. Yet the BC chef’s Grand Finale dish is what truly locked down the championship. It was, in a word, sublime.

For this edition of SCOUT’S The Curve, bestselling cookbook author, writer, and Filipino food-lover, Joie Alvaro Kent, takes us on a fast and furious day of eating around town, with the aim of familiarizing us with Vancouver’s Filipino cuisine situation – from beginner through to extra credit.

Community Terroir

Eat it raw first of all, then grill it, and boil it as a last resort. — Japanese proverb

Chef Andrea Carlson's harvest table.

The myth, the man, the singular Tojo-san.

Home away from home.

Beyond authentic.

A gathering place.

Recipe for success.