The Nosh
A weekly show about the people, places and issues behind what we eat and drink. Hosted by Anya Levykh.
Episodes
Episode 94: Well Seasoned & Doughnut Renaissance
For those who think good food ends at the City of Vancouver boundaries, think again. Langley has been serving gourmet eats and supplies for well over a decade at Well Seasoned and later, Hanna McLean from Daily Hive joins to discuss the resurgence of the divine doughnut, in all its fried, baked and creamy forms.
Episode 93: Baked at The Bench & Brewery and the Beast
Easter is almost upon us, but we don’t need an excuse to talk about baked goods, Paris and chocolate, right? And a popular—and carnivorous—festival is coming back to Vancouver, Victoria and Calgary this summer.
Episode 92: Singaporean Eats, Curry Cups & Fam Jams to Feed Kids
A new restaurant brings Singaporean flavours to Chinatown, an action-packed and friendly competition sees local chefs cooking up curry and a virtual Fam Jam is helping to feed hungry kids.
Episode 91: Hanai, Elephant & Reservations for Good
In East Van, the talented team behind Dachi has partnered up with some new talents to open two new and rather distinct restaurants. And, some restaurants are battling Vancouver’s infamous no-show diners with a reservation program that also does good for the community. Vincent Nguyen of Anh and Chi and James Iranzad of Bells & Whistles and Bufala Pizzeria tell us more.
Episode 90: Vancouver Patios & Persian Dining
The latest city fracas revolves around the temporary patio program, but there are some welcome updates for restaurants, bars and cafes looking to take advantage of the gradually improving weather, and, as Nowruz approaches, Anya speaks with chef/owner Bardia Ilbeiggi of Delara Restaurant in Kitsilano about Persian food and cocktails and all the delicious things.
Episode 89: BC Distilled & Whoopie Dee Doo!
Episode 89: BC Distilled & Whoopie Dee Doo!It's all about local hooch and making whoopie (pies, that is) as Anya chats with BC Distilled founder Alex Hamer and owner Katie McGuire of East Van's Whoopie Dee Doo and Modern Perogie.Guests
Episode 88: Collective Goods & The Dumpling King
A new restaurant and grocer on Commercial Drive is redefining the hospitality experience and, closer to Chinatown, a local chef is reinventing dumplings for a growing and ardent fan base.
Episode 87: Zero-Proof Drinking & Good Flour
Low or no-alcohol drinking is on the rise and sommelier Kurtis Kolt joins to chat about what’s happening in the city. And, later, Chef Jen Peters, co-founder of The Good Flour Co., talks about all things gluten-free, yeast-free and wheat-free.
Episode 86: Valentine’s Day Dining & Chef Andrea Alridge
Gail Johnson of Stir Magazine joins to talk Valentine’s eats and treats, and later, Chef Andrea Alridge of Savio Volpe talks cooking, competing and childhood inspiration.
Episode 85: Lunar New Year & Island Dining
A long-standing local Gastown restaurant has expanded its service to Vancouver Island and later, Sam Shem of The Dessert Club chats about what Lunar New Year means to him and where you can shop and dine to celebrate the Year of the Tiger.
Episode 84: Mon Paris & Kouign Cafe
A small local bakery in Burnaby is celebrating five years of creating French pastries and cakes and, in Chinatown, a local pastry chef is combining the Asian flavours of his childhood with French techniques to create innovative and award-winning goodies.
Episode 83: New Restaurants & Hot Chocolate Festival
Hanna McLean of Daily Hive joins to tell us about what’s up and coming on the restaurant scene and later, Hot Chocolate Festival founder Rhonda May gives us the sweet inside scoop on what to expect for this year’s cocoa-based event.
Episode 82: John Bishop
Episode 82: John BishopAnya chats with John Bishop about the closing of his eponymous restaurant after 36 years, the birth of farm-to-table dining in BC, the evolution of the restaurant industry, and what comes next.Guests
Episode 81: Nightshade & Vancouver Cocktail Week
A plant-based restaurant in Yaletown is redefining what it means to stick to the veg and a celebration of all-things cocktail is coming to Vancouver this March.
Episode 80: Land and Sea & The Dessert Club
Local pastry chef Sam Shem is reinventing how we think of dessert. And, new restaurant Land and Sea is creating elevated Japanese and West Coast fare that is shining a new light on Kerrisdale dining.
Episode 79: Carlino & Dine Out Vancouver
A new restaurant in the Shangri-La Hotel downtown brings a northern Italian focus and Dine Out Vancouver is gearing up for its 20th year of celebrating restaurants from White Rock to Whistler.
Episode 78: The Modern Pantry & PICA for the Holidays
A local bakery is celebrating four years on the North Shore with a new location and offerings. And, on Granville Island, PICA is continuing its quarter-century tradition of turning out fine chefs, bakers and holiday meals.
Episode 77: And and Chi Celebrates Five Years
A local restaurant is celebrating their half-decade anniversary, and their long family history in the community, with flair and fun and some family-style menus for December.
Episode 76: Chinese Restaurant Awards & Miracle on Main Street
The Critics’ Choice winners for the 13th annual Chinese Restaurant Awards have been announced and there are some surprises and new faces. And on Main Street, one local brewery is spearheading an initiative to help Lower Mainland families and support local businesses at the same time.
Episode 75: Jr. Culinary Team Canada gears up and Passions is back!
Junior Culinary Team Canada is preparing for the Culinary Olympics and you can try one of their dishes this month. And Vancouver’s most popular fundraising and foodie event, Passions, is back this December to once again raise funds for The Dr. Peter Centre and raise a glass to the gala’s late founder, Nathan Fong.
Episode 74: Covert Farms & Strathcona Dining
Anya talks regenerative and dry farming with Gene Covert of Covert Farms in Oliver and Dine Strathcona is back in that neighbourhood to help support a local not-for-profit while also serving up some delicious fare.
