PUBLIC helmer Brad Farmerie talks about his JetBlue partnership and explains how traveling has inspired what he cooks on the ground.
Between ‘Top Chef’ gigs, opening restaurants and writing cookbooks, the culinary maestro is on a mission to redefine Dixie dining.
To help narrow down your dining choices, we quizzed three of the region’s finest toques about their go-to restaurants.
We chat with Seth Siegel-Gardner and Terrence Gallivan, the brains behind restaurant-within-a-restaurant The Pass and Provisions.
Toques from across the country will join local culinary maestros for a series of one-of-a-kind Eat! Vancouver festival dinners