Western Living Magazine
A Seven-Bedroom Pied-a-Terre Designed to Bring Family Together
Design Crush: Inside a Psychedelic-Assisted Therapy Clinic in Calgary with Natural, Serene Vibes
This Modern Lakeside Home Captures Gorgeous Views Inside and Out
Recipe: Scallop Ceviche from Maenam’s Chef Angus An
3 Classy Australian White Wines to Toast Olivia Newton-John With
Recipe: Wild Pacific Halibut Cakes
The Best Beginner Hikes In and Around Whistler
Getaway Guide: How to Spend One Perfect Day on Galiano Island
Where to Eat, Stay and Play in Canmore
‘West Coast North’ is a Love Letter to Western Canadian Architecture and Interiors
Design Obsession: This Roll-Up Drying Rack Is Maybe My Favourite Thing in the Kitchen
10 of the Hottest Homewares for Summer 2022
Announcing the 2022 Designers of the Year Finalists
You’re Invited to the Design Party of the Year!
DotY 2022: Our Judges for the Maker Category Can’t Wait to See What You’ve Got
Garnish this fancy fish with a pinch of dried lemon verbena (you know, just for the halibut).
Alright, let’s get real for a second: who are you trying to impress? This isn’t your average one-pan salmon bake. There’s no microwave setting for perfectly poached fish. So, who is it? New neighbours? In-laws? An old friend from high school who got the lead in the school play when that part was obviously made for you?No matter the occasion, this poached halibut with escarole and oyster beurre blanc is your one-way ticket to dinner party success. Perfected by Chef Jack Chen of Coquille Fine Seafood, this sophisticated dish will have any guest swooning. Escarole is a slightly bitter, leafy green vegetable packed with vitamin A and iron (but hey, you totally knew that already). In this fishy creation, it’s grilled on the barbecue and dressed with lemon vinaigrette before resting atop the halibut, fresh out of a warm jacuzzi of fish stock, butter, and tarragon. Serve this up at your next event and everyone will know who the real star is.