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SuperFast: Middle Eastern
Cooking Light : April 2010
DIY Dinner Party
ReadyMade Magazine : April 2010
Power Foods: Watercress
Body + Soul Magazine : October 2009
Mexican Made Easy
Prevention Magazine : September 2009
Lia Huber Update
: March 2009
Go Slow
Cooking Light : March 2009
Great Grains
Prevention : March 2009
The Vegetable Genius
Prevention : September 2008
The Almighty Shrimp
Prevention : January 2008
Broccoli's Big Moment
Prevention : December 2007
The Cranberry Advantage
Prevention : December 2007
Guilt Free Comfort Food
Prevention : November 2007
We Love Apples!
Prevention : November 2007
Kitchen Strategies: Making Budget
Cooking Light : October 2007
Kitchen Strategies: Entertaining
Cooking Light : September 2007
The Meat Lover's Veggie
Prevention : September 2007
It's Tomato Season!
Prevention : August 2007
Greek Lessons
Prevention : August 2007
Essential Ingredient: Oils
Cooking Light : August 2007
Midsummer Medley
Prevention : July 2007
Adventure Grilling
Prevention : July 2007
Kitchen Strategies: Meal Plan
Cooking Light : July 2007
Chicken Reinvented!
Prevention : June 2007
Kitchen Strategies: Fix and Freeze
Cooking Light : May 2007
Superstar Salads
Prevention : May 2007
The Queen of Greens
Prevention : April 2007
Kitchen Strategies: Cooking for a Picky Eater
Cooking Light : March 2007
A Brilliant Bulb
Natural Health : February 2007
Say Yes to Cheese
Health : January 2007
Cranberry Harvest
Cooking Light : November 2006
Feasts of the Fields
La Vie Claire : October 2006
Fall Foliage Retreat
Cooking Light : September 2006
A Little Italy in Greece
New Zealand Cuisine : July 2006
Melons: A Slice of Summer
Health : June 2006
Fine Food in Wild Places
Cooking Light : Enlightened Cook : May 2006
Eat to Live Longer: Nutrition Secrets of Okinawa
Fitness Magazine : April 2006
In Season: Spring Produce and Pasta
Health : March 2006
Zest For Life!
Fitness : January 2006
Braise Praise
Health : January 2006
Festive Foods Around the Globe: Worldwide Holiday Dishes
Cooking Light : December 2005
It's a Toss-up!
Fitness : September 2005
Supper Club Beach Party
Cooking LIght : September 2005
Culinary Walking Tours : Cooking Class
Cooking Light : September 2005
Grill happy!
Fitness : August 2005
Worldly Advice
Cooking Light : August 2005
5 Diet Myths Debunked
Health : June 2005
Growing Organically
Cooking Light : Enlightened Cook : April 2005
Outdoor Dining
Cooking Light : April 2005
Sausage : Dinner Tonight
Cooking Light : April 2005
Let's Go Fly a Kite
Cooking Light : March 2005
Comfort Food Gets a Makeover
Fitness : February 2005
Daily Bread
Cooking Light : January 2005
Diet-Friendly Carbs
Fitness : January 2005
Canned Beans: Dinner Tonight
Cooking Light : January 2005
Golden Greens
Health : January 2005
Entrees for Entertaining : Holiday Cookbook
Cooking Light : December 2004
Dishing on Leftovers
Health : December 2004
Thanksgiving Lightens Up
Fitness : November 2004
Wednesday Night Welcome
Cooking Light : November 2004
Play Squash!
Fitness Magazine : October 2004
Fish : Dinner Tonight
Cooking Light : March 2004
Wholly Mole
Cooking Light: Passport : March 2003
Ground Meat : Dinner Tonight
Cooking Light : March 2003
Take Two From the Grill
Cooking Light : August 2002
Chop Chop : Dinner Tonight
Cooking Light : June 2002
Italy's Artisanal Pasta
The World & I : January 2002
Border Crossings
Hemispheres : May 2001
Uptown, Cool Jazz
Hemispheres : December 1999
Bin 941 Tapas Parlour : Restaurant Reporter
Bon Appetit : June 1999
Eat More, Feel Full, Weigh Less
Health :
Bon Appetit : June 1999
According to San Francisco-based food reporter Lia Mack-Huber, some of Vancouver's best chefs are taking off their toques at the end of the night and heading to Bin 941 Tapas Parlor for a late night nosh. Chef and owner Gordon Martin presides over the informal kitchen cabinet in what is the city's hottest tapas bar, albeit a latter-day western Canadian version of one. 'Unbelievably, there wasn't a place where people could sample exciting global tastes and sip a number of different wines,' says Martin, a veteran of Vancouver's food scene.
The shoe-box-sized room is packed with church pews, banquettes and booths, some facing the open kitchen, others the street. There are funky lamp fixtures and ocher walls splashed with copper paint. The mix-and-match décor is the perfect setting for the eclectic international fare, with innovative 'tapatisers' such as an East-West crab cake with burned orange-chipotle sauce and charred baby bok choy. The beautifully presented portobello mushroom served with roasted garlic jam, grilled scallions and vegetables is another must, as are the steamed mussels in coconut milk flavored with garam marsala. And to wash it all down, there are wonderful wines. If you can't trust a chef to find a good restaurant, whom can you trust? (Bin 941 Tapas Parlour, 941 Davie Street, Vancouver, BC, Canada; 604-683-1246, fax 604-683-1206)
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