Nando's Flame-Grilled Chicken, founded in South Africa in 1987, brings Portugal's peri-peri flame-grilled chicken to the Vancouver area with only the bare minimum of laser lights and smoke-shrouded, two-way mirrors. Discovered by Portuguese explorers in Africa in the distant days of maritime exploration, peri-peri is a fiery chili pepper that adds a kick of capsaicin to any cuisine, clucker-related or not. Nando's fresh chicken breasts luxuriate in their peri-peri marinade for 24 hours, resulting in dishes with a slate of Scoville-scale-scorching spice levels—mild lemon and herb, medium, hot, and the daredevil-only extra hot. Step up to Nando's counter to order from the menu of sandwiches, pitas, wraps, salads, and peri-peri chicken. Enjoy a grilled-to-order peri-peri half-chicken with a side ($11.39) such as spiced rice or hearty coleslaw, or bite around basted bones with a dozen peri-peri chicken wings with a side ($9.99). Nando's also sports peri-peri chicken breast sandwiches or pitas ($8.49–$10.79), chicken or veggie whole wheat wraps with a side ($8.49–10.79), and veggie burgers or pitas ($8.49–$10.79), as well as salads and salad meals ($3.99–$9.99) for lovers of leaves of lettuce.
Burgers. Steaks. Bacon. Steaks wrapped in bacon. Since 1997, Clancy's Meat Co. has made mouths water with its selection of fresh and frozen meat products. The company debuted in Langley, British Columbia, but quickly expanded across Vancouver and most of Canada, adding ready-to-eat side dishes and desserts to its repertoire. Franchised locations continue to pop up thanks to the company’s ability to self-fertilize and its easy-to-love mission: to make nutritious, satisfying meals simple for busy homemakers. To keep up with the needs of its health-conscious consumers, the company continually builds upon its selection of organic and preservative-free products, too.
With the help of their family, John and Dorie Belisle planted BelleWood Acres' initial orchard in 1996. Today, that orchard has grown to include more than 25,000 trees, creating one of the largest U-Pick operations in Western Washington. Against a backdrop of Mount Baker, the orchard buzzes year-round as families fill up bushels and baskets. Come fall, visitors scour the property for the perfect pumpkin to carve or replace them at jury duty. But fans of BelleWood Acres products don't necessarily have to visit the farm to stock up on its treats, since a lot of them are sold at local businesses around Oregon and Washington. Plus, BelleWood Acres boasts a new, 14,000 square foot building at the heart of its property, which includes a farm market, gift shop, bistro, and bakery.
One million probiotic cultures per gram sounds like a lot. That's the amount of the healthful stuff you'll ingest when eating frozen yogurt made from powdered mix. But when eating fro-yo made from fresh yogurt, as it's made at Qoola Frozen Yogurt Bar, you'll be consuming as many as 700 million probiotic cultures per gram. It's an astonishing increase, one that's complemented by other conscientious methods: Most of Qoola's products are fat-free, gluten-free, and certified kosher.
Qoola's low-calorie concoctions helps patrons feel better about indulging a bit at the toppings bar, where they can opt for lighter scoops of fresh fruit and flax seeds, or go all-out with crumbled candy bars and chocolate sauce. As committed to the health of the planet as it is to the health of its customers, Qoola uses biodegradable, compostable, and recyclable containers and utensils, and keeps its facility bright and sparkling with energy-efficient lighting and natural cleaning supplies. Qoola also proudly gives back to the community by supporting a number of charitable organizations.
Per The Chocolate Apprentice, Shelley Wallace waitressed at the Four Seasons for 10 years, serving high-profile figures such as Bill Gates. Craving a career change, Shelley asked to visit the chocolate factory that a customer said he was closing. Upon stepping into the factory, looking down at the production floor, inhaling the chocolaty aroma, and watching Violet Beauregardes roll around in their pen, she was sold.
Since then, Shelley's ideas have come to life with the help of her crew of trained chocolatiers, who create award-winning bars, bites, and seasonal treats from all-natural, sustainable ingredients. The team crafts signature truffles with flavours such as bubble gum and orange, and fills frog-shaped truffles with caramel and raspberries.