Vancouver student chefs reimagine archival Vancouver Sun recipes

The Vancouver Sun has a wealth of recipes in its archives. And some of them are unique.

As tastes and food trends change, so do recipes. But just how much do they alter over time? Consider this collection of recipes: wine plum pudding; chopped chicken livers; tuna tarts, and peas and olives Parisienne.

While in no way inedible — unlike, perhaps, some of those old game-night options with spray-on cheese — these small plates were more than ready for an update.

We asked student chefs and instructors at the Pacific Institute of Culinary Arts (PICA) to tackle modernizing this selection of recipes that we found in our old pages.

“The original recipes were practical and dated, characterized by simple instructions and a focus on convenience and pantry staples from their era,” says Ben Kiely,