GOURMET MAGAZINE GOES GA GA OVER VANCOUVER ISLAND
Bill Jones' Cedar Plank Salmon, as seen in Gourmet Magazine August 2009
Gourmet Magazine has a nine page spread donated to Vancouver Island in the current August 2009 issue. The magazine has a readership in excess of 15 million and is an influential taste maker among the global food community.
The article, written by Holly Bishop, touches upon the emerging culinary scene in our area and showcases some of the pioneers and artisan producers of the region. It explores the concept of a local style of food that is emerging as a unique and important part of the North American food scene. Our young industry is becoming a bright star on the culinary horizon and is building the infrastructure to be an exciting culinary destination.
Cowichan Valley’s culinary destination Deerholme Farm and chef Bill Jones were highlighted for their surprising and thoughtful cuisine and contributed two recipes to illustrate the local culinary style. Cedar Planked Salmon (originally with wild flower honey and Grand Fir Needles) and a Lemon Bread Pudding with Maple-Infused Whipped Cream.
” … Jones is passionate about the island and seems to know every plant, history and anecdote. His enthusiasm and erudition are obvious in the cooking at Deerholme Farm. A recent meal, for example, was an interpretation of a Potlach, the traditional feast of the indigenous peoples…. Full of flavours is was a surprising meal, but then, this area is full of surprises.”
If you want to try what 15 million folks are dreaming about, Chef Jones’ next Farm to Table Dinner is August 15th.
Fowl Play – Duck and Chicken
Amuse: Chicken and duck liver mouse with summer truffle
Shredded Chinese-style duck with homemade hoisin sauce and green onion pancakes
………………
Chicken and egg dumpling soup with ginseng and corn
Duck confit and fresh plum salad with a ginger vinaigrette
Roasted Ballontine of chicken stuffed with porcini mushrooms, sage and new garlic jus
- served with duck roasted potatoes
Cowichan berry trifle with scented geranium custard
$90 / person including recipes
Click here to read about EBC’s brand new private tours to the Cowichan Valley
12 MONTHS OF BC CONTINUES AT FUEL
As we’ve shared previously, Fuel Restaurant has been busy celebrating 12 Months of BC – in recent months showcasing Spot Prawns and Fraser Valley Lamb.
For the month of August, Chef Robert Belcham and his culinary crew are featuring Chilliwack Corn, and Robert’s famous chilled corn soup. This sweet corn is picked from Chilliwack farms in the morning, and delivered that same afternoon, ultra fresh.
Robert’s chilled corn soup is made by lightly heating juice that is made from corn flesh. Up to five ears of corn are used for each serving. The juice is whisked until it thickens, chilled and served ice cold. This sweet, refreshing soup tastes like mouthfuls of fresh corn. Popular amongst Fuel diners, one regular guest is know to come in, order a double corn soup, and sometimes finish with one for dessert!
Fuel will showcase three feature corn dishes for the month of August:
Chilled Chilliwack Sweet Corn Soup ($12 – available for lunch and dinner)
red haven peach, crispy cornbread, foie gras mousse
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Seared Qualicum Beach Scallops ($31 – available for dinner only)
sweet corn succotash, avocado, crispy pork belly
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Spiced Manjari Chocolate Pot de Crème (10 – available for lunch and dinner)
corn sorbet, churros, dolce de leche
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WEST WELCOMES CHEF RICHARD NEAT – FOR ONE NIGHT ONLY
On Monday, August 31st, one of the United Kingdom’s most accomplished chefs, Richard Neat, will be reunited with his protégé, West’s own Warren Geraghty, for a very special guest chef dinner at Vancouver’s West Restaurant.
Together again for one night only, they will present a collaborative seven-course menu with alternating plates from each chef, reliving their time together at London’s Pied à Terre and Restaurant Neat.
Richard Neat was among a host of emerging chefs–now all multiple Michelin star recipients–to revolutionize London’s dining landscape. In 1987, Richard joined chef Raymond Blanc at Le Manoir aux Quat’ Saisons in Oxfordshire, where he was senior chef de partie; during his tenure he was named Great Britain’s Young Chef of the Year. In 1989, he became chef saucier at Restaurant Jamin in Paris, and was a protégé of the great Joël Robuchon before moving back to London to join another emerging British talent, Marco Pierre White, as head chef at Harveys, one of the restaurants that began the revival of London as an international culinary destination.
In 1992, Richard realized his ambition, opening his own Pied à Terre in London’s Soho, earning his first Michelin star in 1993, and his second in 1996. It was during this time that chef Warren Geraghty, now of West, in turn became a protégé of Richard’s, eventually moving with him to Cannes to open Restaurant Neat where Richard was honoured as the first British chef to win a Michelin star in France.
The duo opened Restaurant Neat in London and following that, Richard opened Casa Lalla in Marrakech. Since 2006, he has been living in Costa Rica, where he delights culinary travelers and locals at his elegantly informal Park Café.
RESERVATIONS: The seven-course menu is priced at $138, plus tax and gratuity. Reservations are now being accepted from 6:30 to 7:30 pm. Call 604 738 8938 to reserve your table.
BEERSPEAK: VANCOUVER ISLAND BREWERY SPYHOPPER HONEY BROWN
Who – Vancouver Island Brewery
What – Spyhopper Honey Brown
Where – Victoria, Vancouver Island
Why – I know – my last BEERSPEAK was also from the Island. I certainly do my fair share of suds sipping of brews throughout the province, but this newest release from Victoria’s venerable VIB is worth telling people about. No matter how much of a wine geek I may be, when it’s this hot out, all I want is an icy beer. This lightly-hued amber ale fits the bill – an infusion of Saanich wildflower honey from Babe’s Honey Farm gives a delicate kiss of sweetness to this mildly hopped, sweet malt ale. Smooth, full bodied and oh so satisfying. 5% abv.
When – Greatly chilled, on a deck, with friends. It’s too hot to cook – try with a salad of organic greens, candied pecans, Saltspring blue, and a citrus dressing.
How (much) – $11.50 for 6 x 341ml
Beerspeak of the Week – Curious as to the name? ”Spyhopping” is the playful activity in which the orca will vertically pop out of the water in order to check out their surroundings or to examine prey. This past April, the ocra-logoed brewery celebrated its 25th anniversary with the launch of this new brew.
1ST EVER OKANAGAN FOOD & WINE WRITERS WORKSHOP PLANNED FOR THIS FALL
With hundreds of world-class wineries, and increasingly home to a number of Canada’s best chefs, British Columbia’s Okanagan Valley is hot, hot, hot as a food and wine destination. It’s also now host to the Okanagan Food & Wine Writers Workshop, a two-and-a-half-day workshop (Sept 17-19) with professional development seminars for beginning to intermediate culinary and lifestyle writers.
“We’ve brought together a panel of Canada’s best food, wine, cookbook and travel editors for small group sessions in the mornings, and then we’ll visit the valley’s best food and wine destinations in the afternoons and evenings,” explains Jennifer Cockrall-King, workshop coordinator. “We’ll have special access to wineries, chefs, artisan producers and specialty growers. It’ll be an unforgettable experience-driven program for food, wine and travel writers of all levels. There will be something for everybody, and the workshop will take place just before harvest. It’s the peak of the season in the Okanagan at that time.”
Workshop instructions include tv host / cookbook author and internet blogging sensation Julie Van Rosendaal; travel writer and editor at Unlimited magazine, Craille Maguire Gillies; globe-trotting food writer and author Michele Sponagle and Whitecap books cookbook editor Taryn Boyd.
Don’t delay. Registration is limited to 15 writers in order to give each writer personalized instruction. The cost of the workshop is $400, and includes all workshop meals and activities, excluding travel to and from the workshop and accommodations. Special workshop room rates are available at the host hotel, the Ramada Penticton.
Detailed workshop information is available on the Website, or by contacting workshop coordinator Jennifer Cockrall-King at 780-431-0486 or jennifer@foodgirl.ca.
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