January Winter Sale – Celebrating the 26 Days of January!
Starting Saturday, January 2nd, Edible BC will be counting off the 26 days of January with a different in-store sale theme every single day.
26 days? That’s right – Granville Island Public Market is closed Mondays throughout January, leaving only 26 shopping days.
And we’re going to make it worth your while to come down each and every day!
Every morning we’ll post each day’s sale on Twitter and Facebook, and you can view the complete month’s lineup on the Retail Store page of the EBC website.
And just so you can start your shopping and saving plans early, here’s the complete 26 Days of January Winter Sale Specials:
2nd Honey Sale ~ Save 15% on all honey in the store
3rd Thomas Haas Sale ~ Save 15% on all Thomas Haas Products
4th Granville Island Market Closed
5th BBQ Sauces, Planks &Wraps Sale ~ Save 15% on all BBQ sauces, planks & products
6th Organic Fair Chocolate Bars Sale ~ Save 50 cents per bar
7th Okanagan Vinegar Sale ~ Save 15% on all Okanagan Vinegar Products
8th Mission Hill Cherries Sale ~ Save 15% on Mission Hill Winery’s Oculus & Sweet Cherries
9th Maple Syrup Sale ~ Save 15% on all Isens & other maple products
10th Fishery Sale ~ Save $1 per tin on all fishery products (canned and smoked fish)
11th Granville Island Market Closed
12th Salt Spring Island Tea Sale ~ Save 20% on all teas & mixes from Salt Spring Island Teas
13th Mustard Sale ~ Save 15% on all mustards
14th Canadian Hazelnuts Sale ~ Save 20% on all hazelnut products
15th Fraser Valley Gourmet Butter Crunch Sale ~ Save 20% on the super popular Butter Crunch!
16th Little Miss Chief Sale~ Save 15% on all Little Miss Chief products
17th Vista D’Oro Sale ~ Save 15% on all seasonal Vista d’Oro products
18th Granville Island Market Closed
19th Eleni Olive Oil Sale ~ Save 15% on all Eleni Oils & Balsamics
20th Thelma’s Gourmet Goodies Sale ~ Save 15% on all preserved items from Thelma’s
21st Goodness of Garlic Sale ~ Save 20% on all Goodness of Garlic Products
22nd Nonna Pia Sale ~ Save 15% on all Nonna Pia Balsamic Reductions
23rd Gone Crackers Sale ~ Save 15% on all Gone Crackers flavours
24th Vij’s Sale ~ Save 15% on all Vij’s frozen entrees & spices
25th Granville Island Market Closed
26th Everything Done Right Sale ~ Save 15% on all Everything Done Right mustards & dressings
27th Milsean Sale ~ Save 15% on all Milsean bars, caramels, hot chocolate & Cake in a Jar
28th Premium Vinegar Sale ~ Save 15% on all Venturi Schulze, Minus 8 & Solera Vinegars
29th Wineland & Salad Sisters Sale ~ Save 15% on all Wineland & Salad Sisters dressings
30th Lobster Oil Sale ~ Save 15% on all lobster oils
31st Thai Princess Sale ~ Save $1 per bag of Thai Princess products
The Fine Print:
Some products have limited supply in stock, but prices will be honored for orders paid in full and placed on the day of the sale.
Prices are only valid in store from 9am to 7pm on the day of the sale and will not apply to online orders.
Sale prices cannot be combined with other discounts or coupons.
Exceptional Eats! Awards
From the Editor of EAT:
Here at EAT magazine, we’ve decided that just writing articles isn’t enough. We want to give your voice a forum for identifying, recognizing and celebrating what is going on here on Vancouver Island that matters to you.
What excites you about the local food scene? What is it about food that affirms and consistently supports your decision to stay on Vancouver Island? Your voice reinforces a collective commitment to Vancouver Island and informs potential gastronomic developments. That is to say, your bums in seats for eats, unfolded wallet at a farm stand and drool on the counter at the cheese shop sustains Vancouver Island’s culinary culture, keeps it going and keeps it coming. Go team!
And so, we introduce to you the Exceptional Eats! Awards, a celebration of the notables from Victoria to Sointula and Tofino to Salt Spring. We have developed a list of short questions in consultation with a collection of individuals including food journalists, prominent Islanders, farmers, chefs, dedicated foodies and pe ople who just like to eat. Share your voice and vote for the Island’s best. This food-friendly poll is designed to reflect and respect what is significant and intriguing in our culinary culture. This is not about the biggest stack o’ pancakes or the best place to get a date. Get real. This is about food. This is about the real food and drink and the people who make it happen.
Please vote by filling out the survey. The Exceptional Eats! Awards can reflect the tastes and priorities of this community only if the community participates. It is time for Vancouver Island to share its voice in acknowledgment and gratitude. The Exceptional Eats! Awards will be an annual event, celebrating the bar, and raising it. It is time for our own awards, for ourselves, the industry, for visitors and for the love of the food.
By voting, you will become eligible to win one of the prizes generously donated by our sponsors. The winners will be announced in the March/April 2010 issue of EAT along with the results of the survey. By recognizing excellence, we are giving a big round of applause to all the chefs, servers, brewers, farmers and vintners and more who together make this Island such an exceptional place to eat and drink.
To vote, CLICK HERE
Voting ends Feb 01, 2010.
Both name and email address is required to be entered in the draw.
Please note: You will only be able to take the survey once per computer.
The Prizes:
• A Luxury Weekend at the Fairmont Empress Hotel in Victoria donated by the Empress (www.fairmont.com/empress) and EAT Magazine.
• The Mocca Master Thermal Brewer – The World’s Best Coffee Maker donated by www.CoffeeCrew.com
• Dinner For Two at Deerholme Farm donated by Deerholme Farm (www.magnorth.bc.ca) and www.VancouverIslandLocalFood.com
Sunday Recipe – Seared Qualicum Bay Scallop, Truffled Cauliflower Puree, Smoked Oyama Bacon
Every Sundays we share a recipe from EBC president Eric Pateman. Eric prepared this recipe for one of our private Granville Island Market Dinners and it would be a lovely local luxe starter course for a special New Years Eve dinner. This recipe serves 6.
SEARED QUALICUM BAY SCALLOP
truffled cauliflower puree, smoked Oyama bacon
Quails’ Gate Estate Chardonnay 2006
- 8 Qualicum Bay Scallops (Seafood City)
- Salt & Pepper
- 1 head Cauliflower, Cut into Florets (Green Grocer)
- 2 Tbsp Butter (Milk Man)
- 3-4 Tbsp Whipping Cream (Milk Man)
- 1 Tbsp Truffle Oil (South China Seas)
- Salt & Pepper to Taste
- 2 Thick Slices Double Smoked Oyama Bacon (Oyama)
- 16 Large Brussel Sprouts, Chiffonade (Green Grocer)
Method
Cook the cauliflower in a pot of boiling salted water until tender. Drain the water and then add in the butter, truffle oil and cream and puree into a smooth paste. Season with salt and pepper. Set aside and keep warm.
Clean and dry the scallops thoroughly. Heat a large frying pan on high heat and then smear with olive or grape seed oil and sauté the scallops for about 1 minute on the first side and then turn and remove the pan from the heat.
In another frying pan, sauté the bacon until crisp and then add the brussel sprouts and cook until just wilted and then season with salt and pepper.
To serve, place a scoop of the sprouts in the centre of the plate and then circle with the truffle puree. Place the scallop in the centre of the sprouts.
Holiday Thank Yous!
Wow – what a month! I apologize for the lack of blog postings this past week (watch for Eric’s Sunday recipe to come shortly).
This December has been our busiest in a very long time – with record sales days in the Granville Island Retail Store, numerous private holiday dinners, a brand new online store, and a banner month for tour and event bookings. Our entire EBC team of elves worked long hours building gift baskets, sending out gift certificates and posting packages worldwide – getting BC’s finest gourmet goodies out in time for Christmas.
And thank you – our EBC friends and followers – for your continued support of our local producers and culinary scene!
**Watch for details on our January Winter Sale coming soon ~
Cheers,
Treve
Amuse Bouche Editor
Sunday Recipe – Dark Chocolate Espresso Pot Au Creme
Every Sundays we share a recipe from EBC president Eric Pateman. Eric prepared this recipe last week at one of our Granville Island Market Dinners. A sure fire way to ward off winter’s chill – pair with one of BC’s fortified wines.
DARK CHOCOLATE ESPRESSO POT AU CRÈME
- 6 oz Costa Rican Organic Dark Chocolate Disks (Non’s Drinks)
- 1 1/2 cups Whipping Cream (Milk Man)
- 1/2 cup Whole Milk (Milk Man)
- 1 1/2 to 2 Tsp Instant-Espresso Powder (Grocery Store)
- 6 large Egg Yolks (Milk Man)
- 2 Tbsp Sugar (Grainery)
Method
Put oven rack in middle position and preheat oven to 300°F.
Put chocolate in a heatproof bowl. Bring cream, milk, espresso powder (to taste), and a pinch of salt just to a boil in a small heavy saucepan, stirring until espresso powder is dissolved, then pour over chocolate, whisking until chocolate is melted and mixture is smooth.
Whisk together yolks, sugar, and a pinch of salt in another bowl, then add warm chocolate mixture in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a glass measure and cool completely, stirring occasionally, about 15 minutes.
Divide custard among ramekins, then bake custards in a hot water bath (a second pan with hot water halfway up the sides of the ramekins) covered tightly with foil (with small holes poked in the top), until custards are set around edges but still slightly wobbly in centers, 30 to 35 minutes.
Transfer ramekins to a rack to cool completely, uncovered, about 1 hour. (Custards will set as they cool.) Chill, covered, until cold, at least 3 hours.
Serve with creme fraiche & fresh berries.
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