An EBC Thanks! for Olympic Staff, Athletes & Volunteers
All of us at Edible BC would like to say thank you to all of the extraordinary people who have helped to make the Vancouver 2010 Olympics so memorable. For all of the Olympic Staff, Athletes & Volunteers, we are offering a 15% discount on everything in the Edible BC retail store at Granville Island as well as on our popular Granville Island Market Tours. The discount is valid from February 28 – March 6th.
Just show your VANOC credentials to our sales staff and they will automatically deduct 15% from your bill. This is the perfect opportunity to stock up or pick up those last minute gifts.
*Please pass on this info to anyone who has worked or volunteered during the Games.
Go Canada Go!!
Four Chefs, One Garden
Now that the cherry blossoms and crocuses are in bloom (mid-February!), it’s hard not to think of spring. This book will inspire you to get out those gardening tools.
Evaleen Jaager Roy had a vision. Take one glorious west coast garden described and photographed through the seasons, add four celebrity chefs with seasonal, locally-inspired recipes, and add unique ideas for “living slow” and enjoying each moment in this magical part of the world. The result: the just-released Four Chefs One Garden.
Part cookbook, part gardening primer, Four Chefs One Garden is a love poem to Vancouver, told in flowers and fettuccini. In her unique debut, the Vancouver native traces one year spent in her terraced, ocean view garden and her kitchen. The book weaves together gardening ideas from some of the West Coast’s leading gardeners, including Brian Minter of Minter Gardens and includes seasonal recipes from some of the city’s leading chefs, including Umberto Menghi, Michel Jacob, Tojo and Vikram Vij.
Lush photography shows the march of Vancouver’s changing seasons, both in the garden, where spring rains lead to summer roses, and in the kitchen, where Tuscan salads give way to spicy winter curries. Learn more about Evaleen’s book, the fabulous chefs, guest gardeners and her quest to live slow on Canada’s West Coast.
“One year ago, I walked away from the boardroom, overnight flights and Blackberries and stepped into my garden,” says author, Evaleen Jaager Roy. “And bit by bit, as spring turned to summer and summer to fall, the world began to slow down. I was left with a few simple joys: the joy of digging in the dirt and watching things grow and the joy of cooking – taking the best of each season and turning it into sustenance and celebration with the people I love.”
$1 from the sale of every book will go to feed women and children living in the Downtown Eastside of Vancouver through the YWCA’s Crabtree Corner Family Resource Centre. The centre serves over 30,000 meals anually to families in need. www.ywcavan.org
The book is $29.95 and available for purchase from select retailers, or online.
Sunday Recipes – Vancouver Island Pork Roast, Apple Compote, Blue Cheese Potato Gratin
Every Sunday we share a recipe from EBC president Eric Pateman. Here’s a lovely Sunday dinner recipe from one of our Whisky Dinners.
Vancouver Island Pork Roast
Granny Smith Apple Compote & Blue Cheese Potato Gratin
SERVED WITH BENRIACH 21 YEAR OLD
Serves 8
Pork
- 3 lb Sloping Hills Pork Roast, with Crackling (Lynn Valley Meats or Armando’s – Special Order)
- ¼ C Olive Oil (Edible BC)
- ¼ C Pomegranate Mustard (Edible BC)
- Salt & Pepper (Edible BC)
Apple Compote
- 2 Large Granny Smith Apples, Peeled and Coarsely Chopped (Green Grocer)
- 2 Large Ambrosia Apples, Peeled and Coarsely Chopped (Green Grocer)
- 2 Tbsp Butter (Milk Man)
- ½ Sweet Onion, Finely Sliced (Green Grocer)
- ½ C Brown Sugar (The Grainry)
- ¼ C Raisins (The Grainry)
- Zest of One Orange, Plus Juice (Green Grocer)
- ¼ C Fresh Herbs, Finely Chopped Including Rosemary, Sage & Oregano (Green Grocer)
Gratin
- 2 lbs Russet Potatoes, Peeled and Sliced Thin on a Mandoline (Green Grocer)
- 2 lbs Sweet Onions, Caramelized (Green Grocer)
- 4 Tbsp Butter (Milk Man)
- ½ Liter Whipping Cream (Milk Man)
- 250 gr BC Blue Cheese (Oyama)
- Salt & Pepper, To Taste (Edible BC)
Method:
Pork
If the fat (crackling) is not already scored, score it with a sharp knife and then rub the pork roast with the olive oil, mustard, salt & pepper.
Roast in a slow oven (220 degrees) until the internal temperature of the pork reaches 150 degrees and then remove from the oven and cover with foil to rest and keep warm. This should take approx. 3 hours.
Compote
While the pork is cooking, you can cook the compote. Add all of the ingredients to a medium sized sauce pan and cook over medium heat until the apples are tender and the onion is soft. Turn down the heat to low and keep warm.
Gratin
While the pork and the compote are cooking you can assemble and bake the gratin in about an hour. First, combine the whipping cream and blue cheese in a sauce pan and reduce over medium-low heat by half. While the cream/cheese mixture is reducing, you can be caramelizing the onions in a frying pan on another burner. The secret to caramelizing onions is a low heat for a long period of time. Both of these things should take approx. 40 minutes to accomplish.
Once the cream is reduced and the onions are caramelized, you are ready to assemble the gratin (assuming you already peeled and sliced your potatoes). To assemble the dish, butter a baking pan well on all side, and then start layering it with slices of potatoes, then onions, and then cream. Sprinkle with salt and pepper, and then start again – potatoes, onions, cream, S&P, and so forth, until the pan is full. Be sure to keep pushing the filling down so you get a nice tight filling in the pan.
Once you have everything in the pan, cover it with tin foil and back it in a 350 degree oven for one hour. Remove the foil 45 minutes in to the cooking time to ensure the top gets nice and golden brown. You can sprinkle the top with more blue cheese, or another type of cheese if you desire as well.
To Serve:
Place a scoop of the gratin, along with a few slices of the pork on the plate and garnish with the apple compote and any pan juices from the roasted pork. You could also make a cider gravy using the drippings from the pork roast if you desire.
And Top Table Restaurants Toast ALL Medallists with Champagne
Top Table Group also recognizes Olympic achievement and wants to toast all podium-worthy achievements. Winning an Olympic medal is no easy feat. The road is long, the sacrifices many, and the support structures that enable athletes to reach the podium are elaborate. But ask an Olympic athlete the key to their success, and the reply is almost always, “My family and friends.”
Araxi in Whistler, and Blue Water Cafe, CinCin, and West in Vancouver, will salute winning athletes during the 2010 Vancouver Winter Olympics by helping them toast family and friends at the restaurants’ bars with a complimentary bottle of Nicolas Feuillatte champagne.
“We want to congratulate the bronze, silver and gold medalists from all countries, and give them the opportunity to toast those closest to them, that took them to the pinnacle of their sport,” said Jack Evrensel, proprietor of Top Table. “Top Table is all about teamwork, and so are the endeavours of Olympic athletes – this is a simple way to show our appreciation.”
*Medalists: Reserve in advance through Top Table’s restaurant directors, bring your medal, and the bubbles will begin to flow.
| RESTAURANT | LOCATION | CONTACT | ||
| Araxi Blue Water Cafe CinCin West |
4222 Whistler Village Square 1095 Hamilton Street, Yaletown 1154 Robson Street 2881 Granville Street @ 13th |
Steve Edwards, 604 932 4540 Stephan Cachard, 604 688 8078 Ricardo Ferreira, 604 688 7338 Brian Hopkins, 604 738 8938 |
Bearfoot Bistro Makes Champagne Wishes Come Through for Medallists
Bearfoot owner Andre St-Jacques
From the podium to the party: Winning the very first medal for your country is an athlete’s dream. Paying tribute to the first Olympic Medalist from each country, Bearfoot Bistro has invited medalists and their entourage – friends, family, coaches – to pop an Olympic-sized jeroboam bottle of the prized French bubbly, Moët et Chandon Brut Impérial, on the house.
After the ceremonial champagne sabering with world-record-holder and Bearfoot owner André Saint-Jacques, Olympians’ competitive spirit may urge them to challenge his record of 21 lopped-off bottlenecks in one minute. I think it safe to say that a different training regime would be necessary 
*Medalists please contact Marc DesRosiers at 1 (604) 902-2622 and the Bearfoot Bistro at 1 (604) 932-3433.
And new at Bearfoot for the rest of us non-medallists: Belvedere Ice Room
Guests can step into Canada’s first sub-zero vodka lounge to sample a range of 50 vodkas from around the world. Connoisseurs enter the -25C temperature wearing Canada Goose down parkas and furry winter hats. The Belvedere Ice Room menu features partner plates of gravadlax, oysters and caviar, with vodkas from Russia, Poland, France, Sweden, the Czech Republic, United States, and neighbouring Pemberton.
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