Amuse Bouche
Defn: to tickle your palate, whet your appetite, make your mouth happy
Amuse Bouche is where we share with you the things that make our mouths happy. From recipes to wine reviews, from producer profiles to our culinary journeys - this is sightseeing for your tastebuds.
There are so many amazing food and wine events across this province. We recommend visiting Wine & Dine BC News - an excellent resource for keeping track of these events so you can plan your calendar and don't miss out. And Cityfood Magazine is a terrific site for keeping track of Vancouver's food & beverage related press releases, restaurant news, promotions and more.
Visit often - we'll be tasting, travelling and posting for you.
Cheers,
Treve Ring
Amuse Bouche Editor
Win a Weekend to Black Rock Oceanfront Resort in Ucluelet
EBC is proud to partner with Ucluelet’s Black Rock Oceanfront Resort for our newest contest. The winner will enjoy a two night stay in a suite at Ucluelet’s stunning luxury resort, plus a $100 credit for use in the Spa or Fetch Restaurant.
Entry is in person, at our Granville Island Retail Store. The prize will be drawn on October 31, 2010 – just in time for Storm Watching Season!
Read about Eric’s amazing visit to Black Rock Resort here.
1.6 Mile Dinner – Version 2010
Last year Eric was fortunate enough to participate in Orofino Vineyards’ 1.6 Mile Dinner (read here to remind yourself of the amazing evening). We’ve just heard from John at Orofino that this year’s version is planned for Sunday, August 1. If you find yourself in the Okanagan this August (and if you’re not planning to, WHY NOT?), we urge you to take part in this amazing locavore feast. The details below are from John ~~
1.6 MILE DINNER
*AND – NEW OPTION THIS YEAR*
FARM TOUR
(Farm to Plate )
1.6 MILE DINNER
A unique celebration of the beauty of the Similkameen Valley in all her forms. The evening will consist of a six course meal consisting of only the best foods provided by artisan producers from within a 1.6 mile radius of Orofino Winery. Each course will be expertly crafted by chef Darin Patterson, chef and owner of Bogner’s of Penticton (recently named the top chef in the South Okanagan region by Okanagan Life Magazine!). Delectable surprises, unique produce and world-class flavours will be paired with Orofino`s best wines.
Please join us in our beautiful winery courtyard for an enchanted evening of fine dining, remarkable wine, and good company!
Dates: Saturday, July 31st and Saturday, August 1st
Time: Welcoming wine and canapé`s at 5:30. Dinner to follow.
Tickets: $125 per person. Contact Orofino at (250)499-0068 or Orofino@nethop.net for reservations
This is a fundraising event for Cawston’s Kobau Community Park.
FARM TOUR
The connection between food production and food consumption will be clearly illustrated in this unique opportunity for those looking for a true localvore experience. Tour the farms of Cawston, the official “organic capital of Canada” and meet the farmers that grow the world-class produce being used in the 1.6 Mile Dinner that evening. Join John Weber, proprietor and winemaker of Orofino Winery as he takes you on a tour of some of his unique neighbourhood producers. Chef Darin Patterson will prepare a tasty bite at each property visited using the farm’s produce in a special way. Listen to the stories of the farmers and gain intimate knowledge of food production in the Similkameen Valley.
This is an excellent opportunity for those staying in Penticton for the weekend who want to participate in the 1.6 Mile Dinner at Orofino without worrying about transportation to and from the event.
ITINERARY
NOON: Meet at Bogner’s of Penticton restaurant in Penticton for a gourmet lunch prepared by Darin and his staff. Darin will talk of his commitment to using locql food in his restaurant. Tour his restaurant property to see his gardens that supply the produce for his menu offerings.
BUS TO CAWSTON (40 minutes)
TOUR AND TASTE: Visit Cawston’s unique producers and explore the beautiful Similkameen Valley with Orofino owner/winemaker John Weber. Get first-hand experience on the farm. Chef Darin will host a special tasting at each stop. We promise a few surprises!
1.6 MILE DINNER: Orofino’s signature event. Enjoy world-class scenery with an amazing 6 course dinner using only food that is produced within 1.6 miles of the Orofino property. It is an amazing evening of celebrating the Similkameen and its producers.
RETURN TO PENTICTON BY BUS (approximately 11pm)
DATE: Sunday, August 1st, 2010. Farm tour option is only offered on this day!
TICKETS: $275 per person all inclusive
CONTACT: (250)499-0068 or Orofino@nethop.net
NOTE: Seating is limited for the farm tour. It is an all-inclusive event. Let us take care of everything from noon until late that night!
A silent auction will be held both evenings of the 1.6 Mile Dinner with proceeds going to Cawston Community Kobau Park. Details will be forthcoming!
Recipe: Halibut Cheek Taco, Southwestern Slaw
This past week was our annual Sustainable Seafood Market Dinner, with EBC’s own Eric Pateman cheffing. Always a sell out evening, this year was no exception. Eric’s Halibut Cheek Tacos were a hit – especially paired with Cedar Creek’s Ehrenfelser!
Halibut Cheek Taco
southwestern slaw
Cedar Creek Estate Ehrenfelser 2009
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2 lb Fresh BC Halibut Cheeks (Seafood City)
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1/2 C Peanut Oil (South China Seas)
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1 C Flour (Grainery)
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2 Tbsp Chipotle Chilli Powder (South China Seas)
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1 ½ Tsp Ground Black Cumin (South China Seas)
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1 ½ Tsp Minced Garlic (South China Seas)
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Salt & Pepper, to taste
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8 Flour Tortillas, 6” (South China Seas)
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Southwestern Slaw
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1 C Aji Guacamole
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1/2 C Mexican Crema
Preheat a frying pan to medium-high. Combine the flour, chili powder, cumin, garlic, and salt. Toss and coat the halibut cheeks with the flour. Sauté the fish for 2-3 minutes and then flip and cook through, about 1 1/2 to 2 minutes more.
Grill the tortillas until they have light grill marks (or steam in the microwave or oven) and are heated through, about 15 seconds on the first side. Turn the tortillas and grill them until they just start to bubble, another 15 seconds.
Center 2 pieces of grilled fish on each tortilla with the slaw and Aji Guacamole. Add a dollop of Mexican Crema, fold in half, and serve immediately.
Southwestern Slaw
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2 C Green Cabbage, Finely Shredded (Green Grocer)
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¼ C Shredded Carrot (Green Grocer)
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2 Tsp Lime Juice (Green Grocer)
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2 Tsp Rice Wine Vinegar
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2 Tsp Local Urban Honey (Edible BC)
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2 Tbsp Red Onion, Finely Minced (Green Grocer)
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2 Tsp Jalapeños, Finely Minced (South China Seas)
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2 Tsp Cilantro, Chopped (South China Seas)
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Salt & Pepper, To Taste
Combine all ingredients in a bowl and let sit for 1-2 hours to let the flavours develop.
Mexican Crema
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1/2 cup Mexican sour cream (South China Seas)
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1/2 tsp finely grated lime zest (Green Grocer)
Combine in a bowl and let infuse for at least 2 hours.
North American Brewers Association Likes Howe Sound Brew Pub – a LOT
Just one of the many benefits of using a brew pub for a 2nd office…
Eric was logging ‘office time’ in Howe Sound Brew Pub this afternoon, and found out that the pub was recently recognized with 6 medals at this year’s North American Beer Awards.
Drum Roll Please:
Double Gold – King Heffy (Heffeweizen)
Silver – Imperial Pothole Filler Stout
Silver – Baldwin & Cooper Best Bitter
Silver – Devil’s Elbow IPA
Bronze – Garibaldi Honey Pale Ale
This year, the coveted competition drew entries from over 150 breweries totalling some 1,200 beer. Hometown heroes Howe Sound came in the top 5 overall!
Located in Squamish, HSB is one of British Columbia’s fastest growing micro-breweries, easily recognized by their large format pot-stopper bottles. Earlier this year, they released their very popular ‘Three Beavers’ Imperial Red Ale, proving just as popular as their ‘Bailout Bitter’, in response to the economic meltdown of the past year.
Congrats to the entire crew from all of us at EBC – especially Squamish boy (and Howe Sound Brew Pub regular) Eric!
Recipe – Sloping Hills Farm Organic Pork Chop
Here is an early summer recipe from Eric featuring one of our favourite local suppliers – Sloping Hills Farm, on Vancouver Island’s Qualicum Beach – the home of happy pigs. Treve recommends using Spinnakers Nut Brown Ale in both the dish and to pair with this dish – though Cannery Brewing Company’s Naramata Nut Brown Ale would also be a great partner.
SLOPING HILLS FARM ORGANIC PORK
Caramelized Cipollini Onions, Local Spinach, Yellow Courgette, Nut Brown Jus
serves 8
• 8 – 8oz ½” Sloping Hills Pork Chops (Lynn Valley Meats)
• 4 Tbsp Olive Oil (Edible BC)
• 24 Cippolini Onions (Green Grocer)
• 2 Bunches Fresh Local Spinach, Cleaned (Green Grocer)
• 2 Yellow Courgettes (Zuchinni), Sliced into Rounds (Green Grocer)
• 1 Tsp Garlic, Finely Minced (Green Grocer)
• 2 Tsp Shallots, Finely Minced (Green Grocer)
• 2 Tbsp. Ale Mustard (Edible BC)
• 1 Cup Nut Brown Ale (Liquor Store)
• 1 Cup Demi Glace (Stock Market)
Peel onions and sauté in a non-stick pan with a couple of tablespoons of olive oil for 1-2 hours over medium low heat or until nicely caramelized and soft. Remove from heat and keep warm.
Heat grill or BBQ to medium heat and grill pork chops until medium rare (5-6 minutes per side). Remove from heat and cover with foil to let rest.
While the pork chops are cooking, heat a sauté pan over medium heat and add the remaining olive oil, garlic and shallots and sauté until transparent.
Add the mustard along with the Nut Brown Ale and Demi Glace and cook the sauce until it is reduced by 75% and coats the back of a spoon.
After you have taken the pork chops off the grill, toss the sliced courgette in a couple tablespoons of olive oil, salt and pepper and then grill on medium heat until cooked (approx. 1 minute on each side).
At the same time, sauté the spinach in another pan until just wilted.
To serve, slice the pork or leave as whole chops, and place on plate with courgette, onions and spinach.
Top the pork chop with the Nut Brown Ale demi glace.
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