THIS is Why We Love BC
If this doesn’t give you goosebumps… You Gotta Be Here.
Check out this excellent 90 second Tourism BC Olympic spot showcasing the splendor that is this province:
http://www.youtube.com/watch?v=QcJ7KTkeLUA
Many thanks to Sophie Lui for sending us the link
Operation Cookies for Kids
‘Operation – Cookies for Kids’ 4th annual cookie drive is well under way with Vista D’oro endeavouring to add to previous years’ total contributions of over $30,000 to the BC Children’s Hospital. The baking, gathering and packaging goes on all week with delicious donations from some of the lower mainland’s finest kitchens, beautifully packaged into wonderful holiday gift tins.
The tins go on sale from December 10, 2009 onward for a minimum donation of $50.00 and with 100% of all funds going directly to BC Children’s Hospital. This year’s red holiday tins, which are also donated, (thanks again Patchett Excavating Ltd.) will hold a decadent array of goodies from the likes of Au Petit Chavignol, Beyond Restaurant, Bishop’s Restaurant, Culinary Capers, dB Bistro, Elixir Restaurant, Krause Berry Farms, Northwest Culinary Academy of Vancouver, O’Doul’s Restaurant, Pacific Institute Culinary of Arts, Pane e Formaggio, Pourhouse Restaurant, Terra Breads, Toast of the Town Catering, alongside a jar of Vista D’oro Farms Spiced Cranberry with Ice Wine preserve. New this year, hidden inside one of the tins, is a gift certificate to Vij’s Restaurant! You can purchase these extra special Christmas gifts at Pacific Institute of Culinary Arts, who have also offered up space and time to help assemble the tins, and at Vista D’oro Farmgate Shop & Tasting Room (open Thursdays, Fridays, and Saturdays, 10am to 4pm and Sundays 11am to 4pm for December). For more information contact Vista D’oro Farms at 604.514.3539. Put your dollars to work this holiday season with a gift that gives in more ways than one.
Operation – Cookies for Kids and BC Children’s Hospital holds a special place in both Lee & Patrick Murphy’s hearts, Lee having lost a young cousin and Patrick’s loss of a sister at a young age, both to cancer and both named Teresa. After watching the amazing care given to both they were struck with a cause. As, this time of year we need to be so thankful for healthy kids while keeping in mind how many children and their families spend the holidays in hospital rooms. The wish is to make Christmas a little sweeter for everyone.
For further information or to get involved with ‘Operation – Cookies for Kids’ contact Lee Murphy at Vista D’oro Farms, 604.514.3539.
EAT & DRINK BC! LAUNCHES OCTOBER 1ST
The fourth annual Eat & Drink BC! program launches October 1, and promises to deliver some of BC’s best dishes. With over 150 establishments across the Province serving up BC’s best bounty, there is certain to be something for everyone.
This year’s program encompasses a wide spectrum of restaurants at a variety of price points throughout the Province. Restaurants will be providing either a 3 course menu at varying price points (under $20, under $30, under $40 or $40) or a BC Bundle – consisting of one or two uniquely BC items.
Eat & Drink BC! program now is in its fourth year, found itself in the unique position of having to decide to continue this program or not. Funding that had been provided by the government in past years was no longer available. When asked why the BCRFA felt it was crucial to continue this program despite the lack of support, Ian Tostenson, President and CEO had this to say ” The buy local initiiative behind this program has multiple effects for the Province’s economy. Dining programs with consumer value drives much needed restaurant sales, chefs and restarauterus support our local growers when they buy their product, and marketing encourages consumers to buy local whenever and wherever they can.” to not continue the program was not really an option.
You can view menus and restaurants online.
BC SEASONAL COOKBOOK: BIRCHWOOD DAIRY YOGURT & HONEY SEMIFREDDO
Every Sunday we share a recipe from EBC president Eric Pateman’s cookbook – The British Columbia Seasonal Cookbook.
BIRCHWOOD DAIRY YOGURT & HONEY SEMIFREDDO
This recipe draws inspiration from the numerous ice cream and gelato shops that service just about every neighbourhood in Vancouver. Making semifreddo is easier than making ice cream and is as delicious as the homemade gelato available around the corner. But where to get BC yogurt? Birchwood Dairy is a family-owned farm in the Fraser Valley that produces some fine dairy products, including yogurt. The perfect combination of slightly tart and super creamy, this is the yogurt of choice to blend with any premium BC honey, and it will keep your guests coming back for more!
serves 4-6
Ingredients:
- 2.25 cups heavy cream
- 5 egg yolks
- 1/2 cup honey
- 1/2 cup unflavoured yogurt
Method:
In a mixer, whisk cream to stiff peaks. Transfer the whipped cream into another bowl and set aside. Clean and dry the mixing bowl and whisk yolks with honey until pale yellow and thickened. Fold in yogurt. Then fold in whipped cream.
Line a mould with plastic wrap. Place filling into the mould. Cover and freeze for 24 hours. Remove semifreddo from the freezer just before serving. Top with your favourite berries.
Semifreddo is Italian for ‘half-cold’ and describes the half-frozen or chilled nature of this delicious confection.
BC SEASONAL COOKBOOK: MU SHU DUCK WITH PEACHES & DAIKON
Every Sunday we share a recipe from EBC president Eric Pateman’s cookbook – The British Columbia Seasonal Cookbook.
MU SHU DUCK WITH PEACHES & DAIKON
Game birds such as geese, wild turkey, prairie chicken, partridge and grouse were an important food source for Canada’s indigenous peoples, and early BC settlers soon learned to hunt them as well. Game birds have always been abundant here, at least seasonally. One of the province’s leading organic duck procuders is Polderside Farm in the Fraser Valley. This farm offers specialties such as organic, free-range duck, chicken and eggs. Their duck is available at the farm gate, as well as on the menus of BC’s finer restaurants. The duck in this recipe is combined with ripe, juicy peaches and daikon (Japanese radish), showcasing the multicultural aspect of BC’s cuisine.
serves 4
Ingredients:
Duck
- 8 oz duck breast, about 2 breasts, cut into strips
- 3 Tbsp rice vinegar
- 2 Tbsp soy sauce
- 1 tsp sesame oil
- 1 Tbsp garlic, minced
- 1 Tbsp fresh ginger, finely chopped
- grapeseed or canola oil for stir frying
- 1/2 cup green onions, finely sliced
Daikon
- 1 daikon radish, 4-inch piece, grated
- 1 Tbsp rice vinegar
- 1/2 tsp sugar
- 1 Tbsp green onion, finely sliced
- 2 fresh peaches, cut into eighths
- 4 large eggs
- 4 oz fresh enoki mushrooms
- hoisin sauce
- 1 package store-bought flatbread, such as chapati
Method:
In a bowl, toss the duck with the rice vinegar, soy sauce, sesame oil, garlic and ginger. Cover and marinate, refrigerated, for 2 hours. In another bowl, toss the daikon with rice vinegar, sugar and green onion. Set aside.
Heat a splash of grapeseed oil in a wok or heavy-bottomed pan and add the marinated duck strips. Stir fry over high heat until browned and cooked through, about 3 minutes. Remove from the pan, toss with green onions and set aside. Reduce the heat to medium and cook peaches in the wok for 5 minutes, and set aside. Add a splash of oil to the wok and cook eggs, sunny side up.
Serve duck, daikon, peaches, eggs and enoki mushrooms on a platter along with side serving plates. Spread a spoonful of hoisin sauce on a flatbread and place some meat, peaches and vegetables on top, roll up and enjoy.
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