On April 3^rd “Colour Your Palate” Celebrates Five Years of Art, Food and Learning

Armed with their colour assignments, their culinary know-how and their imaginations, twelve Victoria restaurant chefs are now planning their submissions for the fifth annual Colour Your Palate canapé competition, a tasting event that combines colour expression with taste adventures.

To enter the draw to win two tickets to this exciting tasting event simply email us with your favourite colour and suggest a food that would be the same colour. For example if you choose yellow you could suggest corn. The winning entry will be randomly drawn from the submissions. Email editor@eatmagazine.ca by midnight, Friday, March 23, 2012. Winners will be contacted by email and announced on www.eatmagazine.ca

Read on to find out more about the evening and which chefs are competing.

Colour Your Palate guests are rewarded with unique flavours and colours and an opportunity to recognize those chefs who best marry colour and flavours while supporting the development of art and life skills for children in the Capital Region.

“Over the five years we have been hosting Colour Your Palate the chefs have really upped their game in terms of presentation, flavour profiles and unique interpretations of the colour and canapé theme,” says Marilyn Sing, founder and past president of the OCTA Collective Society. “I think when they see each other’s creations they come back the next year even more determined to outdo each other. And they are able to try something new with an appreciative audience. I’ve seen canapés which debuted at Colour Your Palate later appear on that restaurant’s menu.”

At the launch event chefs drew one of six colours: blue, green, yellow, purple, black or orange. Some colours pose a greater challenge than others, such as blue which doesn’t tend to occur naturally in food except as purple. Chefs come up with creative ways to represent the colours and the recipe and presentation are closely guarded until the event.
Canapés are eligible for two awards: Best Tasting Creation and Most Artistic Creation.

They are judged by industry experts including Eric Akis, chef and cookbook author who publishes a weekly column in the Times Colonist; Gary Hynes, sommelier, chef and cookbook author who is the founder and editor of EAT Magazine and Denise Marchessault, Le Cordon Bleu graduate, cooking instructor, food columnist and proprietor of French Mint Cooking School. Canapés are judged blind and restaurant winners are revealed after the canapés are selected.

Colour Your Palate paints the town on April 3 beginning at 5:30 at the Hotel Grand Pacific. Tickets are $60 in advance and $65 at the door and include a complimentary beer or wine, samples of every canapé entry, door prizes and opportunities to bid on a large selection of silent auction items. Each guest selects a favourite canapé and the audience top pick wins the Peoples Choice Award.

Competing Chefs:
Brock Bowes – Hotel Grand Pacific
Rob Cassels – Flavour
Colin Davidson – The O Bistro at the Oswego Hotel
Andrew Dickinson – Royal Victoria Yacht Club
Stephan Drolet – Camille’s Restaurant
Torin Egan – The Superior Café
Miguel Goncalves – Beacon Landing Restaurant and Lounge
Andrew Hrushowy – Sauce Restaurant & Lounge
Morgan Milward – Fireside Grill
Kamal Silva – The Fairmont Empress
Edward Tuson – The EdGe Restaurant

Colour Your Palate is held to raise awareness of the importance of participating in arts experiences to develop life skills such as self-confidence, self-esteem, teamwork and personal management, and to fund artsREACH workshops in schools with a high population of children from low income families. Programs are delivered at no charge to public elementary schools in the Capital Region and all materials and instruction are provided. The workshops teach arts skills such as printmaking, theatre and painting.

For more information on Colour Your Palate: www.octacollective.com/colouryourpalate
For more information on artsREACH: www.artsreach.ca

Event Sponsors:
Hotel Grand Pacific
DFH Real Estate
Event Service Production
Island Blue Print
Sysco Victoria

Media Sponsors:
CFAX 1070
CTV
EAT Magazine
KOOL 107.3
Times Colonist

Master of Ceremonies: Joe Perkins, CTV

2011/2012 Workshop Information

Since 2005, 800 artsREACH workshops have been delivered in public elementary schools throughout the Capital Region. Taught by professionally trained artists or actors, more than 13,600 children have participated in a drawing, printmaking, painting, or theatre workshop.

Visual Arts Program
Visual arts workshops explore the theme of “Art Inspired by Imagination”.

Painting Workshops
Drawings and paintings don’t have to be representational or solely based upon what we observe. In addition to drawing what they see, children draw/paint from their imagination to help make sense of their world. Encouraging children to use creative, playful techniques acts as a “spring board” to help them begin drawing/painting further develops their intellect and expands their already vivid imaginations.

Printmaking Workshops
Printmaking is an easy and fun way to help students learn about basic elements and principles of art: line, shape, colour, texture, pattern and repetition. Students are introduced to and use Islamic tile prints, paintings by Joan Miro, Matisse cutouts, Australian Aboriginal prints, illustrations by Man Ray and drawings and paintings by Paul Klee to inspire their own work.

After-School Theatre Arts Program
Over six weeks, students develop and hone theatre performance skills through cooperative theatre games and exercises, movement, characterization, improvisation and dramatic play. They are entrusted with group projects, learn decision-making, and build confidence. At the end of the program, the students present a showcase of their best/favourite work to an invited audience of peers, teachers and parents.

After-School Visual Arts Program
Over six weeks, students are introduced to traditional as well as unconventional materials, methods and techniques of 2-D and 3-D art forms. Each workshop uses art historical examples, feature artists and a particular style or genre. Students examine the many ways that artists use the human figure to communicate meaning and engage in studio projects/explorations based on the theme of body language and art.

Grants covering the 2011/2012 School Year: BC Gaming*, Queen Alexandra Foundation for Children, RBC Foundation, Van Tel/Safeway Credit Union Legacy Fund, and APM Fund for Children and the Arts through the Victoria Foundation.
* We acknowledge the financial assistance of the Province of British Columbia.

Donations from Hillcrest Elementary School Parent Advisory Council and the TELUS Victoria Ambassadors were also designated to cover a total of eight workshops.

Camille's: Best Restaurant Cooking Local (Victoria). Left to right: Francois Boule—sous, David Mincey—owner, Stephen Drolet —chef, Lindsay Walker—Diningroom manager, Paige Robinson—owner,, Katelyn Schoen, Tracy Nesom, Chris Stephens (missing: Carling Battistuzzi). Photos by Rebecca Wellman

What was on your food and wine radar last year? Did you spot a trend? Did a new restaurant, wine or beer catch your attention? Who was your food hero this year? Was there a website, tweeter or blogger that helped give you a deeper insight into the food world? In other words, what were your Exceptional Eats! of 2011?

To get the skinny on the gist EAT staff worked long into the night to come up with 42 questions designed to reflect the year that was. Then, on January 1st the virtual voting booth opened for a month. When the voting ended we tallied the  results and organized them into four groups: eating in, eating out, drinking and, lastly, giving credit to those who inspired us. Turns out we are a loyal and competitive bunch and many results were close–and in some instances a tie had to be declared.

We think readers chose a glorious group and I, for one, will be very busy in 2012 using this list as a guide to many new and wonderful eating and drinking experiences. In our opinion there were no losers only winners as we all win by shining the spotlight on a vibrant local food community.

* Sponsors and the winners of the prize draw follow the awards results. See below.

“The Results

* denotes the winner

LET’S EAT OUT

Restaurant of the Year:

It’s the best restaurant in the city. Bar none. In every way, every time – the best food, service, and ambience. End of discussion.

Which restaurant is it?

VICTORIA & VANCOUVER ISLAND

*Brasserie L’école

Ulla

Zambris

Café Brio

VANCOUVER

*Hawksworth

L’Abattoir

Vij’s

Chambar

OKANAGAN

*Local Lounge & Grille

RauDZ

Waterfront Restaurant 

Best Dish of the Year:

You are still dreaming of it, pining for it, talking about it. What restaurant dish made that lasting impression?

Name the dish, and the restaurant, please.

VICTORIA & VANCOUVER ISLAND 

*Steak Frites, red wine & shallot sauce, Roquefort butter at Brasserie L’école

Crispy Pork Shoulder on greens with radish, potatoes, grapes and chili mayonnaise at Zambri’s

Funghi Pizza at Prima Strada

VANCOUVER

*Wine marinated lamb popsicles in fenugreek cream curry on turmeric and spinach potatoes at Vij’s

West Coast Sablefish
miso sake glaze, baby bok choy, edamame
quinoa and shiitake mushrooms, kombu dashi with soy and yuzu at Blue Water Café

Kasu & Birch Syrup Sablefish, shaved cauliflower, brussels sprouts, Swiss chard at Edible Canada

SPECIAL MENTION: Rigatoni with Trippa alla Romana at Campagnolo Roma 

OKANAGAN

*Tie: Okanagan Cherry Spare Ribs (Local Lounge) | Blackened Prime Rib (Ricardo’s Mediterranean Kitchen)

Confit Duck Leg “Grilled Cheese” Sandwich at Hillside Bistro 

Best Place for Lunch:

Lunch is not really about replenishing energy to get on with the workday. It is an event and an excellent one at that.

Which restaurant gets the nod for best midday meal?

VICTORIA & VANCOUVER ISLAND 

*Devour

Hernande’z Cocina

Foo

VANCOUVER

*Meat & Bread

Cactus Club

OKANAGAN

*The Bench Market

Okanagan Street Food

Hillside Bistro

Best Restaurant Cooking Local:

If it’s in season and local, it’s on the menu. This eatery celebrates local ingredients on a grand scale.

What restaurant is it?

VICTORIA & VANCOUVER ISLAND 

*Camille’s Restaurant

Ulla

Devour

Sooke Harbour House

Café Brio

VANCOUVER

*Edible Canada

C Restaurant

Raincity Grill

OKANAGAN

*RauDZ Regional Table

Local Lounge

Waterfront Restaurant 

Not Downtown:

If you live in a big city, pick an eatery outside of your city center that’s worth a special trip. Or tell us the name of a great restaurant in your town, village or burg that is the best of the bunch.

VICTORIA & VANCOUVER ISLAND

*Bistro at Merridale Cider

Sooke Harbour House

VANCOUVER

*Pear Tree

Les Faux Bourgeois

OKANAGAN

*Ricardo’s Mediterranean Kitchen

Local Lounge

Cheap and Cheerful – Best Under $10

Max $10and delicious and well made not too much to ask, is it? Where and what?

VICTORIA & VANCOUVER ISLAND

*Hernande’z Cocina

Pig

Red Fish Blue Fish

VANCOUVER

*La Taqueria

Save On Meat

Pronto

OKANAGAN

*Mad Mango Café

Il Vecchio Delicatessen

Burger 55

Best Burger:

From the bar to the bistro and now top billing at a few new hot haunts: the ubiquitous burger.

Who does it best?

VICTORIA & VANCOUVER ISLAND

*Pink Bicycle

Bin 4

Big Wheel

VANCOUVER

*Vera’s Burger Shack

Modern Burger

Refuel

OKANAGAN

*Burger 55

Local Lounge

Gorgeous George’s Gourmet Burgers

Best Place for Eats and Cocktails:

Work is done for the day. Now for your reward? drink (or two) and nibbles. Cinq a sept becomes the happiest hours.

Best place for after work eats and drinks?

VICTORIA & VANCOUVER ISLAND

*Veneto

Clives

Stage

VANCOUVER

*Joey Restaurants

The Diamond

YEW Bar

OKANAGAN

*RauDZ Regional Table

Cabana

Rotten Grape

Wine List Smackdown (Best Restaurant Wine List):

Do you like it comprehensive, educational, big, or just beautiful? Which restaurant?s wine menu dominates?

VICTORIA & VANCOUVER ISLAND

Stage*

Brasserie L’Ecole

Il Terrazzo

VANCOUVER

*Hawksworth

Blue Water Café

West

OKANAGAN

*Local Lounge & Grille

Waterfront Restaurant 

Keep Your Fork… (Best Restaurant Dessert):

Many diners just say no when it comes to dessert. But we have plenty of talented pastry chefs working to rise above the tried and true creme brule or molten chocolate cake.

Tell us who’s cultivating a more sophisticated sweet tooth?

VICTORIA & VANCOUVER ISLAND

*Brasserie L’ecole

Ulla

VANCOUVER

*Cactus Club

Chambar

Thierry Chocolaterie Patisserie Cafe

OKANAGAN

*Local Lounge & Grille

Tie: RauDz & Waterfront Restaurant

Something healthy but fantastic. (Best Place for a Healthy Meal):

Rich foods abound these days. Where do you go to give your body a break, somewhere the food is both healthy and delicious?

VICTORIA & VANCOUVER ISLAND

*Rebar

Red Fish Blue Fish

VANCOUVER

*The Naam

Organic Lives

Nuba

OKANAGAN

*Poppadoms

The Wild Scallion

The Chopped Leaf

Feeding Cart Frenzy (Best Food Truck):

Great street food has never been easier to find. At what food truck did you have a really amazing feed?

VICTORIA & VANCOUVER ISLAND

*Red Fish Blue Fish

VANCOUVER

*Japadog

Roaming Dragon

La Brasserie Street

OKANAGAN

*Jeffer’s Fryzz

Under The Radar:

Give up the name of that eatery that you adore and yet no one seems to know about.

VICTORIA & VANCOUVER ISLAND

*Daidoco

Bistro28

Café Ceylon

VANCOUVER

*Campagnolo Roma

CRU Restaurant

The Pear Tree

OKANAGAN

*The Real Things Pizza

Benja Thai

Poppadoms

Top Chef:

The dining scene is shining brighter than ever and this chef is a large part of the reason.

Name your favourite local chef.

VICTORIA & VANCOUVER ISLAND

*Dan Hayes (London Chef)

Peter Zambri (Zambri’s)

Sean Brennan

VANCOUVER

*David Hawksworth

Rob Feenie

Dale MacKay

OKANAGAN

*Tie: Robert Cordonier (Hillside Bistro), Paul Cecconi (Local Lounge)

Rod Butters

Mark Filatow

Darren Mitchell

Best Place To Eat Sustainable Seafood:

Great restaurants that also serve a sustainable catch deserve an EAT award. At stake is the future of our oceans.

Who deserves to be the catch of the year?

VICTORIA & VANCOUVER ISLAND

*Red Fish Blue Fish

VANCOUVER

*C Restaurant

Blue Water Cafe

OKANAGAN

*Local Lounge & Grille

Hillside Bistro

Best Place to Feed a Kid:

Praise be to the eateries and restaurants that have high chairs and servers who get that kids are people who should go out to eat, too. Who makes you welcome when you have sprogs in tow?

VICTORIA & VANCOUVER ISLAND

*Pizzeria Prima Strada

Crumsby’s Cupcake Cafe

VANCOUVER

*White Spot

Little Nest

OKANAGAN

Boston Pizza

LET’S EAT IN

Best Locally-Owned (Food-Related) Store:

Need a fridge, chef?s knife, tablecloth, bag of beets or coffee? You’re not a fan of big-box shopping. Where do you go to buy it?

VICTORIA & VANCOUVER ISLAND

*Cook Culture

The Root Cellar

Niagara Grocery

VANCOUVER

*Gourmet Warehouse

Ming Wo

Cookworks

OKANAGAN

*The Bench Artisan Food Market

Valoroso Foods

Chef’s Edge

Best Grocery Store:

Which grocery store has the selection, the quality, the people and the good vibes that says, We are the best?

VICTORIA & VANCOUVER ISLAND

*Thrifty Foods

Market on Yates

Fairways

VANCOUVER

*Whole Foods

Stongs

Thifty Foods

OKANAGAN

*Quality Greens

Choices

Whole Foods

Nature’s Fare Markets

Best Selection of Specialty Foods:

Bread: one of life’s basic pleasures. And you need flour to make bread, right? Whether it’s whole wheat, organic, rye, rice, potato, or buckwheat so many varieties, so many options.

Who has the best flour selection in the city?

VICTORIA & VANCOUVER ISLAND

*Market on Yates

Lifestyle Market

VANCOUVER

*Whole Foods

Urban Fare

Famous Foods

OKANAGAN

*Whole Foods

Valoroso Foods

Choices

Best Farm:

They just have the freshest produce! What local farm keeps you coming back for more?

VICTORIA & VANCOUVER ISLAND

*Tie: Madrona & Mitchel Bros

Sunwing

Saanich Organics

VANCOUVER

*Kin’s Farm Public Market

Westham Island Herb Farm

UBC Farm

OKANAGAN

*Harker’s Organics

Quality Greens

Blossoms

Best Place to Buy Local: The Root Cellar

Best Place to Buy Local Food:

It could be a farm stand, outdoor market or a store. Where do you go to buy your local, fresh and in-season food?

VICTORIA & VANCOUVER ISLAND

*The Root Cellar

Red Barn

Moss Street market

VANCOUVER

*Granville Island Market

Trout Lake Farmers Market

Kits Farmers Market

OKANAGAN

*Kelowna & Penticton Farmers’ Markets

Best Local Food Product or Ingredient:

What local food, product or ingredient do you take great pride in introducing your visiting out-of-town friends and family to?

VICTORIA & VANCOUVER ISLAND

*Cold Comfort Ice Cream | *Spot Prawns

Vancouver Island Salt Co./ Berries

VANCOUVER

*Terra Breads | *Sockeye Salmon

Spot Prawns

OKANAGAN

*Carmelis Goat Cheese | *Peaches

Little Creek Original Salad Dressing  | Cherries

Summerland Sweets | Apples

Best Place to Buy Pie:

Pies. Meat pies. Glorious fruit pies. My, oh my savoury and sweet. When you aren’t in the mood to bake your own, where do you go to buy a pie fix? (and don’t say you go to your Mom’s)

VICTORIA & VANCOUVER ISLAND

*Oldfield Orchard

Bubby Rose

Cascadia Bakery

VANCOUVER

*Savary Island Pie Company

Aphrodite’s Organic Café and Pie Shop

Thierry Chocolaterie Patisserie Cafe

OKANAGAN

*Tie: Britannia Pies, Robert’s Fruit Market & Orchard

Davison Orchards

Just Pies

Best Cookbook:

When you want a recipe for dinner with family, or to make for friends, what book do you turn to?

VICTORIA & VANCOUVER ISLAND

*Rebar Modern Food

Vij’s at Home

Whitewater Cooks

VANCOUVER

*Rebar Modern Food

Vij’s at Home

Whitewater Cooks

OKANAGAN

*‘That’s Amore’ From Ricardo Scebba’s Mediterranean Kitchen

Whitewater Cooks

LET’S DRINK

Ground Control:

We want to know who’s bag of coffee beans you grind at home for your cuppa joe.

VICTORIA & VANCOUVER ISLAND

*Caffe Fantastico

Fernwood

Discovery

VANCOUVER

*Forty Ninth Parallel Coffee Roasters

JJ Bean

Salt Spring Coffee

OKANAGAN

*Cherry Hill Coffee

Backyard Beans

Kicking Horse

Best Barista:

You bow to the bean and are always on the prowl for the best macchiato, French press or Ethiopian heirloom bean. Name your favourite barista (or coffee shop) that keeps you from going cold turkey.

VICTORIA & VANCOUVER ISLAND

*Street Level Espresso

Habit

Discovery

VANCOUVER

*Caffé Artigiano

JJ Bean

Elysian Coffee

OKANAGAN

*Good Omens

Gio Bean Expresso

Beanery Coffee Company

What’s Old is New Again:

Welcome back, gin & tonic; ciao, negroni; bonjours,Sazerac. Old school drinks are one of the hot new things on the cocktail scene.

Which bar, lounge, or restaurant is doing them right?

VICTORIA & VANCOUVER ISLAND

*Clive’s

Veneto

VANCOUVER

*Tie: Pourhouse Vancouver | The Diamond

900 West, The Fairmont Hotel Vancouver

OKANAGAN

*RauDZ Regional Table

Local Lounge

Waterfront Restaurant

The New Alchemists:

Bartisans (bartender artisans) are coming up with modern, edgy kinds of drinking utopias and putting astonishing ingredients in a glass in new ways.

Name your hero/heroine and the bar.

VICTORIA & VANCOUVER ISLAND

*Shawn Soole (Clive’s)

Simon Ogden (Veneto)

Katie McDonald (Veneto)

VANCOUVER

*Jay Jones (MARKET at Shangri-La Hotel )

Simon Kaulback, (Boneta Restaurant)

Jonathan Smolensky (Hawksworth Restaurant)

OKANAGAN

*Gerry Jobe (RaudDZ)

Ben Hefford  (Local Lounge)

Best Mocktail:

Don’t mock this no-alcohol cocktail has come into its own. Who has made staying sober a beautiful thing? Name your favourite mocktail and the bar where you get it.

VICTORIA & VANCOUVER ISLAND

*Cranberry Cassablanca – Ulla –

Rhubarb Shrub – Canoe

Virgin Mojitos – Cactus Club

VANCOUVER

*Virgin Vanilla Pear Ricky at Refuel

Boneta “Subtly Sweet”

OKANAGAN

*Virgin Peach Bellini (Local Lounge)

No Jito (Waterfront Restaurant)

Raspberry Blush (Milestones)

Spirited Moment:

Who gets you to raise your glass for making the best local spirit?

VICTORIA & VANCOUVER ISLAND

*Victoria Gin

Frizz Vodka (Merridale)

VANCOUVER

*Victoria Gin

Schramm Vodka

OKANAGAN

*Okanagan Spirits

Urban Distilleries

Best Store for Craft Beer:

IPA, wit, stout, Belgian, porter. Where do you buy the best quality selection?

VICTORIA & VANCOUVER ISLAND

*Cascadia Liquor

Spinnakers

BC Liquor Guys

VANCOUVER

*Firefly Fine Wines and Ales

Brewery Creek Liquor Store

Legacy Liquor Store

OKANAGAN

*Tie: Cannery Brewing, Metro Liquor

Tree Bewery

Heads Ups:

Impress your out-of-town host with a bottle of local beer. Name the local brew that has real beer wonks foaming over?

What would you bring?

VICTORIA & VANCOUVER ISLAND

*Driftwood Fat Tug IPA

Phillips Chocolate Porter

Saltspring Winter Ale

VANCOUVER

*Granville Island English Bay Pale Ale

Central City IPA

Hurricane IPA Storm Brewing

OKANAGAN

*Cannery Brewing Naramata Nut Brown

Crannóg Ales Backhand of God

Cannery Brewing Anarchist Amber

Best Place to Buy Wine:

Wine. You want an excellent selection, a range of prices, and a personable, knowledgeable staff.

What’s your recommendation?

VICTORIA & VANCOUVER ISLAND

*BCL Fort & Foul

Everything Wine

Cascadia Liquor

VANCOUVER

*Liberty Wine Merchants

Marquis Wine Cellars

OKANAGAN

*Tie: BC VQA Wine Info Centre, Discover Wines

Metro Liquor

Best Local Wine:

Impress your out-of-town host with a bottle of local wine. What would you bring?

VICTORIA & VANCOUVER ISLAND

*Zanatta

Averill Creek

Alderlea

VANCOUVER

*Burrowing Owl

Blue Mountain

Painted Rock

OKANAGAN

*Sumac Ridge Estate Winery

La Frenz

Tantalus Vineyards

Fruit of Their Labours:

Apples, pears, blackberries – whose cider or fruit wine do you groove to?

VICTORIA & VANCOUVER ISLAND

*Merridale (apple)

Sea Cider (apple)

Rocky Creek Blackberry Dessert Wine

VANCOUVER

*Elephant Island Orchard Wines

Forbidden Fruit

OKANAGAN

*Elephant Island Orchard Wines

Rustic Roots Fruit Winery

Forbidden Fruit Winery

Best Local Beverage:

This local beverage was, in a word, remarkable. Be it wine, beer, cider, tea, coffee you name it. What really impressed you this year?

Tell us what it was and which company made it.

VICTORIA & VANCOUVER ISLAND

*Driftwood Fat Tug IPA

Silk Road Tea

VANCOUVER

*Driftwood Fat Tug IPA

OKANAGAN

*Poplar Grove Cab Franc

Burrowing Owl Cab Franc

Tantalus Riesling

Painted Rock Syrah

PEOPLE

Food/Drink Experience of the Year:

Events, festivals, and seminars on food and drink were everywhere the past year which one really did it for you?

VICTORIA & VANCOUVER ISLAND

*Feast of Fields

Culinaire

Great Canadian Beer Festival

VANCOUVER

*Playhouse Wine Festival

Feast of Fields

Vancouver Craft Beer Week

OKANAGAN

*Feast of Fields

Similkameen BBQ King

Best Cooking Class or School:

Knife skills 101? Advanced pasta making? Bread basics? What cooking school or class really sparked your culinary education?

VICTORIA & VANCOUVER ISLAND

*The London Chef

Cook Culture

Heidi Fink

VANCOUVER

*Dirty Apron

Books to Cooks

Pacific Institute of Culinary Arts 

OKANAGAN

*Mission Hill Culinary Workshops

Sandrine Pastry Classes

WSET-Rhys Pender

Behind the Counter:

Who impressed you with their amazing customer service this year?

VICTORIA & VANCOUVER ISLAND

*Ottavio

Cook Culture

Charellis

VANCOUVER

*Revolver Coffee

Village Wines / Kitsilano

OKANAGAN

*Local Lounge & Grille

Terrafina at Hester Creek Winery

Codfathers Seafood Market

The Next Big Thing (Best Trend of 2011):

Food fashions come and go. Remember blackened fish? Cupcakes? Hibiscus flowers? Is it time for pork to stop hogging the spotlight? Say hello to the next big thing.

What is it?

VICTORIA & VANCOUVER ISLAND

*Was there ever any doubt? Burgers of course.

Gluten Free

Raw Food

VANCOUVER

*Macarons

Pork

Gluten-free

OKANAGAN

*Eating local

Raw foods

Worst Trend of 2011:

New, but simply awful, trend. Help us weed it out!

What is it?

VICTORIA & VANCOUVER ISLAND

*Cupcakes

Pulled Pork

Burgers

VANCOUVER

*Foam Sauces

Cup Cakes

Macarons

OKANAGAN

*Foam Sauces

Cake Pops

Gluten-free

The Foodie’s Foodie Award:

Who do you turn to learn from, keep you in the know or ask advice?

VICTORIA & VANCOUVER ISLAND

*EAT Magazine (blush)

Tie: Dan Hayes (The London Chef) and Heldi Fink

Elizabeth Smyth

Mary Carmack

VANCOUVER

*Scout

Follow Me Foodie

OKANAGAN

*Jennifer Schell-Pigott

Robert Cordonier

Paul Cecconi 

I Eat, Therefore I Tweet:

Which food or drink tweeter, hyper-local blog, online magazine, app or website is your best friend.

VICTORIA & VANCOUVER ISLAND

*Double blush…EAT Magazine Online

Guilty Kitchen

Urbanspoon

VANCOUVER

*Scout

EAT Magazine Online

OKANAGAN

*Vinevie.com

All She Wrote

EAT Magazine Online (thanks!)

Leave No Footprint:

What business, association or non-profit best promotes a sustainable food system?

VICTORIA & VANCOUVER ISLAND

*Red Fish Blue Fish

Downtown Market Society

Island Chefs Collaborative

VANCOUVER

Tie: Vancouver Farmers Markets, Ocean Wise

Eat Local

Farm Folk City Folk

OKANAGAN

*RauDZ Regional Table

Penticton Farmers’ Market

Urban Harvest Organic Delivery

The 2012 Lifetime Achievement Award:

Give recognition to the person who has spent their lifetime committed to exemplary, sincere, and passionate culinary excellence. The ripple effect of this person cannot be easily measured. Grazie.

(Note: past winners David Mincey and Greg Hays are ineligible)

VICTORIA & VANCOUVER ISLAND

*Peter Zambri (Zambri’s)

VANCOUVER

*John Bishop (Bishop’s)

OKANAGAN

*Bernard Casavant (Wild Apple)

BEST NEW

Best new addition to the food and drink scene in 2011

It could be a new restaurant, shop, café or product. Your pick?

VICTORIA & VANCOUVER ISLAND

*The London Chef 

Bin 4

Black Hat

Vis a Vis

VANCOUVER

*Hawksworth

Nicli Antica Pizzeria

Thierry

OKANAGAN

*Okanagan Street Food

Saint-Germain Café and Gallery

Terrafina at Hester Creek

Miradoro at Tinhorn Creek Winery

THE EE SPONSORS & DRAW WINNERS

Congratulations to our 40 prize winners.

And a big thank-you to all the sponsors who donated such wonderful prizes.

VICTORIA

Aura Waterfront Restaurant & Patio (2 x $25*) laurelpoint.com/dining/aura

Sandi Heal

Black Hat (Wagyu Tasting Dinner for Four $250*) theblackhat.ca

Ian Yeung

Cafe Brio ($75*) cafe-brio.com

Bridget Minishka

Canoe Brewpub ($75*) canoebrewpub.com

Sarah Thornton

Cascadia Liquor ($100*) cascadialiquor.com

Lori McKenzie

Chateau Victoria (Dinner at Vista 18 and One Night in a Suite) chateauvictoria.com

Elissa Frankham

Cook Culture ($200*) cookculture.com

Mackenzie Wheeler

Flavour Restaurant (3-course dinner for two – $250*) 590-7787

Barbara Kahlo

Hotel Grand Pacific (One night stay and dinner for two in the Mark)

hotelgrandpacific.com

Karen Symmes

Lifestyle Market ($50*) lifestylemarkets.com

Tony Cheong

London Chef  (2 Interactive Classes*) thelondonchef.com

Stephen Lee

Lure at the Delta Victoria ($100*) lurevictoria.com

Robin Gary Hicks

Matticks Farm VQA ($30*) matticksfarm.com

Lynne Carlson

Niagara/Fairfield Grocery ($50* & Gift Basket) getfreshwithalocal.com

Diane Maclachlan

Ooh La La Cupcakes (3 x$30*) oohlalacupcakes.ca

Jayne Embree

Root Cellar Village Green Grocer ($75*) www.therootcellar.ca

Jess Howard

Silk Road (Tea Cocktails & Mocktails Workshop – $250*) silkroadtea.com

Glen Campbell

Slaters Meats ($25*) 250-592-0823

Lisbet Rygnestad

Village Butcher ($25*) thevillagebutcher.ca

Tanya Kirkland

Wannawafel (2 x $25) wannawafel.com

E. B. Klassen

VANCOUVER

131 Water ($50*) www.131water.com

Landon Young

BC Wine School Voucher for the WSET level 1 Course* bcwineschool.com

Melanie Stitt

Browns Restaurant Group ($100*) brownsrestaurantgroup.com

T Pipes

Diner No.1 ($50*) www.dinerone.com

Alan Rae

Edible at the Market ($100*) ediblecanada.com/bistro.php

Barbara Borchardt

eight 1/2 restaurant lounge ($50*) eightandahalf.ca

Wing Hui

Joey Restaurants ($100*) joeyrestaurants.com

Eddy Tan

Simply West Coast Sauces (10 sauces, t-short, ball cap) simplywestcoast.com

Lonnie Temereski

Teahouse and Seasons in the Park ($100*) vancouverdine.com

Marjorie Stevens

OKANAGAN

Bench Market ($25*) thebenchmarket.com

Valencia Curken

Hotel El Dorado (Romance Package) hoteleldoradokelowna.com

J Hopper

Joie Farm (Magnum of Rose) joie.ca

Tanis Sergeew

Medici’s Gelateria ($20*) medicisgelateria.ca

Jessica Stelkia

Okanagan Street Food ($50*) okanaganstreetfood.com

Val Jenner

Pentages (Sauvignon Blanc 08, Gamy 2010, Merlot 2006) pentage.com

Kara Price

Poppadoms ($50*) poppadoms.ca

Harmonie Basso

RauDZ ($25* + 2 martini cars) raudz.com/RAUDZ/home.html

Stewart Glynes

Theos Greek Restaurant ($50*) eatsquid.com

Alena Zamorano

Tree Brewing ($50*) treebeer.com

Marilyn Lawton

Waterfront Wine Bar & Restaurant ($100*) waterfrontrestaurant.ca

Eve Layman

*denotes gift certificate value

Chef Yves Mattagne, double-starred by the famed Guide Michelin and whose Restaurant Sea Grill has hugely contributed to the gastronomic renown of Brussels

Belgium’s Wallonia-Brussels region, Seattle, along with the wine growing regions of Washington and Oregon, and Quebec’s Outaouais region will be featured on the menus at the 13th edition of MONTRÉAL EN LUMIÈRE scheduled from Thursday, February 16 to Sunday, February 26, 2012. Each year, over 900,000 participants attend the festival that has become the largest culinary showcase in North America and one of the largest winter celebrations in Canada!

Come and take part in Montreal’s amazing midwinter party that has so much to offer as a Canadian winter get-away with spectacular dinners, food and wine tastings, culinary seminars and tours. In addition to the Gastronomy Program, MONTRÉAL EN LUMIÈRE includes an arts and entertainment program, free outdoor activities geared to families, and the incredibly popular Nuit blanche à Montréal with over 180 events.

The Festival’s Gastronomy Program offers over 300 gourmet food and wine events

·        Honorary President’s Dinners: Chef Yves Mattagne, double-starred by the famed Guide Michelin and whose Restaurant Sea Grill has hugely contributed to the gastronomic renown of Brussels, creates a spectacular menu paired with wines at Toque! February 16, 17 & 18.

·        Air France Finest Tables: Chefs at more than 50 of Montreal’s best restaurants team with guest chefs from Belgium, Seattle and Quebec’s Outaouais region to present spectacular dinners paired with wine. February 16 to 26.

·        Wallonia-Brussels Convivial Meal: Michelin-starred Chef Nicolas Scheidt creates Belgium dishes featuring local and seasonal Quebec products along with Walloon chocolate maker François Deremiens at Marché Bonsecours. February 25.

·        Outaouais Region at Jean-Talon Market: Farmers and producers from the Outaouais region present their fine regional products with tastings and demonstrations at Montreal’s Jean Talon Market, the largest outdoor farmer’s market in N.A. February 18 & 19.

·        Jean-Talon Market Showcase Series: Ten culinary workshops featurie chefs from the Outaouais region who share their know-how and recipes inspired by their local products. February 18 & 19.

·        MONTRÉAL EN LUMIÈRE Culinary Tours: A variety of five culinary tours of the city held over two weekends of the festival feature visits to specialty shops, markets and neigbourhoods. Tours include Microbreweries, maxi flavours; Tales and Tastes of Atwater Market; The Quartier des Spectacles; A Taste of Little Italy; Flavours and Aromas of Old Montréal. February 18 & 25.

·        Air France Culinary Workshops: Epicures take part in culinary workshops to hone their cooking techniques and prepare dishes to recreate at home featuring typical Belgian and Quebecois ingredients. February 16, 17, 18, 24 & 25.

·        Lunching Around the World: Several of Montreal’s international restaurants offer prix fixe lunches for $12.95. February 20 to 24.

·        Presenting: Quebec Chefs and Cheeses – Four chef finalists compete for the Grand Prize of $5,000. Dinner guests judge the chefs’ cheese creations at Fairmont, The Queen Elizabeth. February 18.

Belgium takes centre stage

As exciting as this Gastronomy Program is, the MONTRÉAL EN LUMIÈRE is so much more. This year’s Festival Arts Program will showcase the performing arts from theatre, dance, music to exhibitions, featuring the finest artists in their respective categories, including those of Seattle and Belgium. The Festival has conferred its honorary co-presidency upon a Belgian legend, Brussels harmonica legend Toots Thielemans. And he’s bringing friends, including Stromae, Été 67, My Little Cheap Dictaphone…

The Free Outdoor Celebration, now in the Quartier des Spectacles

The Free Outdoor Site of MONTRÉAL EN LUMIÈRE once again invites Montrealers and tourists to revel in the winter wonders of the city with an impressive array of open-air activities for the whole family, including the famed free outdoor concerts. And this year, the Festival returns to present the bulk of its activities in the Quartier des Spectacles, where construction is now virtually completed.

And finally, what would the Festival be without its Nuit blanche à Montréal that returns bigger and better than ever on February 25, with hundreds of activities to have nighthawks flocking out to celebrate into the wee hours.

The Free Outdoor Site program will be announced on February 1, while the Nuit blanche program will be unveiled on February 7. The 13th edition of the MONTRÉAL EN LUMIÈRE will be held from Thursday, February 16 to Sunday, February 26, 2012. For all the info, please visit the Festival website, montrealenlumiere.com

Update: Thank-you to all those who came to the winter market and bought a cookbook. A check for $376 was presented to the Mustard Seed Food Banl -Ed

EAT Magazine is pleased to announce its Second Annual Mustard Seed Food Bank Cookbook Fundraiser. Here’s the deal: we’ve got a stack of almost-new, recently published cookbooks to pass along and you’ve got Christmas shopping to do. How about we meet up in one week at the Winter Market in Market Square?

EAT will have a table at the market with all the available cookbooks. Choose one (or many), make your donation and the books are yours. We’ll drink some warm apple cider, chat about food, find some new cookbooks, and raise money for a great cause.

We reduce our risk of death-by-cookbook-avalanche, you get some great books, and the Mustard Seed Food Bank gets 100% of the proceeds. Win, win, win. Last year we raised over $500 cash for the cause, and with your help, we’ll do it again.

Cookbooks up for grabs are listed below. Check back during the week as titles may be added. This year, books will be available on a first-come, first-serve basis. Have you got a few cookbooks in good to excellent condition that you are ready to part with? Add them to our table and we’ll include them in the sale. (Email us the titles you’re bringing and we’ll add them to the list). Disclaimer: all titles subject to availability. To avoid disappointment, arrive early.

The countdown is on! Find us at the Victoria Downtown Public Market Society Table at the Winter Market next Saturday, December 17^th, from 11am – 3 pm. At Market Square.

- Rebecca Baugniet

THE COOKBOOKS

The America’s Test Kitchen Healthy Family Cookbook, America’s Test Kitchen, 2010. $34.95

Big Bowl of Love, Cristina Ferrare. Sterling Epicure, 2011. $36.00

Glutton for Pleasure, Bob Blumer. Whitecap, 2011. $29.95

In My Mother’s Kitchen, Trish Magwood. Haper Collins, 2011. $39.99

Rose Petal Jam: Recipes and Stories from a Summer in Poland, Beata Zatorska and Simon Target. Tabula Books, 2011. $35.00

You Can Trust a Skinny Cook, Allison Fishman. Wiley, 2011. $35.95

The Puglian Cookbook, Viktorija Todorovska. Surrey Books, 2010. $20.00

The Best Veggie Burgers on the Planet, Joni Marie Newman. Fair Winds Press, 2011. $21.99

Beaten, Seared and Sauced, Jonathan Dixon. Potter Publishers, 2011. $27.00

John Schreiner’s Okanagan Wine Tour Guide. Whitecap, 2010. $19.95

The $5 Takeout Cookbook, Rhonda Lauret Parkinson et al. Adams Media, 2011. $15.99

Cook: You Can Cook Fast, Healthy Meals for Your Family, Deborah Anzinger, Whitecap, 2011. $24.95

Up We Grow: A Year in the Life of a Small, Local Farm, Deborah Hodge. Kids Can Press, 2010. $16.95

The Unofficial Harry Potter Cookbook, Dinah Bucholz. Adams Media, 2010. $23.99

A Baker’s Field Guide to Cupcakes, Dede Wilson, Harvard Common Press. $14.95

Desserts from the Famous Loveless Café, Alisa Huntsman, Thomas Allen. $24.95

Vegan Pie in the Sky, Isa Moskowitz & Terry Romero, Lifelong Books. $19.99

Must Have Been Something I Ate, Peggy Kotsopoulos, Oceanside Publishing Ink. $19.95

Artisanal Gluten-free Cupcakes, Kelli & Peter Bronski, Thomas Allen

We Sure Can – How Jams and Pickles are Reviving the Lure and Lure of Local Food, Sarah B. Hood, Arsenal Pulp Press. $24.95

Canadian At Table, Dorothy Duncan, Dundurn. $26.95

Everyday to Entertaining – 200 Sensational Recipes, Meredith Deeds & Carla Synder, Robert Rose. $27.95

Everyday Eden, Christina Symons & John Gillespie, Harbour Publishing

Whole Foods to Thrive – Nutrient-dense, plant-based recipes, Brendan Brazier, Penguin

$28.00

Hearty Vegan Meals for Monster Appetites, Celine Steen & Joni Newman, Fair Winds

$21.95

Make Ahead Meals Made Easy, Michele Borboa, Fair Winds. $21.95

Salad Days, Pam Powell, Voyageur Press. $19.95

The Food Allergy Cookbook, Carmel Nelson & Amra Ibrisimovic, Skyhorse. $19.95

A Baker’s Field Guide to Holiday Candy & Confections, Dede Wilson, Harvard Common Press. $14.95

A Baker’s Field Guide to Chocolate Chip Cookies, Dede Wilson, Harvard Common Press

$14.95

Mini Cakes & Other Bite-Size Treats, Hannah Miles, Ryland, Peters & Small

$15.95

Small Plates, Tapas, Meze & Other Bites To Share, Annie Rigg, Ryland, Peters & Small

$15.95

Raw Desserts, Erica Palmcrantz & Irmela Lilja, Skyhorse. $16.95

Mourad New Moroccan, Mourad Lahlou, Artisan. $40.00

Making Cupcakes with Lola, Victoria Jossel & Romy Lewis, Ryland, Peters & Small. $24.95

Gourmet Gifts – 100 Delicious Recipes for Every Occasion, Dinah Corley, Harvard Common Press, $19.95

Jeni’s Splendid Ice Creams At Home, Jeni Brittin Bauer, Thomas Allen $29.95

Live Raw, Mimi Kirk, Skyhorse.

Jennifer Danter's picture courtesy of Rebecca Wellman

EAT Magazine Presents: Make the recipes from the November/December Issue with Chef Jennifer Danter

13 Dec 2011 – 6:00pm,

Hands on

3 Hour Class

$85

Cook Culture, Victoria, BC

To Register

How many times have you read an EAT Magazine and wished you could perfectly replicate the food on the cover? Well now you can! Join EAT Magazine Chef and Food Stylist, Jennifer Danter, for a hands on cooking class that will cover the food highlighted in the current issue of EAT magazine.

This month:

Easy does it Entertaining

- Celebrating Salmon

- Roasted Squash and Braised Kale

Chic and Casual Desserts

- MBA’s – Mini Baked Alaska

Jennifer Danter

Chef/Instructor

I am Jenifer Danter. Chef by trade, currently a food writer and stylist. Whether I am cooking food, writing about it or styling wondrous feasts for a photography session, my pleasure comes from the joy of creating…..and eating. I am equally at home in the kitchen wielding a knife or a pen. I am drawn to cooking food and writing recipes which brings out the natural goodness of pure ingredients without being precious.

I write the “Local Kitchen” column for EAT magazine and hope to share with you some tips and secretes behind the recipes that grace the cover each issue. Think of this as an informal dinner with friends. We’ll cook together, swap stories and no one will walk away hungry!

With the Christmas holidays fast approaching I’ve started looking for treats to pick-up as stocking stuffers. Wild Sweets is a Vancouver chocolate boutique known for their innovative and critically acclaimed chocolate creations. I asked chocolatiers Dominique & Cindy Duby what was new this season…

Soft, golden salted caramels with organic cane sugar, butter, whipping cream, and a touch of fresh lemon.

2011 Limited Release Collection - caRaMel

Handmade in true artisan fashion, Wild Sweets Salted caRaMel® Limited Release collection is prepared in the classic European tradition by making soft, golden salted caramel in small batches with organic cane sugar, butter, whipping cream, and a touch of fresh lemon. The sumptuously chewy, soft, and smooth caramel is uniquely flavored with organic pure maple syrup, premium exotic sea salts, alluring spices and/or aromas, and then richly textured with organic dried fruits and our own unique spice-smoked caramelized organic nuts. Finally, they are coated with select origin 70% dark organic chocolate. The decor pattern for this caRaMel Limited Release collection was custom designed by award winning graphic artist Linda Mitsui using shapes and lines to create a sense of movement. The collection includes the following flavour assortment;

Cinnamon- smoked caramelized hazelnuts, Dried blueberry, Lemon zest & Alaea pink Hawaiian sea salt

Vanilla-smoked caramelized almonds, Dried apricot & Okinawa Aguni Island Japanese sea salt

Licorice- smoked caramelized pecans, Fennel seeds, Dried fig & Cyprus black lava sea salt

Fenugreek- smoked caramelized walnuts, Orange Zest, Dried cherry & Bolivian rose Andes mountain salt

Who will you decadently spoil this season?

The LR2011 caRaMel collection is packaged in a luxurious 2-piece texture paper gift box and is available from November 21, 2011 and up to February 06, 2012 (or while quantities last) on Wild Sweets® By Dominique & Cindy Duby Virtual Boutique – www.dcduby.com – at the cost of $24.99 plus applicable tax and shipping.

“Are your friends and family reluctant to cook for you in fear that you might consider their cooking to be less sophisticated or creative than yours?

 

VICTORIA

Jena Stewart- Devour   250.590.3231

My friends get so nervous, we rarely get invited to anyone’s for dinner. I almost hate to explain that as chefs when we can eat it’s usually on a milk crate in some despicable alley, stuffing our mouths with carbs and only with a fork, because a knife is never within reach. If our friends just roasted a chicken and threw some veggies on the plate I would be so happy. Hint hint.

Zoe O’Doherty-La Piola   250.388.4517

Both my husband and I are chefs and have this problem, but worse then that is when you get invited over for dinner and somehow you get wrangled into cooking it.

Ronald St-Pierre- Locals   250.338.6493

Most of my friends are happy to cook for us as they know that the visit is what it is about– sharing a meal in good company. But many other friends have told us that they wouldn’t have us over in fear of their cooking… too bad, so sad. I would be happy with hotdog as long as they buy the sausage locally!

Matthew Rissling- The Marina Restaurant   250.598.8555

I usually take the ‘less is more’ route– I really love simple home cooking, so I don’t think anyone feels reluctant to cook for me. The whole point is getting together, and that’s usually more important than what’s being served. I am happy to sit down to pasta with good bread and a simple green salad or roast chicken. When talking about food with friends outside of work it’s usually about food politics or gardening instead of trading recipes or shop talk.

Peter Zambri- Zambri’s   250.360.1171

The bulk of us chefs are pretty down to earth and I don’t think my family or friends are reluctant to cook for me. I try to relieve any tension in that situation by either helping out or by opening the first bottle of wine or beer. I also believe that most chefs are pretty easy to cook for considering that it happens so infrequently. So any ladies out there wish to invite me over for dinner? Wink wink.

Lisa Hartery- Nautical Nellies   250.380.2260

Once family and friends realise that we are only too happy to have someone else do the cooking, they relax. Every home cook has a specialty from mac and cheese to lobster bisque, recipes handed down from generations past. These comfort foods are often more memorable than anything we’ve eaten in five-star restaurants.

Robin Jackson- Sooke Harbour House   250.642.3421

Sometimes people can be a bit shy when cooking for other people. I have to say that whenever other people cook for me I enjoy the experience of eating their fun twists on food so much more than if I had made it, and I always tell them that. No matter how simply or intricately a meal is prepared it is always a work of art. Cheers to all the beach fire dinners with friends and midnight batches of cookies! Food is such a fun, shared experience!

Jamie Cummins- Relish   250.590.8464

Most of my friends and family know that all I want is simple food. I think most of the fear is centered around the question if whether something is done or not. Is it med rare? Is the chicken cooked? Did I overcook the salmon? Family and friends cook from the heart. Sophistication and creativity cannot replace that.

John E. Brooks  chef @ Smoken Bones Cookshack

I have always have a laugh at my folks for this situation. When visiting, I’m always thrown into the ‘surprise’ family gathering, for which I seem to be the only one able to cook. I don’t get the ‘fear’ thing; if they knew what I eat at home, I’m sure they would challenge me to see who made the better nachos.

OKANAGAN

James DeLong, Cabana Bar and Grill, 250-763-1955

“Actually, yes! I always tell my friends & family, that good food, is good food; regardless of its sophistication and creativity. I crave my mother’s cooking & though it’s not the same as I do things in my restaurant, it is just as enjoyable simply because it’s meaningful to me.”

Gaby Azzam, Gaby’s Grill, 250-454-9907

Absolutely not, my friends and family are never in fear to cook for me, I never criticize their cooking. I appreciate when someone is willing to cook for me.

Cameron Smith & Dana Ewart, Joy Road Catering, 250-493-8657

Of course our family and friends are reluctant to cook for us.  We try our best to inform everyone about how we really feel….which is grateful to eat something that we did not have to make ourselves! The best meals are often so much more than just the food.  Simple foods, the ambiance or setting, or the people you are with can make a meal memorable and great. I can see how we could be intimidating to cook for when we are so conscious about our sustainable, local, organic, fresh philosophy towards cooking.

Bruno Terroso, Vanilla Pod, 250-494-8222

Yes.

Sandrine Martin-Raffault, Sandrine French Pastry and Chocolate,  250-860-1202

Most of my family was “born” into pastry, so we share the passion of creating new desserts and sharing criticism in a passionate French atmosphere, for the sole purpose of improving them as “only the best will do”. With my friends, they are all foodies and love to cook. I always offer to bring dessert so they don’t worry about it.

Natasha Schooten, Watermark Beach Resort, 250-495-5500

Yes and No, I think that as a chef whenever I go somewhere for dinner there is a high expectation to make sure that the food is spectacular. But in all honesty it is the company that I am going to spend time with and that as a chef whenever I don’t have to cook that is always a great meal with good food and good company .

Monika Lauterbacher, The Vintage Room at the Coast Capri Hotel, 250-860-6060

… they usually would rather find a restaurant to take me to. Since my menus are made up of seasonal, local ingredients those that dare, know to raid their gardens and shop at a local farmer’s market to put big flavors on the stove. I guess I’ve taught even friends and family the 100 mile diet.

- Compiled by Ceara Lornie and Claire Sear

Honey-Roasted Duck Legs

By Nathan Fong

One of my favourite items at a Chinese barbecue shop is a whole roasted duck.  This is an easy home version in which I use whole duck legs (thighs and drumstick), which are available at Asian markets. Some of the fat is rendered away through steaming first, and then they’re slowly roasted to a golden brown and finished with a sublime spiced honey glaze, which is turned into a hoisin-infused dipping sauce for serving. Serves six as part of a multi-course dinner.

Glaze:

4 cloves garlic, smashed

1-inch knob of ginger, thinly sliced

3/4 tsp Chinese five-spice powder

1/4 tsp finely ground white pepper

1/4 tsp salt

1/3 cup honey

2 Tbsp light soy sauce

1 Tbsp dark soy sauce

1 Tbsp rice wine or dry sherry

Place all ingredients into a saucepan and bring to a boil over medium heat. Remove from heat and pour through a fine mesh sieve into a bowl, pressing on solids to extract as much liquid as possible with a spoon. Allow to cool.

3/4 tsp salt

2 Tbsp rice wine or dry sherry

2 to 3 tsp peeled and grated fresh ginger, pressed through a fine mesh sieve to make 1 tsp juice

6 whole duck legs, trimmed of excess fat

2 Tbsp hoisin sauce

Mix together the salt, rice wine and ginger juice until salt dissolves. Rub duck legs with marinade and place them, without overlapping, onto a shallow bowl or deep plate that will fit onto a steamer tray. Allow to marinate for 15 minutes. Fill a steamer pan with water and bring to boil over high heat. Add the steamer tray with the dish of duck legs, cover and steam for 25 minutes. Transfer legs to a plate.

Set oven rack to lower third of the oven and preheat to 425°F. Place a roasting rack onto a foil-lined baking sheet. Place duck legs skin side up onto the roasting rack without crowding, and roast 35 to 40 minutes or until skin is crisp and lightly golden. If too much fat accumulates on the baking pan during roasting, remove as much fat as is needed to prevent undue smoking, then return rack to oven.

When duck is ready, using tongs, lift each leg and roll into the glaze to coat evenly, holding it above the bowl to allow excess glaze to drip off. Return legs to rack and roast skin side up for 5 minutes. Coat again with glaze and roast for another 3 to 5 minutes. Remove from oven and allow to cool 10 minutes.

After glazing the duck legs the second time, transfer the remaining glaze to a saucepan and stir in the hoisin sauce. Warm over medium heat adding a small amount of warm water if too thick. Pour into small serving bowl and use as a dipping sauce.

Honey Plum Tomato Compote

This rich and flavourful spread is perfect for crostinis and can be served as an appetizer or as part of a sauce for pasta or grilled chicken. It can be stored in an air-tight container for up to a week. Makes 2 cups.

1 Tbsp olive oil

1 onion, coarsely chopped

3 cloves garlic, finely chopped

1 Tbsp chopped ginger

1/2 tsp cinnamon

3/4 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp cayenne or red pepper flakes

One 28 oz tin plum tomatoes, chopped, reserving juice

3 Tbsp honey

2 Tbsp lemon juice

1/2 tsp salt

In a large saucepan, heat the olive oil over medium heat. Add onion, garlic and ginger and sauté slowly 3 to 5 minutes or until onions are translucent. Add spices and cook for 1 minute. Add chopped tomatoes, reserved juice and bring to a boil. Reduce heat to low and simmer 20 to 25 minutes or until thick, stirring occasionally. Stir in honey, lemon juice and salt. Cook for a few minutes more. Season to taste if necessary.

“Move over, cupcake. It was good to know you, macaron. Say hello to pie.

Apple Day at Moss Street Market Photo by G. Hynes

Pie is having its moment. And it’s just the thing for a beleaguered middle class. Let the 1% daintily nibble gold-foiled, cognac-filled, chocolate truffles. The other 99% go for the wholesome taste of the more humble, affordable, and down-to-earth pie. And which pie reigns supreme? Apple, of course.

Photo courtesy of Harry Burton

The 2nd Annual Pie Tasting, held Saturday, October 15th at Moss St Market, saw dozens of chefs brave a picture-perfect, west coast, fall day to present their version of the apple pie. Every type of pie—from the honest classic to the more fanciful and creative— filled three long tables at the east end of the market. Among the more than two-dozen bakers were some from Vista 18, Jenny’s Olde Country Fair, Delta Grand Pacific, Kitchens of Distinction, Spinnakers, Sweet Flour, and students from Camosun College’s Culinary Arts Program (under the direction of chef Gilbert Noussitou).

For $5, market-goers bought a ticket that allowed them to choose sample slices from three different pies. Orchardist Harry Burton of Apple Luscious Organic Orchards provided the apples—all of which were heritage varieties—for the chefs to bake with. This made the tasting all the more intriguing, as you could compare pies that were made from  different apple varieties. Burton was on hand to explain the different types and their characteristics. As well, he had a table with a selection of heritage apples for sale (the popular English pie variety, Bramley’s Seedling, was disappearing fast). One crowd favourite was the Salted Caramel Apple Pie baked by Pie Common, which used Island -grown wheat flour, Vancouver Island salt, and spigold apples. Some good.

Photo courtesy of Harry Burton

That pie stayed in my taste memory all week, so when market day rolled around again I was back at the Apple Luscious apple stand buying Cox’s Orange Pippins (very aromatic) and Belle de Boskoop (good acid) for my own version of the salt caramel apple pie. Here’s a link to the recipe I used as a starting point. Recipe

Photo courtesy of Harry Burton

Now that apple season is nearing its end I will be looking forward to next year’s harvest and another pie-off at Moss Street Market.

The event was a fundraiser to benefit the Mustard Seed Food Bank, Moss St. Market, and the Island Chefs’ Collaborative.

Mustard Seed, http://mustardseed.ca/

Moss Street Market, http://www.mossstreetmarket.com/

Heritage apples for sale from Apple Luscious Organic Orchard at Moss St Market in Victoria, BC

Did Thanksgiving sneak up on you this year? If you are looking for some ways to celebrate the harvest with a little less effort, then  take a look at the EAT round-up. With a casual apple-pressing day on a farm, a slow food cycle tour, catering, brunch or three-course dinner options, there is something here for everyone.

Alderlea Farm

On Saturday, October 8th, Alderlea Farm will celebrate the Thanksgiving weekend with a day of apple pressing. All are invited to bring their apples to press into juice, or just come to join the activity. Please let them know if you would like to press your own apples, so they can organize the schedule for pressing. The Café we will also be offering a delicious Thankgiving feast on the menu. The café is open from 11:00- 5:30. For more information, click here.

The Fairmont Empress

Chef Silva is preparing a five-course Thanksgiving Dinner in the Empress Room, Oct 7-10 ($75) as well as a Thanksgiving Brunch on Sunday, Oct. 9th ($39) featuring a cold buffet, a choice of à la carte hot entrées and a decadent dessert buffet including their chocolate fountain. Find reservation information here.

Feys and Hobbs

The Feys and Hobbs Thanksgiving Menu includes organic raised and vegetable fed free-range turkeys from Stonebridge Farm. Buy them ready to prepare at home, pre-brined or roasted. Other main course offerings are the elegant Turkey Roulade (4 servings/$40) and the Rolled and Braised Pork Shoulder (4 servings/$36). Sides include Maple Roast Root Vegetables (4 servings/$26), Squash Cheddar Mashed Potatoes (4 servings/$26) and Sweet Corn Spoon Pudding (4 servings/$28) Thanksgiving orders must be in by Wednesday, Oct. 5 at 4pm. Visit the Feys and Hobbes website for the complete menu.

Hotel Grand Pacific

The Hotel Grand Pacific is offering their three-course Thanksgiving Menu for both the Canadian Thanksgiving weekend (Oct. 7-10) and the American Thanksgiving weekend. Three courses for $48/ adult and $20/ children under 12 years old, plus HST

Find the menu below:

Roasted Yam and Pear Puree,

Maple Crème Fraiche and Spiced Pecans

or

Pork Hock Terrine,

Pickled Vegetables, Frisée and Grainy Mustard

—

Roasted Free Range Turkey, Buttermilk Whipped Potatoes,

Italian Sausage Stuffing, Traditional Gravy

or

Pan Seared Trout Filet,

Bacon and Celery Root Bread Pudding, Brown Butter and Lemon Emulsion

—

Warm Gingerbread, Caramelized Apple Mousse,

Butterscotch Sauce

or

Sugar Pumpkin Pie, Vanilla Whipped Cream, Pumpkin Seed Praline

www.hotelgrandpacific.com

Sooke Slow Food Cycle

Community groups sharing a sustainable live/work/eat locally philosophy are banding together to present the first Sooke Slow Food Cycle (SSFC) on Thanksgiving Sunday, Oct. 9, 10 a.m. to 2 p.m., rain or shine.

Choose between two routes both beginning at the Sooke Harbour House: The 30km “Red Route” traces back roads in the farm belt west of Sooke and is intended for mid-level and advanced riders. The gentler, pedestrian-friendly “Green Route,” winds along off-road trails snaking east through the town core. This latter route is also suitable for walkers, skateboarders and even those on horseback.

Along the way drop into 20+ farms, homes, businesses and green spaces for mini-workshops, demos, displays and friendly, practical expert advice on a wide variety of food, alternative energy and harvest-season themes: urban gardens, backyard chickens, beekeeping, electric bikes, food preservation, foraging, worm composting, edible seaweeds, solar power and more.

Tickets are available online and at regional bike shops ($21 per person/$42 for family groups). Any profits will be donated to nutrition-based cancer research on behalf of three local farmers battling the disease.

To learn more please visit: www.sookeslowfoodcycle.com

Vista 18

Vista 18 is offering a three-course Thanksgiving Dinner Feature Saturday, October 8 ~ Monday, October 10 ($45, taxes and gratuity not included) See menu below:

Starter

Local Corn Soup $9

crispy prosciutto julienne and basil purée

Main

Slow Roasted Turkey Breast $28

pulled smoked turkey thigh, chanterelle and brussels sprouts sautée,

Yukon gold potato mash, cranberry gravy

Dessert

Maple Walnut Cream Pie $10

spiced pumpkin ice cream

Call 250.382.9258 for reservations

 www.vista18.com