Appetizer | Eat Magazine

Create a Mother’s Day Brunch centerpiece, then eat it.

by Deanna Ladret on May 9, 2012 {No Comments}

Nobody needs an official day to give Mom some love. But let’s be honest, we’ve all taken her for granted at one point or another. Now that I’m a parent myself, I’ve been extra stringent with my annual observation. In part because I’m now beginning ...

[...]

Three Cheese Recipes from 5th Street Bar and Grill

by Ellie Shortt on Jan 12, 2012 {No Comments}

There truly is a “je ne sais quoi” about “le fromage”. Rich, decadent, and extremely satisfying, cheese tasting is a popular pastime that merges effortlessly into restaurant culture. And while many claim that they could truly live off of an assortment of cheeses and selected ...

[...]

Smoked Eggplant & Heirloom Tomato Tartlets

by EDITOR'S PICK on Aug 26, 2011 {1 Comment}

Covert Organic Farm’s Tomato Iron Chef 2011 –Executive Chef Chris Remington’s “Smoked Eggplant & Heirloom Tomato Tartlet with Tomatillo and Crispy Bacon Salsa.” Ingredients: 1 large tartlet shell or 4 small tartlet shells 1 Whole Eggplant with skin on 1 Onion-skin removed and cut into slices ...

[...]

Seared Venison Crusted with Gin Botanicals and Sautéed Cabbage

by admin on Apr 8, 2011 {No Comments}

Chef Anna Hunt from Paprika Bistro has developed several recipes using the aromatic Victoria Gin botanicals. For more of her gin recipes, visit the recipe page on the Victoria Spirits website. 10 oz venison loin (available with notice at Slater’s Meats) 1 tsp each: ...

[...]

Qualicum Bay Scallops, Santa Rosa Plum Glaze

by admin on Apr 8, 2011 {No Comments}

Photo credit: Rebecca Baugniet From Vancouver Cooks 2 Published by Douglas & McIntyre, October 2009. Andrea Carlson, of Bishop’s writes : “Plump and beautifully textured, these scallops from Qualicum Bay on Vancouver Island will soak up the sweetness of their glaze. Though Santa Rosa ...

[...]