Sue and Ben Boschman have created Lakehouse, a lifestyle store for the home with the kitchen as the central focus. Photos by Jasmin Dosanj

Another reason to head to downtown Kelowna? Lakehouse, a 4000 sq ft contemporary home and kitchen store newly opened at 510 Bernard Street, at the corner of Ellis Street. Local owners, and equally passionate about design, Sue and Ben Boschman have created a lifestyle store for the home with the kitchen as the central focus. After all, most home entertaining parties begin and end in the kitchen.

Both amateur and professional cooks will delight in the large kitchen section, with classics such as Le Creuset, Emile Henry and Kitchen Aid in the hottest new colors ranging from teal blue to raspberry ice. Find trends of the moment including Nespresso coffee machines (all the rage in Europe and sweeping North America) as well as the environmentally friendly Soda Stream which will turn your tap water into a sparkling sensation with a push of a button. Staples such as All-Clad pots and pans and Bamix immersion blenders accompany hot design items including Dualit’s Vario toaster, Claude, the Cookbook companion and TWG Teapots. Lakehouse is well-stocked with a good selection of knives from Henckels and Wusthof and carries the excellent Boos Chopping blocks. Kitchen aficionados will enjoy the large selection of useful and well-designed kitchen gadgets ranging from simple spoons, to must-have kitchen tongs and deluxe microplane graters and zesters.

Wine lovers will appreciate the classic decanters, along with the Oprah must-have Vinturi Wine Aerator for the glass or the locally made Nuance Wine Finer Aerator for the bottle. Beautiful wine glasses include the Riedel “O” stemless tumblers (perfect for the patio) and a good selection of both vintage and modern wine openers.

Interior view of Lakehouse

Update your home with contemporary and comfortable home furnishings including sofas, coffee tables and dining room sets.. Plates, cutlery, table-linens and a gourmet selection of crackers and spreads make entertaining a breeze. Friendly and knowledgeable staff will help you find unique gifts for every budget and occasion. My tip? Don’t miss the wonderful eco-conscious African Market Baskets, contributing to healthcare and education in village co-ops in Ghana and are perfect for shopping at the Kelowna’s Farmer market.

If your home is your haven, and you love to cook or entertain, Lakehouse is a must destination.  510 Bernard Street. Kelowna. 250-763-9500.  www.lakehousehomestore.com

Liberte's 0% plain Greek yogurt, served with a drizzle of honey and fresh raspberries Photo by Ellie Shortt

It began with a recommendation from your health-conscious friend for better digestion and overall well-being. Then you started seeing it in your small local organic grocery stores, eventually spreading to the larger ones and now, it’s even a Starbucks snacking staple. Greek yogurt has become one the most talked about and celebrated new foodsof the past few years. So is it just a fad, or is it really that much better for you than regular yogurt?

Firstly, many feel that it definitely tastes better. Thick, rich and decadent, Greek yogurt feels like more of an indulgent dessert than the thinner, sometimes watery standard counterpart. This unique texture is the result of straining off the whey, leaving a creamier yogurt with nearly twice the amount of protein as traditional varieties (a typical 6-ounce serving contains 15-20 grams, equivalent to the amount in 2-3 ounces of lean meat) with the same amount of calories. And if that’s not enough to get you leaping to your feet and running to the nearest grocery store, it also has fewer carbohydrates and less sodium as well as a higher calcium content than traditional yogurt.

The decreased carbohydrate content is due the straining process, removing some of the milk sugar and resulting in roughly half the carbs as the regular kind (5-8 grams per serving compared with 13-17). Milk sugar, or lactose, is also what often triggers sensitivities to dairy products, making Greek yogurt more lactose-intolerant friendly. Remember though that both Greek and traditional yogurts can contain high amounts of carbohydrates if they’re sweetened with sugar or similar agents, so your best bet is to read the label carefully, or go with plain Greek yogurt and add your own sweetening, so you can control the amount of sweet stuff going in.

In terms of Sodium, a serving of Greek yogurt averages 50 milligrams, roughly half the amount of traditional yogurt. In addition, a 6-ounce cup of Greek yogurt typically supplies about 20 percent of the daily recommendation of Calcium, and while it’s a bit less than traditional yogurt, a handful of almonds sprinkled on top will offer the remaining 10 percent of the daily recommended dose.

So, Greek yogurt has fewer carbohydrates, less sodium, and a good dose of calcium, not to mention it is wonderfully delicious and satisfying. But are there any downsides to this exotic dairy product? Unfortunately yes. Most Greek yogurt ranges from 5-12% fat content, which adds to the luxurious flavour and texture. However, almost all brands are now coming out with almost equally delicious fat-free versions that truly offer the best of all worlds. One large bonus is that Greek yogurt is more concentrated than traditional yogurts and contains a higher percentage of probiotics, demonstrated to have remarkable heath benefits aiding digestive issues and alleviating ulcers, allergies and lactose intolerance. Probiotics also enhance immune function and protect against colon and bladder cancer. So if you really must opt for the high fat version of Greek yogurt, you’ll be comforted in knowing that there are so many other things working in your favour, a few extra calories are fine as long as your general diet is healthy and balanced.

Like regular yogurt, Greek yogurt is fantastic solo, or missed with fruit, nuts or granola. You can also use it as a sour cream substitute for dips, or even to replace the eggs and oil in baked goods. And because of its thick texture, it’s an excellent replacement for fatty ingredients like cream cheese, mayonnaise, and butter in dishes like potato salad, egg salad, pasta salad, and coleslaw.

So now that you’re ready to make Greek yogurt a staple in your fridge, here are some local grocers that offer this wonder food.

Planet Organic. 3995 Quadra Street, Victoria. (250) 727-9888 www.planetorganic.ca

Greek Gods: honey, original

Liberté: organic raspberry, organic blueberry, 0% plain, 0% vanilla, regular plain

Olympic “Krema”: vanilla, plain

Lifestyle Markets. 2950 Douglas Street, Victoria. (250) 384-3388 www.lifestylemarkets.com

Liberté: 0% date and fig, organic blueberry, organic raspberry

Greek Gods: honey, plain

Olympic “Krema”: plain, vanilla

Aubergine Specialty Foods. 1308 Gladstone Avenue, Victoria. (250) 590-1031 www.auberginefoods.ca

Greek Gods: plain, honey

Market on Yates. 903 Yates Street, Victoria. (250) 381-6000 themarketstores.com 

Liberté: organic 0% vanilla, organic 0% plain, regular plain, regular vanilla

Danon “Oykos”: strawberry, honey, vanilla

Olympic “Krema”: vanilla, plain, lemon-passion fruit, café-mocha, strawberry, honey

Astro; plain, strawberry, vanilla

Peppers. 3829 Cadboro Bay Road, Victoria. (250) 477-6513 peppers-foods.com

Greek Gods: plain, honey, strawberry, honey-vanilla

Liberté: wild blueberry, mango orange, honey, date and fig, organic plain, organic blueberry, organic raspberry, organic vanilla

Danon, “Oykos”: vanilla, plain

Country Grocer. 4420 West Saanich Road, Victoria. (250) 708-3919 www.countrygrocer.com

Greek Gods: plain, vanilla, strawberry

Liberté: 0% raspberry, blueberry, vanilla

Olympic “Krema”: plain, vanilla, café latte

Thrifty Foods

*Most locations offer Liberté, Olympic “Krema,” Greek Gods, and Danon “Oykos” brands, with specific varieties differing between each location. For a list of Thrifty Foods locations, please visit their website at www.thriftyfoods.ca. 

Additional Links:

Liberté Yogurt: www.liberte.ca

Greek Gods Yogurt: www.greekgodsyogurt.com

Olympic Dairy: www.olympicdairy.com

Astro: www.astro.ca

Bodegas Hidalgo
Manzanilla La Gitana
Manzanilla-Sanlúcar de Barrameda DO, Spain
$15-18 for 375ml +124594 at BC Liquor Stores & select private liquor retailers

www.lagitana.es

I love sherry. Ancient, lengthy, site-specific, traditional, rare, haunting, lingering, unique. What’s not to like? People complain that it’s too dry, or too sweet, or too old. They’re wrong. Sorry. There’s a sherry for everyone out there. I travelled to southern Spain last fall to take part in the intensive Sherry Educators Certification Program, in Jerez. Days in the historic Bodegas and vineyards, dozens of tastings and late nights of not-spitting have confirmed my beliefs that sherry is a delicious, food-friendly, accessible and misunderstood wine.

Authentic sherry comes only from southwest Spain around the city of Jerez de la Frontera. Although the DO zone encompasses a wider area, the core zone, called Jerez Superior, forms a rough triangle with Jerez de la Frontera at one corner and the towns of Sanlúcar de Barrameda and El Puerto de Santa Maria at the others. This area gleams with albariza, the white, chalky soil that produces the best grapes for fino and Manzanilla style sherries. Manzanilla is only produced and aged in the seaside Sanlucar de Barrameda, matured without oxygen under a natural veil of yeast, called flor. The town’s humid location between the shores and the mouth of the River Guadalquivir is said to imbue the wine with a distinct salinity, like fresh sea spray. After fortification and aging in the solera system, the Manzanilla is bottled, corked and released, ready for consumption (and ringing in at around 15% alcohol).

Hidalgo is a long-established bodega in Sanlúcar, with its origins in the 18th Century. The Hidalgo family moved from northern Spain to Andalucía at that time, establishing a salina for the production of salt. The family only entered the Sherry business in 1792, when José Pantaleón Hidalgo acquired a bodega from his father-in-law.The business has been in the family ever since, and is now in its 6th generation. They still remain in the same location in the centre of Sanlúcar de Barrameda that they did two centuries ago, and own more than 200 hectares of vineyards. This particular Manzanilla, La Gitana, with the charming gyspy girl (gitana) on the label, is the most popular Manzanilla on the Spanish market and is the top selling wine in Seville. Its pungent, bone-dry delicacy, sea salt freshness, almond skin notes and lingering tanginess make it a natural pair for almonds, olives, sardines and cured meats (hola Jamon!) The light body and vibrant acidity and salinity also make it a beautiful aperitif or pairing for sushi.

89 Points

If you’re still not convinced, why not taste this wine, and a line up of other distinct and delicious styles, at the Vancouver Playhouse International Wine Festival next week? There are still a handful of tickets available for the Sherry Renaissance seminar, on March 3, and La Gitana will be poured. Fellow Sherry Educators and Sommeliers Kurtis Kolt and Mireille Sauvé will lead you through a paired tasting of these very special wines. I guarantee you will find a favourite.

SHERRY RENAISSANCE
Saturday, March 03
5:00-6:45pm
$49
Buy tickets online or by phone 604-873-3311

Join the Sherry renaissance movement as certified Sherry educators and local oenophiles Kurtis Kolt and Mireille Sauvé lead a tutored tasting of the region’s most treasured gems. Participants will experience a full spectrum of Sherry styles, each specifically paired with some of the signature ingredients they best enhance. Prepare to make Sherry your next food and wine pairing inspiration!

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The Vancouver Playhouse International Wine Festival  is one of North America’s largest and greatest celebrations of wine. This year from February 27 to March 4, the theme country is Chile and the focus is Cabernet(s). EAT will be on site for the whole week, with daily posts, DRINKs, tweets and updates live from the festival.

View from Alberni Hwy during the drive to Tofino. Photo by Ellie Shortt

Tofino is an international destination, with visitors from far and wide drawn to great surf conditions and stunning scenery. But getting there from British Columbia’s capitol city is no easy ride. In fact, it’s a long and windy drive that takes approximately five hours to complete. Good thing that half of the joy of a journey is all the sights, sounds and tastes you experience along the way. Here on Vancouver Island we are definitely not lacking gorgeous roadside views, nor fantastic spots to eat.

The seasonal nature of Tofino and other communities along the way means it can be harder to find decent grub between early November and March. Since you’ll have plenty of other things to worry about between empty gas tanks and “are-we-there-yets,” we’ve compiled a list of some favourite stops during your journey and at your final destination, both during the high and low seasons.

Dinghy Dock Pub, Protection Island:

Novel, fun and loved by the locals, The Dinghy Dock is said to be Canada’s only floating pub. It’s located on Protection Island, accessible by a ferry that leaves at 10 minutes past the hour from the Commercial Boat Basin in Nanaimo. But ye be warned, this pirate-y pit stop is a somewhat time consuming detour that is only an option if you find yourself in Nanaimo between early March and late October.

Dinghy Dock Pub. #8 Pirates Lane Protection Island.  (250) 753-2373 www.dinghydockpub.com

The Nest Bistro, Nanaimo:

If you are in Nanaimo during the off-season, try The Nest Bistro, which offers impressive dishes with small-town charm. Cosy, friendly and reasonably priced, this tucked away spot is a great lunch stop detour as you head up-island.

The Nest Bistro. 486 Franklyn Street. Nanaimo.  (250) 591-2721

War Wonton from Saigon Gardens

Saigon Garden, Parksville:

Rainy weather and dark skies will often accompany you as you make your way to Tofino, but it’s nothing that hot soup can’t fix. At Parksville’s Saigon Garden, you’ll find a wide selection of warming meals including Pho, Sweet and Sour Soup, and a hearty War Wonton Soup, completed by assorted vegetables, prawns and generously stuffed wontons in a fragrant broth.

Saigon Garden. 118 Craig Street. Parksville. (250) 248-5667

Little Qualicum Cheeseworks, Parksville:

If you’re looking for a snack or provisions for Tofino, it’s well worth making a stop at Little Qualicum Cheeseworks. Here you’ll find an assortment of farm-fresh cheeses favourited by home cooks and professional chefs alike. If you fancy a wine pairing with your cheese, you’re in luck because Little Qualicum Cheeseworks has joined forces with MooBerry Winery (www.mooberrywinery.com ) to create a wide variety of high-quality fruit wines to pair with your artisan handcrafted cheeses.

Little Qualicum Cheeseworks. 403 Lowry’s Road, Parksville. (250) 954-3931 www.cheeseworks.ca 

Onion rings from Coombs Emporium

Coombs Country Market, Coombs:

Bar far one of the most talked about attractions on Vancouver Island is the Coombs Country Market. It could be the adorable goats that hang out on the market’s rooftop, or it could simply be the wide variety of handcrafted trinkets and delicious fresh food and produce offered by locals at this venue. Unfortunately, this popular stop on the road to Tofino is closed during the winter season and only reopens late February for those seeking photo-ops and good eats. If you do head up to Tofino during the off-season and would like to see Coombs, there is an art gallery and gift shop open next door to the market. The Coombs Emporium offers those indulgent road-trip choices of jumbo hotdogs, burgers, fries and onion rings, as well as the Hammond Bay Fudge Company for those with a sweet tooth.

Coombs Country Market, 2326 Alberni Highway, Coombs. (250) 248-6272 www.oldcountrymarket.com

Manilla clams with bacon, caramelized shallots, plum tomatoes, basil and chive in a white wine stock, topped with crispy polenta from Shelter Restaurant

Shelter Restaurant, Tofino:

Once in Tofino you will be welcomed by roaring waves and fantastic spots to eat. One restaurant loved by both locals and tourists is Shelter. Seasonal gourmet dishes plus an impressive wine and cocktail selection impress. Bonus points are achieved by this refined and friendly spot being open year-round, which isn’t the case for many other beloved eateries in town.

Shelter Restaurant. 601 Campbell Street, Tofino.  (250) 725-3353 www.shelterrestaurant.com 

SoBo Restaurant, Tofino:

One of the most popular dining destinations in Tofino is unfortunately only available from late February onwards. However, if you do find yourself in the area during this time, SoBo (short for “sophisticated bohemian”) is a must. Stop here during lunch or dinner for a wide selection of organic, free-range, and local foods that are presented in very innovative, impressive and healthy ways. Oh and did I mention they make a mean margarita? For foodies, it’s definitely worth scheduling your Tofino trip around SoBo’s open season.

SoBo Restaurant. 311 Neill Street, Tofino. (250) 725 2341, www.sobo.ca

Gin and basil Caesar from Long Beach Lodge Resort

Long Beach Lodge Resort, Tofino:

Cosy, pet friendly, and a great place to stay if you’re a fan of board games by the fire, Long Beach Lodge’s oceanfront dining area is a mix of comfortable leather couches, intimate tables and warming fireplaces. The food and beverage menus offer a selection of casual and creative fare such as their Gin and Basil Caesar or their lodge-smoked free-range turkey sandwich served on lblr rye with avocado, cranberry and red onion relish and Swiss cheese.

Long Beach Lodge Resort. 1441 Pacific Rim Highway, Tofino. (250) 725-2442 www.longbeachlodgeresort.com

The Pointe Restaurant at The Wickaninnish Inn, Tofino:

The Wickaninnish Inn is home to one of the most celebrated restaurants in the province. Exquisitely executed farm-fresh, local and organic food, complemented by an award-winning wine cellar, has made the oceanfront Relais & Chateaux dining room a popular destination.

The Wickaninnish Inn. 500 Osprey Lane Tofino. (250) 725-3100 www.wickinn.com 

Squid and Three Crabs Fish Sauce at Fisgard Market. Photo by Deanna Ladret

If you’ve ever had Thai food, or made a Vietnamese or Cambodian recipe, you are probably familiar with fish sauce. Its English name is somewhat frank, and doesn’t exactly conjure up a delicious image. But Fish Sauce adds a hallmark flavour to many dishes and enjoys a similar mainstay status in Southeast Asian cuisine, just as salt and pepper do in the west. Not unlike soy sauce in Chinese food, fish sauce lends a savoury taste to soups, meat dishes, noodles and curries.

Simply put, fish sauce is the liquid collected from fish––usually anchovies––that have been left to ferment in salted water for 8 months to 2 years. Fish sauce may also be derived from dried fish, shellfish, or by-catch (an assortment of whatever is brought up from the nets that is unwanted). Though mainly used in Thai, Cambodian, Vietnamese, and Filipino cuisine, it is also used (sometimes with slightly different ingredients) in Japanese, Chinese, and Korean food as well.

Golden Boy Brand Fish Sauce at Fisgard Market

Like the specialty salts we love in the West, fish sauce also comes in many varieties and quality grades. Generally speaking, the longer the sauce has been aged, the finer the quality will be, and the less ‘fishy’ it will smell and taste. The ingredients in the premium brands are simple: water, anchovy extract, salt, and sugar. Cheaper fish sauces can contain additives such as MSG and other flavour enhancers, so check the ingredients before buying. At less than five dollars a bottle for a premium aged fish sauce, it is certainly worth going for the better brands.

Fish sauce is available at many grocery stores, although the selection will be broader in Chinatown. Fisgard Market has a decent selection in the rear right corner of the store; look for Three Crabs, Squid Brand, or Golden Boy (pictured).

Here’s cool link that shows the process of fish sauce making, step by step in photos. http://importfood.com/how_fish_sauce_is_made.html

Fisgard Market

550 Fisgard St, Victoria, BC

(250) 383-6966

VICTORIA, B.C. – For foodies in Victoria, forget Christmas; February is the most wonderful time of the year.

The ninth-annual Dine Around & Stay In Town event kicks off February 17 and runs in more than 50 restaurants around Greater Victoria through to March 16. Participating restaurants offer unique and mouth-watering choices from special three-course menus, with prices set at $20, $30, or $40 per person. There are even multiple celiac-friendly options on the menus this year.

“Dine Around & Stay in Town has become one of Victoria’s premier events and allows us to show locals and visitors alike that we are leaders in culinary excellence, providing world-class hospitality and food,” said Tourism Victoria’s Helen Welch.

Select performances are being offered as part of Bravo! Victoria and accommodation options will allow food lovers to pamper themselves with an overnight stay, priced at $69 $79, $99 and $129 at participating hotels, resorts and bed & breakfasts. An app to access all the choices is available at www.cornersign.co/dinearound.

“Dine Around is an interactive event,” said BCRFA’s Judith Barnaby. “You can preview menus withwww.tourismvictoria/dinearound and then ’eat and tweet’ about your favourite experiences in the #yyjdinearound hashtag on Twitter for a chance at winning great prizes.”

Thursday, February 16 at the Harbour Towers Hotel and Suites is the kick-off night where the chefs preview their offerings at the Dine Around Menu Launch. From 5:00 p.m. to 8:00 p.m., samples of theDine Around menus will be paired with VQA wine tastings. Tickets for the Launch are $35 and are available at the Tourism Victoria Visitor Centre, as well as VQA wine stores.

Reservations for Dine Around & Stay in Town are recommended, and can be made by calling the restaurants and hotels directly. For a complete list of participating restaurants and hotels, as well as online menus visit www.tourismvictoria.com/dinearound.

Left: Brasserie Mystere shellfish in Kronenbourg 1664 butter Right: Brasserie Mystere braised beef shortribs Photo by Anya Levykh

Brasserie Mystère at Salt Building

One of the most popular events during Dine Out Vancouver was the second annual Kronenbourg 1664 Brasserie Mystère, held this year at the Salt building in southeast False Creek. Last year, the mystery chef was David Hawksworth, so the bar had been set high. It wasn’t surprising, therefore, that this year’s dinner was prepared by Robert Clark, Executive Chef for C and Raincity Grill, and founding partner of Vancouver Aquarium’s Ocean Wise program. Being such a legendary chef is almost a prerequisite for such an event, in my opinion—and not for the reasons you might think. The Salt building is beautiful, spacious—and completely without cooking facilities. The makeshift kitchen the Clark, C Restaurant Chef Lee Humphries, and their team had to work with was essentially several folding tables and a couple of burners. I’ve seen better set-ups on Dinner Impossible. But the food that came out for the near-200 guests didn’t breathe a hint of adversity of hardship.

Canapés like quail egg with crispy prosciutto and truffle emulsion, and smoked sockeye salmon cannelloni with lemon preserve, were scooped up faster than you could say “Pass the organic beets.” (Those were pretty good, too.) The starter was a simple take on bouillabaisse and chips, featuring B.C. shellfish like clams, mussels and spot prawns, poached in Kronenbourg 1664 butter, and sided with crisp, slivered onion rings and matchstick chips. The main was beer-braised Pemberton shortribs, with sweet potato puree and candied beets. Everything was paired, of course, with Kronenbourg 1664, which was the sponsor for the event. Dessert, an artisanal cheese course, was paired with Kronenbourg’s new Blanc, a floral, citrusy light lager with sweet notes. Look for it on BCLDB and private wine store shelves.

Green Table 2.0

Green Table Network is launching the 2.0 version of their service, designed to connect restaurants, suppliers and services across the continent. The new program will include more specific measurements for green standards, on-site inspections and support for those looking to implement new composting, recycling or other green waste management programs, as well as access to national networks of sustainable producers and growers.

Foie gras brulee with sour cherries, pistachios and port gelee at Market by Jean-Georges

Market by Jean-Georges at the Shangri-La Hotel has relaunched their menu just in time for spring, and there are more than a few things to get excited about, like new Executive Chef Wayne Harris and legendary barman (and oenological master) Jay Jones. The two have conspired to create some perfect pairings, like the foie gras brulée with sour cherries and pistachios in port gelée, matched perfectly with Raven Ridge’s Ambrosia, an iced cider from Kelowna. The crunchy sablefish with mushrooms and mint chili tea was another hit, paired with a Chardonnay (’06) from Domaine Leflaive in the Burgundy region. Even dessert, a simple warm chocolate cake with vanilla ice cream, got a perfect pairing in Jones’ Slave to Love cocktail, a dark mix of Rittenhouse rye, Punt e Mes Italian vermouth, La Fee absinthe, Luxardo cherry liqueur and a brandy-flavoured cherry (known as a Guinettes cherry). If cocktails are your quaff of choice, don’t miss Jones’ Stone Negroni, an aperitif consisting of gin, Campari, apricot liqueur, peach bitters and orange zest.

Inside the brewery. Photo by Deanna Ladret

Triumph Street, East Vancouver. It’s an unassuming block, an industrial neighbourhood filled with warehouses, jam spaces, big trucks, broken televisions. But, one look inside the garage doors of newly opened Coal Harbour Brewing Company and you know you’re in the midst of a serious operation. Rows of behemoth fermentation tanks, gleaming in stainless steel, are noiseless but busy. To the left, bags of assorted malts lie on a wooden shipping pallet and logo-sprayed kegs stand in orderly stacks.

Brewer Kevin Emms with a Rye Ale culture

Near the mash tun, brewer Kevin Emms is gathering a digital readout from a frothy rust-coloured liquid that appears to have been drawn from a nearby tank. In an adjacent room, a microscope sits alongside a petri dish and an array of glass vials of various sizes. Replace Emms’ Whistler Bungeetee and flannel plaid button up with a lab coat, and I’d mistake the warehouse for some sort of clandestine laboratory (although, the pungent smell of fermenting beer would seem rather out of place).

A recent graduate of Heriot Watt’s Master of Science in Brewing & Distilling in Edinburgh, Scotland, Kevin is credited with developing the initial recipes for Coal Harbour Brewing Co.’s three inaugural releases: Triumph (Cascadian Rye Ale), Vancouver Lager (Vienna-style Lager), and Three 11 (German Helles-style Lager). Alongside Coal Harbour Head Brewer Douglas Rae, Emms and the rest of the team are excited to finally get their beer pouring throughout Vancouver and beyond.

Brewer Kevin Emms displays the clarity of the Vancouver Lager in the brewery's refrigerated room.

Now, about the beers. Rather than jump aboard the already well-populated West Coast IPA train, Coal Harbour has decided to carve out their own niche as a purveyor of “classic lagers and unique ales”. Hopheads, stay with me––you’re still among friends. The Triumph is a copper-coloured “Cascadian Rye Ale”, made with rye malts (rather than the traditional barley) for a “spicy and unique fruity taste”, with a “moderate bitterness” courtesy of Zythos hops. The Vancouver Lager is made using a manual 3-step mash process, incorporating German pilsner, Vienna malts, German lager yeast and premium German hops “to impart a lingering hoppy aroma”. In other words, light in colour, with brilliant clarity and a satisfying aftertaste. Last but not least, Three 11 is Coal Harbour’s easy-drinking lager at a low price point, created in accordance with Germany’s ReinheitsgebotPurity Law of 1516. Essentially, this is a party-proof brew that’s actually good. Three 11 currently goes for $3 a pint/$10 a pitcher at some Vancouver watering holes––for a local craft beer, that’s pretty much unbeatable.

Eventually, Coal Harbour Brewing plans to bottle their product for retail. Until then, you can order a cold pint at a growing number of establishments across Vancouver, including Zawa’s, The Astoria Pub (769 E. Hastings), St. Augustine’s, The Whip, and The Alibi Room.

Coal Harbour Brewing Co.

1967 Triumph Street, Vancouver, BC

(604) 251-0724

www.coalharbourbrewing.com

The brewery’s website is still under construction, but in the meantime, follow their Twitter account for up-to-date details on where their beers are available (@CoalHarBrew).

Prima Strada Long Table Dinner. Photo credit- Peter Bagi.

It’s a busy week in Victoria – on Saturday you could head downtown and hit the Farmer’s Market, attend the Tea Festival followed by Seedy Saturday….then enjoy a lovely meal at one of the restaurants participating in Dine Around Victoria and finish off  your evening with a nightcap and some jazz at the Pacific Lounge. And that’s just Saturday. Enjoy your week.

Dine Around and Stay events in Victoria and the Comox Valley

Dine around and Stay in Town Victoria is on through March 16th, your opportunity to enjoy some of Victoria’s best restaurants and stay in some of the finest hotels. Participating restaurants offer three-course menus for $20, $30, $40 CND per person and are all paired with BC VQA wine suggestions. http://www.tourismvictoria.com/dine

And for those living in (or ready to drive to) the Comox Valley, their Dine Around and Stay Event is on through March 18^th. Twenty-five  Comox Valley restaurants are participating, offering  delicious three-course, prix fixe meals – each available to diners for $15, $25 or $35 per person. Showcasing the gastronomical bounty of the Comox Valley’s land and sea, participants of this year’s Dine Around event include the Blackfin Pub, Bisque, Common Ground and Locals – food from the heart of the Island.  Specially priced accommodation available as well. www.discovercomoxvalley.com/promotions/dine_around.htm.

6th Annual Victoria Tea Festival

February 18, 12 – 5 pm                  February 19, 11 am – 4 pm at the Crystal Garden

Join in the largest public tea exhibition in North America, held at the Crystal Garden in downtown Victoria, which features tea tastings, tea-food selections, complimentary presentations, and opportunities to purchase tea, tea-related products, and exquisite tea wares.   Tickets $20 – $25; for more information or to purchase tickets, call 250-370-4880 or visit www.victoriateafestival.com

Downtown Public Farmer’s Market

Rain or shine, the market will be happening this Saturday from 11 am to 3 pm in Market Square. Local products available include fresh and smoked salmon fillets, dried fruit, preserved goods, chocolate, salt, eggs, meat, produce, pasta, perogies, bread, tortillas, salsa, cheese, donuts, and ice cream.                  www.victoriapublicmarket.com

Seedy Saturday

Saturday February 18^th, 10 am – 4 pm at the Victoria Conference Centre

Although not technically a food event, people who love food are also interested in how food is grown. Seedy Saturday is Victoria’s annual seed and garden show where you can buy open-pollinated, non-GMO flower, herb and vegetable seeds direct from the growers who can advise you about the best choices for your specific growing conditions. In addition, there will be speakers with topics that appeal to the novice as well as the experienced gardener, to the foodie as well as the ornamental enthusiast. http://jamesbaymarket.com/SeedySaturday/

Long Table Dinner at Prima Strada Feb. 22nd and 23rd

Each month Prima Strada Bridge Street location celebrates a different region of Italy, creating a delicious menu with their take on the classic dishes of the region. The meal is typically four courses, paired with wines – one part dinner party, one part Italian wine club served up with a healthy dose of laughter.

This month the region is Lombardia in Northern Italy – the menu features Insalata di breasola e rucola – salad of Breasola & arugula, Risotta alla Millanese – saffron & bone marrow risotto, Cotolette alla Milanese veal cutlets Milan style – breaded & fried in butter, Creama di Marscapone – marscapone cream with shortbread biscuits.

The wines include a Pinot Nero Brut, a sparkling wine made in the classic method Champenoise. Pinot Nero, Ca’di Frara – a cool-climate pinot and  Bonarda Piacere, Tenuta Bofenisio – the most classical DOC of Oltrepo Pavese. Red fruit with fragrant violet notes match perfectly with the classically rich Lombardian cuisine.

Tickets must be purchased in advance.  http://pizzeriaprimastrada.com/events.php

Boozy events

Clive’s Classic Cocktails Special Event Thursday Feb. 23^rd

Clive’s and CSKAWY18 Present Saltspring Island Hazelnut Dry Porter – this will be the last cask for the winter months, cask gets tapped at 5:30pm.  www.clivesclassiclounge.com

Pacific Lounge: Weekend Jazz Fridays and Saturdays, January 20 – March 17, 8 pm – 11 pm

From 8 – 11 pm each Friday and Saturday night, guests at the Pacific Lounge can order enjoy special wine and cocktail features while listening to Victoria jazz musicians  Ashley Wey and by Aurora Scott. http://www.hotelgrandpacific.com/dining/pacific-lounge

Rum Night at the Reef: El Dorado February 19, 6 – 8 pm

Visit the Reef Restaurant for a complimentary tasting of “El Dorado” rum.  This event is part of their ongoing 2012 Rum Nights program, bringing awareness of 17 different rums to the public.  Every Sunday through April, explore the Caribbean’s favourite libation with local rum agents and other rum enthusiasts.    www.thereefrestaurant.com/events

Friday night flights at The Cellar at Westin Bear Mountain

Enjoy sampling a flight of wines in the private Wine Cellar at Bear Mountain

6 pm Friday February 17th, $20 per person

Celery leaves and coffee grinds - two ingredients that definitely don't belong in the trash according to some local chefs. Photo by Ellie Shortt

Creative Uses for Kitchen By-products and Other Generally Discarded Ingredients

While we’ve come a long way from the days when every unused item made its way into our trashcans, there are still many opportunities for us to reduce our impact on the environment by limiting our refuse. In addition to composting, there are many oportunities to use the things you would usually toss, in creative culinary ways. Environmentally conscious, satisfying and increasingly trendy, many pros have been utilizing their kitchen by-products in innovative ways for many years. To help inspire you to achieve more mileage out of ingredients otherwise discarded, local chefs have shared tips for resourceful cooking.

Chef Thelma Yokohama, Brentwood Bay Seagrille and Pub:

Celery leaves are beautiful, soft, flavourful, and can be used for so much more than simply a salad garnish, or worse, a garnish to your garbage heap! In fact, Chef Yokohama insists that they make the best tempura, and are one of her favourite items on their menu due to their soft texture and delicate taste.

Brentwood Bay Seagrille and Pub: Verdier Ave Victoria, BC (888) 544-2079 www.brentwoodbayresort.com/seagrille 

Chef Angelo Propseri-Porta, Cooper’s Cove Guesthouse and B&B:

At Cooper’s Cove Guesthouse and B&B, there’s a big demand for fresh squeezed juice. But rather than tossing remaining pulp, owner and chef Angelo Prosperi-Porta turns those remnants into the main attraction of his much loved breads. After cleaning away the seeds and inedible skins, he incorporates the pulp, seeds, molasses, and honey into a hearty mix for a chewy, dense and moist loaf that is jam-packed with interesting flavours and beneficial nutrients.

Cooper’s Cove Guesthouse and B&B: 5301 Sooke Rd Sooke, BC, (250) 642-5727  www.cooperscove.com

Chef Brad Holmes, Ulla Restaurant

Ulla Restaurant makes their own ricotta cheese, and instead of tossing the unused whey, chef and owner Brad Holmes turns the creamy leftover into a base for some of their seasonal soups. A favourite is English Pea Soup, which has a remarkable quality that doesn’t come from any regular stock. Now why wasn’t Little Miss Muffet as creative with her whey?

Ulla Restaurant: 509 Fisgard St Victoria, BC (250) 590-8795 www.ulla.ca 

Chef Jason Nienaber, Point No Point Restaurant:

The executive chef at Point No Point also has a special stock, but instead of using leftover whey, Chef Nienaber uses prawn, crab and pea shells to create the rich flavour setting apart the good from the memorable. According to Chef Nienaber, ithe shell combination offers an umami flavour that is otherwise often hard to achieve.

Point No Point Restaurant: 10829 West Coast Rd Shirley, BC (250) 646-2020 www.pointnopointresort.com/restaurant.html

Chef Michael Pagnacco, The Fairmont Empress Hotel:

Every morning many of us make our much-needed coffee and mindlessly toss the grinds into the trash, but at The Fairmont Empress Hotel, Executive Sous Chef Michael Pagnacco uses the staff’s caffeine-hit leftovers as insect repellent for their on-site herb garden. Not only does the acidity ward off unwanted pests, but the grinds are also packed with nutrients that help nourish and grow the plants that they protect.

The Fairmont Empress Hotel, 721 Government St Victoria, BC (250) 995-4650 www.fairmont.com/empress