Eat Magazine - News

Lifecycles Urban Agriculture Garden Contest Winners Announced

Wed, 1 Sep 2010 00:00:00 GMT

Picutred: John Hutton in his garden. photo by Gary Hynes

Winners announced for the Lifecycles "Urban Agriculture Hub" contest for Best Food Garden and more. http://bit.ly/5auNbP

John Hutton - Best Food Garden

An incredible amount of effort and ingenuity has gone into developing this large (35' x 40') plot within a community garden in Esquimalt. John started with a near vacant and overgrown piece of land that is open to the winds and has built windbreaks, fencing, raised beds, cold frames - all with his own labour and using recycled wood and wire.

Rather than use rows the aesthetic is to plant in patches sized to fit the required crop of each planting. The garden is very eco-friendly. He makes his own compost (both vegetable and worm) for the soil and the diversity of plants being grown is quite astounding - somewhere near 55 - not including flowers (bees and hummingbirds were in evidence). Plantings are staggered according to the season and he manages to get as many of four crops of some vegetables (i.e. broad/fava beans).

Among the unusual plantings are quinoa, amaranth, New Zealand yam, and chickpeas along with corn, raspberries, heirloom tomatoes, Jerusalem artichokes etc (too many to name).

John is a vegetarian and set himself the goal of living off his garden as much as possible - setting a goal to spend no more than $50/month on his grocery bill - which he has achieved. Excess fruit and vegetables are donated to "Plant a Row-Grow a Row".

According to John, "It's thrilling and exciting to garden in a community garden-it's a social context. I get to be around other gardeners and sometimes help to get them started. We all learn from each other." Welcome to the new urban farm.

http://bit.ly/5auNbP

Better Together Launches the Hands-On Cook-Off Contest

Tue, 31 Aug 2010 00:00:00 GMT

from the press release

A BC-wide casting call! Team up with a young friend or family member, create your own cooking show, and win amazing prizes.

VANCOUVER, August 30- Better Together, www.bettertogetherbc.ca, today officially announces the launch of the Hands-On Cook-Off Contest, a BC-wide contest happening throughout September that challenges parents, grandparents, aunts, uncles and friends to team up with a young friend or relative and create a home video cooking show in celebration of making meals together.

”This contest is all about encouraging people to enjoy cooking and eating together,” says Barbara Finley, Founder of Project CHEF and contest judge. “Winners will be selected based on how much fun the participants are having together in the kitchen while making their recipe, and how appetizing their featured recipe is! This is a fun, simple contest- people can make any type of yummy recipe they like from breakfast, lunch, snack, salad or even BBQ.”

Contest Submissions

The rules are simple! Contest submissions can be made by any BC resident throughout the month of September. Videos must include two generations cooking together and be no longer than three minutes. There are no tech skills required- videos can even be made using phone video cameras. Full contest details, including where to upload videos, can be found on the contest site: http://contest.bettertogetherbc.ca/ . The contest opens September 1.

Judges

Contest submissions will be judged by a panel of experts that includes celebrity chef John Bishop and Project CHEF Founder Barbara Finley.

Prizes

Prizes for first and second place are $1000 and $500 gift certificates to Cookworks (www.cookworks.ca ) or winners can opt for cash amounts of $750 and $375, respectively. A People’s Choice Winner will also be selected based on number of votes from the public and will receive a $200 gift certificate to Cookworks or $150 cash.

http://contest.bettertogetherbc.ca/

About Better Together

Better Together, is an active online community forum, designed to celebrate family meals, cooking, and trying new recipes. Our vision is to reconnect food and fun in the kitchen!

We exist because eating together, whether as a family or other group, offers many health and social benefits for both children and adults - including better nutrition, school performance and social adjustment.

Better Together is a partnership between BC Ministry of Healthy Living & Sport and BC Dairy Foundation.

Roadside Salmon Sales Take Off

Tue, 31 Aug 2010 00:00:00 GMT

The Globe and Mail reports that the abundant Fraser River salmon run has brought about a return to roadside sales:

"For more than a decade, some British Columbia Indian bands have been allowed to sell specific amounts of salmon – in addition to what they catch for food and ceremonial purposes – under agreements negotiated with the federal Fisheries and Oceans Department. In many years, that for-profit catch didn’t amount to much, as bands that have for centuries cast their nets into the Fraser River encountered the same meagre runs that sent the commercial salmon fishery into the doldrums."

Read the full article here.

Dying for Mushrooms

Tue, 31 Aug 2010 00:00:00 GMT

The Guardian reports that "at least 18 Italians have died in the past 10 days in the shadow of the Alps and Apennines – not because of rock falls or mountaineering accidents, but for the love of mushrooms. Recent weather conditions have brought about an explosion in the number of edible fungi clinging to tree stumps and undergrowths in northern Italy. Coming after weeks of dearth, the sudden abundance has caused a correspondingly abrupt surge in the number of pickers or "fungaioli" – many of whom seem willing to take extraordinary risks in pursuit of elusive delicacies like porcini, chanterelles and Caesar's mushrooms."

Online Sales Rep Wanted

Mon, 30 Aug 2010 00:00:00 GMT

Vancouver-based Online Advertising Sales Rep wanted. Part-time. Good commissions. Email with a cover letter and resume to eatpublisher@shaw.ca.

Truffles Group Wins Eco Star Award for Climate Action 2010

Fri, 27 Aug 2010 00:00:00 GMT

The Truffles Group, which includes Truffles Catering, Canoe Brewpub, Marina & Restaurant, Victoria Butterfly Gardens and Cascadia Liquor Stores has been awarded the Capital Regional District Eco Star Award for Climate Action for 2010.

The company has been quietly working towards goals that are being set by the Group Sustainability Committee made up of representatives from each business. By sharing ideas between the different operations and developing policy they have made significant changes to how they do business, in the interest of environmental responsibility.

Alain Leger, GM of Canoe and leader of the Group Sustainability Committee says:

‘We recognized, as a large consumer of goods and services that every one of our purchases makes an environmental impression resulting from the combined impact of production, use and disposition. We realize that every day the purchasing decisions of our employees and suppliers can positively or negatively affect the environment.’

A large part of their commitment comes from community involvement, which has always been part of the Group mandate. By supporting not only community organizations, but also regional producers and suppliers the group has achieved some impressive results.

Some of these results include Truffles Catering reducing their landfill contributions by a whopping 95% last year. Victoria Butterfly Gardens cut their energy use by 45% by applying a poly-membrane to the roof of their enclosure to keep cold air out and warm air in. 80% of Canoe’s protein served is sourced locally and in one year they sent 312 cubic meters of organic waste to be turned into re-usable compost.

As Truffles Catering Executive Chef, JP Green said, to be recognized for such achievements in a part of the world (Vancouver Island) where we are ahead of the pack in sustainable initiatives is truly something to be proud of.

Also in June, Truffles Catering was awarded the contract to supply School District 61 and School District 62 (Greater Victoria and Sooke) for the School Meal Program. The contact was open for bidders to submit proposals to supply approximately 1000 meals, hot and cold, to students registered with the program, within the budget set out by the School Districts.

A wonderful opportunity for Truffles to work even more closely with the community and help achieve the nutritional and sustainable goals that support the health and wellbeing of students and schools.

Website

Abundant Salmon Run Reignites Fisheries Dispute

Tue, 24 Aug 2010 00:00:00 GMT

The Globe and Mail reports that the surprisingly abundant return of the sockeye is not the cause for celebration it should be: "In a stunning turnaround, sockeye salmon have returned to Osoyoos Lake in the B.C. Interior at levels not seen in more than 60 years. But instead of setting off celebrations, their arrival has ignited a battle for control of the fishery between local first nations and the federal government."

Read the full article here.

Joel Salatin to Speak in Comox Valley

Tue, 24 Aug 2010 00:00:00 GMT

from the press release

One of America’s most dynamic and innovative small farmers will address the Comox Valley on Sunday, Sept.26. Promoting food production that is environmentally, emotionally and economically enhancing for both producer and consumer, Joel Salatin is a third generation clean food farmer. His presentations about the family’s 550-acre Virginia farm often receive standing ovations.

Author of six books, magazine columnist, and wordsmith, Salatin describes his diverse farm enterprises with ear-catching phrases: salad bar beef, pastured poultry, pigaerator pork, forage-based rabbits, and feathernet eggs. What he calls relationship marketing to 3,000 families and 50 restaurant cheerleader patrons gives his farm, Polyface Inc., retail dollars for everything produced.

Although his message is a decidedly positive one, it draws clear distinctions between food produced in inhumane, factory farms and food produced in pasture-based, animal-friendly farms.

His presentations carry several themes: let animals do the work, value adding through marketing, diversity and multiple-use, reverencing the pigness of a pig, and animals eating their salad bar. Woven throughout his talk is a strong consumer thrust for responsible food buying: one bite at a time, each of us creates the landscapes our grandchildren will inherit.

A truly innovative farmer, he has received numerous conservation awards. Featured in Smithsonian Magazine, National Geographic, and Gourmet, the farm attracts visitors from around the world to view its animal-friendly, pasture-based, environmentally-sound, nutrient-dense, entrepreneurial production and marketing models. His mother, Lucille, wife Teresa, daughter Rachel, son Daniel, daughter-in-law Sheri, and grandchildren Travis, Andrew, and Lauryn, work fulltime together on the family farm.

Brambles Market in Courtenay is pleased to offer two events featuring Joel Salatin. Both will be on Sunday, Sept.26 at the Florence Filberg center in Downtown Courtenay. Join us for a small group Q&A with Joel from 2-4. $40 ticket includes snacks and beverages and an opportunity to discuss issues in a round-table format. Tickets for this event are limited. The evening will feature a talk by Joel on some of his favourite issues, followed by a Q&A session. Tickets for this event are $25.

US Egg Recall Reaches 380 Million

Tue, 24 Aug 2010 00:00:00 GMT

CTV.ca reports on the massive egg recall in the US this week, following a number of salmonella outbreaks in various states across the country: "Hundreds of people have been sickened in a salmonella outbreak linked to eggs in three U.S. states and possibly more, and health officials on Wednesday dramatically expanded a recall to 380 million eggs." Read more here.

Mediterranean Diet Makes UNESCO Heritage List

Tue, 24 Aug 2010 00:00:00 GMT

The Guardian tells us that "the Mediterranean diet, with its mix of fresh fruit and vegetables, grilled fish and olive oil faces a final vote in November for ranking on Unesco's list of "intangible" cultural heritage, launched in 2003 to complement the collection of monuments and natural wonders, and covers oral traditions, performing arts, social practices, rituals and festivals." Click here to read more.

VANCOUVER TO GET HOSPITALITY SHAKEUP

Wed, 18 Aug 2010 00:00:00 GMT

***MEDIA ADVISORY***

August 18, 2010

Peter Girges Unveils RocksGlass Concepts Ltd. Restaurant Group

(Vancouver, BC) –Peter Girges, the young Vancouver visionary behind the Glowbal Group of Restaurants is at it again and this time launching a new company of restaurants, RocksGlass Concepts Ltd. As the first major move Girges, together with his team announced today they will be partnering with John Evans, President & CEO of the OPUS Hotel Vancouver and taking over the hotel’s food & beverage, including OPUS Bar, Café O and of course the renowned Elixir Bistro.

Shutting down after this Saturday's service for a 6-day whirlwind overhaul, Girges and the RocksGlass team will be renovating the Elixir Bistro to insert their own style and complete the partnership. This startling announcement comes just shy of the opening of the first two RocksGlass restaurants independently calledChinois Restaurant, and the other, Pierre’s.

Although construction on Chinois Restaurant and Pierre’s is still underway, the two highly anticipated restaurants are both slated to open later this fall. Having assembled some of the strongest industry players including restaurant handler and former Glowbal General Manager, Anthony Pratt, EVOKE International Design, as well as an extensive list of high-profile investors; RocksGlass is confident they will exceed expectations.

Peter Girges, the man behind the company, has already earned a reputation for success in the highly competitive restaurant sector. As the other half of the Glowbal Group of Restaurants, he built the original Coast, Italian Kitchen, Sanafir, Trattoria, Glowbal and Afterglow. Even more impressive, at only 31 years of age, this industry veteran has developed a whopping eight successful restaurants, five of which continue to generate well over $30 million annually.

In 2008, after selling his shares in the Glowbal Group, Girges made the decision to branch out independently. “The opportunity was there, and I knew it was now or never,” says Girges. “I have long wanted to re-define hospitality in Vancouver and I believe RocksGlass will achieve just that,” he finished.

New Vancouver Island Abattoir

Tue, 17 Aug 2010 00:00:00 GMT

From the press release

Regional co-operative opens class 'A' custom meat processing service

After many months of careful planning and preparation the Vancouver Island Heritage Foodservice Co-operative has made a practical addition to the foodservice infrastructure on Vancouver Island. Under the name Island Ideal Meats, the Co-op is operating a federally-inspected Class “A” abattoir which allows for resale of the meat. This meat processing facility is located at Valley View Farm just 10km south of Nanaimo down the Trans Canada Highway. The 20-head capacity per week facility is an ideal central location to service Co-op members and Island livestock producers with slaughter and custom cut-and-wrap services. It is open to all island producers but members of the Co-op will benefit from patronage dividends. Contact Vancouver Island Heritage Foodservice Co-op for more on that benefit.

Many farms on Vancouver Island had slowed or stopped their livestock production because of the lack of abattoirs in the area. “Locally-available food is in scarce supply on Vancouver Island,” said Project Manager Sandra Mark. “We want to increase local food production to benefit farmers and consumers alike. Island Ideal Meats will also allow us to develop a line of value-added products. The next phase, a produce processing plant, will enable the creation of a variety of products utilizing meat and vegetable produce but for now, we’re thrilled to have the Island Ideal Meats operation up and running and producing high-quality local meat - stay tuned and watch us grow,” added Ms. Mark.

The facility is located at Valley View Farm, 2322 Gomerich Rd. in Nanaimo. All enquiries regarding fees and booking should be directed to Grant Henry, 250 668 8718 or by email to Grant@islandtastesensations.com.

Ian Brown Reaches West Coast

Tue, 17 Aug 2010 00:00:00 GMT

As his cross-country culinary odyssey winds down, The Globe and Mail's Ian Brown reaches the West Coast and visits the Trout Lake Farmer's Market as well as the Richmond Market. Read about his discoveries here.

Small Northwest Dairies Rely on Darigold Co-op

Tue, 17 Aug 2010 00:00:00 GMT

The Seattle Times profiles the Darigold Dairy, the US' fourth-largest agricultural cooperative:

"Since 1918, the Seattle-based Darigold co-op has been producing an array of dairy products that keep the region's small farmers in business. The co-op keeps adding products to its extensive line of standards such as milk and cottage cheese. Among the newer products are Crema Agria, a Mexican-style sour cream, and European-style butter, which contains 1 percent air as opposed to the standard 4 or 5 percent."

Read about what makes this co-op such a success here.

Wheat Bread Outsells White Bread in US

Tue, 17 Aug 2010 00:00:00 GMT

The Washington Post reports that "in July, one of the longest losing streaks in the history of culinary combat finally came to end. According to the Nielsen Company, 52-week dollar sales of packaged wheat bread topped those of white bread for the first time in U.S. supermarkets." Read the full article here.

Web Editor's note: The Washington Post does require a one-time registration to read articles online, however there is no cost to read this article.

HST Impacts on Restaurant Business

Tue, 10 Aug 2010 00:00:00 GMT

The first month of the HST has seen many restaurateurs' worst fears come true, reports The Globe and Mail: "HST-added restaurant bills are not going down well with B.C. diners. Business was down 10 per cent on average in July during the HST’s first month of operation, compared with the same period last year, according to a survey by the Canadian Restaurant and Foodservices Association." To read the full article, click here.

High Hopes for Fraser River Salmon Run

Tue, 10 Aug 2010 00:00:00 GMT

Things are looking up for the Fraser River Salmon. The Tyee reports: "The Pacific Salmon Commission's Fraser River Panel is predicting that an important B.C. salmon run will be almost twice as large as expected." After last year saw the lowest returns in fifty years, this is indeed "reason for "cautious optimism" for anyone who cares about salmon, but particularly so for the fishing industry.

"Everybody wins," said Reynolds (holder of the Tom Buell BC Leadership Chair in Salmon Conservation and Management at Simon Fraser University), "Commercial fisheries have been shut down more often than not over the last few years... They're in desperate condition and badly needed a good run... Native fisheries along 1,200 kilometres are dependent on these runs from the Fraser River to the Stuart watershed up near Prince George... And recreational fisheries are happy too, that's big business."

New York’s First “Rooftop to Table” Restaurant

Tue, 10 Aug 2010 00:00:00 GMT

Bell Book and Candle is slated to become the US' first "rooftop to table" restaurant, with 60% of ingredients being supplied by hydroponic growing towers on the roof of their building. Read more in New York Magazine's Grub Street blog.

America’s Oldest Family Farm Going Out of Business

Tue, 10 Aug 2010 00:00:00 GMT

A farm that dates back to 1635 is going out of business, the New York Times reported last week. Tuttle Farm, near Dover, New Hampshire, is said to have been in the family for eleven generations. To read the NYT editorial on this news item, click here.

Fernwood Coffee Available at Thrifty’s

Tue, 3 Aug 2010 00:00:00 GMT

The Times Colonist reports that "the Fernwood Coffee Company, started by three partners just over two years ago on a shoestring budget and using a 1936 roaster, will become a million-dollar company by early next year after a landmark deal with Thrifty Foods." Read the full story here.

Food Cart Troubles in Vancouver

Tue, 3 Aug 2010 00:00:00 GMT

The Globe and Mail reports that "a popular Vancouver crepe chef has listed his street vending cart on Craigslist for $75,000, frustrated by the city’s process for expanding the choice of food on the street. Pastry chef François Bernaudin states on the buy-and-sell Internet site that his food cart is ready to go with the appropriate mobile food vending and restaurant permits from Vancouver Coastal Health." Read the full article here.

The Good Food Awards

Tue, 3 Aug 2010 00:00:00 GMT

Nominations are now being accepted for the first annual Good Food Awards. The new awards will honour and provide grants to outstanding American food producers and the farmers who provide their ingredients. Read more about them in the San Francisco Chronicle.

Northwest Wines From Almost Every Varietal

Mon, 2 Aug 2010 00:00:00 GMT

The Seattle Times reports that the Northwest is now producing wines from almost every varietal. Read the full article, complete with tasting suggestions, here.

Sockeye Harvest Continues

Tue, 27 Jul 2010 00:00:00 GMT

The Alberni Valley TImes reports that "this week's commercial sockeye fishery wrapped up Wednesday morning, with gill-netters bringing in an estimated 29,000 fish." Read more on this year's sockeye harvest here.

Province Attempts to Rein in Illegal Clamming

Tue, 27 Jul 2010 00:00:00 GMT

The Globe and Mail reports that "despite a 40-year-old ban, clamming remains popular – and authorities worry contaminated shellfish could end up in restaurants". The article describes BC's attempts to control this "gigantic" problem, yet as several readers bring up in the comments, does not address the underlying issue of pollution. Read the full article here.

The True Cost of Food

Tue, 27 Jul 2010 00:00:00 GMT

James MacKinnon and Jeremy Nelson discuss the True Cost of Food for Adbusters, while David Kohlmeyer of the Cookstown Greens blog adds his own notes (in italics) to this thought provoking article. Read this and consider the many unseen costs directly related to cheap foods.

K'ómox First Nation Launches Premium Shellfish Program at Thrifty's This Week

Thu, 22 Jul 2010 00:00:00 GMT

from the press release

Vancouver Island K'ómox First Nation Seafood Company Launches Komo Gway Brand of Premium Cultured Shellfish Exclusively with Thrifty Food Stores in British Columbia

Pentlatch Seafoods Ltd, a K'ómox First Nation owned and operated shellfish aquaculture company, is launchinga Province-wide premium shellfish program featuring their proprietary 'Komo Gway' brand of premium oysters and clams with all 23 retail food stores of the British Columbia food retailer Thrifty Foods.

The launch is scheduled to begin on Wednesday July 21st, 2010 with a live 'on-air' interview by CFAX's Joe Easingwood with Richard Hardy of Pentlatch Seafood Ltd and a representative of the Ministry of Environment Oceans and Fisheries Branch.

Following the radio broadcast will be a live performance of the 'Kumugwe' K'ómox First Nation dancers, Komo Gway product demonstration and official opening of an extensive, week long, launch & marketing campaign. This will take place at 11 am, 12 pm & 1 pm at the Admirals Walk Thrifty Foods store in Victoria.

A similar launch, First Nation dance and product demonstration will also be performed at the Courtenay ThriftyFoods store at 2 pm, 3 pm & 4 pm on Thursday July 22nd and at Campbell River's Thrifty Foods store at 2 pm, 3pm & 4 pm on Friday July 23rd 2010.

We anticipate the media, Hereditary Chiefs of Vancouver Island First Nations, members of Vancouver Island First Nations, Municipal, Provincial & Federal Government officials~representatives and members of the aquaculture industry as well as the public to be in attendance for these events.

“This is a unique moment for our First Nation, the aquaculture industry and food retailers in Canada. Our relationship with Thrifty Foods is one that we are very excited about as they are leaders in promoting sustainable, local and ethical food production in British Columbia. We believe, from what we have seen and heard, that they have a strong sense of family and community as well as a respect for our traditions and a commitment to local food producers. They have positively responded to the quality of our Komo Gway oysters & clams and our commitment to sustainable growth and future goals. We hope to be their shellfish supplier of choice for years to come.” Richard Hardy, K'ómox First Nation, Pentlatch Seafood Ltd.

Le Tour de France: Stage by Stage DRINK Pairings

Tue, 20 Jul 2010 00:00:00 GMT

Le Tour de France starts today! EAT will follow le tour daily w drink. Opening day Rotterdam. Did u know Gin invented in Netherlands in 1700s?

PROLOGUE: Rotterdam

Dutch Gin aka Jenever Gin. In BC, look for juniper rich Boomsma Jonge (~$30), best enjoyed neat & chilled

STAGE ONE: Rotterdam > Bruxelles

le tour stops in Belgium today, home to vg beer, incl. Hoegaarden. This unfiltered witbier (wheat beer) is spiced w coriander & orange peel

STAGE TWO: Bruxelles > Spa

TdF fin. 2day in Belgium. Even if u don't know Belgian beer, u know of Stella Artois. This pilsner makes up 75% of Bel. beer production

STAGE THREE: Wanze Arenberg > Porte du Hainaut

2day TdF ends in France & the big hop growing area Nord Pas de Calais. Beer is their top sip & comes in many forms, some w juniper berries

STAGE FIVE: Épernay > Montargis

Today's DRINK has us popping the cork on Lanson Black Label Brut to toast the Tour de France's Epernay stage. http://bit.ly/9X91m5 #tdf

STAGE SIX: Montargis > Gueugnon

TdF began their long 227km ride 2day in Montargis, Loire. Home to saffron, pralines & stunning Chenin Blanc - notably from Vouvray AOC

STAGE SEVEN: Tournus > Station des Rousses

TdF from Tournus to Macon, between Lyon & Dijon. Riding east thru Jura, home to the unique Vin Jaune - aka Yellow Wine .http://bit.ly/9pu5yz

STAGE EIGHT: Station des Rousses > Morzine-Avoriaz

2days Tdf route hugs the Swiss border. Winewise, Swiss reds: Pinot Noir & Gamay, Swiss whites: Chasselas & Muller-Thurgau r the most planted

STAGE NINE: Morzine-Avoriaz > Saint-Jean-de-Maurienne

#TdF lands in Saint-Jean-de-Maurienne 2day, high in mnts & home to Mont Corbier liqueur. It's been made here since 1888, using local plants

STAGE TEN: Chambéry > Gap

2day's #TdF goes from Rhone-Alpes south to Provence-Alpes. Beaujolais is a v common table wine, esp in the city of the region, Lyon #wine

STAGE ELEVEN: Sisteron > Bourg-lès-Valence

2day le Tour rides from Sisteron, Upper Provence (bounjour rose!) to Bourg-lès-Valence, the heart of the Rhone (salut Cotes du Rhone!) #tdf

STAGE TWELVE: Bourg-de-Péage > Mende

2day's TdF rides thru Rhone-Alpes. Top Cotes du Rhone AOC Reds: Grenache, Syrah, Mourvèdre. Whites: Grenache Blanc, Marsanne, Roussanne

STAGE THIRTEEN: Rodez > Revel

2day the TdF rolls thru Midi-Pyrenees, in S. Fr. Gascony is a province of M-P, and home to the exceptional Armagnac, made here since 14th C

STAGE FOURTEEN: Revel > Ax 3 Domaines

TdF is in S. Fr 2day, by Languedoc-Roussillon wine region. Vin de Pays d'Oc r value wines w fewer rules - like FAT Bastard & Red Bicyclette

STAGE FIFTEEN: Pamiers > Bagnères-de-Luchon

2day's #TdF climbs thru Midi-Pyrenees, S. Fr. Toulouse is main city in area, a major foie gras site - oft paired w Sauternes or Monbazillac

STAGE SIXTEEN: Bagnères-de-Luchon > Pau

2day's TdF climbs thru Sud-Ouest (SW) France. Familiar AOCs here: Bergerac, Cahors, Madiran, Buzet. Main grapes: Tannat & Gros Manseng

REST DAY

TdF is a rest day 2day in Pau. Perhaps a little wine tasting for cyclists? North r AOCs Pacherenc du Vic-Bilh & Pacherenc du Vic-Bilh Sec

STAGE SEVENTEEN: Pau > Col du Tourmalet

2Day's TdF rides near Jurançon AOC, SW Fr. From here is a dry white & a prized dessert wine fr grapes Gros Manseng, Petit Manseng & Courbu.

STAGE EIGHTEEN: Salies-de-Béarn > Bordeaux

2day's TdF ends in Bordeaux, one of the most $$$$$ wine regions, Incl: Lafite Rothschild, Margaux, Latour, Haut-Brion, Mouton-Rothschild

STAGE NINETEEN: Bordeaux > Pauillac

Tdf time trial 2day fr Bordeaux to Pauillac, thru Haut-Medoc - speeding by famed wineries such as Ch Margaux & Ch de Batchevelle

STAGE TWENTY: Longjumeau > Paris Champs-Élysées

Tdf ends 2day in Paris. Toast the riders w a Sidecar - invented @ the Ritz Paris in 1922. Equal parts Cognac, Cointreau & lemon juice. Salut!

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Roadside Salmon Sales Under Threat

Mon, 19 Jul 2010 00:00:00 GMT

The Globe and Mail reports that the government is cracking down on roadside sales of salmon in the Port Alberni region: "Tseshaht First Nation Chief Les Sam has seen this before. The federal Fisheries Department has stepped up efforts to close down part of the aboriginal fishery. This year, federal enforcement officers are going after roadside sales of sockeye salmon in and around Port Alberni on Vancouver Island." To read the full article, click here.

Okanagan Wine Industry Bands Together to Form Purchasing Consortium

Mon, 19 Jul 2010 00:00:00 GMT

From the press release

On Friday, July 16, after months of meetings and planning a group of Okanagan wine industry representatives met in Penticton to form a new company. The group will act as a centralized purchasing body for vineyard and winery equipment and supplies as well as business products and services. The 20 shareholders are independent winery owners and wine consultants. Doing business as the “Okanagan Purchasing Group” the company represents more than 150,000 case of annual wine production. Working together they hope to centralize and streamline the administrative burden of purchasing and obtain bulk rate pricing from suppliers. These services will be offered to other BC wineries who wish to take advantage of the expertise and buying consolidation of this new company.

The formation of this group is notable in British Columbia’s relatively young winemaking history, and is a maturing step in the growth of the industry. The Group’s conception started with an idea that Michael Bartier had to reuse wine bottles. He enlisted the help of engineer manager Stephen D’Boer, a long time friend, who took the fledgling idea and ran with it. Stephen was led to UBC Okanagan professor of supply chain management Ian Stuart, who urged Bartier and D’Boer to form a supply purchasing group as a first step.

Over the last several months Bartier has demonstrated incredible peer leadership, recruiting wineries to become shareholders, raising capital and working with a group to form the articles of the company.

“It was an idea that was long overdue,” notes Bartier. “The Okanagan is tiny when compared to global wine production and whatever we can do to work together just makes sense. Many of the wineries immediately saw the benefit of this and I am thrilled that we have the commitment and backing of our 20 shareholders.”

Okanagan Purchasing Group

The founding board of directors was named on Friday July 16 and is listed to follow along with the founding 20 shareholders.

Okanagan Purchasing Group Shareholders and Directors

Shareholder Contact

Arise Vineyards Donald Triggs

Director Black Cloud Winery Brad Cooper

Black Hills Est. Winery Graham Pierce

Black Hills Est. Winery Glenn Fawcett

Dunham & Froese Crystal Froese

Elephant Island Bea Suremann

Fairview Cellars Bill Eggert

Switchback Vineyard Christine Coletta

Director Switchback Vineyard Steve Lornie

Director Howling Bluff Vineyards Luke Smith

Joie Farm Michael Dinn

Lake Breeze Vineyards Garron Elmes

Director Wine Consultant Michael Bartier

Director Noble Ridge Vineyards Jim D'Andrea

Noble Ridge Vineyards Leslie D'Andrea

Okanagan Falls Wines Ltd. Ian MacDonald

Okanagan Falls Wines Ltd. Steve Nikiforuk

Road 13 Vineyards Pam Luckhurst

Stag's Hollow Dwight Sick

Stag's Hollow Linda Prueger

Stoneboat Vineyards Tim Martiniuk

Tantalus Vineyards Jane Hatch

Therapy Steve Latchford

Township 7 Mike Raffan

Director Wild Goose Vineyards Roland Kruger

Director UBC Okanagan ‐ Advisor Ian Stuart

Sick of Healthy San Francisco Surcharges

Mon, 19 Jul 2010 00:00:00 GMT

The San Francisco Chronicle reports that San Francisco diners have had enough of the Healthy SF surcharges. The surcharge, designed to provide non-covered workers with healthcare, had already been challenged by the restaurant association: "The Golden Gate Restaurant Association filed a lawsuit against the mandatory charges to provide healthcare to non-covered workers, but last month the court made a decision that the tax is something San Francisco restaurants have to live with". Read the full article here.

Gulf Oyster Domino Effect

Mon, 19 Jul 2010 00:00:00 GMT

The New York Times explains the ripple effect felt throughout various industries, each now struggling because of their connection to the gulf oyster industry:

"The disaster’s economic fallout has had a sneaky domino effect, touching the lives of everyone from the French Quarter shuckers who turn oyster-opening into theater to the Minnesota businessman who grinds the shells for chicken-feed supplement. Some victims were unaware that they were even tiles in the game, so removed were they from the damaged waters."

Museum of Vancouver Announces Exhibit on Local Food Production

Tue, 13 Jul 2010 00:00:00 GMT

one of the photos in the Home Grown exhibit, by Brian Harris

Museum of Vancouver's Fall exhibit, in partnership with FarmFolk/CityFolk will explore the topic of local food production. Told amongst 42 large-scale photographs, the exhibit shares the story of Vancouver's local food scene set across 4 seasons. The exhibit, called Home Grown, opens on August 26.

Photographer Brian Harris takes visitors to the city's rooftops and backyards, snapping a bee keeper as he tentatively lifts a tray of bees from a hive atop a sky scraper, and to the new convention centre's living roof and farmers markets.

With harvest season in full swing and farmers markets bursting with sun ripened tomatoes, there's no better time than now to take a fresh look at local food and sustainable agriculture.

Using large-scale photographs Home Grown introduces visitors to the people behind local food. From an inner city Italian backyard gardener, Ennio, to an aerial view of an industrial scale organic hothouse, the exhibit pays homage to sustainable farming. Visitors will receive an insight into alternative styles of growing food like house lot farming and farming co-ops, and enjoy the many photos of community gardeners from across the city.

In collaboration with the exhibit, a free outdoor film around the theme of FOOD will screen in Vanier Park on August 23.

Check Museum of Vancouver Facebook page for details.

School of Fish Foundation Floats Unique Idea

Mon, 12 Jul 2010 00:00:00 GMT

from the press release

(Vancouver, B.C.) - Don't be surprised if over the summer months you see a different type of 'boat' moored in False Creek. This 'boat' is actually a very elegant 12-person dining room, floating on a base of plastic bottles. The seaworthy dining room is the first of its kind in the world and is the brainchild of School of Fish (SOFF) founder Shannon Ronalds.

The floating 'patio;' designed by Matt Kirk-Buss of Loki Ocean, is constructed entirely of renewable, recycled, reclaimed and/or re-purposed materials, seats only 12 and is a fully outfitted formal dining room complete with fine china, crystal and soft music. Clear walls and ceiling shield patrons from the elements while affording them a very unique perspective on False Creek and the views beyond. Starting July 21st the floating dining room will host 60 nights of exclusive dining. Each candle-lit dinner includes a six-course sustainable seafood meal prepared by multi-award winning Chef Robert Clark of C Restaurant. Mr. Ronalds, a former sommelier, will carefully choose wines to compliment each course. The price for this once-in-a-lifetime dining experience? There is a discount for ordering early - $195 (plus taxes) per person if ordered prior to July 31st (for any date). Starting August 1st the price goes up to $215. Group discounts will also be offered for those who wish to book the entire 12 seats for a private function. Each dinner will be personally presided over by Mr. Ronalds.

"By the end of the summer, 720 fortunate people will be able to say they had a hand in shaping the way the world treats its ocean resources. All proceeds raised through the floating dinner parties will be used to continue the development of our curriculum for culinary academies everywhere," explains Mr. Ronalds.

The use of 1,700 'rescued' plastic bottles as floatation is intended to represent one of the many issues threatening marine life. Without the ongoing recycling awareness programs from organizations such as Encorp Pacific, these donated two-litre plastic bottles could have otherwise joined the rest of the trash in the ocean. Now they will serve one last purpose prior to their eventual journey to the recycling plant.

Reservations are a must and can be made by calling 778-997-6977 or emailing contact@schooloffishfoundation.org. Dinners proceed rain or shine and all ticket sales are final due to the limited time frame of the experience. If you find you cannot attend, you may transfer your ticket to someone else.

"It will be an incredible experience, floating on False Creek with the magnificent mountain and cityscape views. I could see the dining room being a fabulous venue for a private party to celebrate a special occasion or a wonderful way to meet new people. The dinners will be very intimate, as there are only 12 seats available each night. Once the 60 nights are completed, the dining room will be dismantled."

Menus will be posted on SOFF's Facebook page. With a minimum of three days advance notice, those with seafood allergies, or vegetarians, can be accommodated with special menus.

About the School of Fish Foundation:

On a mission to implement a sustainable seafood course into culinary academies around the world and advocating that they become a graduation requirement for all chefs enrolled in culinary arts programs, the School of Fish Foundation is working to bring a new breed of chefs into the marketplace.

SOFF also partners with fine dining restaurants that agree to give preferential hiring consideration to interns who have successfully completed this course.

Follow the School of Fish Foundation on Facebook and Twitter for the most up to date information on what's happening. More information on The School of Fish Foundation is available at: www.schooloffishfoundation.org.

2010 BC Restaurant Hall of Fame Inductees Announced

Fri, 9 Jul 2010 00:00:00 GMT

Vancouver, July 8, 2010 On September 27, 2010, some of the best known names in the B.C. hospitality industry will be inducted into the BC Restaurant Hall of Fame. They will join such luminaries as Hy & David Aisenstat, Vikram Vij & John Bishop in Canada's only restaurant Hall of fame. The evening will be one of celebration as well as entertainment as the evening will also feature one of North America's funniest funny men, Sinbad. Members of British Columbia's culinary scene will gather at the River Rock Resort Casino Resort, for the 6th annual BC Restaurant Hall of Fame induction gala. The ceremonies will salute eleven individuals in five categories; Active, Industry (front and back of house), Pioneer and Friend of the Industry.

Inductees in the five categories are:

1. Active Restaurateur Category

Celebrating exceptional restaurateurs currently active in the BC restaurant industry.

Warren Erhart- White Spot - President/CEO

Richard Jaffray- Cactus Club Cafe - Founder and President/CEO

Harry Kambolis- Raincity Grill, C Restaurant, Nu Restaurant - Proprietor

2. Pioneer Category

Pioneers of the BC restaurant industry either retired or deceased.

Peter Bonner & Wayne Holm- Co-Founders of Spectra Foods

Xavier Hertzman- Former Executive Chef at the Westin Bayshore (deceased)

3. Friend of the Industry Category

An individual who has provided exceptional support to the restaurant industry - either a supplier, restaurant reporter, or politician who has consistently supported BC's restaurant industry.

Rhonda May - Cityfood Magazine - Publisher

Barbara -Jo McIntosh- Barbara -Jo's Books to Cooks - Proprietor

4. The Industry Award

Individual-retired, deceased or active- who is or has been a chef, server, manager, bartender and who has demonstrated exceptional professionalism working in the restaurant industry. These individuals are recognized for making their restaurant a special experience for customers.

i. Back of House

Frank Pabst- Blue Water Cafe + Raw Bar - Executive Chef

Pino Posteraro - Cioppino's Mediterranean Grill and Enoteca - Executive Chef/Owner

ii. Front of House

Brian Hopkins- West - Restaurant Director

Robin Bourne- The Empress Hotel - Maître d

"Now in its 6th year, the inductees into the BC Restaurant Hall of Fame continue to be impressive. The 11 individuals being inducted in 2010 once again represent the very best of those who have made a significant difference to the BC Restaurant industry" says John Harper, Chair of the BC Restaurant and Foodservices Association.

The Hall of Fame inductees will be honoured at a black tie gala on September 27th, 2010. This extraordinary event will feature a reception presented by the Keg Steakhouse & Bar, celebrity presenters and guests and a veritable feast prepared by River Rock's Executive Chef, Sylvain Cuerrier, which of course will be paired with the best of BC wines. Furthermore, the red carpet will be rolled out not only for our deserving inductees, but we will also be welcoming renowned comedian Sinbad who will entertain the crowd after the ceremony.

Hall of Fame Gala chair Heidi Romich notes "I would like to congratulate the 2010 Inductees into the BC Restaurant Hall of Fame. We honor and celebrate your accomplishments, dedication and passion for our Industry. Your contributions have helped put British Columbia's culinary scene on the world stage!"

To cap off the festivities the BCRFA will also be donating a portion of the evening's proceeds to the Canucks for Kids Fund and the BC Hospitality Foundation. "The Canucks for Kids Fund is honoured to be celebrating the best of BC with the BC Restaurant & Food Services Association," said Debbie Butt, Executive Director of CFKF. "Children and families in need in our province will be the beneficiaries of an industry that is innovative in food and wine and also giving back to the community."

Tickets for the September 27th gala ($225) are now available for purchase online or by phone: 604-669-2239 www.bcrfa.com

TASTE FESTIVAL WINNERS ANNOUNCED

Wed, 7 Jul 2010 00:00:00 GMT

The winners of tickets to the Main Event at Taste, Victoria's Food & Wine Festival have been drawn.

Congratulations to Jody Brown and Sharon Bristow

Thank-you to everyone who entered the draw.

Ian Brown Eats Canada

Tue, 6 Jul 2010 00:00:00 GMT

Ian Brown continues his Globe and Mail summer series on eating is way across Canada, this week with a look at eating to stay alive. Click here to read the full article.

Canada and BC Invest in Fruit Tree Program

Tue, 6 Jul 2010 00:00:00 GMT

from the press release

KELOWNA - The Government of Canada, in partnership with the Province of British Columbia, announced today an investment of $5 million to support the tree fruit industry. This funding will deliver real results for farmers by helping to develop new marketing opportunities, infrastructure, and further improve orchard pest management.

"Canada's Economic Action Plan is putting farmers first, by helping to increase production and sales, and creating more opportunities for farmers to get their product to market," said Stockwell Day, President of the Treasury Board and Minister for the Asia-Pacific Gateway, on behalf of Agriculture Minister Gerry Ritz. "This investment will allow the tree fruit industry to find new technologies that will help them stay ahead of the curve in the global market."

"This is a significant investment that will give tree fruit growers in this province the innovative edge they need to strongly promote B.C. grown fruit and compete with producers in other regions," said Minister of Agriculture and Lands Steve Thomson. "In our discussions, the industry identified some areas, such as marketing and infrastructure, where they wanted to focus efforts and make further improvements."

The Province of B.C. announced $2 million in funding, and the Federal Government will provide an investment of $3 million more. This combined funding will be used for new environmentally friendly packing and storage infrastructure, marketing opportunities that raise the profile of fresh and processed apples, and to build on work accomplished by the sterile insect release program in the Okanagan and Kootenay regions.

"Everyone benefits from a healthy and prosperous fruit industry," said B.C. Fruit Growers' Association president Joe Sardinha. "There are approximately 800 orchard operators in B.C., and together they generate $900 million in economic activity that creates jobs and delivers high quality products to markets in B.C. and around the world."

Canada's Economic Action Plan continues to help farmers with its focus on strengthening the economy and creating jobs. Investments in viable market opportunities will help build an even stronger agriculture industry and Canadian economy.

The federal funding investment is made through the AgriFlexibility Fund, a five-year, $500-million fund created to help reduce costs of production and improve environmental sustainability for the sector; promote value-chain innovation and sectoral adaptation; and respond to emerging opportunities and market challenges for the sector.

The Governments of Canada and B.C. also offer a suite of jointly funded Business Risk Management programs under Growing Forward. AgriInvest, AgriStability and AgriInsurance (crop insurance) work together to provide farmers with support against farm income and production losses beyond their control.

For more information on this program visit www.agr.gc.ca/agriflexibility.

For more information on the Sterile Insect Release program, see http://www.oksir.org/.

Sockeye Forecast Increased for Somass River

Tue, 6 Jul 2010 00:00:00 GMT

The forecast for the Sockeye salmon run on the Somass River has been increased from 600,000 to 700,000. Read the full report in the Alberni Valley Times.

South Okanagain Winery Association to Aid in Slide Relief

Tue, 6 Jul 2010 00:00:00 GMT

from the press release

Tug-o-war challenge to raise funds in landslide relief efforts

July 7, 2010 - This June a mudslide tore through the Southern Okanagan Valley, destroying the homes and livelihoods of many of our neighbours. In answer to the disaster, The South Okanagan Winery Association is proud to announce its participation in the Mudslide Crisis Relief Committee’s fundraiser during Oliver Township’s “Sunshine Days” on July 17. We invite everyone to come down to the Oliver Community Centre around noon to enjoy the festivities, including: A beer (and cider!) tent, water slides, live music, and a once-in-a-lifetime raffle for some of the best wines the Southern Okanagan has to offer. Come for the fun and stay to watch the wineries beat the pants off of anyone who dares to accept their Tug-O-War challenge! Think you got what it takes? Sign up at Oliver Parks and Rec.

The Mudslide that wreaked havoc on Southern Okanagan homes earlier this year left many lives in disarray. In response, the communities of Oliver and Osoyoos have come together to create the Mudslide Crisis Relief Committee to raise money for mudslide victims. The first major event is during the Sunshine Days festival in Oliver.

Saturday, July 17, join The Wineries of the Southern Okanagan at the Oliver Community Centre at 12:00pm where we will be part of a beer garden on the tennis courts. Cider, beer and food will be available with all proceeds going to the Mudslide Crisis Relief Fund. Other organised activities include: kids water slides, live music and a raffle for wine donated by wineries around the Southern Okanagan.

But what kind of mudslide charity would it be without a mud Tug-O-War? Road 13 has partnered with Stoneboat Vineyards and has challenged any local winery to dare face them and their mighty team of vineyard grunts; a call that has been answered by the powerhouses at Tinhorn Creek and others. The rules are simple: 10 person teams amalgamated from smaller wineries, or in-house from larger companies, going head-to-head over a pit of mud. $10 per person or $100 per team with all funds going to charity. Teams can register by picking up a form at Oliver Parks and Rec before July 15.

About South Okanagan Winery Association (SOWA)

The wineries of SOWA formed their association based on a unified vision of promoting the unique emerging identity of the region south of McIntyre Bluff. For all of them, this terroir is the source of the premium wine growing region in Canada.

The area is geographically bounded and sculpted by two north-south mountain ranges and hallmarked in the northern extremity by the dramatic cliffs of McIntyre Bluff. These wineries and vineyards express the namesakes of the land: the sage, the creeks, lakes, the historic and aboriginal influences, all decidedly regional.

You are invited to enjoy the unique experience that each winery of the South Okanagan Association offers, from the welcoming wine shops to patios restaurants and unique accommodations. Stretching from the landmark McIntyre Bluff to the Osoyoos border, the land is unparalleled in scenic adventure and award winning wines.

The South Okanagan Winery Association is rooted in a passionate and unified vision of nurturing our unique and emerging identity; our pride in our craft; our characters; and our terroir.

SOWA Members:

-Burrowing Owl -Jackson-Triggs

-Cassini Cellars -Nk’Mip Cellars

-Desert Hills -Oliver Twist

-Dunham & Froese -Quinta Ferreira

-Fairview Cellars -Road 13

-Gehringer Brothers -Rustico

-Golden Beaver -Silver Sage

-Hester Creek -Stoneboat

-Inniskillin -Tinhorn Creek

Hog & Rocks Restaurant Opens in the Mission

Mon, 5 Jul 2010 00:00:00 GMT

Rocks of Love: Hog & Rocks Restaurant Opens in the Mission

San Francisco - Bacon was, understandably, the beginning of our pork obsession; it makes everything from ice cream and donuts to candy more delicious.

So when we heard that new Mission restaurant Hog & Rocks, opening Sunday, would be pairing tasty swine with mouthwatering shellfish (in the form of ham and oysters), it seemed like a very logical eating step.

Diners can sample artisanal ham and bivalves from around the globe, with an Oyster Club in the works for frequent slurpers. The dim sum-style menu from chefs Scott Youkilis (of Maverick) and Ray England also includes crab and artichoke dip, fish pie with coho salmon and smoked trout, and corned beef tongue with crispy onions.

The vibe is straight-up laid-back: canned beer, chalkboard menus, specialty cocktails by the pitcher, and wide communal tables. Who knows what other happy pairings might emerge?

Hog & Rocks, 3431 19th Street, between Mission and Valencia Streets (415-550-8627 or hogandrocks.com)

SF Chefs 2010

Non-stop flights to San Francisco are available from both Vancouver and Victoria.

Victoria’s Public Market Becomes a Distant Possibility

Mon, 28 Jun 2010 00:00:00 GMT

Victoria Public Market 1891-1959, Victoria Archives.

Trevor Walker, owner of Plenty Epicurean Pantry on Fort St., makes a great case for a permanent public market in Victoria in the shop's online journal this week. With summaries of Victoria's public market history and the Draft Downtown Core Area Plan's proposal, this entry offers a wealth of information and a number of good links for anyone interested in seeing a permanent public market return to the city. To read Trevor's article, click here.

Vancouver Offers $100,000 in Grants to Urban Food Security Projects

Mon, 28 Jun 2010 00:00:00 GMT

The Vancouver Sun reports that "the City of Vancouver has earmarked $100,000 to fund five neighbourhood-based food security projects that will do things like divert edible food from local businesses to community kitchens, buy organic produce from wholesalers for non-profit resale to people with low incomes, and create shared neighbourhood composting systems." Read the full article here.

Governor General Announces Award in Celebration of the Nation’s Table

Mon, 28 Jun 2010 00:00:00 GMT

Vancouver's John Bishop and Sooke's Sinclair and Frederique Philip were amongst the honourees last week at the first award in celebration of the nation's table. To see the complete list, click here.

The Rise and Fall of the Food Empire

Mon, 28 Jun 2010 00:00:00 GMT

The Globe and Mail's Wency Leung reviews a new book warning that the decline and fall of the contemporary food empire may not be far off. "The history of the decline of world powers is also a history of hunger. In their new book, Empires of Food: Feast, Famine and the Rise and Fall of Civilizations (Free Press) Canadian agriculture expert Evan Fraser and U.S. journalist Andrew Rimas examine how societies from the Roman empire to imperial Britain crumbled as their food supplies crashed." Read the full review here.

First Nations Market Garden Program Faces Challenges in Alberni Valley

Tue, 22 Jun 2010 00:00:00 GMT

A First Nations market garden program is struggling to survive after a loss of funding, The Alberni Valley Times reported last week. "The original mandate of Incredible Edibles included providing food for Hupacasath elders, as well as generating some income from outside sales." Click here to read the full story.

New Food Carts Hit Vancouver Streets

Tue, 22 Jun 2010 00:00:00 GMT

The Globe and Mail reports that a pilot project in Vancouver will see up to seventeen new food stalls set up in busy pedestrian locations downtown, and near popular beaches such as Kits and Spanish Banks. We're not talking about hot dogs, either. Read more here.

Chefs Promote Low-Carbon Diet

Tue, 22 Jun 2010 00:00:00 GMT

Well, we knew it wouldn't be long before someone coined a clever name for sustainable eating. The Low Carbon Diet was introduced three years ago by the Bon Appétit company, "a large national company that runs made-from-scratch food services for corporate and university clients including Nordstrom, DreamWorks, SKG, Yahoo!, Seattle University and Whitman College." The managing chef for the company's Seattle branch does not purchase any produce that is shipped by airplane. Read the full story in the Seattle Times.

Food Insecurity Reaches Crisis Point In Chad and Niger

Tue, 22 Jun 2010 00:00:00 GMT

Up to ten million people in west Africa are facing the same conditions as the 1984 Ethiopian famine, the Guardian reported this Monday. Caroline Gluck, an Oxfam representative, put it bluntly: "West Africa has traditionally not been very high on the developed world's priority list. The question now is how many people do we have to see die before the world will act?" To read the story in the Guardian, click here. For more information on the situation from the UN's World Food Programme's website, click here.

Washington State Beaches Close Recreational Shellfish Harvest

Mon, 14 Jun 2010 00:00:00 GMT

Washingtons's state department of health called for the closure of recreational shellfish harvesting in two counties, reports the Seattle Times. Beaches in Clallam and Whatcom have been affected by red tide, or Paralytic Shellfish Poison (PSP).

"The recreational harvest is closed when PSP levels reach 80 micrograms per 100 grams of shellfish tissue; recent testing put levels over 3,000 micrograms. Shellfish closure signs have been posted at public beaches warning people not to collect shellfish. The closure affects clams, oysters, mussels, scallops and other mollusks. Crab are not included in the closure." To read more, click here.

Highlights from Anthony Bourdain's New Book

Mon, 14 Jun 2010 00:00:00 GMT

In his new book, Medium Raw: A Bloody Valentine To The World Of Food And The People Who Cook (published by Harper Collins this month), Anthony Bourdain offers tips on how to keep young children away from fast food. The techniques, described in an excerpt published on The Guardian's website this week, may seem extreme to some, but they have proven effective with Bourdain's own daughter, and do offer an entertaining read. As does his take on the kid wonder of celebrity chefs:

"[This] is why Jamie Oliver is a hero. Before you spit up your gnocchi, let me explain. I hated The Naked Chef, too. And all that matey, mockney bullshit. And the Sainsbury's business... and the band... and the scooter – all that shit that made Jamie a star. Say what you will about how well, how attractively or advisably, but Jamie Oliver puts his money where his mouth is. He'd clearly prefer to be an annoying nag than make more money." To read the full excerpt, click here.

WINNER ANNOUNCED

Mon, 14 Jun 2010 00:00:00 GMT

Congratulations to Sandy Robson of Qualicum Beach. She is the lucky winner of the draw for two tickets to the Comox Valley Shellfish Festival Gala Dinner. We’re all so jealous.

CBC To Launch ‘The Main Ingredient’ Later this Month

Sun, 13 Jun 2010 00:00:00 GMT

Victoria, BC – For the first time in CBC history, a national radio program will be produced in Victoria. ‘The Main Ingredient’ is also the first dedicated food program to be produced by the CBC in recent history, and is set to air its first episode Monday, June 28th. The host, Khalil Akhtar, is known to Victorians as one of the voices of ‘On the Island’, CBC Radio One’s morning show. ‘The Main Ingredient’ promises to tackle some big food issues, investigate culinary curiosities and uncover the answers to questions behind all kinds of food; from industrial to organic, mainstream to idiosyncratic.

Upcoming episodes will cover tasting discrepancies, or as Akhtar puts it; “why one person’s yuck is another person’s yum”, hits and misses in food marketing, culinary nationalism and food of the future. EAT Out Loud’s host, Adrien Sala will be contributing a segment on First Nations foods, so be sure to tune in on Mondays throughout the summer. For more information, visit The Main Ingredient’s facebook page (go to facebook and enter "The Main Ingredient" in the search box).

William Shatner Joins the Salmon Debate

Sat, 12 Jun 2010 00:00:00 GMT

The Globe and Mail reports that William Shatner's interest in the salmon debate was sparked after shooting an episode of Boston Legal which highlighted the difficulties facing salmon stock infested with sea lice. The actor has now become a vocal supporter of the cause: "As Captain Kirk, he often lectured his crew to respect life and not to take things for granted. So it seemed appropriate, if a tad surreal, to hear William Shatner lecture reporters on the importance of salmon to British Columbia’s ecosystem." Read more here.

New Location – Muffet & Louisa Sidney

Thu, 10 Jun 2010 00:00:00 GMT

Muffet and Louisa, Sidney has moved and expanded! We have moved down the avenue from 2389 Beacon Ave. to 2506 Beacon Ave. in the bottom of the Landmark Building. With over 2800 square feet to fill, floor to ceiling windows for great displays, fantastic neighbors and ocean glimpses, we think the new store is going to be a perfect fit for us! Visit us in Victoria at 1437 Store Street (250-382-3201) or at our new location in Sidney (250-656-0011)! Or go to www.muffetandlouisa.com to get a taste of what we do.

Grand Opening Celebration: Saturday June 26.

Vancouver Island Wineries Win 21 Medals at All-Canadian Wine Championships

Mon, 7 Jun 2010 00:00:00 GMT

photo: Starling Lane Estate Winery

Vancouver Island wineries came away with a treasure-trove of medals in the 2010 All-Canadian Wine Championships. In all Island wineries won 21 medals in 13 different categories.

The haul included two coveted Double Gold medals--one for Muse Winery’s 2008 Marechal Foch and one for Church and State Wines’ 2007 Chardonnay. Gold medal winners included Rocky Creek Winery for its 2009 Pinot Gris, Starling Lane Estate Winery’s 2009 Ortega and 2008 Marechal Foch, Beaufort Vineyard & Estate Winery’s 2009 Ortega, Muse Winery’s 2009 Ortega “Poetic Justice,” and 2009 Rosé, and Church and State’s 2007 Coyote Bowl Merlot.

Silver medals were awarded to Beaufort Vineyards’ 2009 Pinot Gris and 2009 Ça Beautage, Averill Creek Vineyard’s 2008 Prevost and 2009 Cowichan Black dessert wine, MooBerry Winery’s Raspberry and Gooseberry wines, Silverside Farm’s Blueberry dessert wine, and Rocky Creek’s 2008 Wild Blackberry wine.

Winners of bronze medals included: Starling Lane’s Celebration sparkling wine as well as its 2009 Pinot Gris, Rocky Creek’s 2009 Ortega, and Muse Winery’s 2009 Late Harvest Viognier.

The record harvest of medals at the ACWC begins to show the strength of Island wineries. Wineries in the Saanich Peninsula showed well, with Starling Lane winery and Muse winery both topping the results with four medals each. Muse in particular won one double gold, 2 gold and a bronze.

"We are very pleased with the national recognition as it helps validate our approach to wine making,” says Starling Lane’s Jerry Mussio. “Our philosophy is very simple: grow the very best grapes and use a gentle wine-making process to retain the natural local flavours in the finished wines."

The recent successes begin to help focus on what varietals do well in Island wineries. In all, four medals were won by Island-grown Ortega wines, and three for Island-grown Pinot Gris. Marechal Foch wines grown on the Island won double gold and gold, indicating a real superiority of this grape in cooler climates. Fruit wines won five medals , two for blackberry wines. And while many Island wineries make wines from Island grapes as well as Okanagan grapes, 18 of the 21 medals were won by wines made from fruit grown on the Island.

“I am not surprised that the island wineries did well,” says BC wine writer John Schreiner. “First of all, the 2009 vintage had perhaps the finest growing conditions in more than a decade. Secondly, a growing body of accomplished and experienced winemakers have learned how to grow good fruit from maturing vines and make interesting wines even in vintages that are challenging. I recently tasted an island Pinot Noir from 2007, a cool year, that was one of the more charming Pinots I have tasted in some time. The profile of the wine islands is rising for good reason.”

Look for Island wines at your favourite private wine store or restaurant, or at the wineries themselves. Most have websites set up so you can purchase wines.

For more information, contact Janet Dougherty, president of the Wine Islands Vintners Association, at (250) 743-4293. Check out Island wineries at the WIVA website: www.wineislands.ca.

Salt Spring Coffee Moving to Vancouver

Mon, 7 Jun 2010 00:00:00 GMT

The CBC recently reported that Salt Spring Island will no longer be home to the coffee company that bears its name. "The owner of the Salt Spring Coffee Company says after 15 years on the island they are packing up and leaving for Vancouver because local officials rejected his plan to expand their facility." To read the full story, click here. To read the message written by the company's CEO and manager, Mickey McLeod, click here.

Cell Phones Linked to Honeybee Decline

Mon, 7 Jun 2010 00:00:00 GMT

Photo: aussigall, original here. Creative Commons license.

The Telegraph reported on a recent study that has linked radiation from mobile phones with the decline in honeybees across Europe and North America: "Researchers from Chandigarh's Punjab University claim they have found the cause which could be the first step in reversing the decline: They have established that radiation from mobile telephones is a key factor in the phenomenon and say that it probably interfering with the bee's navigation senses." To read the full story, click here.

Rainbow Food: A New Culinary Trend?

Mon, 7 Jun 2010 00:00:00 GMT

One of the comments reads "another useless article, Globe", but I had to post a link to this anyway. Is this really a new food trend, or, as one caption suggests "festive backlash to the current movement toward unprocessed fare"? Read about rainbow food in The Globe and then tell us what you think here. We'll post our favourite responses in our next newsletter.

MP Fin Donnelly Explains Proposed Fisheries Legislation

Wed, 2 Jun 2010 00:00:00 GMT

Fin Donnely, NDP Member of Parliament for New Westminster-Coquitlam and Port Moody, explains the legislation he proposed to the House of Commons to strengthen the Fisheries Act by requiring all coastal fish farms to transition to closed containment. To read more, click here.

Concern Over Kelowna Agri-Tourism

Wed, 2 Jun 2010 00:00:00 GMT

The Globe and Mail reports on the growing trend of allowing RV parks on agricultural land in the Kelowna region: "A new crop sprouting on Kelowna farms is stoking anxieties about the future of agriculture in this picturesque Okanagan Valley city. Faced with fruit prices that in some cases have fallen below the cost of production, more and more Kelowna farmers are taking advantage of regulations allowing them to put small RV parks on their land." Read the full story here.

Michael Pollan Review Five Recent Food Titles

Wed, 2 Jun 2010 00:00:00 GMT

Looking for some food related summer reading? Michael Pollan looks at evidence of the rising food movement in five recent titles, including Joel Salatin's Everything I Want to do is Illegal: War Stories from the Local Food Front and Jonathan Safran Foer's Eating Animals in this week's New York Review of Books. Click here to read the reviews.

Washington State Looks at New Liquor Laws

Wed, 2 Jun 2010 00:00:00 GMT

Seattle mixologist Jim Romdall (Vessel) was in town this week and brought us up to speed on some interesting new developments to Washington's liquor laws. The Seattle Times confirms his reports:

"Voters could see an initiative this year to break up the state government monopoly on liquor sales, although it's not clear who is behind the campaign or whether it has enough steam to make the fall ballot. Supporters of the idea filed paperwork this week with state election officials, outlining two drafts of a possible initiative to privatize liquor sales and distribution in Washington." To read more, click here.

Vancouver Announces Backyard Chicken Limit

Wed, 26 May 2010 00:00:00 GMT

As of May 18th, it is legal to keep chickens in Vancouver. The Globe and Mail reports that no more than four chickens will be allowed per coop, and that the city is expected to enact its hen bylaw by June 8th 2010. To read more from The Globe, click here. To read the city's guidelines for keeping hens, click here, and to keep up to date on any developments or for additional information, links and resources, you can visit the Chickens in Vancouver website.

BPA Found in 92% of Canned Foods

Wed, 26 May 2010 00:00:00 GMT

Planet Green comments on a recent report put out by the National Work Group for Safe Markets: "The researchers tested food from 50 cans (collected from pantries in 19 US states and one Canadian province) for BPA (Bisphenol-A) contamination and found it in 46 cans (92 percent of samples). Detected levels of BPA ranged from below 1 parts per billion (ppb), to over a part per million, with an average of 77.36 ppb. The study authors say that consuming BPA at that level for three meals a day every day could easily add up to levels associated with cancer and reproductive problems in lab studies." To read the full article, click here.

New York Restaurateur Takes a Stand Against the Children’s Menu

Wed, 26 May 2010 00:00:00 GMT

The New York Times reports on one brave restaurateur who is bucking the kids menu trend: "Nicola Marzovilla runs a business, so when a client at his Gramercy Park restaurant, I Trulli, asks for a children’s menu, he does not say what he really thinks. What he says is, “I’m sure we can find something on the menu your child will like.” What he thinks is, “Children’s menus are the death of civilization.”" Read the full article here.

Parry Bay Sheep Farm Hosts 13th Annual Feast of Fields

Tue, 25 May 2010 00:00:00 GMT

NEWS RELEASE

May 25, 2010

VICTORIA – Come and join us on Vancouver Island to celebrate the 13th annual Feast of Fields at Parry Bay Sheep Farm in Metchosin on Sunday, September 19, 2010 from 1-5 p.m.

“We are delighted to host this year’s Feast of Fields and give people a chance to visit a local farm and see for themselves all the great things a farm can provide,” says Parry Bay Sheep Farm owner John Buchanan. “People can enjoy our scenic and serene farm for an afternoon, sample some amazing local food and products and have a terrific time.”

This year’s Feast of Fields is 22 kilometres west of Victoria on the rolling hills of Parry Bay Sheep Farm. John and Lorraine Buchanan have been practicing sustainable farming in Metchosin since the early 1980’s. Parry Bay Sheep Farm has over 300 ewes that can be seen roaming the farms’ pastures for nine months of the year.

As one of the largest and longest-standing food and wine festivals on Vancouver Island, Feast of Fields celebrates the very best of British Columbia- from chefs to food artisans, farmers to forgers, and vintners to brewers from around the Island.

Feast of Fields is Farm Folk/City Folk’s annual fundraising event with net profits helping to support food communities and community-based projects in British Columbia. Vancouver Island’s Feast of Fields raised $21,000 for Farm Folk/City Folk in 2009.

Each year, net profits help fund community programs that may otherwise not be possible. In 2009, grants helped to build community gardens for Ahousaht First Nation, Hesquiaht First Nation and Tsartlip First Nation, community garden expansion on Quadra Island, foundational support for Vancouver Island Food Systems Network, an outdoor teaching and gathering oven for Providence Farm in Duncan, and farmer’s market support in Port Alberni.

Tickets are $85 for adults, $15 for children ages 7 to 12, and free for children under 6. Tickets will go on sale mid July.

For more information, and details as they become available, please join us on Facebook or visit www.feastoffields.com.

CanWest Plays Down Victoria Salmon Rally

Tue, 25 May 2010 00:00:00 GMT

The Tyee takes a look at CanWest's media coverage of the May 8th Victoria "Get Out Migration" salmon rally and wonders why they shrank the numbers. Click here to read their full report. The Tyee wasn't the only one to notice the questionable coverage of this important event. Read one of our readers' comments on the subject here.

The Empress Team Wins First Golden Curd Competition

Fri, 21 May 2010 00:00:00 GMT

photo: Executive Chef Takahashi Ito (right) and Chef Ken Nakano (left) of the Empress put the finishing touches on their winning Tiger Poutine.

credit: Rebecca Baugniet

A crowd of poutine enthusiasts recently gathered on the lawn of the Fairmont Empress Hotel for the first Golden Curd competition. Last Wednesday's "poutine off" saw the chefs from Empress compete against the chefs from Aura (Inn at Laurel Point) in a very unique event. Both teams had prepped their own gourmet version of the French Canadian specialty, though both were made using Kennebec potatoes and Natural Pastures cheese curds. The Empress' Executive chef Takahashi Ito won the Golden Curd trophy with his "Tiger Poutine", while Aura's Executive Chef Brad Horen's foie gras and duck confit poutine was still well appreciated by both guest judges and spectators.

Agriculture Canada Tells Ontario Farmers to Expect the Worst Year Ever

Fri, 21 May 2010 00:00:00 GMT

From the Press Release

DESBORO, Ont.—“Ag. Canada is projecting that 2010 will be the worst year in history for Ontario farmers—worse than the 1930s,” said NFU Ontario Coordinator Sean McGivern. He continued: “A growing number of farm sectors are in crisis: hogs, cattle, and most crops. The 2010 net operating income projection for the average Canadian cattle farm is negative $5,195 while for the average hog farm the projection is just $1,719. Farmers are essentially working on the farm for nothing, while supporting their families with off-farm jobs.”   Agriculture and Agri-Food Canada projections released last week show that Ontario farmers can expect to receive realized net income in 2010 totalling negative 458 million dollars. Worse, the loss is close to one billion dollars, before taxpayer-funded farm support payments of 529 million dollars are included. This is the largest market net income loss ever.

McGivern pointed out that since 2003, Ontario farmers’ realized net farm income from the market has been consistently in negative territory. 2003 was the year that Ottawa and the provinces implemented the Agriculture Policy Framework (APF), which was followed up in 2009 by the nearly identical Growing Forward policy. The Federal Government’s policies for deregulation, free trade, corporate mergers, and agriculture, have had drastic results for farmers. Farmers have been watching the prices they receive slide downward, while watching the prices they pay for fuel and many other inputs rise.

Farmers have been left with no market power, disruptive global markets, and inadequate government support programs. Between 1996 and 2006, Canada lost 62% of its young farmers under the age of 35. “Unless we rapidly and radically revise the core elements of our farm, trade, and food policies, Canada’s family farms will collapse,” said McGivern.  He concluded: “Canada needs a long-term, integrated food and agriculture policy that connects together complementary solutions to the various aspects of our multi-faceted problem. As we begin to solve individual problems, other problems become more solvable. If we can increase net farm income, we can stop the loss of young farmers. And we can reduce farm stress and injuries. As farms become more prosperous, our rural communities become more vibrant and liveable. Just as bad policies have led to a downward spiral of intensifying problems, good policies can lead to a set of mutually reinforcing solutions. Ag. Canada’s income projections highlight the critical need for change. We need real change Now!

A Reader Comments on the Wild Salmon Rally

Mon, 17 May 2010 00:00:00 GMT

Dear Editor,

I want to thank you so much for including info about Alexandra Morton's wild salmon migration/walk and yesterday's rally on a recent Eat Mag email edition.

Because of that, I was able to follow along on the web, and also to look for news stories on CHEK and A-Channel. Both of them initially gave biased reports in favor of the fish farms, and I sent emails to both news outlets expressing my displeasure and generally sticking up for Alexandra Morton. I'm happy to note that since then, the reporting improved quite a bit.

My husband and I went over to Centennial Sq yesterday expecting a few hundred or so people. To our wonder and amazement, it became clear there at least four to five thousand! By the time we walked down Govt St, taking over the whole street, to the Legislature, where hundreds if not thousands were already there, waiting for the two groups to merge, the excitement was unbelievable. Every square inch of the lawn and steps was filled with people.

The Centennial Sq. event was very moving with the First Nations Chiefs and other members performing several drumming songs, there were great speeches and music. The event at the Leg was also wonderful.

I have to say the whole thing left me with much hope for change in many areas, and for the rescue of our wild salmon and its connecting ecosystems.

And I was so happy for Alexandra Morton, after 30 years of being treated like crap to have so many people express their love and thanks to her for all she has gone thru personally and professionally, it brought tears to many of our eyes. (I feel a somewhat kindred spirit with her in that I'm also orginally from the US NYC area, she's a couple of yrs older than I am, and both of us through different circumstances found our way to Vancouver Island, our real home. I came to Canada as a "Bush refugee" in 2001 and become a Canadian citizen in 2006).

We also really enjoyed your article about Iles de la Madeleine and were ready to hop on a plane right then and pig out on their cheeses and other culinary delights! I hope someday we will get out that way.

Cheers,

Helene Harrison

Editor's Note: I have posted a link to EAT's Facebook page where anyone can comment if they like. To comment click here.

Salmon Rally Draws High Numbers

Tue, 11 May 2010 00:00:00 GMT

Read the Globe and Mail's coverage of last Saturday's salmon rally: "In one of the largest environmental demonstrations the city has ever seen, close to 4,000 people turned out for the culmination of Ms. Morton's 500-kilometre “Get Out Migration” walk that began April 23 in Campbell River." Click here for the full article.

Oyster and Shrimp Fishing Grounds Closed Due to Oil Spill

Tue, 11 May 2010 00:00:00 GMT

The Los Angeles Times reports on oyster harvesting bed and shrimp territory closures. Read the full article here.

A Few More Reasons to Avoid KFC

Tue, 11 May 2010 00:00:00 GMT

Just in case there weren't enough reasons to avoid KFC already, The Guardian reports on the recent discovery by health inspectors of a cockroach eating a french fry near the serving area at a London location. Click here for more details and photos.

Food Matters! Forum Honours Local Food Security Heroes

Thu, 6 May 2010 00:00:00 GMT

This past April, the Victoria Native Friendship Centre hosted the Food Matters! Regional Annual Food Security Forum. Demystifying Social Media was the theme of this year’s annual networking and celebration forum. Each year, the event focuses on something that deepens and broadens the collective work around food in the region. This year’s forum looked at how social media can be used to connect and coordinate this work as well as utilize it to reach further with communication efforts.

In addition to workshops and a presentation given by keynote speaker, Gilbert Wilkes, this year's event honoured Food Security Heroes in eight different categories. Congratulations to EAT Magazine's own Editor in Chief Gary Hynes, who was the recipient in the Literary and Media category. Other Food Security Heroes honoured were Bill Harding (Salvation Army) in the Emergency Food Provision category, Geoff Johnson, in the Urban Agriculture category, Tracy Cullen (Victoria Community Kitchens) in the Neighbourhood Based Food Work category, Tom Henry (Sea Bluff Farm) in the Farming Community Contribution category, Kristen and Bruce Jordan (Sea Cider) in the Business Contribution category, the Greater Victoria Compost Education Centre in the Education and Awareness category, Mayor Frank Leonard in the Government Initiative category, and David Mincey and Pat Reichert received Special Recognition for their incredible commitment and work around food security in the CRD.

The Food Matters! Forum was organized by the Capital Region Food and Agriculture Initaitives Roundtable. The CR-FAIR, formed in 1997, is a coalition of organizations and individuals involved in our local food system, with a secretariat provided by the Community Council. For more information, visit the CR-FAIR website.

Local Groups Prepare for Wild Salmon Rally

Mon, 3 May 2010 00:00:00 GMT

Four local organizations are preparing for this Saturday's salmon march and rally. The Wilderness Committee, Wild Salmon Circle, Salmon are Sacred and Communities for Wild Salmon have joined forces to speak out against industrial salmon farming in BC waters. For the day's complete itinerary and more information on how to get involved, click here.

2010 Chinese Restaurant Award Winners Map

Mon, 3 May 2010 00:00:00 GMT

Wondering how to track down the best Wonton Noodle Soup in Vancouver? Craving some Cantonese Mushroom dumplings? Click here for the CBC's handy interactive map, which allows you to see who this year's winners of the 2010 Chinese Restaurant Awards are, where they are located, and what they won for.

A Proposed National Food Policy

Mon, 3 May 2010 00:00:00 GMT

Gail Swainson, writing for The Toronto Star, reports on Michael Ignatieff's "Eat Canadian" plan: "A Liberal government would spend millions of dollars to support farmers and help Canadians eat healthier, home-grown food, Michael Ignatieff said Monday." Read the full article here.

What Does “Foodie” Really Mean?

Mon, 3 May 2010 00:00:00 GMT

The Globe and Mail writer Wency Leung discusses the true meaning of the term "foodie" with University of Toronto sociology professors Josée Johnston and Shyon Baumann. Are the food-obsessed "culinary democrats, or cultural snobs"? Read and join in the debate here.

Salt Spring Island Ales Launches First Hops Growing Season

Fri, 30 Apr 2010 00:00:00 GMT

This Saturday, May 1st, Salt Spring Island Ales will be kicking off their first annual hops growing season by planting 100 new hops rhizomes in their organic field at Grandview Farm on Salt Spring Island, located just two kilometers from their beloved barn-based brewery. Begun in 2009, the Fulford Valley hop field is one of the only organic hop operations on the West Coast. The plantation is a direct partnership between Salt Spring Island Ales (Gulf Islands Brewing) and Grandview Farm. The brewery participates in the plantation labour and contributes to operating costs. In return, the farm provides the brewery with estate-grown hops, grown less than 2 kilometers from the brewery. This mutually supportive relationship assures Salt Spring Island Ales the highest quality, affordable supply of hops and guarantees the grower a reliable market for their crop. It also gives Salt Spring Island ales the unique opportunity to create beers that express a distinctly Salt Spring-grown flavor.

A Journey to Save Wild Salmon

Mon, 26 Apr 2010 00:00:00 GMT

The Globe and Mail reports on wild salmon activist Alexandra Morton's plan to walk more than 400 km to raise awareness about the environmental impact of industrial salmon farming:

"Ms. Morton [...] is going to try a pilgrimage in the hope that, if she can get enough boots on the front lawn of the legislature, just maybe Premier Gordon Campbell might finally agree the fish farm file needs to be dusted off and acted on." To read the full article, click here. For more information on the Victoria wild salmon rally on May 8th, visit the Wild Salmon Circle website.

David Gunawan appointed Chef de Cuisine of West Restaurant

Mon, 26 Apr 2010 00:00:00 GMT

from the press release

Vancouver, B.C, - Jack Evrensel, proprietor of Top Table Group, is pleased to announce the promotion of David Gunawan to Chef de Cuisine of West Restaurant.

"David is a tremendous talent who will provide a fresh focus for West's kitchen," said Evrensel. "His philosophy reflects the restaurant's core values and our ongoing dedication towards providing exemplary fine dining experiences."

A rising star in Vancouver's culinary scene, David honed his skills in top restaurants throughout Chicago, Seattle and Vancouver.

Unusually for an aspiring chef, he first studied at Purdue University in Indiana where he graduated with a bachelor's degree in civil engineering. Form soon followed function, when he graduated from two culinary schools: Kendall College in Chicago, and then Vancouver Community College.

David now joins West's outstanding management team: Brian Hopkins, Restaurant Director; Rhonda Viani, Pastry Chef; Owen Knowlton, Wine Director; and David Wolowidnyk, Bar Manager. Together with their teams, they will continue to achieve the high fine dining standards that are synonymous with West.

---

West's outstanding contemporary regional cuisine and seamless service have garnered much critical acclaim, both locally and internationally. Cocktails are crafted behind the gleaming cherrywood bar, and the highly awarded wine collection is housed in a magnificent, temperature-controlled wall of wine. 2881 Granville Street, Vancouver, British Columbia, Canada. Valet nightly. Open for dinner nightly, and lunch Monday to Saturday. 604-738-8938. www.westrestaurant.com

Artisan Food Makes for Tasty Investments

Mon, 26 Apr 2010 00:00:00 GMT

The Globe and Mail reports that "food artisans are finding creative ways of financing their businesses. The deal: Invest in us, and we’ll pay you back in cheese, beer and veggies". Read more here.

Asian Carp Invade Great Lakes

Mon, 26 Apr 2010 00:00:00 GMT

Marketers have their work cut out for them, scheming up ways to make Asian carp more palatable to consumers as it threatens to take over the Great Lakes. The New York Times reports that the fish is misunderstood, and that "Americans confuse the foreign invaders with the bottom-feeding, stronger-tasting common carp. [...]The Asian carp grow to weights of 50 pounds or more mainly by eating plankton, not garbage on the floor of rivers and lakes. Their flesh is not high in mercury, contrary to what disdainful fishermen assume, and is rich in healthy omega-3 fats." Read the full article here.

Playhouse Wine Festival on Twitter

Tue, 20 Apr 2010 00:00:00 GMT

Follow EAT wine writers

Julie Pegg (jp), bio

Treve Ring (tr) bio and

The housewine (hw) gals Michaela Morris and Michelle Bouffard bio

as they tweet live from the Vancouver Playhouse International Wine Festival.

@EatMagazine

LATEST TWEETS

My top picks: (tr)

Ata Rangi Crimson Pinot Noir 2008, Martinborough, NZ | Astrolabe Voyage Marlborough Sauvignon Blanc, NZ | Waitiri Creek Harriet Rose 2008, NZ | Chateau Sainte-Roséline Prestigue Rosé 2008, Cotes-de-Provence, France

Accolades for Refuel/Peju winemaker's dinner. Splendid crunchy watercress, crispy-skinned confit & braised beef with elegant, opulent wines (jp)

Perhaps one more toast - to PINK. Rah Rah Rose! In the words of David Scholefield "the preferred drink of women, and smart men." (jp)

A last toast.. to Euro masters, among them Torres, (Mas La Plana), Gunderloch, Altesino (Brunello), Lanson (Champagne), Symington (Port) (jp)

oops! that's riesling--fingers faster than brain--not surprisingly after this week's VIWF (jp)

Off to refuel at Refuel with a top-notch menu and Peju Wines. What better closer to Wine Fest Week. (jp)

What goes with 'roo and alligator? Shiraz and buttery chard. But my faves at Sat. OZ BBQ? Reslings. Pewsey Vale & Thorne-Clark Eden ValleyComplete list of trade and wine list winners at the Vancouver Playhouse International Wine Festival. http://bit.ly/aAhirT (jp)

NZ tasting room treasures: Astrolabe SB, Ata Rangi Crimson PN, Elephant Hill Syrah, Oyster Bay Sparkling & Yealands Seaview SB (hw)

Bob Coleman fantastic presenter at Cinq Cepages interactive blending seminar. We think we have winemaking potential! (hw)

Crowd at the Wines of BC booth sipping St. Hubertus rose with Quince's hommade truffle-oiled chips and Lang riesling w. lomo pork

...As for Malbec, enjoyed the rich, juicy yet elegant Reserva 2007 from Bodegas Salentein and cooler climate Saurus Patagonia Select

Can Torontes be really good? Certainly, in the hands of Tomas Achaval. Stone fruit leaps from the glass--buoyed by racy acidity

Still savouring Ata Rangi pretty "Crimson" PN and Allan Scott Sauvignon Blanc not OTT grassy & his riesling a tasty treat.

sorry for late tweets--no wi-fi. WF awards lunch worth an award. Fresh flavours, simple yet innovative. Loved the mackerel escabiche

Well deserved: Kurtis Kolt of Salt Tasting Room wins the Sommelier of the Year award at the VPIWF

Anthony Gismondi's top 50 picks at the Vancouver Playhouse International Wine Festival. http://bit.ly/bF2r6Z

Straight from the International Festival Tasting Room NZ "Two Paddocks" celebrity owner creates buzz. http://bit.ly/9uLG21

Check out Tim Pawsey's top 30 NZ picks if you're headed to the Playhouse tasting room. http://hiredbelly.com/

Trade tasting day 2 - REDS. Ata Rangi PN, Natuilus PN, Xumek Malbec stand out so far (tr)

Argentina must tries in tasting room: O Fournier Torrontes, Zorzal Malbec & PN, & Colome Amalaya (hw)

Learned Argentina malbec is excellent at all prices, regions are extremely diverse and that thermal amplitude is key for acid & color (gh)

Was it just me? Was the lighting in the tasting room yesterday on the dim side? (gh)

Heading off to Malbec seminar w/David Scholefield and a panel producers and winemakers.(gh)

Sitting down at Rose-Rama. That's a lotta pink! Fun times :) (tr) #vpiwf http://twitpic.com/1hmnc7

Waitiri Creek Harriet Rose - wow! Bookmark this to try - NZ. (tr) #vpiwf

Enjoyed chatting with Masa Shiroki of Artisan Sake Maker. His Osake Junmai Nama Genshu is deep, intense & outstanding.

Argentina must tries in tasting room: O Fournier Torrontes, Zorzal Malbec & PN, & Colome Amalaya (hw) #VPIWF

Among the many - the Nautilus Marlborough 08 PN stood out.

Delish astrolabe sauv blanc fr marlboro (tr) #vpiwf

An amazing group of New Zealand & Argentina wines assembled in the stunning new tasting room. Took me over an hour just to do pinot n #vpiwf

En route to trade tasting. Hm - organic wines for Earth Day? (Tr) #vpiwf

Sat w/ Pertaringa & Herder at lunch. Loved the Herder chard & the Over The Top Shiraz 07 which beat out pricier Rhones. #VPIWF

Just arrived at the Trade Days Lunch. One of my favourite events of the fest. Sitting down with the wineries to break bread. #VPIWF

Openining Plenary: Laura Catena a charming & engaging speaker & Catena Zapata Adrianna Malbec a stand out. (hw) #VPIWF

Opening Plenary a tour de force with 14 wines. Impressive lineup from both Argentina & NZ (hw) #VPIWF

Hermitage Doudet-Naudin Burgundy dinner. Supple wines and fine French cooking. Wild mushroom w. veal reduction and white savigny

Tasty VIPWF launch at Earl's. Chef Reuben Major did justice to NZ and Argentine wines - sharp, lively notes to bridge food and wine. Nicely done

housewine_girls going to the Pichon tasting at Le Gavroche tonight – more later.

wishing I was able to make it to Diva(s) at the Met tonight with @thewinediva- bet it was amazing & inspiring! (tr)

2001 Pichon Lalande vs. 2004? the 2001 gets our vote!!! (hw)

01 crowd fave @ Pichon Lalande dinner @ Le Gavroche but we also loved 01 Bernadotte & Moutardier Brut Rose - (hw)

Inspired food & wine pairings @ Get Uncorked! at Earls: Best match 09 Villa Maria SB with Scallop & Kiwi Ceviche (hw)

#VPIWF

@PlayhouseWine

Next year’s festival will take place March 28 – April 3, 2011. The regional theme will be Spain and the global focus will be fortified wine. Playhouse 2011

Volcanic Ash Impacts on Import/Export of Perishable Food

Tue, 20 Apr 2010 00:00:00 GMT

The BBC reports that "the disruption has caused real problems for those trading perishable goods, including food and flowers, which depend on air freight. Exporters of perishable goods, such as flowers, are being badly affected. Food exports from Africa and the Caribbean are among those hit, with reports of Kenyan farmers being forced to dump stocks of fresh food and flowers destined for European consumers." To read more, click here.

Legalize Raw Milk, says Chef Jamie Kennedy

Tue, 20 Apr 2010 00:00:00 GMT

Chef Jamie Kennedy has become the newest supporter in the battle to legalize raw milk in Canada. He writes that: "Canadian laws on the safe handling of milk through the heat treatment process known as pasteurization came into effect during the 1930s. In 1938, it became illegal to sell raw (unpasteurized) milk in Canada. There was a good reason for this: pasteurizing effectively kills pathogens in milk that cause tuberculosis. Refrigeration wasn’t as technologically evolved at that time, so there were serious problems with handling milk safely. Heat treatment was a catch-all solution." To read the rest of his article, click here.

2010 PLAYHOUSE TRADE & WINE LIST AWARDS

Tue, 20 Apr 2010 00:00:00 GMT

2010 TRADE AWARDS

SPIRITED INDUSTRY PROFESSIONAL (SIP) AWARD

The SIP Award annually honours an individual who has made a significant contribution to the sales, service or promotion of wine in British Columbia. This year, the fifth annual Spirited Industry Professional Award goes to Anthony Gismondi. Gismondi has been writing on wine since 1983 and has been the weekly wine columnist for the Vancouver Sun since 1989. He is also editor-in-chief at Wine Access, co-host of the weekly Best of Food & Wine show on AM650 in Vancouver and the man behind www.gismondionwine.com.

SOMMELIER OF THE YEAR AWARD

The 11th annual Sommelier of the Year Award recognizes outstanding wine knowledge and wine service. This year’s award goes to Kurtis Kolt for his short, thoughtful wine list at Salt Tasting Room, which also took the Platinum Wine List Award. The award is voted on by key members of the industry.

WINE PROFESSIONAL CHALLENGE

For this award, five distinguished industry professionals each play a different role in testing candidates on technical knowledge and varietal distinctions, flight tasting and customer service. This year’s winner is Sandy Hamilton, former Cannery restaurant sommelier. The Wine Professional Challenge is sponsored by Puddifoot.

QUADY DESSERT COMPETITION

For twenty-two years the Quady Dessert Competition is a test to create a dessert that pairs perfectly with a Quady wine, which this year was Elysium. First place was awarded to Tomiko Mayede from Terminal City Club. Second place was Lisa Ip from VII Lounge, and third place awarded to Whitney Reimer from Lumiere. Top Student award went to Alice Wu from the Pacific Institute of Culinary Arts.

2010 WINE LIST AWARDS

METRO VANCOUVER

Platinum

Blue Water Cafe + raw bar

Salt Tasting Room

West Restaurant

Gold

c restaurant

CinCin

Cioppino’s Mediterranean Grill

& Enoteca

Silver

Au Petit Chavignol

Le Crocodile

Cru

Lift Bar Grill View

The Observatory

Provence Marinaside

Rangoli

The Salmon House

Seymour Golf and Country Club

Vij’s

Wine Room at Joey Bentall One

Zest Restaurant

Bronze

Aqua Riva

Diva at the Met

gudrun

Hart House Restaurant

Pearl on the Rock

Shuraku

YEW restaurant & bar

Honourable Mention

Bistrot Bistro

Bravo Restaurant & Lounge

(Chilliwack)

Bridges

Goldfi sh Pacifi c Kitchen

Gramercy Grill

La Terrazza

Ric’s Grill (Chilliwack)

WHISTLER

Silver

Araxi Restaurant + Bar

Honourable Mention

Ric’s Grill

The Wine Room

(Fairmont Chateau Whistler)

VANCOUVER ISLAND

AND GULF ISLANDS

Silver

The Pacifi c Restaurant (Victoria)

Bronze

The Landing West Coast Grill

(Nanoose Bay)

Nautical Nellies Restaurant

(Victoria)

The Restaurant at Painted Boat

(Madeira Park)

SoBo (Tofi no)

Veneto (Victoria)

Honourable Mention

Galiano Inn (Galiano)

Hastings House (Salt Spring)

The Marina Restaurant (Victoria)

Stage Wine Bar (Victoria)

BC INTERIOR

Silver

Cobblestone Restaurant

at the Naramata Heritage Inn

(Naramata)

Bronze

All Seasons Cafe (Nelson)

La Bussola (Kelowna)

Honourable Mention

Emerald Lake Lodge (Field)

Sal’s Prime Steakhouse

(Kelowna)

Whitetooth Mountain Bistro

(Golden)

ALBERTA

Gold

Divino Wine & Cheese Bistro

(Calgary)

Taste (Calgary)

Silver

River CafŽ (Calgary)

Vin Room (Calgary)

Bronze

The Ranche (Calgary)

Honourable Mention

Buffalo Mountain Lodge (Banff)

Cilantro (Calgary)

Deer Lodge (Lake Louise)

Ric’s Grill (Calgary)

Velvet (Calgary)

Slow Food Celebrates Third Annual Stinging Nettle Festival

Mon, 19 Apr 2010 00:00:00 GMT

Last weekend, Slow Foodies and stinging nettle enthusiasts gathered at Fairburn Farm to celebrate one of spring's treasures; the stinging nettle. Guests on Saturday evening enjoyed a five-course feast, prepared by Mara Jernigan, including a nettle and Hilary's Cheese goat cheese tart and gnocchi with a nettle sauce. Festival-goers on Sunday heard a talk on the role of nettles in bio-dynamic agriculture, saw nettles growing wild, watched as Mara demonstrated how to cook nettles in a nettle spanakopita demonstration, and tasted nettle soup, nettle tea, or pizza with nettle pesto from the farm's Stinging Nettle Café. For information on Slow Food Vancouver Island and Gulf Islands click here.

Buy BC Wild Directory Will Not Publish 2010/2011 Edition

Mon, 12 Apr 2010 00:00:00 GMT

An open letter from the Director of the Center for Non-Timber Resources

April 9th, 2010

The Centre for Non-Timber Resources would like to inform you that we will be unable to publish a hard copy of the 2010/2011 Buy BCwild Directory due to budget constraints.

We are proud of the Directory and what it has achieved. The 2009/2010 edition was an excellent quality publication, with over 200 listings and a nice blend of interesting and informative content. Our recent survey of listees indicated a high level of appreciation for the directory. Unfortunately we are unable to continue to subsidize the production of the Directory. CNTR is first and foremost a research centre and we rely on external funding for most of our work, including activities in the ‘Buy BCwild Initiative’. In the current economic climate, and without sufficient funding support to cover a new edition, we have had to make the difficult decision to discontinue publication for 2010/2011.

Having a directory of natural products businesses is valuable in many ways. As we announced last year, the idea has been copied in other areas, a sure sign of a good idea. To maintain the momentum, we are working to develop an online, searchable version of the Buy BCwild Directory. This could create new opportunities, including higher listee involvement, increased exposure for listees and their businesses, and better sponsorship possibilities. There are also ideas to produce rack cards or pamphlets to promote the online Directory. The ideas are still developing, but we see good potential in this prospect. We will be in touch with all of you in the coming weeks to up-date you on the development of the on-line directory.

Thank you to the listees for submitting renewal forms and recipes, and for your support of our efforts. I would also like to thank our sponsors and supporters over the years, among them Vancity, the Ministry of Forests and Range, the Ministry of Agriculture and Lands, the TD Friends of the Environment Foundation, and the Agroforestry Initiative. Special thanks are due to Thrifty Foods for distributing the directory through their stores, Page One Publishing, who helped us lift the Directory to a new level last year, and to the staff of CNTR who have worked with tireless dedication to develop and build the directory. The Buy BCwild Directory was created to provide a free resource to consumers and showcase the goods and services of BC’s non-timber forest product sector. We look forward to working with you to find new, creative ways to meet those objectives.

Sincerely,

Brian Belcher

Director, Centre for Non-Timber Resources

Royal Roads University

Naramata Bench Wineries Host Spring Release Events in Vancouver and Victoria

Mon, 12 Apr 2010 00:00:00 GMT

from the press release

In Vancouver:

It's time for a glass of wine! Chill with Naramata winemakers as they bring the most elusive and exclusive new releases from the cellars of the Naramata Bench to you - no road trips required. Wines are paired with food from Vancouver and Naramata's premier culinary talents including CIBO Trattoria, Goldfish Pacific Kitchen, Gramercy Grill, O'Doul's Restaurant & Bar, Salt Tasting Room, the Westin Bayshore and from Naramata, the Cobblestone Bar from the Naramata Heritage Inn and Hillside Bistro from Hillside Estate Winery.

The evening's festivities will be directed by Master of Ceremonies and Naramata's own Terry David Mulligan, currently the Host of Tasting Room Radio and co-host with Jason Priestley of the TV wine series Hollywood and Vines.

Be the first to taste the annual "Best of the Bench" Spring wine releases, meet the winemakers, and place bids on the annual auction of exclusive award-winning wines and wine gifts, which include the Annual Best of the Bench 2010 Wine Collection, the Second Annual Naramata Bench Blend, plus unique trips and treats on the Bench.

The Naramata Bench Wineries are pleased to announce that for the second year partial proceeds from the auction at the Spring Release Event will be donated to the Vancouver Art Gallery.

For this great evening of wine and food, tickets are $85 and must be pre-purchased. This event has sold out for the past 6 years - so get your tickets now and mark your calendar on April 12th for an evening of fun, flavour, and discovery as the Naramata Bench Wineries come to Vancouver at the Westin Bayshore Hotel.

Date: Monday, April 12th 2010, Westin Bayshore Hotel, 6.30 -9.00 pm.

In Victoria:

Attend a Naramata Bench wine tasting at the Inn at Laurel Point, and watch as 15 wineries release two new wines each. Cuisine pairings will be by Chef Brad Horen, captain of Culinary Team Canada.

There will also be a silent and live auction for Naramata experiences, trips, wine gifts, and special wines including 3 litre magnums that are a collaborative blend from four different Naramata wineries.

Date: April 14th, Inn at Laurel Point, 6:30-9pm

Tickets are available online at naramatabench.com

Alice Waters' Tips for A Green Kitchen

Mon, 12 Apr 2010 00:00:00 GMT

Alice Waters offers Globe and Mail readers seven essentials of a green kitchen, including how to make your own vinaigrette and stock. The tips are a condensed version of material covered in her latest book: In the Green Kitchen: Techniques to Learn by Heart. Read the full list here.

Paddock to Plate Movement Taking Off Down Under

Sun, 11 Apr 2010 00:00:00 GMT

Australia's commitment to quality and sustainability is only strengthening, reports the New York Times: "From high-end restaurants that offer fruit and vegetables from their own gardens to cooking schools offering a more hands-on approach, Australia’s food enthusiasts have plenty to choose from." To read the full article, click here.

Colour Your Palate Winner Results

Thu, 8 Apr 2010 00:00:00 GMT

People's Choice Award;

GREEN

Island Nettle Pumpkinseed Risotto with Dungeness Crab & Truffled Asparagus Salad

Pablo's Dining Lounge

Chef Rob Cassels

Chef Mark Halyk

Best Tasting Award;

BLUE

Blueberry White Chocolate and Yogurt Mousse

Inn at Laurel Point - Aura

Executive Sous Chef Patrick Gayler

First Cook Jeremy Smith

Most Colourful Creation;

ORANGE

Sweet Roast Carrot Cream with Moroccan Lamb Shank; Spiced Carrot "Noodles" with Spring Herbs

Feys + Hobbs Catered Arts Inc.

David Feys

Nick Waters

Nathan Guggenheimer named Chef de Cuisine of DB Bistro Moderne

Wed, 7 Apr 2010 00:00:00 GMT

from the press release

Vancouver - Nurturing and promoting talent from within is a trademark of Daniel Boulud and the management style of his restaurant group. So it comes as no surprise that the new Chef de Cuisine for DB Bistro Moderne in Vancouver has been a sous chef at the restaurant since its opening in December 2008. In fact, Nathan Guggenheimer, just promoted to lead the kitchen of this French inflected British Columbia bistro is a veteran of both DB Bistro and its adjacent more upscale sister restaurant, Lumiere.

Nathan Guggenheimer will take on his new role as Chef de Cuisine as of Sunday April 4th, with an Easter Sunday menu. He is a British Columbia native from Pitt Meadows who has been cooking since 2002 when he got his first training at Vancouver Community College. He has traveled and studied in France to fine tune his culinary technique and gained valuable experience working with respected Chefs such as Philip Howard at The Square in London and later David Hawksworth at Vancouvers West. In preparation for his role at DB Bistro Moderne, Nathan cooked along side Chef Daniel Boulud at DANIEL in New York City, and most importantly, has been working closely with DB Bistros current Chef de Cuisine, Stephane Istel, as well as Lumiere's Dale Mackay.

Nathan has demonstrated real dedication to his craft and an ability to perform consistently. He has a talent for combining British Columbias incredible ingredients with classic French technique. Hes earned my respect during these last two years cooking at Lumiere and DB Bistro, proving hes ready to take on greater responsibility, affirms Daniel Boulud.

The promotion became available to Nathan Guggenheimer when Daniel Boulud asked the current Chef de Cuisine, Stephane Istel, to take on the challenge of overseeing the kitchen of his new DB Bistro Moderne opening at Singapore's Marina Bay Sands Resort this coming June 2010. The result is an ideal opportunity for a worthy young local chef to show his talent close to home. Look for Nathan weekday mornings as he shops from local farmers at the Trout Lake and Kitsilano markets on his way to work.

DB Bistro Moderne, opened in 2008, is located at 2551 West Broadway in Vancouvers Kitsilano neighborhood and is a sister restaurant to the Manhattan original. The restaurant is operated by Chef Daniel Boulud and his restaurant management group and has been recognized as a Conde Nast Traveler HOT LIST TABLE, earned 4 stars in the Vancouver Sun and AAA's three diamond award. Most recently the restaurant received a 2009 Golden Plate Award for Best New Restaurant in Vancouver.

New Tapas Bar Opens in Blood Alley

Wed, 7 Apr 2010 00:00:00 GMT

from the press release

JUDAS GOAT IN BLOOD ALLEY

Vancouver, BC - Judas Goat, a tiny 28-seat Spanish-inspired tapas bar, located next door to Salt Tasting Room in Blood Alley, Gastown, has opened for business! Executive Chef Lee Humphries' small dishes include: a bruschetta of chorizo, caramelized onion & dark chocolate, braised pork belly on onion puree with pine nuts & orange gremolata and a terrine of warm lamb cheek, savoy cabbage & white truffle oil. The small plates are influenced by Spain, Italy, France, and beyond. Beverages include a mix of sherry, wines, beer & of course sangria.

What's in a name? Slaughterhouses all over the world, often have difficulties getting the animals to leave the truck after transportation. To combat this, most abattoirs, have a resident goat, whose job it is to make nice with the animals and then lead them off the truck to their inevitable conclusion. These goats are known as Judas Goats. Blood Alley allegedly got its name from the slaughterhouses that backed onto it. The Judas Goat in Blood Alley - for numerous reasons, well, we couldn't resist!

The Spanish style tapas bar seats 28 and is located at 27 Blood Alley, beside Salt Tasting Room. Judas Goat is open Monday to Saturday from 5pm to midnight. For reservations you can email goat@judasgoat.ca or call the restaurant at 604-681-5090.

Araxi Receives Prestigious James Beard Award Nomination

Mon, 29 Mar 2010 00:00:00 GMT

from the press release

Whistler, B.C. - The warm afterglow of the Winter Olympics was further brightened when Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant recently gained two international cookbook awards and high praise from chefs Gordon Ramsay and Heston Blumenthal.

Yesterday, things went truly stellar, with the nomination of Araxi for a James Beard Foundation Award.

Araxi by James Walt was nominated for the 'Cooking from a Professional Point of View' category, along with Momofuku by David Chang and Peter Meehan and The Fundamental Techniques of Classic Pastry Arts by The French Culinary Institute with Judith Choate.

"I'm absolutely delighted for our entire culinary team at Araxi, along with John Sherlock, Jim Tobler, and our publisher, Douglas & McIntyre, all of whom dedicated a great deal of time and expertise to this important project," said Jack Evrensel, proprietor of Top Table Group.

One of only two Canadian nominations, this recognition continues Chef Walt's ties with the James Beard Foundation, having performed three times at James Beard House (in 1998, 2002, and 2006) in New York City's Greenwich Village.

"I'm proud to receive this nomination," said Chef Walt. "It's a pleasure to be recognized amongst those I admire and I wish David Chang, Peter Meehan, Judith Choate, and all of the other nominees the very best."

The winners will be announced in New York City on Sunday, May 2, 2010 at an invitation-only event honouring the nation's top cookbooks, food journalists and culinary broadcast programs.

About the James Beard Foundation Awards: Established in 1990, the annual James Beard Foundation Awards honour the best and the brightest talents in the food and beverage industries and continue to emphasize the Foundation's mission: to celebrate, preserve, and nurture America's culinary heritage and diversity. For more information and a complete list of 2010 nominees, visit www.JBFAwards.com.

About Araxi: A culinary cornerstone in the heart of Whistler Village, Araxi holds an international reputation for excellence in food, wine and hospitality. Chef James Walt's regional menu showcases the finest locally-sourced ingredients from nearby Pemberton Valley Farms, and offers the freshest seafoods from the Pacific Ocean. 4222 Village Square, Whistler. 604.932.4540 www.araxi.com.

Lack of Slaughterhouses in the US to Keep up with Local Meats

Mon, 29 Mar 2010 00:00:00 GMT

The New York Times reports more farms are having trouble arranging for slaughter as demand for locally raised meat rises: "Erica Zimmerman and her husband spent months pasture-raising pigs on their farm here [in Vermont], but when the time came to take them to slaughter, an overbooked facility canceled their appointment." Read the full article here.

Fake Matzah Warning Days Before Passover

Mon, 29 Mar 2010 00:00:00 GMT

Stocking up for Passover? You may want to read this article in the San Francisco Gate first: "A week before the start of the holiday of Passover, Israeli police raided a warehouse containing a 7-ton stockpile of matzah with fake kosher certificates, according to a statement from the rabbinate." Read more here.

BC Fish Farm Threatened with Law Suit

Sun, 28 Mar 2010 00:00:00 GMT

The Globe and Mail reports that "the federal government is launching an environmental review of a planned expansion of one of B.C.’s biggest fish farms after a threat of legal action. Last month, the environmental legal group Ecojustice threatened to sue the Department of Fisheries and Oceans, claiming it had not conducted a proper environmental assessment of Marine Harvest Canada’s Doyle Island facility before granting it a license to expand." Read the full article here.

More Chefs Added to Colour Your Palate Event

Thu, 25 Mar 2010 00:00:00 GMT

Three more chefs have been added to the competition at the Colour Your Palate event, taking place April 7th at the Hotel Grand Pacific. To read more about Colour Your Palate, click here. The following 11 chefs will be participating:

Amuse Bistro, Chef Bradford Boisvert

Canoe Brewpub Marina & Restaurant, Chef Ian Dufton

Fairmont Empress, Chef Ken Nakano

Feys + Hobbs Catered Arts Inc., Chef David Feys

Fireside Grill, Chef Morgan Milward

Hotel Grand Pacific, Chef Ian Goard

Inn at Laurel Point, Chef Jesse Cole

Pablos Dining Lounge, Chef Rob Cassels

RC Grillhouse & Lounge, Chef Cory Stachnowski

Rebar Modern Food, Chef Megan Turner

Salute, Chef Billy Feltmate

Cactus Restaurants Approved by Vancouver Parks Board to Construct Restaurant at English Bay

Thu, 25 Mar 2010 00:00:00 GMT

from the press release

VANCOUVER, B.C., March 22, 2010 - At a Vancouver Parks Board meeting this evening, Cactus Club Cafe was selected through a competitive RFP process to operate a restaurant at English Bay. The Board through a staff recommendation process found the Cactus proposal to be the best overall submission with particular emphasis on the ability of Cactus to provide a first class casual dining and take out experience at English Bay.

The restaurant location at English Bay will simultaneously wow visitors and enhance the neighbourhood for local residents. The restaurant will be an inspirational venue for special occasions, casual gatherings and quick meals while enjoying the beach.

“Being a Vancouver based company, we are thrilled to have been selected by the Vancouver Park Board to operate a new restaurant at English Bay,” said Richard Jaffray, President and Founder of Cactus Restaurants. “We are looking forward to developing a restaurant that encapsulates the amazing location in the heart of Vancouver and becomes a key part of the neighbourhood.”

Chef Rob Feenie will oversee the development of the menu development for this location, it will be globally inspired while featuring local and fresh ingredients such as Ocean Wise sustainable Pacific seafood and Alberta Certified Angus Beef. Adjacent to the dining room there will be a take-out area that will offer a broad range of menu choices for guests wanting to enjoy the beach at English Bay either from the seating area or the surrounding park area.

Cactus Restaurants will work with the Vancouver Parks Board to finalize plans for the restaurant, with the goal of beginning construction after Labour Day in 2010. The new location should be ready to open in June 2011.

About Cactus Restaurants

Proudly Canadian owned and operated, Cactus Restaurants has emerged as the leader in the casual fine dining industry in Canada. By remaining committed to delivering an addictive dining experience to guests, the restaurants have established a commanding lead position in the industry. To date, there are 20 Cactus Club locations within B.C. and Alberta. The hub of Cactus operations, the head office, is located in Vancouver, B.C. www.cactusclubcafe.com.

Spice Recall

Thu, 25 Mar 2010 00:00:00 GMT

Frontier Natural Foods is the latest company to have their products linked to salmonella. Read about the recall in Toronto Life.

The Dirty Dozen

Mon, 22 Mar 2010 00:00:00 GMT

Just in time for the farmers' market season, a reminder about which fruits and veggies retain the highest level of toxins when exposed to pesticides. "It’s really hard to use your intuition to figure out what’s going to have high pesticide loads," says EWG spokesperson Amy Rosenthal. "Skin is something to take into account, but it doesn’t always make a huge difference." To read the full article on Mother Jones, click here.

New Study by Princeton Researchers Links High-Fructose Corn Syrup to Obesity

Mon, 22 Mar 2010 00:00:00 GMT

Princeton researchers refute claims that high-fructose corn syrup has the same impact as other sugars on weight and health. ""Some people have claimed that high-fructose corn syrup is no different than other sweeteners when it comes to weight gain and obesity, but our results make it clear that this just isn't true, at least under the conditions of our tests," said psychology professor Bart Hoebel, who specializes in the neuroscience of appetite, weight and sugar addiction." Read more of their findings here.

World Water Day Rally in Williams Lake Calls on Feds to Protect Lake

Mon, 22 Mar 2010 00:00:00 GMT

From the press release

March 22, 2010 - Williams Lake, BC - A rally will be held in Williams Lake today - World Water Day - at the public hearings of a Federal panel reviewing a proposal by Vancouver-based Taseko Mines Limited for a large open pit gold-copper mine called Prosperity Mine.

Several organizations including the Council of Canadians, the Canadian Union of Public Employees, the Wilderness Committee, the Friends of the Nemaiah Valley will join the Tsilhqot'in National Government to demand that Taseko's application to destroy Teztan Biny (also known as Fish Lake) in order to stockpile rock waste.

The Tsilhqot'in Nation, which has fishing, hunting and trapping rights in the area has rejected the proposal.

"The Council of Canadians is concerned that the proposal to destroy Teztan Biny is part of a growing trend in Canada," says Meera Karunananthan, national water campaigner for the Council of Canadians. "Normally, the federal Fisheries Act would prevent the dumping of toxic waste into a lake, but Taseko is attempting to take advantage of a new loophole called "schedule 2" that allows metal mining companies to bypass the safeguards of federal legislation."

While proponents claim the mine will generate hundreds of jobs, CUPE BC argues these will be short-term jobs that will not justify the permanent destruction of important natural resources.

"The United Nations' focus for World Water Day this year is on clean water for a healthy world. In keeping with that goal, our focus is on protecting public water systems and community water resources. CUPE BC is committed to defending the right of every community in B.C. to access to clean, safe, affordable public water," says CUPE BC president Barry O'Neill.

Despite the high potential of toxic contamination of streams and rivers, the BC government approved this huge copper mine and mine waste dump at Fish Lake by concluding that it will have no serious environmental impacts. "This is patently ridiculous," says Andy Miller, Wilderness Committee Staff Scientist, "Copper mines are the ultimate bad boy of the mining industry and are directly responsible for poisoning water supplies of millions of people all over the planet. The Prosperity Copper Mine and dump at Fish Lake will permanently poison local water supplies and wipe out fish populations in nearby streams. There is no room for compromise. The mine must be stopped."

"It is ironic that on World Water Day we confront the spectacle of the start of hearings into a mine development, Taseko Mines is trying to destroy two pristine fresh water lakes and a creek, with its so-called 'Prosperity Mine'," says David of Friends of the Nemaiah Valley. "If we really do pure fresh water - we must never allow this mine to become a reality."

The groups opposing the destruction of Fish Lake include not only the First Nations People in whose rights area these lakes are, but also many lodge owners and guide outfitters, wilderness tourism operators, ranchers and settlers who live in the area and who have expressed their dismay at this development. The groups have also made submissions to the federal review panel and are hoping to speak at the hearings.

Culinary students explore their passion with The Westin Bear Mountain's Open Chef event

Sun, 21 Mar 2010 00:00:00 GMT

Victoria, BC, March 17, 2010 - Vancouver Island culinary students will get a taste of what it's like to be an executive chef at one of the area's most prestigious kitchens when Panache Restaurant at The Westin Bear Mountain Golf Resort & Spa, Victoria hosts its Open Chef event every second Wednesday night beginning March 24, 2010.

Under the guidance of executive chef Iain Rennie and executive sous chef Josh Houston, students from the Camosun College Culinary Program and the Culinary Institute of Vancouver Island (CIVI - Vancouver Island University) will have the opportunity to prepare a three course meal and receive valuable feedback from some of the area's most respected critics.

Every second Wednesday, two culinary students will prepare competing menus. They'll be judged on a number of exacting criteria both on their work in the kitchen and in the dining room, including teamwork,organization, product utilization, safety and sanitation as well as presentation, taste and temperature.

"It wasn't that long ago that I was a culinary student and would have given anything for an opportunity to try my skills in a kitchen like this," said Iain Rennie, executive chef. "Getting to work in a supportive environment in a high-end restaurant like Panache is priceless for any student, and I'm proud that The Westin Bear Mountain is so eager to reach out to the culinary community. These students have some of the most creative and unfettered culinary minds today. Their passion is second to none and any food lover should jump at the opportunity to experience what these students can produce."

"The Open Chef Night is a chance for some of our top students to show their skills and passion for the trade. It also provides the school and students an opportunity to connect with industry leaders, create important relationships, and earn invaluable experience working in a fine dining restaurant," explained Chef Gilbert Noussitou, chair of the culinary program at Camosun College "There is an economic story here too that is often overlooked. Vancouver Island's reputation as a culinary tourism destination is growing and gaining a lot of attention. With that, we are seeing an increase in the demand for cooks with the skills to prepare and process the multitude of fresh produce, fish, meat and poultry produced locally."

Celebrity Judges will be a part of each Open Chef night, with the first being Corey John Jessup, Director of Food & Beverage, Harbour Towers Hotel & Suites and President of the Canadian Culinary Federation - Victoria Chapter.

Details:

* Every second Wednesday, starting March 24, 2010

* $45 per person, plus taxes and gratuity for a three course meal.

Reservations are recommended, call 250-391-7160.

www.westin.com/bearmountain

Chefs Choose Their Colours for Colour Your Palate Event

Mon, 15 Mar 2010 00:00:00 GMT

Victoria, BC - March 15th, 2010

Local chefs gathered at Michael Tourigny's photography studio this morning to choose their colours at the official launch of the Colour Your Palate event. A pot filled with colourful kitchen utensils was passed amongst the ten competitors. Chefs from Amuse Bistro (yellow), Canoe Brewpub (purple), The Fairmont Empress (yellow), Fireside Grill (purple), Hotel Grand Pacific (orange), Inn at Laurel Point (blue), Pablo's Dining Lounge (green), RC Grillhouse and Lounge (green), Rebar Modern Food (blue) and Salute will be presenting their colourful canapés at the Hotel Grand Pacific on Wednesday, April 7th, 2010 at 7 pm.

Erik Akis, Gary Hynes and Denise Marchessault will be judging the event, determining which chefs receive the two awards for "Best Tasting Creation" and "Most Artistic Creation". Ticket holders will also sample and vote for their favourite to determine the "People's Choice" award.

This annual event raises funds for the artsREACH project, which offers art and drama classes to children who are least likely to have access to arts education outside of school.

10 Beautiful Beer Bottle Designs

Thu, 11 Mar 2010 00:00:00 GMT

http://www.thecoolist.com/beer-bottle-designs-10-brilliant-beer-bottles-and-cans/

Ten Trailblazers in Sustainable Food

Wed, 10 Mar 2010 00:00:00 GMT

Fast Company has profiled the ten most inspiring people in Sustainable Food. Dan Barber, Michael Pollan and Jamie Oliver make the list. To read the full article, click here.

Listeria leads to B.C. cheese recall

Mon, 8 Mar 2010 00:00:00 GMT

A warning has been issued about a brand of Camembert cheese made in B.C. that could be contaminated with potentially deadly Listeria bacteria.

Mara Jernigan to close cooking school

Mon, 8 Mar 2010 00:00:00 GMT

Fifteen years after coming to the Cowichan Valley and ten years after opening Canada's first Farm to Table cooking school, Mara Jernigan will be cooking and teaching for her last summer season at Fairburn Farm.

Jernigan, whose early training in Europe left her inspired by the notion of agritourism, chose the Cowichan Valley to settle with her young family. They started a small vineyard, market garden and cooking school called Engeler Farm in 1996. A marriage break-up in 2005 saw Mara move her operation to one of the Cowichan Valley's most historic agricultural properties and take over the guesthouse operation at Darrel and Anthea Archer's Fairburn Farm.

Since moving to the Cowichan Valley, Mara has raised livestock, participated in farmers markets, conducted farm tours in conjunction with a luxury resort, and held asparagus, stinging nettle, composting and even batwatching events. She has hosted school children, youth groups, activists, fellow chefs and culinary students, universities, organic leaders and over a hundred Wwoofers (Willing workers on organic farms) from around the world. Mara founded and organized Vancouver Islands premiere food event, FarmFolk/CityFolks Feast of Fields for ten years, she co-founded the Vancouver Island and Gulf Islands Slow Food convivium with Sooke Harbour House's Sinclair Philip and is the current Canadian President of Slow Food. For the last ten years she has taught hundreds of people basic techniques and the value of cooking with local seasonal ingredients in her hands-on field to table cooking classes. This was recognized in the recent EAT magazine readers awards where she won Gold as Food Educator of the Year. Her concern for the preservation of agricultural land has extended into the community where she has been active with many boards and organizations as well as the recent Cittaslow designation to be awarded to Cowichan Bay, the first in North America.

"I always had the dream to run a small inn on a farm, to raise my son while working and cooking at home. I love the Cowichan Valley and I have done many of the things I wanted to do here. This year my son Julian turns 19 and will finish culinary school and I am ready for a change," states Jernigan.

Mara plans to continue offering her annual culinary tours in Italy and is currently working out the details of a spectacular location to hold her acclaimed culinary bootcamps in 2011. She is also hoping to take a sabbatical year to live, travel and study languages in Europe. For her last year at Fairburn Farm, Mara has several special events planned, including a stinging nettle festival in conjunction with Slow Food on April 18th and a very special dinner with friend and mentor, chef Michael Stadtlander in September.

"I have really loved living and cooking at Fairburn Farm and I feel very grateful towards the Archer family for letting me develop my culinary concept in such a special environment. She states. I am going to make the most of my last year in this beautiful place. I have have had great staff to help me and we have had so many wonderful guests for our Sunday lunches, our cooking classes, and in the guesthouse and I look forward to sharing my last summer with them."

The Archer's daughter Maryann, who returned in 2008 to work with the water buffalo, will be taking over the accommodations from Jernigan and will be reopening as a Bed & breakfast in 2011. As the third generation operator of the farmhouse, she looks forward to reconnecting with the community and inviting individuals, couples, and families to experience the natural beauty and peace that the farm offers.

For more information contact Mara at 250 746-4637

mara@fairburnfarm.bc.ca

Marley Farm Winery to Close

Fri, 5 Mar 2010 00:00:00 GMT

March 5, 2010: After seven years of making small batch wine from local fruit, Marley Farm Winery will close its doors at the end of the month. The winery will be open weekends in March so fans can pick up a few bottles of their favorite wines and visit the tasting room one last time.

“It was a very hard decision to make, however it was a unanimous family decision that closing is what is best for the family,” says Danielle Marley, Manager, Marley Farm Winery. “It was time to decide between continuing to run it at the size it is or expanding and we just aren’t in a position to expand.”

Marley Farm is a 47 acre property on Mt. Newton Cross Road. In addition to vineyards the property is a working farm with horses, chickens, turkeys, ducks and pigeons. Hay is also grown on the site. Following the closure of the winery the property will be put on the market for sale.

Marley Farm Winery’s first harvest was in 2002 and the first estate wines were produced in 2003. Grapes grown on the property include Pinot Grigio, Ortega and Pinot Noir. Produce for the fruit wines, including kiwi, raspberry, blackberry and elderflower, is grown at Marley Farm and on Saanich Peninsula farms.

“We will maintain the licensing on the property in the hope that the purchaser reopens the winery,” says Marley. “It’s been an amazing seven years and we hope the next owner gets as much out of it as we have.”

The tasting room is open and wines may be purchased Saturdays and Sundays through the month of March between 11 a.m. and 5 p.m. All wines are for sale at $10 a bottle. Any wine remaining will be sold on March 27th and 28th for $5 a bottle. A list of the wines available is posted at www.marleyfarm.ca

Victoria's First Gluten-Free Bakery Opens

Wed, 3 Mar 2010 00:00:00 GMT

As of Tuesday, March 2nd, 2010, Victorians have a walk-in gluten-free bakery to enjoy, five days a week. Origin Bakery was started by two friends, Tara Black and Marion Newhauser, who were struggling to find tasty wheat-free baked goods that could satisfy their dietary restrictions. They use exclusively gluten-free, high quality natural and organic products.

Origin Bakery

1525 Pandora Ave.

Hours: Tuesday to Saturday, from 7.30 am - 5.30 pm

Spinnakers Spring Cask Fest Sells Out, Results in 'After Fest'

Wed, 3 Mar 2010 00:00:00 GMT

from the press release

VICTORIA, BC - - Spinnakers Gastro Brewpub and Guesthouse's third Cask Fest this spring sold out practically before the ink was dried on the tickets. However, necessity being the mother of invention, they've come up with a solution to have even more people try out the newest and freshest beers on Vancouver Island - an 'After Fest'.

"People are obviously loving cask conditioned beers and the response from the community has been terrific," says Spinnakers manager Dustin Sepkowski. "The March Cask Fest sold out in record time, but we're going to have an After Fest where people can come in and enjoy the product until the taps run dry."

Sepkowski says cask conditioned beers are only at their peak of freshness for a short period of time, so the gang at Spinnakers has come up with a way to keep them cool throughout the 6 hours of the Cask Fest and afterward.

"We've devised a new, secret way to keep the beers cooled down so people can come in at 5:30 pm, after the formal Cask Fest wraps up, and enjoy these beers right up until the last pint is poured out of them," he says.

Sepkowski is keeping the price down as well. After 5 pm the 10 oz tasting glasses will go for $2.50 and a pint for only $5.

"We want people to taste these incredible beers which are really a brewer's art, and we want to be able to offer that experience to as many people as possible," he says.

The Cask Fest, being held Saturday, March 20, will see about 20 brewers from Victoria, Vancouver Island, the Lower Mainland and Washington state offering unique and special, one- of-a-kind cask conditioned beers for the occasion. Some include: Driftwood from Victoria, Vancouver Island Brewery, Crannog Ales from Sorrento, BC, Howe Sound Brewing from Squamish, Mission Springs from Mission, BC, Whistler Brewhouse, and a new entry that has never served their suds at any beer related event north of the border until now, Elysian Brewing from Seattle.

Spinnakers will be letting as many of the public know about the After Fest via their new newsletter, and encourages locals to sign up to stay up to the minute.

"A lot of people have found out about the Cask Fest through the newsletter, so getting the information into the hands of as many people as possible is our goal and we'll use the newsletter to do that," he explained.

If You Go:

Place: Spinnakers Gastro brewpub - 308 Catherine St., Victoria, BC

Date: Saturday, March 20, 2010

Time: 5:30 pm

NYT Rounds Up London’s Best Indie Coffee Shops

Wed, 3 Mar 2010 00:00:00 GMT

Looks like London is gearing up for the big coffee showdown: the 2010 World Barista Championship will be held there this June. While high quality independent coffee is still the exception rather than the rule in a city known for its limited coffee options, the New York Times has located a few good cups around town. We may be witnessing the start of a new era for java in London. Click here to find out the secret spots.

Three Thought-Provoking Food Talks on TED

Wed, 3 Mar 2010 00:00:00 GMT

The Utne Reader starts a new series called "The Cafeteria Chronicles", on childhood nutrition, with a look at three TED talks that will change the way you look at food. The three they have chosen are given by Dr. Dean Ornish, M.D., of the Preventive Medical Research Institute, New York Times writer Mark Bittman, and Ann Cooper, also known as the "Renegade Lunch Lady". For a look at this interesting Utne series, as well as links to the three TED talks, click here.

3rd Annual GO LOCAL Food Summit

Tue, 23 Feb 2010 00:00:00 GMT

Let's Get Growing!

Saturday, March 6, 10am to 1pm at Colwood City Hall, Victoria, B.C.

Attention local food lovers! The Go Local Food Summit is your opportunity to find out what's growing on the West Shore.

People love the fine flavours of local food and increasingly, we are seeking out wholesome good eats fresh from the backyard, or within 100 miles of it. As a result, there are supply-side issues that need to be creatively addressed. We need people to step up to their own plate and grow for it!

"Backyard and community gardens are a great way to enrich and lively up your diet", says WestShore Harvest coordinator, Jennifer Girard. "Not only can your investment in seeds pay dividends in produce, but by growing your own food, you also play an important role in reducing your food miles and the fossil fuels you consume."

The Go Local Food Summit features presentations on neighbourhood garden programs and farming apprenticeship opportunities. "We want to help people learn more about their community and the available resources and opportunities", says Girard.

What other views might you get from the Summit? Royal Roads University professor, Dr Richard Kool, will be the keynote speaker, addressing what it takes for a community to Grow ahead of the curve.

"We are delighted to have Rick opening up this exciting morning of presenters", says Cindy Moyer of Climate Action WestShore. "Growing food is one aspect we are discussing at the Summit, but the bigger picture is about building creative engagement. To build a more sustainable food system, we have to get excited about what is possible. Rick will be speaking about the possibilities."

The Go Local Food Summit is being hosted at the Colwood City Hall (3300 Wishart) from 10 am to 1 pm on Saturday March 6th. Event attendance is free, but pre-registration is required.

Thanks to the Royal Bay Bakery and Market on Millstream, some local snacks will be offered. After the event wraps up, people with a passion for conversation and a hunger for a good lunch are invited to head over to the Cross Roads Bar & Grill (1889 Island Hwy).

The 3rd annual Go Local Food Summit is proudly presented by WestShore Harvest (a project of Capital Families) and Climate Action West Shore, WestShore Chamber of Commerce.

To register: 250-391-4320 or e-mail harvest@capfamilies.org

Local Boys Take Home Gold and Bronze at George 2010 Mixlympic Games

Tue, 23 Feb 2010 00:00:00 GMT

from the press release

VANCOUVER, BC (February 22, 2010) On Sunday, February 21 The George 2010 Mixlympic Games saw ten intensely competitive bartenders - 6 international, 4 Canadian - compete head-to-head in a black box style event. The results are in.

Mark Brand, co-owner of Boneta and the Diamond in Gastown, took home the gold medal, winning a $500 cash prize sponsored by Martin Millers Gin, an Arcteryx jacket, and priceless international bragging rights.

Silver went home with David Grieg of London's All Star Lanes and Bronze went to Vancouver's own Jay Jones of Pourhouse.

Each of the 10 entries had to include Martin Miller's Gin and at least one of other secret black box ingredients: Venturi Shulze 25 year old aged balsamic, from Edible BC; R&B Brewing Canadian Iceholds Lager and Maker's Mark White Dog Whiskey, both used in the winning drink; Mary Bay Points Oyster from the Lobster Man; and Vista d'Oro Farms Campari blood orange vanilla preserve.

"Mark's drink, titled Angela the Grand Dame, was very well balanced," said Shaun Layton, head bartender at George Lounge and Mixlympic judge. "He had some juniper berries in it, which complemented the gin and whisky, some egg white for frothiness and a Canada flag carved out of grapefruit. He got full marks for presentation too, using a Petro-Canada glass from the 1988 Olympics."

The international contestants were:

Joe Stokoe Bar Manager for all three All Star Lanes, London, UK

Abdul Kpekawa Bartender, All Star Lanes, London, UK

David Grieg Bartender, All Star Lanes, London, UK

Ola Carlson Bartender, Box 101, Stockholm, Sweden

Nicolos de Soto, Bartender, Experimental Cocktail Club & Curio Parlour, Paris, France

Charles Tan Bartender, China Club, Paris, France.

Representing Canada was:

Mark Brand - Owner, Boneta and The Diamond, Vancouver

David Wolwidnyk - Bar Manager, West, Vancouver

Jay Jones Owner, Pourhouse, Vancouver

Darryl Macdonald Bartender, Port, Toronto

The extremely talented judges who had the enviable job of tasting the cocktails were:

Rebecca Bollwitt Vancouver Blogger, Miss 604

Jay Garnett President, Whitefish Group

Shaun Layton Bar Manager, George Ultra Lounge

Andrew Morrison Editor, Scout Magazine

Neal Mclennan Editor, Western Living Magazine

George Oliphant - Host, NBC LX-TV

Joanne Sasvari Freelance Journalist and Mixology Expert

Meet George

George Ultra Lounge is the Godfather of Vancouvers cocktail culture. Modeled in the London style, George pioneered the cocktail kitchen concept in Canada when it opened in 2005. Today, with award-winning Shaun Layton behind the bar, George continues to pour proper classic and market-fresh cocktails, complimented by a dinner and late night menu through 2 a.m. George is located at 1137 Hamilton Street in Yaletown, and online at georgelounge.com. For reservations, or to secure the private room, phone 604.628.5555.

Sponsored by Martin Miller's Gin & Arc'teryx

IACP Food Professionals Gather to Explore the ‘New Culinary Order’

Tue, 23 Feb 2010 00:00:00 GMT

Annual Culinary Conference to Descend on Portland, Ore. April 21-24, 2010

ATLANTA – (February 19, 2010) –Several hundred chefs, cookbook authors, culinary instructors, food photographers and others who work in the food world will convene in Portland, Oregon, April 21-24, 2010, at the 32nd Annual Conference of the International Association of Culinary Professionals (IACP).

The conference will offer sessions, networking events and social functions that focus on exploring and defining the new culinary landscape. Ruth Reichl, former editor-in-chief of Gourmet magazine, will lead a line-up of notable featured speakers including husband and wife authors Andrew Dornenburg and Karen Page, chef Brad Farmerie, educator Dorothy Hamilton, author Madhur Jaffrey, cookbook editor Judith Jones, author Deborah Madison, Lebanese market owner Kamal Mouzawak, chef Mario Navarrete, Jr., author Michael Ruhlman and New York Times food writer Kim Severson.

IACP has provided an innovative conference format for 2010, including an expanded offering of the dynamic “Experts Are In” sessions, as well as informal, late-night “Night Owl” sessions with industry professionals. Conference events take place throughout the city to provide attendees with an insider’s view into Portland’s culture and cuisine.

“With its outdoor markets, enchanting food culture and lively street food cart scene, Portland provides the perfect backdrop for this IACP conference,” said Scott E. Givot, CCP, president of IACP. The event program integrates the exciting local culinary scene into each and every day of the conference.

Some highlights include:

· Tours to local craft breweries, distilleries, wineries and bakeries are offered to attendees, as well as evening dining events held at notable Portland restaurants such as Olympic Provisions, the Chef Studio, Luce and many others.

· Food professionals including Mark Bitterman, Ann Forsthoefel, Martha Holmberg, Ron Paul and Robert Reynolds lend local flavor to conference presentations.

· Instructors from the International Culinary School at The Art Institute, Le Cordon Bleu College of Culinary Arts, Oregon Culinary Institute, and Oregon State University will present educational sessions as well, in addition to a host of food industry notables from around the world who will come to share their expertise with attendees.

Three days of eating, drinking and learning

The conference will officially kick-off on Wednesday, April 21 at The Nines Ballroom for an opening reception that will surely provide a genuine taste of Portland. Ten of the city’s top restaurants will showcase the very best of Portland dining, reflecting the spirit of mentorship and culinary collaboration that defines this city and the New Culinary Order.

On Thursday, April 22 IACP’s Annual Gala Awards ceremony will recognize the year’s most outstanding books, journalism, and achievements in the world of food and beverages.

Friday, April 23 the IACP Culinary Expo and all other conference events will be held at the Oregon Convention Center. The Expo will include a new Chef’s Pavilion alongside sponsor and exhibitor booths, featuring cooking demonstrations presented by conference speakers and top IACP chefs. A Culinary Book Fair will feature a rotating line-up of authors and will be open to the public.

Morning sessions on Saturday, April 24 will cover a range of topics - from food blogs to charcuterie - and early afternoon tours will guide attendees through eco-friendly vineyards and urban distilleries. Attendees can kick back and relax at the Willamette Week Eat Mobile Food Cart Festival in the late afternoon, where they will get to experience one of the country’s most unique food festivals.

In addition to sessions led by our distinguished featured speakers and exciting networking events is an expansive menu of lectures and workshops that expand one’s knowledge of working as a food professional. Examples include:

· Wild Salmon 101

· Culinary Medicine: Eat Something You Believe In

· Artisan Salt for Food Professionals

· Hot Trends in Chocolate

· Redefining Soul Food

· Sliced: A Symposium on Trends in Baking and Breadmaking

· Exploring Terroir: The AVAs of Northern Willamette Valley

Many sessions over the four-day conference offer a focus on professional development opportunities for attendees from all segments of the food industry, such as:

· Hands-on Digital Food Photography for Non-Photographers

· Your Career, What’s Next?

· Marketing Your Brand with Online Video

· Approaching Food Writing as a Business

· Building Online Portfolios for Photographers and Stylists

· Expand Your Career: Culinary Tourism

· Blogs and Beyond

The complete conference program and online registration are available at www.iacp.com/conference or by calling (800) 928-4227. Early bird registration discounted rates end on March 1, 2010. Onsite registration is available, although pre-registration is strongly recommended.

About the IACP

Founded in 1978, the International Association of Culinary Professionals (IACP) connects culinary professionals with the people, places and knowledge they need to succeed. Its nearly 3,000 members represent a distinguished roster of influential food professionals that include cooking teachers and cooking school owners; caterers, chefs and restaurateurs; food writers and cookbook authors; editors and publishers of the world's consumer and trade press; food stylists and photographers; wine professionals; television personalities; recipe developers and test kitchen personnel; public relations, marketing and communications professionals; and many others with a special interest in the culinary arts.

Early Harvest of Morels in Northern California

Tue, 23 Feb 2010 00:00:00 GMT

In addition to the stinging nettles and fiddleheads that have been a sign of early spring, Mikuni Wild Harvest has also reported an early harvest of foraged morels in Northern California. The company says : "The production is very limited and as a result the price will be high, however the quality is amazing & due to the limited availability…..there will only be a handful of lucky restaurants featuring Fresh Morels on their menu this week…..CALL EARLY TO ENSURE AVAILABILITY."

Mikuni Wild Harvest

866-993-9927

Veneto Tapa Lounge expands and now open for lunch

Thu, 18 Feb 2010 00:00:00 GMT

Victoria- February 16th - Veneto Tapa Lounge located on the main floor of Hotel Rialto, has expanded and is now open for lunch. Only open since April 2009, the popular dining lounge found itself in the position where it needed to expand to meet demand. Veneto has expanded into the space that was occupied by Breve and has been transformed into a beautiful wine bar showcasing sweeping marble floors and a rich dark wood bar. Now with seating for 120, Veneto is ready to continue growing as one of Victoria’s most popular new venues. Recently named One of Canada’s Best New Restaurants of 2009 by the editors of Where Magazine has only served to fan the flames of its growing popularity. Executive Chef Tod Bosence has created a lunch menu that shares the uniqueness of culinary design that has catapulted Veneto to one of the top establishments in Victoria. Veneto is now open from 11am daily for lunch.

250 383 7310

This Week in Food: Pancake Day!

Tue, 16 Feb 2010 00:00:00 GMT

Whether you know it as Shrove Tuesday, Pancake Day or Mardi Gras, the chances are there is some good food and celebrating involved this Tuesday, February 16th. Rupert Titchmarsh, writing for jamieoliver.com, tells us that the tradition of eating pancakes on Shrove Tuesday stems from the need to stock up on filling foods before the beginning of Lent. Read the full article here. In New Orleans, the food of choice is the King Cake, complete with a charm baked inside. Read about it in the New York Times. For a pancake recipe, check this week's recipe box.

Ocean Wise Canstruction Inukshuk unveiled at Vancouver Aquarium

Mon, 15 Feb 2010 00:00:00 GMT

OCEAN WISE CANSTRUCTION INUKSHUK, REVEALED!

Unique design sculpture benefits food bank while celebrating Vancouver's Olympic emblem and the culture of Canada's Arctic

Vancouver, BC - Last week, the Vancouver Aquarium revealed an enormous Inukshuk sculpture made entirely of cans of Ocean Wise recommended seafood in a display of Olympic spirit. Created by an Aquarium design team, the Ocean Wise Canstruction project will be available for viewing from now through the 2010 Olympic Winter Games. The seafood was generously donated by Raincoast Trading. Following the exhibit the canned fish will be donated to the Greater Vancouver Food Bank Society.

"You can tell our team and partners had a lot of fun creating this amazing spectacle to share with locals and visitors during the Games," said Aquarium president, Dr. John Nightingale. "We are able to show our Olympic spirit and support the Food Bank, while showcasing the importance of choosing sustainable seafood. Overfishing is the number one problem facing the world's oceans today. Ocean Wise makes it easy for Canadians to play an active role in conserving them now and for future generations."

The canned seafood was supplied by Raincoast Trading, the first retail product to have the Ocean Wise recommended logo on their labels. Mike Wick, owner, commented, "Raincoast is delighted to be part of this unique initiative. If we can help a good cause while letting consumers know how easy it is now to make sustainable seafood choices when shopping, then we've accomplished two really important things with this terrific project."

The Greater Vancouver Food Bank Society acknowledges that this contribution to their ongoing efforts to feed the hungry is not only fun, but needed. "We haven't stopped talking about this since we first heard about it!" says Doug Aason, Director of Community Investment. "To see these community leaders come together to support us is just amazing! We thank the Vancouver Aquarium and Raincoast Trading for supporting us through this display of Olympic spirit."

The Ocean Wise Canstruction Inukshuk will remain on public display during the Olympic Winter Games from today through February 28th. Vancouver Aquarium visitors will find it on the outdoor beluga habitat at the entrance to the Canada's Arctic exhibit.

It took many hands and a lot of cans to build the Ocean Wise Canstruction Inukshuk. So many cans, in fact, that the Aquarium is giving the public the chance to guess the total number used in the CAN You Guess? contest open now through February 13. The winner will receive two tickets to an Olympic speed skating event at the Richmond Oval courtesy of BC Hydro. Anyone can enter the contest by dropping off the ballot in person at the Vancouver Aquarium or online at www.visitvanaqua.org

About Inukshuk

Inukshuk is an Inuit word that means "that which acts in the capacity of a human." In the Arctic, people build Inuksuit (plural of Inukshuk) from rocks, stones, and other materials such as antlers or bone. Inuksuit are wayfinders, markers, message centres, and hunting assistants. Today, the role of the Inukshuk has expanded even further. It inspired the logo of the Vancouver 2010 Olympic Winter Games. It is a symbol of the people of the Arctic, and a way for Inuit and non-Inuit to mark their presence across the country. Our Inukshuk is built entirely of cans of Ocean Wise recommended salmon and tuna. Like the wayfinders of the Arctic, it marks a path: one that leads to healthy oceans through sustainable fishing practices.

About Canstruction

Canstruction is a world-wide design competition and exhibit where teams build structures from food cans to support the local food bank.

About Raincoast Trading

Raincoast Trading sells premium wild seafood products since 1978. Based in Vancouver, Canada the company is owned by a fourth generation fishing family proud to offer sustainably-harvested, gourmet canned seafood. Raincoast Trading adheres to the highest sustainability standards when catching, processing and packaging its seafood. Raincoast Trading is the first Canadian packaged retail seafood company recommended by the respected Ocean Wise(tm) conservation program as an environmentally-friendly seafood choice for retail grocers and consumers around the world. Learn more at www.rainscoasttrading.com

About the Vancouver Aquarium

The Vancouver Aquarium is a global leader in connecting people to our natural world, and a self-supporting, non-profit association dedicated to effecting the conservation of aquatic life through display and interpretation, conservation practices, education, research, and direct action. Learn more at www.vanaqua.org

About Ocean Wise(tm)

Ocean Wise is Canada's leading sustainable seafood program. The Ocean Wise logo on a restaurant menu, deli-counter or seafood product is the trusted symbol of ocean-friendly seafood choices for discerning consumers. Launched in Vancouver, BC in January 2005 by the Vancouver Aquarium, the Ocean Wise program has grown from a small, local initiative to a national program now working with nearly 300 partners at over 2700 locations. Learn more at www.oceanwise.ca

Pizzeria PrimaStrada Opens Second Location Today

Mon, 15 Feb 2010 00:00:00 GMT

Monday, February 15th marks the opening of Pizzeria PrimaStrada's second location at 2960 Bridge St. in Victoria.

The announcement from their blog reads:

"We'll be open Monday through Friday from 11 a.m. to 6 p.m. In addition to our great pizzas and salads, we'll also be serving up panini, zuppa and pasta! Check out the menu on our updated web site: http://pizzeriaprimastrada.com/bridgestreet.php

We're working on a few tasty treats to go with your morning coffee - expect expanded hours soon!"

Brasserie L'Ecole Expands

Tue, 9 Feb 2010 00:00:00 GMT

It's official. Brasserie L'Ecole has taken over Solomon's on Herald St. Look for charcuterie, beer & wines and a soft opening early March.

2010 Canadian Chefs Congress update

Tue, 9 Feb 2010 00:00:00 GMT

READ MORE Visit Vancouver Island Local Food.

Defending Our Backyard Early Bird Special

Thu, 4 Feb 2010 00:00:00 GMT

In this case, the early bird may catch more than a worm! There is good incentive to purchase tickets for the Vancouver Island Chef’s Collaborative Local Food Festival, Defending Our Backyard, early this year. The event will be held May 30th at Fort Rodd Hill, but you’ll want to buy your tickets ahead of time, as each ticket purchased before May 1st will enter you in a monthly draw. The March 1st prize is a culinary tour of Chinatown for two with Chef Heidi Fink, the April 1st prize is dinner for two at The Mark, and the May 1st prize is a weekend for two at the Union Club. Tickets are available for purchase at Spinnakers, Sips, Cook St. Village Liquor, La Piola, and other locations. Check the ICC website for more details.

Beach House Restaurant Releases Pacific Northwest Menu

Tue, 2 Feb 2010 00:00:00 GMT

2010 is a season of change, and this is not more strongly felt then at The Beach House Restaurant.

After spending the last 6 months in redevelopment, they have found their groove with new Executive Chef Joe Duprey and Executive Pastry Chef Steven Hodge.

For the first time in 5 years the Beach House Restaurant has released an all new Pacific Northwest Menu. Both Lunch and Dinner have been completely revitalized to meet the needs of guests and to increase the profile of our amazing dining experience. As a westcoast restaurant their menu focus naturally leans towards fresh seafood and locally sourced beef. They have expanded their support of the Ocean Wise organization and have developed a more environmentally and socially conscious menu, sourcing from local suppliers where possible. Coupled with an award wining Wine List developed by Sommelier Benjamin Howard, with a focus on BC specialty wines, they invite you all to experience a new taste of The Beach House.

The full menu is listed on our website: www.thebeachhouserestaurant.ca

Fish Justice

Tue, 2 Feb 2010 00:00:00 GMT

Writing for the Sierra Club BC website, Caitlyn Vernon puts a spin on climate justice: "fish justice is about taking action to prevent the catastrophic loss of our west coast fisheries, while at the same time ensuring that the people who live on this coast can still have some seafood on their table." Read the full article here.

Launch of the McItaly Burger

Tue, 2 Feb 2010 00:00:00 GMT

A sad day for Slow Food. The Italian government has embraced gastro-globalisation and homogenisation, reports the Guardian: "McDonald's has teamed up with the Italian government to launch the McItaly burger, the latest scintillating addition to one of the world's great food cultures." Read Italian agriculture minister Luca Zaia's response in the comments below the article.

NAME THAT PODCAST...and win

Fri, 29 Jan 2010 00:00:00 GMT

Due to the large number of great suggestions from our Tapas subscribers we have decided to open this draw to all EAT readers... and to add a second prize.

EAT is working on a new series of BC food-themed podcasts with host Adrien Sala which will soon be available on the EAT website. These available-anytime, radio-style podcasts will include interviews with local chefs and food producers recorded live in the sound studio.

And that is not all. Adrien will also be speaking with international chefs, wine producers and cookbook authors from around the world. But we need a name for these podcasts.

So we thought we'd ask you, dear EAT readers, for some suggestions. It could be simple and straightforward (like EAT Radio) or it can be edgier and more blogger-style (like 'Smitten Kitchen' or 'the Bitten Word' ) Click here to send in your suggestion, and we will enter you in a draw for a copy of the new ZAGAT Vancouver 2010.

Contest ends at midnight, February 3rd 2010.

El Bulli Announces Sabbatical

Tue, 26 Jan 2010 00:00:00 GMT

Chef Ferran Adria has announced that he will close El Bulli for two years, beginning in 2012. The Spanish chef, known as the father of molecular gastronomy, made his announcement on at the Madrid Fusion, a culinary conference. Read more here.

Rising Vancouver Chefs Compete in Black Box Culinary Competition

Mon, 25 Jan 2010 00:00:00 GMT

photo: The top three winners from the competition

Rising Vancouver Chefs Compete in Black Box Culinary Competition

Vancouver, January 14, 2010 - Up and coming chefs from Vancouver's top restaurants competed for the top prize in the 14th Annual Black Box Competition on January 13, 2010, hosted by The International Culinary School at The Art Institute of Vancouver. Jasper Cruickshank of Aramark Canada took Gold in the competition, finishing first of the 11 chefs competing.

Competitors were given just under two and a half hours to create an appetizer and an entrée, using the mystery items in the Black Box, which this year were whole local sole and whole fresh duck. Jasper's winning dishes were an appetizer of pan seared sole with leek fondue stuffed gougères and a sour apple reduction, and an entrée of pan roasted duck breast, with potato pavé, a carrot purée confit, tomato relish and natural jus.

At the awards ceremony following the competition, guests from Vancouver's hospitality scene witnessed the awarding of second place to Nick Surowy from The Fairmont Waterfront, with third place going to Jonathan Boerboom of The Fairmont Pacific Rim.

Jonathan, a graduate of The International Culinary School, and currently working with David Wong, Canada's representative for the Bocuse d'Or Competition 2009, acknowledged the role that schooling played in preparing him for competing. "All through our training, we were able to take part in a number of competitions and were taught the skills that are really important to do well in them" he said.

Donald Gyurkovits, Instructor at The International Culinary School and President of the BC Chefs Association, said that competitors are becoming more creative every year in the ways they create their dishes, "using techniques and equipment that we would never have previously thought of using to cook food."

The competing chefs were selected by their Executive Chefs on the basis of career potential, current position and experience, which cannot exceed three years. The panel of judges assessing the culinary creations was selected from top industry professionals, culinary media and award-winning executive chefs. The identities of the competitors were not revealed until the judging was complete, allowing judges to critique each dish with complete objectivity.

Joie Farm Releases 2009 Vintage

Mon, 25 Jan 2010 00:00:00 GMT

Joie Farm is pleased to announce the release of the 2009 Vintage of JoieFarm A Noble Blend, Rosé, Un-Oaked Chardonnay, Riesling and Muscat. The wines are now available to order online at www.joiefarm.com. Please note that there is a 3 bottle limit on the Muscat due to limited quantities.

As in past years, we will offer a complimentary pickup day in downtown Vancouver to help our mailing list customers save on shipping charges. We look forward to seeing you on Saturday February 6th from 10 am – 2 pm at The Storeroom, 1396 Richards Street. It is a pleasure to see all of you in person at this annual event. Please submit your orders by 6 pm February 3rd, 2010 to take advantage of this pick up day. If you do not wish to or are unable to use the Vancouver pickup day, orders will be sent out by FedEx courier at your expense.

BRAVO!Victoria: Celebrating Victorias arts scene

Sun, 24 Jan 2010 00:00:00 GMT

Victoria, B.C., January 20, 2010 - Tourism Victoria and ProArt Alliance are proud to present BRAVO!Victoria the key to the Victoria arts this winter. Beginning today, Victoria visitors and locals can purchase a BRAVO!Victoria pass at tourismvictoria.com/bravo. The pass entitles the holder to select from a variety of world-class events going on across the city throughout January and February.

The $50 BRAVO!Victoria pass entitles the holder to experience ONE event from Category A and ONE event from Category B.

The $100 BRAVO!Victoria pass entitles the holder to experience TWO events from Category A and TWO events from Category B.

With so many spectacular events in 2010, we are pleased to offer the BRAVO!Victoria pass to ensure everyone has the opportunity to come out and see whats going on around town, said Stephen White, from ProArt Alliance. BRAVO!Victoria is a fantastic value for visitors and residents, giving them the opportunity to experience all the great things Victorias Arts Community has to offer.

Tourism Victoria is excited to partner with ProArt Alliance to create awareness of Victorias world-class arts scene, said Helen Welch, Vice President, Marketing, Tourism Victoria. By working together we hope to create an important buzz about our must-see events and show off our amazing destination.

BRAVO!Victoria runs until February 21, 2010, subject to availability. For more information or to purchase a BRAVO!Victoria pass go to www.tourismvictoria.com/bravo or call 250-953-2033.

About Tourism Victoria

Tourism Victoria is the official not-for-profit tourism industry association marketing Victoria as a world-class destination. In partnership with business members, local municipalities, surrounding communities of Vancouver Island, British Columbia and Canada, Tourism Victoria works to showcase the destination. Tourism Victorias mandate is to increase the economic impact of tourism for Greater Victoria by marketing the destination and servicing visitor needs. For more information about Tourism Victoria, visit www.tourismvictoria.com.

FOR FURTHER INFORMATION PLEASE CONTACT:

Kelsi Woodward

Communications Coordinator

Tourism Victoria

250-414-4477 office

250-661-3651 mobile

email:kelsi.woodward@tourismvictoria.com

TOURISM VICTORIA

812 Wharf St | Victoria, BC, Canada | V8W 1T3

1-800-663-3883 | 250-953-2033

www.tourismvictoria.com

Cascadia Liquor Grand Opening

Fri, 22 Jan 2010 00:00:00 GMT

Pictured: Dave Amundrud of Cascadia Liquor

Cascadia Liquor Store, a new full service liquor, beer and wine store in the Quadra Village neighbourhood, held its Grand Opening launch this past week. It is the third store to open under the Cascadia name in Victoria. All the Cascadia Liquor stores are owned and operated locally and carry an exciting mix of wines, beers and spirits.

Manager and sommelier Pamela Sanderson gave EAT a tour. Of note are many hard-to-find Vancouver Island wines (which are even given their own display wall), boutique sakes from renowned Vancouver Artisan Sake Maker Masa Siroki, numerous local beers and ales and top-notch rums from Guyana.

LOCATIONS:

Quadra Village (next to Fairways Market) 250.590.1940

Town & Country Shopping Center 250.590.8208

Colwood @ Hatley Park Plaza 250.478.1303   

Food Aid in Haiti

Tue, 19 Jan 2010 00:00:00 GMT

The Atlantic reports on food aid in Haiti: "As of yesterday, the UN World Food Programme (WFP) estimated that 3 million people needed assistance, most of them concentrated in the nation's capital, Port-au-Prince. Feeding those left homeless by the earthquake is one of the most pressing concerns facing aid groups." Click here to read more. Check the EAT event board to find local Haiti benefit listings.

New Beginnings for Cherry Point Vineyard

Sun, 17 Jan 2010 00:00:00 GMT

Xavier and Maria Clara Bonilla are the new owners of Cherry Point Vineyard. Originally from Ecuador and Colombia, the Bonilla’s have moved into their new Cowichan Valley home from Vancouver. They will be raising the quality of wine with winemakers Simon Spencer who is staying on after the recent purchase from the Khowutzun Development Corporation. With business, farming and restaurant backgrounds, Maria Clara will reinvent and expand The Bistro with local products and a Mediterranean flare and Xavier will look after the business aspect of the farm winery.

Located just off the highway near Cowichan Bay Village, the vineyard is open 10am-5pm seven days a week. Xavier wants Cherry Point to be a warm and friendly experience for all, “Our door is open and everyone is welcome...”

cherrypointestatewines.com

- Submitted by Kathryn McAree

Scape Hospitality Wins Award

Sat, 16 Jan 2010 00:00:00 GMT

Dinerware Inc. awarded Scape Hospitality with Quality Excellence and Sale Momentum awards for the year 2008 and 2009. Quite exciting! They were chosen from 85 Dinerware Resellers across North America. Congratulations to Jerry Herman.

www.scapehospitality.com

Strath chef Peter Debruyn writes about sustainability

Thu, 14 Jan 2010 00:00:00 GMT

Strathcona Hotel chef Peter Debruyn writes about sustainability on Island Chefs website. Read the complete "2010 Time for Change" article here.

60 Day Extension for Madrona Farm

Wed, 13 Jan 2010 00:00:00 GMT

VICTORIA, B.C. – The Land Conservancy is delighted to announce the fund raising campaign to protect Madrona Farm will be extended by 60 days. The new deadline of March 15, 2010 will allow TLC the crucial time needed to find the remaining $730,000 and save the farm.

Since May 2008, thousands of citizens have contributed to the campaign, and the movement to protect this farm for its biological diversity as well as for its local food production for future generations has become contagious.

“We are at the peak of the campaign right now in terms of public support,” says Bill Turner, Executive Director at TLC. “Every day the donations continue to pour in and never before have we seen so many contributions of $1,000 cheques. This level of commitment is truly inspiring. Now with this extra time we can really put the campaign into high gear and bring it home.”

On top of the generosity of individuals, local restaurants held fund raising events, chefs showed their love for local produce at the Island Chefs’ Survival events, artists held auctions, and people donated in lieu of birthday gifts. Most recently, Ed Johnson, Chair of the Farmlands Trust, issued a personal challenge to anyone willing to donate $200,000 which he will match it!

So far we have raised $970,000 leaving $730,000 to be raised. Amazingly over $400,000 of this has come from donations $1000 and under. Think your little bit doesn't matter? Think again! This project has huge community support and is a great example of people standing and acting together have the power to move mountains and change the future for the better. Thank you for all your support over the last year and a half.

For more information, visit the Madrona Farm website.

Raw Milk Dairy Under Investigation

Mon, 11 Jan 2010 00:00:00 GMT

"The BC Centre for Disease Control is warning British Columbians to discard any raw milk products from the Home on the Range Dairy in Chilliwack, after an investigation by public health officials found some of the farm's unpasteurized products tested positive for fecal contamination." To read the full article in the Globe and Mail, click here.

Humble Gourmet Movement on the Rise

Mon, 11 Jan 2010 00:00:00 GMT

"In the big picture, the recession is still having a major impact on how we eat, in restaurants and in our own kitchens. This has led to what Toronto culinary trend-watcher Dana Mc-Cauley calls the Humble Gourmet movement. Humble Gourmets tend to eat locally produced foods at home, and they like potluck. But when they are in restaurants, they look for cheap dishes glammed up." Read more here.

Interesting New BBC Farming Documentary

Mon, 11 Jan 2010 00:00:00 GMT

The BBC presents a new documentary, "A Farm for the Future" filmed in the UK, on the prescient global farming and food crisis. Click here to watch the first segment on YouTube.

San Francisco Chronicle’s Winemakers to Watch

Mon, 11 Jan 2010 00:00:00 GMT

The first in a January series on "Winemakers to Watch", the San Francisco Chronicle profiles Duncan Arnot Meyers and Nathan Roberts, the men behind Arnot-Roberts wines.

"Their Arnot-Roberts wines can be defined by almost daringly low alcohol levels, sometimes shy of 13 percent. This approach can be extreme - at 11.5 percent, their 2008 Clary Ranch Syrah might strike some as anemic - but typically their gambles at the low end of the Brix scale pay off with dazzling expression. Even their dramatic 2008 Syrah from Hudson Vineyard, the Carneros site famous for its hard-hitting designates, landed at 12.5 percent." Read the full article here.

New York 2010

Sun, 10 Jan 2010 00:00:00 GMT

New York Magazine's annual round up of the city's best (and worst) trends. Where to eat.

Madrona Farm Update: 10 days Left for the Campaign

Mon, 4 Jan 2010 00:00:00 GMT

From the Madrona Farm website's update page

The Madrona Farm Campaign final deadline is January 14,2010. So far we have raised $937,000 leaving $763,000 to be raised. Amazingly over $400,000 of this has come from donations $100 and under. Think your little bit doesn't matter? Think again! This project has huge community support and is a great example of people standing and acting together have the power to move mountains and change the future for the better. Thank you for all your support over the last year and a half.

To read more, click here.

Vancouver's Rooftop Revolution

Mon, 4 Jan 2010 00:00:00 GMT

The Globe and Mail profiles Ward Teulon, a man changing the rooftop landscape in Vancouver:

"Take one Saskatchewan farm boy and move him to the big city. Add a Vancouver condo building's unused rooftop garden and several vacant backyards. The result is urban farmer Ward Teulon, also known as CityFarmBoy on his website, a 45-year-old former agrologist who has put his farming skills to work in the middle of some of Vancouver's densest neighbourhoods." Read the full article here, or visit the CityFarmBoy website.

Michael Pollan Explains His New Book

Mon, 4 Jan 2010 00:00:00 GMT

Michael Pollan shares the motivation behind his new book, Food Rules, in The Huffington Post this week: "The idea for this book came from a doctor--a couple of them, as a matter of fact. [...]"What I would love is a pamphlet I could hand to my patients with some rules for eating wisely," they would say. "I don't have time for the big nutrition lecture and, anyway, they really don't need to know what an antioxidant is in order to eat wisely."" The result is a collection of sixty-four rules to guide food choices. I particularly like #19: If it came from a plant, eat it; if it was made in a plant, don't. Read the full article here.

A Profile of Whole Foods CEO John Mackey

Mon, 4 Jan 2010 00:00:00 GMT

The New Yorker takes a close look at John Mackey, Whole Foods CEO and man with a vision: "[T]hinking about his body dovetailed with a recession that left many shoppers reluctant or unable to spend much money on the fancy or well-sourced food that had been the stores’ mainstay. Mackey, in a stroke of corporate transubstantiation, declared that Whole Foods would go on a diet, too. It would focus on stripped-down healthy eating. Fewer organic potato chips, more actual potatoes. He told the Wall Street Journal in August, “We sell a bunch of junk.” Read the full article here.

EAT Participates in Menu for Hope Campaign

Mon, 28 Dec 2009 00:00:00 GMT

Update: The Menu for Hope Campaign has been extended to December 31st. There is also a new donation form on Chez Pim that makes bidding much simpler. Thanks again for helping EAT support this great cause.

EAT Magazine is proud to be participating in this year’s Menu for Hope Campaign. Menu for Hope was started in 2004 by food blogger Pim Techamuanvivit (Chez Pim); in her words, “banding together food and wine bloggers from all over the world in support of worthy causes”. This year the campaign is in support of the United Nations World Food Program’s new initiative Purchase for Progress, and runs from December 14th - 25th 2009.

EAT editors have assembled a prize package bursting with local food items, including the Farm Folk/City Folk 2010 calendar, a 20g. bag of Untamed Feast’s delicious dried wild mushroom products (Forest Blend), locally grown roasted hazelnuts from Butler Hazelnut Farm in Central Saanich, Vista d’Oro Farm’s Turkish Fig with Walnut Wine preserves from Langley, a ½ lb. bag of Mile 0 Roasters Niagara Blend from Victoria, Cortes Island-based Gathering Place’s Organic Rooibos Tea, and two chocolate bars from Cobble Hill-based organicfair. Web Editor Rebecca Baugniet has also thrown in a signed copy of her latest cookbook, 500 Casseroles.

This beautiful package’s retail cost is close to $100 CDN. But with only a $10 donation to the UN WFP’s Purchase for Progress, you will be entered in a raffle for this prize. Tempted? We thought you might be. Follow the directions below to make a donation and enter the raffle. To view other raffle prizes, see the list of Canadian contributions on the Seven Spoons blog, or see the complete list at Chez Pim. To enter the raffle for the EAT prize package, be sure to enter our prize code CA12 in the ‘Personal Message’ section in the donation form.

1. Go to the donation site at Firstgiving and make a donation.

2. Please specify which bid item you'd like in the 'Personal Message' section in the donation form when confirming your donation. You must write-in how many tickets per bid item, and please use the bid item code. Each $10 you donate will give you one raffle ticket toward a bid item of your choice. For example, a donation of $50 can be 2 tickets for EU01 and 3 tickets for EU02 - 2xEU01, 3xEU02.

3. If your company matches your charity donation, please check the box and fill in the information so we could claim the corporate match.

4. Please check the box to allow us to see your email address so that we can contact you in case you win. Your email address will not be shared with anyone.

Thanks for helping EAT support this great cause. Happy bidding, and good luck!

Government of Canada Helps BC Livestock Producers Affected by Drought

Mon, 28 Dec 2009 00:00:00 GMT

From the press release

OTTAWA, Ontario, December 24, 2009 - The Government of Canada announced today that more livestock producers affected by drought in British Columbia will be eligible for a federal tax deferral.

"The Government of Canada continues to deliver real results for farmers and ranchers by offering tax deferrals to producers whose operations are suffering due to the hot, dry season," said Agriculture Minister Gerry Ritz. "These tax deferrals are just another way in which we are working to make sure our livestock producers can remain competitive and profitable."

The tax deferral allows eligible producers in designated areas to defer income tax on the sale of breeding livestock for one year to help replenish breeding stock in the following year. In the case of consecutive years of drought designation, producers may defer sales income to the first year in which the area is no longer designated.

"Earlier this year the Government acted quickly to assist producers who are struggling due to drought conditions," said the Honourable Jean-Pierre Blackburn, Minister of National Revenue and Minister of State (Agriculture). "The designation of these additional areas is a result of our continued monitoring of the impacts of the weather on our farmland as well as our hands-on approach to supporting British Columbia farmers and ranchers."

Producers who reduced their breeding herds by at least 15 per cent are eligible. Thirty per cent of income from net sales can be deferred if the herd has been reduced by at least 15 per cent, but less than 30 per cent. Where the herd has been reduced by 30 per cent or more, 90 per cent of income from net sales can be deferred.

"B.C.'s Ranching Task Force heard from livestock producers in the Peace Region and Bulkley-Nechako who have been hit particularly hard by drought this year and brought those concerns forward for me to raise with our federal colleagues," said B.C. Agriculture and Lands Minister Steve Thomson. "I would like to thank Minister Ritz for acting quickly to expand the regions covered by the tax deferral program to help more B.C. producers."

Eligible producers will be able to request this deferral when filing their 2009 income tax returns. Livestock producers are advised to contact their local Canada Revenue Agency Tax Services Office for details on the income tax provisions.

The central interior region of British Columbia has experienced very dry conditions since last summer. Fall precipitation was not adequate to recharge soil moisture and combined with an extremely low snow accumulation this past winter, spring soil moisture conditions were poor. Continued dry conditions throughout the spring have resulted in very poor pasture and forage development.

Additional designations are a result of the continuous assessment of the drought situation throughout the fall.

For more information on the extent of the drought or programs to assist farmers, see the AAFC Drought Watch site at www.agr.gc.ca/drought.

A Decade of Decline for BC Salmon

Mon, 28 Dec 2009 00:00:00 GMT

The Globe and Mail presents the timeline of the past decade's devastating decline to the province's salmon: "In 10 years, the Fraser River’s fish stocks have plummeted. A look at the precarious state of the salmon fishery."Read more here.

The Truth About Plants

Mon, 28 Dec 2009 00:00:00 GMT

I'm not sure if this is meant to make meat eaters feel better or vegetarians and vegans feel worse, but it is an interesting read. The NYT tells us about the science behind plants' desire to live and strategies to survive: "But before we cede the entire moral penthouse to “committed vegetarians” and “strong ethical vegans,” we might consider that plants no more aspire to being stir-fried in a wok than a hog aspires to being peppercorn-studded in my Christmas clay pot." Read the full article here.

2010 TED Prize Goes to Jamie Oliver

Mon, 28 Dec 2009 00:00:00 GMT

Celebrity chef Jamie Oliver has won the 2010 TED prize. The TED prize honours "exceptional individuals", with previous winners including Bill Clinton, Bono and Dave Eggers. Along with a $100,000 cash prize, the TED award also grants him one wish, which the TED community will seek to make come true. Oliver will state his wish on February 10th, 2010. Read the announcement here.

Little Piggy on Fort St to Close

Thu, 17 Dec 2009 00:00:00 GMT

Hoping to focus on relaxation, and possibly starting a family, Patrick Simpson and Christabel Padmore have decided to close the Fort Street location of their bakery/lunch spot The Little Piggy. Also factored into the decision to bid adieu to the three year old venture is the fact their lease is up and the building they inhabit is up for sale.

With their flagship shop shuttering up on Christmas Eve, Padmore and Simpson will now focus on expanding their Fernwood Square Little Piggy location (which opened late summer). Palate pleasuring empanadas and samosas prepared by The International Women's Catering Coop will soon be available, grass fed Empire Valley beef is about to commandeer a corner of their freezer, Latin and Indian retail products will hit the shelves shortly, and there are also plans to put in a patio and pursue a liquor licence. 2011 may see the pair open another Little Piggy location, but for now Padmore says the two look forward to kicking back, enjoying their success, and freeing themselves from the dreadful dirge of mopping "3 000 square feet of floor a day."

The Little Piggy

—By Donald Kennedy

Top Trends in Food and Beverage in 2010

Wed, 16 Dec 2009 00:00:00 GMT

Ann Mack, Director of Trendspotting at J. Walter Thompson, has released these top trends for 2010.

Food and Beverage in 2010

The recession hasn’t significantly dampened consumers’ interest in nutrition, and we’ll continue to see evidence of this trend—more detailed nutrition labeling, marketers touting new varieties of antioxidant-rich foods (black garlic, exotic berries), more “all natural” options (like the sweetener stevia) and even organic fast food. We’ll also see more evidence of the green trend affecting the food industry, with growing consumer awareness of how food choices affect the environment and more green packaging on supermarket shelves. The rise in DIY is also in evidence here, with more people fermenting their own foods and gleaning their own fruit.

Bacon Everywhere

The humble BLT is getting upstaged: Bacon is being spotted in everything from cocktails (made with bacon-infused liquor or the new Bakon Vodka) to desserts, including bacon-and- egg ice cream at the famous Fat Duck in the U.K., a bacon chocolate bar from Vosges Haut- Chocolat and Lollyphile’s maple-bacon lollipop.

Black Garlic

Developed in South Korea, this chewy, savory-sweet fermented garlic boasts twice the antioxidants as regular garlic and doesn’t cause bad breath. It’s cropping up in gourmet restaurants and upscale food markets, and on the Food Channel.

Coconut Water

As spring water sales continue to cool, beverage marketers are looking for the next big thing. Sales of coconut water—which is low in calories and high in potassium—have doubled this year to roughly $20 million, according to Beverage Marketing Corp. In September, Coca-Cola bought a minority stake in coconut water brand Zico.

The Devil Wears Packaging

One of JWT’s 10 Trends for 2010. As the eco spotlight focuses on the environmental costs of packaging, brands will increasingly switch to bottles, boxes and other solutions that reduce, reuse, recycle, remove and renew. Example: Kenco Coffee in the U.K. recently launched Eco Refills, which it says use 97 percent less packaging than its glass jars.

Exotic Berry Flavors

Watch for several varieties of hitherto unheard-of antioxidant-rich berries—among them aronia, yumberry and maqui berry—to become the next acai berry: the must-eat superfood that pops up in everything from juices and teas to cereal and energy bars.

Fermentation

This age-old, inexpensive process of preserving vegetables is coming back into fashion. Cleaner and safer than canning, the process also produces the healthful bacteria known as probiotics. Root vegetables, cabbage and fruits are all well-suited for fermentation.

Greening the Palate

People will become increasingly aware of the impact their food choices make on the environment, well beyond local sourcing issues. Some foods (notably red meat) have a much bigger carbon footprint than others; some choices are better in terms of water consumption; and foods with palm oil are being linked to rainforest destruction. In Sweden, which is formulating dietary guidelines that take emissions into account, some restaurants and food manufacturers are already listing emissions information.

Maximum Disclosure

One of JWT’s 10 Trends for 2010. While manufacturers and retailers have become increasingly transparent in recent years, legal requirements and competitive pressures will force fuller disclosure about everything from ingredients and calorie counts to carbon footprints and sourcing. Example: In September, California became the first state to mandate calorie disclosure for restaurant chains.

“Nutrition-Washing”

Watch for a backlash from government authorities and experts against the proliferation of health and nutrition claims from food and beverage brands. Much as “greenwashing” has made consumers skeptical about brands’ environmental claims, shoppers will increasingly take health messaging with a grain of salt.

Organic Fast Food

Organic is the new hook in quick-service eateries, with chains such as Organic to Go, Naked Pizza and O!Burger popping up around the U.S. The wave is hitting Europe too. Look for more chains in more regions.

Return of the Pacific Sardine

Whether grilled or pan-roasted, the humble sardine, once again plentiful in Monterey Bay, is popping up on menus across the U.S.—and being hailed for both its environmental and nutritional credentials (sardines are low in mercury and high in omega-3 fatty acids). And for today’s cost-conscious diners, they’re also a bargain.

Slow Beverages

There’s “slow food,” and now there are slow-down beverages—anti-Red Bulls. Brands including Slow Cow, Drank, Jones GABA, Mary Jane’s Relaxing Soda and OmegaChill are fortified with ingredients such as chamomile, melatonin and valerian root that purportedly promote calming; some take on the energy-drink category directly by claiming to also boost mental focus and concentration.

Stevia

A year after the U.S. FDA approved this no-calorie herbal sweetener for use in food and beverages, an array of stevia-sweetened products touting “all natural” claims are on their way to market. Although manufacturers are still working out taste issues, Mintel expects stevia sales to jump from $21 million in 2008 to upward of $2 billion by the end of 2011.

Urban Fruit Gleaning

Mix the traditional practice of collecting leftovers from farmers’ fields with social networking and you’ve got urban fruit gleaning. Web sites in the U.S., U.K. and Canada encourage produce proponents to post about fruit trees in public areas that can be harvested and surplus goods from home gardens, and connect people who want to swap too many tomatoes for a bumper crop of apples.

The Wine-Tail

Sangria is old news: Mixing wine with juices, hard spirits and soda is going in new directions as mixologists create various “wine-tails.” These cocktails come without the high alcohol content.

www.jwt.com

Zagat 2010 Vancouver Guide in Time for the Olympics

Wed, 16 Dec 2009 00:00:00 GMT

NEW YORK, Dec. 16 /CNW/ - With the 2010 Winter Olympics approaching, Zagat today released its 2010 Vancouver Survey, covering 298 of the city's finest restaurants, nightspots, attractions and hotels. The Survey is based on the input of 2,721 local consumers, and spans venues across Vancouver, Whistler, Victoria and Vancouver Island. It shows that although locals are feeling the economic pinch, there is no shortage of good deals or new hot spots in Vancouver.

Expanding Eats: In preparation for the throngs of athletes, spectators and media, Vancouver has expanded its ever-growing culinary scene. This year's top-rated newcomer, Maenam on the West Side, promises a mix of "authentic, flavourful" Thai plates and "elegant service." In addition, the city has welcomed a veritable "who's who" of restaurant industry leaders, including New York's Jean-Georges Vongerichten, with his Downtown Market by Jean-Georges and Daniel Boulud, who opened db Bistro Moderne and revitalized existing restaurant, Lumiere. Other exciting newcomers include affordable French Au Petit Chavignol, Downtown's Cibo, West End's Nook, and Les Faux Bourgeois on the East Side.

Bargain Dining: Local diners feeling the economic pinch may be more attentive to prices (30%) and eating at less expensive places (24%), but there is no shortage of good deals in Vancouver. Leading the way is this year's Top Bang for the Buck, Nat's New York Pizzeria, a West End and West Side eatery that offers "superb" pizza at a modest price. The presence of prix fixe menus at Cru and Pied-a-Terre will continue to entice weary spenders, as will Dine OutVancouver, which has been pushed back until after the Winter Games. The small-plates trend is reverting back to Spanish-style tapas, highlighted by newcomer Mis Trucos, newly opened (December '09) Cafe Barcelona and soon-to-open Judas Goat.

West Side: The West Side is the focus for new restaurants, starting with the previously mentioned Maenam (Top Newcomer). Also on the West Side is the "local favourite" La Brasserie and Trattoria Italian Kitchen, a lower-priced sibling to Downtown's Italian Kitchen. These affordable newcomers, along with aforementioned prix fixe menus, explain why 40% of surveyors say they're finding better dining deals. Since the guide went to print, Fuel has closed and reopened as refuel, with a more moderately priced menu. Elsewhere in the city are Granville Street's The Edge and eco-friendly The Refinery, as well as Lebanese siblings Nuba Restaurant (Gastown) and Nuba Cafe (Downtown). The top ten Best Buys (in order of rating) include:

1. Nat's New York Pizzeria

2. Pajo's

3. Go Fish!

4. Vera's Burger

5. Tomahawk Barbecue

6. Cafe Medina

7. Saravanaa Bhavan

8. Nuba Restaurant/Cafe

9. Vij's Rangoli

10. Gyoza King

Winners: This year's winner for Top Food is La Belle Auberge, located in Ladner and described as one of the "best-kept secrets" with "world-class" cuisine from chef Bruno Marti. Following behind are Vij's (winner for Most Popular in this Survey), Cioppino's, Le Crocodile and ToJo's. Queen Elizabeth Park serves as the backdrop for this year's Top Decor winner, Seasons in the Park, and Bishop's takes home the award for Top Service.

To Your Health: The healthy dining trend continues, with 72% of surveyors favouring low-carb, low-fat, heart healthy menu items and 81% favouring organic, locally grown foods. Even more impressive is the fact that 68% are willing to pay more for these "green" menu items. As for trans fats, an overwhelming 74% of surveyors feel they should be banned from restaurants. The locavore movement (born in British Columbia with the publication of 100-Mile Diet) continues to be trendsetting, with Raincity Grill offering a special tasting menu, as well as BC Wines, which promotes locally produced wines that are not only popular, but award-winning.

Diners Speak Out: Vancouver diners eat out an average of 2.7 times per week, which is on par with Toronto and Montreal (2.7 and 2.8, respectively), but below the U.S. average of 3.2. When asked how their dining habits have been affected by the economic downturn, 32% say they are eating out less, while 19% are skipping appetizers/desserts and 17% are cutting back on alcohol. Service is still the weak link of the local dining scene, with 79% naming it their top dining irritant. On the upside, since the economic downturn, 33% of surveyors feel their patronage is more appreciated, 25% are eating healthier and 19% are able to score hard-to-get reservations.

The Survey in Detail: Local Zagat content is available whenever and wherever diners need it, in a full range of formats: ZAGAT.com, the award-winning ZAGAT.mobi (for web-enabled mobile devices), ZAGAT TO GO for iPhone, Android and smartphones and Zagat's free augmented reality application nru, also for Android. These mobile applications offer signature ratings, reviews and cost estimates, as well as features ranging from click-to-call and online reservations capability to location-based widgets. The 2010 Vancouver guidebook ($6.95 U.S.; $7.95 Canadian) was edited by Cynthia Kilian and Tim and Heather Pawsey, and is available in all major bookstores or online at ZAGAT.com.

For information about the Survey and to find additional statistics, please visit http://www.zagat.com/presscenter. And there's also Zagat via Facebook and Twitter @ZagatBuzz!

About Zagat Survey, LLC

Known as the "burgundy bible," Zagat Survey is the world's most trusted source for information about where to eat, drink, stay and play around the globe, and as such has become a symbol of quality. Zagat Survey rates and reviews airlines, restaurants, hotels, nightlife, movies, music, golf, resorts, shopping, spas and a range of other entertainment categories in more than 100 countries. It has been lauded as the "most up-to-date, comprehensive and reliable guides ever published" and as "a necessity second only to a valid credit card." Zagat content is available in print, on the web, on the mobile web, iPhone, BlackBerry and on TV. For more information, visit ZAGAT.com .

High Stakes Fisheries Case to be Appealed

Mon, 14 Dec 2009 00:00:00 GMT

The Federal Government is to appeal the BC Supreme Court ruling that affirmed the Nuu-chah-nulth prople's right to catch and sell fish. The Globe and Mail reports that "[t]he federal government argued at trial that the Nuu-chah-nulth do not have an aboriginal right to trade or sell fish, and that federal legislation does not infringe on any rights they do have." Read the full story here.

A Holiday Message from BC’s Minister of Agriculture and Lands

Mon, 14 Dec 2009 00:00:00 GMT

THIS HOLIDAY SEASON, ENJOY B.C.'S ABUNDANCE

By Steve Thomson

Minister of Agriculture and Lands

December 7, 2009

VICTORIA - I always feel very fortunate to live in a spectacular place like British Columbia. The sheer geographic diversity of our province translates into a wide variety of agricultural products, such as fresh produce, tasty seafood, poultry and meat, artisan cheeses and world-class wines.

This holiday season, I want to remind people that our agricultural sector can provide just about everything for holiday entertaining. Local nurseries can provide a fragrant pine for the living room, local producers can provide the turkey (Get your orders in now!), local artisans can provide a wreath for your door, and local processors make hundreds of products, including delicious jams and hot sauces for gift baskets or stocking stuffers. Let your imagination go and keep your eye out for unique items that are made right here in our beautiful province.

Buying local often means you get to meet the hard-working and dedicated people who produced your holiday purchase. The people who make up our agriculture sector deserve a big thank-you from all of us. B.C. producers are leaders in environmental stewardship, and take pride in making B.C. products. They are business people who constantly adapt to a changing marketplace, and produce value-added foods and goods that reflect a spirit of innovation.

Ninety-eight per cent of farms in B.C. are family-run. Growing up in a farm family myself, I know exactly how important it is to make a connection between producer and customer, rural and urban, particularly for our children and grandchildren.

We all know that the holidays are about family and community. Each year we promise ourselves that we'll make it more about togetherness and less about buying, but buying local is a purchase we can feel good about. It's an investment in the community, the local economy and the health of our families. No matter how you celebrate the most wonderful time of year, you'll be eating, so make sure you enjoy the abundance our province offers. Look around for the Best of B.C. - I promise you won't have to look far, because the best things are often close to home.

Happy holidays and best wishes for the New Year.

Maira Kalman Visits the Edible Schoolyard

Mon, 14 Dec 2009 00:00:00 GMT

Back in 2006, Gourmet put out a wonderful little literary supplement with their August issue. Maira Kalman, the New York illustrator, contributed a beautiful piece called "An Ode to Breakfast". I've been a fan ever since. In the most recent installment of her New York Times blog "And the Pursuit of Happiness", Kalman applies her charming and quirky illustrated stream of consciousness to the democracy of food. Click here to see Kalman's assorted impressions after she was invited by Alice Waters to visit the Edible Schoolyard in Berkeley, CA.

A Round-Up of the Best American Cookbooks of 2009

Mon, 14 Dec 2009 00:00:00 GMT

Marcus Samuelsson's New American Table, Michael Psilakis' How to Roast a Lamb, and Thomas Keller's Ad Hoc at Home all make the list. See epicurious.com's complete choices for Best Cookbooks of 2009 here.

Tourism Victoria Announced the 2010 Leadership

Wed, 9 Dec 2009 00:00:00 GMT

From the press release

Victoria, B.C., December 9, 2009 – The results are in and the 2010 Board of Directors and Destination Marketing Commission (DMC) have been selected.

“This diverse group is a great asset for Tourism Victoria,” said Randy Wright, Tourism Victoria Board Chair. “Their collective knowledge in a variety of markets will provide further guidance to the organization as it markets Victoria as a world class destination.”

“The Tourism Victoria team joins me in welcoming the 2010 Board of Directors and DMC,” said Robert Gialloreto, President & CEO of Tourism Victoria. “We value their contributions and support and look forward to their input as we head into 2010.”

2010 Board of Directors

Board Chair: Randy Wright Harbour Air Seaplanes

Vice Chairs: Deirdre Campbell The Tartan Group

Dave Cowen The Butchart Gardens

Mandy Farmer Accent Inns

Reid James Hotel Grand Pacific

Pauline Rafferty Royal BC Museum

Directors: Jim Allard Hyack Air (1981) Ltd.

Kathleen Burton Wildplay Westshore Victoria

Don Calveley The Truffles Group Ltd.

Lynn Hunter City of Victoria

Martin Leclerc The Fairmont Empress

Jason Lowe Arbutus Ridge Golf Club

Ian MacPhee Abbeymore Manor B&B Inn

JC Scott JC Scott Design Associates

2010 Destination Marketing Commission

Chair: Deirdre Campbell The Tartan Group

Appointed Members: Randy Wright Harbour Air Seaplanes

Robert Gialloreto Tourism Victoria

Janet Carson BC Ferry Corporation

Lynn Hunter City of Victoria

Joan Murrell Accent Inns

Kimberly Hughes Delta Victoria Ocean Pointe Resort & Spa

James Bogusz Victoria Airport Authority

Jocelyn Jenkyns Victoria Conference Centre

Elected Members: Brian Friesen Hotel Grand Pacific

Avril Matthews Inn at Laurel Point

Graham Bell The Butchart Gardens

Andrea Carey Pacific Institute of Sport Excellence

Theresa Mackay Royal BC Museum

Craig O’Neil Kenmore Air

Brandon Williams Harbour Air Seaplanes

Non-Voting Members: Dave Petryk Tourism Vancouver Island

Wanda Boden KPMG

Terra Madre Day Around the World

Tue, 8 Dec 2009 00:00:00 GMT

From the press release

Taste Education for Children, a Core Theme of Slow Food's 20th Anniversary

The very first worldwide Terra Madre Day is to be held on December 10, 2009 to celebrate locally produced food that is good, clean and fair: food that tastes good and is produced without harming the environment and taking social justice issues into consideration.

December 10 is Slow Food's 20th anniversary and it is meaningfully celebrated with Terra Madre Day, which will be one of the largest collective celebrations of food diversity ever achieved on a global scale. Terra Madre is the worldwide net, inspired by Slow Food, of sustainable food communities that gather every two years to confront each other in meetings of thousands of producers, cooks and students that plan and carry on projects in their countries.

Slow Food is increasing its focus on taste education for children and for Terra Madre Day schools will host tasting sessions, events, workshops, education activities, meetings and discussions. The activities currently reach 9,000 kids directly in schools across Europe.

For Terra Madre Day, our network will celebrate in the following ways:

In Austria, a school in Eggersdorf, Graz will celebrate with a tasting of a variety of apples and fruits. They will remember the seed heritage with Crown Prince Rudolf, Ilzer rose, belle fleur, all recognised by older generations yet barely known by children today. The apples will come from local orchards, in the hills east of Graz-Schöcklland. The rich diversity of old varieties of fruit will be enjoyed and after the tasting there will be cooking with simple traditional recipes. Children and parents are invited. It will be an opportunity to explore the meaning of foods, and understand what we risk losing if we don't protect our seeds.

In Belgium, schools in Hoves will host an event called 'Fruits of the North and South'. The event will be an exchange and sharing of food culture between Hoves and Kinshasa, Africa. The event will include multimedia resources to illustrate the different experiences of both communities.

In Bulgaria, the Petko Karavelov School in Sophia and the Rhodopi Smilyan Convivium will present each child with a porcelain cup with their unique 'Slow Food in the Canteen' logo, which was designed by one of the kids. This is a celebration of Slow Food, with the kids receiving their membership on the same day and enjoying taste education activities specifically designed for the next generation of co-producers.

In Cherni Vit School, Bulgaria, a school will hold a 'Granny's School' event. In this unique event, the children's grannies will prepare traditional small breads (kravai) and some typical Christmas dishes. The event will be held in the local ethnographic museum, a renovated 19th century house. Food will be cooked in the hearth in traditional old pots. The children will be divided into 4 groups, each cooking a separate dish, and grannies will teach recipes secrets explaining ingredients, spices, etc. When finished, there will be a communal lunch for all the participants. The event will be shared with the whole School Canteen Network, as children will take photos during the cooking of the dishes and make a multimedia presentation.

A school in Millau, France, will host a tasting of local varieties of honey from the surrounding region. Two classes of children aged between 7-8 will participate. Different honeys come from different flowers or different ways of processing. The children will savour the sweetness but also learn about the vast difference in flavour and texture, from creamy and thick to clear and runny with a whole range of colours in between. As with all birthday parties, they expect to have very sticky hands and faces at the end of their tastings!

In Italy, the leit-motif of Terra Madre Day will be Educate About Food, Educate About Life. School canteens in Bagno a Ripoli will be served a lunch with traditional Tuscan dishes prepared with products from Slow Food presidia or supplied by local farmers. The schools will hold a workshop and a discussion on the Slow Food in the Canteen project.

In Ireland, a school in Lisdoonvarna, will celebrate Terra Madre Day with a 'Tasting of Local Foods', introducing local producers and their products to the school, such as locally smoked salmon, honey, breads etc.

In Latvia, the 2nd Gymnasium of Riga will organize activities about 'The Origins of Taste'. School teachers are currently translating 'The Origins of Taste' education kit into Latvian in preparation for the event.

Slow Food in the Canteen

Within Terra Madre Day worldwide celebrations, special attention will be dedicated to a new, but already successful project. In September 2009, Slow Food International launched Slow Food in the Canteen: A European School Network. The project currently involves schools in eleven Europeancountries: Belgium, Bulgaria, Denmark, France, Ireland, Italy, Latvia,Northern Ireland, Poland, Romania and Spain with an aim of having a schoolin every European country by Spring 2010.

Slow Food in the Canteen is the big picture in relation to choosing quality food within a school - start with Taste Education, add a School Garden, involve parents, sprinkle in local producers, leave to settle for a couple of months, give a stir and make a more sustainable canteen, which has lesser impact on the environment and a greater impact on its community.

For Terra Madre Day, in addition to the individual activities in each school, the children will design a logo for their 'Slow Food in the Canteen' project, an idea that came from a project of a school in Sophia, Bulgaria.

View the map on the Terra Madre Day website to find events going on around the world.

Montreal Food in the News

Tue, 8 Dec 2009 00:00:00 GMT

Montreal's iconic foods have found their way into the news several times this past week. The New York Times reports that Montreal's Smoked Meat is poised to challenge its long standing rival, New York's pastrami, at a new deli in Brooklyn (all you expat Montrealers will get the name - it's called Mile End). Read more here. Seems like the NYT can't get enough of the New York vs. Montreal food rivalry, as their City Room blog also reported on the Bagel contention earlier this month. Just in case you were worried that Poutine might be feeling left out, let me reassure you: Calvin Trillin covered it thoroughly in his article entitled "Funny Food - Is a national joke becoming a national dish?" for the New Yorker's recent Food Issue. You can read the abstract here, but to summarize, Trillin writes about what can only be described as a poutine orgy, sampling specimens from the high (Au Pied de Cochon) and low (La Belle Province) churches of poutine, with Montrealers (including Adam Leith Gollner) by his side. He even made it to the Orange Julep (where I recall having a particularly good poutine myself) though he refers to it not by name, but as a "drive-in that was the shape of a three story orange".

Compiled by Rebecca Baugniet, Web Editor.

Natural Pastures Celebrates Silver on World Stage

Mon, 7 Dec 2009 00:00:00 GMT

From the press release

A Small Vancouver Island Cheese Company Wins Big Worldwide

It is no small feat to take on the complex and age-old tradition of cheese making, but Natural Pastures Cheese Company of Vancouver Island has achieved this endeavour with inspiring success. With the festive season upon us, it is the perfect time to celebrate this little cheese company that could. What started out as a third generation farmer’s brilliant idea to keep the family dairy farm by creating an artisan cheese company, has now become a major player in the world of handmade cheese.

In an amazing demonstration of their hard work, commitment to integrity, and exquisite deliciousness of their cheeses, Natural Pasture’s impeccable Comox Brie has just been awarded the Silver medal at the World Cheese Awards in Spain. On Canadian soil their most recent awards include second place for their Mozzarella di Bufala and third for their Garlic & Chives Verdelait at the British Empire Cheese Show in Ontario. These accolades come on the heels of their Gold medal at the prestigious World Champi onship Cheese contest i n Wisconsin last year. Added to their additional forty-plus titles gained nationally and abroad, these respected awards reflect the big buzz this little cheese company has created worldwide.

True to their roots, Natural Pastures cheesemaker Paul Sutter credits the unique ingredients native to the West Coast for creating a terroir and flavour that both harkens back to the ancient cheeses of Europe and introduces palates to new flavours. Salt-laden rains, rich soil, and the nearness of the ocean balanced with Natural Pasture’s commitment to sourcing dairy from happy cows fed on natural grasses, creates a pure milk that is the key ingredient to exceptional cheese. Perfectly paired with a glass of something sparkly, celebrate the season and Natural Pasture’s international success with world-class cheese from our own backyard.

The Natural Pastures Cheese Company was founded by the Smith brothers in 2001 to provide consumers with fine cheeses. The website, www.naturalpastures.com offers a range of information about individual products and their respective awards. Natural Pastures cheeses are available at 250 retail outlets including Thrifty Foods, IGA, Safeway and specialty food stores across Vancouver Island, mainland BC and Alberta.

Araxi and Blue Water Cafe win Gourmand World Cookbook Awards

Mon, 7 Dec 2009 00:00:00 GMT

A note from TopTable proprietor, Jack Evrensel:

"Cookbooks may take years to compile and months to edit, but their real joy comes when you bring them home, and just cook."

Our entire Top Table team is delighted to share with you that our two recently released cookbooks, Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant and Blue Water Cafe Seafood Cookbook have won Gourmand World Cookbook Awards for Best Chef Book in Canada and Best Seafood and Fish Book in Canada respectively, joining West: The Cookbook, which won Most Innovative Cookbook in Canada in 2008.

This great news came to us just yesterday from Madrid, and we wanted to let you know right away.

Araxi and Blue Water Cafe will now be entered in the Gourmand Best in the World competition, with the results announced at the Paris Cookbook Fair on February 11th, 2010.

I would like to especially acknowledge the efforts of chefs James Walt and Frank Pabst, each of whom spent many hours relentlessly testing their recipes, and making them accessible for the home cook.

Wishing you and your family a warm and happy holiday season.

With best regards,

Jack Evrensel

Proprietor

John Blakely Honoured by Government of France

Mon, 7 Dec 2009 00:00:00 GMT

From the press release

Vancouver, BC) – In a ceremony held last Monday (November 30), the Government of France, as represented by its Consul General to Vancouver, Mr. Alexandre Garcia, honoured restaurateur (and owner of Bistro Pastis) John Blakeley by naming him a Chevalier (Knight) of the Ordre du Merite Agricole.

In his citation, Mr. Garcia stressed that this was a very high honour indeed as the Order recognizes people who have made a significant contribution to the field of agriculture as well as the broader fields of food and culinary arts. Amongst the Order’s members are many distinguished restaurateurs (both in France and abroad) along with vintners, food scientists and food historians. The honour carries the same status in France as a Knighthood does in Great Britain and entitles Mr, Blakeley to wear the medal or a distinctive lapel ribbon on all formal occasions.

In his acceptance speech, Mr. Blakeley reminisced that in grades 8 and 9 he had attended agriculture classes but soon realized that his future " lay in restaurants not in tractors." He acknowledged the part played by his wife and family in his success and thanked fellow restaurateur Michel Jacob, owner of Le Crocodile and another Chevalier of the Order, for mentoring him.

The Order was created in 1883 to initially reward exceptional service to agriculture and its development. It is notable that this Order was one of just four specialized orders (along with the Academic Palms, Order of Maritime Merit and Order of Arts and Letters) that were not replaced by the National Order of Merit in 1963, testifying both to its long history and to the unique place of agriculture in the history, economy and culture of France.

Sortilège Cup Recognizes Top Local Mixologists

Mon, 30 Nov 2009 00:00:00 GMT

From the press release

November 26, 2009 (Vancouver, BC) Nons Drinks is pleased to congratulate
the winners of the 2009 Sortilège Cup Mixology Competition. Simon Kaulback
of Boneta won the Gentlemens Competition on Monday, November 23 2009;
Danielle Tatarin of Designer Cocktail took the title at the Ladies event
the following day.

The Competition, hosted by the BC Hospitality EXPO, was a great opportunity
for local mixologists to display their originality and technical prowess.
Competitors created original cocktails that included at least ½ oz. of
Sortilège Premium Canadian Maple Whisky, a blend of Canadian Whisky and
Maple Syrup with a flavour reminiscent of maple toffee. The resulting
cocktails were evaluated by a panel including two media judges, two
Mixologist judges, and two head judges.

Danielle Tatarin won the womens title with a cocktail called Geishas Milk
Punch; Simon Kaulbacks Centre Ville was the judges choice for the top
mens cocktail.

Simon and Danielle will each be awarded a trip to Montreal in summer 2010 to
visit the location where Sortilège is made.

Canadian Albacore Tuna Fleet Awarded Grant from US Based Conservation Foundation

Mon, 30 Nov 2009 00:00:00 GMT

From the press release

Victoria, BC - The Canadian Highly Migratory Species Foundation (CHMSF) has been awarded a grant from the Sacramento based; Resource Legacy Fund in recognition of its ongoing work towards achieving, and maintaining, a sustainable fishery for troll/jig caught Northern Albacore tuna.

The Resources Legacy Fund, working with the Marine Stewardship Council (MSC) and the David and Lucile Packard Foundation established the Sustainable Fisheries Fund (SFF) to recognize and provide financial support to fishing interests, government agencies, and non-governmental conservation organizations that are committed to providing consumers with seafood from ecologically sustainable fisheries. Supporting the power of the marketplace to foster sustainable fisheries, the program was designed to draw upon the potential of the eco-certification program and standards of the MSC.

The US$25,000 grant awarded to CHMSF will support the cost of conducting a full-assessment of the Northern Pacific Albacore Tuna troll/jig fishery under the internationally recognized Marine Stewardship Certification Program. The CHMSF entered the full-assessment process in January, 2009 and is awaiting the public release of the "Assessment Report" on the MSC Website.

According to Lorne Clayton, Executive Director of the CHMSF "the grant approved by the Board of the Resources Legacy Fund is a welcomed recognition of the efforts undertaken by the Canadian Fleet in their ongoing efforts to achieve, and maintain, a sustainable fishery".

The troll/jib fishery for Northern Pacific albacore tuna has already achieved recognition as a sustainable fishery under the: Vancouver Aquarium's Ocean Wise Program; the Sea Choice Initiative supported by the David Suzuki Foundation, Sierra Club of Canada, Canadian Parks and Wilderness Society, Ecology Action Centre, Living Oceans Society; and the Sea Watch Program of the Monterey Bay Aquarium.

Clayton says, "in October, 2009 Northern Pacific Albacore Tuna (troll- or pole-caught, from the U.S. or British Columbia) was also recognized as "The Best of the Best" of the Seafood Watch "Super Green List" as seafood that is "good for human health and does not harm the oceans".

Additional Information is available at the Canadian Albacore Tuna Website.

Selling Sustainable Fish in the Netherlands

Mon, 30 Nov 2009 00:00:00 GMT

A Dutch restaurant worker was inspired to open his own chain of fishmongers after noticing how people were more inclined to order fish when eating out than to prepare it at home.

"Fishes was the first sustainable fishmongers in Europe and stocks the largest range of products certified by the Marine Stewardship Council (MSC) – the body that oversees traceability and sustainability within the industry." Read the full article in The Guardian.

A Blueprint for a Better Grocery Store

Mon, 30 Nov 2009 00:00:00 GMT

Carolyn Said profiles the Bi-Rite "foodie haven" for the San Francisco Chronicle. The owner, Sam Mogannam, told her "We put the kitchen in the heart of the store because we want people to see and smell what we do," he said, motioning at the narrow space where a corps of workers busily chopped vegetables, assembled sandwiches and stuffed sausages. "We're trying to stimulate all the senses, not just the palate." To read more, click here.

Winners Announced in the HSBC Diner's Choice Awards

Tue, 24 Nov 2009 00:00:00 GMT

From the press release

(Vancouver, BC) - Who says that the Canadian electorate is apathetic? Perhaps they just need something meaningful for vote for? Apathy was nowhere in evidence with voting for the second annual HSBC Diners' Choice Awards. More than 9,300 votes were cast in 15 award categories. Good food, good taste and the art of dining well are very important topics in cuisine-crazy Metro Vancouver. We take eating very seriously.

The HSBC Diners' Choice Awards are one of two components of the Edgewater Casino Chinese Restaurant Awards. The other is the Critics' Choice Signature Dish Awards which will be announced at a gala event scheduled to take place following the 2010 Olympics.

"Good food is an essential element of Chinese culture," says Critics' Panel Chair Stephanie Yuen. "The freshness of ingredients, balance of flavours, and subtlety of dishes are all hotly debated topics amongst Asian diners. It is no surprise to us that the Chinese community embraced the CRA so enthusiastically, but we are thrilled that mainstream society is also passionately involved in voting for their favourite restaurants."

Many of the winning restaurants are to be found in Richmond. In fact 56 percent of the winners come from Richmond with Alexandra Road being a hotbed of culinary excellence - six winners come from that one street! For true Chinese cuisine cognoscenti, Richmond is a Mecca for the best dining in Metro Vancouver. "There is such a strong Asian restaurant culture in Richmond that it is no surprise to us that many of the winners are to be found there," comments Ms. Yuen. "Now that the Canada Line is running, it is even easier for people from Vancouver to come and explore Richmond's rich culinary offerings."

The HSBC Diners' Choice Awards included 15 categories with Gold, Silver and Bronze Awards in each. "The best thing about the Diners' Choice Awards is that it encourages people to get out and try somewhere new, so everyone wins in the end."

The CRA wishes to thank the following partners who make the Awards possible: Edgewater Casino, HSBC Bank Canada, Mercedes-Benz, Tourism Richmond, CBC TV and Radio, China Eastern Airlines, Heineken, Underwater Harvesters Association, Georgia Straight, CHMB AM1320, Ming Pao, World Journal, Klip Magazine, 818Channel, Edible-Britishcolumbia.com, Westca.com, Aperture Photography, Chinese Canadian Chefs Association and the Vancouver Multicultural Society.

HSBC Diners’ Choice Awards – 2010 Winners

1. Best Cantonese Dim Sum Restaurant

Gold: Empire Chinese Cuisine 8251 Alexandra Road, Richmond 604-303-9780

Silver: Red Star Seafood Restaurant various locations 604-270-3003

Bronze: Vivacity Restaurant 110-8352 Alexandra Rd., Richmond 604-279-1513

2. Best Northern Chinese Restaurant

Gold: Shanghai Wonderful Restaurant 110-8380 Lansdowne Road, Richmond an> 604-278-8829

Silver: Lin's Chinese Cuisine and Tea House 1537 West Broadway, Vancouver 604-733-9696

Bronze:Number One Shanghai Restaurant 120-4200 No. 3 Road, Richmond 604-279-1728

3. Best Casual Restaurant

Gold: Top Chinese Restaurant 2751 Kingsway, Vancouver 604-436-1623

Silver: Koon Bo Restaurant 5682 Fraser Street, Vancouver 604-323-1218

Bronze: Ken's Chinese Restaurant 1097 Kingsway, Vancouver 604-873-6338

4. Best Fine Dining Restaurant

Gold: Northern Dynasty 1180-8391 Alexandra Road, Richmond 604-303-1192

Silver: Jade Seafood Restaurant 8511 Alexandra Road, Richmond 604-249-0082

Bronze: Grand Honour 110-5750 Granville Street, Vancouver 604-263-3983

5. Best Hot Pot Restaurant

Gold: Garden City Hot Pot 1205-8788 McKim Way, Richmond 604-303-0909

Silver: Chubby Lamb Hotpot Restaurant 2160-8391 Alexandra Rd, Richmond 604-303-8843

Bronze: Landmark Hot Pot House 4023 Cambie St, Vancouver 604-872-2868

6. Best Taiwanese Café/ Restaurant

Gold: Pearl Castle 1128 – 3779 Sexsmith Road, Richmond 604-270-3939

Silver: Well Tea Various locations 604-278-7268

Bronze: BBT Café 5979 West Boulevard, Vancouver 604-266-2195

7. Best Hong Kong Style Café

Gold: Copa Café 4030 Cambie Street, Vancouver 604-873-8974

Silver: Gloucester Café 3338 Cambie St, Vancouver 604-873-3338

Bronze: Curry King Café 5 - 4250 Kingsway, Burnaby 604-437-3638

8. Best Congee Restaurant

Gold: Congee Noodle House 141-143 E. Broadway, Vancouver 604-879-8221

Silver: Neptune Wonton Noodle 110-8171 Ackroyd Rd, Richmond 604-207-9889

Bronze: Kwong Chow Congee & Noodle 3163 Main Street, Vancouver 604-876-8520

9. Best Noodle Restaurant

Gold: Au Wing Kee Restaurant 2568 Kingsway, Vancouver 604-438-8520

Silver: Mak's Noodle Restaurant 185 - 8291 Alexandra Road, Richmond 604-231-8141

Bronze: Mckim Wonton Mein Noodle 1180-8788 Mckim Way, Richmond 604-270-6632

10. Best Vegetarian Restaurant

Gold: Bodhi Choi Heung Vegetarian Restaurant 3932 Fraser Street, Vancouver 604-873-3848

Silver: Simply Vegetarian Restaurant 135-8291 Ackroyd Road, Richmond 604-278-0852

Bronze: Bo Kong Vegetarian Restaurant 3068 Main St, Vancouver 604-876-3088

11. Best BBQ Shop

Gold: BBQ Master 145-4651 No. 3 Road, Richmond 604-272-6568

Silver: Dollar Meat 66 E. Pender St, Vancouver 604-681-1052

Bronze: Parker Fresh Meat 1020 - 4380 No. 3 Road, Richmond 604-233-1138

12. Best Bakery Shop

Gold: Saint Germain Bakery 140 Oakridge Centre, 650 W. 41st, Vancouver 604-272-6568

Silver: New Town Bakery & Restaurant 158 E. Pender Street, Vancouver 604-681-1828

Bronze: La Patisserie Various locations 604-269-0002

13. Best Dessert Place

Gold: Bubble Fruity 180-8188 Saba Road, Richmond 778-297-6821

Silver: Dessert Dynasty #149-4800 Kingsway, Burnaby 604-438-8608

Bronze: 100% Healthy Desserts 150-8291 Westminster Highway, Richmond 604-214-9891

14. Best Service Restaurant

Gold: Jade Dynasty Restaurant 137 E. Pender Street, Vancouver 604-683-3822

Silver: Sun Sui Wah Chinese Restaurant Vancouver & Richmond locations 604-872-8822

Bronze: Dragon View Seafood Restaurant 1298, 3779 Sexsmith Road, Richmond 604-241-8828

15. Best Environment

Gold: Dinesty Chinese Restaurant 160-8111 Ackroyd Road, Richmond 604-303-7772 Silver: Northern Delicacy Unit 2788, 4151 Hazelbridge Way, Richmond 604-303-1192

Bronze: Shanghai River Restaurant 110-7831 Westminster Hwy, Richmond 604-233-8885

New Pastry Chef at Pan Pacific Vancouver

Tue, 24 Nov 2009 00:00:00 GMT

From the press release

November 19, 2009, Vancouver, BC – Executive Chef Daryle Nagata and Director, Food and Beverage, Meera Vashist are pleased to announce the appointment of Hans Pirhofer as the new Pastry Chef at the Pan Pacific Vancouver. Hans Pirhofer is a second generation Austrian pastry chef who grew up in the family owned Café ‘Konditorei Pirhofer’, in Innsbruck. He trained at the same famous pastry shop as his father and aunt, Café Peintner, where he learned secret Austrian recipes and developed his talent for the European art of making sweets.

His 20-year career has included heading up the pastry team at the Hotel Café Corso in Seefeld, Austria and the Marco Island Marriott in Florida. Pirhofer came to the Pan Pacific Vancouver in 2000 where he worked along-side veteran pastry chef Ted Hara, who recently retired. He has made his mark in Vancouver, winning first place in Quady’s Winery Dessert Competition in 2003 plus gold, silver and bronze in various categories at the BC Chef’s Association ‘Salon de Chocolat’ competition in 2006.

On the appointment of Pirhofer, Chef Nagata commented, “What I love about Hans is his passion for his craft. He fuses his traditional European training with creative, contemporary ideas and produces the most stunningly beautiful and delicious desserts”.

Toronto's Fairmont Royal York Hotel is Back on the Bee List as Queens Retreat for Winter

Tue, 24 Nov 2009 00:00:00 GMT

photo: Creative Commons / Makro Freak

From the press release

TORONTO, Ontario, November 19, 2009: The Fairmont Royal York's Executive Chef, David Garcelon, is proud to announce that the hotel's late summer rooftop harvest was awarded third place in the Dark Honey category at the 86th annual Royal Agricultural Winter Fair (RAWF). The honey was judged in the Honey and Beeswax Competition and placed for the second consecutive year. The dark honey was extracted from the hotel's late summer harvest of September 25, 2009 and judged on November 8, 2009. The roof top bees have slowed their honey production for the season. Their hives will soon receive their seasonal jackets, in preparation for winter, this coming Sunday, November 22, 2009.

Weather has great influence on bees and their honey production. "Honey production was down this summer due to the rainy weather," noted Chef David Garcelon, Executive Chef at the hotel, "...despite the rain we were able to harvest nearly 500 pounds of honey." The 14th floor roof top apiary was established on June 4, 2008. Three new hives were added this season and have grown strongly in population and strength. There are now a total of six hives on the roof: The Honey Moon Suite, The Royal Sweet, The V.I.Bee Suite, The Bee & Bee Suite, Stayin' A Hive Suite and Home Sweet Comb. On November 22, all six hives will be winterized so that the bees may continue their rooftop residency throughout the coming winter.

A 500 gram sample of honey, contained in a regulation sized honey jar, was submitted for judging in the dark honey category. The color of the award winning honey was determined using a honey classifier approved by Agriculture and Agri-Food Canada. "The honey produced at the hotel tends to be a light, early summer honey and a thick, dark late summer variety," said Mylee Nordin, Toronto Bee Cooperative member. "The colour reflects the plants and green life that surround the hotel."

Judges awarded points for flavour and aroma, uniform level of fill, density, colour, freedom from crystals, freedom from foreign material, freedom from air bubbles, uniformity of honey, brightness and appearance and uniformity of containers.

For The Fairmont Royal York's monthly audio podcast featuring bees and other environmental initiatives visit http://www.radioroyalyork.ca

This year's Royal Agricultural Winter Fair ran from November 6 to November 15. It is a unique event that takes place every November in the City of Toronto, Ontario. The Royal is the largest combined indoor agricultural fair and international equestrian competition in the world. The fair originated on November 22, 1922 with an astonishing 17,000 agricultural entries and over 150,000 visitors. Now in its 87th year, The Royal continues to hold an important place in the world of agriculture and in the hearts and minds of the many participants and visitors - now over 326,000 strong.

Farmers Not Invited to Food Summit

Tue, 24 Nov 2009 00:00:00 GMT

Sabina Zaccaro, writing for Common Dreams.org, reports: "world farmers are not part of the official delegations at the Food and Agriculture Organisation (FAO) food summit on food security that opened here Monday. But they came anyhow to express their views, since, they say, it is their communities that are most impacted by the food crisis." To read the full article, click here.

U.S. to Add Warm-Water Oysters to their list of Banned Foods

Mon, 16 Nov 2009 00:00:00 GMT

The New York Times reports that "a top official at the Food and Drug Administration announced last month that the agency would ban as of 2011 the sale of raw oysters harvested from the Gulf Coast during the warm water months because they are the source for nearly all the deaths associated with raw oysters each year." Read more...

Victoria Wine Society Hosts "BC Challenge" Tasting

Sat, 14 Nov 2009 00:00:00 GMT

From the press release

Victoria, BC November 12, 2009 The Victoria Wine Society continues its 2009/2010 tasting series on Monday, November 30, at 7:00 pm, with a revamped version of their annual BC-focused wine tasting.

"This year our BC Challenge is a throwback to the Victoria Wine Festival days," says Victoria Wine Society President Glenn Barlow. "We'll be doing it as a head-to-head blind tasting of BC¹s best against their international peers."

The BC-centric event is a great opportunity to see how our finest wines stack up against other great wines of the world will be held in a boardroom tasting format at the Ambrosia Event Centre, 638 Fisgard Street. It will be led by a panel of guest speakers selected specifically for their BC-wine expertise. Cheese from Ottavio and bread from Bond Bonds will accompany the lineup of wines being tasted.

Because availability is limited, tickets must be purchased in advance.

Tickets ($30 for members; $40 for non-members) and annual memberships ($25 per person; $35 per couple) are available at BC Wineguys (2579 Cadboro Bay Road, 250-592-8466) and Cook St. Village Liquor Store (109 230 Cook Street, 250-995-2665).

The Victoria Wine Society, currently celebrating its 20-year anniversary, is an independent, not-for-profit tasting group that meets six times each year. Though all tastings are open to the public, members receive a $10 discount on each event. Members range from enthusiastic beginners to collectors, as well as people in the wine trade.

Topics for tastings range from regions like new Bordeaux releases or the wines of Piedmont to international comparisons of single varietals, like Riesling or Shiraz. The 2009/2010 series continues with the season finale a tasting and social featuring wines from the Côtes du Rhône in March 2010.

For more information, contact:

Glenn Barlow, President, Victoria Wine Society

info@bcwineguys.com

250-592-8466

Hello Friends of Madrona

Sat, 14 Nov 2009 00:00:00 GMT

Photo by Gary Hynes

Countdown to Save Madrona Farm

As of 2 days ago we just found out about a community grant that we could win and put towards our last deadline. Jan 30,2010.

The most votes wins the grant. Please spread this around to all your contacts and there contacts YOU CAN VOTE EVERYDAY. There is only 2 days left and we need 1000 votes. PLease Please Please its is an easy and free way to help.

Here is a great way for you and your colleagues to help us get $250,000. Click on this link http://www.avivacommunityfund.org/ideas/acf3693 And cast a vote for Madrona Farm to win this community building grant. WE have2 days and 23 hours to gather several thousand votes. Twitter, tweet, blog it, flog it, click it and spread it. I think they can. Give them a new assignment.

New Ownership of Café Mela at The Belvedere

Sat, 14 Nov 2009 00:00:00 GMT

From the press release

VICTORIA Elizabeth Levinson and Caroline Macey-Brown, the sisters who opened Café Mela at The Belvedere in 2007, naming it for their paternal grandmother Amelia, have recently sold to Ron and Nancy Malzon. What clinched the deal was the fact that Ron's maternal great-grandmother was also named Amelia, said Levinson.

The European style café, with its ornate décor, signature organic teas and Kaffeehaus Blend coffee, pastries and savouries is only going to get better, said Macey-Brown. The Malzons will be introducing an exclusive line of organic Catherine Taylor Chocolates as well as more European baking, new breakfast items and a plat du jour.

Contact:

Ron Malzon 250-383-0288

Elizabeth Levinson 250-382-7750

BC Hospitality Foundation Helps Pub Worker

Wed, 11 Nov 2009 00:00:00 GMT

The BC Hospitality Foundation presented a cheque for $5000.00 to WendyCollins, a long-time employee of the Muddy Waters Pub in Nanaimo, who has been diagnosed with cancer.

Wendy's friends, customers, and colleagues held a benefit for her at the pub on October 24, 2009 to raise funds to assist with her care. Total funds raised were $16,594.70, with the BC Hospitality Foundation contributing $5000.00.

Pictured are foundation director Bing Smith, Wendy's son Tyler Collins, and newly-appointed foundation business development manager Alan Sacks. The three-year-old foundation was originally founded to help hospitality workers in times of critical medical need. The scope of the Foundation has since extended to provide support for young people entering the industry through a scholarship and bursary program.

Further information about the BC Hospitality Foundation and its activities can be found at www.bchospitalityfoundation.com

Naramata Joins Cittaslow International

Tue, 10 Nov 2009 00:00:00 GMT

November 5, 2009, Naramata, BC - Discover Naramata is proud to announce that Naramata has been accepted as a member community of Cittaslow International.

Cittaslow is an international organization formed in Orvieto, Italy in 1999 with the mandate to improve the quality of life in towns while resisting the fast lane, homogenized world seen in larger cities. Celebrating and supporting diversity of culture and the specialties of a town are core Cittaslow values.

Naramata follows Cowichan Bay as BC's second Cittaslow community. Cowichan Bay was named North America's first certified Cittaslow International community in August.

The Trouble with Chocolate

Mon, 9 Nov 2009 00:00:00 GMT

Michele Humes, writing for The Atlantic, voices her preference for tangy desserts:

"I can accept that I'm in the minority, but is it really so slim a minority? The prevalence of sour flavors in children's candy suggests not. Of the customers who opt for brownie blitzkrieg, one has to wonder how many are bona fide chocoholics, and how many have been conditioned, victims of a powerful culinary rhetoric. For not only does chocolate dominate the menu and hoard the garnishes; chocolate gets all the most potent adjectives, too. A key lime pie is only ever key lime pie, but a chocolate cake might be a Triple Chocolate Meltdown, a Chocolate Outrage or, if you're dining at PF Chang's, the Great Wall of Chocolate." Click here to read more.

The New York Times Round-Up of the Season's Best Cookbooks

Mon, 9 Nov 2009 00:00:00 GMT

Offering an ode to cookbooks in "the age of ever-expanding recipe databases," Julia Moskin reassures us that "this fall, readers are getting fewer convoluted recipes that are like postcards from the frontiers of gastronomy (and about as useful in the kitchen). There are more home-cook-friendly recipes, like salt- and sugar-roasted pork belly from a New York chef or prune cake with buttermilk icing from a ranch wife in Oklahoma. Click here for her recommended reading.

How to Spend $47,221.09 on Lunch in New York

Mon, 9 Nov 2009 00:00:00 GMT

Financial downturn? Not on this restaurant patron's radar. Roman Abramovich, a Russian billioniare, managed to spend close to fifty thousand dollars US on lunch for six people. Click here to see how it is done.

Sortilège Cup Offers Local Mixologists a Chance to Shine

Mon, 9 Nov 2009 00:00:00 GMT

November 10, 2009 (Vancouver, BC) Nons Drinks and the BC Hospitality EXPO are pleased to announce the dates of the 2009 Sortilège Cup competition for professional mixologists. The Gentlemens Competition will be held on Monday, November 23 2009, and the Ladies Competition will take place a day later. Both events will be held at the Vancouver Convention Centre.

Hosted by the BC Hospitality EXPO, the Sortilège Cup is an exciting opportunity for local mixologists to compete with their peers to create an original drink featuring Sortilège maple liqueur. Each event will include six to eight mixologists, who will prepare original cocktails that include Sortilège, a unique blend of maple syrup and Canadian whisky. The drinks will be judged by a committee including two media judges, two mixologists, and two head judges.

The winner of each days competition will be awarded a trip to Montreal in summer 2010 to visit the Sortilège plant.

Canadian Club® Whisky Supports Movember

Sun, 8 Nov 2009 00:00:00 GMT

Toronto, Ontario, November 2009 — Canadian Club® Whisky will this month be pouring a whole lot of support—and growing just as much facial hair—as a proud partner of the Movember men’s charity to raise awareness and funds for prostate cancer research.

Marking its second year as a major sponsor of the annual global fundraiser—during which time men commit to growing a ‘Mo’ (Aussie slang for moustache)—Canadian Club® will be doing its part to rally support for the cause. “Prostate cancer is the most common cancer affecting Canadian men,” says Nina Knezevic, Brand Manager with Beam Global Canada, which markets and distributes Canadian Club®. “In his lifetime, one in six men will be affected by the disease. Yet if detected and treated in its earliest stages, prostate cancer is over 90% curable. Canadian Club® wants to help spread the word as much as possible.”

CC is encouraging men across the country to sign up at www.Movember.com, where they can register on their own or as part of a team. Male participants, known as ‘Mo Bros,’ will start the month with faces clean shaven, growing their moustaches until Movember comes to an end. ‘Mo Sistas,’ meanwhile, help out by spreading the word, and recruiting and collecting donations on behalf of Prostate Cancer Canada. Canadian Club® will also be present at Movember’s gala parties across the country, when participants come together to celebrate what is sure to be another successful campaign. In 2008, over $2.4 million was raised during Movember.

The money raised in Canada goes directly to Prostate Cancer Canada. Prostate Cancer Canada will use the money raised by Movember for the development of programs related to awareness, public education, advocacy, support of those affected, and research into the prevention, detection, treatment and cure of prostate cancer.

With Canadian Club® being a proud supporter of classic cocktails, the brand has also re-issued a signature drink concocted especially for Movember: The Burgundy.

• 1.5 oz of Canadian Club® Premium

• Top up with ginger ale over crushed ice in a rocks glass

• Add a splash of cranberry juice and garnish with a lime wedge

The Burgundy will be served at all Movember gala parties throughout the month, as well as being featured on Canadian Club’s website at www.canadianclubwhisky.com. “CC is again proud to partner with this great cause by raising a glass to men’s health. We’re hoping this year proves to be Movember’s best yet,” Knezevic adds.

Produce Availability Plan Supports Remote Communities

Sat, 7 Nov 2009 00:00:00 GMT

From the press release

VICTORIA – B.C.’s new Produce Availability Initiative will provide British Columbians living in remote communities with improved access to fresh vegetables and fruits through a $915,000 investment from government, announced Steve Thomson, Minister of Agriculture and Lands.

“All British Columbians should have healthy, local foods available, no matter where they live in the province,” said Thomson. “B.C.’s new Produce Availability Initiative will help to improve the availability of B.C. grown produce, vegetables and fruit to remote communities, while promoting healthy food choices for people living throughout the province.”

The Produce Availability Initiative follows through on a commitment made by Premier Gordon Campbell at the 2008 Union of BC Municipalities annual general meeting to provide fresh fruits and vegetables for remote areas in B.C. It also supports the healthy eating principles of ActNow BC.

A task force, comprised of representatives from nine organizations, advised on a plan and implementation to help B.C. communities:

Improve knowledge and skills in choosing healthy foods.

Increase the supply of B.C produce into local grocers.

Improve produce distribution to remote communities. < /p>

Support communities to grown their own produce.

“British Columbians in remote communities will have better year-round availability of produce including locally-grown produce, which both contributes to improved health, quality of life and community spirit,” said Ida Chong, Minister of Healthy Living and Sport. “While the Produce Availability Initiative supports healthy eating programs in B.C. that encourage eating fresh fruits and vegetables, it also serves as a model of how we can make healthy foods grown in B.C. better available to remote communities.”

In developing the healthy eating initiative, the task force consulted with many communities, including the Queen Charlotte Islands, Atlin, Chetwynd, Terrace, Stewart, Tofino, Kaslo, New Denver and Crawford Bay. Grocers and retailers in these communities were interviewed, and the food suppliers and distributors were consulted to help better understand the produce supply distribution chain.

Funding includes $215,000 provided to the Heart and Stroke Foundation of BC and Yukon to manage the one-year Produce Availability Initiative and also co-ordinate the Industry Advisory Committee, which will advise the Ministries about key priority actions and how to create long-term efficiencies within the food distribution system to remote communities.

“It takes a collaborative effort from governments, food suppliers and producers to ensure that rural and remote communities have fresh produce available for people in remote communities,” said Bobbe Wood, president and CEO of the Heart and Stroke Foundation of BC & Yukon. “Evidence shows vegetables and fruit have a protective effect against the development of chronic disease and that even a one-serving per day increase is linked to a 20 per cent reduction in all causes of mortality. Through the Produce Availability Initiative, we are working together to address food distribution challenges and build a system to get fresher produce to communities year-round.”

The task force was chaired by former Healthy Living and Sport Minister Mary Polak, and included representatives from the ministries of Healthy Living and Sport, Community Development, Agriculture and Lands, Aboriginal Relations and Reconciliation, and Transportation and Infrastructure: health authorities in North, Interior, Vancouver Island and Vancouver Coastal; the First Nations Health Council and the Union of BC Municipalities.

Other healthy eating programs and initiatives that support the plan include the Community Food Action Initiative, a health promotion initiative aimed at increasing food security for all British Columbians; the BC Healthy Living Alliance’s Food Skills for Families, that helps Aboriginal, Punjabi and low income families prepare healthy, fun meals; and ActNow BC, which supports healthy eating initiatives throughout B.C.

Update on Vancouver Liquor Bylaw

Sat, 7 Nov 2009 00:00:00 GMT

Looks like Vancouver city councillors are backpedalling on the bylaw we mentioned here last week, after realizing just how detrimental it could be for certain restaurants:

"High end restaurants have complained their patrons would have to spend unreasonable amounts of money on food if they were going to enjoy an expensive bottle of wine. Ian Tostenson, the president of the B.C. Restaurant & Foodservices Association, said U2 front man's purchase of vintage champagne last week at a Vancouver restaurant would violate the bylaw." Nobody want to cramp Bono's style. Click here to read the full report on CTV.ca.

BC Court of Appeal Hears High Stakes Fishing Rights Case This Week

Mon, 2 Nov 2009 00:00:00 GMT

More on the salmon situation from The Globe and Mail:

"The fight for fishing rights in B.C. waters is at its most ferocious when the salmon are scarce. This fall, hungry grizzlies are having to get in line behind the gillnetters, sports fishermen and native communities getting their elbows up, once again, over the meagre bounty returning to coastal waters." Read more here.

NDP Demand Sockeye Inquiry

Mon, 2 Nov 2009 00:00:00 GMT

“The NDP tread where the Conservatives and Liberals fear to go as NDP Fisheries Critic Peter Julian and MP hopeful Fin Donnelly call for an independent judicial inquiry into the collapse of the Fraser River sockeye.” Read the full article on The Tyee website.

New Vancouver Bylaw Unpopular with Restaurant Owners

Mon, 2 Nov 2009 00:00:00 GMT

The Globe and Mail reports on a controversial bylaw introduced as part of the pre-Olympic rule revisions for restaurants.

"Be careful ordering $40 of lovely B.C. wine in a Vancouver restaurant if the two of you are having only $20 worth of hamburgers with it. You could inadvertently be putting the owner in a jam because of a new bylaw that says food has to account for 50 per cent or more of a restaurant's total bills for the night." To read the full article, click here.

Help Yourself?

Mon, 2 Nov 2009 00:00:00 GMT

The Brits have a word for everything. Today's example: "scrumping." The term, AskOxford.com tells me, means "to steal (fruit) from an orchard or garden." Think Peter Rabbit in Mr. McGregor's garden. But perhaps you have also been tempted? Or has your own orchard been a victim of scrumping? Join in the debate on The Guardian online.

Canada’s Top Ten New Restaurants (According to EnRoute)

Mon, 2 Nov 2009 00:00:00 GMT

Vancouver's Cibo Trattoria, Toronto's The Black Hoof, and Calgary's Rush make the top three new openings of 2009. To read the full list, click here.

People's Food Policy Project Open Call for Policies and Stories

Mon, 2 Nov 2009 00:00:00 GMT

If food sovereignty interests you, check out the PFPP website: "The People's Food Policy Project is backed by a growing number of concerned citizens and organizations across the country. It is a unique opportunity to develop a concrete food sovereignty policy for Canada – a policy framework that reflects our common values of health, justice and sustainability."

Vancouver's Top Chefs Turn Out to Support International Chefs Day

Mon, 26 Oct 2009 00:00:00 GMT

From the media release

Vancouver, B.C., October 20, 2009 - In recognition of International Chefs Day, scores of Vancouver's top chefs, including Donald Gyurkovits, President of the B.C. Chefs Association, and chefs Vikram Vij, John Bishop, Rob Feenie and Tobias Macdonlad, turned out at Oppenheimer Park today to feed approximately 1,000 homeless people in the Downtown East Side. Organized by the British Columbia Chef's Association the oldest culinary association in Canada this annual event is in its third year, and has fed close to 3,000 disadvantaged people to date.

"The British Columbia Chefs Association is very proud of the commitment of our member chefs, food partners and the Vancouver culinary community, to help those most in need," says Donald Gyurkovits, President of the B.C. Chef's Association.

Inaugurated in 2004, International Chefs Day brings together chefs from around the world in a concerted global effort to give back to their communities and raise awareness for key issues confronting the industry. Organized by the World Association of Chefs Societies (WACS), country chapters organize culinary competitions, food drives and charity events across the globe.

This year, WACS set the focus on International Chefs Day to raise awareness on Food Waste and Food Safety. Over the past two years, sharp increases in food prices have resulted in an additional 40 million people being undernourished, bringing the total number to 1.02 billion. "Hunger is a global problem, but as British Columbian chefs, we can start right in our own backyard," said Gyurkovits.

"Today we were able to make a small difference in our community, but as culinary leaders, we should never lose sight of the huge impact that chefs can have by ensuring we use food in a responsible and sustainable manner," continued Gyurkovits. Through events like this, the B.C. Chef's Association and its counterparts throughout the world hope to shine the spotlight on the impact of food waste, and point out that with world hunger levels hitting their highest levels in thirty years, there has never been a better time to educate members, stakeholders and the general public.

BC Grape Harvest Survives Erratic Weather

Mon, 26 Oct 2009 00:00:00 GMT

From the media release

After the summer-like temperatures throughout September, the erratic October weather had some concerned how frost and rain may have affected the BC grape harvest; fortunately, neither has greatly affected vineyards in the Okanagan or the Similkameen.

Tom DiBello, Winemaker at CedarCreek Estate Winery is extremely pleased with the flavours of this years crop, "The fruit that is coming in right now [malbec, cabernet sauvignon, cabernet franc] is some of the most outstanding I have tasted. Our fruit was ripe when the frost came, which meant that it was simply stopped from over-ripening which is a good thing. The grapes did not freeze; the frost merely toasted the vine leaves." When the weather warmed after the cold-snap, the Okanagan received more precipitation than normal, which would potentially create ideal conditions for rot, however DiBello's fruit show no harmful rot, simply a touch of Botrytis on his recently harvested Riesling and Ehrenfelser which he considers to be a good thing as it concentrates the flavours and sweetness of the grapes.

Glenn Fawcett, President of Black Hills Estate Winery reiterates that sentiment, "fortunately with the warm summer that continued through September our Bordeaux reds were all fully ripe with sugar and acid levels to where we wanted them prior to the frost. We were concerned when the rain followed only days after, but thankfully the grapes were protected by the canopy and we did not see much moisture on the clusters. The fruit flavours are wonderful and we are extremely happy. Had we not had the wonderful summer that we had, it could have been a very different story."

According to Spencer Massie of Clos du Soleil Winery, the Similkameen Valley did reach a recorded low temperature of -9 degrees, but was spared from the rain that doused the Okanagan. "Our vineyards were not affected by the frost as our fruit was ripe and did not freeze, and thankfully we did not see the rain that the Okanagan did. We were able to harvest our Cabernet Sauvignon and Cabernet Franc last week and we are overall happy with all our fruit, the quality is great."

New Tool Helps Shoppers 'Eco-Audit' Their Edibles

Mon, 26 Oct 2009 00:00:00 GMT

From the media release

Victoria, BC, Oct 22, 2009 - On the eve of International Day of Climate Action (Oct 24), online organic grocer spud! released a new web-based tool to help its customers determine the environmental savings of each of their orders.

When a customer places an order online at www.spud.ca, it will be evaluated with the new "eco-audit" feature, which looks at six environmental impacts related to grocery shopping. The eco-audit examines the amount of CO2 saved by avoiding car trips and plastic bags, buying locally, reducing food and paper waste, and conserving building energy.

Spud! President and CEO David Van Seters says the eco-audit is an important tool to help demonstrate the many environmental benefits of having your groceries delivered. Van Seters explains, "Our eco-audit tool is based on detailed consumer research and industry information. It allows our customers to see for the first time how much lower their 'foodprint' is by getting their local and organic groceries delivered instead of shopping at an average grocery store."

Van Seters adds, "It also helps us to back up our claim of being North America's greenest grocer!"

Located in Calgary, Vancouver, Victoria, Seattle, Portland, San Francisco and Los Angeles, spud! is the only 100% carbon neutral online grocer that delivers organic, local and affordable groceries to homes or offices.

For more information visit www.spud.ca

Trout Filling in for Salmon

Mon, 26 Oct 2009 00:00:00 GMT

photo credit: Liz Hafalia / The Chronicle

Janny Hu, from The San Francisco Chronicle, reports how trout is gaining in popularity since salmon fishing has been banned in California for a second consecutive year:

"Once considered an afterthought to salmon in the dining scene, trout is increasingly swimming past its relatives and into more Bay Area restaurant kitchens. Bar Crudo and Presidio Social Club in San Francisco, Tavern at Lark Creek in Larkspur and Yountville's Bouchon have all eschewed salmon in favor of trout."

To read more, click here.

El Bulli Chef Challenged on Use of Additives

Mon, 26 Oct 2009 00:00:00 GMT

"In the world of haute cuisine it ranks as the ultimate heresy. A food writer has had the temerity to accuse Ferran Adria, often described as the world’s best chef, of inadvertently poisoning diners with additives. Adria, who presides over El Bulli, near Barcelona, inspires a reverence usually reserved for rock stars as he experiments with frozen foams and oyster cubes that many regard more as art than cookery."

Read the full article in The Times Online.

Monterey Bay Aquarium Releases “Super Green List” of Seafood

Sun, 25 Oct 2009 00:00:00 GMT

The following is excerpted from the report "Turning The Tide- The State of Seafood" - Monterey Bay Aquarium

THE SUPER GREEN LIST: CONNECTING HUMAN AND OCEAN HEALTH

1. Albacore Tuna (troll- or pole-caught, from the U.S. or British Columbia)

2. Pink Shrimp (wild-caught, from Oregon)

3. Oysters (farmed)

4. Spot Prawns (wild-caught, from British Columbia)

5. Mussels (farmed)

6. Salmon (wild-caught, from Alaska)

7. Pacific Sardines (wild-caught)

8. Rainbow Trout (farmed)

Combining the work of conservation and public health organizations, the Monterey Bay Aquarium has identified seafood that is Super Green, meaning that it is good for human health and does not harm the ocean. The Super Green list highlights products that are currently on the Seafood Watch Best Choices (Green) list, are low in environmental contaminants and are good sources of long-chain omega-3 fatty acids.

This effort draws from experts in human health, notably scientists from the Harvard School of Public Health (HSPH) and Environmental Defense Fund (EDF). The Monterey Bay Aquarium will continue to work with these organizations to balance the health and environmental attributes of seafood.

The Super Green list (current as of October 2009), includes seafood that meets the following science based criteria:

- Contaminant levels below 216 ppb mercury and 11 ppb PCBs, as identified by EDF based on EPA National Guidance.

- Omega-3 levels that provide at least 250 mg/d EPA+DHA (assuming 8 oz of fish per week), identified by scientists from HSPH as providing the greatest cardiac benefit (Mozaffarian & Rimm, 2006).

- Classified as a Best Choice (Green), according to Seafood Watch environmental standards.

A copy of the full report may be found here.

Lifecycles is Looking for Board Members

Mon, 19 Oct 2009 00:00:00 GMT

Since 1994, Lifecycles has been one of Victoria's best-loved community organizations, attracting many creative, dedicated and inspired individuals.

Lifecycles is a non-profit, community-based organization dedicated to cultivating awareness of and initiating action around food, health and urban sustainability in Greater Victoria. Through initiatives such as the Fruit Tree Project, Growing Schools, Sharing Backyards, YouthCore and the Aboriginal Diabetes Initiative, Lifecycles supports and promotes a strong local food culture and its far-reaching social, economic and health benefits. Many of our programs are youth-focused and youth-driven. Lifecycles projects are not just about food; they are about using food to empower people, to strengthen our communities, to nourish our bodies and spirits.

We are looking for innovative, energetic, committed people who care about local food and its significance to the health of our community. If you are interested, please contact us, particularly if you have experience in the areas of fundraising, law, business/social enterprise or event management.

For more information: http://lifecyclesproject.ca

Email: board@lifeyclesproject.ca

Farmers Invited to Apply for Grants

Mon, 19 Oct 2009 00:00:00 GMT

October 7, 2009: The Second Annual Defending Our Backyard Local Food Festival, held May 31 at Fort Rodd Hill, attracted nearly twice as many attendees as the 2008 festival, with almost 1,000 supporters of local food and food producers spending the day learning and tasting. Vancouver Island chefs, food producers, farmers, brewers and winemakers came together for the day to celebrate the tastes of the Island and build stronger support for the Island’s small-scale growers. In turn, the proceeds will support local growers through the ICC’s unique granting program.

“We have two goals for the Defending Our Backyard event. The most immediate is to raise funds so we can help improve the viability of local farms,” says Cory Pelan, ICC President and chef at Ristorante La Piola. “But more importantly, especially in the long term, we hope to raise awareness of the variety and availability of local food and motivate people to choose it. Ultimately, choosing to buy local is what will ensure the viability of our local farms.”

Defending Our Backyard raised over $20,000 for Island Chefs’ Collaborative initiatives. The majority of the funds supports the ICC’s Farmer Grant Program, which offers grants to farmers who wish to make infrastructure improvements to their farming operation. In particular, the ICC supports improvements that extend the growing season or increase productivity and the variety of produce a farmer is able to grow.

Farmers are invited to apply for a grant at any time and application guidelines are posted online at www.iccbc.ca. Grant applications must be received by January 1, 2010 and can be sent to the ICC postal address. Grant recipients are announced at the Chef/Farmer meet, hosted by the ICC, in February.

Send grant applications to:

Farm Grant Program

Island Chef's Collaborative

PO Box 30164 A

Saanich Centre Postal Outlet

Victoria B.C. V8X 5E1

Gardening Tips for Growing Winter Vegetables

Mon, 19 Oct 2009 00:00:00 GMT

photo credit: The Globe and Mail

Gayla Trail of The Globe and Mail writes: “I love a fresh, crisp fall day. Many of us would agree that it would be the best season of the year if not for the fact that it is a stepping stone to the inevitable: winter.

Who knows what this fall will bring, given the wacky weather high jinks we’ve experienced this year. But let’s pretend for a moment that everything will go as planned and there won’t be snow sprinkled on the peppers tomorrow morning (please, gods). We can’t control the weather or stave off the inevitable, but there are a few methods we can employ as gardeners to hold back the effects of seasonal change and keep the garden party going a while.” To read these methods, click here.

Local Food, Yes Please! Local Wine, Maybe?

Mon, 19 Oct 2009 00:00:00 GMT

Eric Asimov examines whether San Francisco’s love of local extends to their wines in The Pour, The New York Times' blog on the pleasure, culture and business of wine, beer and spirits. Find a sample below, or click here to read the full post.

"NOBODY goes out to dinner in the San Francisco Bay Area to eat food flown in from Europe. Right here is the spiritual center of the Eat Local movement, which has persuasively argued the political, environmental, ethical and culinary benefits of cooking with local ingredients and supporting local agriculture.

San Francisco is also in the heart of the California wine country, with Napa and Sonoma to the north, and the Santa Cruz Mountains and Monterey wine regions to the south. Restaurants here that so prominently credit their local food purveyors on their menus no doubt feature local wines loudly and proudly, right?"

And the New Head Chef at Araxi is… (Still James Walt)

Mon, 19 Oct 2009 00:00:00 GMT

The Tyee tells it like it is regarding the true nature of the Hell’s Kitchen’s finalist’s new position at Araxi. Here is a snippet:

"The Hell's Kitchen winner won't be running the kitchen," Walt said while signing copies of his new Araxi cookbook at a recent launch. "I run the kitchen."

So then -- will the winner be second in command? Third?

Walt pondered a moment. "Maybe fourth," he said.

Read the full article here.

Saving the Salmon, One at a Time

Tue, 13 Oct 2009 00:00:00 GMT

photo credit: The Friends of Clayoquot Sound website

The Globe and Mail reports on the Tofino Salmon Enhancement Society, a small group of volunteers meeting the challenges to restore diminished salmon runs. Read more here.

Hell’s Kitchen Visits Whistler

Tue, 13 Oct 2009 00:00:00 GMT

Gordon Ramsey and the hopeful finalists gather at Araxi in Whistler for the season finale of Hell's Kitchen. Read about it in the Vancouver Sun.

Unique Food Histories of BC

Tue, 13 Oct 2009 00:00:00 GMT

Readers send in their suggestions for The Tyee's unique BC food histories series. Click here to read the article.

Jamie Oliver in the USA

Tue, 13 Oct 2009 00:00:00 GMT

photo credit: The New York Times Magazine

Jamie Oliver has been in the US to shoot his new television series, and has decided to take on the obesity epidemic while he's there. Read the profile on his next food revolution in the New York Times Magazine. (You may have to register to view this page, but there is no charge, and then you can access any articles in the NYT).

What are They Eating in Space?

Tue, 13 Oct 2009 00:00:00 GMT

Freeze-dried space food goes gourmet. Read about it in the Ottawa Citizen.

The Snack that Fights Starvation

Tue, 13 Oct 2009 00:00:00 GMT

A ready-to-use therapeutic food, made in France and distributed by UNESCO, is quietly fighting starvation in drought and famine ravaged countries. Read about it in T he Guardian.

BC Wild Salmon: a Sustainable Choice?

Mon, 5 Oct 2009 00:00:00 GMT

The Vancouver Sun questions whether eating wild BC salmon is still a sustainable choice, given recent news about our wild salmon stocks. Read the article here.

The Globe’s Take on the Victoria Food Scene

Mon, 5 Oct 2009 00:00:00 GMT

The Globe and Mail recently visited Victoria and wrote up their tour of local eateries. See if you agree with their findings here!

Salt Spring Island Ales Gets Gold at Annual Canadian Brewing Awards

Mon, 5 Oct 2009 00:00:00 GMT

From the media release

Quirky, barn-based brewery on Salt Spring Island celebrates being named " Best Golden Ale in Canada" at the 7th Annual Canadian Brewing Awards.

September 25, 2009, Toronto, Ontario- What do pink boots, organic hops farming, music, mathematics, mountain spring water, marketing and a love for all things local have in common? Salt Spring Island Ales- a small 'cottage' brewery on the west coast of Canada that received the top national "Gold Award" for their Golden Ale last night in Toronto at the 7th Annual Canadian Brewing Awards. This is the second time this unique barn-based brewery has received the "Best Golden Ale in Canada" award.

The Annual Canadian Brewing Awards showcased 282 entries in 26 categories from breweries across Canada including beer giants like Sleeman, Pilsner, and Moosehead and smaller micro-breweries like Tree, Phillips and Whistler Brewing. Salt Spring Island Ales' Golden Ale was competing directly against all of the other Canadian beers in this category. All beers were judged by category, using a point system for aroma, appearance, flavour, mouthfeel, and overall impression. Unlike previous years, only one Gold, Silver and Bronze were awarded in each category. The judging panel consisted of 18 Certified Beer Judges from across the country.

Salt Spring Island Ales co-owners Becky Julseth, Neil Cooke-Dallin and Brewmaster Murray Hunter were in Toronto to receive the prestigious award. Julseth says, "It' s exciting to win a national-level award like this so quickly after taking over the business earlier this year. There's no real blueprint for running a really small scale 'cottage' brewery. We're unique in so many ways and this brings a lot of challenges that put us in an almost separate business category to a city-based craft brewery. For Neil and I, it's been a wonderful affir mation to get this level of award so early in the game. It's also an incredible testament to our Brewmaster Murray. Having already won Gold Medal for the same brew in 2004, winning again is a real assertion of the strength of his recipe and his abilities as a brewmaster."

Brewmaster Murray Hunter, who has a degree in Mathematics and plays concert-level trumpet in several big band, jazz and orchestral ensembles, is passionate about creating the finest natural, unpasturized and unfiltered beer using local ingredients whenever possible. "Our Golden Ale is made in a lighter style but still offers plenty of flavour. People are often surprised and delighted by the nutty, citrus flavour it does have, as it is similar in colour to many of the lagers that many people are used to drinking. Of all the beers we brew this is our "session beer" so you can enjoy a few glasses of the Golden Ale throughout an evening or afternoon," says Hunter.

The spring water that flows from the mountain at the brewery makes this beer unique. Other ingredients include the very finest Canadian two row barley and specialty hops, some of which is now being grown organically right down the road from the brewery.

The Golden Ale boasts a nutty flavour, citrus notes and beautiful golden colour.

Co-owners Becky Julseth and Neil Cooke-Dallin purchased the brewery from a long time family friend, "Uncle Bob" in 2009. They are proud, active owners of the brewery which is located in a purpose-built barn on 15 acres in the Fulford Valley. The creative, beer loving couple can be found watching over organic hops at a field just down from the brewery, offering samples at local events and bringing a creative touch to marketing and sales.

One of only a few female brewery owners in Canada, Julseth is a proud member of the 'Pink Boots Society' which is made up of female movers and shakers in the beer industry. Becky' s profile can be seen online here.

As Cooke-Dallin is also a musician, when not managing the brewery or working for their graphic design company, he plays guitar in a popular Victoria Rock band and also runs a recording studio. Brewmaster Murray Hunter will be playing trumpet on Neil' forthcoming album.

Local hops production is one thing that they are particularly passionate about. For many years they have partnered with local farmers to grow hops on the island and in 2009 Julseth (in her pink gumboots) and Cooke-Dallin partnered with a local organic farm to plant their own certified organic crop of Mount Hood and Cascade hops in a field adjacent to the brewery.

Cooke-Dallin says, I'm personally excited that our Golden Ale received a Gold Medal as it is the beer that's driven our Island hops production. The two varieties of hops we planted at the brewery this year are varieties used in the Golden Ale and our hope is to be able to make the Golden our first all Salt Spring hopped brew. Murray has done quite a bit of experimenting with blending Salt Spring grown hops into the Golden Ale recipe, and we' re confident that by the time our crop has matured it will be a wonderful showcase of Island terroir."

Other BC breweries bringing home medals include: Swans Gastro Brewpub with a Bronze for their Barley Wine, Lighthouse Brewing with a Silver for their Stout, Phillips with a Silver for their Scotch Ale and their Black Toque India Dark Ale and a Gold for their Chocolate Porter, Tree Brewing with a Gold for their IPA and Howe Sound with a Silver for their Brown Ale.

About Salt Spring Island Ales

Salt Spring Island Ales is 100 per cent locally owned and operated and 100 per cent of production (550 hectolitres per year) is done at the small brewery with a tiny staff of four. They are the smallest non-pub brewery in BC and they source their ingredients from as close to home as possible.

Salt Spring Island Ales is currently brewing the Salt Spring Golden Ale, Salt Spring Pale Ale, Salt Spring Porter, Salt Spring Whale Tale Ale (a German-style Altbier) and Salt Spring Island India Pale Ale. Their seasonal ales include the Heather Ale and the Fireside Winter Ale.

Salt Spring Island Ales are available on tap at a wide variety of establishments on Saltspring and Vancouver Island. The Golden Ale, Pale Ale and Porter are also available in select Vancouver Island and Salt Spring Island liquor stores in 650ml bottles.

For more information visit www.gulfislandsbrewing.com or call 250-858-1893. Brewery tours can be arranged upon request.

Good Bye Gourmet

Mon, 5 Oct 2009 00:00:00 GMT

It’s a sad day for food writing: Conde Nast has announced the closure of Gourmet. Read about it here.

Big Beef Takes a Beating

Mon, 5 Oct 2009 00:00:00 GMT

The New York Times profiles yet another e. coli horror story. Read more here.

Food Giants Go Local

Mon, 5 Oct 2009 00:00:00 GMT

Hellman's, Loblaw and Frito Lay among companies sporting new campaigns aimed at locavores. Read about it here.

Foodie Flags

Mon, 5 Oct 2009 00:00:00 GMT

A new way to play with your food. Click here to enjoy!

29th Okanagan Fall Wine Festival Kicks Off

Mon, 5 Oct 2009 00:00:00 GMT

From the media release

Sell Out at the WestJet Wine Tastings, Gourmet & Grapes Gala & Strong Wine Sales Highlight the Opening Weekend

Kelowna, BC. The 29th Okanagan Fall Wine Festival presented by Valley First Credit Union is underway with a promising start that demonstrates that wine tourism continues to hold its own in the current challenging economy.

Gary Reynolds, President of the Okanagan Wine Festivals and owner, Lake Breeze Vineyards in Naramata is surprised at the strong demand for tickets. "We know that our main wine events offer great value for the experience we offer but we did not expect the expansion of our WestJet Wine Tastings would sell out. But it is nice to be proven wrong. Both nights of the WestJet Wine Tastings sold out and what impressed us the most was the growth in a younger market segment that is obviously attracted to our events. It's great to see that our approach to offer wine tastings that are naturally fun is paying off."

Sara Foster with WestJet believes the targeting of a younger market is great for the industry. "Our Fun and Festival team always look for the best events that fit with or airline's culture and these wine tastings are perfect. They are fun, informal, well run and a tremendously fun time for everyone."

The opening 4 days finished off with a sold out audience attending theGourmet and Grapes Gala sponsored by Terasen Gas and held at Kelowna's hottest restaurant - Cabana Bar and Grill. Ned Bell from Cabana and Wayne Martin from Fraiche in Vancouver went head to head in an Iron Chef Competition while patrons dined on amazing tapas foods from 6 different Okanagan restaurants and 6 great wineries from the Okanagan.

The Okanagan Fall Wine Festival continues throughout Okanagan Wine Country with over 150 events during the period October 1-10. Major upcoming events include the Valley First Grand Finale Wine Tastings held Friday October 9 and Saturday October 10 at the Penticton Trade & Convention Centre. Ticketsare still available and may be purchased online through www.ticketmaster.ca.

For more information on the Okanagan Fall Wine Festival presented by Valley First Credit Union, go to www.thewinefestivals.com or www.owfs.mobi on your handheld. Or pick up a free 60 page guide at your local winery, BC Liquor Store, VQA wine store or British Columbia Tourism Info-Centre.

Marquis Wheat Makes a Comeback

Mon, 28 Sep 2009 00:00:00 GMT

Photo credit: Jenn Pentland

Read how local organic flour is becoming more widely available in The Tyee.

More on the Collapse of the Salmon Runs

Mon, 28 Sep 2009 00:00:00 GMT

The Globe and Mail discusses salmon decline with Pacific Salmon Foundation CEO, Dr. Brian Riddell. Click here to read more.

New York Times’ Frugal Traveler Enjoys Vancouver’s Bargain Bites

Mon, 28 Sep 2009 00:00:00 GMT

Read as Matt Gross explores Vancouver’s Argo Café, JapaDog and Vij’s Rangoli.

Dust Storms Strip Topsoil from Drought Ravaged Farmlands in Australia

Mon, 28 Sep 2009 00:00:00 GMT

Photo: Satellite image of dust storm Credit: NASA

Crop analysts remain optimistic. Click here to read the article.

Local Flour Company Doing Good Business in Washington State

Mon, 28 Sep 2009 00:00:00 GMT

Pacific Northwest farmers band together to form Shepherd’s Grain. Read more in The Seattle Times.

A Different Kind of Tasting Bar

Mon, 28 Sep 2009 00:00:00 GMT

Tasting dirt brings about a paradigm shift for Anne Zimmerman.

Jamie Kennedy Wine Bar Sold

Mon, 28 Sep 2009 00:00:00 GMT

The Jamie Kennedy Wine Bar will now be known simply as The Wine Bar, Toronto Life reports.

Winners of Tapas Ticket Draw Announced

Fri, 25 Sep 2009 00:00:00 GMT

Subscribers to our online newsletter Tapas were given an opportunity to enter a draw to win tickets to DISCOVER YOUR INNER TANGO - Celebrate the Wines of Argentina at The Sutton Place Hotel.

The winners are:

Suni Lawson, Delta, BC

Darlene Lynch, New Westminster, BC

www.winesofargentina.ca

First Sake Rice Harvest in BC

Mon, 21 Sep 2009 00:00:00 GMT

photo credit: Kyoto Foodie blog

Granville Island sake maker Masa Shiroki announces harvest of experimental sake crop. Click here to read more.

Michelle Obama At the Farmer’s Market

Mon, 21 Sep 2009 00:00:00 GMT

Photo credit: Associated Press

Michelle Obama attends opening of White House farmer’s market. Read about it here.

Beware of Imposters in BC Wines Sections

Sun, 20 Sep 2009 00:00:00 GMT

Not all the bottles in the BC Wines sections of government liquor stores are actually made with BC grapes. Read the full article here.

New Vancouver Cooking School Getting Good Reviews

Sun, 20 Sep 2009 00:00:00 GMT

The Dirty Apron Cooking School, associated with Chambar, is Vancouver’s new destination to cook your own gourmet meal. Click here to read the review.

Recession Leads to More Homemade Lunches in Japan

Sun, 20 Sep 2009 00:00:00 GMT

Survey finds more workers packing lunches to save money. The Guardian online discusses the findings.

What the French Think of Julia Child

Sun, 20 Sep 2009 00:00:00 GMT

The New York Times reports that the French are more impressed with Meryl Streep than Julia Child as Julie and Julia hits France. Read more…

“Come Visit; We’ll Get You Home”

Sat, 19 Sep 2009 00:00:00 GMT

Victoria, B.C., September 17, 2009 – Today Tourism Victoria announced a new fall travel promotion. Tourism Victoria will pick up the tab for the return travel on BC Ferries (car, driver and passenger) when visitors book a two night package in the Greater Victoria area with Tourism Victoria. The offer is valid for travel through October 31, 2009; a limited number of packages are available.

The promotion is made possible by an innovative Cooperative Marketing Campaign consisting of 28 Tourism Victoria members and by a partnership with BC Ferries.

Details about the limited time offer are available at www.itsvictoria.com or by phone at 1-800-663-3883.

Dry Rivers in California have Devastating Impact on Salmon Spawning

Thu, 17 Sep 2009 00:00:00 GMT

Photo credit: Michael Macor / The Chronicle

Salmon are also in trouble in California. Read the article in The San Francisco Chronicle to learn more.

Joie Announces Release of First Reserve Wine

Wed, 16 Sep 2009 00:00:00 GMT

Joie has released its 2007 Reserve wine. Click here to find out more.

Alice Waters on An Edible Education

Wed, 16 Sep 2009 00:00:00 GMT

In “A Healthy Constitution” the Chez Panisse veteran adds her voice to the campaign for school lunch reform.

New Food, Arts and Culture Festival Coming to Vancouver

Tue, 15 Sep 2009 00:00:00 GMT

Vancouver, BC – The Roundhouse, Get Local (a partnered project of FarmFolk/CityFolk and the Vancouver Farmers Market) and the BC Farmers’ Market Nutrition and Coupon Project are proud to present “SUSTENANCE: Feasting on Art & Culture.” A first time, unique celebration, SUSTENANCE Festival starts on Thursday, October 1 and culminates on World Food Day: October 16th. SUSTENANCE endeavours to connect the communities of art, culture, and food security. From global to local, from historic to present day, the art and culture of food will be something everyone can feast on.

SUSTENANCE Festival kicks off with the opening celebration on Saturday, October 3, a party for all of the exhibitors and producers who are participating in SUSTENANCE Festival, special guests and the public. Guests can enjoy local food and Lotusland Wines while perusing the exhibits, including internationally acclaimed El Maiz Es Nuestra Vida (“The Corn is Our Life”), a contemporary art exhibition from Oaxaca, Mexico that guides the public through the history of corn throughout the Americas, and CORNUCOPIA, an interactive installation designed to bring an understanding to the average citizen of the great environmental stress and energy consequence of industrializing our food. The night will feature live music, presentations, and a chance to be amongst the first to explore the many exhibits of SUSTENANCE Festival. For a full list of SUSTENANCE Festival exhibits and events please scroll down .

SUSTENANCE Festival will offer a bounty of fun, learning, and agri-tainment, with over 20 food related art exhibits, 15 interactive pieces on display, and loads of events over two weeks. The CITYFOOD Kitchen will feature local food cooking classes by Chef Darren Clay, and workshops to teach people how to preserve food to eat locally through the winter. Family Day on Saturday, October 10 will entertain kids with piñata making and breaking, a pumpkin pie eating contest, and a workshop by Growing Chefs, a non-profit society that works to inspire a love of growing and eating sustainable food in young people.

SUSTENANCE Festival will also feature a special screening of the award-winning foodie film, Tableland, by local filmmaker Craig Noble. A culinary expedition in search of the people, place and taste of North American small-scale, sustainable food production, Tableland celebrates the positive working models of growing and consuming local food.

Thursday, October 8 will have people saying “OHHHHH FOOD!” A naughty night of food with forbidden fruit wine, saucy storytelling, erotic culinary poetry reading, and special sexy production: those dirty fruits and vegetables brought to you by Biovia Organic Link Ltd., will make for an exciting event for Adults Only.

The final day of festivities will celebrate World Food Day on Friday, October 16 with a Pocket Market from 11:00 am-5:00 pm set up on site at The Roundhouse. All produce will come from Southlands Farm, a 2.6 acre family farm located in Vancouver’s Southlands neighbourhood. The evening will bring the Closing Celebration starting at 6 pm, with real beer, food, a performance by The Pressure Cooker Theatre, and

music by The Carnival Band.

SUSTENANCE Festival will be held at the Roundhouse Community Arts & Recreation Centre in Yaletown, and at several satellite locations. For full details on all of the exhibits and events, and workshop registration please click here.

Dedicated Farmers Persevere in Conflict Zone

Tue, 15 Sep 2009 00:00:00 GMT

Read about farmers in Palestine growing premium food products despite adverse conditions in The Guardian online.

The Fruit Hunters Heading to the Silver Screen

Tue, 15 Sep 2009 00:00:00 GMT

Peter Meehan interviews Adam Leith Gollner in the New York Times blog.

Permaculture Offers Blueprint for Environmentally Friendly Food Production

Tue, 15 Sep 2009 00:00:00 GMT

In an in-depth feature for this magazine, Jenn Hardy talks to several advocates of permaculture about all that can be gained from an innovative agricultural design system.

A Greener Lunchbox Inside and Out

Thu, 10 Sep 2009 00:00:00 GMT

If the cafeteria food at your child’s school is in poor taste, spud!, local and organic online home grocer, has some suggestions of how you can make lunchtime a healthier choice for your child and the planet.

Danielle Lovell, spud!’s Communications Coordinator and self-proclaimed foodie says, “If you are finding it difficult to get veggies into kids' lunches, get creative. Cook chopped kale into pizza sauces and blend spinach into mashed potatoes. Grate carrots into everything from scrambled tofu to muffins. Blend veggies into smoothies. Add pureed roasted red peppers for flavour. Tacos and burritos are easy to load up with veggies as well.”

Packing school lunches day after day can be a tedious chore, but with millions of children eating lunch in schools across the country everyday, the real burden is on the planet. “Choose reusable lunch bags or boxes and instead of disposable packaging, try BPA-free recycled plastics, stainless steal containers and refillable water bottles. Pack local, organic and all-natural foods in realistic portions to avoid food waste,” adds Lovell.

spud! is the greenest grocer in North America. 100% carbon neutral, spud! delivers organic, local and affordable produce and groceries right to your door. Customers order online at www.spud.ca

Become a Farmstead Wine CSA Member (Community Supported Agriculture)

Tue, 8 Sep 2009 00:00:00 GMT

Earlier this year Farmstead Wines launched a Community Supported Agriculture (CSA) Program. CSA is a food production (in this case wine growing) and distribution system that directly connects farmers and consumers. Consumers buy "shares" in a farm's harvest in advance. Farmers earn important early-season capital and have a guaranteed market for their produce. We selected this model because it is the best way for you to connect directly with the farmers. This connection is severely lacking in conventional agriculture systems. This is especially true for wine - industrial wine production has become the norm and your support is needed to make Vinaroon wines and small, sustainable farming viable options. If the Farmstead Wine CSA sounds interesting you can get all the details here: www.farmsteadwines.com

The first delivery of CSA's have arrived from the farms and are about to go out the the members. The retail value of the CSA case is $765, each member payed a maximum of $525 and gets the case deliverd to their door with pairing tips and recipes. Here is a look at what they will receive next week.

Martin Arndorfer Gruner Veltliner 'Die Leidenschaft' 2005
Martin Arndorfer 'Anna Die Leidenschaft' 2004
Martin Arndorfer Riesling 'Die Leidenschaft' 2005
Marc Tempe Pinot Gris 'Grand Cru' Schoenenbourg 2001 x3
Domaine Gauby Muntada 2004 x3
Claus Preisinger 'Pannobile' 2004 x3

A-Listers and Bee-Listers at the Toronto Film Festival

Tue, 8 Sep 2009 00:00:00 GMT

This September, while the celebrity buzz flows through Toronto’s many Toronto International Film Festival (TIFF) film premieres, so too will a Festival Buzz pour forth from the lounges of Toronto’s Fairmont Royal York hotel. Beginning September 1, 2009 the hotel heralds the arrival of the 34th annual TIFF opening week with a champagne cocktail featuring rooftop honey under the name: Festival Buzz.

Festival fans will have the opportunity to taste rare spoonfuls of the The Fairmont Royal York’s liquid gold, harvested from the hotel’s 14th floor apiary on August 14, 2009. The second annual harvest was the first of the summer to involve the chefs, apprentices and members of the Toronto Beekeepers Cooperative. The rooftop bounty took over five hours to extract from the six hives. So far, nearly 100 pounds of honey have been surrendered to the kitchens and bars of the hotel. If the sunnier weather holds, the next harvest is expected to bring in over 200 pounds by late September. Full audio coverage of the hives’ opening, honey extraction and general harvest bee-haviour can be heard by podcast at http://radioroyalyork.ca/

The $22 “Festival Buzz” is served in a champagne flute, features MOET champagne, peach puree, honey and freshly picked mint from the rooftop garden. The unique cocktail will be served at both EPIC and the Library Bar, both of which are located on the lobby level and will be open until 1 a.m. during the festival.

The Toronto International Film Festival ranks among the most prestigious international film festivals in the world. For ten days, film lovers, filmmakers, industry professionals and media watch the best in new cinema from established masters and new talent. From September 10 to 19th, the 34th annual Toronto International Film Festival will present over 300 films.

A Word From Sooke Harbour House

Thu, 3 Sep 2009 00:00:00 GMT

This news comes in from Sinclair and Frederique of Sooke Harbour House:

"There’s never been a better time to come back to the Sooke Harbour House! A world of adventure and tranquility await you, with a multitude of places to visit, things to do and incredible cuisine to devour at our little slice of paradise on South Vancouver Island.

We are delighted to welcome back Chef Sam Benedetto to the Sooke Harbour House. Chef Benedetto spent the previous two years honing his skills as Head Chef of Gilgamesh, a renowned Pan-Asian restaurant in Camden, London, well known for its celebrity Chef, Ian Pengelley and star-studded clientele. Sam has returned with invigorated food ideas, a customer focused service style and enough Sooke Harbour House experience to remember the roots and character of this blissful destination.

If our decadent cuisine was not enough, we wanted to share details regarding our new adventure partner, the Sooke Harbour Resort & Marina. This new development and private marina provides opportunity for each of our valued Sooke Harbour House guests to indulge in the island’s best fishing, kayak rentals, whale watching tours, zodiac eco-tours and crab trapping. We invite you to come back to the Sooke Harbour House to take in the ultimate west coast experience! To learn more about Sooke Harbour Resort & Marina activities, please click here.
There truly is so much to discover in our quaint slice of heaven at the Sooke Harbour House! We look forward to seeing you again this summer or fall or winter. Adventures and wonderful activities every day and every season!"

Dim Sum Discussions with Chua Lam

Mon, 31 Aug 2009 00:00:00 GMT

Food critic and former film producer, Chua Lam, sits down with host Enoch Yiu at the famous Hong Kong restaurant Lok Yu Tea House. Click here to watch the video or read the article.

Ricardo’s Mediterranean Kitchen Brings The Sun-Baked Hills of Tuscany to The Okanagan

Mon, 31 Aug 2009 00:00:00 GMT

Kelowna, BC – The Okanagan Valley’s hidden treasure, Ricardo’s Mediterranean Kitchen, is once again delighting locals and enticing tourists to the outskirts of Kelowna for a culinary voyage to the Mediterranean. Since opening in 2001 and tucked away down a quiet road in Winfield, BC, Ricardo’s is proving that great food is worth travelling for, even if it is only a 15-minute drive outside the city center. From live Jazz to the most authentic Italian cuisine found outside the sun-baked hills of Tuscany, the 50-seat restaurant is blowing past the competition with multiple awards and a reservation list that would make Gordon Ramsay jealous.

“What makes our dining experience unique is our “mom and pop” touch which keeps customers coming back for more,” says Ricardo Scebba, chef and owner of Ricardo’s Mediterranean Kitchen. “When you dine at Ricardo’s, it’s like being home for mama’s best cooking – but better!”

Ricardo uses traditional family recipes handed down from his mother Concetta who still hand-rolls the restaurant’s famous homemade meatballs. Recipes are complemented by Ricardo’s commitment to using local organic produce and fresh herbs and vegetables from the family garden.

The menu offers a gratifying selection of rustic dishes echoing the Italian countryside and Mediterranean basin.

    * The Linguine al Mare – an assorted seafood pasta dish with choice of tomato, cream, or blush sauces – is a local favourite, and allows patrons to customize their meal to their preference.
    * The Gnocchi is made daily and is tossed in your choice of a gorgonzola cream sauce or a zesty marinara with slightly melted bocconcini cheese. It is so substantial you won’t even notice the absence of meat.
    * The organic, free-range Chicken Athena topped with kalamata, caperberry and tomato caponata is succulent and bursting with flavour.
    * Additionally, the Blackened Prime Rib – Ricardo’s signature dish – is seared to your liking, and will never be forgotten.

To complement your palette, Ricardo’s offers an extensive variety of New and Old World wines, with excellent and affordable selections from the Okanagan's finest vineyards. Classic and more modern cocktails range from the tangy Lemon Drop to the slightly saucy ‘Hot n’ Dirty’ – Ricardo’s take on the traditional dirty vodka martini.

The restaurant long list of awards include "Best Restaurant", "Best Service", “Best Italian”, "Best Romantic", “Best Dessert”, and “Best Italian” from Okanagan Life Magazine and other publications.

Ricardo’s Mediterranean Kitchen is open for dinner seven days a week from 5 p.m. It is located only 15 minute north of downtown Kelowna, and only 20 minutes south from Vernon. Reservations are highly recommended. To make yours, call 1-250-766-6810.

Fraser River Sockeye Return

Fri, 28 Aug 2009 00:00:00 GMT

With the most recent news that the predicted Fraser River sockeye return is estimated to be well below original forecasts and therefore no sockeye harvests are expected, local consumers have some questions.

Grant Snell, General Manager of the BC Salmon Marketing Council, a non-profit generic marketing organization for wild BC salmon, says that the situation surrounding the Fraser River sockeye returns is very serious and everyone is anxiously following its developments and waiting for information to explain the cause. Snell adds, “And retailers are telling us that consumers have questions about just how the status of the Fraser River run affects the supply of all wild BC salmon. Because our consumers continue to become increasingly knowledgeable about salmon and supportive of local producers including fishermen, they ask more and more about where the salmon is from and their first choice is to buy wild BC salmon. It is natural that they now need more information. Retailers are as a result noting the importance of providing current information to consumers regarding how the Fraser River run forecasts may affect the overall supply of wild BC salmon and basically just how wild BC salmon gets to the local market. Consumers want to buy wild salmon from BC and they want to feel comfortable with their choice.”

Kosta Zogaris, Owner of The Salmon Shop in North Vancouver, BC and Heather Creel, Owner of 1-Fish, 2-Fish in Langley, BC agree that some consumers may now first be cautious about buying wild BC salmon but are then comfortable and confident with their purchase once it is explained that the wild BC salmon that is currently available in their stores are those harvested from BC runs that have experienced returns deemed high enough for adequate escapement and a sustainable resource. Brian Hamatake, President of Seafood City in Granville Island in Vancouver, BC confirms that his customers are very familiar with salmon and that they know what they are buying. The majority of his salmon consumers want wild BC salmon because they support the industry. He also believes that his customers will start asking for more information.

The BC Salmon Marketing Council is quickly responding by providing the following key facts regarding wild BC salmon harvesting and availability to its comprehensive list of retailers as well as restaurants to help them respond to customer questions as well as help them plan their product mix and menus.

Current Availability of Wild BC Salmon

Reputable local seafood retailers have developed solid, long-term connections with wild BC salmon fishermen and suppliers, and that ensures a regular supply of wild BC salmon in our local market. The kinds of wild BC salmon that they carry will change however according to supply availability.

At this time, local retailers continue to have a variety of wild BC salmon species available including mainly coho, pink and spring.

Sockeye

The Fraser River is not the only system that produces sockeye so we are still seeing a very limited supply of wild BC sockeye in the local market as produced in the Nass River and Barkley Sound in June and July. The run size of Barkley Sound on the west coast of Vancouver Island, BC (by Ucluelet) was actually upgraded from pre-season expectations during the season. The Skeena River however did not see any fishing openings for sockeye this year because of lower returns.

Pink

The most recent reports regarding pink run sizes in the North as part of the Nass River, Skeena River and Caamano Sound have indicated good and steady returns of pink salmon so you are seeing wild BC pink salmon currently available in the local market and it is expected to be available throughout the next few weeks.

Coho

Coho salmon is also still returning in good numbers allowing for fishing in the north and availability in the market on a fairly regular basis.

Spring

Spring salmon has been steadily available in the market because the run sizes are looking good. There is an anticipated further troll opening in the North on August 31st for spring salmon harvests.

Chum

As there have been modest returns of summer chums to date, only limited supplies of summer chums have been available in the market. It is too early to determine the returns of fall chums so we do not know the availability of chum salmon in the fall at this time.

The Facts That Seafood Consumers Need To Know

· The resource continues to be very conservatively managed with harvests by the commercial fishermen for any wild BC salmon species scheduled only if the carefully and constantly monitored returns can safely predict that enough fish of any given run will successfully return to the spawning grounds for a sustainable resource.

· When it is determined that there can be a fishery because of adequate returns, the TAC (total allowable catch) is then set and very tightly controlled. The TAC is always conservative to ensure adequate escapement. The commercial fishermen are only permitted to catch a set number of fish and this is the fish that you see available in your local market.

· Today’s fishery is highly developed to selectively harvest only the intended species of wild BC salmon. If there is a risk of inadvertently harvesting a species from a run that is experiencing weaker returns, then the harvest at that time and in that place will not even happen. Consequently, salmon identified as part of weaker runs will not be harvested by the commercial fishermen and will therefore not appear in our local market.

· While the Fraser River is a very significant wild BC salmon producing system – especially for sockeye which has traditionally been the most valued of the wild BC salmon species – it is not the only salmon producing system which is why we currently do have several species of wild BC salmon available in our local market.

· Several chefs and seafood enthusiasts increasingly continue to embrace the wonderfully unique flavours and textures of all five kinds of wild BC salmon. That is why you see all five kinds of wild salmon featured in the local restaurants and stores at this time.

· The wild BC salmon that is currently available in your local supermarket, specialty seafood store, restaurant and authorized sales dock are those harvested from runs that have experienced returns deemed high enough for adequate escapement and a sustainable resource.

· The commercial salmon fishermen are all committed to sustain the fishery and the industry. It is their livelihood not only today but in all the years to come.

· The state of the industry changes almost daily as wild BC salmon are a natural phenomenon so the reports of last month differ greatly from those of today and the reports even a week from now can be different again as well.

The Status Of The Fraser River Run Can Be Summarized At This Time As Follows

· The original “return” this year for all Fraser River runs was forecasted at 10.5 million, but the Pacific Salmon Commission has now downgraded it to 985,000. “Return” is defined as the number of salmon returning to a given system in a given year.

· The main summer-run was downgraded from 8.7 million fish to 600,000 on a cycle that has a 25 year average return of 4.4 million.

· It is predicted that there will be no targeted sockeye fishery by the commercial fishermen, sports fishermen and possibly native fishermen, on Fraser River stocks this year to provide the maximum opportunity for adequate escapement to maximize spawning opportunities for future runs.

· It is still early in the season to predict the actual overall results for Fraser River sockeye, but it could perhaps still be possible to see an adequate number of fish return to ensure optimum spawning escapement.

· As of Tuesday, August 11th, the Pacific Salmon Commission stated that the reason for this unexpected decrease in returning number of Fraser River fish is not known and they will be conducting studies.

· It is surprising to all industry members that the number of returning Fraser River sockeye at this time is so low because a substantial number of sockeye (7 million) did return to the river system to spawn four years ago. A large number of the resulting juvenile fish may have been lost on their journey to the ocean or died in the intervening years at sea.

The BC Salmon Marketing Council is a non-profit generic marketing organization for wild BC salmon funded by the BC commercial fishermen and government sources to: benefit and promote the BC wild salmon industry; conduct research and educational programs for the development and promotion of commercially harvested wild BC salmon, and; communicate to national and international markets the quality, availability and value of wild BC salmon.

Behind the Scenes at the Great Hall of Cheese

Mon, 24 Aug 2009 00:00:00 GMT

The biennial event Cheese Milk in All its Shapes and Forms, organized by Slow Food and the City of Bra, is back for its seventh edition, to be held September 18-21, 2009 in Bra (Piedmont - Italy). The festival has become an international reference point for dairy artisans and cheese enthusiasts from around the world, with its exploration of the thousand aspects of cheese, from dairy animals to the finished product. Every cheese has a long story behind it, its own identity and specific nature. By telling these stories, Cheese keeps these traditions alive.

Cheese is truly an event unique in Italy, perhaps even the world, offering visitors countless opportunities to understand, learn, investigate, taste, buy, participate and have fun. This multi-layered event takes a 360° look at the world of milk and dairy, and its diversity means its organization requires many specialized skills from different fields.

In particular organizing Great Hall of Cheese requires a huge amount of work, particularly this year in which the main theme is rare and unusual cheeses from around the world. These are cheeses of the highest quality that are hard to find because they are made in very small quantities, come from far away or use unusual techniques or ingredients.

Over seven editions of Cheese we have put together a tried and tested organizational machine and developed a network of contacts that allows us to track down the rarest cheeses. A large section of the Great Hall is
dedicated to Presidia cheeses, with 24 from Italy and 15 from the rest of the world. These are products that are protected and promoted thanks to the support of the Slow Food Foundation for Biodiversity. The other cheeses are identified thanks to recommendations we receive from an extensive network of collaborators who are familiar with their local area dairy professionals, Slow Food convivium leaders and association members in Italy and elsewhere, affineurs and cheesemakers.

The Slow Food team starts to select products in February. Some are already familiar, while others are new and need to be thoroughly evaluated. All exhibitors who are taking part in Cheese for the first time send a sample of their cheeses to Slow Food¹s Bra offices, along with technical details for each cheese listing ingredients, production techniques, type, aging and any affinage. A description of the dairy is also requested, specifying type of farming, supply of milk if sourced externally, etc. Sometimes it is necessary to visit dairies or affineurs located abroad or in hard-to-reach places.

For example the journey of the new Norwegian Presidium Pultost towards Bra began a few years ago, when the cheesemaking community took part in the second Terra Madre in Turin in 2006. This cheese has a very distinctive flavor and great potential, but it is made only by a handful of small dairies for a very limited local market. The cheese caught the attention of the Slow Food Foundation for Biodiversity and in 2008 the staff member responsible for northern Europe visited Norway, touring the local area, finding out more about the producers and observing the production process. Back in Bra Pultost was analyzed during a technical tasting by experts, who judged it positively. The process then began to create a new Presidium, with the aim of preserving artisanal production of the cheese.

Some cheeses require long and complex bureaucratic procedures before they can be presented for tasting at Cheese. This is the case for raw-milk cheeses from the United States, and every edition it is necessary to ask for special dispensation from the Health Ministry in order to import them. At the last Cheese in 2007 we managed to have Whitestone Windsor Blue from New Zealand only thanks to the intervention of the Italian consulate.

By the end of July the geography of the cheese specialties that will make up the Great Hall is complete. The catalog of cheeses that visitors will find during the event is drawn up and descriptions written for each one, listing country of origin, ingredients, type and aging.

While the task of research and identification takes many months, the work needed immediately before and during the event is just as laborious. During early September the Great Hall that will host the cheeses is
constructed. Meanwhile we begin the process of requesting between 10 and 15 kilograms of each of the 100-plus types of cheese. The cheeses come in all different shapes and sizes, fresh and aged, and they all have to be stored in the right conditions so as to be perfect for the event itself. Most are brought directly to Bra by the producers who will be exhibiting in the Market or the Presidia area. Three large parking lots with individual electrical connections are set up around the town to host the refrigerated trucks, with around 70 parking spaces. The rest of the cheeses are sent to the Slow Food warehouse, where they are labeled with numbers according to the Cheeselist, the catalog of Great Hall cheeses, and stored in two refrigerated rooms at cellar temperatures.

Things become even more frenetic during the week of the event. On Wednesday the exhibition space is filled with signs, shelves, tables and other equipment and the refrigerated counters and cases are switched on. The
technicians, electricians and carpenters then leave the space to the cheesemongers of Bra and the other experts who over the years have contributed to making Cheese so successful like Juliet Harbutt from the
United Kingdom, considered one of the most important authorities in the cheese world. The Great Hall is now handed over to them and the staff who will assist them during the next four days: over 50 young people ready to find out all about this new and fascinating world, to learn how to recognize and describe the characteristics of rare cheeses, use the right knife, cut the cheeses perfectly and serve them to customers.

On Friday morning the Great Hall will be ready for the Cheese visitors, its jewels displayed in refrigerated cases, labeled and divided into individual portions on cutting boards, ready to give cheese enthusiasts and
connoisseurs that moment of pure gastronomic pleasure that can be found only here.

Gather Ye Squash Blossoms While Ye May

Thu, 20 Aug 2009 00:00:00 GMT

Read about the elusive delicacy of cooking with squash blossoms on the National Public Radio website. Click here.

CHATEAU VICTORIA NOW FROG-FRIENDLY

Wed, 19 Aug 2009 00:00:00 GMT

Those who choose to stay at the Chateau Victoria Hotel and Suites will be doing frogs a favour as the hotel becomes the first in Victoria to offer their guests Bird Friendly, Frog Friendly, Certified Organic, and Fairly Traded Sustainable in-room coffee service.

“With the Oughtred Rainforest Alliance Certified, UTZ Certified, sustainable in-room coffee program we can offer our guests a high quality product that tastes great while reducing the impact our operation has on the environment.” said assistant general manager Michelle Le Sage.

The Chateau Victoria was awarded with a 4 Green Key Eco Rating last year by Hotel Association of Canada and is diligent in a quest to continually enhance its social, economic and environmental programs.

“We are currently in the process of developing our first of many green floors. This trial floor will be the testing ground for our guests and employees in the hopes of ongoing conversions. The In-Room coffee program is just the first of many initiatives to take the hotel to the next level of sustainability.”

NEW DRINKS. NEW EATS. NEW PATIO. NEW GEORGE.

Mon, 17 Aug 2009 00:00:00 GMT

Yaletown’s George Ultra Lounge, the Godfather of Vancouver’s cocktail culture, introduces award-winning bartender Shaun Layton’s new cocktail list, featuring cameo appearances by five cocktails from five of the best bars around the world. George is also offering new dinner and late night menus, and handsome new upholstered patio furniture.

“During my travels to cocktail competitions around the world, I’ve met a lot of very talented bartenders, and tasted the very best they have to offer,” said Shaun Layton, head bartender at George Ultra Lounge. “For our Cameo section on the new list, I’ve selected my top five and brought them to George. During the Olympics we hope to take this one step further. We’ve invited the personalities behind the drinks to Vancouver for our very own cocktail competition. We’re in talks right now.”

At George all cocktails are doubles created using a minimum of two ounces of premium liquors and spirits ($9 – $12). The new list is a tasty tome with nearly 60 drinks spanning classics, and cameos; George signatures, and shooters; Champagne cocktails, and fancy summer drinks; plus classic and modern interpretations of Latin favorites.

The Cameo menu includes the Bison Julep from All Star Lanes in London; Chocolate Martinez, from Bar 101, in Stolkholm; Golden Negroni from Rules in London; Niko’s Gimlet, originated at Experimental Cocktail Club in Paris; and PX Flip from Door 74 in Amsterdam.

The Fancy Summer Drinks section includes Pimm’s No.1 Cocktail, a classic English summer’s drink of Pimm’s No.1, with cucumber, apple, orange, lemon and fresh mint, topped with sprite (or ginger ale); and George’s Watermelon Agave Julep, made with El Jimador silver tequila, fresh mint and vanilla sugar smashed up with fresh watermelon, served long on crushed ice.

George’s executive chef, Jason Wilson, along with sous chef, Chris Bisaro, have created new dinner, and late night menus. Updated pub classics include lager battered local halibut burger ($18), and bacon wrapped beef tenderloin ($24). West coast standards on the menu include julienne vegetable and tofu spring rolls ($11), tuna tartar duo ($15), and beef carpaccio ($14), plus there are s’mores ($10) for dessert. Late night faves include all of the above and more: addictive curried shrimp frites ($16), elegant thin crust pizzas ($16), and housemade truffles and artisanal cheeses.

Owners, David Hannay and Patrick Mercer, have refurbished the patio with comfortable gray upholstered bench seating reminiscent of a bespoke suit, accented by lipstick-red tables. The new patio features a beautiful cushion of light making seats appear to be floating on air; plus bifold windows along the patio open completely to connect indoors and out. George’s interior has been freshly painted as well.

Slow Food's Time For Lunch Campaign

Fri, 14 Aug 2009 00:00:00 GMT

In preparation for the coming schoolyear, Slow Food USA launched Time For Lunch, a national campaign to improve school lunches. A national day of action is being held on September 7, when people in communities across America will come together at more than 100 Eat-Ins (a shared meal in a public setting), to draw attention to the need for real, healthy food in the National School Lunch Program.

The National School Lunch Program, which provides free lunches for more than 30 million children, is part of the Child Nutrition Act that Congress will reauthorize later this year. As part of the campaign, Slow Food USA has created a platform outlining specific "asks" for Congress to include in this update.

‘The way we feed our kids is a reflection of our values. We cannot, in good conscience, continue to make our kids sick by feeding them cheap byproducts of an industrial food system,’ stated Josh Viertel, president, Slow Food USA. ‘It is time to give kids real food: food that tastes good, is good for them, is good for the people who grow and prepare it, and is good for the planet.’

The Time for Lunch campaign is asking Americans to contact their legislators and tell them to invest in the health of our children by allocating $1 more per day, per child for lunch. Currently, schools are reimbursed $2.57 for each meal served to a student who qualified for free lunch - most of this covers labor, equipment and overhead costs - but less than $1 goes toward actual ingredients.

The campaign also seeks to protect against foods that put children at risk by establishing strong standards for all food sold at school, including food from vending machines and school fast food.

Lastly, the campaign is pushing for the government to provide mandatory funding to teach children healthy eating habits through innovative farm-to-school programs and school gardens.

To read Slow Food USA’s platform for updating the National School Lunch Program, or for details on how to organize your own Eat-In on Labor Day, visit the Time for Lunch website.

www.slowfoodusa.org

DBGB

Thu, 13 Aug 2009 00:00:00 GMT

Click here to read a review on Daniel Boulud's latest creation in the New Yorker.

A Trio of Desserts

Thu, 13 Aug 2009 00:00:00 GMT

Vancouver, BC – Ganache Pâtisserie is pleased to announce its newest creations for this year’s Summer 2009 Menu. Sitting on an almond biscotti base, Bleuet Amande ($5.75) is a smooth and creamy Amaretto cheesecake simply finished with a B.C. blueberry compote and housemade amaretti cookies. A natural combination, Chocolat Malté ($5.75) layers rich dark chocolate malted mousse and chocolate malted ganache on a dense and chewy white chocolate blondie foundation. Coco et Figue ($5.75) is a coconut sensation of light coconut rum parfait between layers of coconut dacquoise and buttery olive oil cake spread with a vanilla fig compote.

The entire menu, store hours and all contact information can be found online at www.ganacheyaletown.com. Or just visit Ganache at 1262 Homer Street in Yaletown to see our entire selection of chocolates, cakes and treats.

Plenty Turns Three

Mon, 10 Aug 2009 00:00:00 GMT

Trevor Walker, Plenty Epicurean Pantry creator and manager shares this birthday message: "Erica and I opened Plenty’s doors almost three years ago, on August 8th, 2006! Since its opening Plenty has developed a wonderful, loyal, and supportive following - thank-you to each of you for finding us and telling your friends, family, strangers, colleagues about Plenty.   It’s your enthusiasm and support that weaves us into the community and keeps Plenty going.   For anyone who is reading this but hasn’t been into the store yet please have a look at the friendly things people have been saying and then visit us to see for yourself."

    • “Sometimes dreams do come true. In this case, a little shop crammed with everything having to do with wonderful food fulfils not only the dream of the owner, but also dreamers like me who have wished for a place such as this that gathers together ingredients and implements and books and chocolate and cheese all in the same place.” … Don Genova on his Food Network blog

    • “This downtown store with a country feel has the most eclectic array of fine food products in the city. To give you a short example, Plenty offers the city’s largest selection of dried chili peppers; Cowichan Bay red fife wheat flour; a mountain of beautifully crafted BC preserves; Denman Island chocolate; local cheese…” Eric Akis, Times Colonist, A Foodie Road Trip

    • “… [Plenty] literally brims over with local edibles. Truly, if one cannot take an edible journey of Vancouver Island one can still find and taste many of its food products courtesy of Plenty’s shelves.” Elizabeth Levinson in Edible Journey (2009)

    • “This emporium, which stocks fine foods (fair-trade, local and global), also celebrates time-honoured crafts for the home.” Shelora Sheldan in Western Living Magazine

Visit Plenty online at www.epicureanpantry.ca

Image by Katie Zdybel

John Bishop Leads Tour with Heart

Thu, 6 Aug 2009 00:00:00 GMT

(Vancouver, BC) – It’s a proven medical fact that sipping a moderate amount of red wine is good for your heart – it helps to reduce the amount of ‘bad cholesterol.’ The French have known for centuries that red wine is good for you – they aren’t concerned about ‘physical health’ per se, they are talking about being good for you, good for your life. A little wine promotes conviviality amongst friends and strangers, complements the flavours of food, encourages people to really enjoy a meal, causes you relax and has even been known to inspire poetry. Yes, a little wine is good for your ‘heart’ in all the senses of that word.

This September, Vancouver culinary legend, fabulous chef and good-hearted gentleman, John Bishop will lead a tour of the Okanagan Wine Country. For three days, participants will be wined and dined while touring vineyards and engaging in leisurely meals. As part of the tour, participants have a unique opportunity to learn more about wine and winemaking from Chef Bishop’s personal contacts within this fascinating world. Meeting growers, touring vineyards, talking to passionate wine-makers and dining on exquisite regional cuisine is at the heart of this of this ‘tour with heart.’ The best part – you have an idyllic ‘stay-cation’ while helping out the Heart and Stroke Foundation of BC &Yukon. That’s right, this tour is a fundraiser. "My tour to India last year was a fundraiser for BC Women’s Hospital. I am hoping that with this tour we’ll be able to donate between $100 to $200 per participant to the Foundation," comments Mr. Bishop.

The deluxe coach tour departs from Vancouver on September 26 and returns on September 28. Along the way you’ll visit Burrowing Owl Estate Winery, Nk’Mip Cellars, See Ya Later Ranch, Quail’s Gate Estate Winery, Cedar Creek Winery and Mission Hill Family Estate.

The tour price of $1498 pp plus GST (based on double occupancy) includes:

    * all travel to the Okanagan, during the tour and the return trip to Vancouver
    * accommodation at Spirit Ridge Vineyard Resort and The Cove Lakeside Resort
    * exclusive wine-tastings and winery tours
    * two lunches ( Burrowing Owl’s The Sonora Room & Old Vines Restaurant, Quail’s Gate Estate Winery)
    * two dinners ( Nk’Mip Cellars &
    * Vineyard Terrace Restaurant, Cedar Creek Winery) two breakfasts

Drinking a little wine is not just good for your heart; it helps other’s heart as well.

For more information:

    * on the tour or to book your seat, contact Carlson Wagonlit Kerrisdale 604-264-0552
    * cwtravel@shaw.ca on The Heart and Stroke Foundation of BC &Yukon
    * www.heartandstrokebc.ca on Bishop’s Restaurant
      www.bishopsonline.com

New Absinthe Bar Opens in Montreal

Thu, 6 Aug 2009 00:00:00 GMT

MONTREAL- As part of its complete transformation following a $14-million investment, the InterContinental Montreal is proud to unveil its new bar with a novel concept: the Sarah B., an absinthe bar that has opened its doors on July 23rd. "As part of our new outlook, we are very excited about opening an original bar with an identity and decor designed to appeal to Montrealers. Guests of the InterContinental Montreal will
appreciate this taste of authentic Montreal and enjoy an experience they won't find elsewhere," explains Bernard Chênevert, the hotel's General Manager.

This intimate and original setting takes its name from the divine Sarah Bernhardt (1844-1923), the queen of French tragedy described by Victor Hugo as the "golden voice" of the 19th century. Her travels brought her to Quebec in 1880 where she gave a memorable performance in the auditorium of the historical Nordheimer Building. Since her death, it is said that her spirit still roams the site, which is today part of the InterContinental Montreal.

Two reflecting faces form the logo of the Sarah B., a meeting of profiles that suggests intimacy and closeness, with a hint of madness and seductiveness: pure Sexytude! A glass of absinthe sits full of promise between the two. With sumptuous walnut floor, a mantelpiece, Murano chandeliers and velvet banquettes, the hip 19th century decor creates an eclectic atmosphere that's pure Sarah B. This new bar invites guests to rediscover the rituals and legends surrounding the mysterious elixir, known as absinthe. From the art of decanting to the mystic hallucinations, the rites and tales of the "green fairy" are revisited.

Set against a musical backdrop provided by renowned DJ Alexandre Legault, this bar is also the perfect rendezvous for cocktail hour, or "heure verte", also known as "5 à 7" (or "5 à 10"...). Behind the stately 35-foot bar, an attentive staff serves up exclusive cocktails created by Alexis Morriseau, head barman, with the collaboration of Francesco Lafranconi, a reputed mixologist known for his fanciful creations. They draw inspiration from the adventurous spirit of Montrealers in creating their absinthe-based inventions. A large selection of wine by the glass and beer on tap is also available.

The Sarah B. offers a variety of delicious tapas prepared by Provençal Chef Matthieu Saunier. These little morsels of sunshine are a nod to the menu created for Osco!, a brasserie with the flavour of Provence which, as an extension of Sarah B., welcomes those who don't want the evening to end.

The Sarah B. also offers two intimate, plush rooms each with its own relaxing fireplaces. The superb green velvet curtains framing the Green fairy alcoves may be drawn for a quiet chat over a glass of absinthe.

The Sarah B. is located at 360 St-Antoine St. West, in the heart of the International Quarter and at the doorstep of Old Montreal, inside the new InterContinental Montreal.

Victoria Food Reporter Wanted

Thu, 30 Jul 2009 00:00:00 GMT

EAT Magazine is looking for a Victoria-based news and events reporter. This person must love food & wine and have a strong network within the food & restaurant scene in Victoria. You are committed to highlighting the best in food and wine in Victoria (and around Vancouver Island), support local and sustainable food initiatives and continually be looking to discover new restaurants, people and products.

You will be expected to develop news leads and write copy, respond to emails and make print deadlines. This is a flexible, part-time entry-level gig. Please send your resume and cover letter to the attention of the editor.

http://victoria.en.craigslist.ca/wri/1295139306.html

Friends of the Empress

Thu, 30 Jul 2009 00:00:00 GMT

The Fairmont Empress has launched the ''Friends of the Empress''; an exclusive insider program. The Friends of The Empress is designed as a valued, loyal locals program that will present exclusive offers and benefits to be enjoyed throughout the year. There is no fee to become a member and you may enroll at www.friendsoftheempress.ca

Cirillo's Culinary Academy Offers Hands-on Kitchen for 40

Tue, 28 Jul 2009 00:00:00 GMT

Chef John Cirillo, formerly of the Hilton Toronto, has opened a cooking school and event space on Dundas Street West. Cirillo's Culinary Academy, in the former home of Kirkby Hardware, is a 4,000-square-foot facility equipped with six cooking stations, a chef's station, a lounge area, a private dining room, and a retail space. Click here to read the full article.