Eat Magazine - News

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

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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.

Wild BC Salmon … All have Landed!

Mon, 27 Jul 2009 00:00:00 GMT

Vancouver, BC: Latest reports from the fishing grounds confirm that all five kinds of wild BC salmon are now being harvested including wild BC spring, sockeye, coho, chum and pink! While spring salmon was the first to be available this season in the early spring, sockeye was next to hit the markets in June, followed by coho at the beginning of July. Fishing reports at the end of last week continued to provide good news confirming that pink and chum salmon are now also being landed in northern BC at the top of the Queen Charlotte Islands with more pink and chum openings scheduled this week in Caamano Sound located off the coast of Kitimat, BC.

And more positive stories about this year’s wild salmon season are being shared. For example, one involves the Tuesday, July7th fishing opening in Barkley Sound on the west coast of Vancouver Island, BC by Ucluelet. The “run size” (defined as the number of migrating salmon returning to a given system in a given year) was upgraded 30% so far this season. Another is that sockeye salmon continues to be available in a consistently good supply allowing harvests to be scheduled all along the coast of BC.

Grant Snell, General Manager of the BC Salmon Marketing Council comments, “The upgrade of the Barkley Sound run is quite extraordinary as we haven’t seen an increase in run size estimations in this harvest area in at least ten years. And we are thrilled with the strong showing of sockeye in all harvest areas. As well, the Nass River system is still providing some wonderful volumes of fish. The escapement numbers (defined as the number of adult spawners that “escape” mortality and are able to return to the spawning grounds) in the Nass River are virtually double the forecasted number. Overall, I am pleased to say that our fishermen and harvest reports continue to share positive news that the wild BC salmon resource continues to look strong and healthy. Salmon lovers are simply delighted!”

Wild BC chum salmon has a creamy pink to medium red flesh colour and is prized for its milder, more delicate flavour and low fat content. Karen Barnaby, award-winning cookbook author and Executive Chef of Vancouver’s Fish House in Stanley Park, recommends preparing wild BC chum prepared with a soy wasabi glaze and shares her recipe in the newest wild BC salmon recipe booklet produced by the BC Salmon Marketing Council.

Wild BC pink salmon is the smallest of all wild salmon. It is increasingly popular and valued for its delicate flavour, softer texture, lighter colour and low fat content. Robert Clark, Executive Chef of Vancouver’s C Restaurant, Nu Restaurant and Raincity Grill shares his recipe for wild BC pink salmon - his favourite salmon – in the BC Salmon Marketing Council’s recipe booklet. He recommends baking wild BC pink salmon with a homemade tartar sauce.

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.

Outstanding in Pemberton

Mon, 27 Jul 2009 00:00:00 GMT

Outstanding in Pemberton

by Julie Pegg

The sun haloed the mountains. White linens, cut flowers, and fine glassware and cutlery grace the long banquet tables. Plates (Guests were asked to bring their own), all shapes, sizes and beautifully mismatched graced the long banquet tables. Around you is the meld of earth fruit and floral. This set the scene for The Outstanding in the Field dinner at Jordan Sturdy's North Arm Farm on Pemberton's gorgeous valley floor.

Since 1999 Jim Denevan has been leading his group of foodie troubadours across North America, connecting field and farmer to folk right at the source. And, of course no two fields or farmers are identical. Glasses of La Stella Vivace Pinot Gris in hand, Jordan Sturdy led us on a tour of North Arm farm--waxing a bit on geological history, then giving the lowdown on what his soil delivers, from basil to blueberries, cauliflower to corn--before making our way to the table. The North Arm farm dinner was outstanding in every sense of the word.

Executive Chef, James Walt and his team did superbly right by Sturdy's produce--purple carrots, fresh peas and pea shoots, Jerusalem artichokes, crosnes (nasty name, and ugly little buggers but deliciously similar to water chestnuts in taste) pickled turnips and black raspberries. Center stage for three of the five courses was BC's finest and freshest halibut and salmon, and buttery beef, naturally raised by local guy, Bob Mitchell,

As the sun set and the Outstanding crew cleared tables, happy tummies, and chatter dispersed. I stayed back a bit, reflected on the meal, drank in the evening air, the shadowy mountains, and considered what in the wine trade is termed "terroir". The evening had truly evoked sense of "somewhereness". No other dinner, no other place cold be quite like it.

Fairmont Uses Grease for Innovative Recycling

Thu, 23 Jul 2009 00:00:00 GMT

As fluctuating fuel prices remain a hot topic each summer, Fairmont Hotels & Resorts, a leader in responsible travel and longstanding environmental steward, is proud to inject its own take on the topic: recycling kitchen oils, rather than discarding them. Expert food preparation requires the use of oils, creating waste, which is unavoidable in the hotel industry – so what to do with all that leftover cooking oil?

As part of the brand’s focus and commitment to sustainability, more than 22 Fairmont locations worldwide are reducing their waste disposal costs and supporting the switch to a cleaner economy by manufacturing used kitchen oils into biodiesel, a domestic and renewable fuel derived from natural oils. No one method or solution is universal and biodiesel initiatives vary by property. At The Fairmont Sonoma Mission Inn & Spa, the hotel gets the job done by partnering with Yokayo Bio-Fuels, a local biodiesel firm, to gather approximately 150 gallons of kitchen grease each quarter, turning it into tallow or feed. The Fairmont Scottsdale has also teamed up with an outside firm to transform leftover oil into fuel for vineyards and other businesses that rely on diesel, generators, forklifts and cars. The resort collected 1,901 gallons in 2008 and 650 gallons so far in 2009, for a total of 2,551 gallons of grease to date, which in turn has been recycled into biodiesel; enough to supply the annual fuel consumption of approximately five cars. By not discarding the kitchen grease down the drain, other benefits are also realized including fewer clogged pipes and reduced use of harmful chemicals to clear drains and treat wastewater systems.

At The Fairmont Chateau Lake Louise in the Canadian Rockies, grease is transformed into fuel to power grounds equipment and two resort shuttle buses that play a DVD informing guests about fuel conversion and other green initiatives at the hotel, while The Fairmont Banff Springs, in conjunction with a local high school under the direction of the Zero Emission Research Institute, alters cooking oils to operate golf course maintenance equipment. The Fairmont Winnipeg donates used cooking oil, approximately 4,700 liters each year, to Biodiesel Manitoba Inc., a company dedicated to the research and development of products to assist the expansion of Manitoba’s biodiesel industry, whereas The Fairmont Hotel Vancouver works with West Coast Reductions, the largest independent rendering company in Western Canada, to recycle approximately 180 liters of kitchen oil each week.

In the same vein, The Fairmont Washington D.C. has partnered with The Greener Oil Company to collect kitchen grease to be recycled and used in the production of biodiesel fuel, and recycles approximately 325 gallons each quarter, while the Fairmont St Andrews in Scotland turns leftover oils into power for its shuttle bus and other on-property equipment. Fairmont Singapore recycles used kitchen oil as well as paper, plastic, glass and metal, and managed to recycle 6.49 tons of cooking oil in the beginning of 2009, resulting in a cost savings of $3,245.

London’s The Savoy works with one of the UK’s leading processors of used cooking oils. While closed and undergoing an extensive restoration, the hotel’s prestigious Simpson’s-in-the-Strand restaurant remains open. Waste from food preparation and plate scrapings are sorted into separate bins provided by recycling management group PDM. The company currently collects the waste weekly, which is then taken to PDM’s organic biomass-to-energy renewable power plant where the food products are processed to recover liquid fat, which is used in the manufacture of biofuels. The hotel expects to generate enough energy through this process to power the daily lighting requirements of 10% of the hotel’s guestrooms upon reopening in 2010 - helping to reduce the hotel's carbon footprint.

Other Fairmont hotels participating in oil conversion efforts include The Fairmont San Francisco, The Fairmont Royal York, The Fairmont Miramar Hotel, The Fairmont Southampton, The Fairmont Newport Beach, The Fairmont Monte Carlo, Fairmont Mayakoba, Fairmont Château Laurier, The Fairmont Kea Lani, The Fairmont Vancouver Airport, Fairmont Le Montreux Palace, and The Fairmont Empress.

Fairmont’s biodiesel initiative complements the brand’s ambitious announcement made last year to combat climate change alongside WWF. Working closely with the global conservation organization, Fairmont has measured its CO2 footprint, set a world-class CO2 reduction target and has subsequently become a member of WWF’s global Climate Savers program. By developing a Fairmont-wide emission reduction plan with WWF and introducing it’s new Energy and Carbon Management program, Fairmont has secured its position as an environmentally progressive hospitality company.

For close to two decades, Fairmont has strived to minimize its impact on the planet through its award-winning Green Partnership program, a comprehensive platform focused on key areas such as waste reduction, energy management, water conservation, and innovative community outreach programs. In a sign of corporate leadership, the company also encourages others to follow in its footsteps and has developed the Green Partnership Guide, a how-to text that any company can obtain to create or grow their environmental programming. For more information on Fairmont’s Green Partnership program, please visit www.fairmont.com/environment.

Quails’ Gate Winery & Burrowing Owl Team up to start New Wine Agency

Thu, 23 Jul 2009 00:00:00 GMT

For Immediate Release

British Columbia’s Top Wine Producers Team up to Launch Boutique Wine Sales Agency

Vancouver, BC - July 23, 2009 - Two of British Columbia’s internationally recognized wine producers, Quails’ Gate Estate Winery and Burrowing Owl Vineyards Ltd have collaborated to establish a new boutique wine sales agency, Appellation Wine Marketing Ltd.

Quails’ Gate Winery, a small family-owned and operated winery established by the Stewart family, has been hand-crafting some of the Okanagan’s finest wines since 1989. Burrowing Owl Vineyards Ltd, founded by the Wyse family in 1997 is located in the South Okanagan and is committed to producing world-class wines. Both wineries share a commitment to producing the very best wines from the very best grapes, sourced from their Okanagan estate vineyards totalling more than 340 acres of vinifera grapes.

Appellation Wine Marketing, an independent sales organization led by President Jim Williams will represent the two premium brands, Quails’ Gate and Burrowing Owl in British Columbia, with expansion to the Alberta market slated for 2010. The new company is a joint venture between the two featured producers, and as such, with a limited but high quality product line, can focus its energy on customer service.

Appellation plans to broaden its portfolio of wines to include international producers whose quality approach to winemaking reflects those of its founding Okanagan wineries. Appellation’s mission is to develop a world-class sales organization with a boutique wine agency approach, focussed on consultative selling and personalized service.

“I am very excited to be able to participate in this venture”, said Jim Williams, “Both of the producers that we will be representing have always made a full commitment to quality and to the VQA, made in BC, program. I am very proud to be their representative, and I really can’t wait to get started”, he said.

Mr Williams continued, “We have assembled a high calibre team of experienced sales professionals to cover the market, and we plan to move quickly to make contact with all of the existing customers of these two great BC wineries. We will be introducing a state-of-the-art order processing system that will make it extremely simple for our regular customers to place orders, but we are still a ‘people’ company and the personal contacts we develop with our clients will be paramount”.

Chris Wyse, President of Burrowing Owl and Tony Stewart, CEO and Proprietor of Quail’s Gate shared the view that the two brands fit together perfectly with little price-point conflict and similar production volumes. Mr Wyse added, “This will be a well balanced arrangement from the start, our corporate objectives and goals are of a similarly high standard and better still, we all get along very well together on a personal level.”

“For over twenty years, our family has worked hard to deliver the very best wines from Quails’ Gate to our customers,” comments Mr. Stewart. “An important value of our family is our desire to work closely with our customers and to learn how to better service their needs. With Appellation Wine Marketing, we hope to enhance our customer relationships by providing excellence in service and communications that is best achieved with a smaller ‘boutique-style’ agency that intimately knows our wines.”

Burrowing Owl Vineyards Ltd, located south of Oliver British Columbia, was founded in 1993 by the Wyse family. Their premium, gravity flow winery situated on 146 acres of exceptional grape-growing terroir in the south Okanagan Valley, was constructed in 1998. Burrowing Owl follows a “green” philosophy incorporating such initiatives as underground barrel cellars to conserve energy, geothermal cooling and solar heating.

On-site facilities include the winery with an annual production of approximately 30,000 cases, a 60 seat high-end restaurant, and an 11 room luxury Guesthouse featuring a 25 meter swimming pool and hot tub. www.burrowingowlwine.ca

Quails’ Gate Estate Winery is nestled in the beautiful Okanagan Valley. Our 125-acre Estate vineyard, located on the shores of Lake Okanagan, is owned and operated by the Stewart Family, pioneering horticulturists in the Okanagan for 100 years. We invite you to visit us daily, year round in the Wineshop and Old Vines Restaurant for a unique taste of the Okanagan. www.quailsgate.com

For more information contact:

Jim Williams - President, Appellation Wine Marketing (604) 696-1499 - jwilliams@appellationwine.ca

Chris Wyse - President, Burrowing Owl Vineyards Ltd (250) 498-7288 - cwyse@burrowingowlwine.ca

Tony Stewart - CEO & Proprietor, Quails’ Gate Winery (250) 769-4451 ext 251 - tstewart@quailsgate.com

VinoCamp Returns to Vancouver with the Addition of CheeseCamp

Wed, 22 Jul 2009 00:00:00 GMT

July 14th, 2009 VANCOUVER, BC - VinoCamp is back after a successful first year and has become one of Vancouver’s most anticipated wine events of the summer. This year we are pleased to announce the world premiere of CheeseCamp. A different type of conference, “VinoCamp CheeseCamp 2009” is designed for people at the intersection of wine, cheese and technology. Participants are encouraged to take photos of what’s happening, blog, tweet and communicate about their experience online and off.

This year's event offers a full afternoon of tasting and sampling along with expert educational sessions on international wines and cheeses and a live tasting will be held online for those unable to attend. Anthony Nicalo of Farmstead Wines and one of the speakers from the 2008 event says, “VinoCamp was a fantastic experience...fundamental in our ability to begin sharing our story effectively online. The connections and friendships were amazing and are still developing a year later. I can’t wait to participate in the next VinoCamp."

“We modelled VinoCamp after the popular wine camps held in Napa and Sonoma by Silicon Valley bloggers. The first of its kind in Canada, we wanted something for local geeks who are also foodies/oenophiles,” said Lori Pike, VinoCamp co-founder. “Based on the overwhelming feedback from last year, we’ve expanded to include a second track devoted entirely to cheese and are excited to bring a participatory ‘Wine 2.0’ type experience to the city.”

Speaker sessions include "Old vs. New" by local wine critic Sid Cross and Daenna van Mulligan, the Wine Diva; "Cool, Single and Sustainable" from Mark Davidson of the International Sommelier Guild and Ingo Grady, Director of Wine Education at Mission Hill Family Estate and - a huge favorite from last year - David Sanders from Riedel giving a session on the “Glass as Messenger”. Dwight Sick, winemaker for Stags Hollow, will also conduct a virtual tasting via Twitter. Les Amis du Fromage will be bringing cheese and giving a session as well as other local cheese experts. Mark Anthony Brands is the wine sponsor.

VinoCamp will be held in the private lounges of the UBC Grad Student Centre at 6371 Crescent Road on Saturday, August 8th from Noon to 6 PM. Early bird tickets are on sale for $65 until July 17th, after which the price increases to $75.

About VinoCamp:
This is definitely not the wine festival. In a more unstructured form than a standard conference, VinoCamp Vancouver, and introducing the world premiere of CheeseCamp, brings wine, cheese, people and technology together in one place, making wine and cheese accessible, educational and fun. A different type of conference, “VinoCamp CheeseCamp 2009” is designed for people interested in technology, wine and cheese as participants are encouraged to use their favourite social media throughout the sessions. Join us for a memorable, fun, and interactive afternoon. You will learn more about wine and cheese, meet interesting people, and have a simply fabulous time. www.vinocamp.com

First Man on the Moon Commemorated in Cheese

Tue, 21 Jul 2009 00:00:00 GMT

(Wapakoneta, OH) -Since ancient times, man has been pondering the moon, dreaming of exploring its surface. Some of those dreamers envisioned a cheesy terrain, while others confided in the “man on the moon.”

July 20 marks 40 years since man first realized that dream by landing on the moon and exploring it for himself. Although the traditional 40th anniversary gift is ruby, Sarah Kauffman, the “Cheese Lady,” is commemorating the event in true “moon” form – with cheese.

Kaufmann will be carving a life-size astronaut out of 1,800 lbs. of Wisconsin mammoth, white cheddar. Appropriately, the astronaut will be holding a wheel of “Man on the Moon,” Swiss cheese.

Sarah began carving at a pre-event celebration on July 17 and 18, at Kroger, at 475 Fortman Drive, in Saint Marys, Ohio, from 9 a.m. to 5 p.m. Customers were invited to stop by the store, watch the carving, and purchase their own “slice of the moon”. They also enjoyed wine tasting from 11 a.m. to 3 p.m. each day and guessed the weight of the completed astronaut for a chance to win a Kroger gift card.

On Sunday July 19, the astronaut carving was moved to and completed at the Neil Armstrong Air and Space Museum at 500 Apollo Drive, Wapakoneta, Ohio (at the 111 Exit for I-75).

This special “cheesy” tribute to America’s man on the moon will be on display at the Neil Armstrong Air and Space Museum on July 19 and 20, alongside the world’s largest MoonPie®, as part of their Wapakoneta: First to the Moon Celebration.

When American astronauts landed on the moon in 1969, it was a source of pride for Americans. This year, Sarah Kauffman will continue that heritage, carving her own mark in astronaut history.

Granville Street Refined

Fri, 17 Jul 2009 00:00:00 GMT

With construction on the Granville Strip coming to an end, The REFINERY Market.Style.Eatery is celebrating its Grand Opening on Tuesday, July 21. The event will treat guests to a live charcuterie station featuring freshly sliced local meats and artisan cheeses, kitchen specialties from Chef Michael Carter, and a sampling of bar master and General Manager Lauren Mote’s award-winning cocktails and house-made bitters. Get on the list to get in – rsvp@therefineryvancouver.com

North America’s Largest Free South Asian Festival:Masala! Mehndi! Masti!

Thu, 16 Jul 2009 00:00:00 GMT

TORONTO, ON July 16, 2009 – Masala! Mehndi! Masti!, North America’s largest free South Asian festival (July 24-26, 2009 at Toronto’s Exhibition Place) will feature three explosive headline acts and much, much more!

Lisa Ray: With her critically acclaimed roles in the Oscar Nominated film Water and Bollywood/Hollywood with Deepa Mehta, Ray’s presence will create a memorable highlight for this year’s M!M!M!. The Canadian-born actress will host the full weekend of festivities, taking part in meet and greets with her fans as well as a feature in a spotlight of her work titled, “The Best of Lisa Ray”. This spotlight will be a compilation of Ray’s achievements as an actress and model. The audience will also share in an intimate view of Ray in an intimate and interactive titled, “In Conversation with Lisa Ray”.

Shibani Kashyap: Flying in to Toronto, Canada direct from Mumbai, India, the Bollywood singing star will blow audiences away with her internationally celebrated singing, guitar playing and composing. With a voice that has a beguiling and rich sensuality, she creates music that focuses on truth, life and beauty, touching hearts and souls around the world. With #1 hits like Sajna Aaa Bhi Ja and Zinda Hoon Main, the multi-talented performer promises to bring a power packed show to M!M!M! audiences with her ability to play the guitar flawlessly and serenade audiences with her unplugged performance.

Luv to Bhang: BHANGing in the Park: Canada’s most popular celebration of Bhangra music will be the must-attend all ages event of the summer! Come witness the first Outdoor BHANG(ra) party ever in Toronto! Catering to the next generation of the South Asian musical movement, Luv to Bhang will feature Double AA (doubleaa.com), Sticky Hands (Gurpreet 'The Tabla Guy' Chana & Paul 'The Drummer' Nanuwa), Dhol Circle, JT & MC JD Roadshow, and dance group Nachdi Jawani. Strictly BHANGra ALL NIGHT LONG! Friday, July 24, 2009 at 9:00pm. This party will continue on Saturday July 25th: Luv To Bhang: will host the Official M!M!M! Weekend Afterparty @ The Revival. Visit http://www.luvtobhang.com for more info.

With over 50 events and performances across multiple stages, and over 30 restaurants and vendors, M!M!M! brings a fiery fest that celebrates Canadian talents along with South Asia’s diverse and spicy culture. As one of Toronto’s most well-attended summer events, M!M!M! draws in record attendance each year attracting over 80,000 people that take part in the outdoor party! Drawing in visitors from across North America and the rest of the world, the festival is a notable component of Toronto’s diverse multi-cultural community.

For performance times and locations visit PROGRAMME at www.masalamehndimasti.com
All artists are available for interviews. For interview requests contact safia@lotusleaf.ca

About the Masala! Mehndi! Masti! Festival
Celebrating its 9th year anniversary, Masala! Mehndi! Masti! meaning Spice! Henna! Fun! is the largest South Asian festival in North America. Co-presented by Tim Hortons and OMNI, the festival aims to introduce a cultural explosion to the mainstream and celebrate the many talented South Asian artists that exist globally. This multigenerational presentation fuses traditional and contemporary artistic expression through music, dance, film, theatre, literature and poetry, natural health practices, social issues, cuisine, arts & crafts and much more! The festival is free and open to the public from July 24-26 at The Exhibition Place, Toronto. The Festival is supported by Gold Sponsors: Scotiabank, State Farm Insurance, Onestop Media; Official Newspaper: Toronto Star; Media Sponsors: CBC Radio, Suhaag, Mybindi.com; Festival Airline: Etihad and Programming Partners: Desiwear and Heart and Stroke Foundation. For more info on M!M!M!, link to: www.masalamehndimasti.com

Les Dames d’Escoffier Announces 2009 Scholarship Recipients

Tue, 14 Jul 2009 00:00:00 GMT

Les Dames d’Escoffier BC Chapter (LDEI BC) recognized the wealth of talent in the local culinary industry when they awarded eleven scholarships at their annual Induction and Scholarship Dinner last week held at Boneta Restaurant in Vancouver.

Dalana Fleming will be pursuing education at Bonnie Gordon School of Cakes Decorating and Design in Toronto. Lana says the foundation for her love of baking came from her mother and intends to take her interest from hobby to career. Sukhminder Banwait will use the scholarship to help with her tuition for the culinary arts program at VCC. Her past experience as an events planner and at Provence Marinaside has made her realise she would now like to pursue a culinary career. Caitlin Neary will be attending the Ecole Hoteliere de Lausanne, one of the leading hospitality schools in Switzerland. Caitlin is very excited to pursue a four year bachelor degree in International Hospitality Management. Fumiko Moreton, a graduate of Pacific Institute of Culinary Arts, will continue her pastry education at the Notter School of Pastry Arts. She has competed at the top level in many dessert & pastry competitions and looks forward to studying under award-winning chef Notter as she continues to hone her skills.

Inspired by the Okanagan Valley, Robyn Sigurdson will continue her wine education in the WSET foundation and intermediate courses. While she started her career in the culinary arts, Robyn has decided to expand her wine knowledge to round out her understanding in this field. Suzannah Ngo will continue her education in pastry at the Notter School of Pastry Arts. A bouquet of sugar flowers spiked her curiosity and led to night classes in cake decorating but after graduating from UBC and working as a valuation accountant she realized she wanted to pursue pastry professionally. Kami Rob will be continuing her education with WSET. Currently running her own business called Wine Pixie Cellar Management and Consulting Services, Kami helps design proper wine lists, cellar management, and inventory techniques as well as wine education for individuals. Focused on the environment Kami is also working on developing non-profit organization which will minimise the environmental impact of the wine industry. Kami is a recipient of the Mission Hill Family Estate scholarship.

Melissa Owen is a graduate of Pacific Institute of Culinary Arts and is in love with cakes! She will be continuing her education in pastry at a course with Colette Peters in Gum Paste and Fondant. Melissa currently lives in Nelson and has her own business, called Epiphany Cakes and specializes in organic cakes and desserts. Martha McAvity has several years of food and beverage experience and is currently working at the Vancouver Club assisting with their wine program. She will continue her studies in the Wine and Spirits Education Trust and the International Sommelier Guild. Martha is a recipient of the Mission Hill Family Estate scholarship. Luzia Zemp has had a successful career as a pastry chef, pasty instructor and in designing patisserie programs for post secondary institutions in Northern BC. While designing these programs for students, of whom the majority are aboriginal; Luzia realized how unfamiliar she was with their culture. She will use her Les Dames scholarship to focus the research of her Masters program at SFU towards post secondary education for Aboriginal learners. Caitlin Mayo has competed in 6 pastry competitions in the last three years and has placed in the top 3 on all occasions. She will be using her scholarship from les Dames d’Escoffier to help fund her training for the Pastry/Confectioner category at the World Skills Competition in September 2009. She will be representing Canada in this apprenticeship competition and once it is over Caitlin intends to open her own pastry shop in Langley.

Les Dames d'Escoffier is an association of professional women devoted to promoting the understanding, appreciation and knowledge of food, wine and the arts of the table. We also supply advice and scholarship assistance to women as they pursue careers in food, wine, hospitality, nutrition, food technology or other related areas. Awards are based on merit and ability and vary in amount according to the program they support.
For further information, contact: Colleen Wilkinson, LDEI BC Public Relations contact
Tel: 778-868-4986
Email: colleen.wilkinson@nzte.govt.nz

Can this Berry Be Saved?

Mon, 13 Jul 2009 00:00:00 GMT

"When I was a young boy in New York, we had a small patch of strawberries on our farm. For a few weeks every summer, my mother and I spent our mornings picking strawberries to sell by the roadside..." Click here to read this article by Warren Schulty for Saveur.

Mink A Chocolate Cafe Donates to CH.I.L.D.

Fri, 10 Jul 2009 00:00:00 GMT

Mink A Chocolate Café will continue its tradition of giving back to the community. This July the café will be supporting the Children with Intestinal & Liver Disorders Foundation (CH.I.L.D.). Every month, the staff at Mink A Chocolate Café donates 100% of their tips to a registered charity of their choice. This July, it will be supporting the CH.I.L.D. Foundation, which raises funds to support medical research into a cure for Crohn's Disease, ulcerative colitis, and liver disorders in children. We hope you’ll help us support this charity’s important work the next time you drop by Mink A Chocolate Café for a cup of freshly-brewed coffee or to pick up a box of our decadent handmade bon bons.

Mink A Chocolate Café “on the park”
863 West Hastings Street, Vancouver
(Between Hastings and Cordova, just south of Waterfront Centre)
8:00 AM to 6:00 PM weekdays & 10:00 AM to 6:00 PM weekends
The café is closed on holidays

19th Century Pig Farmer

Mon, 6 Jul 2009 00:00:00 GMT

Check out this article in Edible Chicago about modern pig farming. "Boy Meets Pig and Goes Organic: sustainable, delicious, and post modern" by Lisa Futterman. "It's a classic story. Boy is raised on conventional Iowa pig farm. Boy graduates from Iowa State University and brings home outlandish ideas about organic farming. Boy converts farm and grows business from six sows to 6,000 humanely raised, organically certified pigs per year..." Click here to read the full article.

Wild BC Coho Salmon Coming Next!

Mon, 6 Jul 2009 00:00:00 GMT

The first fresh coho salmon of the season will be harvested on July 1st with a commercial salmon fishery opening scheduled in northern BC above the top end of the Queen Charlotte Islands.

Grant Snell, General Manager of the BC Salmon Marketing Council, a non-profit generic marketing organization for wild BC salmon, says that BC’s salmon fishermen currently out in the fishing grounds harvesting wild BC sockeye and spring salmon are reporting a high number of coho in the waters and that they are large, plump and just perfect. “We are so pleased with the supply and condition of wild BC salmon so far this season indicating healthy ocean conditions and positive results of resource management to ensure sustainability,” says Snell. He adds, “Our commercial fishermen will now be changing their gear and fishing methods to selectively harvest coho ensuring virtually no by-catch of other seafood species and consistent sustainable fishing practices. While some coho will be available in the market very soon as succulent fresh product, some fishermen will be freezing their catch on-board immediately after harvest to lock-in top quality and freshness providing product to be savoured throughout the rest of the year.”

Wild BC coho salmon is prized for its firm, fine-textured, consistently red flesh with versatile flavour. Michael Allemeier, Winery Chef of the esteemed Mission Hill Family Estate Winery in British Columbia’s Okanagan Valley, suggests preparing wild BC coho with a citrus cure and then serving it with a delectable fennel, bean and potato salad. This spectacular creation bursts with fresh flavour and is perfect in the summer as an appetizer or light meal. Chef Allemeier suggests serving this dish with a BC VQA Pinot Grigio or Riesling for the ultimate BC dining experience.

Salmon lovers are just delighted with the current availability of wild BC spring salmon and wild BC sockeye salmon from the Nass River. Plus, as harvests for wild BC pink and chum are also already tentatively scheduled, salmon enthusiasts can fully embrace the availability of choice. From delicate and light to rich and full, top quality wild salmon from BC is perfect for every preparation method and palate. And consumers are definitely asking for it by name!

While it is always difficult to predict the results of this year’s wild salmon season, wild BC salmon fans naturally want to know what, when and how much of each of the five wild BC salmon species will be available this season. And with our community’s increasing commitment to eating natural and sustainable foods, consumers want to know the status of the industry. The BC Salmon Marketing Council is therefore pleased to provide current preliminary information regarding this year’s wild BC salmon season.

Forecasted Availability of Wild BC Salmon this Season

Chinook: Chinook or spring salmon have traditionally been the first salmon to be available in the traditional fresh wild BC salmon season. In recent years, they have been caught and marketed fresh most of the year with some troll vessels immediately freezing their catch on-board to seal in freshness and to ensure that top quality product is available year round. It is expected that the availability of fresh wild BC chinook salmon will continue to be relatively good and steady this salmon season with frozen salmon available throughout the year.

Chum: Chum salmon is usually available later in the traditional fresh salmon season – towards the end of summer and into the fall. This year however, it is expected that the summer chum fisheries may start towards the beginning of July with additional chum fisheries to be scheduled as usual in the fall. This year it is expected that the fishery will bring a good supply of fresh chum salmon with quality frozen product available during the year.

Coho: Reduced commercial and recreational fishing for coho in 1998 to allow stocks to rebuild has generated positive results and generated a good steady supply of coho in recent years. This year a relatively good supply of fresh coho is expected with product first available in the market in early July with some frozen coho to be available throughout the ear.

Pink: Plentiful supplies of fresh pink salmon are usually available in the traditional summer harvest season of July and August. A relatively large return of pink is expected this year with fresh product available during the season and frozen product with locked in freshness available year round.

Sockeye: Sockeye is generally available fresh from June to the end of August and frozen for the remainder of the year. This year, good sockeye runs are expected from various river systems which should continue to provide a steady supply of fresh sockeye during the season and excellent frozen product throughout the rest of the year.

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.

An Interview with Dr. David Kessler

Thu, 2 Jul 2009 00:00:00 GMT

"In his new best-selling book, "The End of Overeating" Kessler, a San Francisco Bay Area pediatrician, explains why certain foods loaded with fat, sugar and salt exert such a pull, despite our best intentions to avoid them." Listen to the interview at salon.com

An Unforgettable Evening Celebrates Food and Fashion of Pakistan

Tue, 30 Jun 2009 00:00:00 GMT

The Consulate General of Pakistan in Vancouver, in partnership with National Foods of Pakistan, Fruits Experts, Diamond Carpets, SB Productions and Media Partner City TV, celebrated an evening of Pakistani music, fashion and food in the Grand Ballroom of Westin Bayshore Hotel, on Friday, June 26, 2009.

Pakistani top fashion designer Ms. Nilofer Shahid showcased her collection on the theme "Empress Noor Jehan & Josephine" blending the costume designs of East and West. The show culminated with a food gala of specially made traditional dishes of Pakistan.

Pakistan is one of the most culturally rich and socially diverse places in the world. Its numerous breath-taking sceneries and centuries-old historical sites complement the deep-rooted culture of hospitality and sharing that its people possess. For centuries the land of Pakistan has been a centre of art, music, learning and literary pursuits.

To learn more visit www.arc2intertainment.com/celebratepakistan

Comox Valley Celebrates Opening of First 100% Local Foods and Products Grocery

Mon, 29 Jun 2009 00:00:00 GMT

The opening of Brambles Market is a prime example of how much this community is embracing what the right soil, economic environment and climate can provide. The Valley has 445 farms producing everything from oysters and venison to bison and hazelnuts.

By bringing producers and growers together with consumers, the new grocery store will help open up opportunities for farms to expand and create more value added product.

And for those who like to make shopping for locally grown and produced food more of an adventure, the new 2009 Growers Guide for the Comox Valley provides detailed maps and descriptions for over 70 farms.

It also includes three driving tours that divide the Valley in thirds: Bounty from the Sea along Baynes Sound (perfect for Oyster lovers), Land, Sights, Tastes and Traditions (for a tour of the more urban farms, bakeries, markets and cheese factories), and the Northern Farm to Fork (for wine, sausages, meat and poultry). Each area has smaller farm markets selling a variety of products from roadside stands.

The combination of progressive and successful producers and the work of Comox Valley Economic Development captured the attention of Country Guide Magazine, who named the Comox Valley as one of the top agricultural destinations in Canada in 2008.

To complete this food lover’s dream day, the Comox Valley Farmer Market will also be operating Saturday morning at the Valley’s Exhibition Grounds, on Headquarters Road. www.comoxvalleyfarmersmarket.com

ZAGAT Seeks Critics for Vancouver, Victoria & Whistler Restaurant Surveys

Sun, 28 Jun 2009 00:00:00 GMT

NEW YORK – June 24, 2009 – Want to be a critic? Zagat’s active surveying period for Vancouver, Victoria & Whistler restaurants is going on now. Avid diners are encouraged to vote at ZAGAT.com to share their thoughts and opinions about their dining experiences in Vancouver, Victoria & Whistler—and, for the first time, the Okanagan wine region. Montréal and Toronto are also included in this Canada Restaurants survey.

Surveyors are asked to rate and review restaurants based on their Food, Décor, Service and estimated Cost. Those who finalize their votes by August 9, 2009 will receive their choice of one of the following free rewards: a copy of the Zagat 2010 Vancouver Restaurants guide, a 90-day subscription to ZAGAT.com or an entry into the “Night on the Town” sweepstakes valued at $500.

Surveying is simple and free. Throughout the year at ZAGAT.com, surveyors can submit feedback at their convenience, save reviews to complete at their leisure and revise votes if opinions change. To submit a ballot, surveyors can visit www.zagat.com/VoteCanada.

Unlike other guides that rely upon the opinions of a few critics, Zagat Survey content is based on the collective opinions of more than 350,000 savvy surveyors worldwide. The guides are built on the belief that consumers are best served when they have access to a variety of information resources from other avid consumers. The survey results are compiled into comprehensive, fun-to-read guidebooks that help consumers make quick, informed decisions. Zagat content is available to consumers wherever and whenever they need it: in book format, on ZAGAT.com, via the downloadable ZAGAT TO GO for iPhones and on the mobile web with ZAGAT.mobi. For more information, visit ZAGAT.com

Human Slaughterhouses

Fri, 26 Jun 2009 00:00:00 GMT

Okay, so your steak comes from a cow that lived a happy life—but how did that life end? Click here to read this article in Gourmet magazine by Rebecca Marx.

SeaChange Fills Third Order From Astronauts

Thu, 25 Jun 2009 00:00:00 GMT

Canadian astronauts Robert Thirsk and Julie Payette have requested two SeaChange Savouries products be included in their mission’s provisions. SeaChange Smoked Sockeye Salmon and SeaChange Smoked Salmon Pâté will be enjoyed in Outer Space. Saltspring Island’s SeaChange Savouries Canada has been working with the Canadian Space Agency for the past six months, providing samples for testing, and then product for shipping to the International Space Station orbiting around our planet.

“We are truly thrilled,” commented SeaChange owner Anne Millerd. “As Mark Forsythe of CBC’s Almanac said: ʻMove over Tang!’ We’re so proud that we can provide a special treat for these exceptional people during their tremendously demanding trip.”

Robert Thirsk blasted off to begin a six month mission on May 27th, 2009. He was joined by Julie Payette on June 13th, who brought the SeaChange treats to the Space Station. SeaChange previously provided smoked salmon for a space mission in 1996, at the special request of Robert Thirsk, and again in 1998 at the request of American astronaut Susan Helms.

Edible Schoolyard on 60 Minutes

Wed, 24 Jun 2009 00:00:00 GMT

Click here to watch a video of Alice Waters' Edible Schoolyard program featured on 60 Minutes.

Bastion Square Farmer's Market

Thu, 18 Jun 2009 00:00:00 GMT

Run by volunteer chefs this market sources all its products from farms in the Victoria area. You'll find everything from fresh, local artichokes to organic strawberries - from fresh breads and pastry (chef Alberto can be seen delivering his baked goods by bicycle early in the day) to Camille's range of preserved pickles and sauces.

The downtown core has few places to find fresh, local foods so both office workers and surrounding condo dwellers welcome this market. “By putting local products in a downtown location during the week it has really helped make shopping for local food part of people’s regular routine, rather than a special trip to the farm gate,” says Brock Windsor, ICC Market Coordinator. “It’s really a hub not just for accessing local products but also for information about where to find specific things and how to use what’s in season now.” Customers sometimes even come to the market twice a day—once in the morning for a croissant, then later for vegetables for that night's dinner. So, very European.

Now, here's the kicker. The market is non-profit; with proceeds contribute to the ICC’s Farmer Funding Program, now in its fifth year. As a result of the market and the ICC’s major fundraising event Defending Our Backyard, the ICC provided $9,500 in farm infrastructure improvements including a greenhouse, a micro-green operation and fencing for a farming and sustainability education project. Farmers submit applications in the winter and the grant is made available for the following spring in time for the season to begin.

And customers not only love the food products but also love that they are apart of this community by giving back.

Island Chefs Collaborative Market

Open Thursdays & Fridays from 10am- 5pm

Slow Food Canada Forms National Board of Directors

Wed, 17 Jun 2009 00:00:00 GMT

Last month, Slow Food Canada formed a new Board of Directors and an Executive Committee that together form a new solidarity for the grass-roots movement which promotes access to Good, Clean and Fair foods. At an intensive long weekend of workshops, local culinary tours and strategic meetings – held in both official languages in Toronto – Slow Food delegates and leaders gathered from across the country, representing their members and the 39 local chapters (or convivia) from Nova Scotia to Whitehorse, Quebec to British Columbia. The organization, which started over 20 years ago in a small town in Italy and has 100,000-members worldwide today, has more than 1400 members in Canada.

Slow Food Founder and President Carlo Petrini, the famous guru of ethical, local eating, attended the meetings, advising the delegates to “find your own Canadian voice for the Slow Food movement.” Mara Jernigan of Vancouver Island, newly elected President of Slow Food in Canada, will lead the team of 17 Directors and Executive Committee to create a legal association nationally that has not-for-profit status.

The directors will also develop a strategic plan in order to gain national association status with Slow Food International. Other countries that have obtained this status, which ultimately allows for greater growth, include Slow Food USA, Slow Food UK, and Slow Food Japan. Jernigan says: “Now that we have a large, dedicated, and diverse board, I think Slow Food Canada actually has an opportunity to become the most important food organization in Canada.”

Also at these meetings was the nomination of the heritage breed the Tamworth Pig for inclusion on the Slow Food Ark of Taste. The 11th product in Canada to be elected to this worldwide category for protecting food traditions, it joins Red Fife wheat, which was in danger of disappearing and today is grown in most major regions with a national yield of more than 500 tonnes annually.

SLOW FOOD in CANADA

Executive Committee
President: Mara Jernigan
Vice President: Paul de Campo
Secretary: Gabriel Riel Salvatore
Treasurer: Rebecca LeHeup
International Councillor: Sinclair Philip
Board of Directors:
Karen Burson
Betty Carpick
Pamela Cuthbert
Paul De Campo
Anise Docherty
Paul Finkelstein
Renee Girard
Janet Henderson
Michael Howell
Mara Jernigan
Rebecca LeHeup
Stefan Lehmann
Joanne MacKinnon
Sinclair Philip
Gabriel Riel Salvatore
Elizabeth Smart
Tabitha Steager

For further information visit www.slowfood.ca

Victoria to host first social media familiarization tour

Wed, 17 Jun 2009 00:00:00 GMT

Victoria, B.C. - June 17, 2009 -Six prominent B.C. food and travel bloggers will descend on Victoria June 19th and 20th to share the sights, sounds and tastes of the city with their many followers as part of Victoria's first social media familiarization tour.

The New Victoria for New Media blogger tour is being sponsored by Coast Hotels & Resorts and B.C. Ferries.

Victoria is one of B.C.s tourism crown jewels, says Sherry Baumgardner, Director of Marketing for Coast Hotels & Resorts. With the growing influence of social media, we felt the time was right to showcase Victoria by inviting members of the online community to experience the many things to see and do in this beautiful city.

"Partnering with Coast Hotels & Resorts on this unique press trip was a natural thing to do," said Janet Carson, Vice President, Marketing & Travel Services for B.C. Ferries. "In this modern digital era, embracing social media is vital as its clearly making a significant impact on the awareness of travel products globally and it strongly supports our traditional media efforts."

The bloggers day will start at 8:30 a.m. on Friday, June 19th with coffee at the Tsawwassen Quay Market before boarding B.C. Ferries new Coastal Celebration ferry bound for Victoria. Landing in Swartz Bay, the group will be whisked to the Sea Cider Farm & Cider House where theyll raise a glass of traditional fermented cider paired with organic cheese and other local delectable treats.

From there, the bloggers will check into the Coast Victoria Harbourside & Marina on the citys inner habour. In the evening, theyll attend the 15th annual B.C. Wine and Oyster Fest at the Blue Crab Bar & Grill in support of the Greater Victoria Eldercare Foundation. Guests will sample fine B.C. wines and ales along with fresh or Bar-B-Qued oysters and seafood, a selection of bread, cheeses and deli meats topped off with a chocolate fondue all against the musical backdrop of Beatles cover band The Sutcliffes.

On Saturday, the bloggers will meet for breakfast at the Blue Crab Bar & Grill before visiting the Royal B.C. Museum for a special tour of Treasures: The Worlds Cultures from the British Museum exhibit which explores nations and civilizations that have shaped history for almost 1.5 million years. The exhibit includes million-year-old hand axes found in Africas Olduvai Gorge, a 3,000-year-old mummy and a throne built of decommissioned weapons from Mozambiques late-20th century civil war, among other fascinating artifacts. Then its off to the inner harbour to board a Victoria Harbour Ferry bound for Spinnakers Gastro Brewpub for a luncheon of west coast fare jointly hosted by Tourism Victoria and Spinnakers. After experiencing the hospitality of Spinnakers, the bloggers will be free to explore the many attractions Victoria has to offer including whale watching, Chinatown, Silk Road Aromatherapy & Tea Company, the Art Gallery of Greater Victoria and Victoria's many fine restaurants.

Visit www.coasthotels.com

What We’re Reading Now: Gastronomica Shares Its Favourite Food in Film Moments

Tue, 16 Jun 2009 00:00:00 GMT

"Welcome to "Food on Film", some of our favorite cinematic foodie moments. This list was written and compiled by Rebecca L. Epstein, a PhD from the UCLA Dept. of Film, Television, and Digital Media. Her dissertation, entitled Crime and Nourishment, focused on the food and foodways of Hollywood gangster films." Click here to read the full list.

Madrona Farm Campaign Hits YouTube

Sat, 13 Jun 2009 00:00:00 GMT

Click here to watch a YouTube video on the latest Madrona Farm campaign update.

What to Drink With the Hamburger

Sat, 13 Jun 2009 00:00:00 GMT

“From fast food joints with uniform patties to fancy burger bars offering gourmet toppings, the hamburger has a certain nostalgia...” Read more of this article from The Seattle Times on what to pair with your summer burger.

Bagless BC

Wed, 10 Jun 2009 00:00:00 GMT

Victoria BC – Bagless BC, a business led initiative to dramatically reduce the use of disposable plastic bags in British Columbia was launched this week. The campaign was proposed to all members of the BC Chamber of Commerce. The initiative was launched in response to the unparalleled success of the Comox Valley Chamber of Commerce and their endeavors to reduce plastic bags in that region. "Our goal was to champion a business led voluntary campaign that would result in significant reductions in the number of plastic bags distributed and disposed of in the Comox Valley" says Jeff Lucas, Chair of the Comox Valley Eco Bag Project.

The launch of Comox Valley campaign saw 64 member businesses supporting the initiative and several millions of plastic bags saved from the landfill. Jeff Zamluk, Bagless BC spokesperson, says that over 15 BC Chambers are currently interested in making their region “bagless” after recently launching the initiative a short while ago. He expects that other businesses and organizations will see the value in setting the environmental standard for Canada and join the push to make BC bagless.

“As a consumer in BC a plastic bag has become almost socially unacceptable. This campaign offers a unique opportunity to position BC businesses as leaders in the global environmental movement.” Zamluk goes on to say when small and medium sized businesses get together to do a bulk purchase of reusable bags, it will reduce the costs up to 250%. Traditionally price was the main barrier for small business to offer eco friendly reusable bags. This model makes it so large business and small business receive all the same, low pricing for the same product, as well as adding an added revenue opportunity.

Local artists are also getting involved and are being asked to submit art that showcases their geographic location. These designs will be added to each Chamber’s bag and will further act as a tourism tool. Each member business will also have the opportunity to brand the bag with their logo as well.

Zamluk hopes that the success of this initiative will pressure the recently elected Government of BC to legislate restrictions on the use of plastic bags. Countries such as Australia, China, and Ireland have fully or partially banned the use of plastic bags at a state level. As far as Zamluk knows the Bagless BC initiative will be the first business led campaign of its size against the use of disposable bags in the world.

UBC Farm Pollanated - June 6th, 2009

Wed, 10 Jun 2009 00:00:00 GMT

Early Saturday morning, I picked up the author and food activist Michael Pollan from the Opus Hotel. I was taking him to a fundraiser for the farm at UBC where he was speaking to promote the paperback release of his critically-acclaimed In Defense of Food. While it was essentially Michael’s first visit to Vancouver, I instinctively felt he was the ideal person to support all the wonderful work done at UBC Farm. The last working farm within city limits, it is a cause near and dear to my heart.

We had sold 675 tickets and everything appeared to be in order. Still, I couldn’t help but feel nervous. In all my years as a bookseller, I had never attempted anything of this magnitude. The scope of the event was prompted by the importance of ensuring that UBC’s 24 hectare farm continue to play a vital role in our community. It has always been my dream to create a large scale fundraiser for one of our most crucial food-related resources. But this was my town – my dream. Would Michael Pollan share my home-grown passion for the cause?

I decided to put my nagging doubts aside as we traveled west along 16th Avenue to UBC. It was a lovely drive. We came to the round about and circled to the left to journey down the road to the farm. Michael inquired, were we on campus? We took the tranquil wooded road to the farm and drove right up to the farm centre where we were to meet Mark Bomford, director of the UBC Farm.

The plan was for Mark to take us on a tour of the farm, with CBC’s Cheryl Mackay, conducting an interview. We began our tour with the simple idea of taking in a few of the farm’s highlights. As if on cue, a hawk swooped down within feet of us on the way to securing his lunch. Looking up, we could see a group of crows swarming eagles. We could hear honeybees buzzing and the rooster protested our presence while protecting his girls. As we met the Mayan farmers, I was deeply affected by the natural beauty of our surroundings.

We made our way to the children’s garden where Meeru Dhalwala and Vikram Vij had prepared a picnic lunch. The cloudy sky had turned brilliant. We dined on a feast that included local goat, mung bean salad, mint and mango chutney, cabbage and paneer salad and sautéed mushrooms. Afterwards, we made our way to the field where our guests had gathered to enjoy their own picnics before hearing Michael speak.

I welcomed the crowd and introduced Mark Bomford. Mark spoke briefly but eloquently about the farm and favoured Michael with a lovely introduction. When organizing this event with the publisher, I had requested that Michael speak for 15-20 minutes, before proceeding with the book signing. But when Michael took to the stage he spoke passionately about the importance of real food for 45 minutes. The tears welled in my eyes when the crowd rose from the ground to give him a much-deserved standing ovation.

After his speech, Michael went to his signing table. The farm conducted tours. Our guests enjoyed the folksy live music while sampling the plant-based appetisers offered by participating restaurants of the Chef's Table Society. It was a happy day.

That evening we enjoyed dinner in a private home cooked by Chef Robert Clark, an extraordinary cook and a wonderful man. There were seven of us, including a journalist who had observed Michael at the farm and was continuing his research over an inspired meal. Robert’s menu? Spring Pea Soup with B.C. Spot Prawns, Hanna brook Steamed Asparagus with quail egg, Venture Shultz balsamic and hazelnut snow, Pemberton Valley Beets with Salt Spring Island Goat Cheese, Pan Grilled Bayne Sound Scallops with Fava Beans, Mushrooms and New Potatoes. Little Qualicum Fromage Frais Cheesecake with North Arm Farm Rhubarb, preserved sour cherries, Terra Breads Red fife Baguette with Agassiz Farm House Butter.

What a way to end the perfect day. Since it’s a beautiful evening, Michael and I decide to walk back to his hotel. I thank him for his generosity and for helping me achieve one of my dreams. He responds with a gracious thank you, and says good-bye “until the next book”. Thanks to the generosity of all who attended the event to support the farm, I am giving a cheque to the UBC Farm for $12,000.00. Another dream come true for everyone who cares about the vital role sustainable food plays in the city we love.

Barbara-jo McIntosh

June 10, 2009

www.bookstocooks.com

Sustainability Discussed at Sun Peaks Resort

Mon, 8 Jun 2009 00:00:00 GMT

By Melanie Simmons

Collaboration. Diversification. Education. Those were the common themes discussed during the First Annual Sustainability Table held at the Delta Sun Peaks Resort hotel over the weekend.

Spearheaded by the hotel’s Chief Engineer Doug Avery and Executive Chef David Tombs, the table brought together community partners to generate discussion on the topic of sustainability.

“By ourselves we make a small difference, but collectively we can achieve bigger things,” said Avery.

The conversations on collaboration brought up the pig partnership between the Delta Sun Peaks and Dominion Creek Ranch, 5km down the road from Sun Peaks. In 2007, Chef Tombs approached the ranch with an offer to supply hotel food waste to feed the pigs. The hotel later when on to purchase pork from the same rancher, knowing the produce would be high quality.

The pig example generated further discussions on best practices and other opportunities farmers, businesses and community groups could work together on sustainable projects. Groups talked about no-cost initiatives through creative thinking, such as requesting bio-diesel fuel from suppl iers, or sharing a composting venue with a neighbouring business.

“All too often we think within our own silos…but it’s going to be the integration of the different groups that will find solutions,” said Graham Strachen with the BC Ministry of Agriculture who was at Sun Peaks for the event.

The conversations around the table often circled back to education and the need for people to teach others how they can be sustainable in their everyday lives. Whether it’s shopping at a local Farmers’ Market or using energy efficient light bulbs or driving a hybrid vehicle, people can make an impact.

Sydney Johnson teaches Tourism and Sustainable Development at Thompson Rivers University in Kamloops.

“A lot of my students don’t think sustainability is achievable, or think it’s an end goal. Rather it’s an ongoing initiative,” she said. “How you travel, how you work, how you live. It’s your personal responsibility.”

The information gathered at the Sustainability Table will be compiled and analyzed by organizers who say they will work with the partners to create a solid sustainability plan and will then solicit provincial and federal support.

“How do we utilize all of this knowledge, energy and will, and create a unique opportunity to develop sustainable tourism on a national or international level?” asked Valerie Sheppard with the BC Partnership for Sustainable Tourism, who facilitated the event. “We can create a standard that becomes globally recognized.”

The Delta Sun Peaks Resort hotel recently received the 2008 Tourism British Columbia Sustainability Award.

Québec Launches Foods of Québec Promotion to Increase Awareness in the U.S.

Mon, 8 Jun 2009 00:00:00 GMT

NEW YORK, NY – Food products from Québec are known for their distinct character and European refinement. Yet, two years ago Québec discovered just how little knowledge its largest export market, the United States, had of the quality and variety of foods available north of the border. To expand Québec’s culinary reputation, the Ministère de l'Agriculture, des Pêcheries et de l'Alimentation du Québec (MAPAQ) developed the Foods of Québec marketing campaign. Today, MAPAQ, Québec’s Department of Agriculture, Fisheries and Food, is proud to announce a new partnership with New York City’s Food Emporium to launch the first-ever “Taste of Québec,” a collection providing Manhattanites with specialty foods that embody Québec’s joie de vivre.

The Foods of Québec initiative, in collaboration with The Food Emporium, will showcase 26 Québec-based vendors who have exceptional passion and dedication to innovation, freshness and quality. The collection will be available from May 29 through June 11 in 16 Food Emporium locations throughout New York City.

Québec is the largest producer of dairy products in Canada and, in recent decades, the province has been recognized with international awards for several of its artisanal cheeses. Québec also produces high-quality seafood and meats such as pork, veal, poultry, game meats, charcuterie and pates, as well as bakery products, specialty breads, gourmet mustards, oils, jellies, beer, teas, berries and fruits, vegetables and 80 percent of the world’s maple syrup.

“The exceptional quality and diversity of Québec food products have long been a well-kept secret in the industry,” said Robert Keating, Québec’s Delegate General in New York. “Manhattanites are known for their refined palates; therefore it is with great pride that we bring Food of Québec to The Food Emporium in New York.”

Stag's Hollow New Releases

Fri, 5 Jun 2009 00:00:00 GMT

Owner Larry Gerelus, co-proprietor of Stag's Hollow rolled out a few wines to media this week over a terrific lunch at Boneta. The Sauvignon Blanc, in my view, has become a benchmark for this varietal in the Okanagan. It's lush complexity and hint of lime in the finish, courtesy of a dash of semillon, is an easy rival for Sumac Ridge's perennially good Sauv Blanc. (Isn't it grand to have choices?). Boneta's executive Chef Jeremie Bastien knew a thing or two about pairing dishes with the wine as well. A haricot vert salad of the tenderest green beans, fresh and roasted chick peas in a curry emulsion partnered beautifully with the wines crisp lemony acids, as did halibut napped with artichokes fresh fava beans, and ramps.

Next came Stag's Hollow Viognier, a thing of beauty. Ginger and orange peel add complexity to the wine's not over-the-top fruit and floral flavours. I loved it with the curry emulsion.

Reds lined up well, too, although in 30 degree heat I doubt I gave them their full due. Both Stag's Hollow Merlots (Estate '06 and Renaissance '06) were rich, and spicy and accessible, the Renaissance being particuarly chocolatey. The Bordeaux-style Heritage Block 1 '06 smacked of berries and wild herbs. As wine BC wine pundit david Scholefield put it, "Okanagan Garrigue". Meat and earth came together as it, followed by the Syrah '08, which manifested that neat bacon-fat aroma of a northern Rhone rather than the Aussie obviousness of Shiraz, went splendidly up a against fall-off-the bone lamb shank with oyster mushrooms.

Winemaker Dwight Sick, joined Stag's Hollow a year or so back. From the the complexity and elegance that comes across in Stag's Hollow 2008 vintage this is a good thing.

For complete info on Stag's Hollow log on to www.stagshollowwinery.com

And Boneta's website is www.boneta.ca. (Lamb shank, halibut, and haricot salad are currently on the menu)

—by Julie Pegg

15th Annual Feast of Fields: Food for Thought

Thu, 4 Jun 2009 00:00:00 GMT

Understanding how our food is processed and where it comes from is increasingly becoming a topic of importance. Many people located in the Lower Mainland are starting to realize that an abundance of produce is located right in their own community. Furthermore, eating local is a good way of reducing greenhouse gas emissions; provides a healthier style of living; and finally, supports local farmers, which in turn builds a strong local economy.

FarmFolk/CityFolk's annual fundraiser is a wonderful event that allows Vancouverites to learn about and connect with local sustainable food. This year's Feast of Fields will be held once again on the grounds of UBC's beautiful farm on September 13th. The very best chefs in the Lower Mainland will be providing seasonal samples made from fresh local products. Now in its 15th year, FarmFolk/CityFolk's fundraiser will strengthen the relationship between the producer and the consumer. Feast-guests will be able to learn more about the variety of local products available, sample some mouthwatering cuisine, and even purchase produce that has been harvested right from the UBC fields.

Feast of Fields is an event that allows the local Lower Mainland citizen to learn more about the importance of supporting the local food movement. The proceeds gained from this event go towards supporting FarmFolk/CityFolk's important work in creating a sustainable food system in our province. This year's event will be held at the UBC Farm on Sunday, September 13, 2009.

Early Bird tickets $75 - available on-line June 1st at feastoffields.com
After August 1st, tickets $85 at feastoffields.com and at all Choices Markets

Demystifying the Shopsin's Menu

Mon, 1 Jun 2009 00:00:00 GMT

A quick overview of the eclectic, overcrowded, and extensive menu at Shopsin's General Store's in New York's Lower East Side sends some potential customers out the door and into a nearby pizzeria. That's just the way owner and proprietor Kenny Shopsin wants it. If you don't know what you want to eat, don't come in. Read more in Saveur.

Tinhorn Creek Vineyards Unveils New Look

Fri, 29 May 2009 00:00:00 GMT

Winemaker Sandra Oldfield was in Victoria at Vista 18 recently to debut Tinhorn Creek Vineyard’s new wine releases and to show off their new look.

Coinciding with Tinhorn’s 15th Anniversary celebrations new wine labels have been designed and this elegant look is now appearing on bottles starting with the wines from the 2008 vintage.

We sampled the ’08 Gewürztraminer (($16.50), Pinot Gris ($16.50) and 2 Bench “Oldfield’s Collection white ($23.00).

I have always been a fan of Tinhorn’s Gewürztraminer and this vintage is no exception. Lots of varietals character, clean, fresh acidity and appealing peach, melon, lychee, and grapefruit rind fruit flavours unadulterated by oak. Easy to drink, I’ll be pulling out this gew when friends are over and we’re out on the deck.

If juicy is what you’re looking for in a refreshing white this summer, the ‘08 Pinot Gris is full of vibrant green apple, honey, herbs and a pleasant minerality. Well worth the under $20 price tag.

And last but not least, the 2 Bench “Oldfield’s Collection is a destined to become a Tinhorn signature wine. Vinified to be complex and age-worthy, it is five-variety blend that still needs a little more time to come into focus and to develop. A great seafood wine. I’m thinking spot prawns or Dungeness crab.

Visit Tinhorn Creek Vineyard’s website for more information.

What We're Reading Now: Kombucha

Thu, 28 May 2009 00:00:00 GMT

This effervescent fermented tea drink is gaining popularity in BC —but what is Kombucha exactly? Read all about it in this article from Edible Austin by Veronica Meewes.

Squamish Nation Tries New Technology "Terraspheres"

Thu, 28 May 2009 00:00:00 GMT

Vancouver, BC- TerraSphere Systems, LLC, a local Vancouver business, is pleased to announce an ongoing partnership between Squamish Nation leaders and Choices Markets, British Columbia’s leading grocer for gourmet and organic foods. The Squamish Nation has purchased twenty TerraSphere growth carousels for the production of basil and herbs that will be sold exclusively in eight Choices Markets across the region.

TerraSphere Systems, LLC designs and builds highly efficient systems, called growth carousels, which provide a natural means of growing organic fruits and vegetables in an indoor environment. Revolutionizing the way communities access fresh, organic produce, TerraSphere Systems rely on clean technology to create ideal growing
conditions for commercially desirable crops. Nick Brusatore, Technical Director for TerraSphere says, “The Choices Markets purchase from The Squamish Nation demonstrates that TerraSphere growth carousels cultivate high-quality produce for the most discerning of tastes.”

The Squamish Nation are descendants of the Coast Salish Aboriginal peoples who now live in the present day Greater Vancouver area. They are involved in several multi- million do llar business ventures throughout the region and see the TerraSphere growth carousels as a unique agricultural opportunity. “TerraSphere provides a highly efficient, technologically innovative way to grow plants,” said Chief Gibby Jacob. “It is a way to feed the people. For the Squamish Nation becoming leaders at the forefront of technological innovation is something that we embrace and encourage for our young people, and future generations.”

Choices Markets have been steadfast suppliers of local and organic produce to the BC community for nearly 20 years. Mark Vickars, Choices Markets CEO, states, “Choices’ focus remains on supplying our communities with natural, organic foods, and our venture into this partnership is in line with our principles. Thus far, The Squamish Nation has supplied us with impressive crops of fresh basil. Without a
doubt, it’s a product we’re proud to carry at Choices Markets.”

For more information please visit:
http://www.terraspheresystems.com/

I Brake For Bakeries

Tue, 26 May 2009 00:00:00 GMT

"That's long been my motto--I want to try every loaf and croissant and muffin and cookie in creation.

Besides drive-by sampling, one of the great purposes any bakery or coffee shop can provide is a gathering place, a community--food's noblest purpose, I've always thought. I think so even more strongly today, when no one can take any form of sustenance for granted. In an officeless, not to mention jobless, time, gathering places become yet more important."

Click here to read the full article from The Atlantic.

Summerland Goes LOCAL with New Restaurant

Tue, 26 May 2009 00:00:00 GMT

Summerland, BC (April 30, 2009) Okanagan residents and visitors will soon have a stylish, new waterfront lounge and restaurant to enjoy. Featuring fresh, regional fare in a picturesque setting "LOCAL – lounge • grille” will open in early July next door to the Summerland Waterfront Resort and Spa on Lakeshore Drive in lower town.

Cameron Bond and his father-in-law Harry McWatters are the well-known business personas behind the much anticipated project. Last updated in 2005 the restaurant site will undergo an interior and exterior facelift that complements the inviting aesthetics of the neighbouring resort and is befitting of the quality experience the new partners plan to offer.

“We are thrilled to be putting this exciting new concept together,” noted Bond. “To us the name ‘Local’ speaks to our mandate of showcasing regional foods, wines and brews to celebrate the best that the Okanagan Valley and British Columbia have to offer."

With Bond as operating partner guests can expect an exceptional experience - be it for drinks, appetizers and casual fare in the lounge and outdoor patio or in the dining room for a more relaxed pace and formal meal. And with Harry McWatters' involvement (founder of Sumac Ridge Estate Winery), guests can look forward to a VQA wine list that will rival anything found in British Columbia.

LOCAL – lounge • grille is an ideal addition to the town's culinary and lounge offerings. From casual get-togethers over lunch and dinner to special occasions and more, LOCAL will suit guests of all ages and tastes.

Summerland Mayor Janice Perrino is looking forward to the new waterfront project, "Summerland's central Okanagan location makes it the perfect locale for an inviting, regionally-inspired restaurant for a variety of audiences. Watching Summerland's culinary scene expand and evolve is an exciting and welcome prospect. We all wish the new owners every success!"

Ride to Conquer Cancer Fundraising Brunch at Elixir at the Opus Hotel Sunday, May 31

Sun, 24 May 2009 00:00:00 GMT

The Ride to Conquer Cancer is a unique, two-day cycling event to take place June 20-21, 2009. During this bold cycling journey, teams will ride over 200k from Vancouver to Seattle! The Ride to Conquer Cancer is a brand new endeavour to do just that—conquer cancer. The funds you raise through The Ride to Conquer Cancer will deliver breakthrough research, exemplary teaching, and compassionate care at The Princess Margaret, one of the top 5 cancer research hospitals in the world. Funding will go towards high content clinical trials such as the world class tumor bank, an advanced molecular profiling laboratory, and a drug development program.

Former pro cyclist and Tour de France participant, Axel Merckx of Kelowna has signed on and will be captaining Team Merckx. Axel, has already been joined by Ross Rebagliati, who won the first ever Olympic gold medal in snow boarding in 1998.  “I’m really excited about participating in The Ride to Conquer Cancer as I feel like we will be able to make a great impact on the cancer fight within BC,” said Merckx. “I really hope that more people will join my team.” 

“The Ride to Conquer Cancer is an amazing chance to do something huge in the fight against cancer in BC,” said Rebagliati. “Cancer is a disease which affects so many, therefore, I’m thrilled to be presented with the opportunity to make a real impact by participating on Team Merckx. I hope that more and more people register."  

To support Team Merckx, Chef Don Letendre and the crew at Elixir at the Opus Hotel in Vancouver are holding a sumptuous fund-raising brunch on Sunday, May 31. The three course brunch menu will be served from 11am to 3:30pm and is priced at $40.00 per person with $10.00 per menu donated directly to the cause. Click here to view the 3 course brunch menu

For more information or to make a reservation call 604-642-0557 or visit www.elixirvancouver.ca

For more details on the ride and how you may participate go to the Conquer Cancer website.

New Catch Holland Herring Season Begins June 9 at New York's Russ & Daughters

Sun, 24 May 2009 00:00:00 GMT

CLICK HERE to read in the Russ & Daughters newsletter Lox Poluli about the start of the new herring season

What We're Reading Now: Politics of the Plate

Fri, 22 May 2009 00:00:00 GMT

Click here to read the article, "Politics of the Plate: Seal of Dissaproval" from Gourmet Magazine. "The European Parliament's ban on Canadian Seal products smacks of hypocrisy..."

Family Wineries Gather to Showcase "Heartbreak Grape"

Thu, 21 May 2009 00:00:00 GMT

Four of the world’s quality producers of Pinot Noir met last week in Vancouver at an intimate and exclusive tasting hosted by Quails’ Gate Winery, focusing on one of the world’s premium varietals, affectionately named the “heartbreak grape."

“New World Legends… In the Making” took place on Thursday, May 14 at the Sutton Place Hotel and featured some of the world’s most respected New World Pinot Noir makers in conversation with wine writers and enthusiasts about the state of their art and the industry.

“Pinot Noir is often referred to as the heartbreak grape,” explained Tony Stewart, proprietor, Quails’ Gate Winery. “This varietal is one of the most difficult to grow due to its delicate, thin skin and climatic sensitivities. Only a handful of winemakers in the world have perfected it.”

Four of those experts, from three corners of the world, will gather for the first time, to showcase their unique winemaking styles and share their passion for Pinot Noir.

“The wine-making industry, like so many industries at this time, is not immune to the pressures of globalization and a weakened economy,” continues Stewart. “This gathering of leaders from family-owned wineries reflects the camaraderie of our industry, as we gather to share our knowledge and expertise, in order to continue the pursuit of premium Pinot Noir and ensure its prominence in the wine market.”

The following winemakers will participate in and pour at the “New World Legends” event:

Clive Paton, Ata Rangi, Martinborough, New Zealand

o          2006 Ata Rangi McCrone Block Pinot Noir

o          2006 Ata Rangi Pinot Noir

Kathy Joseph, Fiddlehead Cellars, Santa Rita Hills, California, USA

o          2006 Fiddlehead “Oldsville Reserve” Pinot Noir

o          2005 Fiddlehead Cuvée “Seven Twenty Eight” Pinot Noir

Ken Wright, Ken Wright Cellars, Carlton, Oregon, USA

o          2006 Ken Wright Cellars McCrone Vineyard Pinot Noir

o          2005 Ken Wright Cellars Salud Cuvée McCrone Vineyard Pinot Noir

Grant Stanley, Quails’ Gate Winery, Kelowna, British Columbia

o          2006 Stewart Family Reserve Pinot Noir

o          2007 Stewart Family Reserve Pinot Noir

Moderated by wine journalist Sid Cross, the “New World Legends…In The Making” Pinot Noir tasting was hosted to an intimate gathering of wine journalists and enthusiasts at The Sutton Place Hotel Vancouver’s Pommard Salon.

Quails’ Gate Estate Winery is nestled in the beautiful Okanagan Valley. Our 125-acre Estate vineyard, located on the shores of Lake Okanagan, is owned and operated by the Stewart Family, pioneering horticulturists in the Okanagan for 100 years. We invite you to visit us daily, year round in the Wineshop and Old Vines Restaurant for a unique taste of the Okanagan. www.quailsgate.com

When 'Local' Makes It Big

Wed, 20 May 2009 00:00:00 GMT

"When Jessica Prentice, a food writer in the San Francisco Bay area, invented the term “locavore,” she didn’t have Lay’s potato chips in mind..." Read this article in the New York Times.

Rossland Joins Growing List of G.E. Free Communities

Fri, 15 May 2009 00:00:00 GMT

ROSSLAND, British Columbia - On May 11, 2009, the City of Rossland, British Columbia took leadership on a controversial food and agricultural issue. Through the efforts of the regional G.E. Free Kootenays campaign, a sub-group of the Kootenay Food Strategy Society, Rossland's council voted in favor of a resolution to oppose the cultivation of genetically engineered plants and trees.

Sometimes referred to as GMOs (genetically modified organisms), G.E. foods have steadily increased their presence in North America's food supply since they were introduced in the mid-90s. The move by local governments to address the issue signals that concerns with G.E. foods may be increasing.

Those concerns include human and environmental health, inadequate regulating by health and food authorities, uncontrollable contamination between crops, farmer independence and community food sovereignty.

While the move does not set into force any bylaw on cultivation nor any restrictions for grocery stores or restaurants, the decision does confirm a political position that locally grown foods will be protected from any introduction of genetically engineered plants and trees. While G.E. seeds and trees are not yet available to the backyard gardener, G.E. Free Kootenays will be providing businesses who distribute seeds and trees within G.E. Free municipalities with a resource to inform them of what the resolution states and which seed companies in particular do not support the possible introduction of G.E. seeds for home garden use.

"This decision helps our campaign move forward as we will now look to bring other local governments on board," says G.E. Free Kootenays' Rossland representative Andy Morel.

In November 2008, the City of Nelson became the first district within the Kootenay region to join in the G.E. Free Kootenays campaign followed by the Village of Kaslo in January 2009. The campaign has its eyes set on encouraging other local governments in the Kootenay region of the province to follow the lead of these three communities.

G.E. Free Kootenays is only one of a number of initiatives across Western Canada seeking to create G.E. Free regions. The Society for a G.E. Free B.C. and G.E. Free Yukon are both working hard to see similar resolutions passed.

The Regional District of Powell River, B.C., became the first G.E.-Free zone in the country in 2004, followed by Saltspring Island, B.C. in the same year.

The Rossland resolution was moved by Councillor Charlton and seconded by Councillor Spearn and read:

That the City of Rossland oppose the cultivation of genetically engineered plants and trees, by using transgenic engineering, in the municipality; and that the City of Rossland will not purchase genetically engineered plants and trees for its own use; and that the City of Rossland agrees to revisit the resolution as pertinent new information becomes available that affects this resolution; and the City of Rossland shall forward copies of this resolution to the Federation of Canadian Municipalities, the Union of B.C. Municipalities, Interior Health, B.C. Ministry of Health, B.C. Ministry of Agriculture and Lands, B.C. Provincial Health Officer, the Prime Minister of Canada, The Canadian Food Inspection Agency, Health Canada, CropLife Canada, Agriculture and Agri-Food Canada, local MLA and MP offices and any interested and related groups.

A more detailed outline of the resolution presented to the council is posted on the web site of Deconstructing Dinner - an internationally syndicated radio show and Podcast that has been documenting the campaign since the group first met in November 2007. Many audio recordings of the campaign are found there including the campaign's official launch with Saskatchewan farmer Percy Schmeiser. www.cjly.net/deconstructingdinner/gefreezones.htm

Contacts:

Jon Steinman, G.E. Free Kootenays (Nelson)
250-352-6597
jon@steinman.com

Andy Morel, G.E. Free Kootenays (Rossland)
250-362-5042
andy_joat@hotmail.com

A Talk with Peter Singer

Thu, 14 May 2009 00:00:00 GMT

Read Slow Food International's interview with Peter Singer, the author of the influential book Animal Factories, published in 1989. What has improved, what has been uncovered, and remains to be changed since the first release of his influential work. Click here to read the interview.

BC Hotels Grace Travel and Leisure's Best List

Wed, 13 May 2009 00:00:00 GMT

The Wickaninnish Inn, Fairmont Empress, and Four Seasons grace Travel and Leisure's best hotels of 2009 issue. Of the 23 Canadian picks, 12 are based in British Columbia. To view the full list click here.

The World's Best Restaurants

Tue, 12 May 2009 00:00:00 GMT

Restaurant Magazine announces the list of The S.Pellegrino World’s 50 Best Restaurants 2009. Ferran Adrià holds on to number one spot while witnessing a host of young talent racing up the list. Press release courtesy of Restaurant Magazine.

For the fourth year in a row Ferran Adrià of El Bulli has topped a worldwide poll of 806 chefs, critics and other industry experts, while Heston Blumenthal’s The Fat Duck retains second place. Below these perennial favourites, however, it’s all change in the eighth annual listing of The S.Pellegrino World’s 50 Best Restaurants.

Copenhagen’s Noma restaurant with its youthful head chef Rene Redzepi ranks third, making an exciting addition to the world’s greatest chefs trinity. Noma, which rises 7 places, also takes this year’s Chef’s Choice Award. Last month after all of the votes had been counted and the top 50 restaurants established, the head chefs of these extraordinary establishments were asked to nominate the restaurant which they considered to be the best in the world. It is the ultimate honour Redzepi’s peers can bestow.

Last year’s Chef’s Choice, Mugaritz, retains its highest ever position at number 4, while another Spanish restaurant, El Celler de Can Roca, rises a staggering 21 places to the fifth place making it 2009’s highest climber. Thomas Keller’s New York restaurant Per Se strikes the 6th position and with French Laundry also well placed on the list, this year, Keller is the only restaurateur with two restaurants in the top 50.

For the full list and more information on S.Pellegrino's World's 50 Best Restaurants, visit www.worlds50best.com

1st Annual Cowichan Bay Spot Prawn Festival

Fri, 8 May 2009 00:00:00 GMT

Photo by Tracey Kusiewicz

Food Styling by Nathan Fong

1st Annual Cowichan Bay Spot Prawn Festival

Where: Cowichan Bay Fishermans Wharf

When: Sunday May 31, 2009

Time: 11:00 am – 4:00 pm

We are pleased to launch the first Annual Spot Prawn Festival for Vancouver Island. The idea was hatched between local prawn fishermen and chefs to promote one of the most amazing and sustainable seafoods of our region. We are following in the footsteps of the successful joint venture between The Chefs Table Society and the Pacific Prawn Fisherman's Association who are now into the 3rd year of their festival held at False Creek in Vancouver (this year May 9, 2009). Special Guest at this year’s Cowichan Bay event will be Robert Clark, Executive Chef of C Restaurant in Vancouver, founding member of the Chef’s Table Society and recipient of Vancouver Magazine’s Green Chef Award for 2009.

This is a family friendly, fun day of chef demos, spot prawn sampling, music and spot prawn sales fresh off the boats. Local eateries will be featuring a spot prawn dish or menu for the week following the event. The day will be a great opportunity to learn cooking tips, sample great food and buy a fantastic local product – regarded as one of the best prawns anywhere. Restaurant participants include The Masthead, Bistro 161, Amuse Bistro and Deerholme Farm. The season opens in the first week of May and runs for about 8 weeks.

“The goals of the spot prawn festivals are to highlight an environmentally sound and locally sourced product and to remind us that farmers markets don’t stop at the waters edge” The Chefs Table Society of BC

Med Mosaic Closes

Thu, 7 May 2009 00:00:00 GMT

Staff and customers suddenly found this notice from the bailiff posted to the front door.

For the Nautically-minded Wine Collector

Thu, 7 May 2009 00:00:00 GMT

Dennis Parker's hobby is fine woodworking. To be more specific, his hobby is building replicas of the traditional fishing boat called a dory. One day he had the idea to make one of his dorys into a wine storage unit (pictured here). It holds twelve bottles (including champagne bottles) and is made of red and yellow cedar. The corners are fashioned with cedar burl. The cost is $600. You can view Parker’s work at the Everything Wine store in Langford. To order your own bottle boat call 604.414.6104

2nd Annual Maccha Latte Art Competition

Thu, 7 May 2009 00:00:00 GMT

Last Thursday, 9 competitors participated in the 2nd Annual Maccha Latte Art Competition.

The winners:

1. Midori Higa of Buon Amici's Coffee

2. Mark Engels of Bubby Rose's Bakery

3. Tiffany Malley of 2% Jazz Espresso

Derek Lucas of Buon Amici's, Sam Jones of 2% Jazz Espresso, and Andrew Khoo of Khona were the judge panel. The competition was blind, with judges unaware of who was who. The score was judged on creativity, balance, colour and definition.

Participants from 2% Jazz Espresso, Bubby Rose's Bakery & Cafe, Buon Amici's Coffee House, Discovery Coffee and Khona went head to head, each with 5 minutes to throw down the best art they could under pressure. Observers were from various cafes and the general public, treated to both practice and compettion maccha lattes. Rules such as 1cm or less milk allowed in the milk pitcher after pour and the bring a friend to drink your lattes policy ensured less wastage of milk.

Midori Higa walked away winning everyone's entrance fees and donations from the audience. She also received an artisan chasen (bamboo whisk) by protected chasen craftsman Kubo and an oak chasennaoshi (whisk stand) by local Victoria company Fusion Design Woodworks.

Mark Engels walked away winning Crane Flies Above the Clouds grade maccha.

Tiffany Malley won Maccha Purist Bath Salts and the Maccha Latte Bath Salts.

JagaSilk wished a huge thank you to everyone who came out and supported this event held at Buon Amici's Coffee. Next year the event will be held at 2% Jazz Espresso.

Victoria Wine Society Kicks off New Tasting Season

Thu, 7 May 2009 00:00:00 GMT

Victoria, BC April 20, 2009 The Victoria Wine Society launches its 2009/2010 tasting series on Monday, May 25 at 7:00 pm with an impressive lineup of Australian Shiraz and Shiraz blends.

“We’re starting off with a bunch of big, bold wines that’ll leave a lasting impression – a perfect event to give participants a taste of what’s in store for our new season,” says Victoria Wine Society President Glenn Barlow.

The Victoria Wine Society is an independent, non-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. Most tastings are presented in a sit-down, classroom format with guest speakers; others are stand-up, reception-style tastings that are often conducted “blind,” with the wine identities unveiled at the end of the event. Two tastings held at Brasserie L’ecole feature food prepared by Chef Sean Brennan.

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 season will include a Champagne and sparkling wine event on July 12, a September event (topic TBD), a Bordeaux tasting in October, a BC Challenge blind tasting on November 23, and the season finale – a tasting and social – in March 2010.

The Shiraz-focused event – extremely popular in past seasons – 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 Shiraz expertise, and will feature, among others: Cat Amongst the Pigeons Alley Cat 2006 Shiraz Grenache (Barossa), Heathcote 2005 Grenache Noir (Shiraz in the blend) (Victoria), Bleasdale Generations 2006 Shiraz (Langhorne Creek), Tyrrell’s Double Barrel 2005 Shiraz (McLaren Vale), Rolf Binder Hubris 2005 Shiraz Mataro (Barossa), and Elderton Command 2003 Shiraz (Barossa).

Because availability is limited, tickets must be purchased in advance. Tickets ($40 for members; $50 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).

For more information, contact:

Glenn Barlow, President, Victoria Wine Society

info@bcwineguys.com

250-592-8466

FOR THE LOVE OF FISH - from Producer to Plate

Thu, 7 May 2009 00:00:00 GMT

Chef Hidekazu Tojo from Tojo’s

Photo by Tracey Kusiewicz

SeaChoice, Canada's sustainable seafood program, and Slow Food Vancouver are proud to announce a seafood tasting workshop: FOR THE LOVE OF FISH - from Producer to Plate.

Join us on Thursday, May 28th from 7 - 10pm at the Italian Cultural Centre's Trattoria Room. $35/person for Slow Food members, $50/person for non-members. Tickets are now available. Go here for tickets.

100 guests will be treated to a guided tasting of eight local sustainable seafood items produced in our coastal backyard, prepared by local chefs. Fishermen, farmers, chefs and scientists will be guiding guests through the provenance, practices and culinary qualities of eight delicious items.

The showcase includes:

- Albacore tuna from Natural Gift Seafoods (Chef Dylan Foss, Nu Restaurant),

- Coho salmon from Swift Acquaculture (Chef Rob Clark, C Restaurant),

- Dungeness crab from Seafood 4 Life (Chef Hidekazu Tojo from Tojo’s Restaurant),

- Oysters from the Oyster Man (Chef Davies, Provence Marinaside Grill),

- Pacific sardines from Seaside Marketing (Chef Colman Herrington, Bluewater Cafe),

- Pacific scallops from Edge Water Foods (Chef Andrea Carlson, Bishops Restaurant),

- Sablefish collar from Seaside Marketing (Chef Wes Erikson, Sushi-Mon Sushi Bar and Grill),

- Spot prawns from Organic Ocean (Chef Julian Bond, Pacific Institute of Culinary Arts) Sid Cross, Vancouver's renowned wine critic, will offer wine pairing notes. Guests will come away with a sense of what 'producer to plate' is all about. Farmstead Wines will be served, bread from the Bread Affair and Canadian artisan cheeses from the Mt. Pleasant Cheese Company.

Fresh At The Markets

Wed, 6 May 2009 00:00:00 GMT

Pictured is Mary Alice Johnson of ALM Organic Farm in Sooke

Moss Street Market this week

Heirloom tomato plants, rhurbarb, stinging nettles, rapini

Nutmeg Island

Fri, 1 May 2009 00:00:00 GMT

"All day, the water has been as smooth as glass. Occasionally I've seen lonely clouds move by overhead and small green islands appear in the hazy distance. Otherwise the landscape has been featureless, a clean slate of blue sky and sea. I've been sailing on the Banda Sea..."Read more about this article on sourcing nutmeg from Saveur.

The Happy Smoker Goes to Sweden

Thu, 30 Apr 2009 00:00:00 GMT

Click here to read this article on smoking meat from Artisan Food: Cumbria.

Taste Festival Celebrates the Passion of Vancouver Island’s Food & Wine

Thu, 30 Apr 2009 00:00:00 GMT

Victoria, BC – The province’s capital will host a new festival focused on Vancouver Island cuisine and British Columbia wines this summer. Local culinary aficianado, Kathy McAree is pleased to announce the launch of Taste: Victoria’s Festival of Food and Wine from July 16-19, 2009 around Victoria and the Saanich peninsula.

Taste will feature more than 15 events led by British Columbia food and wine personalities including Chef David Mincey and culinary olympian Chef Brad Horen, as well as John Schreiner and David Scholefield. Festival guests will experience British Columbia wines and the coveted offerings of Vancouver Island’s artisan producers, growers, farmers, fishers, and chefs.

“Many qualities make Vancouver Island a special place,” says wine writer John Schreiner. “That certainly includes the quality of wine and the cuisine. Both residents of the island and those lucky enough to visit can count on being surprised and delighted with the distinctive flavours of the island.”

The weekend kicks-off Thursday, July 16 with the The Main Event, an evening of BC wine tasting along with samples of Vancouver Island cuisine at the Crystal Garden in downtown Victoria. This event will feature the characters behind the wines and the hospitality of Island chefs with live, local sounds from jazz singer Emily Braden plus the funky rhythms of Greenlaw.

Wine and food seminars include “Women of BC Wine”, “Riesling Rules” and “Rosé Revival – Eight Delicious Reasons Why Rosé is on the Rise”. Other presentations include “Chocoholics Anonymous”, “Tea and Terroir” and an inside look at BC’s seafood industry at Finest At Sea along with fun events like “Pig and Pinot on the Patio” hosted by the Hotel Grand Pacific with a pig roast paired with a variety of BC pinots and a “Tuscan Table” with Island producers and wine makers in the Italian Garden at Butchart Gardens.

A special trade tasting of British Columbia wines will take place prior to The Main Event. All food and beverage professionals wishing to attend must register in advance at www.VictoriaTaste.com

For more information about Taste: Victoria’s Festival of Food and Wine, contact Kathy McAree directly at Kathy@VictoriaTaste.com

C Ranks in Top 10 Seafood Restaurants Worldwide

Wed, 29 Apr 2009 00:00:00 GMT

Vancouver, BC… C Restaurant has been named among the top ten seafood restaurants in the world according to the Tampa Travel Examiner’s Kelly Shannon Kelly. Of our local gem, Kelly says “… the creativity of the chef, the quality of the ingredients, and the freshness of the fish all combine to make this contemporary restaurant overlooking False Creek the best place in Vancouver for innovative seafood.” C Restaurant is the only restaurant in Canada included on the list, others include: Israel’s Mul Yam, Thailand’s The Boathouse Inn, Hawaii’s Chef Mavro, Satyricon in Brazil, Quinzi & Gabrieli in Italy, Le Grand Véfour in France, Vox at the Hilton Nordica in Iceland, Japan’s Ryoti Kagetsu, and Australia’s e’cco bistro.

And kudos come from local as well as international opinions. At the recent Vancouver Magazine Restaurant Awards, Executive Chef Robert Clark was honoured with the Green Award for his tireless work, championing local, sustainable seafood. In addition, C Restaurant was recognized at the awards as one of the top five restaurants in the city. They also ranked top five in the categories of Best Seafood, Best Regional, and Best Service.

An exquisite waterfront setting and graceful, choreographed service compliment the top-quality seafood served at C, making for an unforgettable dining experience. C Restaurant is located at 1600 Howe Street, one block south of Beach Avenue on False Creek. For more information or to book your holiday party, please call 604-681-1164 or visit www.crestaurant.com.

International Slow Food Founder Carlo Petrini visits Toronto

Tue, 28 Apr 2009 00:00:00 GMT

(Toronto – April 24, 2009) - He’s been named one of the ‘50 people who could save the planet’ and Toronto’s Slow Foodies are awaiting his arrival expectantly.

Carlo Petrini is the founder and president of Slow Food, the international organization working to revive local, sustainable food systems and rescue us from the grip of fast-food and industrial production.

Petrini will make several appearances while in Toronto over May 1-3. These include an address to students in the culinary program at George Brown College; a public-event An Evening of Conversation with Carlo Petrini; and a special dinner presented by Slow Food Toronto, involving 25 acclaimed chefs.

A media conference will be held at the Italian Cultural Institute on Friday May 1 at 10am, giving journalists the opportunity to meet Mr Petrini.

A special dinner will be held on Friday May 1, featuring culinary contributions from 25 of Toronto’s chefs active in the Slow Food community and speeches from national leaders on food issues. Organized by Slow Food Toronto, the night will begin with a reception hosted by Chef Jamie Kennedy, followed by a four-course menu that puts the Slow Food philosophy into practice. Tickets can be purchased at www.uofttix.ca.

An Evening of Conversation with Carlo Petrini will be held on May 2 at 7pm at the Al Green Theatre - Miles Nadal JCC. Harriet Friedmann, Professor of Sociology specializing in analysis of food systems, at the University of Toronto, will moderate the discussion on Slow Food’s philosophy and the international Terra Madre network it has launched.

Tickets: $35 or $25 seniors & students (with valid ID); Limited tickets to the event & reception: $75; Reserve tickets: 416-531-4689 or email tickets@planetinfocus.org.

Founded by Carlo Petrini in 1986, Slow Food became an international association in 1989. Today more than 100,000 members are active in 1,000 convivia (local chapters) across 150 countries - with more than 1,500 members and 39 convivia in Canada.

Slow Food believes that the pleasure of food and responsible choices must go hand-in-hand. The movement is supporting communities around the world to rebuild their local food system: respecting seasonality, environmental and human health, local traditions and culture, and promoting the conviviality of sharing good food.

Slow Food organizes taste and food education, programs to conserve agricultural biodiversity and traditional products at risk of disappearance, and events which showcase these producers. It created the Foundation for Biodiversity in 2003, and launched the Terra Madre network in 2004. In 2004 Petrini founded the University of Gastronomic Sciences, a school intended to bridge the gap between agriculture and gastronomy.

The worldwide Terra Madre network gives a voice to small-scale farmers and artisan food producers who refuse to surrender to standardization and industrial agriculture. The network was launched on the occasion of the first edition of Terra Madre - world meeting of food communities in Turin in 2004. These meetings – also held on the regional and local level - bring producers together with cooks, academics, and youth to discuss how to improve the food system collaboratively, and promote the sharing of knowledge and skills.

Canada was represented by its largest ever delegation at the third international Terra Madre meeting in 2008: 115 producers from 48 food communities, 45 cooks, 12 academics and 20 students. A major theme of the 2008 event was youth, and Canada played a considerable role in this, with over 40 % of the total 175 delegates being under the age of 35.

For more information on media conference and the event An Evening of Conversation with Carlo Petrini: Dianne Weinrib, DW Communications dw@dwcommunications.net 416-703-5479

To arrange interviews with Mr. Petrini:
Slow Food Press Office in Italy: Paola Nano p.nano@slowfood.it +39 329 8321285
Lilia Smelkova +39 328 7458318 (during Carlo Petrini’s visit)

Contact person for Slow Food Canada:
Mara Jernigan, Fairburn Farm - 250-710-2874 or Arlene Stein - arlene.stein@utoronto.ca

www.slowfood.ca
www.terramadre.org
www.slowfood.com
www.planetinfocus.org
www.iictoronto.esteri.it

Colour Your Palate Winners Announced

Mon, 27 Apr 2009 00:00:00 GMT

Pictured left to right: Ian Dufton, Ian Goard, Kyle Campbell

April 22, 2009, Victoria, BC: The second annual Colour Your Palate competition was held at the Victoria Marriott Inner Harbour Hotel. Guests mingled as they sampled the chef entries while sequestered in another room the judges deliberated. This event is a fund-raiser for artsREACH Project and everyone involved volunteered their time to make it such a success.

Chefs from eleven restaurants created dishes based on specific colours they had been assigned at the pre-event draw at Michael Tourigny's Photography Studio. The idea was to see how creative each chef could be creating a dish based on a primary colour yet still be judged on taste and presentation. Here are your winners.  

Best Tasting: Canoe Brewpub

Chef: Ian Dufton

Colour: Purple

Beetroot Cured Scallop Gravlax, PIckled Purple Cabbage, Candied Orange Zest

Judge’s comment: “a beautiful scallop that was turned purple from the outside in—dark purple on the edge and lighter into the centre. The colour was really spectacular and the taste divine!” 

Most Artistic Creation and People's Choice Award: Hotel Grand Pacific

Chef: Ian Goard

Colour: Orange

An orange, saffron and tarragon pound cake, filled with an orange mousse, blood orange gelees and pieces of caramel sponge candy.

Judge’s comment: “Sous Chef Ian Goard from Hotel Grand Pacific, who is the banquet chef, certainly had the ‘art’ down with a very cool dish. He made an orange, saffron and tarragon pound cake that was in a square with a square hole off-centre. Then, he inserted what must have been a square terrine through it and sliced it. The middle square had a luscious orange cream mousse with squares of stunningly delicious blood orange jelly and bits of caramel sponge candy. Then the underside was dipped/brushed in a thin layer of dark chocolate. Truly a work of art! The ‘people’ thought so, too, as it was also their choice.” 

Best Colour Representation: Fire and Water Fish and Chop House

Chef: David Roger

Colour: Green

Rock Crab and Arugula Tortellini, Braised Leek and English Peas,

Chive Butter, Basil oil

Judge’s comment: “It was beautiful green and the best use of colour we saw all night! Credit goes to Sous Chef Kyle Campbell.”

Special Judge’s Note: “Also incredibly artistic and creative was Chef Steve Walker-Duncan’s Green Eggs and Ham. I wish I had taken a picture. He make a thin painter’s palate shaped cracker and sat it atop a ‘ham’ that was pork sausage and a gherkin wrapped in pancetta to make it look like a little ham. It had a tiny fork sticking out of the ham that he must have piped and baked. The eggs were quail, cut in half, and filled with a green pea and green pea mousse. What an imaginative piece!” 

The 2009 judging panel includes:

Eric Akis - A chef and food writer, Eric is the best-selling author of the Everyone Can Cook series of cookbooks. His twice-weekly, recipe-rich, popular food columns are published in the Times Colonist.

Denise Marchessault - Cooking instructor and proprietor of French Mint, Denise is classically trained in French cuisine. A Le Cordon Bleu graduate, Denise is a recipient of the Grand Diplôme in recognition of superior level qualifications in both Cuisine and Pastry.

Kathy McAree - Kathy eats and drinks for a living as the owner and operator of Travel With Taste, Vancouver Island’s indulgent culinary tour company. You can watch Kathy on Tuesday's at 6:30pm on CHEK News Island 30 in the kitchen with local chefs.

2008 judging panel: Gary Hynes, Mara Jernigan and Elizabeth Levinson

PARTICIPATING CHEFS AND RESTAURANTS

Ambrosia Catering / Steve Walker Duncan, Executive Chef

Amuse Bistro / Bradford Boisvert, Owner/Executive Chef

Canoe Brewpub / Ian Dufton, Executive Chef

Fire and Water Fish and Chop House / David Roger, Executive Chef

Hotel Grand Pacific / Ian Goard, Banquet Chef

Inn at Laurel Point / Jesse Cole, Banquet Chef

RC Grillhouse / Cory Stachnowski, Owner/Chef

Rebar / Sam Wilson, Chef

Tapa Bar / Chris Sullivan, Sous Chef

Topos Ristorante / Ryan Bradstock, Chef

Vista 18 / Garrett Schack, Executive Chef

MICHEL ROUX pour vous

Mon, 27 Apr 2009 00:00:00 GMT

Barbara-Jo's Books to Cooks is please to host world renowned chef and author, Michel Roux for two events on Monday, May 4. Michel Roux is the owner of the Waterside Inn, a three Michelin star holding restaurant for over 23 years, and is the author of several culinary classics including Sauces and Eggs. He visits Vancouver to celebrate his newest book, Pastry.

An elegant luncheon at the Wedgewood Hotel begins at 12:00 p.m. Guests will enjoy a delightful menu featuring recipes from Pastry and will include wine pairings. Guests will have an opportunity to meet Michel and have their copies of Pastry signed. The menu for this luncheon may be found on our blog. Cost is $125 (includes gratuities).

A reception takes place at our shop at 5:00 p.m. Michel will demonstrate from Pastry and will share tips and pointers for successful pastry making. Guests will enjoy refreshments prepared from Pastry and will take home a signed copy of this beautiful, practical book. Cost is $45.

For more information about these events, visit our website at www.bookstocooks.com/ and call 604-688-6755 to register.

Granville Island Brewing Celebrates 25 Years

Fri, 24 Apr 2009 00:00:00 GMT

Vancouver, BC – As Canada’s first microbrewery, British Columbia’s own Granville Island Brewing is celebrating 25-years of innovation and quality with the launch of Brockton IPA, a golden-coloured, well-hopped and refreshing India Pale Ale. Named after Brockton Oval in Stanley Park, the Brockton IPA was chosen by British Columbians in a series of taste tests to complement the true West Coast lifestyle.

Originally introduced as a limited edition, the IPA is now a permanent fixture in Granville Island Brewing’s core line-up of award-winning beers. India Pale Ale is one of the fastest growing beer styles in the Pacific Northwest; with twenty five years of Granville Island Brewing innovation and high quality standards the Brockton IPA is one IPA that is not to be missed.

“Brockton IPA reflects our twenty-five years of innovation and dedication to high-quality handcrafted premium beers British Columbians have come to know and love,” says Walter Cosman, Director, Marketing & Sales at Granville Island Brewing. “Its crisp flavour and aroma can be enjoyed by anyone who appreciates the taste of a true West Coast IPA.”

GIB is well-known for its handcrafted premium beers. Inspired by the West Coast lifestyle GIB’s beer line-up includes local favourites such as its English Bay Pale Ale, and Cypress Honey Lager. The brewery uses all natural ingredients in the beer making process to ensure that its award-wining beers are 100 per cent pure: Canadian two-row barley malt and imported malts, the finest blend of European and Pacific Northwest hops, special yeasts and of course, fresh BC water.

Brockton IPA will be featured on tap with the other seasonal favourites like Robson Street Hefeweizen this spring and summer, and is available in 6-pack bottles and cans wherever you buy beer. Look for GIB’s Brockton IPA at some of this summer’s biggest events, including: Dragon Boat Festival, the 2009 World Police & Fire Games and the Vancouver International Jazz Festival. Visit www.gib.ca for more details.

About Granville Island Brewing (GIB)

Established is 1984, Granville Island Brewing (GIB) is Canada’s first microbrewery offering a variety of award-winning beers which are brewed and sold here in BC . GIB is dedicated to handcrafting only the finest premium beers that are 100 per cent all-natural and brewed in small batches to provide consumers with the ultimate tasting experience. In celebration of their West Coast heritage GIB names each beer after iconic Vancouver locations that embody the local lifestyle. From the original Island Lager and English Bay Pale Ale, to Cypress Honey Lager, and now their latest innovation; Brockton IPA GIB continues to produce a diverse portfolio of beers inspired by life on the West Coast. For more information, visit www.gib.ca

Photo: Gary Hynes

Setting the Benchmark for Winery Tasting Room Research:

Thu, 23 Apr 2009 00:00:00 GMT

An Emerging Region Gets a Global Perspective

VINELAND, Ontario, April 22, 2009 - Do winery tasting rooms really help generate sales for wineries? According to researchers at the Vineland Research and Innovation Centre almost half of winery tasting room visitors purchase the winery's brand within three months of their visit.

"This research proves that the tasting room experience does actually convert visitors to the brand resulting in future sales," said Dr. Isabelle Lesschaeve, research director, consumer insights and product innovation for Vineland Research and Innovation Centre. "So, it's important for wineries to have their brand available to the purchaser either through a liquor store or in the case of a small or boutique winery strategies such as wine clubs or the availability of online purchasing are important to keep momentum going. Also, knowing the dynamics of their visitors, wineries can organize and promote events in a more deliberate way."

Dr. Johan Bruwer, from the University of Adelaide in Australia who is also a senior research fellow at the Vineland Research and Innovation Centre developed the winery visitation survey and Lesschaeve conducted the work.

"Some wineries tend to neglect the tasting room experience thinking it's a one-time deal. We show that it actually can convert purchasers to the brand. We plan to continue our research toward brand loyalty: its development and sustainability. " Lesschaeve adds. "Also very exciting to note this benchmark study is a North-American first and sets a standard for future research in wine regions across the continent."

Five wineries located in the Niagara Region took part in the study during 2007 with well over 900 visitors completing the survey at the end of their tasting room experience. The survey covered questions which included: demographic profiles, tourist behaviour, region perceptions, purchase behaviour, and consumption habits. A follow-up study measuring the effect of their experience was conducted via e-mail three months after their visit that showed nearly half purchased the winery's brand since their visit at either a liquor store or restaurant. The report briefing can be accessed at www.vinelandresearch.com under quick links.

"This in-depth study demonstrates Vineland's commitment to deliver industry-driven research," said Dr. Jim Brandle, C.E.O., Vineland Research and Innovation Centre. "We are very pleased to be able to offer these findings as they unlock key insights into profitability and sustainability that directly affect the industry."

About Vineland Research and Innovation Centre

Vineland Research and Innovation Centre is an independent, not-for-profit organization established as a world-class centre for horticultural science and innovation. In its capacity to enable and foster relationships with industry, academia and government, Vineland works to deliver premium horticultural products and production innovations. Vineland brings a global perspective to the horticulture industry and offers a broad range of lasting benefits both locally and internationally. Vineland's research priorities align with industry needs and its outcomes focus on the growth of the entire horticulture industry.

Further information:

Darlene Webb, director, public relations and communications, Vineland Research and Innovation Centre

905-562-0320 x766; darlene.webb@vinelandresearch.com,

www.vinelandresearch.com

Pacific Restaurant Receives Vancouver Playhouse International Wine Festival Award

Thu, 23 Apr 2009 00:00:00 GMT

The Vancouver Playhouse International Wine Festival has awarded The Pacific Restaurant, 463 Belleville Street, Victoria, the Bronze Glass Award for its 2009 Wine List. Every year, the Vancouver Playhouse International Wine List Awards recognize British Columbia restaurateurs who demonstrate excellence in their wine lists and serving techniques. The Pacific Restaurant in the Hotel Grand Pacific received the same honour last year.

The Annual Vancouver Playhouse International Wine Festival took place at the end of March and attracted almost 25,000 consumers as well as 850 international members of the wine industry. The trade competitions gave the Festival an opportunity to honour and celebrate those professionals who have developed and enhanced the extraordinary wine and food culture of this region.

Hotel Grand Pacific Director of Operations and Food and Beverage, Emory Haines, is committed to building a strong wine program at the hotel through education and experience. He was instrumental in bringing world-class wine instruction to Vancouver Island, and has hosted delivery of the International Sommelier Guild programs at the Hotel since 2003.

Haines appreciates the award for The Pacific Restaurant and is quick to credit the professionals in the restaurant, headed up by restaurant manager and sommelier Dawn Kapcala, who have extensive knowledge regarding every wine on the menu that they can share with diners.

"Our wine menu continues to evolve", says Haines, "and since we received the Bronze Glass award last year, a strong focus on local and organic wines has influenced the choices featured on our extensive list."

To view The Pacific's award winning wine list go to www.pacificrestaurant.com/bar.
For more information about the Hotel Grand Pacific on Victoria's Inner
Harbour, visit www.hotelgrandpacific.com.

Drink Me Magazine Toasts to its Debut

Wed, 22 Apr 2009 00:00:00 GMT

San Francisco, Calif.,– Drink Me magazine launches its first issue this month in San Francisco. Published by Open Content, Drink Me is the only lifestyle and entertainment publication about drinking and bar culture created for enthusiasts.

“Thirty months in the making, we’re finally here,” says Daniel Yaffe, president of Open Content. “It’s been a long and exciting road. We hope our readers take time to explore and enjoy as we offer up all the alcohol culture one could ever ask for, bottled up and ready to drink with a little tag that reads, ‘Drink Me.’ Welcome to our world…”

The first issue spotlights a number of drinking and cultural phenomena both locally and abroad, including "Relax, It’s only Wine," an article that captures the digressions of a sommelier, Mixologistas, an in-depth analysis of the trend of women bartenders, as well as "Does this Count as Overtime?" a look into corporate Japanese drinking culture.

Drink Me magazine will not only be offered in bars, clubs, cafes, and alcohol retailers around town, readers can also find the magazine online at www.drinkmemag.com. The publication’s online component creates a community of artists and writers from around the globe to share their unique and diverse social and epicurean alcohol traditions. In addition to its global social networking element, the site is a hub for posting alcohol-related events, entertainment, and cultural education.

“We’re looking forward to interacting with everyone online,” says Daniel Yaffe, president of Open Content, “And what better way to launch, than with a launch party with everyone who has given tremendous support to Drink Me.”

The official Drink Me magazine launch party took place on March 31, 2009 with many more events to come. Visit www.drinkmemag.com for updated listings.

ABOUT DRINK ME MAGAZINE
Drink Me is the only lifestyle and entertainment publication about drinking and bar culture created for enthusiasts. Drink Me is creating a community to share the diverse social and epicurean traditions of alcohol. We go beyond recipes to bring substance back to beer, wine and spirits. Drink Me explores and celebrates alcohol, and the drinking-wells they're enjoyed in.

A New Resto from Glo Europub

Wed, 22 Apr 2009 00:00:00 GMT

What We're Reading Now

Tue, 21 Apr 2009 00:00:00 GMT

A Walled City in Tuscany Clings to Its Ancient Menu. Click here to read this fascinating article in the NY Times on Lucca, a small city in Italy whose organized attempts to protect traditional foods have raised some controversy -and some very good questions.

Rally held at BC Legislature in Support of Farmers

Mon, 20 Apr 2009 00:00:00 GMT

Saturday April 18 over 300 farmers and eaters gathered on the lawn of the Legislature to raise the profile of food and agriculture in the upcoming election.

Green and NDP candidates both spoke of the needs to shore up the Agricultural Land Commission and stop the leakage of viable agricultural land, create programs that would assist farmers to grow and distribute their products, and to put a greater percent of the Provincial budget into Agriculture. The vocal crowd booed the news that currently the BC government's budget allocates to Agriculture the lowest percentage of any province in Canada. The Liberal party did not attend. Food and Agriculture does not make the list of the twelve most important issues on their website.

Studies have shown that the citizens of BC believe the safest food they can get is local food. The recent outbreaks of food borne disease all come from large centralized food processors. This along with the fact that here in BC and in Canada we are experiencing an epidemic of diet related diabetes had the crowd cheering and hugging the farmers in their midst!

The Rally will be followed up by a panel discussion called Food Matter. Everyone is invited to come and hear in more detail what our political parties are planning to put on the table.

Thursday April 30, 7 to 9 PM,

First Metropolitan Church Hall

932 Balmoral (at Quadra)

Give Food Some Thought on May 12

Susan Tychie 250-595-6742

MACCHA LATTE ART COMPETITION

Mon, 20 Apr 2009 00:00:00 GMT

JagaSilk’s 2nd Annual Maccha Latte Art Competition!

Buon Amici’s (110-645 Tyee Rd, Victoria BC)

April 30th at 6pm

- Entrance is $5 per person and winner takes all.

- Derek Lucas of Buon Amici’s, Sam Jones of 2% Jazz Espresso, and Andrew Khoo of Khona will be the judges.

- Contestants will have to bring a friend or two to drink their practice and competition lattes because waste will be docked (As will leftover milk in the pitcher over 1cm).

- 1st, 2nd, and 3rd place winners will choose from Crane Flies Above The Clouds grade Maccha, a Shin Chasen by Kubo (complete with a Victoria, BC made wooden chasennaoshi by Jess Williams of Fusion Designs Woodworks) and JagaSilk Maccha Bath Salts.

Please email maccha@jagasilk.com or call 250-721-5242.

Last year’s winner was Mark Engels from Bubby Rose’s Bakery & Cafe. This year will be quite the challenge! Good luck.

Jaga Silk website

Cocktail Finalists Named

Sat, 18 Apr 2009 00:00:00 GMT

The cocktail finalists in the first annual Island to Island Shake-Up (in no particular order):

FRAMBOISE:

Island Indulgence: Chateau Victoria Shannon Brett

Framboise Soda: Smokin Bones Matt Sinkewicz

Shawnigan Sunrise: Amuse Bistro - Bradford Boisvert

APRICOT:

Elephant on Ice: Blue Crab Heather Power

Victorian Ice Tea: Hotel Grand Pacific Dawn Kapcala + Patrick

Woo

Orchard Time: Solomons Solomon Seigel

CASSIS:

Genisis 1:1: Lure - Dirk VanderWal

Capri Summer: Bistro 161 Fatima

Okanagan Lemonade: Bear Mountain Bruce Yoshida

CRAB APPLE:

Kimono Crush: Chateau Victoria Shannon Brett

Crabby Jack: Marriot - Rob Bretherton

Cocktail #3: Inn at Laurel Pointe Chris Jones

Winners TBA April 23

Farms, Farmers and Food Security Rally – Saturday, April 18th

Fri, 17 Apr 2009 00:00:00 GMT

Farms, Farmers and Food Security Rally – Saturday, April 18th

On Saturday April 18th at 1:30 pm, hundreds will gather at the BC Legislature to support farmers and the business of farming in BC. The Farms, Farmers and Food Security Rally will demonstrate to BC’s political parties that food and agriculture issues matter to British Columbians. A recent Ipsos-Reid opinion poll found that 91% of BC residents feel “it is important that BC produce enough food so we don’t have to depend on imports from other places.”

So why is food missing from the platforms of our provincial parties? To date, neither the BC Liberals nor the NDP have articulated a vision for the future of BC agriculture in their policy documents or platforms. Most BC residents are unaware of the province’s abysmal record around food and agriculture. Despite the interest in local food and food security, provincial programs supporting agriculture in BC have steadily declined under the watch of both of BC's major political parties in the last decades. BC now holds the dubious distinction of being in last place among Canadian provinces in provincial support for agriculture. At a minimum, organizers demand that BC raises its provincial support for agriculture as a percentage of agriculture GDP from 4% to the national average of 14%.

"British Columbia, unlike other provinces in Canada, has ceased to support or encourage or assist in any way the business of farming, and thus, the programs that are available elsewhere in Canada...are not available in British Columbia. Year after year, BC is dead last in Canada in support for farming. We have abandoned the sector...which, by the way, spans both governments (political parties) in BC,” said MLA Corky Evans in his 2008 BC Tour of Agriculture Final Report.

Supporters are invited to join the 2 km march from the Moss Street Market to the Legislature. Participants will gather at Sir James Douglas Elementary School at the intersection of Fairfield and Moss Street. The walk will begin at 12:45. The rally will begin at 1:30 pm and will feature an address by Brent Warner, interim Director of Farmers’ Markets Canada. Invited representatives for the NDP, Liberal, and Green parties of BC will also be asked to speak.

Whistler’s Top Mixologists Vie for Success at Sortilège Cup

Wed, 15 Apr 2009 00:00:00 GMT

April 7, 2009 (Vancouver, BC) – Nons Drinks is pleased to announce the winners of its first annual Sortilège Cup Mixology Competition. Anton Fruehwirth of the Rimrock Café won the event; Kerren Bottay of The Mountain Club was awarded second place.

The Sortilège Cup Mixology Competition was held in Whistler, BC on Sunday, April 5 2009. Ten of Whistler’s top mixologists were selected to compete at the exciting event. They gathered at Whistler’s Mountain Club to prepare and present their best original cocktails using Sortilège Premium Canadian Maple Whisky.

Sortilège is a blend of Canadian Whisky and Maple Syrup with a flavour reminiscent of maple toffee. Drawing from the rich history of the Quebec countryside, the liqueur strikes the perfect balance between the heady strength of Canadian whisky and the distinctive flavour of maple syrup.

Competitors at the Sortilège cup made an original martini, long drink, or fancy cocktail with Sortilège as the prime ingredient. They had five minutes to mix five drinks. Their cocktails were judged by a panel including a head judge, a sommelier, a chef, a media member, and a Mixologist. Anton Fruehwith won first place with his cocktail called “The Spring Run; Kerren Bottay’s drink, “Northern Exposure”, earned second.

In addition to the prestige of placing first and second at the competition, Anton and Kerren were each awarded an all-expenses-paid trip to Montréal to celebrate their success.

All You Can Eat

Tue, 14 Apr 2009 00:00:00 GMT

"The green dumpster behind Red Lobster was nearly empty when I lifted the lid. Through the effluvium of yesterday’s supper, way down, sat a couple of pretty blue boxes. I hitched myself over the rim, leaned in, and took one..." Read more of this article by Jim Carrier in Orion.

What We're Reading Now

Fri, 10 Apr 2009 00:00:00 GMT

Editors at Food & Wine magazine are blogging their epicurean travels. Click here to read 36 Hours in Bogota Part I.

City to Create Community Garden on City Hall Lawn

Fri, 10 Apr 2009 00:00:00 GMT

VANCOUVER – Mayor Gregor Robertson announced today that a portion of the City Hall lawn will be converted into a community garden. The idea to grow local food on the grounds of City Hall is the first ‘Quick Start’ recommendation to come from the Greenest City Action Team.

“If we want Vancouver to be a truly sustainable city, City Hall needs to lead the way,” said Mayor Robertson. “By converting part of the City Hall lawn into a community garden, Vancouver is walking the talk when it comes to producing local food.”

Today’s announcement is a symbol of the City’s commitment to develop 2010 community garden plots by 2010, as an Olympic legacy. A portion of the community garden space will be allocated to communal plots where vegetables will be grown for donation to food providers in Vancouver’s inner-city neighbourhoods.

The City will be partnering with SPEC (Society Promoting Environmental Conservation) to develop and design the garden. SPEC runs two demonstration gardens in Vancouver and works with groups who want to start their own community gardens.

“There is a huge demand from people in Vancouver to have the opportunity to grow their own food – there are waiting lists for community gardens across the city,” said Mayor Robertson. “Converting a portion of the under-used City Hall lawn for gardening is something that should have happened a long time ago for a city that likes to talk about being ‘green’.”

The idea to create a community garden at City Hall is the first ‘Quick Start’ recommendation to come from the Greenest City Action Team. The Team, which met for the first time on February 25, is focused on immediate action steps the City can take to improve its environmental performance. Members of the team include Dr. David Suzuki, Former Premier Mike Harcourt, and Vancity CEO Tamara Vrooman.

Animal Welfare Approved Program Now Open to Canadian Farms

Wed, 8 Apr 2009 00:00:00 GMT

WASHINGTON, DC – Animal Welfare Approved, a program that promotes the well-being of animals and the sustainability of humane family farms, announced recently that it has approval from the Canadian government to begin certifying farms in Canada. "We’re excited about expanding our program," said Director Andrew Gunther. "Americans and Canadians have a shared concern for the welfare of farm animals and protecting family farms and that is reflected in their purchasing decisions. American consumers know buying products with the Animal Welfare Approved label ensures their meat, dairy and eggs came from high welfare farms. Soon Canadians will be able to benefit in the same way."

Labels on Animal Welfare Approved products in Canada will read "This product originates from animals who are raised under the standards of the Animal Welfare Approved Program (TM)." The label will also provide the Animal Welfare Approved website address. The Canadian Food Inspection Agency considers certifying standards to be part of a label claim and independent third-party certifiers must provide the public access to its standards. The standards for Animal Welfare Approved have been available on its website since the site was launched in early 2008 and the website address will be on Animal Welfare Approved product labels. "We are a very transparent organization," Gunther remarked. "We believe in our standards. They are practical and science-based and people should know what we’re about up front."

Gunther says that Animal Welfare Approved expects to launch the Canadian program by the end of the year. Farms interested in obtaining more information about applying for the Animal Welfare Approved seal can go to www.animalwelfareapproved.org, email info@animalwelfareapproved.org, or call 202-546-5292.

The Animal Welfare Approved program and food label unite conscientious consumers with farmers who raise their animals with compassion. Animal Welfare Approved is "setting the standard for how farm animals should be taken care of," according to Robert. F. Kennedy, Jr. The Animal Welfare Approved program was recently lauded by the World Society for the Protection of Animals as having the highest animal welfare standards of any third party certifier in the US.

An exciting new local food tasting series

Tue, 7 Apr 2009 00:00:00 GMT

The City Bites Food + Wine Experience

Top chefs Anthony Walsh (Canoe), Brad Long (Veritas) and Mark Cutrara (Cowbell) demonstrate their approaches to cooking with quality- and locally-focused products

APRIL 6, 2009 -- Three of Toronto’s top chefs have signed on to launch City Bites magazine’s dynamic new tasting events at St. Lawrence Market.

The inaugural events of the City Bites Food + Wine Experience will show off the bounty of Ontario products and educate guests on how easy it is to support local producers and eat better. Not to mention learning a few kitchen tricks from the experts.

These will not be your typical tasting events. Guests will be encouraged to meet and mingle with the chefs, and will sample dishes in a “lounge-style” environment at the new St. Lawrence Market Kitchen, a funky room outfitted by Miele. The space looks out over the market floor and also offers impressive views west along Front Street. Start time is 6 p.m., with demos concluding by 8 p.m. Guests will be invited to mingle with participants over espresso until 9 p.m.

The best part: The price is just $50 (plus taxes), and guests will get a lot of bang for their buck.

The inaugural “experience” takes place on Tuesday, April 12, with Anthony Walsh of Canoe, recently named Toronto’s top restaurant by Toronto Life magazine, preparing two dishes with Ontario whitefish sourced from Purdy Fisheries, a family operation since 1900. Whitefish is a real Ontario treat, thriving in the waters of the Great Lakes where the icy waters encourage the development of a delicious, fatty meat that tastes more like mild salmon than trout.

Walsh will pair his dishes with wines by Stratus and Norman Hardie, two of Ontario’s finest artisan wine producers. The event will kick off with a sparkling wine reception hosted by Chateau des Charmes.

More City Bites Food + Wine Experiences are scheduled in May and June.

On May 12, Brad Long of Veritas will explore the world of game meats, with matching wines from Tawse Winery. In June, Mark Cutrara of Cowbell will work with the wines of Daniel Lenko. All of these chefs and producers are known for their work with environmentally sustainable production methods in pursuit of both a globe-friendly philosophy and better quality of food.

These “experiences” will be educational, dynamic and fun. On April 14, Walsh will be joined by Sharon Purdy, who will discuss her family business and how they fish Lake Huron, as well as Stephen Alexander of Cumbrae Farms. And Norman Hardie (Norman Hardie Winery) and Charles Baker (Stratus) will present guests with the inside story on their award-winning wines.

www.citybites.ca

Hosting a Community Dialogue on Local Food Systems

Mon, 6 Apr 2009 00:00:00 GMT

On March 24, 2009, the award-winning, Nelson-based radio show Deconstructing Dinner, alongside Community Food Matters, hosted an event designed to stimulate awareness and collaboration within the community. For those outside of the community, the event acts as a model of how other North American communities concerned with local food security could gather once a year and share their work and future plans. Listen in on the podcast here.

What We're Reading Now

Sun, 5 Apr 2009 00:00:00 GMT

A taste of Old Delhi

Excellent article in the Globe and Mail by Stephanie Nolen on Indian food historian Salma Husain and the snack capital of the world.

Globe and Mail

Tide Has Turned on Bottled Water

Fri, 3 Apr 2009 00:00:00 GMT

Ottawa / March 7, 2009 – The Council of Canadians is claiming a decisive win today against the bottled water industry, with the adoption by the Federation of Canadian Municipalities (FCM) of a resolution that calls on all municipalities to "phase out the sale and purchase of bottled water at their own facilities where appropriate and where potable water is available; and That municipalities be urged to develop awareness campaigns about the positive benefits and quality of municipal water supplies."

"The FCM’s new policy opposing bottled water is a decisive victory for public water," says Maude Barlow, senior advisor on water to the President of the United Nations General Assembly and national chairperson of the Council of Canadians. "This resolution sends an important message to the rest of the world about the leadership of Canadian municipalities in reclaiming water as a public resource."

"The bottled water industry has worked hard to undermine our faith in public water, despite Canada having one of the best public drinking water systems in the world," says Meera Karunananthan, national water campaigner for the Council of Canadians. "In an era when the world is dealing with the impacts of climate change, the bottled water industry requires massive amounts of fossil fuels to manufacture and transport its goods."

"The Council of Canadians believes water is a human right and should be guaranteed to all people regardless of their ability to pay," adds Barlow. "In Canada, we are not immune to the growing threats of water scarcity. A quarter of our municipalities have faced shortages in recent years. Bottled water production places undue stress on increasingly scarce water resources."

In June 2008 the US Conference of Mayors passed a similar resolution encouraging mayors to phase out city spending on bottled water and to promote the importance of municipal water. So far, 27 municipalities across Canada have phased out the sale of bottled water in their facilities. With the adoption of the FCM resolution even more municipalities are expected to take similar actions in the coming months.

First Annual Wine Islands Vintners Tasting

Fri, 3 Apr 2009 00:00:00 GMT

The First Annual Wine Islands Vintners Tasting promises to be a hot wine ticket this spring with all the best wineries, cideries and meaderies from Vancouver Island and the Gulf Islands showing their new releases all in one spot. That spot is the beautiful Inn at Laurel Point in Victoria, between 4 and 7 pm on Easter Monday, April 13, 2009.

"We wanted to provide a showcase for our Island beverage industry,"
says Janet Docherty, president of the Wine Islands Vintners Association. "We hope this will be the annual showcase of the best our members can produce."

Almost all Island winemakers came to their vineyard dream from some other profession, be it stonemason, teacher, doctor, manager or accountant. Thus you'll find both eclectic wines and a touch of eccentricity in their makers.

Many wineries are already slated to take part including Averill Creek Winery, Beaufort Vineyard and Estate Winery, Blue Grouse Vineyards, Carbrea Vineyards, Chalet Estate Vineyards, Chase and Warren Vineyards, Cherry Point Vineyards, Church and State Wines Ltd, Garry Oaks Winery, Island Spirits, Merridale Ciderworks, Morning Bay Vineyards, Rocky Creek Winery, Salt Spring Vineyards, Starling Lane Winery, Tugwell Creek Honey Farm and Meadery, Venturi-Schulze Vineyards, and Zanatta Vineyards. Among them the much sought-after wines from well known producers, award-winning wines from newer wineries, and harder to find,
local treasures.

This event is sponsored by the Inn at Laurel Point. For an entrance fee of $20 visitors will taste wines from most of the Island Wineries, sample some of our local cheeses, and get to know our region a little better. Tickets are at The Wine Barrel, James Bay Spirit Merchants, The Strath Beer and Wine, Spinnakers Beer and Wine, Beverly Corners LRS, the Four Mile Liquor Store, and Everything Wine.

More information on this event can be found on the Wine Islands
website at www.wineislands.ca.

Kettle Valley Winemakers Dinner at Lure Restaurant

Thu, 2 Apr 2009 00:00:00 GMT

Wednesday, April 22, 2009

6:30pm

Tracycakes Sweetens Up White Rock

Thu, 2 Apr 2009 00:00:00 GMT

White Rock, B.C. - Tracycakes Bakery Cafe officially became the sweetest new cafe on White Rock Beach when it opened for business today. This is the third Tracycakes Bakery Cafe to open in just three years. The rapid expansion is the result of the increasing popularity of Tracycakes signature cupcakes, their exquisite high tea service and scrumptious menu selection for breakfast, lunch and dinner. The cafes are known for their chic yet inviting atmospheres, and the White Rock location will be no exception. The new cafe is adorned with glamorous chandeliers and mirrors, and offers a beautiful outdoor patio with breathtaking views of the ocean.

"It's been a dream of mine to take Tracycakes to the beach and we're so thrilled to have the opportunity to open our newest cafe in one of the most stunning beach front locations," said Tracy Dueck, Owner of Tracycakes Bakery Cafe. "We want to invite the community and visitors to White Rock to join us to celebrate our opening weekend with a special treat, because at Tracycakes our goal is to make life a little sweeter one person at a time."

To mark the grand opening, Tracycakes has created a specially made cupcake appropriately named, Life's A Beach - a chocolate cake filled with bavarian cream, topped with a swirl of ocean blue and chocolate buttercream icing, and finished off with an edible shell.

The White Rock cafe will offer an expanded menu selection for take out and dining in, which will include a variety of grilled panini sandwiches. Diners can enjoy a full meal, a snack or just dessert inside the cafe or they can take it out to the beach for a picnic or stroll along the pier.

For more information, visit Tracycakes online.

Calgary Cheesemonger Earns International Recognition

Thu, 2 Apr 2009 00:00:00 GMT

Calgary, AB. Calgary’s Janice Beaton of Janice Beaton Fine Cheese (JBFC) was among a small group of individuals inducted into the Guilde des Fromagers Confrerie de Saint-Uguzon in a special ceremony last Saturday, March 28 in Vancouver, B.C.

Beaton was alongside some of Canada’s finest palates in the form of cheese producers, cheesemongers, chefs and food writers —all individuals considered to be experts in the production and preservation of standards and quality of fine cheese. The ceremony on Saturday followed a 40-year tradition of pomp complete with robes, French Champagne and a presentation of medals and certificates by France’s internationally renowned cheese expert and current president of the Guilde, Roland Barthélemy.

The "Guilde des Fromagers" and “Confrerie of Saint-Uguzon" were created in 1969 in Dijon, France by Mr. Pierre Androuët, a cheese maker, epicurean and intellectual with a degree in fine arts. The Guilde was created for dairy professionals who were dedicated to preserving standards in cheese making throughout the world; the Confrerie, for cheese aficionados and experts such as chefs, restaurateurs, food scientists and food journalists whose objective was to share their knowledge and the knowledge of the cheese makers.

The Guilde des Fromagers and the Confrerie de Saint-Uguzon has 1500 members in 33 countries, but this is only the second time in its 40-year history that they have come to Canada; the first in 2004 in Montreal.

“It is truly an honour for me to have been inducted into the Guilde,” says Beaton, who considers herself to be a relative newcomer in the world of cheese. “It’s a joy to be a part of this brotherhood of experts who share my passion for what I consider one of nature’s finest offerings. I will continue to deepen my shared obsession with this inspiring group and pass on the benefits to JBFC and FARM customers who love cheese as much as we do.”

Since 2000, Janice Beaton Fine Cheese (JBFC) has been Calgary’s premier specialty retailer of artisanal cheeses, charcuterie, pâtés and accompaniments. JBFC offers a large selection of fresh-cut cheeses from around the world, knowledgeable cheesemongers and before-you-purchase tastings. Other offerings include personal and corporate gifting, catering, cheese classes and a superb selection of cheese-related products. JBFC’s two retail shops in Calgary, including Mount Royal (1017 – 16 Avenue SW) and Kensington (1249 Kensington Road NW), have become landmark destinations for everything cheese.

Click here for more information on Janice Beaton Fine Cheese.