A One of a Kind Bakery
All about the MEAT!
Details: CharCut is on 9th Avenue in Hotel Le Germain.
And to go with the wines....
Traditional Foods
Jamie Oliver's Speech at TED
Jamie Oliver is a man on a mission. His TED prize allowed him to speak to a room filled with America's top movers and shakers. His wish is to teach children about food. It's a powerful and extremely important message! It needs to be shared.
Coming Home!
Planted firmly in a snowbank beside my front door when I arrived late at night was a 6 foot reminder of how we are a winter nation. My neighbours have a sense of humour but the beauty of it made me smile as much as a bouquet of flowers. Think I'll decorate my front yard with giant icicles.
Toasting Our Team!
The new name for 'bartender' is 'mixologist' ... a person, in this case a engaging Aussie, who combines being a shrink with being a salesman / gastronome. Jacob Sweetapple tends his (s)willing flock at the swish Fairmont Pacific Rim's lobby bar. He sized us all up - we were all completely fried after our pre-games breakfast event, and suggested that he just make a flight of drinks. Bingo. Don't remember who had the signature cocktail named "O'Shaku" (we were told it's Japanese for 'one who pours' but it could've been Greek for "totally yummy"). It's based on pear vodka, Armagnac, peach bitters and so forth. He created a Scratched Sidecar for the gal who clearly had worked the hardest that day. But my fave was the Bramble...a concoction of good gin, plum liqueur, a splash of lemon and sugar with a couple of perfect raspberries balanced on raft of lemon peel. Apparently it's a classic (you can google it) and it's going to be one that I hope to make in largish quantities sometime next summer during G&T season and when the blackberries are ripe.
BTW...Try Victoria Gin from Victoria, B.C. -- it's a close second to the marvelous Myriad View brand from P.E.I. which is stellar but made in such small batches that you have to visit the distillery or one of the nearby Island liquor stores to buy it.
Bluebird Sky and Amazing Snow!
Mount Washington is a great alpine experience! The good news is that I survived! If you could look to the right of where I was standing at the peak, the Strait of Georgia is clearly visible and the slopes of Whistler are on the other side.
Got home to barbecue some venison while the neighbour dude cut his lawn. Beer in hand we toasted B .C. (and no broken bones or torn ligaments) and then hunkered down to watch the Games.
Local = Shellfish in C.R.
Like much of the rest of Canada, the great regional foods of Campbell River and environs have long been hidden in its home kitchens. A new, hopeful movement is afoot which began with a vital farmers market and has continued into this brand new shop, The Local Market, where you can begin to taste the area. As an old Arbee's franchise, it has all the trappings of of a fast food restaurant...take out window, large open kitchen called The River City Forest Cafe and a well lit retail area. They serve a really great shellfish chowder with lots of honey mussels from Quadra Island which are among the most sought after on the coast. Shop for fireweed honey and local beef/lamb/yummy-looking bacon, hand made furniture and locally grown vegetables, while the cook grills a bison burger for you.
Seeing is Believing!
Okay...so here we go. My son Mark just finished harvesting last year's broccoli from their garden! No shelter needed. We're having it for dinner! The sun's out, hence the rainbow.
REAL Wasabi and More!
Ahhhhh Spring! Made the mistake of phoning home today....Ontario's frozen stiff and bone-chilling. But here in Campbell River, spring green's returned and this gorgeous wasabi plant is flourishing. For all of us sushi and sashimi lovers who have had to put up with the powdered, pseudo-version, there really is hope. We transplanted a sweet cherry tree and picked a bit of broccoli that had over-wintered. An eagle sunned himself in the fir tree above the garden while out in Discovery Passage the chinook salmon are running.
Move Over P.E.I...here comes Pemberton
On both coasts this make such good sense but it may yet be up to some wise Ontario entrepreneur to come up with a REAL Canadian vodka using our very own Yukon Gold....or another one of the late Gary Johnston's varietals.
....finally....
A glass of dry B.C. cider, spread the spot prawns and let the garlic butter coat them gently...! Sweet and tasting of the sea!
Culinary Advice
He brought a kg or so to Salt Spring for our family feast, thawed them simply under cold running water....and then! Melted butter and LOTS of garlic.
The Taste of BC Spring!
Big Leaf maple...BEFORE!
Big Leaf maple ... AFTER!
VERY RARE AND VERY DELISH!
Another first!
My first dandelion of 2010! In the garden of Harbour House...beside a huge bed of well-sprouted garlic.
Took the picture then....um....made a salad!
Snow and Sails
The beauty of this coast astounds me every time I visit. It just smells so good! Woke this morning to an eagle calling!
Brilliant Vancouver Food!
Tojo's tuna is classic if not legendary! A culinary artist, Hidekazu Tojo has been seducing diners for decades and the food just gets better 'n better.
Add a flight of locally brewed sake...draft, classic and unfiltered.
Then let Tojo-san, or his cluster of talented apprentices, just feed you!
Vietnamese Penicillin
All this partying is really quite exhausting. So I headed to "The Drive" / a.k.a. Commercial -- where you can feast for next to nothing. Dampness evaporated with a huge, deep, steaming bowl of beef/noodle soup redolent with fresh basil. Just perfect. Check out their spring rolls and Vietnamese coffee.
www.eatatstix.com
Passing the Flame
The Olympic Torch was passed cheered on by crowds lining all sides of the Robson/Thurlow intersection. Big band leader Dal Richards, who received the flame from Walter Gretzky, passes it to Dmitry Chernyshenko, head of the 2014 games in Russia.
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