Local Dish Category

Posted On January 2, 2017By seasideIn Local Dish

Island Dish: Red Wine Braised Short Ribs

by Rosemary Scott, Deep Cove Market –  This is one of my favorite recipes to make on a cold winter day … it’s definitely “comfort food.” • 4½ to 5 lbs English-style beef short ribs (8 to 12 ribs) • 3 tbsp vegetable oil • kosher salt • ground black pepper • 2/3 cup medium-diced carrots • 2/3 cup medium-diced celery • 2/3 cup medium-diced onions • 2 whole dried bay leaves • 1 tbsp finely chopped garlic • 2 cups red wine • ¾ cup lower-salt beef broth •Read More

Posted On October 27, 2016By seasideIn Local Dish

Island Dish: Plum Rum Conserve

by Rosemary Scott, Deep Cove Market –  This year, prune plums were definitely in abundance. Hopefully like me, you pitted and froze some for later use, be it for jam, crumbles or cakes. I haven’t made this recipe in years and my sister had a large surplus of these purple beauties and asked me if I would help her make this recipe for Christmas gifts. It makes the perfect hostess gift over the holidays and is amazing served over vanilla ice cream or paired with cheese. This recipe is notRead More

Posted On September 29, 2016By seasideIn Local Dish

Island Dish: Baked Squash Pudding

by Solara Goldwynn, Hatchet & Seed – Nothing says autumn like baked squash! This time of year at local farmers markets and farm stands, we’re seeing bright coloured varieties of pumpkins and squash everywhere. Where I work at the North Saanich Farm Market, many of our farmers sell a variety of squash, including some rare heirlooms that are not only delicious but also incredibly beautiful. In our garden this year we grew hubbards, butternut and delicata squash, as well as one very large pumpkin. We grew the squash in aRead More
by Nathalie Chambers – We are so lucky to live in the rainshadow of the Cascade and Olympic mountain ranges, a world-renowned marine and biological diversity hotspot. We are in the traditional territory of the Coast Salish First Nations, who lived on and stewarded these lands for 8,000 years since the beginning of time until contact. They were seasonally nomadic hunters, gatherers and survivalists. The sustainable land management techniques that these people employed stemmed from a world view that did not separate itself from nature. It is these stewardship techniquesRead More
You founded EAT Magazine 18 years ago. Give us a glimpse of how you got started in this business and how EAT Magazine came together. I’ve always been a magazine junkie. I would buy every food magazine I could get my hands on, including obscure international ones. Working as a chef and having access to stories about food and recipes from other cultures was a big draw, but I could never find magazines about our local food scene. Back then no one talked about local food – now, of course,Read More