FROM THE KITCHEN – For the Love of Brunch Read More »
Jim Townley, Francois Comtois and Aaric Humphreys, Fresh Cup Roastery Café – Most people only think of our beloved daily cup of coffee from a drink perspective, whether it be a hot beverage, or on ice in the summer. Over the past 20 years of coffee roasting we’ve regarded coffee as an incredibly complex flavour
by Marcelo Najarr- Executive Chef, 10 Acres Restaurant Group | photo by Kevin Najarro – We know how our readers love trying the recipes we share each month; now we’re throwing down the gauntlet with a Reader Cookoff! We asked 10 Acres chef Marcelo Najarro to provide a recipe that would challenge the home chef,
Reader Cookoff Challenge: Boeuf en Croute Read More »
by Joan Saunders – A million years ago, when I was at UVic, living alone for the first time, I would phone my mom and, while eating ice cream say, “I’m spoiling my dinner.” And I was. I definitely was. Why bother cooking when ice cream was available? It’s not always easy to cook for
FROM THE KITCHEN – Good Things Come in Small Packages Read More »
by Joan Saunders & Tania Tomaszewska – Celebrations may look quite different this year, but we can still take the time to mark the season and plan a festive atmosphere. Pull out the sparkly glasses, linen tablecloth and pretty plates and set the scene. Light some candles, pick up a bottle of bubbly or try
FROM THE KITCHEN with OFF THE VINE – Creating Celebrations Read More »
Ode to the beet, which brightens the darkening days of winter with life-giving colour. Heavenly greens and earthy sweet roots, crisp with shocking fuchsia, gold or candy cane. Elegant and crunchy raw; warm andsatisfying cooked. Low in calories and high in nutrients, strengthening our blood and immunity. Truly blessed we are for having this bounty
by Joan Saunders – Kale became the thing a few years ago, but I didn’t jump on that green bandwagon. I think it was because, at the time, I had a few meals where I had to archaeologically extract the main course from a mountain of kale. People could be a bit overzealous when it
FROM THE KITCHEN – Warming Up to Soups and Stews Read More »
by Tania Tomaszewska – I was lucky to spend this late summer and harvest season based in Osoyoos – Canada’s one true desert. Spectacular sweeping vistas and some great drops greet you in the South Okanagan. Long hot sunny days, cool nights, ubiquitous sage, mixed glacial soils and wide open spaces filled with acres of
OFF THE VINE – Sipping Some History in the South Okanagan Read More »
by Joan Saunders – I buy cookbooks for many reasons, but I’m definitely a sucker for beautiful images. I tell myself that if a new recipe doesn’t turn out exactly as planned, I can always show the family what it is supposed to look like.Lots of my friends have lately been bemoaning the fact that
FROM THE KITCHEN – Searching for Autumn Inspiration Read More »
Wine: Nature, climate, farming, chemistry, art, science and passion. Terroir. But it’s also business. by Tania Tomaszewska – As consumers, we often don’t focus on business decisions and pressures facing winery owners before that vino sees your glass. So many different elements are required behind the scenes to make this product. I’m often asked whether
OFF THE VINE – The Business of Wine Read More »
