Flavour

– by Jennifer Bowles – Few things in life satisfy your culinary desires more soulfully than heartwarming comfort food. Mom’s mac & cheese, peanut butter and jam on warm toast, and of course the traditional grilled cheese, which in my opinion reigns supreme among the classics. Everyone has their own way of putting their stamp […]

– by Lara Gladych – This is the first in a six-part series of profiles on some of the Saanich Peninsula’s wonderful restaurants and pubs. During this year’s filming of the FOX series Gracepoint, Canoe Cove Joe’s was temporarily taken over by a film crew. As I approach for my visit with Joe and Cheryl Bourdeau,

– by Barry Mathias – This is the second in a four-part series on some of the unique and local shops the Saanich Peninsula has to offer. The word charcuterie refers to the art of preparing various meats, especially pork, in order to present them in attractive ways; the French word for a person who prepares

– by Steve Sheppard – Now, I am a self-proclaimed coffee lover as many of you are too, and when I worked as a Barista I found it fascinating to listen to the customer’s personal story of how and why each of them loved coffee. Their reasons were broad. I’ve put together a short list

You’ll be amazed how sweet garlic tastes once it has been pickled. ½ tsp mustard seeds ½ tsp celery seeds 2 cups white wine vinegar 2/3 cup granulated sugar 1 cup whole garlic cloves, peeled 1 large red pepper, seeded and thinly sliced Place the mustard and celery seed in a cheesecloth bag, tied up