Photos Wind Gypsy Photography
What better way to discover the essence of the Saanich Peninsula than through sampling its foods, fresh-grown produce and wine?
We had the opportunity to do just that on a lovely summer evening in early August when some of the Seaside team gathered at gorgeous Kildara Farms in North Saanich to celebrate the magazine, our colleagues and the beautiful place in which we live.
THE GUEST LIST
Every month we gather as a team to plan the upcoming issue, but rarely do we get the chance to truly spend time together and catch up. This long table dinner was the perfect opportunity!
Clockwise from front: Allison Smith, Owner & Editor in Chief; Tina Kelly, Columnist; Leah-Anne MacLeod, Creative Director; Kelly Finerty, Columnist & Assignment Writer; Tabatha Golat, Editorial Director & Social Media; Sue Hodgson, Founder & Publisher; Katherine Kjaer, Sales Account Manager;
Amber Wahl, Staff Photographer; Reuben Butterfield, Round 3.
THE DÉCOR
Sarah Hughes, Kildara Farms
I wanted the dinner in the orchard to feel whimsical but not silly. I love the bright colours against the golden light and the deep turquoise runner makes them pop while adding texture. Lighting can really set the mood for an event, and we chose these little wicker lanterns which add fun and are more interesting and softer than straight string lights. The velvet champagne napkins have a subtle sheen that works with candles and lanterns to add warmth and luxury to the table, which I love juxtaposed with the rustic setting.
www.kildarafarms.com
THE MEAL
Alice Bacon, Brentwood Bay Village Empourium
I was so excited to be invited to prepare this long table dinner for my lovely friends at Seaside, and to get to know Sarah and her family at Kildara Farms. The opportunity to showcase fresh, locally grown produce and make the most of the bounty of our farms and waters was an absolute delight. I had a wonderful time visiting farm stands to see what was the best in season, and thoroughly enjoyed preparing this meal to be enjoyed in such a beautiful setting. It’s every cook’s dream!
Opener: Wild Pacific lox on a crispy corn fritter made with fresh Michell Farms corn, topped with crème fraîche, red and green onions, capers and garnished with house pickled radishes.
Salad: Arugula and microgreens with fresh peaches and avocado and topped with candied pecans and edible flowers, served with a blackberry honey vinaigrette.
Main: Grilled buttermilk chicken with fresh herb chimichurri, garlic mashed potatoes, charred tomatoes and garden vegetables.
TRY IT AT HOME
Fresh Corn Fritters:
kernels from 5 ears of fresh corn
1/2 cup cream
4 eggs
1/2 cup cornmeal
1/2 cup fine breadcrumbs
1/2 teaspoon salt
1 red pepper, finely diced
fresh parsley, finely chopped vegetable oil for frying
In a blender, combine eggs, cream and half the corn kernels and blend until smooth. Add cornmeal and breadcrumbs and blend until combined. Transfer to a bowl and stir in the remaining corn kernels and the fresh parsley and salt. Batter should be the consistency of pancake batter. Heat 1/8 inch of oil in a pan on med-high, spoon batter into pan to desired size and fry until golden brown before turning over. Transfer cooked fritters to a paper-towel lined pan, and keep warm until complete and ready to serve. These can be made ahead of time and reheated in a hot oven to re-crisp. Very good served at brunch with eggs, as a base for canapes or as a side dish with barbecued ribs.
www.empourium.ca
THE CAKE
Colleen Glencross, Cakes by Colleen
Vanilla bean cake with a lavender simple syrup and fresh B.C. peach compote and a honey Italian buttercream.
www.cakesbycolleen.com
THE WINE
Prohibition Vineyard
Prohibition Vineyard proudly continues the legacy of the past Dragonfly Hill Winery, paying homage to its history while embracing a vision of crafting wines that reflect the spirit of the past with a modern twist. We invite you to join us on a journey through time with every sip of our carefully crafted wines.
Served at the long table dinner:
Ortega – This aromatic white wine bursts with intense aromas of pineapple, lemon and apricot and pairs perfectly with spicy dishes.
Pinot Gris – This medium-bodied, fruity white wine boasts noticeable acidity and aromas of stone fruit complemented by floral notes of orange blossoms. It elevates any fresh B.C. seafood dish.
Pinot Noir – This light-bodied wine features delicate floral notes and bright flavours of strawberry and chocolate. Pairs beautifully with local rack of lamb and chanterelle risotto.
www.prohibitionvineyard.com
