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EDIBLESLIBATIONSFOLKSPLACESMAGAZINESTOREHOUSE The Storehouse. The Storehouse is a curated group of businesses we believe in. They are independent small businesses and individuals—among them are artisans and small food producers, restaurants, design houses and local shops, resorts and great wineries. Let EAT help you to FORAGING IN THE SOUTHERN OKANAGAN At the inception of the human race, there was no fast food, no grocery stores and certainly no chocolate cupcakes. We were a group of mammals subsisting on the wild, procuring our food sources by hunting and foraging. As agriculture and animal domestication evolved through the ages, the scraping life of the hunter gatherer gave way to a vastly more predictable and accessible way to live. Few POT EN POT - EAT MAGAZINE Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors. Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish typically made during lobster season. As with many traditional dishes each family has their own beloved version. Essentially a seafood pie, this pot-en-pot recipe comes from Guy’s grandmother which he generously shared with EAT readers and which I DEVOUR'S RHUBARB BUTTER TART There’s a good reason why it’s called Devour.Almost each time I eat there, I end the meal wishing I had more room. When I saw this Rhubarb Butter Tart on the blackboard, I planned my lunch strategically, and limited myself to a cup of soup so that I would be able to enjoy dessert as well. FORGET GREEN BEER, DRINK GREEN WINE Don’t be lured into drinking mysterious green-hued beer this St. Patty’s day (even the luck o’ the Irish won’t save you). Here on the verge of verdant spring on the coast, it’s the perfect time to reach for Vinho Verde {VEEN-yho Vaired}, literally ‘Green Wine’. INTRODUCING: TYLER HARLTON WINES Making wine out of a small storage space surrounded by vintage cars and next to a vinegar production facility is the first step to a big dream. Tyler Harlton, owner of TH Wines, is well on the way to achieving his. He grew up with his family’s farming business in Saskatchewan before moving to Montreal FIGHT FOOD WASTE! EAT UGLY FRUITS AND VEGETABLES Fight Food Waste! Eat Ugly Fruits and Vegetables. In Canada we waste nearly as much food as we eat. Approximately 30 percent of that food is fresh fruits and vegetables— 25 million pounds —rejected before it reaches the distributors, stores and our plates. The desire for “perfect”, unblemished produce means perfectly edible food gets

ROSÉ REVOLUTION

Vancouver Island. $16. +38927 12.5% 6 g/l RS. From grapes grown on Vancouver Island comes this newcomer, medium pink rosé. A blend of pinot gris, pinot noir, gamay and muscat results in a cider apple and blossom note, with light rhubarb and cranberry flavours and slight

prickle to

SEAWEED: THE OCEAN’S SUPERFOOD (AND WHERE TO GET IT) Fortunately for us, the cold, clean waters off Vancouver Island are an ideal habitat for producing some of the world’s best seaweed. According to Agriculture and Agri-Food Canada, the coast of British Columbia is home to an estimated 530-macroalgae TIFFIN DELIVERY ARRIVES IN KELOWNA For over a hundred years, the “Dabbawalla system” has been delivering hot home-made lunches in tiffins to office workers and school children in one of the most densely populated cities in the world-Mumbai, India. Roughly translated, “dabb” refers to the lunchbox also known as a tiffin which usually consists of 3-4 stainless steel stacked boxes

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EDIBLESLIBATIONSFOLKSPLACESMAGAZINESTOREHOUSE The Storehouse. The Storehouse is a curated group of businesses we believe in. They are independent small businesses and individuals—among them are artisans and small food producers, restaurants, design houses and local shops, resorts and great wineries. Let EAT help you to FORAGING IN THE SOUTHERN OKANAGAN At the inception of the human race, there was no fast food, no grocery stores and certainly no chocolate cupcakes. We were a group of mammals subsisting on the wild, procuring our food sources by hunting and foraging. As agriculture and animal domestication evolved through the ages, the scraping life of the hunter gatherer gave way to a vastly more predictable and accessible way to live. Few POT EN POT - EAT MAGAZINE Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors. Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish typically made during lobster season. As with many traditional dishes each family has their own beloved version. Essentially a seafood pie, this pot-en-pot recipe comes from Guy’s grandmother which he generously shared with EAT readers and which I DEVOUR'S RHUBARB BUTTER TART There’s a good reason why it’s called Devour.Almost each time I eat there, I end the meal wishing I had more room. When I saw this Rhubarb Butter Tart on the blackboard, I planned my lunch strategically, and limited myself to a cup of soup so that I would be able to enjoy dessert as well. FORGET GREEN BEER, DRINK GREEN WINE Don’t be lured into drinking mysterious green-hued beer this St. Patty’s day (even the luck o’ the Irish won’t save you). Here on the verge of verdant spring on the coast, it’s the perfect time to reach for Vinho Verde {VEEN-yho Vaired}, literally ‘Green Wine’. INTRODUCING: TYLER HARLTON WINES Making wine out of a small storage space surrounded by vintage cars and next to a vinegar production facility is the first step to a big dream. Tyler Harlton, owner of TH Wines, is well on the way to achieving his. He grew up with his family’s farming business in Saskatchewan before moving to Montreal FIGHT FOOD WASTE! EAT UGLY FRUITS AND VEGETABLES Fight Food Waste! Eat Ugly Fruits and Vegetables. In Canada we waste nearly as much food as we eat. Approximately 30 percent of that food is fresh fruits and vegetables— 25 million pounds —rejected before it reaches the distributors, stores and our plates. The desire for “perfect”, unblemished produce means perfectly edible food gets

ROSÉ REVOLUTION

Vancouver Island. $16. +38927 12.5% 6 g/l RS. From grapes grown on Vancouver Island comes this newcomer, medium pink rosé. A blend of pinot gris, pinot noir, gamay and muscat results in a cider apple and blossom note, with light rhubarb and cranberry flavours and slight

prickle to

SEAWEED: THE OCEAN’S SUPERFOOD (AND WHERE TO GET IT) Fortunately for us, the cold, clean waters off Vancouver Island are an ideal habitat for producing some of the world’s best seaweed. According to Agriculture and Agri-Food Canada, the coast of British Columbia is home to an estimated 530-macroalgae TIFFIN DELIVERY ARRIVES IN KELOWNA For over a hundred years, the “Dabbawalla system” has been delivering hot home-made lunches in tiffins to office workers and school children in one of the most densely populated cities in the world-Mumbai, India. Roughly translated, “dabb” refers to the lunchbox also known as a tiffin which usually consists of 3-4 stainless steel stacked boxes EAT’S GUIDE TO TAKE-OUT, DELIVERY, AND PATIOS With the new restrictions, restaurant patios, take-out, and delivery are major players in the upcoming few weeks of spring. As the past year has shown, this is an ongoing process, with many changes, so we encourage you to use the links to check CITY EATS DECEMBER 2020 A new bakery has opened in the Leland building at 2506 Douglas St. Working Culture Bread is serving up naturally leavened sourdough breads, as well as a rotating selection of sweet and savoury pastries. They are open Wednesday-Sunday. Keep an eye on their Instagram feed

for updates.

FIDDLEHEADS: TAKE A WALK ON THE WILD SIDE Gently brush off any remaining brown chaff and wash thoroughly. Fiddleheads cannot be eaten raw; they contain toxins that will cause stomach upset. Boil (eight minutes) in salted water or steam (20 minutes) prior to following recipe instructions. Because they deliver such vibrant green flavour with a subtle nutty finish, simple

preparations

FIGHT FOOD WASTE! EAT UGLY FRUITS AND VEGETABLES Fight Food Waste! Eat Ugly Fruits and Vegetables. In Canada we waste nearly as much food as we eat. Approximately 30 percent of that food is fresh fruits and vegetables— 25 million pounds —rejected before it reaches the distributors, stores and our plates. The desire for “perfect”, unblemished produce means perfectly edible food gets FIRST LOOK: FAMOSO NEAPOLITAN PIZZERIA VICTORIA Famoso Pizzeria was started in Edmonton by three Albertans—Justin Lussier, Jason Allard, and Christian Bullock—who now live in Vancouver. In 2005, and fresh out of Camosun College, Justin Lussier, traveled to Italy on holiday. He and his girlfriend discovered Neapolitan pizza in Naples at the Pizzeria Sorbilla. Shortly after Lussier’s discovery, he called his TOURTIÈRE WITH FLAKY PASTRY 2 tsp vinegar. Ice water. In a bowl, mix flour with salt. Using pastry cutter or two knives, cut in butter and lard until coarse crumbs with larger pieces. In liquid measure, beat egg with vinegar, add enough ice water to make 2/3 cup. Drizzle over flour mixture, tossing with fork until ragged dough forms. GRILLED BIRCH-GLAZED SALMON In a small bowl, whisk together first 5 ingredients. Place salmon in shallow, non-reactive dish and pour marinade over top, reserving 1/4 cup. Refrigerate for one hour. Remove fish from dish and place skin side down on a medium hot grill, saving the used 'THAT’S AMORE' FROM RICARDO SCEBBA’S MEDITERRANEAN KITCHEN Ricardo Scebba and his wife Sue Miller, owners of Kelowna’s Ricardo’s Mediterranean Kitchen, have given in to over a decade of customer requests for a cookbook.In just two months, “That’s Amore” has become an Okanagan bestseller and is well on its way to becoming a national best selling cookbook. Dedicated to his mother, Maria, “That’s Amore” is divided into two main sections. SONGHEES SEAFOOD AND STEAM: CANADA’S FIRST ABORIGINAL FOOD As Lekwungen traditional dancers ushered in the opening of Songhees Seafood and Steam –one of Canada’s first Aboriginal food truck – the smell of frying bannock lingered over an eager crowd. On a hot and sunny day spring day, the landmark truck opened its windows to the hungry public. Found on the grassy hills overlooking REPORTER: KELOWNA’S SWANKIES GOURMET HOT DOGS Swankies Gourmet Hot Dogs 1282 Ellis St., Kelowna B.C.| 778.484.0110 | www.swankieshotdogs.com Serendipity seems to follow Ben Cramb and Linnea Feist. They have the distinction of opening the Okanagan’s first gourmet hot dog jointtwice. A few years ago, the couple was looking to expand their successful Vernon hot dog restaurant into Kelowna. Their first location, 3208

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EDIBLESLIBATIONSFOLKSPLACESMAGAZINESTOREHOUSE The Storehouse. The Storehouse is a curated group of businesses we believe in. They are independent small businesses and individuals—among them are artisans and small food producers, restaurants, design houses and local shops, resorts and great wineries. Let EAT help you to FORAGING IN THE SOUTHERN OKANAGAN At the inception of the human race, there was no fast food, no grocery stores and certainly no chocolate cupcakes. We were a group of mammals subsisting on the wild, procuring our food sources by hunting and foraging. As agriculture and animal domestication evolved through the ages, the scraping life of the hunter gatherer gave way to a vastly more predictable and accessible way to live. Few POT EN POT - EAT MAGAZINE Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors. Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish typically made during lobster season. As with many traditional dishes each family has their own beloved version. Essentially a seafood pie, this pot-en-pot recipe comes from Guy’s grandmother which he generously shared with EAT readers and which I DEVOUR'S RHUBARB BUTTER TART There’s a good reason why it’s called Devour.Almost each time I eat there, I end the meal wishing I had more room. When I saw this Rhubarb Butter Tart on the blackboard, I planned my lunch strategically, and limited myself to a cup of soup so that I would be able to enjoy dessert as well. FORGET GREEN BEER, DRINK GREEN WINE Don’t be lured into drinking mysterious green-hued beer this St. Patty’s day (even the luck o’ the Irish won’t save you). Here on the verge of verdant spring on the coast, it’s the perfect time to reach for Vinho Verde {VEEN-yho Vaired}, literally ‘Green Wine’. INTRODUCING: TYLER HARLTON WINES Making wine out of a small storage space surrounded by vintage cars and next to a vinegar production facility is the first step to a big dream. Tyler Harlton, owner of TH Wines, is well on the way to achieving his. He grew up with his family’s farming business in Saskatchewan before moving to Montreal FIGHT FOOD WASTE! EAT UGLY FRUITS AND VEGETABLES Fight Food Waste! Eat Ugly Fruits and Vegetables. In Canada we waste nearly as much food as we eat. Approximately 30 percent of that food is fresh fruits and vegetables— 25 million pounds —rejected before it reaches the distributors, stores and our plates. The desire for “perfect”, unblemished produce means perfectly edible food gets

ROSÉ REVOLUTION

Vancouver Island. $16. +38927 12.5% 6 g/l RS. From grapes grown on Vancouver Island comes this newcomer, medium pink rosé. A blend of pinot gris, pinot noir, gamay and muscat results in a cider apple and blossom note, with light rhubarb and cranberry flavours and slight

prickle to

SEAWEED: THE OCEAN’S SUPERFOOD (AND WHERE TO GET IT) Fortunately for us, the cold, clean waters off Vancouver Island are an ideal habitat for producing some of the world’s best seaweed. According to Agriculture and Agri-Food Canada, the coast of British Columbia is home to an estimated 530-macroalgae TIFFIN DELIVERY ARRIVES IN KELOWNA For over a hundred years, the “Dabbawalla system” has been delivering hot home-made lunches in tiffins to office workers and school children in one of the most densely populated cities in the world-Mumbai, India. Roughly translated, “dabb” refers to the lunchbox also known as a tiffin which usually consists of 3-4 stainless steel stacked boxes

HOME PAGE

EDIBLESLIBATIONSFOLKSPLACESMAGAZINESTOREHOUSE The Storehouse. The Storehouse is a curated group of businesses we believe in. They are independent small businesses and individuals—among them are artisans and small food producers, restaurants, design houses and local shops, resorts and great wineries. Let EAT help you to FORAGING IN THE SOUTHERN OKANAGAN At the inception of the human race, there was no fast food, no grocery stores and certainly no chocolate cupcakes. We were a group of mammals subsisting on the wild, procuring our food sources by hunting and foraging. As agriculture and animal domestication evolved through the ages, the scraping life of the hunter gatherer gave way to a vastly more predictable and accessible way to live. Few POT EN POT - EAT MAGAZINE Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors. Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish typically made during lobster season. As with many traditional dishes each family has their own beloved version. Essentially a seafood pie, this pot-en-pot recipe comes from Guy’s grandmother which he generously shared with EAT readers and which I DEVOUR'S RHUBARB BUTTER TART There’s a good reason why it’s called Devour.Almost each time I eat there, I end the meal wishing I had more room. When I saw this Rhubarb Butter Tart on the blackboard, I planned my lunch strategically, and limited myself to a cup of soup so that I would be able to enjoy dessert as well. FORGET GREEN BEER, DRINK GREEN WINE Don’t be lured into drinking mysterious green-hued beer this St. Patty’s day (even the luck o’ the Irish won’t save you). Here on the verge of verdant spring on the coast, it’s the perfect time to reach for Vinho Verde {VEEN-yho Vaired}, literally ‘Green Wine’. INTRODUCING: TYLER HARLTON WINES Making wine out of a small storage space surrounded by vintage cars and next to a vinegar production facility is the first step to a big dream. Tyler Harlton, owner of TH Wines, is well on the way to achieving his. He grew up with his family’s farming business in Saskatchewan before moving to Montreal FIGHT FOOD WASTE! EAT UGLY FRUITS AND VEGETABLES Fight Food Waste! Eat Ugly Fruits and Vegetables. In Canada we waste nearly as much food as we eat. Approximately 30 percent of that food is fresh fruits and vegetables— 25 million pounds —rejected before it reaches the distributors, stores and our plates. The desire for “perfect”, unblemished produce means perfectly edible food gets

ROSÉ REVOLUTION

Vancouver Island. $16. +38927 12.5% 6 g/l RS. From grapes grown on Vancouver Island comes this newcomer, medium pink rosé. A blend of pinot gris, pinot noir, gamay and muscat results in a cider apple and blossom note, with light rhubarb and cranberry flavours and slight

prickle to

SEAWEED: THE OCEAN’S SUPERFOOD (AND WHERE TO GET IT) Fortunately for us, the cold, clean waters off Vancouver Island are an ideal habitat for producing some of the world’s best seaweed. According to Agriculture and Agri-Food Canada, the coast of British Columbia is home to an estimated 530-macroalgae TIFFIN DELIVERY ARRIVES IN KELOWNA For over a hundred years, the “Dabbawalla system” has been delivering hot home-made lunches in tiffins to office workers and school children in one of the most densely populated cities in the world-Mumbai, India. Roughly translated, “dabb” refers to the lunchbox also known as a tiffin which usually consists of 3-4 stainless steel stacked boxes EAT’S GUIDE TO TAKE-OUT, DELIVERY, AND PATIOS With the new restrictions, restaurant patios, take-out, and delivery are major players in the upcoming few weeks of spring. As the past year has shown, this is an ongoing process, with many changes, so we encourage you to use the links to check CITY EATS DECEMBER 2020 A new bakery has opened in the Leland building at 2506 Douglas St. Working Culture Bread is serving up naturally leavened sourdough breads, as well as a rotating selection of sweet and savoury pastries. They are open Wednesday-Sunday. Keep an eye on their Instagram feed

for updates.

FIDDLEHEADS: TAKE A WALK ON THE WILD SIDE Gently brush off any remaining brown chaff and wash thoroughly. Fiddleheads cannot be eaten raw; they contain toxins that will cause stomach upset. Boil (eight minutes) in salted water or steam (20 minutes) prior to following recipe instructions. Because they deliver such vibrant green flavour with a subtle nutty finish, simple

preparations

FIGHT FOOD WASTE! EAT UGLY FRUITS AND VEGETABLES Fight Food Waste! Eat Ugly Fruits and Vegetables. In Canada we waste nearly as much food as we eat. Approximately 30 percent of that food is fresh fruits and vegetables— 25 million pounds —rejected before it reaches the distributors, stores and our plates. The desire for “perfect”, unblemished produce means perfectly edible food gets FIRST LOOK: FAMOSO NEAPOLITAN PIZZERIA VICTORIA Famoso Pizzeria was started in Edmonton by three Albertans—Justin Lussier, Jason Allard, and Christian Bullock—who now live in Vancouver. In 2005, and fresh out of Camosun College, Justin Lussier, traveled to Italy on holiday. He and his girlfriend discovered Neapolitan pizza in Naples at the Pizzeria Sorbilla. Shortly after Lussier’s discovery, he called his TOURTIÈRE WITH FLAKY PASTRY 2 tsp vinegar. Ice water. In a bowl, mix flour with salt. Using pastry cutter or two knives, cut in butter and lard until coarse crumbs with larger pieces. In liquid measure, beat egg with vinegar, add enough ice water to make 2/3 cup. Drizzle over flour mixture, tossing with fork until ragged dough forms. GRILLED BIRCH-GLAZED SALMON In a small bowl, whisk together first 5 ingredients. Place salmon in shallow, non-reactive dish and pour marinade over top, reserving 1/4 cup. Refrigerate for one hour. Remove fish from dish and place skin side down on a medium hot grill, saving the used 'THAT’S AMORE' FROM RICARDO SCEBBA’S MEDITERRANEAN KITCHEN Ricardo Scebba and his wife Sue Miller, owners of Kelowna’s Ricardo’s Mediterranean Kitchen, have given in to over a decade of customer requests for a cookbook.In just two months, “That’s Amore” has become an Okanagan bestseller and is well on its way to becoming a national best selling cookbook. Dedicated to his mother, Maria, “That’s Amore” is divided into two main sections. SONGHEES SEAFOOD AND STEAM: CANADA’S FIRST ABORIGINAL FOOD As Lekwungen traditional dancers ushered in the opening of Songhees Seafood and Steam –one of Canada’s first Aboriginal food truck – the smell of frying bannock lingered over an eager crowd. On a hot and sunny day spring day, the landmark truck opened its windows to the hungry public. Found on the grassy hills overlooking REPORTER: KELOWNA’S SWANKIES GOURMET HOT DOGS Swankies Gourmet Hot Dogs 1282 Ellis St., Kelowna B.C.| 778.484.0110 | www.swankieshotdogs.com Serendipity seems to follow Ben Cramb and Linnea Feist. They have the distinction of opening the Okanagan’s first gourmet hot dog jointtwice. A few years ago, the couple was looking to expand their successful Vernon hot dog restaurant into Kelowna. Their first location, 3208

HOME PAGE

EDIBLESLIBATIONSFOLKSPLACESMAGAZINESTOREHOUSE The Storehouse. The Storehouse is a curated group of businesses we believe in. They are independent small businesses and individuals—among them are artisans and small food producers, restaurants, design houses and local shops, resorts and great wineries. Let EAT help you to EAT’S GUIDE TO TAKE-OUT, DELIVERY, AND PATIOS With the new restrictions, restaurant patios, take-out, and delivery are major players in the upcoming few weeks of spring. As the past year has shown, this is an ongoing process, with many changes, so we encourage you to use the links to check the establishments' websites and social media posts (Instagram/Facebook) for their most up-to-date

information.

CITY EATS MAY|JUNE 2021 Parachute Ice Cream is located in the Rock Bay neighbourhood, at 105-2626 Bridge St. parachuteicecream.com. Cold Comfort is available at the @cancanteen walk-up window or @cocosprovisions at 2-1115 North Park St. If you prefer a regular supply, 49 Below Artisan Ice Cream has 1 and 2-pint subscription plans. 49below.ca. FORAGING IN THE SOUTHERN OKANAGAN At the inception of the human race, there was no fast food, no grocery stores and certainly no chocolate cupcakes. We were a group of mammals subsisting on the wild, procuring our food sources by hunting and foraging. As agriculture and animal domestication evolved through the ages, the scraping life of the hunter gatherer gave way to a vastly more predictable and accessible way to live. Few DEVOUR'S RHUBARB BUTTER TART There’s a good reason why it’s called Devour.Almost each time I eat there, I end the meal wishing I had more room. When I saw this Rhubarb Butter Tart on the blackboard, I planned my lunch strategically, and limited myself to a cup of soup so that I would be able to enjoy dessert as well. FIRST LOOK: FAMOSO NEAPOLITAN PIZZERIA VICTORIA Famoso Pizzeria was started in Edmonton by three Albertans—Justin Lussier, Jason Allard, and Christian Bullock—who now live in Vancouver. In 2005, and fresh out of Camosun College, Justin Lussier, traveled to Italy on holiday. He and his girlfriend discovered Neapolitan pizza in Naples at the Pizzeria Sorbilla. Shortly after Lussier’s discovery, he called his INTRODUCING: TYLER HARLTON WINES Making wine out of a small storage space surrounded by vintage cars and next to a vinegar production facility is the first step to a big dream. Tyler Harlton, owner of TH Wines, is well on the way to achieving his. He grew up with his family’s farming business in Saskatchewan before moving to Montreal SEAWEED: THE OCEAN’S SUPERFOOD (AND WHERE TO GET IT) Fortunately for us, the cold, clean waters off Vancouver Island are an ideal habitat for producing some of the world’s best seaweed. According to Agriculture and Agri-Food Canada, the coast of British Columbia is home to an estimated 530-macroalgae TOURTIÈRE WITH FLAKY PASTRY 2 tsp vinegar. Ice water. In a bowl, mix flour with salt. Using pastry cutter or two knives, cut in butter and lard until coarse crumbs with larger pieces. In liquid measure, beat egg with vinegar, add enough ice water to make 2/3 cup. Drizzle over flour mixture, tossing with fork until ragged dough forms.

ROSÉ REVOLUTION

Vancouver Island. $16. +38927 12.5% 6 g/l RS. From grapes grown on Vancouver Island comes this newcomer, medium pink rosé. A blend of pinot gris, pinot noir, gamay and muscat results in a cider apple and blossom note, with light rhubarb and cranberry flavours and slight

prickle to

HOME PAGE

EDIBLESLIBATIONSFOLKSPLACESMAGAZINESTOREHOUSE The Storehouse. The Storehouse is a curated group of businesses we believe in. They are independent small businesses and individuals—among them are artisans and small food producers, restaurants, design houses and local shops, resorts and great wineries. Let EAT help you to EAT’S GUIDE TO TAKE-OUT, DELIVERY, AND PATIOS With the new restrictions, restaurant patios, take-out, and delivery are major players in the upcoming few weeks of spring. As the past year has shown, this is an ongoing process, with many changes, so we encourage you to use the links to check the establishments' websites and social media posts (Instagram/Facebook) for their most up-to-date

information.

CITY EATS MAY|JUNE 2021 Parachute Ice Cream is located in the Rock Bay neighbourhood, at 105-2626 Bridge St. parachuteicecream.com. Cold Comfort is available at the @cancanteen walk-up window or @cocosprovisions at 2-1115 North Park St. If you prefer a regular supply, 49 Below Artisan Ice Cream has 1 and 2-pint subscription plans. 49below.ca. FORAGING IN THE SOUTHERN OKANAGAN At the inception of the human race, there was no fast food, no grocery stores and certainly no chocolate cupcakes. We were a group of mammals subsisting on the wild, procuring our food sources by hunting and foraging. As agriculture and animal domestication evolved through the ages, the scraping life of the hunter gatherer gave way to a vastly more predictable and accessible way to live. Few DEVOUR'S RHUBARB BUTTER TART There’s a good reason why it’s called Devour.Almost each time I eat there, I end the meal wishing I had more room. When I saw this Rhubarb Butter Tart on the blackboard, I planned my lunch strategically, and limited myself to a cup of soup so that I would be able to enjoy dessert as well. FIRST LOOK: FAMOSO NEAPOLITAN PIZZERIA VICTORIA Famoso Pizzeria was started in Edmonton by three Albertans—Justin Lussier, Jason Allard, and Christian Bullock—who now live in Vancouver. In 2005, and fresh out of Camosun College, Justin Lussier, traveled to Italy on holiday. He and his girlfriend discovered Neapolitan pizza in Naples at the Pizzeria Sorbilla. Shortly after Lussier’s discovery, he called his INTRODUCING: TYLER HARLTON WINES Making wine out of a small storage space surrounded by vintage cars and next to a vinegar production facility is the first step to a big dream. Tyler Harlton, owner of TH Wines, is well on the way to achieving his. He grew up with his family’s farming business in Saskatchewan before moving to Montreal SEAWEED: THE OCEAN’S SUPERFOOD (AND WHERE TO GET IT) Fortunately for us, the cold, clean waters off Vancouver Island are an ideal habitat for producing some of the world’s best seaweed. According to Agriculture and Agri-Food Canada, the coast of British Columbia is home to an estimated 530-macroalgae TOURTIÈRE WITH FLAKY PASTRY 2 tsp vinegar. Ice water. In a bowl, mix flour with salt. Using pastry cutter or two knives, cut in butter and lard until coarse crumbs with larger pieces. In liquid measure, beat egg with vinegar, add enough ice water to make 2/3 cup. Drizzle over flour mixture, tossing with fork until ragged dough forms.

ROSÉ REVOLUTION

Vancouver Island. $16. +38927 12.5% 6 g/l RS. From grapes grown on Vancouver Island comes this newcomer, medium pink rosé. A blend of pinot gris, pinot noir, gamay and muscat results in a cider apple and blossom note, with light rhubarb and cranberry flavours and slight

prickle to

FORAGING IN THE SOUTHERN OKANAGAN At the inception of the human race, there was no fast food, no grocery stores and certainly no chocolate cupcakes. We were a group of mammals subsisting on the wild, procuring our food sources by hunting and foraging. As agriculture and animal domestication evolved through the ages, the scraping life of the hunter gatherer gave way to a vastly more predictable and accessible way to live. Few FIRST LOOK: FAMOSO NEAPOLITAN PIZZERIA VICTORIA Famoso Pizzeria was started in Edmonton by three Albertans—Justin Lussier, Jason Allard, and Christian Bullock—who now live in Vancouver. In 2005, and fresh out of Camosun College, Justin Lussier, traveled to Italy on holiday. He and his girlfriend discovered Neapolitan pizza in Naples at the Pizzeria Sorbilla. Shortly after Lussier’s discovery, he called his MAY|JUNE ISSUE OUT NOW EAT Magazine Box 5225, Victoria, BC V8R 6N4. Editorial Enquiries | editor@eatmagazine.ca. Advertising Enquiries | 250-384-9042 THE GREAT IRISH BAKE-OFF : RECIPES 1/2 tsp baking soda. 450 mL (1.9 cups) buttermilk. In a bowl, combine the flour, salt and soda. Stir in 2/3 of the buttermilk and stir until you have a “shaggy” mixture. Add more buttermilk, kneading the dough in the bowl, to form a soft dough. Form into a ball and set on a baking sheet that’s been lined with parchment paper. FIDDLEHEADS: TAKE A WALK ON THE WILD SIDE Gently brush off any remaining brown chaff and wash thoroughly. Fiddleheads cannot be eaten raw; they contain toxins that will cause stomach upset. Boil (eight minutes) in salted water or steam (20 minutes) prior to following recipe instructions. Because they deliver such vibrant green flavour with a subtle nutty finish, simple

preparations

CHOOSING THE PERFECT STEAK A piece of AAA short loin ready for cutting. AAA beef (or “Choice” in the US) is considered the standard for quality, above both A and AA. But even among these grades, some pieces are better than others, and for an Alberta-born steak lover like Executive Chef Ryan Hayter of Glo Restaurant & Lounge, only the best will do it.

HALIBUT STOCK

1 tsp whole peppercorns. Cold water. Method: Heat the oil in a large stockpot over medium heat. Gently cook the onions, celery, leek, fennel, and garlic until the vegetables soften slightly, without browning. Add the wine and continue to cook until the wine has evaporated by about half. GLUTEN-FREE, DAIRY-FREE LEMON MERINGUE PIE 4 eggs, yolks and whites separated. 1/4 teaspoon cream of tartar. 1 recipe Gluten-Free Dairy-Free Pie Crust (TK) Preheat the oven to 350°F. Make the lemon-curd filling: In a medium saucepan, whisk together 1 cup of the sugar along with the tapioca flour, cornstarch, and salt. Stir in 11/2 cups water and the lemon zest and juice. FIGHT FOOD WASTE! EAT UGLY FRUITS AND VEGETABLES Fight Food Waste! Eat Ugly Fruits and Vegetables. In Canada we waste nearly as much food as we eat. Approximately 30 percent of that food is fresh fruits and vegetables— 25 million pounds —rejected before it reaches the distributors, stores and our plates. The desire for “perfect”, unblemished produce means perfectly edible food gets GRILLED BIRCH-GLAZED SALMON In a small bowl, whisk together first 5 ingredients. Place salmon in shallow, non-reactive dish and pour marinade over top, reserving 1/4 cup. Refrigerate for one hour. Remove fish from dish and place skin side down on a medium hot grill, saving the used

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EDIBLESLIBATIONSFOLKSPLACESMAGAZINESTOREHOUSE The Storehouse. The Storehouse is a curated group of businesses we believe in. They are independent small businesses and individuals—among them are artisans and small food producers, restaurants, design houses and local shops, resorts and great wineries. Let EAT help you to EAT’S GUIDE TO TAKE-OUT, DELIVERY, AND PATIOS With the new restrictions, restaurant patios, take-out, and delivery are major players in the upcoming few weeks of spring. As the past year has shown, this is an ongoing process, with many changes, so we encourage you to use the links to check the establishments' websites and social media posts (Instagram/Facebook) for their most up-to-date

information.

FORAGING IN THE SOUTHERN OKANAGAN At the inception of the human race, there was no fast food, no grocery stores and certainly no chocolate cupcakes. We were a group of mammals subsisting on the wild, procuring our food sources by hunting and foraging. As agriculture and animal domestication evolved through the ages, the scraping life of the hunter gatherer gave way to a vastly more predictable and accessible way to live. Few CITY EATS MAY|JUNE 2021 Parachute Ice Cream is located in the Rock Bay neighbourhood, at 105-2626 Bridge St. parachuteicecream.com. Cold Comfort is available at the @cancanteen walk-up window or @cocosprovisions at 2-1115 North Park St. If you prefer a regular supply, 49 Below Artisan Ice Cream has 1 and 2-pint subscription plans. 49below.ca. DEVOUR'S RHUBARB BUTTER TART There’s a good reason why it’s called Devour.Almost each time I eat there, I end the meal wishing I had more room. When I saw this Rhubarb Butter Tart on the blackboard, I planned my lunch strategically, and limited myself to a cup of soup so that I would be able to enjoy dessert as well. TOURTIÈRE WITH FLAKY PASTRY 2 tsp vinegar. Ice water. In a bowl, mix flour with salt. Using pastry cutter or two knives, cut in butter and lard until coarse crumbs with larger pieces. In liquid measure, beat egg with vinegar, add enough ice water to make 2/3 cup. Drizzle over flour mixture, tossing with fork until ragged dough forms. FIRST LOOK: FAMOSO NEAPOLITAN PIZZERIA VICTORIA Famoso Pizzeria was started in Edmonton by three Albertans—Justin Lussier, Jason Allard, and Christian Bullock—who now live in Vancouver. In 2005, and fresh out of Camosun College, Justin Lussier, traveled to Italy on holiday. He and his girlfriend discovered Neapolitan pizza in Naples at the Pizzeria Sorbilla. Shortly after Lussier’s discovery, he called his SEAWEED: THE OCEAN’S SUPERFOOD (AND WHERE TO GET IT) Fortunately for us, the cold, clean waters off Vancouver Island are an ideal habitat for producing some of the world’s best seaweed. According to Agriculture and Agri-Food Canada, the coast of British Columbia is home to an estimated 530-macroalgae INTRODUCING: TYLER HARLTON WINES Making wine out of a small storage space surrounded by vintage cars and next to a vinegar production facility is the first step to a big dream. Tyler Harlton, owner of TH Wines, is well on the way to achieving his. He grew up with his family’s farming business in Saskatchewan before moving to Montreal

ROSÉ REVOLUTION

Vancouver Island. $16. +38927 12.5% 6 g/l RS. From grapes grown on Vancouver Island comes this newcomer, medium pink rosé. A blend of pinot gris, pinot noir, gamay and muscat results in a cider apple and blossom note, with light rhubarb and cranberry flavours and slight

prickle to

HOME PAGE

EDIBLESLIBATIONSFOLKSPLACESMAGAZINESTOREHOUSE The Storehouse. The Storehouse is a curated group of businesses we believe in. They are independent small businesses and individuals—among them are artisans and small food producers, restaurants, design houses and local shops, resorts and great wineries. Let EAT help you to EAT’S GUIDE TO TAKE-OUT, DELIVERY, AND PATIOS With the new restrictions, restaurant patios, take-out, and delivery are major players in the upcoming few weeks of spring. As the past year has shown, this is an ongoing process, with many changes, so we encourage you to use the links to check the establishments' websites and social media posts (Instagram/Facebook) for their most up-to-date

information.

FORAGING IN THE SOUTHERN OKANAGAN At the inception of the human race, there was no fast food, no grocery stores and certainly no chocolate cupcakes. We were a group of mammals subsisting on the wild, procuring our food sources by hunting and foraging. As agriculture and animal domestication evolved through the ages, the scraping life of the hunter gatherer gave way to a vastly more predictable and accessible way to live. Few CITY EATS MAY|JUNE 2021 Parachute Ice Cream is located in the Rock Bay neighbourhood, at 105-2626 Bridge St. parachuteicecream.com. Cold Comfort is available at the @cancanteen walk-up window or @cocosprovisions at 2-1115 North Park St. If you prefer a regular supply, 49 Below Artisan Ice Cream has 1 and 2-pint subscription plans. 49below.ca. DEVOUR'S RHUBARB BUTTER TART There’s a good reason why it’s called Devour.Almost each time I eat there, I end the meal wishing I had more room. When I saw this Rhubarb Butter Tart on the blackboard, I planned my lunch strategically, and limited myself to a cup of soup so that I would be able to enjoy dessert as well. TOURTIÈRE WITH FLAKY PASTRY 2 tsp vinegar. Ice water. In a bowl, mix flour with salt. Using pastry cutter or two knives, cut in butter and lard until coarse crumbs with larger pieces. In liquid measure, beat egg with vinegar, add enough ice water to make 2/3 cup. Drizzle over flour mixture, tossing with fork until ragged dough forms. FIRST LOOK: FAMOSO NEAPOLITAN PIZZERIA VICTORIA Famoso Pizzeria was started in Edmonton by three Albertans—Justin Lussier, Jason Allard, and Christian Bullock—who now live in Vancouver. In 2005, and fresh out of Camosun College, Justin Lussier, traveled to Italy on holiday. He and his girlfriend discovered Neapolitan pizza in Naples at the Pizzeria Sorbilla. Shortly after Lussier’s discovery, he called his SEAWEED: THE OCEAN’S SUPERFOOD (AND WHERE TO GET IT) Fortunately for us, the cold, clean waters off Vancouver Island are an ideal habitat for producing some of the world’s best seaweed. According to Agriculture and Agri-Food Canada, the coast of British Columbia is home to an estimated 530-macroalgae INTRODUCING: TYLER HARLTON WINES Making wine out of a small storage space surrounded by vintage cars and next to a vinegar production facility is the first step to a big dream. Tyler Harlton, owner of TH Wines, is well on the way to achieving his. He grew up with his family’s farming business in Saskatchewan before moving to Montreal

ROSÉ REVOLUTION

Vancouver Island. $16. +38927 12.5% 6 g/l RS. From grapes grown on Vancouver Island comes this newcomer, medium pink rosé. A blend of pinot gris, pinot noir, gamay and muscat results in a cider apple and blossom note, with light rhubarb and cranberry flavours and slight

prickle to

FORAGING IN THE SOUTHERN OKANAGAN At the inception of the human race, there was no fast food, no grocery stores and certainly no chocolate cupcakes. We were a group of mammals subsisting on the wild, procuring our food sources by hunting and foraging. As agriculture and animal domestication evolved through the ages, the scraping life of the hunter gatherer gave way to a vastly more predictable and accessible way to live. Few FIDDLEHEADS: TAKE A WALK ON THE WILD SIDE Gently brush off any remaining brown chaff and wash thoroughly. Fiddleheads cannot be eaten raw; they contain toxins that will cause stomach upset. Boil (eight minutes) in salted water or steam (20 minutes) prior to following recipe instructions. Because they deliver such vibrant green flavour with a subtle nutty finish, simple

preparations

MAY|JUNE ISSUE OUT NOW EAT Magazine Box 5225, Victoria, BC V8R 6N4. Editorial Enquiries | editor@eatmagazine.ca. Advertising Enquiries | 250-384-9042 FIRST LOOK: FAMOSO NEAPOLITAN PIZZERIA VICTORIA Famoso Pizzeria was started in Edmonton by three Albertans—Justin Lussier, Jason Allard, and Christian Bullock—who now live in Vancouver. In 2005, and fresh out of Camosun College, Justin Lussier, traveled to Italy on holiday. He and his girlfriend discovered Neapolitan pizza in Naples at the Pizzeria Sorbilla. Shortly after Lussier’s discovery, he called his THE NANAIMO BAR TRAIL We all enjoy a beautiful day exploring a new trail. If you are up for something a little “off the beaten track” perhaps you might enjoy hitting the Nanaimo Bar Trail. A special, self-guided adventure full of sweet streets and tasty turns. Nanaimo, the Harbour City, is CHOOSING THE PERFECT STEAK A piece of AAA short loin ready for cutting. AAA beef (or “Choice” in the US) is considered the standard for quality, above both A and AA. But even among these grades, some pieces are better than others, and for an Alberta-born steak lover like Executive Chef Ryan Hayter of Glo Restaurant & Lounge, only the best will do it.

HALIBUT STOCK

1 tsp whole peppercorns. Cold water. Method: Heat the oil in a large stockpot over medium heat. Gently cook the onions, celery, leek, fennel, and garlic until the vegetables soften slightly, without browning. Add the wine and continue to cook until the wine has evaporated by about half. GLUTEN-FREE, DAIRY-FREE LEMON MERINGUE PIE 4 eggs, yolks and whites separated. 1/4 teaspoon cream of tartar. 1 recipe Gluten-Free Dairy-Free Pie Crust (TK) Preheat the oven to 350°F. Make the lemon-curd filling: In a medium saucepan, whisk together 1 cup of the sugar along with the tapioca flour, cornstarch, and salt. Stir in 11/2 cups water and the lemon zest and juice. GRILLED BIRCH-GLAZED SALMON In a small bowl, whisk together first 5 ingredients. Place salmon in shallow, non-reactive dish and pour marinade over top, reserving 1/4 cup. Refrigerate for one hour. Remove fish from dish and place skin side down on a medium hot grill, saving the used FIGHT FOOD WASTE! EAT UGLY FRUITS AND VEGETABLES Fight Food Waste! Eat Ugly Fruits and Vegetables. In Canada we waste nearly as much food as we eat. Approximately 30 percent of that food is fresh fruits and vegetables— 25 million pounds —rejected before it reaches the distributors, stores and our plates. The desire for “perfect”, unblemished produce means perfectly edible food gets

HOME PAGE

EDIBLESLIBATIONSFOLKSPLACESMAGAZINESTOREHOUSE The Storehouse. The Storehouse is a curated group of businesses we believe in. They are independent small businesses and individuals—among them are artisans and small food producers, restaurants, design houses and local shops, resorts and great wineries. Let EAT help you to EAT’S GUIDE TO TAKE-OUT, DELIVERY, AND PATIOS With the new restrictions, restaurant patios, take-out, and delivery are major players in the upcoming few weeks of spring. As the past year has shown, this is an ongoing process, with many changes, so we encourage you to use the links to check the establishments' websites and social media posts (Instagram/Facebook) for their most up-to-date

information.

FORAGING IN THE SOUTHERN OKANAGAN At the inception of the human race, there was no fast food, no grocery stores and certainly no chocolate cupcakes. We were a group of mammals subsisting on the wild, procuring our food sources by hunting and foraging. As agriculture and animal domestication evolved through the ages, the scraping life of the hunter gatherer gave way to a vastly more predictable and accessible way to live. Few CITY EATS MAY|JUNE 2021 Parachute Ice Cream is located in the Rock Bay neighbourhood, at 105-2626 Bridge St. parachuteicecream.com. Cold Comfort is available at the @cancanteen walk-up window or @cocosprovisions at 2-1115 North Park St. If you prefer a regular supply, 49 Below Artisan Ice Cream has 1 and 2-pint subscription plans. 49below.ca. DEVOUR'S RHUBARB BUTTER TART There’s a good reason why it’s called Devour.Almost each time I eat there, I end the meal wishing I had more room. When I saw this Rhubarb Butter Tart on the blackboard, I planned my lunch strategically, and limited myself to a cup of soup so that I would be able to enjoy dessert as well. TOURTIÈRE WITH FLAKY PASTRY 2 tsp vinegar. Ice water. In a bowl, mix flour with salt. Using pastry cutter or two knives, cut in butter and lard until coarse crumbs with larger pieces. In liquid measure, beat egg with vinegar, add enough ice water to make 2/3 cup. Drizzle over flour mixture, tossing with fork until ragged dough forms. FIRST LOOK: FAMOSO NEAPOLITAN PIZZERIA VICTORIA Famoso Pizzeria was started in Edmonton by three Albertans—Justin Lussier, Jason Allard, and Christian Bullock—who now live in Vancouver. In 2005, and fresh out of Camosun College, Justin Lussier, traveled to Italy on holiday. He and his girlfriend discovered Neapolitan pizza in Naples at the Pizzeria Sorbilla. Shortly after Lussier’s discovery, he called his SEAWEED: THE OCEAN’S SUPERFOOD (AND WHERE TO GET IT) Fortunately for us, the cold, clean waters off Vancouver Island are an ideal habitat for producing some of the world’s best seaweed. According to Agriculture and Agri-Food Canada, the coast of British Columbia is home to an estimated 530-macroalgae INTRODUCING: TYLER HARLTON WINES Making wine out of a small storage space surrounded by vintage cars and next to a vinegar production facility is the first step to a big dream. Tyler Harlton, owner of TH Wines, is well on the way to achieving his. He grew up with his family’s farming business in Saskatchewan before moving to Montreal

ROSÉ REVOLUTION

Vancouver Island. $16. +38927 12.5% 6 g/l RS. From grapes grown on Vancouver Island comes this newcomer, medium pink rosé. A blend of pinot gris, pinot noir, gamay and muscat results in a cider apple and blossom note, with light rhubarb and cranberry flavours and slight

prickle to

HOME PAGE

EDIBLESLIBATIONSFOLKSPLACESMAGAZINESTOREHOUSE The Storehouse. The Storehouse is a curated group of businesses we believe in. They are independent small businesses and individuals—among them are artisans and small food producers, restaurants, design houses and local shops, resorts and great wineries. Let EAT help you to EAT’S GUIDE TO TAKE-OUT, DELIVERY, AND PATIOS With the new restrictions, restaurant patios, take-out, and delivery are major players in the upcoming few weeks of spring. As the past year has shown, this is an ongoing process, with many changes, so we encourage you to use the links to check the establishments' websites and social media posts (Instagram/Facebook) for their most up-to-date

information.

FORAGING IN THE SOUTHERN OKANAGAN At the inception of the human race, there was no fast food, no grocery stores and certainly no chocolate cupcakes. We were a group of mammals subsisting on the wild, procuring our food sources by hunting and foraging. As agriculture and animal domestication evolved through the ages, the scraping life of the hunter gatherer gave way to a vastly more predictable and accessible way to live. Few CITY EATS MAY|JUNE 2021 Parachute Ice Cream is located in the Rock Bay neighbourhood, at 105-2626 Bridge St. parachuteicecream.com. Cold Comfort is available at the @cancanteen walk-up window or @cocosprovisions at 2-1115 North Park St. If you prefer a regular supply, 49 Below Artisan Ice Cream has 1 and 2-pint subscription plans. 49below.ca. DEVOUR'S RHUBARB BUTTER TART There’s a good reason why it’s called Devour.Almost each time I eat there, I end the meal wishing I had more room. When I saw this Rhubarb Butter Tart on the blackboard, I planned my lunch strategically, and limited myself to a cup of soup so that I would be able to enjoy dessert as well. TOURTIÈRE WITH FLAKY PASTRY 2 tsp vinegar. Ice water. In a bowl, mix flour with salt. Using pastry cutter or two knives, cut in butter and lard until coarse crumbs with larger pieces. In liquid measure, beat egg with vinegar, add enough ice water to make 2/3 cup. Drizzle over flour mixture, tossing with fork until ragged dough forms. FIRST LOOK: FAMOSO NEAPOLITAN PIZZERIA VICTORIA Famoso Pizzeria was started in Edmonton by three Albertans—Justin Lussier, Jason Allard, and Christian Bullock—who now live in Vancouver. In 2005, and fresh out of Camosun College, Justin Lussier, traveled to Italy on holiday. He and his girlfriend discovered Neapolitan pizza in Naples at the Pizzeria Sorbilla. Shortly after Lussier’s discovery, he called his SEAWEED: THE OCEAN’S SUPERFOOD (AND WHERE TO GET IT) Fortunately for us, the cold, clean waters off Vancouver Island are an ideal habitat for producing some of the world’s best seaweed. According to Agriculture and Agri-Food Canada, the coast of British Columbia is home to an estimated 530-macroalgae INTRODUCING: TYLER HARLTON WINES Making wine out of a small storage space surrounded by vintage cars and next to a vinegar production facility is the first step to a big dream. Tyler Harlton, owner of TH Wines, is well on the way to achieving his. He grew up with his family’s farming business in Saskatchewan before moving to Montreal

ROSÉ REVOLUTION

Vancouver Island. $16. +38927 12.5% 6 g/l RS. From grapes grown on Vancouver Island comes this newcomer, medium pink rosé. A blend of pinot gris, pinot noir, gamay and muscat results in a cider apple and blossom note, with light rhubarb and cranberry flavours and slight

prickle to

FORAGING IN THE SOUTHERN OKANAGAN At the inception of the human race, there was no fast food, no grocery stores and certainly no chocolate cupcakes. We were a group of mammals subsisting on the wild, procuring our food sources by hunting and foraging. As agriculture and animal domestication evolved through the ages, the scraping life of the hunter gatherer gave way to a vastly more predictable and accessible way to live. Few FIDDLEHEADS: TAKE A WALK ON THE WILD SIDE Gently brush off any remaining brown chaff and wash thoroughly. Fiddleheads cannot be eaten raw; they contain toxins that will cause stomach upset. Boil (eight minutes) in salted water or steam (20 minutes) prior to following recipe instructions. Because they deliver such vibrant green flavour with a subtle nutty finish, simple

preparations

MAY|JUNE ISSUE OUT NOW EAT Magazine Box 5225, Victoria, BC V8R 6N4. Editorial Enquiries | editor@eatmagazine.ca. Advertising Enquiries | 250-384-9042 FIRST LOOK: FAMOSO NEAPOLITAN PIZZERIA VICTORIA Famoso Pizzeria was started in Edmonton by three Albertans—Justin Lussier, Jason Allard, and Christian Bullock—who now live in Vancouver. In 2005, and fresh out of Camosun College, Justin Lussier, traveled to Italy on holiday. He and his girlfriend discovered Neapolitan pizza in Naples at the Pizzeria Sorbilla. Shortly after Lussier’s discovery, he called his THE NANAIMO BAR TRAIL We all enjoy a beautiful day exploring a new trail. If you are up for something a little “off the beaten track” perhaps you might enjoy hitting the Nanaimo Bar Trail. A special, self-guided adventure full of sweet streets and tasty turns. Nanaimo, the Harbour City, is CHOOSING THE PERFECT STEAK A piece of AAA short loin ready for cutting. AAA beef (or “Choice” in the US) is considered the standard for quality, above both A and AA. But even among these grades, some pieces are better than others, and for an Alberta-born steak lover like Executive Chef Ryan Hayter of Glo Restaurant & Lounge, only the best will do it.

HALIBUT STOCK

1 tsp whole peppercorns. Cold water. Method: Heat the oil in a large stockpot over medium heat. Gently cook the onions, celery, leek, fennel, and garlic until the vegetables soften slightly, without browning. Add the wine and continue to cook until the wine has evaporated by about half. GLUTEN-FREE, DAIRY-FREE LEMON MERINGUE PIE 4 eggs, yolks and whites separated. 1/4 teaspoon cream of tartar. 1 recipe Gluten-Free Dairy-Free Pie Crust (TK) Preheat the oven to 350°F. Make the lemon-curd filling: In a medium saucepan, whisk together 1 cup of the sugar along with the tapioca flour, cornstarch, and salt. Stir in 11/2 cups water and the lemon zest and juice. GRILLED BIRCH-GLAZED SALMON In a small bowl, whisk together first 5 ingredients. Place salmon in shallow, non-reactive dish and pour marinade over top, reserving 1/4 cup. Refrigerate for one hour. Remove fish from dish and place skin side down on a medium hot grill, saving the used FIGHT FOOD WASTE! EAT UGLY FRUITS AND VEGETABLES Fight Food Waste! Eat Ugly Fruits and Vegetables. In Canada we waste nearly as much food as we eat. Approximately 30 percent of that food is fresh fruits and vegetables— 25 million pounds —rejected before it reaches the distributors, stores and our plates. The desire for “perfect”, unblemished produce means perfectly edible food gets

HOME PAGE

EDIBLESLIBATIONSFOLKSPLACESMAGAZINESTOREHOUSE The Storehouse. The Storehouse is a curated group of businesses we believe in. They are independent small businesses and individuals—among them are artisans and small food producers, restaurants, design houses and local shops, resorts and great wineries. Let EAT help you to POT EN POT - EAT MAGAZINE Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors. Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish typically made during lobster season. As with many traditional dishes each family has their own beloved version. Essentially a seafood pie, this pot-en-pot recipe comes from Guy’s grandmother which he generously shared with EAT readers and which I FORAGING IN THE SOUTHERN OKANAGAN At the inception of the human race, there was no fast food, no grocery stores and certainly no chocolate cupcakes. We were a group of mammals subsisting on the wild, procuring our food sources by hunting and foraging. As agriculture and animal domestication evolved through the ages, the scraping life of the hunter gatherer gave way to a vastly more predictable and accessible way to live. Few FIDDLEHEADS: TAKE A WALK ON THE WILD SIDE Gently brush off any remaining brown chaff and wash thoroughly. Fiddleheads cannot be eaten raw; they contain toxins that will cause stomach upset. Boil (eight minutes) in salted water or steam (20 minutes) prior to following recipe instructions. Because they deliver such vibrant green flavour with a subtle nutty finish, simple

preparations

INTRODUCING: TYLER HARLTON WINES Making wine out of a small storage space surrounded by vintage cars and next to a vinegar production facility is the first step to a big dream. Tyler Harlton, owner of TH Wines, is well on the way to achieving his. He grew up with his family’s farming business in Saskatchewan before moving to Montreal DEVOUR'S RHUBARB BUTTER TART There’s a good reason why it’s called Devour.Almost each time I eat there, I end the meal wishing I had more room. When I saw this Rhubarb Butter Tart on the blackboard, I planned my lunch strategically, and limited myself to a cup of soup so that I would be able to enjoy dessert as well. FIGHT FOOD WASTE! EAT UGLY FRUITS AND VEGETABLES Fight Food Waste! Eat Ugly Fruits and Vegetables. In Canada we waste nearly as much food as we eat. Approximately 30 percent of that food is fresh fruits and vegetables— 25 million pounds —rejected before it reaches the distributors, stores and our plates. The desire for “perfect”, unblemished produce means perfectly edible food gets SEAWEED: THE OCEAN’S SUPERFOOD (AND WHERE TO GET IT) Fortunately for us, the cold, clean waters off Vancouver Island are an ideal habitat for producing some of the world’s best seaweed. According to Agriculture and Agri-Food Canada, the coast of British Columbia is home to an estimated 530-macroalgae

ROSÉ REVOLUTION

Vancouver Island. $16. +38927 12.5% 6 g/l RS. From grapes grown on Vancouver Island comes this newcomer, medium pink rosé. A blend of pinot gris, pinot noir, gamay and muscat results in a cider apple and blossom note, with light rhubarb and cranberry flavours and slight

prickle to

TIFFIN DELIVERY ARRIVES IN KELOWNA For over a hundred years, the “Dabbawalla system” has been delivering hot home-made lunches in tiffins to office workers and school children in one of the most densely populated cities in the world-Mumbai, India. Roughly translated, “dabb” refers to the lunchbox also known as a tiffin which usually consists of 3-4 stainless steel stacked boxes

HOME PAGE

EDIBLESLIBATIONSFOLKSPLACESMAGAZINESTOREHOUSE The Storehouse. The Storehouse is a curated group of businesses we believe in. They are independent small businesses and individuals—among them are artisans and small food producers, restaurants, design houses and local shops, resorts and great wineries. Let EAT help you to POT EN POT - EAT MAGAZINE Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors. Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish typically made during lobster season. As with many traditional dishes each family has their own beloved version. Essentially a seafood pie, this pot-en-pot recipe comes from Guy’s grandmother which he generously shared with EAT readers and which I FORAGING IN THE SOUTHERN OKANAGAN At the inception of the human race, there was no fast food, no grocery stores and certainly no chocolate cupcakes. We were a group of mammals subsisting on the wild, procuring our food sources by hunting and foraging. As agriculture and animal domestication evolved through the ages, the scraping life of the hunter gatherer gave way to a vastly more predictable and accessible way to live. Few FIDDLEHEADS: TAKE A WALK ON THE WILD SIDE Gently brush off any remaining brown chaff and wash thoroughly. Fiddleheads cannot be eaten raw; they contain toxins that will cause stomach upset. Boil (eight minutes) in salted water or steam (20 minutes) prior to following recipe instructions. Because they deliver such vibrant green flavour with a subtle nutty finish, simple

preparations

INTRODUCING: TYLER HARLTON WINES Making wine out of a small storage space surrounded by vintage cars and next to a vinegar production facility is the first step to a big dream. Tyler Harlton, owner of TH Wines, is well on the way to achieving his. He grew up with his family’s farming business in Saskatchewan before moving to Montreal DEVOUR'S RHUBARB BUTTER TART There’s a good reason why it’s called Devour.Almost each time I eat there, I end the meal wishing I had more room. When I saw this Rhubarb Butter Tart on the blackboard, I planned my lunch strategically, and limited myself to a cup of soup so that I would be able to enjoy dessert as well. FIGHT FOOD WASTE! EAT UGLY FRUITS AND VEGETABLES Fight Food Waste! Eat Ugly Fruits and Vegetables. In Canada we waste nearly as much food as we eat. Approximately 30 percent of that food is fresh fruits and vegetables— 25 million pounds —rejected before it reaches the distributors, stores and our plates. The desire for “perfect”, unblemished produce means perfectly edible food gets SEAWEED: THE OCEAN’S SUPERFOOD (AND WHERE TO GET IT) Fortunately for us, the cold, clean waters off Vancouver Island are an ideal habitat for producing some of the world’s best seaweed. According to Agriculture and Agri-Food Canada, the coast of British Columbia is home to an estimated 530-macroalgae

ROSÉ REVOLUTION

Vancouver Island. $16. +38927 12.5% 6 g/l RS. From grapes grown on Vancouver Island comes this newcomer, medium pink rosé. A blend of pinot gris, pinot noir, gamay and muscat results in a cider apple and blossom note, with light rhubarb and cranberry flavours and slight

prickle to

TIFFIN DELIVERY ARRIVES IN KELOWNA For over a hundred years, the “Dabbawalla system” has been delivering hot home-made lunches in tiffins to office workers and school children in one of the most densely populated cities in the world-Mumbai, India. Roughly translated, “dabb” refers to the lunchbox also known as a tiffin which usually consists of 3-4 stainless steel stacked boxes EAT’S GUIDE TO TAKE-OUT, DELIVERY, AND PATIOS With the new restrictions, restaurant patios, take-out, and delivery are major players in the upcoming few weeks of spring. As the past year has shown, this is an ongoing process, with many changes, so we encourage you to use the links to check the establishments' websites and social media posts (Instagram/Facebook) for their most up-to-date

information.

RECIPES ARCHIVES

Eat Magazine is a comprehensive food, wine and associated good living resource that brings you restaurant reviews, recipes from award-winning chefs, wine recommendations, local travel tips, cook’s toys and tools, books and lots more FIDDLEHEADS: TAKE A WALK ON THE WILD SIDE Gently brush off any remaining brown chaff and wash thoroughly. Fiddleheads cannot be eaten raw; they contain toxins that will cause stomach upset. Boil (eight minutes) in salted water or steam (20 minutes) prior to following recipe instructions. Because they deliver such vibrant green flavour with a subtle nutty finish, simple

preparations

CITY EATS DECEMBER 2020 A new bakery has opened in the Leland building at 2506 Douglas St. Working Culture Bread is serving up naturally leavened sourdough breads, as well as a rotating selection of sweet and savoury pastries. They are open Wednesday-Sunday. Keep an eye on their Instagram feed

for updates.

TOURTIÈRE WITH FLAKY PASTRY 2 tsp vinegar. Ice water. In a bowl, mix flour with salt. Using pastry cutter or two knives, cut in butter and lard until coarse crumbs with larger pieces. In liquid measure, beat egg with vinegar, add enough ice water to make 2/3 cup. Drizzle over flour mixture, tossing with fork until ragged dough forms. FIGHT FOOD WASTE! EAT UGLY FRUITS AND VEGETABLES Fight Food Waste! Eat Ugly Fruits and Vegetables. In Canada we waste nearly as much food as we eat. Approximately 30 percent of that food is fresh fruits and vegetables— 25 million pounds —rejected before it reaches the distributors, stores and our plates. The desire for “perfect”, unblemished produce means perfectly edible food gets

CAFÉ JUMBO

My first visit to Café Jumbo took me to Italy, but I plan to stop in again soon and escape to France, perhaps with the help of some duck liver paté and a Bijou cocktail. Café Jumbo is located at 506 Fort Street and is open from 4 pm-10 pm, Wednesday-Sunday (closed Monday-Tuesday). cafe jumbo first look Restaurant Victoria. FIRST LOOK: FAMOSO NEAPOLITAN PIZZERIA VICTORIA Famoso Pizzeria was started in Edmonton by three Albertans—Justin Lussier, Jason Allard, and Christian Bullock—who now live in Vancouver. In 2005, and fresh out of Camosun College, Justin Lussier, traveled to Italy on holiday. He and his girlfriend discovered Neapolitan pizza in Naples at the Pizzeria Sorbilla. Shortly after Lussier’s discovery, he called his GRILLED BIRCH-GLAZED SALMON In a small bowl, whisk together first 5 ingredients. Place salmon in shallow, non-reactive dish and pour marinade over top, reserving 1/4 cup. Refrigerate for one hour. Remove fish from dish and place skin side down on a medium hot grill, saving the used A GUIDE TO SMALL AND LOCAL ROASTERS IN VICTORIA Coffee roasting is the art of taking dried, raw coffee beans and applying heat until they turn from green to brown, and become drinkable. While the bulk of the roasted coffee consumed by the public still comes from major corporations like Tim Hortons and Nabob, or gets popped into Keurig machines in incredibly wasteful packets, there

are other options.

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THE NEW NORMAL—REFLECTIONS AND STORIES FROM THE EAT FAMILY—SUPPORT LOCAL! A LOOK AT VICTORIA’S NEW PICKUP WINDOWS BY

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THE NEW NORMAL—REFLECTIONS AND STORIES FROM THE EAT FAMILY—UK TO YVR : COOKING IN THE TIME OF CORONA BY JULIE PEGG As the world shifts and changes below our feet right now, EAT thought it might be a good time to check in with our family of contributors,

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THE NEW NORMAL—REFLECTIONS AND STORIES FROM THE EAT FAMILY—PASTRY DOUGH MADE SIMPLE BY DENISE MARCHESSAULT As the world shifts and changes below our feet right now, EAT thought it might be a good time to check in with our family of contributors,

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THE NEW NORMAL—REFLECTIONS AND STORIES FROM THE EAT FAMILY—COOKING FOR COMFORT BY ADRIAN PARADIS As the world shifts and changes below our feet right now, EAT thought it might be a good time to check in with our family of contributors,

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THE NEW NORMAL—REFLECTIONS AND STORIES FROM THE EAT FAMILY—LOOKING FORWARD BY BEN CRAM AND TERRA OGAWA As the world shifts and changes below our feet right now, EAT thought it might be a good time to check in with our contributors and see how

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THE NEW NORMAL—REFLECTIONS AND STORIES FROM THE EAT FAMILY—BIKING, JOGGING, SOURDOUGH… AND BEER, OF COURSE! BY JOE

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THE NEW NORMAL—REFLECTIONS AND STORIES FROM THE EAT FAMILY—OBSERVE AND INTERACT BY CAROLYN BATEMAN As the world shifts and changes below our feet right now, EAT thought it might be a good time to check in with our family of contributors,

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Apr 20, 2020

THE NEW NORMAL—REFLECTIONS AND STORIES FROM THE EAT FAMILY—COOKING FROM THE HEART BY SUSAN WORRALL As the world shifts and changes below our feet right now, EAT thought it might be a good time to check in with our family of contributors,

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FROM THE EAT INBOX—TRUFFLES GOES BACK TO SCHOOL, TIME TO BUY BC INITIATIVE, AND HOW TO BRING A FOOD TOUR TO YOUR DOOR We receive a lot of information at editor@eatmagazine.ca, so we thought we’d share some items of interest from the inbox. Feel-good

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JOIN THE #HOSPITALITYHUSTLE TO SUPPORT OUR INDUSTRY — BCHF In light of the COVID-19 pandemic and its impact on the hospitality industry, the BC Hospitality Foundation (BCHF) wants to help keep

spirits up with ...

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THE NEW NORMAL—REFLECTIONS AND STORIES FROM THE EAT FAMILY—ME, MYSELF, AND I BY RON METELLA As the world shifts and changes below our feet right now, EAT thought it might be a good time to check in with our family of contributors,

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