Sooke Harbour House Receives Well-deserved Kudos
Jan03

Sooke Harbour House Receives Well-deserved Kudos

Bravo!!!!   Frederique and Sinclair Philip and the team at Sooke Harbour House are kicking off 2011 with an incredible (and accurate) review from Globe and Mail restaurant critic, Alexandra Gill. In her column of January 1, she writes: “It wasn’t just the best meal of the year – it was one of the best meals of a lifetime. Sooke Harbour House really should be ranked right up there with Copenhagen’s Noma as one of the top...

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It’s “The Royal” For Good Reason!
Nov09

It’s “The Royal” For Good Reason!

From November 5 – 14, the country came to the city to strut their talents and the season’s harvest. The Royal Agricultural Winter Fair is as good as a fair can get and still holds the record as being the largest indoor agricultural exposition on earth. The dairy cows are groomed perfectly; the horses coats gleam. Riders came from three continents for the Royal Horse Show.  But many of us head to The Royal for the...

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Wine in Saskatchewan!
Oct24

Wine in Saskatchewan!

Tucked into the shelter of the Cypress Hills is an elegant winery that specializes in fruit wines.  My absolute fave was Prairie Cherry likely because I know the researcher who created the hybrid, Dr. Bob Bors. More intense than other sour cherries like the Montmorency grown in the Niagara region of Ontario, his aptly named Carmine Jewel finds its way into beverages and chocolates, preserves and an off dry wine that could go well with...

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Bison Sliders and Quebec Foie Gras
Sep13

Bison Sliders and Quebec Foie Gras

After a massive welcoming Pig Roast on Friday night, the Opening Ceremony was followed by a “Canadian Lunch” which was a roving feast from one region to another to another. Two stations (other than the beer truck) quickly developed line ups.  On one side of the field, Yukon Chef Victor Bongo shared juicy bison sliders that toppled over with fresh heirloom tomatoes. The other line up that lasted all afternoon even after...

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Umami Rules!
Sep13

Umami Rules!

There were many exceptional tastes at the CCC.  One which again provided a great example of the concept of Umami…the combination of delicious foods being heightened when combined, was prepared by Chef Nakano of the Fairmont Empress Hotel and his team.  They re-hydrated herring roe dried on kelp fronds in Osake Junmai Nama (sake made on Granville Island) and julienned it.  On its own the slim eggy pieces were briny and good.  But...

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