Courtesy of Chef Rod Butters, The Okanagan Table: The Art of Everyday Home Cooking Serves 2 Ingredients 1 lb asparagus, tough stalk ends removed 4 Tbsp unsalted butter 1 (12-oz) skinless halibut fillet, cut in half Sea salt and coarsely ground black pepper 2 cloves … [Read more...] about Recipe: Haida Gwaii Halibut and Asparagus
On the Cover
This month’s cover celebrates spring. Asparagus is widely regarded by chefs around the world as the first sign of spring. Chef Rod Butters is a wizard at creating delicious dishes with this colourful vegetable. The kitchen, catering, and events venue, aptly … [Read more...] about On the Cover
Recipe: Spicy Mango Mescal Margarita
Recipe Courtesy of Salt Spring Kitchen Co. It’s a little spicy, a little smoky, and a little sweet. This take on a margarita hits all the right notes. Ingredients: Cucumber in 1-inch roundsCilantro, few nice sprigsFresh lime juice from 1/2 a limeHot Mango Spicy Pepper … [Read more...] about Recipe: Spicy Mango Mescal Margarita
Recipe: Mulled Wine
Courtesy of Bernice Louie Indigenous World Winery 2 bottles of Hee-Hee-Tel-Kin Red Blend 500 ml water 5 cm chunk of ginger 4 apples, chopped 2 lemons, zest and juice 1 litre bottle ginger ale 4 cinnamon sticks Put all ingredients into a large pot. Bring to … [Read more...] about Recipe: Mulled Wine
You Had Me at Merlot
Hamish Melrose Following on from their recent success at the All Canadian Wine Championships, Wilbert and Joka Borren of Four Shadows Winery are celebrating again. This time it’s their fabulous Merlot collection making the headlines. Working with consulting winemaker Pascal … [Read more...] about You Had Me at Merlot