Aspragus Pesto 1 bunch of asparagus 1 handful of Parmigiano-Reggiano, grated 1/2 tsp. sea salt 2 cloves of local garlic 1 handful of fresh basil Crack of pepper 1/2 cup Franci bio, extra virgin olive oil (or any other good quality extra virgin olive … [Read more...] about One Big Table – Chef Giulio Piccioli ~ Asparagus Pesto
Recipes
Baked Mussels with a Maple, Mustard, and Miso Crust
Bill Jones, Author, The Deerholme Foraging Book Chef, author, forager, farmer - Bill Jones is the Island’s go-to guy for everything delicious. Living on his own slice of paradise on his Deerholme Farm in Cowichan Bay on Vancouver Island with his wife and sidekick … [Read more...] about Baked Mussels with a Maple, Mustard, and Miso Crust
Lavender Martini
lavender martini Karolina Born-Tschümperlin, Forest Green Man Lavender Farm 1 1/2 ounces LEGEND DISTILLING vodka or gin (or other) 1 tsp fresh lemon juice 1 tsp of lavender syrup* TIP: Keep your gin and/or vodka in the freezer. That way you won’t … [Read more...] about Lavender Martini
lavender martini
Karolina Born-Tschümperlin, Forest Green Man Lavender Farm 1 1/2 ounces LEGEND DISTILLING vodka or gin (or other) 1 tsp fresh lemon juice 1 tsp of lavender syrup* TIP: Keep your gin and/or vodka in the freezer. That way you won’t need to … [Read more...] about lavender martini
Okanagan Spirits Currant Drop
Okanagan Spirits Distillery 2oz Okanagan Spirits GIN 1oz Fresh Lemon Juice 1/2oz Simple Syrup 1/2oz Okanagan Spirits Blackcurrant Liqueur In a ice filled shaker, shake the gin, lemon and simple syrup straining into a chilled cocktail … [Read more...] about Okanagan Spirits Currant Drop