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EAT tapas:the new biweekly newsletter from EAT
keeping your food news fresh
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Dear Reader,
Welcome to EAT: Tapas, a small-plate newsletter from EAT magazine to keep you informed on food news au currant, ripe products and produce, and timely events we wouldn't want you to miss.
We've
included all readers who expressed interest in receiving a biweekly
newsletter in our 10 Year Anniversary Survey and those who have registered for the Digital online version. If you know of anyone
else who might like to hear the latest news please pass the plate, as
it were, and forward the newsletter on so they can sign up too.
We hope you enjoy this first edition of Tapas.
sincerely,
Gary Hynes
EAT magazine |
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May/June EAT Hits Stands: Celebrating 10 Years of Food in BC
What Does Canada Taste Like?
Vancouver editor Andrew Morrison gives us the delicious play-by-play of the Canadian Culinary Championships in Toronto -sort of like the Olympics for chefs in Canada, where the events involve wine pairings and improv cook-offs- and tries to discern a distinctive Canadian flavour in the results.
The EAT Interview
Rob Clark of C Restaurant talks to Chris Mason Stearns about his rural Quebec upbri nging, sets us straight on the issue of fresh versus frozen fish, and trumpets the beauty of pink salmon.
The Grass is Greener
Part one of a two-piece expose on sources of grass-fed meat in Western Canada. Former vegetarian Karen Platt visits Cowichan Bay Farm and finds reasons both ethical and palatable for going omnivore.
Marching To a New Beet
Writer Chris Johns describes chef Claudio Aprile's transformation of the humble beet into incarnations far beyond borscht and bordering science fiction with a touch of modern art.
plus: Your favourite departments, upcoming events and festivals of the summer, and seasonal recipes.
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Wine of the Week
"Pinot Gris"
2006 Ogopogo's Lair Pinot Grigio Prospect Wines
Ganton and Larsen Prospect Winery
In
our continuing quest for afforable BC wines we tried this little
charmer from the Okanagan. It's an easy drinking, entry level VQA wine
with plenty of juicy goodness.
Although it's name is a bit on the cute side the proof is in the bottle.
In
the glass, it has lively acidity with a little residual sugar for
balance. On the palate it is refreshing with aromas and flavours of
pear and citrus. Drink on its own or pair with the last of the season
halibut.
(Ogopogo is a mythical creature said to live in the depths of Okanagan Lake),
Ganton and Larsen Prospect Winery
$16.99
www.prospectwinery.com
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Events: BC Spot Prawn Festival
The Second Annual Spot Prawn Festival, organized by the Chefs' Table Society of BC, kicks off May 3rd from 1 2 to 5 pm at the Creek Fisherman's Whart, rain or shine. The festival aims to inform eaters of a local and sustainable seafood choice right in their own backyard. Reminding us that "our farmers' markets don't stop at the water's edge," the Chef's Table Society is providing westcoasters with the chance to purchase live, local, sustainably-sourced spot prawns directly from the fishermen. To boot, festival organizers have thrown in a kick-off event featuring Some of Vancouver's top chefs who will be there to cook spot prawn specials at award-winning Go Fish. Restaurants whipping up spot prawn dishes include Aurora Bistro, the Pear Tree, Wild Rice, Diva at the Met, Boneta, Hawksworth at the Georgia Hotel, Vij's, Chambar, Cru, C Restaurant, Northwest Culinary Academy, the Pacific Institute of Culinary Arts, Jericho Tennis Club, Provence, Elixir Bistro Moderne and the Moustache Café. The festival lasts as long as spot prawn season -six to eight weeks- and will also feature cooking demonstrations at Granville Island Public market on May 3, 4, and 10 at 11am, 1pm, and 3pm. Chefs demonstrating prawn recipes are Peter Robertson, Tojo Hidekazu, Frank Pabst, and James Walt. If you get inspired you can buy your own prawns between 2pm - 6pm daily at the False Creek Fishermen' Wharf, 1505 West 1st Avenue(North-West of Granville Island, between the Burrard Street Bridge and the Granville Street Bridge). And if you don't want to cook them up yourself, visit these local restaurants getting in on the fun of the festival and featuring spot prawn specials as long as the season lasts.
For further event information please visit: www.chefstablesociety.ca
In Victoria fresh spot prawns are available at the Finest at Sea store located in James Bay.
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Mother's Day To-do List
if you've got a Capers Whole Foods Market in the neighbourhood
1. Breeze through CWFM and pick out a fresh bouquet of Whole Trade roses in good conscience knowing the company ensures a safe, healthy working environment for its workers and practices eco-friendly farming.
2. Head to the Whole Body department for Aura Cacia's Relaxing Lavender Aromatherapy Experience with massage cream, bath foam, and facial mist
3. Stroll arm in arm through the plant sale on May 10 and 11 at the Park Royal Capers Whole Foods Markets that features locally grown herbs, hanging baskets, and vegetable plants for 50% off. If you get peckish, grab a scone and some tea for you and mom while you listen in on gardening experts hosting the event and speaking about all your gardening questions.
4. Spend so much time smelling the roses, sampling beauty creams, and dipping your scone into your tea while commenting on the azaleas that serving a whizbanger of a meal takes no more time than pointing out a few of these Mother's Day feast selections in the deli: Assorted Quiches, Greek Vegetable Salad, Spinach Strawberry Salad with Goat Cheese and Raspberry Vinaigrette, Grilled Asparagus, Herb Roasted Turkey, Poached Salmon, and Rosemary Potatoes
5. Return home, pop the roses in a vase, spritz yourselves with a little lavender mist. Serve the deli dishes on beautiful plates, say 'ta-da' and serve your mother first.
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Cool Cookbook Alert: Blue Eggs and Yellow Tomatoes, by Jeanne Kelley
Combine the urban availability of exotic spices and a fondness for lush produce fresh from your backyard garden and you get Blue Eggs and Yellow Tomatoes, a new cookbook by Jeanne Kelley of Bon Appetit magazine. Kelley provides recipes that showcase local and seasonal foods while experimenting with international flavours and then goes a step beyond your average cookbook by showing how readers -even those whose only outdoor space is a shoebox-sized patch of grass-to grow cooking herbs and plants.
Kelley, whose own Los Angelos home features a backyard kitchen, a pet goat, and some Araucana chickens (producers of the blue eggs which grace the cover) might just inspire you to convert your own urban dwelling into an organic oasis (hey, if she can do it in LA...). And if you already live in such a place, check out the beautiful photography and these innovative recipes that call for seasonal vegetables and out-of-the-ordinary spices:
* Hummus with Jalapeno-Cilantro Pesto
* Potato Soup with Sage and Migas
* Mexican Fruit Gazpacho Salad
* Whole Grain Tartines with Ricotta, Walnuts, Cherries, Honey, and Mint
* Grilled Branzino with Cannellini Bean, Herb, and Lemon Salad
* Grilled Buffalo Steaks with Fiery Chimichurri
Running Press Books
April 2008
$35.00/hardcover
ISBN: 978-0-7624-3183-0
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Seasonal Recipe: Steamed Spot Prawns with Ginger & Scallions
From the article Sizing Up Shrimp: It's America's Favorite Seafood, But At What Cost to the Environment? by Olivia Wu which originally appeared in the April 13, 2005 issue of the San Francisco Chronicle.
Serves 6 as an appetizer, 2 to 3 as a main dish.
This is the basic, classic Chinese preparation for any live seafood,
and it always is a hit, underscoring the prawns' natural sweetness.
Most seafood sellers will package spot prawns to stay alive for several
hours. If you get a few with roe attached, consider yourself lucky; it
is a delicacy.
- 6 live spot prawns (about 3/4 pound)
- Kosher salt to taste
- 2 teaspoons light soy sauce (light-colored, like Pearl River Bridge; not low-sodium)
- 1 tablespoon Xiaoxing or rice wine
- 1/2 tablespoon vegetable oil
- Pinch of sugar
- 1 tablespoon finely slivered fresh ginger, in 2-inch lengths
- 2 green onions, slivered in 2-inch lengths
- Sprigs of cilantro, for garnish
1. Split the spot prawns in half lengthwise: Holding the prawn at
the head end, place the tip of a sharp chef's knife at joint of the
head and body and with one stroke cut up through to the tip of the
head, then down all the way through the tail meat. You should have two
perfect halves. Remove the vein. Do not lose the roe, if you are lucky
enough to get prawns with roe. Sprinkle with kosher salt.
2. Combine soy sauce, Xiaoxing wine, vegetable oil, sugar, ginger and green onions in a bowl; set aside.
3. Prepare a steamer by pouring 2 to 3 inches of water into a wok,
Dutch oven or stockpot. Make sure you have a domed lid for the wok so
that there is plenty of space for steam to swirl around under the lid.
Place a rack or trivet in the water. Bring the water to a rolling boil.
4. Arrange the prawns on a glass pie plate or ceramic serving dish
with sloped edges that can perch on the rack or trivet with room for
steam to rise all around it. Cover the wok. Turn heat to medium and
steam for 7 to 8 minutes. Do not overcook. Carefully remove the plate
from the steamer.
5. Stir the seasonings again and drizzle over the cooked shrimp. Garnish with the cilantro and serve immediately.
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Local Travel: Chef's Catch at King Pacific Lodge
Gut your own fish, cook and serve it, while learning local First Nations language and discussing food philosophy with Chef Maxim Ridorossi and kitchen staff. This is the foodie's dream vacation King Pacific Lodge of Princess Royal Island is offering through their Chef's Catch package.
"If you think this is about handing over a fish to the chef for your lunch, think again," said Lodge Manager Robert Penman, the first "guest" of Chef's Catch. "I was encouraged to clean and carefully prepare my own fish. Chef Max and I decided on a dish based not only on the fish itself but also the ocean temperature, tidal action and recent rainfall. I never understood before how intimately we could get to know our food. Then I was urged to present the dish to the other guests."
Set in a sheltered harbour within BC's Great Bear Rainforest, the lodge is an ideal setting for cooking up fresh and local seafood. "Within 200 meters of our dock guests will discover over 100 edible seafood species," reports Chef Max.
Three, four and seven night all-inclusive packages are available starting from $4,750 per guest. The Chef's Catch is available throughout the season from May to September. Visit www.kingpacificlodge.com or call 1-888-592-5464 for details.
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Need to know more?
Visit the EAT Marketplace on the EAT website for restaurant, store, and food and drink website listings. Click here.
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EAT Magazine
Box 5225, Victoria, British Columbia V8R6N4
www.eatmagazine.ca
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