Dani Crowley’s version of a Negroni features a quintessential summer fruit: the strawberry. She also highlights three B.C. spirits by Whistler-based Montis Distilling and Vancouver Island-based Esquimalt Vermouth & Apéritifs, as well as a non-alcoholic alternative using Canadian NOA Negroni. If these products aren’t available, use any gin and sweet vermouth and substitute Campari for […]
Strawberry Negroni Read More »
Spice up summer with these fish tacos made with crispy beer-battered Pacific halibut and Squamish-based Garibaldi Mexican Salsas and served in warm tortillas. Traditional chilis used in Mexican cuisine — chile de árbol and jalapeño — bring the heat to the smoky crema base and zesty drizzle. —B.S. NOTE: The batter works best when the
It’s strawberry season throughout June and July, and in the Sea to Sky that means U-pick time at North Arm Farm near Squamish or grab-and-go pints from Plenty Wild Farms’ stand in Pemberton or at farmers markets. Bring home a bucket (or two, or more) and make these tartlets. Sweet with a hint of savoury,
Macerated-Strawberry Tartlets Read More »
This hearty, versatile salad is Simone McIsaac’s go-to when the greens are popping in prime growing season. It features Rootdown Organic Farm’s seasonal salad mix — with up to 14 varieties of lettuces and brassicas in each ⅓-pound bag — and other fresh produce from the Sea to Sky Corridor. This midsummer salad dream feeds
Midsummer Salad Dream Read More »
40 years of “love-fuelled, sake-induced chaos” — and amazing Japanese cuisine
The Not-So-Secret History of Sushi Village Read More »
From sauerkraut to kefir water, fermented foods are bubbling up
Fabulous Fermentation Read More »
Living history at Britannia Village, the only reclaimed mining town in Western Canada
Rebirth of a Community Read More »
Making what Astrid Cameron Kent calls “OG sauerkraut” and its variations, including OG kimchi, is simple and fun. “We can ferment or culture or coddle anything we love to eat,” she says, whether vegetables and fruit (sour or pickled) or flour and water (bread). “Fermenting will bring out the best,” says Cameron Kent, so start
Fermentation Fundamentals Read More »
The word frittata comes from friggere, which means “to fry” in Italian. Similar to an omelette, this versatile egg dish is ideal for brunch — or any meal — and is an easy way to incorporate spring veggies. Use hardy leeks, freshly pulled out of the earth at a local farm, or any veg and
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