This week my Used Victoria pick was going to be a purchase for my own house. I found a cool mid-century desk and was all set to go get it on Sunday but the seller changed her mind before I could come see it. Lame – but that’s how the cookie crumbles. So, my plan B pick of the week is wooden wine cubes for storage. I have a client with a large amount of wine and these are an inexpensive and stylish way to display your bottles. It’s best to have them secured to each other and the wall…and you can’t beat the price! Pic is the link
If you want some help making the place you live a place you love…contact me, I can help!
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This week I asked my good friend Tracey, who is incidentally a Sommelier in training in the Okanagan, to hook us up with some great BC wines to carry us through the holidays and New Years! Wine is a great hostess gift and a virtual necessity at dinner and appy parties so take a sec and read through her suggestions. I appreciate her thoughtful approach to wine… and I thought you would too…I hope these options help you out during this holiday season!
Isn’t she fantastic! Here are the links to her selections and some approximate prices. Email any questions for Tracey to me and I’ll put you in touch with her.
1. Summerhill Cipes Ariel 1998 – $85
2. Covert Farms Family Estate ‘Odie’ – $29
3. Calona Vineyards Artist Series Pinot Noir 2011 – $16
4. Meyer Family Vineyards Pinot Noir 2010 – $25
5. Lang Vineyards Farm Reserve Riesling 2011 – $18
6. Wild Goose Vineyards Stoney Slope Riesling 2011 – $20
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Would you like some wine, cheese and bread? Check out my latest acquisition…a fab serving platter/chopping block with a natural edge. The warm colour of the wood and the organic shape make it the perfect accessory for my slightly retro right angled kitchen.
Next Stop Charelli’s on Foul Bay Rd for some amazing local cheese and serrano ham (pic is link to their amazing shop)
Don’t forget some bread from Fol Epi at 398 Harbour Road in Victoria (no website, you just have to go!)
And of course a little wine! In fact, last week I had a wine consultation from a sommelier friend of mine, so I have some exciting white wines chilling that I’ve never tried before!
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Feast of Fields – a gourmet wandering harvest festival – is FarmFolkCityFolk’s annual fundraising event. With a wine glass and linen napkin in hand, you can taste the very best of BC from chefs, vintners, brewers, farmers, fishers, ranchers and food artisans from across the province – some think of it as a 35+ course meal paired with wine and beer! Feast of Fields highlights the connections between producer and chef, field and table, and farm folks and city folks. Feast of Fields is a gastronomic journey towards a sustainable, local food system.
Tickets on sale now (image is the link as usual)
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Sunday Dinner Sep 12, 2010
I love cooking, but I hate cleaning up! I will try to make this a regular contribution….when the meal is worthy!
My Inspiration: Anniversary dinner at Italian restaurant on friday night
My Menu: Roasted squash Manicotti and Pork Tenderloin with apple gravy.
My Wine: Sovereign Opal 2009: Calona Vinyards
What I did : Roasted butternut squash Manicotti Cut the squash in half (substitute, acorn even pumpkin – not spaghetti tho), scoop out seeds and score the flesh with a knife. Pour olive oil all over and add salt pepper and garlic and bake at 350 for approx 2 hours or until fork tender. Scoop out into a bowl and mix it with about 1 cup of shredded asiago (could use parm or any other stronger cheese) some freshly ground nutmeg and more salt and pepper. (Adding ricotta or cottage cheese would make it go further.) I Boiled some Manicotti, filled a ziploc bag with the cheese and squash mixture, snipped off the end and filled each one. Tip for not ripping the noodle is to squirt a little into each side so your squirts meet in the middle. Bake them together for about 1/2 an hour with a drizzle of olive oil. Serve with roasted Pine Nuts (try with a cream / cheese sauce, pesto or a tomato sauce but they are also REALLY good just on their own). These would also be great in shells or as home-made ravioli Pork Tenderloin with Apple Gravy Marinate the pork for about 4 hours in olive oil, mustard, salt pepper, apple cider vinegar, fresh rosemary, honey and garlic. Bake @ 350 or BBQ the pork basting it occasionally with the juices until the temp reaches approx 170 degrees. Add a touch of flour to the drippings and instead of water use some apple juice or apple sauce, stir until cooked.
Oh and a salad on the side – N
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I'm not a food stylist....yet