Sunday, January 5, 2014

Learn to Ferment

Please join us for an all-grain IPA home brewing extravaganza!

Learn to take the Slow approach to brewing craft beer's most popular style with Slow Food Vancouver Island's Board Member Kyle Hunker. During an approximately 4 hour workshop you will learn the art of homebrew & taste, smell and sample ingredients.


Sooke Resevoir Water
+
Northwest Hops
+
Local Malt
+

Yeast
=
Tasty hoppy home brew!


12pm January 12th, 2014
Location in Oak Bay (sent after ticket purchase)

Tickets — Please note: Space is limited 12 participants
  • Members 35.00
  • Friends of Slow Food 50.00
  • Purchase online via EventBrite

please consider car pooling with a designated driver, taxi or other responsible travel solution

Wednesday, November 20, 2013

Pickled Wild Chanterelles

by Oliver Kienast, Wild Mountain Dinners

This recipe was presented as a chef demonstration during the opening of the Victoria Public Market at the Hudson. The idea is to have the brine mimic the forest.

1-2 cups wild chanterelles, cleaned well
1 cup apple cider or other nice vinegar
1 cup unpasteurized honey
2 cups fresh water
1 teaspoon sea salt
½ teaspoon fennel pollen or seeds
1 fresh bay leaf
2 Grand fir tips
½ small burnt onion
6 small crab apples
1 chili pepper


Pour the hot liquid over the chanterelles in the jar and do not boil the jar again, leaving the mushrooms a good texture. If you want to keep them for awhile, heat the jars and seals to sterilize, otherwise, just jar it and leave it for a few days and then eat it within a few weeks of opening (called a quick pickle). As with any kind of pickling, botulism is always a concern, so be sure to clean everything thoroughly, especially the mushrooms.



Saturday, October 26, 2013

November Mushroom Events

Please note these lovely upcoming mushroom events with friends of Slow Food in November


Mushroom Foraging with Michael Pierce and Dr. Sinclair Philip on Saturna Island   Sold out!

NOV 1st & 2nd

Spend some time on Saturna ... and perhaps even an overnight!

Fascinating Fungi - Mushroom Hunt and Gourmet Lunch
Friday November 1st - presentation with Pam Janszen at the Community Hall at 7:30 pm

Saturday November 2nd - all day mushroom experience with foraging and mushroom inspired lunch with Chef Hubertus Surm at the Community Rec Centre

$35.00 includes all events, breakfast & lunch, $5.00 if you only wish to attend the Friday evening presentation.

Please email Michael Pierce: michael@paprika.ca (please note, space is limited, pre-registration is required)


Event is organized by 31SQUARE and sponsored by Saturna Parks and Rec

FORAGING with CHEF BROCK WINDSOR

Sunday Nov 10th (miserable weather check date: Nov 17th)

Mushroom Foraging with Chef Brock Windsor near Cowichan Lake

Stone Soup Inn - Click here for location and contact info,
Please rsvp by Friday November 8th Please note - the event is limited to 22 guests - please arrive by 11:30 for a noon lunch, followed by foraging

$40 for lunch and foray, please reserve and make advance payment, and discuss dietary requests directly with Stone Soup Inn
Option to attend foray only for $20.00 (Foray will start at approx. 1:30 pm)
15% discount for Slow Food members

Recommendations of what to bring, wear and consider for the outing to be sent directly to attendees once reservations are made

Wednesday, October 23, 2013

Slow Fish 2013

Slow Food Vancouver Island & Gulf Islands is hosting a POP UP Slow Fish event to celebrate Slow Fish Canada!



Slow Fish Canada is launching events across the country for the month of October, celebrating our diverse fishing culture! Join Slow Food Vancouver Island & Gulf Islands for a Taste Education session in the community kitchen in the Victoria Public Market at the Hudson. 
5:30 pm October 28th at the Public Market at the Hudson
Tickets are $25.00 for Slow Food members and $40.00 for friends of Slow Food

We will be tasting and talking with Anne & Gregg Best owners of Cowichan Bay Seafood, Dr. John Volpe from UVic, Salt Harvester Andrew Shepherd, Chef Oliver Kienast and Slow Food VI & GI Leader Brooke Fader. Oliver & Brooke from Wild Mountain Dinners will be sharing tastes of the ocean; allowing us to learn through taste, appreciate our merroir and understand considerations for consuming local fish and sourcing options that offer diverse responsible selections.

All proceeds from the event provide funds for a West Coast Representative to attend the National Slow Fish Meeting on the East Coast of Canada to ensure that our voice regarding the Pacific Northwest is heard, understood and celebrated.

Limited to 20 guests, to reserve please email Brooke Fader as soon as possible at brooklyn.f@gmail.com



Tuesday, October 22, 2013

Slow Bacon reflection

In August we had an amazing time as a convivium at our annual roast event in Metchosin. We shared what an enjoyable experience it was with Slow Food members across Canada in the national newsletter. Below is the piece originally shared on slowfood.ca


By / Par Brooke Fader, Slow Food Vancouver Island
Photo credit/Crédits photo: Will Reiher

Gathered under the towering fir trees and nestled against the coast, we celebrated the return of a pure Tamworth breeding pair with a pig roast at Still Meadow Farm in Metchosin on Southern Vancouver Island. Setting tables with sunflowers and dahlias, we sat on blanket-covered hay bales and got to know neighbours, winemakers, bakers, farmers, foragers and so many other fascinating people who are drawn to good, clean and fair food.

Tending to the roasting pig throughout the entire night, Chef Cory Pelan and his wife Madone, camped out to ensure a perfectly succulent nose to tail experience. Chef Pelan received the BC Food Hero recognition at this year’s National Meeting in Osoyoos, in part for his commitment to locally sourced ingredients for his salumeria, The Whole Beast. His long-standing relationship with Farmer Tom Henry meant that the time and energy needed to cultivate a pure Tamworth breeding pair would be worth it, as The Whole Beast would buy all the heritage pigs.  After 17 hours of mesmerizing rotisserie, the 133 lb pig was ready to be carved by Chef Pelan and Chef Chad Moss of Shovel & Fork and the Edmonton convivium.

Our convivium spans a huge geographic region, and the event brought together Slow Food members from Victoria, Sooke, the Cowichan Valley and Saturna Island, but also as far away as Israel, Paris and Holland. Guests were invited to bring salads, side dishes and desserts to accompany the spit roasted pig, and it was a true reflection of the season with an incredible array of ingredients pulled that day from people’s gardens, greenhouses, and favourite farms. The myriad colours of the buffet led to another long table of desserts complete with apple sauce and poached figs to accompany the lean Tamworth pork. Everyone brought coolers filled with the best of BC wines and our treasurer, Kyle Hunker, made golden and crisp Red Fife wheat ale for the occasion.

It was a true Slow Food experience: good people sharing great food in a beautiful setting.


Réunis sous les grands sapins nichés contre la côte, nous avons célébré le retour d’un couple reproducteur Tamworth pur, avec un rôti de porc à la ferme  Still Meadow de Metchosin sur l’Île de Vancouver. Les tables mises avec des tournesols et des dahlias, nous nous sommes assis sur des balles de foin couvertes d’une nappe et avons appris à connaître les voisins, vignerons, boulangers, agriculteurs, cueilleurs et tant d’autres gens fascinants qui sont attirés par une alimentation bonne, propre et juste.

Prêts à rôtir du porc pendant toute la nuit, le chef Cory Pelan et son épouse Madone, ont campé dehors pour assurer à tous une expérience parfaitement succulente du museau à la queue. Le chef Pelan a été reconnu Héro alimentaire canadien pour la Colombie Britannique lors de la réunion nationale de cette année à Osoyoos, en partie pour son engagement envers les ingrédients locaux pour sa charcuterie The Whole Beast (La Bête Entière). Sa relation de longue date avec le fermier Tom Henry signifiait que le temps et l’énergie nécessaires pour obtenir un couple reproducteur Tamworth pur en vaudrait la peine, puisque The Whole Beast acheterait tous les porcs du patrimoine. Après 17 heures de rôtisserie envoûtante, le cochon de 133 livres était prêt à être taillé en pièces par le chef Cory Pelan, le chef Tchad Moss de Shovel & Fork (Pelle et Fourche), et le convivium Edmonton.

Notre convivium couvre une immense région géographique, et l’événement a réuni des membres Slow Food de Victoria, Sooke, la vallée de Cowichan et l’île Saturna, mais également d’aussi loin qu’Israël, Paris et la Hollande. Les participants étaient invités à apporter salades, plats et desserts pour accompagner le porc rôti à la broche, et c’était un vrai reflet de la saison avec un incroyable éventail d’ingrédients tirés ce jour-là des jardins privés, des serres et des fermes préférées. La myriade de couleurs du buffet conduisait à une autre longue table de desserts complétée de compote de pommes et de figues pochées pour accompagner la viande maigre du porc Tamworth. Tout le monde avait des glacières remplies des meilleurs vins de la Colombie-Britannique et notre trésorier, Kyle Hunter, a fait pour l’occasion une bière dorée et au goût vif avec le blé Red Fife.

Ce fut une véritable expérience Slow Food : de braves gens partageant un bon repas dans un cadre magnifique.