Sunday, June 29, 2014

Slow Vines Event | July 27th

Save the date! 

June 27th 2014 Slow Food Vancouver Island & Gulf Islands is teaming up with Unsworth Vineyards in the Cowichan Valley to bring you a taste event to explore our Terrior.

Tickets available online via Eventbrite
$40 — Non-members
$30 — Slow Food Members
$15 — Optional wine pairing with lunch

1:00pm Sample award-winning wines in the tasting room (tasting rates apply) 
1:30pm 3-course lunch 
Tickets include: 
  • Delicious 3-course luncheon with optional wine pairings
  • Tours of the winery and heritage farmhouse restaurant
  • Meet your Chef Steve Elskens 
  • Silent auction items
Our special menu has been created with a Slow Food sensibility. Expect bold flavors from ingredients sourced from their garden and neighboring farms.  An added wine pairing ($15) will create the perfect balance of flavours between food and wine.
The restaurant with its impressive kitchen, is in a restored farmhouse built in 1895. From both the outdoor patio and the elegant dining room you can enjoy views overlooking 12 acres of sustainably managed vineyard, the heritage apple and walnut orchard, and an organic herb and vegetable garden. 
Our hosts are Tim and Colleen Turyk, Unsworth’s founders.  Winemaker Danel Cosman is in charge of the wine making process. Chef Steven Elskens and restaurant manager Christle Pope settled in the Cowichan Valley after years of weaving culinary magic in Belgium, France and Canada. They started operating Farm’s Gate Foods and Catering in 2010, bringing their popular food truck to local markets, festivals, weddings and events throughout Vancouver Island. 
In the vineyard, see rows of well-established Mar├ęchal Foch ripening along with other organic varieties especially selected for the terroir and Cowichan climate.

STARTERS:  Beef Carpaccio, Jalapeno Aioli & Mustard Greens OR Market Salad with Butter Lettuce, Snap Peas, Kohlrabi & Buttermilk Chive Dressing.
MAINS: Butter Poached Halibut, Shellfish Essence, Chickpea & Rice Ragu & Garlic Scape Pesto OR Potato Gnocchi with Roast Tomato Butter, Zucchini, Arugula & Pecorino.
DESSERT: Hazelnut Linzer torte with strawberry rhubarb compote and lemon verbena sauce.

Saturday, April 26, 2014

Producer Highlight: The Local Food Box

The Local Food Box is one of our Farmer Members!
Find out more about how food producers can support Slow Food by trading for a reduced membership

In Metchosin, farmers have teamed up to sell their products directly to consumers through a Community Supported Agriculture model. The box features vegetables from Wind Whipped Farm, meat from Parry Bay Sheep Farm & Stillmeadow Farm and eggs from Winter Creek Farm and SRS Farm. Membership is purchased ahead of time for the season, and consumers can pick up their produce weekly at one of three locations around the city.

a fresh and flavorsome seasonal diet that satisfies the senses and is part of the local culture.

The Local Food Box is only available seasonally from June to September so vegetables are delivered from fields to your kitchen when they are fresh and in season. Check out the 2014 product list!

food production and consumption that does not harm the environment, animal welfare or human health.

All of the farmers contribution to the Local Food Box have a commitment to sustainable farming practices, including organic farming practices and crop rotation.

accessible prices for consumers and fair conditions and pay for producers.

The cost for signing up for all of the box options is under $60 a week for a total of less than $1000 over 16 weeks! This money goes directly to the farmers who are producing your food.

Registration for the 2014 summer season is now open! Slow Food members can sign up here for the Local Food Box. 

Find out more at

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

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: (please note, space is limited, pre-registration is required)

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


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