Carnivore Culinary Book Exchange | Terra Madre Day

Celebrate Terra Madre Day & the Season with your local Slow Food Convivium

The Superior | Monday December 10th, 2012

Join us for a lively Carnivore* Culinary Book Exchange & Dinner to celebrate Terra Madre Day. The Superior is kindly hosting our event & Chef Cory Pelan will be in the kitchen. Artisan Charcuterie & Salumi made with local heritage meat, featuring a specially designed family style menu-celebrating the philosophy of nose to tail cooking. Cash Bar provided by the Superior with a fabulous selection of Island & BC wine and beer.

• 6:00 pm welcome & mingling
• 6:30 pm dinner
• 7:30 pm book exchange and remarks
• Celebration of Terra Madre
• 8:15 pm dessert
• 9:00 pm event concludes

Please bring a wrapped cherished (used) or new
culinary book to exchange in holiday fashion.

$40.00 for members or $45.00 for non-members. Slow Food memberships will be available at the event.
RSVP by December 7th with your credit card
Email: cured@thewholebeast.ca or call: 250.590.PORK (7675)


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* Dietary requests will be attempted with advance notice, please note that this dinner is being designed by a charcuterie artisan chef – and may not be amenable to vegetarians, although last year we had some amazing vegetables and side dishes!

Daidoco Dinner with Chef Naotatsu Ito | Sooke Harbour House

Celebrate our Japanese Culinary Culture on Vancouver Island.

Chef Naotatsu Ito of Daidoco will be a guest in the Sooke Harbour House kitchen collaborating along side Chef Robin Jackson. Vegetables will be celebrated and honoured, we'll be enjoying the winter bounty from Umi Nami farm served with local fish, seaweed and foraged mushrooms.

Dishes will be paired with teas from Silk Road Tea, chosen by Japanese Tea Master Daniela Cubelic, and Osaka Artisan Sake from Granville Island made with local rice.

We will have an opportunity to taste and learn about Komatsu-na, Daikon, Kabocha, Mizu-na, Kabu, Seaweeds and Mushrooms. Chef Nao will also discuss the nuances of preparing and honouring fish from hook to table.

• Date: Sunday November 18, 2012
• Location: Sooke Harbour House
• Cost: $55 for the dinner and tea parings + tax & gratuity ($45 for Slow Food members).
  Additional option for a flight of paired sake & wine.
  Rooms at special rates are available for those attending the dinner $175.00 (please note -breakfast service may be added with surcharge.

Please RSVP by Wednesday November 14th by calling Sooke Harbour House at 250.642.3421

For more information join the Facebook event.

Foraging & Mushroom Dinner | Sooke Harbour House

Find yourself in a forest with fungi friends, spend some time with those "in the know" and learn a few mushroom species

The mushroom event may be designed as you prefer, the following suggestions are available to book in advance with Sooke Harbour House (250.642.3421). 

Sunday October 21st, 2012

Registration — 10:30 am 

Departs — 11:00 am

Lunch — TBD

Cocktail Show & Tell —approx. 6:00 pm

Dinner — 7:00 pm (please note the dinner has been cancelled)

Cost — you may choose all or some aspects depending on your preferences!

• Mushroom Foray — $20 ($10 Slow Food Members*)
• Mushroom-inspired boxed lunch — advanced purchase $25 ($20 Slow Food Members*)
  you are welcome to bring your own refreshments and lunch for the foray
• Show & Tell cocktail reception — cash bar available
• 5-course mycological dinner celebrating the edible treasures we've foraged for in the wilderness — $85 ($75 Slow Food Members*)
• Preferred room rates will be available Friday & Saturday nights $195.00 - $235 depending on the room type and $190 on Sunday ($165.00 for Slow Food members*).

Please call Sooke Harbour House to put your name on the list 250.642.3421

Stay up-to-date with the latest event news by RSVPing on Facebook


* Membership sign up will be available at the event

Slow Cowichan Event - International Cittaslow Day

International Cittaslow Day Potluck Dinner & Documentary Screening 

To mark International Cittaslow Day, Cittaslow Cowichan Bay is hosting a potluck dinner and movie night at the Cowichan Bay Maritime Centre on Sunday, September 30.

Bring a potluck dish with local ingredients to share. In an effort to host a zero waste event, please bring your own plate, cup and cutlery (no plastic or styrofoam please!).

If the weather is cooperative we will eat on the pier. Otherwise, we will head inside the centre.  Dinner will be followed by a screening of 'Island on the Edge', a film which looks at food production on Vancouver Island and questions food security issues unique to the area. More information on the film can be found here.

• Potluck dinner starts at 6 pm 
• ‘Island on the Edge’ begins at 7 pm. 
• Movie screening by donation. 

Please RSVP to cittaslowcanada@gmail.com or (250) 732-3541

Last Hurrah at the Orange Hall

The 100 year old Orange Hall in Fernwood has been sold but 'afore ye go, everyone is invited to a spectacular wake to celebrate the good times everyone had there.

Last Hurrah At The Orange Hall

1620 Fernwood Road

Sunday September 30th

2:00 to 4:30 pm

Sunday September 30 at 2 pm featuring singer/songwriter Paul O'Brien and winding up with an almighty jam for everyone who brings an instrument. 

Great bites provided by Slow Food Vancouver Island. Proceeds to assist Terra Madre delegates to attend this years event in Italy.

Tickets $15 advance $20 at the door.

Online tickets - http://orangehallfarewell.eventbrite.com/
RSVP via Facebook to stay in the loop about more details

For media inquiries or event information call Joan Athey at 250.294.6040 or email

Sooke Slow Food Cycle

Join Slow Food Vancouver Island and Gulf Islands at the Sooke Slow Food Cycle

Date: Sunday September 23rd, 2012

Time: 10:00 am to 4:00 pm

Location: Sooke - start or end at Edward Milne School

An initiative of the Sooke Transition Town Society and the Juan de Fuca Cycling Coalition, the non-profit, volunteer-run community event is designed to inspire, educate and entertain anyone interested in creating greener, more sustainable home, life and workstyles. In keeping with our name, the pace will be down-home slow, and while we advise that riders pack a lunch, there will be tasty local food samples along the way.

Cycle around the 15 stops on the workshop route! Join the Farmer's Market with local vendors, petting zoo, slow food garden and the sustainable expo at Edward Milne.

Online ticket prices - $21 for an individual or $42 for a family

Brewery Tour & SSI Feast | Saltspring Island

 plan a weekend getaway to Salt Spring September 15th & 16th— the Salt Spring Island Fall Fair will be in full swing and this Brewery Tour and SSI feast will let your summer feel complete

"Sunset Station" © Striatic 2006

Saturday September 15th

Please mark your calendars & RSVP!

2 pm - Salt Spring Island Ale Brewery Experience

• Tour of the brewing facility
• Demo of traditional cask making
• An opportunity to taste the ale portfolio and the new limited fruit herb ale paired with a few bites.

Please note, there is no charge to attend this portion of the event but please RSVP by September 11th directly to Becky Julseth by email becky@gulfislandsbrewery.com

4pm - Beer paired dinner to celebrate the Hop Harvest with Chef Bruce Wood at Bruce's Kitchen

• 5 Salt Spring Island Ales and 4 regional Island courses
• Dinner to be timed to allow guests to depart on the 7:50 pm ferry
• $65 per person plus tax and grat, $55 for members plus tax and gratuity
• Space is limited to 20 people

An autumn Hop Harvest menu with Chef Bruce Wood and Salt Spring Island Ales & Brewmaster Murray Hunter
Saturday September 15, 2012 at 4:30 pm

Menu

• Fanny Bay oysters baked with chard, house smoked bacon, fresh breadcrumbs & Heather ale
• Ravioli of Salt Spring golden ale braised short ribs
• Double smoked bacon & shiitake brodo
• Beef, Salt Spring Porter & Moonstruck Beddis bleu pies with plum chutney
• Salad of Belgian endive, apples, celeriac & hazelnuts
• Moonstruck White Grace cheese with honeycomb & oatcakes
• Beer gingerbread with rye & vanilla bean roasted fall fruits, crème chantilly

$65 per person + HST, gratuity not included
($55 for Slow Food members)

Please RSVP directly to Bruce's Kitchen by September 11th;  Call Bruce's Kitchen (250) 931-3399 or email chefbruce@shaw.ca

Ragley Farm 100th Anniversary

Slow Food members are encouraged to attend this farm-focused event!

Ragley Farm 100th Anniversary

Sunday August 19th

11 am - 4 pm

5717 East Sooke Road

For more information contact

(250) 642-7349

ragley@telus.net

Lamb Roast Fundraiser with Whole Beast Meats

Join Slow Food Vancouver Island & Gulf Islands and Chef Cory Pelan of Whole Beast Meats
at a lamb roast fundraiser for Terra Madre in beautiful Metchosin

Sunday August 26, 2012 2:30 PM-6:30 PM
Lamb Roast at 3:30 PM
A map with directions will be provided with ticket purchase or emailed on request.

$35 per person/$30 Slow Food Members
Bring your own locally sourced side dish with a local food story

Side dish inspiration:

• Saanich greens with Saltspring Sunrise Premium Edibles Hazelnut Oil and balsamic vingar
• Roasted root vegetables with Whole Beast sausage
• Homemade bread with red fife wheat
• U-pick blackberries with whipping cream

** Please add $20.00 if you would like a side dish prepared for you **

Tickets available at The Whole Beast, 2032 Oak Bay Avenue
For more information call (250) 590-PORK or email cured@wholebeast.ca

Slow Fish | Sea Things | Special Guests...

Join Slow Food Vancouver Island & The London Chef for a series of Slow Fish Events celebrating our diverse coastal waters.

 

Tuesday May 29th – Sea Things


Time: 6:00 pm to 9:00 pm

Location: The London Chef, 953 Fort Street (south side, between Quadra & Vancouver)

Sea Things: Seaweed, Sea Urchins, Sea Asparagus and other sea things. An intriguing session about foraging from the beach and tidal waters. Learn about edible seaweed, the eco balance of our ocean gardens, and salt production. Diane Bernard will be providing foraged seaweeds to identify, taste and cook, we may not be wearing wellies for this session but we won't be lacking in coastal experiences.

Special guests: Diane Bernard from SeaFlora, Dr. John Volpe from UVIC, Dr. Sinclair Philip from Sooke Harbour House, Chef Naotatsu Ito from Daidoco, and Andy Shepard from Vancouver Island Salt Co.

Event Style: cocktail style with small plates, full meal, hands on learning, presentation & discussion.

RSVP – please book directly with payment to The London Chef. Note: spaces are limited, each class size is approx. 16 to 24 people based on program.

London Chef Phone: 250.590.1865 www.thelondonchef.com,

Slow Food Event Contact: Christine Smart 250.888.2583 www.slowisland.ca

Cost: $75.00 for non members, $65.00 for members (memberships available at the event) Slow Fish Series $210.00 non members & $180.00 for members. Tax and Gratuity will apply to above prices. Please note: series prices may be limited by availability.

 photo: David Abersek

Asparagus and Fava Bean Salad

Serves 2 


This recipe combines two of the best products of the spring season. Make sure the asparagus you buy has tight tips as they are the freshest. Fava beans are also known as broad beans. Some farmers sow them in the fall, so they are one of the first legumes to reach the market in springtime. Working with fava beans is a little labour intensive, but the flavour is quite rewarding. Choose pods that are green and firm, feeling them to make sure they have good sized beans inside.


Ingredients:

• 1 cup fava beans, shelled but not skinned
• 6 medium-sized spears of asparagus, trimmed
• 1/4 cup freshly grated parmesan cheese
• 1 tbsp. olive oil
• salt and pepper to taste

Method:
Bring a pot of water to a rolling boil and add the fava beans. Blanch for about 3-4 minutes, then remove with a slotted spoon and plunge into an ice water bath for about 30 seconds. Drain and set aside, while you do the same with the asparagus.


Gently squeeze the fava beans out of their shells and into a bowl. Cut the asparagus into short lengths and add to the fava beans. Add the salt, pepper and olive oil. Mix. Just before serving, sprinkle on the parmesan cheese.


-- Don Genova dongenova.com

Small Fish & By Catch | The London Chef | Upcoming Event!

Join Slow Food Vancouver Island & The London Chef for a series of Slow Fish Events celebrating our diverse coastal waters.

Time: 6:00 pm to 9:00 pm

Location: The London Chef, 953 Fort Street (south side, between Quadra & Vancouver)

Event Style: cocktail style with small plates, full meal replacement, hands on learning, presentation & discussion.

RSVP – please book directly with payment to The London Chef. Note: spaces are limited, each class size is approx. 16 to 24 people based on program.

London Chef Phone: 250.590.1865 www.thelondonchef.com,

Slow Food Event Contact: Christine Smart 250.888.2583 www.slowisland.ca

Cost: $75.00 for non members, $65.00 for members (memberships available at the event) Slow Fish Series of 3 sessions $210.00 non members & $180.00 for members. Tax and Gratuity will apply to above prices. Please note: series prices may be limited by availability.

Small Fish & By Catch: Chef Dan Hayes celebrates the less known fish that are often forgotten or abandoned at sea. Enjoy an evening of discovery; skate, octopus, pilchards, dogfish, flounder and other treats fresh from the Sidney dayboats. Dr John Volpe will be enlightening the session with some serious insight into our fishing future and ideally what should be on our plates when choosing Northern Pacific West Coast fish.

Slow Fish Series - Shellfish & Bivalves

Join Slow Food Vancouver Island & The London Chef for a series of Slow Fish Events celebrating our diverse coastal waters. Wednesday February 1st - Shellfish & Bivalves Thursday March 29th – Small Fish & By Catch May/June date TBA – Sea Things Time: 6:00 pm to 9:00 pm Location: The London Chef, 953 Fort Street (south side, between Quadra & Vancouver) Event Style: cocktail style with small plates, full meal replacement, hands on learning, presentation & discussion. RSVP – please book directly with payment to The London Chef. Note: spaces are limited, each class size is approx. 16 to 24 people based on program. London Chef Phone: 250.590.1865 www.thelondonchef.com, Slow Food Event Contact: Christine Smart 250.888.2583 www.slowisland.ca Cost: $75.00 for non members, $65.00 for members (memberships available at the event) Slow Fish Series $210.00 non members & $180.00 for members. Tax and Gratuity will apply to above prices. Please note: series prices may be limited by availability. Shellfish: Chef Dan Hayes presents a delicious small plate dinner and cooking techniques to honour our seasonal and local ingredients. Meet and taste your native oyster the Olympia, shuck a live scallop, crack a crab leg and mussel with your moules. Our guest Dr. John Volpe will speak about sustainable local choices, how the farmed shellfish industry is affecting our environment, and lead discussion about our local shellfish. Eva Cherneff Photography Small Fish & By Catch: Chef Dan Hayes celebrates the less known fish that are often forgotten or abandoned at sea. Enjoy an evening of discovery; skate, octopus, pilchards, dogfish, flounder and other treats fresh from the Sidney dayboats. Dr John Volpe will be enlightening the session with some serious insight into our fishing future and ideally what should be on our plates when choosing Northern Pacific West Coast fish. Sea Things: Seaweed, Sea Urchins, Sea Asparagus and other sea things. An intriguing session about foraging from the beach and tidal waters. Learn about edible seaweed, the eco balance of our ocean gardens, and salt production. Date and special guest to be announced.