Thursday, May 24, 2012

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,

Slow Food Event Contact: Christine Smart 250.888.2583

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

Thursday, May 3, 2012

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.

  • 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

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