Let's eat 2018—book

LET’S EAT 2018

COLUMBIA VALLEY CULINARY MAGAZINE

let’s eat

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Tony’s Greek Grill We pride ourselves in using the finest quality products with natural ingredients to create traditional and entirely homemade dishes.

• Donair • Souvlaki • Spanakopita • Falafel • Kalamari • Greek Salad • Hamburgers and more!

• Fresh Fruit Smoothies • Frozen Yogurt • Hard Ice Cream • Milkshakes

Eat-in or Take-out Open for lunch and dinner from April to October 5009 Hot Springs Road, Fairmont Hot Springs

250-345-6661

H S H H H S S S HS

Helna’s Stube Helna’s Stube Helna’s Helna’sStube Stube Stube Helna’s RESTAURANT RESTAURANT RESTAURANT RESTAURANT AUSTRIAN CASUAL GOURMET DINING RESTAURANT AUSTRIAN AUSTRIAN CASUAL CASUAL GOURMET GOURMET DINING DINING AUSTRIAN CASUAL GOURMET DINING

AUSTRIAN CASUAL GOURMET DINING

“for “for the the love love ofof fine fine food” food”

“for the love of fine food” “for the love of fine food” “for the love of fine food”

Authentic Authentic Austrian Austrian cuisine cuisine Authentic Austrian cuisine Indoor Indoor elegance elegance Indoor elegance Ever-changing Ever-changing variety variety ofculinary of culinary culinary delights delights Ever-changing variety of delights Gluten Gluten free free & vegetarian vegetarian dishes dishes Gluten free &&vegetarian dishes Authentic Austrian cuisine • Indoor elegance Extensive Extensive wine wine menu menu Extensive wine menu Authentic Austrian cuisine Ever-changing variety of culinary delights Outdoor Outdoor patio patio Outdoor patio Gluten-free andelegance vegetarian dishes Indoor Extensive wine menu • Outdoor patio

Ever-changing variety of culinary delights Radium Radium Hot Hot Springs, Springs, B.C. B.C. Radium Hot Springs, B.C. Ph: Ph: 250 250 347 347 0047 Ph: 250 347 0047 Gluten free &0047 vegetarian dishes Radium Hot Springs, B.C. mail@helnas.com mail@helnas.com mail@helnas.com Ph: 250-347-0047 Extensive wine menu www.helnas.com www.helnas.com www.helnas.com mail@helnas.com www.helnas.com Outdoor patio Find Find Find Find uson us onus on on us

Radium Hot Springs, B.C.

Find Find Find us onon ususon

Take-Out • Licensed Patio • Open Daily

Delicious handcrafted pizza • Now serving pasta • Hot Italian Sandwiches

BBQ Chicken

Royal Hawaiian

Chicken, Roasted Garlic, Onions and Coloured Peppers

Ham, Pineapple, Pulled Pork, Bacon, Onion and Banana Peppers

Ground Beef, Onions, Cheddar, Jalapenos, Banana Peppers

Mercato

Tex Mex Meatza

Pepperoni, Ham, Salami and Italian Sausage

Pepperoni, Italian Sausage, Onions, Roasted Red Peppers, Bacon and Roasted Garlic

• PANINI • SALADS • DESSERTS • VEGAN • GLUTEN FREE CRUST • DAIYA

460 SARAH ROAD, INVERMERE (At the Canadian Tire Site)

Ph: 250-688-3344 • pizzeriamercato.com

OVER 30 FLAVOURS! Lactose and sugar-free options and gluten-free cones

Hwy 93/95 & Black Forest Trail at the Invermere Crossroads

chillouticecream.ca

Pub and Licensed Family Dining

Open 7 days a week • Lunch, dinner and late-night!

Great daily drink specials!

Voted Best Patio in Invermere • Overlooking Kinsmen Beach Live entertainment on some weekends.

1701 6th Avenue, Invermere

250-342-5557 • the new station pub ~ now on

~ Great Food ~ Great Prices ~ Great Atmosphere

Breakfast, lunch and dinner

Open 7 days a week

Open 7 am everyday for Breakfast

Licensed Family Dining & Lounge • Eat-in or Take-out

250-342-8885 • rockyrivergrill.com • See our full menu online!

Licensed Family Dining & Lounge ~ Next to KANATA, just north of the Crossroads, Invermere.

Dine-In or Take-Out

View our menu a www.CopperCitySaloon.com

y r e v e DJ ! d n e k e we Kitchen open late daily

Invermere Inn

• Try our legendary pizza, • Daily drink and food fresh dough made daily specials with fresh toppings • Happy hour specials

Located at The Invermere Inn 1310-7th Ave (Downtown Main Street) 250-341-3344

! by

Top

s t n o o s s win a e r g 6

Good Good ole’ cast #1 Damn # 4 iron cooking Coffee & Grub Sunday AM Lussier Hot # Music Jams #2 Springs Tequila Rumours #3 Adventures # Best in Town (Pre & Post)

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4957 Burns Avenue, Canal Flats 250-270-0838 www.basecampcoffeeshop.ca

Leo Burrito Burritos & Margaritas Licensed Patio

Extensive gluten free menu with many vegetarian/vegan options. Freshly made salsas, sauces, pickled items and slow cooked meats.

Open May 1 to Sept 30 778-527-4999 4951 Hwy 95, Radium BC

“We are proud to use local produce from The Upper Ranch located just 6 km away from Leo Burrito. Doesn’t get much fresher than that!”

Gerrys Gelati Invermere & Radium, BC

Over 30 options of locally homemade gelato and dairy free sorbet.

Come try our signature sweet and savoury waffles or grab a fresh salad, sandwich or homemade soup.

Open Year Round in Invermere 1045 7th Ave Facing 12th Street

Stolen Church Premium beans from around the world roasted in micro batches in the Purcells resulting in rich & wonderful coffee.

Available Available at: at: Gerry’s Gerry’s Gelati,Gelati Invermere & Radium Invermere & Radium Valley Coffee Co, Fairmont Hot Springs Smoking Waters Valley Foods, Invermere Fairmont Windermere Valley Golf Course

Our name and our passion is inspired by the legend of local settlers who broke some rules, took things into their own hands and stole a church. We hope to bring the same level of dedication, commitment, and boldness to the roasting and freshness of our coffee.

Break the rules. Drink good coffee. Stolen Church.

Food quality and service were very good. Viewed the luncheon and dinner menus and found them to be quite varied. Sitting in the sun on the outside terrace, with a large umbrella, and enjoying the surrounding mountains while savoring our breakfast was unique and memorable.

Thomas M. | Trip Advisor

CliffhangerRestaurant.ca | 250-341-4102 | 1860 Greywolf Drive Panorama, BC

KATIE WATT

PHOTOGRAPHY freelance photographer/writer

DELICIOUS DINING FOR EVERYONE AT FAIRMONT HOT SPRINGS RESORT

in the lodge Mountain Flowers Restaurant Friendly-friendly dining featuring a unique menu with tantalizing entrées, house-made desserts, incredible breakfast, and a quiet environment to share time with friends & loved ones. Open daily for breakfast & dinner 250.345.6015

Bear’s Paw Bar & Grill Soak in the view and unwind on our beautiful outdoor patio or relax inside and take in a major sporting event on our 150” screen. Enjoy pub favourites, a variety of fresh beer on tap, BC wines and tasty cocktails. Open daily for lunch & dinner 250.345.6016

on the course Mountainside Grille Savour stunning Rocky Mountain views from the patio overlooking the golf course, and enjoy scrumptious entrées from the grill after 5:00pm. Located at Mountainside Golf Course. Open seasonally for breakfast, lunch & dinner 250.345.6019

Dapper’s Landing Restaurant Offering a varied menu of everything from salads to baked eggplant, grown-up grilled cheese and anything in between. This is the perfect spot for family & friends. Located at Riverside Golf Course. Open seasonally for breakfast, lunch & dinner 250.345.6346

2-for-1 Fish & Chips after 5pm at Dapper’s Landing Restaurant on Fridays

ImmerseYourself FairmontHotSprings.com Or call: 1.800.663.4979

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• weddings • landscapes • portraits • travel Contact: katiewatt17@gmail.com or by phone/text at 250-688-1359

let’s eat

COLUMBIA VALLEY CULINARY MAGAZINE

PUBLISHER/SALES MANAGER

Dean Midyette EDITOR

Steve Hubrecht STAFF WRITERS

Lorene Keitch, Dauna Ditson ART DIRECTION & DESIGN

Justin Keitch, IgniteCreative.ca AD LAYOUT

Emily Rawbon

Contents A Peek Behind the Kitchen Door:

16 18 20 22 14

ADVERTISING SALES

Amanda Nason PHOTOGRAPHY

Katie Watt, Nikki Fredrikson FRONT COVER

Katie Watt ILLUSTRATIONS & BACK COVER ART

Elizabeth Segstro

N E W S PA P E R

Box 868, #8, 1008 – 8th Avenue, Invermere, B.C., V0A 1K0 Phone 250-341-6299 | Fax 1-855-377-0312 columbiavalleymagazines.com info@columbiavalleypioneer.com

This material, written or artistic, may not be reprinted or electronically reproduced in any way without the written consent of the publisher. The opinions and statements in articles, columns and advertising are not necessarily those of the publisher or staff of Columbia Valley Homes & Lifestyles. It is agreed by any display advertiser requesting space that the owner’s responsibility, if any, for errors or omissions of any kind, is limited to the amount paid by the advertiser for that portion of the space as occupied by the incorrect item and there shall be no liability in any event greater than the amount paid for the advertisement.

FATE AND FINE FOOD ALL IN THE FAMILY S TRIKING A BALANCE T HE DISH ON BEST DISHES HERE TO STAY

A slice of veggie choppin’ heaven in Athalmer

The love story behind a mountain kitchen

The Edibles-Winderberry clan

Lakeshore restaurateurs tread the line just fine

Chef’s favourites

Backcountry Gourmet:

MIN EMORABLE MEALS THE BOONIES 30 RECIPES: BREAKFAST 32 RECIPES: OVER OPEN FLAMES 34 RSPECIALTIES ECIPES: DEHYDRATED 36 RECIPES: DESSERTS & DRINKS 38 FOREST M OUNTAINS OF ABUNDANCE: FORAGING 24

A FEW ADDITIONS GO A LONG WAY 39 NEW FARM-TO-FORK GUIDE 40 I NTO THE (LATTE) WILD 41 MOCKTAIL REVOLUTION 39

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EDITOR’S NOTE // CONTRIBUTORS

the

backcountry issue When it comes to food, the Columbia Valley has really got it cookin’. There must be something in the (pure mountain) water, because with all things gustatory the valley sizzles far above what its size might suggest. Consider the surfeit of excellent eateries here — flavours and styles to suit every palate. Then ponder the profusion of food producers and growers, spanning the gamut from family-scale to world class. And finally ruminate (pun intended) on the valley’s emerging position at the forefront of the slow food movement sweeping the globe. All this is quite some cud to chew on. No wonder last year saw the longstanding Columbia Valley dining guide pamphlet explode into Let’s Eat, the Kootenay region’s only full-blown epicurean magazine.

This year Let’s Eat is back, bigger and hopefully more delectable than ever. Grab your fork and dig in, as the

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magazine introduces you to some of the gastronomes putting the valley on the slow food train’s fast track, and gives you the lowdown on their best bonnes bouche. Succulent, no? But that’s just the first course. Let’s Eat next examines the scrumptious intersection of chow time and the valley’s famed outdoors, spooning out stories of inedible backcountry repasts, and offering up the blueprints for your own boondocks banquet. Forget stodgy oatmeal gruel. The hinterlands are a place for gourmands not just to survive, but to thrive. Still hungry for more? Well there’s plenty other tasty morsels in these pages — delve into a few of this year’s hottest toothsome trends (fancy mocktails, superfoods, and forest foraging for natural edibles), read tips on the latest latte libations, and get a sneak peek at the upcoming Columbia Valley slow food guide. Bon appétit.

Steve Hubrecht

Elizabeth Segstro

Katie Watt

Justin Keitch

Dave Quinn

Val McLeod

James Rose

Sophie Timmermans

Weston Buss

Joe Lucas

Victoria Klassen

Tera Swanson

Jesse Bell

Wendy Grater

Lyle Wilson

Lara McCormack

Heather Lea

Margot Hillman

Randy MacSteven

Alison Bell

Cajsa Fredin

let’s eat

It’s time to slow that food down, get local and get organic. The Columbia Valley’s slow food scene may be nascent, yes, but it is burgeoning, with the whole idea of “from farm to plate” rapidly becoming less of an idea and more of a reality here. Meet the chefs, restaurateurs, cafe owners, and food producers leading the charge, on the following pages, as Let’s Eat

TAKES A PEEK BEHIND

THE KITCHEN DOOR let’s eat

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here to

stay

a slice of veggie choppin’ heaven in Athalmer

By Dave Quinn // Photos by Katie Watt

Most people who land on their feet and put down roots in the Columbia Valley feel like they have won life’s lottery. And once in a while somebody like Sarah Adamson comes along and the Columbia Valley wins just as big.

Like many hard-core locals, Sarah’s path led her gradually westward from her small town roots in northern Saskatchewan via high school and college years in Calgary before it abruptly ended, full stop, in Invermere.

“I actually have the opposite of the travel bug,” explains Sarah of her genuine passion for Invermere and the Upper Columbia Valley. “I want to be here. I want to have a staycation. What I need is more time to enjoy everything this little gem of a town has — biking, boating, skiing, hiking, hot springing...”

Well known as the chef behind Athalmer’s Fuze, Sarah is one of those blessed souls who seem to walk their intended path with little of the FOMO or distraction that plagues many of us in this

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age where everyone’s epic best day ever is just a social media click away. Sarah’s best day ever is her every day, right here in Invermere.

“I can’t imagine doing anything else but Fuze,” says Sarah without even a hint of hesitation. “I love my team, the Fuze family. I love being five minutes from work, and one minute from the beach in the summer. I love chopping fresh vegetables day in and out when we are busy. I find it meditating in a way. I love the pressure of the summer rushes.”

Underneath the business of Fuze, Sarah is a loving mother, and spends every possible second exploring around Invermere with her 18-month-old daughter, Tiegan. When not chopping and

serving up a culinary rainbow at Fuze, in the summer Sarah and Tiegan can be found hanging on the beach, kayaking, biking, barbeque-ing, and drinking wine (or in Tiegan’s case, grape juice) on the patio with friends. During the cold season they ski, skate, and play in the snow. They love the frosty hair and eyelashes of a good mid-winter hot springs soak.

“There are only two things that I can actually say I’m addicted to that I could not live without,” says Sarah. “One is coffee, specifically Kicking Horse coffee, for obvious reasons that any single mother and business owner will understand.”

“The other is hummus. I know it sounds strange, but I feel like if I was ever stranded on a remote desert island with only hummus, I would be okay. I mean, you can put that $%# on anything and it makes it taste delicious! I eat it by the spoonful.”

Between Fuze, being a supermom, and ingesting copious amounts of coffee and hummus Sarah still finds time to stay in the best shape of her life.

While she credits her physical strength to Endeavor Fitness’s Crossfit program, her ability to find joy in rope climbing, learning how to handstand walk, and exploring gymnastic play, offers insight into her playful nature and other personal strengths.

Sarah is quite open about a near-death avalanche experience she credits with the inspiration for Fuze.

“The avalanche left me with some serious injuries. I’m not going to say I saw my life flash before my eyes because I really don’t remember anything. But when I was recovering, I felt like I was ready to do anything, and there was no better time to start but now.”

Fuze started as a parked food truck, but Sarah’s menu and the demand quickly outgrew the tight confines. When a small restaurant location opened up in Athalmer a few years ago, Sarah took hold of it, renovated it, added some awesome pizza to the Fuze menu, and hasn’t looked back since.

“Apparently not a lot of people can say this, but I wouldn’t change a thing in my life, and for that I feel grateful,” she says.

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fate

&

fine food

the love story behind a mountain kitchen

By Dauna Ditson // Photos by Nikki Fredrikson and Katie Watt

Fate and fine food drew Lara and Adrian McCormack across the globe to a restaurant in London, England.

She came from Canada via Scotland.

He was from London but had been in Australia. They arrived the same week for positions they landed at Soho Soho, a posh restaurant that catered to celebrity guests and, as Lara puts it, to “that cool London society crowd.”

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Although the new coworkers felt sparks almost immediately, they quickly pushed any ideas of romance aside. After all, the contracts they had just signed couldn’t have been more clear: staff were not allowed to date each other. Lara thought, ‘Oh he’s cute, but I love my job.’ She put her crush out of her mind and got down to work.

Adrian did the same.

But the two weren’t the only ones to notice the obvious chemistry. When they passed their probation, their general manager and office manager took Lara and Adrian for dinner to celebrate. As the meal was in progress, their bosses stood to leave.

It was such an obvious setup that Lara’s face went bright red.

From that moment, the contract clause waived, the colleagues became a couple. Lara thought they were being discreet, but

A PEEK BEHIND THE KITCHEN DOOR culture. It’s good for the land.”

Adrian nods. “We do our best to source local food. The more we support the local farmer, the more money stays here in the valley.”

“There aren’t too many people who can say they can work as much as we do together and still sleep in the same bed together at the end of the night,” Lara says with a laugh.

She and Adrian are so connected they often don’t have to use words. They can just look at each other and know what needs to be done, she says.

The meal that stands out as the highlight of Adrian’s culinary life came during yet another trip he and Lara took to London.

When they walked into a 200-year-old restaurant, they ran into an old friend who invited them to sit where Winston Churchill used to dine. There they ate like prime ministers and spent four hours lingering over their feast.

Lara’s favourite meal is something much simpler, closer to home and one she enjoys all summer long: a barbeque with corn on the cob or other veggies fresh from the market. “Is there anything better than cooking food from your backyard in your backyard?” she asks, rhetorically.

“At the end of the day, our purpose (as humans) is to look after each other,” Lara says. “We do it through food. Food is celebration. Food is health... Really, it is life.” when she and Adrian later made an announcement that they were dating, the staff began trading money, paying up on bets.

The relationship stood steady, even as an ocean roiled between the couple. Lara’s work visa expired and she returned, alone, to Canada. Adrian came to see her at Christmas and offered himself in marriage as her gift. They wed in Jasper two months later.

“I’m not territorial about recipes. We’re not reinventing here,” Adrian says. He smoothes his apron, which is dusted with flour. “Our key is using good ingredients.”

And sprinkling them with a touch of love.

Then the world travellers had to decide where to live. If they were going to choose a city, Adrian would choose London.

“Failing that, let’s move to the mountains,” he said, and that’s what they did, eventually settling in Fairmont.

Twenty years and three children later, Lara and Adrian’s love for each other, and for good food, keeps growing.

The couple who met serving fine French foods to celebrities – including Salman Rushdie, Andrew Lloyd Webber, Boy George, Alan Rickman and the BBC arts and theatre crowd – now serve simple, wholesome, local meals that are as down to earth as the mountain lovers who enter their doors.

The family started From Scratch – A Mountain Kitchen in 2011.

“We just decided we wanted to do good fine food with a modern rustic flare,” Lara says.

Her eyes shine as she talks about the value of eating local, sustainable food. “It’s good for our bodies. It’s good for the

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all

in the family

By Steve Hubrecht // Photos by Katie Watt

It’s a late mid-summer afternoon, almost evening. The sun is dipping closer to the western skyline, lengthening shadows and bathing Winderberry farm in a soft goldenhued light.

Luke MacSteven turns to his mom Anna Steedman. “Let’s go ‘grocery shopping’,” he says. And so they grab a big bag, walk out into the fields and begin perusing the ‘aisles’, plucking a few tomatoes off the vine here, a few leafy greens there, grabbing a cucumber or two, and plotting their dinner menu as they go. Farm-to-table takes on a whole new, and much more immediate, meaning when you have three generations living on a family farm.

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Evenings such as this are part and parcel of life at Winderberry and Edibles Farm + Cafe + Catering for the Steedman-EganMacSteven clan (go ahead, try saying that five times fast) and they wouldn’t have it any other way.

“We work together, we usually eat together — the whole family, and we even take holidays together,” says Anna. “I love how food — growing it, preparing it, cooking it, eating it — brings us together; how it really bring all kinds of people together.

There’s nothing better than when we have potluck dinners out in the field.”

It’s a lifestyle stretching back more than three decades, to when Jack Steedman and Glenda Wah took over the Winderberry nursery. Their daughters, Anna and Lin, were involved in the operation from the get-go, beginning as bona fide greenthumbed toddlers, and as they grew, so did the business. These days Lin and her husband Oliver Egan run the certified organic farm and its Community Supported Agriculture (CSA) program,

A PEEK BEHIND THE KITCHEN DOOR while Anna and her partner Randy MacSteven take care of Edibles Cafe and Catering. Luke, and Oliver and Lin’s young sons Cade and Ryley, pitch in too with all kinds of chores, and oversee tree-fort building and sprinkler-sliding on hot summer days (you don’t know how important this is until you visit the farm on a particularly hot day).

a minor hit in the cafe.

“You don’t get the same creative insight by just looking at a bag of snow peas in the grocery store,” says Anna.

The rest of the family is quick to point to head chef Randy as the culinary brains behind the cafe and catering’s delicious, homegrown, locally sourced offerings (“When we first met, I was amazed at how he could sit there, close his eyes, and think — literally just think — about flavours, mentally adding ingredients and figure a dish out all in his mind,” recalls Anna).

Not to mention that in the grocery store, you also wouldn’t get the chance to clamber atop a rusted, decades-old tractor affectionately called “Joe”, or take a gander at endless trays of brilliant flowers in the greenhouse, or to stretch out in a shady patch of grass under some apple trees and watch the sunflowers bob their yellow heads in the breeze. The family atmosphere of the place rubs off on others, and customers tend to linger a little longer each time they stop by, or even come to

For his part, ever modest Randy is equally swift to defer these compliments, but does concede that running a kitchen perched smack in the middle of a few acres of fresh produce makes for pretty darn good inspiration.

see the place as a destination in its own right (indeed in some valley households with preschoolers, Winderberry is simply known as ‘the tractor farm’ and visits on birthdays are a must).

“It sure helps me play with food, to take old classics and turn them around a bit,” he says. “I mean, you find yourself standing outside in rows of Swiss chard — quite a lot of Swiss chard. You think ‘oh boy, I’ve got to do something with all this, I don’t want any of it to go to waste’. And suddenly you realize you’ve never really thought about all the things you can do with Swiss chard.

Turns out there’s quite a lot.”

Back in the fields, Luke and Anna have their harvest in hand, and head for the kitchen. Tonight it’ll be Greek salad, everybody’s favourite off-the-farm dish.

In another instance, an overwhelming abundance of snow peas on the farm one season led to the creation of snow pea crostini,

If you close your eyes, you can — taking a page from Randy’s book — almost imagine the flavours already.

“It (Greek salad) somehow always seems the freshest, the most delicious. I can’t wait,” says Anna, voice trailing off in tasty anticipation.

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striking a

balance Lakeshore restaurateurs tread the line just fine

By Lorene Keitch // Photos by Nikki Fredrikson

Good food; simple ingredients.

The mandate is straightforward. The execution is exhausting. But for business partners Megan Ballard and Martin Collis, it has been an endeavour worth undertaking.

The pair opened Café Allium just in time for last year’s busy summer season. They truly jumped in; Martin describes how they were still in the midst of setting up when in walked a table of patrons. So they opened, right then and there, and didn’t stop to catch their breath for the rest of the summer. The café was an immediate hit, finding a niche in the Invermere food scene

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with its eclectic mixture of savoury and sweet dishes, served up on the exceptional front patio overlooking the shores of Lake Windermere at Pynelogs Cultural Centre & Art Gallery.

This season, the pair’s plan is to incorporate more vegan dishes and, at the same time, beef up their offerings on the opposite end of the dietary spectrum by adding more meat dishes, with a focus on ethically-raised livestock. It might seem an odd pairing, but then again, so are Martin and Megan.

Martin was born and raised in England. Megan’s roots go deep in Invermere (her mother was actually born in Pynelogs back when it was a hospital). Martin is a Gen Xer who can’t wait for the

A PEEK BEHIND THE KITCHEN DOOR kale fad to end. Megan is in her early thirties and craves the leafy green. The two balance each other; while she would love to see an entire menu of organic, locally made products, Martin reins it in enough so they can make a living.

After two years in college, Megan took a year off to travel. That turned into 10 years of exploring the world, financed primarily by ‘binge-work waitressing’. She spent five years in India, where she established a restaurant in a small town at the foot of a Hindu holy mountain.

Martin grew up in England, one of five children.

“Mealtimes at home were just chaos. It was never organized, and if you were late, your brothers and sisters would have eaten it. So you improvised, you learned to cook,” Martin recalls.

Sunday lunch in Martin’s childhood home was a big deal. He helped cook, eventually learning the skills and taking over making the pinnacle weekly meal for his family. At age 14, he got a job apprenticing at a local pub then moved to France to train. He cooked his way through France, Britain, and Canada, eventually landing in the Columbia Valley where he has served in a number of culinary positions.

He sees his vocation as part science, part art. Martin likes to cook with fresh herbs and spices, and mixes up his family’s menu often. And his comfort food? Beans on toast.

What he loves most about cooking is the creative freedom it offers.

“There are no rules,” he says. “You can be as plain and simple, or as adventurous, as you want; it’s entirely up to you.”

Megan grew up in Invermere, but spent several years abroad with her parents.

“Some of my best memories were actually certain foods from those trips, such as giant prawns in Greece, and coconut ice cream out of a coconut shell in Spain,” she reflects.

After a decade away, Megan came home to the valley to plant roots. She founded a specialized therapy practice (craniosacral therapy) in 2015, then got the idea to open a full-on Bollywood kitsch food bus to fuel her creative side and supplement her income.

She approached Martin to help start the tastiest bus stop in town. But plans for a Bollywood bus turned into a modern, artistic restaurant after the two spotted an ad seeking restaurateurs for Pynelogs Cultural Centre & Art Gallery. And Allium (read: Al-ee-um. Definition: plants in the onion family) was born.

“It’s good food, unpretentiously served,” says Megan, clarifying just what Allium is.

Both Martin and Megan’s food preferences and cultural experiences are reflected in the menu, including Megan’s comfort food: a ‘straight up burger’, with tomatoes, pickles, organic greens and mayo. “Everyone wants a burger secretly,” Megan asserts.

The challenge they find is to offer a menu they feel good about, and make a profit as well.

“If it’s local and it’s looked after, with less chemicals in the ground, it comes at a price,” says Martin. “We’re trying to tread that line where we can execute that sort of food: clean, fresh, nice flavours, without breaking the bank.”

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A PEEK BEHIND THE KITCHEN DOOR

Now that you’ve met some of the valley’s top slow food chefs, get the scoop on some of their top concoctions,

AS THEY DISH ON THEIR

FAVOURITE DISHES Photos by Katie Watt and Nikki Fredrikson

Sarah Adamson, satay bowl “When I was a kid, my mom would make a pasta dish with broccoli, carrots, chicken and a simple peanut sauce, really just peanut butter and soy sauce. I always loved it. As I got older I started to take a liking to Thai and other Asian food, and I kind of fused that influence with my mom’s recipe, adding things such as coconut milk to make the sauce a bit creamier, and using rice noodles instead of plain old pasta. That’s the satay bowl (a staple at Fuze) in a nutshell. I still like to think this dish came from my mom. It’s comfort food with an Asian twist.”

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let’s eat

Martin Collis, bouillabaisse “Bouillabaisse is a fish soup from Marseilles, France. I first made this while doing my training as a chef in France.

It’s one of those dishes that, when I first made it, I simply couldn’t believe how such a complex taste could come from such simple ingredients and technique.

It’s a reminder that sometimes less is more. Each region of France has a different take on this dish, to suit that region’s local produce. It always reminds me of the sea —I grew up on the south coast of England. Serve it with a warm baguette and herb aioli.”

Lara and Adrian McCormack, lemon tart

Randy MacSteven and Anna Steedman, Randy’s famed eggs Benedict “Anna asked me one day to do a gluten free version of eggs Benny, so I did. I’m a hash brown fanatic, so I got rid of the English muffins (that eggs Benedict normally has) and put it on a potato pancake instead, and added the tomato, bacon and kale or spinach. It’s one of my favourites because it’s homemade right here on the farm as much as possible. The apple cider vinegar that goes in it, for instance, is homemade with apples from our orchard.”

“Lemon tart is what Adrian made me for our first date. Normally somebody brings you flowers on the first date if he wants to impress you. Nope, not Adrian. He brought the tart. I put it in the fridge and we went out to the theatre. I came home after, pulled it out of the fridge and took a bite. And I thought ‘Wow, I’m not letting him (Adrian) go.’ I tell people that I married the chef for his tart.”

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BACKCOUNTRY GOURMET//MEMORABLE MEALS The Columbia Valley backcountry is a great place to be. It’s also a great place to eat. Hey, the dining’s always al fresco, the company great (if the bears keep to themselves), the views unbeatable, and the meals unforgettable—for reasons good, bad or just plain hilarious. So sink your teeth into a few tales of memorable backcountry meals, then start planning your next gastronomic foray into the great outdoors with some superb backwoods recipes, all as told or cooked by some of the Kootenay’s finest writers, cooks and outdoorsy-types.

Illustrations by Elizabeth Segstro

Pollo al jabon

by Dave Quinn

A

mong the many skills a wilderness guide needs, and one of the most critical, is gourmet meal preparation. The winds may blow, the snow may swirl, and the bugs may bite, but as long as guests can enjoy an unforgettable meal in a wild setting, the less savoury aspects of an outdoor kitchen seem to be easily forgotten.

After an endless dusty day of travelling across Peninsula Valdes on Argentina’s Patagonian coast, our exhausted and famished group stopped at a remote outpost to prepare dinner while our driver scouted ahead for more locked gates, bottomless sand drifts, and washouts that might prevent us from even reaching our intended departure point for a two-week sea kayaking trip.

The locals were predictably friendly and accommodating, offering us the use of their kitchen, hovering nearby to see just what type of fare Canadian guides might whip up for their hollow-eyed guests.

A favourite first-night meal is always chicken fajitas, as frozen chicken will not safely last beyond the first day, nor will some of the fresh peppers, tomatoes, and avocados that help round it out.

In deepening evening darkness we hastily dug through our packed kitchen supplies. In the dark I found almost everything, including a white Nalgene bottle full of olive oil in which to fry the garlic, onions, and chicken.

The chicken went into the pan right away, as the guests were becoming mutinous with hunger, I was not even sure we would find the oil in the mountain of gear. Returning from the Landrover triumphantly with the olive oil and other ingredients, I made quite a show of drenching the frying chicken with oil as the Argentines and the guests looked on.

Imagine my surprise when the pan erupted in a lather of bubbles and a gut-wrenching chemical flower scent. Turns out the dish soap and olive oil were packed in identical plastic containers, and between the darkness and the pressure to get cooking quickly I had neglected to read the fine print on the label.

We had to make do with vegetarian fajitas that night, and to this day my Argentine friends still tease me about my Pollo al Jabon, that wonderful backcountry dish, Soapy Chicken.

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Award-winning Kimberley-based writer and photographer Dave Quinn is a regular contributor to a range of local, regional, and national publications, including WestWorld, Kootenay Mountain Culture, and Adventure Kayak.

Eat really local: fresh mussels and huckleberry heaven

by James Rose Wherever I go I make it a priority to eat the tastiest food natural to its own environment. Boiled crawfish on a South Louisiana bayou?

Absolutely. Smoked brisket in Texas Hill Country? Seconds please.

Simple and direct. Of course, the same principle applies when I am in the backcountry – wherever that backcountry may be.

It may be traversing the coastal wilderness of Vancouver Island’s Juan De Fuca trail, for instance. On a trip such as this, I try to take in as much of my surroundings as possible. Lush green forests, moisture, rolling hills, and of course the nearby Pacific Ocean: home to a dizzying array of culinary delights. After long slogs each day, it’s a treat to look to see if a nearby beach is home to fresh mussels for hungry hikers to chow down on while gazing toward the craggy Olympic Mountains.

When fresh mussels can be found, keep their preparation simple. That way, their natural flavours are maximized. Fire up the camping stove, boil fresh water, submerse the mussels for several minutes and enjoy.

Ocean-to-table becomes quite literal. But beware of a phenomenon known as red tide – a strange occurrence where, for a brief time, harmful toxins are introduced to sea life. Lick the mussel shell. If after several minutes, your tongue isn’t numb, all clear. Otherwise, avoid. If you’re lucky and don’t cross paths with red tide, perhaps like me you will imbibe one too many mussels. But really, who’s counting?

Buyer beware: ketchup spaghetti

by Val McLeod Many years ago, my husband and I went to New Zealand on our honeymoon to visit his family. We took our touring bikes and after the meet and greet, we headed off on a six-week ride around the South Island. We camped most nights in the wild, usually beside a river or lake or on the beach. Prior to setting off to find the perfect camp spot for the night, we would stop at a grocery store to pick up some supplies.

Closer to home, I love spending time in the Purcell Mountains. To me, the Bugaboos offer some of the finest hiking in the world. And some of the finest, sweetest huckleberries. Waking up on the shores of Cobalt Lake and adding freshly picked huckleberries to my morning oatmeal is a surefire way to start the day on the right note. Really you can’t go wrong with huckleberries. Like the crawfish, brisket, and mussels, a heavy-with-huckleberry Bugaboo breakfast is simple, direct and way too damn good.

James Rose was raised in the Columbia Valley and now splits his time between Banff and Calgary. He is editor-in-chief of a North American energy markets publication and enjoys freelance writing on a variety of topics.

On one occasion, I popped into a small shop to get the fixings to make spaghetti for our dining pleasure that night. Noodles, some fresh vegetables and a can of tomato sauce was all that was required. Items purchased, off we went. It was a lakeside camp that night with splendid views of the Southern Alps.

While Mark was busy setting up the tent, I got started on dinner.

All was going well until it was time to add the tomato sauce to the sautéed veggies. I opened the can and realized that the bright red “sauce” in the can was actually ketchup! I was aware that ketchup is called tomato sauce in New Zealand, but I didn’t realize that it came in cans. Needless to say, we did not have “tomato sauce” with our spaghetti that night. I tried diluting it with water, but that only made it taste like watery ketchup.

Edgewater resident Val McLeod has been cooking at various backcountry lodges for 18 years. She loves healthy home cooking, hiking, skiing, gardening and long distance bicycle trips. As Let’s Eat went to press Val was enjoying sunny cycling in Scotland.

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Breakfast in bed

by Weston Buss There are many things a person wants to bring on a ski touring trip, but extra weight is not usually one of them. I guess it’s fairly easy to create a pile of gear, food and clothing on your living room floor; the hard part is paring that pile down to a manageable hill of essentials.

Andy, his brother JT and I made a mountain on the living room floor of Andy’s home in Bella Coola, and started thinning the herd. We were heading into the Waddington Range on skis for a couple weeks, and weight would be an issue if we wanted to cover the distances planned.

JT wasn’t necessarily “overpacking”, but his personal pile was WAY bigger than ours. Must have been that brand spanking new, winter weight, voluptuous down sleeping bag.

Thunderwater rescue

by Sophie Timmermans It’s Thursday night and we are getting ready for a new adventure. On the agenda this weekend: Thunderwater Lake. Six friends, three tents.

Friday, 5 p.m. Everything seems to go as planned. After an hour drive or so, we park at the trailhead. Since the campsite was not far, we packed extra treats for dinner that night. Tents are set in no time, half the crew starts to fetch wood for the fire while the other half tries to find the best tree to hang the food overnight. The sun is going down, the fire is going and we all gather around it to enjoy a well deserved beer and delicious appetizers. I find myself thinking: what is there not to like about this life, seriously?

With the first sip of beer down our throats, we suddenly hear something breathing heavily. Scared, we jump to our feet and suddenly see it coming out of the bush. A human shadow is coming towards us, the man is limping and covered with blood.

He mumbles a few words and we find out he is hiking solo, fell off a cliff, broke his glasses, cracked his skull open and hurt his leg or worse.

He is barely conscious.

In a split second, our group agrees on the best plan of action. Three of us take the man down to the truck and hospital right away while the rest of the group takes down the campsite. No jokes around the campfire or star watching tonight.

In less than two hours, our crew is reunited in the ER waiting room of the Invermere hospital. The doctors say the man will be alright. We finally start breathing normally and realize we are starving. Our planned meal of fancy appies and grilled salmon around the campfire ends up becoming a pizza night at a friend’s house. Totally unexpected but it surely turned out to be one heck of a night.

Sophie Timmermans is originally from Belgium and moved to Invermere in 2011. She loves the valley lifestyle and enjoys every aspect of it with her husband and daughter.

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We were high above Nirvana Pass on the first night of the trip. Andy’s idea to soak our oats overnight to save on the limited cooking fuel in the morning was looking like a shortsighted plan as we realized the water around the oats would just freeze, like most things do at those temperatures. Andy and I were experiencing that same freezing feeling as we nervously put on all our layers before sliding into our limp, lightweight, sleeping bags. As you’re shivering the night away high in the mountains, you have plenty of time to brood on your situation.

So Andy and I brooded. At some point before midnight, when JT — heretofore sound asleep — unzipped his voluminously cozy bag to vent some unwanted extra heat, our frustrations fuelled the flame of creativity and the solution to our oatmeal dilemma was stoked.

That night, and the remaining 10 or so nights on the trip, we would lovingly tuck a sealed metal bowl of oats, seeds, raisins, water and skim milk powder into the folds of JT’s luscious down bed, with the anticipation of a warm breakfast awaiting us with the rising of the sun.

P.S. To my delight I now spend my nights in the hills with my new sleeping bag, the exact model and make of JT’s.

Weston Buss, a tree-planter, silviculture surveyor, sheep-shearer and backcountry wanderer, was born on Vancouver Island and now lives in the Columbia Valley of the East Kootenay. He enjoys the views of the Stanford and Purcell Ranges from his front porch.

Fondue with a view

by Joe Lucas

S

o what makes a meal memorable? There is perhaps no singular answer to this question; however for me it seems to be a combination of good company and beautiful surroundings. One particular meal that comes to mind is a fondue dinner with six other backcountry enthusiasts on top of Ipsoot Mountain north of Pemberton.

It was the May long weekend and we rented a helicopter to drop us off right on the peak. We had an exit strategy in case of bad weather, but the plan was to be picked up by helicopter as well. Since we had a ride both ways we did not worry too much about the weight of our packs, which enabled us to bring not only all the food we wanted, but also plenty of oil for the fondue, fondue forks, plus a few beverages to wash it all down.

We had steak, chicken, shrimp, scallops, and assorted vegetables, all to be cooked in the oil on our camp stoves, and then dipped in a variety of sauces we brought along. We were quite organized and had everything well planned out.

After being dropped off by the helicopter on the tip top of Ipsoot, we skied down about 500 vertical feet (150 vertical metres) to set up camp in the protection of a large wind-roll, with a great view of the surrounding ranges. Low clouds rolled in about dinnertime, but

thankfully our camp was at least 2000 vertical feet (600 vertical metres) above treeline and the clouds. After skiing all day, we “fondued” while surrounded by hundreds of peaks poking through the blanket of white clouds while watching an amazing sunset. These clouds, as seen from above, were so thick you felt as if you could walk, or ski, to the next mountain. The enjoyment, and the taste, of the meal was enhanced by the convivial nature of sharing a fondue pot, the fresh alpine air, the lingering effects of a great day of skiing on a mountain we had all to ourselves, and the spectacular vista complete with what felt like our own private sunset.

All of this of course follows the well-known axiom of “all food tastes better in the mountains”. While our dinner the second night was not quite as deluxe, we did have a great weekend of skiing. I wish all my backcountry meals were as good and as memorable.

Joe Lucas is a retired local high school math teacher and long-time Invermere resident. He spends a lot of time in the backcountry, and as such has spent a lot of time eating there too. While every outdoor dish was not a culinary triumph, he can’t remember a bad meal while exploring the backcountry.

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BACKCOUNTRY GOURMET//MEMORABLE MEALS

In the raw

by Victoria Klassen

M

y fellow ski coach, Addison, spent last winter living in an ice-fishing hut on a lake. I knew he would have a great backcountry meal story to share.

Three years ago, on a bitter cold weekend, Addison and his friend Marc embarked on an ice climbing and camping trip. They spent the day climbing, before returning to the base of the cliff where they had set up camp.

It was the first evening of a three-day excursion, when they sat down to prepare dinner. Melting the snow for boiling water was a slow process. Using a WhisperLite stove, notoriously difficult to use for anything aside from boiling water, Addison threw in the package of no-name macaroni and cheese. Earlier that day, the pair had stopped at a little grocery store off the highway, saw some pancetta and bought it for protein. Pancetta is an Italian meat made of pork belly, similar to bacon, except it’s not usually smoked. With the pancetta on top to garnish their meal, they dug in.

Chewing the slightly burned mac and cheese, Addison picked up the packaging from the pancetta to read the nutritional information.

He was skimming the small print until the instructions caught his eye: cook meat to an internal temperature of 160 degrees. So much for cured meat.

Addison paused, a spoonful of mac and cheese and uncooked pancetta halfway to his lips. He looked over at Marc, whose dinner bowl was nearly finished.

For the past few years, Addison had been in charge of food preparation for the Outdoors Club at Carleton University— four-day camping trips for more than 30 students. Yet clearly he was still learning the lesson of preparedness.

He closed the gap between the spoon and his lips.

It was the only food they brought. As discreetly as possible, Addison shoved the pancetta packaging into his backpack where Marc would never see it.

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Victoria Klassen is a freelance writer and freestyle ski coach, with past experience both writing and editing for Muse Magazine and Freestyle Ontario Magazine.

Backcountry booze bartering

by Tera Swanson What happens when a few last minute openings pop up at an Alpine Club of Canada hut you’ve always wanted to visit? You haphazardly throw your backpack together after finishing a night shift, and make the three-hour drive from Banff first thing the next morning. But first — the liquor store, where the eternal heading-to-the-backcountry debate ensues. Two litres of bagged wine, or three? (Of course more serious aplinists wouldn’t waste their precious pack weight on this, opting for the more economically light herb). The answer, by the way, is always three.

The Conrad Kain hut sits in the heart of the Bugaboos, its green tin roof gradually coming into the hiker’s view amongst an amphitheatre of jagged, glacier-flanked granite spires. Serious mountaineers in the area have their eyes on its world-class alpine climbs. Our objective, however, was a little different: to simply bask in the backcountry ambience.

And when one basks, one must have wine. In our packing frenzy, our limited time was focused on finding this essential item, leaving less forethought to plan the other finite details of food. But a few packages of Knorr noodles would get us by, right? Of course, we needn’t have worried. We were barely through our first game of UNO before the first offer came from fellow hut residents — half a bar of dark chocolate in exchange for a tin camp mug of vino. Word quickly spread, and before long we were blackmarket bartering — half a salami sausage for a generous cup; a handful of honey-roasted cashews for a top up. Add some leftover trail snacks of crackers and dried fruit, and we soon had a gourmet charcuterie spread.

The palate is more appreciative in the backcountry. Perhaps that explained the skyrocketing worth of our value-brand merlot. While preparing our dinner noodles in the communal kitchen, the top-ups continued and payments in the form of leftover red pepper jazzed up our cardboard fettuccine to something almost edible. Another swap provided us citrus with which to craft makeshift mulled wine for two.

The transactions also brought easy conversation, and let us get to know our bunkmates. And there was still plenty leftover to enjoy the next night.

Tera Swanson is a Rockies-based freelance writer, often found laced into hiking boots or clipped into skis. She’s always up for anything that will end in the telling of a good story; be it through photography, from pen to paper, or over a locally brewed amber ale.

Mountains and a Stagg chili palate

by Jesse Bell

Eating outside always tastes better. In the wake of a day in the mountains, any preconceived notions of the contents of a tin can wash away the moment a warm meal melts into your mouth. I discovered this a couple years ago on an old, weathered picnic table below the Washburn Glacier.

My partner Ben, our dog, and I biked 20 kilometres to that picnic table, pitched our tent and waited out the night until morning. The summit of Mount Gydosic was in our sights. We bushwhacked, climbed rocks and straddled bare escarpment. We walked across the ever-melting Washburn Glacier and felt its heartbeat weaken with each melting drop. We summited Gydosic, then returned to camp at dusk; famished, exhausted.

At the picnic table, Ben brought out a tin can of Stagg meat chili.

Meat in a can—I declined rather quickly. “Just try it,” he insisted. “No,” I protested. Then he poured the can’s contents into the boiling pot of Lipton’s Sidekicks noodles on my Jetboil stove with a sudden slop.

“Stop! What are you doing?” I demanded. “Just wait, it’s delicious,” he replied.

He added a cup of potato powder, and a handful of dehydrated vegetables. The conglomerate bubbled and thickened, transformed.

We divided the contents of the pot, and anxiously waited for the slop to cool. The dog begged, wagging his tail at the smell of meat and spices.

When I finally dipped my spork into the slop and ran my lips overtop the utensil, my insides warmed, my mouth tingled. We licked our bowls clean, wanting more.

After a deep, full-bellied sleep in the quiet woods beneath the towering Mount Washburn and the summited Mount Gydosic, we woke. Saying heartfelt goodbyes to our two-night home, we biked 20 kilometres back to civilization. Stagg meat chili, Lipton’s Sidekicks noodles, potato powder and dehydrated vegetables. Who knew?

Jesse Bell is a writer and adventurer from Fernie, B.C., who feels most comfortable when camped out in the woods. Though she loves to travel, and leaves little pieces of herself wherever she goes, going to the mountains is going home.

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BACKCOUNTRY GOURMET//RECIPES//BREAKFAST

Supergruel Dave Quinn One of the easiest, and most energy-filled backcountry breakfasts is the old standby we all love to hate: porridge. Getting kids excited about eating oatmeal can sometimes take a little bit of creative marketing. So why eat porridge when you can eat Supergruel?

To cook: Bring 1 cup water for every cup of oats to a boil, add your pre-mixed bag of everything. Stir often, and reduce to low heat to prevent burning. Add water if needed. Serve with brown sugar and powdered milk.

On multi-day trips, different fruit, spice, and nuts each day adds variety to the menu. Involve your kids in the pre-trip preparation and choice of Supergruel ingredients, and they will be scraping the bowl in camp. For younger kids, adding some decoration in the form of cookies, chocolate chips, or nuts can add to the irresistible factor, and help ensure they take in the energy they need for a day on the trail or on the water.

Lyle’s favourite spicy breakfast burritos Lyle Wilson and Wendy Grater

When Lyle, Dianne and the rest of the Wilson family out at Nipika Mountain Resort began to expand their operations and offer guided backcountry trips, there was no end of options as to what kind of trips to do and where to do them, with hiking and paddling opportunities galore. But when it came to deciding what to feed guests on these trips, there was just one option — delve into the culinary repertoire of Nipika partner Wendy Grater. Wendy is also the owner of Black Feature wilderness adventures company and co-author of Camp Cooking in the Wild, the Black Feather Guide to Eating Well in the Great Outdoors. It is from this legendary cookbook that Nipika pulls its sumptuous in-the-boonies menu, which often leaves guests begging for recipes.

Lyle’s personal favourite from the book? The ever-popular breakfast burritos – chock full of protein, and the salsa or spices help even the most ardent powdered-egg opponents change their tune.

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Directions: Combine egg powder, milk, basil and dried peppers (if using) in bowl. Heat oil in skillet.

If using fresh peppers add to skillet first and saute, then add egg mixture. Either stir egg mixture occasionally or let cook and then flip all at once. Warm the tortillas on a dry, ungreased griddle or frying pan, just enough to warm and soften them. Spoon a small amount of egg mixture onto each tortilla, top with grated cheese and a bit of salsa (add chili powder or hot sauce for extra kick, if desired), then fold. Put folded tortillas back on griddle and heat both sides until golden brown and cheese is melted. ©Wendy Grater/Black Feather

Ingredients: § ½ cup dried oats per person § cinnamon, cardamom, nutmeg, vanilla bean to taste § pinch of salt § sprinkle of coconut flakes § sprinkle of nuts/seeds of your preference (pumpkin, sunflower seeds are excellent, as are walnuts, cashews or almonds) § 1 Tbsp diced, dried fruit per person (use up that ancient bag of dried goji berries you bought on sale two years back and have never found a use for) or dice up dried mangos, dried apples from your tree, dried bananas, etc. § 1 Tbsp butter per cup of oats added pre-trip

Ingredients: § 2 cups (500 mL) egg powder § 2 cups (500 mL) milk, made from milk powder § 3 Tbsp cooking oil § 1 green or red pepper, diced, or 1 cup dried peppers § 1 tsp dried basil § 9 oz cheddar cheese, grated § 1 cup salsa § chili powder (optional) § hot sauce (optional) § 12 flour tortillas

Crock-perfected campfire cheddar cornbread Lara McCormack

Warm and tasty cornbread over a campfire is great for breakfast —or lunch or dinner, or really any time of day. Prep time is about 5 minutes and cook time is 25 minutes, so just a half hour’s effort yields 10 to 12 delicious servings.

Directions: Prepare ahead: Add almond flour, cornmeal, sugar, baking soda, and salt to a large Ziploc bag. Shake to incorporate and smooth out chunks of almond flour. Store in the pantry for up to 5 days. In a large mason jar, combine the buttermilk, eggs, and optional corn kernels.

Shake until yolks are broken and incorporated, and refrigerate up to 24 hours.

Outdoors: Fire up the grill or campfire to medium-high heat and position the grill grate 6 inches above the coals. Add the cornmeal mixture to a large mixing bowl. Make a well in the center and add the buttermilk mixture. Use a spatula to gently incorporate the dry and wet ingredients together until a batter forms. Fold in 2 cups of the shredded cheese and optional corn kernels. Place a 12-inch crockpot on the

grill directly over the coals. Add the butter and melt, tilting to coat the bottom and sides of the pot. Once the butter begins to foam (before it browns!), pour in the batter. Sprinkle the remaining 1/2 cup shredded cheese over top.

Cover the crockpot and use tongs to transfer an even layer of coals onto the lid. Bake until golden brown, about 25 minutes. The smell of cornbread should fill the air. Remove the coals with the tongs and blow off the ash residue (away from people) so it doesn’t fall onto the cornbread when you lift the lid. Use a lid lifter, welding gloves, or thick towel to lift the lid. You can check for doneness visually — the edges and top will be browned — or if a toothpick inserted in the center comes out clean. If the cornbread needs more time, return the lid and coals, and continue baking for 5 minutes more. Serve warm, directly from the crockpot, with your favourite jam. (Be sure to warn your fellow campers that the pot is hot!). Store leftovers in an airtight container at ambient temperature for up to 5 days.

To make cornbread at home, bake it in a 425°F oven, uncovered, for 25 minutes until golden brown and an inserted toothpick comes out clean. Add the remaining ½ cup cheddar on top and return to the oven. Broil on high for 1-2 minutes, until cheese is melted.

Ingredients: § 2 cups medium ground cornmeal § 2 cups almond flour § 1 tablespoon organic cane sugar or coconut § sugar to taste (optional) § 2 teaspoons baking soda § ½ teaspoon fine sea salt § 2 cups buttermilk § 4 eggs § 2/3 cup whole organic corn kernels (or half 15.25-ounce can, drained), optional § 2 ½ cups shredded cheddar cheese § 4 tablespoons unsalted butter

Recipe ©from Feast by Firelight

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BACKCOUNTRY GOURMET//RECIPES//OVER OPEN FLAMES

Ingredients: § 1 leg ‘o lamb (frozen pre-trip) or less if you have a small group

Marinade: § 1/2 cup dijon mustard § 1/2 cup olive oil § fresh rosemary § fresh garlic § salt/pepper to taste

Veggies travel well on the water in a small plastic container. A frozen lamb leg can stay that way for days if kept in the shade and I often find myself having to wait a few days before it thaws enough to actually carve it up into cubes. The marinade can be made up beforehand as well and stored alongside the lamb.

Couscous is an awesome backcountry staple for any meal, as you can pre-pack (100g or 1/2 cup uncooked couscous per person) it with a few tablespoons of butter and powdered bouillon mixed into the bag, then simply dump the entire contents into boiling water, stir, and cover. Easy.

Lamb kebabs over couscous

Directions: Cube up lamb leg into medium-sized chunks, marinate for 1-2 hours in a Ziploc bag.

Chop up large chunks of: mushrooms, red onions, red, yellow, orange peppers, cherry tomatoes.

Dave Quinn

I rarely, if ever, take any meat other than jerky or dried sausage on any backcountry trip, for both weight and bear aware reasons, but one of the rare exceptions I make is for lamb kebabs. While not well suited for a backpacking trip, lamb kebabs work really well on canoe and kayak trips where weight is less of an issue, and where beach fires are likely to be an option.

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Soak kebab sticks in water for 1 hr so they do not burn through too quickly.

Make up kebabs alternating meat and vegetable pieces.

Burn down a fire to coals, set up grill over fire and grill kebabs, rotating every few minutes until cooked desired amount. Serve over Couscous. Enjoy.

Be sure to burn up all leftovers and scraps carefully to avoid animal attractants in camp, and be extra sure to douse your fire before bed and remove all traces of it before you leave camp.

Salmon Kayaki The only real bummer about living in the Kootenay is the fact that our salmon disappeared after the construction of Washington’s Grand Coulee Dam in the early 1940s. My grandmother’s stories of canning and smoking a winter’s worth of delicious, ocean-run fish still make my mouth water, and maybe that’s why I try to include wild salmon in the menu for wilderness trips on the coast or near a river that still has its protein life-blood.

Dave Quinn

To be fair, this is not my recipe. I stole it from my good friend Orion, who stole it from his aunt, who actually won a vacation in a recipe contest with it.

Directions: Clean and either filet your fish, or chop into thick steaks. Add all marinade ingredients into a large, food-safe plastic bag, or plastic container. Add fish in with marinade for 2-6 hours (note: keep marinade on bottom of canoe or in similar cool location if marinating for longer periods).

Ideally you are travelling some place where you can grill your marinated salmon over a bed of smoky alder and cedar coals, but with increasing fire bans these days you might have to settle for a frying pan with lots of butter over a Whisperlite stove.

Marinade: § ½ cup soy sauce § ¼ cup maple syrup (or brown sugar for longer trips where weight is an issue) § 1 clove freshly crushed garlic (garlic powder will work in a pinch) § 2 tsp freshly ground ginger (ginger powder can be used as a sub-par substitute) § lemon pepper, salt to taste

Serve over a bed of rice cooked with a bit of saffron, and if you are really lucky you might find some nettles growing nearby to steam and serve as a tasty side.

Until we get salmon back into the upper Columbia, this recipe works well on local trout as well.

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BACKCOUNTRY GOURMET//RECIPES//DEHYDRATED SPECIALTIES

One-pot dehydrated chili for the lightweight camper

Ingredients: § 1-2 tbsp olive oil or coconut oil

Heather Lea

§ 1 small onion, red or yellow, chopped

It’s not easy to get your share of protein while out in the backcountry, especially if you’re trying to save weight in your backpack or looking for a way to keep meat preserved without a cooler. This is where dehydrated chili can really pick up where other foods leave off. Using lean ground beef alongside kidney or black beans gives plenty of protein for those muscles to restore. It’s also highly filling and packs in as many vegetables as you want to add. Tip: you don’t need an expensive dehydrator. An oven on low setting works fine, too. This recipe serves 3-4 people, depending on how hungry you are.

§ 3-5 cloves garlic, minced

At home: Sauté onions and peppers in oil until soft. If adding in vegetables from extras, do so into this mix and sauté until softened but not overcooked. Add garlic and stir for 30 seconds.

Add ground beef and cook until browned all the way through. Break up any larger chunks into small pieces. Pour off any excess oils and save for soups or gravy additions.

Stir in the cans of beans, corn and tomatoes.

If using fresh tomatoes, you can add them in now. They will soften and add moisture to the

Dehydrated kiwis and bananas (a sweet and sour treat) Heather Lea While hiking or skiing, I love being able to throw something into my mouth for quick energy that doesn’t involve farkling with wrappers or leave behind messy hands. I’m also not a big fan of store-bought banana chips. Did you know most are deep fried?

Yuk. To prep for a multi-day backcountry ski tour, I dehydrated my own fruit and found the banana/kiwi combo was pretty awesome. The kiwis get deliciously sour and when combined with the sweetness from the bananas, the contrast is very appetizing. Tip: you don’t need an expensive dehydrator. An oven on low setting works fine, too.

Ingredients and directions: Simply choose how many kiwis and bananas you’d like to eat per day (or do a whole bunch at once), and cut them into thin rounds. They don’t have to be crazy thin, maybe ¼” to 1/2”.

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§ 1-2 cups lean ground beef § 1 sweet red, orange or yellow pepper, chopped § 1 can kidney beans, drained § 1 can sweet corn, drained § 1 can diced tomatoes or 3 regular fresh tomatoes, diced mix as they cook. Pour in the Antoinette’s dip or add seasoning, if using. If you’d like to add in the yogurt and/or red wine, do so now and stir. Flavour with salt and pepper as needed.

Cook until vegetables have reached desired consistency and ground beef is thoroughly cooked.

§ ½ cup Antoinette’s Chili Dip, if you can find it. If not, any chili spices like cumin, cayenne, chili powder and red pepper flakes will do the job. § Salt and pepper to taste If you’re feeling adventurous, you can add in some of these extras: carrots and celery; spinach, kale or Swiss chard; jalapenos; pre-roasted potatoes, sliced into thin, small chunks; red wine or beer for flavour; plain yogurt for a creamier taste

Remove from heat and cool on stovetop (usually two hours.) Spread cooled chili onto dehydrator trays and turn to meat setting, which is usually 145°F for 8-10 hours or until entire mixture is brittle. If using your oven, turn to lowest setting and spread chili onto parchment paper and cookie sheets. Stir chili often during drying process to allow for even drying. Place chili into Ziploc baggies in double serving sizes.

On the trail: Pour chili into pot and cover with water (about 1-2 cups). Stir well and heat to boiling over medium heat. Cook for roughly 5 mins, then remove from heat and let stand for 10-15 mins or until desired consistency.

I could usually get about 5-6 round slices out of one kiwi and 10-15 slices from a large banana. If you’re not so much of a sour fan but want to reap the benefits of dried kiwis, you can put the slices into a bowl before dehydrating and add a little honey. Stir well to coat kiwis and place on trays. Tip: You can leave the skin on the kiwis while slicing. It’s much easier to remove it from each round with a paring knife before dehydrating.

Dehydration time varies between 4-6 hours.

If in doubt, it’s far better to over-do the time.

You can’t over-dehydrate anything but you can under-dehydrate, which could cause issues down the line with moldy storage due to moisture. Try to put the dehydrator in a room that is dry (kitchens and laundry rooms tend to hold moisture in the air. Next, just sit back and relax while waiting for your high-energy, super nutritious backcountry candies to take form.

Place the kiwis and bananas on your trays and set the dehydrator to the ‘fruit’ setting, which is usually around 125°F. Alternatively, use parchment paper on cookie sheets and set your oven to its lowest temperature.

For storage you can keep dehydrated fruit sealed in a Ziploc bag and place in the freezer, taking out portions as you like. They will also last a few months in a cupboard, provided they have been properly dried.

Ultralight: rice, beans and greens Weston Buss

Directions: I use a pressure cooker to cook dried beans (Pinto or Romano are my favourites for this recipe) in a jiffy. Heat a Tbsp of oil or butter in a frying pan over medium heat. Add garlic purée, salt and spices, and sauté for a minute or two. Then, add beans and a splash of water or stock. Once everything is hot, stir and mash with a fork or other device until you have a smooth purée (don’t leave any beans intact!).

Aim for a thick, creamy consistency.

Spread paste on a baking sheet or foil pan to about 1/8” thick. Bake in oven on its absolute lowest setting with door ajar (wedge door just a couple inches open with a non-combustible object) overnight or until dry and crumbly.

(Or just use your dehydrator with the tray liners...obviously...) **Dehydrated Kale Simply remove greenery from stems of one bunch of kale, rip into patches and lay out on baking sheets and dehydrate in oven until super dry (a couple hours). Tip: dehydrate kale while drying the beans in the oven as well.

Don’t worry about over-drying...it’s not a thing.

Now that you have put all this labour into drying your beans and greens, it’s time to plan that backcountry trip! To enjoy this as a fullmeal deal, cook your rice as per instructions.

Meanwhile, in a second container, add equal parts dehydrated bean crumbs to water, some oil or butter, heat and stir. If you only have one burner, just let it soak until the rice is cooked, then heat on low while rice cools a bit. Just keep stirring until it’s back to how it was before you dehydrated it. Add salt to taste. Serve rice on beans, with festive green kale sprinkled about on top for flair and texture. Tasty, healthy, lightweight. Can’t beat that.

Notes: Make a large quantity of refried beans, enjoy some tacos or nachos with a bit of it, then dehydrate the rest to keep on hand for trips.

Otherwise it’s quite a bit of work for just one meal. If you ever find yourself with too much kale in the fridge and no plan for it, just dehydrate and store in a cool dry place until your next adventure. Once dried, kale keeps well. It’s a great way to improve the appearance of those backcountry dishes, while adding some nutrition and texture.

Ingredients: § 1 cup dehydrated refried beans* § 1 cup rice (parboiled rice cooks quickly) § handful dehydrated kale** § a couple Tbsp oil or butter § 3 cups water § salt and pepper to taste *Dehydrated refried beans: You can simply buy a can of refried beans, or canned whole beans, or start from scratch.

If starting from scratch you’ll also need: § 2+ cups cooked beans § 1 Tbsp oil or butter § a couple garlic cloves pressed or minced § 1/4 cup water or stock § spice to taste (curry powder, or cumin and chilli powder) § salt and pepper to taste

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Mamma Margotinspired peppermint hot chocolate Steve Hubrecht and Mamma Margot Hillman

Every year during the Christmas season the Hillman clan gathers to enjoy a festive feast, and almost always dessert includes Mamma Margot’s famous peppermint brownies. The secret that makes these rich treats a cut above the rest? She melts After Eight mints on top. This secret is easily adapted into a nice, warm drink, perfect in front of campfire.

Ingredients: § peppermint tea bag § instant hot chocolate mix § powdered milk § After Eight mints § marshmallows (optional) § Kahlua (optional)

Directions: Steep peppermint tea bag in a mug full of boiling water, until it reaches desired strength. Add one Tbsp powdered milk and one package of instant hot chocolate mix (about two or three Tbsp of mix, if your mix is not in individual packets) and stir to mix.

Add an After Eight mint and stir until completely dissolved. Add Kahlua and top with marshmallows as desired. Use a camping flask to carry your Kahlua, and save weight by bringing only what you think you’ll need (okay, maybe a bit more than that...)

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BACKCOUNTRY GOURMET//RECIPES//DESSERTS & DRINKS

Snow Cream Lorene Keitch When drifting, fluffy flakes of snow descend, lighter than an eyelash on your cheek, it means one thing in our family: snow cream. Snow cream is available only when large quantities of fresh, clean snow can be found – perfect for winter trips in the great outdoors.

My mom made this when my brother and I were young, but I’d forgotten about the concoction until we were at my parent’s rustic backcountry Cariboo cabin for Christmas one year, my small children in tow. One day, my mom pulled out a can of evaporated milk, some sugar, and a large soup pot.

In a few short minutes, snow cream was ready to eat and we gathered around with a fistful of spoons, digging into the communal pot.

Directions: Gather 8 to 12 cups of fresh, airy snow (don’t pack it down). Whisk evaporated milk, sugar, and vanilla in a large bowl. Add snow; mix until well combined.

It will melt quickly, make sure you have bowls, spoons, and toppings at the ready.

Ingredients: § 1 can evaporated milk § big bowl of clean, fresh, fluffy snow (roughly 8-12 cups) § 1 cup of sugar § 1 tsp vanilla extract § desired toppings (rainbow sprinkles are the choice topping in our household)

Banana boats Randy MacSteven This is a quick, ridiculously easy and completely unbeatable recipe for backcountry/campfire dessert. It’s essentially like smores, but — believe it or not — even better!

Directions: Banana boats can be made up ahead of time, if you prefer, and then cooked at your campsite. On a piece of tinfoil peel the banana and open chocolate bar.

Place both in tinfoil and add your marshmallows. Wrap your tinfoil up and make sure there are no holes. Place the foil at edge of the campfire (not IN the fire) and let all that goodness cook together for about 10 min (depending on the heat source). Unwrap the foil and enjoy, using apple slices (hey at least something’s healthy in this recipe!) to scoop up all that gooey goodness.

Ingredients: § bananas

§ Caramilk chocolate bar(s)

§ marshmallows

§ tinfoil or aluminum foil

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BACKCOUNTRY GOURMET//MOUNTAIN FORAGING

Mountains of abundance: foraging in the forest

by Lara McCormack

The farm-to-table trend is giving an ever-growing number of diners a taste — quite literally — of foraging’s benefits, and is swelling the ranks of professional chefs and hobbyists scrambling into the boonies with baskets in hand.

ROSEHIPS — beautiful orange red mounds — are sticky when opened and have a delicate taste. They are full of vitamin C, you can dry them for tea, make rosehip jelly or raisins, turn them into syrup, or even add them to barbeque sauce for a tangy flavour. Brilliant purple FIREWEED grows rampant in ditches and mountain meadows. The shoots, flowers and young leaves taste great raw, while the flower bud clusters can be cooked as vegetables. Stem piths are a good soup thickener. But beware — too much fireweed has a laxative-like effect.

The Columbia Valley is among the best spots anywhere to seek out sidedishes in the sticks. The lands around us are rich in edibles. Indeed these mountain valleys and maybe even your own backyard are a veritable larder, if not an outright homecook’s treasure chest. The key is knowing what to looking for and where to find it.

DANDELIONS are everywhere and all parts of this plant (which contains calcium, and vitamins A and C) are edible raw. The young leaves or those growing where there is little or no sunlight are the least bitter. Roots are best when collected in spring or autumn, peeled and sliced, then cooked in two changes of water with a pinch of baking soda. Roots can be roasted as a coffee substitute. GOLDENROD appears as striking yellow spikes beside trails, in meadows and along roadsides. The plant can be cooked, or the flowers and seeds eaten raw. Even the CHICKENWEED that’s plaguing your garden can be put to culinary use. Rinse and add it to your greens where its peppery taste boosts any salad.

There is a refined romance to foraging. Wild foods are free for the taking, organic, and often more flavourful than their cultivated counterparts. Traditionally used by First Nations, many foraged foods are as good for our health as they are for the environment. But if you’re dashing for the woods, please exercise caution — be prepared (as when going hiking), take care not to get lost (all too easily done), and be acutely aware that many perfectly consumable natural foods have lookalike cousins that taste horrendous or, worse, are in fact poisonous.

Last year’s crop of mountain mushrooms was minimal owing to the forest fires, but this summer promises a bumper crop.

MORELS and PINE MUSHROOMS will be abundant in the low-lying grasses on burned trees and other grassy areas. Follow proper mushrooms picking etiquette — be mindful of other pickers; fully pick the mushrooms from the ground; and leave no trace.

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There are detailed websites with information on and pictures of mountain edibles. Do your research, then take a walk on the wild side, where forest finds will add a delicious new dimension to mountain living.

SUPERFOOD

A few super additions to your daily diet go a long way

by Lara McCormack

With warmer weather finally here, there is a desire amongst many of us to look good and feel great. What you eat plays a big role in achieving that end, but what exactly should you eat? Every year the food industry is awash in trends, whether it’s new flavors being introduced into the mainstream, media focusing attention on new ingredients, or the medical sector’s new suggestions on which foods have proven nutritional value. The term ‘superfood’ gets used a lot.

Many of these foods, nutrient-laden and packed with vitamins and minerals, can add great flavor to your everyday diet, while boosting your energy and improving your overall health. Here are some tips on some of 2018’s top superfoods: MUSHROOMS are now found in everything from cold-brew coffees to nutritional powders. With impressive levels of antioxidants, they can increase the production of certain cells and support the immune system. They are antiinflammatory, detoxifying, and high in fiber, which helps soothe the digestive system.

HASKAP BERRIES are a fruit that grows as a lowlying bush in all provinces except B.C. Also known as honey berry or blue honeysuckle, they contain five times as many antioxidants as blueberries. They’re a great addition to jam as they have quite a tart bite.

MORINGA is a plant full of nutrients. Mixed into your smoothie, enjoyed as a tea or infused in sauces, this plant food has many health benefits, including reducing inflammation, balancing hormones, improving digestion, balancing blood sugar and more.

Look for a local Columbia Valley brand called Salome in stores.

BONE BROTH Full of collagen, this broth can be added to soups, gravies or enjoyed on its own. It aids digestion, improves joint movement and boosts your immune system.

New farm-to-fork guide for the Columbia Valley

SLOW FOOD

by Alison Bell // Map by Cajsa Fredin

Ever wonder what delicious local food is growing in the Columbia Valley?

Who’s growing it? Where to find it? Wonder no more — Slow Food Columbia Valley and the Columbia Valley Food Corridor Association are joining forces to create an official Columbia Valley Local Food Guide.

Local food is prized around the world for its valuable impact on the economy, the environment, and food security, and for its community-building effects. It connects us to the land, to the people who produce our food, and to our local culture and history. Consumer demand has sky-rocketed in recent years, with both locals and tourists seeking grow-local experiences, and the Columbia Valley has a lot to offer.

Eat a sun-warmed local tomato picked from the vine, savour sweet honey dripping from the comb, tuck into a fresh salad prepared with valley-grown heirloom greens, or enjoy a burger made with grass-fed local sustainable beef. Find these experiences and more in the guide, set to be available around the valley this summer, with its listings of local producers, farm-to-table offerings, and spots to purchase locally produced culinary bounty. For more information on the guide please contact slowfoodcv@gmail.com.

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DRINKS

Into the (latte) wild

by James Rose

These days a quick glance at a local coffee shop menu might induce queasy flashbacks of calculating permutations in high school senior math class. The sheer number of espresso-based drink options is staggering. And that’s not counting drinks that have latte in the name but are void of coffee.

Now of course at the top of the café’s menu the perennial classics are there: drip coffees, teas, and cappuccinos. But as your eyes scan downward, only the seasoned café goer will avoid serious mental exercise when selecting a beverage of choice.

In the hyper competitive café world, baristas in recent years have upped their game in an effort to impress evermore discerning coffee drinkers. Just take the classic latte. Traditionally the ingredients are nothing more than coffee and (steamed) milk.

But just like in music, where some of the most complicated rock n’ roll riffs and rhythms have roots in three-chord Mississippi Delta blues, simple formulas can lead to creative derivations.

Pumpkin spice, eggnog, soybean, vanilla, skinny caramel brulee — all are different latte titles. Diversity abounds. But take a closer look. Each has only two or three foundational ingredients. It’s in the multitude of slight variations on these that baristas bring their creativity to bear. To start there needs to be a powder in which to root the drink. Most often the powder of choice is finely ground coffee. Then a steamed liquid is added, milk being the most conventional. From there syrups, oils, and spices of any variety can be infused into the drink — and indeed it’s the endless array of such infusing possibilities (and the resulting four-word-or-more latte titles) that make you wish you studied statistical combinations a little more closely back in the day.

So discerning latte drinker, don’t want ground coffee as the powder? How about tea, or better yet, the haloed matcha tea?

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Take matcha green tea powder, mix with steamed milk and voila: matcha green tea latte (so hot right now). Or perhaps you prefer almond milk to dairy milk. Add some vanilla syrup and now you have your vanilla almond latte. But maybe you’re a post-tea person, having moved beyond caffeine entirely. Well then, try the turmeric gold latte. This concoction, like its matcha cousin, is on fire at the moment. Turmeric powder and steamed soybean milk (or any steamed liquid) form the base, while coconut oil, ground cinnamon, vanilla extract, or any number of other innovative additions take this beverage to certified hashtag-Instagram-snap story status.

Entering the latte world is like entering the wilderness. You need your wits. And the latte landscape is ever-shifting. Post turmeric gold offerings are, to be sure, on their way. What those are remains to be seen. But they are coming and you best be prepared.

DRINKS

Mocktail makeover: the booze-free revolution

instance). In others, top-end mixers use the lack of alcohol as an opportunity to pursue bold new flavour experiments (think celery apple fizz with seaweed infusions, or tomato-yogurt blends).

The fruits of these efforts look and smell every bit as polished as the most refined cocktails, but many victuallers label this new breed of fancy virgin drinks even more complex and difficult to develop than their spirituous counterparts. Alcohol has a defining kick and hard, assertive body, and removing

by Steve Hubrecht

The days are longer, the sun is stronger and that valley breeze is warm on the face.

Yes indeed it’s time to spend evenings on the back deck or your neighbourhood pub patio, basking in the arrival of warmer climes and indulging the simple seasonal satisfaction of sipping summer cocktails.

But maybe you’re pregnant. Or the designated driver. Acutely health-conscious. Or simply uninterested in a buzz (or a raging hangover). And you don’t want to look like a Grade A poindexter sitting there nursing a sickly sweet Shirley Temple — conveniently hued in vibrant just-look-at-me honking-red tones — while everybody else around you enjoys a good Sex on the Beach (hopefully not literally, that would be even more awkward than your nettlesome Shirley Temple).

Fret not, teetotaler, the last few years have seen an absolute wave of carefully concocted, highly sophisticated and downright impressive mocktails appearing, courtesy of master mixologists, in high-end bars from Singapore to Cincinnati and beyond, and this tide seems certain to surge to ever more lofty high-water marks this summer. The trend, which has been on the uptick since at least 2015, is so blisteringly hot at the moment that some culinary critics have dubbed it the “mocktail revolution”.

Even the vaunted Michelin Guide (yes, the doler-out of Michelin stars) has pointed to the phenomenon as one taking the epicurean world by storm.

So what does this mean for the alcohol abstainer? It means she or he can expect everything a discerning cocktail connoisseur would, perhaps even more — the use of fresh farm-to-table ingredients, exotic botanicals, artisanal tinctures, and craft-fully considered recipes. Innovative bartenders spend days, if not weeks, painstaking tweaking the constituent components of a new mocktail until the desired flavour profile is nailed. The end result is not so much a drink as it is a conscientiously curated creation, and some upscale restaurants now offer booze-free beverage pairings, devising virgin drinks to complement specific meals.

In some cases tapsters go to great lengths to mimic liquors (boiling different kinds of water with varying amounts of juniper berries, cardamon seeds and coriander seeds to imitate gin, for

this characteristic from a drink equation necessitates tetchy recalibration. A good libation, alcoholic or not, must be an artful balance of palate-pleasing notes, with no single flavour dominating.

“It’s (the trend) following on the whole slow food movement, which is now transferring to drinks, be they cocktails or mocktails,” says Taynton Bay Spirits operations coordinator Theresa Wood. “Customers are looking at what’s new, what’s local, what kind of herbs are being used, and all kinds of other things.”

Tipplers feeling left out of the craze need not worry. With the explosion of mocktail, there has also been a corresponding meteoric rise in popularity of so-called “session cocktails”, made with really low proof alcohol or with remarkably small amounts (often literally just a splash) of high proof alcohol. Some see a glass “coated” with an ounce of spirit, before the alcohol is dumped and the rest of the drink poured in, enhanced by hinting undertones of the vessel’s previous contents. Whatever your preferred liquid refreshment, the season to sip is here.

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live your dream

honesty

sustainable learn fabulous service

family manners

respect community

organic

energy

seasonal

grow

farmer & producer market bistro

catering

grab & go

patio

cooking classes

patience progressivefresh original ethical healthy collaborate

quality

make a difference

250.345.0008 | unit 8, 5019 fairmont resort road | seasonal hours: visit fromscratchfood.com for details

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Simple

Our offerings vary greatly depending on harvests. This is the sweet secret to eating fresh and local

Fresh

We “go wild” with what is at our fingertips.

Feel good

Simple + Fresh+ Feel Good FOOD Eat in • Takeaway • Catered Call or email for info + event pricing 250-341-5330 rmacsteven@gmail.com

edibles CAFÉ + CATERING

Donair/Burrito/Wraps Rice Bowls/Butter Chicken Refreshing Salads

Pizza @ Night

WORLD-INSPIRED FLAVOURS • LOCAL FLAIR WHOLESOME FRESH TAKE-OUT *GLUTEN FREE, DAIRY FREE, VEGAN OPTIONS

315 3rd Avenue, Invermere

www.fuzefood.com

250-342-0209

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Breakfast. Lunch. Dinner…

Elements, a contemporary, family friendly restaurant at Copper Point Resort with indoor and outdoor seasonal patio, is a favourite among the locals and the out-of-town crowd alike.

Surrounded by spectacular mountain and golf course views, all guests will enjoy the sophisticated yet casual atmosphere found at Elements. Bask in the sun while sipping a favourite fruity concoction on the outdoor patio or enjoy our seasonal cuisine prepared daily by our Executive Chef. Either way your family will be impressed.

Elements Restaurant offers something for everyone. Room for a little indulgence? Enjoy our decadent desserts, fun martinis and gourmet coffees to end the evening.

Elements Restaurant is open year-round, 7 days a week. Call us for reservations.

AT

COMPLIMENTARY

Dessert

AT

with the purchase of each main Entrée

One coupon per table, max four people. Only available Sunday – Thursday.

Expires April 30th, 2019. Coupon holds no cash value.

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760 Cooper Road, Invermere B.C. 250.341.4002 copperpointresort.com

Planning an event....

The sophisticated charm of Copper Point Resort is the perfect setting for your upcoming wedding, reception, family reunion, corporate conference or golf tournament.

With banquet facilities that can accommodate up to 200 people, Copper Point Resort has become the most sought after event destination in the valley.

Contact us today for a quote: sales@copperpointresort.com. let’s eat

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We believe in tradition and quality at König. Trust us when it comes to select cuts of beef, pork, lamb or chicken perfect for an unforgettable dinner.

Come by König Meat and Sausage Co. for our daily lunch specials, a fully stocked deli with smoked meats and cheeses, as well as select salad options.

König Meat and Sausage Co. is renowned for our authentic gourmet, hand-made sausages. Try our traditional German or modern varieties.

250-342-9661

Casual dining

250-342-9661

1210 - 7th Ave., Invermere • konigmeats.com

Take-out available

Licensed

Warm and friendly Patio dining atmosphere We serve mouth-watering breakfasts that are RATED #1 in the valley.

Handcrafted burgers that range from classically simple to culinary perfection for an unparalleled lunch and dinner experience. We are proud to offer a selection of vegetarian and gluten-free dishes. We invite you to come dine with us in our country chic atmosphere and see what all the fuss is about.

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Open 8 a.m. – 9 p.m. summer

250-347-9848 4935 Highway 93/95 Radium Hot Springs

Formerly known as Melting Pot Eatery – Call for winter hours.

ENJOY A WARM AND FRIENDLY ATMOSPHERE in Radium Hot Spring’s newest Coffee Shop

Mixing the city and the classic pioneering style of Radium, the Café is a welcoming place to enjoy a coffee, do some work, or have a quick bite to eat.

Whatever your purpose, you’ll be right at home with us.

Gourmet Jams and Unique Spicy Jellies gluten free, sulphite free, dairy free with no added colours or preservatives Saunders Family Farm is well-known for our gourmet jams and unique spicy jellies. We also have sweet, juicy strawberries on our u-pick farm that many people, tourists and locals alike, visit every summer. This year, we also have delicious raspberries and saskatoons. Everyone says our jam tastes just like how grandma used to make it and our unique spicy jellies will be a new experience for your taste buds.

Our Raspberry Pepper is the best seller of the jellies paring very well with Brie, cream cheese and crackers or as a side condiment with your steak or roast beef. It can also be used in a salad dressing to spice up your salad.

The Strawberry and Strawberry/Rhubarb Jams are the best sellers made with the freshest strawberries around. Try all our tasty jams and jellies for a fresh taste of the valley!

www.saundersfamilyfarm.ca info@saundersfamilyfarm.ca

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OPEN DAILY GBreakfast G Lunch G Dinner

Fully licensed, Warm & friendly atmosphere

HUGE MENU Omelettes - Waffles - Eggs Benny Charbroiled Sterling Silver Steaks Awesome Burgers & Sandwiches Pastas - Stir-frys - and much, much more

Featuring our Huckleberry Specialties: Pie G Cheesecake G Milkshake G Pancakes Jam G Syrup G Soda G French Toast Vinagrette Dressing G Chicken Dinner

205 Laurier Street, Invermere

250-342-3800

www.huckleberrysrestaurant.ca

• Specializing in European & Continental cuisine • Seasonal live entertainment • Evening special 5 p.m. – close

Located at the turnoff to Invermere on Highway 93/95

For reservations call:

250-342-9417

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Let’s have a little taste of Hungary

Open daily at 5:00 p.m.

Bring in this ad

and SAVE your dinner.

15

%

On an uphill location overlooking the valley.

5067 Madsen Rd., Radium Hot Springs 250-347-9548 • www.milliondollarview.ca

off

Great homemade cooking!

J

oin us in our relaxing atmosphere surrounded by spectacular mountain views on the borders of the Columbia River and wetlands. Enjoy great food and country hospitality for a memorable experience.

We offer an array of delicious Southwest cuisine, vegan and vegetarian options, dairy and gluten-free delights and Texas style Barbecue. We are also the home of the famous Peanut Butter Cream Pie and innovative specialty coffees.

Our monthly event specials will surprise and entertain you as your worries wash away in the natural beauty that is the Columbia Valley. See you soon!

Highway 95 north in Spillimacheen • Open Wednesday thru Sunday 10 a.m. to 4 p.m. • 250-346-3081 let’s eat

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Casual, friendly and affordable!

The

antina

Open April Through At Spur Valley October facebook.com/cantinaatspurvalley

Located at Spur Valley Golf Resort 15 minutes north of Radium on Hwy 95 50

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Impeccable Dining & Spectacular Views!

Featuring one of the best patios in the Columbia Valley, we offer contemporary cuisine using regional products delivered with our Service Beyond promise. Tempt your taste buds with one of our signature dishes, like our kick ass coffee braised beef brisket with spicy demi glaze using locally made Kicking Horse Coffee. Pair it with a craft beer from our local Arrowhead Brewing Company or the perfect red wine from our award winning selection. Our clubhouse is the perfect venue for special events and spectacular weddings. We’re open for Breakfast, Lunch & Dinner during the golf season Photo Credit: Stew Medford

Call for our hours of operation or visit our website, www.eagleranchresort.com.

1.877.877.3889 Reservations recommended.

Representing our local producers

A colourful variety of freshly picked produce and delicious aromas arrest your senses when you enter Sobeys Invermere. Sobeys is a full service supermarket, offering bakery selections and sandwiches prepared daily, a wide variety of Canadian and imported cheeses, fresh lobster, and an in-store butcher offering specialty cuts upon request.

Sobeys Invermere is committed to partnering with local food producers, offering shoppers an authentically regional shopping experience.

Owners Steve and Lori Ladas are active supporters of community initiatives and service groups, including the Columbia Valley Food Bank and the Hospice Society of the Columbia Valley.

Steve and Lori are quick to credit their professional, experienced staff for creating the welcoming atmosphere that Sobeys Invermere is known for.

Open 7 days a week 7 a.m. - 10 p.m.

Invermere

750 - 4th Street Invermere, B.C.

A Proud Canadian Company Since 1907

• • • • • • • • • • • • • • • •

Kootenay Meadows Milk Dave’s Hot Pepper Jelly From Scratch Sophie’s Pickles Saunders Jams and Jellies Bistro Dressing The Spatzle Factory Three Diamond Dressing Kootenay Bijou Hot Sauce Northern Cards Mrs Palmer’s Pita Snacks Konig Meat and Sausage Company Glacier Soap Kicking Horse Coffee Boccalino Dressings Scheffers Ice

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38 Years of Exce�ence

Secluded Patio Dining

3 Course Dinner ~ SUNDAY - FRIDAY ~ • 3 Courses - 3 Choices

PRIME RIB ~ SUNDAYS ~

CASUAL FINE DINING WITH AMBIENCE IN A

Heritage Home

• Extensive Wine List • Diverse Menu • Family Friendly Open at 5 p.m. • Early Birds 5 – 6 p.m.

818 12th Street Invermere

Reservations: 250-342-6344 or strandsrestaurant.com For features and events visit Strand’s Old House Restaurant

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Weekly flyers • Competitive prices • Manager’s in-store specials • Monthly custom features

906 - 7th Avenue, Invermere Shop well. Eat well. Live well. Join us on

Facebook or visit us at www.agvalleyfoods.com

MORE FRIENDLY SERVICE

MORE COMMUNITY REWARDS

The store with more!

More local suppliers MORE CHEFS MAKE IT FRESH

• • • • • • • •

Anchor Organic Soaps Angela’s Pasta Creston Cherries Creston Corn Dave’s Hot Pepper Jelly Edible Acres From Scratch Fun Cakes by Diane

• • • • • • • •

It’s a Wrap!

Kicking Horse Coffee Konig Meat & Sausage Co. Kootenay Bayou Sauce Kootenay Meadows Dairy Rocky Mountain Hemp Hearts Rocky Mountain Honey Farm Saunder’s Family Farm

• • • • • • • •

Scheffer’s Ice Cream Sherry Mallach Cards Spatzle Factory Sophie’s Pickles Stolen Church Coffee The Invermere Bakery The Pickle Patch Treasure Life Flours

More alternative foods 1,000 +

Organic

1,400 + Gluten Free

• More is better • More years serving the Valley • More family • More local foods • More awesome customers • More great food choices • More awesome staff

Shop well. Eat well. Live well.

See you at the Store, SA :) let’s eat

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NEWLY RENOVATED

Next to the Mountainside Market in Radium Hot Springs

Open Daily year-round for lunch, dinner, and late night drinks LIVE MUSIC

onday at 7 p.m.

KARAOKE every Thursday

FREE SHUTTLE SERVICE Available upon request

Kitchen open late!

Amazing patio with lots of outdoor seating

hor s et h ief pu b.c a

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let’s eat

Fully licensed

Fresh food made with fresh ingredients!

Restaurant & Lounge Open Year Round 5 pm daily June – September Lunch: 11:30 a.m. – 4 p.m.

Austrian and continental cuisine. Schnitzel, steak, seafood, homemade pasta and desserts.

Daily 3-course dinner specials • Private functions for groups.

Highway 93, Radium Hot Springs, B.C.

For reservations, call 250-347-6553

www.OldSalzburgRestaurant.com let’s eat

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Illustration by Elizabeth Segstro

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let’s eat