4 minute read
Local Pairings for your Thanksgiving Turkey
LOCAL PAIRINGS FOR THANKSGIVING TURKEY
AFFINTY CIDER HERITAGE DRY
Funky barnyard aromas give way to subdued notes of citrus, so your turkey will feel right at home. This extremely dry cider is a blend of wild and cultivated apples found only in the Cowichan Valley which we think makes all the difference. Fermented in the style of an English Scrumpy, it will steal the show. 6.7% alc/vol $9.49/500mL
WESTHOLME TEA
MAPLE SMOKED GREEN TEA
This tea is hand-made at Westholme, inspired by traditional Japanese ‘Hojicha’ green tea. Tea leaves and twigs are hand-plucked, hand-processed, then cold-smoked with Maple chips. This steep is woodsy and toasty, providing warm comforts of an evening fire to compliment a hearty and savory autumn meal. A sweet, smoky maple linger and low astringency pairs well with turkey and cranberry. In each sip you can truly taste the Cowichan terroir, which ties together a meal created from other local ingredients. Cost: $25/10g bag and $55/25g bag
BLUE GROUSE
WINERY QUILL PINOT NOIR
A beautifully rounded wine with smooth silky tannins and a light body. On the palate look for caramel, berries, cherry, forest floor and baking spice. Pinot Noir is always the darling when pairing Turkey and wine. It not only goes with the Turkey and cranberry but also all of the side dishes! $27.99
UNSWORTH VINEYARDS
2019 CHARDONNAY
Notes of lemon curd, yellow apple and blanched almonds on the nose lead to a dry and poised palate featuring flavours of ripe citrus, hazelnut and subtle spice notes and leading to a long finish. Unsworth’s inaugural release of Chardonnay is a perfect match with your Thanksgiving turkey. The bight citrus flavours refresh your palate during the feast while the density and texture on the palate provide substance to compliment the plethora of traditional side dishes. This wine is very food friendly and will pair across the entire table! $30.35
THE CLAY HUB COLLECTIVE’S
6th Annual Christmas Pottery Sale
November 6th & 7th 10am to 3pm 2375 Koksilah Rd. Cowichan Station
www.theclayhubcollective.com
Covid protocols in place, Vaccine cards to be presented.
We’re thankful for a lot of things, and PUMPKINS are surely among them! Come in for our delicious Pumpkin Pies, Pumpkin Lattes and other Pumpkin Treats!
Pre Order Your Thanksgiving Specialities... Pick up by Oct. 9 / Closed Monday Oct. 11
Seasonal Pumpkin Pies at Kahuna Burger
Ajay is our Kahuna baker and this pumpkin pie with caramel macadamia whip cream confirms his Kahuna- ship. Kahuna Burger and Aloha Bowls were born out of a love and passion for the Hawaiian Islands, its concept of Ohana—meaning family. Ajay and Robert feel there is a rhythm brought to life through a connection with the earth and water that is forged when living on an island. Ajays’s penchant for creating soul- satisfying desserts is one of the ways he connects with our customers. We strive to help spread that positive, life-affirming energy by making our customers excited to experience our food, our service, and our love of family on beautiful Vancouver Island. Here, the spirit of Aloha is alive and thriving! Available now until Christmas. Please preorder any whole pies ($35) for Thanksgiving by October 7 778-422-3456. Pick up at Kahuna Burger 177 Kenneth St, downtown Duncan.
Come out to this community agricultural space, and learn how to build a ‘hugelkultur’ bed, using permaculture techniques. We are planting a 50 ft spiral garden, planted with native wetland species, to feed pollinators and the whole ecosystem. This is a project led by a Cowichan youth, Amanda Macaro, who recently completed a three month internship with the Canadian Conservation Corps, and is creating this wetland spiral garden as her project to give back to her community. Workshop participants will be able to get hands-on experience using permaculture techniques in restoration, work alongside a team of folks collaborating to enhance local biodiversity, and be a part of a local movement to rewild our community! Planting a Wetland Native Plant Spiral with permaculturist Jason Greenwood. Sunday October 3 9:30am - 1:30pm Garden Education Centre 2431 Beverly Street By Donation. Everyone welcome. To register for the workshop, please email gec@ cowichangreencommunity.org
Oven Roasted Tomatoes
Recipe courtesy Grant Easterbrook, The Olive Station 225 Canada Avenue, Downtown Duncan
This is a great recipe for this time of year as we are harvesting the last of the tomatoes. I use this recipe all the time and they are delicious.
Ingredients
2 lbs Fresh Heirloom Tomatoes, sliced 2 large Garlic Cloves, finely chopped 1/2 tsp Cracked Black Peppercorns 1/4 tsp Chili Flake 2 cups Medium to Robust Extra Virgin Olive Oil 1/2 tsp Kosher Salt
Directions
1. Preheat oven to 250 degrees, and prep two large baking sheets with parchment paper. Arrange heirloom tomato slices on baking sheets, then bake until slices are dry but still supple, about 4 hours. Transfer finished tomatoes to a cooling rack and cool completely.
2. Arrange a layer of tomato slices in the bottom of sanitized, dried 16 or 18 ounce jar, then sprinkle lightly with layer of garlic, cracked pepper, chili flake, and salt. Repeat with remaining tomato slices and flavoring ingredients until used up, leaving about 1 inch of headspace.
3. Pour in enough olive oil to cover tomatoes completely. Seal tightly and place in a cool, dry place to sit for a week. Use in sauces, salads, spreads, and dips and charcutier boards.
