Eat Like A Local by Snowbird Books

EatVictoria Like A Local : British Columbia

Eat Like A Local Victoria : British Columbia

Snowbird Books

For Christina

© 2015 Snowbird Books. All rights reserved. All photos © 2015 by Oliver Luke Delorie, except the images provided by the following contributors: Sea Cider, Camille’s, Ca Va Bistro, RaceView B&B, Crooked Goose Bistro, Heron Rock Bistro, Roast, Wildfire, Level Ground Trading, Abbeymoore Manor/ Jumping Rocks, Ingredients, Cowichan Bay Seafood and Rock Coast. Roast Photo by Issha Marie Level Ground Photo by Michelle Loewen Abbeymoore Manor photo by Jumping Rocks The Root Cellar photo by Rea Frey Front Cover photo by Oliver Luke Delorie Back cover photo courtesy of Wikimedia Commons ISBN: 978-0-9735918-9-7 Editing by A Way With Words, Wynndel BC Creative Consulting by Orange Street Studios, Tucson AZ Layout and Design by Creative Culture Communications, Victoria BC Printing and Binding by Camosun College Print Shop, Victoria BC First Edition printed locally in Victoria, B.C. August 2015 on 100% recycled paper. Thanks to our generous sponsors for their contributions. Forward all queries to: The Snowbird Book Company Telephone: 1-778-846-9688 Website: SnowbirdBooks.com No person shall be held liable for any loss (real or imagined) resulting in the use (or misuse) of the content in this book. Please enjoy responsibly :)

Table of Contents Marshmallows - Bon Macaron - 6 Schnitzel Sandwich - Traveling Smoke Show - 8 Monkey Business Cupcakes - Ooh La La Cupcakes - 10 Spanakopita - Aegean Cafe - 12 Dark & Spicy Mocha - Shatterbox Coffee - 14 Cream of Mushroom Soup - Crooked Goose Bistro - 16 Gluten Free Shepherd’s Pie - Six Mile Pub - 18 Confit & Pan-Roasted Duck - 10 Acres - 20 Jonny Appleseed Cocktail - Sea Cider - 22 Sour Cherry Rosemary Ice Cream - Cold Comfort - 24 Sesame Bamboo Steamed Veggies - Venus Sophia - 26 Iced Coffee - Level Ground Trading - 28 Date Squares - The Treat Lab - 30 Summer Veggie & Chicken Salad - Share Organics - 32 Mushroom Veggie Burger - Maude Hunter’s Pub - 34 Mixed Greens & Sausage Torte - Galloping Goose Sausage - 36 Smoked Tuna Salad - Kissako Green Tea Cafe - 38 Pork Hock Terrine - Four Quarters Meats - 40 Taleggio Soufflé- Ca Va Bistro Moderne - 42 Snails In A Tomato Garden - Camille’s - 44 Braised Chicken & Cippollini - Canoe Brewpub - 48 Candied Smoked Salmon Rouladen - Race View B&B - 50 Gluten-Free Fish Chowder - Fishhook - 52 Live Spring Rolls & Spicy Almond Sauce - Cafe Bliss - 54 Savoury Clam Chowder - Oak Bay Marina - 56 Candied Hazelnut & Goat Cheese Salad - Spinnakers - 58 Cherry Pie - Patisserie Daniel - 60

Balsamic Butter - Heron Rock Bistro - 62 Tartar Sauce & Coleslaw - Willows Galley Fish & Chips - 64 Sweet Lemongrass Karubi Ribs - Stone Pipe Grill - 66 Mediterranean Omelet - Abbeymoore B&B - 68 Gluten-Free Fruit Muffins - Origin Bakery - 70 Penne Noci e Salmone - IL Covo - 72 Tracy’s Apple Coffee Cake - Level Ground Trading - 74 Peanut Butter Chocolate Pie - Pluto’s - 76 Vegan Chai Spice Truffles - Pure Lovin’ Chocolate - 78 Blue Cheese Lamb Burger - The Pink Bicycle - 80 Country Style Pork Roast - Roast - 82 Signature Meatloaf - Galloping Goose Grille - 84 Super Kale Pesto - The Root Cellar - 86 Vanilla Iced Carbonated Espresso - Shatterbox Coffee - 88 Berry Victoria Tea Latte - Silk Road Tea - 90 Mixed Berry Muffins - Cycle Inn B&B - 92 Sicilian Tapenade - Olive The Senses - 94 Saltspring Island Mussels - Heron Rock Bistro - 96 The “Bounty” - Oughtred Coffee - 98 Lavender Shortbread - Wildfire Bakery - 100 Green Miso Tahini Spread - Ingredients - 102 Devilish Mocha - Oughtred Coffee - 104 Cioppino Italian Fish Stew - Cowichan Seafood - 106 Dairy & Gluten-Free Blueberry Crumble - Ruby Red Farms - 108 Rabbit Pate - Cure Artisan Meat & Cheese - 110 Poached Eggs & Braised Greens - Caffe Fantastico - 112 Candied Orange Peel - Rock Coast - 114

Marshmallows INGREDIENTS 45 grams egg white 139 grams water 139 grams water + 12 sheets of gelatin 4 teaspoons corn syrup 315 grams sugar 3 vanilla beans Icing sugar Corn starch

METHOD Pour the egg whites into the bowl of a stand mixer and using the whisk attachment, mix on medium-high. Pour the water, sugar and corn syrup into a small saucepan and put it on medium heat. In a separate bowl, mix the water and gelatin and let sit. Once the syrup reaches 126°C remove from heat. Reduce the speed of the mixer to medium and slowly add the syrup to the egg whites (while the mixer is still running). Tip: it works best if the syrup is poured down the side of the bowl rather than right onto the whisk. Once the syrup is poured, in the same saucepan, pour the water and gelatin and gently stir until the gelatin becomes liquid. Add to the mixer while still running, and mix 10 minutes. Split open 3 vanilla beans. After the 10 minutes, add the inside of the 3 beans to the mixer and turn back on for 2 minutes. Line a baking sheet with parchment paper and spray with nonstick spray. Spread the marshmallow on the baking sheet and let it sit overnight. Once the marshmallow is set, use a pizza cutter to cut in even pieces of about 1 inch. In a bowl, add equal amounts of icing sugar and corn starch. Put all the pieces of marshmallows in the icing sugar and corn starch and make sure all the pieces are fully covered. Shake off excess amount. Store in an airtight container.

Bon Macaron Patisserie • 1012 Broad Street • (778) 265-0850 • BonMacaronPatisserie.com

Schnitzel Sandwich INGREDIENTS 12 oz centre cut pork loin *kosher salt *freshly ground pepper 1 cup green cabbage, thinly sliced 1 cup red cabbage, thinly sliced 1/2 lemon 1 cup all purpose flour 2 eggs, beaten 1 1/2 cups panko 1/2 cups vegetable oil 2 soft hoagie rolls split pickled shallots (shallots in red wine vinegar)

SMOKED OYSTER MAYO 7 smoked oysters, store bought or 5 fresh medium sized oysters, plus a smoker and wood chips 1 cup Mayonnaise 1 Clove garlic 1/4 teaspoon Smoked paprika 1 Tablespoon Dijon mustard 1 teaspoon Lime juice 1 teaspoon Worcestershire sauce Dash of hot sauce of your choice

METHOD Make the smoked oyster mayo. Set up a bbq for indirect heat or set an electric smoker to 300F. Shuck the oysters and put them in a shallow heat-proof pan along with their liquid. Pour a 1/4 cup of water over 2 cups of wood chips and seal them in a pouch of tin foil. Poke some holes in pouch with a knife and lay pouch next to coals. Place the oyster pan on grate above the wood chips and smoke for about 25 minutes. Put the rest of ingredients including smokey oyster liquor into a food processor or blender and pulse until smooth. Transfer to a container and refrigerate. Now slice the pork loin into 4 equal portions and place 1 piece of pork at a time between two pieces of plastic wrap and flatten pork with a mallet or rolling pin until it’s about a 1/4 inch thick. Season with salt and pepper and set aside. Dress cabbage with the juice of half a lemon and a sprinkle of salt and set aside. Dredge cutlets in flour, then through beaten egg. Coat in panko. Heat oil in a non-stick skillet or cast iron pan set at medium to high heat and brown the cutlets for about 2-3 minutes per side. Add more oil if necessary. Rest cutlets on a plate lined with paper towel to absorb any excess oil. Toast your rolls. Slather the oyster mayo on the bun and place pork cutlet on top, followed by a heap of dressed cabbage and pickled shallots.

The Traveling Smoke Show • 5611 East Sooke Road (when parked) • (250) 710-6010 • TravelingSmokeShow.com

Monkey Business Cupcakes CUPCAKES 1 cup salted butter 3 cups sugar 1 teaspoon pure vanilla 2 Tablespoons Brandy (substitute orange juice) 4 eggs 3 cups ripe crushed bananas 1 cup buttermilk 3.75 cups all purpose flour 2 teaspoons baking soda

CREAM CHEESE ICING 2 cups softened cream cheese (room temp) 1 cup salted butter (room temp) 1 teaspoon pure vanilla 1 teaspoon lemon juice

Cream together above ingredients until smooth. Then add 4 cups icing sugar. Beat until all of the icing sugar is incorporated and icing is smooth. Makes approx. 30 cupcakes.

Beat butter and sugar until well mixed. Add eggs and mix well then add bananas, brandy and vanilla. Mix together dry ingredients and add to mixture alternating with buttermilk. Fill baking cups 3/4 full with batter and bake @ 350 for 18-20 minutes. Cake tester should come clean but be careful not to over bake. Top with cream cheese icing and enjoy!

Ooh La La Cupcakes • 1391 A Hillside Avenue • (250) 385-0707 • OohLaLaCupcakes.com

Spanakopita Spinach Pie INGREDIENTS

METHOD Saute oil and onions until onions are translucent, add green onions. Mixed well and often to prevent from burning. When green onions are soft and well cooked, add parsley. Add the drained spinach and spices. Keep stirring thoroughly until well mixed. Add the spinach mix with the feta and eggs. Mix well. This will be the spinach filling for the spanakopita. Use the phyllo pastry however you want the shape to be.

2 lb bag of frozen chopped spinach (thawed, drained and liquid squeezed out) 4 pieces large yellow onions, sliced thin 4 bunches green onions, chopped fine 4 bunched parsley, chopped fine 3 tablespoons vegetable oil 1/4 cup dill weed 1 teaspoon ground black pepper pinch of cayenne pepper 2 cups grated feta 2 eggs Phyllo pastry Melted butter or margarine

Aegean Cafe • 799 Fort Street • (250) 381-3221 • AegeanCafe.ca

Dark + Spicy Caffe Mocha INGREDIENTS

METHOD Combine hot water and chocolate in a cup. Brew a shot of espresso and steam 8 oz of fresh cold milk, pouring both over the water/chocolate mix. Bangarang!

1 oz hot water 1 teaspoon River Road Dark & Spicy Hot Chocolate 1 teaspoon sugar (amount and kind to taste) 2 oz freshly brewed espresso coffee.

Shatterbox Coffee • 916 Pandora Avenue • (778) 432-2121 • ShatterBox.ca

Cream of Mushroom Soup INGREDIENTS 2 pounds Button Mushrooms 1 pound Portabella Mushrooms 1 large yellow onion 2 tablespoons butter 1 tablespoon canola oil 4 tablespoons white wine 2 teaspoons fresh thyme 1 teaspoon fresh rosemary 1.5 litres 35% cream salt and pepper to taste

METHOD Chop all mushrooms and set aside. Dice onions and sweat them in the oil until translucent. Add the wine and cook out. Add the mushrooms and cook until 1/3 of the liquid has evaporated. Add the chopped herbs and cook briefly. Add the cream and bring to a simmer. Puree the soup with an emersion blender until smooth. Season with salt and pepper. Makes 3.5L

Crooked Goose Bistro • 4136 Wilkinson Road • (250) 590-4556 • CrookedGooseBistro.ca

Gluten-Free Shepherd’s Pie INGREDIENTS

METHOD Brown both meats in large pot or Dutch Oven, once browned set aside and reserve fat. Sauté carrots and onions in reserved fat at medium heat until soft and fragrant, add garlic, tomato paste spice and herbs and stir 1 minute. Add flours and stir for 1 minute, add stock and bring to a boil for 1 minute then reduce to a very low simmer. Add browned meats, and simmer for 1 hour, stirring often, season to taste. Place potato in pot, pour in enough water to cover by 2 inches, bring to a boil, reduce to low boil. Cook until potato is fork tender, remove from heat and drain. In the meantime melt butter and mix with sour cream. Mash potato thoroughly then stir in butter/ sour cream mixture. Season with salt. Place stew in separate oven proof bowls or casserole dish spread out evenly. Spread mash on top (about a cup per serving). Add 30 grams of squeaky cheese curds per serving and place under broiler until browned and bubbly. Serves 8 to 10. Enjoy.

625 grams Ground Beef Lean 625 grams Ground Lamb 350 grams Carrot, small dice 500 grams White Onion, small dice 60 grams Roasted Garlic 50 grams Tomato Paste 2 tsp Paprika 5 grams Fresh Rosemary (off the stem chopped fine) 5 grams Fresh Thyme (off the stem, chopped fine) 50 grams Sorghum Flour 100 grams Rice Flour 800 ml Veal Stock (Beef broth will substitute but will lack a certain richness) Salt and Pepper to taste

Mashed Potatoes 1.5 kg Yukon Gold Potato, peeled and diced evenly Water to cover 175 grams Butter, unsalted 150 ml Sour Cream Salt to taste

Six Mile Pub • 94 Old Island Highway • (250) 478-3121 • SixMilePub.com

Confit + Pan-Roasted Duck CONFIT DUCK LEG Season leg with thyme & garlic, cover with duck fat and bake at 350F for 2 hours until meat is tender and skin is crispy.

ORANGE & LOGANBERRY SAUCE Place half cup of sugar in pan over medium heat until its caramel in colour, slowly add half cup of orange juice, add half cup of loganberries.

PAN-ROASTED DUCK BREAST PRESENTATION Season with salt & pepper, butter and thyme in pan, sear skin side first, put in oven for 7 minutes, take out and leave to rest for 5 minutes.

Place cabbage in center of plate, slice breast skin side up on cabbage, place leg next to breast, spoon sauce around & enjoy!

GARLIC CABBAGE Sauté white cabbage in butter & garlic, season with salt & pepper, add half cup of cream, cook to al dente.

10 Acres Bistro / Bar / Farm • 611 Courtney Street • (250) 220-8008 • 10Acres.ca

Jonny Appleseed Cocktail INGREDIENTS

METHOD Make syrup by simmering until all sugar is dissolved. Chill. Muddle herbs with syrup, Black Applejack & ice. Add pippins & club soda. Enjoy!

1 oz Sea Cider Black Applejack 2 oz Sea Cider Pippins 4 lemon balm leaves (small) 2 mint leaves 1/2 teaspoon fresh squeezed lemon juice Splash of club soda 1 teaspoon simple syrup (equal parts organic cane sugar and water)

Sea Cider Farm & Ciderhouse • 2487 Mt. St. Michael Road • (250) 544-4824 • SeaCider.ca

Rosemary Sour Cherry Ice Cream INGREDIENTS 1 cup (250 ml) whole organic milk 3/4 cup (150g) organic cane sugar 2 cups (500 ml) heavy organic cream Pinch of salt Needles from 1 branch fresh rosemary (about the length of your arm, from your elbow to your wrist) 6 large organic egg yolks Jar red sour cherries, pitted, in light syrup (350g) 1/2 cup organic cane sugar

METHOD Strain the sour cherries in to a small sauce pan, add the 1/2 cup sugar, turn heat to medium, stir once. Set cherries aside. Once the liquid starts to boil, reduce heat to a low simmer and reduce liquid by about 1/2 or until it is a maple syrup consistency. Add cherries back to syrup. Cool and chill in the fridge. Warm the milk, sugar, and salt in a medium saucepan until it is steaming and just about to boil. Add the rosemary needles. Cover, remove from heat and steep for 10 minutes. Pour the heavy cream in to a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk the egg yolks. Slowly pour the warm milk mixture in to the egg yolks, whisking constantly, then scrape the yolk mixture back in to the pot. Stir the mixture constantly over medium heat with a wooden spoon, just until the mixture slightly thickens and coats the back of the spoon. Pour the custard through the strainer and stir it in to the cream. Place over an ice bath and stir it until cool. Chill the custard thoroughly in the fridge. Freeze it in your ice cream maker, according to the manufacturer’s instructions. When removing ice cream from the machine, add cherries, as many as desired.

Cold Comfort Ice Cream • 1115 North Park St #2 • (778) 433-5215 • ColdComfort.ca

Sesame Bamboo Steamed Veggies INGREDIENTS 2-3 cups cauliflower florets 2 handful of snap peas, trimmed 2 red peppers, thinly sliced 3 carrots, peeled and cut into slices 1 broccoli, cut into bite size pieces 8 baby bok choy, cut in half and washed thoroughly

To follow the exact recipe, you will need a traditional bamboo steamer which can easily be found in Asian or Chinatown markets. If you don’t have one handy, any steamer will do. The right texture for cooked veggies is just a little bit al dente. Should you like your veggies more on the softer side, feel free to add a minute or two in the steaming process, but no longer else they become too soft, losing their flavor and nutrients.

MARINADE 3 Tablespoons finely chopped and peeled fresh ginger 1 Tablespoons finely chopped fresh lemongrass 2 Tablespoons toasted sesame seeds 5-6 Tablespoons of sesame oil

METHOD Place a medium-large pot on high heat, add 3 cups of water and bring to boil. Place the bamboo steamer on top of the pot. Mix the cauliflower, snap peas, red peppers and carrots together into the bamboo steamer. Cover and steam for 3 minutes. Add the bok choy and broccolis. Cover and steam for another two minutes. While the veggies steam, get a large mixing bowl and place the sesame oil, ginger and lemon grass in it. Now stir in the steamed veggies, and toss well. Season with salt and add the toasted sesame seeds. Serve with brown rice or bread, and enjoy your healthy and hearty meal. Makes 5-6 portions.

Venus Sophia Tea Room & Vegetarian Eatery • 540 Fisgard Street • (250) 590-3953 • VenusSophia.com

Iced Coffee INGREDIENTS 60 grams Level Ground coffee (Espresso Blend, Summer Blend or your favourite) 500 ml water (just off the boil) 500 grams ice Level Ground Organic Cane Sugar Cream or Milk

METHOD With boiling water, brew coffee using a ‘pour-over’ method directly over ice OR brew for 4 minutes in a french press, then decant into an ice-filled jug. Add Level Ground Organic Cane Sugar and cream or milk to taste.

Level Ground Trading • 1970 Keating X Road • 1-888-565-6633 • LevelGround.com

Date Squares INGREDIENTS 4 cups dates zest (and possibly juice) of one orange 2 1/2 cups large flake oats 1 1/2 cups whole wheat flour 3/4 cups All Purpose flour 1 1/2 cups brown sugar 1 teaspoon baking soda 3/4 teaspoons salt 1 1/2 cups unsalted butter, melted 1/3 cups chopped pecans

METHOD Preheat oven to 175º. Place dates in 8c glass pyrex measure. Cover with boiling water and let sit 10-20 minutes until dates are soft. Drain water, add orange zest and purée until a thick, mostly uniform paste forms. Squeeze in juice from the orange only if mixture is too thick. Combine oats, flours, sugar, baking soda and salt in a large bowl. Cut in melted butter and toss to form pea-sized balls. Take 2/3 of crust mixture and press into oiled, parchment-lined 9x13 pan. Spread filling overtop. Add chopped pecans to remaining crust mixture, toss to combine, and sprinkle over filling. Gently pat down into a uniform layer. Bake for 30-40 minutes, until golden.

The Stick Specialty Roaster & The Treat Lab • 6715 Eustace Road, Sooke • (250) 642-5635 • StickInTheMud.ca

Summer Veggie + Chicken Salad INGREDIENTS 1 cup Brown rice 1/3 lb Baby greens Handful of Baby kale A few sprigs of Green onions Cilantro, one bunch Mint, one bunch 1/2 cup Strawberries or Blueberries 1 Lime 1 Avocado 1/3 cup Chevre 2 boneless skinless chicken breasts 2 bell peppers (any colors) Peashoots (or any other sprout) Olive oil 1 Tablespoon grated ginger teaspoon ground nutmeg teaspoon ground cinnamon 1 Tablespoon maple syrup 1/2 teaspoon ground cloves

METHOD This is a fun recipe because you can use any fresh, seasonal veggie. If blueberries are in season, use those instead of strawberries. If snap peas and cucumbers are out, use those instead of sprouts. Work with what you have. The flavours work well, as a mix of the sweet, sour, bitter and spicy. The only veggies you can’t get locally are lime & avocado, but they add a nice texture to the dish. You can serve this on one big platter. Cook brown rice as directed. Chop all greens into bite size pieces (salad, green onions, cilantro, mint, peppers, peashoots, strawberries, peppers, avocado, cheese). Cut chicken into strips, season with salt and pepper, and brown on stove with Tbsp olive oil and add ginger, nutmeg, cinnamon and cloves. When chicken is looking cooked through (5 minutes or so) add maple syrup. Take off of heat and cover until the rest of the food is ready. Take cooked rice and spread out onto a platter. Sprinkle greens on top of rice. Then add the chicken. Sprinkle the rest of the veggies, the cheese, the cilantro, mint and the strawberries. Squeeze some lime on top and save a few slices to go on the side. Enjoy!

Share Organics Local Food Delivery • 625 Hillside Ave #3 • (250) 595-6729 • ShareOrganics.bc.ca

Mushroom Veggie Burger INGREDIENTS

1/2 cup Green Lentils 1/2 cup Brown Rice 1/2 cup Quinoa 4 cups Water 1 oz Honey 1/2 cup Oats 1/2 cup Sunflower Seeds 1/2 cup Garlic 1 cup Roasted Mushrooms 1 Tablespoon Flax Seed 1 Tablespoon Grainy Dijon Mustard 1 Tablespoon Dry Oregano 1 Tablespoon Salt 1 Tablespoon Pepper

METHOD Cook lentils, rice, and quinoa in covered pot with water, until small craters form on the surface and most of the water has been absorbed. Don’t rinse or wash the rice, quinoa or lentils so as to retain any starches for binding. Keep covered and remove from heat; let stand covered for 20 min. Transfer to mixing bowl and allow to cool. Toss oats and sunflower seeds with honey and toast medium hot oven, stirring constantly so honey is evenly distributed, until golden brown, 10-15 minutes. Lightly toss pealed fresh garlic in olive oil and roast until golden and soft, 10-15 minutes in medium-hot oven. Once cooled, puree roasted garlic to smooth paste. Lightly toss mushrooms in olive oil and a little salt and pepper and roast until soft, 10-15 minutes in medium-hot oven. Allow to cool and drain off liquids from pan, reserving the mushrooms. Combine all and remaining ingredients together. Mix and need until the mixture becomes tacky and holds its shape when formed into balls and pressed into patties. Take a small amount and cook off a taster to see if the seasonings need adjusting; adjust accordingly. Form into 6 oz balls and press into patties. Cook on well seasoned grill, griddle or fry pan until golden and crisp on the outside. Yield 8 x 6 oz patties. Created by Adam Reeve, Chef at Maude Hunters Pub.

Maude Hunter’s Pub & Liquor Store • 3810 Shelbourne Street • (250) 721-2337 • MaudeHuntersPub.ca

Mixed Greens + Sausage Torte CREPES 3 large eggs 1 cup whole milk 3/4 cup flour 1/4 tsp salt 4 1/2 tbsp melted butter (or good olive oil) Whisk together the eggs and the milk. Gradually whisk in the flour and butter/olive oil. Brush a 9” non-stick pan with olive oil or butter. Heat until hot and add 1/4 cup batter swirling to cover pan. Cook briefly and remove from pan. Brush pan with more butter and repeat. Yield 6.

Saute onions and sausage in half the olive oil. Remove from pan and add the rest of the olive oil. Saute the greens and add crushed garlic and mix well. Season with salt & pepper. Combine greens and meat.

BECHAMEL SAUCE 1/4 cup butter Approx 6 tbsp flour Approx 1 3/4 to 2 cups whole milk Salt & pepper to taste 1-2 cloves crushed garlic Pinch of nutmeg & pinch of allspice Approx 1/2 cup fresh grated Parmigiano-Reggiano

FILLING Approx 1 lb G. Goose Italian/Chorizo Sausage 1/2 cup onion, chopped fine Approx 3 tablespoons olive oil 2-4 cloves crushed garlic 1 lb mixed greens (your choice) chopped Salt & pepper to taste Approx 1 cup Gruyere or Fontina cheese Approx 1 cup freshly grated Parmesan cheese Extra olive oil for brushing the pan Seasoned bread crumbs

Melt butter in a sauce pan until it just foams. Stir in flour. The mixture should be fairly thick. Gradually whisk in the milk. Add salt, pepper, allspice & nutmeg. Cook at medium heat and continue whisking until thickened. Add crushed garlic and Parmigiano-Reggiano. Set aside. Brush the bottom & sides of a 9” springform pan with olive oil and sprinkle the bottom with bread crumbs. Place 1 crepe in the pan and top with filling, a thin layer of bechamel, and a sprinkle of mixed cheese. Repeat. To finish, sprinkle with seasoned bread crumbs, a bit of paprika & dried herbs. Put the pan on a cookie sheet and bake @ approx 400F for about 25 minutes until the top is golden and the sauce is bubbly. Let cool for 15 minutes. Undo the pan and slide the torte onto a serving plate. Cut into wedges.

Galloping Goose Sausage • 4484 Lindholm Road • (250) 474-5788 • GallopingGooseSausage.com

Smoked Tuna Salad INGREDIENTS 80~100 grams smoked tuna cut into 1 cm cubes 2 cups salad mix green 1⁄2 avocado cut into 1cm cubes 2 tablespoons shredded carrot 1 tablespoon daikon radish, peeled and cut into match stick-size strips

WASABI LIME DRESSING

METHOD To create vinegar mix combine brown sugar, soy sauce, rice vinegar in a small saucepan. Stir over medium heat until sugar dissolves. Set aside to cool. Combine sesame seed, wasabi, fresh lime juice, and cooled vinegar mix in a small bowl. Place salad mixed greens onto serving plate and arrange smoked tuna, avocado, carrots and daikon radish. Drizzle wasabi lime dressing over salad.

1 tablespoon brown sugar 1 tablespoon soy sauce 3 tablespoon rice vinegar 1⁄2 teaspoon wasabi 1⁄4 teaspoon fresh lime juice 1 teaspoon roasted grounded sesame seed

Kissako Green Tea Cafe • 2027 Oak Bay Avenue • (250) 370-5195 • KissakoGreenTeaCafe.com

Pork Hock Terrine INGREDIENTS

Then strain the remaining stock and reduce it to 3/4 cup. When the hock is cooled to the touch remove the bones and any unwanted cartilage. Using the skin is optional but I highly recommend it. It’s what gives the dish texture and rustic class. Cover and chill the meat and stock (separately) overnight. To finish the terrine find a mould, like a loaf pan, and line it with plastic wrap leaving plenty overhanging the sides and ends to fold overtop once it is filled. This has to be done with one piece so none of the liquid escapes. Dice your chilled meat and skin into 1/4 inch pieces and place in a mixing bowl. At this point you could add a variety of different garnishes like fresh herbs, dried fruit, nuts, blanched veggies, beans. While you are preparing your meat and garnish, take your stock from the fridge. It should be firm to the touch. You will notice the fat on top and the sediment on the bottom. Using only the nice clear stock in the middle heat it up only to the point of being a liquid again. Add it to your bowl of meat and garnish and mix well. Check for seasoning at this point. There should be plenty from the hock alone. With a slotted spoon fill your mould with the solids. Add just enough liquid to fill in the spaces. Fold over the plastic wrap and refrigerate at least over night. To serve, pop the terrine out of the mould and slice with a sharp knife. Serve with pickles, mustard and bread.

1 Smoked pork hock 2 cloves Garlic 1/2 Onion 1 Large Carrot 1 teaspoons Peppercorns 1 Bay leaf Fresh Thyme or Rosemary, or both

METHOD Peel and cut the onion and carrot into a large dice. Use a dutch oven or slow cooker that is just big enough to fit the hock with the veggies, the remaining herbs and spices, and about 2 cups of water. The hock should be more than half covered with water. Set the oven to 300 or your slow cooker to medium heat for about 2 1/2 - 3 hours. Rotate the hock in the broth every 1/2 hour or so to ensure even cooking. When it is done the meat will literally fall of the bone. Remove the hock with a slotted spoon and place on plate to cool.

Four Quarters Meats • 2031 Malaview Avenue West, Sidney • (250) 508-7654 • FourQuartersMeats.com

Taleggio Soufflé INGREDIENTS 425 ml milk 1 bay leaf 60 grams butter 55 grams plain flour 4 yolks 5 whites 120 grams taleggio cheese

METHOD Combine milk and bay leaf, bring to boil. On medium heat melt butter. Add flour, cook on low heat 2 minutes while stirring. Add milk in 3 parts to flour and butter mixture (roux i.e. bechamel). Whisk until smooth and thick. Let cool a little. Add yolks and cheese. Cool to room temperature. Whip egg whites to stiff peaks. Fold whites gently in to mixture. Butter ramekins. Fill ramekins. Bake in bain marie 350C for approx. 20 minutes. Yield 9 souffles.

Ca Va Bistro Moderne • 1296 Gladstone Avenue • (250) 590-7982 • CaVaVictoria.com

Snails In A Tomato Garden INGREDIENTS 75 mL Black Garlic Syrup 160 mL Mozzarella Cream 15 Confit Cherry Tomatoes 90 mL Pistachio Dill Pistou 150 mL “Cous-Cous” 5 Scoops of Caesar Sorbet 20 mL Olive Oil & Lemon Juice Vinaigrette (equal parts of each, with a pinch of salt) 25 each Basil Fed Snails (regular snails are fine too) 10 grams butter 1 clove garlic To taste Salt & Pepper 90 grams Mixed Greens Vancouver Island Sea Salt 6-7 Medium to Large Heirloom Tomatoes. 15 Heirloom Strawberry Tomatoes Cooking is about choosing the best of the ingredients. And on Vancouver Island, we are truly blessed with some of Canada’s greatest produce and artisanal products.

OVEN DRIED TOMATOES Using a sharp paring knife, score an “x” on the bottom of each tomato, being careful not to cut into the meat of the tomato. Bring a large pot of water to a boil. Drop tomatoes 5 at a time into the water for 20-30 seconds. Remove them and plunge into an icy water bath until cool. Remove the tomatoes from the ice bath and pull back the skin starting at the edges of the “x”. Remove and reserve the skins. Continue until all tomatoes have been peeled. Toss peeled tomatoes in salt, sugar and olive oil and lay on a parchment lined baking sheet pan. Place in an oven preheated to 190 degrees Fahrenheit, and cook for approx. 3 hours. Flip tomatoes over every half hour until they have the look of plump tomato “raisins” and take on a chewy texture. Let cool, and store in an airtight container.

TOMATO-DILL SAND Tomato skins from 15 cherry tomatoes 30 mL Popcorn 8 mL Dill Pollen .5 grams Citric Acid, or to taste 4 grams Crispy fried Shallots (Fry in oil until crisp) 2 grams Crispy fried Garlic (Fry in oil until crisp) 5-10 mL Extra Virgin Olive Oil To taste Salt & Pepper

Camille’s Restaurant • 45 Bastion Square • (250) 381-3433 • CamillesRestaurant.com

Dehydrate tomato skins overnight in a dehydrator. Gather, or make, the rest of the dry ingredients. Put all ingredients into a food processor and pulse to get a coarse mixture. Drizzle in the olive oil until a “sandy” texture is achieved. Store in an airtight container.

BLACK GARLIC SYRUP 40 grams Black Garlic 300 mL Simple Syrup (Dissolve sugar into and equal amount of water. Reserve any left over).

“COUS-COUS” Puree in a blender until smooth, thick syrup texture is achieved. 50 grams Dried Pasta (At the restaurant, we use trim from our house made pasta. You can use Israeli cous-cous, or pulverized dried pasta for convenience. Pulverize dried pasta until resembling small cous-cous if needed. Cook pasta trim in boiling water until “al dente”. Strain and toss in Olive Oil. Cool and reserve.

MOZZARELLA CREAM 200 grams Mozzarella Cheese 100 grams Reggiano Parmesan 400-500 mL Whipping Cream, brought to a boil

PISTACHIO-DILL PISTOU 240 mL Peeled Pistachios 1 bunch Fresh Dill 20 grams Fresh Spinach 60 mL Vegetable Oil 15 mL White Balsamic Vinegar Salt to taste Cold water, as needed. Blanch spinach and dill in hot water for 10 seconds and strain. Refresh immediately in iced water to set the colour. Remove from the water and squeeze to remove as much water as possible. Place all ingredients except White Balsamic Vinegar in a blender. Puree until a smooth, yet viscous texture is achieved. You may need to add some cold water to keep a vortex going as the fat in the nuts and the oil will form a thick emulsion and make it harder for your blender to do its job.

Puree all ingredients in a blender. The trick here is to heat the whipping cream. If it goes in cold, it will whip. If this happens you will just need to keep the blender running until the shearing action heats up the cream and “melts” the butter solids that will have formed. We found that bringing the cream to a boil helped avoid this dilemma. Tip into a container and refrigerate.

TOMATO-CAESAR SORBET 800 grams Heirloom Tomatoes 1 Yellow Onion, diced Salt & Pepper To taste Worcestershire To taste Vodka/Gin/Sake To taste Clamato To taste Tabasco To taste Lemon Juice, freshly squeezed Liquid Glucose

Sweat onions in a large pot, being careful not to get any colour. When onions become translucent, add tomatoes and cook down by half slowly to concentrate the flavours. Pour yourself about a 180 ml of the drink into a glass over ice and pour the remainder into the pot with the tomatoes. Bring to a simmer and remove from heat. Puree cooled but still warm mixture in a blender until well blended and strain through a fine mesh strainer into a bowl set on a scale. Season with salt and pepper and weigh the strained liquid. Measure out 1/3 of the weight of the puree in liquid glucose and heat the glucose in a pot until it loosens up a bit. Tip in Caesar tomato puree and mix until thoroughly combined and place in a shallow container to cool completely. Following manufacturers instructions, churn cooled mixture in your ice cream maker. Do not over-churn! This will make your sorbet hard and aerated, and will dilute the flavour. 15-20 minutes should be more than enough. Scrape out sorbet into appropriate container, wrap well, and freeze in your freezer overnight, or until scoopable.

ASSEMBLY Get five chilled 10” Round plates. Spread Mozzarella Cream between all 5 plates and, using a brulee torch, scorch the mozzarella. I liken the flavour to the crispy bits of cheese on a pizza. Using a spoon, haphazardly drizzle the Black Garlic Syrup around the plates. Slice the tomatoes so that you get between 5-7 pieces on each plate. Have some fun. Cut them however you like. Season with some of the Vancouver Island Sea Salt. This adds a bit of texture as well as seasoning. Arrange tomatoes

around the plate in stacks, standing upright or scattered as you see fit. Toss “Cous-Cous” with the Pistachio Dill Pistou (this is the time where you would add the White Balsamic Vinegar if you haven’t already. Add, taste, and adjust. Don’t add all of the vinegar at once.) Then add the Confit Strawberry Tomatoes. There will be 3 per plate. Divide the “Cous-Cous” between the 5 plates, dropping randomly around the plate. Gently warm a pan and bring butter to foaming. Add finely chopped garlic and Snails to the mixture and cook until the snails are just done. The time will differ depending on your heat, their size, and the type of pan. (Not sure when they are done? Try one. Maybe cook a few extra.) Scatter across the plate. Toss greens with a bit of the vinaigrette. Again, use less and taste. Adjust if necessary. Add just a tiny bit of V.I. Sea Salt and scatter across all 5 plates. Creating a “Snails in a Tomato Garden”scene. Scoop out a ball of sorbet and place on a leaf or two to prevent it from sliding around the plate. Top Sorbet with Tomato-Dill Sand. Serve immediately.

Braised Chicken + Cippollini INGREDIENTS 8 chicken leg/thigh frenched and boned 2 litres chicken stock 2 litres pale ale 1 bouquet of herbs (rosemary, sage, thyme) 50 grams tomato paste 2 carrots chopped 1 onions chopped 1 stalk celery chopped 1/2 leek chopped 5 grams brown sugar 5 grams salt 8 peeled cippolini

METHOD Season and flour chicken, brown in cast iron skillet place in large earthenware dish. Cover with foil and cook at 375 until fork tender. Be careful not to over cook. Let stand until room temp and remove the legs and cippolini onion (carefully) not to break them with a slotted spoon onto serving dish to keep warm. Strain braising liquid and reduce to desired consistency.

Canoe Brewpub • 450 Swift Street • (250) 361-1940 • CanoeBrewPub.com

Candied Smoked Salmon Rouladen INGREDIENTS 1/2 cup all-purpose flour 1 cup milk 1 Tbsp chopped fresh dill 2 Tbsp melted butter 1/4 tsp salt 4 eggs 3 Tbsp chopped green onion 1 cup chopped candied (or smoked) salmon 10 oz fresh asparagus, cut into 1-inch pieces Oil for tossing asparagus 1 1/2 cups shredded Gruyere or Emmentaler cheese

METHOD Heat the oven to 350ºF. Line 15 1/2 by 10 1/2 x 1-inch jellyroll pan with aluminum foil. Grease or spray foil generously with Pam, sides included. Whisk flour & milk. Add eggs, onion, dill, butter & salt beating until well blended. Pour into pan. Sprinkle with salmon. Bake 15 to 18 minutes until eggs are set. About 5 minutes before the eggs are set, toss asparagus with a little olive oil and roast on a parchment-lined cookie sheet in the oven then keep warm. Asparagus should still be crunchy. After removing eggs from oven, immediately sprinkle with cheese and warm asparagus. Roll up, beginning at the narrow end, using foil to lift and roll your roulade. Slice & plate. Serves 4

Race View Bed & Breakfast • 845 Hackamore Drive • (250) 385-8861 • RaceViewBedBreakfast.com

Gluten-Free Fish Chowder INGREDIENTS 2 Tablespoons Canola Oil 1 1/2 cups Onion, diced 1 1/2 cups Carrot, diced 1 1/2 cups Celery, diced 2 Tablespoons Crushed Garlic 1 Tablespoons Fresh Thyme 1 Teaspoon Ancho Chili Powder 1 Teaspoon Salt 1 Teaspoon Pepper 2 Tablespoon Worcestershire Sauce 2 Tablespoon Sriracha 3 x 400ml cans of Coconut Milk 3 cups Fishhook Smoked Fish Stock 1/3 Package of Hook Salmon Belly Bacon, diced 1 1/2 cups Parboiled Potatoes, diced into 1/2 inch cubes Olive Oil Fresh Halibut

METHOD In a stockpot, saute the Onion, Carrot & Celery in Canola Oil until just softened. Stir in the Crushed Garlic, Thyme, Ancho, Salt, Pepper, Worcestershire and Sriracha and continue to cook a few minutes longer until well mixed. Meanwhile, preheat the oven to 425 and toss the Potatoes in some Canola Oil adding a pinch of Salt, Pepper and Ancho Chili Powder. Put them on a baking sheet in the oven and roast until golden, about 15-20 minutes. In a separate pot, place your halibut and add olive oil until fish is covered. Over medium heat, slowly poach the halibut until it is cooked through and flakes apart nicely. Add Coconut Milk & Fish Stock to the pot with the vegetables and bring the temperature up until it is nice and hot. Stir in the roasted potatoes and salmon belly bacon and remove from heat. When serving, place a generous spoonful of halibut confit into the bottom of the bowl and ladle the chowder over top. Garnish with green onion, a sprinkle of ancho chili powder and serve!

Fishhook • 805 Fort Street • (250) 477-0470 • FishHookVic.com

Live Spring Rolls + Spicy Almond Sauce SPRING ROLLS 4 large collard leaves with few tears or holes 1 ripe mango 1 ripe avocado 1 red bell pepper 8 stalks cilantro 1 handful basil or mint leaves 3-4 cups alfalfa, sunflower or other sprouts

Bring a medium size pot of water to boil. Cut out the thick portion of the collard stems. Submerge the collard leaves in the boiling water one at a time for 5-10 seconds, and immediately place in ice water. Pat the leaves dry one at time between 2 clean dry towels and set aside. Cut the mango, avocado and bell pepper into strips. Remove the bottom portion of the cilantro stems and place a collard leaf on a flat surface with the outer shiny side down and the stem facing you. Lay a portion of sprouts along the bottom part of the leaf 2-3 inches from the sides. Place a portion of the vegetable slices and herbs on top of the sprouts. Fold in the sides of the leaf and roll it up from the bottom, tucking it in and making it tight as you go. Cut your roll in half on an angle.

ALMOND SAUCE 1 1/2 cups water 3/4 cup raw almonds 1/2 cup olive oil 1/3 cup lime juice 1/3 cup almond butter 1/3 cup coconut sugar 2 Tbsp tamari 2 cloves garlic 2 teaspoons fresh ginger 1 teaspoons dried chili flakes (or more to taste) 1 1/2 teaspoons salt

Blend all ingredients to a smooth consistency in a high speed blender. Place extra sauce in a jar and keep in the fridge for up to 1 week. Makes 4 rolls. Equipment: high speed blender.

Cafe Bliss • 556 Pandora Avenue • (250) 590-5733 • CafeBliss.ca

Savoury Clam Chowder INGREDIENTS

METHOD Dice and blanche potatoes and place in cold salted water, bring to a boil and remove from heat and strain. Set potatoes aside. Wash the clams thoroughly in water with cornmeal or oats or rock salt. This will help purge the clams of any sediment. Rinse thoroughly. Slice the bacon into small strips (lardons) and render in a large sauté pan. Strain the excess fat and add leeks and garlic. Sauté until soft but do not brown. Add clams and toss to coat. Deglaze with white wine and reduce by half. Add chicken stock and fresh bay and reduce by half again. Add cream and potatoes. Simmer gently until all clams are open and potatoes are cooked. Remove bay leaves and add remaining ingredients. Serves 2.

1 lb savoury clams 2 thick slices of double smoked bacon from your butcher 1/2 lb ‘waxy’ potato variety (fingerling, bintje) 1 leek, root and dark green removed, sliced and washed 1 clove garlic, minced 1 lemon, zest and juice 100 ml white wine, chardonnay or sauvignon blanc 500 ml light chicken stock (or fish fumet) 180 ml heavy cream 2 fresh bay leaves few sprigs of fresh parsley, chives and dill 1 Tablespoon butter Salt, pepper and (smoked paprika, optional) to taste.

Oak Bay Marina • 1327 Beach Drive • (250) 598-3369 • OakBayMarina.com

Candied Hazelnut Goat Cheese Salad CANDIED HAZELNUTS 1 cup local hazelnuts 2 tablespoons locally produced honey 1 teaspoon Sambal Oelek 1 pinch Vancouver Island sea salt 1 pinch fresh grown pepper 2 tablespoon Canola oil

SPINNAKERS MALT VINAIGRETTE 3 tablespoons olive oil 1 tablespoon Spinnakers Malt vinegar 1/2 teaspoon Dijon mustard 1+ teaspoon locally produced honey, to taste Salt & pepper, to taste

Whisk all ingredients together emulsified. Yields 1/2 cup. Roast off the hazelnuts in the oven for about 8 minutes or until skin is crispy and starts to flake off. Cool and rub the skins off, discarding bitter skins. In a medium bowl toss the nuts in honey. Combine the rest of the ingredients in a small bowl then drizzle over the honeyed hazelnuts. Toss well. Add more salt & pepper to taste. Keep the hazelnuts at room temperature in a sealed container.

PREPARATION When the beets & hazelnuts are cool, toss the spinach with your vinaigrette, divide between 2 plates and top with beets, candied hazelnuts & goat cheese. This salad pairs perfectly with Spinnakers Mitchells Extra Special Bitter.

BEETS Preheat your oven to 400. Wrap the beet in tin foil and cook for approx. 1 hour or until the beet is soft. Unwrap the beet and let cool. Remove the skin by sliding it off with your hands (wear gloves if you don’t want to get stained). The skin should come off easily. Let cool completely, dice into half inch pieces & refrigerate.

Spinnakers Brewpub & Guesthouse • 308 Catherine Street • (250) 386-2739 • Spinnakers.com

Cherry Pie FILLING 1 kilo cherries 100 grams white sugar 50 grams instant tapioca 1 teaspoon cinnamon

Bake cherries until they lose their juice. Then in a saucepan bring the cherry juice, sugar, tapioca and cinnamon to a boil. Add to cherries and fill your pie shell.

CRUST 125 grams butter 250 grams sugar 3 eggs FLOUR

Cream the butter and sugar. Add 3 eggs and a dash of vanilla. Then add flour and mix until just incorporated. Refrigerate pie dough for 1 hour, roll it out and fill with cherry filling. Bake at 350F until golden brown.

Patisserie Daniel • 1729 Cook Street • (250) 361-3234 • PatisserieDaniel.com

Balsamic Butter INGREDIENTS 15ml vegetable oil 1 lb unsalted butter, softened 150 grams (2 large) shallots, minced 350 grams (1 medium) yellow onion, minced 4 cloves garlic, minced 1 L balsamic vinegar 100ml honey 1 Tablespoon salt

METHOD This flavoured butter is a wonderfully versatile sauce that goes with just about anything, from grilled veggies to your favourite meat off the BBQ. Well wrapped, it can also be stored in the fridge for up to 3 weeks, or in the freezer up to 6 months. Simply slice off a 1/4 inch piece straight from the fridge, and watch it melt all over your steak or asparagus into a deliciously decadent instant sauce. The day before, leave the butter out to soften. Mince the shallot, onion and garlic. On mediumhigh heat, stirring occasionally, deeply caramelize the shallot and onion until the colour of stained wood. Add the garlic and cook quickly to soften, being careful not to brown, 1 minute. Add the balsamic vinegar and reduce by 2/3 until about 350ml of liquid remains. Add honey and salt. With a hand blender, puree mixture until smooth. Set aside to cool. Once balsamic has cooled to room temperature, you can continue. With your stand mixer and whip attachment, whip the butter on high for 5 minutes until airy. While still whipping, slowly pour in the balsamic mixture so it combines smoothly with the butter. Remove from bowl and refrigerate or freeze in smaller portions. Glass containers would work, or use plastic wrap to form 3” diameter logs. Serves 12 - 14 portions.

Heron Rock Bistro • 435 Simcoe Street • (250) 383-1545 • HeronRockBistro.ca

Tartar Sauce + Coleslaw TARTAR SAUCE 4 cups mayonnaise 1/2 cup chopped white onion 1/4 cup capers 1/2 cup lemon juice 2 teaspoon curry powder 3 teaspoon course pepper 1 teaspoon salt

Mince onion and capers and then add remaining ingredients and blend.

COLESLAW 4 cups mayonnaise 3/4 cup Apple cider vinegar 1/4 cup lemon juice 3 tablespoons sugar 2 teaspoon course pepper 1 teaspoon salt 1/4 cup fine chopped fresh dill

Finely chop fresh dill; once chopped measure out. Add to remaining ingredients and blend.

Willows Galley Fish & Chips â&#x20AC;˘ 2559 Estevan Avenue â&#x20AC;˘ (250) 598-2711

Sweet Lemongrass Karubi Ribs LEMONGRASS HONEY SAUCE In a pot bring 1 litre of water to a boil and add – 1 oz minced ginger, 1 cup soy sauce (no wheat), 1/3 cup honey, 1 lemongrass stalk roughly chopped, 1 ½ cups sugar. Simmer for 45 minutes with lid on, adding water to maintain original water level. Remove from heat & strain out solids. In a separate bowl mix in 1/3 cup of corn starch, a small amount water, a bit at a time until all is dissolved. Add corn starch slurry to sauce, bring to a boil then let cool to thicken.

KARUBI RIBS Using Karubi ribs (some call them country style ribs), separate ribs. Season each rib with salt, pepper & Chinese 5 Spice. Sear all sides of all ribs in a hot oiled skillet, until golden brown. Place all ribs in a roasting pan & add braising liquid to the top of the ribs. Cover with tinfoil & bake at 350F for roughly 1 ½ hours, until meat is almost falling off the bone. Remove ribs from liquid, place on a baking sheet, baste well with lemongrass honey garlic sauce, bake for 10 minutes. Remove from oven and enjoy!

BRAISING LIQUID Roughly cut into a pot – 1 large carrot, 1 red onion, 4 stalks celery. Add 2 litres water & add 4 oz minced ginger, 2 oz minced garlic, 8 oz sweet chili sauce, 2 stalks of lemongrass roughly chopped. Bring up to a boil then remove from heat.

Stone Pipe Grill • 2038 Otter Point Rd, Sooke • (250) 642-0566 • StonePipeGrill.com

Mediterranean Omelet INGREDIENTS 8 eggs 1 cup Milk 1/3 cup Flour 1-2 Tablespoons finely chopped Sundried Tomatoes in Oil (Drained) 5-6 slices of Prosciutto 1-2 TBSP fresh chopped Basil 1 Cup Fresh Spinach 1/2 to 1 cup of Goat Cheese (depending on taste)

METHOD Heat oven to 350. Line a 15x10x1 cookie sheet with parchment paper, making sure to extend ends over the edges of the cookie sheet, fold corners in square. Spray with cooking spray. Place eggs, milk and flour in a blender. Blend until the flour is well incorporated into the egg and milk mixture. You may need to use a spatula and scrape flour from the sides of the blender a couple of times. Pour egg mixture into prepared cookie sheet. Sprinkle the Sundried Tomatoes over the egg mixture, evenly. Place Spinach over the egg mixture making sure you have an even layer. Repeat same process with the prosciutto slices. Bake for 14-16 min or until egg is completely cooked. Sprinkle the omelet with Goat Cheese as soon as you remove it from the oven. Roll up omelet immediately using a paper edge. It rolls up like a Jelly Roll. Slice into size preference. One inch slices tend to work best. Enjoy!

Abbeymoore Manor Bed & Breakfast • 1470 Rockland Avenue • (250) 370-1470 • AbbeyMoore.com

Gluten-Free Fruit Muffins INGREDIENTS

METHOD Scale together all dry ingredients in a medium sized bowl and then whisk together thoroughly. Mix together eggs, vanilla, oil, milk and whisk together. Add the chopped fruit to the wet mix and then pour into the dry mix. Combine wet and dry ingredients together until fairly well mixed, be careful to not over mix. Portion into a prepared muffin tin. Garnish each muffin with a slice of fruit and an almond. Bake at 400 for 20 - 25 minutes. Muffins should spring back slightly from a gently touch.

180 grams sorghum flour 84 grams tapioca starch 84 grams amaranth flour 60 grams millet flour 60 grams quinoa flake 12 grams guar gum 36 grams baking powder 132 grams sugar 12 grams baking soda 180 grams ground almond *optional* 3 eggs 6 gr vanilla 240 grams oil/melted butter 456 grams almond milk/milk 264 grams chopped fruit - your choice

Origin Bakery • 1525 Pandora Avenue (250) 590-4149 • 1790 Island Hwy #110 (250) 590-8948 • OriginBakery.com

Penne Noci e Salmone INGREDIENTS 500 grams Penne noodles 100 grams Walnuts coarsely chopped 50 grams Pistachios coarsely chopped 1 medium white onion finely chopped 250 grams salmon lox chopped 100 ml whipping cream 1 oz Cognac 2 Tablespoons extra virgin olive oil Salt and pepper to taste

METHOD Heat to boiling a large salted pot of water to cook the penne. Follow pasta directions on box or cook al dente Italian style which is a slightly firmer noodle. Meanwhile in large saucepan, heat olive oil on medium. Add onion, walnuts, pistachio and sauté for 3 minutes. Add cognac and once the liquid is reduced, add salmon. Let cook on medium for 2 minutes then slowly add cream, stirring constantly for another couple minutes until mixture begins to thicken slightly. Add salt and pepper to taste. Once pasta is cooked and drained, add to sauce mixture in saucepan, stir well to combine. Serve in four bowls with Italian bread or focaccia. Makes 4 servings. Buon Appetito!

IL Covo Trattoria • 106 Superior Street • (250) 380-0088 • ILCovoTrattoria.ca

Tracy’s Apple Coffee Cake INGREDIENTS 1/3 cups all-purpose flour 1 cups whole wheat flour 3/4 cups Level Ground Organic Cane Sugar 3 teaspoons baking powder 1/4 teaspoon salt 1/4 cups butter, cold 1 egg 3/4 cups milk 1 teaspoon vanilla extract 2 each cooking apples, peeled & cut into chunks, sprinkled with sugar and cinnamon

METHOD Combine flour, cane sugar, baking powder and salt in a large bowl. Cut in butter until crumbly. Create a well in the centre. In another bowl, beat egg until frothy. Mix in milk and vanilla. Pour into well. Stir just enough to moisten. Pour into greased 8x8 inch cake pan. Push prepared apples into batter. Topping: Mix butter, cane sugar and cinnamon together and sprinkle over top. Bake in 350°F oven for about 40 minutes or until it begins to shrink from the edges of the pan.

TOPPING 2 Tablespoons butter, softened 1 cup Level Ground Organic Cane Sugar 1 tablespoon Level Ground Ceylon Cinnamon

Level Ground Trading • 1970 Keating X Road • 1-888-565-6633 • LevelGround.com

Peanut Butter Chocolate Pie COOKIE CRUST 3 1/2 cups Oreo cookie crumb 1/4 lb Melted butter

Mix together & press into 2 deep dish pie plates. Bake for 10 minutes and allow to cool

PEANUT BUTTER FILLING

CHOCOLATE GANACHE Approx 12 oz melted semi sweet chocolate Approx 3/4 cup hot ( not boiling) whipping cream

Place chocolate in a stainless steel bowl and add cream slowly, whisking until desired consistency is reached. Pour about 1/3 of the Ganache into cooled crusts (evenly pour in filling) and drizzle the rest of the Ganache over the tops. Chill for at least 2 hours and serve with whipped cream. Makes 2 pies.

2 1/2 lbs cream cheese 2 1/2 cups smooth peanut butter 2 1/2 cups white sugar 5 cups pre-whipped cream 1 1/2 tblsp vanilla extract

In mixer combine peanut butter, cream cheese, vanilla & sugar. Mix well, scrape down sides and mix well again. Add prewhipped cream and mix ( scrape down sides and mix again) don’t over mix at this point.

Pluto’s • 1150 Cook Street • (250) 385-4747 • Plutos.ca

Vegan Chai Spice Truffles INGREDIENTS 6 oz organic, Fair Trade dark chocolate (70% or more) 3/4 cups canned full-fat organic coconut milk 1 1/2 teaspoons loose Fair Trade Chai Tea 1/2 teaspoon pure vanilla extract Freshly grated or powdered cinnamon (optional) Fair Trade cocoa powder (optional)

METHOD Weigh chocolate and put into pot on top of double boiler. Heat on low, stirring frequently, until chocolate is just melted. Remove from heat and transfer melted chocolate to large glass bowl. Alternately, put chocolate into large glass bowl and microwave for 1 min. Remove from microwave and stir well. Microwave for an additional 30 seconds. Remove and stir. If chocolate is not fully melted, microwave for an additional 30 seconds. Remove and stir until chocolate is smooth. Measure coconut milk and pour into small pan. Add dry chai tea. Heat coconut milk and chai tea on stove on medium heat until just bubbling and gently simmer for 5 minutes, being careful not to let the milk boil over. Remove from heat. Pour coconut milk mixture through a small strainer into a glass measuring cup, until you get 1/2 cup of liquid. Once fully strained, pour hot coconut milk into melted chocolate.

Add vanilla. Whisk mixture together until a stiff, smooth ganache forms. If ganache remains oily and will not emulsify after a few minutes of vigorous whisking, heat an additional 1-2 tbsp of coconut milk and whisk in small amounts at a time until ganache comes together and becomes smooth. Allow ganache to set in bowl until firm, approximately 1-2 hours. Once ganache has set, use a spoon or melon baller to scoop out tablespoon size amounts. Roll balls between hands until they are relatively round and smooth. Place on a clean tray covered with parchment paper. Gently roll ganache balls in cocoa powder. Place back on tray and sprinkle with cinnamon. Store Truffles for up to one week in airtight container in cool, dry place. Do not store in refrigerator. Makes approximately 30 Truffles.

Pure Lovin’ Chocolate • 102 - 3 Fan Tan Alley • (250) 590-0414 • PureLovinChocolate.com

Blue Cheese Lamb Burger LAMB BURGER 1.5 lb ground Metchosin lamb 1/2 cup crumbled blue cheese

Mix together ground lamb and cheese and set aside.

LIME MAYO 1 lime, juiced 1/2 teaspoon lime zest 1/2 cup mayonnaise

Add lime juice and zest to mayonnaise and stir well.

ROSEMARY PESTO 1/2 cup shaved parmesan 4 cloves garlic, minced 1/4 cup fresh rosemary, finely chopped 1/2 cup dried apricots, finely chopped

Add all pesto ingredients to food processor until mixed. Then add Rosemary Pesto to ground lamb and mix with hands in large mixing bowl. Form into 4 x 6oz patties.

BURGER BUILDING 2 large tomatoes, sliced 1/2 red onion, peeled and sliced 8 lettuce leaves 4 Bond Bond Bakery hamburger buns

To build the burgers: while burgers are cooking and the cheese is melting, prepare buns with lime mayo, lettuce, onion and tomatoes. Add patties to buns and enjoy!

Pink Bicycle Gourmet Burgers • 1008 Blanshard Street • (250) 384-1008 • PinkBicycleBurger.com

Country Style Pork Roast INGREDIENTS 5 lbs ( 2kg ) Pork Shoulder bone-in and skin-on 2 Red onions halved 2 Carrots peeled and halved lengthwise 2 Celery sticks halved lengthwise 1 head of garlic, sliced in half 3 cups water, chicken or vegetable stock 6 Bay leaves Kosher salt Black pepper

METHOD Preheat oven to 425F (220C). With a utility knife make scores in skin about a centimetre apart in a criss cross pattern, being careful not to go into meat. Rub generously with salt and pepper pushing into slits of the skin. Place roast skin side up into roasting pan and into oven for 30 minutes. Turn down heat to 325F (160C) and cover with tin foil. Roast for 4 1/2 hours. Baste and then add all the vegetables. Roast for 1 more hour. Remove meat to cutting board and let rest. Remove some of the collected fat from roasting pan and save for another application (roast potatoes). Add stock or water to pan and bring to a boil, scraping all the bits stuck to the roasting pan. Strain through a sieve and season to taste. Serves: 4 - 6 people

Roast Meat & Sandwich Shop • 1701 Douglas Street #6 • (778) 433-6639 • RoastSandwichShop.com

Signature Meatloaf INGREDIENTS

METHOD Heat oven to 350F. Mix bread crumbs and milk in small bowl and set aside. Brown onions and bacon in a frying pan with vegetable oil. Add mushrooms and cook until excess moisture is removed from mushrooms. Combine all ingredients in a large bowl and mix. Season with Worcestershire, Tabasco, salt and pepper to taste. Fill buttered baking pan (10.5”x 5.5”x3”) with mixture and season top of loaf with salt and pepper. Bake for roughly 1 hr 30min or until internal temperature is 145F. Allow to cool, remove from baking pan and cut into 9 portions of 8 oz each. Serve with mash potatoes, gravy and green peas.

700 grams ground chuck 350 grams ground brisket 350 grams ground sirloin 150 grams dried bread crumbs 150 grams milk 1 onion, diced 250 ml bacon, chopped 1L mushrooms, finely chopped 4 eggs 1 tablespoon Dijon mustard 1 tablespoon Sambal Oelek chili paste 3 tablespoons garlic, roasted and pureed 250 ml parsley, chopped 25 ml rosemary, chopped 25 ml thyme, chopped Worcestershire sauce Tabasco sauce Salt & Pepper

Galloping Goose Grill & Langford Lanes • 1097 Langford Parkway • (250) 920-9397

Super Kale Pesto INGREDIENTS 4 cups Water 1 to 1/2 teaspoon Salt 4 cups Fresh kale 1/4 cup unsalted Walnuts or almonds, chopped 2 cloves Garlic, minced 1/2 cup Olive oil 1/2 cup Grated parmigiano-reggiano cheese (optional) Freshly ground pepper

METHOD Bring water to a boil and add 1 tsp salt and then add kale. Cook uncovered until tender (about 10 minutes). Drain the kale under cold water. Spin or squeeze dry the kale. In a blender or food processor combine nuts and garlic, and whiz until pulverized and well mixed. Add kale and process until well blended. Pour in oil and blend. The consistency should be somewhat textured and somewhat loose. Add remaining salt to taste. Transfer pesto to a small bowl and stir in cheese (optional) and black pepper. Store in the fridge for up to one week. Yummy!

The Root Cellar Village Green Grocer • 1286 McKenzie Avenue • (250) 477-9495 • TheRootCellar.ca

Vanilla Iced Carbonated Espresso INGREDIENTS 3 oz cold brewed strong coffee 1 oz vanilla syrup 8 oz sparkling water

METHOD In a glass (or mason jar) combine all ingredients. Add ice and serve!

Shatterbox Coffee • 916 Pandora Avenue • (778) 432-2121 • ShatterBox.ca

Berry Victoria Tea Latte Berry Victoria tea is a black tea grown locally by Silk Road Tea and infused with delicious coastal berries. It makes an irresistible tea latte that is as decadent as dessert and pairs two classic flavours that are match made in heaven - berries and cream!

INGREDIENTS 1 teaspoon loose or 1 tea bag of Berry Victoria Tea 1/2 cup boiling water 1/2 cup milk (dairy or non-dairy) 1 teaspoon maple syrup Optional: Victoria Gin

METHOD Pour 1/2 cup of water brought to a full rolling boil over Berry Victoria Tea. Steep 5 minutes and remove tea bag or strain if using loose tea Berry Victoria. In a separate container, heat milk on stovetop at medium temperature and whisk while doing so, to create a nice foamy froth. When the tea has finished steeping, and the milk is heated and foaming nicely, combine the two. Serve in a mug and stir in a teaspoon of maple syrup. Makes 1 cup. Optional: to transform this into a cocktail, add 1-2 oz of Victoria Gin. Created by Silk Road Proprietor and Tea Master Daniela Cubelic.

Silk Road Tea • 1624 Government Street • Victoria Chinatown • (250) 704-2688 • SilkRoadTeaStore.com

Mixed Berry Muffins INGREDIENTS 2 cups flour* 3 teaspoons baking powder 1/2 teaspoon salt 1/3 cup granulated sugar 2 eggs grated rind of 1/2 lemon 1 cup milk 1/3 cup vegetable oil 1 cup mixed berries

METHOD Sift together flour, baking powder, salt and sugar in a large bowl. In another bowl beat eggs and beat in milk, oil and lemon juice. Gradually mix the wet ingredients to the dry in the large bowl, and add the rind and blueberries at the end. Place in muffin tins and bake at 400 degrees in a preheated oven for 20 minutes or until done. * To make your own gluten-free flour mix, use 1/2 cup of your favourite flours and sift them together at least three times, to fully mix them. Then add 1-2 tablespoons of xanthum gum and mix this well.

Cycle Inn Bed & Breakfast • 3158 Anders Road • Langford, BC • (250) 478-6821 • CycleInn.com

Sicilian Tapenade INGREDIENTS 2 cups Mixed Pitted Olives 1/2 Red bell pepper 2 Tablespoons capers 1 Tablespoon chopped fresh parsley 1 Tablespoon chopped fresh basil 2 Tablespoons Sicilian Lemon White Balsamic 3 Tablespoons Garlic Infused Olive Oil Sea salt to taste Chili flakes (optional)

METHOD In a food processor, combine olives, red pepper, capers, parsley, basil and white balsamic. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Place in serving bowl and season with a sprinkle of sea salt and chili flakes, if using. Serve along side fresh baguette for a wonderful appetizer. Store in an airtight container, in the fridge for up to one week.

Olive The Senses • 1701 Douglas Street • (250) 882-4210 • OliveTheSenses.com

Saltspring Island Mussels INGREDIENTS 2 lbs mussels, cleaned 20 grams (2 knobs) unsalted butter 4 cloves garlic, minced 250 ml dry white wine 25 grams (half bunch) chopped parsley

METHOD You can whip these together in about 10 minutes and come out looking like a real pro! The key is to start with super fresh mussels. Assemble your ingredients and get everything ready before you start cooking. Start with the mussels: they should smell like the ocean. If you find any with open shells, tap them with your finger. If they don’t close, they’re dead and should be discarded. Pick or scrape off any ‘hairs’ or barnacles using your fingers, the back of a paring knife or a damp kitchen towel. Mince the garlic and rough chop the parsley (large stems removed). Put a medium sized pot or large skillet on medium heat. Make sure it’s big enough that the mussels won’t be stacked more than 2 or 3 deep. Sweat the garlic in butter for 1 minute until soft, being careful not to brown. Add the mussels and wine, turn to high heat. Once the wine comes to a boil, turn back to medium, and cover with a lid. Steam for 2-4 minutes, until the majority are opened. While still on the heat, add the parsley and stir through with a big spoon or ladle. Remove from heat. If any mussels are still closed, pick them out and discard. Transfer to serving dish and keep covered until eating. Serves 2-4

Heron Rock Bistro • 435 Simcoe Street • (250) 383-1545 • HeronRockBistro.ca

The ”Bounty” INGREDIENTS 1 Tablespoon DAGOBA Authentic Drinking Chocolate 1 oz Monin Coconut Syrup 9 oz Milk, frothed Pinch of toasted unsweetened coconut flakes

METHOD Pour drinking chocolate and coconut syrup into a cup and mix until combined. Toast coconut and set aside. Steam milk and fill cup. Add pinch of coconut and enjoy!

Oughtred Coffee • 723 B Vanalman Avenue • (250) 384-7444 • Oughtred.com

100

Lavender Shortbread INGREDIENTS 150 ml organic cane sugar (5/8 cup) 340 grams salted butter (or 340 grams unsalted butter plus a pinch of salt) 350 ml unbleached wheat flour (2 heaping cups) 3 Tablespoons Lavender flowers

METHOD Cream butter and sugar on high. Whip until light and fluffy. Add flour mix mix thoroughly but do not over mix. Once flour is incorporated, add the lavender flours. Once mixed, cover and refrigerate for an hour. Then roll to about 1cm thick and cut into whatever shape cookies you desire! Should make about 48 cookies that are 3.75cm x 5cm. Bake at 350F for 10-15 minutes, depending on how dark you like your shortbread.

Wildfire Bakery • 1517 Quadra Street • (250) 381-3473 • WildFireBakery.ca

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Green Miso Tahini Spread INGREDIENTS 1/3 cups mild miso 2/3 cups raw tahini Juice of one or two lemons 1 bunch of cilantro or parsley 1 bunch of kale or other greens, washed and dried 1 Tablespoon nama shoyu (raw tamari) 1 - 2 cloves garlic, peeled and chopped or pressed 1/3 - 1/2 cups water to desired consistency

METHOD Add all ingredients to a food processor and blend until smooth adding additional water if you want a creamier lighter version. Serve with veggies or on crackers or chips. Lasts refridgerated for 4-6 days. You can also thin it down further and use as a sauce on veg, rice or other grains. Try using fresh lime juice with spinach and cilantro and add 1 teaspoon of cumin.

Ingredients • 2031 Store Street • (250) 590-6177 • IngredientsHealthFood.com

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Devilish Mocha (aka Spicy Mocha) INGREDIENTS 1 shot of Espresso (2 oz.) DAGOBA Organic Xocolatl Drinking Chocolate with Chilies & Cinnamon 8 oz milk Sprinkle of Cocoa Powder

METHOD Add drinking chocolate to cup and set aside. Make espresso and add to chocolate. Heat milk, add to cup and garnish with sprinkle of cocoa powder.

Oughtred Coffee • 723 B Vanalman Avenue • (250) 384-7444 • Oughtred.com

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Cioppino Italian Fish Stew BASE INGREDIENTS 1 medium Onion, large dice 1 head Garlic, sliced 1 cup Fennel 3 Tablespoons Extra Virgin Olive Oil 1 Tablespoon dried Thyme 1 Bay leaf 2 tablespoons Smoked Paprika 1 cup Red wine 1 litre Halibut stock 1 can Diced Tomatoes (396 ml) 1 can Tomato Paste (90 ml) 1 tbsp Fresh Parsley Salt and pepper to taste

BEFORE SERVING 1/2 LB Mussels 1/2 LB Clams 1/4 LB Shrimp or Prawns 1/4 LB Scallops 1/4 LB Fish or your choice 1/4 cup Fresh tomato, small dice 1 Tablespoon Fresh herbs

METHOD The base for this hearty Italian style seafood soup or stew can be made ahead and frozen. Simply thaw, reheat and add the seafood and fresh herbs and tomatoes when you’re ready to eat. In a large heavy bottom pot on low heat cook the onion, garlic, fennel, thyme and bay leaf in the olive oil until it is aromatic. Stir in the Smoked Paprika, this is available in Hot or Sweet and the recipe will work with either depending on your preference. Continue to cook until the paprika begins to brown slightly. Add the red wine, bring to a boil and reduce by 1/3. Add the halibut stock, canned tomatoes and paste, bring to a boil and simmer for 15 minutes. Add the fresh parsley, salt and pepper. If you are making this ahead you can remove from heat and cool completely at this time. When ready to serve bring the base back to a boil and add your clams and mussels, cover and cook until opened. Add the remaining seafood items and cook for 1 minute. Add the fresh herbs and tomatoes right before serving. Spoon into bowls and serve with fresh bread. Serves 3-5 people

Cowichan Bay Seafood • 1751 Cowichan Bay Road • (250) 748-0020 • CowichanBaySeafood.com

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Dairy + Gluten Free Blueberry Crumble FILLING 6 cups (3 pints) blueberries 1/2 cup sugar 1 Tablespoon cornstarch 1 Tablespoon vegan buttery spread

Mix blueberries, sugar and cornstarch in a bowl. Brush ramekins or baking dish with softened vegan buttery spread (1 tablespoon) Place filling in baking dish.

TOPPING 1/2 cup Tapioca Flour and .5 cup potato flour (or 1 cup Gluten-free All Purpose Flour) 1 1/2 cup rolled oats (Make sure rolled oats are GF) 1/2 teaspoon baking powder 1/2 teaspoon coarse salt 3 ounces (6 tablespoons) vegan buttery spread 1/3 cup sugar

Stir together flour, oats, baking powder, and salt. Mix in vegan butter and sugar next. Using your hands, squeeze topping pieces together into clumps. Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving.

Ruby Red Farms • 11121 Rosborough Road • (250) 655-3368 • RubyRedFarms.com

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Rabbit Pate INGREDIENTS

2 GARLIC CLOVES (MINCED) 4 ounces Onion (small diced) 30 ml Brandy 1 pound rabbit liver 1/2 pound Butter 5 Eggs 8 ounces Cream 1 1/2 teaspoons salt 1/2 teaspoon Pepper 1 teaspoon Prepared Mustard 1/2 teaspoon Ground Coriander seed 1 teaspoon ground Allspice

GELEE

METHOD Sauté garlic and onions in butter, until translucent, deglaze with brandy and cool. Combine onion and garlic mixture with spices and livers, marinate over night. Place meat mixture in food processor; add eggs, season with salt and pepper. Add cream as mixture is processing to help bind all ingredients together. Place in plastic wrap lined terrine mold and bake at 325 degrees in water bath until internal temperature is 155 degrees. Remove from water bath and cool over night before serving. Warm stock and beer until just warm. Bloom gelatine in a small amount water. Dissolve gelatine in stock mixture. Unmold pate next day when cool, place 1/3 gelee mix in plastic lined terrine mold. Let set. Place plate back into terrine mold. Pour remained gelee over top. Refrigerated 3 hours to set. Unmold serve with grainy mustard and French baguette. Yields: 1 kg loaf

1 cup Chicken Stock 1/2 cup Ale Beer 2 Tablespoons Gelatine powder

Cure Artisan Meat & Cheese • 1400 Cowichan Bay Road • (250) 929-2873 • CureMeatAndCheese.com

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Candied Orange Peel INGREDIENTS

COATING

3 Organic Oranges 3 cups granulated cane sugar 2 cup water

1/2 cup granulated cane sugar Dark chocolate for dipping

To coat in chocolate: in a small saucepan place a few inches of water. Set a glass bowl on top of the saucepan, making sure the bottom of the bowl does not hit the water in the saucepan. Place on low heat and let the water slowly heat up. Place chocolate in the glass bowl and stir frequently. Let the chocolate melt slowly. Once fully melted, remove from heat and dip the dried orange peel in the melted chocolate. Place on clean, parchment or waxed paper to harden. Enjoy!

Rinse oranges. Cut top and bottom of oranges and score peel into four equal segments. Remove the skin and cut each segment into Âź inch strips. In a medium saucepan, place orange peel slices and cover with water. Bring to a light boil for 15 minutes. Drain, rinse in cold water and drain again. In medium saucepan, combine 3 cups sugar with 2 cups water and bring to a light boil over medium heat. Cook until sugar is dissolved, about 8 minutes. Add orange peel and bring to light boil. Reduce heat and let simmer for 45 minutes. Drain syrup and set aside. Place Â˝ cup sugar on baking pan and lightly roll the orange peel through the sugar. Spread out the orange peel on a parchment paper lined cookie sheet and let dry out for 1-2 days. You can eat as is or coat in chocolate.

Visit RockCoast.ca for select distribution outlets.

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Enjoy 50 of the best recipes Victoria, B.C. has to offer, brought to you by: Share Organics Ca Va Bistro Canoe Brew Pub Aegean Cafe Shatterbox Coffee Level Ground Coffee Galloping Goose Grille Six Mile Pub Willows Galley Fish & Chips Sea Cider Cure Artisan Meat & Cheese Camille’s Kissako Green Tea Cafe Venus Sophia Bon Macaron IL Covo Maude Hunter’s Stick In The Mud Rock Coast Traveling Smoke Show Galloping Goose Sausage Four Quarters Meats Fishhook Oak Bay Marina Race View B&B Cafe Bliss Spinnakers Heron Rock Bistro Stonepipe Grill

Wildfire Bakery Patisserie Daniel Cold Comfort 10 Acres Pink Bicycle Ingredients Abbeymoore Manor The Apple Box Oughtred Coffee Relish Olive The Senses Cowichan Bay Seafood The Root Cellar Saanich Organics Roast Ruby Red Farms Crooked Goose Bistro Silk Road Tea Pure Lovin’ Chocolate Floyd’s Diner Pluto’s Caffe Fantastico Abbeymoore Manor Ooh La La Cupcakes If you want to feel like a local... Eat Like A Local. Printed in Victoria, B.C.