TA S T E Local chefs Comfort food Delectable recipes Home growing
TA S T E
Explore the options
Powell River 2019
PUBLISHER Kelly Keil
EDITOR Shane Carlson
CREATIVE DIRECTOR Alicia Newman
COVER PHOTO Pan seared halibut with a blueberry and mango salsa on saffron rice and seasonal vegetables from The Seasider Bistro, Wine Bar and Patio Photo by Alicia Baas SALES: Dot Campbell Laura Sayer
UNIT F-4493 MARINE AVENUE POWELL RIVER, BC 604.485.5313 • PRPEAK.COM PUBLISHER@PRPEAK.COM
Who likes to eat out? Or should we ask: Who loves to eat out? Anyone? Right, we thought so. Regardless of the type of food we prefer, or the reasons for following a particular ideal for eating (carnivore, pollotarian, pescatarian, flexitarian, fruitarian, vegetarian, vegan, or insert other preference here), once the temperature rises to a certain point in spring and early summer, that urge to ditch the kitchen and explore dining out options becomes all the more enticing. It’s the perfect reason to peruse these pages and see what local chefs recommend at their own restaurants, as well as their favourite dishes or treats found at other establishments in the Powell River area, many of which are featured throughout the spring edition of Taste. Still interested in concocting something at home? Whether it’s a meal, snack, or dessert recipe you’re looking for, or just some wine pairing advice, we haven’t forgotten about you. And for those who still want to start from scratch and grow your own ingredients, we have that covered, too. Go ahead, take a Peak!
GREAT FOOD, RELAXING DINING EXPERIENCE Lunch and dinner boxes Fresh sushi and savoury hot food OCEAN-VIEW PATIO Delivery available through
WE DELIVER POWELL RIVER Please note a charge will apply
Gift certificates are available
4680 Marine Avenue • 604.485.4141
Tuesday to Friday 12 to 2:30 pm • 4:30 to 8:30 pm Saturday and Sunday 4:30 to 8:30 pm facebook.com/genki.powellriver 2 TASTE SUMMER 2019 | POWELL RIVER PEAK
to look out for in 2019 The best chefs are always innovating. Here are just a few of the trends that will be popping up in eateries around the country this year. • Plant-based dining. Meat alternatives that were once relegated to a few specialized restaurants are now taking centre stage in a variety of dining establishments. Expect to see vegetables and proteins such as tofu, lentils and quinoa become the star of your plate. • Meals in bowls. Pretty enough for your Instagram feed and healthy to boot, meals in a bowl are more popular than ever. From smoothie bowls at breakfast to
Asian inspired noodle bowls for dinner, there’s one for every meal. • Upscale comfort food. The burgers, hot dogs and grilled cheese once reserved for the kids’ menu have been given a makeover. Restaurants that specialize in upscale comfort food are now offering childhood favourites made with premium ingredients. • Insect protein. People have been eating insects for thousands of years. Now, thanks to the high aamounts of protein in insects and the sustainability of insect farming, chefs in North America are boldly exploring ways to use this ingredient.
BEER • WINE • LIQUOR
Extensive and unique wine collection •
90+ Points wine collection, globally inspired More than 200 craft beers Open 365 days a year, 10 am to 11 pm 604.485.8484 • Unit G - 4493 Marine Avenue (corner of Marine Avenue and Courtenay Street)
4548B MARINE DRIVE • BASECAMP-COFFEE.COM SECOND LOCATION IN TOWNSITE
facebook.com/dukesliquorstoreCanada
Join us every Friday from 4 to 8 pm for new product tastings POWELL RIVER PEAK | TASTE SUMMER 2019 3
HOW LONG IN THE RESTAURANT INDUSTRY? It been a lifelong passion of mine. WHY DID YOU DECIDE TO BECOME A CHEF? Our family always celebrated every occasion with a great meal; it wasn’t about gifts of material objects but about enjoying the time together. I always wanted others to enjoy a meal and have those great experiences of time together with whom they were eating with and after all these years I am as passionate about food as I was then.
SHARON WILLIS
THE SEASIDER BISTRO AND WINE BAR AND PATIO
WHO HAS BEEN YOUR BIGGEST INFLUENCE? I have gone through different stages in my career looking up to different chefs. I am old enough to appreciate what Julia Childs did for the women in the industry. FAVOURITE ITEM ON CURRENT MENU: I love fruit with meat or fish so for the last several years the maple pecan salmon with the rhubarb chutney has been a favourite of mine and living on the coast where wild sockeye is available makes it even better.
Enjoy Happy Hour on Powell River’s ONLY Oceanfront Patio!
Powell River’s Best Patio Customer Service & Hospitality award
Delicious food, beautiful atmosphere… you belong here. 604.485.0996 | theSeasider.ca | 101-7074 Westminster Street | 4 TASTE SUMMER 2019 | POWELL RIVER PEAK
@SeasiderBistro
DESCRIBE YOUR STYLE OF COOKING: I have an European background and still bring that into some of my dishes. WHAT IS YOUR SIGNATURE DISH? I don’t have just one; all of our dishes are made fresh. I have made literally thousands of cheesecakes over the years and it is a request I get most often. FAVOURITE MEAL TO PREPARE AT HOME: It would either be a good steak on the barbecue or a pasta; nothing says comfort like a bowl of spaghetti. WHAT’S YOUR FAVOURITE FOOD MEMORY? I remember where in the world I have travelled by the meal I ate, not the site I saw. I have had some pretty great meals.
IF YOU COULD COOK FOR ANYONE, WHO WOULD IT BE? My family. We have a great time together and love a great meal and a glass of wine. WHAT ADVICE DO YOU HAVE FOR SOMEONE WHO WANTS TO BECOME A CHEF? Make sure you are passionate. The hours are long, you work the holidays and you make sure everyone eats before you or your family at times. You shouldn’t do it because you think it’s easy, you have to put in some long hard hours to be successful and you always have to be willing to learn something new and surround yourself with great people.
SPECIAL EVENTS AT THE BOARDWALK RESTAURANT
ARE THERE ANY FOODS YOU DON’T LIKE TO EAT? UPCOMING Thanksgiving I don’t eat any organ meat. As a child, liver wasSPECIAL a EVENTS October 5 to October 7 weekly meal and I promised myself I would never eat Oktober Fest Oktober Fest 2017 October 28 and 292019 OctoberNovember 27 and 11 28 Remembrance Day Saturday, it again.
US Thanksgiving Thursday, November 23Day Remembrance Swedish Yuletide Feast December 9 and 10 11 Monday, November Christmas Eve Sunday, December 24 Swedish Yuletide Feast Christmas Day Monday, December725and 8 December Boxing Day Tuesday,December December 26 20 to January 1 New Years Day NVFD Benefit Open 12 to 8 pm Monday, January 1, 2018 Christmas Eve Tuesday, December 24 Winter Getaway Adventures in Dining Christmas Day Wednesday, December Music • Dancers • Turkish Menu • January 20 and 21 Boxing Day Thursday, December 26 Robbie Burns Night Thursday, January 25 New Years Day NVFD Benefit Valentine’s Day Wednesday, February 14
CHILDHOOD COMFORT FOOD: It was macaroni (I spent a lot of time at an aunt’s and she had 10 children so us kids always had macaroni). FAVORITE KITCHEN EQUIPMENT OR GADGET: As long as I have one of everything I’m happy.
OPEN ALL YEAR Seasonal menu
25
Dine on the water
Best fish and chips on the Wednesday, January 1, 2020 Sunshine Coast Check Facebook for more events Closed January 2 to January 9 IS Book your special event now, call 604.483.2201
ASIDE FROM YOUR RESTAURANT, WHAT YOUR FAVOURITE PLACE TO EAT IN TOWN, PEN O AND WHAT DO YOU USUALLY ORDER? ALL YEAR Costa del Sol; I like the fish tacos.
The Boardwalk
bringing family and friends together 604.483.2201 • boardwalkrestaurantpowellriverlund.com • Lund, BC
boardwalkrestaurantpowellriverlund.com
Gluten-free menu available | Call for reservations | Free parking | Courtesy wheelchair for guests who have difficulty walking WHO IN THE FOOD WORLD DO YOU MOST 604.483.2201 • Lund, BC ADMIRE? Gluten-free menu available | Call for reservations | We replace $2 for parking with meal Anthony Bourdain. His ability to try anything and go Courtesy wheelchair for guests who have difficulty walking Visit us on Facebook and view our tasty specials and seasonal hours anywhere really appealed to me.
POWELL RIVER PEAK | TASTE SUMMER 2019 5
EASY, TASTY MEALS BBQ SEASON IS HERE! Ready for dinner tonight?
We have easy, tasty meals to make everyone in the family happy
HAPPY HOUR*
READY-TO-COOK EASY MEALS TUESDAYS
50% OFF Marinated chicken, beef, turkey and pork kebobs
WEDNESDAYS
50% OFF Marinated split chicken wings
THURSDAYS
50% OFF Gourmet sausages
FRIDAYS
50% OFF Marinated prawn skewers ready for the BBQ
EVERY DAY DEALS
Buy a marinated boneless chicken breast from the service case and receive a FREE DOUBLE STUFFED POTATO Buy a strip loin, ribeye or tenderloin steak from the service case and get a FREE PRAWN SKEWER *Deals available Tuesday to Friday from 3 to 7 pm. Limits apply, Promotion and prices subject to end or change without notice.
OPEN 7 AM TO 9 PM DAILY 7100 ALBERNI STREET 604.485.4823 saveonfoods.com
Maple garlic Looking for something a bit different for your next barbecue? Try kefta, a type of Middle Eastern street food. Start to finish: 20 minutes Servings: 8 INGREDIENTS 500 grams ground pork 500 grams ground veal 2 green onions, finely chopped 1 egg 3 tablespoons breadcrumbs 3 tablespoons maple syrup 1 teaspoon garlic salt Salt and pepper to taste •Wood skewers, soaked in water for 30 minutes DIRECTIONS 1. In a bowl, thoroughly mix all ingredients. 2. Divide the mixture inÂto eight portions. Shape each portion into a tube around one of the skewers. 3. 3Preheat the barbecue to medium heat. 4. Grill the kefta for about 2 two minutes on each side, until browned. 5. Transfer to top grill to finish cooking. Serve either wrapped in pita bread with a yogurt dressing or on top of a salad.
POWELL RIVER PEAK | TASTE SUMMER 2019 7
HOW LONG HAVE YOU BEEN IN THE RESTAURANT INDUSTRY? Since I was eight years old. WHY DID YOU DECIDE TO BECOME A CHEF? I wanted to move back to my community. I was on the island, owned a clothing store and did a TV sports talk show and the opportunity arose to move back to Powell River; it’s the most beautiful place in the world. I moved back when I was 23 years old and opened Snickers Restaurant. Why the name? It was my favourite candy bar. WHO HAS BEEN YOUR BIGGEST INFLUENCE? I’d have to say the culinary tastes of Greece and the Mediterranean. DESCRIBE YOUR STYLE OF COOKING: Scratch. The majority of things we do is from scratch and originates from Mediterranean influence, French chefs and healthy food. Food that is good for the soul. The good thing about Mediterranean cooking is there’s not a lot of ingredients that go into it, but it’s the flavour that you get.
TELIS SAVVAIDIS SNICKERS
FAVOURITE ITEM ON YOUR CURRENT MENU: Anything Greek. Moussaka, growing up, that was my favourite dish that my mother used to make.
In your neighbourhood HOMEMADE COMFORT FOOD Soup • Sandwiches • Daily specials Weekly jams, Sundays 5 to 9 pm FULL-SERVICE LIQUOR STORE NEXT DOOR Spirits • Wines • Ciders • Beer Take out available from bar or mini-mart adjacent
Thursday nights all summer long
Find us on Facebook to know about upcoming events
5728 Manson Avenue 604.483.3168
8 TASTE SUMMER 2019 | POWELL RIVER PEAK
XXXXXX
Cranberry Inn & Pub
Locally owned and operated by Matt and Nicki Lister 4696 Joyce Avenue • 604.485.6277
WHAT IS YOUR SIGNATURE DISH? Chicken Marsala, it’s something that I learned when I was really young. The flavours of the dish really pop. I like a lot of things that are creamy and bad for you and this is one of those dishes.
WHAT’S YOUR FAVOURITE FOOD MEMORY? Christmas dinners. There’s only four of us in Canada and it’s a time that our family all gets together and we sit around the table for hours to talk and laugh.
FAVOURITE MEAL TO PREPARE AT HOME: Brihiam, it’s a slow-baked vegetable casserole, but the flavours are amazing with the tomatoes, eggplant, zucchini; everything starts to caramelize and makes the house smell amazing.
WHAT ADVICE DO YOU HAVE FOR SOMEONE WHO WANTS TO BECOME A CHEF? The only advice I truly have is to make sure that you love it 110 per cent; there’s trials and tribulations and it’s easy to get frustrated, and get discouraged, but stick to what you love. You have to have a real passion for food and flavour. A lot of times being a chef is a thankless job because you don’t get to talk to each and every customer about their meal, but you get to create art each time, and that’s the wonderful part of it.
ARE THERE ANY FOODS YOU DON’T LIKE TO EAT? Okra. I find it hairy; I’ve never been a fan of it at all. CHILDHOOD COMFORT FOOD: Red chicken and rice. Mom used to make it on Sundays.
FAVOURITE KITCHEN EQUIPMENT OR GADGET: My dough machine. I love the smell, texture and feel. I love making it every day and getting it ready for pizza. It would be hard to make the volume of dough we do in a day by hand. IF YOU COULD COOK FOR ANYONE, WHO WOULD IT BE? It’s hard to pick someone, but I’d say the Beastie Boys. I’d love to cook for them and listen to their stories.
enjoy lakeside dining on beautiful Powell Lake
Ask about Capone’s Customer Loyalty points See in store for details
6233 Powell Place – take first right off Highway 101 after the Powell River bridge
Discover new wines from around the world 7010 Duncan Street
604.485.9343
Proud member of the Powell River Chamber of Commerce
OPEN SEVEN DAYS A WEEK
PUB 604.483.3545 • BISTRO 604.483.2001
reservations@shinglemill.ca • shinglemill.ca
Seven days a week 9 am to 11 pm caponescellar.ca Great pricing, huge selection, ice cold beer Proud member of Powell River Chamber of Commerce
POWELL RIVER PEAK | TASTE SUMMER 2019 9
the
modern peasant New Owner New Menu Now Open Tuesday to Saturday 11 am to 2 pm 5 to 9 pm 4463 Marine Avenue
Perfect for… Tour groups • Girls’ or guy’s night • Birthdays and anniversaries Corporate events • Networking functions • Team-building activities
To10book your event or find an upcoming class, call 778.982.1806 or visit houseofculinarymagic.ca TASTE SUMMER 2019 | POWELL RIVER PEAK
Four delicious ways Whether it’s green, white or purple, asparagus is a delicacy best indulged in when it’s in season during mid to late spring. Take advantage of the availability of asparagus by incorporating it into all of your favourite dishes. Here are four great ways to prepare it. Grilled. Toss your asparagus in olive oil, season it with salt and pepper and then grill it on your barbecue. Place the spears across the grill grates, or use a grill basket so you don’t lose any. Roasted. Baking or roasting asparagus in a hot oven allows the sugars within to
1.
2.
caramelize, thereby enhancing the latent flavours. Blanched. Simmer your asparagus in boiling water for a few minutes. Once the spears are sufficiently cooked, remove and then plunge them in ice water. You can now serve your blanched asparagus on a crudités platter, or use them later in other recipes. Pickled. Put the asparagus in a jar with green onions and brine made of water, salt and sugar. After a few days, you’ll have a delicious snack that keeps for months. What to pair with asparagus
3.
4.
CRAFT BEER AND NEAPOLITAN PIZZA Open at 4 pm every day Off sales available
5987 Lund Street | 604.483.4044
Asparagus is a great addition to many dishes. Add it to a salad, include it in a risotto or try it as a pizza topping. For a sophisticated side dish, top with parmesan cheese, slivered almonds or balsamic vinegar. Asparagus has a limited local growing season, so don’t miss out on indulging in this delicious veggie while it’s fresh.
Proudly serving families great food
Julies’s AIRPORT CAFÉ 7550 DUNCAN STREET 604.485.5975
FULLY LICENSED
juliesairportcafe.com f
POWELL RIVER PEAK | TASTE SUMMER 2019 11
Home of The Farmer’s Gate Naturally raised pork, chicken, turkey and duck
Andtbaka Farm 2440 Lund Highway 604.483.9890
In-season produce and eggs available at The Farmers Gate on-farm kiosk, Open Air Farmers’ Market on Sundays, Lund market and Savary Island
Fresh affordable fruits, vegetables & plant-based food
unique goods
Now Open
OPEN UNTIL 7 PM EVERY DAY Townsite Public Market, 5831 Ash Avenue
Enjoy one of our many flavours of hard or soft-serve ice cream Fish and chips • Popcorn chicken Veggie burgers • Burgers
OPEN SEVEN DAYS A WEEK 4835 Marine Avenue (Willingdon Beach)
Gluten-free options available
o the Town c a T Zunga Food Truck
604.483.1493
follow us on facebook for current location and hours
Certified Organic: • Garlic • Poultry Certified Organic by PACS 16-290
604.414.9879
windfallfarm@shaw.ca windfallfarm.ca
Range-reared: Beef • Pork
12 TASTE SUMMER 2019 | POWELL RIVER PEAK
a smart choice You might be surprised by the variety of fruits, vegetables, meats, cheeses and beverages produced year-round in your region. There are many reasons to privilege these locally made products, and it’s a lot easier than you might think. WHY BUY LOCAL? Buying local ensures that you’ll get inseason produce. This means products destined for local markets are harvested when they’re ripe. Many studies have found that naturally ripened fruits and vegetables contain higher concentrations of important nutrients compared to artificially ripened varieties. In addition, buying local is better for the
Sourdough • Artisan breads Bagels • Baking See you at the Powell River Farmers’ Market (4365 McLeod Road) Saturdays and Sundays
COTTAGE CREEK BAKE SHOP
604.414.0616 • cottagecreek@telus.net
f
GLUTEN-FREE OPTIONS GRAB & GO SPECIALS EVENT CATERING
Full Flavour, Zero Regrets.
Jim Roberts
7 Sprouts provides mouthwatering, plant-based meats, cheeses & other deli favourites.
6812 Alberni St.
Powell River, BC. Big Cheese
@7Sprouts 7sproutsdeli@gmail.com
V8A 1N4 604-578-1019
GLUTEN FREE - DAIRY FREE - REFINED SUGAR FREE - KETO OPTIONS
environment. Food transportation is a significant source of greenhouse gases and when you buy local products, you reduce your carbon footprint. Furthermore, buying from the source, es pecially at farmers’ markets, allows you to learn more about how your food is produced. This fosters a stronger sense of community. Finally, buying local allows you to support the local economy in your region. WHERE CAN I BUY LOCAL? In some areas, stores are required by law to indicate the place of origin for the fruits and vegetables they sell. If provenance information is not available, you can always ask someone. Additionally, some stores have dedicated sections for local products. Depending on the season, you can visit a farmers’ market. Buying directly from producers allows you to stay informed about what you consume. Another option is to seek out food co-ops or delivery services that supply fresh produce. Buying local has many advantages, and it’s easier than many people think. Keep an eye on what’s in season and privilege these products to get tastier and cheaper meals.
PLANT BASED TREATS
Just Soul Food LOCATED IN THE NEW TOWNSITE MARKET
GOURMET CRAFT HOT SAUCE Order yours online today
A collection of flavourful and unique sauces and infusions created from fresh, local ingredients
HOT n SAUCY
604.414.3540 • www.hotnsaucy.ca
Dinner just got easier Prepared Comfort Foods Fresh Noodles Roasted Nuts Raspberry Lemonade
Available at: The Nutcracker Market (#201-4741 Marine Avenue) Farmer’s Gate Store (Andtbaka Farm, Hwy 101, Lund) Pacific Point Market (select items) 604.344.1992 • alicesfreshpasta.com
POWELL RIVER PEAK | TASTE SUMMER 2019 13
HOW LONG HAVE YOU BEEN IN THE RESTAURANT INDUSTRY? 26 years. WHY DID YOU DECIDE TO BECOME A CHEF? Mom wasn’t a great cook. WHO HAS BEEN YOUR BIGGEST INFLUENCE? A chef in White Rock. DESCRIBE YOUR STYLE OF COOKING: Modern and simple with a rustic twist. I let the quality of ingredients standout
JOHN WALLS
MODERN PEASANT
FAVOURITE ITEM ON YOUR CURRENT MENU: Wild mushroom ragu chicken cacciatore WHAT IS YOUR SIGNATURE DISH: Chicken cacciatore
Szechuan & Cantonese Cuisine
facebook.com/dragonhouse
SENIORS RECEIVE 10% OFF DINNER SMORGASBORD EVERY DAY 10% OFF PICKUP ORDERS OF $25 OR MORE FREE DELIVERY WITHIN FIVE KILOMETRES NO MSG | VEGETABLE OIL USED
604.485.4612 | Crossroads Village | OPEN SEVEN DAYS A WEEK 11:30 AM-2 PM AND 4-9 PM 14 TASTE SUMMER 2019 | POWELL RIVER PEAK
FAVOURITE MEAL TO PREPARE AT HOME: Seafood bouillabaisse WHAT’S YOUR FAVOURITE FOOD MEMORY? I was 14 years old, working my first shift in a french restaurant and experiencing all the scents and textures. It really changed my perception of what food could be. ARE THERE ANY FOODS YOU DON’T LIKE TO EAT? Uni (sea urchin). CHILDHOOD COMFORT FOOD: Nothing my mother made [laughing], but I liked my stepmother’s turkey stuffing. FAVOURITE KITCHEN EQUIPMENT OR GADGET: Offset spatula, I can’t live without it ASIDE FROM YOUR RESTAURANT, WHAT IS YOUR FAVOURITE PLACE TO EAT IN TOWN, AND WHAT DO YOU USUALLY ORDER? Little Hut Curry WHO IN THE FOOD WORLD DO YOU MOST ADMIRE? The dishwashers
It’s summertime START YOUR FAVOURITE WINES OR BEER NOW FOR REFRESHING SUMMER BEVERAGES
IF YOU COULD COOK FOR ANYONE, WHO WOULD IT BE? My grandfather who has passed. WHAT ADVICE DO YOU HAVE FOR SOMEONE WHO WANTS TO BECOME A CHEF? Start young and stay fit. This job is very physically and mentally demanding so you need to have a healthy outlet to release your stress.
Always great pizza
Enjoy and entertain • Superb refreshments • Save money Full selection of reds, whites, ciders and over 100 varieties of beer
CHECK OUT OUR NEWLY RENOVATED SPACE
604.485.0345 7030 Glacier Street westviewubrew@yahoo.ca OPEN TUESDAY TO SATURDAY 9 AM TO 5 PM
14-4312 Franklin Avenue • 604.485.7377 POWELL RIVER PEAK | TASTE SUMMER 2019 15
DinE on our panoramic patio
Whether you are enjoying an appy or two, or even something from the menu, your meal will be delicious and the ambience relaxing while dining on our outside scenic deck
Authentic Greek cuisine fabulous wednesday nightS prime rib with the works Open daily 3:30 to 10 pm reservations recommended
4591 MARINE AVENUE • 604.485.8441
Must-try wine pairings
Pairing wine with food is an art form and choosing the right combination will enliven the inherent flavours of both the meal and the wine. Here are a few suggested pairings. ITALIAN CUISINE A dry Chianti is the perfect accompaniment for Italian dishes with tomato sauce like traditional pizzas and pasta bolognese. If you’re enjoying a dish with pesto or seafood, choose a light- or medium-bodied white like a Soave or Pinot Grigio. For something with cream sauce or a lot of cheese, try an oaked Chardonnay. MEXICAN CUISINE The bright, spicy notes of Mexican food are well suited to fresh and crisp wines with lots of acidity. Sauvignon Blanc goes nicely with tortilla and salsa-based dishes. Pair the smoky, rich flavours of Mexican barbacoa (meat slow-cooked over an open fire) and chipotle with a light and acidic red wine like a Pinot Noir or a Gamay. SZECHUAN CUISINE Bolder and spicier than other types of Chinese cuisine, Szechuan food goes well with off-dry white wines such as Riesling and Gewürztraminer. Generally, spicy foods pair best with chilled white wines, so save your red for another meal. When it comes to pairing wine with food, it’s hard to generalize. Fortunately, many restaurants employ a sommelier to help you choose your wine. If you’re dining at home, enlist the help of a specialist from a liquor or wine store to help you find a good pairing.
Four ways to use leftover wine
Are you wondering what to do with that bottle of wine you didn’t finish? Here are a few ideas. 1. Sauce. Add a splash of red wine to spaghetti sauce or use leftover white wine in a alfredo sauce. 2. Soups and stews. White wine packs flavour into creamy soups such as clam chowder or cream
of mushroom. Red wine adds a nice touch to minestrone and other tomato-based stews. 3. Poached fruit. Cook peaches or pears with your choice of spices in either red or white wine. Simmer for about 10 minutes, let cool and serve with a scoop of vanilla ice cream. 4. Wine cocktails. Use red or white
wine to make sangria or another wine-based cocktail. You’ll find countless recipes online. If you won’t use your leftover wine within a few days, freeze it in an ice cube tray and then transfer the cubes to a plastic bag. This way you’ll always have some on hand to throw into a recipe when you need it.
POWELL RIVER PEAK | TASTE SUMMER 2019 17
HOW LONG HAVE YOU BEEN IN THE RESTAURANT INDUSTRY? 17 years. WHY DID YOU DECIDE TO BECOME A CHEF? It’s fun! Customer interaction. Adrenaline rush from a busy service. Pride in the accomplishments of our team and our business. But of course, satisfied customers are the number-one goal. WHO HAS BEEN YOUR BIGGEST INFLUENCE? My grandmas. I’ve always being lucky enough to enjoy home-cooked family meals from a young age; that always had me interested in what was going on in the kitchen.
CHRIS HARVEY
TOWN CENTRE HOTEL, GARDEN COURT AND TC’S
Flavours of Vietnam And friendly service
VIETNAM CUISINE
DESCRIBE YOUR STYLE OF COOKING: It’s All about flavour! If the food doesn’t taste good, you need to try again. Flavours, textures, smell. All important. FAVOURITE ITEM ON YOUR CURRENT MENU: Our Crispy Chicken and Thick-cut Bacon Burger. It has all of the above: big flavours, different textures, and of course, Paradise Valley Produce’s mixed leaves. I’d call it one of the best burgers in town.
All your favourites in our classic menu Eat in or take out
Enjoy a delicious meal in our fully licenced restaurant while gazing out over the scenic vista of Van Anda, Malaspina Strait and the Coastal Mountains
For lunch or dinner, Noodle Soup is our specialty Monday to Friday 11 am to 8 pm • Saturday 4 to 9 pm
4 - 7030 Alberni Street • 604.485.2007 18 TASTE SUMMER 2019 | POWELL RIVER PEAK
open seven days a week 7 am to 8 pm
604.486.7711
CHILDHOOD COMFORT FOOD: Sausage rolls or mac ‘n’ cheese.
WHAT IS YOUR SIGNATURE DISH? Fettuccine alfredo, with homemade pesto stirred through the sauce, and some nice chunky chicken breast. That one wins every time. FAVOURITE MEAL TO PREPARE AT HOME: I can make a mean curry: beef, fish, chicken, vegan. Indian and other Southern Asian cooking styles are so versatile. WHAT’S YOUR FAVOURITE FOOD MEMORY? Getting to see the Donghuamen Night Market in Beijing. Some of it was a novelty, but it was also very interesting to see all the small producers who would turn up every night and genuinely be excited for you to eat their food. I’ll also always remember the first dinner I ever cooked my (unbeknown to me at the time) future wife.
IF YOU COULD COOK FOR ANYONE, WHO WOULD IT BE? My teachers who helped me on my way to becoming a chef. To show them that their efforts weren’t in vain.
ARE THERE ANY FOODS YOU DON’T LIKE TO EAT? Can’t say I’ve ever enjoyed an oyster. ASIDE FROM YOUR RESTAURANT, WHAT IS YOUR FAVOURITE PLACE TO EAT IN TOWN, AND WHAT DO YOU USUALLY ORDER? Always enjoy the bread and pastries at Nancy’s Bakery. They make a killer date bar. And the Seasider does a great Scotch egg.
WHAT ADVICE DO YOU HAVE FOR SOMEONE WHO WANTS TO BECOME A CHEF? Two things. 1. Don’t get discouraged. It’s incredibly easy to take a negative customer’s feedback or a fellow employee’s comments and turn it into something more than it needs to be; stay focused on what you can do and you’ll overcome these negatives. 2. You will have to work hard, all the time, to be successful. And have fun. You’re a chef remember? You wouldn’t do it if it wasn’t fun.
FEATURING DAILY FOOD & DRINK SPECIALS!
Open noon till late, serving lunch & dinner! Situated in the heart of the hotel is the Garden Court Restaurant. Serving daily breakfast & lunch. We’re Powell River’s premier banquet & catering facility. Come see our newly renovated event rooms!
FREE
OOL P TU ESDAYS
@TCsPub
Conveniently located at Joyce Avenue and Barnet Street • tcspub.ca • 604.485.3000 POWELL RIVER PEAK | TASTE SUMMER 2019 19
for perfectly grilled burgers at home To wow your guests with perfectly grilled burgers at your next cookout, follow these eight steps. 1. Use medium ground beef instead of lean for a tastier burger. You can also mix different meats like pork or lamb. 2. Season your meat with enough salt and pepper to give it some flavour. Add other seasonings as desired. 3. Make your patties the same size to ensure they cook within an identical timeframe. Using a kitchen scale or measuring cup
will help. A hundred grams (or approximately half a cup) is ideal for creating patties. 4. Flatten the patties before grilling them and use your finger to make shallow divots in the middles. This will prevent your burgers from becoming dome-shaped. 5. Get a good sear on the outside of your patty by getting the grill very hot before putting the burgers on. 6. Only flip them once. Rotating, squashing or moving them around will cause your meat to become tough.
7. Cook for three minutes on each side for medium rare (not recommended when using pork), four minutes a side for medium or five minutes a side for well-done burgers. 8. Allow your burgers to sit for five minutes before eating. Toast some buns, garnish with your favourite toppings and enjoy!
NEW MENU items • Keto-friendly bread • Sundaes • Banana splits • Mini doughnuts • Hershey chocolate ice drinks • Seven slushie flavours
Daily
Breakfast homemade soups and specials available 28 flavours of soft ice cream and more
4454 Willingdon Avenue 604.485.5171 Monday to Saturday 10:30 am to 8:30 pm Sunday 3:30 to 8:30 pm
thaidalzone.ca thaidalzone2@gmail.com
20 TASTE SUMMER 2019 | POWELL RIVER PEAK
Snack Attack Shack Locally owned and operated
Conveniently located in Town Centre Mall • 604.489.0560 Monday to Thursday 8:30 am–5:30 pm • Friday 8:30 am to 7 pm Saturday 8:30 am to 5:30 pm • Sunday 11 am, to 5 pm
with strawberry coulis This classic Italian dessert looks impressive and is surprisingly simple to prepare. It’s sweetly creamy and tart, and the perfect way to end a summertime meal. Start to finish: 6 hours, 15 minutes Servings: 6 INGREDIENTS 3 cups table cream 1 cup sugar, divided 3 teaspoons vanilla extract 1 package powdered gelatin 2-1/2 tablespoons cold water Vegetable oil or cooking spray 4 cups hulled strawberries Fresh mint leaves DIRECTIONS 1. In a small pot, combine the cream and 1/2 cup of sugar. Simmer over low heat for 5 minutes. Remove from heat and add the vanilla extract. 2. Meanwhile, in a small bowl, sprinkle the gelatin over the cold water. Let sit for five minutes, and then add a spoonful of the hot cream mixture to make sure the gelatin has dissolved completely. Stir the gelatin mixture into the cream and sugar. 3. Using cooking spray, oil the inside of six small ramekins. Divide the panna cotta mixture evenly between the ramekins, and refrigerate for at least six hours or overnight. 4. To make the coulis, puree the strawberries and remaining sugar in a food processor. Refrigerate. 5. Remove panna cotta from the ramekins by dipping the bottom in cold water for a few seconds, running a knife around the side and inverting onto a plate. 6. Pour about 1/3 of a cup of the strawberry coulis on each panna cotta and garnish with a fresh mint leaf.
POWELL RIVER PEAK | TASTE SUMMER 2019 21
Lettuces and greens: types and how to use them Lettuces and greens are a summertime staple and there are countless varieties available for making salads. Follow these handy preservation and preparation tips to get the most out of them. ROMAINE LETTUCE In addition to being the primary ingredient in Caesar salads, romaine lettuce has a number of uses. The larger leaves can be used in place of a tortilla when making wraps, and they’re delicious when charred on the grill. Washed, drained and wrapped in a paper towel, romaine leaves will keep for up to five days in the refrigerator. ICEBERG LETTUCE Crunchy and low in calories, iceberg lettuce is ideal as a garnish on hamburgers and club sandwiches. It also makes stylish and edible bowls in which to serve hors d’oeuvres. Iceberg lettuce will keep for one to two weeks in the refrigerator. FRISÉE LETTUCE The curly endive also known as frisée has a slight hazelnut flavour that makes it perfect for salads. It pairs beautifully with most nuts, fruits and seeds. It’ll keep for two to five days in the refrigerator, so eat it fast. ARUGULA This deliciously bitter and spicy green is a close relative of cabbage and kale. Perfect in salads or as a garnish on pizza, it can also be made into pesto. It’s not very hardy, however, and lasts only two or three days in the refrigerator. MESCLUN Originating from the Provence region of France, this mix of small leafy greens can include arugula, endives, lettuce, mustard greens, dandelion leaves and a host of other ingredients. Ideal with fruits and sweet dressings, this popular mix needs to be eaten fast, as some of its components wilt quickly.
Carrying a wide selection of quality products to get you growing We’re here to answer your questions and stimulate new ideas
Shop Top Shelf for all your garden needs
WHO KNOWS BETTER THAN MOTHER NATURE
7050 DUNCAN STREET 604.485.9878 22 TASTE SUMMER 2019 | POWELL RIVER PEAK
4480 Manson Avenue 604.485.2244 MON-FRI 9 AM - 5:30 PM SAT 9 AM - 5 PM
Offering a wide selection of plants and trees as well as on-site grown fruits and vegetables
5300 YUKON AVENUE 604.483.3681 OPEN SEVEN DAYS A WEEK 9 AM–5 PM
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A huge thank you to the following local businesses for their ongoing support Straight Up Greens Paradise Valley Produce Terra Nostra Farm Hatch-A-Bird Farm Coast Berry farms 32 Lakes Coffee River City Coffee Windfall Farm Mother Nature
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