Taste
voice of the qathet region
Anyone who is feeling peckish, prepare to be inspired. The following pages will encourage hungry readers to take action, whether it involves heading out to a local establishment for a meal or to pick up supplies, or making a phone call to order dinner. Blink and summer is over. Just like that, Halloween treats are on grocery store shelves and a noticeable chill has set in outside.
Holidays, special occasions and cool weather have a tendency to creep up on everyone. Along with traditional activities such as gift buying or trickor-treating that accompany some of these annual events, food is always front and centre.
Winter months and the parties, family get-togethers and community gatherings associated with the plethora of festivities that start in October and end in January offer countless options. New and old ways to prepare favourite comfort meals on cold and dreary days, different recipes or drink concoctions, and where to find the right ingredients are all par for the course.
We all have something in common.
Fall/Winter 2024
Food for thought Taste
Even though carnivores, pollotarians, pescatarians, flexitarians, fruitarians, vegetarians, vegans, raw foodies and individuals following plant-based diets have different and specific guidelines for what they will or will not ingest, they all want to eat food that tantalizes their taste buds. Whether they’re looking for a meal, a beverage while meeting with friends, or a tasty treat to satisfy a sweet tooth, the following pages have something for everyone. Enjoy the read, and act on that impulse to treat yourself and your family.
PUBLISHER
Kelly Keil
EDITOR
Shane Carlson
CREATIVE DIRECTOR
Alicia Newman
by: Earl Almeida
SALES: Sandy Adams
CONTRIBUTORS: Tanya Hill
COVER PHOTO
Domino’s Pizza
Photo
Café still going strong after a decade
High-quality ingredients, regular patrons, friendly staff and dedicated owner create welcoming atmosphere at aviationthemed restaurant
TANYA HILL thill@prpeak.com
When Julie Darveau opened Julie’s Airport Café over a decade ago, she knew she wanted a place of her own; a
place that is unique and offers consistent, high-quality, breakfast and lunch, in a friendly and welcoming aviation-themed atmosphere.
“This has probably been our busiest year we’ve had yet so far in our 14 years being open,” said Darveau. “Our crab cake benny [eggs benedict] is selling like crazy and I’m going to try and keep it on the menu.”
The spacious diner located on Duncan Street is lively with regular customers from opening at 6 am until closing at 3 pm. The all-day breakfast menu boasts a plethora of choices for a traditional western-style breakfast, which includes
Julie’s Airport Café staff members [from left] Terri Schofield, Cameron McPhail, Meagan Ledret, Tamara Jones and Wendy Turner. TANYA HILL PHOTO
7« JULIE’S AIRPORT CAFÉ
Julie’s Airport Café [top] has a collection of model planes hung from the ceiling of the restaurant and the walls are covered with aviation-themed photos, pictures and vintage pilot propellers. There are plenty of breakfast choices [left] on the Julie’s Airport Café menu.
HILL PHOTOS
coming back.”
hash browns, sausage, eggs and toast, such as the Chipmunk, for the small eater, to the Corsair, for those with a big appetite.
Customers can also mix and match food items or add sides such as perogies for breakfast patties.
The lunch menu is a smorgasbord of hot and cold sandwiches, soups, burgers, loaded hot dogs, fries and salads.
“Our seafood chowder and French onion soup are very popular,” said Darveau. “We also have daily specials and consistently really good food, plus our friendly staff is what keeps people
There is one item that’s been added to the menu and only served on Thursdays and Fridays: Phở noodle soup.
“Now that fall and winter is coming, the Phở is very popular,” said Darveau. “We are going to have seven or eight different kinds of soup on offer very soon.”
What keeps Julie going after 14 years of serving the qathet region?
“When I was a server years ago, I knew I wanted my own restaurant,” said Darveau. “It’s the people, the great staff, and it’s rewarding.”
Visit Julie’s Airport Café at 7550 Duncan Street or call 604.485.5975 for takeout.
TANYA
Homemade soups on offer again, with a ramen rendition
TANYA HILL thill@prpeak.com
The idea of opening a soup shop had been percolating for sometime in chef
Linda Shaben’s mind, but the time wasn’t right until it was, when Wild Soup launched, in late fall of last year. Shaben, manager Melissa Call, goldcertified Japanese cuisine chef Avi Sternberg and crew member Gerrimae Griffioen reopened Wild Soup in early October 2024, with a ramen bar, plus all the fresh, culinary, meat and vegetarian soup options that will be on offer throughout the fall, winter and spring seasons.
Wild Soup’s team [from left] chef Linda Shaben, gold-level Japanese cuisine chef Avi Sternberg and manager Melissa Call. TANYA HILL PHOTO
13« WILD SOUP
“This year we are doing three different soups daily [plus ramen],” said Shaben. “We will have one vegan, one vegetarian, one meat option, based on what’s seasonally available, what soups have inspired us, what customers have asked for and what was popular last year.”
qathet region residents and visitors were more than pleasantly surprised last year to have a healthy, delicious, homemade lunch option that they could eat in or take away. Another bonus on top of the all-ready satisfying soup is the homemade bread made fresh every day.
“We will probably offer ramen fourdays a week,” said Shaben. “Quality, simple, real food is what we are proud to offer, and we want to keep it affordable, even though food costs have gone up.”
Some soup customer favourites from last year include zuppa Toscana Italian sausage with tortellini, French lentil and roasted carrot and ginger. Unique recipes such as cheeseburger soup, broccoli, beer and cheddar, and beef and mushroom stroganoff were a big hit with workers in the neighbourhood last year, said Shaben.
“There’s so much appreciation from customers,” she added. “We are excited to have more room in the kitchen and eating space in the front.”
Wild Soup is located at 6812E Alberni Street and is open Monday to Friday from 11:30 am to 5 pm.
Wild Soup is open for the fall season with plenty of homemade soups on offer, all made with fresh local ingredients. CONTRIBUTED PHOTOS
Orzo and grilled chicken salad
This gourmet salad is an absolute explosion of flavours. Try it for yourself!
INGREDIENTS
(Servings: 6)
• 2 chicken breasts
• 3 cups cooked orzo
• 1 cup cherry tomatoes, quartered
• 1 cup red pepper, chopped
• 1/2 cup feta cheese, crumbled
• 1/2 cup fresh basil, chopped
• 1/4 cup French shallots, chopped
• Juice of one lemon
• 1/4 cup olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• Salt and pepper, to taste
DIRECTIONS
1. Season the chicken with salt and paper and cook it on the barbecue or on a ridged grill pan. Set aside.
2. In a large bowl, combine the orzo, tomatoes, red pepper, feta cheese, basil and shallots.
3. Cut the chicken breasts into small cubes and add to the salad.
4. In a small bowl, whisk together the lemon juice, olive oil, white wine vinegar and Dijon mustard. Season with salt and pepper to taste.
5. Pour the dressing over the salad and toss.
Kelly’s Health Shop carries supplements and vitamins to support bone and brain health but also offers hair and skin support, plus snacks and dehydrated meals for camping. CONTRIBUTED PHOTOS
Shop celebrates half-century of health and well-being
Health store provides wide variety of vitamins, supplements, superfoods and teas
TANYA HILL thill@prpeak.com
One of many attractive aspects of the qathet region, other than its close
vicinity to nature, is its many amenities, including Kelly’s Health Shop.
For close to a half-century, Kelly’s has been a vital resource for those seeking holistic health options, by providing a plethora of supplements, vitamins and educated staff who genuinely want to help their community.
The current owner of the space located on Marine Avenue, Nicole Rumley, welcomes those seeking solutions to a
16 to 20 dishes or more
Adults: $32.95
Seniors (60+): 10% off Kids 6 to 13 $17.95
Kids 5 and under free
wide-variety health Other and broth, even “50 Rumley. grateful I am Kelly’s discussion holistic brings support and perspectives stress day, meet and to better mind.
For those an abundance baths a pick-me-up has mushroom easy “We educating to offer wide herbs products, children’s products, many Teas, Soap Pacific
24« KELLY’S HEALTH SHOP
wide-variety of ailments or who may have health support questions and needs.
Other folks regularly visit to pick up skin and hair products, cooking spices, bone broth, green superfood powders and even dehydrated camping meals.
“50 years is pretty remarkable,” said Rumley. “I am the third owner and so very grateful for those who came before me. I am honoured to continue the legacy.”
Kelly’s is a community hub for support, discussion and products for different holistic health needs. The fall season brings seminars, with topics on how to support the immune system during cold and flu season, eating green, holistic perspectives on perimenopause, and stress management. However, every day, staff members and the community meet at Kelly’s to exchange knowledge and enquiries with each other in order to better understand the body and the mind.
For those seeking calm, the shop offers an abundance of essential oils, salts for baths and crystals. For those looking for a pick-me-up that’s not coffee, Kelly’s has green teas, powder mixtures and mushroom boosters available that are easy and quick to use.
“We are continually researching and educating ourselves on the best products to offer the public,” said Rumley. “The wide array of products we have include: herbs and supplements, homeopathic products, organic food, gift ideas, children’s section, crystals, personal care products, pet products and we have many local products such as Urban Earth Teas, Myrtle Point Heritage Farm, Lindi’s Soap Solutions, Arrow Supplements and Pacific Gold Sodas.”
Rumley said they can also make special
Kelly’s Health Shop staff members [from left] Kelly Doyle, Kevin Mostad and Maria Kondra behind the counter and ready to serve customers at the shop located on Marine Avenue. CONTRIBUTED PHOTO
orders for people upon request. Most of the staff at Kelly’s have training in nutrition and holistic health.
“Mara Jones is a clinical herbal therapist who has a masters of science in herbal medicine,” said Rumley. “Kelly Doyle, Simon Clifton, Breanne Percy and myself are holistic nutritionists.”
Rumley received her designation last month.
So, how can people stay healthy this coming cold season?
“Probiotics, vitamin D with K and everyone should be taking a B vitamin complex,” said Rumley. “In the spring of 2025, Kelly’s will officially hit its 50th anniversary of serving the community. Keep your eyes open for a big celebration.”
Kelly’s Health Shop is located at 4706 Marine Avenue. To find out about the fall seminars or ask other questions, call 604.485.5550 or email: kellystore@telus. net.
Lemon tarts
These delicate tarts will steal the show at your next party!
INGREDIENTS
(Servings: 4)
• 1/2 cup unsalted butter, room temperature
• 1/3 cup + 1 tablespoon icing sugar
• 1 pinch salt
• 2 egg yolks
• 1 tablespoon ice water
• 1/4 cup all-purpose flour
• 4 eggs
• 2/3 cup sugar
• 1 tablespoon cornstarch
• 3/4 cup freshly squeezed lemon juice
• 5 tablespoons butter, room temperature
• One lemon, cut into thin slices
• A few fresh mint leaves
DIRECTIONS
1. In a bowl, whisk together the unsalted butter, 1/3 cup icing sugar and salt until smooth and creamy. Add the egg yolks, water and flour until a dough forms.
2. Using your hands, knead the dough into a smooth, uniform ball. Divide the dough into two equal parts and wrap each ball with plastic wrap. Refrigerate for at least two hours.
3. Preheat the oven to 350 F.
4. Roll out the dough to about five millimetres thick. Cut out four circles (12 centimetres in diameter) from the dough and place in 10 centimetre-diameter moulds, making sure to fold the edges to cover the moulds.
5. Place the moulds on a baking sheet and bake for 20 minutes, or until lightly golden.
6. Meanwhile, whisk together the eggs, sugar and cornstarch. Set aside.
7. Heat the lemon juice in a saucepan. Add the egg and sugar mixture and bring to a boil. Maintain a gentle boil for about three minutes, or until thickened.
8. Remove from the heat, add the butter and stir until the lemon filling is smooth and has an even consistency.
9. Pour the filling into the four previously cooled crusts. Sprinkle with icing sugar and garnish with a lemon slice and mint leaves. Keep chilled until ready to serve.
