Edible Vancouver Island Holiday 2022

POWERED BY CASCADIA SEAWEED

koveseaspice.com

I grew up in Edmonton in the ’70s, where Christmases were white, tinsel was considered a trendy decoration and the star dish of Christmas dinner was the Jell-O salad—my favourite was green Jell-O in a Christmas tree mold with grapes and marshmallows. One of my favourite childhood memories was buying our tree—despite the fact that every tree was frozen solid, wrapped in twine, and you had no idea what it looked like until you got home and let it thaw. One year my mom announced that the tree we bought was unacceptable—half of it didn’t have branches. She had heard about a tree lot that had the best trees, located near Candy Cane Lane. Us kids

PUBLISHER + EDITOR IN CHIEF Karen Elgersma

ART DIRECTOR Danika McDowell EDITOR

Danielle Steiner COPY EDITOR Trish Weatherall SOCIAL MEDIA MANAGER Jenny Leung PHOTOGRAPHERS Danika McDowell DL Acken

begged my dad to listen to her and get the new tree, because it meant that we could drive through Candy Cane Lane, a legendary street in west Edmonton where every house had the best holiday decorations in the city. My dad nally gave in, and $60 dollars later, we got a new tree. We put so much tinsel on it I am not sure if we fully appreciated the beauty of it, but the memory remains sweet. e Island is lled with magical holiday experiences, whether you head out to one of our charming Christmas tree farms to nd the perfect tree (page 40, written by Camilla Samp son) or drive through historical Ladysmith whose Christmas “light up” is legendary and culinary experiences are delicious (page 22, written by Carolyn Heller). We hope this issue inspires you to plan a few new traditions this season. But if celebrating at home is more your style, our table-scaping experts Ashley Stelck and Patricia Pearson will inspire you with lots of fun, creative ideas on holiday table decor (page 28). And why not set the table for a holiday brunch this year with some delicious recipes from our friends down under, Bear and Joey Cafe (page 11)? I’d like to dedicate this holiday issue to my beloved brother Gregg Jonasson, who made my childhood Christmases magical; I miss you every day. And to my dear friend Matthew Howe who brought so much joy—we promise to keep singing, dancing and laughing throughout this season and beyond.

Dominic Hall Heidi Richter Janis Jean

Sabrina Currie AD DESIGN Leanne Von Hollen ADVERTISING Andrew Spark Dawn Postniko Peggie Terry ediblevancouverisland.com/advertise CONTACT US 140-4392 West Saanich Road Victoria, BC, V8Z 3E9 editor@ediblevancouverisland.com TO SUBSCRIBE Visit us online at ediblevancouverisland.com Edible Vancouver Island is published six times a year. Subscription rate is $42 CAD annually. LETTERS We welcome your feedback. To write to the editor, use the address above or, for the quickest response, email: editor@ediblevancouverisland.com

Edible Vancouver Island magazine is published six times per year by Karen Elgersma Media INC. 140-4392 West Saanich Road, Victoria, BC V8Z 3E9

Karen Elgersma

No part of these publications may be reproduced in any form without the written permission of the publisher. Every e ort is made to avoid errors and omissions. If you notice an error, please accept our sincere apologies and notify us. © 2022. All rights reserved.

“What is Christmas? It is tenderness for the past, courage for the present, hope for the future. It is a wish that every cup may overflow with blessings rich and eternal, and that every path may lead to peace.” – Agnes M. Pahro

Printed in the U.S.

We Deliver! Subscribe at ediblevancouverisland.com to have copies delivered right to your door. Check out our website and follow us on social media @EdibleVanIsle for up-to-date events, recipes and news from the food and drink community of Vancouver Island, the Gulf Islands and the surrounding areas.

On the cover: Holiday Wreath—story on page 18. Photo by Sabrina Currie.

LET’S

H O L I D A Y 2 0 2 2 CON T EN T S N .

1

we l c ome l e t t e r

3 6

HO L I DAY C U L I NARY T RAD I T I ONS AR O UND T H E WO R L D by Danielle Steiner T H E S TAR O F T H E F E S T I V E S E A S ON by Camilla Sampson L E F T OV E R L I BAT I ONS by Emily Lycopolus

5

F I E L D NO T E S edible news + notes worth sharing

4 0

6

HO L I DAY G I F T G U I D E

1 1

I N S E A S ON Banana Bread Brunch

4 4

by Ryan Lilgert of Bear & Joey Cafe

4 8

What ’ s i n yo u r S T O C K I NG ? Suzanne Hedges

1 8

C E L E BRAT I ONS A Circle of Holiday Cheer by Sabrina Currie E D I B L E R OAD T R I P Light Up Your Christmas by Carolyn B. Heller D E S I GN Deck the Table by Ashley Stelck & Patricia Pearson

2 2

RECIPES IN THIS ISSUE

11 Banana Bread Brunch

2 8

34 Nuremberg Gingerbread Cookies

42 Everyday Salad Dressing

3 2

C U RR E N T C RAV I NG S Gingerbread by Heidi Richter

45 Homemade Spiked Eggnog

ON THIS PAGE: Deck the Table. Photo by Janis Jean

ediblevancouverisland.com 3

C O N T R I B U T O R S

ON THIS PAGE: The Star of the Festive Season. Photo by Janis Jean

ashley stelck & patricia pearson are co-owners of Hansell & Halkett Vintage Home Décor in Sidney. They love hunting for vintage treasures and bringing old furniture back to life. hansellhalkett.com camilla sampson is based in Campbell River and is a storyteller passionate about community and nature. She loves discovering local stories that bridge the two through the food that we grow, forage and eat. camillasampson.com IG @millysampson carolyn b. heller is a travel and food writer who has eaten her way across more than 50 countries on six continents. She writes for a variety of publications and is the author of three Canada travel guides. cbheller.com IG @carolynbheller danielle steiner is a freelance writer and editor who loves writing about food, travel and fitness. When she’s not behind her desk full of words, she’s exploring the great outdoors. willowtreewords.com IG @willowtreewords

emily lycopolus is a recipe developer, cookbook author and level two olive oil sommelier who lives in Victoria. Her family owns an olive grove in central Italy, where her love of olive oil began. oliveoilcritic.com IG @emilylycopolus heidi richter is a Nanaimo-based food photographer and recipe developer. She fuels her passion for food, gardening and photography with matcha tea and toasted sourdough bread. thesimplegreen.com IG @the_simple_green sabrina currie loves cooking, growing food and drinking wine. She creates simple, vibrant recipes utilizing fresh produce from her garden and the surrounding farms, forests and ocean. Recipes at sabrinacurrie.com shop at westcoastkitchengarden.com sharon lam is a passionate eater and location illustrator. Since losing her mom to cancer, she focuses on capturing all of her family’s favourite local spots. artbysharonlam.com IG @artbysharonlam

4 HOLIDAY 2022 EDIBLE VANCOUVER ISLAND

edible news + notes worth sharing field notes

to be inspired

>> Jessica Schacht, co-founder of Ampersand Distilling in Duncan, shares her version of the minimalist bar cart with The Five-Bottle Bar: A Simple Guide to Stylish Cocktails. These recipes use just five bottles to create delicious, stylish cocktails.

>> Rusted Rake Brewing is a unique farm-to-tap craft brewery and gourmet eatery in Nanoose Bay. They grow their own barley used in their beer and use local ingredients to create their complementary menu.

to eat >> At Atelier in Sidney, chef–owner Matthew Jackson blends worldwide culinary knowledge with local ingredient inspiration to create an evocative dining experience. The French-inspired cuisine is perfectly paired with handcrafted cocktails and a global wine list. >> Calling all pizza lovers! Supercharger Pizza is a new, multi-family owned restaurant in Powell River that features local and foraged ingredients to create artisanal pizza, salads and wings.

>> Habitat for Humanity Victoria’s premier fundraiser, The Gingerbread Showcase, is back for its 14th year. It will be at the Parkside Hotel & Spa from November 26, 2022 to January 2, 2023. All donations go directly to their build fund, helping Habitat Victoria partner with more local families to provide affordable home ownership. to drink >> Victoria Cider Co ., a newer family-run cidery on the Saanich Peninsula, recently opened their public tasting room. Family and fur-baby friendly, they offer tasting flights and bottles (the latter of which you can enjoy onsite or take with you).

>> The long-awaited CRAFT Beer Market in Victoria is finally open, offering 110 taps of beer, which you can enjoy on an outdoor patio (one of which even allows dogs) or while playing bocce ball or gathering around a fireplace.

>> Modern Cafe in Nanaimo has new owners: the owners of Gabriel’s Gourmet Cafe are expanding their culinary empire, with plans to bring a unique and elevated dining experience to Modern Cafe.

We update our Edible News + Notes online monthly. Check ediblevancouverisland.com and fol low @EdibleVanIsle on social media

ediblevancouverisland.com 5

a few nds from local shops that food folks on your list will love! holiday GIFT GUIDE

CLIVE’S VISTA 18 Give the gift of authentic, local + elevated dining experiences at Vista 18, Victoria’s only rooftop restaurant, AND Clive’s Classic Lounge, Victoria’s most highly acclaimed cocktail lounge, and receive a complimentary gift certi cate from them to you! One gift card redeemable at both venues makes for a memorable night out! Chateauvictoria.com/shop

32 LAKES COFFEE ROASTERS Powell River’s award winning coffee roaster is now available at select grocers on Vancouver Island, o ering high-quality roasts for every co ee lover. 32 Lakes is Green, Carbon Neutral and Surfrider certi ed by VIGBC in Victoria, B.C. They also boast Rainforest Alliance certi cation and a give-back program that donates to local communities. 32lakes.com @32lakesco eeroasters

FOREST FOR DINNER Small-batch, wild foraged foods gathered from the wilderness of Vancouver Island. From wild berries, jams and jellies, to marinated fungi, Forest for Dinner is your source for handpicking local foraged berries, fungi and botanicals. They transform those wild raw ingredients into unique preserves that are a must-try if you are in for something truly special and exceptional.

Available online at forestfordinner.ca or in selected retailers across Vancouver Island.

ARBUTUS MEADOWS There’s something for everyone at Arbutus Meadows Farm this holiday season! Stop by the lavender shop and explore their handmade lavender products, home decor and more! They o er gorgeous, custom made gift baskets that will meet the needs of everyone on your shopping list this year. Come enjoy a seasonal espresso drink and soak in the merriment of the season! arbutusmeadows.com

S P O N S O R E D C O N T E N T

6 HOLIDAY 2022 EDIBLE VANCOUVER ISLAND

Holiday Dessert Tins from GOOD L I FE JU I CE are perfect for holidays at home or gif ting to friends + family. These beautiful, reus ab l e t i ns a re brimming with delicious handmade de s s e r t s including vegan chocolate bark, almond butter fudge, chocolate peanut but ter balls and mint chocolate stars. Available at www.goodlifejuice com with delivery across the Island or pick up from their Nanaimo location.

CIRCLE CANNING One of Victoria’s best kept secrets is that Paige Robinson, who produces Circle Canning, also makes a limited edition collection of holiday wreaths every year. Find these gems at the Victoria Public Market along with all her tasty canned goods. chocolateproject.ca/circle-canning

SALT SPRING KITCHEN COMPANY Uniquely Curated. Exceptionally Preserved. Elevating classic recipes with spicy, savoury twists. The result? Unique avours that continue to surprise and delight. Choose from a wide variety of gift sets, including their NEW Cheese Please collection. They make the perfect hostess gift or stocking stu er for the foodie in your life. SaltSpringKitchen.com

ISLANDERS FRESH AUTHENTIC MEXICAN SAUCE is a Vancouver Island-based family business making and selling traditional Mexican sauces in small batches, using original recipes and fresh ingredients. Their sauces are versatile, gluten-free, vegan, and with no sugar added. Their savoury selection is Sassy Tomato, Savoury Jalapeño and Spicy Lovers. islandersfreshauthenticmexican.com

CHR I STOPHER NORMAN At Christopher Norman Chocolates, they love to discover creative new ways to reinvent chocolate through visual appeal and taste. Their assortment of chocolate boxes, bars, vegan, and animal chocolates are the perfect treat, holiday gift, or gathering centrepiece. Order your favourites or try something new at cnchocolates.com

S P O N S O R E D C O N T E N T

ediblevancouverisland.com 7

a few nds from local shops that food folks on your list will love! holiday GIFT GUIDE

MERRIDALE Experience Aura Gin – the newest spirit to the Merridale Cowichan line – just in time for the holidays. A mystical gin for those who value beauty & adventure, the colour transforms from violet to pink. Available At the Merridale Farm, online, & in a curated cocktail box through the Speakeasy Club. merridale.ca @merridalecider

The seasonal coffee blends from the multi-award winning FRENCH PRESS COFFEE ROASTERS in Qualicum Beach will delight even the most discerning connoisseur. Shop online, visit the roastery in Parksville, or stop by their lovely cafe in Qualicum to ask about their wholesale program. fpco eeroasters.com

Complete your holiday shopping with a LITTLE QUALICUM CHEESEWORKS gift basket. Three options to choose from, each basket is lled with handcrafted cheese paired with local and Canadian products to complement your charcuterie spread perfectly. It’s the perfect gift for a food lover, housewarming or hostess gift. Pre order online. Cheeseworks.ca

NAAS Hand-harvested in To no, BC, Naas Foods premium kelp [husmin] products make consuming kelp simple and delicious. Pair our Smoked Kelp Flakes with your favourite protein for a dimensional, smokey avour, or use our Classic Kelp Seasoning as a salt alternative in your baking. The options are endless– sprinkle & enjoy! Naasfoods.com @naasfoods

S P O N S O R E D C O N T E N T

8 HOLIDAY 2022 EDIBLE VANCOUVER ISLAND

OLIVE THIS + MORE Delizia olives from Spain. High quality, 11 di erent avours. Once you try these olives there is no turning back. The brine that these olives are in is a family secret. Available at Olive This And More. olivethisandmore.ca

WOODFIRE SPICE Spice up your gift-giving this Holiday Season with Wood re Spice Blends. Create that special gift with one of their 4 box

options, personalized with your choice of spices. A gift to ignite culinary creativity with these chef-inspired, easy-to-use spice blends. Visit Wood respice.ca to place your orders and see our full range.

NATURAL PASTURES’ award-winning cow and water buffalo cheeses are perfect as gifts, or to wow your friends at your next get-together. For local cheese, fresh curds, gift bags, and Ready-to-Bake puff pastry-wrapped Comox Brie, visit their Courtenay store, M-F, 9-4 (and Sat. 9-1 in December). NaturalPastures.com

LEVEL GROUND COFFEE The perfect holiday gift, this co ee is silky with notes of milk chocolate. Locally roasted in small batches. Available at your local grocer or levelground.com

URBAN FORAGE At Urban Forage you will nd all these and many more amazing stocking stu ers and gifts of gourmet sauces, marinades, spice blends, snacks and more. Come nd them at the Atrium, 800 Yates St. in the beautiful courtyard where you can choose a gift made with love by Chef Mike. You can also order online at urbanforage.ca

S P O N S O R E D C O N T E N T

ediblevancouverisland.com 9

Welcome to your new favourite dining experience! Boasting spectacular ocean and marina views, we’ve crafted a menu that’s just as compelling as our setting.

seascapedining.ca

Finest Feast

Let us be the centerpiece of your holiday gathering with a custom seafood platter!

WILD • SUSTAINABLE • LOCAL • TRACEABLE

f inestatsea.com VICTORIA Seafood Market 250.383.7760 VANCOUVER Seafood Market Grocer + Deli 604.266.1904 • V I S I T U S •

@seascapedining

3521 DOLPHIN DR, NANOOSE BAY (250) 468 0780

10 HOLIDAY 2022 EDIBLE VANCOUVER ISLAND

RECIPES RYAN LILGERT OF BEAR & JOEY CAFE PHOTOS DOMINIC HALL B R U N C H banana bread

Brunch is a favourite holiday meal, allowing for sleepy mornings and long afternoons visiting with family and friends. This recipe is an elevated banana bread meal and is a hearty way to start your day—and impress anyone you invite over to share the meal with. Serves 6 to 7.

ediblevancouverisland.com 11

I N S E A S O N R E C I P E S

B A N A N A B R E A D w e t I N G R E D I E N T S

M E T H O D

3½ overripe bananas ⅓ cup unsalted butter (room temperature) 1 cup white sugar 2 eggs 1 tsp baking powder 1 tsp baking soda ½ tsp salt 1½ cups gluten-free flour (Bob’s Red Mill)

Preheat the oven to 280°F. Grease (with butter) and flour (with gluten-free flour) a loaf pan (8 x 4 inch). Cream butter and sugar in a stand mixer for about 5 minutes, then slowly incorporate eggs. Mash bananas in a large bowl, then add the above mixture. Whisk until incorporated, then add the wet mix to the dry mix and fold until just combined. Pour the mix into the loaf pan. Bake for 48 minutes then poke a skewer into the bread—if it comes out clean, it is done. Let cool for 5 minutes, then carefully pop bread out of mold. Allow to cool completely before slicing.

B A N A N A B R E A D D R Y I N G R E D I E N T S

P O A C H E D S O U R C H E R R I E S

M E T H O D

1 cup frozen sour cherries 1 orange peel 1 tsp black peppercorns ½ cup sugar ½ cup white wine

Take cherries out of freezer the day before so they are slightly defrosted. Lightly crush, then toast peppercorns in pot. Place wine, sugar and orange peel into the same pot and bring to boil. Once the liquid has boiled and the sugar has completely dissolved, pour over cherries.

Let cool before storing in fridge.

C A R D A M O M C R E A M

M E T H O D

2 cups cream cheese (room temperature) 1 Tbsp cardamom ½ cup sugar 1 orange (zested) ½ tsp salt ¼ cup whipping cream (optional)

Mix room temperature cream cheese, cardamom, sugar, orange zest and salt in a bowl until smooth and lump free. Depending on the brand of cream cheese you use, you may want to add some whipping cream to the mixture. You’ll want it to be pliable but still to hold its shape. Start small and use what you need.

C H O C O L A T E S O I L

M E T H O D

⅓ cup unsalted butter 1 cup almond flour

Preheat oven to 280°F.

Melt butter in a small pot. Put flour, sugar, cocoa and melted butter into a bowl. Mix all ingredients. Line a baking tray with baking paper. Press the soil into a large cookie and dimple with fingers—the height of the soil should not exceed the height of the baking tray edge. Cook for roughly 20 minutes, rotating halfway through. Cookie should be soft, but not raw. Once cooled, crumble—but do not over crumble. Store in the fridge in dry litre containers.

½ cup sugar ¾ cup cocoa ½ tsp salt

H a z e l n u t C r è m e A n g l a i s e

M E T H O D

1 cup whole milk 1 cup whipping cream 6 egg yolks 6 Tbsp sugar 1 tsp vanilla 1 Tbsp Frangelico liqueur

Bring a small pot of water to a low simmer (about 2 inches of water).

In a medium, heat-proof bowl, whisk eggs, sugar and vanilla together, then set aside. In a separate pot, bring milk and whipping cream just to simmer. Remove from heat. Slowly whisk cream and milk into egg mixture. Go slowly to ensure the egg mixture does not cook. Before you continue, set up a medium bowl and spatula off to the side. Place egg and cream mixture overtop simmering water in your heat-proof bowl and slowly whisk. As you whisk the mixture, it will slowly start to thicken (about 7 minutes). Check by dipping a spoon in the Anglaise. You should be able to leave a path on the spoon when you run your finger through the sauce. Once thickened, transfer to a bowl with spatula and whisk in Frangelico. Place a layer of plastic wrap directly onto the sauce and refrigerate (this will stop a crust from forming on your cooling Anglaise).

A S S E M B L Y

Warm banana bread in a pan with a generous smear of butter on both sides. For plating, cascade poached cherries and a teaspoon of poaching liquid over the banana bread, then quenelle cardamom cream atop. Crumble soil and banana chips (optional) overtop cardamom cream. Finally, drizzle crème Anglaise over the dish. Gold flakes optional.

ediblevancouverisland.com 13

Clockwise from upper left: relax at Tigh-Na-Mara Seaside Resort; enjoy a festive drink at Bespoke Spirits House; walk the beach at Tigh-Na-Mara; dine in beachside domes at Pacific Prime Restaurant & Lounge; shop at Faire Living; indulge at Q Burger.

Scan the code to explore Parksville Qualicum Beach with our team

Parksville Qualicum Beach: A Christmas Destination The holidays are a time to gather with loved ones, indulge in comfort food, and enjoy cherished traditions. This year promises to be a Christmas well worth celebrating after previously diminished festivities during the pandemic. With this holiday renewal comes the opportunity to make some new traditions and find new ways to celebrate, and Parksville Qualicum Beach is the perfect destination to have these festive experiences.

When it comes time to pick the perfect place to enjoy a hearty Christmas feast, options abound—Parksville Qualicum Beach is known for its quality culinary experiences. Qualicum Beach Cafe is a great option for its locally sourced menu and beautiful Christmas ambiance, as is Tigh-Na-Mara—which also offers take-out feast options if you’d prefer to enjoy Christmas dinner from the comfort of your own place. Pacific Prime Restaurant & Lounge at the Beach Club Resort provides an exceptionally unique dining experience with their beachside domes, where groups of up to six can enjoy an intimate meal in a heated dome with seaside views. And whether you enjoy your holidays with a glass of wine, a craft beer or a spirit on the rocks, there’s a local stop for you to enjoy, with many offering limited release seasonal libations. For beer, plan ahead to visit Love Shack Libations with their limited opening hours, or stop by Mount Arrowsmith Brewing Company or Fern & Cedar. Rusted Rake Brewing is new to the area but offers a unique farm-to-tap craft beer. Misguided Spirits will keep your Christmas spirit high with their handcrafted gin and vodka, and Bespoke Spirits House is known for their special seasonal gin variants and other festive liqueurs. Finally, 40 Knots Vineyard and Estates is a little further north in Comox, making it a lovely destination and excuse to enjoy a coastal drive. The Christmas season is often overwhelming and filled with decisions, but the choice to spend some of those holiday days in Parksville Qualicum Beach is an easy one. Whether you choose to explore all the festivities the region has to offer, or simply settle in to enjoy a beach view and order in a local Christmas dinner, making a trip here is a new tradition very likely to become a favourite one.

There are an abundance of cozy places to stay, where you can tuck in under a blanket and watch a classic Christmas movie. Some places have kitchenettes that would be the perfect place to make fresh sugar cookies to decorate with the kids and later enjoy by a warm fire. To help you find the perfect accommodation for your festive getaway, consult visitparksvillequalicumbeach.com/blog/how-to-find-the perfect-place-to-stay. Of course, Christmas calls for indulging in fresh, fragrant baking and a piping hot cup of coffee to energize you through the busy holiday season. There are many places to choose from that offer both—like Courtyard Coffee, Pacific Brimm, French Press Coffee Roasters and Brazen Poppy Bakery, just to name a few. Try a new place each morning and start your day with a pastry, and pick up a pie or other delectable dessert for Christmas Eve. With a cup of hot coffee or sweet hot chocolate in hand, stroll the quaint streets of Parksville Qualicum Beach to finish your Christmas shopping and find some unique stocking stuffers for everyone in the family. With food and home shops like Soak Lifestyle Boutique, Shades of Green, Alcove Homegrown Living, Weinberg’s Good Food and Faire Living, the options are endless for finding local products that will delight you to buy as much as they will delight your loved ones to receive. The area is also renowned for their abundance of Christmas craft fairs that occur throughout the holiday season, which are great places to finish up your shopping as well as truly get into the festive spirit. Let that Christmas spirit whisk you on to other holiday events, like the one held at Tigh-Na-Mara Seaside Spa Resort (check their website for more details). And of course, no holiday trip is complete without a visit to Milner Gardens & Woodland; their Milner Christmas Magic event is an island wide destination for their stunning light displays throughout their gardens. For more information on holiday events, check myPQB.ca/events.

SPONSORED BY

ParksvilleQualicumBeach.com

Wishing you the best of the delights and flavours of the season! From all of us at Black Rock Oceanfront Resort

Karl Maier

Karl is a lawyer who can be found in and around the offices of Beacon Law Centre in Sidney, Brentwood Bay, and Royal Oak/Victoria. In his spare time, there is an instrument he loves to play, trails he loves to travel, meals he loves to eat, and drinks he loves to sip or quaff. With the support of the Beacon Law Centre team, Karl handles real estate, business, and will and estate matters. He enjoys meeting new people and finding creative solutions to new challenges. He will listen to you, ask questions, propose options, and follow through on your decisions. Karl is no ‘foodie’ as he typically eats anything put in front of him – comparisons to certain Pixar seagulls have been made – but he has a passion for helping local people and their businesses navigate the legal complexities that come with living, loving, working, and dying on this beautiful land. Beacon Law Centre | 250-656-3280 | www.beaconlaw.ca

Tel: 250-726-4800 www.blackrockresort.com

all the best tools for your kitchen

SHOP ONLINE FOR DELIVERY OR IN-STORE PICKUP ma i soncookware . com

#1-6332 Metral Drive, Nanaimo 250.933.1800 www. maisoncookware .com

16 HOLIDAY 2022 EDIBLE VANCOUVER ISLAND

ediblevancouverisland.com 17

C E L E B R A T I O N S

A Circle of Holiday Cheer CREAT I NG A HOL I DAY WREATH WI TH ED I BLE DECORAT I ONS WORDS + PHOTO SABRINA CURRIE

R emember all those Christmas parties we used to host and attend? It’s time to do it again! As a food lover at heart, I propose you kick off the holiday season by holding an edible wreath-making party. This is the perfect excuse to gather friends and family to make memories and share some holiday cheer. Wreaths are an acces sible craft for all ages. Make it a parent and child evening with cocoa and marshmallows, a girls night in with sparkling wine or host a simple brunch for extended family. Unique and a little out of the ordinary, edible wreaths are great for homes with pets (non-toxic), and the birds love a winter treat when you are done displaying your wreath. Decorating with citrus, rosemary, eucalyptus and cinnamon make these round garlands smell amazing. GATHER YOUR SUPPL I ES Here’s what you’ll need to make your edible wreaths: 1. Wreath forms to build from—grapevine, wire or metal hoops or any other round base. 2. Florists or paddle wire to secure greens and decorations to the wreath. 3. Clippers or bypass pruners for trimming greenery and wire. 4. Greenery as the main filler. 5. Edible decorations—fresh, dried or wrapped. Include differ ent shapes, sizes and colours for personalization and interest. I NGRED I ENTS FOR AN ED I BLE WREATH Forage (or purchase) the fillers. Big greenery boughs of rosemary, eucalyptus, cedar, pine, fir, bay, lavender and sage are wonderful and fragrant. Some can be used fresh, while more delicate herbs like sage work better dried ahead of time. Edible accents are plentiful and fun—and where real personaliza tion comes in. You can string together popcorn and cranberries for bright pops of classic red and white. For more red, use dried chili peppers, whole crab apples or red apples sliced and dehy drated, pomegranates and red spray roses. Rich colours abound in adorable little kumquats, cinnamon sticks, persimmons and Japanese oranges. Wheels of citrus in pink, orange, yellow and green are easy to dehydrate in a microwave or oven set on low.

These are colourful, light and easy to attach. More ideas include foil-wrapped chocolates, mini gingerbread men, nuts in shell, dried sunflowers with their seeds and even papery white and purple bulbs of garlic. The options are endless! WREATH MAK I NG 101 Start with your wire and wrap it around your wreath base a few times so it is securely attached. Create mini bouquets of greenery pieces and some accents. (Greenery stems should be 4–6 inches long for a balanced-look ing wreath. For a more natural and shaggy wreath, cut varying lengths of greenery from 4–8 inches long. Secure the first mini bouquet by wrapping the wire around snugly about three times. Add the next mini bouquet, overlapping enough to hide the wir ing of the first piece. Continue around the circle until you reach the beginning. Tuck and wire your last greens under the first bit you secured. If you want to add more adornment, you can attach wire to other tasty decorations and tuck them in, securing the wire to the form at the back. Add a ribbon or jute bow or hanging loop if you like. Finally, turn your wreath over and wrap any remaining bits of wire around the back of the wreath form, making sure they are facing forward to prevent scratching your door or walls. WHAT TO SERVE This is a crafting party and a time to celebrate with friends, so focus on them and keep the food easy. Make food ahead of time or better yet, order up a festive plat ter or box. If you make your own, shape your ingredients into a wreath and use leftover sprigs of rosemary and dehydrated citrus wheels to decorate it. Serve up delicious Vancouver Island drinks. Empress gin cock tails, Tofino kombucha, locally roasted coffee or Westholme tea. Bubbly always feels festive (both alcoholic and non-alcoholic). I love Zanatta and Blue Grouse versions served with peach and cranberry juice to mix. Wine, eggnog (with a side of Wayward Distillery Drunken Hive Rum or Protection Island Rum for the adults) and punch for kids will keep everyone happy.

There are many options on the Island specializing in custom charcuterie, snack and dessert boards. Some of my favourites include:

CAMPBELL RIVER More Eatery, Crabby Bob’s Seafood, Freyja Croissants COMOX VALLEY Jam + Co, Runge’s European Deli NANAIMO The Noble Grazer,

VICTORIA Spoon and Spade, The Hungry Hummingbird, Ottavio Italian Bakery &

McLean’s Specialty Foods PORT ALBERNI Brie & Barrel TOFINO Picnic Charcuterie COBBLE HILL Cure Artisan Meat and Cheese

Delicatessen, The Whole Beast SIDNEY The Farmer’s Daughter

18 HOLIDAY 2022 EDIBLE VANCOUVER ISLAND

ediblevancouverisland.com 19

MARKET

Shop local ly this holiday season.

- DeepCoveMarket.com -

Women owned artisan bakery specializing in slow fermented, small batch sourdough bread and pastries using organic Canadian flour. Wholesale and retail.

250.898.3304 www.honeygrovebakery.ca #4, 2441 Cousins Ave, Courtenay, BC

Heartwood Kitchen Food Out fi tter Happy Holidays! Open for Brunch & Dinner 1682 Peninsula Road Ucluelet, BC www.heartwoodfood.com

20 HOLIDAY 2022 EDIBLE VANCOUVER ISLAND

SO MUCH JOY UNDER ONE ROOF!

Ohspa's Holiday Shop

Playful Escapes & Meetings

LOCALS Restaurant

Nanaimo Qualicum Beach Langford 250-933-1122 250-594-2211 250-391-0021 ol ivethisandmore.ca Gourmet olive oil and balsamic vinegar from around the world. Gourmet foods to make an amazing meal or snack.

oldhousehotel.com . ohspa.ca . localscomoxvalley.com

TIMELESS PIECES FOR YOUR HOME & GARDEN

Tues - Sat 11-5:30 | Sun - Mon 11- 4 Garden Court 105-2360 Beacon Ave, Sidney, BC 778.351.2773 hansellhalkett.com

ediblevancouverisland.com 21

Beautiful holiday lights adorn the downtown streets of Ladysmith. Photo by Doug Currie.

22 HOLIDAY 2022 EDIBLE VANCOUVER ISLAND

E D I B L E R O A D T R I P

Light Up Your Christmas IN LADYSMITH & CHEMAINUS

WORDS CAROLYN B. HELLER

E ven during the hottest days of summer, Kate Cram is thinking about winter. The chef-owner of Ladysmith’s Wild Poppy Market draws on the bounty of produce available in summer and fall to prepare meals for the colder months. Preserving or freezing fruits and vegetables to use in winter dishes, she says, “brings a pop of summer when it’s a cold winter day.” Cram is just one of several chefs and food entrepreneurs along the east coast of Vancouver Island who relish the quieter winter sea son. When the summer holiday makers are gone, you can leave the Island Highway south of Nanai mo and explore the communities of Ladysmith and Chemainus, with time to enjoy the region’s fes tive celebrations, welcoming cafés and sustaining holiday foods. Hearty Winter Menus

“We’re making this hub of local ness,” says the chef, who likes to support other Ladysmith-area food and drink businesses, in cluding the town’s Bayview Brew ing. She recommends Maya Norte as well, where owners Anne Man ning and Peg Montgomery offer Mexican- and Spanish-inspired fare. Coffee, Pancakes & Twinkling Lights Around the corner from Wild Poppy, Ironworks Café & Crê perie offers winter wanderers an other kind of coziness. Dina Stuehler recalls how her mother, whose heritage is Dutch Indonesian, made crêpes for the family in the traditional Dutch style. These pannenkoeken were slightly thicker than French crêpes, a tradition Stuehler con tinued after opening her Lady smith café. She now operates crê

Enjoy the region’s festive celebrations, welcoming cafés and sustaining holiday foods.

Homemade cranberry sauce on turkey sandwich at Wild Poppy Market

peries in Duncan, Nanaimo and Port Alberni, as well. In winter, Stuehler recommends crêpes filled with a sweet-salty combination of spinach, artichokes and brie served with a maple sauce, or a seasonal special, like cranberry dessert crêpes. She gets into the holiday vibe by warming up with Ironworks’ chai latte and by decorating the shop during the annual Ladysmith Festival of Lights. The festival was launched in 1987, when Ladysmith resident Bill Fitzpatrick proposed a winter “light up” to bring residents into town as the days grew dark. The multi-week Festival of Lights now illuminates the downtown streets with more than 200,000 twinkling lights, where over 1,000 volunteer hours are put in to make the town sparkle. The event draws people from near and

Wild Poppy Market, which Cram and her husband Geoff oper ate on Ladysmith’s main street, sells ready-to-eat meals, sand wiches and freshly made baked goods. All their products are glu ten free, and many are vegan. “We’ll pickle and we’ll ferment. We braise a lot of veggies,” says Cram, getting them ready to use in hearty winter stews and soups. While summer leaves are still green on the trees, she starts making sauerkraut and kimchi and begins prepping Christmas puddings. Cram, who trained at the Culinary Institute of America in New York and is also a registered holistic nutritionist, draws on this education to create dishes offering a rainbow of colours and textures and respecting the ingredients that area farmers have grown. “We try to use as many local and small producers and growers that we can.” On her winter menus, “We use a lot of squash, pumpkin, beets and kale. Lots of cabbage, for slaws or fermenting, or we’ll do cabbage rolls. We do a lot of curries in the winter, too,” she adds. “We’re kind of famous in town for turkey sandwiches. We make home made stuffing, homemade cranberry sauce, and we roast all our turkeys. And we do a lot of pumpkin pie, pecan pie and apple pie.”

far during its kickoff with a parade and fireworks. More Winter Food and Drink Experiences

Ladysmith vegan café Plantitude leans into the winter spirit, too, offering private dining in heated outdoor bubbles. In Che mainus, you can walk past the dozens of heritage murals painted in its alleyways, then see what’s on tap at Riot Brewing, where the menu of craft brews over the bar is itself a riot of colour.

ediblevancouverisland.com 23

Prefer a hot drink? Drive up Chemainus Road to Coffee Shack Saltair, which isn’t a shack at all but a spacious couch-filled café, where you can linger over an espresso, cappuccino or Americano. Also on Chemainus Road, Ma Maison is set in the Saltair Sta tion House, a former rail depot. Chef-owner Lauren Cartmel, who opened the farm-to-table tearoom in 2019, says that its location away from the main highway has made it something of a local hangout, especially outside of the summer season. Like other Island chefs, Cartmel looks to squashes, greens and heartier ingredients like cauliflower and pumpkin for her win ter menus. She might create a winter squash salad with feta cheese or a pumpkin bisque f lavoured with truff le cream. She enjoys baking different varieties of macaroni and cheese, quiche and pies. “I can’t wait for winter,” she says, as she looks forward to the holiday season, when she decorates the café and begins dreaming of peppermint lattes and gingersnap cookies. And of course, a holiday visit to the region would not be com plete without a date at the Chemainus Theatre Festival. The professional theatre puts on captivating shows throughout the year, and this year’s Christmas show is a holiday classic with a twist, called A Tiny Christmas Carol—a perfect way to get into the holiday spirit before diving into the rest of the festive decorations and delicious food in the area.

Top right: festive crepe from Ironworks Café & Crêperie. Bottom right: Old Town Bakery in the Christmas spirit, photo by Linda McBride. Bottom left: outdoor dome dining at Plantitude.

24 HOLIDAY 2022 EDIBLE VANCOUVER ISLAND

HIGH RETURNS ON VALUES-BASED INVESTMENTS JUST TASTE BETTER

Our positive screening tools identify companies with excellent growth potential that meet stringent Environmental, Social and Corporate Governance (ESG) standards.

So you can feel as good about how you’re investing your money as you do about the food choices you make.

Contact us today to learn how we help create healthier portfolios.

Blue Heron Advisory Group 730 View Street, 6 th floor, Victoria, BC V8W 1J8 250 361-2284 • 1 800 561-5864 blueheronadvisorygroup@cibc.ca • www.blueherongroup.ca CIBC PrivateWealth consists of services provided by CIBC and certain of its subsidiaries, including CIBCWood Gundy, a division of CIBCWorldMarkets Inc. The CIBC logo and “CIBC PrivateWealth” are trademarks of CIBC, used under license. “WoodGundy” is a registered trademark of CIBCWorldMarkets Inc. This information, including any opinion, is based on various sources believed to be reliable, but its accuracy cannot be guaranteed and is subject to change. CIBC and CIBCWorldMarkets Inc., their affiliates, directors, officers and employeesmay buy, sell, or hold a position in securities of a companymentioned herein, its affiliates or subsidiaries, andmay also performfinancial advisory services, investment banking or other services for, or have lending or other credit relationshipswith the same. CIBCWorldMarkets Inc. and its representativeswill receive sales commissions and/or a spread between bid and ask prices if you purchase, sell or hold the securities referred to above. ©CIBCWorldMarkets Inc. 2022. Graham Isenegger andNeil Chappell are Investment Advisorswith CIBCWoodGundy inVictoria, BC. The views of Graham Isenegger andNeil Chappell do not necessarily reflect those of CIBCWorldMarkets Inc. If you are currently a CIBCWoodGundy client, please contact your Investment Advisor.

ediblevancouverisland.com 25

Did you know most Parksville Qualicum Beach resort accommodations feature kitchens? Take advantage of your guest room kitchen by cooking with local products gathered after a day of exploring.

sampling with friends and family. Don’t eat in too much though as you don’t want to miss out on the growing Parksville Qualicum Beach food and restaurant scene.

Whether you’re looking for seafood right off the boat, fresh sourdough bread and local cheese or just-picked produce from one of our farmmarkets, there are many options for you to enjoy both the gathering and the

Local halibut, salmon, ling cod and more available in store, as well as live, local crabs and shellfish!

GIVE THE GIFT OF TIME THIS SEASON

Fresh from the boat to you! F RENCH CREEK SEAFOOD LTD. (250) 248-2888 | frenchcreek.ca Located in French Creek Harbour at 1097 Lee Rd, Parksville

NANAIMO, VANCOUVER, VICTORIA FAST, FREQUENT FLIGHTS

LESS TIME GETTING THERE, MORE TIME BEING THERE!

NANAIMO | VANCOUVER | VICTORIA

helijet.com |

helijet | 1.800.665.4354

26 HOLIDAY 2022 EDIBLE VANCOUVER ISLAND

VisitParksvilleQualicumBeach.com

Sit back, relax and cozy up with a freshly made soup and a latte.

Great coffee, fresh food, friendly service!

C L AY & G R E E N PLANTS - POTTERY - HOME GOODS 146 West 2nd Avenue, Qualicum Beach www.clayandgreen.ca

Gourmet pickles & preserves to enhance your holiday table.

Tues-Sat 7:30am-3pm

673 Memorial Ave. Qualicum Beach courtyardcoffee.ca

Handcrafted in Qualicum Beach catieshotdilledbeans.com

SUSTAINABLE BEAUTY AT ITS BEST

Visit our tasting room 8-1343 Alberni Hwy, Parksville MISGUIDEDSPIRITS.CA

French Creek Landing 303, 885 Island Hwy West naturalevolutionhairstudio.ca

1

Cookware | Bakeware | Barware | Tools & Linens

The perfect gift for your chef

Get Exclusive Discounts wi th the Parksvi l le Qual icum Beach Savings Pass

Step 2 - Receive Text

Step 1 - Get Your Pass Eat, Play, Stay, Shop

Step 3 - Redeem

No app to download Show your phone to redeem discounts

Shop Local-Shop Off Line

myPQB.ca/pass

1-177W. 2nd Ave., Qualicum Beach | 250-752-8744

ediblevancouverisland.com 27

D E S I G N

WORDS ASHLEY STELCK AND PATRICIA PEARSON PHOTOS JANIS JEAN deck the table There is no better time of year to go all out on your table setting than the holidays! It is a wonderful way to get into the holiday spirit, do a little something special for your seasonal guests and reconnect with the out doors. The winter months may not be flush with blousy flowers, but the season offers so much in the way of natural decor, all perfect for adorning the tabletop. Take a walk and be inspired; Mother Nature never disappoints and will always have something to offer. It’s a timeless and inexpensive way to pre pare your home for the holidays. Even the simplest tablescape fit for the modern minimalist can be found on an afternoon walk through the trails. A few snips of bare branches tucked into a simple vase with a scattering of pinecones and maybe a candle or two is simple, natural and elegant. Fragrant evergreens are also a fabulous choice, with their rich hues and robust scents. Create a natural runner of pine, cedar and fir, and toss in a few bunches of bright red berries or some edible fruits—fresh, dried or even a mix of both. Winter fruit is both beautiful on display and on the plate, so get creative with the edible offerings. A cake stand piled high with pomegranates, oranges and chestnuts can put on a stunning show in addition to being a delicious edible treat after the meal. It is a special time of year, so whatever style you tend to lean towards, remember to pull out those fancy candlesticks, the heirloom linens, the “special occasion’’ dishware and, of course, the crystal! Because if you can’t use these for the holidays, when can you?! Holiday tablescape ideas are endless, but here are a few of our favourites, the ones we come back to year after year.

28 HOLIDAY 2022 EDIBLE VANCOUVER ISLAND

Creating timeless, nature-inspired holiday table settings 1. CL ASS I C HOL I DAY This look is bold and opulent with a focus on the traditional holiday colours of red, green and gold. Think lots of fresh greenery, some bright red amaryllises tucked into antique ironstone tureens, tall candles and a spattering of antique gold ornaments, which look spectacular tucked into the greenery. We love weaving some beautiful tartan-style ribbon through the greenery. Set the table with some gold-rimmed plates, crystal stemware and your favourite crisp white linens. It is classic and timeless, and meant for that very special meal. 2 . MAG I CAL WI NTER WOODL AND If you have little hands eager to help out, this is a fun and creative table setting. Create the magic with potted mini trees, felted woodland ornaments and sweet little gnomes. Place low arrangements of hellebores and anemones with chunky pillar candles placed on wood rounds down the centre, and a scattering of tiny hemlock cones. Stoneware or pottery dishes look stunning with this look, and bistro-style glassware is always a good choice for little hands. Neutral linen napkins tied with a bit of thin leather will finish off this fun set. We always have the kids make the name places on some wood rounds; it’s an easy activity to keep them busy and they will love having an important role in the table setting! 3 . FRENCH FARMHOUSE This style is not overly fancy but is steeped in charm and elegance with the use of antique collectables, patina-graced pieces and French linens. Since we both have homes full of French and English farmhouse antiques, this is one of our favourite styles and allows us to use many of our found treasures and foraged finds. Create a table-length centrepiece with stoneware crocks holding small firs alternated with a collection of white pitchers filled with pine branches and paperwhites. A grain-sack runner placed underneath the crocks and pitch ers will protect the table and give a little touch of French country. English or French transferware and ironstone platters are a perfect match. When it’s time to eat, replace the large crocks with some candelabras. Your table will be so inviting with all its old-world charms. 4 . A COZY WI NTER ’ S N I GHT This is not a traditional style for the holidays but it embraces and aligns with the season so perfectly. When we host a New Year’s Eve gathering, we love to create this cozy scene by using a collection of brass candlesticks and black tapers, with moody dark linens and simple foraged foliage encircling the candles. Black dishware really shines here, and simple, lined glassware is subtle yet elegant. Build a stunning centrepiece with a piece of slate holding a few wedges of some special cheeses to enjoy during and after the meal. A scattering of dried oranges, shiny pomegranates and flutes filled with Champagne give this moody style a sparkling, jewel-toned touch. 5. SCAND I I NSP I RED As avid collectors, we usually can’t get away with this style! But there is some thing so alluring about that Scandi look over the holidays. Handmade wooden trees and ornaments combined with some simple swags of greens and a few branches plucked from the hedgerows can really make a simple, clean space feel festive. Chairs draped in sheep skins, baskets of firewood in the corners and candles sparkling in the windows—this cozy, warm and welcoming look is just made for the holidays.

ediblevancouverisland.com 29

100% GLUTEN FREE KITCHEN

fish & chips | tacos | bowls | brisket

4824 Johnston Road, Port Alberni BC V9Y7L8 250-720-0900 barebonesfishhouse.ca

Uniquely curated. Exceptionally preserved. saltspringkitchen.com

Sidney HARVES T

RECONNECT THIS HOLIDAY SEASON RECONNECT on a cozy holiday. RELAX BY THE FIRE, REJUVINATE AT OUR AWARD WINNING GROTTO SPA AND SAVOUR AN EVENING

SAL E ~ FRESH NUTS ~ ~ DRIED FRUIT ~

Take home the best nuts, dried fruit, seeds and confection

~ FINE CONFECTION ~ ~ GOURMET GIFTS ~

OF DINING THAT WILL WARM YOUR HEART.

Book your Getaway now!

November 25th & 26th

Friday | 9am - 7pm Saturday | 9am - 5pm Mary Winspear Center 2243 Beacon Avenue Sidney, BC

Fill your pantry with this years NEW CROP! RanchoVignola.com To learn more, visit the Harvest Sales page at

GUARANTEED LOWEST PRICE, BOOK DIRECT 18006637373

TIGHNAMARA.COM

30 HOLIDAY 2022 EDIBLE VANCOUVER ISLAND

artful distinctive memorable

Kastawayz Art

Hand made is Heart made Our curated collection from 195 Salish Sea Artists

Mon. ~ Fri. 10-5 • Sat. & Sun. 10-4 Visit us online anytime salishseamarket.com

250-752-0077 692 Bennett Rd. Qualicum Beach WILDCULTUREBAKERY.COM SOURDOUGH BREAD | PIZZA | SWEETS

142 2nd Ave W, Qualicum Beach www.swellsweets.ca

ediblevancouverisland.com 31

C U R R E N T C R A V I N G S

CELEBRATE THE HOLIDAYS WITH AN ICONIC HISTORICAL CONFECTION WORDS, PHOTOS + RECIPE HEIDI RICHTER

32 HOLIDAY 2022 EDIBLE VANCOUVER ISLAND