Happy New Year

So another Christmas is behind us and the New Year is right around the corner. Between nursing a sugar and cheese hangover, trying to stay relatively sober before New Years Eve and saying farewell to another Christmas while the tinsel and tree are packed away, there are a lot of emotions to sort through.

With each year that passes, at this point in the month, I find myself taking stock. This year has been difficult – the events on the world stage from devastating earthquakes, mass shootings, refugees and a clinically insane billionaire businessman as President of the U.S. are depressing enough. And then on a personal level, watching friends experience devastating loss, heartache and disappointment. But flip the coin and watch countries open their doors to the refugees (yay Canada!), earthquake survivors rebuild their lives, survivors of shootings standing bravely, expressing love and understanding toward their aggressors. Then I look next door and see friends welcoming new babies, celebrating sobriety, finding happiness, getting married. And each year, I am overwhelmed with how life is a series of paradoxes – conflicting experiences that creates this beautiful, roiling, emotional existence.

Ultimately though, at this time of year I am overwhelmed with gratitude. Gratitude for the life I lead, my friends and family, my health and, of course, this gorgeous city we live in.

So for New Years I’m going to eat well, drink moderately, be merry and dispense with resolutions except one: be grateful - always be grateful. 

Love Dining Out? Want to Meet Likeminded Foodies? This Club’s for You!

Not a member of the Victoria Dinner Club yet? What the heck are you waiting for??  

In many places in the world, people gather to talk, share, and linger over their meals which may stretch out for hours. All too often, here in North America, it seems we are too busy to sit, sip, savour and socialize. Grabbing something on the fly, eating in our cars, fast food eaten alone (or in the company of our phones) may technically nourish the body but does little to nourish the soul or build stronger bonds with family and friends. 

We are missing out by not sharing long, slow, leisurely meals together while enjoying the company of others and practicing the fine art of conversation. 

The Victoria Dinner Club is our answer to this unfortunate direction the culture of food and dining has taken. 

HOW DOES THE VICTORIA DINNER CLUB WORK?

Every couple of months a group of us - (some will already be friends, some will become new friends…) will get together in a different restaurant in Victoria. Expect chef’s tasting menus, sneak peeks at new menu items, interesting wine pairings, and a chance to experience food and drink you might not necessarily try otherwise. 

Depending on the restaurant, there may be live music, or dancing, or jugs of margaritas. There may be board games or special desserts prepared just for us. Though we’ll usually be going out in the evening, I love brunch, so every now and then we’ll mix it up and go on a dining adventure during daylight hours. 

WHAT DOES IT COST?

There’s no cost to join - just join the Victoria Dinner Club Group on Facebook. It’s just that simple. Join the conversation and we’ll keep you in the loop. 

Of course, eating out is more fun with friends, so if you know someone you think would enjoy eating out with the rest of us, invite them to join the Facebook group as well. 

It’s going to be fun! Let’s go out for dinner, shall we?   

Welcome to Bits & Bytes Victoria #tasteVictoria’s best fun foodie friend (bfff)

Dining with friends is way more fun than dining alone, right? Here at TASTE MAG we’re all about building a community inspired by the sharing of food. Welcome! I’m so glad you found us!

What better place to head up an initiative like this than in Victoria? We’re lucky enough to have our Kiss Media Group head office right downtown so no matter what I’m craving, there are so many dining options within a stone’s throw of my desk it isn’t funny. Expand my dining range to the Greater Victoria area and man, it boggles my mind just how much great food is out there waiting for me to explore!

More Than Just Print

While we’ve been a leader in print forever (well, decades) publishing TASTE MAG for readers wanting to know more about the local dining scene, in 2021 we launched our comprehensive menu blog with full menus right here at your fingertips. You know where to come (yes, right here) to find updated menus from bazillions of restaurants in the Greater Victoria area (k, maybe not bazillions, but lots!) 

Even more exciting is the way we’re integrating our print offerings with social media and in-person events (are you a member of the Victoria Dinner Club yet? following us on Facebook? Instagram? You should be!). From short Instagram and Facebook posts to in-depth articles both here and in TASTE MAG, we are telling the story of food and foodies on southern Vancouver Island. 

In Search of Menu Hunters

Love eating out? It’s easy to become a Menu Hunter - just tag your posts with #tastevictoria or tag us @tastemag IG and we’ll do the rest. We’ll keep track of our most active, passionate foodie friends who will be eligible to receive some great swag and special rewards (watch for an article all about the program right here on the blog, but meanwhile, follow us and start tagging!) Comment on our posts - ask questions - make recommendations - join the conversation!

TASTE Ambassadors Welcome the World

For many visitors to Victoria, the friendly, smiling faces of the hospitality industry make the traveller’s experience extra special. Our TASTE Ambassador Program rewards those who make the biggest impact with our visitors. 

Go Ahead, Play Favourites

Sure, we have our opinions about the finest chocolate shop in town and the best place for prawns, but even more important is to hear what you think. We’re listening so we can pass that message along to the chefs and servers, bartenders and baristas, pancake-flippers and mâitre d’s who all help make our food and drink experiences so memorable. Our Pinnacle TASTE Awards 2022 Ceremony rely on your votes. Don’t be shy. Let us know your favourites in various categories and the winners will be honoured at the Pinnacle Awards Event in 2022.

There’s always room at the table for one more, so have a seat and let’s get to know each other!

A+ is for Asparagus

Packed with vitamins and a great source of fiber, fresh, local asparagus is yet another reason to rejoice when spring rolls around each year!

Asparagus for breakfast, lunch, or dinner - I’m happy no matter how it turns up on my plate!

I love asparagus. Fresh asparagus tips eaten raw are scrumptious (chopped up, they add a little crunch and flavour to spring salads) but my tastebuds really get happy when I sauté fresh spears in butter, watching them carefully and turning frequently to make sure they don’t overcook. A dash of salt (my current favourite being the salt I brought back from the Camargue in France), pepper and a squirt of fresh lemon juice and oh, I’m doing my spring happy dance. 

Locally Grown Asparagus from Star Hill Farm

The thing with asparagus is the harvest season is short (but oh so sweet!). In Victoria, locally grown asparagus is available in May and June and is definitely worth hunting down. Star Hill Farm overlooks Elk Lake and specializes in growing top-quality asparagus from seed-raised plants. Their stock originates from French, Dutch, Italian, and Canadian seeds.

Take advantage of warm spring and early summer days to fire up the barbecue!

Though Teresa Turgeon at Star Hill Farm has stopped gate sales, for now, asparagus lovers can find delectable spears for sale at Dan’s Farm and Country Market on Oldfield Road and at The Local General Store on Haultain.  

Another favourite way to prepare asparagus spears is to roast them in a 425-degree oven for about 12-ish minutes. Before you pop them in, drizzle the spears with olive oil and sprinkle with parmesan cheese, salt, and pepper. The spears are also delicious as a pizza topping or added to quiche. 

Though the season for fresh is short, pickled asparagus spears are a perfect dead of winter addition to a charcuterie platter. 

FOODIE FACT

Asparagus is high in nutrients, low in calories and is an excellent source of fiber. 

Thinking of Growing Your Own?

If you’re thinking you’d like to try your hand at cultivating a crop of your own, you need to be patient. Starting asparagus from seed is an exercise in optimism as it will take at least three years before you can start to harvest the delicate spears. The plants don’t like to be moved, so plan ahead and select your site carefully - and plan on staying where you are for a while so you don’t do all the hard work of establishing your asparagus patch only to move before you are ready to harvest. 

Fortunately, asparagus farmers like Teresa at Star Hill Farm are happy to help satisfy our cravings for this yummy, if somewhat delicate crop!

What’s your favourite way to prepare asparagus? Let us know in the comments!

Egg Season - It's Spring and the Flock is Laying!

Washing eggs is a daily ritual for local farmers with a flock of layers.

I have eggs on my mind. Maybe that's because the Easter Bunny was hanging around town on the weekend and it was hard to ignore all those images of chocolate eggs which appeared everywhere I looked in my social feeds. Or, maybe it's because ever since my days of tending a small poultry flock I've been keenly aware that eggs are a seasonal product and spring on the farm was when egg production was at its peak. 

Not that you'd know that eggs are seasonal from any scarcity in the grocery stores. But if you have a favourite local farm stand somewhere and like to support a local farmer by picking up a dozen fresh, organic eggs each week, then you know it can be hard to get your supply of fresh eggs when the days are short, wet and chilly in November, December and January. 

Hens Need a Break, Too

Even the best layers take a rest in the winter, which makes a lot of sense if you consider eggs are not laid for our omelet-making pleasure. Eggs are meant to become chicks and chicks don't do well when they hatch in the coldest months.

Hens start laying after the worst of winter is over but early enough in the spring that they have time to lay enough eggs (more or less one a day) for a clutch and then sit on that clutch until the eggs develop into chicks. Hatching those babies when plants have started to grow and there are more insects and grubs around makes perfect sense. 

This muscovy duck babysits several clutches of ducklings on a warm, spring afternoon.

Year-Round Demand Met By Large Commercial Producers

There are a couple of reasons that we don't generally suffer an egg drought in January. Large-scale egg producers control light and temperature in large indoor facilities and make sure hens keep laying year-round. The supply chain takes full advantage of the fact that eggs keep remarkably well. In many places in Europe, cartons of eggs never see the inside of a refrigerator. 

Chickens Aren’t the Only Egg Game in Town

Though we generally default to eating chicken eggs, the same pattern of taking a winter laying break holds true for ducks, geese, and turkeys, all of which have delicious eggs to offer our brunch plates. 

The Saanich Fair is a great place to check out eggs of all kinds - turkey, chicken, duck, and bantam eggs are on display each fall. The fair is also a great place to connect with local farmers and secure your supply of fresh, local eggs!

One of my favourite ways to use up extra duck eggs was in a custardy torte made with goat milk. Rich, creamy and delicious, the recipe was based on a Melktert recipe from South Africa [similar to this one, if you’d like to give one a try].

We raised muscovy ducks and the eggs were large and hearty. Though it took some effort to whip them up, they were tasty as heck and we used them in all our favourite eggy recipes.

Because the muscovy eggs were 1.5-2 times larger than chicken eggs, we had to fiddle a bit with quantities, but otherwise, they worked fabulously well whether we used them in baked goods or omelets. [Take note - it’s worth asking around to see if you can get your hands on some duck eggs!]

What’s your favourite way to serve eggs? Frittatas or fried? Homemade mayo or scrambled? Do tell! Even though we don’t have the farm any more, we do love our eggs and we’re always on the lookout for fabulous new ways to prepare them! 

When Life Gives You Lemons...

The obstacle is the way… When local distilleries found themselves unable to showcase their products to visitors, they found other ways to put their skills, expertise and equipment to good use.

My son-in-law is a huge fan of Empress 1908 Gin. Victoria Distillers’ contribution to the world of gin is the only option good enough to use in his fancy G&Ts.

Various local distilleries, unable to offer tours and tastings during the COVID-19 lockdown have put their skills and equipment to good use to support local frontline healthcare workers. 

Bring on the Hand Sanitizer

Victoria Distillers, for example, partnered with Nezza Naturals, a Vancouver Island-based company that makes organic, eco-friendly, all-natural skincare products to produce and distribute hand sanitizer for those working in essential services in Greater Victoria. The businesses are providing sanitizer free of charge for frontline workers - if you know someone who could make use of this offer, ask them to email sanitizer@empressgin.com. Shelter Point Distillery in Oyster River is also making large batches of hand sanitizer for first responders and has shipped thousands of litres of the product to clinics, fire departments and the VGH.

Why Stop at Hand Sanitizer?

Phillips Brewing has also been making hand sanitizer, but they’ve also started making face shields using their laser cutter and 3-D printer.  As the company’s website says, their path along the beer flavour arc “…is guided by unbridled creativity and unwavering attention to quality.” If creativity is what allows us to see any given situation in a new light, thank goodness this company had the creative capacity to see how they could use their resources and ingenuity to make a difference during the current COVID-19 pandemic. 

When all is said and done, let’s do our bit and remember the businesses that stepped up and chipped in to find innovative ways to support our frontline workers.

We are all in this together!

Five Ways to Support Our Restaurants Even When You Can’t Eat Out

Spring is on its way and along with it, a new season of flavours to celebrate together. [Image by Jason Goh]

Lots of us love dining out, not just because we don’t have to do the dishes after we eat but because dining out is a wonderful way to socialize, stay tuned into our communities, and, yes, to be able to sample all those marvelous seasonal flavors chefs spend their lives putting together for our dining pleasure. 

So, what can we do to help support the restaurants and coffee shops we all love so much when so many are closing their doors, cutting back hours, or reducing capacity in the wake of COVID-19? Here are a few suggestions. Please leave a comment and share your ideas - we’d love to add to this list! 

1. Purchase Gift Certificates

   Always eat out on a Friday night? Consider purchasing gift certificates for about the same amount you’d usually spend each week. You’ll help smooth out the cash flow dip the current situation is creating throughout the industry. When things get back to normal, invite along an extra friend the next time you go out for dinner. Or, get a head start on gift shopping. Who wouldn’t love to receive a gift certificate as a birthday present? Or, for that matter, as a ‘just because’ surprise? 

2. Share on Social

   Repost messages from the establishments you follow. The situation out there is changing rapidly and it can be hard to keep up with all the latest adjustments to who is serving what, who is only doing takeout, or offering contactless delivery. See a post? Share it. That helps our restaurateurs stay in touch with their customers because the more a post is shared, the more it gets shown in everyone’s social media feeds. 

3. Look for Locally-made Frozen Meals
   Delis are my go-to destination when I’m lusting after landjaeger. Visit local delis and stock up on frozen or to-go meals but also on some lovely cheese to go with that bottle of red you’ve been saving.

4. Order takeout!
   Order takeout or take advantage of the many restaurants offering delivery services and when that tasty package of yumminess shows up at your place, take a minute to snap a photo or shoot a quick video. Post online and tag the restaurant to remind others they are open for business. And, tag us (@tastemag) so we can repost to our Stories. We’re doing our best to support local eateries by sharing whenever we can. 

5. Be Kind to Yourself
   Don’t forget to support yourself, too. Celebrate seasonal flavours twice - once in your kitchen and again, virtually. Even though this can feel like an overwhelming time, spring is coming. I’d love to see your posts of the first greens you pluck from your garden, the earliest garlic scapes, or the first tender asparagus spears (sauteed ever so gently in butter) as they grace your plates. We may need to get creative, but we will - we must - find ways to stay positive and celebrate those marvellous flavours together.

Hang in there… spring is coming and so are the fresh strawberries!! [Image by croisy]