Get Fresh Blog

October 15, 2010
Get Fresh Field Trip: “Baking” their Dream a Reality

Get Fresh Field Trips by Elisabeth Bond | Comments (1) Tags: biscotti, chocolate, local coffee, melinda's biscotti —

Melinda’s Biscotti is a dream come true – literally! Melinda’s is an inspiring story of a woman following her passion and creating the life she envisioned for herself and family.

Melinda started making biscotti in a rented kitchen as a sort of therapy from her stressful career as a nurse working in cardiology. It was 12 months of experimenting until Melinda perfected the recipe. Demand for her unique biscotti “made with love and passion” grew with the support of her local community. Before long Melinda outgrew her custom converted commercial garage/kitchen and her 6 original customers grew to over 100 with the help of her partner Alun’s marketing savvy and promise to “build Melinda’s dream”. (at this point in the story we all get a wee bit teary eyed. It is so inspiring to see people released from the confines of unhappy work situations and being free to live out their dreams!!)

When you walk into the new commercial bakery you enter a snug and relaxed world, imbued by the aromas of fresh baking and melting chocolate. It’s great to see the whole family as well as other community friends (postal worker by morning/biscotti dipper by afternoon) all working together in the various stages of biscotti making and packaging. These biscotti, which are becoming legendary up and down Vancouver Island are made with creative flair and a great deal of care. The recipe and flavours are originals yet time honoured traditions are kept here.

“Biscotti” is the traditional name, which in Italian is the plural form of biscotto. The word originates from the medieval Latin word biscoctus, meaning “twice-cooked/baked”. It defined oven baked goods that were baked twice, so they were very dry and could be stored for long periods of time. Such non-perishable food was very useful during journeys and wars, and twice baked breads were a staple food of the Roman Legions.

What makes Melinda’s Biscotti so special? These yummy treats are softer and more flavourful than any other biscotti I have tried. They have a crispy crunch and the flavour combinations are lovely:

Gingersnap – dipped in white Swedish chocolate and sprinkled with cinnamon, with fresh ginger root, australian crystallized ginger, a secret spice and other fresh ingredients. YUM! Try this with a local Gewurztraminer such as: Muse Tongue Twister.

Almond - this is closest to the original Italian recipe but Melinda has crafted it into her own unique adaptation. It is the one that really started it all!

Espresso – add fresh, locally roasted espresso bean and a coating of deep, dark chocolate and you have full bodied flavour and a delicious caffeine infused treat.

Chocolate – cranberries really set this double chocolate delight apart. Paired with a local Merlot makes for a divine after dinner treat.

Cranberry – smooth and fruity, packed with antioxident rich cranberry power and a yummy coating of white chocolate. We served these yummy morsels paired with Driftwood Brewery’s White Bark Ale at the Cowichan Wine and Culinary Tour and everyone was delighted by the unusual but tasty pairing.

Lemon – with blueberry and cranberry – oh my. This is just divine with a glass of local Ortega. Biscotti can make a wonderful cocktail hour snack!

and the newest kid on the block… Milk Chocolate Ginger (we shared some of these with the guys at Gobind after visiting Melinda’s. They were a little hesitant about the flavour combo, but once they tried it they were hooked!)

Look out for Melinda’s Biscotti on your favourite cafe counter, on the shelves of some local Thrifty’s Foods (woohoo!) or visit their shop/cafe in Sidney.

Melinda’s Biscotti is located at Stockroom Cafe, 2075 Henry Avenue, Sidney BC.
Phone: 250.896.1964 Email!

Story by Elisabeth Bond and photos by Sherry Morrison.

September 3, 2010
GFFT Bonus: Honey Tasting at Babe’s

Get Fresh Field Trips by Caprina Valentine | Comments (0)

Co-Owner Maggie Pitcher at Babe's Honey

On our Get Fresh Field Trip day, Elisabeth and I make a side diversion to Babe’s Honey, where co-owner Maggie Pitcher gives us a lovely honey tasting of their full lineup. Upon walking into the bright yellow building with giant honeycomb logo on the front, the sweet scent of bees’ nectar fills our noses.

Babe's Blueberry Honey with Beeswax Candle

Honeys!

Cranberry is smooth happiness. If taste were a sound, this one would be la la la la la la, as I sung out loud, evoking laughter from Elisabeth and Maggie.
Blueberry is more distinct, deep and punchy. It would be like ballsy blues music.
Wild Flower is quite literally like tasting a bouquet of natural, outdoor sweets, but without being perfumy.
Fireweed is sharper, to a point. Babe’s takes their bees to the north end of Vancouver Island to let them roam after a clear cut and a burn, when Fireweed grows prolifically.
Japanese Boxweed is a little wood like, and it would be, being related to the Bamboo family. It’s an invasive species, not allowed in Canada, so the bees are sent south into Washington State to produce this honey.
White Onion is sweet and tangy, and also produced in Washington State.
Spearmint is earthy herbiness, not as “minty” as I would expect, but still distinct.

Elisabeth and I both settled on the rich and punchy blueberry honey. I inquired about their Honey Balsamic Vinegar, which was a wee shock to taste (vinegar after honey, I must be crazy!), but just as delicious all the same. I brought home a bottle of that too at a steep but very well worth it $16. (You can see by the time I wrote this post, that I have used half of both!)

Babe's Honey Balsamic Vinegar

Babe’s Honey Farm store is open 9-5 7 days a week, year round, except Christmas and New Years at 334 Walton Place, Saanich, BC.
Phone: 250-658-8319

Their honey is also widely available in local and larger grocery stores too.
(In Sooke, it’s even available at Village Food Markets!)

Photos by Caprina Valentine.

September 2, 2010
GFFT 2.03: What’s Fresh Farmer?

Get Fresh Field Trips by Elisabeth Bond | Comments (0) Tags: local produce, vantreight farm —

Caprina and I pay a visit to Vantreight’s head farmer, Eric Doublier to find out What’s Fresh on the Farm? Eric came to Canada after working on a large Organic Farm in the States (Pacific Northwest area). He has his Master’s Degree in Agriculture and brings his wealth of knowledge to Vantreight Farms expanding produce growing venture.

In the past few years, Vantreight Farms has expanded their food crop varieties from 5 grown on 50-60 acres to now over 60 kinds of fruits and vegetables. They have extended their market of produce and flowers not only local retailers and wholesalers but also to local restaurants and farmers markets in Sidney and Brentwood Bay. They are not currently certified organic although they are in the process of applying for Certification of their greenhouses and land adjacent to them equaling approx. 6.5 acres. All the produce currently grown in their massive greenhouses is managed in a natural way through mulching, crop rotation and biological pest control with the help of Ladybugs.

So…what’s fresh now?

Sugar snack carrots

In addition to these tasty sugar snack carrots there were rows and rows in a rainbow of colours. The original and more traditional colour of carrots was actually white or purple, not the lovely bright orange we’ve all come to be familiar with. So, look out for these heirloom varieties at markets. They would be wonderful for pickling as the finished product would look so nice and make great gifts out of season.

A couple of ways that we love to eat carrots at home (besides fresh for snacks): lightly brushed with oil with a sprinkling of pepper and grilled on the BBQ; juiced with beet and a bit of apple; roasted and blended with spices, olive oil and lemon juice for a tasty Moroccan style dip.

pickling cukes

I’d say we are in prime pickling and preserving season now. Fall is just around the corner and these chilly mornings remind us all that it’s time to preserve all this bountiful harvest to enjoy for the long, dry winter months. There has been many courses offered around the Victoria area(Foxglove Farm and Food Roots) over the past few weeks, it would be great hear if anyone attended and what new tricks they learned. In addition to salad and pickling cucumbers they have also been growing these tasty Lemon Cucumbers. Eric picks one for us all to snack on as we cruise around the greenhouses. We eat them just like an apple and its the perfect refresher on a hot day in a sultry greenhouse. Delightful, limey, fresh green on the inside and sweet but no discernable lemon flavour.

We wander across to another greenhouse filled with long green rows of green and I’m excited to see the same sorrel (sometimes called spinach dock or narrow-leaved dock) that I had spotted at the Sidney market a few weeks before. This has been a new green for me this year and I’m still a bit fresh on its uses. We take a little munch and I’m surprised at the juicy, lemony flavour and exclaim that, “it was just what I was expecting from the lemon cucumber”. Curious about sorrel, I read that it’s a plant (known more as a herb) that has been cultivated for centuries. It’s often pureed in soups and sauces or just added to salads. The sharp, lemony taste is due to oxalic acid, which is actually a poison. In small quantities, its completely harmless, in large quantities it can be fatal!

After leaving the greenhouse we trek across fields of gently swaying grains. I love the look of vast fields filled with the soft golden hue of grasses gently undulating with the warm breezes. We arrive at fields filled with cauliflower, red, green and lacinato kale, sunflowers and sunchokes (ready by mid-October).

kale and swiss chard

There are still tons of greens available and many of these will keep going right through the fall and even winter. When faced with big armloads of the stuff what do you do with it? David Mincey had a great tip at our ‘Preserving the Harvest’ Workshop on the weekend (stay tuned for more). Chimichurri is a green sauce, typically from Argentina that is a wonderful marinade or topping for grilled meats. David basically grabbed big handfulls of mixed greens such as kale and chard, chopped and blended with cilantro tops, garlic, onion, vinegar, lemon juice and a bit of spice and shazam – you’ve got a wonderful fresh green, flavourful topping to enjoy or can and enjoy all winter long.

All of this produce and more (bull blood beets, candy cane beets, basil, french breakfast radishes, parsley, savoy cabbage, brussel sprouts – sept.15 and melons) is available direct from the farmer at the weekly Sidney Summer Street Market: each Thursday from 5:30 – 9pm along Beacon Avenue, Saanich Peninsula Country Market: Saturdays from 9-1pm and retails at the Root Cellar.

Vantreight Farms produce stall on East Saanich Road is currently closed so they can focus their efforts on abundant supply for the weekly markets. It will re-open for Pumpkin Season a bit later in the fall.

Photos by Caprina Valentine.

August 19, 2010
GFFT 2.03: Artisan Chocolate Adventure at Jitterbug’s

Get Fresh Field Trips by Elisabeth Bond | Comments (0)

Donna Wigle with some of her chocolate creations

I think almost EVERYONE would agree that a day beginning with a hands-on chocolate making demo couldn’t get much sweeter! It’s a day that begins with drizzly, gray skies, but clears to hot and sunny by the time Caprina and I visit Donna at Le Cafe Chocolat (which you will soon come to know as Jitterbug’s Chocolate Shoppe & Cafe). We head straight into the kitchen, eager to begin our chocolate journey.

Donna tells us that that she doesn’t have a particular history in the chocolate craft. It is pure passion that drives her; that and the delicious, got-to-have-it nature of chocolate. The delight in her craft is evident by the constant smile she wears as she explains the chocolate process to us. Donna has recently taken over Le Cafe Chocolat and is infusing the whole joint with a sense of fun, community, fresh flavours and homemade, locally-based foods. Her goal is to create chocolates that will be infused with homegrown herbs and made into a pure, whole food health supplement. Her philosophy? Why choke back some pasty factory farmed tablet when you could delight in your delicious daily thistle or evening primose oil enhanced chocolate?? I’ll eat to that!!

the process

Testing the chocolate molds

Step 1: Turn on the tempering machines; this brings the chocolate up to the right temperature while constantly turning it and creating a silky, stream of chocolate. Much of the art of chocolate making rests in the tempering. It must be exactly the right temperature in order for the setting to occur. Donna currently purchases her chocolate from Barry Callebaut. She would love to one day grow another 2 arms and be able to make her own from raw cacao beans, experimenting with terroir the same way as a wine maker might. But for now she is just a one woman team and using the best ingredients she can source.

Tip: When you see that hazy white film on a chocolate, it doesn’t mean that it is bad or stale. This is called “blooming” and occurs when the butter fat separates and comes to the surface of the chocolate. This is an undesirable effect although it doesn’t affect the flavour.

Step 2: While the tempering is underway, we have a look at the various molds that have been setting in the fridge. They have been brought out to reach room temperature and we test one to make sure it is set properly (photos above).

Step 3: Today we are making coconut curry ganache as a filling for our truffles. YUM! Donna mixes curry powder, cayenne, freshly grated clove and coconut extract into some warm milk. This way the milk is completely infused with these fresh flavours and will mix evenly into the tempered dark chocolate. Donna also makes milk chocolate ganache (very few people do), but she has found that it absorbs the flavour for more subtle extracts such as Earl Grey, which we also delight in trying (a personal favourite of Caprina’s).

Step 4: After the melted chocolate is mixed with the flavoured cream it is poured into the molds. While these trays are placed in the fridge to set Donna lays out an array of fillings and flavours for us to taste and smell. The most exciting are the effervescent chocolate granules. They pop on your tongue just like the old school exploding rock candy.

Step 5: Once the ganache has set in the chocolate molds it is time to seal them up. Donna runs the tray under the river of chocolate created in the tempering machines. This is the all important, make or break part of the process. If the chocolate isn’t the correct temperature or there was any additional moisture or liquid floating around the seal wouldn’t occur. Donna scrapes off the extra chocolate, creating a flat, finished surface and back in the fridge the chocolates go.

There is undeniable lure and lore of chocolate beyond the decadent sweet we enjoy. Chocolate has a long hisory and over the centuries many cultures have used the seeds from which chocolate is made – cacao (kah KOW) – in ritual and ceremony as well as a household curative. Whether you are enjoying chocolate for its unique taste and smell, as an uplifting antidote for the blues or a dietary health supplement, there is a unique magic created around this potent elixir. We are excited to enjoy Donna’s future exploits into the land of fine chocolate making and look forward to more of her custom creations.

This is a neighbourhood hot spot that shouldn’t be missed. Stop in for a morning coffee or Silk Road Tea and enjoy a tray of treats with a friend in the charming garden patio. There are light lunches available as well as ice cream and old fashioned floats and milkshakes for hot afternoons. Donna is sure to become a cornerstone of this rural community and will offering movie nights and garden BBQ’s in the future.

I know we’ll be back again and again and again! We’ll leave you will a small list of some of Donna’s favourite flavours currently on offer: Hot Aztec Chili, Earl Gray, Espresso, Lavender, Pender Island Mint, Coconut Curry, Hawaiin Red Eye (smoked almonds, honey cinnamon and espresso ganache)

Le Cafe Chocolat/Jitterbug’s Chocolate Shoppe & Cafe is located at: 6991 East Saanich Road, Phone: 250.652.1300.

August 14, 2010
Get Fresh Field Trip: Tour des Tomates at SunWing

Get Fresh Field Trips by Caprina Valentine | Comments (0)

Our tour guide Norman of SunWing Greenhouse

We bring our full Tour des Tomates (and other greenhouse goodies) to you this hot and sunny day, much like the day we arrived at SunWing Greenhouse. Our guide Norman toured us through the humid and lush greenhouses – full of vibrant plants brimming with vigorous life. Owners Jeannette Lee and Tom Law have been in the growing business over 34 years, 18 of which have been at their current location, moving from their previous farm on Tyndall Ave in Gordon Head.

Tangles of tomato vines

The greenhouse was an incredible, organized tangle of vines, woven at the bottoms while the stalks reached towards the sky, resulting in a vine of 30ft or more! Their hydroponic greenhouses are chemical-free, biologically controlled; they make use of friendly critters such as the ladybug for pest control and bees are maintained right in the greenhouse for pollination.

Variety is the Spice of Life

Tomatoes

1. Italian Roma (fewer seeds, great for salads or cooking in sauces)
2. On the Vine
3. Black Krim (heirloom)
4. Grape Tomato
5. Cherry Tomato
6. Rainbow (heirloom)

Buy direct from the farm store at 6070 Oldfield Road,
open 9am – 5pm daily, March thru October. Phone: 250.652.5732
www.sunwingtomatoes.ca

SunWing also sells to hotels, restaurants and wholesalers, such as the Empress Hotel and Ambrosio Market.

August 12, 2010
GFFT 2.02: Finding Nourishment in the Gardens of Glendale

Get Fresh Field Trips by Elisabeth Bond | Comments (1) Tags: glendale gardens, holistic nutrition, local produce, nourish garden bistro —

Close your eyes for a moment and imagine a warm sunny day in a tranquil garden. A gentle breeze blows the fragrance of ripe blossom across your face and wholesome aromas of fresh bread, sun warmed spices and lemony freshness tickle your nose. As you open your eyes, two smiling faces greet you and it is as if you’ve been transported to a magical kingdom where food, flavour and friendship mingle amongst playful garden pathways. Give yourself a little pinch…ouch…you are not dreaming and yet you are still sitting in this delightful garden with artfully presented, flavourful and nourishing food sitting in front of you. Welcome to Nourish Garden Bistro!

Caprina and I meet up with Lucas and Noah after their busy morning on the road delivering Get Fresh Guides and visiting the ICC Farm Market. The sheltered, sun dappled courtyard patio is the perfect place to be on a cooking hot day. We start our lunch off with a vintage style tea cup filled with Sun Tea - gently flavoured green tea with lemon that has been brewed with the power of the sun.

Sun Tea - brewed with the power of the sun

Hayley fills us in the daily specials and we squabble over who will try what. Noah and Lucas square off over the Quist Farm BBQ Beef Burger. Lucas insists it would only be sensible for him to carry on with his local Burger theme (Bistro Cache and Dockside Grill have been sampled and fully enjoyed thus far). While we further debate our lunch orders, Dominique delivers small bowls of Chilled White Bean and Cauliflower Soup as a starter. Did I mention that it was a REALLY hot day??? Well, this soup was just perfect… so creamy with a delicate herb and sweet flavour.

Chilled White Bean and Cauliflower Soup

Noah orders the Bubby Chicken Wrap – curried yogurt chicken, roasted yam mash, crunchy veggies in a fragrant roti. The roti is so fresh and flavouful and made in-house. In fact, all the grain-based, baked goods are created right here at Nourish by Stephanie.

Bubby's Chicken Wrap

The rye bread used for my Garden Inspired Sandwich was simply amazing! The bread tasted really alive, not like many of the “dead-breads” I often end up tossing to the side of my plate. I must admit that I am a total bread snob. I just don’t see the point of eating something unless it is totally fresh and has some life giving force. This bread definitely met these criteria and was an excellent compliment to the housemade Dijon, crisp apple and goat’s cheese.

Note: this same yummy bread is available for retail… so call or check online to find out more!

Garden Inspired Veggie Sandwich

Caprina chooses the daily salad special for her lighter lunch. It is a mountain of fresh, garden greens and toasted almonds finished off with a Nasturium flower. Lovely and fresh with as many greens sourced from their Glendale Garden veggie plot as possible. When the girls aren’t foraging in their garden plot they source fresh ingredients from local sources such as: Sun Wing greenhouses, Sun Trio Farm, The Root Cellar, Quist Farms, Island Farmhouse Poultry and the Red Barn Market.

The Nourish Story

Hayley, Dominique and Stephanie care a great deal about providing their guests with nourishing foods that are full of healthful life. They prepare everything from scratch so they can be sure they are offering the highest quality, most natural foods. This all makes perfect sense when we chat about the story behind this unique bistro.

It seems the stars aligned and have blessed the girls of Nourish with small miracles every day after embarking on this adventure. Acting on faith and an instinct that it was time to leave the busy downtown restaurant scene, Hayley began searching out a space for her growing ‘holistic nutrition and catering’ services. A big part of her dream when leaving the bustling metropolis was to work in a garden and learn to grow vegetables. This desire led Hayley to volunteer at Glendale Gardens. One day, while working around the gardens, Hayley noticed that the little garden cafe was now closed, so she inquired to the director about the space. Not only was he open to her “using” the commercial kitchen space, but also enthusiastically encouraged her to take it over and create a new garden bistro. It only made sense for Glendale to be able to serve fresh and delicious foods to all their volunteers and guests.

Nourish Garden Bistro is so many wonderful things wrapped up into a charming, thoughtfully decorated and comfortable haven. In addition to the fresh meals served Wednesday through Sunday from 10 – 4pm, the option for healthfully prepared meal delivery (or pick-up) service is still available from the new space.

Community Dinners

Plus… keep a look out for their new Community Dinners, where Nourish will host small groups of 20 for intimate meals centered around a feature chef, product or theme. Sticking to the belief that food is one of the best ways to bring people together, these dinners are sure to be a huge success.

The very first dinner will take place on August 22 at 7:30 pm. The menu will showcase the harvest from their own Glendale Garden veggie patch. Book really soon as seats are limited. Tickets are $35 and wine will be available for purchase.

Local! Wholesome! Yummy!

Nourish Garden Bistro is located at Glendale Gardens at 505 Quayle Road. Phone: 250.588.2405 or email: eatwell (at) nourishinsight (dot) com

July 27, 2010
GFFT 2.01: Pure Abundance at Plenty

Get Fresh Field Trips by Elisabeth Bond | Comments (2)

Welcome to Plenty Epicurean Pantry or in more simple terms a fully loaded, foodie heaven! Caprina and I visited Trevor and his son Anton for an early afternoon foray into the delights that this wonderful, little downtown shop has to offer. This is a family adventure born out a desire to celebrate, educate and promote organic, local, fair trade, ethnic and artisan culinary goods. Trevor and his partner Erica have created Plenty with loads of passion and have crafted each part of this boutique store from the interior design and sustainable building materials to each item that is carefully chosen to grace the shelves.

There is a dizzying array of products and a sensuous, herb and spiced filled aroma upon entering the store. It is akin to visiting my favourite section of a bookstore or library where I might start at one end and work my way around from shelf to shelf – oohing and aahing. This is a touch and smell kind of shop, not to mention all the “eye-candy” presented by lovely objects of desire.

How do all these products connect?

Trevor and Erica have developed 12 Principles of Purchasing that guide their product selections. Each item must fit at least one of the criteria, although it is preferable that 2 or 3 principles will be working together.

1. Diversity

Goods that celebrate the diversity of the planet, ethnicity and culture. In nature, diversity is a source of strength. Eg. soaps, cookbooks, spices, regional products.

2. Handmade

Household goods produced by skilled craftspeople to combine function with aesthetic form. Plenty offers locally handcrafted pottery, tea cozies made from reclaimed materials, preserves, confectionery, cookies and crackers.

3. Timeless

Long-lasting goods that express both utilitarian and aesthetic values. Through their beauty, craftsmanship, and/or originality these may become heirlooms. Eg. books, household goods, ceramics, traditional recipes, kites, hand printed tea towels.

4. Clean

Goods that strive to reduce or eliminate toxins and contaminants in the materials and processes that are used to make them. For instance, products created with methods that employ alternative energy sources. Eg. organic food products, cleaning products, soaps, packaging using recycled or biodegradable materials – corn husk boats, water bottles.

5. Recycled

Goods that are made from waste materials and/or designed to be easily recycled at the end of their lifespan. Eg. children’s toys, household objects, tea cozies, wallets, paper bowls, shopping bags.

6. Fairly Traded

Products brought from around the globe that are fairly traded. Eg. coffee, tea, spices, chocolate, dry goods, soaps.

7. Local

Goods that are grown, crafted or produced nearby, which support the local economy, and reduce the need for packaging and shipping. Eg. sea salt, gelato and sorbetto from Saltspring Island, cheese, aromatic bitters, fresh baked treats, flowers, mushrooms, nuts.

8. Certified Organic

Goods that are vetted by an organization such as a member agency of the Certified Organic Associations of British Columbia (COABC). Eg. cheese, milk, teas, salad dressings, sauces, preserves, herbs, dry goods.

9. Re-purposed

Something old is new again. Goods or materials that have been reused at the end of their intended lifecycle for a new purpose. Eg. children’s toys and decorations made from old aluminum cans, beautiful bowls from recycled papers.

10. Efficient

Simple, everyday objects that join function with craftsmanship and art. Eg. kitchen implements, locally crafted mugs, tea pots, tortilla presses.

11. Social

Goods that comply with fair trade practices, employ cooperative labour, or actively seek to build community as a by-product of their production. Eg. books, handmade soap from Kandahar where new skills are being taught to farmers as an alternative to the opium trade, preserves that are being created in a high school where they are teaching youth time honoured, traditional skills.

12. Renewable

Goods that are made from natural materials that are grown and harvested in a manner that ensures the quality and availability of the materials for future generations. Eg. sea salt, sea asparagus, mushrooms, nuts, dried foods.

Table Talks at Plenty

Trevor also hosts lively discussion sessions in the store on the first Wednesday of each month, from 7 – 9 pm, which are an opportunity to sample wonderful food, share preparation and growing tips, and engage in great discussions about food and sustainability. Read more about Table Talks…

Plenty is a small shop with a big heart and a treasure trove of culinary delights. Plan a trip with an empty basket and stomach and let your desire lead you to try new things – this is slow shopping at it’s finest. Enjoy!

Plenty Epicurean Pantry is located at 1034 Fort Street
Phone: 250.380.7654

July 21, 2010
GFFT 1.03: A Return to Real Food at Bistro Caché

Get Fresh Field Trips by Elisabeth Bond | Comments (0) Tags: bistro cache, brentwood bay, local cuisine —

Eating at Bistro Caché is like finding a hidden treasure that was buried right under your nose. Sitting tucked away from the main drag in Brentwood Bay, Bistro Caché is nestled into a quiet courtyard. The interior feels comfortable and almost like hanging out in a good friend’s dining room enjoying a long, familial and memorable experience.

It was one of those rare “leisurely lunches” in life that should really be enjoyed more often. A certain magic in the warm, early afternoon air paired with subtle, refreshing cocktails, delecatable food and great friends.

Matt and Cheryl Thompson have created a niche dining experience with a menu based around the products that are available locally. The mission statement printed on every menu really says it all: We cook from scratch every day using fresh local produce, humanely raised meats, and sustainable fish species. We believe in supporting small farms and businesses and working towards being responsible members of a sustainable community.

What sort of local products are they using? Beef cut from 100% grass fed, natural, free range, pasture raised steers from Baird Brothers Farm in Cobble Hill; Saanich Organics supplies fava beans, garlic scapes, fennel, chicory, leaf lettuce, chives and beets; Vantreight Farms provides turnips, beets, french breakfast radishes, patty pan squash, strawberries and arugula; Chicken legs are from Cowichan Bay Farm; Kildara Farms supplies salad greens and flower garnish; Halibut is fresh from local waters and sustainably fished; sunflower sprouts, kale, pea shoots, eggplant, tomatoes and cucumbers from SunTrio Farm and Hazelnuts from Butler Hazelnut Farm.

Why this style of food? Why local? There was a defining moment for Matt about 1.5 years ago. The restaurant had been going through subtle changes after moving away from the traditional Greek cuisine of the formerly named, Piccolos. Matt was asked by a friend at a summer BBQ to describe his restaurant. When he couldn’t easily find the words to say exactly what they were offering he knew that his customers also wouldn’t have a clear understanding of what they were all about. Drawing inspiration from classical cooking roots, it only made sense as a chef to choose those foods that are most flavourful – those that are ripe and in season and locally grown. Matt likes knowing where the food comes from and the connection that this builds to a healthy, vibrant, local community is important.

what we ate….our shared starter

Duck confit with lardons, puy lentils, spring greens, wild blackberry gastrique

“Absolutely divine!” says Caprina. “Tender, melt in my mouth, delish!”

Caprina and Noah both chose the Saucisse Pimentee (penne, spicy sausage, peppers, red onion, tomato sauce). When asked for some words to describe their main course, Noah says, “mmmm…too good to talk”. Caprina says “great! Plump and juicy, but not greasy sausage with a slight heat but not overwhelming the palate.”

Andrea’s choice…

Omelette with potato, ham, truffle oil and fine herbs

Andrea says, “My Breakfast for lunch experience with Bistro Caché was delightful and tasty! It was a light lunch that was just enough to satisfy the hunger. The Omelette was filled with herbs, tiny bits of potato, delicious crispy shreds of ham and was sided with a seasonal fresh green salad coated with a light fruitful dressing. Great food, wonderful service at a very reasonable cost.”

and for dessert…

Housemade cheesecake...yummy!

If you don’t live in the local vicinity, then make Bistro Caché the highlight of a destination outing. Driving from Victoria you could take West Saanich Road, stopping in at Georgie’s Cafe to pick up a gorgeous hand-woven (fairly traded) basket (for all your produce), then veer off onto Oldfield Road and load up with all kinds of fresh bounty. Tomatoes and fresh greens at SunWing Greenhouses; honey, soap and candles from Babe’s Honey, U-pick raspberries at Fieldstone Farm. Durrance and Pease Lakes are only 5-10 minutes away and a lovely spot for a post lunch walk and swim. On your way back home stop in Victoria Spirits to sample their amazing hand-crafted gin and take home a bottle to enjoy as evening cocktails with fresh berries collected on your “get fresh” day out.

Bistro Caché is located at 7120 West Saanich Road, Brentwood Bay. Phone: 250.652.5044
See their listing on the Get Fresh Guide for more info….

Get Fresh Blog

October 15, 2010 Get Fresh Field Trip: “Baking” their Dream a Reality

September 3, 2010 GFFT Bonus: Honey Tasting at Babe’s