Recipes Apr 10, 2014 Easter Hash When in doubt, choose brunch. It is the easiest way to entertain and actually enjoy the moment, still have time leftover at the end of the day ... Read More Recipes / Victoria Apr 1, 2014 Building a Local Banh Mi The crisp and crunchy baguette crust hides the filling for a second before revealing its treasure; creamy and savoury pork belly and duck paté, cut ... Read More Recipes Apr 1, 2014 Halibut Puttanesca Hi! Welcome to EAT’s new recipe blog. I’m Jenn Danter. I’ll be posting new recipes every other Thursday. Let’s get to know each other: I’m ... Read More Main course / Recipes Mar 17, 2014 St. Patrick’s Day Baked Irish Whiskey Salmon My ancestors came over from western Ireland in the 1700’s and arrived in a small fishing village called Heart’s Content in Newfoundland. ... Read More Main course / Recipes Mar 4, 2014 Beer-Braised Baby Back Ribs with Orange-Tamarind Sauce In honour of the Victoria Beer Week that is going on right now, we at EAT thought it would be appropriate to feature one of our favorite ... Read More Recipes Feb 17, 2014 The Humble Herring Feeder fish no longer just a pickled side dish. A natural phenomenon is about to happen along Parksville Qualicum Beach’s 19 kilometre sandy ... Read More Recipes Dec 30, 2013 Stuffed and Roasted Rabbit Leg and Saddle From Restaurant Matisse, 512 Yates St., Victoria (read the full article Rabbit Food by Simon Natrass in the January/February 2014 issue). 1 rabbit ... Read More Main course / Recipes Dec 22, 2013 Tourtière with Flaky Pastry Nothing showcases a French-Canadian celebration like the traditional rich meat pie called tourtière. Recipes vary from region to region throughout ... Read More Recipes / Side dish / Vegetarian / Vegan Aug 28, 2013 Punjabi Kohlrabi Punjabi Kohlrabi If you can’t find kohlrabies with greens attached, use a pound of your favourite greens. The mustard oil, seeds and spices in this ... Read More Main course / Recipes Aug 28, 2013 Chanterelle crusted Venison Loin Chanterelle crusted Venison Loin with roasted wapato puree, caramelized rosemary poached pear, wilted arugula and dandelion greens with grand fir ... Read More Main course / Recipes Aug 15, 2013 This summer, think pink. Salmon, that is. “Salmon is the lifeblood of coastal ecosystems, providing food for people, bears, and birds, and fertilizer for the forests. That’s a ... Read More Appetizer / Dessert / How to Cook / Main course / Recipes / Salad / Soup May 16, 2013 Cooking with David Mincey: Parts 4 & 5 Advanced Home Cooking with chef David Mincey – parts 4 & 5 of a 9 part cooking series. One of my favorite parts of The Advanced ... Read More 12345678910...20
Recipes / Victoria Apr 1, 2014 Building a Local Banh Mi The crisp and crunchy baguette crust hides the filling for a second before revealing its treasure; creamy and savoury pork belly and duck paté, cut ... Read More Recipes Apr 1, 2014 Halibut Puttanesca Hi! Welcome to EAT’s new recipe blog. I’m Jenn Danter. I’ll be posting new recipes every other Thursday. Let’s get to know each other: I’m ... Read More Main course / Recipes Mar 17, 2014 St. Patrick’s Day Baked Irish Whiskey Salmon My ancestors came over from western Ireland in the 1700’s and arrived in a small fishing village called Heart’s Content in Newfoundland. ... Read More Main course / Recipes Mar 4, 2014 Beer-Braised Baby Back Ribs with Orange-Tamarind Sauce In honour of the Victoria Beer Week that is going on right now, we at EAT thought it would be appropriate to feature one of our favorite ... Read More Recipes Feb 17, 2014 The Humble Herring Feeder fish no longer just a pickled side dish. A natural phenomenon is about to happen along Parksville Qualicum Beach’s 19 kilometre sandy ... Read More Recipes Dec 30, 2013 Stuffed and Roasted Rabbit Leg and Saddle From Restaurant Matisse, 512 Yates St., Victoria (read the full article Rabbit Food by Simon Natrass in the January/February 2014 issue). 1 rabbit ... Read More Main course / Recipes Dec 22, 2013 Tourtière with Flaky Pastry Nothing showcases a French-Canadian celebration like the traditional rich meat pie called tourtière. Recipes vary from region to region throughout ... Read More Recipes / Side dish / Vegetarian / Vegan Aug 28, 2013 Punjabi Kohlrabi Punjabi Kohlrabi If you can’t find kohlrabies with greens attached, use a pound of your favourite greens. The mustard oil, seeds and spices in this ... Read More Main course / Recipes Aug 28, 2013 Chanterelle crusted Venison Loin Chanterelle crusted Venison Loin with roasted wapato puree, caramelized rosemary poached pear, wilted arugula and dandelion greens with grand fir ... Read More Main course / Recipes Aug 15, 2013 This summer, think pink. Salmon, that is. “Salmon is the lifeblood of coastal ecosystems, providing food for people, bears, and birds, and fertilizer for the forests. That’s a ... Read More Appetizer / Dessert / How to Cook / Main course / Recipes / Salad / Soup May 16, 2013 Cooking with David Mincey: Parts 4 & 5 Advanced Home Cooking with chef David Mincey – parts 4 & 5 of a 9 part cooking series. One of my favorite parts of The Advanced ... Read More 12345678910...20
Recipes Apr 1, 2014 Halibut Puttanesca Hi! Welcome to EAT’s new recipe blog. I’m Jenn Danter. I’ll be posting new recipes every other Thursday. Let’s get to know each other: I’m ... Read More Main course / Recipes Mar 17, 2014 St. Patrick’s Day Baked Irish Whiskey Salmon My ancestors came over from western Ireland in the 1700’s and arrived in a small fishing village called Heart’s Content in Newfoundland. ... Read More Main course / Recipes Mar 4, 2014 Beer-Braised Baby Back Ribs with Orange-Tamarind Sauce In honour of the Victoria Beer Week that is going on right now, we at EAT thought it would be appropriate to feature one of our favorite ... Read More Recipes Feb 17, 2014 The Humble Herring Feeder fish no longer just a pickled side dish. A natural phenomenon is about to happen along Parksville Qualicum Beach’s 19 kilometre sandy ... Read More Recipes Dec 30, 2013 Stuffed and Roasted Rabbit Leg and Saddle From Restaurant Matisse, 512 Yates St., Victoria (read the full article Rabbit Food by Simon Natrass in the January/February 2014 issue). 1 rabbit ... Read More Main course / Recipes Dec 22, 2013 Tourtière with Flaky Pastry Nothing showcases a French-Canadian celebration like the traditional rich meat pie called tourtière. Recipes vary from region to region throughout ... Read More Recipes / Side dish / Vegetarian / Vegan Aug 28, 2013 Punjabi Kohlrabi Punjabi Kohlrabi If you can’t find kohlrabies with greens attached, use a pound of your favourite greens. The mustard oil, seeds and spices in this ... Read More Main course / Recipes Aug 28, 2013 Chanterelle crusted Venison Loin Chanterelle crusted Venison Loin with roasted wapato puree, caramelized rosemary poached pear, wilted arugula and dandelion greens with grand fir ... Read More Main course / Recipes Aug 15, 2013 This summer, think pink. Salmon, that is. “Salmon is the lifeblood of coastal ecosystems, providing food for people, bears, and birds, and fertilizer for the forests. That’s a ... Read More Appetizer / Dessert / How to Cook / Main course / Recipes / Salad / Soup May 16, 2013 Cooking with David Mincey: Parts 4 & 5 Advanced Home Cooking with chef David Mincey – parts 4 & 5 of a 9 part cooking series. One of my favorite parts of The Advanced ... Read More 12345678910...20
Main course / Recipes Mar 17, 2014 St. Patrick’s Day Baked Irish Whiskey Salmon My ancestors came over from western Ireland in the 1700’s and arrived in a small fishing village called Heart’s Content in Newfoundland. ... Read More Main course / Recipes Mar 4, 2014 Beer-Braised Baby Back Ribs with Orange-Tamarind Sauce In honour of the Victoria Beer Week that is going on right now, we at EAT thought it would be appropriate to feature one of our favorite ... Read More Recipes Feb 17, 2014 The Humble Herring Feeder fish no longer just a pickled side dish. A natural phenomenon is about to happen along Parksville Qualicum Beach’s 19 kilometre sandy ... Read More Recipes Dec 30, 2013 Stuffed and Roasted Rabbit Leg and Saddle From Restaurant Matisse, 512 Yates St., Victoria (read the full article Rabbit Food by Simon Natrass in the January/February 2014 issue). 1 rabbit ... Read More Main course / Recipes Dec 22, 2013 Tourtière with Flaky Pastry Nothing showcases a French-Canadian celebration like the traditional rich meat pie called tourtière. Recipes vary from region to region throughout ... Read More Recipes / Side dish / Vegetarian / Vegan Aug 28, 2013 Punjabi Kohlrabi Punjabi Kohlrabi If you can’t find kohlrabies with greens attached, use a pound of your favourite greens. The mustard oil, seeds and spices in this ... Read More Main course / Recipes Aug 28, 2013 Chanterelle crusted Venison Loin Chanterelle crusted Venison Loin with roasted wapato puree, caramelized rosemary poached pear, wilted arugula and dandelion greens with grand fir ... Read More Main course / Recipes Aug 15, 2013 This summer, think pink. Salmon, that is. “Salmon is the lifeblood of coastal ecosystems, providing food for people, bears, and birds, and fertilizer for the forests. That’s a ... Read More Appetizer / Dessert / How to Cook / Main course / Recipes / Salad / Soup May 16, 2013 Cooking with David Mincey: Parts 4 & 5 Advanced Home Cooking with chef David Mincey – parts 4 & 5 of a 9 part cooking series. One of my favorite parts of The Advanced ... Read More 12345678910...20
Main course / Recipes Mar 4, 2014 Beer-Braised Baby Back Ribs with Orange-Tamarind Sauce In honour of the Victoria Beer Week that is going on right now, we at EAT thought it would be appropriate to feature one of our favorite ... Read More Recipes Feb 17, 2014 The Humble Herring Feeder fish no longer just a pickled side dish. A natural phenomenon is about to happen along Parksville Qualicum Beach’s 19 kilometre sandy ... Read More Recipes Dec 30, 2013 Stuffed and Roasted Rabbit Leg and Saddle From Restaurant Matisse, 512 Yates St., Victoria (read the full article Rabbit Food by Simon Natrass in the January/February 2014 issue). 1 rabbit ... Read More Main course / Recipes Dec 22, 2013 Tourtière with Flaky Pastry Nothing showcases a French-Canadian celebration like the traditional rich meat pie called tourtière. Recipes vary from region to region throughout ... Read More Recipes / Side dish / Vegetarian / Vegan Aug 28, 2013 Punjabi Kohlrabi Punjabi Kohlrabi If you can’t find kohlrabies with greens attached, use a pound of your favourite greens. The mustard oil, seeds and spices in this ... Read More Main course / Recipes Aug 28, 2013 Chanterelle crusted Venison Loin Chanterelle crusted Venison Loin with roasted wapato puree, caramelized rosemary poached pear, wilted arugula and dandelion greens with grand fir ... Read More Main course / Recipes Aug 15, 2013 This summer, think pink. Salmon, that is. “Salmon is the lifeblood of coastal ecosystems, providing food for people, bears, and birds, and fertilizer for the forests. That’s a ... Read More Appetizer / Dessert / How to Cook / Main course / Recipes / Salad / Soup May 16, 2013 Cooking with David Mincey: Parts 4 & 5 Advanced Home Cooking with chef David Mincey – parts 4 & 5 of a 9 part cooking series. One of my favorite parts of The Advanced ... Read More 12345678910...20
Recipes Feb 17, 2014 The Humble Herring Feeder fish no longer just a pickled side dish. A natural phenomenon is about to happen along Parksville Qualicum Beach’s 19 kilometre sandy ... Read More Recipes Dec 30, 2013 Stuffed and Roasted Rabbit Leg and Saddle From Restaurant Matisse, 512 Yates St., Victoria (read the full article Rabbit Food by Simon Natrass in the January/February 2014 issue). 1 rabbit ... Read More Main course / Recipes Dec 22, 2013 Tourtière with Flaky Pastry Nothing showcases a French-Canadian celebration like the traditional rich meat pie called tourtière. Recipes vary from region to region throughout ... Read More Recipes / Side dish / Vegetarian / Vegan Aug 28, 2013 Punjabi Kohlrabi Punjabi Kohlrabi If you can’t find kohlrabies with greens attached, use a pound of your favourite greens. The mustard oil, seeds and spices in this ... Read More Main course / Recipes Aug 28, 2013 Chanterelle crusted Venison Loin Chanterelle crusted Venison Loin with roasted wapato puree, caramelized rosemary poached pear, wilted arugula and dandelion greens with grand fir ... Read More Main course / Recipes Aug 15, 2013 This summer, think pink. Salmon, that is. “Salmon is the lifeblood of coastal ecosystems, providing food for people, bears, and birds, and fertilizer for the forests. That’s a ... Read More Appetizer / Dessert / How to Cook / Main course / Recipes / Salad / Soup May 16, 2013 Cooking with David Mincey: Parts 4 & 5 Advanced Home Cooking with chef David Mincey – parts 4 & 5 of a 9 part cooking series. One of my favorite parts of The Advanced ... Read More 12345678910...20
Recipes Dec 30, 2013 Stuffed and Roasted Rabbit Leg and Saddle From Restaurant Matisse, 512 Yates St., Victoria (read the full article Rabbit Food by Simon Natrass in the January/February 2014 issue). 1 rabbit ... Read More Main course / Recipes Dec 22, 2013 Tourtière with Flaky Pastry Nothing showcases a French-Canadian celebration like the traditional rich meat pie called tourtière. Recipes vary from region to region throughout ... Read More Recipes / Side dish / Vegetarian / Vegan Aug 28, 2013 Punjabi Kohlrabi Punjabi Kohlrabi If you can’t find kohlrabies with greens attached, use a pound of your favourite greens. The mustard oil, seeds and spices in this ... Read More Main course / Recipes Aug 28, 2013 Chanterelle crusted Venison Loin Chanterelle crusted Venison Loin with roasted wapato puree, caramelized rosemary poached pear, wilted arugula and dandelion greens with grand fir ... Read More Main course / Recipes Aug 15, 2013 This summer, think pink. Salmon, that is. “Salmon is the lifeblood of coastal ecosystems, providing food for people, bears, and birds, and fertilizer for the forests. That’s a ... Read More Appetizer / Dessert / How to Cook / Main course / Recipes / Salad / Soup May 16, 2013 Cooking with David Mincey: Parts 4 & 5 Advanced Home Cooking with chef David Mincey – parts 4 & 5 of a 9 part cooking series. One of my favorite parts of The Advanced ... Read More 12345678910...20
Main course / Recipes Dec 22, 2013 Tourtière with Flaky Pastry Nothing showcases a French-Canadian celebration like the traditional rich meat pie called tourtière. Recipes vary from region to region throughout ... Read More Recipes / Side dish / Vegetarian / Vegan Aug 28, 2013 Punjabi Kohlrabi Punjabi Kohlrabi If you can’t find kohlrabies with greens attached, use a pound of your favourite greens. The mustard oil, seeds and spices in this ... Read More Main course / Recipes Aug 28, 2013 Chanterelle crusted Venison Loin Chanterelle crusted Venison Loin with roasted wapato puree, caramelized rosemary poached pear, wilted arugula and dandelion greens with grand fir ... Read More Main course / Recipes Aug 15, 2013 This summer, think pink. Salmon, that is. “Salmon is the lifeblood of coastal ecosystems, providing food for people, bears, and birds, and fertilizer for the forests. That’s a ... Read More Appetizer / Dessert / How to Cook / Main course / Recipes / Salad / Soup May 16, 2013 Cooking with David Mincey: Parts 4 & 5 Advanced Home Cooking with chef David Mincey – parts 4 & 5 of a 9 part cooking series. One of my favorite parts of The Advanced ... Read More 12345678910...20
Recipes / Side dish / Vegetarian / Vegan Aug 28, 2013 Punjabi Kohlrabi Punjabi Kohlrabi If you can’t find kohlrabies with greens attached, use a pound of your favourite greens. The mustard oil, seeds and spices in this ... Read More Main course / Recipes Aug 28, 2013 Chanterelle crusted Venison Loin Chanterelle crusted Venison Loin with roasted wapato puree, caramelized rosemary poached pear, wilted arugula and dandelion greens with grand fir ... Read More Main course / Recipes Aug 15, 2013 This summer, think pink. Salmon, that is. “Salmon is the lifeblood of coastal ecosystems, providing food for people, bears, and birds, and fertilizer for the forests. That’s a ... Read More Appetizer / Dessert / How to Cook / Main course / Recipes / Salad / Soup May 16, 2013 Cooking with David Mincey: Parts 4 & 5 Advanced Home Cooking with chef David Mincey – parts 4 & 5 of a 9 part cooking series. One of my favorite parts of The Advanced ... Read More 12345678910...20
Main course / Recipes Aug 28, 2013 Chanterelle crusted Venison Loin Chanterelle crusted Venison Loin with roasted wapato puree, caramelized rosemary poached pear, wilted arugula and dandelion greens with grand fir ... Read More Main course / Recipes Aug 15, 2013 This summer, think pink. Salmon, that is. “Salmon is the lifeblood of coastal ecosystems, providing food for people, bears, and birds, and fertilizer for the forests. That’s a ... Read More Appetizer / Dessert / How to Cook / Main course / Recipes / Salad / Soup May 16, 2013 Cooking with David Mincey: Parts 4 & 5 Advanced Home Cooking with chef David Mincey – parts 4 & 5 of a 9 part cooking series. One of my favorite parts of The Advanced ... Read More 12345678910...20
Main course / Recipes Aug 15, 2013 This summer, think pink. Salmon, that is. “Salmon is the lifeblood of coastal ecosystems, providing food for people, bears, and birds, and fertilizer for the forests. That’s a ... Read More Appetizer / Dessert / How to Cook / Main course / Recipes / Salad / Soup May 16, 2013 Cooking with David Mincey: Parts 4 & 5 Advanced Home Cooking with chef David Mincey – parts 4 & 5 of a 9 part cooking series. One of my favorite parts of The Advanced ... Read More 12345678910...20
Appetizer / Dessert / How to Cook / Main course / Recipes / Salad / Soup May 16, 2013 Cooking with David Mincey: Parts 4 & 5 Advanced Home Cooking with chef David Mincey – parts 4 & 5 of a 9 part cooking series. One of my favorite parts of The Advanced ... Read More 12345678910...20
