Written By Colin Hynes Edibles / How to Cook Jun 27, 2013 Cooking with David Mincey: The Locavore Dinner SHARE VIA: Facebook Twitter PinterestVictoria, BCThe Advanced Home Cooking SeriesThis was an interesting class, as how often do you get to eat a 4-course dinner, cooked with ingredients that are entirely local to your region? For me, not very often, and it seemed that way for most of the other people in the class, too. David Mincey (formerly of Camille’s Restaurant, now with Preservation Chocolates and Circle Canning.) came to this class with a big box full of ingredients. He started the class with the box sitting on a bench next to him while he talked of what a bountiful island we live on. He explained that as each season is slightly different here and when the class started it was right at a transitional stage, that this has made it a fun class to teach. This also made tonight’s class more challenging because we were right in-between the winter season and the spring / summer season. While David talked, most of the class was staring intently at the box, wondering “What is in there that we get to eat!” David soon put us out of our misery, and unpacked the box. Then he made an extraordinary meal with, in his words, “limited” resources.Here’s what David pulled out of the box (I know you’ve been waiting!): Rhubarb – a backyard harvestStrawberries – Vantreight FarmsRed Fife Wheat – a local millCiabatta bread – Fol EpiHazelnuts – Butlers FarmAsparagus – a local farmBeefsteak Tomato – Sun WingStinging nettle – a park!Avalon Cream – Avalon DairyHot smoked cured pork belly – The Whole BeastCherry tomatoes – Gladstone GreenhouseDuck – The Village ButcherNatural Pastures Bourikas Cheese – Natural Pastures Cheese CompanyDuck Leg Confit – Choux Choux CharcuterieKale – a local farmFrom this list, he started to make the dishes, beginning with dessert. Once that was in the oven, he was whipping, chopping, and stirring everything else into the various dishes. Each dish was so flavorful, imaginative, and complex in ingredients, I will let the pictures tell the story.Till next class!Related reading: Fundamental Building Blocks at Cook Culture: Part 1Cooking with David Mincey: The Pantry – Part 2Building a Culinary Repertoire – Part 3Party Snacks & Cooking with Chocolate – Parts 4 & 5To register or for more information go hereYou can also go into Cook Culture and talk with one of the staff about the classes at:1317 Blanshard St, The Atrium Building Victoria, BC. Ph: 250 590 8161Store HoursMon to Fri: 10 am to 5:30 pm Saturday: 10:30 am to 5:30 pm Sun and Holidays: 11:30 am to 4:30 pm ChefsCooking ClassesVictoria SHARE VIA: Facebook Twitter Pinterest Written By: Colin Hynes Colin is the Assistant Editor at EAT. You can contact him via email@example.com. Colin was born in Nova Scotia and spent his first five years there. His mother and father owned an inn and restaurant and Colin spent his time ... Read More You may also like Food News October 10, 2020 Green Sauce — Jambalaya Recipe Oct|Nov Issue We neglected to provide a recipe for green sauce in this recipe. There are many recipes online if you want to make your own, or can’t find one ... Read More EAT Magazine News / Food News October 1, 2020 CITY EATS October|November 2020 Despite everything happening in our industry right now, there is still such resilience. Businesses are changing their service models, and some are ... Read More Food News September 30, 2020 Rancho Vignola – Vancouver Island Harvest Sale Rancho Vignola – New Crop Nuts & Dried Fruit is hosting its annual Vancouver Island Harvest Sale on November 27th and 28th at ... Read More Dessert / Recipes July 13, 2020 Panna Cotta with Balsamic Roasted Strawberries and Basil Sugar Story and recipe and photography by: Isabelle Bulota Strawberry season has arrived! There is so much we can do with this delicious, beautiful ... Read More Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Food News October 1, 2019 Rancho Vignola – Vancouver Island Harvest Sale Rancho Vignola – New Crop Nuts & Dried Fruit is hosting its annual Vancouver Island Harvest Sale on November 29th and 30th at ... Read More Comments are closed.