Written By Cynthia Annett-Hynes Edibles / Food Events Apr 21, 2011 Local Seasonal Dining SHARE VIA: Facebook Twitter PinterestPhotos from left, clockwise: At Yew: Pork t-bone (sans bone) came with a corn and white bean succotash, Berkshire pork and peaches, crab salad in parsley water with jicama and grapefruit. At Provence Marinaside: tomato tart, tomato gnocchi topped with crab.Photos by Anya LevykhIt’s the height of the growing season, and products like tomatoes, corn and seafood are at their best. For the past week, I have been enjoying the local bounty at a couple local restaurants. Here are a few things you may want to try out before time—and crops—runs out.Yew at the Four SeasonsThis is one of those progressive restaurants that just keeps swinging it out of the park. They’ve nailed another home run with their latest, a series of three-course prix fixe menus, each for $35, that run throughout the year, featuring different local products each month. The Fresh From series features Berkshire pork and peaches for August, and will be looking at Dungeness crab and corn for September. I tried a bit of both menus. Sloping Hills Farms pork belly was matched with buttery seared sablefish and roasted Okanagan peach. Pork t-bone (sans bone) came with a corn and white bean succotash, drizzled with caramelized apple jus. From the September menu, a crab salad in parsley water with jicama and grapefruit was so tangy, fresh and refreshing that it felt like a healthy shot of Red Bull. And if you’re wondering what’s coming up in October, think wild salmon and hazelnuts…WebsiteProvence MarinasideAs I mentioned earlier, tomato season is in full swing, and there’s still time to enjoy the Tomato Festival menu at Provence Marinaside and Provence Mediterranean Grill. I went to Marinaside recently, and inhaled my way through an absolutely heavenly chilled yellow tomato soup with prawns and cucumber, a puffy tomato tart, and a slobberingly good tomato gnocchi topped with a small mountain of crab. The three course menus go for $48 at Marinaside and $45 at Mediterranean Grill, and include your choice of any dessert off the menu, including a special tomato capadano.WebsiteAnd for a true local experience…Feast of Fields Lower Mainland still has some tickets available for this Sunday. Come on out, support your local producers, and taste your way through some of the city’s top chefs and bakers—not to mention the wine! Tickets are $85 for adults, $15 for children ages 7 to 12, and children age 6 and under are free.WebsiteDinnersFood and Wine SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like 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 Food Events / Food News September 18, 2019 EAT Buzz Up-Island & Tofino September|October 2019 The Buzz Up-Island It’s high time for festival season! I anticipate this time of the year all year long when fresh produce is in abundance, ... Read More Causes / Chefs / Events / Food Heroes / Sustainability August 30, 2019 An Evening with Chef Ned Bell and Ocean Wise On August 20, 2019, Ocean Wise and Eagle Wing Whale and Wildlife Watching Tours teamed up to present the first in a series of speaker events in ... Read More Food Events / Food News July 3, 2019 EAT Buzz Up-island & Tofino July|August 2019 The Buzz Up-island July 2019 “First we EAT, then we do everything else”(M.K.Fisher) – at least I do anyway. Never short of ... Read More Dessert / Recipes / Sponsored February 26, 2018 DIY Blueberry & Lemon Curd Shortcakes in a Jar Are you in need of some inspiration? Foods in a jar just seem to taste better, after all we do eat with our eyes first. A Do-It-Yourself Blueberry ... Read More Comments are closed.