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Spinach and Herb Pesto

Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño or serrano pepper, seeded and finely chopped (use more if you enjoy heat) 1 tsp finely minced garlic, about 1½ cloves 2 anchovies, rinsed and finely chopped ¼ […]

One Perogy Two Perogy

Perogies with Potato and Wild Mushroom, or Two Cheese Filling   This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one that was published in my first cookbook, The Wild West Cookbook. There are two filling options in this recipe—either potato with two cheeses, or potato with cheese and wild mushroom. Don’t forget the […]

January|February Issue Out Now

Sheringham Announces New Sister Company Lumette! and Bright Light Alt-Gin

Lumette! Bright Light Alt-Gin, created by the “World’s Best Contemporary Gin” Master Distiller Lumette! Bright Light Alt-Gin is Canada’s first non-alcoholic, zero proof distilled spirit. Lumette! boasts all-natural flavours and premium botanicals including juniper, grapefruit, orange and mint. Handcrafted using traditional distilling methods by the Sheringham Distillery team behind Seaside Gin, winner of “World’s Best Contemporary Gin” at […]

Beaufort Announces New Vermouth

After almost 12 months of research and recipe development, we are excited to introduce our first ever vermouth at Beaufort. Vermouth, a fortified, aromatized wine, has its roots in ancient Europe, where it was originally used as a digestive tonic. Bitter herbs, spices, and citrus fruit are often used in flavouring either the base wine or the fortifying […]

Canoe Brewpub’s Eighth Annual Winterbrau Festival 2019

Beer brewers from across the island and the lower mainland gathered in the lofty wooden halls of Canoe Brewpub over November 9 and 10 for the eighth annual Winterbrau festival. Brewers brought their darkest wintery brews for this sold-out, epic two-day event. “We saw a void in the market,” says Kyle York, Brewmaster at Canoe […]

A NEW ERA FOR AURA

When I sit down with executive chef Takashi Ito, it’s almost a year to the day since Aura restaurant closed for renovations. Though he’s looking relaxed and tanned, it’s clear that the chef is ready to get back in the kitchen, and today I’m getting a personal tour of the new menu, creative dishes his […]

November|December 2019 Issue Out Now

Eat the Future

Victoria’s food community came together this week at Boom + Batten restaurant for Eat the Future, a tasty event to raise money for future chefs and shine a light on the issue of food sustainability. Little ferries danced a watery ballet in the inner harbour as the sun spectacularly set, and diners sipped Blue Grouse […]