by Kate Colley | Sep 16, 2022 | Recipes
• 1 oz Arbutus Distillery Blue Gin • 0.5 oz Arbutus Lavender Liquor • 0.75 oz Cane Sugar Syrup • 0.5 oz Grape Acid (see note) • Lunessence Riesling Brut • Garnish: Flower from the garden Add first four ingredients to a shaker. Add 1 scoop of ice and quick shake...
by Kate Colley | Jul 15, 2022 | Recipes
INGREDIENTS 1.5 oz Goat cheese Washed OK spirits vodka .5 oz Legend distilling Naramaro .75 oz Blueberry Basil Syrup .25 oz Grape Acid 6 Drops Born to Shake Basil Bitters Puff Pastry Rim
by Kate Colley | Jul 15, 2022 | Recipes
BC Blueberries Rock! Quinoa Rock! There are three types of quinoa; golden, red and black. They all taste the same but mixed together they look fantastic. Quinoa is a perfect protein, great for breakfast (like oatmeal), in protein bars, salads and carbohydrate...
by Kate Colley | Jul 15, 2022 | Recipes
We in BC are so fortunate to have 5 unique species of Wild BC Salmon. But, the species and certain runs of Wild Salmon can be faced with incredible challenges, both environmental and manmade. In our kitchens we focus on traceable and sustainable fish where we know who...
by Kate Colley | Jun 16, 2022 | Recipes
Chef Ned Bell knows dads, and he knows the top tricks to building delicious, incredible burgers. Here are his top 5 tips on making yours drool worthy: 1. Premium Grass-Fed Beef: The patty is the star of the show – go for quality. We love 63 Acres. Grill tip:...
by Kate Colley | May 15, 2022 | Recipes
by Chef Ned Bell Poached Wild BC Spot Prawns: -2 lbs of fresh live BC spot prawns -have a bowl of ice water ready to put the spot prawns in when they come out of the boiling water -remove the heads of the prawns -in a medium sized pot of boiling water, drop...
