“ segion’s glory:

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bunts

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TR aaa i 6 ua

ey
at the plate

-IN.1966, when I moved to
British Columbia, about the
only way the locals ate sock-
“eye salmon was from a can.
~ Manceouver was basically a
steak and spaghetti town.
"Other then 2 brief hiccup .

: > ‘egused by the Polynesian

craze (is that when Pacific
Rim fusion was born?), it
wasn’t until the mid-°70s
that a definable cuisine
“began to emerge.’ ’
 Fuelled by the natural foods and
fitness movements, the idea of food
quality and good nutrition began to
"take root on the West Coast. ..
Suddenly, fresh and uncomplicated
- became the key as cooks and chefs
“discovered cuisine du marché. (of °
‘the market) and took what was
-- available each day, prepared it sim-
“ply and ‘allowed it’s natural beauty
* to be its own best presentation. .
~) They scoured the food stalls at
Lonsdale Quay and the Granville
“Island Public Market for freshly
*, gathered herbs like cilantro, basil, -
Jemon balm, lovage and fennel.
“Chefs developed relationships with
“Til'do it my way": farmers and
*. producers and began’ experimenting
with arugula, Chinese broccoli,
adicchio, fresh oyster and shiitake
Mushrooms, "::
e-B.C..wines got a second look |
and cooks also discovered the
gysters, salmon, ,
"abalone, Dungeness crab, mussels,
and that giant among clams, the
*-geoduck that had been here for
thousands of years — ingredients
._ that native groups had been cook- ;
ing! for centuries. ae

i
is

ate ke a9

_ versions depending on what's

ARSC RETLT I pra RU EAS AE LEE Pd UE

The influence of other cultures
played a big part in this eating evo-
lution, Undeniably, one of the
biggest has been the Asian and we
embraced the simplicity, the tex-
tures, the color contrasts and the
lightness of Oriental cooking.

Our local fare has become an
important part of what is calfed
Pacific Northwest cuisine and | was
fortunate to be part of a team effort
to compile the best of the coast in
Pacific Northwest: The Beautifil
Cookbook (Collins Publishers),

A coffee-table book — that's
bigger than a coffee table — it.con-
tains more than 200 recipes geared
to the home cook and uses ingredi-

~ ents particular to the Pacific

Northwest: Vancouver [sland and
the San Juan islands, B.C.,
Washington, Oregon and Idaho.
As contributor to the British
Columbia section of this book, |
was excited to have an opportunity
to show off some of B.C.’s culinary
treasures. 1 was able to include not
only several of my favorite locally
inspired recipes but also those of
innovative chef's from local restau-
rams, Recipes for B.C. classics
such as Nanaimo bars and butter
tarts are also included as well as a

. section on vegetable and fruit pre-

serving.

Pacific Northwest cuisine can
best be described as unadorned,
healthy, homestyle cooking with a
flair — a kind of enlightened nos-
talgia.

Here's one of my favorite chow-
der recipes. | make many different
avail-
able at the fishmongers.

Greville Island Chowder :

Serves 6-8

~ 6 bacon strips

1 onion, chopped
3 garlic cloves, minced

'. 1 green pepper; thinly sliced

2 carrots, thinly sliced -

2.Tbsp. freshly chopped parsley
4.c. peeled, seeded and coarsely
chopped fresh or canned tomatoes
3c. clam nectar

14 cups dry red wine

1 Tbsp. fresh thyme or % tsp.
dried thyme ;

Salt and freshly ground pepper to
taste,

2c. diced peeled potatoes :

900 g (2 Ibs.) mixed fresh shellfish

Fresh ‘Out of the Oven HOT! HOT!

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RASH Aes

and boneless fish sueh as peeled
prawns, scallops, crabmeat,
salmon and snapper or other
firm, white fleshed fish fillets, cut
into pieces

Cut the bacon into |-inch pieces
and fry until crisp in a heavy pot.
Add onion, green pepper, carrats
and pursley and cook over medium
heat for 10 minutes, stirring occa-
sionally, Add tomatoes, clam nee-
tar, wine, thyme, salt and pepper
and bring to a boil for] minute.
Lower the heat, cover the pan and
simmer for 20 minutes, Add the
potatoes, cover and simmer for 30
minutes or unti) the potatoes are
tender. Add shellfish and fish and
cook, stirring gently, just until the
fish turns opaque, about 5 minutes,

Kasey Wilson is a food, wine and
travel writer, restaurant. reviewer
and British Colunbia contributor to
Pacific Northwest: : The Beautiful
Cookbook. . She. is editor — of
Vancouver Best ‘Places, restaurant
editor. for Northwest Best Places

FAN EEEA RE ETA O EE SoS EONS PAP SEAR TAINS MORNE ERE 01 SR RD LTE TEER TN ED

Island Cookbook, Gifts from the
Kitchen, Done like Dinner and
Spirit and Style.

and. co-editor af the Pacific
Northwest Zagit Restaurant Survey.
She is author of The Granville

Comer of Edgemont'Bivd. & Quéens * 983-9330 |

We reserve tho right to limit quantities. Prices in effect Wed. May 24, to Tues. May 30, 1995

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