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“At Home” Weekly Warmers March 8 t0 12 – Okanagan Nation Alliance Wild BC Sockeye Salmon Chowder (with the option to add cheese scones)
For this week I chose the Wild Goose Gewürzteraminer, a 2018 over a 2019 I had on hand.
Who can resist a Purdys Hedgehog? Finely ground hazelnut and our creamy milk chocolate make for one magical gianduja (jan-doo-yah) filling. It’s what gives our Hedgehogs that extra-nutty hazelnut flavour.
Who doesn’t love lobster? Nobody! This recipe is tailor-made for lobster lovers and with a bit of a twist it is anything but same old, same old.
Order take-out or dine in at any 5 participating restaurants on our BINGO-style cards, and submit receipts to receive a $25 voucher for use at Meyer or Mayhem.
Here is my interpretation of the recipe (you can find the original at NYTCooking.com). As usual I take great liberties with the recipe, this time mainly by adding a few ingredients and leaving a few off.
This wonderful warm goat cheese salad is one of the featured appetizers on the Provence Dine Out Vancouver Festival menu
My #BCWineGoals were to randomly choose a bottle of BC wine from my “cellar” and then select a recipe to make a dish to pair with the wine.
Mushrooms must be an aphrodisiac because they sure are making an appearance this Valentine’s Day!
While most people drink what they buy in a matter of days, if not hours, more and more people are realizing the benefits of holding on to some of their wines and are enjoying the benefits of doing so.