The newly opened Qualicum Beach Café is a partnership with Eli Brennan and Chef Alan of Water Street Café. The venue is a light and airy room with plenty of windows to take in the beach views.
For this week I chose the Wild Goose Gewürzteraminer, a 2018 over a 2019 I had on hand.
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.
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!
Close your eyes, play some Italian Music and pretend to be in Positano living La dolce Vita.
Take a moment to care for your loved ones, by sharing some sweetness and joy!
This #TasteofThursday recipe comes from The Kitchen at Fort Berens. Long wintry nights call for an occasional decadent dinner and a juicy ribeye steak paired with a full bodied wine is perfection!
It’s not a secret that my family loves Nutella and if I want to make them all happy with this dessert it’s very easy.
Don’t let that turkey go to waste – put it to great use with a fabulous Boxing Day brunch!