Food

Hunting Is Chic in the NYTimes

The NYTimes reports on The Urban Deerslayer.

Best line:

“They eat my garden, so I thought maybe I should eat them,” he said.

And I’m of mixed emotions.

Great that people are getting in touch with where their food comes from, how it is killed and what it takes to eat meat.

But I think I preferred hunting before it was fashionable.

And it’s no coincidence that the two main species profiled in the article — white-tail deer and wild boars — mingle well with people, aren’t threatening and don’t require large tracks of land to survive.

The club may be called The Bull Moose Hunting Society but no one’s hunting moose. These are easy hunts, close to the city, not too spicy.

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Findings, Food, Travels, Vancouvering

Sexy Beast: the Giant Pacific Octopus

Loved this long story from Seattle’s The Stranger on the giant Pacific octopus:

Sexy Beast — The Mysteries of the Giant Pacific Octopus

Brendan Kiley captures the octopus in such a wonderful way it’s hard to not want to see one soon in my Pacific freedives.

When we snorkeled in the Mediterranean we often saw octopuses. I pointed one out to Monique one time and as soon as I pointed it saw us and turned a bright red colour. Zounds!

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Food, Travels

Cutter Ranch Lambs and Loon Lake Weekend

A sloping horse eats grass

Spent the weekend +1 day in the middle of BC, in gold rush country, in Clinton, with some very fine people.

We visited Tyler McNaughton and his wife Sacha and their lambs at Cutter Ranch.

We stayed at the Evergreen Fishing Resort on Loon Lake and had a wonderful time. I believe it’s ashamedly the furthest north I’ve ever been in BC.

Photos? Yes.

Mine: Cutter Ranch Lambs and Loon Lake.

Better yet:

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Food

Purloined Restaurant Spring 2009 Menu

Brent at bat with a baguette of his own making

Author’s Note

Purloined is a fictional restaurant based on my home cooking and whimsy. If I did have a restaurant, this would be the menu. Though I couldn’t stand cooking the same dishes night after night.

All of these items, or at least the ideas for them, have been stolen. From cookbooks, newspapers, TV shows, restaurants. In this grazed world, everything is fair game as a source to be purloined.

We’re taking reservations in the Comments.


Starters

Crostini Platter • basket of French bread crostinis • head cheese pate • herb butter • ginger-rhubarb compote • select cheeses

Fire-Grilled Asparagus • platter of asparagus • drizzle of extra-virgin olive oil • zest of lemon • select flatbreads

Fire-Grilled Bell Peppers • fire-grilled red, orange and yellow peppers • savoury humous • chilled tzatziki • select flatbreads

Vegetables and Dip • seasonal cut veggies • daily dips

Ants on a Log • celery sticks • peanut butter • Sun Maid raisins

Kettle-Popped Popcorn • salted and drizzled melted butter

Bowls of Cheezies • Hawkins’ Cheezies • 3 blue bowls

Chips and Dip • Old Dutch Rip-L chips • onion dip


Salads

(all salads served with crostini and select cheese)

Stripped Ceasar • sliced romaine lettuce • extra-virgin olive oil • aged parmesan • rosemary croutons • lime-juice vinegrette

Candied Beets and Salmon • sliced candied beets • candied chum salmon • mixed greens • slivered pecans • grapefruit vinegrette

Charred Leeks • fire-charred baby leeks • extra virgin olive oil • minced shallots • zest of lemon • herb butter


Lights

Quinoa Stew • sauteed aromatic vegetables – carrots, celery, onions • simmered vegetable stock • toasted quinoa • lemon-thyme finish • served with crusty French bread

Grilled Cheese Sandwich • melted Quebec aged cheddar • melted aged gouda • thin-sliced rosemary bread • served open-face with ramkin of cocktail sauce

Back Bacon Sandwich • basil pesto • aged white cheddar • thin-sliced tomatoes • romaine lettuce • toasted multigrain bread


Mains

Bus-Driver’s Baked Eggs • daily fresh ingredients • breadcrumb-herb crust • Yukon Gold pan fries • thick-sliced rye toast • strawberry-rhubard jam

Pan-Fried White Chinook Salmon • peppered lemon butter • • pan-fried mashed potato drops • ratatouille

Spice-Crusted Pork Ribs • maple syrup rubbed baby-back ribs • roasted spicy rub crust • baked Yukon gold potato • fire-grilled asparagus

Boiled Dungeoness Crab • hand-caught in local waters • served in 2 halves • clarified dipping butter • spring salad greens

Venison Loin Medallions • bed of wild rice • dried blueberries • port reduction • fire-charred leeks

Beef Prime Rib Bones • thyme braised • fire-grilled spice crust • wilted swiss chard • Yukon gold pan fries

Hog Burger • fire-grilled pork patty • wine-softened onion rings • melted ementhal cheese • radicchio leaves • spring greens salad with raspberry vinaigrette


Finish

Hot Daily Crisp • fresh seasonal berries • cinnamon-granola crust • French vanilla ice cream

Pa’s Special • French vanilla ice cream • cinnamon-candied pecans • warmed maple syrup

Blackberry-Vanilla Milkshake • Hand-picked blackberries • Mexican vanilla extract • vanilla-bean ice cream • spearmint garnish

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Food

100-Mile Diet Episode on Foraging for Crabs in Vancouver

100-Mile Diet crab dinner preparations.

Last summer we spent a day filming some footage for a web episode of Food TV’s show The 100-Mile Diet called Adventures in Foraging. Today that web episode went live.

Here’s the summary:

Friends Chad and James are hosting a foraging-themed dinner party, and set out to catch their main course: dungeness crabs that they will grab by hand. But when it won’t stop raining, and they can’t find the crabs they’re looking for, they have to come up with a new plan. Will they be able to catch anything to serve for dinner?

Here’s the link to see the video Adventures in Foraging.

Credits

Director/Editor: Hart Snider
Camera: Hart Snider
Assistant Director: Kate Walker

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