Summer Food Fun and Drink 11 Scented Garden Bed and Breakfast Chemainus · Sunday July 18, 2010 by colin newell
In addition to seeing “Guys and Dolls” this weekend, we stayed at a wonderful B&B in Chemainus British Columbia.
Located on Maple Street in Chemainus, The Scented Garden B&B could not possibly be located in a more quaint neighborhood – nor could it be more suitably located relative to the Chemainus theater.
Just four houses from the beach and steps to the center of Chemainus village and a leisurely 7 minute stroll to the Chemainus Theater – convenient!
The surrounding neighborhood is thick with character houses and a short walk to the World famous “town of wall murals”.
I have stayed in a few B&B’s – and Andrea has been in dozens and dozens – and this was one of the sweetest. Beautiful inside and out. The Scented Garden has two suites (both large) and the one we stayed in (Island Thyme) was huge with a massive soaker tub and a shower big enough for 4 people.
Breakfast selections change regularly but we had a superb French Toast with whipped cream and edible flowers. Best French bread since Hawaii folks! Other items include Yogurt, granola, breads, juices and big pots of great coffee and an English pot of tea.
Rick & Micheala O’Doherty, who run Scented Garden, felt like family within minutes of meeting them – I would not hesitate to stay there again – and encourage others going to the Theater or visiting Chemainus or using the area as a base camp as a jumping off point for other Vancouver Island exploration options to consider a long stay.
It was a great weekend indeed!
Summer Food Fun and Drink 10 Guys and Dolls Chemainus Dinner Theater · Saturday July 17, 2010 by colin newell
Andrea and I hit the road Friday for Chemainus, British Columbia and the Chemainus theater for their presentation of Guys and Dolls.
Ten Tony awards, seven Laurence Olivier and six Drama Desk Awards make Guys and Dolls an lovable piece of twenties Americana. Luck Be A Lady was the one song that rung bells for me – and although I am more of a Gilbert and Sullivan kind of guy, I found Guys and Dolls well paced, and lively with a cast of journeymen actors (some of whom multi-tasking in the orchestra!
The velvet smooth Sky Masterson, played by David Leyshon was perfectly cast with vocal wunderkind Megan Morrison as Sarah Brown. The subplot of Miss Adelaide (Janet Gigliotti) and Nathan Detroit (Robert Clarke) keeps the audience busy with its heartwarming storyline of unrequited patience – Described as the perfect musical comedy; Gangsters, card sharks, night club headliners and the Salvation Army – is a high energy show that would resonate with anyone a tad over the age of 40 – some of the situations and “lingo” might miss the mark for the younger crowd – but everyone seemed to have a blast.
The Chemainus theater has 274 seats in a very steep “Savoy” style and design which puts you in the action. The stage area is inches from the front row – and in the case of Guys and Dolls, the set was simple but immensely innovative.
At the last moment Andrea and I opted for the dinner buffet in lieu of searching in vain for Chemainus cuisine (I am sure there are other street choices but I did not dig that deep.) The buffet, at around 25$ per person was staggering with interesting and fresh choices, an enticing salad bar with some modern choices, hot entree’s included wild salmon, vegetarian ravioli, carved strip loin and BBQ pork ribs. The dessert table buckled under pancreas stressing cheesecakes, pecan flans, fruit pies, cream pies and an ice cream sundae attendant!
Guys and Dolls plays matinee and evening shows through September 11th 2010 – Don’t wait. Get your tickets now. We are actually considering going in for seconds!
While in Chemainus on the Friday night, we stayed at the ultra-romantic Scented Garden B&B – going to blog that shortly.
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Summer Food Fun and Drink Chapter 8 Chili Prawn Spaghettini · Monday July 5, 2010 by colin newell
Boil enough spaghettini for 2 – 5 to 7 minutes.
Meanwhile – heat a saute pan to medium with olive oil – 2 tablespoons
Pan fry the Prawns 2 minutes a side – remove from heat – set aside on paper towel.
Grate 1/2 cup Parmigiano-Reggiano cheese.
Once heated, add a heaping tablespoon of minced garlic + 1 teaspoon of chili flakes (adjust to personal taste!).
Photo right – the result… Canon EOS-30D with 55MM Macro lens – F2.5 window light
Saute garlic and chili flakes.
Turn heat down to LOW.
When the pasta is done, drain – reserving 1/2 cup of pasta water.
Add pasta to the garlic and chili mixture – combined with the 1/2 cup of pasta water.
Toss and add 1/4 cup of Parmigiano-Reggiano cheese.
Return prawns to pan.
Toss.
Divide into 2 serving plates – covering with extra Parmigiano-Reggiano cheese.
Serve with robust Italian Red Wine!
Rites of Spring #34 - Seriously the best dessert ever - Toni`s Pavlova · Sunday June 13, 2010 by colin newell
I had the most extraordinary dessert today – ever… in my life…
Pavlova. Never had it before. Maybe I am a little biased (but not that much..)
This was heaven in my mouth – apparently Pavlova is some kind of dessert of the royalty. It certainly tasted that way.
Served with pipping hot black coffee – on the patio in Brentwood, near Victoria B.C. Canada – on a blazing sunny day.
The picture below was taken in full sun on my LUMIX. Click the photo for the full size.
One cup super-fine berry sugar
1 teaspoon corn starch
4 extra large egg whites
1/4 teaspoon salt
1/4 teaspoon Cream of tartar
1 teaspoon vanilla
1 cup whipping cream
Oven 275 to 300 (F)
The Meringue
In a medium glass mix 1/4 cup of the sugar with the corn starch
mix til smooth – put aside
Beat whites until foamy
add salt and cream of tartar
continue beating until soft peaks form
add remaining 3/4 cup sugar – 2 teaspoon at a time
while beating constantly until peaks stiffen
beat in corn starch mixture
On cookie sheet – lined with parchment paper –
Put mixture in the center of the tray – dinner plate sized
(drop temp. to 250) and bake for 1 hr 15 minutes
Turn oven off – and let cool completely in oven (leave overnight)
Alternately – Take out of the oven – peel off parchment – put back in oven
on cookie rack – can stay in oven 2-3 days.
Topping
Cup of whipping cream: Beat (w/ vanilla and sugar)
2 hours prior to serving – top meringue with whipping cream
cover with whatever fresh fruit you have. Toni used fresh Kiwi,
Mitchell Farm strawberries and rhubarb (see below) from her garden.
OPT: Whip cream + 400g Mascarpone (thicker and richer!)
Poached rhubarb (from above) – 1 pound rhubarb – 10 stalks 1/2” chunks
cup of water + 3/4 sugar (white) – teaspoon PORT or Brandy optional
bring the sugar to a boil – add rhubarb – reduce to heat to lo.
simmer for 6 minutes.
at 6 min. remove from heat – put rhubarb in a bowl (on top of ice bath)
