Book release - Deerholme Farm Foraging. · Friday March 14, 2014 by colin newell
The Deerholme Foraging Book
We are pleased to announce the publication of Bill’s new cookbook The Deerholme Foraging Book. It is an exploration of the wild foods of the Pacific Northwest and includes products from the forests, fields and ocean shores of the region. The book brings you into the world of the forager, drawing on 10,000 years of experience that have allowed us to evolve from the foraging society we once all belonged to.
These ancient lessons are modernized to create delicious recipes and allow you to build a knowledge base, create items for the pantry and to capitalize on the delicious and health promoting foods from the wild.
From the back cover:
Open your door to the wild foods of the Pacific Northwest with the Deerholme Foraging Book. In this comprehensive cookbook, award winning writer, chef and experienced forager Bill Jones shares his foraging tips and more than 110 unique and delicious recipes, each featuring a type of wild food. Global in influence, these recipes use simple techniques woven in with expert processes to create good, homemade food.
Learn to identify, source, and preserve local mushrooms, edible plants, sea vegetables, and shellfish. And gain knowledge of the traditional uses for wild foods as well as future possibilities for a healthy diet, while enhancing your appreciation for the natural environment. In The Deerholme Foraaging Book, food lovers will experience the joy of uncovering the bounty of the wild.
Excerpt from the Introduction:
“How can foraging help? First of all foraging is about acquiring and using knowledge. Secondly, it is all about respect. Acquiring this knowledge may empower you to look at your world with a more questioning glance. Who made up the rule that all safe food must be grown in industrial controlled production? When did we decide if you pay nothing for an item it is worthless? Why are we obsessed with controlling nature? You may end up seeing the world as more than black and white—it may be tinged with seaweed green and chanterelle yellow.”
Advance Praise for The Deerholme Foraging Book:
It’s rare to find an expert forager who is also an inspired chef. But from Weed Pie to Smoked Salmon with Honey and Grand Fir, Bill Jones reveals a trove of wild delights with recipes easy enough to whip up at home but that would also dazzle if served at a great restaurant.
—Ron Zimmerman, Proprietor, The Herbfarm Restaurant
I have seldom felt more connected to food, than foraging the Cowichan Valley with Bill. A meal he made ranks as one of my most memorable, foraged food prepared with skill and creativity. This book will inspire you to get off the couch and jump into the forest.
—Rob Clark, Chef/Owner of The Fish Counter
Bill Jones is THE authority on foraging and mushrooms in British Columbia. Deerholme Farm is a mecca for culinarians who love the outdoors and Bill captures the beauty and essence of the Vancouver Island wilderness in his recipes and writing. A must have book for anyone who delves into the wild!
—Eric Pateman, Chef/Owner of Edible Canada
Bill Jones is one of those rare chef-foragers who combines the skills of an excellent chef and teacher with an extensive expertise in the foods of field and forest. This is an exceptional combination and that is why you must add this book to your library.
—Dr. Sinclair Philip, Co-Owner of Sooke Harbour House
About Deerholme Farm
Deerholme Farm is a culinary destination in the Cowichan Valley of Vancouver Island. We offer local food experiences that introduce you to the wild and untamed side of Vancouver Island’s food system.
We are famous for our unique and often spectacular local food events based on seasonal themes and local foraged foods. Our work has been profiled in the New York Times, Bon Appetite, Saveur, Travel and Leisure, Harrowsmith, the Globe and Mail and many prominent publications.
We host guests from all over the world, so be sure to book in advance if you would like to join us for a delightful evening of Cowichan Valley cuisine. We live in one of the more amazing places on the planet, where climate, geography and community come together in a unique and delicious way. Please visit us on the web or through social media. You can contact Bill directly:
4830 Stelfox Rd
Duncan, BC
V9L 6S9
tel: 250.748.7450
Saaz Indian restaurant first impressions · Friday March 7, 2014 by colin newell
Andrea and I have been on the prowl for a great Indian restaurant for a long, long time. I will admit it – we both love the intense flavors and aroma of a great curry – and Victoria B.C. although having pretty comprehensive coverage of many a cuisine, Indian food is not something that we seem to do very well.
Well, that all changed with the arrival of Saaz Restaurant at 535 Yates St. in the lower part of Old Town in Victoria. Tucked in an unassuming old office building is an inviting, old school and rustic space that belies the incredible food within. Sure, we had read a few reviews on Urban Spoon and Trip Adviser – reviews I often take with a grain of salt – but in this case, all of the reviews were overwhelmingly positive and blindingly glowing. OK. We are in.
But let’s back up a step. It was our new Canadian English friends that suggested Saaz, because they, more than us really miss a great curry, the likes of which was pretty commonplace in the old country.
Anyway – after an quick e-mail to Gurpreet, director of operations and affable host – and getting a bit of a background on what the Saaz concept is all about – it became pretty clear that the potential for great food was here. So off we went tonight.
Saaz is a pretty rustic space – that once could have been an old school English pub in another life. The decor is pretty simple, clean lines in dark wood and brick. There are 3 distinct rooms in the space – 2 on the main, 1 upstairs – so there is an option for private parties. It is not all that much to look at – but what the heck. It is not so much about the layout as it is about the food, right? Well everything about the food shone bright. So onto that then!
We started with Mustard masala jackfruit with tomatoes, Curried brussels sprouts, onions and tomatoes, Prawns with garlic, coconut and spices, and Vegetables pakoras… there was 4 of us after all!
The Jackfruit (never had it before) is a cross between chicken and artichoke in texture in a mustard masala that is just hot enough but not overpowering. The pakoras were sublime and the lentil daal that came with the pakoras was immensely satisfying – could have eaten a bowl of this alone. The brussels sprouts would have been right at home with a Christmas Turkey dinner – but here they were on an Indian menu! Perfectly cooked with a little bit of crunch left over – but not overwhelmed by spice and a delightful nutty flavor remaining. The prawns were prepared perfectly, impeccably fresh and well spiced — with a bit more of a bite.
For mains, our team of diners tackled Lamb with garam masala and raw brown sugar (for Andrea) – Chicken Tikka , Chicken in yogurt, ginger, garlic cooked in the traditional clay oven for Sharon, Chicken in Kalonji seeds and spices for Steve and Butter Chicken for me. The rice pilaf served with each main is impeccably prepared, fluffy and light – rice that I cannot reproduce at home. I appreciated the portion sizes – by the time we got to the mains, we were pretty full from sampling appetizers – so it all worked!
I was playing it pretty safe with the Chicken but it was well balanced, presented in a, for me, a perfect portion size – with lots of flavor and authenticity.
Steve’s Chicken in Kalonji was very, very interesting – like most of the night, I was experiencing lots of new flavors. Between the 4 of us we also shared a plate of perfect and warm garlic Naan bread… the perfect compliment to everything else that was in front of us.
For dessert: Rose & Mango Kulfi (Ice Cream) – divine, a luscious and sensuous creaminess and fragrant botanical flavor spectrum that you have never had in a frozen bowl! We also had Gulab Jabun (Indian Doughnuts) in a simple cardamom infused sugar sauce. I would happily die eating these little morsels.
Service was professional, engaged and informative – we loved everything and look forward to coming back for more exploration.
Our friends, Steve and Sharon – who are sticklers for a good Indian feast were 100% satisfied – and that was a relief – because we have been at some of those other places in Victoria that left us somewhat heartbroken.
I wish Saaz and the team the very best and hope they succeed – this is a place that I would encourage everyone to try… and soon!
Saaz is located at 535 Yates St #103, Victoria, BC V8W 1K7 – (778) 433-7229
and their website is – Saaz Restaurant
Comment [1]
We live and we love for Ray and all those that face loss. · Tuesday February 25, 2014 by colin newell
Was having “tea” at the Finnerty Express at UVic at three – and was visited by “Ray” a lovely 80 year old retired RCMP officer that lives in the area and often pops in for a coffee.
He had some bad news today. His wife of 50+ years passed away after a wicked battle with cancer.
He seemed to be taking it OK but reminded all of us to embrace the living… “Go home and hug your wife (or husband) tonight. Celebrate life when you are among the living…”
I have been offering condolences a lot lately and I guess (I know) that this is part of life. And it is especially important to embrace those who have experienced loss… like Ray.
We reminded him to drop into the cafe often, that we are here for him – and we are.
As he got up to go, we all shook hands… you know, the two handed more intimate form of the hand shake. I wanted to give him a big hug but wasn’t sure.
His last words were, “What am I going to have for dinner tonight? That is the awful thing… I can only drink so many bowls of mushroom soup…”
My heart goes out to Ray. I know all about loss but loss is something that is constant and omnipotent. But we must keep living and loving while adapting to loss. I cannot imagine going home to an empty space – my life is so truly blessed with a loving and devoted wife, and so many wonderful friends. It all really makes me appreciate the importance of the moment. The now.
It took a couple of hours but when I got home and had a glass of wine and some potato chips in my mouth (it is a ritual), I had a good cry – all that pent up grief coming out.
(But) You have to keep moving forward. People will come and go. It is part of life. Love the ones you are with. Pray for the departed. But most of all, embrace the living while they are on Earth.
Comment [1]
Padella Bistro - great food in Estevan Village Oak Bay · Friday February 14, 2014 by colin newell
On a blustery Valentine’s eve (the night before Valentine’s Day…) Chef Kyle Gignac warmly greets us at our table as we share a delightful dessert of fruit crumble (arguably one of the best I have ever tasted.). We have just concluded a wonderful meal of pasta – I had the spaghetti and clams – Denman Island clams, leek, garlic, white wine, cherry tomato, and parsley. Andrea picked the Funghi & Pappardelle of roasted oyster & button mushrooms, gorgonzola cheese, peas & cream.
Kyle and his wife Zoe O’Doherty, specialize in classic Italian cuisine prepared with the freshest local and seasonal ingredients. And as Kyle proudly points out, everything is prepared from scratch in the kitchen apart from the charcuterie and cheeses. Yes, they have fresh pasta! And what a treat that is.
On the days leading up to the “most romantic day of the year”, Kyle and crew were kept busy prepping over 1000 ravioli available on the Valentine’s Day menu — a menu we had access to on the night before.
Padella (formerly Paprika Bistro) is an intimate combo of rooms suited to very private dining, slightly more formal family style eating or even a private party or event – It is like 5 restaurants in one – they even have a single table room, called the wine room – perfectly suited for a couples privacy or even dining with a small child or two.
The first thing I noticed was the impeccable balance of flavors on the plate – no one component overwhelming any other – where subtlety, often lost in many other places around Victoria – balance and flavor, a more gentle approach to locally sourced components is the star here. Andrea commented on the sweetness of the peas in her pasta – and the contribution that fresh pasta makes to a dish like this.
We actually opened with the Antipasti Plate of assorted cured meats, Island cheese, marinated olives, cornichon, rosemary-apricot mustard – and several bowls of lightly salted focaccia bread. Main portions (for me) are perfectly sized – certainly not overwhelming, I like to be left a bit wanting for something else (like dessert or a glass of port) after a right-sized plate of pasta. And Padella bistro nails it in this regard.
Our host/server, Vincent Vanderheide is also a recently graduated sommelier – and we put him entirely in charge of the wine pairing; Pasqua ‘Villa Borghetti Passimento’, Veneto IGT, IT 2010 for the Charcuterie – a turbo-charged Valpolicella, this wine is pressed from grapes that were partially dried to concentrate flavors before fermentation. Unlike a single Valpolicella, it contains some Merlot in addition to the indigenous Corvina and Croatina, giving it added smoothness within its umbrella of fruitiness and medium body.
For our mains Vincent picked out a Bench 1775 ‘unoaked’ Chardonnay, Okanagan VQA, 2011 – a crisp wine suited to pasta with not overly aggressive sauces.
Dessert was the fruit crumble of seasonal fruits, grains and fresh gelato – served piping hot and sized well for two.
Padella Bistro is not just for lovers on Valentine’s day – but great for any date night anytime of the year – Solo, with a date or friends, I would highly suggest giving this comfortable little bistro a look see. This was the first visit of what I think will be many happy returns (with friends) – who really need to check this place out.
Visit this wonderful bistro on the web at Padella Bistro
Padella Bistro is located at 2524 Estevan Ave. Victoria BC V8R 2S7 250.592.7424
Comment [1]
