Winter to Spring Victoria Food Culture 1 Cooking with Don Genova · Thursday March 10, 2011 by colin newell
As much as Victoria B.C. Canada is near the nerve center for coffee culture in North America (with nothing to be ashamed of from a Worldwide perspective…) local culinary culture is something that is fairly new – at least for the amateur like me.
And with the arrival of Cook Culture on Blanshard between Yates and Johnson, culinary learning has taken an uptick. And I am not saying that culinary learning is not available elsewhere in Victoria – because it is – but it either not well publicized (like some of the UVic programs) or it’s a professional caliber that is really more suited to the career cooking professional – the chef. Camosun is one place where you can take some serious chef training or community based cooking classes – all great.
What Cook Culture offers are single evening workshops more suited to the rest of us – slightly older folks like me (and my much younger wife) who are already pretty food smart who want to learn some more tricks or hone our existing skills.
Photo right – Mill Bay’s Don Genova was the affable and engaging host of Pasta 101 at Cook Culture in Victoria.
Cook Culture delivers in cupfuls.
Our first class (tonight) was Pasta 101 with food journalist Don Genova – in a fun, informal and intimately small group of 12 in a large and brightly lit gourmet professional kitchen.
Here’s what we did. We all got a chance to participate in the creation of a basic egg pasta dough. Don’s pacing was good and informative – we were all into it – and everyone has a chance to ask as many questions as they want, to participate to whatever degree they are comfortable or to just sit back and observe. Tonight just about everyone jumped in.
Our first dish after the basic sheets of pasta were produced was Tortelli di Zuca – a broadly interpreted recipe that features pumpkin or squash, olive oil, crushed amaretti cookies, a bit of nutmeg and cinnamon, beaten egg – under a sauce of butter and sage leaves. And topped with Parmigiano-Reggiano cheese.
It’s brilliant and simple.
Second up, our group created some mighty fine looking spaghetti that Don turned into a quick Spaghetti with proscuitto ham, lemon zest, chopped parsley and the ever present Parmigiano-Reggiano cheese.
Thirdly, a Fettucini with a duo of pesto and turkey ragu.
The fresh pesto was whipped up with fresh garlic, basil, olive oil, Parmigiano-Reggiano cheese and walnuts. Who needs pine nuts in a pesto? Walnuts are cheaper.
With some leftover time, Don expedited a pasta based dessert using (correct me if I am wrong Don…) some vermicelli pasta in something called Hazelnut Noddle pudding (with some Genova variations) and drizzled with a fresh Crème anglaise. Yummy.
Everyone had fun. Don Genova is the kind of food teacher that talks to his students, not down to them – in a lively and friendly environment. I can totally imagine spending some more time at Cook Culture (with Don and some of the other great chef’s and teachers.)
2011 Media report chapter 1 - the increasingly silent radio dial · Sunday March 6, 2011 by colin newell
Victoria, British Columbia’s place on the coastal ring of fire almost guarantees that one day we are going to be struck with an Earth moving earthquake.
There will be challenges. We will need to survive on our own devices for upwards of a week before help arrives – but what will be absent are some of the reliable radio voices that we have depending on for news… for years.
Camosun colleges CKMO Radio Society station on 900khz has decided to change from classic AM radio broadcasts to a more “sustainable, future-oriented digital platform to deliver the popular campus radio programming.” Their words…
“We live in a world with so many new media channels and technology options,” says Andrew Bryce, Chair of Camosun’s Applied Communication program (ACP). “Traditional broadcasters are scrambling to find new ways to connect with their customers and communities in the digital world. Camosun’s radio station will be ahead of the game, and still deliver great programming.”
My problem with this – CKMO will opt to be carried on the internet – the first thing that will fail in the event of a natural disaster. There are few things more technologically vulnerable than an all-internet hosted medium. Eggs in one basket if you know what I mean. A stand alone AM radio station can kick in a diesel generator and be on the air in minutes helping with an emergency. On the internet, no such contingency.
Brad Edwards, CKMO Station Supervisor says, “The AM transmitter we now use is expensive and power-hungry. The station can save a lot of electricity by moving to online streaming, a great green option.”
Calling this green is an illusion. Radio stations around the World are using this fib.
Picture this: Turn off a 10kw transmitter that they are probably paying dollars an hour to run and off-load the “energy cycle” of this process to each user who is, in turn, using 50 to 300 Watts of power to flash their computer to hear the broadcast – And the end user is paying 25 to 50$ a month for the privilege of the internet connection.
“ Moving to online streaming will also enable savings to be redirected into areas that will more directly benefit the students and the station, including long-overdue updates to critical equipment like microphones, broadcast boards and hardware and software necessary in establishing a stronger online presence within Victoria and around the world.”
Not sure about the microphones they use but the ones I buy are a once in a lifetime investment. They do not wear out.
“CKMO radio listeners will still be able to access the station they have come to love and, as further investment is made into streaming technology and a state-of-the-art production facility, the quality of the signal will also improve considerably.”
Signal? Quality of the signal? There is no signal if you switch off the transmitter.
Listen to Village 900 while you can. The old fashioned way. On good old radio. And while you are at it (after sunset) tune your old radio dial around for stations located in Vancouver, Seattle, Portland, San Francisco and beyond… for free.
And reliable as gravity. Earthquake or not…
Colin Newell is a Victoria resident, writer and federally certified Electronics Technologist.
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The Hawaii Series, yes, we are experts Chapter 4 · Sunday March 6, 2011 by colin newell
The Big Island of Hawaii – suggested for those who want “everything” in a visit to the Hawaiian Islands.
And when I say everything, I mean:
Want a closed or gated resort vacation destination? Check
Want a hiking, biking, surfing, swimming, snorkel vacation? Check
Want an ethno-botanical tour of a bio-diverse ecosystem? Check
Want to park yourself in a waterfront downtown condo in a semi-tropical paradise? Check
Want to get up close and personal a volcanic Earth birthing process? Go no further
Truth is, the Big Island of Hawaii is the go to, one stop shopping, place for folks seeking a semi-tropical and safe paradise that literally has something for everyone – with no exceptions.
That said, whether you are traveling single, double or in family, it helps to think ahead and identify your expectations.
I talk to people, almost weekly, about vacation planning – specifically about the Hawaiian Islands – and no, I am not a travel agent – but I have been in Hawaii often enough to make some informed statements about what the Islands have to offer.
And as discussed in one of the earlier chapters, there are some deep seated myths about the Islands – go back if you need to review. In summary, the most common ones are the assumptions of mistaken identity; Oahu has it all, Waikiki, volcanoes, great surfing, etc OR Go to Maui if you want to do the best coffee touring that the Islands avail.
I will plug the Andrew Doughty – Hawaii revealed series again.
The Big Island of Hawaii is the largest Island with the greatest selection of activity options. It is the most geologically and environmentally diverse Island in the group – and it is one of the few places on Earth where you can have a snow ball fight and within the same hour be surfing on some of the Earths most spectacular waves.
So plan ahead. Single or Double, it is not rocket science. If you have a family with teens or preteens, you may have the greatest challenge. We saw lots and lots of families of all shapes and sizes on the Big Island of Hawaii – and the single thing that was of some concern to Andrea and I were the young parents who opted to bring their walking toddlers with them. There seemed to be a higher average incidence of fussiness with the toddlers than the newborns and the tweens. Chances are, it is the product of a long journey and the sub-tropical heat – both situations work themselves out after a couple of days “adjusting” and acclimatization.
For families, if you are having a time keeping your family entertained on the Big island of Hawaii (and Waikiki, Oahu is the one spot that has the upper hand with shopping) then maybe the Islands are not for you.
Waikiki (as I inferred above) is a shoppers mecca – but why anyone would eschew Hollywood, New York or Vegas and cross half an ocean for a shopping trip escapes me. All the stores you will find in Waikiki are on the mainland – and the prices are probably better too.
So. Talk to your spouse-trip planner and children about what their expectations are in a semi-tropical vacation. Generally one should start booking things 10 months to a year in advance. No excuse for not thinking it all out.
So, in conclusion – talk it out, plan it out, find out what you want to do and research the details. There are some great books (I plug them) and more online resources than you will ever need – TripAdvisor.com being a winner (all consumer driven)
In our next chapter on the subject of the Big Island of Hawaii, we will touch on the subject of travel agents, booking the roof over your head, and the little extras you will want to remember… and yeah, a bit on budgeting your travel.
See you then.
Homage to Julia Child Hot and Sour Sole · Monday February 28, 2011 by colin newell
My wife and I have been reading Julia Child My Life in France – a truly wonderful book suggested to us by CoffeeCrew.com writer/editor David Reimer of Vancouver.
The following is something of a “rap” on one of her classic Sole recipes. Enjoy.
Hot and Sour Sole
Take 2 Sole fillets – seasoned with salt and pepper.
Dredge fillets in white flour shaking off the excess.
Meanwhile, heat non-stick pan with olive oil to hot but not smoking.
Pan fry sole fillets 5 minutes a side – remove from pan.
Using same pan, reduce pan temp. to medium low.
Add a bit of extra olive oil if necessary.
1/2 cup thinly sliced green onions (Julia said use shallots – did not have any)
Saute for about 1 minute.
Add 1 minced garlic clove – saute for 1 minute.
Add 1/2 teaspoon of red chili flakes (to taste – this is the mild setting!)
Plump 1.5 tablespoons of golden raisins in Sherry (we used Harvey’s Bristol Cream)
Back to the pan: add the raisin / sherry mixture to pan.
Stir until it reduced briefly (about 1 minute)
Add 1/2 cup of grapefruit juice (Julia said Orange juice…)
Stirring gently until liquid is reduced by 1/3 (approx) 5 minutes or so.
Add 3 tablespoons GOOD Extra Virgin Olive Oil and
1 Tablespoon of white balsamic vinegar
Whisk the liquid gently until it is thickens (about 3 minutes)
Serve with white rice and your choice of steamed veg.
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