Let's do lunch... · Thursday February 15, 2007 by colin newell
One of my favorite places for a meal on Vancouver Island is the Crow & Gate Pub at Cedar south of Nanaimo.
I know. I know. This is one of the best kept secrets of many Islanders (and mainlanders for that matter…) and I know full well I am going to be paying dearly for letting this cat out of the bag!
Ok. So it is a pub you say. So what?
Well (more secrets about to be let out of the bag…)
The Crow & Gate is the most authentic English pub you will find in North America (I know – hyperbole)
It is as if it was transported lock, stock and barrel from England.
Except for a couple of small details.
The food is way better than the average English pub…
and way cheaper too!
I dare say I have had virtually everything on the menu; Steak Pie, Oyster Pub plate (My god! Yum!), Ploughmans Lunch… and on and on and on.
All menu items (made at the time you request them) are under 10 dollars (average price being about $7.50 Canadian)
Did I mention the food is really, really, really good?
Secrets out.
Oh yea. Why the Heli photo above?
Well. Short story. A small group of us were at the C&G a year or so ago when we heard the familiar Whop-Whop of a Bell Jet Ranger coming in for a landing… a landing in the middle of nowhere.
Picture this: Chopper cools down. Pilot jumps out and sprints to the pub back entrance. Pilot whispers a question in a waitresses ear. She nods no. Pilot returns to helicopter. Helicopter powers up and flys away.
I could not resist. I went over and asked the gal what the pilot wanted.
“Steak and Kidney Pie” she said.
“We were out…” she concluded.
It seems they get regular high-rollers from Vancouver flying in for a quick lunch.
Geeze – at 500 to 1000$/hour for a Bell Jet Ranger and pilot you would think they would call ahead.
Lighten up... with Blueberry Cashew Biscotti · Tuesday January 30, 2007 by colin newell
In all fairness, this is an adaptation from the Cranberry-Candied Ginger biscotti from the Christmas issue of EAT Magazine. I like coffee, as you all know, and there is nothing better than a rock-hard biscotti with a cup of rich, hot and freshly brewed joe. They go hand in hand.
For some, baking biscotti is a bit of a hassle. I mean, you have to kind of 1/2 bake it and bake it again. No problem for me. I live for hassles so I have made this a fun one. Read on and enjoy.
I did not have any cranberries. Nor did I have candied ginger.
So here we go.
2.5 cups of all purpose flour | 1 cup sugar
1 tsp ground ginger | 2 large eggs
1/2 tsp cinnamon | 1 tsp vanilla extract
1 tsp baking powder | 1/2 tsp almond extract
1/2 tsp baking soda | 3/4 cup frozen blueberries
1/4 tsp salt | 1/2 cup unsalted ground cashews
1/2 cup softened butter |
Preheat oven to 350 degrees (F)
In a medium sized bowl, blend or sift flour, ginger, cinnamon, baking powder, baking soda, and salt.
In a large mixing bowl toss in the softened butter. Add sugar and blend til creamy. You will need a fairly robust blender for this from here on in.
Beat in eggs, vanilla and almond extract.
Gradually add in the dry to the egg/sugar/butter mixture.
Blend until a dough starts to form.
Toss in your blueberries and ground nuts.
Knead into a ball with your hands.
Remove from bowl to floured surface. Divide ball of dough into 2 equal sized pieces and roll them into 2 12” long loaves.
Flatten loaves slightly and square off the ends, placing them on a parchment paper covered cookie sheet.
Bake for 25-30 minutes or until light brown.
Remove from oven and cool for 5-7 minutes.
With a serrrated knife, cut the loaves (along the bias) into biscotti sized (1” thick) slices.
Return each biscotti (standing on edge) to the parchment paper covered cookie sheet and return to the oven for 12 to 15 minutes or until they are dried out. Do not over brown.
Remove from oven, cool and place in air-tight container.
Makes about 2 dozen biscotti. Cheers!
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Mussels Marinara... goodbye my salty friends! · Saturday January 13, 2007 by colin newell
I know that my readers from CoffeeCrew.Com think I am a swarthy tough guy that catches bullets with his teeth, busts international drug cartels completely alone and roams the mean streets of Victoria at night, in an annoying scratchy man-outfit from Lululemon maintaining law and order…
But no. I am just like you. and you. and you and you.
Except for one minor detail.
This is the first time I have cooked with truely live ingredients.
Mussels. From Saltspring Island – a Gulf Island near Victoria.
Sure, I work with coffee all the time and I think of coffee as a truely living entity… but that is not the point. This is live food.
I bought them. I cleaned them (re-cleaned them actually) and prepared them for their glorious moment.
As I held each mussel in my hand, checking their integrity (liveliness I guess…) and bathing them in a soothing and cool final bath of water, I apologized and thanked each one for the briny goodness to follow…
Mussels with Marinara Sauce
A warming dish to serve on a dreary winter day.
Makes: 3 to 4 servings
1 Tbsp. olive oil
1 medium purple onion, halved and thinly sliced
3 to 4 garlic cloves, sliced
1/2 cup dry red wine
14 oz can diced tomatoes and 2 tsp. tomato paste
pinch dried oregano and sugar
pinch chili flakes
salt and pepper to taste
2 lbs fresh mussels*
chopped chinese parsley (cilantro)
Heat oil in a pot over medium heat. Add onions, and garlic. Saute for 3 to 4 minutes, or until softened. Add wine, tomatoes, oregano, sugar, salt, chili flakes and pepper. Turn heat to medium-high and simmer sauce 5 minutes. Add mussels, cover and cook until mussels open (discard any that do not). Sprinkle with fresh herbs. Serve as is with lots of warm crusty bread. Serves 3 to 4, depending on appetite.
Note: Rinse mussels in cold water before cooking, removing any beard-like material from their sides. Discard any that do not close when tapped.
This dish goes down extra-well with a very tall glass of Red Wine.
It helps ease the guilt…
Dale's One of a Grind Bistro · Tuesday December 5, 2006 by colin newell
Dale and family run a one of a kind bistro – cafe on Oak Bay Avenue.
One of a Grind is one of a kind.
In over 20 years of cruising cafes and bistros from Coast to Coast in this great country, I have seen it all and tasted it all.
Photo left – Former owner of One of a Grind Bistro, Dale Manason… from 4 years ago when he still owned O.O.A.G. Bistro – new owners now.
It takes a special something to create the down-home comfort of the One of a Grind. Dale and daughter (and son too I think…) put in regular shifts here Monday through Saturday on Oak Bay avenue just South of Richmond Avenue… technically still in Victoria proper.
The transition to Oak Bay takes place at, get this, the corner of Oak Bay Avenue and Foul Bay road.
Foul Bay road… now there is another storey.
Ok, once again, I digress.
Dale Manason and Co. run the One of a Grind Bistro with a basic and fresh is good approach. And it works.
Everything they serve is made pretty much the moment you ask for it. And that is good where I am coming from.
My memories flip back to another era. An era where places like Ian’s Diner (Richmond and Fort) served up greasy burgers and muddy-thick coffee. Ah.
Dale and Co. at One of a Grind Bistro go retro with the coffee prep. He uses an old-style Gaggia Lever espresso machine – and in my opinion, with the right beans, this method is one of the best.
Anyway. Head on down to One of a Grind. And tell ‘em Colin sent you.
Foot note: Dale sold the One of a Grind Bistro about 4 years ago. It is in new hands and I have not been by in a long time. Perhaps a look is in order.
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