Tuesday, May 31, 2011
CBC North by Northwest Taping: Adventures with Knives
Wednesday, June 1, 4:00 p.m.
CBC NXNW host Sheryl MacKay sits down with local author Bob Foulkes for a chat about his book, Adventures with Knives: Surviving 1,000 Hours of Culinary School. Pop by for this free taping.
Six O'Clock Apero with Barbara-jo
Thursday, June 2, 6:00 p.m.
Barbara-jo hosts an apero and conversation about life in Paris. Join us for a glass of champagne and gougeres while Barbara-jo shares stories about her favourite places to stroll, dine and relax in Paris. Guests will each receive a copy of Cooking with Me and Sometimes You. Tickets are $35.00 and just a few spots are still available.
Pop Up Market: Meadow Vista Honey Wines
Saturday, June 4, 2:00 p.m. to 4:00 p.m.
Pop in for our Pop Up Market featuring Meadow Vista Honey Wines. This afternoon meet Meadow Vista's Queen Bee, Judie Barta, for an informative, informal afternoon all about her Okanagan honey and honey wine. Sample and purchase some of Meadow Vista's delightful honey based products.
Maenam Thai Dinner Party
Thursday, June 7, 6:30 p.m.
Owner and Chef Angus An of Maenam Restaurant demonstrates a Thai dinner party this evening featuring recipes from french apple press' publication, Maenam Thai Dinner Party. Learn about the various elements for preparing a well-balanced Thai meal and delight in favourite classic Thai dishes. Guests will also take home a granite mortar and pestle to make curry paste at home. Cost of this class is $110.00.
The Improvisational Cook
Saturday, June 11, 10:30 a.m.
Do you marvel at how some home cooks just seem to pull together a delicious meal effortlessly and spontaneously? This morning Chef Lawren Moneta teaches guests some of the secrets and basics of becoming an improvisational cook with recipes and ideas from The Improvisational Cook by Sally Schneider. This event is $85.00.
Adventures with Knives
Tuesday, June 14, 6:30 p.m.
Bob Foulkes, newly retired, chronicles his culinary training in his french apple press publication, Adventures with Knives. This evening Bob chats about his adventures in an intense culinary program while Chef Glenys Morgan joins in the conversation as a culinary instructor and demonstrates a gourmet dinner for guests. Tickets to this event are $85.00.
Coriander Leaf Tour Launch
Thursday, June 16, 6:00 p.m.
You are invited to a sneak peak of the exciting new Journeys with Heart tour to Vietnam and Cambodia for March 2012, a fundraising tour to benefit the Minerva Foundation for BC Women. This evening guest tour guides, Barbara-jo McIntosh and Vicki Gabereau preview this culinary adventure to Southeast Asia. Enjoy the delectable flavours of Indo-China while gathering insider glimpses of the tour's highlights. Entrance to this event is by donation with proceeds going to the Minerva Foundation. Please RSVP.
New York Stories
Thursday, June 23, 6:00 p.m.
This evening, Barbara-jo takes us for a whirlwind trip to one of her favourite cities, New York. Barbara-jo shares some of her favourite sites, food and activities in the city that never sleeps. Guests will enjoy a Big Apple-inspired beverage and snack and will take home one of Barbara-jo's favourite collection of New York stories, Up In the Old Hotel by Joseph Mitchell. Tickets to this interlude are $28.00.
For more information about these and other events, visit our website at www.bookstocooks.com and call 604-688-6755 to register.
Monday, May 30, 2011
The novel has always been one of Barbara-jo's favourites. "I consider food to be the center of life," she says. "And the book captures the true spirit of that philosophy." Members of the book club appreciated the feeling of being transported to another time and place. A sensation that was greatly enhanced by Glenys's evocative menu. The menu included a starter of Gougere, followed by a Lentil, Watercress, Frisee and Lardon Salad With Garlicky Vinaigrette, Potage Verts Au Pistou and Creme Brulee. A fitting tribute to Zola, whose skill with a knife and fork rivaled his way with a pen.
Saturday, May 28, 2011
Back in Vancouver, I muse over the days I spent in the peaceful and thoughtful paradise you have created for yourself, family, and the world that has enough sense to adventure into your particular piece of the landscape. When I find myself frustrated, observing our fast-paced culture losing the plot, I can close my eyes and remember the first moment we motored into your drive way. My exit from the vehicle was simplified when Horatio opened my door, welcoming us into your sanctuary. A delightful discussion continued most amiably while my companion organized the checking in.
Our room was perfect for a platonic couple, two cozy beds, two comfortable chairs nestled around the chimney, and close to the spacious window viewing a gaggle of evergreens framing the ocean whispering its waves into a shore blessed with both a sandy stretch and jagged corner. The working desk that my companion was eager to engage was happily for me, at the other end of the room, facing a wall. The bathing room also boasted a soaking tub under a large glass with the same vista as the bedroom.
We were both ready for a delicious meal, excited to see the menu the current kitchen brigade had created. Our server, from Germany, was a new addition to the Inn, but it felt as though he had been with the family for years as his knowledge of the menu, the amenities, and the surrounding environs was superb.
Both the menu and the meal delighted me immensely. Everything is made in-house, the dedication to local ingredients with worldly flavours and flair - places my perception for the kitchen - to be comparable with other restaurants, I have enjoyed with similar pleasure around the globe. Dungeness crab perogy, halibut with clam risotto, and the dessert menu was so unusual, I forbade my dining companion to ask for a description, insisting we adventure bravely into the unknown. I have never been happier with a sweet surprise than I was in those moments. I purposely spend little energy here describing the dishes I loved, and will always remember, you know how wonderful the food program you support is.
The morning presented my eyes with a grey dawn. I rose eagerly to rush back to the restaurant for breakfast, but I pragmatically took myself to the beach for a walk. Arriving to the restaurant I was ushered to a pleasing table, there is no back room for the single diner in this establishment. Another evocative menu is presented to me, my thirst quenched with a blend of blackberry and cranberry juices. I enjoy everything, again.
I take time to read the newspaper in the library, have a wee nap before I step my way into the spa. I do not partake of the usual relaxing treatments, but am overjoyed with Angel, a woman with many esthetic skills, and as only one of your disciples could, attends her regard for me.
My hours watching the waves, observing surfers commune with the waves, strollers wading in the wake of a watery message from the sea, are happy. I am full of peace, I am secure in the knowledge my diet has been well nourished, and I am delighted to have treasured memories of such gracious hosts.
Thank you Charles, I look forward to being a part of the family at http://www.wickinn.com/ again soon.
Wednesday, May 25, 2011
We want them all to display at home, face out - they really are that charming. And, there is as much to please our curiousity and literary appetites as there is to please the eye. For example, who knew that as well as being the author of the The Three Musketeers, Alexandre Dumas was also an enthusiastic gourmand and expert cook? His Grand Dictionnaire de Cuisine, published in 1873, is an encyclopeaedic collection of ingredients, recipes, and anecdotes, from absinthe to zest via cake, frogs' legs, oysters, roguefort and vanilla.
Penguin's description of their new series (20 paperback titles, each one focussing on food writing from the last 400 years) sums it up nicely. "Throughout the history of civilization, food has been more than simple necessity. In countless cultures, it has been livelihood, status symbol, entertainment - and passion. In the GREAT FOOD series, Penguin brings you the finest food writing from the last 400 years, and opens the door to the wonders of every kitchen."
Thank you Penguin for putting new faces on these treasured classics and reminding us why we are lifelong booksellers and booklovers.
Thursday, May 19, 2011
Our spring schedule is in full swing and we are hosting a number of exciting events in May and June.
Wednesday, May 18, 2011
Christina showed us the technique (surpisingly easy) for making her delightful candied flowers (her favourite, Johnny Jump-ups) - the perfect topping for vanilla fairy cakes. She also took us through the steps in making impressive (again, easy) Herbed Chevre molded into shapes of butterflies and flowers all dressed up with nuts and poppyseeds.
Saturday, May 21st 10:00 a.m. till 5:oo p.m.
Sunday, May 22nd 11:00 a.m. till 4:00 p.m.
Monday, May 23rd 11:00 a.m. till 4:00 p.m.
Drop by on Saturday for a taste of some delicious chocolate treats prepared by UK author Willie Harcourt-Cooze. Willie will be signing copies of his book, Willie's Chocolate Bible from 12pm till 2pm. This is a free event. Please call us at (604) 688-6755 to rsvp.
Saturday, May 7, 2011
Rumour has it that she'll be bringing such delights as "Made for Mother's Day macarons," dark chocolate sponge toffee, vanilla salt caramel and Wendy's famous dessert sauces, among many other goodies.
Pop in for some sweets and a cookbook for a gift that Mom will love!
Monday, May 2, 2011
Our mothers. They tied our shoelaces, and applied Band-Aids. They let us lick the cookie dough off the egg beaters. They made the best grilled cheese sandwiches. They stood holding all the jackets at sports games, dutifully. They convinced us that we were the best looking in our high school. Mom’s taxi never ran the meter, and never expected a tip.
When we were learning to drive, they slammed their foot down, even though there’s no break on the passenger side. They took endless pictures before we headed to Grad, even as we groaned and protested.
They couldn’t wait for us to leave the house. And then they couldn’t wait for us to come over and visit. They told us to soar. They told us to settle down. They listened to every phone call. They quietly tolerated our “me me me” phase, because they knew we’d grow out of it. We did.
Sunday, May 8th is Mothers Day. C is celebrating by throwing a complimentary cocktail and canapé reception between 3pm and 5pm. Guests can reserve for this experience by emailing email@example.com