Canada Safeway announced a partnership with SeaChoice.org to launch an information program in all of their stores here, complete with a labeling program on the seafood products in each store.
If any one company can send ripples through a supply chain it is McDonald’s. In Canada, the chain has already been using Alaskan Pollock for its sandwiches for a while, which is on the Marine Stewardship Council’s safe list, and now all the McDonald’s in the USA will be using MSC certified fish in their Filet O Fish sandwiches as well as something new called Fish McBites, which will debut in February. They will even put the MSC blue certification labels on the packaging. read the full story at http://blog.dongenova.com/2013/01/food-matters-safeway-and-mcdonalds-go-sustainable-seafood.html
Dates for 2013 are February 21 to March 10
Tourism Victoria and the BC Restaurant & Foodservices Association (BCRFA), Victoria Branch, are once again teaming up to organize the popular Dine Around & Stay in Town Victoria event. More information
- Restaurants will offer three course menus costing $20, $30 or $40 per person
- Accommodations offer one night room rates of $69, $79, $99 and $129
This Jan. 24-26, as part of Dine Out 2012, Vancouver is introducing Street Food City. Eight of the city’s top food trucks will come together in the same place for a three-day street food extravaganza. Here are the details:
The setting for Street Food City is the north plaza of the Vancouver Art Gallery, on West Georgia Street, between Howe and Hornby Streets (until recently, the scene of the Occupy Vancouver protests). The event will run from 11 a.m.-3 p.m. on Jan. 24, 25 and 26. Given the central location, and the general buzz about street food in the city, expect things to be pretty busy.
Buying fruits in bulk when they are in season and then freezing them is a great way to save money on groceries (when they’re at their lowest price), this also lets you enjoy your favorite fruits year round. Freezing fruits is a method of food preservation that is much quicker than canning and no fancy or expensive kitchen gadgets are required. The majority of fruits freeze satisfactorily and it’s a simple task to accomplish.
See Tipnut’s tips on preserving fresh fruit for the winter..
Growing up on the east coast and living in Victoria since 1998 Mark has an appreciation for “real” food: locally grown fresh ingredients, sauces and reductions from scratch, seafood, and game. At the same time his travels introduced him to a variety of foods and cuisine and along the way he even learned a smattering of Russian. Teaching courses for the Canadian Diabetic Association keeps Mark grounded in healthy foods balancing some of the more decadent items on the modern menu.
For the full writeup on Chef Mark visit his page on bcfoodandwine.com
Download Netcast – interview with Chef Mark Griffith
Red Onion Marmalade – Recipe Ingredients
red onion 3 lbs. sliced
red wine vinegar 500 ml
butter 125 ml unsalted
sugar 500 ml white
cinnamon 2 tsp. ground
bay leaf 4 each
raspberry vinegar 100 ml
salt / pepper 1 each to taste
Melt the butter and sautee the onions until they become soft. Add the sugar and stir until it dissolves. Pour in the vinegars; add the bay leafs and cinnamon. Reduce this mixture, stirring occasionally until a thick syrup forms. This should take about 20 to 30 minutes. Remove from the heat and let cool. Adjust the seasonings with salt and pepper. Cover and refrigerate for later use. This is a great compliment for pork orgame meats such as venison or buffalo.