The zoning meetings haven’t even finished and the buzz has begun: It looks like Campbell River is getting its very own craft brewery. According to the Beach Fire Brewery site within a year they’ll be up and brewing house-made beers, serving tapas-style appys and trying their damnedest to gentrify downtown CR.
Massaging fresh Pacific Scallops with white miso and sake is a great way to add an extra savoury-sticky layer of flavour to their already dazzling natural sweetness and a quick sauté in butter takes it over the top. The accompanying salad utilizes flavours I learned back in my Wasabiya days that play well with scallops plus add a much-needed, butter-cutting citrus bite.
Everyone thinks that the scallop/kiwi pairing is weird, but not only is it legit delicious but (according to my former chef and mentor Hiro) it’s a classic way to prepare mollusks in Japan. Try a bit of the vinaigrette with a sliver of raw scallop and you’ll see. (more…)
When one of BC’s most respected shellfish farming collectives exists only a fifteen minute ferry ride away, it’s no surprise that here in CR we get a lot of opportunities to eat pristine, local seafood. Sometimes it’s at a well-connected cafe-bistro or a shellfish festival or maybe you just know a guy who knows a guy… And that guy is Dave Ritchie. (more…)
It’s been a hell of a holiday season, or what the mighty Greg Proops recently referred to as “The frantic week of unbelievable mayhem”. And I along with my fellow hospitality brethren need a couple nights of actual sleep and a lot of beers to make up for all the Christmas mornings, New Years parties and warm fuzzy family moments that we’ve missed. *Phssssst* Here’s to 2015 and all of the surprising moments and spectacular meals that we have survived!