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Vancouver’s Tuc Craft Kitchen Summer Menu is All About Local

One of Vancouver’s favourite Gastown restaurant & bars brings in local food producers from areas all over Canada’s West Coast as key ingredients in their menus. Tuc Craft Kitchen’s summer menu is food that needs to be shared. Chef Roy Flemming has brought his A-game to the table, with dishes like these: Pork Curado Curado is a Latin term for “cured”, and this pork from Gelderman Farms in Abbotsford are raised ethically, and then Chef brines, braises, and roasts the meat including the skin to get it extra crispy. The result is a tender/crispy dish where a little goes a long way. Seafood Tamarind Bisque This bisque is based on a Thai soup recipe with loads of tamarind, sour orange, dried shrimp paste, and curry. “This summer we’re serving ours with local catch (depending on what’s freshest – could be rockfish, ling cod, steelhead, or halibut)” says Chef Flemming. Throw in…

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Shops & Markets

Vancouver and The Fraser Valley’s MeatMe: For Mindful Carnivores

by Catherine Dunwoody Although the concept isn’t new, it certainly is timely. Founded by Victor Straatman who recently partnered with Chef Trevor Bird (Top Chef Canada Runner-up, Fable Kitchen, Fable Diner) to create a ‘meat sharing’ company called Meatme. Many consumers want to know where their food comes from, especially when it comes to meat, and increasing awareness of the factory farm industry is driving people to want to purchase meat from farmers who raise their beef ethically and humanely. But how can we be sure when we buy it from a supermarket and the grey area of the elusive middle-man makes it challenging? Enter MeatMe. Operating business from Gastown and North Vancouver plus butchering done in Abbotsford, the company supports BC farmers who raise their cattle right – 100% grass fed, free range, no chemicals or antibiotics, locally sourced Angus beef. Here is how it works: Buy your beef…

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Farms

Meet the Pigs at Urban Digs

By Joanne Sasvari At Urban Digs Farm, the pigs are brown and black and copper coloured, with jauntily spotted wiry coats, twirly tails and alert ears. You’d swear they’re smiling at you. And why not? These are some of the happiest pigs around. “We carry pigs that make good bacon and have good personalities,” says Julia Smith, co-founder and operations manager of Urban Digs. “Adorableness is one of the important characteristics we look for.” Smith and her partner Ludo Ferrari started the farm in 2012 on two weed-choked acres in Burnaby. Right from the beginning, they wanted to raise free-range, pasture-fed heritage pigs, not the big, pink commercial pigs we all know so well. Those commercial pigs have been bred for size, weight, uniformity and a lean, mild meat. They grow quickly and produce many litters of piglets, often without ever leaving the inside of a barn, making them ideal…

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Shops & Markets

Meaty Deliciousness on the North Shore

By Joanne Sasvari Here on Vancouver’s North Shore, you could say the meat is, well, a cut above. North and West Vancouver are home to a number of butchers, meat shops and sausage makers who’ve carved out a high-quality niche, often specializing in local, organic, antibiotic-free, chemical-free and humanely raised products. Two Rivers Specialty Meats Technically, Two Rivers Specialty Meats is a North Vancouver-based wholesale distributor that sells meat throughout the Lower Mainland. But they’re much more than that. They’re a force for good – after all, they’ve done more than just about anyone to make local, ethically raised meats the popular choice for diners in Vancouver. You’ll find their products – from highly respected producers like Sloping Hills pork, Thiessen Farms chickens and Pemberton Meadows natural beef – on the best restaurant menus in Vancouver as well as in boxes from the SPUD organic food delivery service. Now Two…

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