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Fall has arrived, and with it harvest season brings a cornucopia of new food and drink events in Metro Vancouver. Check ‘em out here. Flavours of Fall, October 1 Sample autumn-inspired treats from local and international vendors while perusing local artisan crafts at Flavours of Fall–an international art, craft and food fair presented by BC Culture Days. Pacific Arts Market, 1450 West Broadway Vancouver Cooking with Fred Soofi, October 1 Join Chef Fred Soofi from Pasta Polo on a walking tour of the Coquitlam Farmers Market, shopping for fresh local ingredients to prepare into a delicious three course meal right at the market. Check event for details.  1655 Winslow Avenue Coquitlam Langley Cranberry Festival, October 7  The annual Langley Cranberry Festival is back–and it’s going to be a “berry” good time! A grassroots event that’s been growing since ‘95, the festival celebrates local goods and the history of the cranberry…

With Thanksgiving around the corner (October 10 to be exact!), the fall season calls for all the comfort food with trimmings to enjoy with the family! Here are our picks of where to make a reservation and show up! Not a moment in the kitchen is required. By Avneet Takhar The Lobby Restaurant + Lounge Pinnacle Hotel at the Pier, Vancouver’s North Shore A bang-up three-course meal awaits with Okanagan wine pairings (fancy, huh!) at The Lobby,  and it’s a rich menu that doesn’t hold back in the least. From lobster bisque to Fraser Valley turkey and slow-roasted prime rib, it’s certainly a feast. And topped off with a pumpkin pie is the cherry on top! P2B Bistro & Bar  Pinnacle Hotel Harbourfront, Vancouver  A traditional turkey dinner or sandwich, take your pick at P2B Bistro! For vegetarians, there’s roasted mushroom ravioli and a deep dish apple pie to…

Photos by Michele Mateus Autumn harvest season is marked by celebrations around the world for a season of sharing with friends, family, and the community. Dig into abundance at one of the many Fraser Valley farms where your family can pick your own pumpkins out of a vast field, gather a bushel of crisp apples right from the trees, and take home a feast of local foods for around your own table. Fraser Valley Farms with Autumn Markets Krause Berry Farms 6179 248th Street Langley, BC 604.856.5757 www.krauseberryfarms.com Dave’s Orchard 5910 – 216 Street Langley, BC 604.532.5265 www.bcfarmfresh.com/farms/daves-orchard Aldor Acres Family Farm 24990 – 84th Ave. Langley, BC aldoracresfamilyfarm.ca Maan Farms 790 McKenzie Road Abbotsford, BC 604.864.5723 www.maanfarms.com Taves Family Farm 333 Gladwin Rd Abbotsford, BC 604.853.3108 www.tavesfamilyfarms.com Willow View Farms 288 McCallum Road Abbotsford, BC 604.854.8710 www.willowviewfarms.com Fantasy Farms Inc. 9423 Gibson Rd Chilliwack, BC www.fantasyfarmsinc.ca Words by…

By Dan Olson, chef/owner, Railtown Catering We use a tenderizing brine of honey, lemon, herbs, garlic, salt and spices for maximum moisture retention and flavour.  INGREDIENTS Organic Tom Turkey (15-lb) Kosher salt (4 cups, plus more to taste) Honey (1 cup) Whole black peppercorn (¼ cup) Lemons (5, halved) Bay leaves (2) Garlic (2 heads, halved and smashed) Parsley (1 bunch) Sage (1 bunch) Thyme (1 bunch) Clarified butter for brushing (¼ cup) Carrots (2, quartered) Small leek (1, halved) Small yellow onion (1, halved) Turkey stock (8 cups) Flour (1 cup) DIRECTIONS  For the brine: 1. In a large stockpot, boil salt, honey, lemons, peppercorns, bay leaves, garlic heads, parsley, thyme in 8 liters of water. 2. Reserve the neck bones and giblets from the turkey. Let brine cool, add the turkey, then cover and refrigerate overnight. To roast the turkey: 1. Heat the oven to 425°F. 2. Remove…

By Dan Olson, chef/owner, Railtown Catering  DOUGH INGREDIENTS Flour (1 ½ cups) Salt (pinch) Sugar (pinch) Butter (½ cup) Water (30 mL) DOUGH INSTRUCTIONS  1. Sift flour, add salt and sugar, then cut butter into small pieces. 2. Pinch butter into flour until broken down into pea-sized pieces. 3. Add water and start to bring together. Cover dough and rest in the fridge for an hour. 4. Roll out and place in pie pan (9”) PUMPKIN FILLING INGREDIENTS  Whipping cream (116 mL or 4oz) Whole milk (116 mL or 4oz) Brown sugar (½ cup) Flour (1 ¼ tbsp.) Cinnamon (1 tsp) Ground ginger (½ tsp) Ground clove (½ tsp) Ground nutmeg (½ tsp) Whole eggs (2 ½) Pumpkin purée (333g or 1 cup) PUMPKIN FILLING INSTRUCTIONS  1. Whisk all ingredients together and pour into shell. 2. Bake at 350°F for 30-40 minutes until the middle is firm and a knife…

By Dan Olson, chef/owner, Railtown Catering INGREDIENTS Brioche bread (2 loaves, diced into cubes) Celery (4 stalks, diced) Small yellow onion (1, diced) Garlic (4 cloves, chopped) Fresh sage (½ bunch, chopped) Fresh thyme (¼ bunch, chopped) Dried apricots (1 small handful, diced) Roasted chestnuts (1 cup, chopped) Toasted pine nuts (¼ cup) Butter (½ pound) Reserved turkey fat/drippings Turkey stock (3 cups) Whole eggs (4 , whisked together) Old bay seasoning spice (1 tbsp) Juice from one orange Salt and cracked black pepper to taste INSTRUCTIONS  1. In an oven preheated to 350°F, toast the brioche cubes into golden brown croutons with garlic oil and salt. Set aside. 2. Sauté the onion, celery, garlic, thyme, sage and seasonings together in the reserved turkey dripping and butter. 3. In a large mixing bowl, add the croutons, chestnuts, pine nuts, sautéed vegetables, orange juice, turkey stock and eggs. Season with salt…