xmas Archives - WestCoastFood



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. 


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)


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 the bird from the brine and pat dry. Brush with clarified butter and season with salt and pepper.

3. Add fresh sage inside the cavity.

4. Transfer to a roasting pan fitted with a rack.

5. Add the reserved giblets, the neck bone, carrots, leek, garlic and onion to the bottom of the pan.

6. Roast until golden brown, approximately 30 minutes.

7. Turn the oven down to 275°F and continue cooking until a thermometer inserted into the deepest part of the breast reads 165°F (about 2.5 hours).

8. Keep warm and let rest for 40 minutes before carving.

9. Reserve the turkey fat from the pan, return to oven and roast the vegetables until caramelized golden brown. Set pan aside.

To make the gravy:

1. Place pan with giblets, bones and vegetables over medium high heat.

2. Add turkey stock and cook, scraping up bottom bits from the pan. About 10 minutes, then strain the stock.

3. Cook reserved turkey fat and butter in a pot, sprinkle in flour and cook for 2 minutes. Whisk in reserved stock.

4. Reduce heat to medium and continue to cook until gravy is slightly thickened, about 5-7 minutes.

Photo credit: Jelger + Tanja Photographers

by Catherine Dunwoody

Imagine 28,000 square feet of Christmas entertaining ideas, delectable gift shopping, and décor all under one roof. The Christmas Store at Potters Nurseries in South Surrey is open now until Christmas Eve, and you have never seen a thing like it.


The foodie on your list will love the thought you put into creating your own culinary gift basket, delicious hostess gift, or stocking stuffers for them. Think hot chocolate packs, dips, soups, crackers, sauces, jellies, British biscuits, and preserves from local wineries. Bacon candy canes? Why not. Ornaments with a food theme? How does the burger and fries grab you? And nutcrackers? Imagine an entire section dedicated to a jaw dropping display and variety of options that make fabulous gifts.

And this year, the Gourmet Food area has been expanded with some fun new items, like popcorn in 10 fun flavours, a staggering 30 flavours of hot chocolate and hot chocolate toppings and SpiritDust, because who doesn’t need colour and glitter in their holiday drinks?


Décor inspiration and gift ideas runs the gamut here too, from a frosty winter white palette to traditional red and green, or geared to the gardener, the pet lover and well, just name it. This year, the front entrance has been transformed into an English Country Garden, with rock walls, flowers, bunny decorations and adorable felt-mice ornaments.


Grinch wouldn’t stand a chance here. This Christmas happy place is a force to be reckoned with.


Open daily through December 24
Mon – Wed: 9am – 6pm
Thu – Fri: 9am – 7pm
Sat: 9am – 6pm
Sun: 9am – 5:30pm

The Christmas Store at Potters
19158 48th Avenue
Surrey, BC

By Dan Olson, chef/owner, Railtown Catering 


Flour (1 ½ cups)

Salt (pinch)

Sugar (pinch)

Butter (½ cup)

Water (30 mL)


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”)


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)


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 comes out clean.


Heavy cream (1 cup)

Powdered sugar (2 tbsp)

Vanilla bean


1. Combine all ingredients.

2. Beat the cream until soft and billowy.

3. Pipe onto room temperature pumpkin pie.

Photo Credit: Jelger + Tanja Photographers

By Dan Olson, chef/owner, Railtown Catering


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


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 and pepper, mix and place into a casserole dish.

4. Cover with tin foil and bake for approximately 45 minutes at 350°F.

5. Serve with juicy turkey and gravy.

Photo Credit: Jelger + Tanja Photographers

By Catherine Dunwoody

Sometimes slowing down during the holiday season is the greatest gift of all. Through all the craziness, the non-stop hustle and bustle, just settling in for a hot cuppa and some delicious treats with family or friends is an ideal time out.


Not only is most of the honey served at Honeybee Centre collected from their own bees, it is a big part of their new Holiday High Tea. Served from December 1st to 31st, choose from a variety of high quality teas (black, green and herbal) that come to your table in a French press, along with a tiered tray (doesn’t everyone love those?) with Christmas-themed cupcakes, macarons, cheesecake, shortbread cookies, cranberry orange scone with clotted cream and honey, plus savoury treats like the brie and roasted chicken panini, artichoke baguette, and a turkey and cranberry roll.


Not a tea drinker? No worries, have a peppermint honey mocha or egg nog latte instead.

Reservations for High Tea are encouraged but not required.

$18 per person, children $12, and even a gluten-free version, $20.

Honeybee Centre
7480 176 Street
Surrey, BC