Recipe courtesy of Shakers Cocktail Lounge at Urban Distilleries & Winery½ tsp. coarse sugar ½ oz. lime juice 4 mint leaves 2 basil leaves 2 ½ oz. Urban Distilleries Honey Mead Soda water to taste Mint leaves and lime wheel, for garnish In a glass, … [Read more...] about Recipe: Honey Mead Mojito
Recipes
Recipe: Spring Asparagus Soup
Courtesy of Chef Rod Butters Serves 4 Ingredients: 2 lbs fresh asparagus *lightly blanched and chopped. Reserve the tips for garnish1.5 cup fresh spinach leavessea saltpepper¼ lb (1 stick) butter1 medium onion-small dice2 stalks celery-small dice1 small leek-sliced6 … [Read more...] about Recipe: Spring Asparagus Soup
Recipe: Haida Gwaii Halibut and Asparagus
Courtesy of Chef Rod Butters, The Okanagan Table: The Art of Everyday Home Cooking Serves 2 Ingredients 1 lb asparagus, tough stalk ends removed 4 Tbsp unsalted butter 1 (12-oz) skinless halibut fillet, cut in half Sea salt and coarsely ground black pepper 2 cloves … [Read more...] about Recipe: Haida Gwaii Halibut and Asparagus
Recipe: Mulled Wine
Courtesy of Bernice Louie Indigenous World Winery 2 bottles of Hee-Hee-Tel-Kin Red Blend 500 ml water 5 cm chunk of ginger 4 apples, chopped 2 lemons, zest and juice 1 litre bottle ginger ale 4 cinnamon sticks Put all ingredients into a large pot. Bring to … [Read more...] about Recipe: Mulled Wine
Recipe: Charcoal Grilled Lamb Kaftas with Yogurt Sauce
Courtesy of Black Hills Estate Winery Created by Tapas Gordito’s Sous Chef Max Dallemore and Chef Jeff Van Geest Kaftas Ingredients 1 lb or ½ kg ground lamb1 small onion, grated on a cheese grater4 Tbsp chopped fresh mint1/2 tsp ground cinnamon1 tsp smoked paprika1 … [Read more...] about Recipe: Charcoal Grilled Lamb Kaftas with Yogurt Sauce