Bill Jones, Author, The Deerholme Foraging Book Chef, author, forager, farmer - Bill Jones is the Island’s go-to guy for everything delicious. Living on his own slice of paradise on his Deerholme Farm in Cowichan Bay on Vancouver Island with his wife and sidekick … [Read more...] about Baked Mussels with a Maple, Mustard, and Miso Crust
Recipes
Lavender Martini
lavender martini Karolina Born-Tschümperlin, Forest Green Man Lavender Farm 1 1/2 ounces LEGEND DISTILLING vodka or gin (or other) 1 tsp fresh lemon juice 1 tsp of lavender syrup* TIP: Keep your gin and/or vodka in the freezer. That way you won’t … [Read more...] about Lavender Martini
lavender martini
Karolina Born-Tschümperlin, Forest Green Man Lavender Farm 1 1/2 ounces LEGEND DISTILLING vodka or gin (or other) 1 tsp fresh lemon juice 1 tsp of lavender syrup* TIP: Keep your gin and/or vodka in the freezer. That way you won’t need to … [Read more...] about lavender martini
Okanagan Spirits Currant Drop
Okanagan Spirits Distillery 2oz Okanagan Spirits GIN 1oz Fresh Lemon Juice 1/2oz Simple Syrup 1/2oz Okanagan Spirits Blackcurrant Liqueur In a ice filled shaker, shake the gin, lemon and simple syrup straining into a chilled cocktail … [Read more...] about Okanagan Spirits Currant Drop
Icewine Crème Brûlée
Basket Case Picnics, Serves 6 This version of crème brûlée is not made with eggs – instead uses the acidity of Icewine, a very sweet dessert wine, to set the cream. Because it is not baked, it can be beautifully presented in wine … [Read more...] about Icewine Crème Brûlée