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Summer Food Course Photos 2012

Welcome to this site, all interested in resilient farming!

Welcome to this site, all interested in resilient farming!

The postings most appropriate for you have the label, "Resilient Farms."

Tuesday, April 10, 2012

The slowest of Slow Foods, and the most exquisite of tastes -- in Sooke

In studying foods, I have travelled around the world looking for Floss -- Fresh, Local, Organic, Seasonal, and Sustainable -- and it is difficult to find a meal more satisfying for its exquisite tastes and presentation (and Floss-y ways) -- than at Sooke Harbour House on Vancouver Island.  Chef Robin and trusty maitre'd Brian deliver a meal beyond compare -- similar in some ways to the cooking we find in Toscany and Emiglia-Romagna. Bravo. Bravi.

Roasted parsnip and pear soup, with toasted cumin yoghurt
 and pumpkin seeds -- the apple cider vinegar, delicious

Quadra Island sea angel oysters

Berkshire pork tenderloin with Yukon potato, and
Moonstruck Baby Blue raw milk cheese

Hecate Strait halibut with smoked sockeye, a lovely snow pea vine and stinging nettle sauce, and a mouth-watering lemon thyme semolina polenta

The master -- Chef Robin Jackson

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