Issuu on Google+

starting at $ 399 7-09 JB23 Recliners & NEWS Locals react to the premier’s resignation NOTARIES PUBLIC Real Estate Transfers|604.796.2925 See Page 3 45921 Wellington, lli Chilliwack • 604-793-9766 The Observer Ag assiz Y Harr ison office: 604.796.4300 | classifieds: 604.796.4300 | newsline: 604.796.4302 $1 T H U R S D AY, N O V E M B E R 1 1 , 2 0 1 0 Packed house for Taste of Agassiz event Robert Clark, owner of the C Restaurant in Vancouver, serves up quince-glazed white sturgeon as part of the Taste of Agassiz at the Fraser River Lodge on Friday night. The Taste of Agassiz went on hiatus for a year, and the organizers are stepping down in the SUBMITTED PHOTO hopes someone will pick up the reins and take over. MARCO D. CEDRONE 3(5621$/,1-85</$:<(5 7070 Pioneer Ave., Agassiz BC _ZZZFDVFDGHODZFRP INSIDE THE OBSERVER Jessica Peters The Observer Agassiz has always been famous for its sturgeon Àshing. But after last Friday, it could be just as popular for its sturgeon tasting. The Taste of Agassiz, featuring a handful of local chefs dishing out appetizer-sized morsels, was a complete success, say the organizers. "We were really pleased," Debra Amrein-Boyes says. "It feels like Agassiz just had a party." The event was held at the Fraser River Lodge on MacDonald Road, and was completely sold out. Amrein-Boyes says people came all the way from Vancouver to attend. The Taste of Agassiz started six years ago, and ran annually with the exception of 2009. It was started "to bring attention to the bounty here in Agassiz," Amrein-Boyes says. "We wanted to show the world that Agassiz has wonderful producers, and we wanted to honour that agricultural heritage." In the past, the event was held at the Agricultural Hall, in a sit down format. But after taking a year off, they decided to shake things up a bit. They changed locations, altered the eating arrangements, and crossed their Àngers it would all work out. "We were all really stressed out before, but I think everyone was really pleased." Instead of a sit-down format, guests mingled and moved from station to station, where local chefs had set up tables of appetizers. From mini bison burgers, to hand-made chocolates with hazelnuts, natural cheeses to fresh-smoked salmon, there was a taste of everything local. While the focus was on local ingredients and local chefs, they did invite Robert Clark from the C Restaurant, who served up white sturgeon. CONTINUED – ON PAGE 8 news . . . . . . . . . . 2 opinion . . . . . . . . 6 mailbag. . . . . . . . 7 library news . . . 10 echoes. . . . . . . . 12 classifieds . . . . . 13 *Price plus tax.   * ® /NLY © 2010 A&W Trade Marks Limited Partnership Limited time offer.

November 11 2010

Related publications