EAT Magazine Jan-Feb 2013_Victoria_40_Layout 1 12/27/12 1:09 PM Page 39
Tuesday to Tuesday to Thursday Thursday lun ch: 11 :30am ttoo 2p m lunch: 11:30am 2pm di nner: 5pm ttoo 9p m dinner: 9pm FFriday riday & Saturday Saturdayy 11: 30am to 10pm 11:30am
“We have lots of great coffees at Discovery right now. One that is really standing out for me at the moment is a single bean varietal called Pacamara from El Salvador. It is an extraordinarily beautiful and large coffee bean with flavor notes of black cherry and plum. This coffee comes from a farm owned by the Valiente family and managed by Luis Rodrigues, together they grow and process this coffee to emphasize its naturally sweet and fruity flavours. I find it to be extremely versatile and have enjoyed it in many brew methods. Recently I have been brewing it as a pour-over using a V-60 #2 ceramic cone with a paper filter.” - Logan Gray, Discovery Coffee (250) 477-2323 “My favourite coffee right now is a coffee that I sourced last May and it's from Guatemala. The producer's name is Octavio Herrara and his farm, in the Huehuetenango region, is called Finca La Esperanza. La Esperanza is delicious as a filter drip, French press, and single-origin espresso. It's got beautiful notes of ripe red fruit, apricot and almonds. As it cools, the cup evolves, allowing different nuances to emerge sip after sip.” - Carsen Oglend, Drumroaster Coffee (250) 743-5200 “As we settle into the cooler months, there is no coffee which brings a smile to my face quite like the Sumatra Mandheling. Originating on Sumatra, the largest island in Indonesia, it takes the second half of its name from the Madailing people, who live and produce coffee on the northern part of the island. Versatility is what makes this bean really shine; whether it's first thing in the morning, or late in the afternoon, the bold presence and heavy body of this coffee, along with the subtle spiciness and sweetness are just what I need for calm and comfort.” - Alan Ray Tatro, Caffe Fantastico 250.385.2326 “For the last little while my home hopper has been full of the Guatemala Finca Jauja. It is a delightfully versatile coffee, offering subtle raisin and dark, warm chocolate in the cup. I was fortunate enough to meet the owner of the plantation where this coffee is grown last year at the SCAA convention in Portland. We Fantasticats liked this offering so much we bought up the lot! The Jauja is delicious as a pour over or press and sweetens beautifully as it begins to cool. My wife swears it makes the best cafe au laits.” - Jesse Owens, Tre Fantastico 250.590.8014
pph. h. 250.592.7424 250.592.7424
25 2524 24 eestevan stevan aave. ve. | pa padellaitalianbistro.com dellaitalianbistro.com | iinfo@padellaitalianbistro.com nfo@padellaitalianbistro.com
THERE’S always SOMETHING BREWING AT SILK ROAD Looking for tips on tea & food pairing or how to brew the perfect pot of tea? Need some fabulous tea mocktail or cocktail recipes? Visit our new online magazine at silkroadtea.com - your ultimate resource for tea recipe ideas.
SilkRoadVictoria
@silkroadtea
1624 Government St. Victoria Chinatown silkroadtea.com
“My first mind blowing coffee experience was a cup from Yirgacheffe almost 15 years ago. This was the beginning of my love for specialty coffee. In recent years however, it has been increasingly difficult to find high quality, traceable Ethiopian coffee largely due to the new Ethiopian commodities exchange.I was thrilled when I recently acquired a micro-lot by a man named Zelele. His remarkable coffee exemplifies the qualites of this famous region: Sweet floral, citrus, and berry aromas. Predominant ripe lemon and stone fruit flavors with deep exotic spice and jasmine undertones. Delicate yet softly bright acidity with a lightly syrupy mouthfeel and a rich resonant finish.” - Derek Allen, Caffe Fantastico 250.385.2326
www.eatmagazine.ca JANUARY | FEBRUARY 2013
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