TASTE of Powell River

TASTE

Summer 2022

voice of the qathet region

Summer eats and treats

All hail the arrival of summer; it’s about time. Anyone else tired of preparing meals indoors?

Leave that oven off, head out for a meal or pick up the phone to have dinner brought to your door, or crank up the barbecue for a feast on your deck or in the backyard. Whether you choose to serve or be served, options within these pages have something for everyone, from local restaurants and eateries to local shopping options for preparing a special or last-minute meal for family or friends.

Not sure how to prepare a steak on the barbecue? Flip through these pages and you’ll find some guidelines. Need an idea for a cooling appetizer, cocktail or dessert? We have that covered, too, with a number of recipes to try.

How about a picnic? Trails, lakes and parks in our region, from Lund to Saltery Bay and Texada Island, provide endless backdrops and locations; all you need are the supplies, whether pre-prepared at home, picked up on

the way or made onsite, and the desire to step out of the kitchen and enjoy the great outdoors.

If all that seems like too much work, opt for the hospitality at your favourite local establishment. And if you’d rather just set the table, inside or out, or even cozy up on the couch and eat in front of the television, then go ahead, peruse that kitchen drawer with all the menus inside and make a call; you deserve it!

Take a “Peak” at the following pages; they’re bound to give you an idea or two, and make you hungry.

Kelly Keil

PUBLISHER

EDITOR

Shane Carlson

CREATIVE DIRECTOR Alicia Newman

COVER PHOTO Seafood Salad Monks on Marine

SALES: Dot Campbell

Picnic foods that are sure to please

Are you planning a picnic? Whether you’re headed to the beach, park or wilderness, packing a lunch to eat outdoors is a must. Here are four types of food you can eat pretty much anywhere.

SANDWICHES

Compact and easy to make, sandwiches are the perfect picnic food. Swap your regular bread for bagels, tortillas, croissants or French baguettes, and fill them with your choice of deli meats, spreads and grilled veggies. Serve with chips and raw vegetables.

FINGER FOODS

Pack an assortment of snack foods and let everyone choose what they want to eat. For adults, consider bringing olives, nuts, soft cheeses, pâtés, dips, crackers and crusty bread. If you’re picnicking with children, think veggie sticks, hummus, mild cheeses, tortilla

chips, salsa and guacamole.

HANDHELD FOODS

Foods that don’t require utensils or plates are ideal for a picnic. Think cold pizza squares, individual quiches, spring rolls or small, savoury tarts. Sushi is also a great choice, provided you have a way to keep it cool and fresh until you reach your destination.

SALADS

There are countless varieties of salad, and most of them are ideal for a picnic. Prepare or buy a pasta, bean, rice, quinoa or potato salad. If you opt for leafy greens instead, pack the dressing separately to ensure the ingredients stay crunchy and fresh.

Once you’ve decided on your main course, be sure to pack your beverage of choice and one or more desserts.

DinE on our panoramic patio

Whether you are enjoying an appy or two, or even something from the menu, your meal will be delicious and the ambience relaxing while dining on our outside scenic deck

Authentic Greek cuisine

Pick up and delivery available reservations recommended

Your go-to spot for great local

Enjoy stunning views from inside or on the patio, live entertainment and our unique scotch and wine selections with a variety of beers on tap to complement your experience

Follow us on Facebook to find out about themed nights and special events

604.489.1221

4463 Marine Avenue

Tuesday to Saturday, Noon to 2 am Hours subject to change, please check website for current hours forestbistrolounge.com

Alternative ways

to barbecue this summer

If you only use your barbecue to make hotdogs and hamburgers, then you’re missing out on a great deal of culinary delights. If you feel like improving your barbecuing skills and serving up something different (that maybe doesn’t come with a side of ketchup), consider these three tasty suggestions:

CHEESES

When warmed on the grill for several minutes, a wheel of cheese (like brie or camembert, for example) enhanced with different flavourings (maple syrup, nuts, spices, honey, fruit, dried tomatoes, etc.) is one of the best ways to appeal to your guests’ taste buds. Is there anything better than dipping your cracker or fresh piece of bread in warm, creamy cheese?

DESSERTS

Did you know that you can even use your barbecue to make scrumptious desserts? Yes, it’s true! Here are a few ideas:

• Peach halves stuffed with nuts and chocolate

• Strawberry and marshmallow kebabs

• Apple and strawberry cobbler

• An upside­down rhubarb and blueberry cake

A little gourmet tip: serve your desserts nice and warm with a scoop of ice cream on the side. The contrast between hot and cold is absolutely delicious!.

PASTA

The popular “one­pot pasta” culinary trend is perfect for people who love easyto­make recipes that don’t leave a mess. The idea is straightforward: place all of your ingredients (cream, pasta, tomatoes, garlic, onions, spices, sausage bits, etc.) in a single casserole dish, and let your barbecue take care of the rest. (Make sure to stir the pasta every so often as it cooks.) And there you have it! The next time you host an outdoor dinner party you can use your barbecue to serve up a flavourful pasta dish.

Granada is the oldest restaurant in town. In a few months, in 2023, the Granada will be 50 years old as it was established in 1973! It carries countless memories of good times, birthdays, weddings and anniversaries. Come and start creating your own. Our extensive menu includes a great variety of mouth-watering dishes, such as Greek platters, chicken, AAA New York Steak, gourmet pizza with generous toppings, lamb, pork, pasta, veal, salads and appetizers.

Main courses start at $15.99

This summer, cool down with a cocktail

This summer, enjoy lounging on a restaurant patio or in your own backyard with one of the following delicious cocktails in hand.

• Hard lemonade. Lemonade is a hotweather staple. Jazz it up with some bourbon served neat or on the rocks. If you want some fizz, try a sparkling vodka lemonade.

• Irish ice. This simple cocktail has only two ingredients: Irish cream and ice cream. Smooth, creamy and ice-cold, this treat is perfect on a hot day.

• Sangria. Whether made with white or red wine, sangria is everything you want in a festive summer cocktail. If you’re making it yourself, shake things up by using different types of fruit or another wine like sparkling or rosé.

• Daiquiri. Put your own unique spin on this classic cocktail. There are endless flavour variations — from strawberry and lime to lemon to pear.

• Mimosa. This low-calorie cocktail is a brunch must-have. In addition to the traditional mix of orange juice and champagne or sparkling wine, indulge in an updated version with strawberries, watermelon and mint.

Cheers to summer!

Gather for good eats

Food is what brings us together. No matter where you hail from in this world, we are all the same when we come to the table.

We sit, we chat, we eat and drink; we occupy the same space and time and experience. A neighbourhood pub embodies all this.

A space where friends, family or even strangers, all stripes, can cross paths and gather around food and drink. Or perhaps you just want some quiet to yourself and have a drink and read.

You’re not at work, you’re not at

home, you’re not at play; you’re at the pub. The Wildwood Public House is that place. We provide a wide selection of locally crafted beers brewed here in BC, Neapolitan-style pizza and a wide selection of pub favourites, appetizers and specials. Wildwood Public House will continue to support local entertainment and welcome talent from abroad.

Beer and pizza! Served together in one form or another for centuries. A thread through time that threads through the Wildwood Public House.

Local producers:

making quality a top priority

Across the country, there’s an increasingly high demand for products that are grown and produced locally. Given the benefits, it’s not hard to see why you should opt for goods made in your region.

AN ABUNDANCE OF CHOICE

There’s no shortage of options when it comes to products grown and produced in your area. Depending on where you live, the selection at your local markets may include:

• Fruits such as strawberries, apples, blueberries and more

• Vegetables like onions, zucchinis, cabbage and others

• Grains including wheat, corn and oats

• Dairy products such as cheese, yogurt, butter and ice cream

• Fish and seafood items like trout, lobster, shrimp and crab

• Meats including pork, veal, duck and chicken

• Alcoholic beverages such as beer, wine and cider

What’s more, since small-scale farmers tend to prioritize sustainable practices, you’ll get to invest in products that are safe for your family and the planet.

A LOCAL TOUCH

In addition to local farmers and producers, your community is filled with small business owners who offer a variety of goods that can’t be grown in the region. From

chocolates and teas to coffee and spice blends, these passionate entrepreneurs use their knowledge to curate a selection of products to suit even the most refined palate.

AN ACCESSIBLE OPTION

As regional goods become increasingly popular, it’s easier to find them in supermarkets, specialized grocery stores and public markets. In many cases, you can even have them delivered right to your door. With just a few clicks, you can track down a variety of businesses in your area that can introduce you to the joys of local goods.

Stock your fridge and pantry with tasty local products this summer and throughout the year.

Cold eats for hot days

On hot summer days, the idea of turning on the stove or oven can be unpleasant. Here are a few meal ideas for times it’s too hot to cook.

GAZPACHO

There are many variations of this cold Spanish soup, but most include cucumber, tomato, bell pepper and garlic. To make your own, combine your choice of vegetables in the blender and season with some salt, pepper, a splash of red wine vinegar and olive oil. Top with toasted croutons for an authentic, traditional touch.

SALAD

There are almost infinite ways to make a delicious salad, so let your imagination guide you. Start with a base of leafy greens, potatoes or pasta. Add seasonal veggies and a protein like pre-cooked chicken or grilled tofu. For a simple dressing, mix

lemon juice with extra virgin olive oil.

SPRING ROLLS

Let everyone in the family make their own fresh spring rolls. Simply assemble the ingredients you want to use including rice paper wrappers, vermicelli rice noodles, julienne style veggies and your choice of protein, then combine them to make your rolls.

If you find rice paper wrappers hard to work with, substitute them with lettuce leaves. Use a premade sweet chili sauce for dipping, or try your hand at a peanut sauce using natural peanut butter, soy sauce and garlic.

Some days it can feel too hot to eat, let alone prepare a meal. Keep yourself and your family nourished with one of the above eats, or simply prepare a platter of fruits, vegetables and cold meats. Bon appétit!

INGREDIENTS

1-1/2 cups fresh raspberries

1/4 cup sugar

1 tablespoon cornstarch

250 grams cream cheese, softened

DIRECTIONS

Raspberry cheesecake semifreddo

No ice cream maker? No problem! Making this delicious frosted dessert requires no special equipment.

Try substituting blueberries, blackberries or strawberries for the raspberries, or use store bought jam to make this recipe even easier.

Start to finish: 4.5 hours (20 minutes active)

Servings: 10

2/3 cup sweetened condensed milk

1-1/2 cup heavy cream

1-1/2 tablespoon vanilla extract

1. In a pot, combine raspberries and sugar and cook over low heat until the raspberries release their juice.

2. Add cornstarch and continue to simmer for another 2 minutes, or until the mixture has thickened.

3. Using a stand mixer, beat the cream cheese until smooth and creamy. Add the sweetened condensed milk, cream and vanilla extract slowly. Continue to mix until the ingredients are well combined.

4. Pour about one-third of the cream mixture into a bread pan and top with half the raspberry mixture. Repeat with the remaining cream and berries, ending with a layer of cream. With a butter knife, distribute raspberry mixture using circular motions to create swirls.

5. Cover with aluminum foil and freeze for at least 4 hours. Remove from freezer 20 minutes before serving.

What’s on tap?

Twin Sails’ Dat Juice citra pale ale is an unfiltered pale ale brewed with large amounts of flaked and malted wheat, then heavily hopped with 100 per cent citra hops. It pours a cloudy, pale, straw colour with bright aromatics of grapefruit, pineapple and mango.

“This is a great summer beer that just flies out the door,” says Monks on Marine owner Megan Steeves. “It makes an appearance several times throughout the season as it goes down easily on a warm summer afternoon on the patio.”

The brewery in Port Moody is owned by twin brothers, hence the name.

“It’s part of ‘brewers row’ along with other great choices such as Parkside and Moody Ales,” adds Megan, “which can also be found on tap at Monks on Marine.”

101 Brewing’s Bob’s Auto Lager is a classic German-style lager that is crisp, clean and refreshing. A cool, slow fermentation creates this profile.

“Any lager we put on tap sells extremely

well, but I really like this one because the name fits right in with our ‘car garage’ theme,” says Megan. “You’ll find this lager on tap most of the time, but we like to throw in the odd surprise.”

101 Brewing is on Highway 101 in Gibsons; Monks on Marine is on the same highway in Powell River.

Persephone IPA is hop-forward in flavour and medium bodied with big citrus flavours and hints of mango.

“I almost forget it’s seven per cent,” says Megan. “This is one of my favourite beers and it’s almost always on tap here; it can more often than not be found in my fridge at home as well.”

Persephone is also located in Gibsons. “It’s a pretty special brewery, and one we have been going to for years; it’s half brewery, half farm, maybe even more, and never disappoints. They are extremely sustainable, have great staff, great food, if you catch it, not to mention the atmosphere. I always love sitting on the farm having a beer in the sunshine.”

Tomato and watermelon salad

Are you looking for a refreshing appetizer to serve on a hot day?

If so, this sweet and juicy salad is sure to delight your taste buds.

Start to finish: 20 minutes

(20 minutes active) • Servings: 4

INGREDIENTS

4 small Italian tomatoes, quartered

2 cups yellow cherry tomatoes, halved

2 cups watermelon, seeded and diced

1 cup red onion, minced

1 cup feta cheese, crumbled

1 cup arugula

DIRECTIONS

1/2 cup fresh mint leaves

1 cup extra virgin olive oil

Juice of one lemon

1/2 cup cream of balsamic

Salt and pepper, to taste

1. In a large mixing bowl, toss the tomatoes, watermelon, red onion, feta, arugula and mint. Divide the salad equally among four bowls.

2. Drizzle each salad with a quarter of the olive oil, lemon juice and cream of balsamic. Season with salt and pepper to taste, and serve immediately.