Taste of PR Fall 2018

TA S T E POWELL RIVER

Entertaining at home Dining out Cocktails and wine Recipe ideas

FALL/WINTER 2018

TASTE

TASTE:

POWELL RIVER

PUBLISHER Kelly Keil EDITOR Shane Carlson CREATIVE DIRECTOR Alicia Newman COVER PHOTO Nicholas Burge, eight Paparazzi Pizza Photo by Alicia Baas SALES: Cindy Bavin Laura Sayer

UNIT F-4493 MARINE AVENUE POWELL RIVER, BC 604.485.5313 • PRPEAK.COM PUBLISHER@PRPEAK.COM

FALL FLAVOURS

Holidays, special occasions and cool weather have a tendency to creep up. Summer ends and before you know it Halloween treats are on grocery store shelves, the thermometer drops slowly into single-digit territory and someone, somewhere announces the first countdown to the holiday season (always too early). Along with traditional activities such as trick-or-treating and gift buying that some of these dates bring, food is always front and centre. Winter months and the parties, family get-togethers and community gatherings associated with the barrage of festivities that start in October and end in January offer countless new ideas and ways to prepare favourite comfort meals on cold and dreary days, try different recipes or drink concoctions, and, of course, celebrate, all while eating healthy (or not).

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Tuesday to Friday 12 to 2:30 pm • 4:30 to 8:30 pm Saturday and Sunday 4:30 to 8:30 pm facebook.com/genki.powellriver 2 FALL/WINTER 2018 | POWELL RIVER PEAK

CAMPARI SPRITZ This lively cocktail is the perfect drink to kick off your holiday parties — or to treat yourself with after a day of shopping.

Start to finish: 5 minutes • Servings: 1 INGREDIENTS • Ice cubes • 30 millilitres (1 ounce) Campari • 90 millilitres (3 ounces) sparkling wine • 60 millilitres (2 ounces) lemon-flavoured soda or sparkling water • 1 sprig of fresh rosemary • 1 lemon peel twist (optional) DIRECTIONS 1. In a glass, place several ice cubes.

2. Pour in the Campari and sparkling wine.

3. Top with your choice lemon-flavoured soda or sparkling water.

4. Garnish with a sprig of fresh rosemary and lemon peel twist, if you choose.

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3 FALL/WINTER 2018 | POWELL RIVER PEAK

DID YOU KNOW? Pizza continues to remain a popular comfort food and go-to staple for quick, familyfriendly meals. The 4454 Willingdon Avenue average person 604.485.5171 4454 Willingdon Avenue Monday to Saturday 11 am-9 pm will eat 46 slices of Sunday 3-9 pm 604.485.5171pizza each year. thaidalzone.com thaidalzone@hotmail.com

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PROUDLY SERVING POWELL RIVER’S BEST BURGERS! Monday to Saturday 11 am-9 pm Sunday 3-9 pm

Open daily for lunch & dinner

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With homestyle lunches and guest favourites like our 100% Canadian beef burgers, crispy wings, delicious appetizers, fresh salads and casual dinner fare, Moose N’ Eddies has something for everyone!

FEATURING Daily Specials and Happy Hour from 3-6pm.

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S A E D I G N I n I A T WINTER ENTER When Mother Nature takes a chilly turn, those who don’t want the party can consider the following entertaining ideas.

• Indulge in sweet treats. Invite people over for a dessert party. Host a pot luck, everyone brings along a favourite decadent dessert. Serve alongside tea, coffee and hot chocolate.

• Host a “snowed in” party. Invite a mix of friends and neighbours who live nearby over, and this impromptu party can make the cabin fever disappear. Ask guests to bring one food item or beverage. Light a fire in the fireplace and set out some cozy throw blankets.

• Get physical. Get physically active with friends or family members by staging mock Olympic events in the yard. Sledding races, snowball dodging contests, ice skating obstacle courses, and much more can make for an entertaining afternoon.

• Get cooking. Cooking can certainly pass the

time, and it can be even more enjoyable when done in the company of others.

• Host a movie marathon. Handpick some favourite films and invite everyone over for a movie marathon. A buffet table set up with assorted snacks will help keep bellies full while guests watch favorite flicks.

Winter days and nights are ripe for entertaining possibilities. These events help squash the cabin fever that can sometimes develop during the colder times.

Perfect for…

Tour groups • Girls or guy’s night Birthdays and anniversaries • Corporate events Networking functions • Team-building activities

Proudly serving families great food

HOUSE OF CULINARY MAGIC presents

Cooking classes Private dinner parties Magic dinner theatre Catering and wedding services

Chef John D Walls To book your event or find an upcoming class, call 778.982.1806 or visit houseofculinarymagic.ca

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5 FALL/WINTER 2018 | POWELL RIVER PEAK

GET CREATIVE WITH APPLES THIS FALL Autumn is apple-picking season, and many farmers markets and grocery stores are chock-full of delicious apples this time of year. That makes fall the perfect time to whip up some apple-inspired foods.

This recipe for ‘Elsie’s Stewed Apples’ from Laurey Masterton’s The Fresh Honey Cookbook requires a tad more effort than traditional applesauce recipes, but the extra work is well worth it in the end. When shopping for apples in advance of preparing this recipe, avoid apples that have a mealy texture as well as those that are overly sweet.

S E L P P A D E W E T S S ELSIE’

Serves 6 to 8 INGREDIENTS • 2 to 3 tablespoons unsalted butter • 2 pounds apples, peeled, cored and cut into thick slices • 1/2 cup honey, preferably sage honey • 1/2 cup white wine • Zest of 1 lemon • Juice of 1 lemon • Fresh sage sprigs for garnish DIRECTIONS 1. Melt the butter in a large skillet over medium heat. Add the apples, turn the heat to high and sauté until they begin to brown on the edges, about 5 minutes. If some are getting too well done, remove them and place on a plate while the rest continue to cook, then return them to the skillet when all are done.

2. Reduce the heat to low and add the honey, wine, lemon zest, lemon juice, and 1/2 cup water. Cover and allow to cook until the apples are tender but still firm; you don’t want them to turn into applesauce.

3. Serve this in a bowl, tuck in a couple sprigs of fresh sage from your garden, and tell your guests all about sage honey.

6 FALL/WINTER 2018 | POWELL RIVER PEAK

“ta-um” to be amazed

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HOW ‘BOUT A NICE

CUP OF TEA? There is something in the nature of tea that leads us into a world of quiet contemplation of life.

— Lin Yutang

The Tea Association of Canada, which represents the interests of the country’s tea industry, recognizes January as Hot Tea Month. To celebrate, here are a few facts about the world’s second most popular beverage (behind only water).

AN ENDLESS VARIETY OF FLAVOURS Tea is the single most consumed prepared drink in the world and its popularity is ever growing. Whether black, green, red or white; sweet, fruity, spicy or milky; hot, warm or iced; tea can be savoured throughout the day. Discover a world of flavours that will warm your heart.

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HEALTH BENEFITS Not only does tea taste good, but it’s also quite good for you. Its benefits are largely documented by science. Drinking tea provides the following health benefits, to name a few: • Pain relief • Improved concentration • Stress reduction • Better digestion • Weight control

Treat your family to a fast, fresh and fabulous dinner at home tonight

Help yourself to any variety of tea to stock up on vitamins, minerals and nutrients—not to mention well-being!

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GoURDS, SQUASHES AND PUMPKINS, OH MY! Halloween takes place during a time of year characterized by earthen-coloured chrysanthemums, leaf-lined walkways and crisp autumn air. As colourful as the costumes children wear for trick-or-treating may be, nature’s beauty is unsurpassed this time of year, and the scores of pumpkins, gourds and squashes on display only add to that colourful melange.

The Cucurbitaceae family may be best known for pumpkins, squash and gourds, but there actually are 800 species that belong to this family. While they share many of the same properties, these fruits each have their own unique attributes.

The main differences between squashes, gourds and pumpkins is their intended purposes - whether they’re ornamental or edible.

SQUASH Squashes come in summer and winter varieties. Winter ones do not actually grow in the winter; in fact, they’re harvested in late summer and early fall, but the name references the hard shell casing that protects the tender pulp inside. Zucchini are summer squash because their outer flesh is tender, while butternut, acorn, spaghetti, and hubbard squashes are winter squashes because they feature a tough skin. Even though it takes some effort to crack that shell, the dense, nutrient-rich flesh inside is well worth the workout.

GOURDS Gourds are essentially ornamental squashes; they aren’t cultivated for eating. Instead they are bred to look beautiful and unique in autumn centerpieces. Types of gourds include autumn wing gourd, warted gourds, turban gourds, and bottle gourds. Each gourd is unique in its shape and colour.

PUMPKINS Pumpkins come in ornamental and edible varieties. Even though all pumpkins can be consumed, some taste better than others. Small pumpkins tend to be decorative because, according to Nutritious Life, they do not have enough meat inside to make them worthy of cooking. However, sugar pumpkins are best for baking and cooking favourite recipes, states the resource Pumpkin Nook.

The festive hues and flavours of squashes, gourds and pumpkins are one more thing that makes autumn special.

10 FALL/WINTER 2018 | POWELL RIVER PEAK

AnBERRY MAPLE-CRW E K A C N O D E D I S P U Serve it as is or with a scoop of vanilla ice cream.

Start to finish: 45 minutes (20 minutes active) Servings: 10 to 12 INGREDIENTS • 1 cup maple syrup • 1/2 cup butter • 1/2 teaspoon cinnamon • 2 cups fresh cranberries (You can use frozen, just be sure to thaw them before starting) • 1/2 cup white sugar • 1 egg • 1 teaspoon vanilla extract • 1-1/4 cups all-purpose flour • 1-1/2 teaspoons baking soda • 1 pinch of table salt • 1/2 cup milk DIRECTIONS 1. Preheat the oven to 350 °F (175 °C) 2. In a pot, bring the maple syrup, two tablespoons of the butter and the cinnamon to a boil.

Remove from heat, stir in 1-1/2 cups of the cranberries and set aside.

3. In a bowl, mix together the flour, baking soda and salt. Set aside.

4. Using a stand mixer, cream the remaining butter with the sugar until smooth. Beat in the egg and vanilla extract.

5. Add the flour mixture and the milk, mixing until just combined.

6. In a round cake pan, pour in the cranberrymaple syrup mixture so it covers the bottom.

Add the cake batter and bake for 25 minutes or until a knife or toothpick inserted into the middle comes out dry.

7. Let cool in the pan for 20 minutes. Run a spatula around the edges to loosen the cake from the pan, and flip over onto a serving plate.

8. Place the remaining cranberries on top of the cake and serve as is or with a scoop of vanilla ice cream.

Chef Chris Harvey

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11 FALL/WINTER 2018 | POWELL RIVER PEAK

| 604.485.3000

DINING OUT

Dining out at restaurants can be an enjoyable activity and a break from kitchen duties at home. Many people in Canada dine out at least once a week. The Canadian Restaurant Food Association has found around 23 percent of Canadians dine out once a week.

Even busy families want to indulge. However, parents of young children may avoid restaurants because of apprehension about the experience. Getting ready for the restaurant excursion can help families avoid some of the common pitfalls. Patience and planning can help dining out with the family go smoothly.

INFANTS New parents often need a respite from the nearconstant demands of infants. Dining out can be one of those breaks. When a babysitter is unavailable or if you’re not yet comfortable leaving a little one with someone else, bringing baby along may be possible.

First, find a family-friendly restaurant or try an establishment that has outdoor seating where you can

WITH CHILDREN

quickly distance yourself from other diners if need be.

Time dining out around the baby’s feeding and sleeping schedule. Babies satiated by a recent feeding and a relaxing car ride may be more inclined to sleep through your restaurant meal. Just in case, pack an extra bottle or prepare to breastfeed to keep your baby happy.

TODDLERS AND SCHOOL AGE Active children can learn table manners and restaurant behavior early on through practice. These lessons can

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open children up to new food experiences and help them grow accustomed to social settings.

Do not set your child up to fail by selecting a restaurant that is too fancy or quiet. Save those restaurants for when your company is adults only. A place that is used to noise (and moderate mess) is better.

A restaurant that has interesting décor, such as an aquarium, can keep toddlers occupied. But bring along some games, toys and other trinkets to keep their attention. Try playing games, such as counting the packets of sugar or finding people wearing red shirts.

Avoid dining out with a tired child, and be prompt in selecting meals and eating. This is not a time to linger, as youngsters’ attention spans and willingness to sit still tend to be minimal. Be prepared to leave with a togo box if a child proves unruly.

OLDER CHILDREN Part of the challenge of dining out with older children is holding their attention, but meals can facilitate family conversation and be good for the parent-child dynamic.

Set a device-free rule at the table and use the opportunity to converse. Try exotic cuisine or new dining experiences so it is an adventure for all involved.

Dining out with children requires different strategies depending on youngsters’ ages.

Szechuan & Cantonese Cuisine

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FAVouRITE WINES

FOR GIVING

A glass of wine makes a nice accompaniment to a meal or something to enjoy and sip while conversing with friends in social situations. Many people have a favourite style of wine, and some even have a favourite vineyard. In addition, the popularity of wine makes it a versatile gift for the holidays or something to bring along to a holiday party as a host present.

ZINFANDEL: Although mostly associated with the rosé wine White Zinfandel, Zinfandel is actually a medium-bodied red wine that originated in Croatia.

Novice wine enthusiasts may be interested in learning more about wine so they can choose their wine selections for gifting and enjoyment more readily. According to the experts, learning to taste wine and differentiate between flavours is similar to appreciating art or music. Understanding the varietals can simplify the process of selecting wines.

CHIANTI: Chianti is the most famous Italian red wine in North America. It’s a dry red that pairs very well with food. Chianti, which comes from the Chianti region in Tuscany, is made exclusively with Sangiovese grapes, or at least 80 percent of them and other blends.

CABERNET SAUVIGNON: This is a full-bodied red grape heavily planted in the Bordeaux region of France. Cabernet generally has high levels of alcohol and tannins.

MERLOT: The smoothness and mild flavour of this red wine make it a great option for those who need an introduction to red wine. This wine is lower in tannins than Cabernet Sauvignon, and it tends to have a more fruity flavour profile as well.

CABERNET FRANC: This is a light- to middleweight wine that features a high acid content and savoury flavors.

MALBEC AND CARMÉNÈRE: Similar to Merlot, these grapes originated in France but then made their way to other regions of the world. Malbec is most popular in Argentina, while Carménère is grown in Chile.

REISLING: Those who prefer a sweet white wine can opt for Reisling, which can be traced to Germany. It can be a good match for those who appreciate other sweet white wines, such as Moscato or Gewürztraminer.

PINOT NOIR: Soft tannins and high acid give this light-bodied red wine its appeal. The grapes were first widely planted in France but can now be found elsewhere.

CHARDONNAY: This is a medium- to full-bodied dry white wine. The Chardonnay grape is a white grape from the Burgundy region of France.

SAUVIGNON BLANC: Citrus-driven and often light-bodied, Sauvignon Blanc is another dry white grape planted widely in France. It also is a parent grape to Cabernet Sauvignon.

PINOT GRIS/PINOT GRIGIO: Pinot Grigio is a zesty, dry white wine that is particularly associated with Italy even though it originated in France, where it is thought to be a mutation of the Pinot Noir grape. Pinot Grigio skins are not green like other white grapes, but have a gray hue, hence the name.

There are many wines to tempt palates.

When gifting, the selections mentioned above can tempt foodies and budding sommeliers alike.

14 FALL/WINTER 2018 | POWELL RIVER PEAK

Dinner just got easier Available at: The Nutcracker Market (#201-4741 Marine Avenue) Farmer’s Gate Store (Andtbaka Farm, Hwy 101, Lund) Pacific Point Market (select items) 604.344.1992 • alicesfreshpasta.com

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Certified Organic by PACS 16-290

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Social media has had a profound impact on restaurant businesses.

According to the 2018 Dining Trends Survey from Zagat, 53 per cent of the nearly 13,000 diners surveyed indicated they browse food photos on social media.

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6753 Cranberry Street 604.483.1624 madchocolatelove@gmail.com

Range-reared: Beef • Pork

Made locally in Powell River by Mother And Daughter

Discover new wines from around the world

OPEN ALL YEAR UPCOMING SPECIAL EVENTS Oktober Fest 2017 October 28 and 29 Remembrance Day Saturday, November 11 US Thanksgiving Thursday, November 23 Swedish Yuletide Feast December and 10October 27 and 28 Oktober Fest92018 Christmas Eve Sunday, December 24 Remembrance Day Sunday, November 11 Christmas Day Monday, December 25 Thanksgiving Thursday, November 22 Boxing Day Tuesday,US December 26 New Years Day NVFD BenefitYuletide Feast Swedish Monday, January 1, 2018 December 8 and 9 Winter Getaway Adventures in Dining December 20 to January 1 Music • Dancers • Turkish Menu • January 20 and 21 Open 12 to 8 pm Robbie Burns Night Thursday, January 25 Christmas Eve Monday, December 24 Valentine’s Day Wednesday, February 14

SPECIAL EVENTS AT THE BOARDWALK RESTAURANT

Christmas Day Tuesday, December 25 Check Facebook for more events

Boxing Day Wednesday, December 26

OPEN ALL YEAR

New Years Day NVFD Benefit Tuesday, January 1, 2019 Closed January 2 to January 10 Pub Night Every Friday Seasonal 5 to 8 pm starting Januarymenu 11 Winter GetawayDine Adventures on the in Dining Saturday, January 19 and Sunday, January 20 water Music, Caribbean menu BestSaturday, fish and January 26, Robby Burns Night chips27on the and Sunday, January Coast 12 BC Family DaySunshine Monday, February Valentine’s Day Thursday, February 14

Ask about Capone’s Customer Loyalty points See in store for details

The Boardwalk

bringing family and friends together 604.483.2201 • boardwalkrestaurantpowellriverlund.com • Lund, BC

boardwalkrestaurantpowellriverlund.com 604.483.2201 • Lund, BC

Gluten-free menu available | Call for reservations | Free parking | Courtesy wheelchair for guests who have difficulty walking

Gluten-free menu available | Call for reservations | Free parking Courtesy wheelchair for guests who have difficulty walking

7010 Duncan Street

604.485.9343

Seven days a week 9 am to 11 pm caponescellar.ca

Great pricing, huge selection, ice cold beer

Proud member of Powell River Chamber of Commerce

15 FALL/WINTER 2018 | POWELL RIVER PEAK

100% CANADIAN OWNED

YOU ASKED, WE LISTENED Committed to supporting our local community and the businesses of Powell River A huge thank you to the following local businesses for their ongoing support Straight Up Greens Paradise Valley Garms Terra Nostra Farms Hatch-a-bird Farm Coast Berry farms Sunshine Coast Aquaponics

32 Lakes Coffee River City Coffee Windfall Farms Mother Nature Mama Rania Hummus

Visit us and taste the river

7040 Barnet Street • 604.485.1233 We are a family nurturing families