Most Romantic Mollusc

Smittys Oysters – Smittys Oyster House

Sex Shells: Exposing the Sunshine Coast’s Most Romantic Mollusc

By Darren Robinson

Move over Viagra, there’s a new libido launcher lining the waters of BC’s Sunshine Coast. And the pearl of this love story is the foundation of a new scientific study that intends to prove (or dispel) the ancient myth that oysters can increase human sex drive. Sex sells, and here is not the place to argue the details of the study or its validity and acceptance by the medical world, we just want to know if it’s true. And
according to the study, it is. But millions of grinning people from all around the world that solemnly swear by the steamy power of this slimy sea delicacy have known this for ages.

Romantic Molluscs - Darren Robinson Photography

What we do know is that this study supports a more natural way to kick your love life into high gear; likely with fewer side effects.

So if oysters are in fact a natural aphrodisiac, then BC’s Sunshine Coast may very well become known as the land of getting-it-on. Think about it. All the primary ingredients necessary to elevate your love life are all right here in abundance on the West Coast of Canada. Magical beaches. Check. Captivating sunsets. Check. Solitude and serenity. Check. Beautifully-appointed accommodations. Check. Waterfalls straight out of fairy tales. Double-check. Unspoiled nature. Check. Oysters aplenty. Check and check.

Kayaking The Sunshine Coast– Darren Robinson Photography

Situated only 40-minutes from Vancouver and less than 90-minutes from Vancouver Island, the Sunshine Coast is made up of charming coastal communities including Gibsons, Sechelt, Pender Harbour Powell River, Lund, Texada Island and Savary Island. All encompassed by pristine waters (fresh and salt), coastal mountains and old-growth forests, the Sunshine Coast draws visitors from around the world
wanting the very best in outdoor adventure, mental and physical rejuvenation, and romance.

Lund Harbour at sunset – Picture BC

The journey starts with the love boat. Not the one with Captain Stubing, Gopher and Isaac, but whichever boat you choose to get yourself, and your loved one here.

BC Ferries operates regular sailings year round, or perhaps a romantic private charter is more what the love doctor ordered. No better way to impress your date than by showing up to his/her door in a private boat. Check.

If your love happens to get sea sick easily, no need to surrender the night, there are available alternatives. Pacific Coastal Air will deliver you to Powell River from Vancouver in less than 30 minutes. Of course, there are also float planes that would happily fly you into any of the many surrounding area lakes in premiere fashion.
Once on the Sunshine Coast, the oysters take centre stage.

In Gibsons, on the southern end of the Sunshine Coast, Smitty’s Oyster House will prepare an oyster feast sure to get any mojo working quickly. The restaurant prides itself on enticing all of the senses of those who enter its doors. Shell-shocked lovers can be caught savouring a bevy of local shellfish, including Jervis Inlet oysters, Salt Spring Island mussels, and Savary Island clams both indoors and from the patio with a backdrop of glistening water and towering coastal peaks. The oysters are starting to kick in.

 

Sunrise image – Thors Cove Cottage www.thorscovecottage.com

For a gastronomic oyster overload on the upper Sunshine Coast, The Laughing Oyster’s David Bowes prepares innovative and creative seafood dishes while guests delight in panoramic views of Okeover Inlet, the welcome gate to Desolation Sound Marine Park. Gunpowder Prawns, Wild Salmon and Spinach Crepes, and oysters anyway you like them round out a seafood menu of the Gods. On many nights the
romance is further enhanced with live music, sometimes straight from the guitar-wielding hands of the Executive Chef. By now, your senses are likely overwhelmed in a state of oyster-induced bliss.

If the “shaping clay” scene of Ghost infamy is a fantasy of yours, then Thors Cove Cottage should be next on the date list. A water taxi will bring you to the cottage’s shores in Lancelot Inlet for an oyster experience unlike any other. Delight in an escorted tour of their oyster farm, where you will learn about seven species of oysters, clams and mussels cultivated on approximately forty shellfish farms in the inlet
complex. The tour appropriately ends with a seafood feast that includes Oysters Grilled in Salsa with Jalapeno Cheese, Locally Smoked Oyster Pâté, Oyster Seviche, Oyster Baguette, Grilled Oysters with Pesto, and Oven Baked Parmesan Oysters. You’ll be asking for your room key before you can say Oysters Rockefeller.

Romance is in the salty-air. If you yearn for a more natural approach to sexual therapy, you might want to consider the Sunshine Coast in lieu of filling your next prescription of the little blue pill at your localpharmacy.

www.discoverpowellriver.com   * www.sunshinecoastcanada.com

Darren Robinson is a freelance writer and professional photographer from Powell River, on BC’s Sunshine Coast. He can also be found some afternoons at Powell River Tourism. His images can always be found at www.darrenrobinsonphotography.com.

Twitter @LocalFoodWine

Okanagan Food And Wine * Vancouver Food And Wine

*Local Food And Wine *

Posted via web from Local Food And Wine

Green New Zealand's Pinot Noir And Gewurz

New Zealand and Green

By 2012 100% of New Zealand's wine will be produced under approved, independently audited, sustainability schemes. That's what the country's entire wine industry committed to in 2007. Sustainable Winegrowing New Zealand promotes best practices across a broad area of sustainable resource management, including water usage, energy consumption, waste management and biodiversity. Currently 75% of winery production and 85% of vineyard area are participating in the SWNZ program.

New Zealand's Gewurztraminer

There's a guy, in the region of Gisborne on the North Island, Nick Nobilo, who is so passionate and so committed to growing the world's best Gewurztraminer, that he'll surprise you with his dedication. Gisborne varietals are known for being highly approachable, soft and lush. This Gewurz is opulent and its lychee, rose-petal notes will delight. Nick grows his Gewurz on gravelly soil in an area known more for its Chardonnay. Expect to have any and all preconceived ideas dashed.

Vinoptima Reserve Ormond, Gewurztraminer Gisborne, '06

 

New Zealand Pinot Noir

There's something happening in New Zealand these days and it's more than just their Sauvignon Blanc. In a country whose wine industry made it on the map largely thanks to the Sauvignon Blanc grape, many are now predicting a shift towards Pinot Noir becoming the dominant varietal of this island wine-producing nation.

Marlborough is one of the regions where Pinot Noir has been planted. “Some of the Pinot Noir vines in Marlborough are only 5, 6, 7 years old. It'd be great to spotlight our Pinot Noir wines in another 10 years,” said John Ferris of Villa Maria Estate Cellars. “We have about 30 vineyards in the Southern Valleys. The vineyards hold water well. The wines will age well; they have a lot of structure.”

Wairarapa is another region growing Pinot Noir grapes. It's in the southernmost part of the North Island. It's a “small region with a big reputation,” and is already “especially acclaimed for its mouth-filling, richly flavored Pinot Noirs.” Paddy Borthwick vineyards planted some Pinot Noir vines in rocky soil, where the “rocks were bigger than me,” fifteen years ago, said Robin Borthwick.

Gladstone is another winery in the region growing the grape. Their label, 12,000 Miles is reference to how far it was to sail from Scotland to Wairarapa when they came and first settled the land. Christine Kernohan makes the wine and David, her husband, runs the fully sustainable and bio-dynamic winery.

Wild Thyme To Be Had In Central Otago

Central Otago is the region in the South Island that is perfumed with the fragrance of wild thyme. Winemakers from across New Zealand have been buying grapes from Central Otago for some time, though it has mostly been the Sauvignon Blanc grapes in past years. Now the winemakers who are savvy to consumer trends are buying up the Pinot Noir harvests from the area.

Waitiri Creek Wines is run by Central Otago born and bred Paula. She is currently excited about some new plantings in an area called the Terrace in the region. She liberally refers to her Pinot Noir's “wonderful florality,” has nicknamed it “Dirty Sex,” and describes it by saying it exhibits, “magnificent beasts on the nose; you're not sure if you should drink them or wear them and that's only IF you can keep your hands off it.” She first planted her vines in 1993.

Villa Maria Cellar Selection, Pinot Noir, Marlborough, '08

Paddy Borthwick, Pinot Noir, Wairarapa, '08

Gladstone, 12,000 Miles, Pinot Noir, Wairarapa, '08

Waitiri Creek, Pinot Noir, Central Otago, '07

There are 643 wineries spread across 10 major winegrowing regions in New Zealand. One in every 200 bottles of wine produced in the world comes from New Zealand. 95% of N.Z. wines are under Stelvin or “screwcap” enclosures to ensure quality. N.Z. wine is known to be food-friendly wine.

Twitter @LocalFoodWine

* Okanagan Food And Wine *  Vancouver Food And Wine*

*Local Food And Wine *

Posted via web from Local Food And Wine

Green New Zealand's Pinot Noir And Gewurz

New Zealand and Green

By 2012 100% of New Zealand's wine will be produced under approved, independently audited, sustainability schemes. That's what the country's entire wine industry committed to in 2007. Sustainable Winegrowing New Zealand promotes best practices across a broad area of sustainable resource management, including water usage, energy consumption, waste management and biodiversity. Currently 75% of winery production and 85% of vineyard area are participating in the SWNZ program.

New Zealand's Gewurztraminer

There's a guy, in the region of Gisborne on the North Island, Nick Nobilo, who is so passionate and so committed to growing the world's best Gewurztraminer, that he'll surprise you with his dedication. Gisborne varietals are known for being highly approachable, soft and lush. This Gewurz is opulent and its lychee, rose-petal notes will delight. Nick grows his Gewurz on gravelly soil in an area known more for its Chardonnay. Expect to have any and all preconceived ideas dashed.

Vinoptima Reserve Ormond, Gewurztraminer Gisborne, '06

 

New Zealand Pinot Noir

There's something happening in New Zealand these days and it's more than just their Sauvignon Blanc. In a country whose wine industry made it on the map largely thanks to the Sauvignon Blanc grape, many are now predicting a shift towards Pinot Noir becoming the dominant varietal of this island wine-producing nation.

Marlborough is one of the regions where Pinot Noir has been planted. “Some of the Pinot Noir vines in Marlborough are only 5, 6, 7 years old. It'd be great to spotlight our Pinot Noir wines in another 10 years,” said John Ferris of Villa Maria Estate Cellars. “We have about 30 vineyards in the Southern Valleys. The vineyards hold water well. The wines will age well; they have a lot of structure.”

Wairarapa is another region growing Pinot Noir grapes. It's in the southernmost part of the North Island. It's a “small region with a big reputation,” and is already “especially acclaimed for its mouth-filling, richly flavored Pinot Noirs.” Paddy Borthwick vineyards planted some Pinot Noir vines in rocky soil, where the “rocks were bigger than me,” fifteen years ago, said Robin Borthwick.

Gladstone is another winery in the region growing the grape. Their label, 12,000 Miles is reference to how far it was to sail from Scotland to Wairarapa when they came and first settled the land. Christine Kernohan makes the wine and David, her husband, runs the fully sustainable and bio-dynamic winery.

Wild Thyme To Be Had In Central Otago

Central Otago is the region in the South Island that is perfumed with the fragrance of wild thyme. Winemakers from across New Zealand have been buying grapes from Central Otago for some time, though it has mostly been the Sauvignon Blanc grapes in past years. Now the winemakers who are savvy to consumer trends are buying up the Pinot Noir harvests from the area.

Waitiri Creek Wines is run by Central Otago born and bred Paula. She is currently excited about some new plantings in an area called the Terrace in the region. She liberally refers to her Pinot Noir's “wonderful florality,” has nicknamed it “Dirty Sex,” and describes it by saying it exhibits, “magnificent beasts on the nose; you're not sure if you should drink them or wear them and that's only IF you can keep your hands off it.” She first planted her vines in 1993.

Villa Maria Cellar Selection, Pinot Noir, Marlborough, '08

Paddy Borthwick, Pinot Noir, Wairarapa, '08

Gladstone, 12,000 Miles, Pinot Noir, Wairarapa, '08

Waitiri Creek, Pinot Noir, Central Otago, '07

There are 643 wineries spread across 10 major winegrowing regions in New Zealand. One in every 200 bottles of wine produced in the world comes from New Zealand. 95% of N.Z. wines are under Stelvin or “screwcap” enclosures to ensure quality. N.Z. wine is known to be food-friendly wine.

Twitter @LocalFoodWine

* Okanagan Food And Wine *  Vancouver Food And Wine*

*Local Food And Wine *

Posted via web from Local Food And Wine

Wines of Argentina - It Takes Two To Tango

<p>Trailer nueva serie de videos WofA from wines of argentina on Vimeo.

 

Twitter @LocalFoodWine

* Okanagan Food And Wine *  Vancouver Food And Wine*

*Local Food And Wine *

Posted via web from Local Food And Wine

Argentina - Going The Distance

Going The Distance

You've heard it said that “A little bit of knowledge is a dangerous thing,”...When it comes to wine, it's a limiting thing, particularly, for our purposes here, wines from Argentina.  Limiting one's exploration of a region's vines will simply result in a myopic view of the country's wines. And, sadly, the only one who loses in that equation is you.

Knowledge Equals Taste

In the next couple of paragraphs you will get a concise explanation of why there's more to Argentina than Malbec. The intention is that you will be the richer – in taste, anyway – for it.

Argentine Native Vines

You won't go wrong reaching for a Malbec, or even a Bonarda, from Argentina. You'll also be in good hands reaching for a Torrontés from Salta or Mendoza, a Pinot Noir from Patagonia, and with some discernment you're on safe ground with Cabernet Sauvignon, Chardonnay, Syrah and Sauvignon Blanc.

“Wine talks about the people, the region, the country. It brings the country alive,” recently commented Ambassador Julio Miller, Consul General of Argentina to British Columbia, Ontario and several other Canadian Provinces, while he and his Chilean wife attended the Vancouver Playhouse International Wine Festival, where Wines from Argentina enjoyed much of the spotlight.

Argentina has been growing vines and making wines since the 16^th century. To speak with some of the wineries and winemakers is to get a real sense of the entrenched tradition, of families whose names are synonymous with wine and wine making, and to feel how deeply rooted the wine culture is with the land and Argentina itself.

Surprisingly, it has really only been in the past 20 years that their export market has developed. Clean water from the Andes mountain range, the excellent Argentine climate of prevalent sunshine and little rainfall coupled with advanced technology and up-to-date vineyard management, make it not just the world's fifth-largest wine producing region, but also a favorite among those with a discerning palate and critical clout alike.

Torrontés: 100% Argentinian

As a varietal, Argentina claims Torrontés as native. There are different theories about the grape's origin, the commonly accepted one is that it developed as a combination of Muscat and Criolla Chica which is another Argentine native variety.

If Malbec is Argentina's King, Torrontés is its Queen. “Torrontés is Gewurztraminer in sheep's clothing,” commented Gismondi who moderated the Going For Gold panel at the recent Vancouver Playhouse International Wine Festival co-sponsored by Wines of Argentina. “It pairs well with fish, seafood, Thai, Pan-Asian, spicy cuisines,” he added, noting it is a good wine for B.C. and “drinks so well in Canada because it sounds like 'Toronto.'” He added, reverting to a more serious note, that it also pairs well with empanadas from Salta, the northern-most wine growing region in Argentina as well as the spicier empanadas from Mendoza, Argentina's main wine growing region, in the middle of the country.

 Torrontés Is Not Gewurztraminer

Torrontés as a varietal is more elegant than a Gewurz; it is aromatic but dry in the mouth. It is a slightly suprising wine in that its nose, almost even as pungent as a Gewurztraminer, leads your mouth to expect a splash of sweet, when in fact what you get is a dry, full-flavor profile that is light, elegant and reminiscent of white peaches and roses, even in some instances, geraniums. It is a golden-hued wine, sometimes with a hint of green light, and can be described as “pure fruit salad.”

Much of it is grown in the provinces of Mendoza and La Rioja and is called, respectively, Torrontes Mendocino and Torrontes Riojano. The province to watch for Torrontés, is Salta. Grown at an elevation of nearly 2,000 meters, it is one of the highest wine growing regions in the world. It works because they have so much sunshine. As a point of reference, Salta is at about 23 degrees S. latitude, Mendoza at about 33 degrees S. latitude, and La Rioja is between the two. Argentina is a very big country, spread north to south.

Luigi Bosca, one of Argentina's oldest winemaking families.

To try: Luigi Bosca, Finca La Linda, Torrontés, '09. Luigi Bosca is one of the oldest names in Argentine wines. Vineyards were planted in 1901 by the great grandfather of Alberto Arizu who currently oversees the winery and also sits at the head of Wine Industry, Argentina. This wine captured gold this year. Torrontés is a varietal they've been making wine from only since '06. “It wasn't an easy decision for us to go as far as Salta,” said Arizu recently. “We put all of our name, history on this grape. We see it has a promising future. The consumer is looking for simpler wines, a purer sense of the flowers. We now produce 25,000 bottles of this a year. We want to show to the world the uniqueness of this grape.” Notes: White peach, roses. $13.99 special order

 

O. Fournier Winery in Mendoza, Argentina

O. Fournier Urban Uco Torrontés '09. Proprietor Jose Manuel Ortega, a relative newcomer to winemaking and a Spanish transplant to Argentina, grows his grapes in the Uco Valley in the Region of Cuyo just west of Mendoza. “I got into the wine business because everyone has the right to waste their money as they see fit,” he'll tell you, explaining that he was once a Wall Street investment banker. He names his vintages after the stars of the Southern Cross Constellation. His wife, a chef (now), runs the beautiful “Urban Restaurant” at their winery in Uco Valley, Mendoza. “Gewurz at 1/3 the price.”

 

Salta is in the Northernmost part of Argentina.

Bodegas Etchart, Etchart Cafayate Reserve Torrontés, '09 The Etchart name is synonymous with Torrontés as a varietal. As a wine in Argentina, Torrontés was “seeded by” Bodegas Etchart. They will tell you that it is the only varietal that originated in Argentina and this has been authenticated by UC Davis. Their vines are at least 60 years old; they've been growing in the Cafayate area of Salta in the North, which is “close to the Tropic of Capricorn,” for generations, explained Viktor. The Etchart family has 200 hectares of Torrontés under cultivation, and believes that this wine “will be successful for Argentina in the future.” Notes: Light, elegant; tame nose; rose, grapefruit, citrus, lime; $16.95 special order

Special Exploration

For further exploration, keeping with whites from Argentina, Bodegas Trapiche, Finca Las Palmas Chardonnay, Trapiche Single Vineyard Viña Federico Villafañe, '07. This golden-hued, light, crisp wine was 100% barrel fermented. My taste buds sparked to it even before Gismondi and Robinson both declared it “a sensational wine.” Trapiche is a name in Argentine Wine that dates to 1883. Their winery is located in Uco Valley in Mendoza which is 1,000 meters above sea-level. Their winemaker, Daniel Pi, said that “in '07, we reinvented the Chardonnay in the winery.” Notes: fruit-forward, minerality, toasted bread; $22.99 special order

Try their Chardonnay '07!

Vina Dona Paula Los Cardos, Sauvignon Blanc, '09 “Best Sauvignon Blanc from Argentina.” These grapes are thriving at the high altitude of Uco Valley. They get 300 days of sun. The winemaker begins his harvesting a bit earlier, does a cold fermentation and then straight to the bottle. 2002 was their first vintage. Notes: blackberry, blueberry, violets; $13.99

Winery with inn attached. Bodega Vistalba.

Bodega Vistalba Progenie Brut Nature NV This bubbly is full of “new energy, new ideas,” said winemaker Carlos, hence its name “progenie” which refers to the progeny of the winery's original winemaker, whose children created this celebratory vintage in honor of his 90^th birthday. They produced it in '05, did a second fermentation in '06. It is a blend of 60% pinot noir, 40% chardonnay and it was made using traditional champenoise method. It is good to note that Bodega Vistalba operates a Relais Chateau designated restaurant and inn on their winery property in Mendoza; they also offer a Progenie Extra Brut that's equally as delightful. $54.99 special order

 

Twitter @LocalFoodWine

* Okanagan Food And Wine *  Vancouver Food And Wine*

*Local Food And Wine *

Posted via web from Local Food And Wine

Patagonia Pinot Noir - Condemned To Quality

Patagonia and Pinot Noir - “Condemned To Quality”

Patagonia, Argentina

Patagonia is Argentina's southernmost wine-growing region. Its Pinot Noirs have gained in popularity the past six years, since most of the Patagonic vineyard plantings around 2000. The three wine-growing areas of Patagonia are Neuquen and Rio Negro along with Chubut. Rio Negro is the only area in the region that's been planted for over 90 years.

The Schroeders are a European family deeply rooted in Patagonia and well-known for their solid enterprising profile. All their wines are hand harvested. The vineyards are certified Organic under ISO 22000 and Global Good Agricultural Practices "GAP".

The Landscape And Terroir
Patagonia is known as cold and windy with starkly beautiful landscapes. It was recently designated as the No. 2 most wished for travel-adventure destination. There's one inhabitant per square meter in a country whose population is 40 million.

Rio Negro is a valley that has apples and pears, in addition to wineries, and stretches from the Andes to the Atlantic. It's the name of a river and it's the name of the wine-growing region in Patagonia.

To travel from Mendoza, Argentina's main wine-growing region, to Neuquen, in Patagonia, you will cover 800km. The crop yield from the two areas is just as contrasting: Mendoza averages 60 tons per acre, whereas Rio Negro yields approximately 20-25 tons per acre. Hence the phrase, “We are condemned to quality,” explained Federico Boxaca of Familia Schroeder, the Patagonia winery that makes the 100% Pinot Noir vintage, Saurus Patagonia Select Pinot Noir.

Patagonia's Pinot Noirs, "Condemned To Quality"

North Patagonia's growing conditions are ideal for Pinot Noir. This delicate, old and noble variety requires an arid climate, short summer and cold winter. The Pinot Noir grown in Patagonia has smooth tannins, a deep ruby color and aromatics of black fruit.

 Argentina's Late-comer
The logistics of Patagonia is what makes it a regional late-comer to the game of grape growing. “It's long been perceived as too expensive and too unpredictable,” explained Boxaca. In fact, when Chandon started his winery in Argentina in the 60's, they first looked at Patagonia. They found that it gave great acidity, at the levels necessary for sparkling wines. However, since the train tracks were long laid by the English and span from Buenos Aires to Mendoza, easy access to Patagonia has been a long time coming.

Boxaca illuminates the region's good qualities even further: “We have soft, well-developed tannins; good acidity and low PH.” This is achieved through good vineyard management, one that has been developed to counter the ravaging of the region's wind factor.

Patagonia Winery.Most wineries of the region have restaurants and lodges.

The wineries of Patagonia have adapted their viticulture technology to the terroir characteristics so as to allow for high-quality wine – in this case Pinot Noir – production. Boxaca explained that growing a healthy vineyard of Patagonia Pinot Noir requires these three main things:

1. A wind shield of planted Poplar trees around the vineyards to protect the vines from being overly stressed;
2. The night to day temperature drop of about 20 degrees c. which amounts to good acidity, and
3. The extra hour of sunlight which works for the harvest in this case. The chalky, Patagonia soil, formed by glaciation, houses deep round pebbles, something the Pinot Noir vine has taken a liking to.

Water To Wine
It is said that in Argentina there are three things to drink: Water, water with wine, and wine. It is also said that a newborn baby, to stop it from crying, is offered a finger dipped in wine to pacify it. In a country where 40% of the population is descended from Italian and 30% from Spanish, it is no wonder that wine is so much in the blood.

The important thing here to consider, is Does the Patagonia Pinot Noir have that “drinkability factor?” That is, when you take a sip does your mouth water, is it appetizing, does it make you want to drink more? The answer is a resounding Yes. “There is much more to the Argentine story than Malbec,” commented Gismondi who toured Argentina's wine regions and came away with a solid sense of the country's wines. “The food is fantastic and in Argentina wine tasting is an adventure.”

In Patagonia there are currently a total of no more than seven wineries, including Familia Schroeder, Bodega del Fin del Mundo and Humberte Canale. Over 50% of the wineries have lodges and restaurants, noted Boxaca. Patagonia's “stunning landscapes” feature steppes, forests, glaciers and lakes.

Patagonia Wineries

Familia Schroeder's Saurus Patagonia Select Pinot Noir '06 is made with 100% Pinot Noir grapes, aged 12 months in 70% French, 30% American oak and is now showing well and full-bodied. Find notes of Cherries, berries.

Familia Schroder's Icon Wine features a simple metallic label and is a heavy, thick-glass bottle. They've only made 1,000 cases for the world. It's a blend of 54% Pinot Noir, 46% Malbec and in '08 their '04 vintage took gold in Le Mondial du Vin competition in Switzerland. Velvety on the mouth, ripe-red, dark berries.

“Soft tannins is what we have in Argentina,”commented Daniel Pi who is the head professor at the Oenological Department at the University of Mendoza in Argentina. “We can ripen the grapes until the time when we pick them. We don't have to pick the grapes early. We are far from the ocean and its cooling breezes. We don't have the pressure to pick the grapes because they are cold.” Wine Harvest, with its attendant pagan expressions and spectacular moments, is in March.

Argentina and its Gaucho Heritage of Mounted Horsemen.

 

Evocative of Argentina is the image of a mounted horseman, a gaucho, riding across a swath of rural land. The iconic gaucho has long been associated with Argentina and its culture. Its imagery evokes association with freedom, silence, honesty, strength, laziness, melancholy and horsemanship. Since 2001, and despite high inflation, Argentina enjoys economic growth and social stability.

Twitter @LocalFoodWine

* Okanagan Food And Wine *  Vancouver Food And Wine*

*Local Food And Wine *

Posted via web from Local Food And Wine

Cochon 555

COCHON 555 SAN FRANCISCO

Five Chefs, Five Pigs, Five Winemakers

 

A group of chefs will each prepare a 140 pound heritage breed hog from head to toe in this friendly competition for a cause. Guests and professional judges will determine a winner based on presentation, utilization and overall best flavor. The winner will be crowned the "Prince of Porc". In addition, five selected winemakers will showcase their wines. COCHON 555 is a tribute to heritage and heirloom breeds, chefs and winemakers.

Each 140 lb pig can be pre-cooked, braised, grilled, pressed, pickled, rubbed, smoked, seared, sauced, spiced, injected, marinated, cured in any way, or otherwise prepared. Guest of the event will experience the chef creations during a 2.5 hour stand-up reception. Chef stations will alternate with winemaker tables. Guests should not arrive late for this event.
CHEFS: TBA
Butcher: RYAN FARR – 4505 Meats

 THE FIVE WINES:TBA  VIP WINES: (reserve tasting) TBA

VIP EXPERIENCE: Start early with an oyster station prepared by ... an artisan cheese reception by Cheese Plus and Oxbow Cheese Merchants, savory cocktails by Daniel Hyatt, local craft brews from Magnolia Brewery and best of all, guests can meat and greet with the chefs, winemakers and judges of COCHON555. (This portion is $200).

MAIN FLOOR: Guests will witness a whole pig butcher demonstration by Ryan Farr while consuming over 750lbs of swine, great wines, brews and pig perfect desserts. There will be an after party at a location to be determined. This is a full day of new and old relationships, great chefs, swine, wine and we look forward to sharing it with you.

WHY: To promote heritage pigs and breed diversity in local and national communities. A portion of the proceeds will benefit the Neighborhood Farmers Market Alliance.

June 6, 2010 (Sun) 5:00 PM - 8:00 PM  555 San Francisco, Ca 94108  ph. 404.849.3569

Twitter @LocalFoodWine

*Local Food And Wine*

Okanagan Food And Wine * Vancouver Food And Wine

Posted via web from Local Food And Wine

Forgotten Grapes Wine Tasting - Paso Robles

Forgotten Grapes Wine Tasting Weekend Trip, May 13th -16th

Forgotten Grapes is proud to announce our first-ever Forgotten Grapes Wine Tasting Weekend Trip, May 13th -16th, 2010, destination Santa Barbara and Paso Robles. We're taking 10 lucky Forgotten Grapes lovers with us for 4 days and 3 nights of wine tasting, winery tours, winemaker meet-and-greets, gourmet lunches and dinners and more, all for the low, low, super-low and all-inclusive price of $885.00 per person, based on double occupancy.

This all-inclusive $885 per person price includes all of the following:

• Ground transportation for you from your location in Southern California to Paso Robles and back,
• All ground transportation in Santa Barbara and Paso Robles during the weekend,
• Luxury accommodations at the ShadowWaters estate on Paso Robles' Shadow Mountain, near some of the first vineyards and wineries in the region,
• All breakfasts, lunches, and dinners, including wine-pairing dinners at Paso's award-winning Artisan and the world-famous Hitching Post II, and several intimate meals with the winemakers and their wines at their wineries,

• All your wine tastings, including both Forgotten Grape varietals such as Grenache, Mourvedre, Petite Sirah, Picpoul, Marsanne, Roussanne, and Tempranillo among others, as well as plenty of Traditional varietals including Chardonnay, Cabernet, Pinot Noir, Merlot, Syrah and many more,
• All winery visits, vineyard tours, and meet-and-greets with the winemakers at 13 Forgotten Grape-centric wineries such as Wild Horse, Kenneth Volk Vineyards, Carmody-McKnight, Dubost, Cass, Claibourne & Churchill, Lone Madrone and more,
• Transportation of any wine you purchase during the trip back to Southern California, so you don't have to pay for extra shipping.

Once again, you get all of this for only $885.00 per person, based on double occupancy. But reservations are extremely limited, as there is only room for 10 wine lovers to accompany us on this premiere trip, so don't hesitate. Sign up at ForgottenGrapes.com today.

For more information, to check out the full itinerary, and to make your reservation, visit ForgottenGrapes.com now! Don't be late! And we look forward to seeing you in Paso with us May 13th - 16th!

Twitter @LocalFoodWine

Vancouver Food And Wine *  Okanagan Food And Wine

Local Food And Wine

Posted via web from Local Food And Wine

California Wine Festival - Orange County

California Wine Festival - Orange County

Sustainable Seafood & Wine Tasting

Thursday, April 22, 2010  6:30- 9pm

Ritz-Carlton Laguna Niguel

The elegant Ritz-Carlton Laguna Niguel is Festival Headquarters Hotel and host of the kick-off event. The hotel overlooks the Pacific high on a bluff and is the epitome of California luxury and style. This casually elegant evening will presents classic food and wine choices with an earth-friendly attitude – delicious sustainable seafood delicacies paired with organic and biodynamically farmed wines. Limited to 500.

Sunset Rare & Reserve Wine Tasting

Friday, April 23, 2010 6:30- 9:00pm

Dana Point Yacht Club

This is the toughest ticket in town. California’s best winemakers dust off their rare and reserve level bottles in a wine lovers fantasy night of sipping the ”GOOD STUFF”! Some wines being poured are no longer in distribution; some are proprietor’s reserves and end-of-vintage wines. A champagne reception greets guests who may be treated to Napa trophy cabs, rare bottles from Sonoma, Santa Cruz and Sierra Mtn. areas, the red-hot Central Coast, and Pinots from Santa Barbara County and more. Top regional chefs will serve hot and cold appetizers while live bluesy jazz keeps things super cool. The sleek yachts and understated luxury of Dana Point harbor’s Yacht Club provides just the right amount of romance for this night of fantastic wine and food under the stars.

Beachside Wine Festival

Saturday, April 24, 2010 1:00 -4:00pm (VIP/Press/Trade 11:30am- 1:00pm)

Doheny State Beach

This ever-popular event is a Spring time high point in Dana Point and gets under way at 11:30 am for VIP and Gold Pass holders – and 1:00pm for regular ticket holders. Thousands of wine lovers will hit the sun-splashed beachside location for a day of sun, wine, food and music. Literally hundreds of premium California wines are served up along with the best of the regional microbreweries, local top chefs and food purveyors and vendors of all things related to wine.

Twitter @LocalFoodWine

Vancouver Food And Wine *  Okanagan Food And Wine

Local Food And Wine

Posted via web from Local Food And Wine

Baja Wines, The 300 Year Old Secret

Baja California has three major wine-producing areas all located within 120 miles of the west coast.

These three valleys on the Baja Peninsula grow nearly ninety percent of all Mexican wine grapes:  San Antonio de las Minas (which includes the Valleys of Guadalupe and Calafia), San Vincente Valley, and Santo Tomás Valley.

Excerpted from the N.Y. Times, 1991,  Frank J. Prial, Wine Talk

"...the mission -- originally known as the criolla -- became the mainstay of the Spanish missions from Baja California to Sonoma. It was the backbone of the California wine industry from the dissolution of the missions in the 1830's until the 1870's. Today there are still more than 3,000 acres of it planted in California, much of it in San Bernardino County.

According to popular legend, the grape was introduced into what is now California by the Franciscan missionary Junipero Serra when he arrived in San Diego in 1769. So pervasive was this story that California actually celebrated the bicentennial of its wine industry in 1969.

But closer study shows that the first references to any grape plantings at the missions were at San Juan Capistrano in 1779, making it unlikely that any California mission produced wine before 1782. Historians believe that Father Serra imported his wine from Spain or Mexico before that.

Hold on, it gets more confusing. Jancis Robinson, the English wine writer, says the mission grape was first planted in North America by a Jesuit priest, Juan Ugarte, at the Mission San Francisco in 1697. That mission could have been in Baja California, which would still give the Franciscans primacy in what is now this country.

Ensenada, 50 miles southeast of San Diego, is a center of Mexican wine growing.

Wines of Baja California: Touring and Tasting Mexico's Undiscovered Treasures

~ Ralph Amey (Author) "Imagine. I had been teaching and writing about wine for nearly twenty years before I discovered that Mexico has a burgeoning wine industry,..."

Coming up on twenty years later and Jancis Robinson is still a forcefully respected name in Wine and what's written about it. She recently had this to say about the Baja Wine Industry:

Excerpted from JancisRobinson.com

Baja - the new California?

15 Jan 2010 by Jancis Robinson

I am excited about the potential for wine in Mexico, having recently spent a morning with Hugo d'Acosta of Casa de Piedra and gravity-fed Paralelo (pictured) tasting a range of Baja California wines he had shipped over to London. As Hugo explains in yesterday's video , wine appreciation is relatively new in this country where beer and spirits have long been much more important. But it does seem as though Baja California, where 90% of Mexican wine is produced, has real potential for wine with huge local personality. Although latitudes are relatively low - the northernmost and more important wine region Valle de Guadalupe being only...  READ MORE Here >>>

Suddenly, everyone is talking about the newest 300 year-old secret from Mexico ... Bienvenidos! It's Baja Wine!

Twitter @LocalFoodWine

Vancouver Food And Wine *  Okanagan Food And Wine

Local Food And Wine

Posted via web from Local Food And Wine

Growing Green Awards

By: Frances Beinecke

President of NRDC, New York City

Originally Published On: Switchboard

Today [April 13, 2010] NRDC announced the winners of our second annual Growing Green Awards. These awards honor the farmers and food pioneers across the country who are helping us rethink the food we eat and its impacts on the environment.

Just last year, we rolled up our sleeves and started our first search for people who were feeding a growing demand for healthier, more sustainable food. One hundred and forty nominations later, we were amazed and inspired by how these leaders were saving energy, reducing their global warming pollution, educating their communities and growing lots and lots of nutritious, delicious food.

This year, our number of nominees jumped to 170. Not only are more farmers realizing that it’s better for their land and health to grow more sustainably, but more families are rolling up their sleeves and starting to eat (and grow) green, too. They’re shopping at farmers’ markets, buying organic, planting gardens and finding a new joy in food.

And healthier food is making the headlines every day, thanks to First Lady Michelle Obama’s exciting new campaign and food celebrities like Jamie Oliver who are sparking the Food Revolution. There’s no doubt: our food system is going green, and we’re eating it up.

NRDC’s 2010 Growing Green Awards celebrate the people who are meeting our hunger for food that’s healthier for our bodies and the planet.

Here are the winners of this year’s Growing Green Awards:

• Russ Lester won the 2010 Growing Green Award for Food Producers. Lester is the co-owner of Dixon Ridge Farms, the largest U.S. handler of organic walnuts, and has dramatically reduced the environmental impacts of his walnut orchards and processing. His walnuts are grown without harmful chemicals, and he converts waste walnut shells into energy that is used to power other stages of walnut processing.

Click HERE to SEE VIDEO

• Mike Benziger won the 2010 Growing Green Award in the Water Steward category for his indstury-leading water conservation and recycling methods. Founder of Benziger Family Winery, Benziger uses a constructed wetland and pond treatment system to recycle an average of 2 million gallons of water per year.

Click HERE to SEE VIDEO

• Fred Kirschenmann won the 2010 Growing Green Award for Thought Leaders. For over 30 years, Kirschenmann has inspired sustainable food advocates, researchers and policymakers to learn more about local food systems that work in harmony with nature and our health. Kirschenmann is President of the Stone Barns Center for Food and Agriculture, a New York nonprofit that serves as a sustainable farm, kitchen and teaching campus for nearby city dwellers.

Click HERE to SEE VIDEO

• Karl Kupers won the 2010 Growing Green Award in the Business Leader category. Kupers co-founded Shepherd’s Grain, which reconnects 33 growers in the Pacific Northwest to local markets through the sale of sustainably farmed wheat. Kupers uses an untraditional pricing model to help his growers profit from higher levels of environmental stewardship

Click HERE to SEE VIDEO

Twitter @LocalFoodWine

Vancouver Food And Wine *  Okanagan Food And Wine

Local Food And Wine

Posted via web from Local Food And Wine

Cooking Local

Here's all that a day of gathering cooking ingredients, locating a place in which to cook, and finding some regional cooking “advisors,” can be when you're on The Island:

Book yourself into a farmstead that doubles as a B&B. We found Smith Lake Farms in the Comox Valley to be an ideal setting, especially if we had brought the children with us. Upon check-in we were handed two fresh eggs just gathered from the coop for our breakfast the next day.

Pattison's Organic - the stuff of legends!

Pattison Farms of Black Creek in Comox Valley, run by Gerry and Dagmar Pattison, is the stuff of legends. The certified organic farm keeps two gigantic greenhouses under year-round cultivation and grows three kinds of cauliflower, “but none of them are white,” Gerry will tell you. White cauliflower is too mundane for Pattison Farms purposes where Gerry has firmly established himself a niche of growing the absolute best varietals of spinach, tomatoes, heritage apple trees, blackberries and loads more for renowned B.C. Chefs such as Ronald St. Pierre of Locals and John Bishop of Bishop's.  St. Pierre even features a picture of Pattison on the wall of his Courtenay flagship Locals Restaurant.

John Bishop's Cook Bible Book

Out on that quaint country road in Comox Valley it's not surprising to hear Gerry talk about the farm stand he keeps open for most of the year right at the gate of his property that operates on the honor system. “The most we've ever had go missing is two heads of purple cabbage,” he says, clearly communicating that he doesn't sweat the small stuff. What is surprising to hear is that this unassuming organic gourmand ingredient farmer hosted racks of news crews and a sit-down lunch on the patio and in his backyard/ farm fields when John Bishop launched his cookbook several years back. What you'll find over and again in the Comox community is that people who know, know; and your best bet is to make friends with those people who are in the know.

Beaufort Estate Winemakers, Comox Valley

Some of those people you'd be lucky to know are the ones who run Beaufort Vineyards. They are an Island culinary destination and have focused their 27 plus years of wine making toward crafting vineyard and winery practices that are people, animal and environment-friendly.

Just a hop skip down the road and you'll find yourself in Courtenay, the jewel of the Valley. Grab yourself a cup of coffee at Mudshark's and be sure to pop in next door to Bramble's Market. Opened last summer by husband and wife Angeline and James Street (www.bramblesmarket.ca) it is B.C.'s only grocery store stocked with 100% local food and products, promoting a “50 km diet” of eat local, something that is actually quite possible to do when you live in the Comox Valley.

The Comox Valley's 50-km Diet Can Be Achieved at Brambles Market In Courtenay

The notion of eat local is a popular one throughout the Island. However, as James and Angeline, hard working new business owners, will confide, “The people you would expect to come in and buy from us regularly...don't. Our regulars are people who drive up in old beater cars but who really love good food. They'll come for the meats, the cheeses, the breads and the other quality fresh ingredients we keep stocked because they just really love good food... and they know they can count on what they buy from us to taste great.” We stock up for our cooking class that we've scheduled for later, with informational assistance from Tourism Vancouver Island.

Little Qualicum Cheeseworks

On our drive South, we pass Wal-Mart, Thrifty Foods, which is locally owned and does stock some local foods, and Little Qualicum Cheeseworks, an artisanal cheesemaker who specializes in “squeaky cheese,” which is really a form of curds and which Canadians love to liberally sprinkle on hot french fries, slather in gravy and call “Poutine,” a veritable national dish. Little Qualicum Cheeseworks also makes a goat cheese that Tigh-Na-Mara's chef is using for his April “Earth Month”-inspired 100-mile diet menu in the Cedar Room.

We pull up to the Painted Turtle Guesthouse just a block up from the harbor walk in Nanaimo with our appetites barely in check. We've heard about the Mon Petit Choux bakery that supposedly does croissants better than anyone this side of Paris. Lucky for us, it's just adjacent to the Painted Turtle so we tuck into it for a quick pick-me-up and indulge in not just the coffee (fantastico!) and a butter croissant, but also a Brioche that's filled with pastry crème and fresh blueberries. The organic bread, and in fact all the baked goods, are made using only local ingredients and the roomy interior invites you to hang your hat for awhile. Owner Linda Allen is a throughbred of the Island Foodie Tribe and her other venue, the Wesley Street Cafe', was rated a top-five Vancouver Island restaurant by Vancouver Magazine.

Karen and Carrie, Local Food For Nanaimo's Heart & Soul

A sip, a chomp and we're off. On the second floor of the Painted Turtle there is a spacious communal kitchen that is clean and bright and inviting. There is a comfortable sitting room adjacent to the open walled kitchen that looks out over the boutique-laden Bastion Street from airy corner windows that span from wall to wall.

Cooking Class Kitchen At The Painted Turtle, Nanaimo

Carrie and Karen, our cooking “advisors,” are a.k.a. Local Food For Nanaimo and are the resident Local Food Champions and experts. After just a few minutes of talking with them, it seems there's nothing they don't know about the local food scene on the Island, in particular in Nanaimo.

Here are some of the facts they readily shared and more can be found on: http://localfoodfornanaimo.blogspot.com

• Nanaimo has 10% of the farmland within the Vancouver Island Health Authority
• The majority of Nanaimo cropland is for grains and 72% of that grain goes to livestock feed.
• The most commonly produced vegetables are sweet corn, pumpkins, broccoli, squash/zucchini, green beans and beets.
• Most commonly produced fruits are grapes, apples, raspberries and blueberries.
• In 2006 there were 41 hectares of fruit farms, 25 hectares of vegetable farms compared to 2,120 hectares of grain farms.
• More Info: http://www.nanaimofoodshare.ca

They boast a wealth of knowledge about local food in the region which is a little surprising given that both young women are trained Marine Biologists and have undertaken extensive research assignments at prestigious facilities such as Rutgers University in the U.S.

But food is their passion and it's never more apparent as when Karen's face lights up as she describes to you the last poultry swap she went to which takes place every 1^st Sunday of the month. Carrie is just as quick to jump in and tell you about Seedy Sundays where 300-400 people show up to swap seeds and talk to seed experts.

They'll tell you all this, mind you, as they teach you how to prepare fresh Gnocchi flavored with “Nesto,” the Island Pesto made from Stinging Nettles. Both women regale you with the fun they've had teaching kids this recipe, as the youngsters especially enjoy rolling out the dough and splaying the little nubs with a fork. It's a disarmingly simple recipe and is mostly potatoes, flour and an egg.

Karen and her beau have recently taken to farm living so she'll tell you all about the over-abundance of potatoes they planted – and are still harvesting – this year and how they've learned more than they need to know about “headlamp farming,” (note: headlamp farming refers to farmers who hold down full time jobs and work a farm as a hobby. Meaning, after “work,” you put in your hours in the field. There have been times, she says, when she's looked up and realized it has gotten pitch dark out somehow....). The Gnocchi is delicious, the Nesto a mild and sweet flavor, the Qualicum cheese salad with tender baby kale greens a fresh delight. The Painted Turtle Kitchen and “Great Room,” a perfect place in which to enjoy it all.

Nanaimo-style Dessert

Nanaimo-tini at Nanaimo's Modern Cafe

Unbelievably, we still have room for a bit more. So, since we're in Nanaimo, we head out in search of a Nanaimo Bar. This is a chocolatey, creamy, coconutty bar that you see at nearly every coffee shop in Canada. No one really knows its origins for certain, but everyone knows and has eaten at some point, a Nanaimo Bar. We don't have to wander far before we find ourselves in what feels like a Vancouver hipster joint, with exposed brick walls and trendy, large pieces of art hanging on the wall. We are in the Modern Cafe' in downtown Nanaimo. We glance through the menu at the bar noting that the place is packed for an early dinner seating. And then, we spot it, the perfect top-off to our perfect Comox Valley/ Local Food Nanaimo Day: the Nanaimo-tini. And right at that moment, that's perfectly local enough for us!

Www.tourismnanaimo.com * www.investcomoxvalley.com * www.bcculinarytourism.com

Twitter @LocalFoodWine

Vancouver Food And Wine *  Okanagan Food And Wine

Local Food And Wine

Posted via web from Local Food And Wine

Hazelwood Herb Farm

When you find yourself in short supply of ginger jelly, cowslip, calendula anti-aging cream, and fresh sprigs of chocolate mint...not to mention Fairy Meadow Tea, make your way to Hazelwood Herb Farm just outside of Ladysmith on Vancouver Island.

Hazelwood Herb Farm, Ladysmith, Vancouver Island

Recently purchased in February of this year by Barbara Stevens and her husband, Hazelwood Herb Farm is a swath of acreage that former proprietor of 23 years, Jacynthe Dugas and her husband, Richard White, cultivated into a thriving business of fresh herbs.

Hazelwood Herb Farms Nursery - A Living Encyclopedia

When you walk the carefully cultivated and manicured grounds, through the outdoor nurseries, and into the nascent/ sprouting nurseries, it is startling to remind yourself that the whole business is based on the cultivation of seeds. Each year, each season, seeds are planted, nurtured, sown, and with these raw stuffs the business owners furnish themselves with the necessary raw materials to produce their other products, the jams, the jellies and chutneys, the face creams, arthritis salves, body balms, teas and tinctures sold in the compact and packed-full Herbal Heaven Gift Shop located on the premises.

Fresh  Herbal Gifts

Hazelwood Herbal Heaven Gift Shop - Only The Freshest Ingredients

“Come Christmas time we are always very busy,” admits Jacynthe, present one afternoon during a tour of the grounds by new owner Barbara and her enthusiastic remedy devotee and herbal novice niece, Sandra.

An uninitiated glance around the gardens as you enter and the grounds appear to be beautifully tidy and trim with planted areas of distinctively varied plants. A more careful and focused gaze and one quickly realizes that what you are seeing is a living encyclopedia of rare, and everyday, herbs, plants and latent remedies.

“What you see here is the best kind of functional beauty there is,” says Sandra, who, according to Barbara, helped talk her and her husband into purchasing the property and business. Barbara admits that she has been preserving her own food and cultivating her own herbal garden at home all her life but had “never thought of it as a business.” She, with the support of her husband, son and extended family acknowledge that it's a demonstration of faith and courage to step out of their “bureaucratic jobs” and “city lives” and into the shoes that Jacynthe and Richard have fashioned out of soil and seeds for over two decades on this little patch of farmland just south of Nanaimo.

Hazelwood Herb Farm Vinegars

Hazelwood Herb Farm Oils

EconoMuseum

“There are 400-500 varieties of herbs here on Hazelwood Farm,” Jacynthe proudly tells you, “20-30% are culinary. The rest have medicinal or other properties.” Originally from Quebec, Jacynthe now does a variety of things, including teaching soap making to local students who come to the property from Vancouver Island University to learn the art of making soap using the plants picked from the garden.

“I like playing,” says Jacynthe, glancing around her on-site test kitchen as she pours a cup of Fairy Meadow tea, one of her proprietary blends she makes from Hazelwood plants, and pushes a plate of chocolate and mint scones towards you that is made from a mix sold in the Herbal Heaven gift shop in the room next door. She certainly has occupied her time productively “playing,” - the shop is filled to the brim with unique items that range from delicious ingredients for the gourmand, to sweet-smelling and purely natural body balms and body care products to remedies that have medicinal properties that keep people coming back...and ordering online from the farthest reaches of the globe.

In 2006 Hazelwood was nominated for a national business award, the Laureat de la Moyenne Entreprise. Jacynthe herself is all about the notion of “economuseum,” the phrase for learning artisanal ways of doing things, especially when traveling through a distinct region. Her husband, Richard, even shot a 13-part TV series, “At Home With Herbs,” some years ago.

Hopefully all of this inspires you to grow and make your own. As you walk the 5-acre property, Barbara joyfully tells you what every living thing is in her gardens: Greek Oregano (good for nerves or depression), St. John's Wort (flowers are used for anti-inflammatory property), arnica (for bruising, popular with hockey moms), peppermint, English mint, orange mint and chocolate mint; four types of lavendar in the lavendar gardens including “twickle purple lavendar,” sea-holly everlasting, echinacea, Lily of the Valley, yarrow root (the original “band-aid”), Alpine ladies mantle (very rare)...and that's just scratching the surface.

Hazelwood Herbs For Teas, Salad Seasonings, Meat Seasonings, Remedies, Tinctures, Balms and More...

In the outdoor nurseries, each plant is carefully labeled by name and most also have their Latin name tagged as well, especially for the traditional medicinal varietals. Hazelwood is a popular shopping spot for naturopaths, many who come over to the Island just to stock up at Hazelwood on their living raw materials. The little plants are sold for a few dollars each. Even the final products sold at Herbal Heaven are extremely reasonable, with few products topping $10 CDN. Hazelwood soaps make especially good gifts and the packaging is so sweetly simple, just a piece of dyed paper, tied with a cord, accented with a dried flower, that you feel like you've tucked something even finer and rarer than the finest French-milled soap from Provence, into your own personal “gift and souvenir bag for friends and family” as you linger before leaving Hazelwood Herb Farm.

Plant availability changes with the season. Open year-round but double check during the months of January and February. Www.hazelwoodherbfarm.com 13576 Adshead Road, Ladysmith, B.C.

VancouverIsland.travel *  Tourism Vancouver Island

Twitter @LocalFoodWine

Vancouver Food And Wine *  Okanagan Food And Wine

Local Food And Wine

Posted via web from Local Food And Wine