Listen to the segment here – foodie_friday – on News 1130

Restaurant of the week – Wild Salmon Restaurant

VCC’s widely-popular Aboriginal restaurant is open for the summer season and offering a special 15 per cent discount on lunch fare through July 31.

Wild Salmon is run by 13 students in the Aboriginal culinary arts program, along with instructors and instructor assistants. Patrons of Wild Salmon will discover how Aboriginal cuisine mixes traditional ingredients with contemporary cooking methods.

Chef Ben Genaille says,” Students leave here with culinary skills and hopefully, a renewed pride in their native heritage. It is a very unique place to dine.”

Wild Salmon features a new array of menu items in 2011 such Hagul Jam soup, smoked applewood trout salad, and slow-smoked bison brisket with roasted squash salad and savoury bannock bread pudding.

Wild Salmon is open until August 26 for lunch only with weekday sittings starting at 11:30 a.m. Call 604.443.8352 to make a reservation. The restaurant is located on the second floor of VCC’s Downtown campus.

http://www.facebook.com/pages/Wild-Salmon-Restaurant/104493319600825?sk=wall

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Cookbook Pick – A Feast For All Seasons

Traditional North American Native peoples’ cuisine has existed for centuries, but its central tenet of respecting nature and its bounty have never been as timely as they are now. Andrew George, of the Wet’suwet’en Nation in Canada, is a well-respected aboriginal chef and instructor who has spent the last twenty-five years promoting the traditions of First Nations food. In A Feast for All Seasons, written with Robert Gairns, he has compiled aboriginal recipes that feature ingredients from the land, sea, and sky, elements of an enduring cuisine that illustrate respect for the environment and its creatures, and acknowledgment of the spiritual power that food can have in our lives.

The 120 recipes include delectable, make-at home dishes such as Salmon and Fiddlehead Stirfry, Stuffed Wild Duck, Barbecued Oysters, Pan-fried Rabbit with Wild Cranberry Glaze, Clam Fritters, and Wild Blueberry Cookies. The book also features recipes with exotic ingredients that provide a fascinating glimpse into the history of Native cuisine: Moose Chili, Boiled Porcupine, Smoked Beaver Meat, and Braised Bear.

This unique cookbook pays homage to an enduring food culture―grounded in tradition and the power of nature―that transcends the test of time.

Drink of the Week – Nk Mip Riesling

Classic granny smith apple and crisp, fresh citrus notes give way to a gentle layering of luscious orchard fruit and honeydew melon. Dry in style, the flavours are well balanced and are supported by a crisp, refreshing finish.

Pair with – Trout Amondine

Events

• Wines of Argentina Featured at 39th& Cambie LDB (July 8, 2011)
• Outstanding In The Field Pemberton (July 9, 2011)
• Burrard Liquor Store Grand Opening (July 9, 2011)