Today we are talking all about blueberries since they are at their peak and what is more delicious than a big blue berry?  The BC Blueberry Council is a great source of information about this fruit which is one of the best antioxidants around, helping slow the aging process and reduce cell damage that can lead to cancer, cardiovascular disease and loss of brain function.  Basically eating Blueberries is not only tasty, but also very smart.

On Tuesday I headed to the Four Seasons Hotel Vancouver for some blueberry cocktails and amazing bites from Chef Ned Bell.  Their bartender, Justin Tisdall, West Restaurant’s bartender, David Wolowydnik and Hawksworth’s bartender Jon Smolensky all mixed up drinks with blueberry as the feature ingredient.

NORTHERN HIGHBUSH

David Wolowidnyk, West Restaurant – Vancouver 

Ingredients

1½ oz      Victoria Gin
¾ oz        Blueberry Shrub (see recipe below)

½ oz        Tarragon Syrup (2:1) (see recipe below)
¼ oz        Lemon Juice
dash        Black Pepper Tincture (see recipe below)
dash        Violette Liqueur

Method

• Shake all ingredients with ice until very cold.
• Strain into a cocktail coupe.
• Garnish by spraying with a mist of Violette Liqueur

Blueberry Shrub:

2 parts Blueberries, 1 part Apple Cider Vinegar, 1 part Sugar.
Simmer the blueberries, vinegar, and sugar for 10 minutes. Press through a fine strainer, bottle, cap & chill.

Tarragon Syrup:

2 parts Sugar, 1 part Water, two large bunches of Tarragon.

Simmer the sugar and water until dissolved. Pour hot syrup over two large handfuls of tarragon & let sit until cool. Strain out tarragon, pour into a bottle, cap & chill.

Black Pepper Tincture:

500ml Black peppercorns, 750ml neutral spirit.

Combine the peppercorns and the neutral spirit. Let sit for 1 week. Strain out solids, pour into bottle.

MORE BLUEBERRIES

Of course we all know about blueberry muffins, pies, pancakes and scones, but at the Four Season’s onsite restaurant, YEW, Chef Ned Bell is getting rather inventive with his menu and whipping up a variety of blueberry-themed items.  I sampled his blueberry BBQ sauce atop fried chicken and a variety of other treats.  Stop by in the next few weeks to try some blueberry items

Four Seasons Executive Chef Ned Bell has created a divine BC Blueberry menu including:

• Fresh & Dried BC Blueberries – Shaved Farmer’s Market
• Cured & Smoked Albacore Tuna Wonton ‘Nacho’  – BC Blueberry & Honey Vinaigrette
• Grilled Wild Salmon Mini Burger – BC Blueberry ‘Pickle’
• Qualicum Scallops  – BC Blueberry Agrodolce, Fennel Puree, Thyme
• Fried Chicken – Asian BC Blueberry BBQ Sauce, Bacon & Corn Succotash
• BC Blueberry & Dark Chocolate Cheesecake
• BC Blueberry Ice Cream ‘Cones’
• Dark Chocolate & Chili Sauce, Blueberry Powder
• White Chocolate & BC Blueberry Ice Cream Sandwich, Salted Blueberry Caramel

B.C. blueberry and bacon breakfast bake
Serves 6-8

Ingredients:
5 cups French bread (6-8 thick slices) cut in 1.5” square cubes
4 large eggs
3 large egg yolks
1 cup half & half 10% cream
½ cup maple syrup
¾ cup butter, melted
1½ cups B.C. blueberries — fresh or frozen
1½ cups bacon (15-20 slices)

Method: 
1. Pre-heat oven to 350°F/ 175°C.
2. Butter a non-stick 8 x 8 inch baking pan.
3. Cut stale bread into 1.5 inch cubes and set aside. (To make your own stale bread, cube fresh bread and bake in oven at 150°F/65°C for 30-60 minutes until dry.)
4. Fry slices of bacon in a pan, let cool and cut into ¾ inch pieces.
5. In a large bowl whisk together the eggs, egg yolks, cream, butter and maple syrup.
6. Soak the cubed stale bread in the egg mixture for 10-20 minutes until bread absorbs the egg mixture. Fold in the bacon and blueberries.
7. Pour into the buttered baking pan.
8. Bake for 50-65 minutes until bubbling and golden brown, and serve with an extra drizzle of maple syrup.

More blueberry recipes here:

http://www.bcblueberry.com/site/recipes.html

Events:

Guest Chefs at WEST

Executive Chef Quang Dang is proud to present a Guest Chef Series at West this autumn, with an exciting round up of chefs who represent the next generation of culinary achievement across North America. “We’re tremendously excited to welcome these three outstanding chefs to West,” Dang said, “they are truly some of the finest talents on the continent.”

 

Metro Vancouver Feast of Fields September 9, 2012 at Gold Ears Cheeseworks

Summer is here the Lower Mainland farmers are getting ready to share their celebration of the season. Sunday, September 9 from 1-5pm join Feast of Fields and discover the best way to sample the harvest in one day, at one place. With over 60 of Vancouver’s finest restaurants, local vintners, breweries, spirits and more, Feast of Fields is like a 40 course meal, all under the blue skies at our 2012 Host Farm, Golden Ears Cheesecrafters in Maple Ridge,. And with just 3 weeks to go, tickets are selling fast due to the bargain price of $85.00. Tickets are available at all Choices Markets or on line at FarmFolkCityFolk.

Bishops restaurant: Hazelmere Farms Corn Salad on Corn Crisp