West Coast Ingredients

A | B | C | D | E | F | G | H | I | J | K| L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

A

• Asparagus and White Asparagus
  In the spring, Cobble Hill Asparagus (grown by Chuck Ford) can be enjoyed in any number of fine Island restaurants. Ford's asparagus is so coveted that people drive from miles away to line up in the morning to buy at the farm gate. When the gate opens, the small crowd walks up the long driveway, past a surreal looking field of asparagus poking through the ground. The asparagus is picked, washed and bagged right before their eyes. It is a rare treat to buy produce so fresh it has not even been in a cooler. The asparagus itself is unique; thick or thin, they are sweet and tender and most of the bottom portion can be saved to make a delicious soup. Delicate white asparagus are also available for a premium, due to the extra labour it takes to bury them to keep them from turning green.

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B

• Berries
  From wild bushes lining the roadside to manicured rows of cultured farmland, blueberries, blackberries, raspberries and strawberries are grown in Victoria and on Vancouver Island. Some of the best berries are grown in the Cowichan Valley. Island gourmets use these tasty berries in jams, jellies, syrups, vinegars and of course, desserts.

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C

• Catch of the Day
  In addition to salmon, Victoria and Island chefs take advantage of the fresh seafood found in Vancouver Island waters. The catch of the day is often a feature menu item and ranges from halibut and cod to crab and scallops: a seafood lover's dream. Gourmet chefs at trendy bistros prepare the day's catch in a variety of styles that will melt in your mouth. All ingredients are fished locally and served fresh.
  

• Cheese
  Vancouver Island has a number of specialty cheese producers. Exciting varietal cheeses such as Camembert, Brie, brushed-rind Tommes and fresh Cheddar curd are handcrafted. Only the freshest of local ingredients are used and, when combined with traditional curing techniques, unique European-style full-bodied cheeses are produced and snapped up by Victoria and Island chefs to flavour every dish and gourmet meal imaginable.

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D

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E

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F

• Flowers (Edible)
  Flowers will not soon replace salt and pepper, but they and other garden products contribute not only subtle flavours, but also an element of surprise to West Coast menus. Orange pot marigolds (calendulas) bloom throughout the calendar year, which is why they are so-named. Long ago, they were used to color Cheddar; today you may find them in cheese biscuits served at breakfast, to make the biscuits taste twice as cheesy. Mexican marigolds have a flavour similar to tarragon, Korean mint (Agastache rugosa) smells like root beer and its cousin, anise hyssop (Agastache foeniculum), has a slight licorice flavour. Day lily flowers go into sorbet, carnation petals are added to salads, and sweet woodruff, an herb with a perky white flower, long used by Central Europeans in wine punches, is used in ice cream. Tuberous begonias may flavor a mignonette sauce, served with freshly opened local oysters. Aromatic lemon verbena makes wonderful herbal tea and nasturtium blossoms enliven salads.

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G

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H

• Heirloom Tomatoes
  The technical definition of heirloom tomatoes is: open pollinated, non-hybrid, stabilized varieties over 50 years old, developed and maintained by individuals. The common definition is: tomatoes with flavour, not the rubbery supermarket type. Varieties include Amana Orange, Green Grape, Green Zebra, Brandywine, Mortgage Lifter, Red Pear, Yellow Pear, Soldacki, San Marzano, Pruden's Purple, White Wonder, Persimmon and Costoluto Genovese. Heirloom tomatoes grown fresh on Vancouver Island cannot be found in stores, but are often served in the Island’s fine restaurants. On their own, braised, or in a salad, heirloom tomatoes have a superior taste and make for a superior dish.

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I

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J

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K

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L

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M

• Mushrooms
  When autumn rains fall on Vancouver Island, mushrooms grow. Southern Vancouver Island is one of the best places anywhere to observe and forage for wild mushrooms. The unique geography and weather patterns usually result in a bumper crop of exotic fungi. Victoria and Vancouver Island chefs literally go wild for a variety of mushrooms including lobsters, chanterelles, morels, hedgehogs and chickens of the woods.

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N

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O

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P

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Q

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R

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S

• Salmon 
  British Columbia is famous for its salmon and Victoria is no exception. All species of salmon are found in the waters off the coast of Vancouver Island. The high quality of BC salmon begins in the ocean; wild salmon are a completely natural, organic product. The superb taste of wild salmon comes from the rich ocean nutrients it feeds on in the cold, clear waters of the north Pacific.

• Seaweed
  Although seaweed has been used in Japan and China as a dietary staple for centuries, only in recent years has there has been an upsurge of interest in seaweed on the west coast of the Pacific. Initially regarded as a health food, seaweed is now popular with Victoria and Island gourmet chefs who specialize in West Coast cuisine and who have added sushi to their repertoire.

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T

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U

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V

• Venison
  Farmed venison is the sophisticated alternative to other red meats and a favourite with Island gourmet chefs. Grain-fed fallow deer are raised on Vancouver Island and this exotic, non-traditional livestock provides meat that is low in cholesterol, fat and calories. Marinated and roasted, venison is tender and tasty.

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W

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X

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Y

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Z

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