SAWMILL BAY SHELLFISH

If you've been to Vancouver's Winter Market at Nat Bailey, you may have had the pleasure of meeting Steve and Linda Pocock of Sawmill Bay Shellfish. I've been lucky enough to get to know them personally and have visited their farm on the waters of the gorgeous Read Island. Located between Quadra and Cortes Islands in the Discoveries, when I close my eyes and think of quintessential Pacific northwest island scenery, Read Island is the dream.

Sawmill Bay Shellfish farm, Read Island BC                             Sawmill Bay oysters on the beach

It's no wonder that waters so pristine produce such delicious shellfish. I may be biased because Steve and Linda are so fantastic, but whenever I have shellfish from elsewhere, I find myself measuring them against Sawmill Bay's in every way. The taste test doesn't lie!

For a bit more about Steve, Linda, and Sawmill Bay Shellfish, check out the Almost Spring Issue of Edible Vancouver.

Here's an awesome and surprisingly easy mussel recipe (courtesy of Katie Lysakowski) that will give you an excuse to head to the market and pick up some shellfish.

SUPER SIMPLY STEAMED MUSSELS
2-3 Tbsp (30-45mL) extra-virgin olive oil
1 sweet onion, finely diced
2-3 garlic cloves, smashed
1-2 tsp (5-10mL) salt

1/2 cup (120mL) white wine

4 lbs (2kg) mussels, debearded*

A fresh baguette, warmed and torn into chunks (for serving)

Heat oil in a wide pot over medium-low heat. Add onion, garlic, and salt, and cook, stirring often, until soft, taking care not to brown (about 5-7 minutes). Add wine, increase the heat, and bring to a boil. Boil for 5 minutes. Add mussels and cover with a tight-fitting lid. Cook, stirring occasionally, until mussels begin to open, taking care not to overcook (discard any that do not open).

Ladle mussels and broth into shallow bowls; serve with bread and a refreshing beverage.

*To debeard a mussel, hold on to its beard and pull up, away from its pointed end.

SUMMER FRUIT SPICED AND HERB SODAS

If you get a chance, check out the latest issue of Edible Vancouver. Katie and I contributed a spread on homemade cordials, including some simple homemade recipes for every summer occasion. We had a blast working on the piece - who wouldn't when there are refreshing beverages galore and the sun is actually shining in Vancouver? Here's my favorite recipe from the article (courtesy of Katie Lysakowski), and some outtakes.

STONE FRUIT & HOPS SYRUP

2.2 lbs (1kg) mixed stone fruit: cherries, peaches, plums, apricots
Up to 2 1/4 cups (500g) sugar
1 cup (250mL) water
Hops syrup (see recipe below)

Quarter the stone fruit. Remove pits if you'd like, but there's no real need. Combine the fruit and water and cook until soft. Tip into jelly bag and strain overnight.

Measure liquid and put in a pot. Before adding sugar, pour in some hops syrup. Aim for a ratio of about 4:1, fruit juice to hops syrup. Taste and add sugar as desired to finish syrup.

To serve: Fill a rocks glass with crushed ice (the Kentuckian/julep drinker in me thinks the crushed part is actually mandatory :)), and fill three quarters of the glass with syrup. Top with sparkling water and serve.

HOPS SYRUP
2 cups (500mL) water
2 cups (450g) sugar
1 cup (250mL) hops

Add water and sugar top a pot over medium heat until sugar is completely dissolved. Remove the pot from the heat and add hops* steeping until the water has completely cooled. Strain and discard hops.

*Note: if mixture is too hot when you add your hops, you'll end up with an extremely bitter product. If the water comes to a boil when dissolving sugar, wait until the temperature comes back down to around 70°C before adding hops.

Some places to locally source hops:
-If you're in Vancouver, Dan's Homebrewing Supplies is your best bet. 692 E. Hastings. 604-251-3411
-It's hard to beat the variety that Hops Connect offers. Located in Pemberton, use them as an excuse for a quick road trip, or just order online.
-Responsible for one of my favorite stouts of all time (Crannóg's Back Hand of God), these guys only sell the finest - BC Certified Organic and Non-GMO hops only! Left Field Hops, Sorrento, BC.

Images below of STRAWBERRY, TARRAGON, & BLACK PEPPER CORDIAL (see the Summer 2013 Issue of Edible Vancouver for recipe)

NEW WORK!

I seriously do not know how it's already mid April. How on earth did that happen? Someone once told me, that life is like a roll of toilet paper - the closer to the end you get, the faster it goes. I think it's hilarious, and that they're probably right, but I also have a feeling that my crazy schedule has played a roll in helping the days quickly flitter by.

Of all the things I've got going on right now, the one I'm the most excited about is joining forces with amazing chef and food stylist Katie Lysakowski on new work. I keep joking with Katie that she's my work wife - partnerships like this are a once-in-a-lifetime, and I feel so lucky that our paths have crossed! Now she's stuck with me forever, muahahaha ;) We've got lots of stuff up our sleeve and I see big things for this partnership in the future. Here's a sneak peek at some of our new work together.