Dinner Bell

Squid ink raviolo filled with crab, ricotta and a smoked egg yolk. Served with buerre blanc, a simple salad of baby greens and grapefruit vinaigrette and Averil Creek Charme de l'isle

Too hot to to much cooking today. Grilled octopus with potato salad niçoise.

Barley and pea risotto with pea puree and seared scallops, topped with sauteed green beans and lardons. Paired with Mt. Boucherie Blanc de Blanc

Vegetarian meatbal sub on a delicious Portofino pretzel bun paired with a simple and delicious salad. Easily make this dish vegan by using vegan cheese and switching up the bun.

Lentil curry served 'Chemainus style'... over creamy vegan coleslaw.



Almost everyone in Chemainus that eats chicken curry, swears that once you have it over coleslaw, you'll never eat it any other way. I tried their version and it was strange and unappetizing. The curry looked like it had been thickened with corn starch and the slaw was soupy and bland. I decided to make my own vegetarian version (I was out of coconut milk or it would have been vegan) and added a deliciously creamy vegan slaw. This was actually super delicious!!

Vegetarian Spanish stew over roasted radishes topped with poached eggs and a roasted garlic saffron hollandaise.

Mushroom ragout with creamy polenta, steamed asparagus and a dill creme fraîshe

Seared Scallop with carrot puree, spriralized beets, yams, and yellow and green zucchini. Served with a homemade wine from grapes straight outta chemainus

Ahi tuna poke!

Look at these beautiful farm fresh eggs! What should I make with them? Leave your suggestions in the comments and if I chose yours and you live close enough, I promise I'll share! I really want to do these beauts justice!

Prawn tacos with pickled red onion, mango salsa, avocado and lime crema.

Beef tenderloin with raipini, mushrooms and shredded brussels in a light lemony cream topped with parm shavings, quickled beets and a coffee infused gastrique.