By Murray Bancroft
From Salt Spring Island artisan cheeses and organic hazelnuts to free-range Berkshire pigs and Fraser Valley Yukon Gold potatoes, British Columbia is becoming world-renowned for its exceptional (and tasty) local larder. More than just salmon, BC is blessed with mountains, valleys, oceans and lakes that leave few limits to what can be produced in this province. So be kind to both your palate and your planet and partake in the delicious, fresh food grown near where you live. Here are some simple recipes that will allow these wonderful ingredients to take centre stage at your next feast.
Warm up with a dinner made with local harvest. Try these recipes this month.
Red Wine Braised BC Pork Tenderloin
Pairs well with Blasted Church Hatfield's Fuse OR Quails Gate Dry Riesling.
Gorgonzola Dolce with BC Honey
Pairs well with Ganton & Larsen Prospect Winery The Lost Bars Vidal Icewine OR Taylor Fladgate Late Bottled Vintage Port.
Haricots Verts with Dijon Vinaigrette and Toasted BC Hazelnuts with BC Yukon Buttermilk Mashed Potatoes
Haricot vert pairs well with Sandhill Gamay Noir OR Rigamarole Rosé. Buttermilk mashed potatoes pairs well with Quails' Gate Chardonnay OR Jackson-Triggs Proprietors' Reserve Shiraz.
