Cedar and Salt: Vancouver Island Recipes from Forest, Farm, Field, and Sea
About the event
In October, we'll be cooking from DL Acken's Cedar and Salt.
We’ll be meeting at Sarah's home in the Haight, SF. Please bring at least one recipe’s worth of food, prepared for 6 to 8 people.
Post your recipe in the comments before Wednesday, October 14, to keep your spot at the table. You'll be moved to "Not Going" if you don't post. You'll receive the address on Wednesday if you do post your dish.
As always, no shows and cancellations will get you removed from the group. Please let us know of any allergens in your dish beforehand and substitute if possible.
-- Off the shore of Canada’s west coast lies a food lover’s island paradise. Vancouver Island’s temperate climate nurtures a bounty of wild foods, heritage grains, organic produce, sustainable meats and artisan-crafted edible delights. This thoughtfully curated, beautifully photographed contemporary cookbook brings Vancouver Island’s abundant food scene into the kitchens of home cooks everywhere. Whether it’s fresh blackberries, foraged chanterelles and fiddleheads, freshly harvested spot prawns or oysters, line-caught spring salmon, grass-fed beef, or cultivated foods like heritage red fife wheat, these recipes highlight the most sought-after ingredients on the island while honouring the producers and artisans dedicated to sustainable and ethical producing and harvesting. Try recipes like Craft Beer–Braised Island Beef Brisket, Nettle and Chèvre Ravioli, and Beetroot and Black Walnut Cake featuring Denman Island Chocolate. Divided into four sections―forest, field, farm, and sea―Cedar and Salt places the most excellent local ingredients on a pedestal―and then onto your plate.
