Happy New Year

So another Christmas is behind us and the New Year is right around the corner. Between nursing a sugar and cheese hangover, trying to stay relatively sober before New Years Eve and saying farewell to another Christmas while the tinsel and tree are packed away, there are a lot of emotions to sort through.

With each year that passes, at this point in the month, I find myself taking stock. This year has been difficult – the events on the world stage from devastating earthquakes, mass shootings, refugees and a clinically insane billionaire businessman as President of the U.S. are depressing enough. And then on a personal level, watching friends experience devastating loss, heartache and disappointment. But flip the coin and watch countries open their doors to the refugees (yay Canada!), earthquake survivors rebuild their lives, survivors of shootings standing bravely, expressing love and understanding toward their aggressors. Then I look next door and see friends welcoming new babies, celebrating sobriety, finding happiness, getting married. And each year, I am overwhelmed with how life is a series of paradoxes – conflicting experiences that creates this beautiful, roiling, emotional existence.

Ultimately though, at this time of year I am overwhelmed with gratitude. Gratitude for the life I lead, my friends and family, my health and, of course, this gorgeous city we live in.

So for New Years I’m going to eat well, drink moderately, be merry and dispense with resolutions except one: be grateful - always be grateful. 

Love Dining Out? Want to Meet Likeminded Foodies? This Club’s for You!

Not a member of the Victoria Dinner Club yet? What the heck are you waiting for??  

In many places in the world, people gather to talk, share, and linger over their meals which may stretch out for hours. All too often, here in North America, it seems we are too busy to sit, sip, savour and socialize. Grabbing something on the fly, eating in our cars, fast food eaten alone (or in the company of our phones) may technically nourish the body but does little to nourish the soul or build stronger bonds with family and friends. 

We are missing out by not sharing long, slow, leisurely meals together while enjoying the company of others and practicing the fine art of conversation. 

The Victoria Dinner Club is our answer to this unfortunate direction the culture of food and dining has taken. 

HOW DOES THE VICTORIA DINNER CLUB WORK?

Every couple of months a group of us - (some will already be friends, some will become new friends…) will get together in a different restaurant in Victoria. Expect chef’s tasting menus, sneak peeks at new menu items, interesting wine pairings, and a chance to experience food and drink you might not necessarily try otherwise. 

Depending on the restaurant, there may be live music, or dancing, or jugs of margaritas. There may be board games or special desserts prepared just for us. Though we’ll usually be going out in the evening, I love brunch, so every now and then we’ll mix it up and go on a dining adventure during daylight hours. 

WHAT DOES IT COST?

There’s no cost to join - just join the Victoria Dinner Club Group on Facebook. It’s just that simple. Join the conversation and we’ll keep you in the loop. 

Of course, eating out is more fun with friends, so if you know someone you think would enjoy eating out with the rest of us, invite them to join the Facebook group as well. 

It’s going to be fun! Let’s go out for dinner, shall we?   

Welcome to Bits & Bytes Victoria #tasteVictoria’s best fun foodie friend (bfff)

Dining with friends is way more fun than dining alone, right? Here at TASTE MAG we’re all about building a community inspired by the sharing of food. Welcome! I’m so glad you found us!

What better place to head up an initiative like this than in Victoria? We’re lucky enough to have our Kiss Media Group head office right downtown so no matter what I’m craving, there are so many dining options within a stone’s throw of my desk it isn’t funny. Expand my dining range to the Greater Victoria area and man, it boggles my mind just how much great food is out there waiting for me to explore!

More Than Just Print

While we’ve been a leader in print forever (well, decades) publishing TASTE MAG for readers wanting to know more about the local dining scene, in 2021 we launched our comprehensive menu blog with full menus right here at your fingertips. You know where to come (yes, right here) to find updated menus from bazillions of restaurants in the Greater Victoria area (k, maybe not bazillions, but lots!) 

Even more exciting is the way we’re integrating our print offerings with social media and in-person events (are you a member of the Victoria Dinner Club yet? following us on Facebook? Instagram? You should be!). From short Instagram and Facebook posts to in-depth articles both here and in TASTE MAG, we are telling the story of food and foodies on southern Vancouver Island. 

In Search of Menu Hunters

Love eating out? It’s easy to become a Menu Hunter - just tag your posts with #tastevictoria or tag us @tastemag IG and we’ll do the rest. We’ll keep track of our most active, passionate foodie friends who will be eligible to receive some great swag and special rewards (watch for an article all about the program right here on the blog, but meanwhile, follow us and start tagging!) Comment on our posts - ask questions - make recommendations - join the conversation!

TASTE Ambassadors Welcome the World

For many visitors to Victoria, the friendly, smiling faces of the hospitality industry make the traveller’s experience extra special. Our TASTE Ambassador Program rewards those who make the biggest impact with our visitors. 

Go Ahead, Play Favourites

Sure, we have our opinions about the finest chocolate shop in town and the best place for prawns, but even more important is to hear what you think. We’re listening so we can pass that message along to the chefs and servers, bartenders and baristas, pancake-flippers and mâitre d’s who all help make our food and drink experiences so memorable. Our Pinnacle TASTE Awards 2022 Ceremony rely on your votes. Don’t be shy. Let us know your favourites in various categories and the winners will be honoured at the Pinnacle Awards Event in 2022.

There’s always room at the table for one more, so have a seat and let’s get to know each other!

Egg Season - It's Spring and the Flock is Laying!

Washing eggs is a daily ritual for local farmers with a flock of layers.

I have eggs on my mind. Maybe that's because the Easter Bunny was hanging around town on the weekend and it was hard to ignore all those images of chocolate eggs which appeared everywhere I looked in my social feeds. Or, maybe it's because ever since my days of tending a small poultry flock I've been keenly aware that eggs are a seasonal product and spring on the farm was when egg production was at its peak. 

Not that you'd know that eggs are seasonal from any scarcity in the grocery stores. But if you have a favourite local farm stand somewhere and like to support a local farmer by picking up a dozen fresh, organic eggs each week, then you know it can be hard to get your supply of fresh eggs when the days are short, wet and chilly in November, December and January. 

Hens Need a Break, Too

Even the best layers take a rest in the winter, which makes a lot of sense if you consider eggs are not laid for our omelet-making pleasure. Eggs are meant to become chicks and chicks don't do well when they hatch in the coldest months.

Hens start laying after the worst of winter is over but early enough in the spring that they have time to lay enough eggs (more or less one a day) for a clutch and then sit on that clutch until the eggs develop into chicks. Hatching those babies when plants have started to grow and there are more insects and grubs around makes perfect sense. 

This muscovy duck babysits several clutches of ducklings on a warm, spring afternoon.

Year-Round Demand Met By Large Commercial Producers

There are a couple of reasons that we don't generally suffer an egg drought in January. Large-scale egg producers control light and temperature in large indoor facilities and make sure hens keep laying year-round. The supply chain takes full advantage of the fact that eggs keep remarkably well. In many places in Europe, cartons of eggs never see the inside of a refrigerator. 

Chickens Aren’t the Only Egg Game in Town

Though we generally default to eating chicken eggs, the same pattern of taking a winter laying break holds true for ducks, geese, and turkeys, all of which have delicious eggs to offer our brunch plates. 

The Saanich Fair is a great place to check out eggs of all kinds - turkey, chicken, duck, and bantam eggs are on display each fall. The fair is also a great place to connect with local farmers and secure your supply of fresh, local eggs!

One of my favourite ways to use up extra duck eggs was in a custardy torte made with goat milk. Rich, creamy and delicious, the recipe was based on a Melktert recipe from South Africa [similar to this one, if you’d like to give one a try].

We raised muscovy ducks and the eggs were large and hearty. Though it took some effort to whip them up, they were tasty as heck and we used them in all our favourite eggy recipes.

Because the muscovy eggs were 1.5-2 times larger than chicken eggs, we had to fiddle a bit with quantities, but otherwise, they worked fabulously well whether we used them in baked goods or omelets. [Take note - it’s worth asking around to see if you can get your hands on some duck eggs!]

What’s your favourite way to serve eggs? Frittatas or fried? Homemade mayo or scrambled? Do tell! Even though we don’t have the farm any more, we do love our eggs and we’re always on the lookout for fabulous new ways to prepare them! 

Five Ways to Support Our Restaurants Even When You Can’t Eat Out

Spring is on its way and along with it, a new season of flavours to celebrate together. [Image by Jason Goh]

Lots of us love dining out, not just because we don’t have to do the dishes after we eat but because dining out is a wonderful way to socialize, stay tuned into our communities, and, yes, to be able to sample all those marvelous seasonal flavors chefs spend their lives putting together for our dining pleasure. 

So, what can we do to help support the restaurants and coffee shops we all love so much when so many are closing their doors, cutting back hours, or reducing capacity in the wake of COVID-19? Here are a few suggestions. Please leave a comment and share your ideas - we’d love to add to this list! 

1. Purchase Gift Certificates

   Always eat out on a Friday night? Consider purchasing gift certificates for about the same amount you’d usually spend each week. You’ll help smooth out the cash flow dip the current situation is creating throughout the industry. When things get back to normal, invite along an extra friend the next time you go out for dinner. Or, get a head start on gift shopping. Who wouldn’t love to receive a gift certificate as a birthday present? Or, for that matter, as a ‘just because’ surprise? 

2. Share on Social

   Repost messages from the establishments you follow. The situation out there is changing rapidly and it can be hard to keep up with all the latest adjustments to who is serving what, who is only doing takeout, or offering contactless delivery. See a post? Share it. That helps our restaurateurs stay in touch with their customers because the more a post is shared, the more it gets shown in everyone’s social media feeds. 

3. Look for Locally-made Frozen Meals
   Delis are my go-to destination when I’m lusting after landjaeger. Visit local delis and stock up on frozen or to-go meals but also on some lovely cheese to go with that bottle of red you’ve been saving.

4. Order takeout!
   Order takeout or take advantage of the many restaurants offering delivery services and when that tasty package of yumminess shows up at your place, take a minute to snap a photo or shoot a quick video. Post online and tag the restaurant to remind others they are open for business. And, tag us (@tastemag) so we can repost to our Stories. We’re doing our best to support local eateries by sharing whenever we can. 

5. Be Kind to Yourself
   Don’t forget to support yourself, too. Celebrate seasonal flavours twice - once in your kitchen and again, virtually. Even though this can feel like an overwhelming time, spring is coming. I’d love to see your posts of the first greens you pluck from your garden, the earliest garlic scapes, or the first tender asparagus spears (sauteed ever so gently in butter) as they grace your plates. We may need to get creative, but we will - we must - find ways to stay positive and celebrate those marvellous flavours together.

Hang in there… spring is coming and so are the fresh strawberries!! [Image by croisy]

Hair Today.....

There are few cities in this world that are so small and yet, so vibrant. Victoria is a hub for culture, art and fashion all wrapped up in beautiful Victorian architecture and stunning natural beauty. One of the most incredible things about this city is the passion that these artists and fashionistas bring to their communities. We had the great pleasure of chatting with Robin Achterberg of Parlor Hair Boutique…

TASTE MAG: Did you always know you wanted to be a hairstylist?

ROBIN ACHTERBERG: “Growing up, I always loved fashion and as a kid. I’d play with my friends’ hair, trying different styles and up-dos. My dream though, was to become a costume designer.”

TM: What kicked off your career?

RA: “After graduating high school, I moved to California where I took a few fashion courses. A couple of years later, I returned to Canada where came across a competition to win a full scholarship to hair school. I couldn’t believe it when I actually won! So I enrolled in school soon after and I will never forget the feeling I had when I did my first haircut. It just felt right. Since, my career has been a steady climb getting to the places I've wanted to go – and looking back, I can’t help but feel so fortunate because everything has just fallen into place.”

TM: How did Parlor get started?

RA: “A few years ago I had opened my own little salon and loved working for myself, but it was tough to maintain the work/life balance that I was going for. When the opportunity to open Parlor with Kelsey and Sarah Marie was presented to me, I jumped at the chance. They are such incredible, strong women and I am so lucky to have this joint venture with them. The great thing about Parlor is that we also work as stylists in the salon with our amazing team. So we really get the best of both worlds. Our team is very close and we have so much respect and love for each other.”

TM: Tell me more about Parlor!

RA: “Parlor Hair Boutique was created to be a place where people can come to feel connected and comfortable and leave looking incredible. We were so lucky to find a space in a beautiful heritage building that is just flooded with natural light. Because it is such an incredibly beautiful space we decided to decorate with sweet and simple details that are subtle and homey. We’ve put our hearts into the place and Parlor is really a reflection of who we are. We’re a L'oreal Professionnel and Pureology salon, so we work with amazing products and our stylists are all so talented and execute so much care in what they do. We’re also total hair nerds! We love learning new techniques so we can always stay ahead of the curve.”

TM: What, for you is the best aspect of being in the Victoria fashion community?

RA: “I am so inspired by the amount of local talent here in Victoria and it’s awesome that I live in a place that is full of people who are passionate about supporting local artists.”

 TM: What inspires you to create?

RA: “As a L'oreal Professionnel Color Portfolio artist I have a responsibility to keep up with trends and techniques. Plus, my position on the team means that I am training and teaching alongside some of the best professionals in the hair industry, which is so exciting. Each time I finish a L’oreal event, I get such a fire in my belly to take everything I’ve experienced back to Parlor and share it with my clients.”

TM: What look do you love most for Fall/Winter 2015?

RA: “One of the strongest looks this season is called the wob (wavy bob). It’s a part of the L'oreal Professionnel collection and it is seriously amazing. Add some beautiful balayage* to bring out texture and movement and it is absolutely killer. I love a shorter cut for fall. This is the time of year when you start wearing scarves and cozy sweaters. I think it's nice to have a cut that can be out in the wind, against a scarf, or under a touque and still look great – and this season, that look is the wob. Hands down.”

TM:  Imagine a perfect day off, what would that look like?

RA: “Simplicity is key for me! I’d start with a great cup of coffee and cozy up with a book. Once my little girl was up, we would just hang out until we eventually made our way out the door to one of our favourite brunch spots. Then we’d go for a walk or head to a park. Later, I would tackle a home project or start one of the many crafts I have my heart set on. Then we’d finish the day with a nice dinner, a good movie by the fire and a great glass of wine (or two!)”

TM: What are your favourite haunts around town?

RA: “The top of my list is has to be The Burtchart Gardens. It's beautiful all year long so I try to make it at least once each season. Our all time favourite pizza place is Prima Strada, you can find us there every Friday! For brunch we head to The Village. They have the best breakfasts! The Italian Benny is amazing.”

TM: What is your ‘show off’ dish that you make at home?

RA: “I make pretty great lasagna. Anything pasta related seems to be my go-to when entertaining. It’s just my thing!”

TM: What, in your opinion is the most important local charity or organization?

RA: “One of the most important charities is Victoria Women's Transition House Society. I love what this organization does to provide a safe place for women experiencing abuse. They offer help, support, counselling and shelter for women and children who need guidance and confidence to leave their harmful situations."

TM: What impact you see the Victoria Women’s Transition House Society having on the community?

RA: “I believe that organizations like this benefit everyone and have a huge impact on our community. Building women up and supporting them to finding peace and happiness is the beginning of endless possibilities. Giving women the opportunities they deserve will only build them up to become the women they once dreamed they could be. We need strong, inspiring women out there impacting our community. Everyone has a story, and everyone has the right to pursue their goals no matter what trials they've faced.”

TM: Is there anything about our fair city that you’d like to see improved?

RA: “I think it would be great if shops were open a little later into the evenings. As wonderful it is to live in a peaceful city, it would be nice if there was a little more hubbub in the downtown core at night.”

TM: How would you describe your personality as a flavour profile?

RA: “I would say sweet and spicy...I tend to be an easygoing person with a sensitive heart, but the spice will come out if necessary!”

TM: How do you take your coffee?

RA: “I like it simple - Americano with a little milk…aahhh.”

Follow Parlor on Twitter @ParlorVictoria

*balayage: a French word meaning to sweep or to paint. It allows for a sun-kissed natural looking hair colour - similar to what nature gives us as children - with softer, less noticeable regrowth lines. The principal idea being less is more when creating soft, natural looks – via Marie Clare