Recently I was given a review copy of Simon Fairlie’s new book entitled Meat: A Benign Extravagance, published by Chelsea Green (2010), right around the same time I wrote what some might consider a rather controversial blog on the subject of meat here on Urban Diner. The issue of eating meat is a touchy one, especially here in Vancouver – a trend-setting city that has more than it’s share of anti-meat advocates, who inspired by films such as Forks Over Knives, have come to equate meat-eating with everything that’s bad in the world: from agricultural run-off and global warming, to cardiovascular disease and cancer.

And it is a media campaign they seem to be winning, as everywhere one looks the idea of eating meat and especially red meat is thoroughly denounced. The problem with these claims however is that when they are examined more closely, they begin to fall apart. For example: the much promulgated but nonetheless erroneous notion that saturated fat consumption is associated with an increased risk of heart disease. Refuting each one of these arguments however, often with people that have a pre-existing bias or claim the moral high ground, can be a rather tiring enterprise. How refreshing it was then to receive Mr. Fairlie’s well-researched exegesis on the subject of meat.

As a farmer passionately invested in the concept and practice of permaculture, Simon Fairlie brings a kind of holism to the subject of his inquiry that can only be borne from experience. Fortified by hundreds of references he meticulously examines the issue of meat, not from a health or ethical perspective, but by looking at the issue of environmental impact and sustainability. And in the process Fairlie invariably encounters more than a few sacred cows. For example, most people familiar with the anti-meat argument have heard that it takes at least ten times more energy to produce meat than cereals. The conventional logic is that if we switched out animal protein for vegetable protein we could feed ten times more people. Simon Fairlie shows us however that the assumptions of this 10:1 ratio are highly simplistic. For one thing, most livestock are fed otherwise inedible food crops and forage on inedible wild grasses and plants. The 10:1 ratio also doesn’t take into account factors such as the difference in nutrient bioavailability between meat and cereals, nor the economic value of non-food animal products such as manure, leather, soap, pharmaceuticals, glue and fertilizer. Contrary to what we have been told in the media, Fairlie show us that the 10:1 ratio usually cited for the conversion of edible cereals to meat is actually more like 1.4:1 (p.32) – which is a big difference. This is only one example of the many facts that Fairlie uses to undermine the assumption that livestock and meat production necessarily promotes waste and inefficiency. In Meat, Fairlie weaves a compelling argument that livestock farming actually adds value to the land, and is an integral component of sustainable agriculture. Fairlie shows us that meat production in essence is a secondary function of holistic farming: a gift of land, and is at the very worst, a “benign extravagance”.

While Fairlie tackles the most inflated arguments against meat production, his strongest critique is reserved for industrial agriculture, which leverages the use of petroleum to produce a kind of meat that is by any measure non-sustainable. Thus when Fairlie talks about meat as a “benign extravagance” this is not the kind of meat he refers to. Perhaps because he is a former vegan, in his arguments we find a nuanced and sophisticated position: someone who has truly looked at both sides of the issue. As a herbalist clinician I too appreciate the importance of a balanced perspective, seeing the value of plenty of vegetation in the diet, but also the utility of meat and animal products: in the health of children, women, during pregnancy, in the aging, and in specific health conditions such as anemia, osteoporosis, immunodeficiency and diabetes. As I discuss in my book, Food As Medicine, meat and animal products have always been a part of the human diet, and in many ways is the one food that defines us as a species. What else allowed for the evolution of our large brains, much larger than our primate cousins, if not for the high-density nutrition of animal products? Like Fairlie, I appreciate where vegans are going with some of their arguments, but I also understand that there is no eating without some sacrifice. We are born from food and we return to food. In the end, all we have in the vegan argument is the idea that eating meat is inherently wrong, which is less of a scientific or rational conclusion than something more akin to religion. For too long eating meat has been synonymous with not caring about the environment, of not being a good citizen of the earth. For those who are made to feel guilty for eating meat, Simon Fairlie’s book is a welcome and insightful resource in a debate that often suffers from too much prejudice, confusion, and outright error.

~ Todd Caldecott

ToddCaldecott.com

The winner of the random draw for “The Boreal Gourmet: Adventures in Northern Cooking” is Yuki Fournier. Thanks to everyone who entered. Stay tuned, more draws to come!

Recently, I had a chance to sit down and talk with author, Michele Genest, during the promotional tour for her latest cookbook The Boreal Gourmet: Adventures in Northern Cooking. Genest’s book, which shares her taste for northern life and flavours, was short-listed in Culinary Culture Category at the 2011 Canadian Culinary Book Awards and was awarded a silver medal. Since moving to Canada’s northern territory, Genest discovered how to enhance a store-bought diet with the natural foods First Nations people have survived on for thousands of years ranging from wild berries, plants, mushrooms, fish and a diversity of game meat.

I have a copy of this beautiful and informative cookbook up for grabs for the first person to complete the following challenge:

1. What is the name of the mountain in the Yukon known as the ‘tallest point in Canada’?
2. What legendary Yukon born author won the Governor General’s Award for Creative Non-Fiction three times? (hint: he showed Rick Mercer how to roll a joint)
3. What is the official flower of the Yukon?
4. Name three animals you will find in the Yukon
5. The Canadian government acquired the land from which private company in 1870?

*A winner will be randomly chosen from the correct posted answers on Friday, November 19th.

For more information on traveling to the Yukon, visit: travelyukon.com
To learn more about the book and author Michele Genest, visit: borealgourmet.com
To purchase a copy of the book: click here

Cuisine Canada has just announced the shortlist for their 2011 Culinary Book Awards (Yes – I know, the link says ‘2010′ – but it is the 2011 list.)

Particular congratulations to local contributors.

• Carolyn Herriot, The Zero-Mile Diet: A Year-Round Guide to Growing Organic Food, Harbour Publishing, Madeira Park, BC

• Kootenay Country Store Cooperative and the Nelson Municipal Library, Seasonings: A Year of Local Flavour in Words and Recipes, Kootenay Country Store Cooperative and the Nelson Municiple Library, Nelson, BC

• Meeru Dhalwala and Vikram Vij, Vig’s at Home: Relax, Honey, Douglas & McIntyre, Vancouver, BC

• Jane Mundy, ed., The Ocean Wise Cookbook: Seafood Recipes that Are Good for the Planet, Whitecap Books, North Vancouver, BC

Past BC winners have included John Bishop (including a Lifetime Achievement Award), the Chef’s Table Society of British Columbia, Heidi Noble, Vikram Vij and Meeru Dhalwala (for Vij’s: Elegant and Inspired Indian Cuisine), Bill Jones, and Jurgen Goth among many others.

You guys are in illustrious company – good luck!

What do you need to know to enjoy British Columbia’s island wines? You need to know the wineries, what wines they produce, and where the wineries can be found. Did you know there are over twenty-five wineries to explore? A new book created by the contributors to EAT Magazine entitled “Island Wineries of British Columbia” is your guide to a growing wine culture and the food movement that accompanies it.

This book is an intimate conversation with local wine producers — their individual stories, their most memorable creations, and where you can find their beautiful wineries.

With maps and suggested wine tasting excursions, Island Wineries of British Columbia also explores the islands’ meaderies, cideries, fruit wineries, artisan distilleries, and craft breweries. You’ll also find carefully crafted recipes from some of the region’s most talented chefs, including offerings from Café Brio, Camille’s, the Sooke Harbour House, and Stage Wine Bar; each recipe has an emphasis on local ingredients and provides exquisite pairings of wine and food. These restaurants were picked for the support they give the local wine industry, and the chefs were definitely up to the task as you will see from the broad range of seasonal recipes they provided.

“This is a wonderful, groundbreaking, it’s-about-time book. But the proof is in the wines themselves. Treat yourself. Sip and
discover. Best of all, enjoy!” — Jurgen Gothe, Wine Columnist, The Georgia Straight

To purchase a copy of the book online, visit: www.touchwoodeditions.com

ISLAND WINERIES OF BRITISH COLUMBIA GIVEAWAY!

I have ONE COPY of this book to give away to the first person to solve the following challenge:

1) Name all of BC’s Southern Gulf Islands… (9 in total)

2) Name the 4 wineries that operate on the Southern Gulf Islands…

3) Name the 2 cider houses on Vancouver Island…

4) Name 2 white and 2 red grape varieties widely grown on the islands… (no experimental varieties please)

5) Name the following island restaurant:

Good luck!

~ PK

UPDATE: The winner of the Ocean Wise Cookbook is L. Davis. Congratulations!

In celebration of the recent launch of  “The Ocean Wise Cookbook: Seafood Recipes That Are Good for the Planet“, I am thrilled to have an extra copy of this most beautiful book to give away to one of our lucky UD readers. Featuring over 135 unique sustainable seafood recipes from some of the top chefs in Canada, not to mention some stunning photography by Tracey Kusiewicz (foodiephotography.com) and wine pairing suggestions by Tom Firth (wineaccess.ca), this book is a wonderful and inspired addition to one’s kitchen library.

^ Vancouver Aquarium president John Nightingale, editor Jane Mundy, Chef Robert Clark, and Ocean Wise program manager, Michael McDermid proudly show off the new Ocean Wise Cookbook

Enter to WIN a copy of the Ocean Wise Cookbook by correctly answering the following questions in the comments field below:

1) What year was the Ocean Wise program founded?

2) In 2009, Ocean Wise received which prestigious award?

3) Name 3 sustainable seafood choices…

4) Name 3 unsustainable seafood choices…

5) What supermarket is now featuring Ocean Wise seafood?

NOTE: a winner will be randomly drawn from all the collected correct submissions and revealed at 12 noon on Friday, November 5th, 2010.

Good luck!

The Chefs’ Table Society of British Columbia’s latest cookbook, Vancouver Cooks 2 (with recipes celebrating the B.C. food scene by 70 well-known and emerging chefs) has been shortlisted for the 2010 Canadian Culinary Book Awards in the English Canadian Culinary Culture category.

The winners will be announced on Friday, November 5, 2010.

Congratulations to all the talented chefs who contributed to this book and good luck bringing home the prize!

Read more: Short List for 2010 Canadian Culinary Book Awards

I have a copy of John Lee’s latest book, Drinking Vancouver, up for grabs (a perfect book right about now!). The first person to solve the challenge inside wins. Good Luck! ~ PK

EDITOR’S NOTE: I will hold all comments until the correct one is given before revealing.

1) Name the four host First Nations of the 2010 Olympics.

2) Name the gold medal winning countries of Men’s and Women’s hockey over the last 3 Olympic Games (1998, 2002, 2006).

3) Where was the first ever Winter Olympic Games hosted?

4) What national team boycotted the 1980 Winter Olympics?

5) The following picture is of the most decorated Winter Olympian in history.  He has won 12 medals at 3 different Games. What is his name, what country is he from, and what sport did he dominate?

WHAT: C Restaurant will be visiting three select Chapters locations for food tastings and book signings for its newly released hard cover cook book, C Food.

DETAILS: Taste some of Vancouver’s finest seafood creations from C Restaurant and get your copy of C Food signed by co-author and C Restaurant Executive Chef, Robert Clark.

January 31, 2010 at 2 p.m.
Chapters Granville
2505 Granville Street, Vancouver

February 7, 2010 at 2 p.m.
Indigo Park Royal
900 Park Royal South – Park Royal Shopping Centre, West Vancouver

I have copies of all three of the excellent Cook the Hood cookbooks (Commercial Drive, Kitsilano, West End) up for grabs, and as an added bonus during this festive time I will also throw in a copy of the brilliant Vancouver 100-Mile Diet Foodshed poster to the first person to complete the challenge inside.

Good luck! ~ PK

UPDATE: No correct answers yet. Contest is now extended until January 4th. I will collect comments until then and reveal the winner in the new year.

HOT TIP: the mystery restaurant is on Vancouver Island.

1) Who are the author(s) of “The 100 Mile Diet: A Year of Local Eating”

2) State 3 important reasons for supporting local food security.

3) What 2 BC cities have joined the Cittaslow movement?

4) Name 5 local foods that are in season this winter.

5) Correctly name the restaurant in the following picture.

“Sustainably Stuffed” food drive at SIP Lounge and The Refinery; Charmed 365 days and counting; Araxi and Blue Water Cafe win Gourmand World Cookbook Awards; Sarah McCauley appointed Wine Director at CinCin Ristorante; Merroir + Terroir – Blue Water Cafe’s Unsung Heroes Menu sings of the sea; Maenam to open 7 days a week; MIX The Bakery holiday menu; JoieFarm – “Best of the Best” at the 2009 Platinum Judging; Christmas Dinner and Turkey to Go at Elixr.

UPDATED: 10:45 PM Monday, December 14th

SUSTAINABLY STUFFED FOOD DRIVE AT SIP LOUNGE & THE REFINERY

From December 12 – 23 SIP Lounge & The Refinery will be asking each guest to bring in a non-perishable food item to support the Greater Vancouver Food Bank Society.

With your donation, please include a business card, and nightly we will be raffling off Gift Certificate for SIP Lounge & The Refinery – available for use in food and/or beverage. We will also be accepting cash donations on behalf of the Greater Vancouver Food Bank Society.

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CHARMED 365 DAYS AND COUNTING

Let’s do lunch…

Charm is celebrating their one year anniversary at 1269 Hamilton- Vancouver Magazine’s notoriously dubbed “suicide location.”
To say this hybrid of Thai cuisine and urban living has survived would be a large understatement as the Yaletown community has embraced the plush boudoir atmosphere and Chef Tipnarie Kulsiriwanich’s nouveau take on classic Thai.

In 2010, Kulsiriwanich intends to travel back to her roots: traditional Thai fare. Having lived and cooked in Sydney, Japan, New York, San Francisco and of course her homeland Thailand, Kulsiriwanich will continue to dazzle with her daring vision and creations, while including a more authentic perspective.

To mark this achievement Charm is now offering $10 Lunch Plates for those who want delicious and affordable meals while escaping the headache of formal dining wait periods or the dreaded food court environment.

All plates include a guilt-free single serving of Crispy Prawn Wontons and savoury Tom Yum Soup. Mains include an array of traditional Thai Curries with your choice of protein and perfectly steamed rice, Pad Thai with a balanced blend of the cardinal four S’s: sweet, sour, salty and spicy, classic comfort food- Pineapple Fried Rice and a variety of Stir Frys custom tailored to suit the vegan as well as their carnivorous lunch buddy. Still hungry? You’ve been so good this year, you deserve to indulge in the Chocolate Chili Tort and take a mini break from the office.

Come in and celebrate with Charm Modern Thai as they embark in their second year. 2010 is slated to be a period of new records, further growth, exciting new menus, fantastic community events and of course, Charm.

For more info please contact Desmond Chen at 604.737.7223 or dc@charmmodernthai.com Visit: www.charmmodernthai.com

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ARAXI AND BLUE WATER CAFE WIN GOURMAND WORLD COOKBOOK AWARDS

“Cookbooks may take years to compile and months to edit, but their real joy comes when you bring them home, and just cook.”

Our entire Top Table team is delighted to share with you that our two recently released cookbooks, Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant and Blue Water Cafe Seafood Cookbook have won Gourmand World Cookbook Awards for Best Chef Book in Canada and Best Seafood and Fish Book in Canada respectively, joining West: The Cookbook, which won Most Innovative Cookbook in Canada in 2008.

This great news came to us just yesterday from Madrid, and we wanted to let you know right away.

Araxi and Blue Water Cafe will now be entered in the Gourmand Best in the World competition, with the results announced at the Paris Cookbook Fair on February 11th, 2010.I would like to especially acknowledge the efforts of chefs James Walt and Frank Pabst, each of whom spent many hours relentlessly testing their recipes, and making them accessible for the home cook. To purchase, click here.

Wishing you and your family a warm and happy holiday season.

With best regards,

Jack Evrensel
Proprietor

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SARAH MCCAULEY APPOINTED WINE DIRECTOR AT CINCIN RISTORANTE

Vancouver, B.C. – Jack Evrensel, proprietor of Top Table Group, is delighted to announce Sarah McCauley as Wine Director of CinCin Ristorante.

“Sarah has determinedly worked her way ever upward at Top Table restaurants, while continuously improving her professional wine credentials,” Evrensel said.

Beginning in 2002 as a server at sister restaurant West, Sarah took a leave overseas to work at London hotspot Zuma in Knightsbridge. She returned to Vancouver as a senior server and maitre’d at CinCin’s sister restaurant, Blue Water Cafe where her passion for guests’ experiences saw her play a strong leadership role.

This year, Sarah completed her Diploma and Certified Instructor designation (AIWS) from the Wine and Spirits Educational Trust (WSET). She has also attended Vin Italy for the last several years, renewing her wine connections in Tuscany and Piedmont, while constantly refining her knowledge of Italian wines, “the better to arrange the perfect marriage with CinCin’s menus,” as Evrensel says.

Indeed, Sarah manages an extensive wine cellar, including what has been acknowledged as the best selection of Antinori wines in Canada and deep vertical collections of other top Italian producers such as Bertaini, Gaja, Ornellaia, and Sassicaia. She also works with a carefully compiled portfolio of labels from British Columbia to California, and around the world.

Located in the heart of Robson’s fashionable shopping district, CinCin Ristorante presents Italian-inspired dishes from the heritage wood-fired kitchen. Dinner served nightly from 5pm until 11pm and late menu until midnight. Open for lunch during the holiday season until December 23rd. 1154 Robson Street, Vancouver, BC, Canada. For reservations, call 604 688 7338 or visit www.cincin.net.

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MERROIR + TERROIR – BLUE WATER CAFE’S UNSUNG HEROES MENU SINGS OF THE SEA

Vancouver, B.C. – Tuesday, January 5th marks the launch of executive chef Frank Pabst’s annual Unsung Heroes festival at Blue Water Cafe, a month earlier this year to precede the Vancouver 2010 Olympic Winter Games.

Long a champion of sustainably-resourced seafood, chef Pabst’s month-long initiative spotlights lesser-known, yet delicious coastal species from responsibly managed fisheries.

But this year, the festival’s 6th, sees some innovative twists.

“Chef Pabst laid down a challenge,” said wine director Andrea Vescovi, “to pair our merroir with our terroir. So we’ve matched the Unsung Heroes with a selection of exciting wines that highlight lesser-known varietals and wineries, and some labels just harder-to-find.”

Alongside Blue Water Cafe’s regular raw bar and à la carte selections, chef Pabst will offer a selection of small plates featuring Unsung favourites – Humboldt Squid, Octopus, Periwinkles, and Jellyfish, to name a few – many of which found within the pages of his new cookbook, just named “Best Seafood and Fish Book in Canada” by the Gourmand World Cookbook Awards.

Sushi master Yoshi Tabo has also reached into his repertoire, featuring some of his own Unsung Heroes, including Geoduck, Herring, and Uni.

Ten percent of the Unsung Heroes menu proceeds will be donated to the Vancouver Aquarium’s Ocean Wise sustainable seafood program of which Blue Water Cafe is a founding member.

Blue Water Cafe + Raw Bar is Vancouver’s definitive seafood restaurant located in the heart of Yaletown at 1095 Hamilton Street. Dinner is served nightly from 5:00pm – 11:00pm with late menu until midnight. Open for lunch Monday – Friday during the holiday season until December 23rd. Valet nightly. For reservations call 604 688 8078 or visit www.bluewatercafe.net.

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MAENAM TO OPEN SEVEN DAYS A WEEK

Vancouver, BC – Beginning Sunday, December 13, Maenam will open for dinner seven days a week (Maenam is currently closed on Sunday and Monday). Maenam’s new hours will be Monday to Saturday, 5 pm to 2 am (with last call for food at 1 am and last call for drinks at 1:30 am), and 5 pm to midnight on Sunday.

Lunch service at Maenam will remain five days a week; Tuesday to Saturday, noon to 2:30 pm.

Chef Angus An is currently in Thailand to search out authentic new dishes and ingredients. Also, beginning on December 13, guests at Maenam will be able to sample daily specials of new dishes from Chef An’s travels, in preparation for an exciting new menu launch in January.

Reservations for the new opening dates are now available on Open Table.

For more information, visit www.maenam.ca.

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MIX THE BAKERY’S HOLIDAY MENU

HOLIDAY MENU
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Nutcracker Cake-Chocolate Genoise, laced with brandy, is layered with chocolate chestnut mousse and finished with a dark chocolate
Glaze.  $22.95/41.95

Eggnog Cheesecake-Rich sour cream cheesecake laced with French brandy and yuletide spices.  $21.95/39.95

Marzipan Stollen-Rum soaked fruit are folded into this buttery, German Christmas bread with marzipan baked inside. $16.95

Apple Date & Orange Tarte-Granny smith apples, dates and zesty orange is encased in a buttery pastry with streusel.  $14.95/29.95

White Chocolate Apricot Bread-Sweet dried apricots, white chocolate chunks and subtle spices are combined to create this favourite holiday
Loaf.  $5.95

Pumpkin Pie-Back by popular request, this traditional favourite is super rich, creamy and spiced just right!  $17.95

Yukon Scallion Pull-Apart Rolls-tender focaccia rolls with roasted Yukon gold potatoes and sweet scallions.  $4.40/pk

Also returning this season-Lola & Zoe’s Dog Treats, Holiday Cookies, Butter Almond Toffee, Carnival Corn, Chipotle Sugared Pecans, And our delicious house-made Artisan Preserves!

Gift Boxes-Ideal for Corporate and Hostess Gifts!  $45/65

HOLIDAY COOKIES

GINGERBREAD CUTOUTS-a holiday classic, nice and spicy cutout in traditional Gingerbread man shape

VIENNESE SPRITZ FINGERS-a light and buttery cookie with a simple
Sprinkling of red or green sugar

FRUITED MACAROONS-mini coconut cookies with mini chocolate chips,
Apricots and dried cranberries

RASPBERRY LINZER RINGS-almond spiced linzer cookies sandwiched
With raspberry jam

CINNAMON LINZER WAFERS-thin almond and cinnamon tile shaped cookie

MEXICAN WEDDING COOKIE-a traditional holiday cookie made with almonds and walnuts and a dusting of powdered sugar

APRICOT RUGELACH-a rich cream cheese and butter pastry rolled with apricot jam and brandied currants

Visit: www.mixthebakery.com

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JOIEFARM – “BEST OF THE BEST” AT THE 2009 WINE PRESS NORTHWEST PLATINUM JUDGING

JoieFarm is proud to announce that our 2008 Riesling and 2008 A Noble Blend have finished 1st and 2nd overall in the 10th Annual Wine Press Northwest Platinum Judging. Both wines were designated Double Platinum, while the 2008 Riesling was also awarded the title “Best of the Best”, only the second white wine in the history of the competition to do so.

Wine Press Northwest, independently published out of  Walla Walla, Washington, annually invites wineries from Washington, Oregon, British Columbia and Idaho to enter wines that have won gold medals in a recognized national or international competition. These wines are then tasted again and awarded accordingly by their distinguished panel of judges. To win a Platinum, three out of four judges must agree to its greatness. If all four judges deem the wine a Platinum, then it is designated Double Platinum.  This year there were a record 450 wines entered with only 12 wines receiving the coveted designation of Double Platinum.

To review the complete results of the Wine Press Northwest 2009 Platinum Judging please click here.

JoieFarm is owned and operated by Michael Dinn and Heidi Noble in beautiful Naramata, BC.  JoieFarm is interested exclusively in the grape varieties of Alsace, Burgundy and Champagne which excel in the cool-climate, desert landscape of the Okanagan Valley.

For more information, please contact Michael Dinn at 250-488-1960 or wine@JoieFarm.com.

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CHRISTMAS DINNER AND TURKEY TO GO AT ELIXR

Christmas is about spending time with the ones you love… Elixir has a plan to make sure that happens for you, by offering two gourmet options: Christmas Dinner in our Bistro, or have Elixir Turkey Dinner to go

Christmas Dinner in Elixir Bistro
Executive Chef Don Letendre prepares a gourmet Christmas dinner sure to rival Mom’s. In fact, we think its better! So indulge, linger over the to-die-for dessert and celebrate no dishes, while enjoying some well deserved time with the ones you love.

Thursday, December 24 & Friday, December 25
3 course menu – $80.00 per person plus applicable taxes and gratuity

For more information or to make your reservation call 604.642.0557

Elixir Turkey Dinner To-Go!
Why slave away in the kitchen? While you could be sipping on eggnog, watching Christmas classics with the family and allowing Executive Chef Don Letendre and his team to create a traditional feast to take home. We won’t mind if you take all the credit!

Turkey with all the trimmings – $40.00 per person plus applicable taxes

*Please Note: All to-go orders must be taken by Monday, December 21st by 4:00pm. To place your order, please call 604.642.6787 ext. 2026

I have a copy of Araxi’s stunning new cookbook up for grabs, courtesy of the Top Table Group. 250 pages of sublime local culinary goodness from Chef James Walt and the Araxi team beautifully photographed with easy to follow recipes.

WINNER: Congratulations to Rachel T, you are the owner of the new Araxi cookbook!

The first person to correctly answer all of the questions wins the book. Good luck! ~ PK

1) Name 2 Olympic events taking place in Whistler this winter…

2) How many gold medals did Canada win at the 2006 Olympic Winter Games in Turin?

3) Which Hell’s Kitchen winning chef (full name) will be working at Araxi during the Games this winter?

4) What year did Araxi open in Whistler?

5) Name the person in the photograph and what specific event he won inaugural gold in at the 1998 Olympic Winter Games in Nagano…

PS> I am going to make everyone sweat a little by not checking the comments until Monday morning.

When: Thursday, September 17th 2009, from 5.00pm
Where: Barbara Jo’s Books to Cooks, 1740 West 2 Avenue, Vancouver
How: Tickets cost $65 (including a copy of the book) and are available from www.bookstocooks.com

“An enticing collection of recipes from our oceans, rivers and lakes finds form in a stunning coffee table book, launching this month. Featuring recipes crafted by internationally renown chefs from fourteen different countries including Alain Roux, Alice Waters, Rick Stein and Vancouver’s own David Hawksworth, with a poignant foreward by Heston Blumenthal, ‘A boy after the sea’ is worthy addition to any food lover’s library.”

I have a signed copy of Michael Pollan’s important and timely book, In Defense of Food, for the first person who shares five favourite food products they should stop eating and five whole foods they intend to start eating.