August 18, 2012

We love and respect our amazing local salmon. This dinner is a tribute to our deep and sometimes fragile connection to our local salmon species. We explore as many salmon types as we can find and create a dazzling menu blending the garden and this amazing fish. Deerholme Farm will donate a portion of the proceeds from this dinner to a local salmon enhancement project.

Canapes:

BBQ salmon rolls with tomato chutney

Cured salmon cubes with enoki mushroom jelly

Main Plates:

Grand Fir infused salmon gravlox with blueberry bannock

Planked salmon with Deerholme salad, miso and roasted garlic dressing

Poached salmon in Riesling with sweet pea risotto, roast tomato and basil sauce

White chocolate and sesame phyllo cup with fresh berries and lavender raspberry sorbet

cost $90/person (plus taxes)

call 250 748‑7450 for details or reservations.

July 7th

5:00pm — 9:00 pm

This dinner is an exploration of our favourite meat producers on Vancouver Island. Artisan producers who raise meat humanly, pasture-raised and slowly matured. We are celebrating these producers in an event that dovetails with our love of outdoor grilling and smoking. This will be a great meal to satisfy your inner Neanderthal.

Amuse:

Smoker-grilled Lamb balls with rosemary and chili, mushroom ketchup

Pork Belly cubes with maple and soy glaze, sesame powder, celery in blue cheese sauce

Main Plates

Terrine of pork with BBQ flavours, salad of greens with pork crackling dressing

Rice noodle salad with grilled bison and Thai herbs and seasoning, crispy onions

Beef tenderloin wrapped in prosciutto, duck-roasted potato salad, wild mushroom sauce

Strawberry shortbread tarte with caramel bacon ice cream

Cost $90/person

Call 250 748‑7450 for details and reservations

June 9: Healthy Cook­ing from the Oceans

Sea­weed and Rice Noo­dle Salad

Pan-seared Scal­lops with Mush­rooms and Greens

Steamed Black Cod and Asian Veg­etable with Lemon Sauce

Poached Salmon with Pea and Chick­pea Puree

These classes are oppor­tu­ni­ties to expand your culi­nary hori­zons cook­ing with the finest local ingre­di­ents and work­ing at the side of an accom­plished chef and culi­nary instruc­tor. Classes include a valu­able primer on the topic and recipes to fol­low along in class and back home. Suit­able for all lev­els of cook­ing skill but a prime oppor­tu­nity for those look­ing to develop their skills and to ignite their cre­ativ­ity. Bill is the author of 9 cook­books includ­ing The Savoury Mush­room and a rec­og­nized regional expert on mush­rooms and wild foods.

Includes all mate­ri­als and prod­ucts, includes a meal we pre­pare in class. Hands on cook­ing class where stu­dents do the cooking.

All Classes: Sat­ur­day 12:00 noon — 5:00 pm

Cost : $100 per­son (plus HST)

May 26 : Spot Prawns

Poached Spot Prawns with Japanese Flavours

Sauteed Spot Prawns with Chili and Garlic

Spot Prawn Bisque with Coconut Milk

Spot Prawn Risotto with Spinach

These classes are oppor­tu­ni­ties to expand your culi­nary hori­zons cook­ing with the finest local ingre­di­ents and work­ing at the side of an accom­plished chef and culi­nary instruc­tor. Classes include a valu­able primer on the topic and recipes to fol­low along in class and back home. Suit­able for all lev­els of cook­ing skill but a prime oppor­tu­nity for those look­ing to develop their skills and to ignite their cre­ativ­ity. Bill is the author of 9 cook­books includ­ing The Savoury Mush­room and a rec­og­nized regional expert on mush­rooms and wild foods.

Includes all materials and products, includes a meal we prepare in class. Hands on cooking class where students do the cooking.

All Classes: Sat­ur­day 12:00 noon — 5:00 pm

Cost : $100 per­son (plus HST)

Spot Prawn and Dungeness Crab Dinner
Sat­ur­day June 23rd

In honor of the short season for Spot Prawns and the height of the crab season we are pairing the two in a memorable meal

canapes

Crab Salad Rolls with Wasabi and Enoki Mushrooms

Spot Prawn Cakes with Vietnamese Flavours,

mains:

Crab Bisque with Coconut and Fennel

Butter poached Spot Prawns with warm Smashed New Potatoes and Chive Salad

Crab Ravioli with Asparagus and Truffle Puree, Morel Custard Sauce

Lime panna cotta with fresh strawberries

.….…..

$90/person (plus HST)

• Sat­ur­day, April 28,
  
• Sat­ur­day, May 19, — Vic­to­ria Day Weekend

11:00 am — 4:00 pm

The course is a fun day explor­ing the wild foods of the Cowichan Val­ley. We start with an infor­ma­tive talk in our farm class­room and then head out on to the Trans-Canada Trail which runs by the farm. After a nice walk through beau­ti­ful and pro­duc­tive farm­lands and for­est we will turn to the farm for a unique and unforgettable sam­pling of local food.

We’ll make our meal from local sea­sonal prod­ucts and a heap of morel mush­rooms. Dishes include a chowder made with net­tles, morel mush­rooms and smoked salmon. We’ll then have a salad made with farm greens, wild greens and oxeye daisy goat cheese dressing. We’ll end with a rhubarb and Grand Fir cheesecake for dessert.

$125/person (plus Tax)

Saturday May 5th

Each year we prepare a feast based on the king of the spring mushroom season — Morels.

This year we are highlighting the wonderful marriage of morels and our wonderful local pasture-raised chicken. This is old school chicken, the kind that has texture and flavour we don’t see in many of our marketplaces. We look forward to this event every spring!

canapes

Pate of chicken liver, morels and apple butter jelly

Korean grilled chicken and morel lettuce wrap,

mains:

Leek, potato and chicken soup with morel creme fraiche

Shanghainese chicken salad with spring vegetables and pickled morels

Coq au Vin with morels, wild greens, new onions and herb-bacon biscuits

Lemon custard tarte with white truffle meringue  brulee

.….…..

$90/person (plus HST)

reservations:    (250) 748‑7450

Saturday, April 14, 2012

To welcome spring we will hold a dinner celebrating our bounty of local wild food. Based on foraged wild plants and ocean treats we will be serving some of our favourite springtime foods. We promise a menu rich in flavour and packed with health promoting anti-oxidants.

canapes:

Oysters on the half shell with wild pepper cress vinaigrette

Mushroom caps stuffed with stinging nettle and local Camembert

mains:

Wild rice chowder with mussels, foraged greens and a seaweed-vegetable pancake

Grilled flatbread warm salad of garlic spot prawns and wild greens with pickled cattail

Morel and ricotta gnudi with a smoked onion and oxeye daisy pesto

Grand Fir Pavlova with a rosehip pressed yoghurt, rhubarb compote

.….….….

Price per person $90 (plus HST)

reservations:    250 748‑7450

Arti­san Cof­fee Pair­ing Menu

March 17. 2012

5:00 pm — 9:00 pm

We will be work­ing with Drum­roaster Cof­fee to cre­ate a menu that show­cases the flavour and cre­ativ­ity of pre­mium cof­fee beans from a vari­ety of origins.

Apps:

Island Aged Farm­house cheese ball with an espresso bal­samic syrup

Steamed bun with Pulled Pork shoul­der and cof­fee BBQ sauce

Plates:

Cof­fee cured Sock­eye salmon gravlox with mar­i­nated king oys­ter mush­room, fresh herb salad

Japan­ese style Grilled Oys­ters with espresso teriyaki froth, fresh soba noodles

Grass-fed Beef and cof­fee Bolon­aise with crispy Porcini Polenta cubes and espresso red wine reduction

Viet­namese Cof­fee Chilled Souf­fle with choco­late, hazel­nut and coconut crust

cost $90/person (plus HST)

Call 250 748‑7450 for info (or con­tact us below)

Saturday, March 10th, 2o12

12 noon — 5:00 pm

Cooking with Cultivated and Medicinal Mushrooms

Mushrooms have been used as a tonic and medicine for centuries. China and Japan where the first to explore the effects of fungi on well-being and longevity. This class looks at the range of mushrooms available in our local market and shows you the inside scoop on purchasing, storing, preparing and dining on these health promoting mushrooms. This class is a Vegetarian friendly class with vegan dishes available on request.

• Primer on locally available mushrooms — at least 10 varieties
• Care and handling of fresh and dried mushrooms

• Longevity Tea — mushroom and ginger broth
• Hand-made Mushroom Pasta with garlic and rosemary
• Tempura Enoki Mushrooms and Green onions with dipping sauce
•  Grilled Oyster Mushroom Skewers with apple chutney
• Risotto cakes with mushrooms, roasted garlic and Blue cheese

This is a hands-on class that includes cooking demo, recipes and tasting portions.

$100/person plus HST (includes, all materials, recipe and tasting meal)

For reservations and questions call Bill at 250 748‑7450 or email bill@deerholme.com