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Farmers Market Excursion

Vancouver now has seven  farmers Markets apart of the Vancouver’s Famers Market Association as well as a handful of independent markets. Over the last two weeks we werre able to explore the Yaletown, Main Street, Mt. Pleasant, Kitsilano, and Trout Lake Markets. Each market offered a wonderful array of vegetables and artisan items from breads to honey and homemade products.

Going to your local famers market is a great way to get your vegetables and fruits.

Here at Truffles Fine Foods we believe in buying locally, and seasonally when possible. There are many benefits, such as supporting your local environment and businesses. Not to mention we get to experience the real flavours of the produce.

At the Trout Lake Marketing this weekend, we picked up some garlic scapes and fresh herbs to make a pesto. Of course, a good pesto is a classic on pasta but try it on roasted vegetables, halibut, even burgers.








In a processor (or blender) combined the following until well mixed with an even consistency.

-       6 garlic scapes

-       3 large handfuls of basil

-       ¼ bunch of chives

-       Handful of walnuts

-       2 Tablespoons of nutritional yeast

-       Extra Virgin Olive Oil (start with 1/3 Cup add more to adjust consistency)

-       Salt & pepper to taste

 

*To find a market in your neighbourhood (or explore them all) check out eat local for more information.


Contest!
Be sure to send us a picture through our Instagram of your pesto and how you used it. Use the hashtag #trufflespesto for your chance to be entered to win a free picnic at VanDusen Botanical Garden for two!





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Celebrate the New Season with Our New Spring Menu!

Print The first crocuses and daffodils have awakened at last from winter’s sleep, and the sun pushes back the night’s curtains a little earlier each day… the first tidings of Spring have arrived!  As the birds return to singing sweet songs and the bumble bee queens build their honey pots, our chefs have also been inspired by the changing season – to wit, the launch of our new Spring Menu, created by Chef Reto Ballat.

carrot image “For me, spring is all about the fresh ingredients, the new produce bought fresh from the market,” says Chef Reto. “No longer do we need to dig through barrels of vegetables stored from last year’s harvest – our sources are renewed and our palettes refreshed.”illustration_spinach as Smart Object-1

And what better way to celebrate than with a new Spring Menu?  Drawing on past years’ experiences of cooking in Zurich, Switzerland’s Eden au Lac Hotel, Reto’s latest repertoire features the sea- salted and meadow-grown flavours of Mediterranean France: Barolo-braised Rabbit Breast, light and succulent Lobster meat, bright rhubarb, young  spinach, olive oil, and crisp white wine.  “When I sat down to plan the menu, all my old favourites came to mind,” Reto reflects. “I remembered cooking in so many different places, and the French Mediterranean was definitely Number One.”

lobsterWhile the menu especially emphasizes our steadfast devotion to locally-sourced ingredients, we’re proud to feature lobster as a seasonal East-coast treat – another celebration of Spring’s tidings. Lovingly folded into delicate handmade pasta, and bathed in an ambrosial white wine butter sauce, the ravioli is “well worth the effort.” The Rabbit Breast is Reto’s personal favourite, hailing once again to his earlier culinary exploits abroad. “We take care to braise it only until it’s perfectly tender,” he explains, “and for me, spring potatoes and baby carrots have always marked the change of seasons. It’s like tasting the rebirth – the ideal Easter celebration.”

Without further ado, we present our new Spring Menu in its luscious entirety. Enjoy!Microsoft Word - 2013 Spring Menu.docx

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Wedding Testimonial: Jennifer Hopp

Still looking for the perfect wedding caterer? Let a starring testimonial be your guide!  We could tout our staff and services until words fail us, but it means so much more when it comes from our gratified clients.  Here, we tell the story of one unforgettable wedding, as related by the happy bride herself.

JENMATT_237 It was a bright and warm (by Vancouver standards) late-July afternoon when guests assembled at Cammidge house in Delta, BC to witness and celebrate the marriage of Jennifer Hopp and Matt Brown-Warr.  Located inside Boundary Bay Regional Park, the lush green lawns of the property rolled into picturesque fields, and the nearby ocean salted the breeze that wandered under the 30’ x 60’ tents.  While the loving union was beautifully officiated, Truffles staff bustled away inside the rustic heritage building, preparing for the dinner and dance to follow.

JENMATT_203Nin actually visited the site two or three times before the event to make sure it had everything we needed,” said Hopp in a testimonial interview.  “I was really impressed by the measures he took to ensure the day went perfectly.”

JENMATT_345At 4:30pm, welcome drinks appeared and the party began.  Shimmering glasses of Blueberry Mint Lemonade refreshed the crowd while the wedding party posed for photos.  Platters of appies appeared shortly after the ceremony, featuring an assorted local charcuterie and BC Valleys cheese with artisan crackers and house-made preserves; a seafood extravaganza of smoked BC salmon, Indian candy, steamed BC mussels and spot prawns; and Mediterranean quintessence in the form of tomato bocconcini skewers with pesto, marinated feta and olives, tzatziki, hummus, roasted red peppers, artichokes, marinated mushrooms, and fresly-grilled pita bread.  The array of modest yet exquisite morsels were the perfect way to tide the guests over until (and whet their appetites for) the gourmet feast ahead.

Seafood Platter

Mediterranean PlatterA round 7:30, the party gathered around white clothed tables adorned with bright bouquets and sweet little succulents for dinner.  “We wanted a family-style meal to match the theme of the wedding,” explained Hopp.  “Our families always hosted big dinners – food is super-important to us – and we really wanted our reception to reflect that.”  And so, the guests sat side-by-side down the long tables, passed baskets of fresh-baked bread rolls back and forth upon request, and shared the flavours of fine conversation, company, and cuisine.  A salad of heirloom tomatoes and bocconcini dressed with house-made micro basil and orange oil vinaigrette opened the meal, followed by prosciutto-wrapped halibut with tomato and basil in Chardonnay sauce, Pemberton Valley beef tenderloin with garlic confit and truffle Madeira jus, and pan-roasted Fraser Valley chicken with local baby carrots and thyme-roasted fingerling potatoes.  “The halibut was my favourite,” Hopp recalls fondly.  “All of us wanted to drink the sauce, it was so delicious!”

JENMATT_313JenMatt Dinner ReceptionAlongside these were Portobello mushrooms stuffed with Israel couscous and goat cheese, house-made potato gnocchi, a mix of exotic fruit, and flame-grilled zucchini, cherry tomatoes, eggplant, red peppers, and mushrooms.  “The menu definitely catered to our love of Italian cuisine,” said Hopp.  “The gnocchi in particular was a popular favourite.”  Coffee and tea appeared at the end with the wedding cake and speeches, and the bartenders plied thirsty partiers with a full selection of sips.  Finally, the staff rolled out a late-night taco bar a few hours later, serving up tortilla chips with salsa alongside soft taco shells filled with seafood and pulled pork to satisfy any midnight munchies.  “This was a testimony to our love of travel,” Hopp explained.  “It was a great finishing touch – although by then Matt and I were so busy celebrating with our guests that we didn’t get a chance to try any of it!  We got lots of positive feedback about it, though.”

Meat, Cheese, and Fruit Platter When asked what she thought about the overall “Truffles Treatment”, Jen Hopp had lots of praise to offer.  “I was blown away by how well Nin and the staff adapted their recipes to accommodate our family-style setting,” she said. “Matt and I really appreciated the chance to meet the chefs ahead of time and discuss our options.  The tastings were our favourite part of the wedding planning process!  In comparison to all the others we tried, Truffles was the best in terms of price, menu, services, and flexibility.  From Day One, they made us feel really confident about pulling off the wedding – and I know the same is true of ANY type of event.  And they came through with flying colours!  Their caring staff were so attentive to all our needs. Without a doubt, I’d recommend them as a top-notch caterer that can tailor their services for every occasion.”

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