Cool gelato, hot cookbooks, and cozy winter market.
by Trish Kelly
Eat In
If you’ve ever pondered what makes a restaurant great, West: The Cookbook holds some enticing clues. Sure, chef Warren Geraghty gets his name on the cover, but this book is testament to the team effort that has earned West, at 2881 Granville St., international recognition. The restaurant’s wine director, Owen Knowlton, offers wine pairings; pastry chef Rhonda Viani takes care of dessert; and food writer Jim Tobler tells the story of West and the regional ingredients that make up the heart and soul of its menu. With 100 colour photos, you might expect more instructional, step-by-step images for home chefs; but in truth, the book is so gorgeous, you might never dare to actually take it into the kitchen. westrestaurant.com
Eat Out
With this year’s farmers’ market season extended into late October, we hardly had time to miss our favourite stalls before the Winter Market began Nov. 8. But who’s complaining? It’s a win/win situation: we get fresh, local food, and a handful of farmers and producers—such as potato-growing rock stars Helmer’s Organic Farm and gustatory godsend Crêperie La Bohème—get to make a living year-round. At the market, you’ll also find local cheese makers, apple growers, and sourdough wizards, all in the comfort of the cozy WISE Hall at Adanac and Victoria. The Winter Market runs every second Saturday (Dec. 6 and 20), from 10 am to 2 pm, till the end of April. Bring a trunkful of reusable bags, and pack them with stocking stuffers and hostess gifts that bridge elegance and practicality in a way Costco fruitcake never could. eatlocal.org
Check Out
Marck and Lauren Shipley, owners of Salt Spring Gelato, are guaranteed a spot on Santa’s “nice” list. What seasonal gift-giver could find fault with their organic, handmade sorbettos and gelatos? The couple, who met in Hawaii, moved to the Silicon Valley, and later retreated to the Gulf Islands to raise their children, use ingredients sourced within 100 miles of Salt Spring Island, including cheese from Moonstruck and chocolate from Salt Spring Island Chocolate Company. Because ensuring a spot on Mother Nature’s nice list is also important, the company is carbon-neutral. Meanwhile, the proprietors’ already-good karma is enhanced by the creation of two special flavours, Fruit Tree Apple Pie gelato and Fruit Tree Pear sorbetto, whose proceeds partially support Victoria’s Fruit Tree Project. Get yours at Whole Foods, Donald’s Market, or Stong’s. saltspringgelato.com
Trish Kelly lives and eats in East Vancouver. She likes high-achieving artisans, philanthropic farmers, and any excuse to eat gelato. At her request, SharedVISION donates Trish’s contributor fee to a local food-focused organization. This month’s recipient is Operation Cookies for Kids, a B.C. Children’s Hospital fundraiser headed up by Lee Murphy of Vista D’oro Farms (vistadoro.com ) offering boxed cookies from Vancouver’s top chefs.
