BIRTH OF A FOODIE.
Warning - some hardcore food lovers may find the following paragraph offensive and the author maintains no responsibility for the mental pictures the reader may incur - reader discretion is advised:

I can actually pinpoint the exact occasion that triggered my culinary obsession to a lazy spring afternoon back when I was eleven years old. My best buddy at that time (a vivacious little girl named Caroline) and I were sharing a vitamin-free, loaded with salt, rich in carbohydrates (among other things!) lunch known by it's many pseudonyms: KD, Mac n' Cheese, Kraft Dinner, Cheesy Macaroni, Ghetto Mac, Cheesey Pasta, and the list goes on. While Caroline was kept busy turning the whole dish into a milky, ketchup-induced orange soup, I carefully stacked the noodles, forming a perfect circle on my plate, each noodle delicately placed upon each other, until an artistic wonder took form. Carefully adding sprigs of parsley to the top, I finished my masterpiece with a light application of ketchup around the edges, in the most appealing of decorative designs of course. For an eleven year old, it was the most beautiful meal I had ever seen!

Meals have come a long way for me since the days of processed noodles in a box, but macaroni and cheese will always hold a special place in my heart as the dish that opened my eyes to the wonders of food. Now there are endless possibilities for creativity with presentation, spices, unique ingredients, and wine-pairings, and with that, there are no limits on fabulous story ideas that centre on the star of the region this month - FOOD!

YOU ARE WHAT YOU EAT
If you think back to your grade 3 nutrition class you may remember the day your teacher explained the importance of a healthy diet claiming “you are what you eat.” There you sat munching away at your bag of mixed nuts when you felt the class bully point his finger at you and announce to your giggling classmates that if you eat nuts you must be nuts. Not to worry - a number of resourceful chefs from the region have once again made it desirable to be what you eat: fresh, wholesome, and environmentally friendly. Ocean Wise is a Vancouver Aquarium conservation program that helps restaurants (62 in total!) and their patrons make environmentally friendly seafood choices. The sustainable seafood menu items – easily identified by the Ocean Wise logo – are caught in a way that creates minimal environmental impact and ensures the future health of the ocean. Socially conscious and healthy eating habits are also the inspiration of Richmond locals Marat and Ella Dreyshner’s restaurant Reflections Gastronomie. There are no deep fryers on the premises; instead, chefs use healthy oils, grilling, baking, steaming, braising and smoking techniques. For a “hedonistic eco-friendly” dinner overlooking the emerald green waters of the Coquihalla River, visit At Kw’o:kw’e:hala Eco Retreat. Located outside of Hope, the retreat has an on-site organic garden, fish and seafood come from local rivers and oceans, and what cannot be grown in the mountain zone is sought out within a 100 mile radius. For more information visit www.vanaqua.org, www.reflectionsgastronomie.com, and www.eco-retreat.com.

HEALTHY CHOCOLATE
It’s not an oxymoron. It’s not even a typo. Limbert Mountain Farm in the Fraser Valley has created a new line of herbinfused chocolates. As an Herb and Specialty Food Farm, Limbert Mountain produces over 125 varieties of herbs and a growing list of specialty vegetables and fruit. The fresh herbs, vegetables and fruit of the season are infused in pure Belgian rich dark chocolate. A visit to Limbert Mountain’s beautiful heritage farm in Agassiz - a well-kept secret hidden within the Upper Fraser Valley of British Columbia’s southwest coastal region - is made even sweeter by tasting fresh chocolate-mint, chocolate-bark or the popular chili-lime chocolate. Who would have thought you could satisfy your chocolate cravings and get your daily vegetables all in the same delicious bite? Contact www.limbertmountainfarm.com for more information.

OLD IS THE NEW NEW
Imagine traveling in the grandeur of the Orient Express during its heyday in the 1930s – enjoying the comfort and luxury of the sleeping-cars and dining amongst royalty, nobles, and diplomats in the restaurant cars known for the quality of their cuisine. Well, trains are back. Rocky Mountaineer’s two-day, all daylight rail journey between Canada’s West and the Canadian Rockies, has brought back to life an era when train travel was truly luxurious. Onboard the train, you will enjoy an intimate and personal dining experience in one of eight individual 36-seat dining rooms, all served by their own compact galley kitchen. Executive Chef Mark Jorundson creates an innovative menu featuring only the finest and freshest local ingredients. The romantic setting, spectacular cuisine and ever-changing scenery offered onboard Rocky Mountaineer’s train journey is a one-of-a-kind travel experience.
Visit www.rockymountaineer.com/media and click on Media Kit and then Culinary.

SHAKEN, STIRRED, AND ON THE ROCKS
For many years, James Bond’s famous line “shaken, not stirred” was the most exciting thing to happen to a vodka martini. Not any longer. Determined bartenders throughout the region have started with the basics, then they’ve shaken, stirred, and even put it on the rocks in search of the perfect martini. Here are a few of the best: the Thai Fusion Martini at Zin Restaurant & Lounge located in downtown Vancouver turns the combination of lemongrass infused vodka, watermelon juice, and fresh basil into an intoxicating creation. Even better, the culinary team at Zin Restaurant & Lounge use local suppliers and ethically sound ingredients in their efforts to create a sustainable environment. Compare Zin’s Thai Fusion Martini to the “Surfertini” at Capones Restaurant. Located in Vancouver’s Yaletown area, Capones Restaurant boasts 30 martinis on its cocktail menu. Sip at your martini over dinner while you enjoy some of the best local live jazz and blues musicians on the west coast. When in Whistler, stop into the Mallard Lounge at the Fairmont Chateau Whistler to sip on the appropriately-named Absolutely Whistler Martini. The best part? It is served in a chocolate rimmed frozen martini glass. A martini-on-arrival may sound like the best part of the all-inclusive 2-night package at the Sunshine Coast Lodge Getaway & Eco-Adventure, but it’s only the beginning. Enjoy the luxury of being pampered by Nature in the beautiful Princess Louisa Inlet. Return home with a headache and a new favourite martini. Visit www.zin-restaurant.com, www.caponesrestaurant.net, www.fairmont.com/whistler, www.luxuryvacation.bc.ca for details.

THERE’S NO I IN TEAM...BUT THERE IS M-E-A-T
Want to know the secret to increasing your company’s profitability? All you need are a couple of barbeques, herbs, spices, and the basic condiments. Confused? The Canadian Outback Iron Chef BBQ Challenge helps build staff morale and improves your work environment while you compete to be named the Outback Iron Chef. Gone are the days of karaoke staff parties and your coworker Jimmy’s painful rendition of ‘Margaritaville.’ Instead, your group will be divided into teams and challenged to create a delicious starter, entrée, vegetable dish, delectable dessert and an enticing beverage. The teams will be judged according to taste, presentation, and originality. The end result is a mouth-watering feast and a staff that better understands one another, conflict resolution, getting more done with fewer resources and less time, and the secret to success. Teams also have the opportunity to cook twice as much food as needed, with the half of the food going to the homeless and underprivileged people in the community. Visit www.canadianoutback.com for more information.