Here are a few images of Phaeocollybia that our group found during a SVIMS outing led by Oluna and Adolf Ceska on Friday, September 17th. It was an amazing day in a beautiful, old growth forest that is slated for logging. You will see that Oluna’s specimens are impeccable. She took a great deal of time extracting them. I fractured the tap root on a few of my own but feel a little better after looking at the photographs in Mushrooms Demystified, page 415, since the...
Read MoreHasselbach Visit and Martin’s Lane Riesling by the Glass
On August 24th, I had the good fortune of dining with Agnes Gunderloch and Fritz Hasselbach of Gunderloch Winery in Rheinhessen, at Sooke Harbour House. I was lucky enough to meet them during a Canadian Governor General’s tour to Germany with Her Excellency, Adrianne Clarkson and John Ralston Saul in 2005 when we enjoyed a delicious lunch together at the winery. I truly enjoyed their wines that day and am convinced that Gunderloch wines are amongst the very best in the...
Read MoreCrayfish on the Sooke Harbour House Menu Zel Djuric from Asturia Aquaculture delivered live Pacifastacus leniusculus, or Signal Crayfish, from Chemanus on Vancouver Island. These will be on the Sooke Harbour House menu on a regular basis throughout the year. Chef Sam Benedetto in front of the kitchen door at Sooke Harbour...
Read MoreSinclair and Frederique Philip Receive Lifetime Achievement Award from Vancouver Magazine
Sooke Harbour House Hotel Owners Sinclair and Frederique Philip Receive Lifetime Achievement Award from Vancouver Magazine Sooke Harbour House owners, Sinclair and Frederique Philip, received the Lifetime Achievement Award at Vancouver Magazine’s 21st Annual Restaurant Awards, along with the award for Best Restaurant on Vancouver Island. The awards ceremony took place on Tuesday, May 18th, at the Sheraton Wall Center in Vancouver. “Long before the 100-Mile Diet, before...
Read MoreSociety of Ethnobiology Lunch Menu, Sunday, May 8
Society of Ethnobiology Lunch (May 8, 2010) Wild stinging nettle and oyster soup garnished with sea asparagus, common miner’s lettuce, and flavoured with grand fir oil Fresh, wild Chinook salmon glazed with birch syrup, served with a wild, trailing blackberry glaze, wild rice, Indian celery and fuki leaf bundles, wild morel mushrooms, grilled nodding onions, and fiddleheads garnished with wild sorrel and camas flowers Wild soapberry ice cream Sweet woodruff sorbet Candied...
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