Get ready to taste a selection of Spanish cheeses , charcuterie, preserves, olives and olive oils from Spain. This tasting will include some fantastic wine pairings including Cava and sherry. Continue Reading
We’re making the transition to Maple Hill Farms chicken in all of our prepared foods. You often see it on the menus of Vancouver’s finest restaurants and hotels. It’s the kind of chicken we like to cook with at home, so we can’t think of a better reason to serve it to you.
Raised medication free, given plenty of natural light and room to move freely. They are fed vegetable based rations which contain no growth hormones, and are 100% free of animal by-products.
Look for it in the following menu items
Chicken bone broth
Chicken noodle soup
Chicken & chorizo corn chowder
French onion soup
Braised chicken breast with mushrooms and mustard & white wine sauce
Thai chicken curry
Coq au Vin
We also stock uncooked chicken in the freezer section of our Eastvan Store
Make room in your schedule for this fantastic cheese tasting where you will explore some of the many regions of France. This tasting promises to highlight some of the best that France has to offer, and will include some classic cheese pairings with wines from the Alsace, Loire valley and Bordeaux.
In this single session, Allison will provide a roadmap for matching various cheese types with the wines that best suit them. She will introduce cheese basics, including milk types, textures, flavours, how to care for and serve fine cheeses. Participants will learn about how to approach the wines to pair with cheese. Sample some of the marriages made in heaven and discover pairings that suit your own personal taste. Continue Reading
Allison Spurrell talks about a special cheese only made a few times a year
Quebec has a long and formidable history of cheese making that has the rest of the country working full out to catch up.
Despite a long legacy of production and cheese styles, Quebec cheesemakers are not just sitting around idlely watching while the rapidly expanding repertoire of cheeses from the rest of the country takes over the market. They are working away in small and large dairies, developing new cheeses for an ever hungrier Canadian public.