{"id":876,"date":"2012-05-31T15:04:33","date_gmt":"2012-05-31T22:04:33","guid":{"rendered":"http:\/\/blog.dongenova.com\/?p=876"},"modified":"2012-06-20T16:58:35","modified_gmt":"2012-06-20T23:58:35","slug":"food-matters-salt-spring-tours-goes-locavore","status":"publish","type":"post","link":"http:\/\/blog.dongenova.com\/site\/food-matters-salt-spring-tours-goes-locavore\/","title":{"rendered":"Food Matters – Salt Spring Tours Goes Locavore!"},"content":{"rendered":"

The salt air of the Salish Sea<\/strong><\/em> always gives me a healthy appetite. This week on Food Matters I shared a voyage of culinary discovery, all from the deck of a Salt Spring Island-based cruiser.<\/p>\n

Food somehow tastes better<\/strong><\/em> in the outdoors. Think about picnics, camping, dining al fresco, and certainly street food, as last week’s contest showed. But this week I wanted to  talk about food on board a boat. Out on the water, the sea spray in your hair, the aromas of curried spot prawns and smoked salmon bisque wafting through the air…
\n\"Spot<\/a>
\nA couple of weeks ago<\/em><\/strong> <\/em>I was on board the Salty Cat…her proper name is The Pride of Victoria , a 45-foot long catamaran cruiser operated by Salt Spring Tours<\/a>. The other guests and me were on board for the party launching the first cruise of the year and also the first cruise for the new chef onboard, Richard Verhagen<\/a>. Richard has cooked and run restaurants on Salt Spring for years, including a stint running the Raven Street Cafe on Salt Spring, where he cooked everything in and on a wood burning oven. Now he has a tiny but well-stocked galley to work out of, he calls it a closet, and a barbecue on the back deck of the Salty Cat he calls his corner office. And what a view! We started the evening with raw, freshly shucked oysters from up island, more about those in a minute, and then Richard served up the rest of the menu: Listen to Richard describe the menu. <\/a><\/p>\n

The idea is to keep everything local. Listen to Richard’s philosophy<\/a>.<\/p>\n

Also on board for the launch<\/strong><\/em> with a cooler full of raw oysters was Rob Tyron of the Effingham Oyster Company<\/a>. He raises oysters in the waters of Barclay Sound. Two different types that have distinctly different flavours, Pacific Rim Petites and Effingham Inlets. They really were different, and Rob says it\u2019s a lot of fun to try as many different kinds of oysters as you can to discover new flavours: Listen to Rob’s Quote<\/a><\/p>\n

Rob served the oysters he was shucking alongside a couple of sauces made by Richard Verhagen. You can find his recipe for the wickedly hot citrus sambal sauce here.<\/a> I switched my version of the recipe a little by cooking 3 carrots in the orange juice and roasting the hot Fresno peppers I used.<\/p>\n

I’ll post some more photos of our adventure later.<\/p>\n","protected":false},"excerpt":{"rendered":"

The salt air of the Salish Sea always gives me a healthy appetite. This week on Food Matters I shared a voyage of culinary discovery, all from the deck of a Salt Spring Island-based cruiser. Food somehow tastes better in … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,30],"tags":[],"class_list":["post-876","post","type-post","status-publish","format-standard","hentry","category-contests","category-food-matters"],"_links":{"self":[{"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts\/876","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/comments?post=876"}],"version-history":[{"count":3,"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts\/876\/revisions"}],"predecessor-version":[{"id":926,"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts\/876\/revisions\/926"}],"wp:attachment":[{"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/media?parent=876"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/categories?post=876"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/tags?post=876"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}