My answer would be discoveries such as these:

Gummy Chocolate Balls:

and Crunky:

and last but not least, my favourite, Peacock Brand Guts:

Every January, the BC Foodservice Expo rolls into town, bringing exhibitors and products ranging from wild mushrooms, specialty meats and frozen pastries to POS systems, espresso machines and industrial ovens. I remember attending a food show with my father years ago, and I was fascinated then as I am now by the intricacies that must go behind running a restaurant. From this year’s foodservice expo, I gathered a short list of things (and a person) that I’d like to tell you about:

- Birch Syrup. Sweet, nutty, unctuous, with a slight hint of soy sauce. Strange? I sure thought so, until I took a sip and was won over by the multitude of flavours. This is so much more than a maple syrup. My mind raced with ideas - a marinade for sablefish, a glaze for pork chops, a drizzle over pancakes with pecans – oh my.

- The Liver is Evil. It Must be Punished. I laughed out loud when I saw these t-shirts from Phillips Brewing Company. Yet another reason to drink beer. Not that I need one.

- BC Cranberries. Did you know that British Columbia is Canada’s largest cranberry producer? How about the fact that cranberries are one of the few commercially grown fruits native to North America? Apparently, cranberries are perennials, and it is not unusual to find 75 to 100 year old vines in production.

When cranberries are in season, I keep a constant supply of them for making syrup – chopped coarsely, mixed with an equal amount of sugar and a bit of water. I’d fill a glass with ice, add a few spoonful of the syrup and top it up with soda water - or vodka if I felt like I was having a tough day.

- Salmon Snaps. Made from salmon bones, these may be one of the most nutritious snacks every made. Here’s a quick snapshot of the nutrition label (based on a 50g serving): Calories 230; Total fat 10g; Omega-6 2.5g; Omega-3 2.5g; Cholesterol 25 mg; Sodium 380 mg; Fibre 9g; Sugars 4g; Protein 21g; Vitamin D 35% of daily value; Calcium 50% of daily value,; Iron 40% of daily value, Magnesium 60% of daily value; Phosphorus 45% of daily value.

And ingredient list:
Wild salmon bone meal, soy flour, flax, sesame seeds, spices, garlic, raw sea salt, gluten-free baking powder, apple cider vinegar.

These taste very fishy, but in a good way. I’m compelled to whip up a quick batch of pico de gallo or guacamole to serve alongside.

- John Bishop. Locally, so much has been written about this man already, including this piece:

To refer to Bishop as “venerable” is to do a disservice to both the man and the restaurant. Certainly, John Bishop is as quiet and enduring a figure as the Westcoast native art on his walls. But as a chef and restaurateur, he is constantly vibrant and innovative. Here is someone who is lucky enough to have truly included a worldwide influence on his menus and he has the air miles to prove it. Recent documentary work on the origins of our food and advocacy on behalf of organics, biodiversity and small producers has given him access to a global larder of ideas and ingredients.

For many Vancouverites, Bishop’s is an institution, a truly Westcoast and contemporary experience. For myself, I am most in awe by the fact that - despite his busy schedule (he’s released four cookbooks so far, has an ever-growing list of projects and works closely with the Chefs’ Table Society) - John is at his restaurant each and every time I visit. He personally greets his customers, serves their food and delivers the most impeccable service in town.

While shopping for groceries this afternoon, I came across these:

Grapple. Looks like apples. Tastes like grapes. For a brief moment, my mind failed to process the words. Grapples? WTF? Who necessitated this particular genetic modification? But I was intrigued, and along with some organic almonds, free-range chicken breasts and ten dollar a pound locally grown garlic, I brought these Frankenstein-ian apples home.

My first clue should’ve been the half dozen trademark/copyright symbols on the label (note to self: if a fruit bears a copyrighted name, stay away). I can surely attest that these apples do taste like grapes, and more specifically, Fanta Soda grapes or Hubba Bubba grapes. I suppose they would’ve rocked my world if I were seven years old. But in reality, other than an occasional vodka-injected watermelon, I prefer my fruit to come from nature, as suggested by nature.

This is a bittersweet story for me.

Recently, I won the Bittersweet Baking Contest hosted by The Kitchn. I submitted a recipe for mini galettes – candied kumquat and chocolate cherry galettes to be exact – and while the folks at The Kitchn selected it as one of the finalists, a panel of guest judges - their identities kept as a secret until late in the contest - deemed it worthy of a prize. To really explain how this all happened, I should recall a time - maybe 15 years or so ago - when I first stumbled upon a book called Baking with Julia by Dorie Greenspan.

I had previously written about devoting much of my adolescence reading cookbooks at my local library. Amongst my favorite titles, Baking with Julia was, and still is, one of the most comprehensive and informative books on the subject of baking I’ve ever seen. And naturally, Dorie Greenspan became one of the first names that I learned to recognize and respect.

The galette dough that I made as part of my winning entry is based on a recipe from the book. I had transcribed it onto a little index card – by now old and stained – and figured that if I was able to impress all the people in my life with making dainty little galettes in the past, then I should be able to impressive the judges with the same as well, whoever they may be.

One of the judges turned out to be Ms. Dorie Greenspan.

My boyfriend celebrated his 40th birthday in early January. We hosted a dinner at our favorite restaurant, and by all accounts it was a smashing success. We owe much of that to the restaurant’s chef/owner, Andrey Durbach (you can read about him here and here), who created the cleverest menu to match the wines we wanted to serve.

The menu:

I was duly impressed - OK, and maybe a little envious - by the gifts that my boyfriend received from his family and friends. They convey so much thought and care, they were beyond exceptional. We keep a modest bar at home, and to our collection (yes, it is our collection) there is now a 10-year-old Madeira, a “Rarest of the Rare” 24-year-old Single Malt Scotch, and a locally crafted Absinthe. Adding to the indulgence, we also now have six Scottish tumblers made from Edinburgh crystal (these are designed to exaggerate the volume of liquid in a glass), and an incredibly beautiful set of Absinthe glassware and spoons (and sugar cubes too!) Most excellent!