Sorry for the late posting in catching up. I had attended a conference on the Friday and Saturday, which meant it left me no time to post for the day prior. Then I had realized that Saturday there was very little I could do for meals, since stuck in one building, so I skipped one day and postponed the challenge by one day.
OK. so for Thursday. It was a busy day, so wasn’t that exciting. It was busy with my weekly visit out at my dad’s care home, and he was due for his hair cut and shave, so left my day a bit short with needing to eat on the run.
Breakfast: remaining cherry pecan bread with peanut butter and a poached local free range egg
Lunch: locally made potstickers from T & T
Dinner: last bit of roasted veg with a small steak
 Cortes Island Shellfish Medley | Kaishin Chu © 2011 Day 3 started easily enough, kept on with same breakfast items and had the left overs of the roasted vegetables.
With dinner plans for eating out with a friend, I was fortunate enough to be able to choose the restaurant. I took the opportunity to see if I could find another restaurant other than Raincity Grill for dishes made with local ingredients. Through a little research, I came across Pair Bistro, where majority of their ingredients come from within BC, including all the wines and beer. The server had amazing knowledge of the menu as well as wines, and we were pleasantly given info as inquired. The food was well made, delicious, and reasonably priced. I had shared a Halibut Pastry with UBC farm greens appy with my friend, and then ordered the shellfish Medley with frites.
As my close friends would know, I have a love for french fries, comfort food, and I have to say, Pair’s fries were pretty addictive, thick sticks, moist and the tomato aioli was excellent. Both of us couldn’t stop eating the fries until the bowl was empty!
If you liked what you read and saw, and like to support me in this challenge or want to be part of the cause, Growing Chef!, please donate:
Growing Chefs! Going Local!
During day 1, in the evening, I prepared a bunch of root vegetables for the next day’s roasting. This dish fed me for Day 2 evening, along with some left over sausage I had, not local, but from Ontario, Then for Day 3 lunch as well.
 Roasted Root Vegetables | Kaishin Chu © 2011 Ingredient List:
Cut up to equal sizes: Beets, radishes, green lokbok or daikon, zucchini, yellow onions. Add a few cracked garlic cloves and cut up bits of smoked bacon (optional). Mix with drizzles of olive oil to coat the veggies.
Then add: lemon thyme + oregano from my container garden, sea salt + fresh cracked black pepper
 Before + After | Kaishin Chu © 2011 I put it to roast on my lunch break on Day 2. 350ºF for approx. 1 hour, semi covered by a baking pan, then turned off the oven, and left in to brown and reduce juices with the residual heat. If you like the veggies softer, then roast for longer while it’s covered. Mine still had body to it, which I like, yet soft enough.
 Colourful | Kaishin Chu © 2011
If you liked what you read and saw, and like to support me in this challenge or want to be part of the cause, Growing Chef!, please donate:
Growing Chefs! Going Local!
As some of you may be aware, I have taken on a 7 day Going Local! food challenge. There were a few reasons in which I had made the decision to do so:
1. to help raise funds for a project I believe in, Growing Chefs! where programs are set up in schools where kids get educated hands-on, to learn about growing food and eating healthy, while having fun too. It’s similar to Jamie Oliver’s mission with the school meals revolution. Due to my having a good relationship to food from a young age, I believe that teaching kids when they are young is so very important. As they grow up, they are better informed and educated when they come to make the choices for themselves. Knowledge and understanding are huge, huge values of importance in life, in my opinion. If you feel the same, please join me on this challenge by making a small donation, even a few dollars counts!
2. I have been very fortunate as a child to be raised with growing food and raising livestock as part of the norm, and thus I believe this is why I have a fairly healthy relationship with food, and a great appreciation for the food, as well as the growers/breeders. My father was an entomologist that believed in non-chemical methods for pest control, who loved to hobby farm as his passion. In the summer months we lived off of our own crops (vegetables and some fruit), as well as year round supplies of chicken and duck eggs. A few times of the year we’d eat the rooster before it got too old, or (to my detriment the first time it happened) rabbits which I helped raised. We raised our chickens from eggs, so I was exposed to their full life cycles. I learn to butcher chickens, the most humanely way possible. As a child, I was deeply connected to animals, actually, still am. Continue reading The reasons behind the challenge, Going Local!
If you’d like to support me in this challenge or want to be part of the cause, please donate:
Growing Chefs! Going Local!
Morning Caffeine: Saltspring Coffee and one of my fav. beans, Sumatra. Great for espresso, Vietnamese press, French press.
Continue reading Day 1 : Aug 15 | Going Local! Local Food Challenge
Hello Everyone! Today (Aug 15th) I start my Going Local! Local Food Challenge, to help raise money for Growing Chefs! I have chosen to eat local produce/products from within BC. If you would be so kind to contribute to my efforts, your generous support would be so much appreciated by myself, and by the children who benefit from the education on eating local and healthy!
Kai xo
Go here to donate/support
http://chefs.givecentre.com/campaign/60
 Mojito by Kaishin Chu © 2011
made a mint infused simple syrup today, for use with either bourbon or rum, mint julep or mojito :)
perfect for a hot summers day ;)
One of my favorite rewarding thing to do is treat myself on the weekend, to a homemade brunch, made with whatever is available in that little fridge of mine. A great start to the weekend with a bit of improv and testing of flavors.
What a great web start up that focuses on getting people back into cooking. Gojee helps to save you time and to inspire you by finding recipes based on what you crave or have on hand, as well as showing you what additional ingredients you will need based on each particular recipe. It provides you with curated recipes personalized to what you have inputted as craving or ingredients you have on hand already.
For the above example, I listed yellow onions, fresh thyme, flour and butter, and it returned with a variety of recipes that included those ingredients, all very visual and delectable, pulling info from their hand picked group of food writers, who are trustworthy. My fav listed highlighted here is the Onion Tart. Yum.
Win for the food writer + Win for the home cook :) Excellent pairing that creates home cooked goodness!
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'A food lover's adventure into creating inside and outside of the kitchen. Love for sharing and educating self and others in eating local and getting real with the simple beauty of food, to get thinking and making conscious decisions.'
Your comments and dialogues are very much welcomed here, this will get all of us to think more about quality vs. quantity.
Here's to eating well, a 'dash of food' here and there to tease and satisfy our senses :)
CinCin - Kai xo
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