White bean soup with fried sage

Recipe courtesy of Mike and Arlene Mcinnes Ingredients 10 tablespoons extra virgin olive oil 4 oz slab bacon, not too smoky, cut into four large chunks 2 onions, peeled and sliced thin Salt and freshly ground pepper 3 bulbs of fennel, sliced (about 4 cups) 3 cups dried white beans, soaked overnight in cold water […]

Roasted honey-mustard chicken legs

Recipe courtesy of Arlene and Mike Mcinnes This not too sweet chicken will please adults and kids alike. The slits in the Chicken help it to cook faster and more evenly and also make it look dramatic. Ingredients 4 whole chicken legs, about 3 lbs total Kosher salt 1/3 cup honey 2 tbsp whole grain […]

Crabmeat Casanova

Recipe Courtesy of Mike and Arlene McInnes Ingredients 3 tablespoons clarified butter 9 thin slices French bread 12 slices lemon 18 ounces lump crab meat (not canned crab) 3 tablespoons cognac, warmed 6 tablespoons dry white wine One cup fish stock 3/4 quarters teaspoon salt Scant 3/4 teaspoon freshly ground black pepper 3 tablespoons lemon […]

Curried Scallops with Tomatoes

A recipe from Epicurious Magazine You can never go wrong by adding a little crunch to scallops when you sauté them. Usually, you dredge them in flour, cornmeal, or bread crumbs before adding them to the hot pan, and it’s something that most everyone seems to like. But you can take that crunch and give […]

Food and Wine Pairing Workshop

Presented by: Mike McInnis for the Saanich Sommeliers   Download PDF   Introduction There is something magical that happens when a fresh goat cheese meets a New Zealand-style Sauvignon Blanc. The wine’s grassy, herbal, citrusy flavor elevates the acidity, creamy and slightly animal qualities of the cheese, or when Champagne’s bright acidity and sparkling   texture […]