Vancouver Island has a new cookbook to celebrate Vancouver Island food.
Co-written by Dawn Postnikoff and Joanne Sasvari, Island Eats features a compendium of over 80 recipes from signature chefs living on Vancouver Island and the Salish Sea. Postnikoff said the idea for a Vancouver Island cookbook came about during a media trip to Tofino in March 2019.
“This is our COVID baby. It’s nice to have something to celebrate now,” said Postnikoff at the Pacific Rim launch party at the Long Beach Lodge Surf Club on Oct. 21.
“The book is really approachable. We tested all the recipes ourselves in a month. Curating the book was an easy, relaxed process,” she said.
Sasvari re-iterates that point.
“Island Eats is full of recipes you can make and want to make. Island chefs are so co-operative and they have a passion for local ingredients. Ingredients are driving the cuisine,” said Sasvari, who also authored the Wickaninnish Cookbook and Vancouver Eats.
Postnikoff adds that the cookbook paints a picture of Vancouver Island.
“Vancouver Island is such a bountiful region. Everything is just here and everyone is so collaborative. It’s diverse in terms of offering. Island Eats isn’t just about five-star hotels. It’s about the town bakery and the butcher or brew pub,” she said.
Shawn Snelling, executive chef at Long Beach Lodge Resort, contributed a simplified recipe of a brunch bestseller: Beet Rancheros with Black Beach and Chipotle Crema (Page 102).
“Sunday brunch in The Great Room is beautiful. This puts a spin on brunch. It’s exciting and such an appropriate time to launch. It’s been a challenging year for the industry,” said Snelling.
Ian Riddick, chef and owner at Ucluelet’s Heartwood Kitchen, contributed a fan favourite: Chanterelle Mushroom Pâté (Page 104).
“This recipe was born out of Ukee foraging. It’s on my menu every autumn. I love autumn food more than any other food because it means more butter and French cuisine. It’s comforting, soul food,” said Riddick.
Tofino Resort + Marina 1909 Kitchen pastry chef Kristine Morrow shared her recipe for Double Chocolate Brownie Cookies (Page 20).
“They’re soft and chewy. It’s something I bake every year at Christmas. I make the dough and roll it to portion balls then I freeze it so I have it ready to bake when I need it,” said Morrow.