Anyone feeling peckish will find plenty of inspiration in the following pages. As summer fades and cooler temperatures take hold, thoughts quickly turn to the holidays, with comfort food always at the forefront. From Thanksgiving dinners and Halloween treats to festive gatherings and cozy nights at home, food is always at the heart of the season. Fall and winter months bring countless opportunities to indulge. Whether it’s a comforting homecooked meal, a sweet treat or a seasonal beverage shared with friends, everyone wants something that delights the taste buds. Carnivores, pescatarians, vegans and everyone in-between may have different guidelines about what they’ll eat, but they all share the same craving for flavourful food.
Local establishments in the qathet region are ready to welcome diners with a wide range of cuisine from around the world. Stepping out for a meal not only offers a break from
Fall/Winter 2025
the kitchen but also supports the restaurant industry and the broader local economy.
For those who would rather stay in, the next dish is just a phone call or click away. Pull out that favourite menu, place an order and enjoy a night free from cooking and cleanup. For the home chefs, there are endless ways to get creative. Local shops carry everything needed to prepare memorable meals, whip up desserts or mix the perfect drink to complement the evening.
Whether it’s experimenting with a new recipe, assembling ingredients for a potluck dish, or crafting a festive cocktail, the possibilities are as wide as your imagination.
So, relax and let the season inspire you. Taste, indulge and treat yourself and your family.
Whether you’re dining out, ordering in or cooking at home, food has a way of bringing people together and turning even the chilliest days into celebrations.
PUBLISHER
Kelly Keil
EDITOR
Shane Carlson
COVER PHOTO
Dragon House Restaurant
Photos by: Kelly Keil
SALES: Sandy Adams
Family, friends and festivities warm up the season Taste
CREATIVE DIRECTOR
Alicia Newman
CONTRIBUTORS: Tanya Hill
Owner of Edie Rae’s Café Kelly Belanger [right] with longtime server Tracy Price Carto after their daily breakfast and brunch rush.
Iconic bistro offers experience like no other
Locally sourced ingredients, hollandaise made from scratch and award-winning blackberry jam keeps people coming back
TANYA HILL thill@prpeak.com
The story behind Edie Rae’s Café is in some way a homage to the people who
lived and worked in what is now known as the historic neighbourhood of Townsite, where the café is located. The café and bistro is also a dream-coming-true for chef and owner Kelly Belanger.
“I imagined opening a higher-end French bistro, with everything made from scratch,” says Belanger. “People are coming from all around the world because it’s all fresh and it’s homemade.” Belanger makes his own hollandaise sauce, which is poured on top of a patron favourite, eggs benedict.
TANYA HILL PHOTOS
One classic menu item, called Edie Rae’s Bene, comes with two poached eggs, a fresh biscuit, back bacon, hollandaise and hash browns.
“I’ve been cooking since I was 11 years old; I’m a chef by trade,” adds Belanger. “Folks who stay at the inn get a free meal with their stay.”
The café is decorated with antique lamps, dishware and furniture, something Belanger says he always imagined his place to look like. But, it’s the large black-and white photographs of what looks like a 1950’s Hollywood starlet posing at a photo shoot that catches people’s eye. That woman is Edie Rae, Belanger’s mother-in-law, and her story can be found at every table in the bistro.
“We were trying to think of a name for the restaurant,” explains Belanger. “Edie brought out a book with these pictures of her in a photo shoot right before her 15th birthday.”
So in a homage to Edie, Belanger made her the face of the restaurant, and the rest is history.
Born and raised in the region, Tracey Price Carto has worked at the café since it opened. She is also an innkeeper at the Old Courthouse Inn.
“My favourite is called the Figgy Linda,” shares Carto. “It’s an eggs benny with fig jam and feta on it, and local potatoes.
“The nice thing about Powell River is that it’s easy to get around; you’ve got the lakes and then people from the interior want to see the ocean, which we have right here. Plus we have the Hulks out front, and you can hear the sea lions.”
Patrons can also sit on the cafe’s large patio, a great place to take in the historic buildings and the old mill, while sipping a morning coffee and devouring
Edie Rae’s Café is inside the Old Courthouse Inn, which is a popular place to stay for locals and visitors alike. People staying at the inn are offered a free breakfast with their stay. TANYA HILL PHOTOS
a homemade breakfast or brunch, with prices that are not going to break the bank.
“I warn everyone not to fall in love with this place [qathet region],” says Belanger. “Usually, before they leave, they’re at a realtor’s office.”
Edie Rae’s Café, located 6243 Walnut Street, is open Tuesday to Sunday from 9 am to 1 pm. To contact the café, call 604.483.EDIE (3343).
Business provides more than ready-to-go meals
Convenient Chef expands to offer event catering, business lunches and cuisine for festival goers
TANYA HILL
thill@prpeak.com
Owner and Red Seal-certified head chef Steve Macleod strives to create innovative culinary creations, ready to be picked up, or delivered, from the Convenient Chef in Townsite on the northern Sunshine Coast.
His dedicated team is passionate about making high-quality meals with fresh and local ingredients for people on-the-go. “Think TV dinner, but as the best possible version of itself,” says Macleod.
Some of the offerings include many of his childhood favourites, such as homestyle meatloaf, lasagna and Salisbury steaks; all are made from scratch using as much local produce as possible. The menus and recipes are always expanding, and now include customer favourites like seafood chowder, bliss seafood pasta and vegetarian lasagna.
“So, there’s a couple things we do; we have
Chef and owner of Convenient Chef Steve Macleod and his team take the fuss out of mealtime by creating flavourful, nutritious meals to-go, using local ingredients whenever possible. TANYA HILL PHOTO
13« CONVENIENT CHEF
our frozen-food fridge here, so you can just pick whatever you want,” said Macleod.
“We also have volunteers who deliver for free to seniors every Wednesday.”
The freezer, conveniently located outside the shop and kitchen space, is always stacked with mouthwatering meals ready to be picked up by customers who don’t want to fuss over dinner or lunch.
Macleod’s vision, he says, is to provide healthy, quick and easy-to go-meals that are perfect for meal planning, dinner on busy nights, as gifts to new parents, elderly friends and family members, or even a great option for an impromptu, at-home date night.
“We also do catering for events and weddings, and basically any type of event one can dream of,” adds Macleod. “We have been serving fresh food at
TANYA
a freezer outside,
for hungry customers to grab-and-go.
festivals this year, plus staff meetings, business lunches and workshop events.”
Macleod has a meat smoker he uses to slow cook beef and pork, which he has served at events and uses in many of his culinary creations.
His catering and food business also offers to build menus and dining experiences that cater to clients’ specific needs and preferences.
He says although many of his meals are like comfort foods, he always likes to add colour and freshness to every recipe.
“I make food that’s familiar, that’s easily approachable to people, and seafood, we try to make a couple seafood dishes,” says Macleod.” I try to use whatever’s fresh and in season, and make things as vibrant and colourful as possible.
To contact the Convenient Chef, go to convenientchef.ca or stop by the space at 5830 Ash Avenue (corner of Marine and Ash avenues). Visit the kitchen on weekdays from 10 am to 7 pm and Saturdays from 12 to 5 pm, or call 604.483.9944.
Every day, the crew at Convenient Chef stacks nutritious home-style meals such as this fish, rice and vegetable dinner in
ready
HILL PHOTOS
Mon, Tues, Thurs, Fri, Sat
11:30 am to 8:30 pm
Sunday 3:30 to 8:30 pm
Closed Wednesday
Tips for dining out as a crowd
Visiting a restaurant is a popular way to enjoy a night out with family or friends. Dining out affords individuals a break from cooking at home and offers an opportunity to try new cuisines and enjoy a complicated dish that novices may find difficult to prepare.
Special occasions also may be celebrated by dining out, bringing together a large party of customers at one time. When dining out as a crowd, some additional planning may be necessary to ensure the experience goes well. The first thing is to consider speaking with the restaurant about how they handle large dining parties. While some restaurants may simply request a reservation (and updates on whether the party count changes), others may treat a crowd of eight or more differently and refer such groups to a party planner or catering manager. Follow the rules of the restaurant to make things easy for their kitchen staff and the waitstaff. When bringing a large dining party, sometimes it can be easier to work with the restaurant and have a party menu set up. This menu will feature a few different options rather than giving the group free rein over the standard menu. A party menu means you can keep things to a set price and advise those dining out about what they can expect to pay if the bill will be split. Who will pay for the meal also merits consideration. It’s essential to decide in
advance if the bill will be paid by one individual or if it will be split equally among those attending the dinner. If it is the latter, it may be easiest if everyone brings cash to make chipping in for a single check more seamless than handing over 10 different credit cards or requesting multiple checks. Also, paying cash means diners will not be subjected to the extra fee that many restaurants are now placing on credit card payments to help offset their costs for accepting such forms of payment.
Plan for the group to arrive at the same time. Many restaurants will not seat a party until all diners are present. Also, once the group is finished dining, it may be tempting to linger for a while and engage in conversation. This can affect the turnover rate of the table and some establishments may not be fond of it. Rather, think about moving over to the bar area (if there is one) or take the group to another bar nearby to continue catching up.
Dining out as a large party involves planning ahead and being cognizant of the protocols in place at the establishment you will be visiting.
Falafel with tahini sauce
Golden, crispy falafel is a delicacy from the Middle East. Take your taste buds on a culinary adventure! (Servings:16 pieces)
INGREDIENTS
• 1 cup dried chickpeas (soaked overnight)
• 1 small onion, roughly chopped
• 2 cloves garlic
• 1/2 cup fresh parsley
• 1/2 cup fresh cilantro
• 2 tablespoons lemon juice, divided
• 1 tablespoon flour
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon baking soda
• 1/2 cup plain Greek yogurt
• 2 tablespoons tahini
• 1 tablespoon water
• Vegetable oil
• Lemon wedges, lettuce leaves and fresh parsley
DIRECTIONS
1. Soak the chickpeas in a large bowl of cold water for 12 to 24 hours. Drain and rinse well.
2. Place the chickpeas, onion, garlic, parsley, cilantro, one tablespoon of lemon juice, flour, spices, salt, pepper and baking soda in a food processor. Pulse the ingredients together until they achieve a grainy texture that holds together.
3. Transfer the mixture to a bowl, cover and refrigerate for 30 minutes to one hour. Form balls or patties with your hands (about one tablespoon of mixture per falafel).
4. Mix the yogurt, tahini, remaining lemon juice and one tablespoon of water (add a little more if necessary). Season with salt and pepper to taste. Set aside.
5. Heat the oil in a skillet over medium-high heat or use a deep fryer. Fry the falafel for three to four minutes on each side or until golden brown and crisp. Drain on paper towels.
6. Serve hot with tahini sauce, lettuce leaves, parsley and lemon wedges.
Distillery
only distillery on the northern Sunshine Coast.
Now with a tasting room open to the public three days a week, located near the Beach Gardens Resort and Marina, folks can sip the unique coastal gin and vodkas for themselves before purchasing a bottle.
Crafted with BC honey, the unique flavour profiles of the vodka and gin
Tammy McDonald is a Salish Sea Spirits tasting room attendant with deep knowledge of the food and drink industry.
TANYA HILL PHOTO
25« SALISH SEA SPIRITS
come from high-quality ingredients and botanical sourced on the coast. The four types of spirits can also be found at select cold beer and wine and liquor stores across BC.
Salish Sea Spirits recently launched an online store and customers can have bottles shipped directly to their door. “We offer customers different tasting options that come with a charcuterie board,” said Salish Sea Spirits tasting room attendant Tammy McDonald, who has years of experience in the food and drink industry. “I go over how our spirits are made, what the herbs and botanicals are, what the fermenter is and what the naturally sourced ingredients are.”
People are also welcome to come by to purchase vodka and gins directly from the distillery. On offer are three types of gin and two types of vodka that are triple distilled.
McDonald said the Coastal Gin is made
with locally sourced bull kelp and oysters shells that bring coastal flavours to life.
“Our naturally sourced ingredient is honey, and so is it also our fermenter,” said McDonald. “Honey is a great thing to use because it’s very fast to ferment and we can get our product out quickly.”
The botanicals used by the distiller are plenty: Juniper berry, lemon peel and spruce tips, to name a few. They also make a blackberry gin with locally picked berries.
“We’ve got a little blackberry patch just up the road,” said McDonald. “Coastal Gin won a gold SIP Award; it’s unique, like no other.”
The tasting room can also be used for private functions with catering from Seasider Bistro, located at the Beach Gardens just off Highway 101.
Salish Sea Spirits is open Thursday, Friday and Saturday from 3 to 7 pm. To order online, go to salishseaspirits.ca/ about-us. To contact the distillery, call 604.313.8848.
Crafted in small batches from BC honey, Salish Sea Spirits makes gluten-free vodka and gin using highquality ingredients and botanicals, many sourced right here in BC. TANYA HILL PHOTO
Fast facts about slow cooking
Slow cooking is a popular way to prepare meals. From barbecue to simmering to braising, the methods of slow cooking vary considerably. Many people may not realize that slow cooking can be a healthy and beneficial way to prepare food. The following are some advantages to cooking low and slow.
Save money
Cooking foods slowly helps to tenderize them, which bodes well when utilizing more fibrous or dense cuts of meat. Consumers looking for ways to save more on their monthly food bills can lean on slow cooking to produce delicious results with cheaper cuts.
Reduce the number of dishes
Those who do the majority of their cooking in a slow cooker can mix ingredients that are typically prepared separately. Putting them together in the crock saves time and energy cleaning up.
Convenience
Slow cooking allows cooks to step away from the kitchen and engage in other activities. Most slowly cooked foods only require sporadic check-ins while cooking.
Nutrient-dense meals
The United Kingdom-based supplement firm Wild Nutrition notes that because of the low temperatures utilized when slow cooking, the nutrients within foods cooked slowly remain more stable than they do when employing other methods of cooking. This means slow cooking may deliver more beneficial vitamins and minerals than other methods of preparing meals.
Soften ingredients while cooking
Slow cooking at a low temperature for several hours will soften up tough root vegetables.
Intensify flavour
Cooking over a long period of time can increase flavour, enabling cooks to use less sugar, salt or other ingredients that are often relied on to add more taste. Slow cooking is a convenient and beneficial way to prepare healthy, nutritious and flavourful meals.
Challah-style braided bread
INGREDIENTS
(Servings: 6)
• 240 millilitres lukewarm water
• 2 tablespoons sugar
• 1 packet active dry yeast (8 grams)
• 2 eggs
• 60 millilitres vegetable oil
• 1 teaspoon salt
• 3 cups all-purpose flour
• Sesame or poppy seeds (to taste)
DIRECTIONS
1. In a large bowl, combine the lukewarm water, sugar and yeast. Let stand for five to 10 minutes, until the mixture becomes foamy.
2. Add one egg, the oil and the salt to the yeast mixture and whisk well. Gradually add the flour, mixing with a wooden spoon or a stand mixer with a dough hook attachment, until a soft dough forms.
3. Knead the dough for about eight to 10 minutes, until it is smooth and elastic. Add a little flour if necessary.
4. Shape the dough into a smooth ball and place it in a lightly oiled bowl. Cover the bowl with a clean cloth and let it rise in a warm place for 1½ to 2 hours. The dough should double in size.
5. Knead to deflate the dough and divide it into six equal portions. Separate each portion into two or three strands for braiding, depending on the desired style. Form small, braided wreaths or braided balls.
6. Place the bread on a parchment-lined baking sheet and cover it with a clean cloth. Let it rise for another 30 to 45 minutes. Preheat the oven to 350 F.
7. Beat the second egg with a tablespoon of water. Brush the bread with the egg mixture. Sprinkle with sesame or poppy seeds, if desired.
8. Bake for 20 to 25 minutes, until the bread is golden brown. Let it cool on a wire rack before serving.
