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Food and Drink

Eric Akis: Chili warrants a second bowl

Eric Akis: Chili warrants a second bowl

I’m a Blue Jays fan and when planning to watch one of their games the other day, I decided to make a TV-style dinner to enjoy while doing so.
Eric Akis: Duck salad perfect for early autumn

Eric Akis: Duck salad perfect for early autumn

Duck pairs well with fruit. French-style preparations that highlight that are duck à l’orange, and duck with cherry sauce. When recently harvesting pears from my backyard tree, I remembered that it’s another fruit that works well with it.
Eric Akis: Aromatic local garlic adds flavour to roast chicken dish

Eric Akis: Aromatic local garlic adds flavour to roast chicken dish

If you love cooking with fresh garlic, and you’ve not grown your own, now and well into fall is a great time to be buying it, locally grown. Farm stands, farm markets and smaller food stores specializing in local produce will all be selling it.
Eric Akis: Brining gives pork a boost of beer flavour

Eric Akis: Brining gives pork a boost of beer flavour

If you want infuse the flavour of your favourite ale into pork loin chops, get ready to brine. That technique will deliciously do that; while at the same time make those often lean pork chops juicier.
Eric Akis: The sweet taste of local corn

Eric Akis: The sweet taste of local corn

Local corn, shucked, cooked, plated and slathered with butter is a classic, simple and splendid summer dish.
Eric Akis: Mushrooms make meat-free magic in vegetarian bolognese

Eric Akis: Mushrooms make meat-free magic in vegetarian bolognese

If you’ve grown or bought a bushel of lovely ripe tomatoes, turning some into sauce for pasta or other uses is a flavourful way to use some of them. I did that recently and started by making roasted tomato sauce.
Eric Akis: Fresh blackberries add local flavour to French toast

Eric Akis: Fresh blackberries add local flavour to French toast

If you’re in need of a brunch dish that incorporates an in-season fruit you can harvest for free, I have something for you to try.
Eric Akis: A steak sandwich with Italian flair

Eric Akis: A steak sandwich with Italian flair

The word bruschetta is derived from the Italian “bruscare,” which means, “to roast over coals” or “to toast.” When you’re making bruschetta, what you’re roasting/charring or toasting is sliced bread.
Eric Akis: Fabulous figs, three ways

Eric Akis: Fabulous figs, three ways

If you’ve recently visited some Island farm markets or farm stands, or have your own tree, you’ll know figs are in-season. It’s a splendid fruit with a beguiling look, taste and texture wonderful to eat on its own or with other foods.
Eric Akis: A Salt Spring farm-stand feast

Eric Akis: A Salt Spring farm-stand feast

I’m spending part of my summer on Salt Spring Island and most of my dinner plans here have started with me visiting a few of the Island’s many farm stands to see what’s available.