After the Harvest

San Francisco Indulgence: Nopa

2013-03-31T17:08:00.000-04:00

The San Francisco journey continues!

Before I even left for this trip I had a lot of fun researching possible restaurants I might try while visiting the Bay Area. Trying to choose a restaurant in San Francisco is like deciding where to travel to in the first place -- so many options, so little time!

I decided to treat myself to dinner at Nopa.

Known for its local, organic and sustainable fare, Nopa is self-described as "a San Francisco gathering place" — the perfect place for me to eat, drink and connect. From the moment I entered the restaurant, the place was alive with conversation, cocktails being prepared, wines being poured and of course, wonderful aromas from thoughtful plates of food traveling from the kitchen to diners' tables. Being a 'table for one', I decided to sit at the bar, the perfect place to park yourself if you're traveling alone.

Instantly I was greeted with a smile by the handsome and friendly Sam. A bartender named Sam...not sure if he ever played baseball but he did have a good head of hair and a great smile. I chose an elderflower sparkling wine cocktail to begin and started reading the menu. Shortly after I settled in, a cute young couple sat down to my left and we struck up a conversation (see above re: best place to sit as a solo diner). They gave me recommendations for my upcoming Napa tour and we enjoyed sharing stories like how they met at a breakdancing competition and how I ended up writing a food blog.

Having just visited Fish in Marin, I opted for the little fried fish as a starter. Fresh, with just the right amount of breading and salt and nicely balanced by the creamy dipping sauce, it was a perfect beginning to the meal. I asked if it was supplied by Two X Sea and lo and behold, it was. This was the stuff of 'local food stories' that I was hoping to experience on this trip. It was pretty cool that I had just met the fisherman who caught these little guys, and that I knew that they were caught sustainably.

For my entree, I chose a baked fish dish cooked in a beautiful broth and served with fresh, seasonal vegetables. Nopa is known for its rustic food that highlights fresh product from local producers and farmers. As I sat and enjoyed my meal and conversation with Sam and the cute couple to my left, I noticed that Nopa is also known for its sense of community. The service was warm, friendly and professional. I felt cared for, not rushed, and valued as a diner.

I ended my meal with an indulgent cheese and madeira experience. I usually opt for a dessert wine, and Sam told me that they were known for their selection of sherry and madeira. I had never tried madeira before so I decided to have a taste. Sam wasn't wrong and I enjoyed my after dinner drink with a perfect plate of aged cheeses, honeyed almonds and toasted fresh bread.

Like many restaurants that focus on local eating, Nopa lists their purveyors on their website. Take a look here and you'll even read a few stories about some of the farmers and other producers. In case you were wondering, the name "Nopa" is a commonly-known nickname for the area where the restaurant resides — a centrally-located area referred to by some as "North of the Panhandle". During my SF visit, I learned that most locals actually call this area "The Western Addition". A multicultural area, NOPA/The Western Addition is known for its Victorian homes, jazz music roots and bars, restaurants and small businesses.

You can check out Nopa's current dinner menu here. During my brief visit, I barely even scratched the surface of the delicious, fresh and local food they offer. I get the feeling that if I was a SF local, it might become a place where "everybody knows my name".

Photo Sharing

2013-03-27T18:21:00.001-04:00

Hey friends!

I recently submitted some photos to the 2013 86'd Food Photography Awards organized by the fabulous Ivy Knight. Last year one of my photos was a finalist and I was grateful to the judges for choosing it! I took this photo at a friend's family farm in Burnstown, Ontario. It is a cream separator that is used to filter sap during the process of maple syrup.

This year I was not a finalist but I still wanted to share the photos with you and give them a bit of context. I hope you enjoy :) *Please respect that these photos are my own and if you wish to use them for anything, please contact me directly.

Beautiful grapes in the vineyard at Waupoos Winery in Prince Edward County. I took a great trip with my sisters there last summer.

A picnic I had with my pal Jamie in Big Sur, California. Post coming soon!

I grabbed this shot inside the old hacienda at Scribe Winery in Sonoma, CA this summer. Post coming soon! Amazing winery.

A humble shed on site at Medlock Ames Winery in Healdsburg, CA. Post coming soon :) Also really liked their wines.

I love Scribe, did I mention that? Even their labels are awesome. Beautiful quote.

Cappy the bartender at Spoonbar at the H2 Hotel in Healdsburg, CA. He makes a mean cocktail. This is the man that introduced me to Amaro Montenegro. More on that later :)

Token Instagram photo. Also at Spoonbar. Beautiful edible garnish on the bar.

Congratulations to all of the finalists and winners of this year's awards! I had a lot of fun taking these photos and I hope you enjoyed them :)

San Francisco: Buyer's Best Friend in the Haight

2013-03-19T21:28:00.000-04:00

In August I spent a few weeks in California, starting in San Francisco. I started telling you about it a while back, but other projects started to take priority. I figured with this recent snowfall, now is as good a time as any to harken back to sunnier, warmer days. I hope you enjoy re-living my trip with me!

On a sunny afternoon while walking through the Haight district, I saw this sign:

Of course I followed the directions of this sign and went inside! I was greeted by a cute and friendly clerk named Alex, who quickly showed me the many food samples I was permitted to enjoy. As she told me about the store she was also nice enough to recommend some restaurants in the area. I love being a tourist because people are so forthcoming with ideas of what to do next!

The store that I had ventured into was (and is) called Buyer's Best Friend Wholesale & Mercantile. It's a wholesale artisan food shop that carries over 2000 different products, all made by small shops, entrepreneurs and artisan food producers. The store also carries health products and beauty products, and they have a few different locations throughout the city. They also have an extremely comprehensive e-commerce system on their website for wholesale buyers and sellers. If you are an artisan food producer or you make organic beauty products, check them out! (I'm not entirely sure if it's exclusive to the U.S., but you could ask!)

The owner, Joyce (pictured below), showed me great hospitality, touring me through the store and introducing me to her team in the back warehouse/office area. She insisted I take home some samples to try and it was clear the passion she and her team had for the handmade food products in store.

The first thing that appealed to me about Buyer's Best Friend (besides the sign outside, of course), was the design of the store. These days many of us love that antique, old-timey feel, and in this setting it worked well to highlight the products. They used old suitcases, antique wine barrels, kitschy lamps, gramophones and velvet chaise lounges to decorate the store and create a very homey feel.

I purchased some Stumptown Coffee and a gorgeous-smelling handsoap from Clean Getaway Soap Co. for my cousin and his wife whom I'd be visiting in Oakland in the next few days. I was tempted to empty out the ice cream fridge pictured below but I figured I'd better hold off. People say that calories don't count on vacation...I'd like to know who these people are!? Trust me, I made up for this sacrifice later in the trip.

Examples of the aforementioned artisan food samples included: caramel corn, dark chocolate, a whole shelf full of artisan balsamic vinegars, granola, nuts and other delicious snack food items. It was great to see such a selection of healthy, handmade, gourmet, artisan and/or unprocessed foods available for sale in one place! I love it when you turn a product over and there are only 4 or 5 ingredients listed on the back.

I took my bounty home to the cute spot I was renting in Cole Valley — packed some for the road, stowed the gifts safely, and chowed down on the rest over the next few evenings. Thank you, Joyce and Alex, and to everyone at Buyer's Best Friend. Without a doubt my favourite snack was the Boulder Granola which made a perfect breakfast the morning I left Oakland for wine country.

Stay with me as I continue to post about my California journey! More San Francisco to come, as well as wine country, Big Sur and more!

The Red and White: Chef Katie Brown

2013-01-07T13:43:00.000-05:00

What is the Red & White?

The Red & White is a charity fundraiser in support of Harmony House Women's' Shelter and each year it showcases talented chefs and amazing local wineries and breweries. Combining food and drink with fundraising, this annual event raises funds to provide support for women and children fleeing violence.

Last year's event was a great success featuring Chef Michael Blackie and Chef Lora Kirk -- you can see a full recap of the festivities here. This year's event takes place on Wednesday, January 16th at 7:00 PM at Ashbury College.

Three chefs are featured in this tasting event mixed with live demonstrations and food and beverage pairings: Chef Caroline Ishii of Zen Kitchen, Chef Sarah Allen of Union Local 613 and last but not least, a personal favourite of After the Harvest, Chef Katie Brown of Beckta Dining & Wine.

Each of these three chefs is paired with a blogger to cover the event, and because of this, I was lucky enough to get the chance to work with Katie again! I caught up with Katie at Beckta to chat about her involvement with The Red & White:

Katie Brown, Chef de Cuisine at Beckta Dining & Wine

After the Harvest (ATH): What made you want to be a part of The Red & White? Why is it important for you to support women's' charities such as Harmony House?

Chef Katie Brown (KB): I was given the opportunity to support Harmony House earlier last year with a female cooking group at an event called the "Clam Jam" where we raised a lot of funds for the charity. When I was approached to raise more funds I was on board immediately! I really wanted to be involved in supporting a women's' charity such as Harmony House because I believe it is important for women to see other women in leadership roles such as chefs. I like to believe it motivates and encourages them.

ATH: How are you enjoying your new digs at Beckta? What have been some of the most interesting or exciting changes that you've experienced there since moving from Play?

KB: It has been a very exciting challenge for me, with menu writing especially. It has been quite the transition going from a less elaborate menu at Play, where each plate had a few components and they were all appetizer size. Now I have a whole a la carte, dessert, 5 course blind tasting and 8 course blind tasting menu to create! Beckta is known for its fine dining experience, so I am also constantly being challenged by finding a way to wow customers with not just flavour but also with techniques, textures and presentation.

ATH: This year the Red & White features a talented cast of female chefs, of course, including yourself! What are your thoughts about being a female in the industry?

KB: Throughout my career I have been very fortunate that I have never experienced any difficulties being a successful chef because of my gender. I feel being a female has nothing to do with our talents and I have been very lucky to be surrounded by other females in the industry. I feel even luckier to have an opportunity to cook with these other two talented ladies at the Red & White.

ATH: What are some of your favourite dishes in winter? What are some dishes on the menu at Beckta right now that you're really excited about?

KB: Winter is always a challenging time for chefs because of our produce availability, but I find it's a chance to use up a lot of the pickles and preserves that we processed earlier in the season. I also really enjoy root vegetable soups and braised dishes in the colder months. I am very proud of the menu right now and would have to say I get most excited about the tasting menus which really give us a chance to use products that are limited or not always available.

ATH: What are your favourite wines and beverages this time of year?

KB: This time of year I crave braised dishes with lots of heat and spice. I find myself wanting to curl up with a full bodied red or a creamy porter or stout beer.

Mmm, sounds good, Katie!

Many thanks once again to Katie for her time and I am sure many of you will be excited to taste her delicious food at this event!

If you'd like to attend The Red & White, tickets are on sale now!

Purchase tickets online using Eventbrite or call (613) 853-3250 or email fundraising[at]harmonyhousews[dot]com.

See you there!

A Little Update

2012-11-21T18:55:00.002-05:00

Hello friends!

I know I've been a bit absent from After the Harvest lately but I assure you, it is for good reason! I am currently working on a few projects that I will soon share on the blog, as well as many backlogged posts that I look forward to sharing.

Here's what's coming up on the horizon:

1) Eat.Drink.Connect -- the first video story in this series will be finished soon! I shot the footage for this story way too long ago, but I am happy to say that very soon it will be ready to share. Mega thanks to Chef Katie for being my muse!

2) Surprise Project -- looking forward to sharing! This one could be yours to keep :)

3) Sister Project to After the Harvest -- this is a big one! Might take a few months to share more news....but it's a big announcement! Can't wait!

4) California -- blog posts from my trip to San Francisco, Napa, Sonoma, Big Sur and Los Angeles. Food stories and lots of photos to share! It is my intention to work on these in the next month or so to give you some holiday reading when the snow starts to fall.

Thanks so much for staying in touch with After the Harvest, I truly do appreciate it and I love connecting with you on Twitter and Facebook too :)

Much Love!
~Heather

Blog Action Day: The Power of We

2012-10-15T23:03:00.000-04:00

It's Blog Action Day! A day where millions of bloggers around the world unite and write about the same topic! The aim is to create awareness, provoke thought and incite social change.

I try to participate each year in Blog Action Day and this year's topic is The Power of We! In 2010 the topic was water and in 2009 the topic was climate change and food.

How does this year's topic, "The Power of We" relate to After the Harvest? Recently I started having monthly Sunday Dinners at my place. For someone who has lived alone for most of my adult life, inviting people into my home on a regular basis meant I actually had to hide the pile of ironing I've been putting off for months, clean up the place and *gasp* share my home with other people around the table! Still with all of this on the horizon, I looked forward to it with anticipation.

The first dinner was a smashing success! Here are the happy Sunday diners:

Obviously I enjoy eating with others, or I wouldn't have dreamed up the concept for this blog, to "eat, drink and connect", but I'm sure some of you single-dwellers out there will agree, that it is so easy to get into a rut of eating alone night after night, in front of the television, reading your favourite book, or if you're like me, catching up on favourite podcasts. Usually when I eat, drink and connect it's at someone else's home or at a restaurant, so although doing so at my own home would be fun, I would have to stretch my single apartment dweller muscles and approach this idea with open arms.

The main reason for hosting Sunday Dinners was because I realized I was lacking a sense of community in my own home and I thought it might be a great way to focus less on me, and more on "we". This gives me a chance to see friends old and new, enjoy some great food (potluck -- I'm no Martha Stewart...) and simply connect. It's great to jump out of my routine once a month and I like the idea of a revolving cast of characters meeting and chatting over food and drink.

I guess you could say this whole idea speaks to "the power of we" -- the sense of community that is shared when you eat together. I've always believed food is a great equalizer, connector, peacemaking tool, icebreaker etc. I'm sure you can agree that food can take many forms in our lives, in addition to being a delicious meal on a plate.

I think what I'm trying to say here, is that food is always better when shared. When it comes to eating, drinking and connecting, "we" is so much more powerful than just "me". Without the "we" there would be no connecting.

Who are you sharing food with these days and how is it enriching your life?

Prince Edward County: By Chadsey's Cairns

2012-10-14T22:41:00.000-04:00

During our July Prince Edward County trip, my sisters and I visited By Chadsey's Cairns. This was our last stop together on that weekend's winery tour before we headed into town for dinner at East & Main Bistro (a restaurant we very much enjoyed; thanks to my pal Ryan for the recommendation).

I loved the setting of this winery, an old farm property originally owned by Ira Chadsey himself (inherited from his father, circa mid-1800s), that now serves as a winery and guesthouse run by owners Richard Johnston and Vida Zalnieriunas.

Complete with food, outdoor art and even an historical Chadsey family cemetery, this winery definitely had character. Before we even stepped into the tasting room our eyes led us into a giant barn that appeared to be an event space. We later learned that musicians play in this space and it also seems to be a great spot for a rousing game of ping pong.

Once inside the tasting room, we enjoyed some wines and learned a lot more about Chadsey and "cairns", a word I had not heard of before that day. A "cairn", you see, is a stone marker, and with the cemetary nearby and the legend of Chadsey's stone fence, there were many a cairn to be seen and heard of on this property. Slowly the name of this winery started to make sense. Things really became clear when Richard shared with us the story of Ira Chadsey and his fabled demise; legend says it was suicide:

Local legend has it that seven years after [his wife] Roxey’s death, at the age of 77, Ira built a large bonfire in his maple syrup shack, located down the laneway by the cairns, and shot himself so that his body would be flung into the flames. The fire is said to have been so intense that nothing was found but the metal barrel of his gun.

A tragic, poetic character, Chadsey was, as he

...is alleged to have declared that he would return after his death reincarnated as a white horse, and he was building the stone markers so he could find his way home.

My sisters and I enjoyed the charm and quirky feeling to this winery, and the wine wasn't too shabby either, especially the Muscat. We enjoyed some great summer wines such as their Chenin Blanc and Rose as well. Perfect patio wines.

I would definitely go back for more wine, some music and maybe even to stay the night. Don't judge this one by its modern sign out front. By Chadsey's Cairns will take you back to a pure and simple country feeling, and leave you with a sense of history and legend.

*Note: Although I found the legend and lore of the Chadsey story to be interesting, by no means would I ever speak about suicide by romanticizing the idea. If you are in pain and contemplating suicide, please call your local Distress Centre for help.*

Prince Edward County: The Grange of Prince Edward Vineyards & Estate Winery

2012-10-01T20:35:00.000-04:00

As the scarves come out and the Halloween costume scheming begins, I am quickly realizing that it's October. I can't believe summer has come and gone, and I still have so many blog posts to share with you from my Prince Edward County and California travels!

So, friends, come with me, all the way back to the sunny days of July, as my sisters and I visited The Grange of Prince Edward Vineyards & Estate Winery for a tasting. The Grange of Prince Edward (or "The Grange") is a large, beautiful vineyard property with a stately rustic building as its tasting room. Although we didn't explore every nook and cranny of the building, what we experienced was a brightly lit, open and homey atmosphere, almost like being at someone's really nice cottage....except that here, the wine never runs out.

Once inside we were greeted by Winery Owner Caroline Granger's daughter Maggie, a Natalie Portman doppelgänger with an upbeat energy and a vast amount of wine and marketing knowledge.

As my sisters and I tasted wine after wine and enjoyed some local cheese and bread, we truly enjoyed our time hosted by Maggie, a true professional who shared with us some great stories and a lot of laughs.

Caroline Granger herself even swung by to say hello which was great considering how hands-on she is at the winery, and therefore quite busy! She is truly passionate about what she does.

It was so great to be around women who are passionate about wine, and by this I mean both my sisters and the staff at The Grange. We especially liked hearing the stories about the two vineyard blocks and thus, wines named after two women in the Granger family: Victoria and Diana.

Definitely a stop I would make again during a trip to the county, The Grange of Prince Edward Vineyards & Estate Winery welcomed us with open arms and we truly enjoyed our time, and of course...the wine.

Prince Edward County: Waupoos Estates Winery

2012-09-03T15:10:00.001-04:00

As summer comes to a close, what better time than this to look back and remember the good times. Speaking of good times, I thought I'd get back on the blogging train and share more photos and memories of the Prince Edward County trip I took with my sisters in July. Upon the night of our arrival we decided to dine at Waupoos Estates Winery's Gazebo Restaurant. We shared a nice bottle of their 2010 Baco Noir, and I opted for a delicious dish of local pickerel.

A beautiful property fit for any event, Waupoos is a very pretty place to have dinner on a summer Friday night in Prince Edward County. I especially think this venue would be a great spot for a wedding, if anyone is thinking of getting hitched in the county.

Walking around the property at dusk was so peaceful and it was great to head down to the dock and take a few breaths before heading into the restaurant to enjoy dinner. I always feel so relaxed in the country, and I think there will be many more trips to the county in my future.

It was a great meal to kick off our weekend and of course, it is always fun when I get together with my sisters....especially when we eat, drink and connect. Cheers!

California Journey: Fish~ing in Sausalito

2012-08-15T03:18:00.000-04:00

Greetings from the beautiful golden state! My journey began on the 4th of August and even now on the eve of the 15th, it is difficult to know where to start when sharing the amazing highlights of this experience.

I spent a week or so in San Francisco, and during that time I took the ferry over to sunny Sausalito. On a whim I chose a place called Fish to eat lunch, and I have to say that I am extremely happy that my instincts were sharp that day.

Once I stepped inside, I was instantly digging the vibe of Fish. Very unpretentious and casual with a rustic, nautical design sense, this place also instantly gave the impression that integrity was one of its biggest strong points.

After a little more "food blogger reconnaissance" I noticed that indeed my instincts had not dulled, as they are very committed to sustainable fishing practices and supporting local food and drink producers. They not only serve food to happy diners, but they also sell fish for customers to take home and cook themselves.

I ordered my lunch from the beautiful and friendly Nina, received my wine in a Mason jar (and we all know how I feel about Mason jars!), picked up my self-serve water and silverware and headed to the sunny wooden picnic table on the patio outside. Right on the edge of a marina, the Fish patio is pretty much a perfect place to eat lunch on a summer afternoon. I've said this before, but there is just something about a marina that brings me to my happy place. Perhaps there's a boat in my future.

I started with a glass of Vinho Verde, not local but a perfect pairing with the oysters I ordered as an appetizer. I received a sampling of Hog Island oysters, all served with the appropriate accoutrements: hot sauce, mignonette sauce and lemon juice. A very refreshing start to my lunch.

The main dish I chose was grilled halibut cheeks with early girl tomatoes, summer squash and caramelized onions. A hearty, filling meal, it was quite tasty and stayed within the lines of my often preferred Mediterranean flavour profile.

After enjoying my lunch by the seaside, I wandered back inside to take a few photos, when a friendly staff member asked me about my experience. I offered him my kudos and asked him if there might be a fisherman or a local food producer around that I might speak to for After the Harvest. "Yes!" he said excitedly and he returned with none other than the owner of Fish Restaurant (as well as the owner of its main seafood supplier, wholesale company TwoXSea), Kenny Belov.

Kenny was gracious enough to sit down and share his story with me over some local beers, and I'll be sharing our chat as soon as I make time to edit the video. Until the video is live, for now I will say that he was very friendly, clearly passionate about what he does and he went above and beyond, even showing me the freshly caught fish that had just been delivered to the restaurant that day.

I also met a fisherman who happens to be a former NBA player, which at first I thought may be a joke played on an innocent Canadian girl, but turned out to be quite true! It just goes to show you that you never know who you might meet in this world.

My extreme thanks go to Kenny and his team for great food and drink and amazing hospitality. Kenny's passion for sustainability and service is so abundant and it was a pure joy to sit down with him.

They say if you teach a man to fish, you feed him for a lifetime, but I sometimes I think it's good to leave the fishing to the experts, especially those who will go to the ends of the earth to make sure the methods used not only feed us, but also sustain the ecosystem from where the fish come. A beacon of sustainable seafood, Fish was the first truly great place I visited on this journey.

More to come....stay tuned!

The California Journey Begins

2012-08-08T12:43:00.001-04:00

Hello friends!

If you've been following my Twitter or Instagram feeds you'll know that I'm currently in California -- San Francisco to be exact. I've experienced some really amazing food and drink thus far, and most importantly, met some fantastic people with great stories to tell. With only a couple days remaining in SF before I continue on my journey, I must go now and experience this magical city, but before I go I will share a few photos for you to enjoy.

The journey is just beginning...

Prince Edward County: Norman Hardie Winery

2012-07-19T01:35:00.000-04:00

Lately I've been asking myself why I haven't toured more wineries, or wine regions for that matter, considering my passion for this nectar of life.

I decided to start with Prince Edward County, since it was close to home and it would offer a great excuse for having a weekend away with my sisters. We started our day of winery-hopping with my first choice, Norman Hardie Winery.

As soon as we entered the driveway and saw the sign, my Artist sister commented on its rustic, modern and beautiful design aesthetic. All three of us loved how this visual appeal was evident in everything from the wine glasses to the clipboard menus and wine barrel herb gardens.

Once inside, we started with a tasting, and enjoyed the Riesling, the County Chardonnay and the County Pinot, picking up a few bottles for home. I especially enjoyed the Pinot...

We were tempted to buy some of the beautifully etched glasses and heck, let's be serious, we were tempted to buy a whole case of wine, but we had to pace ourselves and our wallets, and most importantly, there was hot pizza to be consumed in the outdoor kitchen that was calling our names.

We made our way downstairs to enjoy some more wine and some equally delicious pizzas which were cooked with care in this amazing wood burning oven. Of the culinary experiences in life, I often enjoy the simple ones the most, which explains why this meal was one for the books.

pizza + wine + outdoor setting + good people + sunshine = pretty close to perfect.

Artist sister chose the "cochon" pizza, featuring salami among other ingredients. A meat lover to the core, she thoroughly enjoyed every bite.

Marketing Whiz sister opted for the quattro fromaggio with truffle oil. Many "oohs and ahhs" came from her side of the table while she enjoyed this pizza pie.

As for myself, I didn't have any problems enjoying my pizza of choice. I opted for the Margarita: classic, simple deliciousness.

In the short time we spent at Norman Hardie Winery, we enjoyed every sip and every bite, but it was the generous, down to earth hospitality provided by Norm himself that made our visit even more memorable. Here he is, personally welcoming you to his winery!

Wine, Pizza and Music from After the Harvest on Vimeo.

Thank you, Norm, for your hospitality, your food, and of course, your stunning wines. I look forward to many more beautifully etched glasses of your wine in my future.

Four-Herb Canada Day Bruschetta

2012-07-02T19:46:00.001-04:00

I hope everyone had a fun and food-filled Canada Day! And for my American friends, I hope you have an amazing 4th of July celebration!

Here's a simple, delicious appetizer you can make when you're celebrating with family and friends. Enjoy!

Four-Herb Canada Day Bruschetta

2 large tomatoes
3 cloves of garlic
fresh thyme
fresh oregano
fresh basil
fresh rosemary
olive oil
ciabatta bread
sea salt
pepper

Cut ciabatta loaves in half lengthwise and lightly toast them on the BBQ. While someone else is watching the bread (in my case, dear ol' Dad), chop the garlic (or use a garlic press), and add it to a bowl with olive oil and fresh thyme. This may take a little while because of the thyme, but if you hold it upside down and run your fingers along the stem, the leaves should all pop off in one go!

Chop the tomatoes and basil, and have the other herbs ready nearby. When the bread is toasted, put it in a foil pan ready to go back on the BBQ. Then, brush the bread with the garlic, olive oil and thyme mixture (garlic-thyme oil if you will), then add the basil, then the tomatoes, and top with oregano leaves and rosemary sprigs. Lightly season with sea salt and pepper, and drizzle each one with more olive oil.

Put in a BBQ safe foil pan on the top rack, so as to broil it with the reflective heat (or broil it in the oven if it's not too hot!) When the tomatoes have been roasted, cut and serve!

You may want to add a few crumbles of goat cheese if you're feeling decadent, but if not, this bruschetta is quite flavourful as is, with the fragrance of the four herbs, the fresh tomatoes and of course, the garlic.

Happy Canada Day and 4th of July everyone!

Eat Drink Connect: Katie Brown

2012-04-30T21:57:00.001-04:00

This post officially announces my upcoming video series: Eat.Drink.Connect. My intention is to allow After the Harvest to grow into new and different multimedia projects to add to the blog format. I think in some ways I've always wanted to make movies, so I've decided to just take the plunge and learn as I go!

Eat.Drink.Connect. will profile people who inspire me who have a connection to food, a story about how it connects them to others or how it creates meaning in their lives. I think it's always been about people and connections for me, and my hope is that these vignettes will inform, entertain, inspire and even connect you to food, and to the people you'll be introduced to along the way.

My first muse is Katie Brown, Chef de Cuisine at Play Food & Wine. Katie is an honest, passionate Chef who sincerely loves food and has made it her life's work. This past weekend I spent time filming Katie at work and at home (or should I say at Play and at home) and I thought I'd share a few photos from the shoot for you to enjoy.

Over the next while I'll be hunkering down and getting to know the world of editing extremely well, but I am so excited to eventually share this first video with you when it's finished!

Thank you for joining me on this adventure, and thanks to Katie and to Play Food & Wine for the amazing food, wine and hospitality.

Easy Spring Appetizer: Smoked Salmon Toasts

2012-04-18T19:37:00.011-04:00

Hello friends :) I thought I'd share an extremely easy recipe you can make this spring! Perfect for a family gathering, bridal or baby shower, this light, easy to make appetizer really hits the spot, especially for savoury types like myself. It can easily be made with smoked fish as well, preferably local! If you're in Toronto I highly recommend stopping by Gilead Cafe for some amazing local smoked fish :) Since all we had on hand was smoked salmon, we went with it and enjoyed every bite.

Ingredients

Thin, grainy bread (preferably with seeds) -- Bavarian or German bread works really well, or Pumpernickel.
Greek yogurt (or creme fraiche)
Smoked fish (salmon in this case)
Capers
Fresh Dill

Instructions

Toast the bread and cut into small squares; the size of a cracker. Place on a pretty serving tray or a nice wooden cutting board for presentation. Cut smoked fish gently with a sharp knife, slowly cutting/peeling it so you have a small piece that can be folded over at least once. Place it on the toast (if you are concerned about it falling off, put a dollop of yogurt on first, before the salmon to help it adhere to the toast) -- however I didn't do that and it was fine because we ate them so fast they didn't have a chance to fall off! Then put a dollop of yogurt on top of the smoked fish, and alternate with garnishes using capers and dill. For those who don't like capers or dill, you could also drizzle a little lemon juice on top for some extra zing!

Serve and enjoy! Yummm! I recommend taking the time to make MANY of these as they go VERY FAST.

Happy Spring, Everyone!

Eating, Drinking and Making Music

2012-04-11T22:40:00.022-04:00

Check out my pals The DoneFors eating, drinking and connecting in their totally rad new music video for Mercator Map:

Cameo appearance by Sarah's Wooden Spoon -- a lady who makes some mad cakes and sweet treats!

Your wishes can come true...but only if you want them to :)

Awesome video created and directed by Chad Nunn of CON Artist Productions.

Kauai Flashback: Making Poi at Waipa

2012-04-01T20:00:00.036-04:00

As we get closer to the warmer days, my mind retreats to memories of my time on Kauai last summer. This trip to the beautiful garden island of Kauai, Hawaii was definitely the highlight of my year. I had many amazing adventures during my short stay, one of which was the experience of making poi at Waipa!

What is poi? What is Waipa? Allow me to explain...

First of all, the photo at the top of this post is of the taro root plant, or "kalo", which is its official Hawaiian name. It grows all over the island and is steeped in history. The root vegetable that grows underneath this beautiful green plant is like a starchy, purplish-white potato. After it is boiled and peeled, it is ground up, mixed with water and made into smooth, silky poi!

Poi is a the Hawaiian name for this staple food made from taro/kalo. Water is added to it to make the consistency smooth and the result is an almost paste-like substance. "The creation story tells of the Earth Mother and the Sky Father which produced a still-born son. Once he was buried, the taro plant grew out of his body"(www.robert-oakes.suite101.com). Kalo means "everlasting breath", and Hawaiians see the plant as their brother, thus creating a spiritual meaning and connection when it is eaten(wwwrobert-oakes.suite101.com).

Waipa is really "The Waipa Foundation", an amazing non-profit "whose mission is to restore the health and abundance of the 1,600 acre Waipa watershed, through the creation of a Hawaiian community center and learning center....Waipa is a place where Hawaiians and community can renew ties to the 'aina (land and resources), the culture and a more traditional lifestyle; a place to create assets and opportunities for more culturally relevant teaching, sharing, learning and living; and a place to work towards brining health, vibrance and pono (goodness/righteousness) to our land, resources and community." (waipafoundation.org)

My experience making poi at Waipa truly defines connecting through food -- everywhere I turned there was a lively conversation, a hardworking soul cleaning up and a group of helping hands cooking, cleaning and sharing.

I was led to Waipa by a friend who grew up on the island and we were welcomed by a slew of his "Aunties" and "Uncles" who have known him since he was a small child. It was such a beautiful display of love and community to see this friend sharing hugs, smiles, memories and even back rubs with his Aunties and Uncles. It is very common to call many people your "Auntie" or "Uncle" on Kauai -- it is a respectful, affectionate way to refer to anyone who is your elder in the greater Hawaiian community.

Making Poi:

The process begins with a mass boiling of all of the taro root. Once it is cooked and softened, the small boulder-like root vegetables in all shapes, sizes and shades of purple and white are put into large bins filled with water and placed in front of small groups of community volunteers, armed with dull knives ready to shave, shape and carve.

I pulled up a chair and learned the proper technique from some Aunties and Uncles who had been shaving down kalo for years. Every Thursday morning bright and early this process begins again, and by noon the poi is bagged and ready to distribute, sell and give away. I was playfully warned by my friend not to worry if Auntie Cathy loudly proclaims that I might be carving the poi incorrectly: "If she yells at you, it means she likes you", he said, so I was happy a little later on when I heard her stern voice directed towards my knife technique.

Each time I put my hand into the huge bucket of water and taro root, I didn't know what shape would emerge or how many slimy bits of the outer skin I would touch. I was careful not to shave too much off in order to preserve as much of this starchy vegetable as possible. Once each one was cleaned and peeled to the locals' liking, it was put into another bin, and sent on its way to the grinder. After some time I finally got the hang of this inexact science, and I quite enjoyed the meditative quality of the exercise. Huddled around the poi buckets, it was a pure moment of energy and connection around this little purplish-white root vegetable.

Probably one of the happiest looking people I've ever met was the man in charge of pushing the taro root through the grinder. The result definitely did not look pretty or appetizing in any way, but I did get a feeling of visual satisfaction seeing the tubs fill up with the literal "fruit" of our labour.

Once the greyish purple pudding-like mixture filled a bin or bucket, it was rolled over to where Auntie Cathy held court, at the weighing, bagging, twisting and tying station. My friend was called over to do the twisting honours, a privilege not to be taken lightly. Considering the high station of poi-bagger, I was shocked and delighted when I was called over to tie off the bags, a role not often offered to a first-time visitor. Apparently there was a proper way of doing this task as well, and I took in every little bit of instruction from the Aunties with care and respect.

After a long session of Auntie Cathy dipping her gloved hand into the vats of poi, weighing different sized bags, and others twisting those bags just so, and tying them off tightly and properly, the poi making process was finally complete. By the time the last bag was tied, the floor had been swept, the tables prepared for lunch, and the meal prepared by loving hands. It was a true vision of community in action, all hands, feet and hearts working together to make and serve Kauai's bounty.

Before we sat down to eat, a blessing was said and hands were held in a circle. The buffet was a gorgeous display of local Kauai food including kale, papaya, avocado, pork, citrus fruits, bread, fresh pesto, rice and of course, a healthy portion of poi. As we sat down at the row of picnic tables joined together, we shared jokes, stories, memories and conversation, all while enjoying our delicious lunch. To be honest there wasn't much of a taste to the poi, but it punctuated the meal in the perfect way, and really, for me it wasn't about the taste.

What made this whole morning and meal amazing for me was the beautiful joining of hearts and hands over a fresh, local plate of food, and the community connection between locals, visitors and men and women of all ages in the poi-making process itself. Over lunch I joked with an Uncle who asked me questions about Canada, shared smiles and hugs with the friends I was visiting, and enjoyed pleasant conversation with a local Doctor who does charitable works in the community.

So you see, friends, to me, this day of making poi was not really about the actual food itself, the magic was all in the connecting.

Aloha, sweet friends :)

The Children are our Future...

2012-03-12T21:02:00.012-04:00

...and we should listen to them more! I learned the importance of organic while working for a certain corporate organics giant, and although it is not always possible in Ottawa to buy 100% organic, you can see the clear benefits of doing so, as illustrated through this sweet video. Elise is awesome! Are you itching for farmers' market season like I am?

5 Questions with Derek Cameron of Parkdale Preserve Co.

2012-03-04T20:00:00.002-05:00

Winterlude may be over but the snow is still on the ground here in Ottawa and warm comfort foods continue to be enjoyed across the city; comfort foods like bread and jam. Bread and jam -- two heavenly things to start your day with, or to accompany a cup of tea in the afternoon. People have been enjoying these delicious treats for ages. Heck, even Julie Andrews sang about them!

Jam isn't just about bread though, and preserves aren't just about breakfast. I found out more when I recently met up with Derek Cameron of Parkdale Preserve Co., a Toronto-based artisinal small business. Over a couple of weekends, some hot chocolate, jam, cheese and bread, and of course some wine and bubbly, I picked Derek's brain to find out why he started making preserves, and what he was doing here at Winterlude.

Derek went from being a 9 to 5 digital marketing guy to being immersed in a world of jars, jams and jellies. It all started last year, leading into the summer months as he had been visiting antique markets and farmers' markets and he "fell in love with pickled beets". Once home from the market he decided to tackle the challenge of making dill beans and pickled beets of his own. Drawing on inspiration and education from his Mom and Grandmother, he got to work. "We've always had canning in our family", said Derek.

Back in his kitchen in his beloved Parkdale neighbourhood of Toronto, Derek realized he needed a bit more instruction before diving into the hot, boiling world of preserving. The first call was to his partner Keith's Mom Evelyn, who gave him a "Jam Boot Camp" of 3 full 8 hour days in which he learned traditional recipes and techniques. From there Derek made the recipes his own and Parkdale Preserve Co. was born.

He knew right away that he wanted to use all local ingredients. All of his jams are small-batch, and handmade with rustic, artisan touches such as fresh basil in the Peach Basil.

Some of Parkdale Preserve Co.'s flavours include:

Peach Basil (good glaze for chicken, with lamb, with cheese plates)
Strawberry and Black Pepper with Bouquet Garni and Balsamic
Fig Champagne with Candied Ginger
Raspberry Thyme
Herbed Strawberry Balsamic (good with rye toast)
Lavender Blueberry (Derek's favourite)

In Ottawa to hand out samples of his jam to lucky American Express cardholders, Derek smiled when giving his impressions of our fair city: "I love the sense of community in this city and it comes alive on the canal. There's so much camaraderie and everyone is smiling, pleasant and approachable." His favourite aspect of Winterlude (aside from meeting a slew of friendly potential customers), was the fireworks show that launched the winter festival: "It's like a big group activity. Watching the fireworks was like being in your own backyard with 4000 of your closest friends. They were stunning."

During my time with Derek I also got a chance to ask him 5 Questions:

After the Harvest (ATH): What is your favourite jam (now, and growing up)?

Derek Cameron/Parkdale Preserve Co. (DC):

Now: I would have to say is Lavender Blueberry. It is so good with a triple cream brie and blue I am currently crushing on. I have developed a thing for Lavender over the last couple of years, it's like I'm starting now to create a soft landing into my twilight years. Lavender soda and vodka is better than it sounds :).

Growing Up: When I was younger I loved the Strawberry Rhubarb jam my Grandma and my Mom would make. The rhubarb came from our garden and so did some of the berries, any we had to buy came from the farmer's market in the parking lot behind the Town Hall. It always amazed me that something that grew so plainly in our backyard garden could be transformed into something so delicious.

ATH: What is your earliest food memory?

DC: My earliest food memory would be when I decided to take a stand against cake. I don't remember how old I was but I was pretty young to be making such a bold statement. I had decided I did not like cake, especially birthday cake. It was usually dry and the icing nothing more than coloured, smeared, pure sugar. I can remember getting the "sugar sweats" and getting the "whites" from some that were too much. When it came to my birthday one year my Mom asked what kind of birthday cake I wanted and I said, "None, I hate cake." Her next question was "Well then, what would you like?" I wish someone had been there to capture the look on her face when I described to her a dessert which turned out to be Mint Pistachio Pudding she had served at one of her fancy 1970's dinner parties. Other Mothers and neighbourhood children were scandalized but I didn't much care. We continued to have that for my birthday until my late teens.

ATH: What music inspires you (in life or when making jam)?

DC: I listen to a broad range of music in life and while jamming. I will listen to CBC podcasts of my favourite shows (Age of Persuasion), Radiohead, Air or Classic Rock. I would have to say though most consistently it's jazz standards and big band music from the 30's and 40's. I feel really connected to the music of the WWII era. I have no idea why, but when I'm in the kitchen canning I'm totally transported back in time. (Keith always says he's going to put me in the old folks home if I keep listening to it...)

ATH: What is the most unique food you've ever paired with your preserves?

DC: This one is easy...so far the most unique thing I have served along side my preserves has been a Wild Boar and Fig pate served with Hot Garlic Asparagus as part of a charcuterie at home. We actually picked it up at The House of Cheese in the Byward Market. I have never seen it here in Toronto. It was out of this world.

ATH: If you could eat any type of jam or jelly with any celebrity living or dead, who would it be, and what jam would you enjoy with that celeb?

DC: My celebrity of choice would be Elizabeth Taylor and the jam would be our Fig Champagne. The life she led, the roles she played, on screen and off fascinate me. From Cleopatra to Martha in Who's Afraid of Virginia Woolf she never shied from controversy or the opportunity to remind us why we loved her or hated her, as the case may be. And I admire that strength and resolve. Bomb or bust you have to chart your own path. Most families seem to have affinities to some celebrity, actor, writer or musician...in our clan it seems to be Patsy Cline or Elizabeth Taylor, with maybe Tina Turner bringing up the rear. I got an email from my Mom today that was meant to be encouraging but was fairly uninspiring until I got to the last line, and I kid you not, this is how she signed it off.. .As Liz Taylor would say, "Pour yourself a drink, put some lipstick on and pull your self together" LOL -- Words to live by, non? That was what cinched it for me going with old Liz.

Photo Credit: youritlist.com

It was really refreshing meeting Derek and hearing him speak about his passion for preserving. His genuine, charming personality was the only thing sweeter than his Raspberry jam.

When reflecting on the preserving process, Derek says: "It's so rewarding when it comes out well....it is such a fantastic feeling." In the future we can look out for more pickled products from Parkdale Preserve Co. and you can check them out on their website, Twitter feed and Facebook page. Not to mention their Etsy shop!

Thanks, Derek. It was a sweet jam session :)

Another Trip Around the Sun

2012-02-28T18:34:00.006-05:00

This is me, at 4 years old, waiting for my cake.

30 years later, I am so grateful for all of the amazing food experiences I have had over the years, from the birthday cakes to the lemonades to the gourmet dinners to the family buffets. At all of those times I relished the experience of sitting with friends and family, enjoying nature's greatest gifts. It's my birthday today and my wish is for many more trips around the sun that include eating, drinking and connecting.

Thank you for reading,
~Heather

Video: The Pizza Artist

2012-02-15T21:37:00.012-05:00

This is awesome! It makes me want to open my own pizza shop.

A great reminder to do what you love, and do it well :)

Watch it here: http://vimeo.com/16077855
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Beautiful work, Margaret Emily Mackenzie ;)

Video: EAT by Rick Mereki

2012-02-12T22:00:00.006-05:00

I saw this video for the first time months ago, but I still love it so much! I thought I'd share it for anyone who has yet to see it.

EAT from Rick Mereki on Vimeo.

Enjoy!

You can see more of Rick Mereki's amazing work on his website.

Sunday Supper and Soup

2012-02-05T21:10:00.008-05:00

Just a little gallery of some of the vegan food I prepared and enjoyed today! Soup, salad and more pizza! Note to self: measure the rice before you throw it in the stock pot or you could end up with a soup that resembles risotto! Tasty nonetheless...

The Vegan Feast

2012-01-22T20:00:00.000-05:00

The Vegan Feast!

Just a little plant-based dinner I made this weekend...enjoy!

Sweet Potato & Greens Soup

(Before blending)

(After blending)

Thanks, @DebGleason for the recipe!

Pita Pizzas

whole wheat pitas
basil pesto
mushrooms
kale and radicchio massaged with olive oil -- *thanks to @AliciaSilv for the idea of putting radicchio on a pizza!
tomatoes
fresh basil
salt and pepper
*Parmesan cheese for those not on the vegan challenge!

Chocomole

Raw, vegan chocolate "pudding" topped with strawberries soaked in maple syrup -- what's not to like?

Thanks, @Jason_Mraz for the recipe! You can see it here.

This little vegan feast was enjoyed by all, and even though I put Parmesan cheese on the other pizzas, my guests said they could have done without it -- they liked the pizzas that much! I was humbled :)

Yay for healthy, plant-based dinner parties :) We had a little bit of olive bread too, which was delicious!

More video blogs to come soon...

Recipe: Golden Globe Chili

2012-01-15T18:45:00.030-05:00

Adapted from a recipe in the Wellness Warrior Coaching 30 Day Health Tune Up Guide, I present to you my "Golden Globe Chili"! I decided to call it "Golden Globe Chili" for two reasons: one, to pay tribute to tonight's Golden Globes host, Ricky Gervais; and two, because it turns out to be a beautiful golden colour! After tasting the chili tonight, the only change I would make in the future would be to add more spice, otherwise I think it's a healthy, hearty meal that can satisfy for days!

Please enjoy!

Put the following ingredients in a large pot and bring to a boil, then simmer for 30 minutes. To quote Jamie Oliver, it's "easy peasy"!

1 tetrapak of vegetable broth (1 litre)
4 cups of water
2 peppers, chopped (I used 1 red, 1 green)
1 onion, diced
3 carrots, chopped
2 cloves garlic (I left them whole)
2 cups lentils (I used red lentils, which are actually orange, and end up being yellow, or "golden")
1 cup quinoa (I used millet)
1 28 oz. can of chopped or crushed tomatoes
4 tsp chili powder (or more!)
1 bay leaf (my choice to add this, I love bay leaves!)

And...it's all vegan! Thanks to @DebGleason and Wellness Warrior Coaching for (most of) this recipe!