May Community Partner

We are pleased to announce this month’s community partner,  The BC Hospitality Foundation !  The BCHF is a charity that raises funds in support of those in the hospitality industry facing financial crisis due to a health issue. Additionally, The BCHF also offers a variety of different  scholarships  available for those in the Hospitality Industry!  With your help, every month we donate to a featured non-profit through our in-store fundraising program.  It's just one of the many ways we support our local neighbourhoods.

We are pleased to announce this month’s community partner, The BC Hospitality Foundation!

The BCHF is a charity that raises funds in support of those in the hospitality industry facing financial crisis due to a health issue. Additionally, The BCHF also offers a variety of different scholarships available for those in the Hospitality Industry!

With your help, every month we donate to a featured non-profit through our in-store fundraising program.

It's just one of the many ways we support our local neighbourhoods.

Is Rosé the Ultimate Easter Wine?

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Yes it is. And here’s why.

Rosé can be fresh and fruity, making it your perfect pairing for appetizers inspired by spring flavours .

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Recipe:

Ingredients
1 medium cantaloupe, cut into 1-inch cubes
1/4 lb. thinly sliced prosciutto
20 small mozzarella balls (ciliegine)

Step 1
Onto small cocktail skewers, thread prosciutto, mozzarella and melon cubes. Place on a serving platter.

Step 2
Sprinkle with parsley, if desired. Serve immediately after drizzling with balsamic reduction, if using.

source:
http://www.thecomfortofcooking.com/2014/04/melon-proscuitto-and-mozzarella-skewers.html

 

Rosé can be structured and full-bodied with savoury and herbal notes; a match for Grandma’s famous roast chicken.

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Recipe:

Ingredients:


2 tablespoons unsalted butter, softened
5 garlic cloves, 1 mince
1/2 teaspoon minced rosemary plus 2 rosemary sprigs
1/2 teaspoon minced thyme plus 2 thyme sprigs
1/2 teaspoon finely grated lemon zest
Salt and freshly ground pepper
One 4-pound chicken, at room temperature
1 large onion, cut into 8 wedges
1 lemon, cut crosswise into 8 rounds
1/2 cup chicken stock or low-sodium broth


Step 1    
Preheat the oven to 425° and position a rack in the lower third of the oven. In a bowl, mix the butter with the minced garlic, minced herbs and the lemon zest and season with salt and pepper.


Step 2    
Pat the chicken dry. Rub half of the herb butter under the skin and the rest over the chicken; season with salt and pepper.

Step 3    
Set the chicken breast-side-up on a rack in a roasting pan. Scatter the onion, lemon, garlic cloves and herb sprigs and add 1/2 cup of water. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.

Step 4    
Using tongs, turn the chicken breast-side-up. Add another 1/2 cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175° to 180°.

Step 5    
Tilt the chicken to drain the cavity juices into the pan; transfer the bird to a cutting board. Remove the rack from the pan and spoon off the fat. Set the pan over high heat. Add the stock and cook, scraping up any browned bits. Press the lemon to release the juices. Carve the chicken and pass the chunky jus at the table.

source:
https://www.foodandwine.com/recipes/herb-and-lemon-roasted-chicken

 

Rosé can also be delightfully sweet and the ideal way to end a meal with family.

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Recipe:

Ingredients:
Crust:
1/2 cup confectioners' sugar
1 1/2 cups all-purpose flour
1 1/2 sticks unsalted butter, softened and sliced

Filling:
1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
Topping:
Fresh strawberries, kiwi slices, blueberries, raspberries

Glaze:
1 (6-ounce) can frozen limeade concentrate, thawed
1 tablespoon cornstarch
1 tablespoon fresh lime juice
1/4 cup granulated sugar
Whipped cream, for garnish

Step 1
Preheat the oven to 350 degrees F.

Step 2
For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.

Step 3
For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.

Step 4
For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze.

Step 5
Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream.

source:
https://www.foodnetwork.com/recipes/paula-deen/fresh-fruit-tart-recipe-1916797

Meet The Maker: Left Field Cider Co.

BC Cider Week is coming up April 26-May 5 and what better way to celebrate than to get to know our local cider producers. We’re pleased to introduce you to one of our favourites, Left Field Cider Co.

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Nestled in the heart of BC’s interior, this family-run cidery is making stellar traditional English-style cider. It all started with a bucket, some apples, and a crazy idea to make cider in a small Kitsilano kitchen. Kate’s first attempt wasn’t exactly what you’d call a success, but it did get her hooked and soon she had completed a cidermaking course at the University of Washington and enlisted her dad and other family members to help start this new venture.

After spending a year apprenticing with cidermakers in England, Kate brought the ‘real cider’ movement back home to BC. Left Field is committed to making ‘real cider’, using only fresh pressed apples without artificial sweetener, concentrates, or flavourings. Unlike some commercial ciders, Left Field cider never uses high fructose concentrates, artificial flavourings or water. They focus on traditional styles that highlight the natural characteristics of the apple.

Check out their two benchmark ciders, Big Dry and Little Dry, both made from a blend of British cider apple varieties and local Okanagan dessert apples. Or, if you’re searching for something a bit more outside the box, give their Joe Shack cider a try!

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Big Dry is traditional dry cider with rich tannins balanced by fruity aromatics and a refreshingly tart finish.
500ml $7.49

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Little Dry is subtly sweet featuring a peachy, melony flavor and light effervescence.
500ml $7.49

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A juicy apple cider infused with fresh-pressed BC rhubarb that gives a tart and clean finish.
500ml $8.99

New Cascadia Quadra Village Now Open!

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We’re very excited to bring you a brand new Cascadia Liquor Store experience!

Our Quadra Village location has proudly been a part of the Victoria community since 2009. This humble store has needed to grow to meet the needs of Victoria residents. To accomplish this, we’ve moved to a larger footprint in Quadra Village and we couldn’t be more excited to share it with you.

The new location will be significantly expanded and modernized with wider aisles and a much larger selection for a better shopping experience. The store will have increased chill space, which will allow for more wine and interesting ciders & craft beers to be kept cold and ready to grab out of the fridge.

Perhaps most exciting about the new store will be its Tasting Bar. This community space will host a variety of tastings and educational events. There will be weekly tastings including some with a food component, as well as ticketed Master Classes for 15-20 people with proceeds from ticket sales going to a monthly charity partner, such as HeroWork, Power To Be or Surfrider Vancouver Island.

New Cascadia Quadra Village Opening Party!

Celebrate with us all weekend long: April 5, 6 & 7
2670 Fifth Street - Quadra Village

Live Music, Grand Opening Contests, Giveaways, Food & Drink Pairings + more!

We’re very excited to bring you a brand new Cascadia Liquor Store experience!

Our Quadra Village location has proudly been a part of the Victoria community since 2009. This humble store has needed to grow to meet the needs of Victoria residents. To accomplish this, we’ve moved to a larger footprint in Quadra Village and we couldn’t be more excited to share it with you.

The new location will be significantly expanded and modernized with wider aisles and a much larger selection for a better shopping experience. The store will have increased chill space, which will allow for more wine and interesting ciders & craft beers to be kept cold and ready to grab out of the fridge.

Perhaps most exciting about the new store will be its Tasting Bar. This community space will host a variety of tastings and educational events. There will be weekly tastings including some with a food component, as well as ticketed Master Classes for 15-20 people with proceeds from ticket sales going to a monthly charity partner, such as HeroWork, Power To Be or Surfrider Vancouver Island.

The new Quadra Village store will celebrate its Grand Opening on April 5-7. Visit the store that weekend to enter a contest for a Seattle Food and Beer Experience. There will also be special tastings and food pairings, as well as live music on Friday and Saturday.