March Feast Menu at Edible Canada

Edible Canada window

Edible Canada window

I first had a chance to eat at Edible Canada during Dine Out Vancouver, together with some fun friends.  The food and atmosphere was wonderful.  The restaurant is located in Granville Island.

I received this email from Edible Canada about their latest $30 seasonal feature menu.   I see a few things I would like to try like the BBQ Pork belly, and the roast ling cod with scrunchins! You have to be an east coaster, or a foodie, to know what scrunchins are 🙂  Maybe have a Gamay Noir with the pork belly and a Riesling with the roast ling cod.


March 5, 2013. Vancouver, BC. Edible Canada is encouraging locals to come down to Granville Island for dinner this March to enjoy a seasonal feature menu. For only $30, diners can enjoy a four-course dinner, feast on local cuisine, plus take advantage of a 10% discount at our Retail Store.  With 25 Canadian wines either on tap or by the glass, your server can help you find the perfect pairing for each course.


March 6th – 31st


Sunchoke Veloute with Garlic Chips

chorizo, maple crème fraîche, croutons


Chef’s Winter Greens

diced apples, pumpkin seeds,

maple pecans & smoked cheddar


Wild Barley Arancini

Okanagan apple butter, glazed beets,

Agassiz hazelnuts & alpindon cheese


Albacore Tuna Club

pickled onion, crispy bacon, croutons

& spiced tuna aioli


Newfie Fish and Brewis

roasted ling cod, crispy potato,

croutons, creamed kale,

Fiore pork scrunchins


Sage & North Arm Farm Pumpkin Rotolo

Agassiz hazelnuts, Happy Days goat

cheese, brown butter vinaigrette


Heritage Angus Steak Frites

8oz sous-vide flat iron steak, arugula,

chimichurri, red wine jus, duck fat frites

(Supplement $4)


Fiore Farms BBQ Pork Belly

Hazelmere Farms braised collards, grits,

crispy poached eggs & jus

(Supplement $4)


 Granville Island Tea Company Chai Brûlée

fresh fruit


 Pear & Raisin Cobbler

black pepper ice cream

Guests can easily reserve a table on our website here, or via phone at 604-682-6681. *Note that we are closed Sunday evenings until May

White Wine, Artichokes, & Fish for Dinner

I love eating fish. There are the local fish that we all know and enjoy like salmon, halibut, ling cod, and red snapper. But there are also fish brought across from South East Asia and Australia. Some fish you might want to try are Milkfish, Barramundi, or Tilapia.  There are many more fish.  Try visiting the T&T Supermarket.

I have a recipe that I like to use with a white fleshed fish. I use halibut, but cod, sole, and other fish can be used. I did mention other Asian fish, and I will in a future blog talk about a nice way to cook tilapia and a wine pairing for it.

Fish with Artichokes

1/4 cup olive oil
1 large onion, chopped
2 cloves minced garlic
2 cups sliced mushrooms (optional)
1/2 tsp dried basil
1/2 tsp dried oregano
2 tablespoon lemon juice
1/4 cup dry white wine (chardonnay, pinot grigio)
1/2 tsp salt
4-6 large fish fillets (halibut or rock cod)
1 18 oz can of marinated artichoke hearts (cut in half)
Saute the onions and garlic in the olive oil, then add the mushrooms and dried herbs.  After the mushrooms start to soften add the lemon juice, wine and salt.  Simmer for a few minutes.

Preheat oven to 375 deg F.  Place the fillets in an oiled wide Pyrex baking dish.  Do not put the fillets on top of each other.  Cover with the sauce you just made.  Then add the halved artichoke hearts.  Also pour a bit of the artichoke marinade on top, then partly cover the baking dish and put in the oven and bake for about 30 minutes (you may have to check if the fish is flaky).  Thicker fillets could take longer.

If you don’t like mushrooms, you can substitute with a small zucchini sliced into rounds.  Finally pour yourself a glass of the white wine that you used in the dish and relax.  Serve with some white rice and a salad.  Simple.

An unoaked or very lightly oaked chardonnay or a pinot grigio would work well.  Greata Ranch Chardonnay from BC, Errazuriz Chardonnay from Chile, Mission Hill Five Vineyards Pinot Grigio, or Dirty Laundry Pinot Gris from BC are some options for you.

I hope you enjoy this recipe and wine pairing.