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Hello, I just went to Rock Salt Restaurant today and tried the lentil veggie burger.. omy, this was the best we ever had!!! It was the Gumboot burger. I was wondering if you could provide the recipe! They are sooo yummy! Angele
We've posted the recipe for the Gumboot burger at http://www.islandchef.ca/2010/gumboot-burger/. Enjoy!
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Hi from Sooke, B.C. We were just on Salt Spring and had a lovely breakfast at the Rock Salt. Jill would you be willing to share your salsa recipe? I am a huge foodie - and I eat Gluten Free - you can check out my blog at glutenfreedelightfullydelicious.com thanks! Ina
Sure thing, you can find it here in the recipe section. http://www.islandchef.ca/2010/rock-salt-salsa/
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I recently started cutting bad carbs out of my diet but I continue to cook like a maniac. My daughter Sam loves my chipotle garlic cheese sauce. I usually make a roux and from there my bechamel and so on. Is there enough gluten in whole wheat flour to thicken my bechamel next time I make cheese sauce?
Chef Matt Rissling from the Marina Restaurant responds:
Seems to me that whole wheat flour would have as much gluten as white flour. It just has more fibre (bran) which might actually help to thicken the sauce further. The texture would be different, of course. Whole wheat flour is naturally more nutritious.
It's not the gluten in the flour that thickens your sauce, it's the starch. To that end, and to further cut down on some carbs, have you fiddled around with using some cornstarch in place of flour, or using modified starchfes like arrowroot or tapioca? While these naturally contain carbohydrates, they have much more thickening power which means you need to use less.
You could even try omitting the roux entirely, and just go with a straight cream reduction. Carb free, but super high in fat. If you want to know what a cream reduction is just ask a chef one again and we will give you some instruction. Enjoy.
Chef /Owner Fatima da Silva from Bistro 161 says:
I agree with Matt about skipping the starches all together and going with just the cream, the flavour will be better with just the cream. Try mixing in a few cheeses, yes it'll be richer but you will need less sauce if the flavours are stronger.Peter DeBryun Executive Chef Strathcona Hotel says:
After all, who doesn't like a cream reduction. -
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I think the Rock Salt carrot cake is the best I've ever had... and I know carrot cake! What's your secret?
Thanks Charles! I will tell Dean the pastry chef that you loved it. I posted the cake recipe under desserts.
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I was at Rock Salt a couple of days ago, and absolutely fell in love with the Tuk Tuk Noodle Bowl. Lord, that is GOOD. Is it possible in ANY world to get a copy of the recipe? Please?
I am very glad you enjoyed it. The recipe originated in Vikram Viji's cookbook which is a wonderful resource. The recipe has evolved over the years we have been serving it. Check the recipe section under sauces. I will put it up later this afternoon.
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Hello. I would love the recipe for Rock Salt Restaurant's curry chickpea soup. Thanks for considering! Ray
I posted the recipe. Enjoy!
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Could you please provide the recipe for two of Rock Salt Restaurant's most wonderful treats: 1. Granola wedge 2. Energy bars I am usually not one to ask for a recipe---BUT these two treats are unbelieveable! Thanks so much!
Hi,
I am so glad you enjoyed these! They are both posted under recipes on the blog. The energy balls are an old recipe. We served them the first year I owned the Tree House. They were super popular but rolling them day after day after day made me a bit crazy so I took them off the menu. Years later I found the recipe in an old file and reinstated them at Rock Salt. Glad you are happy. In small batches they are fun to make. -
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I have a wine tasting club meeting on Friday night. It's sparklers and champagnes with chocolate because it's Valentine's. I'm looking for a recipe for a dark chocolate with sea or kosher salt and pepper. Got one? I've had it here in the Cowichan Valley.
I have tried the salt & pepper chocolate from Cowichan Bay. I believe it would simply be melted dark chocolate with a light dusting of kosher rock salt and coarse black pepper.
My best guess at a recipe would be:9oz of melted dark chocolate,
1 cup of heavy cream
1 egg yolk
1oz kosher rocksalt
¼ oz Course black pepperMelt chocolate in a double boiler, add tempered cream, stir slowly until combined and finish with egg yolk for shine.
Pour onto a cookie sheet lined with parchment paper. The chocolate can be poured onto the parchment creating various shapes, or ‘bark’ style designs.
Sprinkle with salt and pepper.
Allow to set, refrigerate.
Enjoy.I did not personally care for this product, but with a glass of pinot noir, it may actually work.
Please adjust this recipe as you see fit.Peter De Bruyn
Executive Chef
Strathcona Hotel -
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My husband is in love with the peanut putter bars that you sell in Rock Salt Restaurant's baked goods area. I would love to surprise him and make some. Can you share the recipe? Thanks! Emily
Sure! I will post it later today. I am glad you enjoyed it. Cheers, Jill
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I had a spinach salad with yams at your Saltspring Rock Salt Cafe and I am curious to know what ingredients were in the salad dressing. Thanks
I posted the lemon vinaigrette dressing recipe yesterday. Hope you made it in time for your guests. Cheers, Jill Thomas, Owner, Rock Salt Restaurant.
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My husband and I are huge fans of the Rock Salt's Ruckle Park Stew. Any chance you would consider sharing the recipe? Thanks for considering, Myra
Sure it will post tonight. Enyoy!
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What is your best Salt Spring lamb recipe? And is there any way to confirm that Salt Spring lamb is still Salt Spring lamb (as I understand it is now shipped off island for, ummm, processing...) Just curious! I made a Salt Spring rack of lamb at my parents' house this Xmas.
I have posted two recipes so far. One from Rock Salt and one from Matt Rissling, Executive Chef from the Marina Restaurant in Victoria. Other chefs will contribute recipes soon. Look in the recipe section under the meat category. The question about Salt Spring lamb and where it is processed is more complicated and will take more research. We will dedicate the entire month of February to this topic so keep an eye out. Thanks for your question!
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We had the Rock Salt self-catered Christmas dinner, and the apple-parsnip soup was such a hit with my mother that she hasn't stopped talking about it. Any chance we could have the recipe?
Yes! I will post it on the blog today or tomorrow. Look under recipes and then in the soup category in 24 hours. I am glad you enjoyed it. Happy New Year.
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I would like the recipe for brine for turkey & directions on how to cook it (from Jill Thomas) Thanks!
On the 29th of December someone is asking me about turkey. Just when I finally decided today that I have had enough turkey. It took serving it at the restaurant for two weeks and then days and days of turkey feast with a turkey shepherds pie last night to finally be sick of it. Stock and rest of the turkey are now frozen. Enjoy this recipe. Our bird turned out perfect this year which is important because there are always lots of crazy stressful situations in our house at Christmas!
Cooking a Turkey
Brining the Turkey
2.5 hours for each kilogram (16 hours for 6kg)
Brining is easy and makes your bird so much more juicy!
The only important part is the water and the salt, the rest is for flavour only and is totally optional.In any clean container large enough to submerge turkey combine:
1 cup salt
½ cup maple syrup
2 cups apple cider
2 cinnamon sticks
1 Tablespoon black peppercorns
4 cloves
2 Tablespoons all spice berries
4 Star Anise
Parsley Stocks (save the top part for stuffing)Before brining, remove giblets (reserve) and wash turkey. Put turkey in brine and cover with water. Stir it up.
Remove from brine 2 hours before the turkey must go in oven.Preparing the Turkey for the Oven
Make sure the turkey is room temperature. If it is cold it will change estimated cooking times.
Preheat oven to 400 degrees.
Prepare mire poix (2 rough cut carrots, rough cut onions and rough cut celery) and put it in roasting pan with giblets from turkey.
Pour 2 cups good chicken stock in pan.
Wash turkey & dry it well.
Stuff in stuffing loosely because it will expand, too tight or and stuffing will get mushy.
Put lots and lots of bits of butter under the turkey skin then rub bird generously with olive oil, coarse salt and fresh ground pepper. You can also put a few strips of bacon on top says grandma mulder in the 2009 edition of this recipe.
Place bird on top of mire poix in roasting pan (breast side down).Cooking the Turkey
Cook at 400 degrees for 20 minutes.
Then cook at 325 degrees for the rest of the time.
Cook it breast side down at first so the fat in the back percolates through the breasts and makes them taste good. Turn it breast side up again for the last ½ hour of cooking. The turkey will be less pretty but you should get over that. I can't get over it so I cover just the breasts with a bit of tin foil to keep them juicy.When turkey is in oven melt together equal parts butter and maple syrup and use this to baste. Baste turkey the first time when you turn down the heat. Then baste every 45 minutes after that, you don’t have to baste very often because brining and cooking breast side down makes your turkey moist. If you don’t brine then you should baste every 20 minutes.
Cooking time for a 4.5 kg turkey is about 2 hours. For 6kg should be about 2.5 hours. Most people have crazy ideas about how long it takes to cook a turkey. Remember your mom putting the turkey in the oven before breakfast on Christmas Day? Don’t listen to them or you will have dry stringy turkey. The turkey doesn’t go in the oven before presents unless you want to eat at noon.
The turkey is done when the juices run clear and the instant read meat thermometer reads 165 degrees (near wing). It needs to be at least this temperature before you take it out of the oven or you risk poisoning your family. It should cook to 180 degrees while resting.
Remove turkey from oven, place on serving dish. You must let it rest for at least 20 minutes to finish cooking and allow the juices to redistribute in the bird. You should do this with all meat. If you cut the turkey right away all the juice runs onto the counter and all your brining and basting work will be for nothing.
You can let it sit for up to an hour however, if you are going to let it sit for more then 20 minutes tent the bird with tin foil to keep the heat in. This will make the skin a less crisp but gives you time to make lemon beans and gravy.When you take the turkey out of the oven immediately remove the stuffing, place in a buttered baking dish and put it back in the oven to ensure that it is hot (at least 170 degrees). Stuffing is an optimal breeding ground for bacteria and must be warmed to avoid food poisoning. Stuffing is often not done when the bird is finished and it is not worth over cooking the bird to finish the stuffing.
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I would like a recipe, and the name, for the Italian soup made from the heels of cheese. Thanks for your help. Irene Franklin Vanier, ON
Hi Irene,
Here is what our chefs have to say on the topic.Fatima DaSilva from Bistro 161 responded: I don't know if there's a particular recipe for it, but cheese rinds are commonly used in rustic soups in Italy, I usually use it on bean & chorizo soups or in chunky vegetable soups for an extra layer of goodness. I use mostly Parmesan rind.
At the Marina Restaurant we use the heels of parmesan (grana padano to be exact) in soup making all the time. We combine standard mire poix with rinds of parmesan and loads of herbs (rosemary, thyme, parsley) and cover it with water and let it simmer for approximately four hours. It's best to tie the rinds in cheesecloth to help with cleaning as they will stick to the pot pretty badly. Strain, cool and refrigerate.
This stock is excellent as a soup base and can be used in place of regular vegetable or chicken stock. The only downside is there is no gelatin, so it has little body.This time of year, I would add in corn cobs as well after the kernels are shucked off. This adds a wonderful sweetness and richness. Any and all mushrooms are good with a parmesan stock as well. Depending on your cheese, this could be considered vegetarian.
Parmesan rinds especially are also good for parmesan oil. Combine the rinds with enough light oil to cover (regular old canola is fine) and place over low heat until hot. We use an induction burner set to one for this, no risk of burning. At home, heat until it's hot to the touch. Remove from heat and allow to steep for a couple of hours and then strain through cheesecloth. Use to garnish pasta, vegetables, soup and so on. It is really versatile.
Fatima replied: As Matt Said YOU NEVER throw out parmesan rinds. I like warming them a bit in the oven just to the start of melting point then sprinkling them with basil and a good balsamic vinegar and eating them right away with bread or by themselves. I must now must go to the kitchen and make some.
Corey Pelan from La Piola Restaurant says: Parmesan rinds are very commonly used in bean soups in Italy. Most notably Zuppa Minestrone. I dice them fine and add to a very simple tomato, herb and cream soup consisting of sauteed garlic and onion, good quality canned tomatoes, fresh basil, oregano and thyme, diced parmesan rind. I finish this soup with a little cream. This is one of our most popular soups here at La Piola.
Throwing out corn cobs is one thing, but wasting parmesan rinds is sacrilege.
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Do you cook the turkey breast side up or down???
The answer is yes and it depends. My recipe says that you should start it breast side down and turn it over when it is 3/4 cooked. The reason is the juices then flow into the breast making it moist. However, I find this to be a hassle and it makes the bird less beautiful on the platter. So if you brine, then baste you should be fine to cook it breast side up. Put lots of butter under the skin. My secret trick is to cut little pieces of foil and just cover the breasts (not the rest of the bird) until it is 3/4 done and then remove the foil and let the turkey brown. This helps keep the breast meat moist. Brown meat cooks faster which is why breast meat is often dry and stringy. Check the temperature at the bone and take it out of the oven when it reaches 165 degrees and then let it sit for 20 minutes. Good Luck!
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This is fabulous. Fatima, I would love to have your recipe for the dressing used in the coleslaw served with the crab cakes.
The recipe is for the lime ginger vinaigrette. Fatima advises that it goes very well with seafood and grilled fish. Enjoy!
Combine:
1 Tablespoons grated ginger
2 limes zested
1/4 cup cider vinegar
1 TBS sesame oil
1/cup vegetable oil
1 Tablespoon honey
1 Tablespoon sea salt -
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I'd love the recipe for pumpkin seed/roasted yam quesadilla from Rock Salt Restaurant- love it! Also thanks for the recipe for cranberry chutney - yummy. What a great service you offer, sharing your recipes. We've eaten at your restaurant for years but didn't realize you gave out recipes or had such a great website. Good on you!
I will post this recipe tonight. So watch out for it. Note there are lots of different chefs contributing to islandchef.ca. You can ask any one of them anything you want anytime. Recipes, cooking tips, advice...the sky is the limit!
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Hello, I went to Rock Salt Restaurant restaurant yesterday and ordered your delicious brownies!:) I was wondering if I could have the recipe for my kids lunches? Thank you! Ann
Sure. Must of been a crazy brownie day because I have three pending questions asking for brownie recipes. Sorry for the delay in answering your question but I was on vacation in Tunisia for a month. The recipe will be up by the end of the day.
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Hi my name Eva and a visited Salt Spring and Rock Salt Restaurant for my first time a week ago. On the way in I tried your brownies. I don't usually like things that are sweet so these were perfect! My co workers would adore these, would be wiling to share it with us?
Wow I am overwhelmed this week with requests for the brownie recipe. It will be posted later today. I am so glad you enjoyed it. Cheers, Jill
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I was wondering whether Jill was still looking for things to make in the red mixer. This recipe would be great as you pretty much tip everything in together. It is very healthy and tastes fab. By the way I had the Gumboot Burger in your restaurant on Monday and agree with Angela that they are the best ever!!! Thanks for sharing your recipes, Elaine Quick Carrot and Walnut Bread Ingredients 350g plain flour 150g wholemeal flour 1 tsp salt 2 tsp bicarbonate of soda 150g carrots , peeled and grated a handful walnuts , toasted 300ml low-fat Greek yogurt 125ml semi-skimmed milk 1.Heat oven to 230C. Mix the flours, salt and bicarbonate of soda, then stir in the carrot, walnuts and yogurt, followed by enough of the milk to make a soft, quite sticky dough. 2.Tip onto a floured surface and form a flat ball, put on a baking sheet, slash the top and bake for 30 minutes until risen and cooked. It'll sound hollow when you tap it.
Wow thanks! I did keep the mixer and have used it twice to make oatmeal cookies. I will try this one as well. Cheers, Jill
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How do I make something "hot" without changing the flavour - chili powder? hot pepper flakes? Pre-packaged hot sauces? Which heat activator is best for what?
Jill from Rock Salt's favourite way is dried chilli flakes. This is more of a home cook mom technique then a chef technique. I find they add flavour but I find it is a versatile flavour that goes with everything and doesn't change the character of the dish. They also often 'fix' broken dishes. When I am at home and something just isn't working the two things I always add are chilli flakes and chicken stock. Frank's hot sauce is also good. I will ask the trained chefs for their input as well. Fatima from Bistro 161 is the queen of spice so she would be the first person I ask!
Here is Fatima Da Silva's opinion on chilli. Every time you'll add something to a dish it'll changes the flavour, but think of it as building up and giving the dish a little more complexity. Sure sometimes things can go wrong, but do not get defeated, we have all done it and it's just a learning curb. As for making the dish HOT without altering the flavour my first choice is the hot chili flakes the chili powder has a stronger flavour without necessarily being that hot. When I make curries I usually tend to add a little extra ginger and garlic to make spicier without too much heat.
I hope this helps. Good cooking (: -
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rafa! i need that chicken soup recipe!!! thanks teile
Hi Teile! I have no idea what you are talking about but will convey this message to Rafa and get the recipe for you! About 120 people in the restaurant told me they missed you yesterday. One said 'I can't even talk about it!"
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Yesterday I went to your restuarant and had your Ruckle Stew and it was the best stew I've ever had!! I see that someone has already requested that you post the recipe, but I can't find it on your website. Please tell me where it's posted. Thank you very much!! David Wheeler
Thanks David. You will find it under the recipes tab and then under the healthy category. Look for kidney bean and squash stew. You probably could not find it because you were looking for ruckle stew. Thanks for the compliment.
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Thanks for the stew recipe. It was also served with lamb is that recipe also posted? Thanks a lot, David
Yes. You can find the recipe for lamb for the Ruckle Stew at http://www.islandchef.ca/2010/lamb-for-ruckle-stew/
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hi I visited Rock Salt yesterday and me and my friend decided each to buy a snack, I chose the peanut butter square and she chose the brownie, they were so yummy and chewy, could you please give me the recipes?
Wow again....lots of requests for these recipes all of a sudden. Were you all on a bus tour or something? Will post it later today. Glad you enjoyed your snack!
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Hi, I just had your lovely, rich fudge brownies. I have a big sweet tooth and these would be perfect for my family. Thank You! Sara
Will totally post it. Sorry if it took a while but I was on vacation. Will have the recipe up by the end of the day and I am glad you enjoyed the brownies.
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OMG! Just had your Carrot Cake yesterday. Unbelievable. Best I've ever had. I was very pleased to find the recipe on this site but the recipe for the icing is not there? Can you update the recipe with this? Thanks, Neil
Recipe is posted! Sorry about that oversight. I am very glad that you enjoyed the cake. The icing is the best part for sure. When I am having a stressful mid summer restaurant bad ferry rush kind of a day I often eat it with a spoon.
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My husband would like to know how to make foie gras butter. He has the butter and the foie gras, but wants to know if he just whips them together or has to cook the foie gras first? It's to serve with venison.
Garret Schack, Executive Chef at Vista 18 in Chateau Victoria responded:
Well you absolutely must cook the foie gras. I would suggest first making sure there are no veins running through your piece of foie. If there are clean them out delicately with a pairing knife being careful not to remove any extra of the good stuff. Cut the foie into manageable chunks. Maybe half an inch thick. Sear over medium heat for about 2 minutes on each side. Fat will render into the pan strain and reserve for later. Place the cooked foie on a towel to drain and allow to cool completely.
Using room temp butter either in a food processor or a mixing bowl combine your cooked and cool foie gras and pulse until well incorporated. Season with salt and pepper . I like to add the rendered fat during the mixing but you could save for your toast in the morning too.
Ratios I would use are 8 Tablespoons butter for every 1/2 pound of foie gras.Roll into a log using wax paper then refrigerate until needed. Cut rounds and serve. It will last in fridge for up to a week or in the freezer for much longer.
Matt Rissling, Executive Chef at Marina Restaurant replied:
It makes a difference what form the liver is in. If it's a whole lobe, it needs to be cleaned (deveined) and should be cured first with a herb salt mix. It should also be cooked. If it's a jarred or canned product that's already been cooked and cleaned then go ahead and just mix.
The raw foie should be poached gently in sauterne with a little bit of seasoning.
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I had a wonderful soup at your restaurant today - roasted red pepper soup, and would like the recipe please
There is no recipe for that. It came out of chef berenice's head. I have emailed her and asked her to let us know what she did as much as possible and will post it on the blog in the next day or two. I am really glad you enjoyed the soup.
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Hello, We come to Salt Spring as often as possible. Those trips always include a few trips to the Rock Salt. We love it! My son and I have become hooked on your texicana naan sandwich with chicken. We actually crave it when we are off Island! Any chance you would consider giving these 2 Albertan's the recipe to hold us over until our next visit? Thank you for the great meals!!!
Sorry it took me so long to reply to this post. Life intervened. I am going to have the recipes up within the hour. You need to start with naan bread, load one half with monteray jack and cheddar cheese, roasted garlic aioli (recipe will be posted) avocado, tomato, red onion and grilled chicken. Then grill until everything is warm and gooey. Have fun in Alberta.
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Hello Chef, Having enjoyed two delicious meals at the Rocksalt last weekend,have downloaded the asian salad recipe to try at home, would like to request the recipe for the wonderful lime pie - it was excellent!!!, thank-you, ellen
I am so glad that you enjoyed your time at Rock Salt! I am going to post the lime pie recipe in about 20 minutes from now. The asian slaw is already there. You can look under recipes or use the search function. Cheers, Jill
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I am looking at buying a new 90-120" pizza prep. table? Do you think that it is better to get one bigger one or to buy two smaller ones? Where is the best place to buy one, Russel Foods or on line from some place in the US? I have seen some really good prices on stuff down there but know that there are some problems with warranties. Thanks. Jeff
Hi Jeff,
I have put your question to our chefs and will get back to you with an answer as soon as I can. A few days later now I have answers from many of our chefs.
Matt Rissling, Executive Chef Marina Restaurant says:
I assume the question is regarding a 10 foot prep cooler, aka sandwich fridge, 'front breather' and not just a 10 foot stainless steel table. I've never seen one that big and didn't know you could buy them so long! Seems to me buying local is the way to go especially if you are going to spend 7 or 8 grand on a piece of equipment. So, my advice is to spend the few extra dollars and buy local because when it comes time to get some warranty work done it will be that much easier. And we all know coolers need work, lots and lots of work.Buying two smaller coolers is probably less expensive, and can act as kind of a redundant system. If your 10 foot cooler dies (and it will) you are totally hooped. If you have two five foot coolers and one dies, at least you can still operate while the other one gets repaired. Also, although I like Russell foods just fine but don't get stuck on them. Sysco and GFS can both help you out, as can a number of other places around town. Certainly it pays to shop around, find a good sales rep and most importantly find a good refrigeration guy!
Bob Parotta, General Manager at Butchart Gardens says:
As someone who has purchased many of these in the past I agree with Matt. Go for two units for all the reasons he listed and more. Biggest reason though is energy savings!. First there are going to be times where you will not need to run such a big fridge and can operate with just one for a period and second, even while operating both, you will be using less energy. Having two fridges side by side will also make for easier weekly cleaning.
Peter DeBruyn, Executive Chef, Strathcona Hotel says:
I actually had a chat with Jeff Hurry about this issue already and he suggested the 2 tables. Purchasing 2 tables is in my opinion the better option. Shopping around from Sysco, Russell’s and GFS is the correct thing to do. I agree with buying local, but there are some great options out of the States that may actually have some better energy rating then our equipment in Canada. I know that Russell’s fabricates most of their equipment in Winnipeg which makes it Canadian, which is great. If the operator has limited cash flow, then simply try to get the best deal possible, get some quotes and have some conversations with the sales people to bring the price down. I would also look at some used equipment, as many restaurants, (unfortunately) go under in Victoria, there may be opportunity to pick up some units at a good price. I purchased a few salad fridges a couple of years ago for just over 1K each, which was a great deal.
Regarding US purchases for restaurant equipment, I would not. If you are looking for a used unit, there are many places in Vancouver. New, I also recommend the big guys, Sysco and GFS.
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Hi, I absolutely adore your Callebaut Chocolate Peanut Butter Squares at Rock Salt Restaurant. Recipe Please? Kate
The recipe for these is already up there. Use the search or look under recipes and desserts. You probably asked for them already Kate. I will bring some tomorrow night. Is this a hint? Big Hug.
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Hi Jill I heard you on C Fax this morning & I would like the recipe for your gypsy soap, would appreciate it, thanks Shirley
Jill from Rock Salt Restaurant here. I have posted the recipe for the gypsy soup. Enjoy it and I hope to see you in the restaurant one day.
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I was at the Rock Salt for breakfast yesterday and my friends and I are in love with your jam. We've got a wager going as to what secret delicious ingredients make it so wonderful. Could you send us the recipe so we can see how our taste buds guesses did? We guess VANILLA and some kind of citrus (orange? lemon?) in addition to the yummy red and dark berries. Thank you!
The recipe is posted. People request this recipe all the time and always think it is more complicated then it is. It is really dead simple. Enjoy!
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last year i was buying some great veg. from farmer dave...but this winter it ended, i have ment to give him a call but just have not gotten around to it....do you all know other farmers that sell to rest. Any help would be great...thanks jeff
Peter DeBruyn, Executive Chef, Strathcona Hotel recommends Adam Gold, Owner of Salt Spring Sprouts and Exotic Mushrooms.
ph: 250-537-9129, adam-gold@mail.com.Ryan Vantreight, General Manager of Vantreight Farms says:
Our farm does, however we have had to start a waiting list due to volume and crop planning availabilities. As our season moves forward we will be able to supply more restaurants with more product. We do not deliver to Salt Spring at this time.
If anyone would like more information I can put you in touch with my Sales Manager, Kirk Walters. Office (250) 652-7777.Matt Rissling, Executive Chef, Marina Restaurant says:
Are you looking for a supplier on Salt Spring? I don't have any contacts over there, but I can offer a few leads for year-round product in Victoria if interested.On that note, one of my suppliers is looking for another largeish client. His name is Gavin Hansen and he produces the best salad greens, herb garnish, edible flowers all year round. In season he also supplies nettles, braising mix, etc. Good guy all around, one man operation. If you are interested or know anyone who is, let me know! He delivers!
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Took chicken out of fridge (about 37 degrees) and put it in a cooler and traveled from Vancouver to Kelowna - 4.5 hrs with it in cooler - no extra ice of cooling was on it. Is it safe?
I am pretty sure that unless this cooler was being transported in a refrigerated truck, the bird is toast.
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We had a Corn Meal Muffin at the Rock Salt Restaurant and Cafe on Salt Spring Island while we were waiting for the ferry a few months ago. Would you be so kind as to post your recipe? I have been trying various recipes from the internet, but none of them are as good as yours. Thanks so much, Dawne
Jill from Rock Salt Restaurant here. I am so glad you enjoyed the muffins Dawn. I have posted the recipe under desserts and under quick breads. Happy baking and please let us know if it turns out as you remembered.
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We had an Indonesian soup today at the Rock Salt Restaurant. It was delicious. It had coconut milk, peanuts, squash and orange. It was so delicious. Could we please have the recipe. Thank you. Linda
I am glad you enjoyed it. I had some as well and it was good. We've been serving this soup for years. It is a staff favourite. I think the original recipe (modified many times over the years) came from the Moosewood cookbook. That cookbook was our bible in the first years of the Tree House. I will have the recipe posted by the end of today. Happy cooking.
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I ate the potato and roasted garlic soup at Rock Salt Restaurant and Cafe last week and it was delicious. I am curious to how you make it ?
Be curious no longer. I will post the recipe very shortly. Enjoy.
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Nobody's date squares taste like those the Rock Salt Restaurant and Cafe on Salt Spring sells!! Would you share your recipe? Thanks. A big fan - previously of Salt Spring; now resident in Victoria
I have posted the recipe. Thanks for the compliment on the date squares. This recipe was originally brought to us by our first pastry chef Alan Miceli. Enjoy!
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Hi we had the squash and peanut soup the other day at Rock Salt Restaurant and Cafe on Salt Spring Island and it was fantastic. Can you provide the recipe? It was so much better because the squash was not pureed.
Hi Kat, Jill owner of Rock Salt Restaurant here. That recipe is often requested so it is already posted. Look under soup and it is called Indonesian yam soup. This highlights the fact that this recipe is just as good with yams as it is with squash. Enjoy.
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My husband and I went to the Rock Salt Restaurant and Cafe on Salt Spring Island about a month ago and ate the best Tsatsiki sauce ever. Any chance we could get the recipe? It was also a very enjoyable total meal experience. Thank you, Claire Dubois
Hey Claire! I am so glad that you enjoyed your meal at Rock Salt. I love that Tzatziki recipe - how do you spell that word anyway? Everytime I see it is spelled differently. I will happily share the recipe as always. I will post it by the end of the day today. The great thing about this recipe is that is is low fat and healthy and so great for dipping vegetables in. Cheers, Jill
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Hi just picked up a breakfast burrito on my way out the door the other day at Rock Salt Restaurant and Cafe on Salt Spring Island, and it was amazing! Would you be willing to share that recipe? Thanks, Karen
Of course that is the point of this website after all. I have posted the recipe for our burritos on the site. It is called not your average burrito.
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I have been to your website before. The more I visit, the more I keep coming back!
I just loved the Humous from the salt rock cafe! can you tell me the recipe???! Thanks
Hey Jessica,
Jill, owner of Rock Salt here. I am glad you loved the hummos and will post the recipe later today. Cheers, Jill
we had a great lunch at your restaurant and the service was excellent. We’ll be back.
Thank you very much.
The Watkin Family
Hi,
I went to your restaurant yesterday afternoon and had your Ruckle Stew. It was the best stew I’ve ever had!! I see that someone has already requested the recipe and you have posted it, but I can’t find it on your website. Please tell me where you posted it.
Thank you very much!
David
I answered you in the ask a chef section. Cheers! I think I remember seeing you eat that stew yesterday at lunch! Glad you liked it.
More lamb recipes are now posted from Matt Horn in Cowichan Bay and Peter DeBruyn who is the Executive Chef at the Strathcona Hotel. There are more to come.
Your question about how do you know if you are buying Salt Spring lamb and if it is processed off island is a more complicated issue. You inspired me to dedicate February to the issue of local meat. So we will do some research and then share some of it with you later on. Thanks!