In The Hills

Our own highly selective “picks” of just some of the things that make life such a distinctive pleasure here in the hills.

A treat with tea, coffee or a glass of milk!

A good chili is the perfect combo of sweet, spicy, salty and sour.

Preparing duck confit is not difficult, but it is time consuming and requires patience, technique and even love.

“Years ago, we had more intuition. We’ve lost that, but I believe that if you listen, plants will teach you.”

It’s a cross between poutine and French onion soup!

Always use proper identification when preparing wild foods.

Eat what you have around you and you’ll feel more grounded.

Confit is also wonderful served cold in a salad with baby greens and a savoury dressing.

Experiment with other fruit or vegetable purées to celebrate what is available each season, such as pumpkin, pear or carrot.

Crisp on the outside with a rich, nutty interior, they make a perfect morning treat.

Adapted from Rainier Club’s executive chef Bill Morris’ recipe especially for the Olivar Corp. This is great as a dressing for green salad and warm beet salad, or as a…

Decadent chocolates made with extra virgin olive oil.

We substituted Ontario peaches for the usual mangoes in this spicy chutney.

Eat local at Pia’s and Tomato-Corn Salsa Canning Bee

Crepes are so versatile – and depending on the filling you choose, they can be sweet or savoury.

Cook Like A Local Chef, Freezing Rhubarb and upcoming Eat Local Dinner at Belfountain Inn with Chef Thortin MacDonald.