Your fearless editor is on site at BC West this week (taking part in some of the best steelhead fishing on the Dean in years, at more than 4 times our catch rate from last year, but I digress). Our chef Belinda whipped up another amazing mid-day meal yesterday, and you get to hear all about it!
We’re not suffering up here.
Iceberg lettuce wedge with buttermilk blue cheese dressing, blue cheese crumbles and bacon bits, served with cheese straws.
Braised lamb shank with coriander, tomato and fennel, served with roasted red potatoes, sauteed patty pan squash and carrot spears.
Deep Chocolate Cake served with homemade raspberry chocolate ice cream and chocolate and raspberry drizzle.
Oh, and let’s not forget…
Errazuriz Max Reserva, Cabernet Sauvignon 2007 (it’s from Chile).