How lucky are we to live in BC?

Richmond Farming
BC is inspiring! Why? Where else has the multicultural mish-mash so harmoniously joined together, becoming the norm for our weekly dim sum excursions, sushi nights with the girlfriends to enjoying contemporary west coast cuisine. Where else can you drive for a few hours and to buy fresh Chilliwack corn, Harrison for wildflower honey or hazelnuts, go to Richmond to hand pick fresh blueberries and strawberries to taking a scenic ferry ride to Salt Spring Island for award winning cheese.


Where does Rustically Speaking fall in that landscape? It falls into a little bit of everywhere . The middle of the road but not middle of the road flavours. Jokingly my sous chef said my food was Rustic Elegance with an edge. Oddly enough I think he nailed it. As time goes by I think my blog will reflect that statement more and more.
I have no master plan of what will be shared in Rustically Speaking, I am a chef first and a writer…very last. I love photography as you will see through-out the site. I have a “thing” for tractors, roosters and taking pictures of food stands with hand-written signs. I love it!
What’s missing from our dinner tables today? Company. Gather the family, roommates or your significant other to the table. Eat family style, pass the food around while engaging in the art of conversation and story telling over delicious food.
Thanks for being here!

#1 by unnecessary :: necessaries on July 2, 2009 - 8:43 pm
i can’t wait for corn season! looking forward to a new corn creation on your blog in the near future??
#2 by Liesa Billings on July 2, 2009 - 9:46 pm
Hello!
Absolutely… YES! We’ll either grab some corn from the farms here in Richmond or when James and I head up to Agazzis to the on our way to Limbert Mountain Farm
I’d like to makes some preserves, probably fennel corn relish. Maybe sweet corn & maple bacon ice cream? Na…not the ice cream! I’ll freeze corn for later use and to make corn chowder when the weather cools down again.
In my opinion and best of all, the number one way to enjoy fresh sweet corn… BBQ’d then slathered with minted butter, black pepper and sea salt! Dungeness crab as a main, roasted new potatoes.
Thanks for the question Miho!