Moët’s Pop-Up Restaurant With Yannick Alléno

by Paige Donner On a recent round-up of Paris interviews, I succeeded in doing the near-impossible – catching up with the man-in-motion, the chef who never stops, Mr. Yannick Alléno, 3* Michelin chef and champion of local-sourced ingredients for his … Continue reading

Boutargue, Mediterranean Caviar

By Paige Donner

This is an ancient delicacy originating from the Mediterranean Sea. It is made from compressed fish eggs, silver mullet roe, to be exact. The roe is cured and dried to perfection using sea salt and then embalmed in a wax coating to seal in its flavor and freshness.

It costs about $200 per kilo but since it is meant to be eaten as a flavor-packed appetizer, you can buy it in lesser quantities and still enjoy generous portions.

The boutargue itself varies in color from yellow to orange to a burnished brown, though with the wax encasing it first appears as an odorless, colorless sausage.

This is such an ancient dish that it dates back to the 6th Century B.C.E. when the Phoenicians imported it into Provence when they founded Marseille. Still, the Greeks, the Italians (Botarga in Italian) and the Egyptians dispute the origin of the “caviar” delicacy.

In Corsica, Boutargue is enjoyed during the Christmas season. In Italy, they like it shaved thin on their spaghetti.  In the South of France, in Martigues near Marseille, where it is the traditional dish, it is relished in thin slices, drizzled with olive oil and lime, served with green olives and crackers and accompanied by Arak, Pernaud, chilled Vodka or Fig Liquor.

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Food Down The Road – Summer Reading And References

Want to dig deeper into the issues of food and farming? Click on the links below to find more information relating to sustainable local food systems. Enjoy!  Read More on Food Down The Road, Kingston and Countryside.

Fiction

Non-Fiction

Cookbooks

Periodicals & Reports

Films

Websites

For links to other relevant websites, please click on a following category:

Local Food Directories

Farmers’ Markets

Local Food Stores

Food Security

Local Food Programs Ontario

Canada

USA

New Farmer Training and Resources

Education Centres & Courses(for Farmers and Eaters alike)Ontario

Canada

USA

*  New England Small Farm Institute — www.smallfarm.org

Urban Agriculture & Growing Your Own Food

Kingston

Canada

Food Related Events Kingston

Ontario

Activist & Action Groups  Biotechnology

  • Canadian Biotechnology Action Network — www.cban.ca

Climate Change

Other – Kingston

Other – Ontario

Other – Canada

Other – USA & International

Preservation Initiatives Seed-Saving

Land Preservation

Animal Breeds

Research Initiatives

Organic Research Initiatives

Kingston Community Meal &Food Programs

Cooking with Local Food

Twitter.com/localfoodwine

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Culinary Tourism Anyone? Try Vancouver Island

By Paige Donner

Culinary Tourism makes perfect sense…at least to us!  When you travel for pleasure, at least half your time and itinerary are taken up with decisions like where to eat and what to eat?  When you plan a trip around destinations known for their exquisite culinary offerings and wine pairings, you’ve already done most of the hard work before you’ve ever left home. Then all there is to do once you arrive is…Relax and Enjoy!

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Spring and Summer mean Blooming Gardens in Victoria and all over Vancouver Island…

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The Comox Valley – also on Vancouver Island – is a Must See, Must Do, Must Eat and Drink and Be Merry kind of destination…

Can’t see the VIDEO?  CLICK HERE>>>

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