New ‘Island Eats’ cookbook celebrates Vancouver Island food

Island Eats co-authors Dawn Postnikoff and Joanne Sasvari toast to the release of their new cookbook during a launch party at Long Beach Lodge Surf Club on Oct. 21. (Nora O’Malley photo)Island Eats co-authors Dawn Postnikoff and Joanne Sasvari toast to the release of their new cookbook during a launch party at Long Beach Lodge Surf Club on Oct. 21. (Nora O’Malley photo)
Chef Ian Riddick of Ucluelet’s Heartwood Kitchen and Chef Lisa Ahier of Tofino’s SoBo Restaurant at the Oct. 21 Island Eats book launch.Chef Ian Riddick of Ucluelet’s Heartwood Kitchen and Chef Lisa Ahier of Tofino’s SoBo Restaurant at the Oct. 21 Island Eats book launch.
West Coast chefs came together on a stormy Oct. 21 eve to celebrate the release of ‘Island Eats’, a 200-page cookbook that showcases classic Vancouver Island cuisine. 11 of the 41 featured restaurants are from the Pacific Rim / Alberni Valley region.West Coast chefs came together on a stormy Oct. 21 eve to celebrate the release of ‘Island Eats’, a 200-page cookbook that showcases classic Vancouver Island cuisine. 11 of the 41 featured restaurants are from the Pacific Rim / Alberni Valley region.

Vancouver Island has a new cookbook to celebrate Vancouver Island food.

Co-written by Dawn Postnikoff and Joanne Sasvari, Island Eats features a compendium of over 80 recipes from signature chefs living on Vancouver Island and the Salish Sea. Postnikoff said the idea for a Vancouver Island cookbook came about during a media trip to Tofino in March 2019.

“This is our COVID baby. It’s nice to have something to celebrate now,” said Postnikoff at the Pacific Rim launch party at the Long Beach Lodge Surf Club on Oct. 21.

“The book is really approachable. We tested all the recipes ourselves in a month. Curating the book was an easy, relaxed process,” she said.

Sasvari re-iterates that point.

Island Eats is full of recipes you can make and want to make. Island chefs are so co-operative and they have a passion for local ingredients. Ingredients are driving the cuisine,” said Sasvari, who also authored the Wickaninnish Cookbook and Vancouver Eats.

Postnikoff adds that the cookbook paints a picture of Vancouver Island.

“Vancouver Island is such a bountiful region. Everything is just here and everyone is so collaborative. It’s diverse in terms of offering. Island Eats isn’t just about five-star hotels. It’s about the town bakery and the butcher or brew pub,” she said.

Shawn Snelling, executive chef at Long Beach Lodge Resort, contributed a simplified recipe of a brunch bestseller: Beet Rancheros with Black Beach and Chipotle Crema (Page 102).

“Sunday brunch in The Great Room is beautiful. This puts a spin on brunch. It’s exciting and such an appropriate time to launch. It’s been a challenging year for the industry,” said Snelling.

Ian Riddick, chef and owner at Ucluelet’s Heartwood Kitchen, contributed a fan favourite: Chanterelle Mushroom Pâté (Page 104).

“This recipe was born out of Ukee foraging. It’s on my menu every autumn. I love autumn food more than any other food because it means more butter and French cuisine. It’s comforting, soul food,” said Riddick.

Tofino Resort + Marina 1909 Kitchen pastry chef Kristine Morrow shared her recipe for Double Chocolate Brownie Cookies (Page 20).

“They’re soft and chewy. It’s something I bake every year at Christmas. I make the dough and roll it to portion balls then I freeze it so I have it ready to bake when I need it,” said Morrow.

Published by Figure 1 Publishing, Island Eats retails for $38.95 and is available for purchase at all featured restaurants, independent bookstores, munrobooks.com and Indigo / Amazon.ca.



nora.omalley@westerlynews.ca

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