This year the world lost someone special. Someone whose smile lit up everyone’s hearts, whose positivity spread to those around her, whose passion for nature was immense, and who has continued to teach us all to follow our hearts and do what we love. Thank you, Zoe, for all that you have given and continue to give us.
When my friend Blaise approached me to help organize and cook for a community long table event I was insanely intimidated and was completely unsure as to how I could possibly take something like that on. So many thoughts were running through my head but at the top of the list had to be “I have no formal training, nor have I ever worked in a restaurant… Do I even know how to cook for 44 people?” Before my final decision was made, the thought of Zoe popped into my head and I realized it could be an event that embodied so much of what she stood for; community, nature, local ingredients, and great company. I had a number of motivations and reasons to help take on this event, however, the top of the list was to do it for Zoe and bring a sense of community into our city.
With that I decided to do it and I couldn’t have asked for a better group of people helping Blaise and I. We had 44 (almost all) strangers to our event and the night was filled with laughter, meeting new friends, and sharing good food. For our first event the menu was West Coast inspired. Given it is summer I also wanted to keep the menu simple and fresh. I mean, who wants to spend hours inside cooking a meal when it’s so nice out?! That is what winter is for! So today I will share a few of the dishes Ginene from OliveCoconut and I made. The photos you see were taken by the very talented MaryBeth Lafferty Photography.
Zoe, I know you helped our night go smoothly and that you were there enjoying our meal with us. You truly continue to teach us and inspire us daily. We will never forget to keep our heads up and hearts strong.
Thank you so much to everyone who attended, you guys made the night as special as it was! If you’re in Vancouver on August 30th and want to attend the next event you can purchase tickets here.
- 2 cups cherry tomatoes
- 1/2 cup bocconcini
- 2 avocados
- 1/2 cup fresh basil
- 1 tablespoon balsamic reduction
- Cut cherry tomatoes in half length-wise and place on your serving dish.
- Add bocconicini and avocados on top of the tomatoes.
- Roughly chop your fresh basil and sprinkle it over the bocconicini, avocados, and tomatoes.
- When you're ready to serve add your balsamic reduction.
- This can be prepared ahead of time - just add your balsamic reduction right before serving.
- I am obsessed with Nonna Pie's Balsamic Reduction made in Whistler if you're not up for making it.
- 900g sockeye salmon (preferably a whole half)
- 1 tablespoon garlic salt
- 1-2 tablespoons fresh ground pepper
- 1-2 tablespoons olive oil
- 1/2 a lemon
- 1/2 cup fresh dill weed
- Heat your BBQ to medium-high.
- Evenly coat your entire salmon with garlic salt and pepper.
- Once your BBQ is heated, cover the racks in tin foil and place a bit of olive oil onto the tin foil.
- Place the salmon on top of the tin foil and drizzle the top with a bit of olive oil. Cook for ten minutes.
- While your salmon is cooking thinly slice your lemons and after ten minutes is up add the lemon slices on top of the salmon and cook for another ~10 minutes.
- When your entire salmon has changed colour , check the centre to make sure that it is fully cooked and if it is, remove from heat.
- Cut into even filets, garnish with fresh dill weed, and serve.