A while back we brought you a Joe’s post about urban agriculture for adults, why not for kids?
Growing Chefs is a fantastic local organization committed to educating school-aged kids about growing and cooking their own food and making more local & sustainable food choices. We think they are great.
Copper River sockeye salmon are among the world’s tastiest variety of fish and highly sought after by seafood lovers everywhere. The Copper River salmon season has turned into an annual celebration throughout the Pacific Northwest.
Hailing from Alaska’s long and steady Copper River, these salmon are bred strong and robust and boast a delicious and buttery flavour. We’re lucky to be in such close proximity to the breeding grounds of this yummy fish and thrilled to have Copper River salmon on offer at Joe’s for a limited time. Hurry in….
This week’s Chef’s Choice is fresh blackened Ling Cod, served with roasted fingerling potatoes, broccoli & carrots, and topped with pico de gallo and extra virgin olive oil. Simply seafood at its best!
We LOVE this Ross MacDonald image of legendary 19th Century American mixologist Jerry Thomas, the iconic bartender “who started it all” and shared his cocktailing talents in both San Francisco and New York City.
Attention carnivores: This week’s Chef’s Choice is Oakleigh Ranch Wagyu Beef.
Part of the Kobe family and raised on the open pastures of Eastern Australia, this cut boasts visually striking marbling and a rich, buttery flavour. With no additives, hormones or steroids used and consistent breeding, Wagyu is beef at its purest – the best of the best!
Indulge while its here, available at Joe’s for a limited time only….
BC spot prawn season was officially kicked off late last week with the first arrival of this wildly popular, succulent shrimp. The largest species of commercial shrimp, spot prawns are well known for their delicate, sweet flavour and firm texture.
