T&M Silent Auction - To Support a Loving Family

A group of friends have rallied together to help my good friend, Mae Lynn Pimentel's family.  Mae Lynn has a heart of gold and her unique nature is no doubt nurtured by her supporting and loving family.  Tragedy has faced them as her sister's husband when was diagnosed with terminal cancer only weeks ago and we are raising money to assist their young family with two toddler children.  Friends have donated items such as certificates to Four Seasons Hotel, Holt Renfrew, Best Buy, Glowbal Restaurants, Provence Marinaside (one of the best places for brunch), Spa Utopia, and 2 sets of tickets to two of the hottest and most anticipated Canuck hockey games!   HOW TO WIN AN AUCTION ITEM It's simple, really! 1) Go to the Facebook Page for the T&M Silent Auction by clicking the following link:  FB Auction Fundraising Page for more information. 2)  To View the action items go to the side bar and view "photos" or click on to the link below: Link to the Auction Items 3) Click on the page to see details for the item, the min bid and the value 4) Add your bid as a comment on the photo 5) Highest bidder at 23:59:59 PDT on Oct. 31, 2011 wins 6) An admin will contact you to arrange payment. You will have 3 days to acknowledge and make payment, or the second highest bidder will be contacted. Link to the Auction Items Please only bid if you are serious, as we want to get the funds to this family asap. If there are duplicated items (i.e. there are two Coast Restaurant gift cards) please feel free to bid on both individually. Unfortunately we can not combine them. Please also note if the item says "ships" or "must pick up". For "must pick up" items, arrangements can be met to meet either downtown Vancouver or in Kitsilano. I don't have a car so can not deliver your items, sorry. Have Questions?  Let me know! Thank you for your support, Pam

Exclusive! Recipes from The Bench Market

Here are some recipes from Dawn Halladay, who, with her sister,  Debbie, own The Bench Market in Penticton, BC. 

She not only took the time to share some history, information and advice about The Bench Market in an earlier interview she also shares some recipes that will certainly increase our gourmet cred!

Strawberry Poppyseed Muffins

(makes 12-15 muffins)

Ingredients:

4 cups               flour

½ cup               sugar

½ cup               brown sugar

2 ½ Tbsp.          baking powder

½ tsp.                salt

2 Tbsp.              poppyseeds

1 cup                butter, melted

2                        eggs, beaten

2 cups               buttermilk

2 tsp.                 pure vanilla extract

1 ½                    cups fresh or frozen strawberries, roughly chopped

Method:

Measure dry ingredients.  Add strawberries and toss to coat.

Combine eggs, melted butter, buttermilk & vanilla.  Fold with dry ingredients. 

Should be heavy batter consistency.  Don’t overmix.  Divide equally.

Amonst 12 muffin tins for extra large muffins or 15 greased muffin tins for medium sized muffins.  Bake at 350 for approximately 25-30 minutes.

Orzo and Roasted Butternut Salad

500g. package Orzo

Roasted Butternut Salad with Farro substitute

1 small Butternut Squash

½ red onion, chopped

2 cloves garlic, minced

½ pint of grape or cherry tomatoes, cut in half

3 Tbsp. basil pesto

¼ cup chopped fresh parsley

Dressing

1/3 cup Olive Oil

zest of one lemon

½ cup fresh squeezed lemon juice

Salt & Pepper to taste

Cook Orzo according to directions, cool.  Dice butternut in bite sized pieces.

Put on cookie sheet tossed with olive oil, salt and pepper and roast in 375 degree oven until tender.  Toss cooked orzo and cooled roasted squash in a bowl with the rest of the salad ingredients.  Add dressing and toss lightly.  Adjust seasoning if necessary.  Serves 8-10 people.  If possible, make a couple hours ahead to allow flavours to develop.

Can be served chilled or at room temperature.  Toss in a little fresh spinach and top with grilled salmon or chicken before serving for a great lunch dish.

Quinoa, barley or wild rice are great substitutes for the orzo especially if you want to make it gluten free☺

Frambroise Tiramisu

1 Package Lady Fingers (about 40 pieces)

1- 375ml bottle ‘Elephant Island’ Frambroise (www.elephantislandwine.com)

¾ water

1 ½ cups whipping cream

2 cups mascarpone cheese

zest of 1 lemon

1 tsp. pure vanilla extract

½ cup icing sugar

100 grams good quality dark chocolate

4 cups fresh Okanagan raspberries

Fresh Mint (for garnish)

Combine Frambroise and water in small shallow bowl.   

Dip lady fingers in frambroise mixture and place in bottom of 9x13 dish (or equivalent size).   

Whip cream, add mascarpone, zest, vanilla and sugar and mix to combine.   

Spread ½ cream mixture over lady fingers, cover with ½ the raspberries, reserving the nicest raspberries for the top layer.  Repeat layers.   

Melt chocolate in double boiler or in microwave, drizzle over berries.  Allow to sit at least 6 hours or overnight in fridge.  Cut in squares, garnish with fresh mint if desired.

Okay, it was pretty difficult writing this post. I am absolutely starving and haven't had dinner, yet.  Thanks so much, Dawn and The Bench Market!

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My visit to The Bench Market - Penticton, BC

Newsflash - Dawn Halladay from The Bench Market

News Flash - The Bench Market

I've been traveling with the acceleration lever set on warp speed and I am actually looking forward to spending some time indoors for some rest and relaxation.

Photo Courtesy of The Bench Market

Dawn Halladay - co-owner
Picture Courtesy of Wine Trails

 During my trip to British Columbia's wine country, the Okanagan, I had the pleasure of stopping into a terrific spot called The Bench Market. Hanzel and Gretel are attracted to a gingerbread house filled with candies. I'm attracted to markets that are filled with savory delights and local products that tantalize the foodie's taste buds. I wrote about it back in September.

I got in contact with Dawn Halladay, one of the owners of The Bench Market and she took the time to share some history and information about her labour of love, provides some advice to the foodies, and spills the beans on some up and coming projects that The Bench Market will be unveiling.  Dawn even shared a couple of recipes that I'm looking forward to whip up in the next week or two.

1.     You and your sister are originally from Victoria. What brought you to Penticton?

The short, corny, honest answer…LOVE.  Our brother was already living in Naramata so we visited quite often.  I met my husband, Doug, in Naramata when visiting so eventually I decided to relocate.  Deb still lives in Victoria, but we collaborate on the phone at least 5 times a day!

2.     When you first opened The Bench Market, were people receptive to “gourmet” foods?  How have things changed since you first started?

It has taken time to build our local customer base as it does for any restaurant or any business, but I would say that the residents of Penticton and the Okanagan are very receptive to not just “gourmet” foods, but supporting local and sustainable foods.   Things have changed a lot over the past six years since we opened.  Local, seasonal, sustainable…we hear these words all the time now in the restaurant and food industry.  Eating foods more seasonally available and locally grown has become more and more “mainstream” and is definitely a way of life for many people now which is great.  These words have been part of the core of our philosophy on food since we opened in 2005.

When we first opened we were the only spot in Penticton that you could find many of the “gourmet” specialty ingredients that we carried.  Now, even the big chain grocery stores are doing a good job of carrying many organic and specialty products.  The focus for us now in what we offer on our shelves is not just gourmet food products, but locally produced, small batch, artisan food products.  Even the import products that we carry like olive oils, spices etc. are from small producers and family run operations…this is very important to us.  We pretty much use the same set of criteria to select every ingredient we use in our kitchen and on our coffee bar as well.

Photo Courtesy of The Bench Market

3.     You have a fantastic selection of vinaigrettes.  Can you give me some advice which brands and blends to choose? 

a.    What would you recommend for someone who prefers savory dishes? 
My all time favourite vinaigrette is Little Creek Gardens original from Kelowna.  It is wonderful on salads, of course, but it’s great to use as a dip for veggies, as a dressing for coleslaw or added to sauces and marinades for that little extra zing.   So full of flavour! 

b.    What would you recommend for someone who prefers lighter faire? 
There are two from Wineland Dressings in Penticton that are nice and light, but still very flavourful.  Raspberry and Black Pepper…awesome on any mixed green salad, especially if there’s goat’s cheese involved and Cilantro and Lime…great on mixed greens as well, but also makes a great dressing for a lighter style potato salad.

Little Creek Dressing

Wineland Dressing Gift Pack

4.     There is such a great array of products that are from BC.  Can you tell me how you discover these independent food artisans?  Are there any “neat” products that you’d like to tell us more about? 
 
At first, when we first opened…lots of research.  Now many of the local food producers find us,   which is great.  I am always looking around for new products…I read all the local food mags and papers, there are a few websites for small scale food producers as well where I have tracked products down. 

Quench Cordial Co.

I love the new fruit cordials from Quench Cordials out of Naramata.  They do a sweet fruits version and a spiced fruits version.  They are so unique and very versatile…served with sparkling water, in sangria, salad dressings, mulled wine, bread dipper, marinades...love it!

Photo Courtesy of The Bench Market

5.     My girlfriend who went on a morning run and came back and told us it was a “must visit” spotted The Bench Market.  What do you think lends to your success?  When did your realize that The Bench Market was a success? 

That’s always great to hear…we try really hard to create a fun, friendly, comfortable atmosphere where people want to come… and come back again.  We have a great group of staff that care about and are proud of the food and the products that we carry which contributes greatly to our success.  Attention to detail and never straying from our core concept of what we offer I think keeps our quality and consistency there which is definitely the key to any successful food business. 

6.     Can you please tell me what inspires you? 
Food!...the way food brings family and friends together…Sunday family dinners, birthdays, picnics, BBQ’s, romantic dates…food is always at the core of every celebration no matter what the occasion.  I love the endless possibilities of combinations of ingredients and how personal food is…how two people can take the exact same ingredients and both come up with something completely different and prepared in their own style. I could go on forever because there is so much that inspires me about food…but these are the first two things that popped into my head.

7.     Who creates your dishes?  Is there a certain ‘style’ that would describe the food that you serve?  How do you decide what goes on the menu?

Photo Courtesy of The Bench Market

We have a great chef, Stewart Glynes, who came on board in  January 2010.  Stewart has done an awesome job of expanding our daily selection overall.  Most of our menu items are a collaboration between Stewart and myself.  

We change things up depending on the season (eg. house smoked brisket in the summer, house made corned beef in the winter).  Our style has been described a few times as Mediterranean by others, but I think of our style as fresh, made from scratch, tasty, healthy food…which is not really a style…Mediterranean food is fresh and healthy too, so maybe that is the best description of our style…

8.     I am noticing a trend towards comfort foods and heavier, savorier faire in Vancouver.  My overly simplistic hypothesis is that this turn is related to the current economy – typically, West Coast faire, which is characterized by clean and simple flavours are associated with the finer dining establishments are now considered a luxury to many. I find people are taking great efforts to keep their wallets full and would rather eat something that not only keeps their stomachs full but they want food that envelopes them in flavours that will leave a lasting and lingering hug.

 Have you noticed any changes in your customer’s tastes and if so, what do you think lends to this change?

I think the biggest change I have noticed over the past couple of years is that people really want to know where their food is coming from.   I think people are becoming more educated about the whole food chain and I think more and more people are willing to pay that little bit extra to purchase quality over quantity.  More people seem to be growing their own vegetables and herbs, raising chickens….they will make the extra trip to the local butcher, bakery or vegetable stand rather than the one-stop box store concept.  Our customers know that we can tell them exactly what farm the pork in their pulled pork sandwich comes from or where the cheese was made that is on their Bench take and bake pizza.   That makes us feel really good about what we do.

9.     Do you have a favourite new food, style of cooking or ingredient? 
I love all the hearty new grains that are available…red quinoa, black barley, farro, to name a few.   They are so versatile…great for salads, soups, stuffings etc., and they’re healthy too!! There is also some great locally produced vinegars and flavoured balsamics and balsamic reductions available that I think are really great to have on hand.  They are very versatile and can add so much flavour to dressings, marinades and sauces.  I love the Vinegar Works Verjus from Summerland, Edible Gardens Roasted Garlic Balsamic from the Lower Mainland and Nonna Pia’s Strawberry Fig Balsamic Reduction from Whistler.

Vinegar Works Verjus from Summerland, Okangan, BC

Edible Gardens Roasted Garlic Balsamic from the Vancouver

Nonna Pia’s Strawberry Fig Balsamic Reduction from Whistler

10.  Do you have any new projects coming up?

We are offering fresh, Fraser Valley, all natural turkeys for Thanksgiving which is something new for us…they will be available for order at Christmas as well.

We will be selling some of our housemade products such as granola and 100 mile gift baskets at the Santa Presents Christmas Craft Fair this year in Penticton, November 5^th and 6^th at the Trade and Convention Centre…our first time at a craft fair!

We have a couple other ideas in the works, but you’ll have to stay tuned for more info…

If you are in the City of Penticton I highly suggest that you check out this gem.

368 Vancouver Avenue
Penticton, BC
250-492-2222

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News Flash - Leftovers SF talk about Consignment

On the advice of Laura from Off the Racks, I took a trip to Leftovers, the best place in San Francisco to visit to buy 2nd hand furniture or to consign your household goods.  This isn't a glorified garage sale.  Instead, this is a place where you'll find quality antiques and modern furnishings.  Leftover's philosophy is to reuse, recycle and re love.

Photo courtesy of Heels and Sunkissed Curls

Leftover's owner, Kelly took a couple of moments to tell me a bit about what it is that they do, more about the store, and her team, and what trends she predicts will take off.

How did Leftovers get started?

I was an advertising art director most of my career and I was looking for a new way to be creative and make a living. I had just moved to the Lower Polk area in SF and noticed a corner shop for lease. It was a bit run down, but I knew it could be a wonderful spot with a little tlc. My mom had owned consignment clothing shops since I was 12; I decided to try her business model, but instead, the merchandise would be my “true love”: furniture.

 

I’ve been recommended to visit your store by many bloggers that I’ve contacted.  What do you think lends to your popularity?

A visit to a consignment is an exciting venture. Leftovers receives at least one delivery a day, sometimes three or even five. The inventory changes so rapidly, the store always looks new and is brimming with interesting items. Not to mention, the great feeling one has when they find a unique piece and it’s A BARGAIN. Shopping doesn’t get any better than that.

Can you tell me about some memorable pieces and people that you have come across over the years?

There’s been hundreds of special things that have come into the shop, it’s really hard to mention just a few, but I will… There was this couch once, made by an English designer, that was pretty cool – modern and antique at the same time. Down-filled. Delicious fabric. Beautiful. It was expensive by Leftovers standards  ($1700); it sold in a record-breaking two hours. Also, we had a large, gold gilt cherub from an old I. Magnin christmas window display. We got it when we first opened and had in our front window. I hated to see him go when he eventually sold – perfectly chubby body, nice countenance on his face, great curls in his hair, etc. Some kids bought it for a friend as a joke. Ugh. (It was $500). Lastly, we got a set of six dining chairs that I loved. Came from a gorgeous house in Marin County. They had originally been purchased at Limn. Each one was a smooth piece of walnut. High backed, modern and organic all at the same time. Stunning. ($2400/set)

Have you noticed any trends so far this year?  What are the hot sellers?

This year we’ve sold lots of beautiful small desks (secretaries), big mirrors, unique single chairs and some amazing couches. Anything that is sexy is hot right now. The antique, grandma stuff not so much. You couldn’t pay me to take a big, heavy, oak roll-top desk!

What would you say contributes to the popularity of that era with interior design?

It’s not a “popular era” per se, but more of an attitude of wanting a “wow piece” that our shoppers gravitate toward. The things that come in that are really cool, are just that… and people want it. Revamping used pieces with a new lacquer or upholstery is often done too. Also, people are looking for space-saving pieces. So many have downsized or are sharing spaces; they need to have furniture that fits just right in small spaces and organizes them. That’s what we’ve seen in SF anyway.

How do you price your items?

With the help of the consignor’s information, the internet and our gut.

People in Vancouver find it daunting to go "treasure hunting" in antique stores and consignment stores.  How popular is consignment in San Francisco?  What do you think influences that?

I think consignment stores are hugely popular in the Bay Area, but strangely Leftovers is the only true consignment furniture store in SF. It’s a ton of work to successfully manage a professional, used furniture business; It’s not for the weak at heart, but I love it. So, I guess, consignment shopping is popular, but opening a consignment furniture store is not. I think what influences the popularity of our store is that San Franciscans pride themselves on being unique and creative. Since most of the housing in our city consists of old, Victorians and Edwardians, they have a lot fun decorating their abodes and love coming to Leftovers to do it.

What advice would you give people who don't know where to start?

First take an inventory of what you have. Get rid of things you don’t like or have outgrown. Donate if they are still viable items. Don’t throw in the garbage. And if you leave it on the street, it may be me who will be picking it up! Make some decisions on how you want the feeling of your space to be when you have finished your remodel or update. Buy some design magazines too – tear out pages of what appeals to you. Try to emulate what you see. Look for pieces to fill in what you need. Then sprinkle in a few things you don’t and you are golden.

As a big dog fan, I couldn’t help but notice your animal family at your store.  Can you tell me about how they contribute to your store?

Maddy

Frankie

Javalina

Birdie

All of our adopted animals are so loved here at the shop… by me, my staff and our shoppers. It’s really great to see how open the customers are to having a big, fluffy, three-legged cat sitting in their lap while trying to decide on a certain table to buy. We take in animals that usually have some kind of handicap and weren’t adopted at the local shelter for whatever reason. The cats are happy to be here and we are grateful to have them with us.

Puff Boots Nahla Violet

Last but not least, I’ve noticed on your website that Leftovers is part of a very special community and fosters a type of culture.  Can you describe that culture?

There wasn’t a conscious decision to cultivate a community as in a formal, business mission statement. Our culture grew out of like-minded people coming together. Employees and clients. I never knew there was such a large subculture of regular people who love buying reused and recycled stuff, even though I’ve done my share of visits to Urban Ore in Berkeley and seen all the scavengers there. The demographic is more far-reaching than just those eclectic types driving around in vintage Ford pick-ups.

My mom told me once that you can find a retail space, sign the lease, paint, set up the computers and all the rest, but once you open the doors, the business takes on it’s own life. It expands and grows in directions you may have not expected and it’s interesting to see what happens. I now know that’s true.

So far as the “animal rescue” vibe goes, having our pets lounging around on the merchandise makes our space warm and cozy. Who couldn’t use a little snuggle pick me up from one of our furry friends during their hectic, busy day?

Come visit Leftovers at:
1414 Van Ness between Bush & Pine
415.409.0088

Check out their twitter feed and take a gander at their Flickr album to see what they have in store!

Here are some pics that I took during my visit:






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