| Over There |
|
Right Here |
| Caviar from endangered Caspian Sea sturgeon. |
|
Award-winning golden caviar from Manitoba.
Neptune Fisheries, 204-586-2228 |
| Black truffles from France’s Perigord region, white truffles
from Italy’s Piemonte. |
|
Perigord-style truffles from Duckett Truffliers on Vancouver
Island. bctruffles.org |
| Poulet de Bresse from France. |
|
Tender farmed pheasant from Dirt Willy Farms
in Ardrossan, Alberta. dirtwilly.com |
| Extra virgin olive oil from Italy. |
|
Highwood Crossing organic canola oil (and seeds) from Aldersyde,
Alberta. highwoodcrossing.com |
| Balsamic vinegar from Modena, Italy. |
|
Venturi-Schulze traditional-style balsamic
vinegar from Vancouver Island. venturischulze.com |
| Bordeaux wines from France. |
|
Osoyoos Larose’s red wine blends. vincorinternational.com |
| Scottish salmon, Belon oysters from France.
|
|
West Coast wild salmon, spot prawns and oysters.vanaqua.org/oceanwise |
| The “wine of kings,” Tokaji Aszú botrytis-affected
dessert wine from Hungary. |
|
Quail’s Gate Optima botrytis-affected dessert wine from
the Okanagan. quailsgate.com |
| Cognac from France. |
|
Spirits from Merridale Cidery on Vancouver
Island; Okanagan Spirits in Vernon, B.C. merridalecider.com, okanaganspirits.com |
| Single malt whisky from Scotland. |
|
Alberta Premium Rye Whiskey from Calgary, named one of the
best in the world by Jim Murray, author of the 2006 Whisky Bible. albertadistillers.com |
Pheasant
Breast with Stewed B.C. Fire Morels, Parmesan Foam and Grilled Asparagus - By
chef Scott Pohorelic (River Café, Calgary) 
