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Pink rhubarb, yellow, pink, red and purple tulips, blue ocean, blue-er sky turning yellow pink.

I am neither a writer, nor an artist, but ending our first meal with fresh rhubard sorbet stuffed tulips, was a spectacular way to feature the precious just picked spring garden produce and begin our 5 day sun-filled garden touring healthy gastronomic program!

I just completed my first workshop at Hollyhock of the season, (the first of 3 the foundation is offering this year on beautiful Cortes Island).

Also in attendance at Hollyhock at the same time, was Sharon Butala’s The Perfection of the Morning writing group who were happily able to enjoy our own program’s artistic afternoon forays into “palate perfection”.

To give you a taste: one evening meal we made: Thai Green Coconut Curry Paste from scratch (with lemongrass, kaffir lime leaves, fresh galangal root, cilantro, shallots, jalapenos, bird’s eye chilis , coriander, cumin and black peppercorns), Zesty Lime Baked Tofu, Watermelon Radish tray with various fennel and cumin laced salts.

For a hearty and colourful lunch we cultivated: Kale Arame Celery Root Salad with Toasted Sesame- Rice Wine Vinaigrette, sprinkled with Splendidly Delicious Hemp Seeds, Roasted Beets with Pears, Feta and Toasted Walnuts (the pears take on a lovely shade of pink from the beet juice) , Black, Red and Yellow Quinoa Soufflés, and the most gorgeous warm yellow Honey Curry Bread (famous Hollyhock recipe) with delectable melting Blossom Herb Butter (the blossoms and herbs just picked from the garden!)

Another divine dinner after the previous evening’s beach-side oyster barbeque featured Rebeka’s Wild Caught Alaskan Salmon done 2 ways: we made individual Spice Rubbed Steaks and a Whole Salmon Stuffed with Garlic and Herbs, Baked in a Salt Crust served with a HH Garden Herb Dressing. Both dishes were served on a lovely bed of garden greens and swiss chard. With Cortes harvested wild
mushrooms, We created a delightful Fennel and Leek Risotto alongside Popcorn Roasted Cauliflower and Grilled Asparagus, all completed by individual crunchy sugar-topped Lavender Coconut Crème Caramels (dairy –free, but certainly not sugar free, and richly endowed with accolades!)

You may ask, what else is going on outside of the aromatic magical world of the kitchen with an ocean view to die for? The enchanted Hollyhock garden is just at the onset of it’s bountiful season, and I am happy to relay that in Vancouver, the lively Trout Lake farmers market started up last weekend-- the wonderful world of fresh local produce is waking up after it’s winter rest! On this note, I am pleased to be joining in the new vitality of this season by bringing some of the flavourful essence of Hollyhock to this food loving city! I will be offering some vibrant vegetarian cooking classes in Vancouver in the next few months which are sure to stimulate the creative and gastric juices.

Join me here in Vancouver to get some fresh ideas for a plentiful and energetic season ahead!