New ‘Island Eats’ cookbook hits shelves

Vancouver Island has a new cookbook to celebrate.

Co-written by Dawn Postnikoff and Joanne Sasvari, Island Eats features a compendium of more than 80 recipes from signature chefs living on Vancouver Island and along the Salish Sea. Postnikoff said the idea for a Vancouver Island cookbook came about during a media trip to Tofino in March 2019.

“This is our COVID baby. It’s nice to have something to celebrate now,” Postnikoff says.

The authors were on hand for the recent Pacific Rim launch party at the Long Beach Lodge Surf Club outside Tofino.

“The book is really approachable. We tested all the recipes ourselves in a month. Curating the book was an easy, relaxed process,” she says.

Sasvari re-iterates.

“Island Eats is full of recipes you can make and want to make. Island chefs are so co-operative and they have a passion for local ingredients. Ingredients are driving the cuisine,” says Sasvari, who also authored the Wickaninnish Cookbook and Vancouver Eats.

The cookbook paints a picture of Vancouver Island, Postnikoff adds.

“Vancouver Island is such a bountiful region. Everything is just here and everyone is so collaborative. It’s diverse in terms of offering. Island Eats isn’t just about five-star hotels. It’s about the town bakery and the butcher or brew pub,” she says.

Shawn Snelling, executive chef at Long Beach Lodge Resort, contributed a simplified recipe of a brunch bestseller: Beet Rancheros with Black Beach and Chipotle Crema.

“Sunday brunch in The Great Room is beautiful. This puts a spin on brunch. It’s exciting and such an appropriate time to launch. It’s been a challenging year for the industry,” Snelling says.

Ian Riddick, chef and owner at Ucluelet’s Heartwood Kitchen, contributed a fan favourite: Chanterelle Mushroom Pâté.

“This recipe was born out of Ukee foraging. It’s on my menu every autumn. I love autumn food more than any other food because it means more butter and French cuisine. It’s comforting, soul food,” Riddick sats.

Tofino Resort + Marina 1909 Kitchen pastry chef Kristine Morrow shared her recipe for Double Chocolate Brownie Cookies.

“They’re soft and chewy. It’s something I bake every year at Christmas. I make the dough and roll it to portion balls then I freeze it so I have it ready to bake when I need it,” Morrow says.

Published by Figure 1 Publishing, Island Eats retails for $38.95 and is available for purchase at all featured restaurants, independent bookstores, the Victoria-based munrobooks.com and Indigo / Amazon.ca.

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