seared scallops entree

Seared Sea Scallops with Middlins
Seared Sea Scallops with Middlins

Seared Sea Scallops with Middlins excerpted from Salt and Shore: Recipes from the Coastal South by Sammy Monsour and Kassady Wiggins. Photography Ziv Sade & Sammy Monsour

Salt and Shore: Recipes from the Coastal South by Sammy Monsour and Kassady Wiggins.

Chef and mixologist duo Sammy Monsour and Kass Wiggins share more than 120 recipes for their favourite seafood dishes and drinks from the coast and watery byways—along with their passion for Southern cooking, hospitality, and culture.

Advocates for sustainable eating, as well as civil rights and environmental activism, their enthusiasm for good food, modern craft cocktails, and community shines through on every page of this beautiful cookbook. Through recipes and stories, Sammy and Kass aim to inspire informed choices that support coastal resiliency and marine ecosystem health.

Celebrate the coasts and waterways of the South with outstanding seafood, ocean advocacy, and beach-front feasts to enjoy at home.

TECHNIQUES AND EXPERT TIPS that will encourage cooks of all levels to master preparing and serving seafood dishes and cocktails at home, including how to filet fish, handle shellfish, craft drinks around simple fresh ingredients, and use ice for added flavour. (more…)

Seared Scallops with Vancouver Island Root Succotash and Corn Purée
Seared Scallops with Vancouver Island Root Review Copy Succotash and Corn Purée

Seared Scallops with Vancouver Island Root Review Copy Succotash and Corn Purée, Island Eats: Signature Chefs’ Recipes from Vancouver Island and the Salish Sea by Dawn Postnikoff and Joanne Sasvari. Photography by Gabriel Cabrera.

Island Eats: Signature Chefs’ Recipes from Vancouver Island and the Salish Sea by Dawn Postnikoff and Joanne Sasvari

Plenty of people talk about farm-to-table dining these days. But on Vancouver Island and the surrounding Gulf Islands, it’s truly a way of life. And why not, when there is so much abundance to choose from? From the Comox Valley to the Cowichan to Salt Spring Island, you’ll find everything from truffles to tea, passion fruit to Pinot Noir, water buffalo to the most delicately briny oysters.

Island Eats is a tribute to the vibrant food culture of Vancouver Island and the Gulf Islands and the celebration of a passionate culinary community built on the edge of a continent. Whether they’re shucking oysters and rolling pasta just for you, pouring you a glass of local wine, telling you about the best surf beach or hiking trail or the cool new craft brewery in town, the chefs, mixologists, and food artisans profiled in this cookbook have contributed to the heartfelt food traditions of a rare culinary destination. (more…)