FLAVOURS Issue 2

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PLETHORA fine foods PLETHORA FINE FOODS 1-5679 COWRIE STREET, SECHELT, BC PLETHORAFINEFOODS.COM 604.885.9459 ECLECTIC ABUNDANCE WORDS NANCY PINCOMBE Sechelt’s nascent foodie scene received a significant nudge when Plethora Fine Foods moved into its cozy and convenient space on Cowrie Street last summer. The local charcuterie selection emphasizes ethically raised, hormone- and antibiotic-free products. The unusual oldworld cheeses (the blue-veined St Agur tempts one to curl up and shut out the world), vinegars, oils, bitters, salts, and pastas all tell their stories of place. And whenever possible, they tell the story of our territory: local valleys, farms, islands, wild foods, and abundance. These are delicious, inspiring offerings around which a meal can be based. Black puddings for a real English breakfast. Pasta from Cowichan Pasta Company, made with stoneground 100% BC-grown grains. Elk salami. Duck prosciutto. Oils from the Sunshine Coast Olive Oil company and Boozewitch drinking vinegars from Squamish add verve and interest to everything. James Covell, Plethora’s owner, went to culinary school and worked at some of Vancouver’s landmark restaurants. When he began thinking about his own establishment, he found the cheese and charcuterie angle most compelling. And today his customers are thrilled to be able to access these sophisticated artisanal products without a trip to the city. Our Sunshine Coast foodie scene is pretty young, but James delights in educating customers: “I am always happy to help with any meal ideas, food pairings, recipes, substitutions, wine pairings, cocktail recipes, and anything else to help empower customers to make fine meals and entertain at home. I'm also a director for the Sechelt Chamber of Commerce, and my vision is to see a vibrant food and beverage culture in Sechelt and create some festivals and events that will help to bring the community together while supporting local business.” Covell is adding and researching new, eclectic, and delicious product lines all the time. Visitors and cottage folks from the city love the convenient location and the fact that they can get products they might never have seen before. They can sample and plan a weekend of fare that works for picnics or entertaining. Cheeses and charcuterie pack up beautifully for the boat, and nothing enhances a special bottle of wine on the patio better. Covell is happy to have made the move out of the city and is part of that increasingly strong stream of lifestyle entrepreneurs and “cultural creatives” who are choosing our communities for their endeavours. Bring it on! Plethora celebrates its one-year anniversary on July 18, and everyone is invited to stop by for samples, drinks, music, inspiration, and FUN. 8 <strong>FLAVOURS</strong> FOOD & DRINK MAGAZINE
BLUE OCEAN BAR AND GRILL Enjoy Chef Jeremy Marotte's new summer menu and fresh sheets pizza | panini | calzone | salad | pasta Open Daily 11am - 8pm Reservations Recommended 604.885.2700 ext 2 | 6177 Ripple Way, Sechelt www.blueoceangolf.ca/dining eat-in | take-away | delivery 103-5685 Cowrie Street, Sechelt (604) 885-7790 | (604) 885-3477 | coastalcrust.ca Plethora Fine Foods Purveyors of Locally Sourced Fine Foods and Bar Products 604.885.9459 | plethorafinefoods.com #1 - 5679 Cowrie Street, Sechelt, BC
Page 1 and 2: FLAVO URS THE SUNSHINE COAST FOOD &
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Page 5 and 6: we love broccoli! FLAVOURS was talk
Page 7: CHEF SEKIHATA BRINGS WITH HIM A PAS
Page 11 and 12: The Basque region. Abundance, varie
Page 13 and 14: Lamb Kebobs on a Bed of Greens LAMB
Page 15 and 16: Extraordinary Experiences in the He
Page 17 and 18: This writer’s 85-year-old mother,
Page 19 and 20: This year marks the 25th anniversar
Page 21 and 22: Casual VERY FINE DINING Phone for R
Page 23 and 24: Other factors that contribute to th
Page 25 and 26: BRINGING OUR EXPERTISE FROM THE LOW
Page 27 and 28: love & chocolates LA PETITE SOURIS
Page 29 and 30: execution and consistency in creati
Page 31 and 32: COMING NEXTannounce the appointment

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