Issue 1 • February 2012

Share The Love!

Food is Love!  Valentines is just around the corner and we have great gift ideas to help you spoil that special someone in your life. Chocolate fondues, decadent dessert sauces, wine glasses, Brix Chocolates, Urge chocolates and caramels, gourmet gift baskets or a cooking class for two all make great gifts. Play cupid with something unique this Valentines Day!

Although our skies have been quite grey lately, you will see the first signs of spring here at Eden West.  Spring stock is starting to trickle in with vibrant colours that will have you wishing for warmer temperatures.  My favourite new arrival is a line of glass serveware from Turkey available in white, turquoise or green...many pieces to choose from. I think a bowl or two may just have to come home with me!

Love to cook, love to eat...if so, our cooking school is the place for you.  Join fellow Tri-City foodies and treat yourself to a fun-filled cooking class! We still have space in some of our February classes plus we have just posted some classes for March.  Our chefs continue to come up with great menus that will beat the winter blues away - Greek, Indian, Vegetarian, Soups, or Italian.  Several classes are already sold out for February, so if you see something that interests you, reserve your spot today.

Look forward to seeing you,

Sincerely,
Tracey Bates
Owner - Eden West Fine Foods and Gifts Ltd.

February and March classes are online and now open for registration.  Classes fill up quickly, so don't be disappointed and sign up today.  At every class, you will learn some fantastic new ideas, test all the food and try new wine samples. It is truly an experience and a fun night out!

February Classes:

Greek Classics - Feb 29th

Savouring India - Feb 16th

Global Vegetarian - Feb 23rd

French Bistro - Feb 28th

Unique Scotch Tasting - Feb 27th

March Classes:

A Hot Loaf, a Big Bowl & a Sweet Finish - Mar 1st

Winter in Italy - Mar 6th

Pasta, Risotto and Ragu - Mar 7th

Perfect Prime Rib - Mar 10th

Flavours of Mexico - March 14th

Gift Certificates are also available for cooking classes and make a great gift.
Visit www.edenwest.ca for menu and class details. Space is limited so call and sign up today!

Private Cooking Classes are also available - great for birthdays, showers, or client appreciation. Call 604-939-6200 for more details.

		New introductions by Tea Forte for Spring! Collection of Coconut Teas The tropical taste of paradise. Delicious, capativating cups of coconut tea, fragrant and flavorful with creamy, rich, shredded coconut. Naturally sweet sweet and tranquil teas, beautifully presented in an exotic tropical box.   New Aspen Teapot New 48oz tea spot with that offers both sophisication and function.  Perfect for the tea lover.  Brews both bags or loose tea to perfection.
		New Product Line! Enjoy the unique tastes of Sea to Sky flavoured salts in your dishes and drinks.  Locally made with organic ingredients whenever possible. available in a 4 pack tower or individual packages. Bacon Tomato Sea Salt Garlic Rosemary Sea Salt Curry Sea Salt Vanilla Sea Salt Wreck Beach Sea Salt Commercial Drive Sea Salt
		Another New Local Product Missing Goat Jams Another must have local product has landed on our shelves.  Missing Goat Jam is organic fresh batch  jam coming out of South Surrey. 3 lbs of organic fruit goes into each batch...slow cooked with no commercial pectin. Strawberry and Black Pepper Blueberry with Lavendar Gotta try it!

With Valentines comes chocolate! Treat your family to a decadent dessert this Valentines day with this easy recipe.  Good ingredients in...means a great tasting dish.  Don't forget we stock good quality chocolate, cocoa and ramekins - enjoy!

	Warm Molten Chocolate Cakes Ingredients: 8 oz. bittersweet chocolate, finely chopped 4 Tbs. (1/2 stick) unsalted butter, cut into pieces 1 tsp. vanilla extract Pinch of salt 4 egg yolks 6 Tbs. sugar 2 Tbs. Dutch process cocoa powder, sifted 3 egg whites, at room temperature whip cream and raspberries for garnish Directions: Preheat an oven to 400°F. Lightly butter six 3/4-cup ramekins and dust with cocoa powder. Set the ramekins on a small baking sheet. In the top pan of a double boiler, combine the chocolate and butter. Set the pan over but not touching barely simmering water in the bottom pan and melt the chocolate and butter, then whisk until the mixture is glossy and smooth. Remove from the heat and stir in the vanilla and salt. Set aside to cool slightly. In a large bowl, using an electric mixer, beat the egg yolks, 3 Tbs. of the sugar, the cocoa powder on medium-high speed until thick. Spoon the chocolate mixture into the yolk mixture and beat until well blended. The mixture will be very thick. In a bowl, using clean beaters, beat the egg whites on medium-high speed until they are very foamy and thick. Sprinkle in the remaining 3 Tbs. sugar and increase the speed to high. Continue beating until firm, glossy peaks form. Spoon half of the beaten whites onto the chocolate mixture and whisk in until just blended. Add the remaining whites and stir gently until just blended. Spoon into the prepared ramekins, dividing evenly. Bake the cakes until they are puffed and the tops are cracked, about 13 minutes. The inside of the cracks will look very wet. Remove from the oven and serve immediately in the ramekins. Serve with a a dallop of whipped cream and raspberries. Serves 6.