“Handmade and Homegrown” with Tourism Abbotsford
Today I was invited down to Abbotsford to learn more about their new marketing campaign: “Handmade and Homegrown”. We gathered at “Singletree Winery” for a harvest themed event, which spoke to “Abbotsford’s booming agricultural scene, unique food culture, and fall offerings.
The heavy downpour put a damper on the evening’s plans, but with an erected tent and enough rain cover, we made the best out of the wet situation.
Our arrival began the reception, where we were treated to a welcome glass of “Singletree’s” sparkling wine. A light effervescent sipper that paired well with the large help yourself charcuterie board in the corner. This was a rustic platter of assorted meat and cheeses supplied by “Lepp Farm Market” and “Mt. Lehman cheese”. You grazed on the above, pairing it with crisp crackers, rye and sourdough loaf, seeded bread, and crusty baguette. Then dipped and spread your way through beetroot and chickpea hummus; roasted pumpkin, chilli and tahini; and eggplant and roasted garlic baba ganoush. There were also pickled bites and fresh fruit to nibble on. Pitted olives, pickled artichoke, strawberries donated by “Maan Farms”; and candied walnuts sweetened with honey from “Campbell’s gold honey farm and meadery”.
We grazed and chatted while awaiting the main event: the grape stomp. This will be my first ever grape stomp, and another one crossed off the foodie bucket list. The only thing I was missing was being able to pick the grape from the vine, and then drinking the squished product. For hygienic reasons, this is no longer the way juice is extracted from grapes, so it was a treat to be able to kick it old school, literally.
In groups of three we lined up behind the giant buckets filled with grapes still on stem. Then all participants stomped their hearts out, competing to see which team would produce the most juice. Speaking from my own experience it was fun, but tiring. Grapes between your toes, juice splashing against your ankles, and a warm foot bath waiting for you when your turn is done. Our team did not win, but everyone, who got to try, won in experience.
For how the stomping went, and the rest of this one of a kind night, check out my latest vlog, now up on my YouTube channel: MaggiMei.
Then it was time for our long table feast. Two tables set under the glow of strung up lights. Each laid with grape vines and silver plated chalices filled with actual grapes. They set the tone and spoke to the farm land we were dining on.
Our dinner was prepared by “White Table Catering Co.”. It featured plenty of local produce and products from neighbouring farms and businesses in Abbotsford; much like the charcuterie board above was. Their menu was created to reflect the transition of the season from summer to fall.
We started with the “zucchini veloute”, a luxurious soup. Soup so thick and creamy that it ate like dessert. It was given more depth with the roasted tomato tart finish. It was a two bite flaky pastry, topped with a micro herb salad for some freshness.
The next dishes were served family style, featuring locally grown vegetables. Platters that were passed from person to person as we took our fill and went back for more. The two salads were heartier, and exactly like how I want all my salads to be. The “Turmeric cauliflower salad” was crispy florets sweetened by bits of dates and pomegranate, given spice with coriander, and tang with yoghurt. I could eat this and the green salad below, every day.
The “Ladolemono salad” was green bean, asparagus, almond, and radish. More crispy vegetables, seasoned perfectly in butter, to allow them to shine through with their freshness. And the almonds slivers and the radish slices offered a different kind of textural crisp.
The “Roasted eggplant” was seasoned in Mediterranean spices, served with a thick Catalan tomato sauce, raw red pepper, and goat feta from “Mt. Lehman cheese”. You must like eggplant to enjoy this one; but if you don’t, the flavourful sauce and salty cheese does help to mask both the soggier texture and distinct taste of the purple vegetable. Good, but I would have preferred this as side to the chicken below, instead of a main on its own.
I much more preferred the “Roasted Brussels sprouts” with lemon yoghurt, dehydrated strawberries, more “Mt. Lehman” goat cheese, and crushed up hazelnuts. Another well balanced vegetable dish that gave you a great collection of tastes and texture to sort through. If I had access to such dishes more regularly, I would be a lot more healthier.
And lastly “roasted chicken” with a squash and pumpkin purée, and a corn and heirloom tomato succotash salad. This was my favourite of the savoury dishes. Tender and juicy quality chicken breast from “Rossdown Farms”, paired with every taste and textured side I would want with my lean chicken. Starchy purée, sweet corn, and juicy tomato.
And for dessert, it was one of the most beautiful panna cottas I have ever had. Roasted plum compote, pistachio, edible flowers, and honey from “Campbell’s gold honey farm and meadery”. A perfectly light dessert to end on. Just as fresh and beautifully done as all the courses before it. Tart plum and a silken pudding flavoured mildly like coconut. Conversing with my table mates, everyone else enjoyed this and their meal just as much.
And with dessert we enjoyed the 2015 Late Harvest Kerner from the Okanagan Valley. This smaller bottle of sweet dessert wine, left a great impression on everyone. It was so tasty, that I would mind just drinking this for dessert.
And with the first 6 of our 7 course meal we enjoyed either/or, or both a red and white from “Singletree’s” collection. Their 2017 pinot gris made from grapes grown in the Fraser Valley, and their 2015 Harness with grapes gathered from their vineyards in the Okanagan. Both wines perfectly reflecting the theme of “homemade and homegrown”. “Singletree” is terroir driven, they focus on the grapes that naturally grow well in this climate, thus giving you a true taste of Abbotsford.
You may have missed this culinary experience, but you can still enjoy the hospitality of the “Singletree Winery” through their events and use of their property. “Wind-down Friday” hosts local musicians as they perform live. And on any dry day, you can grab a seat in their licensed picnic area. Pull open a book, or see if you can spot some of the wild life that visit. The wild animals can be caught nibbling from the wild fruits that still grow in the area; seeing as the property use to be the largest fruit orchard in the city, with a focus on blueberries. Black bears, deers, and birds of prey.
5782 Mount Lehman Rd, Abbotsford, BC V4X 1V4