Looking for a washer! The Co-op needs a washer for all of its dirty laundry (that’s towels and aprons – not money!). We are looking for a donation of a used but working machine ― obviously a newer model than the one below! Thanks to the Hargraves for donating a dryer!
The Cortes Natural Food Co-op is looking for a baker. Position is part-time and year-round; three or four shifts are currently available. Duties include baking, prepping, and dishwashing. Experience preferred.
Compensation includes competitive pay and a 10% discount on store & cafe purchases. Please bring your resume and/or list of qualifications to the store or send it to eric[at]cortescoop[dot]ca before Friday, May 19th.
Hello Members and Friends of the Cortes Natural Food Co-op,
Last autumn, we started raising money for a beautification project of what we call the courtyard, and we already have funds for four new picnic tables! Now we would like to expand the vision to include a new stage, more outdoor seating for the Cafe, new fencing and steps from the road, with some terracing, landscaping and other special features.
This courtyard area is located between Marnie’s Book Store and the new Educational Gazebo; it is a well-used gathering place, and we want to enhance everybody’s experience in what is the very heart of the grounds around our Co-op. We are asking for some modest financial support to help the project become a reality before the busy summer season.
If we can raise $3,000 quickly with this special fundraising appeal (which is only $20 from 150 people or $50 from 60 people), 3 other members have offered to match it with a generous donation of another $3,000.
Please help us make our goal for this by sending your donation in these ways:
– Via E-mail or PayPal: send your donation to gm [at] cortescoop [dot] ca
– Via Mail: send you cheque to CNFC, Attn: courtyard fund, Box 390, Mansons Landing V0P 1K0
– In Store: stop by the till and use one of the donation cards; pay by cash, cheque, or card
Donation Deadline: MAY 17/2017
See what we are trying to create by viewing the mini courtyard drawing below, or view a larger version on the gate between the store and the cafe. Thank you for helping support our very own cooperative and, in particular, a lovely area for all to gather.
Collectively let’s make this happen.
Spring Blessings from CNFC Board:
Philip Wood, Suzanne Fletcher, Fred Savage, Julia Linnay, Amy Robertson, and Michael Landry (not pictured below)
P.S. Please send this page to other friends of the Co-op who may be willing to help.
To make reservations, visit us in the store by Wednesday, April 5th.
See the menu and all details below.
5:30 p.m. and 7:30 p.m.
$30/person and $18/kids
Chef Tada Hozumi offers a succulent selection of Japanese specialties
with a local twist.
Kale goma yogoshi (‘soiled’ by sesame seeds):
Raw kale with a dressing of toasted sesame seeds and plum vinegar
Yasai takiawase (Japanese-style braised vegetables):
Vegetables braised in a kelp and shiitake broth
Cortes-don – Smoked salmon marinated in a homemade ‘tare’
(homemade sweet soy-based sauce) served over a bed of rice
Served with tare-soaked pulverized kelp paste, fresh ginger shavings,
salmon skin crackling and, of course, wasabi
Coconut ice cream
Tada Hozumi is a therapist, dancer and Japanese food enthusiast. Cooking is an important part of Tada’s daily routine and sustains his relationship to the motherland. Tada’s approach to Japanese cuisine is a very bluesy mix of traditional home cooking with a Nikkei (Japanese-Canadian) flare.
Chefs Tyler Sparks and Kate Archibald will prepare an exquisite and exotic 3-course
Persian meal that will be served family-style.
To make reservations, visit us in the store by Wednesday, March 22nd.
See the menu and all details below.
5:30 p.m. and 7:30 p.m.
$30/person and $18/kids
Mastva Khiar: fresh grated cucumber in thick yogurt with dates and walnuts
Anar Bademjan: grilled eggplant with pomegranate seeds
Nan-e-sangak: leavened flat bread baked on hot pebble
Kuku’ye Sabzi: spring greens frittata/omelet
Fesenjan – roasted chicken browned and stewed with walnuts,
pomegranate juice and cardmom
Chelou – Fluffy saffron rice
Served with a bubbly Sharbat, made with fresh fruits and assorted mild
and medium spicy pickles on the side.
Pistachio, Honey and Rose Halvah
Tyler Sparks: Mom taught me to cook, then I cooked into my mid-20s. I worked at several youth camps, restaurants, cafes and then also sailed to Singapore on a tall ship as a cook. I have moved onto other work, but I still love cooking, especially trying to bring to life the original spirit of people’s relationship to the food, that is the Old Story behind certain dishes. Last year I discovered this tiny Persian cookbook and fell in love with the Polous and Koreshes among many others. I am no expert, but I love this food.
Kate Archibald: I began learning the cuisines of far-off lands as a teenager working at a very busy little bakery and deli in Port Coquitlam, staffed by a team of Portuguese, Polish, Slovakian, Scottish, Angolan, Spanish and Gujarati bakers and food lovers. I haven’t ever stopped learning, devoting most the last 20 years to the service and profession of feeding people across Canada, internationally and out at sea.
POSTPONED until FEBRUARY 16!!
Seatings at 5:30 and 7:30
Limited Space. Visit the Co-op to book.
Reservations must be made by Tuesday, February 14th.
Chef Xuan Ly-Betz will prepare an exquisite 3-course traditional Vietnamese meal.
The entire menu is gluten free.
Chả Giò: Deep-fried spring roll served with nước mắm dipping sauce.
On the side is an herb mint cabbage salad.
Phở: Traditional beef noodle soup.
A long and slow simmered beef bone broth served with flat rice noodles and
topped with two cuts of beef. Made with locally sourced Linnaea beef!
Chè Ba Màu: Three-coloured bean drink.
A refreshing cold traditional dessert.
Xuan learned to cook from the very best—her mother.
She strives to make her dishes as authentic as possible (or at least as she remembers
the food from her childhood) and always uses the finest quality ingredients.
The Co-op Cafe brings you excellent 3-course dinners from around the world in January!
Amy Bockner will prepare Italian on January 12th; Lucy Robinson will prepare Mexican
on January 26th. Two seatings per evening: 5:30 p.m. and 7:00 p.m.
$30 per person + tax
Reserve at the Co-op store.
January 12th Italian Menu
Crostini Trio ~ Pear & Chèvre, Olive Tapanade, Prosciutto & Basil
Salmon & Pesto Fettuccini with lemon, capers, and parmigiano; Balsamic Arugula Salad
Chocolate amaretti cake with maple gelato
January 26th Mexican, Gluten-Free Menu
Fresh made salsa with Abuelo’s Vancouver-Island-made corn chips
Two local salmon tacos (veg option available, bean and cheese taco) with homemade corn tortillas,
guacamole, mango salsa, chipotle & tangy sour cream, topped with purple cabbage and cilantro;
Mexican seasoned potato and yam pan fries; green salad with citrus vinaigrette
coconut flan (gluten free/dairy free)
― all-inclusive 3-course dinners from around the world ―
Every other Thursday starting January 12
Seatings at 5:30 pm and 7:00 pm
Here are our ho–ho–holiday-hours!
Saturday, Dec. 24: 9 am – 3 pm
Sunday, Dec. 25: Closed
Monday, Dec. 26: 12 PM – 6 pm
Tuesday Dec. 27: 9 am – 7 pm
Wednesday, Dec. 28: 9 am – 7 pm
Thursday, Dec. 29: 9 am – 7 pm
Friday, Dec. 30: 9 am – 7 pm
Saturday, Dec. 31: 9 am – 3 pm
Sunday, Jan. 1: Closed
Wednesday, Dec. 21: 9 am– 3 pm
Friday, Dec. 23: 9 am– 3 pm
Wednesday, Dec. 28: 9 am – 3 pm
Friday, Dec. 30: 9 am– 3 pm
Wednesdays & Fridays
9 am– 3 pm
On Thursday Dec 8th, from 12 – 1:30 pm, the Cortes Island Business and Tourism Association will host its new bi-monthly Learning Lunch at the Co-op Café.
The lunch series is designed to bring together Cortes Island citizens who are interested in building a healthy, sustainable economy and improved quality of life on the island through local networking and shared learning.
On December 8th, the presenter is Shannon Baikie, Regional Manager, Community and Labour Market Services North Island Employment Foundations Society (NIEFS). Shannon will be giving a short presentation on the current and future employment environment of the North Island region, and the many resources available for individuals and businesses on Cortes through NIEFS support.