Category Archives: Events

Pizza Nights: Dec. 8th & 22nd

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Order by 3pm each Friday by calling the Co-op Cafe at -6505. Pizzas can be picked up between 5:30 and 7:00pm that day.

● Cheese: feta, mozzarella, & Parmesan
● Vegetarian: spinach, caramelized onion, red pepper, olives, feta, & mozzarella
● Hawaiian: mozzarella, ham, & pineapple
● Meat: mozzarella, caramelized onions, sausage, & bacon
● Supreme: sausage, caramelized onions, sauteed peppers, mushrooms, spinach, & bacon (pesto sauce alternative)

Gluten-free pizza crusts only $2 more.

A SEAFOOD EXTRAVAGANZA!

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Co-op Cafe Deluxe Dream Cuisine Dinner
THE MERMAID’S FEAST
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Thursday, November 16th
5:30 or 7:30pm
$33/adult, $20/kids
Reservations required.
Drop by the Co-op to book before Wednesday, November 15th

We’re delighted to host Chef Sujon as she prepares a delectable menu for your enjoyment, featuring local bounty from the sea: The Mermaids’ Feast!

Menu — Tapas Style

Starter

Garlic & soya seaweed soup

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Main

Drunken mussels with white wine & red onions, with garlic butter bread
Miso chili baked oysters
Clam, rice & kelp stuffed squid
Candied salmon salad with higiki

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Dessert

Agar fruit & red bean on shaved ice

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Sujon’s passion for real homegrown/made food springs from her Korean family background: her father, the Northern (of beans and potato); her mother, the Southern-raised (of rice and seafood); and her matriarch grandmother and her missionary influences of baking and noodle making. Making taffy from sugar beets, vats of fish sauce and herbal tonics were part and parcel to building her faith in patience, self-reliance and creative ingenuity.   

With the  Mermaids’ Feast, Sujon brings together the love and respect for her heritage, her cultural manifestation(s) and aspirations celebrating with family and friends. She hopes to share her years as an organic gardener, shellfish farmer and cultural “mis-appropriator,”  cultivating, creating and celebrating food that nurtures well-being and inspires deeper connections with our physical world: the integrity of land and ocean,  the beautiful treasures of Cortes Island, our home.

Pizza Nights: November 10th & 24th

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Order by 3pm each Friday by calling the Co-op Cafe at -6505. Pizzas can be picked up between 5:30 and 7:00pm that day.

  • Cheese: feta, mozzarella, & Parmesan
  • Vegetarian: spinach, caramelized onion, red pepper, olives, feta, & mozzarella
  • Hawaiian: mozzarella, ham, & pineapple
  • Meat: mozzarella, caramelized onions, sausage, & bacon
  • Supreme: sausage, caramelized onions, sauteed peppers, mushrooms, spinach, & bacon (pesto sauce alternative)

Gluten-free pizza crusts only $2 more.

Persian Dream Cuisine Dinner March 23: Reserve Now!

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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

Appetizers
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 

Main
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.

Dessert
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.