If you already love BC Spot Prawns then you probably already know that they are only around for a limited time. What you may not know is that they are sustainable wild and trap caught. In fact they are the only shrimp in British Columbia considered Oceanwise. And at this time of the year they are feasted on by those following the 100mile diet as well as those who just love the prawns.

Come into Pescatores to enjoy our Local BC Trap Caught Spot Prawns on our Surf and Turf, where you will find them served with a 10oz Rib Eye Steak, Mashed Potatoes and Grilled Asparagus. You are also more than welcome to have them on their own or add them on to any dish. These sweet, tender, and peachy pink crustaceans will add a nutty flavour to any dish. Be warned, however, we serve them whole so if their alien-like heads turn your tummy let us know and we will bring them out sans-tete.

On Wednesday April 13 the staff from Pescatores and The Oyster was lucky enough to meet with Micheal Dinn from Joie winery and taste the current vintages of their amazing lineup.

Micheal Dinn, originally from Campbell River, bought a small orchard on the Naramata Bench with his wife Heidi. They bought this plot of land for in and around 300K, less than a small condo would cost in Vancouver. They bought this land with the intention of starting their own winery. For three years before they began making wine they were self employed running and operating a guest house and cooking school. Heidi, who is a chef by trade, taught the classes and gained quite a bit of recognition in her own right. She even published a successful cook book based on the recipes that she taught in her classes.

Micheal and Heidi began planting their vineyard in the spring of 2007 and instantaneously found a niche in the wine market with their wines. They seemed almost intuitively ahead of the eight ball in their construction of wines that paired so well with Asian Cuisine, and Oysters. They also put a lot of effort into nurturing a beautiful Rosé, just at the time that Rosé became very accessible and accepted in the wine community. The tie that binds all of Joie Farms wines together is their amazing ability to find a beautiful balance between acidity and sweetness. In all of their varietals you will find signature citrus notes and a taste that mimics their packaging: clean, focused, balanced, and accessible.

Thank you to Micheal Dinn for the visit. If you are interested in enjoying any of the Joie Wines at Pescatores or the Oyster Bar, we are currently serving the Unoaked Chardonnay (pairs beautifully with any of The Oyster’s raw oysters and Pescatores’ Stuffed Boneless Sooke Trout) and the Rose (pairs beautifully with The Oyster’s Shrimp Burrito and Pescatores’ Cioppinno).

Becky Eert
General Manager – Pescatores

Pescatores is proud to present their 16th Annual Crab Fest, coming in March 2011. This has become a much anticipated event in the city of Victoria. Seafood lovers and diners mark their calendars and line up at the door to feast on Pescatores fabulous fresh crab creations. This Fest is not only about Crab, it is a celebration of our beautiful West Coast, Seafood and Victoria’s Dining Scene.

Probably the biggest draw is our full Dungeness Crab Dinner offered for less than $20, an amazing deal that only happens once a year. Dungeness Crab are the local favourite, found fresh in the waters surrounding our fair city. Full Dungeness crabs are not all that’s on this year’s menu which is yet to be announced. Pescatores also offers gorgeous Alaskan King Crab and a number of delicious appetizers and entrees featuring this coveted seafood as an ingredient. Stay tuned for our full menu…

The Dungeness Crab

Scientific name:

Cancer magister

Taxonomy:

Cancridae

Region:

North America

At a glance:

The Dungeness crab is a highly prized sport and commercial shellfish well familiar to people living along North America’s west coast. This crab is one of the 35 true crabs living in Canada’s Pacific waters. Its scientific name, Cancer magister, means “chief crab.” Its common name, Dungeness, was inspired by the name of a fishing port near Puget Sound, Washington.

Curiosities:

People often mistake empty Dungeness shells strewn along beaches for dead crabs. Crabs shed and grow new shells regularly as part of their growth process. The old shell splits at the back and along the sides so the crab can back out. The shell the crab leaves behind is an almost intact replica of the crab.

About the Dungeness crab:

Dungeness crabs are typically light brown in colour. These creatures have one pair of claws and four pairs of walking legs. Their claws are serrated and so are the edges of their shells-from the eyes down to the middle of the body.

Crabs are measured by the width of their shell, which is also called the ‘carapace’. A male Dungeness crab can grow to a width of about 230 mm and can weigh up to about 2 kg.

The Dungeness crab’s slender, light-coloured claw tips distinguish it from other crab species, as does its relatively large size.

As a predator, the Dungeness crab eats clams, mussels, crabs and other crustaceans as well as some small fish. Crabs pursue prey more actively at night, tending to bury themselves in the sand during the day. When moving along the sea bottom, these crabs find and capture prey by probing the sand with their legs or claws. Dungeness crabs can move in any direction-quickly enough to give a scuba diver a run for his money!

http://www.dfo-mpo.gc.ca/science/publications/uww-msm/articles/dungenesscrab-crabedesneiges-eng.html

Pescatores is moving forward, into the future, with a focus on fresh, sustainable food. Our new fresh sheets will be designed to showcase the best, sustainable seafood available in Victoria. We are concerned not only with the quality of ingredients and product we deliver to our guests, but with our impact on the eco-system, as well. You can actually taste the difference.

Here’s what we’ve learned about changing our perspective, we hope you’ll join us.

Sustainability:

“The movement towards sustainable seafood is about solutions for our oceans. Choosing sustainable seafood is a simple and effective action that you can take every time you eat at a restaurant or buy seafood. Whether you are an individual shopping for your family, a chef buying for your restaurant, or a supplier sourcing from fishing communities, your choices count. Voting with your wallet sends a strong signal to government and industry leaders, telling them that you support responsible stewardship of our natural marine resources.”

Overfishing is the greatest threat to our oceans today. The world’s marine life is quickly being depleted. An estimated 90% of all large, predatory fish are already gone from the world’s oceans. A recent scientific study predicted a world-wide fisheries collapse by 2048. The only solution is to turn back from the brink, and to begin consuming seafood in a sustainable manner.
Sustainable seafood can be defined as species that are caught or farmed in a way that ensures the long-term health and stability of that species, as well as the greater marine ecosystem.

Categories that determine ocean friendly fish:
1. Abundant and resilient to fishing pressures
2. Well managed with a comprehensive management plan based on current research
3. Harvested in a method that ensures limited by-catch on non-target and endangered species

4. Harvested in ways that limit damage to marine or aquatic habitats and negative interactions with other species

http://www.oceanwise.ca/about/sustainable-seafood
http://www.seachoice.org/

Suppliers and Product for current menu fresh sheet:
Sooke Trout
Albion – Grey Cod, Arctic Char, Hokaido Scallops
Sysco – Naturally raised Spring Salmon

**We try to use products/fish that are only in season or retain the seafood friendly choice from the guidelines listed above.

Burrowing Owl Estate Winery is one of BC’s leading wineries, both from the perspective of the premium wines it produces, from the more than 100,000 tourists that visit the winery each year and from the leadership it has shown in embracing an environmentally responsible program from the top to the bottom of its operations.

Burrowing Owl Estate Winery is located on Black Sage Road south of Oliver, B.C. The infrastructure consists of a winery that produces approximately 30,000 cases of wine each year, a 60-seat restaurant, an 11 room Guest House including a 25-meter pool, an all season hot tub, and 136 acres of producing vineyard on the 140 acre property. Burrowing Owl Estate Winery has been awarded numerous awards for each of the 8 wine varieties that it produces

Under the leadership, direction and vision of Proprietors Jim and Midge Wyse, there has been a commitment to environmental and ecological sustainability since the inception of Burrowing Owl Vineyards in the early 90’s. This is evident from the name that was chosen for the vineyard when it was first purchased in 1993 – Burrowing Owl Vineyard. The Wyse’s chose the name when they learned that the little owl may have lived in the area at one time, but has since become an endangered species and is only rarely found in the region today. As a counter measure, winery patrons are asked to donate $2 for each wine tasting and all proceeds are given to the Burrowing Owl Conservation Society of BC for their captive release program for burrowing owls and to SORCO (South Okanagan Rehabilitation Centre for Owls). In 2007, more than $50,000 was donated to these two organizations.

BURROWING OWL VARIETALS AVAILABLE AT PESCATORES…

Tasting Notes:

Generous aromas of pear, apple, and honeysuckle, tinged with hints of lychee and exotic spices. On the palate, the apple, pear and honeysuckle aromas continue on, providing beautiful intense, expressive flavours, with a gentle minerality that ensures the wine finishes clean and fresh.

Pescatores Wine Guru suggests pairing Pinot Gris with:

~Our Famous Seafood Salad & Fresh Dungeness Crab Dinner~

Tasting Notes:

A dark plum core with a bright fuchsia rim give a sultry, elegant appearance to this vintage of Burrowing Owl Estate Winery’s Cabernet Franc. The elegance continues on the nose with chalky chocolate overtones that welcome you like an old friend, and an abundance of truffle and forest floor characters with a slight hint of ripe black cherries.

The chocolate and forest floor continue on the palate with silky soft tannins and a voluptuous finish. The balanced acid will carry the wine for the foreseeable future. Decanting is recommended for the greatest enjoyment. Drinkable 2011 through 2018.

Pescatores Wine Guru suggests pairing Cabernet Franc with:

~Filet Mignon with Chef’s demi-glace & Fondue for Two featuring three Callebaut Chocolates~

Tasting Notes:

The 2008 growing season was cooler than normal for the Okanagan Valley. This resulted in a slower ripening of the Pinot Noir fruit, generating fantastic varietal character. The wine has a nice bright terracotta core with a raspberry rim appearance. The nose consists of red forest fruit, and subtle earth tones long associated with Pinot Noir. On the palate, the earth and forest fruit continue to dominate with refined silky, elegant tannins and balanced acidity. The wine has a beautiful mid-palate and such persistent flavour that you will not want to share it.

This wine will drink well until 2013. Only 2,214 cases were produced.

Pescatores Wine Guru suggests pairing Pinot Noir with:

~Seafood Platter with House Smoked Fish & Scallop Carbonara~

Tasting Notes:

The 2008 merlot vintage features rich aromas of dark cherry, gooseberry, cassis and additional red berry fruits; it also shows nice mineral flavours including slate and stone essences, along with hints of nutmeg, spice and mushrooms. The wine has a dark plum core with a vibrant ruby red rim. A noticeably full mouthfeel with silky tannins, balanced acidity and an elegant finish, ensure good age ability. Red berry fruit flavours with hints of tobacco and dark chocolate persist on the palate along with subtle oak characteristics. This wine can be enjoyed in the next 6 – 9 months, preferably with decanting. Recommended cellaring is 5 to 7 years.

Pescatores Wine Guru suggests pairing Merlot with:

~House Smoked Albacore Tuna Loin & Cedar Plank Roasted Salmon~

Tasting Notes:

A deep, dark purple core with a vivid violet rim greet you with beautiful aromas of cassis, black currants, blackberry, truffles and complex earth tones with a hint of tobacco and clove. Tannins are silky and elegant with a rich ripe full and round palate. The earth tones, cassis, currants and truffles continue onto the palate, with hints of chocolate and ripe red fruits leaving a clean, long finish. Drink mid 2011 through 2020, with longer aging possible with proper cellaring. Decanting is recommended for optimal enjoyment.

Pescatores Wine Guru suggests pairing Meritage with:

~Beef Carpaccio & Our Weekly Surf And Turf Selection~