Applewood signature salmon entree; pan seared fillet of salmon with blackberry and mango sauce… Yum!

Inspired by Heather! (thanks)This is a great summer salad , fresh, colorful and cooling to the palate and senses. Enjoy it with a grilled piece of fish, red meat (think lamb!) or even some tasty grilled sausage.

This lightly spiced versatile vinaigrette is amazing for grilled summer fish, astounding as a salad dressing and triples as a marinade; think pork tenderloin, marinated and glazed to perfection, served with jasmine rice and baby bok choi! Yum…

Don’t miss this event!!

Columbia Springs’ 2nd Annual Hooked!

Come and play at Summer’s Best Carnival for Grown-Ups!

Hooked will be held on Thursday, August 19, 2010 from 5-8pm. Enjoy a wonderful evening of live music and entertainment, delicious local food and wine, and a full carnival of fun games all in Vancouver’s beautiful urban oasis at Columbia Springs.

All proceeds from the evening will go to support the environmental education and community engagement efforts of Columbia Springs.

Applewood, Tommy O’s and Duck Tales Kitchen will be providing the food!!

Don’t miss out on our summer certificate discount deal!!

Buy a $35.00 certificate for only $25.00!

Three ways to purchase:
1. Come by the restaurant and purchase as many as you want.
2. Use the phone and purchase with your credit card and we will mail your certificate(s).
3. Use paypal. and buy online and either have us mail your certificate(s) or pick it up when you want to use it!

August means fresh, sweet corn. White or yellow, I don’t care, as long as fresh and sweet are the optimal words. Grilled, boiled or raw I’ll take it any way I can get it. The crunch and texture are music to my mouth, harmony abounds. Let’s eat!

This recipe is simple, colorful and delicious! It combines corn (fresh and uncooked!), crispy, crunchy jicama – like a radish or turnip without the bite, sometime referred to as a Mexican potato, with a flavor akin to a pear or apple, this adds a wonderful complement to the corn. Also making an appearance are Anaheim peppers – sweet with just a hint of heat, red onion and sweet red bell pepper. Finish with freshly chopped cilantro, a splash of white vinegar, canola oil and a pinch of ground cumin for earthiness. Salt, pepper and a dash of Tabasco are all that is required to complete this festive salad!

And for a wonderfully rustic alternative, try brushing the ears of corn (after the husk is removed) with a little oil, salt and pepper, and place on the grill to lightly caramelize; cool and remove the kernels and get on it!

You may also try this recipe as an accompaniment/relish to a summer entrée; grilled fish, chicken or meat with be nicely represented with this corn relish as a hearty addition.

I just came up with this recipe because I have a new friend who is somewhat of a vegetarian and also loves cheese. Hopefully this might be something that she’ll enjoy!

I created this recipe way back in 2006 and have only made it once, but it is an amazing variation on the classic beef wellington. Using wild mushrooms (chanterelles and morels) makes this truly decadent!

By request…