December 16, 2019

Johnston's Pork Loin with Stove Top Stuffing & Oven Roasted Vegetables

December 16, 2019/ Guest User

Chilliwack has so much to offer, including meal ideas! Below, Johnston’s has shared one of their favourite dishes to make:

Johnston's Pork Loin with Stove Top Stuffing & Oven Roasted Vegetables

Chef Steve Waldron of Fat Wally's Firehouse BBQ brings you his non-turkey Christmas dinner option - a simple but delicious one dish meal.

Ingredients

1 Johnston’s Boneless Pork Loin, 1-1.5 kg piece
1 box chicken stove top stuffing
1/4 cup dried cranberries, optional
favourite vegetables for roasting
fresh herbs such as rosemary & thyme, chopped
coarse salt & pepper
olive oil
1 package pork gravy, optional

Brine

4 cups water
1/4 cup coarse salt or 1/8 cup table salt
1/3 cup white sugar

Instructions

Mix brine ingredients until dissolved.
Put pork in resealable zip-type bag with the brine and refrigerate 12 hours or overnight.
Preheat oven to 450F.
Make stuffing per package directions and add cranberries.
Remove pork from brine. Rinse and dry.
Butterfly pork loin and pound to even thickness.
Add stuffing to pork and roll up in to a roast. Tie with butcher’s string.
Season outside of roast with the fresh herbs, coarse salt and pepper.
Lay vegetables in roasting pan and drizzle with olive oil. Season with salt, pepper and any herbs you like.
Place roast on vegetables and put on middle rack of preheated oven.
Roast at 450F for 20 minutes then reduce heat to 325F. Continue cooking until pork is 145F internal temperature and vegetables are roasted. (About another 45-60 minutes).
Remove roast and cover loosely for 10 minutes.
Make gravy (optional)
Slice and serve.
Note: If vegetables need more time, just put them back in oven while the roast rests.

December 16, 2019

Pabla Curry House - Places to Eat in Chilliwack

December 16, 2019/ Matthew Hawkins

Pabla Curry House - Places to Eat in Chilliwack

The Pabla Curry House, located in the Southgate Shopping Plaza (map below), is a quick and tasty Indian food spot that is worth a visit - or quick stop to pick up your take-out.

Forget the wait at a fine dining place; this is a place that has great tasting Indian food, fantastic family style seating and service and offers quick meals. The staff is friendly, funny and takes the time to ensure you are taken care of, that you’re get something you’re craving or trying something new that you haven’t tried before.

We opted for the butter chicken and beef samosas with some spinach naan for our meal. The butter chicken naan came served like their veggie samosa lunch special, with the added sauce and spices - we weren’t sure quite what was in it, but it was hot, a little spicy and flavourful, and will have us coming back for some more! We also enjoyed their take on the spinach naan.

As soon as we posted on Facebook and Instagram photos of our lunch here, people spoke up with ideas of what we should try next time. Everything from butter chicken poutine and butter chicken wings to Kadahi chicken.

We’re looking forward to going back for another lunch soon. Give them a try and tell us about your favourite dish!

December 06, 2019

Country Stuffing with Garlic Infused Smoked Tenderloin

December 06, 2019/ Guest User

Chilliwack has so much to offer, including meal ideas! Below, Johnston’s has shared one of their favourite dishes to make:

Country Stuffing with Garlic Infused Smoked Tenderloin

Recipe created by Chef Alex of Pugsley’s Creative Catering

Ingredients

8 cups assorted bread, cut into 1.5” cubes (more variety the better: white, cheese, herb, seeded, multigrain, bagels, croissants, etc.)
2 cups Johnston’s Thick Sliced Bacon, chopped to 1” pieces
1 cup onions, chopped
1 cup mushrooms, chopped
2 cloves garlic, chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
salt and pepper to taste
1 tsp smoked paprika optional
1/2 Tbsp poultry seasoning, divided - half for pan, half for bread cubes
2 cups turkey stock, can be substituted with chicken stock
1/2 cup Johnston’s Garlic Infused Smoked Tenderloin, chopped
1/4 cup chopped walnuts, optional
1/4 cup dried cranberries, optional

Instructions

Preheat oven to 350°F.
Combine bread cubes in a large mixing bowl.
In a frying pan, over medium high heat, sauté bacon, onions, mushrooms and garlic. Cook until caramelized.
Add carrots, celery, salt, pepper, smoked paprika, and half poultry seasoning to the pan and sauté until combined.
Add other half of poultry seasoning to bread cubs and mix.
Add turkey/chicken stock to pan and continue to cook until liquid is reduce by a third.
Stir in walnuts and cranberries then add entire mixture to bread cubes.
Fold in mixture. Do not stir as this will start to make a paste or make it mushy.
Transfer to heat proof serving bowl and cook in oven to an internal temperature of 165°F.

Tips

Tip #1: Stuffing can be made a day before, cooled on a cookie sheet and placed (covered) in the fridge.

Tip #2: If this recipe is used as stuffing inside the turkey, make sure internal temperature reaches 185°F.

November 28, 2019

Bacon, Gruyere & Caramelized Onion Spread

November 28, 2019/ Guest User

Chilliwack has so much to offer, including meal ideas! Below, Johnston’s has shared one of their favourite dishes recipes:

Bacon, Gruyere & Caramelized Onion Spread

Created by Angie Quaale (wellseasoned.ca)

Ingredients

· 2 tsp butter

· 1 tsp olive oil

· 2 (about 1 lb) vidalia sweet onions, halved and thinly sliced

· 1/4 tsp white sugar

· 1/2 tsp kosher salt

· 1 Tbsp sherry vinegar

· 1/2 tsp minced fresh thyme

· 6 slices Johnston’s Bacon thick, sliced

· 3/4 cup gruyere cheese, shredded

· 1/2 cup full fat sour cream

· 1/2 cup mayonnaise

· 1/4 tsp freshly cracked black pepper

Instructions

1. Preheat oven to 400°F.

2. Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp.

3. Drain on paper towels and then crumble. Melt butter with oil in a large sauté pan over medium-high heat. Add the sliced onions, sugar, and salt; stir occasionally – cook about 10 minutes or until onions soften and just begin to turn golden. Reduce heat to medium and continue to cook, stirring often, 20 minutes or until onions turn deep golden brown. Stir in the sherry vinegar, to deglaze pan. Continue to cook until vinegar is reduced by half and add the thyme.

4. Combine the cheese, sour cream, mayo & black pepper in a medium bowl. Stir in onions & bacon and transfer to a heat proof baking dish.

5. Bake in a 400°F oven for about 20 minutes or until mixture bubbles and top is lightly golden.

6. Serve with crusty bread, crackers or veggies for dipping.

https://www.johnstons.ca/recipe/johnstons-bacon-gruyere-caramelized-onion-spread/

November 18, 2019

Natasha's Pies & Baked Goods

November 18, 2019/ Matthew Hawkins

Natasha's Pies & Baked Goods

Natasha’s pie all bundled and ready for eating anywhere

We had the pleasure of bumping into THE Natasha of Natasha’s Pies & Baked Goods, where she was serving up some delicious pie at a recent networking event put on by Thrive Collective.

After meeting and talking with Natasha and enjoying her baking, we knew her pies would be worth photographing and noting on Around Chilliwack. Later, Natasha gave us an apple pie all set-up and ready to serve with paper plates, eating utensils and napkins! With her attention to detail and the beautiful (and convenient) display, this would make a perfect gift (hostess gifts anyone?) or treat for that special someone(s) in your life!

Though the pie is ready to serve right out of the box, we warmed ours up in the oven for a bit before serving, which made it all the better when paired with some vanilla ice cream. The pie itself is light, super tasty and the pie crust is absolutely delicious, and with only one piece left, we were slightly disappointed to come back to the pie and see that piece gone!

We loved it! Thanks so much Natasha.

PS - Although Natasha did give us this pie to post about, we’ve purchased her pies in the past; including apple pie and a pumpkin pie at Thanksgiving. Both pies were also delicious and quickly devoured then too.

Leave us a comment! We have found that everyone has a favourite part of a pie…what part is yours? The filling or the crust?

You can find Natasha’s pies in stores at:

The Town Butcher & Garrison Gourmet Greens in Garrison Crossing
Close To Home Grocery in Promontory
Rosedale Grocery
Lakeside Market in Cultus Lake
Perfekt Deli in Yarrow

Find Natasha online here:
https://natashasbakedgoods.ca

https://www.facebook.com/natashasbakedgoods

https://www.instagram.com/natashas_bakedgoods/

From Natasha’s website:
“Our pies are handmade with lots of love and care. 2 pounds of pie with crumble topping, fruit filling that is not too sweet, and a flaky crust. We use “only” the ingredients necessary for the delicious pie.

Ingredients for fruit pie: fruits, white flour, white and brown sugar, margarine, vegetable shortening, lemon juice, white vinegar, egg, salt, spices

Ingredients for pumpkin pie: pumpkin, white flour, white & brown sugar, milk, margarine, vegetable shortening, white vinegar, eggs, salt, spices

The pies are frozen and ready for baking!”

November 14, 2019

Whiskey, Honey, Grainy Mustard Standing Rib Pork Roast

November 14, 2019/ Guest User

Chilliwack has so much to offer, including meal ideas! Below, Johnston’s has shared one of their favourite dishes to make:

Whiskey, Honey, Grainy Mustard Standing Rib Pork Roast

Recipe created by Chef Rusty Johnson of Rusty's BBQ (www.rustysq.com)

Ingredients

· 1 Johnston’s Five Bone Standing Rib Pork Roast, bones cleaned (not quite frenched completely)

· 1 1/2 cups whiskey (don’t worry, just get the cheap stuff)

· 1/2 cup honey

· 2 sprigs fresh rosemary, finely chopped

· 3 cloves fresh garlic, finely minced

· 1/4 cup grainy mustard seed mustard

· 2 tsp + 1 Tbsp salt

· 1 tsp + 1 Tbsp coarse ground pepper

· 2 Tbsp butter

· 1 Tbsp olive oil

Instructions

Glaze Sauce

1. In a small sauce pot, heat butter and garlic until garlic becomes translucent.

2. Add rosemary and cook for an additional minute.

3. Pour in whiskey and cook on medium hot until whiskey is reduced by half.

4. Pour in honey, mustard, 2 teaspoons salt, 1 teaspoon coarse ground pepper and continue to cook for another 3 minutes.

Pork

1. Take the pork roast and spread 1 tablespoon olive oil equally over the outside.

2. Season with 1 tablespoon of salt and 1 tablespoon coarse ground pepper.

3. Let the roast sit for 30 minutes on the counter before cooking.

4. Set up your BBQ for indirect cooking (turn on one side of the BBQ so you can cook your meat without it directly above the flames. The hot side should be set to high).

5. Take roast to the hot side of your grill and sear the outside for 2 minutes per side. Rotate and roll the meat to equally brown the outside.

6. After five minutes, move roast to the indirect side. Place roast on a rack and let it hover above a pan to collect the dripping juices.

7. Cook the meat at approximately 275°F for 1.5 to 2 hours until the center of the meat reaches 145°F.

8. Take a small amount of the glaze and mop the outside, equally covering the entire roast

9. Once glazed, let pork continue cooking until internal temperate measures 150°F.

10. Take roast off and apply one more light coat of glaze.

11. Let roast stand for 15 minutes before slicing.

12. Take reserved drippings and add them to the remaining sauce, heating it on the stove. Keep it heated until you serve.

13. Slice roast into chops, one slice per bone.

14. Serve chops on a platter with sauce drizzled to top with extra sauce on the side.

https://www.johnstons.ca/recipe/whiskey-honey-grainy-mustard-standing-rib-pork-roast/

October 25, 2019

Bacon Panko Pork Pops Recipe

October 25, 2019/ Guest User

Chilliwack has so much to offer, including meal ideas! Below, Johnston’s has shared one of their favourite dishes they wanted to share!

Bacon Panko Pork Pops

Created by Chef Alex Pugsley of Pugsley’s Creative Catering

Ingredients

· 1/2 - 3/4 inch cubes Johnston’s Pork (loin cut, no fat - approx. 2 pork chops)

· 1 1/2 lbs Johnston’s Bacon Slices

· 12 wooden kabob skewers

· 4 cups panko crumbs

· 2 cups white flour

· 4 eggs

· 1/2 cup milk

· 2 Tbsp Tabasco sauce

· 1 Tbsp salt

· 1 Tbsp pepper

· choice of seasoning (Tex-Mex, chili powder, herb & garlic, lemon pepper)

· 1 cup sweet chili sauce

Instructions

1. Cook half the bacon to a medium crispness. Pat off extra grease and chop into coarse pieces.

2. Grind the remainder half of bacon in food processor until soft (paste/ground pork consistency). Divide raw bacon mix into 12 equal balls.

3. Place pork cube halfway onto skewer. Lightly sprinkle with seasoning mix.

4. Place raw bacon ball in palm of hand and spread a round disc. Place skewered pork in center and fold raw bacon mix around pork cube, coating evenly to form a pop.

5. Set up breading station: Bowl 1 - flour, salt and pepper; Bowl 2 - lightly beaten eggs, milk, and Tabasco; Bowl 3 - Panko crumbs mixed with chopped bacon pieces.

6. Select a wet and dry hand. One at a time, dredge pop in flour mixture, shake off excess. Next, coat pop in egg mix. Last, coat pop in crumb mixture, softly forming the pop ensuring even, full crumb coating while maintaining the ball shape.

7. With deep fryer at med/high heat, place pops (upside down) in oil for 4 - 6 minutes, or until brown and internal temperature has reached 160-165°F.

8. Arrange pops on a plate or in a vase or in any type of creative display. Serve with sweet chili sauce or your favourite dipping sauce.

Tip: Leftover crumb mix makes for a great pork schnitzel. Store crumb mix in a sealed bag for up to 5 days in the fridge.

https://www.johnstons.ca/recipe/bacon-panko-pork-pops/

October 11, 2019

Glazes for Ham Recipe

October 11, 2019/ Guest User

Chilliwack has so much to offer, including meal ideas! Below, Johnston’s has shared their favourite ham glazes to make.

Glazes for Ham

Ingredients

· Old Fashioned Glaze

Combine 2 cups (500 mL) brown sugar with 2 Tbsp (25 mL) all-purpose flour, 2 Tbsp (25 mL) corn syrup, 2 tsp (10 mL) dry mustard, and 3 Tbsp (45 mL) white wine vinegar; mix well.

· Canadian maple glaze

Combine ¼ cup (50 mL) Dijon mustard with ¼ cup (50 mL) maple syrup and ½ tsp (2mL) dried thyme; mix well.

· Maple-Ginger Glaze for Ham

Combine 1/4 cup (125mL) maple syrup, 2 Tbsp (25 mL) all-purpose flour, 1 Tbsp (15 mL) each Dijon mustard and lemon juice, and a dash of powdered ginger.

· Honey-Orange Glaze for Ham

Mix 1/2 cup (125 mL) each honey or corn syrup and orange juice with 1 cup (250 mL) brown sugar.

· Pineapple-Apricot Glaze for Ham

Combine 1/2 cup (125 mL) each apricot nectar and pineapple juice with 1 cup (250 mL) brown sugar.

· Currant glaze for ham

Stir 1/2 tsp (2 mL) powdered mustard and 1 to 3 Tbsp (15 to 50 mL) horseradish into 1 cup (250 mL) red currant jelly.

Instructions

1. Fully-cooked hams just need to be heated through before serving.

2. Place a ready-to-serve or fully-cooked ham in a shallow roasting pan and bake, uncovered, at 325° F (160°C).

3. A fully-cooked whole ham will take about 15 to 18 minutes per pound (500 g); while a smaller fully-cooked half-ham will need about 18 to 24 minutes per pound (500 g).

4. Brush on glaze during the last 15 - 30 minutes of cooking.

5. Allow the juices to settle by letting the ham rest for 10 -15 minutes before carving.

https://www.johnstons.ca/recipe/glazes-for-ham/

September 30, 2019

Thai-Peanut Pork Stew Recipe - Slow Cooker

September 30, 2019/ Guest User

Chilliwack has so much to offer, including meal ideas! Below, Johnston’s has shared one of their favourite dishes to make.

Thai-Peanut Pork Stew - Slow Cooker

Servings: 6

Prep Time: 15 minutes

Cook Time: 8 hours

Ingredients

· 2 lbs Johnston’s Pork Loin or Shoulder Roast, trimmed

· 1/2 red bell pepper, cut into strips

· 1/4 cup teriyaki sauce

· 2 Tbsp white wine vinegar

· 1/2-1 tsp cayenne pepper (depending on how ’hot’ you prefer)

· 2 garlic cloves, minced

· 1/4 cup creamy peanut butter

· 1 cup frozen green beans, thawed

· 2 Tbsp unsalted peanuts, chopped

Instructions

1. Cut pork roast into 1-inch (2.5 cm) cubes. Place pork pieces, red bell pepper strips, teriyaki sauce, vinegar, cayenne pepper, and garlic in a slow cooker; stir. Cover and cook on LOW for 7-1/2 hours.

2. Then add peanut butter and green beans, stirring to mix. Cook for an additional 1/2 hour on HIGH.

3. Serve over hot cooked rice or rice noodles. Top with chopped peanuts.

https://www.johnstons.ca/recipe/thai-peanut-pork-stew-slow-cooker/

September 19, 2019

Jimoco Cafe - Where to Eat in Chilliwack

September 19, 2019/ Matthew Hawkins

Jimoco Cafe - Where to Eat in Chilliwack

This quiet little cafe is tucked away in a small shopping complex that you may have walk passed and not even noticed it. Though this ‘all day’ cafe is small, the portions are large and the prices sensible.

Met with a big welcome and smiles, we stopped in one cloudy morning to enjoy breakfast and to check out the newly designed and warm restaurant. (MAP BELOW - #103 - 45863 Yale Rd corner of Hodgins, across from the Shopper’s Drugmart Plaza.)

With so many choices in and around Chilliwack, stopping at this Italian cafe seemed a bit adventurous for breakfast, but after seeing some delicious posts on Instagram, we felt like this cafe definitely needed a visit from us. We ordered a classic breakfast and a delicious Americano, and the side dish of fruit that came with our breakfast (apples & pears) was an added treat. Overall, breakfast was a delight and the cost minimal for the amount of food you received. We will be back again for sure, and when we return, it will be to try out the pasta…pasta post pending!

Check out their menu here:
https://jimococafe.com

September 15, 2019

Pork Chops with Tangy Cranberry

September 15, 2019/ Guest User

Chilliwack has so much to offer, including meal ideas! Below, Johnston’s has shared one of their favourite dishes to make.

Pork Chops with Tangy Cranberry

Ingredients

· 1 tsp canola oil

· 6 - 3/4" thick Johnston’s Centre-Cut Pork Chops

· 1/2 tsp fresh ground black pepper

· 1 Tbsp butter

· 1 medium onion finely, chopped

· 2 sprigs fresh rosemary, finely chopped (or 2 tsp dried rosemary)

· 1/2 cup fresh or frozen cranberries, chopped

· 3/4 cup reduced-sodium chicken broth

· 13 oz can (384 mL) whole berry cranberry sauce

· 1 Tbsp balsamic vinegar

Instructions

1. Heat oil in a large skillet over medium-high heat. Season pork chops with pepper, and then sear on all sides, about 2 minutes. Place chops aside.

2. In same skillet, melt butter. Add onion and rosemary; sauté until onion softens, about 3 minutes. Add cranberries, broth, cranberry sauce and vinegar, stirring to combine. Bring to a boil; then add pork chops back to skillet.

3. Reduce heat and simmer, uncovered, for about 15 - 20 minutes, until sauce is thickened and chops are cooked.

4. Serve with rice or stove-top stuffing and seasonal vegetables.

https://www.johnstons.ca/recipe/pork-chops-with-tangy-cranberry/

September 12, 2019

Corner Nook Cafe - Where To Eat Breakfast, Brunch or Lunch in Chilliwack

September 12, 2019/ Guest User

Corner Nook Cafe - Where To Eat Breakfast, Brunch or Lunch in Chilliwack

Corner Nook Cafe and it’s “Shabby Chic done Diner style” Decor

The Corner Nook Cafe is exactly how you would picture it; a tiny breakfast and lunch cafe nestled in the corner of a small strip of stores, bustling with activity and full of friendly, small-town vibes.

Located near the corner of Fourth Ave. and Young Rd., we had heard a few good things about the Corner Nook Cafe and decided to pop in for breakfast. After posting photos from our visit onto Facebook, we were surprised to see how many people already knew about this cafe with claims that it is “THE” place to go to for breakfast and lunch!

We made it just in time before 9, when the breakfast special would end, and enjoyed tea, sausage, eggs, toast, hash browns, and the intentionally eclectic decor and friendly atmosphere. With a fairly large menu, it was nice to narrow down the choices to a breakfast special, but the lunch section (hello poutine!) also caught our eye and called for another visit.

The Corner Nook Cafe should definitely be on your list for a breakfast or lunch visit, and in the meantime, check them out on facebook here; https://www.facebook.com/Corner-Nook-Café-383286541736503/

You can find them at: 9020 Young Rd # 6 (map included), right by PedalSport.
(If parking is limited at the front of the building, there is parking available behind the building and along the sides of Fourth and Fifth Ave.)

September 04, 2019

Cultivate Cafe - Where To Snack in Chilliwack

September 04, 2019/ Matthew Hawkins

Cultivate Cafe_Where To Eat in Chilliwack_01.jpg

Cultivate Cafe - Where To Snack in Chilliwack

We’ve written about Cultivate Cafe before (https://www.aroundchilliwack.ca/where-to-eat-in-chilliwack//cultivate-cafe-where-to-eat-in-chilliwack) but that was about lunch. Today we want to talk about snacks and a little bit about breakfast.

Cultivate Cafe prides themselves on fresh baked products and their gluten free options, not to mention their coffee!

We stopped there this week for a quick snack and a caffeine top up, where the cinnamon bun and Americano (pictured below) were absolutely delicious. The cafe itself has plenty of spots to sit down for a meeting or to curl up by the window with a good book. If the weather is nice, we’d highly recommend sitting outside on their patio to suck up a few rays of Vitamin D!

Cultivate Cafe also offers a few different breakfast options, and on Sundays they really know how to brunch. They have Eggs Benny in a few different versions for you to try, or maybe you feel up for some pancakes or a tasty breakfast sandwich!? We can’t recommend enough this family team that’s making such good food for our community. Get in there!

Find them at 10015 Young Road North (inside and next to Minter Country Garden) Map Below

You can check out Cultivate Cafe here:
https://www.cultivatecafe.ca

Or follow them on Facebook & Instagram:
https://www.facebook.com/MyCultivateCafe/

https://www.instagram.com/mycultivatecafe/

July 30, 2019

The Yellow Deli - Where To Eat in Chilliwack

July 30, 2019/ Matthew Hawkins

The Yellow Deli - Where To Eat in Chilliwack

The Yellow Deli in downtown Chilliwack is a true gem for the Fraser Valley. As one person on our Facebook page put it, “It’s like visiting The Shire”. This quaint little cafe, which serves meals 24 hours a day, 5 days a week, is the perfect stop for breakfast, lunch or dinner (from Sunday at noon ‘til Friday at 3 pm).

The restaurant is quiet and mellow, full of nooks and crannies where you can find small tables and chairs to sit in. Come on in and enjoy a tasty breakfast, or stop by anytime throughout the day for some Iced Green Yerba Mate and a hot sandwich. It’s a quick stop for a perfect meal to grab on the go. And don’t forget the much loved giant pickle slice they put on the side!

You can check out their menu and learn more about them here: http://yellowdeli.com/chilliwack
You can find them at 45859 Yale Road (map included below)

July 05, 2019

Klaassen Farms - Chilliwack Blueberries

July 05, 2019/ Matthew Hawkins

Klaassen Farms - Chilliwack Blueberries

Berry season is alive and well in the Fraser Valley once again.

Klaassen Farms (located at the east end of Chilliwack Central Rd - map below) is the perfect location to pick up all of your blueberries and blueberry products. Whether you stop by to grab a box (or two!) of blueberries or head out into the field and the pick them yourself, Klaassen Farms, their owners and their products are always a treat encounter.

This year in the store you will find fresh blueberry ice cream (we saw were two versions on our visit) which is special-made combining both Klaassen Farms blueberries and ice cream from Birchwood Dairy in Abbotsford. There were also fresh muffins baked by Decades Coffee Club, a much-loved downtown Chilliwack business. It is such a neat prospect seeing local businesses in collaboration, even for something as simple (and delicious) as a blueberry muffin!

From the Klaassen Farms website:
”We are a family owned blueberry farm offering delicious blueberries grown locally in Chilliwack, British Columbia. Our family has been farming for over 20 years, and with over 100 acres of blueberries we are dedicated to growing great tasting blueberries at an affordable price. Our goal is to grow and produce natural and flavoursome blueberries and we do this by focusing on sustainable farming. We use all natural and organic products on our blueberries in order to provide our customers with nutritious, fresh and frozen blueberries throughout the year. By using an organic spray and only spraying when absolutely necessary our blueberries are safe to eat right from the field.”

Learn more about them here:
http://www.chilliwackblueberries.com

June 05, 2019

Flame Southern BBQ & Circle Square Doughnuts

June 05, 2019/ Matthew Hawkins

Flame Southern BBQ & Circle Square Doughnuts

Flame Southern BBQ & Circle Square Doughnuts is located in downtown Chilliwack (corner of Princess and Young - map below). These two must-visit-restaurants both focus on doing two things very well: making high quality, handmade food and ensuring their customers enjoy it.

WARNING: If you’re hungry, we don’t recommend reading any further…or perhaps, have a napkin nearby, since this post is drool-worthy.

Flame Southern BBQ

This lively, side street bistro is must stop for lunch or dinner in (dinner is available on Thursdays, Fridays & Saturdays), or to grab some take-out. Though there are only a few tables/chairs for diners, their portions of freshly smoked meat and handmade chips are anything but small, and call to be devoured anytime, anywhere.

Their BBQ Sandwich holds an amazing taste of southern BBQ. The beef brisket, pulled pork or chicken thighs will make your taste buds explode. Aside from the sandwiches, you can also enjoy a no-carb meal to help with your keto or gluten-free diet. On our visit, we had the Beef BBQ Sandwich and Chicken BBQ Sandwich to-go, and dreamt about that meal for the rest of the day!

The handmade chips are deep fried and salted right in front of you before being added to your bagged lunch. Just like the portions of smoked meat, their chips are plentiful yet devoured quickly. With the tastiness of Flame Southern BBQ, you’ll more than likely be hiding away to enjoy your meal yourself to discourage that special someone who always asks for “just a small bite”.

Circle Square Doughnuts

Did you know there is a Peaches and Cream doughnut? What about a Root Beer Float doughnut? Or, a Maple Bacon Doughnut, with real smoked bacon on top? We didn’t know these existed, until we fell in love with Circle Square Doughnuts!

Starting with the dough and then finishing off with creative toppings, each doughnut is fresh and made by hand for you to enjoy…if you can get there fast enough. They often sell out, so it’s important you arrive early enough in the day to get the best selection. When we went there on Tuesday, they had sold out before noon! They even have had line-ups waiting outside to cash in on these delicious circle squares!

Visit Circle Square Doughnuts’ Facebook page at www.facebook.com/pages/category/Donut-Shop/Circle-Square-Doughnuts-2788772024680636/

Visit Flame Southern BBQ on Facebook at www.facebook.com/FlameSouthernBBQ/?__tn__=%2Cd%2CP-R&eid=ARD2dC5QH4Km1ZQOxHCcP0_Bf1Bz8KJOojMzWSz8EnX7pnYnr4kUTiu-ykhlGv7U2PtbxcqcP22__9rj

And check the map below for their location!

May 08, 2019

The Best Places to Eat in Chilliwack - Where To Eat in Chilliwack

May 08, 2019/ Matthew Hawkins

The Best Places to Eat in Chilliwack - Where To Eat in Chilliwack

Where To Eat in Chilliwack - Best Places to Eat in Chilliwack

There are a number of great places to eat in Chilliwack. Looking for great pub food, sushi, indian cuisine or something new; Chilliwack has a lot to offer and for all dietary needs too!!!

Here are a few places we recommend you check out:

Frankie’s Italian Kitchen & Bar

Located on Vedder Rd, just south of Knight Road, (map located below) the restaurant has two sections where you can have your choice of sitting either on the bar side or the dining side of the restaurant. Whether it’s to impress your date or have a business lunch meeting, we highly recommend the delicious and fresh Italian menu at Frankie’s.

Lakeside Beach Club

This family-friendly restaurant prides itself on high quality, fresh ingredients and custom cocktails. The service is friendly, the space inviting, and private event space is also offered for larger events or parties.

Cultivate Cafe

Their menu is straight forward and enticing. Handmade products range from their desserts and potato salad to the chutney they put on their Turkey & Gouda sandwich. Being a big fan of sandwiches, I enjoyed the Tuscan Ham & Cheese sandwich, but the Turkey & Gouda was my personal favourite. Full of character and deliciousness, I found myself wanting to steal the rest of the sandwich for myself. The owners have ditched the classic green garnish from the plate and replaced it with delightful waffle-style potato chips – adding just the right amount of crunch and saltiness that left you wanting more, but completely satisfied at the same time.

Pho Galaxy

Whether we order in or take-out, as much as we love a steaming bowl of pho catered to our own preferences with its wide assortment of seasoning, noodle, vegetable and meat options, one of our personal favourite items on the menu is the salad roll, which, when broken down, is just an excuse we use to enjoy the delicious peanut sauce that accompanies it.

Hugo’s Mexican Kitchen

Have some amazing Mexican cuisine with no passport needed!
We tried the Beef Barbacoa Tacos & the Chicken Tinga. Both delicious.

And don't forget the churros... to die for!

Flame Southern BBQ & Circle Square Doughnuts

April 16, 2019

Curly Kale Eatery - Where to Eat in Chilliwack

April 16, 2019/ Matthew Hawkins

Curly Kale Eatery - Where to Eat in Chilliwack

When we asked people where they would recommend to eat in Chilliwack, the name ‘Curly Kale’ kept coming up time after time.

Located near Garrison Crossing (5669 Vedder Road - see map below), the Curly Kale is what looks like a quaint little greasy spoon cafe, but it goes beyond much more than that. Featuring locally produced and seasonally grown products, the Curly Kale Eatery’s menu has something new for you to enjoy every few months.

From their Facebook page:
“Real food made from scratch with love, using only seasonal, local and organic ingredients.”

“We use local farms for all of our products, The Local Harvest Market, Smits & Cow, Farmhouse cheese, The farm store, Meadow valley meats, Emerald Valley Farms, M & J Poultry, Our2cents farms, Flavorful Farms, Verard meats, The Back Yard Coffee, New Moon Tea and Anita's Organic Grains to name a few. Because we only use from Local farms, some items on the menu will come and go with the seasons, it’s really how food should be eaten.”

Some exciting news too, starting April 26th the Curly Kale kitchen will be open until 8pm on Fridays and Saturdays. It’s dinner time at the Curly Kale!!!

Although we didn’t get a chance to check out their Magpie’s Bakery, they offer fresh baked breads and treats. That’s something that we will just have to head back and try next time, which will be some time soon.

January 14, 2019

Frankie's Italian Kitchen and Bar - Where To Eat in Chilliwack

January 14, 2019/ Matthew Hawkins

Frankie's Italian Kitchen and Bar - Where To Eat in Chilliwack

Delicious authentic pasta, extensive wine list and trendy restaurant all in one?! Yes please!!!!

Frankie's Italian Kitchen & Bar Chilliwack

Though recently relocated, Frankie’s Italian Kitchen and Bar is still one of the best places in Chilliwack to pair Italian cuisine with a fine wine. On one of our first visits to the restaurant, we enjoyed the house red wine, some appetizers (the spinach dip is to die for!) and traditional spaghetti & meatballs. We also tried some gnocchi with chicken and pesto. It was all delicious and beautifully plated.

You can check out their menu on their website: frankiesitaliankitchen.ca

And be sure to follow them online too: facebook.com/frankieschilliwack

January 07, 2019

Lakeside Beach Club - Where To Eat in Chilliwack

January 07, 2019/ Matthew Hawkins

Lakeside Beach Club - Where To Eat in Chilliwack

A place where beach club meets mountain lodge, the style of Lakeside Beach Club restaurant has captured the heart of what Cultus Lake is to us. Whether visitors are in the area for a quick winter’s walk, or visit during the summer season where the district truly becomes alive with lake activities, waterslides, camping, hiking and amusement parks, the Club is located in the hub of it all, right off the main Cultus Lake intersection.

Located at 4131 Columbia Valley Road (map below) in Cultus Lake, Lakeside Beach Club offers a unique food menu with a small but carefully selected drink menu. Their charming patio offers great summer dining while their ginormous fire place provides a warm, winter retreat inside.

Their current hours:
Monday – Tuesday: CLOSED;
Wednesday – Friday 3pm-9pm (or later);
Saturday 12pm-9pm (or later)
Sunday 12pm-8pm (or later)

Follow them on Facebook here: www.facebook.com/LakesideBeachClub/

Or, check out their website for further info:
lakesidebeachclub.ca