Jane’s cookbook is called “Ocean Wise: Seafood Recipes that are Good for the Planet”

In The Ocean Wise Cookbook, freelance writer Jane Mundy compiles together some of the most popular recipes from chefs and restaurants from all across Canada. Jane shows us that no matter what kind of seafood you need for a recipe, you can help sustain our oceans and the environment by making positive choices. Throughout her book, Jane illustrates which types of seafood are considered Ocean Wise, and great alternatives to eating species that have been over fished- all the while providing a host of delicious recipes for fish, scallops, prawns, crab and more! With recipes from chefs like Michael Smith from Food Network Canada’s Chef at Home, Rob Feenie from the Cactus Club, and Jamie Kennedy from Jamie Kennedy Kitchens, The Ocean Wise Cookbook is a perfect addition to your sustainable lifestyle!

Keep it Ocean Wise with recipes like:

Beaver Cove Spot Prawns with Citrus Basil Butter

Grilled Scallops with Charred Heirloom Tomato Salad

Puff Pastry Fish Pie

Tuna Tataki with Green Papaya Slaw

Seared Calamari with Fresh Tomato Basil Salsa

Buy the book here

Now for The Contest

What year was the Ocean Wise program founded in?

The first person to answer the question correctly in the comments below will win the book. The winner will be announced via twitter and posted on this page.

Fine Print: Contest will run until someone answers the question correctly. You must enter your full name, Twitter address and register with your email address when entering the contest.

WINNER – Congratulations Rachel Tang for winning the book!

Helen Koutalianos has preached the gospel of olive oil and its benefits for years; at the same time, consumers across North America have become more sophisticated and appreciative of flavorful, boutique olive oils that are not mass produced. In this charming, intimate cookbook, Helen and her daughter Anastasia have collected 150 delectable, Mediterranean-inspired recipes (Greek and beyond), many of which have been passed along from Helen’s mother and grandmother, in which olive oil is a central ingredient; these include Olive Oil Poached Lamb, Quail with Olives, Turkish Kebab with Garlic, Shrimp and Feta Casserole, Octopus in Wine Sauce, Seared Scallop and Prawn Gazpacho, Artichokes with Lemon, and Kolokethakia Yemista (Stuffed Zucchinis with Lemon Egg Sauce).

Buy the book here

Now for The Contest

Where are the majority of the olives in the world grown? And which country is the top producer of olive oil in the world?

You must get both questions correct to win, the first person to answer both questions correctly in the comments below will win the book. The winner will be announced via twitter and posted on this page.

Fine Print: Contest will run until someone answers both questions correctly. You must enter your full name and register with your email address when entering the contest.

Jane Mundy

Chef Robert Clark and Chef Lee Humphries team prepared a selection of appetizers some from the book and some of their own recipes. My favourites bites were the Beer Batter Fried Oysters, Tuna Tataki and the and the Sustainable Scallop Canapés!

Tuna Tataki

Beer Batter Fried Oysters

Berry Sockeye

Jane’s cookbook is called “Ocean Wise: Seafood Recipes that are Good for the Planet”

In The Ocean Wise Cookbook, freelance writer Jane Mundy compiles together some of the most popular recipes from chefs and restaurants from all across Canada. Jane shows us that no matter what kind of seafood you need for a recipe, you can help sustain our oceans and the environment by making positive choices.

Ocean Wise is a nation-wide conservation program designed to educate restaurants and consumers about the issues surrounding sustainable seafood. Created by the renowned Vancouver Aquarium, Ocean Wise has an affiliation with restaurants, markets, suppliers and food services, striving to ensure that everyone works together to make ocean-friendly buying choices in an environmentally conscious world.

Now available at local bookstores.

By: Richard Wolak

Having friends over for dinner doesn’t have to be a big production. With In a Pinch, Caren McSherry will show you how to make a 5-star meal in nothing flat. Gone are the days of 3-day preparations, obscure cooking utensils, and clean-ups that last longer than the meal. With In a Pinch, you’ll impress your friends with restaurant style dishes without even breaking a sweat. This is the new era of cooking!

Now you can use high quality ingredients from specialty grocery stores to make quick and easy meals that make you look like a star!

Impress your friends with:

• Fresh Fig and Prosciutto Rolls
• Duck Taco Bites
• Grilled Chili Lime Pork Tenderloin
• Mini Almond Ice Cream Tartuffi

Buy the book here

Now for The Contest

In the book, Caren lists 11 utensils she can’t live without. What kitchen utensil will always be found in your kitchen?

All submissions will be entered to win. Drawing held on October 14 after 10 am and the winner will be announced via twitter and posted on this page.

Make your case in the comments below and we’ll select and announce a winner on October 14th.

Fine Print: Contest will run through 10 am on October 14, 2010 . You must enter your full name and register when entering the contest.

WINNER – Congratulations Rick Rake for winning the tickets!

A second helping of recipes celebrating the B.C. food scene, served up by 70 well-known and emerging chefs

Five years after Vancouver Cooks, which sold more than 13,000 copies, the Chefs’ Table Society returns with over 100 new recipes from 70 chefs around Vancouver, Victoria and the Okanagan, including:

• Tojo Hidekazu of Tojo’s Restaurant
• Vikram Vij of Vij’s
• Melissa Craig of Bearfoot Bistro in Whistler
• Rob Feenie

Divided into four sections—local food, international flavours, emerging talents and pioneering chefs—Vancouver Cooks 2 celebrates the key elements that have forged Vancouver’s unique culinary culture and made the city a world-class dining destination. We also see the industry behind the scenes, understanding its heritage and the innovative strides Vancouver chefs are taking.

And now, for the contest: Be the first person to correctly answer the following question by replying below. Winner will be announced Thursday December 18^th.

Which of the following chefs once worked with John Bishop?

Melissa Craig

Dino Renaerts

James Walt

A second helping of recipes celebrating the B.C. food scene, served up by 70 well-known and emerging chefs

Five years after Vancouver Cooks, which sold more than 13,000 copies, the Chefs’ Table Society returns with over 100 new recipes from 70 chefs around Vancouver, Victoria and the Okanagan, including:

• Tojo Hidekazu of Tojo’s Restaurant
• Vikram Vij of Vij’s
• Melissa Craig of Bearfoot Bistro in Whistler
• Rob Feenie

Divided into four sections—local food, international flavours, emerging talents and pioneering chefs—Vancouver Cooks 2 celebrates the key elements that have forged Vancouver’s unique culinary culture and made the city a world-class dining destination. We also see the industry behind the scenes, understanding its heritage and the innovative strides Vancouver chefs are taking.

And now, for the contest: Be the first person to correctly answer the following question by replying below. Winner will be announced Tuesday December 15^th after 5pm.

Name the restaurants each of these chefs head up:

Neil Taylor

Andrew Wong

Rob Feenie

Robert Clark

Laurent Devin