A Midsummer’s Night Green offers up sumptuous treats

The food went fast at the North Columbia Environmental Society's Midsummer Night's Green fundraiser.

Foodies crowd around the table to enjoy a variety of tapas prepared by local restaurants for the North Columbia Environmental Society's A Midsummer Night's Green fundraiser on the patio of the Village Idiot Tuesday evening.

Foodies crowd around the table to enjoy a variety of tapas prepared by local restaurants for the North Columbia Environmental Society's A Midsummer Night's Green fundraiser on the patio of the Village Idiot Tuesday evening.



It didn’t take long for all the food to go at A Midsummer Night’s Green, the North Columbia Environmental Society’s celebration of local food held on the patio of the Village Idiot Tuesday night.

Within about 30 minutes the offerings from the seven local restaurants were gone, gobbled up by the 110 people who attended the fundraiser for the NCES’ community garden.

“It’s a good spread, good people and a good cause,” said Eric Hanson, who cited Mountain Meal’s Tiramisu as his favorite. “It was very exquisitely prepared.”

The offerings were varied. The Village Idiot served a Thai wrap, made with lettuce, Thai basil, garlic, cilantro, chillies, chicken, red onion and rice wine. It listed where the ingredients were from and most were Revelstoke-grown.

“I like that they took the time to identify where the food was from,” remarked Jackie Morris. “After all, the whole point of the event is to celebrate local food.”

I’m not sure what the 112 Restaurant made since it was gone by the time I showed up – only 15 minutes after the event started. Thankfully, the ingredients were written down: Begbie Pale Ale caramelized onions, goat cheese, scallions, balsamic reduction and pie crust.

Paramjit’s prepared reportedly delicious chicken wraps (I’m vegetarian, so I didn’t get to try any). They were also stuffed with sweet potatoes, local feta cheese, basil, peppers, cream, salt and pepper.

Chef Glen Cherlet of the Great White North made zucchini stuffed with maple, walnut & cranberry sausage. The ingredients listed were Kurt’s deli maple cranberry sausage, Terra Nueva zucchini, Revelstoke walnuts, Panko bread crumbs, canola oil, and goat cheese from Happy Days dairy farm in Salmon Arm.

The Modern prepared focaccia with locally grown yellow zucchine, arugula and basil; Okanagan goat cheese and pesto cream sauce.

The winner on the day (people voted for their favourite tapas) was La Baguette’s Quallicum scallop ceviche. Most of the ingredients were from the farmers’ market: cucumber, red onion, garlic, jalapenos, tomato, honey and cilantro.

“I love ceviche,” said Alice Weber. “You don’t get to have that very often.”