Still shopping for stocking stuffers or the ultimate hostess gift? Here a few local ideas that will surely bring smiles to all the foodies on your list.
For the Scotch Aficionado: limited-edition single malt gelato
When the local importers of The Ileach Cask Strength Islay Single Malt asked Bella Gelateria's James Coleridge to marry the 58-proof Scotch with exquisite Michel Cluziel's Mangaro chocolate from Madagascar, the artisan gelato maker decided it would be sacrilege to reduce such a sensational product (which would have burned down the alcohol and made it easier to freeze). Using old-world techniques, lots of time and much patience, Mr. Coleridge churned the heavy peat bomb into frozen chocolate cream without wasting a drop. Most of the limited-edition gelato - 100 one-litre cartons, at $100 each - has already been packed on dry ice and delivered by Fed-Ex to connoisseurs all over Canada and in Italy. He has kindly kept some in reserve for local customers, to be released today [Dec. 18] Hurry, before it's all gone. But please don't lick and drive. Bella Gelateria, 1001 W. Cordova St., 604-569-1010
For Smoke Hounds: The Re-Up BBQ smoked turkey
Who needs a partridge in a pear tree when you can have a fresh, free-range turkey from Abbotsford, brined in apple, orange and clove and smoked overnight? Re-Up BBQ, the popular new street vendor that peddles addictive pulled-pork sandwiches, has gone to the birds with this seasonal offering. Priced at $4.25 lb (plus $25 for smoking), the turkeys will be delivered to various locations around Vancouver and North Vancouver on Dec. 23. Bacon and gift certificates also available.
For the Sweet Tooth: classic stollen
This phenomenal version of the traditional German sweet bread takes the cake. Every year, the Four Seasons Hotel Vancouver pulls Gerhart Weitzel out of retirement to bake 1,500 loaves. Moist and buttery, it packs a large centre of real almond paste and deep cardamom flavour. Available for pick-up, $20 each, at YEW restaurant + bar: 791 W. Georgia St., 604-692-4939.
For Latte Lovers: white chocolate-pistachio syrup
Ever crave those sweet mocha drinks at Medina Café? Now you can make them at home. The new Dirty Apron Delicatessen sells fresh syrups and dessert toppings by Chambar/Medina pastry chef Eleanor Chow. Delectable flavours include milk chocolate lavender, dark chocolate ganache and raspberry caramel ($7.99 per 225 ml squeeze tube): 540 Beatty St., 604-879-8588.
For the Gin Tippler: Oaken Gin
This wonderful spin on gin comes from Victoria Spirits on Vancouver Island. Master distiller Peter Hunt has taken his handcrafted Victoria Gin and matures it in new French and American oak barrels for six months before blending. The aging process gives it a rich amber hue, enhances the original orange-peel notes and adds a round, vanilla-caramel softness. This lovely sipper, $34.99 for a 375 ml bottle, is smooth enough to drink straight up, but would also pair nicely in cocktails with maple syrup, Meyer lemon or apple cider:
For Fishy Types: smoked sockeye salmon
Wondering what happened to all the sockeye? A good cache of it went to Finest at Sea Seafood Boutique on Granville Island, which operates a commercial processing and smoking operation that supplies many of B.C.'s finest restaurants. The boutique sells sampling packages that would go down swell at a cocktail party or make an exceptionally fine hostess gift. Prices range from $15.99 for a sliced ½-pound of cold-smoked sockeye to $35 for a five-type sampler with pastrami-seasoned coho and dill-cured gravlax. 1805 Mast Tower Rd., 604-684-4114.
For Ambitious Home Cooks: Maenam Thai Dinner Party
Chef Angus An of Maenam Thai Restaurant has just published a very sweet, yet daunting, pink-and-cream booklet ($10) that contains all the information you'll need to create a large, 10-course Thai dinner party. This one should keep ambitious foodies busy for days - and that's just the prep work for one dish, the southern style Muslim beef curry with Thai curry paste! Maenam (1938 W. Fourth Ave., 604-730-5579) and Barbara-Jo's Books to Cooks (1740 W. Second Ave., 604-688-6755).
Alexandra Gill