COOKING WITH COCKTAILS SERVES UP BOOZY RECIPES

Good food, good drink, good friends are perfect combo, Aleesha Harris told.

We can all appreciate a good glass of something to accompany a great meal. But what about alcoholic elixirs — in your food?

Vancouver foodie Kristy Gardner is confident the appreciation will translate there, too.

Gardner, the author of the popular online food blog SheEats. ca, recently compiled a colourful cookbook of recipes, each featuring some type of spirited beverage as an ingredient. The result: a roundup of delicious dishes that are sure to have you reaching for another bottle. She chatted with Postmedia News about her first kitchen failure, her favourite dish and cooking with booze.

Q What’s your official food background?

A I came upon my passion for food almost by accident. After graduating high school, I started serving and bartending in a plethora of restaurants. Starting in dark, dive bars and eventually making my way up to casual fine dining. I spent a whopping single day in the back-of-house as a line cook. And then ran away, screaming. While I was intrigued by the process of cooking food and how ingredients became something special, I preferred the more social, less sweaty front-of-house experience.

Years later, I attended the University of Victoria where I enrolled in a Woman’s Studies class called “Women, Food & Culture.” It rocked my world. I learned food is more than just something to put in my mouth. It’s an opportunity to connect with others — the folks who grow and produce it and the people close to us. And when done right, damn good. I immediately started a food blog called SheEats.ca to share what I was learning and to help people in the community create meals and understand where their food comes from. Now it’s a place where I share recipes that focus on farmer’s market-friendly meals and cocktails.

Q Did you always want to write a cookbook?

A I’ve always fancied myself a writer. A would-be author. But actually, I was two weeks out from going back to university for a second degree in marine biology (to work with large oceanic mammals) when the publisher approached me! Once I got really into the writing, recipe development and photography of She Eats, I thought it would be damn cool to write a cookbook. But I didn’t know if it’d ever become a real thing. And then the email from Countryman Press (my publisher) came in. The trajectory of my life changed in a single “you’ve got mail” ding.

Q What is Cooking With Cocktails, your first release, all about? Is it really cooking … with cocktails?

A It sure is! It’s food. And booze. And boozy food. The book is 100 “spirited” recipes and every single dish has alcohol infused somewhere along the way. All have been created and curated to invite the hungry, life-loving, alcohol enthusiast in you to look to your bar for inspiration for your next meal. It’s a friendly, punchy and not just about food — Cooking With Cocktails is about connection, fun and drinking and eating way too much together.

Q What types of dishes can readers expect to find?

A Most of the recipes involve cheese or butter or bread or meat and lots of farm fresh, locally seasonal produce. None of them include reduced-fat or low-calorie ingredients. If you’re concerned about those things, I say everything in moderation. Move your body more than you watch TV. Like Sarah Copeland says “eat cake and vegetables.” Because life is better in whole flavour and full colour. And it’s entirely my mantra: Cook. Eat. Imbibe. Live. And repeat.

Q What made you want to write this cookbook?

AI wanted food and drink to be delicious and elevated, but still approachable and fun. I wanted folks to try something new while still feeling comfortable in something familiar. I wanted to sit down with them at their dinner table.

Q Do you have a favourite recipe in the book? If so, which one and why?

A Oh man. That’s like asking a sommelier what their favourite wine is! They’re all dear to my heart. That being said, the JD Mac & Peas is a comfort food classic — Jack Daniels, pasta, cheese and fresh veggies. Though the Margherita “Margarita” Pizza is super fun. And the Bourbon Soaked Cherries are coming right into season right now and make the best addition to any midsummer nightcap.

Q What do you hope people take away from this book?

A An extra 15 pounds? Just kidding. I hope folks take some time to cook something boozy and enjoy the simple things in life — good friends, good food, good drink, great stories, and bad jokes.

Q Lastly, what’s next?

A I run a design + branding company called Peppercorn Creative so I’m constantly working on that. I’m also 13,000 words in on a science fiction novel that’s taking shape. And hopefully, I’ll make some new friends. I believe the best memories — the ones that nourish, touch our hearts and evoke spirited laughter from the deepest parts of our bellies — are foraged through good food and drink. Put the two together, and you undoubtedly have a recipe for intoxicating deliciousness. Not to mention wild stories for years to come. And who doesn’t want more of that in their life?