BRAISED PORK WITH PLUMS AND OLIVES

Moroccan food is extremely popular in France and this combination of flavours recalls tagine, although most Moroccans wouldn’t choose to use pork. You can use poultry, veal, or lamb. DeFehr and Boldt use fresh plums, but it’s common to see dried prunes or other dried fruits, such as apricots, in the mixture. With a total cooking time of only 45 minutes, this is a stew that can be put together quickly.

(From Les Merches Français, Brian DeFehr and Pauline Boldt)

14 ounces (396 g) pork loin

2 tbsp (30 ml) olive oil

1 green bell or Anaheim pepper,

diced

12 black olives, pitted

2 shallots, diced

1 tsp (5 mL) ground coriander 1∕2 tsp (2.5 mL) ground cumin 1∕2 tsp (2.5 mL) ground ginger 1∕4 tsp (1 mL) cayenne

1 tsp (5 mL) sea salt, plus more

personal property of grower Richard Cleave, who planted most of the early vineyards in the south Okanagan when many thought it was a crazy idea. Phantom Creek has since been sold to a Vancouver businessman who is reported to be investing more than $100 million in a winery and nearby vineyards, to be ready by 2019.

In 2009, I had the distinct pleasure of calling Soon to tell for seasoning

1 tsp (5 mL) freshly ground black pepper

1 preserved lemon, diced and seeded

1 cup (250 ml) chicken or veal stock or water

8 purple plums, pitted and diced

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1∕2 bunch fresh cilantro

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Trim and large-dice pork loin. Heat a large Dutch oven or wide skillet over medium-high heat, add oil and brown meat lightly for 5 to 10 minutes. Add coriander, cumin, ginger, cayenne, salt, black pepper, green pepper, olives, and shallots to the pot. Reduce heat to low and cook over low heat for 5 minutes, without browning shallots. Add preserved lemon and stock. Simmer for 10 minutes. Add plums and simmer until sauce has thickened, adding more salt, if desired. Roughly chop cilantro and add just before serving.

Makes: 4 servings

him Sandhill Winery had just been awarded the Wine Access Canadian Winery of the Year award, topping competition from across the country. As well as capturing the coveted Winery of the Year, Sandhill walked off with the Best White Wine and the Best Red Wine of the year, a feat yet to be repeated in 17 national competitions.

Soon has been recognized by the B.C. wine industry with the prestigious Founder’s Award in 1998. He was similarly acknowledged by the Vancouver trade in 2015, when he was honoured with the Vancouver Wine Festival’s Spirited Industry Professional.

Generous with his time and knowledge, Soon has trained many young winemakers, including several women who have gone on to make their mark in the business around the world.

Perhaps Soon’s greatest attribute, though, is his humility. Few have done as much with so little fuss. His leadership will be missed.