Only couples day before Make It Vancouver at the PNE This will be so much fun

Just a beautiful November day in the country side

Turducken (a debone duck stuff in a debone Chicken stuff into a turkey) Pre-order in Walnut Grove

Turkey, duck and chicken. all sound great except for vegetarian but this amusing notion then we could have it all in one is very interesting to me 

Definition: Turducken is a dish consisting of a deboned chicken stuffed into a deboned duck, which is in turn stuffed into a deboned turkey.

Today, late afternoon at my return from Washington I stop at my friend Angie Owner of Well seasoned in Langley, she had a class with the Chef of Fat Cow & Oyster bar in Walnut grove (Just love this restaurant wort the drive guys)

so here is couples pictures I take before the class 

 this will feed 30 guest but you could also order  a smaller version for 8 made with the breast of those 3 birds  at Fat Cow 

778 298 0077

www.thefatcow.ca

 Those birds still have couples hours to go  before serving  

Angie have the best cooking class 

Thank-you to my faithful clients at circle craft Christmas show

I cant believed then Circle craft is already over, I would like to Thank-you, you all my wonderful clientele & friends for supporting my small local food artisan creation year after year. Could you believed it is already my 15 years at Circle crafts? I am so Thankful and appreciated your patronage as there is so much of diversity and the world creation is available at all upscale American Grocery stores instal in BC.

This year was particular stressful as the rent for foods artisans is increasing to a rate of 34 % for the next 3 year  we have to raise the price after 10 years as the raw materiel just go up in price every year? 
but you understood  
Thank-you so much 

___________________________________________________________________________________________

Pecan Pie Recipe. We're getting our pie on.

The Gourmandise School   of Sweets and Savories     It's Pie time we did this. Here we go!  It's time!  Grab your frozen butter, rolling pin (wine bottle will do) and pie tin.  We're getting our pie on.  Rich pies, sweet pies, savory and silky pies.  We've got pie classes, our pie hotline in full swing and online classes for you to rewind the crimping tutorial as often as you need to. This recipe is one of our favorites.  We don't do corn syrup, and this filling will create a richer, more satisfying flavor that'll highlight the pecans (and chocolate, which is totally optional.  Kind of).   If you'd rather join us in your pie making adventures, we're on our third annual day-before-Thanksgiving-Pie-Classes.  Bring a 9" pan to class for a full-sized pie ready for the big day and assortment of 4" minis (we've got you covered for those tins)!  You'll leave with more than enough for 10 people.  Feeding more than 10 or want to save some pies in your freezer?  Come to the afternoon session as well! Our favorite, super-flaky pie crust This recipe will yield you two crusts; either a top and a bottom or two bottom crusts. Place in a food processor (or large bowl if making by hand): 3 cups all purpose flour 3 Tbsps sugar 2 tsps salt    Cut into small cubes and keep in the fridge or freeze until ready: 8 ounces or two stick of cold butter     Set aside: 1/3 cup ice water, plus 2-4 more Tbsps, if needed    1. If using a food processor, pulse your dry ingredients for a few seconds.  If you're doing this by hand, simply mix them to disperse the salt and sugar well.    2. Add your butter and pulse until you no longer hear the large chunks bouncing around.  This should take between 10-12 quick pulses.  If doing this by hand, use your fingers to rub the cold butter into the flour or a pastry cutter to cut the butter pieces into the flour.    3. Once the butter has formed pebble-sized pieces (about the size of a fingernail), add the water.  Pour into the food processor as you pulse, just until the dough starts to come together in clumps, adding a few Tbsps at a time if needed.  If doing this by hand, pour the water in and using your hands as large scoops, gather and incorporate the water to create a shaggy dough.  You may need to use extra water, as your hands will absorb some of the water.    4. Gather the dough into a flat disc and wrap tightly in plastic wrap or parchment paper.  You can also flatten into a large plastic freezer bag.  Chill for about 45 minutes.    5. On a well-floured surface, begin to roll out your dough.  You'll want the dough to be at least 2" larger than your tin, and 3" or more if you are using a deep-dish tin.      6. Using your rolling pin, lift the dough and place it gently into your tin.  Freeze this for 30 minutes for best results.    7. To bake the crust blind (without filling), line the entire shell with parchment paper or foil (it must reach a bit higher than the tin to make it easier to take the weights out later).  Fill to the top with pie weights, dried beans or rice.  Bake at 375 until golden brown.  This stage will take 25-30 minutes for a larger pie or 12-15 for smaller, 4" pies.    8. To bake with a filling, place your cooled fruit in the shell.  Follow the instructions on your recipe and bake until the crust is golden and your filling is set. Pecan Pie Filling This filling is for a deep dish pie.  You can cut this recipe in half for a shorter tin or dish.  If you've got extra pie dough, make a few small pies with any leftover filling. In a large bowl, whisk together: 8 ounces melted butter 4 eggs Set aside: 2 Tbsps milk 2 Tbsps flour 2 cups brown sugar 1/2 cup sugar 3 1/4 cups pecans 1. Whisk everything but the pecans into your butter bowl.   2. Stir in the nuts.  Pour into pre-baked pie tin and bake at 350 for about 40 minutes, or until just set in the middle. 3. Cool for 1 hour before serving. Chocolate Variation: Add 1/2 cup bittersweet chocolate chips to the bottom of the pie pan before pouring in the pecan mixture. Wishing you a most delicious day,  Clémence and Hadley

Maison Cote edible made in Vancouver® & sea to sky salt® is ack on Granville Island this week end

We will be back on Granville Island public Market  

Friday November 15 till Sunday the 17th from 9 Am to 7 PM 

Day 2 at Circle Craft 2013

Circle Craft start tomorrow

Here we go again Circle Craft Christmas fair this year is our 15 year in a Row at this Wonderful fair

We are in row 500 # 502 a bit hidden from the big white central white forest prop in the middle of the lane 

Hope to see you again 

Circle Craft in 3 day

We will be in 2 day set up for Circle craft tomorrow and open on Thursday till Monday at the West Convention Center 

CircleCraft

• ABOUT
  • History
  • Board Members
  • Become a Co-op Member
  • Student Scholarships
  • Member Scholarships
  • Blog
  • Contact
  • Terms and Conditions
  • Circle Craft in the News
• MEMBER PORTFOLIOS
• CHRISTMAS MARKET
  • Buy Tickets
  • Christmas Show Information
  • Christmas Exhibitors 2013
  • Directions
  • Other Attractions
  • Frequent Q&A's
  • Media Coverage
  • Exhibitor Information
• SUMMER MARKET
  • Summer Market Information
  • Summer Exhibitors 2013
• SHOP
  • Retail Store
• GALLERY
  • Apply for a show
  • Gallery Reviews
    • 2012 Gallery Reviews
    • 2005-2011 Reviews - Thelma Ruck Keene
    • 2013 Gallery Reviews
  • Past Shows
    • March 2013 - The Art of Ceramics
    • 2013 Gallery Shows
    • Feb 2013 - Student Scholarships
    • 2012 Gallery Shows
    • 2011 Gallery Shows
    • 2010 Gallery Shows
    • 2009 Gallery Shows
    • 2008 Gallery Shows
    • 2007 Gallery Shows
    • 2006 Gallery Shows
    • 2005 Gallery Shows
  • Christmas market Preview Exhibit
• MEMBERSHIP
  • Current Members
  • Become a co-op member

Home » Christmas Market

Circle Craft Christmas Market

 

Since 1973, Circle Craft Co-operative has presented a Christmas Market, Originally in the Vancouver East Cultural Centre, “The Cultch”, then moved under the sails at Canada Place, and currently in the Vancouver Convention Centre West location.  The success of this inaugural event has resulted in 39  Markets to date, Generations of Vancouverites and visitors have attended, enjoying a Market where they come face to face with fine BC and Canadian artisans and their work: wood-turners, glassblowers, sculptors and potters, clothing and jewellery designers, toy-makers, and many more,  We welcome you to join us for our 40th anniversary show!

2013 CHRISTMAS MARKET DATES Thursday, November 7 Friday, November 8 Saturday, November 9 Sunday, November 10 Monday, November 11 HOURS Thursday 10am - 9pm Friday 10am - 9pm Sat 10am - 9pm Sunday 10am-7pm Monday 10am-5pm LOCATION Vancouver Convention Centre West 1055 Canada Place Vancouver, BC  V6C 0C3 TICKETS  Save $2 and buy tickets online! Click here. POSTCARD PDF (for print) click here POSTER JPG (for web) click here

ACCOMMODATIONS  The Fairmont Waterfront    900 Canada Place Way  Vancouver, BC V6C 3L5  Reserve by phone: 604-691-1820  Global Reservation Centre: 1800-441-1414  Or online:    Callers must identify themselves as being with the  Circle Craft Christmas Market; Please state if you are an exhibitor or an attendee. Reservation identification number is 1113CIRC_004

2013 SHOW INFORMATION

---

	2013 Exhibitors Over 300 artisans from coast to coast will come together for the 40th Annual Circle Craft Christmas Market. With artisans, artists, and crafters from all disciplines, including pottery, wood, glass, metal, fibre, fashion, jewellery, and more, there will be much to explore!
	Directions The Circle Craft Christmas Market takes place at the Vancouver Convention Centre West, located at 1055 Canada Place in downtown Vancouver beside Jack Poole Plaza.
	Other Attractions In addition to the many excellent exhibitors at the Market, you will also discover other attractions including artist demonstrations, live entertainment, fashion shows, and more.
	Frequent Q&A's Have a question about the Circle Craft Christmas Market? Check out the answers to our most frequently asked questions.
	2013 Program View the program online

ne.