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Our city tonight

By Jim Gordon

Published 2:18 PDT, Fri September 29, 2023

Spotlight on Food, Film, Autumn Cocktail

The Meal at Home – Anchovy Butter Board

As prices for dining out continue to soar, more of us are cooking and entertaining at home. But if your culinary skills are lacking, fear not. Enter Mitra Shad, a French-trained chef turned food writer, who also just launched a website called, which features her recipes and restaurant reviews. Mitra offers a super easy recipe you can create at home called the anchovy butter board. “It looks beautiful enough to fool your guests into thinking it’s difficult,” Mitra tells us, “and it tastes wonderful.” She walked us through the preparations—the butter board (or plate in this case) starts with a layer of good quality unsalted butter, topped with Spanish anchovy fillets, lemon zest, a squeeze of fresh lemon juice, parsley, a touch of fleur de sel, and edible flower petals (or nasturtium flower petals from the garden as shown in the photo.) Serve with salted crackers or a nice baguette.

The Film – The Wonderful Story of Henry Sugar  

Writer/director, Wes Anderson (The Royal Tenenbaums, Rushmore, The Grand Budapest Hotel and Fantastic Mr. Fox) is back with a new short film which begins airing on Netflix Sept. 27. Taken from a short story by Roald Dahl, this 37 minute film tells the story of a wealthy bachelor (Benedict Cumberbatch) who learns of a guru who can see without his eyes. Could this assist our bachelor in cheating at gambling? Wes Anderson’s films are always worth watching and you can always count on his films having superb casts. The Wonderful Story of Henry Sugar is no exception with Ralph Fiennes, Ben Kingsley and Dev Patel rounding out the cast.

The Autumn Cocktail – The Mighty Oak Highball

As we move quickly into mid-Autumn, we thought we’d turn once again to Adam Domet. He is the “Whiskey Guardian” for Angel’s Envy Whiskey, and someone we know can deliver a superb autumn cocktail. His suggestion, the  “Mighty Oak Highball”. This cocktail starts with 50ml Angel’s Envy Kentucky Straight Bourbon Whiskey finished in Port Wine Barrels, 20ml Peach and Ginger Shrub, 15ml Fresh Pressed Lemon Juice, served long in a Collins glass and topped off with ginger ale and garnished with lemon peel. Adam explains the peach and ginger shrub: cut 4 fresh peaches into small pieces add 70g of freshly ground ginger to pot on medium heat with 70g of sugar. Stir consistently until mostly liquid. Pass the liquid through a sieve and add apple cider vinegar to taste. It should be tangy and sweet, about 15ml apple cider vinegar to 100ml of peach and ginger liquid. Store in the refrigerator, will last for 2 weeks.

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