About the Recipe

Turkey is the ultimate centrepiece for holiday meals and a versatile protein for gatherings throughout the year. Locally raised BC turkey is lean, nutrient-dense and full of natural flavour, especially when sourced from trusted farms like JD Farms in Langley, where premium, antibiotic-free turkeys have been raised with care for more than 40 years.

This recipe brings together some of the best ingredients grown and crafted in our province. Windset Farms, a leader in sustainable greenhouse growing, provides fresh, vibrant Vivo tomatoes that roast beautifully alongside the turkey. Grandpa J’s Original All Purpose Seasoning Blend adds depth and balance to the brine and rub, giving the bird rich, savoury character that chefs rely on in their kitchens.

To complete the meal, the recipe highlights local craft beer from Port Coquitlam’s breweries along the North of the Fraser Ale Trail, where a passionate community of brewers create distinctive, flavour-forward beers that pair naturally with BC-grown ingredients.

Brining the turkey in BC Beer and Grandpa J’s seasoning ensures exceptionally moist and flavourful results, while the roasted tomatoes offer a bright, savoury twist on traditional holiday sides. This dish is a celebration of BC farmers, producers, makers and brewers, and a reminder of the incredible ingredients grown close to home.

Full recipe below. 

 

 

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Ingredients

Serves 8-10 people

Brine

• 1 whole 14 to 16-lb BC turkey, we got ours from JD Farms 
• 1/2 cup Grandpa J’s Original seasoning
• 2 to 3 cans BC Beer (Patina’s Maple Amber Ale recommended)
• 2 cups brown sugar, honey or maple syrup
• 5 litres water
• 4 bay leaves
• 2 sprigs rosemary or thyme
• 3 cloves garlic
• 2 sprigs sage

Rub

• 1/2 lb butter
• 2 tbsp Grandpa J’s Original seasoning

Roasted Windset Farms Vivo Tomatoes

• 2 x 2 lb containers Vivo tomatoes
• 1 tsp kosher salt
• 1 tsp cracked black pepper
• 2 tbsp olive oil
• Leaves from 1 sprig fresh thyme

Preparation

Brine

1. In a large stockpot or bucket, combine 3 litres water, 1/2 cup Grandpa J’s Original seasoning and the brown sugar. Bring to a boil, stirring until dissolved.
2. Remove from heat and add the remaining 2 litres water and the BC beer. Allow the brine to cool completely.
3. Lightly crush the garlic and herbs with the back of your knife and add them to the brine.
4. Once chilled, preferably overnight, pour the brine over the turkey and ensure it is fully submerged. If it floats, use a clean, heavy plate to hold it down. Cover and refrigerate for 4 to 6 hours.

Roasting the Turkey

• Remove the turkey from the brine and rinse well. Place on a rack and pat dry to help the skin crisp.
• Gently loosen the skin on the turkey breast and slide cubes of seasoned butter underneath and on top.
• Roughly chop celery, onion and carrots and spread them in the roasting pan under the turkey.
• Roast at 350 F for 3 to 4 hours until the skin is golden and the internal temperature reaches 160 to 165 F. After two hours, check the turkey and cover with foil if needed to prevent overbrowning.
• Rest the turkey for 30 minutes before carving.

Gravy

• Strain the vegetables from the drippings and reserve the liquid.
• In a pot over medium heat, whisk the drippings until bubbling. Add 2 tbsp flour per cup of drippings, whisking to avoid lumps. Strain if needed.
• Finish with 2 tbsp BC Beer or apple juice per cup of gravy.

 

Roasted Windset Farms Vivo Tomatoes

• While the turkey rests, heat the oven. Toss the tomatoes with olive oil, kosher salt, cracked pepper and thyme.
• Roast on a lined tray for 25 minutes until golden and juicy.

 

Mini Fresco Cucumbers 

I also love serving Windset’s Mini Fresco cucumbers on a platter in the middle of the family table as in my experience the little ones around the table will enjoy the cukes far more than the grown-up veggies.  

 

To Serve

Serve the turkey with roasted Vivo tomatoes, BC Fresh golden potato mash or roasted potatoes and Brussels sprouts seasoned with Grandpa J’s. Add stuffing if desired.

 

Enjoy and celebrate the best of BC this season.

Pairing Notes

 

Patina Brewing Co. Brewhouse & BBQ – Maple Amber Ale

Brewed with real AAA dark Canadian maple syrup, this amber ale balances rich malt character with a gentle maple finish. Its warmth and layered profile make it a perfect pairing for the savoury turkey and herbal notes in the brine.

Sidequest Brewing – Elder Gods Irish Foreign Export Stout

Rich and focused with dark chocolate and roasted coffee notes, this stout complements deep roasted flavours and adds complexity without sweetness.

Taylight Brewing – Sakura Yuzu Ale

Light and floral with citrus lift from yuzu, this ale brings a bright contrast to rich turkey and savoury sides.

Tinhouse Brewing – Run of the Mill Peppercorn Saison

A lively Belgian-style saison with orange peel, coriander and white peppercorns. Its refreshing spice and citrus notes pair well with traditional festive sides.

Watch the full CTV segment here

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Every Pint Tells a Story

Supporting Local. Celebrating Community.

The post Cooking with Chef Ned Bell: Fresh BC Ingredients and Local Brews from Port Coquitlam appeared first on The BC Ale Trail.

BC Beer–Braised Beef Short Ribs with Caramelized Onion, Sour Cream & Grain Mustard Mashed Potatoes and Roasted Cabbage

Recipe by Chef Ned Bell

About the Recipe

Featuring craft beverage partners from Salmon Arm on the Southern Interior Ale Trail: Ricochet Brewing and Taphouse, Barley Station Brew Pub, Northyards Cider Co., and Shuswap Cider Co.

There’s nothing more comforting on a chilly winter night than a slow-braised, family-style dish bubbling away in the oven. Beef short ribs, local beer, caramelized onions, roasted cabbage: simple, deeply flavourful ingredients transformed into a meal meant for sharing.

This recipe is also a delicious way to experience Salmon Arm’s flourishing craft beverage scene. The community has quickly become a must-visit stop for craft beverage lovers, with inventive small-batch brews and orchard-fresh ciders that reflect the character of the Shuswap in every glass. Whether you’re sipping a pint from Ricochet Brewing and Taphouse, enjoying a classic pour at the long-standing Barley Station Brew Pub, or discovering the crisp expressions of Northyards Cider Co. and Shuswap Cider Co., Salmon Arm offers visitors a true taste of place.

Salmon Arm is a premier all-season destination, and this dish fits right in. After a day outdoors, it’s the kind of meal you want waiting at the end of the trail. The city is centrally located about an hour from three major ski hills, is home to the world’s longest curved wooden wharf in North America, and is a birdwatching paradise, with two-thirds of the bird species found in BC recorded in the area. It’s a place where winter powder days, lakeside walks, and spring shoulder-season adventures all pair perfectly with great local food and drink.

This recipe also celebrates Shuswap farm-to-table living, with ingredients that can be sourced from local food partners like DeMille’s Farm Market & Orchard. DeMille’s is a beloved regional landmark where fresh, locally grown produce, specialty foods, and farm-raised meats come together in a welcoming, family-friendly setting. It’s more than a market; it’s a gathering place that captures the spirit of the community, and the perfect stop to pick up everything you need for a meal like this.

Choose a bold, malty beer or crisp, fruity cider from one of these producers to create rich depth in the braise, and pour another to serve alongside.

Full recipe below

Ingredients

Serves 4

Beer-Braised Beef Short Ribs

• 6–8 oz beef short ribs per person (ask your local butcher for high-quality, well-marbled ribs)
• 2 medium carrots, chopped into 1-inch pieces
• 1 medium onion, peeled and cut into 1-inch pieces
• 2 celery stalks, chopped into 1-inch pieces
• 5 cloves garlic, finely chopped
• 1 Barley Station English Brown Ale (choose something rich and malty)
• ½ cup red wine vinegar (balsamic or red wine also work)
• 2 L beef stock (preferably gelatin-rich stock from a butcher shop or make your own)
• 3 bay leaves
• 3 sprigs fresh thyme
• 2 tbsp all-purpose flour
• 4 tbsp canola oil
• 3 tbsp salt
• 2 tbsp cracked black pepper
• 1 cinnamon stick
• 3 tbsp butter
• A splash of Ricochet Brewing Firehouse Red Ale

Roasted Cabbage

• 1 small green cabbage, cut into 8 wedges (core removed)
• Olive oil or brown butter
• 2 tbsp salt
• 2 tbsp cracked black pepper
• 3 tbsp warm honey

Caramelized Onion Mashed Potatoes

• 3 medium/large onions, peeled and thinly sliced
• 3 tbsp canola oil
• 1 tbsp salt
• 2 tbsp red wine vinegar
• 3 tbsp grainy mustard
• 4 tbsp sour cream
• 3 lbs golden potatoes, peeled and diced
• Additional salt to taste

Preparation

Beef Short Ribs

1. Preheat the oven to 350°F.
2. In a large, heavy pan or braising pot, heat the canola oil over medium heat.
3. Season the short ribs generously with salt and pepper, then dust lightly with flour.
4. Sear the ribs on all sides until lightly browned.
5. Remove the ribs from the pan and set aside.
6. Add the carrots, onion, celery, and garlic to the pan. Cook for about 10 minutes, stirring occasionally, until the vegetables are lightly caramelized.
7. Return the ribs to the pan, nestling them into the vegetables.
8. Add the beer and vinegar. Bring to a simmer and reduce the liquid by half—about 5 minutes.
9. Add the beef stock, bay leaves, thyme, and cinnamon stick. Cover with a lid and transfer the pan to the oven.
10. Braise for 90 minutes, checking halfway through. Gently stir the vegetables and turn the ribs over in the braising liquid.
11. After 90 minutes, test the ribs with a fork—they should be tender and yielding. (Depending on your ribs and oven, they may need slightly more or less time.)
12. Once tender, remove the ribs from the pan. Strain the vegetables and aromatics from the braising liquid.
13. Return the liquid to the pan and simmer over medium heat until glossy and slightly thickened.
14. Whisk in the butter and a splash of beer to finish the sauce.

Caramelized Onions

1. In a shallow pan over medium heat, cook the onions in the canola oil, stirring frequently, until deeply golden brown and caramelized.
2. Remove from the heat and add the vinegar.
3. Allow to cool slightly, then transfer to a cutting board and chop until they form an almost smooth purée.

Mashed Potatoes

1. Simmer the potatoes in salted water until tender.
2. Drain well and allow excess steam to escape.
3. Mash the potatoes, then fold in the sour cream, grainy mustard, salt, and caramelized onions.

Roasted Cabbage

1. Preheat oven to 375–400°F.
2. Carefully keep the cabbage wedges intact.
3. Drizzle generously with olive oil or brown butter.
4. Season with salt and pepper.
5. Place on a parchment-lined baking tray and roast for 35–45 minutes, until deeply golden brown and tender.
6. Remove from the oven and spoon warm honey over each wedge.

To Serve

Serve family-style:

• Spread the mashed potatoes onto a large platter or shallow serving bowl.
• Top with the beer-braised short ribs and spoon the glossy sauce over the top. Arrange the roasted cabbage alongside.

Pour yourself a pint of your favourite BC Ale Trail beer or cider, perhaps something from Ricochet, Barley Station, Northyards Cider Co., or Shuswap Cider Co.

Pairing Notes:

Barley Station Brew Pub – Bushwacker Brown (English Brown Ale)

A classic, malty brown ale with a medium body and subtle chocolate and nut notes. Its gentle roast echoes the seared short ribs and caramelized onions, while the smooth finish complements the creamy mashed potatoes. A gold winner at the Canadian Brewing Awards.

Ricochet Brewing and Taphouse – Firehouse Red Ale

A medium-bodied red ale with a distinct roasted caramel character. The toasted sweetness picks up the browned edges of the beef and vegetables without overpowering the dish. Bonus story in the glass: Firehouse Red is dedicated to local volunteer fire departments and first responders.

Shuswap Cider Co. – Cherry Rosé Cider

Ripe Okanagan cherries fermented into a light wine, blended with balanced apple cider. Bright, juicy, and slightly dry, it cuts through the richness of the ribs and lifts the savoury flavours. An especially good match if you want a fresher, fruit-led contrast to the braise.

Northyards Cider Co. – Semi-Dry Cider

Crisp, traditional apple cider with intentionally restrained sweetness. The lively acidity refreshes the palate between bites of tender, fatty beef, keeps the pairing savoury, and lets the herbs, onion, and roasted cabbage shine. Light carbonation adds a clean, bright finish.

Watch the full CTV segment here.

Every Pint Tells a Story

Supporting Local. Celebrating Community.

The post Cooking with Chef Ned Bell: Fresh BC Ingredients and Local Brews from Salmon Arm appeared first on The BC Ale Trail.

Roasted Carrot, Apple and Winter Ale Soup

Made and paired with craft beer from Mariner Brewing

Recipe by Chef Ned Bell

About the Recipe

This dish brings together three BC producers who are each redefining local flavour in their own way.

Avery Family Farms is growing crisp, flavourful lettuces year-round in the Okanagan using sustainable, pesticide-free greenhouse practices that keep freshness in season every day.

Tree Island Yogurt, handcrafted on Vancouver Island with fresh milk from small family farms, adds creamy richness and wholesome balance to every bite.

And Coquitlam’s Mariner Brewing pairs innovation and community spirit in every pint, creating beers that are as expressive and food-friendly as they are local. Visit them on the North of the Fraser Ale Trail. 

Together, they showcase the best of BC’s food culture — thoughtful craftsmanship, local collaboration, and the delicious rewards of eating and drinking close to home.

Full recipe below

Ingredients:

Soup

• 2 lbs carrots (or substitute with fall or winter squash if preferred), peeled if desired, trimmed, and roughly chopped into 1-inch pieces
• 4 tbsp brown butter or olive oil
• 1 tbsp salt
• 1 large onion, peeled and diced
• 3 tbsp garlic, minced
• 4 tbsp butter
• 4 tbsp olive oil
• 1 (473 ml) can of Winter Ale from Mariner Brewing
• 2 medium apples, cored and diced (peel can be left on)
• 2 litres vegetable stock (or chicken stock if preferred)
• 1 tsp each ground cumin, coriander, chili powder, turmeric, and cinnamon

Yogurt Garnish

• 1 cup Tree Island Yogurt
• 4 tbsp maple syrup (or BC honey, gently warmed if using)
• 1 tbsp cracked black pepper
• 1 tsp salt

Avery Farms Lettuces Salad

• 1–2 heads of Avery Farms lettuce (choose from Roma Romaine, Sweet Leaf, Red Leaf, or Crispy Leaf)

Dressing

• 1 cup Tree Island Yogurt
• 2 tbsp apple cider vinegar
• 1 tsp salt

Garnish

• 4 tbsp toasted and chopped local hazelnuts
• ¼ BC apple, sliced thin

Method:

Soup

1. Preheat the oven to 375°F.
2. Toss the chopped carrots with brown butter (or olive oil) and salt. Spread evenly on a lined baking tray and roast for 30 to 40 minutes until golden brown and caramelized.
3. In a large pot over medium heat, melt the butter and olive oil together.
4. Add the onions and cook for 10 minutes until softened.
5. Add the garlic and cook for 3 minutes.
6. Add the roasted carrots and apples, and cook for 5 minutes.
7. Stir in the spices and cook for 1 minute to release their aroma.
8. Add the Winter Ale and cook for 1 minute.
9. Add the vegetable stock and simmer gently for 12 to 15 minutes. Do not boil.
10. Taste and adjust seasoning as needed.
11. Remove from heat and allow to cool slightly. Puree with a hand blender or in a high-speed blender until smooth.
12. Keep warm until ready to serve.

Yogurt Garnish
Mix all ingredients together until smooth and set aside to garnish the soup.

Avery Farms Lettuces Salad

Trim the base and chop into 1–2 inch pieces, or leave the leaves whole.

Dressing
Whisk all ingredients together until smooth and set aside.

To Serve

For the Soup:
Ladle the hot soup into bowls and garnish with a generous spoonful of the maple black pepper yogurt.

For the Salad:
Toss the Avery Farms lettuces with the nuts, apples, and dressing. Serve immediately alongside the soup with your favourite fresh bread.

Beer Pairing Notes

This dish pairs beautifully with Coquitlam’s Mariner Brewing’s lineup of handcrafted beers.

Winter Ale: The warm spices and malty richness echo the flavours of the roasted carrots and apples in the soup.

Lafarge Lake Lager: Its crisp, clean finish balances the creaminess of the yogurt and the freshness of the Avery Farms salad.

Belgian Tripel with Pear and Honey: The subtle sweetness and spiced complexity complement the maple and black pepper yogurt garnish perfectly.

Enjoy the harmony of BC-grown ingredients, craft beer, and community spirit.

Watch the full CTV segment here.

Every Pint Tells a Story

Supporting Local. Celebrating Community.

The post Cooking with Chef Ned Bell: Fresh BC Ingredients and Local Brews from Coquitlam appeared first on The BC Ale Trail.

Warm Flatbread with Goat’s Pride Rose Sauce, Taves Apples, Squash, Fennel & Bacon

Paired with Field House Brewing and Ravens Brewing Company

Recipe by Chef Ned Bell 

About the Recipe

This flatbread is a delicious way to celebrate Abbotsford’s abundance. It brings together local farmers, makers, and artisans who make the Fraser Valley truly the breadbasket of BC. Every ingredient tells a story of community, craft, and connection—from the tang of Goat’s Pride goat’s milk cheese to the crisp sweetness of Taves Family Farm apples.

It also highlights the spirit of Taste of Abby (Sept 19–28, 2025), Abbotsford’s 10-day festival of local food, beverage, and culture. Guests are invited to sip and savour along The BC Ale Trail with the Abbotsford Tasting Passport campaign, discovering breweries like Field House Brewing Co. and Ravens Brewing Co. Whether at the Night Market, a farm-to-table dinner, or enjoying this flatbread at home, you’ll taste why Abbotsford is proudly known as the “City in the Country.”

Full recipe below.

Ingredients

• Toppings 

Featuring: Taves Family Farm Apples
Available for U-pick throughout September—perfect for Taste of Abby visitors. Sunrise apples are sweet, crispy, and ideal for this recipe

• 1 cup thinly sliced Sunrise apples
• 1 cup red onion, peeled and sliced
• 1 cup fennel, cored and sliced
• 1 cup butternut squash, peeled and seeded
• A few spinach leaves 

• Pickling Liquid

• 2 cups white vinegar
• 2 cups water
• 2 cups sugar
• ½ cup salt
• 2 bay leaves

Bring to a boil until sugar and salt dissolve. Pour over the apples, onion, fennel, and squash. Cool, then refrigerate overnight.

• Goat’s Pride Rose Sauce

Goat’s Pride has been producing organic goat milk since 1993, now also supplying Mt. Lehman Cheese Co. for award-winning cheeses.

• 1 small can tomato paste
• Equal amount Goat’s Pride goat milk
• 1 tsp salt
• 1 tsp cracked black pepper
• ¼ tsp fresh thyme (rosemary also works)

Whisk until smooth.

• Dough

Homemade or pre-made flatbread/pizza dough

• Cheese – Mt. Lehman Cheese Co.

• ½ cup Duchess cheese (soft, tangy, melts just enough)

Grate or crumble before using, its bold flavour goes a long way

• Bacon

• 10 slices smoked bacon

Cooked until crispy (pan-fried or baked at 400°F until golden)

Method

1. Spread rose sauce over par-baked flatbread.
2. Layer pickled apples, onion, fennel, and squash.
3. Top with crispy bacon and a few spinach leaves.
4. Finish with grated Duchess cheese.
5. Bake until golden brown.
6. Slice, serve warm, and pair with your favourite Abbotsford craft beer.

Beer Pairings

Celebrate harvest season in Abbotsford by pairing your flatbread with:

Field House Brewing Co.

• Dutch Pale Ale – ABV 4.8%

Tasting Notes: Inspired by classic European pale ales and the founders’ heritage, this malt-forward, crisp brew became an instant hit in the East Abby tasting room. Light, clean, and easy-drinking with subtle malt sweetness.

• Salted Lime Mexican Lager – ABV 4.9%

Tasting Notes: Bright and refreshing with a clean finish. Lime and salt add a classic twist, making this one of Field House’s most crushable brews—perfect with savoury flatbread.

Ravens Brewing Co. (Proudly Indigenous-owned)

• Two to Tango Mango Jalapeño Sour – ABV 4.4%

Tasting Notes: A gose-style sour with mango purée, freshly juiced limes, and jalapeños. Wonderfully balanced tropical fruit with a gentle heat that lingers just enough to keep you coming back for another sip.

• Flying Dutchman Mosaic IPA – ABV 6.9%

Tasting Notes: East Coast–style IPA brewed with 100% Mosaic hops. Aromas of tangerine, lime, peach, and passion fruit shine through. Moderate bitterness, slight sweetness, and a full-bodied finish make it Ravens’ most popular beer.

Every Pint Tells a Story

Supporting Local. Celebrating Community.

The post Cooking with Chef Ned Bell: Fresh Ingredients and Local Brews from Abbotsford appeared first on The BC Ale Trail.