Choose from a variety of precious and one of a kind gemstones to create that perfect piece. Skanda empowers you to discover your creative side. No matter what design you choose, you’ll shine with Skanda!

Visit www.skanda.ca/classes for class dates, prices and times. Skanda can book your room at Abigail’s for you or you are free to call us directly for room availability and prices.

Ingredients:

5 kg of Pork Chops – bone in
4L ice water
3/4 cups of salt
2/3 cups of sugar
1 Carrot – chopped
1 Celery Stalk – chopped
1 Onion – chopped
10 Juniper Berries – bruised
1 tbsp whole Peppercorns
1 tbsp whole All-Spice
3 Bay Leaves
1 sprig of Thyme
3 sprigs of Parsley

Directions:

Mix all the ingredients (excluding the Pork) with the ice water. Make sure all the sugar and salt dissolve completely. Add the pork chops and let it brine for 1.5 days. Remove, pat dry and BBQ!

Enjoy!
Chef Matt McGinn

Thank you to everyone who voted for us this year!

We are also embarking on some very exciting changes. After 25 years of using our trademark water colour logo, we have decided it is time to refresh the look of Abigail’s to better reflect who we are and where we are heading. Over the last few months, we have been busy designing a new website, logo, photography and collateral which we hope will give us a new way to tell our story.

We are very excited about these upcoming changes and although things may look a little different, we remain true to the things which make Abigail’s so special and unique – our guests and providing first class service in an elegant yet comfortable surrounding.

As Hotels tirelessly strive to gain new business, we at Abigail’s, would like to thank our past and repeat guests who have helped make Abigail’s what it is today. We’d like to celebrate these guests with a chance to win a 2 night stay in one of our Honeymoon Rooms! Tell us your most memorable experience while staying at Abigail’s and you will be entered into a draw. The winner will be announced in July.

Enter by fax, email or mail. All entries must be received by June 30, 2010.

Chef Victoria’s Spinach and Smoked Salmon Rolled Cheese Souffle
6-8 Servings

10-oz, 284-g, or 7 cups fresh spinach
6 large eggs, room temperature
1/3 cup butter
1/3 cup flour
¼ tsp nutmeg
1-1/4 cups milk
¾ cup grated cheese, your choice
(I like Blue & white cheddar)
½ tsp salt
¼ tsp cream of tartar
½ cup regular sour cream
150-g pkg smoked salmon, about 10 slices/ or 4 cups sliced mushrooms, sauteed

Preheat oven to 350 degrees.
line a 15 X 10 jelly roll pan with a sheet of parchment paper
let 2 inches hang over the sides
lightly spray with Pam.

Remove & discard tough stems from spinach. Steam spinach in boiling water until just wilted. Drain & when cool enough to handle, using your hands, squeeze out as much water as possible. Then coarsely chop spinach.

Separate egg yolks from whites, placing yolks in a small bowl and whites in a Kitchen-aid mixer bowl. Melt butter in a medium size saucepan set over medium heat. Whisk in flour and nutmeg to form a paste. Whisk constantly until mixture bubbles, for a minute. Gradually whisk in milk. Cool, stirring constantly, until thick & bubbly, about 2-3 minutes. Whisk in cheese. Remove from heat.

Whisk egg yolks, then whisk 2 tablespoons thickened hot milk mixture into yolks.

Slowly pour yolks into milk mixture in saucepan, stirring constantly. Scrape mixture into a large bowl. Stir in spinach until evenly distributed.

Sprinkle salt & cream of tartar over egg whites. Beat whites until they form peaks when whisk is lifted, about 2-3 minutes. Stir half of whites into spinach mixture in bowl. Then, using a spatula, gently fold in remaining whites. Immediately turn mixture into paper-lined pan, spreading to cover entire pan. Smooth top. Immediately bake in center of oven until soufflé has risen, surface is slightly cracked and edges are a light golden brown, from 12 to 14 minutes.

Meanwhile, place a clean tea towel on a cutting board larger than jelly roll pan.

When soufflé is baked, remove from oven and immediately place cutting board, tea towel-side down, on top of soufflé. Then turn upside down. Place cutting board on counter. Remove pan. Slowly & carefully peel off paper. Starting from smaller edge, roll soufflé up into tea towel, forming a pinwheel log. Let roll cool on counter, wrapped in tea towel, for 15 minutes.

Then unroll soufflé and spread sour cream. Arrange salmon/ or mushrooms overtop, covering as much sour cream as possible. Reroll soufflé using tea towel to help shape it into a snug pinwheel log. Slice with a serrated knife. Serve hot or at room temperature.

I sometimes enjoy the soufflé with a drizzle of heavy cream reduced by a third, with an added tablespoon of Dijon mustard.

Chef Victoria Kirby

All was running smoothly until that dreaded email….Matt is stuck in Ireland and doesn’t know when he can get out. The airline disruptions have hit home! Was new GM, Nick’s worst nightmare about to happen? Would he suddenly find himself at the helm of the kitchen cooking for a full house? Thankfully, for all of us, no! With some quick thinking and a bit of persuasion, Wes was able to convince our former chef, Jan Boyd, to rescue us from potential food poisoning. Jan resumed control of the kitchen with ease and all of us who remember her sinfully good breakfasts, are once again indulging in some of the best breakfasts Abigail’s has ever served (insert weight gain here…)

We hope Matt returns to us soon and isn’t lost in a cloud of ash, or a pub in Ireland?? – But until then, Abigail’s kitchen is in fabulous hands, treating guests (and staff) to Victoria’s most sinfully decadent gourmet breakfasts.

Joining us is Nick Saklas, son of owner Ellen Cmolik, who enticed her son to join our team on March 1, 2010. Coincidentally, Nick has left a 10 year career as a Chartered Accountant with KPMG LLP in Vancouver. Nick has a Bachelor of Commerce from the University of Victoria, is a Chartered Accountant and a Chartered Business Valuator. For the last five years, Nick practiced in Corporate Finance, specializing in Mergers and Acquisitions.

Nick will be bringing with him his wife, Lisa, and their 1 year old son Alexander. Nick and Lisa met while at UVic, so neither are strangers to life on Vancouver Island. Nick is very excited and enthusiastic to be joining the Abigail’s family.

No need to look south for an island getaway. With spring arriving early this year, Victoria is in full bloom and there’s no better place to relax and unwind than Abigail’s Hotel!

We are offering our return guests and readers of this
Blog special spring rates starting at $169. Mention this Blog and receive a complimentary upgrade at check in (based on availability) plus a gift from us.

Rates include our famous gourmet breakfast, evening appetizers, parking, wireless internet and local calls.

Staying at Abigail’s has never been easier!

Valid until April 30, 2010

Victoria and Chris are new “puppy raisers” providing a safe and loving home for up to 18 months. BC Guide Dogs along with their generous sponsors assist in bringing up the pup to be a calm, confident dog, well-behaved in a variety of situations. There are definite rules and training expected, more than just for a family pet; however the practice soon becomes routine and makes life more amenable for Tango and us. This instruction will also aid with his further formal training and eventual placement as a service dog. We describe it as a win-win situation: we get all that puppy love for now and comfort at our separation knowing that he will go on in his new role helping a visually impaired individual achieve independence in their life. But until then, it’s time for walkies Tango!

For BC Dog Guide info please check out www.bcguidedog.com