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General News · 11th July 2013
Hollyhock
Hollyhock has done it again. Along with its stellar educational programs and spectacular island wilderness setting, Hollyhock has long been renowned for its organic garden inspired cuisine. “The food is incredible. Trust me on that one; I'm a Chef; I should know,” says Hunter M. of Vancouver in his Tripadvisor review. Hollyhock’s second cookbook Garden To Table has remained on the BC publishers bestseller list since its release this March.

Authored by Hollyhock chefs Moreka Jolar and Heidi Scheifley of Ripple Rock Farm and with a forward by internationally acclaimed health expert Dr. Andrew Weil, reviewers are heralding Hollyhock Garden To Table as “…a book about scrumptious food and the professional chefs who are advocates of sustainable, garden-fresh foods for the everyday table,” —Marilyn K. Alaimo, Chicago Botanical Garden. At the heart of Hollyhock’s flavourful cuisine is produce grown footsteps from the kitchen in a half-acre luscious organic garden. With its open kitchen Hollyhock guests witness the connection between soil and dining table as gardeners harvest produce daily and Hollyhock chefs work their magic with the freshest seasonal ingredients.

Due to customer demand, New Society Publishers based on Gabriola Island, BC picked up the mantle to publish Hollyhock Garden to Table, 10 years after publishing best selling Hollyhock Cooks, Food to Nourish Body, Mind and Soil. With the success of both cookbooks foodies hope they wont’ have to wait another decade for the next installment.

Visit the Hollyhock Store today to pick up your copy.