Food That Tells A Story
A Journey Of Flavours That Take You Around The World
Ethical Table Food Co. was founded by Chef Mike Sonier, who spent his career as a restauranteur creating community-focused spaces highlighting locally sourced and foraged ingredients.
The idea for the company’s spice blends came from Mike’s desire to give his dinner guests something to take home and use in their own kitchen, making elevated food simple. The range of flavours are inspired by Mike’s upbringing on the shores of New Brunswick, his current home on the West Coast of B.C., and all the ongoing world travels in between.
Ethical Table Food Co. is proud to put local ingredients and sustainable practices at the core of what we do. We source only certified organic herbs and spices for our blends. The highest quality is ensured by putting small-batch, freshly ground spices into every package and never adding preservatives or fillers. For the few ingredients from outside of Canada, we partner with fair-trade producers to provide farmers with the compensation they deserve. To help lessen the footprint, we choose eco-friendly packaging made in Canada.
Our aim is not only to create exceptionally delicious and varied expressions but to honour the hard work and love that all of our partners have put into each ingredient.
Backcountry BBQ Marinade
Seared fat side of chicken thigh until golden brown. Flip sear other side for 1 min, then place on a baking pan and bake in the oven for approx 30 min, depending on the size of the chicken thighs. If there is no bone, this will take less time. Cook until you reach 165-170F internally.
Crispy Halibut Taco with Ethical Table Food Co. Caribbean Jerk
Roast red pepper whole in oven with broiler on high, rotating once charred. You can char peppers on a BBQ as well. Place in a tightly covered bowl, allowing the pepper to finish cooking. Optional - using a smoking gun to smoke pepper in a sealed bowl or container. Once the pepper has cooled, add in a blender along with mayo and lime juice and blend until smooth.
Canadian Seas Cream Cheese
1 Tsp Ethical Table Canadian Seas
1/2 Cup Cream Cheese
1 Red Onion
1 Cup Apple Cider Vinegar
1 Cup Filtered Water
1.5 Tsp Sugar
1 Tsp Sea Salt
10 Whole Peppercorns
1/2 Tsp Chilli Flakes
1/4 Cup Capers
1 Cup Frying Oil (avocado or vegetable)
Sliced Smoked Acadian Sturgeon (can substitute for smoked salmon)
Start by pickling onions; this can also be done ahead of time. Bring vinegar and water to a bowl while slicing red onion. Place red onion in a small mason jar, then add sugar, salt, peppercorns, chilli flakes and hot liquid. Cover the mason jar tightly and give a quick shake to mix ingredients. Set aside at room temperate; once cooled, store it in the fridge for up to a few weeks if opened.
Place cream cheese in a small mixing bowl, add Canadian Seas and whisk until smooth.
Heat your frying oil to medium-high heat in a small sauce pot, and fry capers until golden brown and crispy. Remove with a slotted spoon and set aside in a fine strainer or paper towel.
Gather other ingredients to prepare for plating. Lemons, dill, smoked sturgeon or salmon, cream cheese crispy capers and pickled onions.
Slice bagel and sear on a frying pan with butter or toast in the oven or toaster.
Start plating by adding cream cheese, sturgeon, pickled onions, capers, and dill and finish with lemon zest.