Cultivating West Coast Flavors
Campbell River Chef Shares Seasonal Wisdom in West Coast Kitchen Garden Cookbook
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Sabrina Currie, a former fine-dining chef and sommelier from Campbell River, B.C., has turned a plain 100-by-20-foot lawn into a thriving kitchen garden — and now into a debut cookbook. The Province reports that her book, *West Coast Kitchen Garden*, published by TouchWood Editions at $49 CAD, is organized by season and packed with gardening tips and recipes built around homegrown and local ingredients.
The book landed in the spotlight this week after the *National Post*'s "Cook This" series featured three of its recipes, including salmon burgers, sheet-pan chicken, and balsamic strawberries. According to Edmonton Examiner, Currie spent four years converting her property into full food production and has been cooking from it for over 15 years.
From Hospital Lab to Kitchen Garden: Currie's Unlikely Path
Currie trained as a chef in the early 1990s and worked in Vancouver Island's fine-dining scene. After her children were born, she shifted to healthcare work in a hospital lab to get more stable hours. She kept cooking as a creative outlet, launching her "West Coast Kitchen Garden" blog in 2018. The blog focused on foraging mushrooms, fishing, and growing food at home.
Her garden became her classroom. Currie says gardening has taught her patience and a sense of reassurance — that things will be OK, whether that means pollinators returning after a tough season or plants regrowing after a forest fire. That mindset runs through the whole book, according to Ottawa Citizen.
A Cookbook Built Around West Coast Seasons and Local Flavors
*West Coast Kitchen Garden* is split into sub-seasons — Early Spring, Late Spring, Summer, and beyond — to reflect the micro-climates of the Pacific Northwest. Each section includes both gardening advice and recipes that use what's actually ready to pick. Currie wants readers to eat what's in season, not what's on sale at a big grocery store.
Herbs play a big role throughout the book. Currie uses them to add flavor without relying on heavy sauces or processed ingredients. The three featured recipes show the range: a fresh salmon burger highlights local fish, while balsamic strawberries keep dessert simple and seasonal. Photos are by photographer DL Acken, who focuses on the tie between farming and food.
The Potager Movement: Why Removing Your Lawn Matters
Currie's project is part of a broader shift called the "potager" movement — a French style of gardening that makes a food garden look beautiful, not just useful. Her approach directly challenges the traditional North American lawn, which she calls a waste of space. Local influencers in B.C. have pointed to her yard as a model for what a suburban lot can become.
Her work also speaks to real concerns about food costs and climate change in Canada. By growing drought-resistant plants and native species, her garden is built to handle tough conditions. In British Columbia, where forest fires and dry summers are growing problems, that kind of resilience is no small thing.
West Coast Book Joins a Wave of Canadian Seasonal Cooking
Currie's cookbook is one of several Canadian and Canada-adjacent titles getting attention in 2026. The "Cook This" series has also highlighted the 10th-anniversary edition of Pailin Chongchitnant's *Hot Thai Kitchen*, which now includes 75 recipes and new QR-coded video tutorials. Montreal authors Lesley Chesterman and Adelle Tarzibachi have also released regional works this year.
Together, these books point to a clear trend: Canadian readers want cooking that feels rooted in a real place. Currie's West Coast focus, Chongchitnant's Thai technique, and the Montreal writers' regional flavor all share that same spirit. For Currie, it starts in the backyard — and ends on the plate.
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