The Artisan and the Markt Deli

Eat Local. Eat Better., reads one of the signs inside the Markt Deli, the newest offering in North Nanaimo.
The man behind the creed is chef Ryan Zuvich, who has led a solid career cooking throughout Europe and Vancouver before setting up shop in Nanaimo.

The menu is savvy charcuterie, made on-site with quality ingredients sourced from area farmsteads.


The selection changes with what's available and with the whim of the chef. Zuvich currently had on hand six kinds of sausage drawn from his repetoire of 16, four types of bacon, including a fennel and chile variety based on a guanciale recipe, pates and terrines, soups, sauces and vinaigrettes ready to take home, along with chicken pot pies and sausage rolls. It's strictly meat, fat and spices, with no fillers and cheaters like the tough silver skin I've seen used in other "artisan" sausages.

"Farming methods are number one," says Zuvich, of his products. " I want to know my farmers, and I want to know how the animals are treated."

To this end, he is centrally located to numerous farms that raise quality, organic produce and to many farmers that humanely raise animals.

The breakfast sausage made with mace, nutmeg and pepper.

I purchased a few things for home including a juniper and rosemary sausage that was punchy with spices but not overbearing. It was a spectacular addition to braised red cabbage and apples.
Zuvich is also being assisted in the kitchen by another Vancouver ex-pat, Matt Shepheard,who most recently lent his expertise at the Andrey Durbach's trio of restaurants. (Vancouver Island has seen an influx of Vancouverites lately, and it's very pleasing to see Victoria and the Island being injected with new energy).

The Moroccan sausage is spiced like a Merguez and it's safely waiting in my freezer when I make a batch of couscous. Other sausages included tarragon and shallot, a garlic and parsley, and fennel with coriander.

A smoked sweetbread and veal tongue terrine was another prize winner. It came wrapped in bacon, and was jewel-like with fat and luscious ingredients, lightly smoked, again balanced, not overbearing.

The groaning board can be rounded out at Markt by nicoise olives, gherkins, chutneys and these amazing artichokes with stem attached. Never seen these available before.

Lovely, delicious things line the shelves, from lentils du puy, salts, mustards, white beans, and other fine condiments.

Seasonal dinners are held once a month at $85. with wine or beer pairings. September features an Oktoberfest feast and I will try and attend. If you can't stay for dinner, light lunches are available at a few tables or out on the steps.

Ryan Zuvich and Markt is set to enjoy great success.

I'll be back, and you need to go there.

102-5281 Rutherford Rd., 250-585-5337