Edible Vancouver Island Fall 2022

E D I B L E R O A D T R I P

Galiano Getaway Historic charm and culinary adventure abound along Active Pass WORDS DEL ELGERSMA

hen my wife Karen and I need a weekend getaway from our life on Vancouver Island, the Gulf Islands are our go-to destination. Each island has its own personality, with so much to discover. During one especially busy month this year, we decided that a getaway to Galiano was in order. EXTRAORD I NARY CUL I NARY EXPER I ENCES We arrived hungry, eager to explore the island and nd a fun place to have lunch. Woodstone Manor, a boutique inn with a fantastic restaurant, was the perfect choice. Within minutes of driving o the ferry, we were seated and enjoying the pastoral views. e smoked salmon croissant was delicious, and Karen loved her black bean burger. Chef Sharon Snow, who hails from Newfoundland and has competed on Food Network’s “Chopped Canada” twice, is new to Woodstone and told us how much she is enjoying getting to know her local farmers. Our next stop was Bellhouse Park. A short walk through a Garry oak meadow brought us to the rocky shoreline with interest ing sandstone formations and incredible views of the Strait of Georgia and the busy entrance to Active Pass. April and May are the best months to visit this park, when the meadows are full of spring wild owers.

After checking in to our beautiful oceanview villa at the Galiano Inn, we spent the rest of the afternoon anticipating our din ner at pilgrimme. Located in a cozy cabin in the woods above Montague Harbour, pilgrimme is a multiple award-winning res taurant where chef Jesse McCleery promises a “coast, forest and farm-to-table” dining experience. It took three-and-a-half hours to get through the 10-course tasting menu with wine pairings. Our favourite dishes included the delicately avoured yellow pea tostada with tuna, smoked eggplant and kale chips, the shrimp and nettle dumpling with shell broth, the sable sh with grilled cod bone broth and beach nori, paired with Emandare Rosé, and the aged duck with preserved plum, paired with a 2019 Rathjen Cellars Pinot Noir. It was one of the most extraordinary culinary experiences of our life. e tasting menu is not o ered in the summer months, so we recommend visiting in the o -season (with a reservation). THE BEST OF EAT I NG , H I K I NG AND RE LAX I NG e next morning, we enjoyed our villa’s outdoor terrace with jetted tub and wood-burning replace. After our usual struggle to get a re started, it was a great spot to enjoy our morning cof fee, the views of Active Pass and the sound of the crackling re.

26 FALL 2022 EDIBLE VANCOUVER ISLAND