Edible Vancouver Island July/August 2024

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ISSUE 28 • JUL/AUG 2024

Celebrating Local Food Stories of Vancouver Island & The Gulf Islands

I prepare for summer with the same intensity and passion as I do for Christmas–which says a lot, because I am a little crazy about the holidays. I begin by giving my whole house a summer makeover. I pull out my summer tablecloths (including my red-and-white Canada Day “long table dinner” tablecloth) and bring out my “beachy” throw pillows. I clean the lawn furniture, visit my local nursery to choose the perfect hanging baskets, string the patio twinkle lights–and then I allow myself to indulge in my absolute favourite “get ready for summer tradition”: recline in my

PUBLISHER + EDITOR-IN-CHIEF Karen Elgersma

ART DIRECTOR Leanne Von Hollen EDITOR

Danielle Steiner COPY EDITOR Trish Weatherall OPERATIONS MANAGER Corry Matechuk SOCIAL MEDIA MANAGER Jenny Leung PHOTOGRAPHERS

hammock with my journal and create an epic summer wish list. This summer's list includes backyard dinners with friends and neighbours, picnics at the beach with my granddaughter, trips to local wineries to taste their new summer wines and visits to as many farmer’s market, roadside flower stands and seasonal farm shops I can. Summer on the Island and Gulf Islands is magical, and we wanted to ensure this issue was sprinkled with a little summer pixie dust to inspire you to enjoy all that the “West Coast Best Coast” has to offer. As you flip through the pages, you’ll discover various stories on some unsung heroes who will remind you that there still is so much goodness in the world. We have also re-vamped our Field Notes to bring you the visually stunning News Bites, which features lots of bits and bites that will be sure to inspire some ideas for your own summer wish list. Of course, having the perfect summer cocktail and mocktail is on that “list,” and we invite you to discover the joy of bubble tea by our in-house bubble tea expert Jenny Leung (page 28), and for a delicious local twist on a wine spritzer, you won’t be disappointed by the Neighbourly Wine Co.’s recipe (page 43). And I am beyond excited to feature an illustrated food poem, a creative collaboration by acclaimed poet Carla Funk and award-winning artist and illustrator Rose Cowles (page 48). We hope every story, image and recipe inspires you to create a delicious and unforgettable summer.

Heidi Richter Dominic Hall Jenny Leung Sarah Buckley-Jones ILLUSTRATOR Rose Cowles AD DESIGN Leanne Von Hollen

ADVERTISING Dawn Postnikoff Peggie Terry ThomKlos ediblevancouverisland.com/advertise CONTACT US 140-4392 West Saanich Road Victoria, BC, V8Z 3E9 editor@ediblevancouverisland.com TO SUBSCRIBE Visit us online at ediblevancouverisland.com Edible Vancouver Island is published six times a year. Subscription rate is $42 CAD annually. LETTERS We welcome your feedback. To write to the editor, use the address above or, for the quickest response, email: editor@ediblevancouverisland.com

“Barbecue may not be the road to world peace, but it’s a start.” –Anthony Bourdain

ISSUE 28 • JUL/AUG 2024

We Deliver! Subscribe at ediblevancouverisland.com to have copies delivered right to your door. Check out our website and follow us on social media @EdibleVanIsle for up-to-date events, recipes and news from the food and drink community of Vancouver Island, the Gulf Islands and the surrounding areas.

ISSUE 28 • JUL/AUG 2024 BUBBLE TEA • ACCESSIBILITY • PROGRESSIVE DINNERS

Celebrating Local Food Stories of Vancouver Island & The Gulf Islands

On the cover: Watermelon by Heidi Richter

Like a finely aged wine, managing your wealth requires a patient approach

We believe in earning your trust through a long-term relationship built around what’s most important to you and your family. Savour the confidence of knowing your wealth plan is on track. Contact us today.

Spring Has Sprung!

This beautiful meal for sharing is the epitome of spring feasting. Creating this recipe on the tail end of winter has me aching for spring. Warm sun, farmers markets, and of course the long awaited spot prawn season. Use the “recipe”below as a guideline only. Go to the market and gather your favourite flavours of spring…local veggies, a loaf of sourdough…do not feel you need to get exactly the veggies I have listed. Then, on your way home, swing by Finest and grab your live prawns!

• INGREDIENTS •

Serves: 4

4slices of sourdough bread, each slice cut into 4 pieces on an angle Zest of 2 lemons, 1clove of garlic, minced 1/3 cup finely chopped parsley 1 tsp kosher salt (plus more for grilling) 2/3 cup olive oil (plus more for grilling)

20 live BC Spot Prawns 1bunch asparagus, woody ends cut off

1bunch spring onions, root tips trimmed and cut lengthwise

1bunch Lacinato kale, ribs removed 1bunch radishes, topped and cut lengthwise 1cup fresh snap peas, strings removed

2950 Jutland Road, Suite 400 Victoria, BC V8T 5K2 ICBlueHeronAdvisoryGroup@RichardsonWealth.com 250.655.6968

SCAN FOR FULL RECIPE

WILD • SUSTAINABLE • WEST COAST

finestatsea.com VICTORIA Seafood Market 250.383.7760 VANCOUVER Seafood Market Grocer + Deli 604.266.1904 • V I S I T U S •

Richardson Wealth Limited, Member Canadian Investor Protection Fund. Richardson Wealth is a trademark of James Richardson & Sons, Limited used under license.

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JUL/AUG 2024 CONTENTS No. 28

1 welcome letter 4 News Bites Edible news + notes worth sharing 14 Feature Article Floral Finishes by Hans Tammemagi 18 edible design From Entry to Entrée by Robin Whyte 20 Island Treasure 26 EDIBLE Guide Bubble Tea by Jenny Leung 30 Feature Article Food Day Canada by Carolyn B. Heller 34 Celebrations

Tofino Ucluelet Culinary Guild by Camilla Sampson

Progressive Dinner Parties by Heidi Richter

40 EDIBLE Profile Feeding Hearts, Nourishing Community by Karen Elgersma 48 Toasts & tastes Highest Order by Carla Funk RECIPES IN THIS ISSUE 8 Sweet Pickles 28 Strawberry Oat Milk Bubble Tea 36 Watermelon Gazpacho 43 Seaside Spritz

ON THIS PAGE: Floral Finishes. Photo by Kevin O'Neill of Driftwood Spirits

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edible news news bites

+ notes worth sharing

Tea-infused cocktails The Fairmont Empress is now o ering tea-infused cocktails served in glass teapots to be enjoyed while watching the sunset in Victoria’s Inner Harbour.

Flower subscriptions with a twist Imagine getting a locally grown bouquet delivered to your door! Wild Roots

Flower Farm in Colwood features locally grown owers and bouquets. And If you are looking for a ower subscription that comes with baked goods and local farm food, Quince Café and Cartref Gardens on the Saanich Peninsula have teamed up with local farmers to o er monthly boxes lled with local owers, seasonal produce and artisan creations.

Monthly Subscription Box

Can I have some co ee with those cookies?

Seasonal Flowers • Cafe Provisions • Produce contact quinceshopandcafe@gmail.com

Gonzales Co ee is opening their second location at the Victoria Public Market as they take over Shutterbox’s space, and Oso Cookies & Donuts Dessert Café is also now open at the Market selling homemade cookies, doughnuts and more.

For more culinary news and events, check ediblevancouverisland.com and follow @EdibleVanIsle on social media

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The Sooke Harbour House is back –and they are excited to announce that Executive Chef

Mexi-Cali style beach food just got a little happier

Campbell River’s newest waterfront café

Taco no has a new happy hour menu with daily features that scream summer. Founded in the little orange taco truck in the Live to Surf parking lot in To no in 2009, Taco no continues to serve up beachside vibes in a variety of locations on the Island. New Kids on the Sidney Block Sapodilla’s Smoothies & Juice Café recently opened on Beacon Ave, and the newly renovated Jacks on the Water , formerly the Rumrunner Pub, is now open. And the home style Mexican café, Taco Shell , is taking over the former Starbucks space on the avenue! The taste of experience Carve Kitchen + Meatery , in the newly opened Naturally Paci c Resort, is the place to be seen in Campbell River. Executive Chef Ryan Watson brings years of experience working in some of Canada’s leading resort restaurants including the Fairmont Ban Spring’s 1888 Chop House, the Vermillion Room and the Delta by Marriott’s SMR36. Paradise just got a little tastier Paradise Plants in Courtenay now has a co ee shop! You can grab a hot drink and baked good from their new café while visiting the garden centre. Our friends Bare Bones Fish House in Port Alberni have a new fun and casual restaurant in Comox: O The Hook . Specializing in a contemporary seafood-driven menu, their 100% gluten-free food showcases a diverse range of sh, quality in-house smoked meats, tacos, burgers and bowls. Comox’s new 100% gluten-free globally inspired restaurant

Our friends at Freyja are now creating sourdough magic as Bageri Bakehouse , and Emese has partnered with Lesley from Standing Spruce Farm and Karen of Bizarre Floral to create Meraki , a new waterfront café and co ee shop at Pier 1 in Campbell River. These three women are turning heads with an innovative new concept featuring a plant-based menu, fresh cold-pressed juices, artisan bread, oral bouquets and self-care products.

Melissa Craig is returning to the kitchen where her career began as an 18-year-old apprentice chef. The award-winning chef leaves Whistler’s iconic Bearfoot Bistro after two decades to bring her innovative and elevated modern Canadian cuisine to the historic inn on the ocean. Feast-ing on Salt Spring House Piccolo on Salt Spring Island retires after 32 wonderful, delicious years of serving the island community. After countless awards, this incredibly successful restaurant is ready to hand it o to another island family, Jason and Rochelle, the owners of The Hen and Hound Farm. They are committed to locally sourced, sustainable food that is avourful and seasonal, and the new restaurant, called The Feast , will highlight the bounty and beauty of the Gulf Islands. curated by the founder of Chew on This Tasty Tours, will have you forest bathing, eating, and learning the rich history of this seaside community. New addition to To no’s dining scene Named after the stunning sunsets that grace To no, Ombré is taking over SoBo’s space. Wolf in the Fog’s former sous chef, David Provencal, will be the executive chef teaming up with Eric Murdoch (who has managed restaurants in LA and New York) to create a culinary experience that will leave a lasting impression. Chew on this tasty To no tour To no Tasting Trail , a new food tour

Spunky new bistro Elizabeth Grace Bryan, the previous owner of the popular Dock Lunch in Vancouver, will now be overseeing Emmaline’s in Victoria’s Quadra Village. O ering an eclectic menu with Italian, American and Brazilian in uences, choose from items like pickled shrimp, atbreads, American-style layer cakes and, notably, a food item that changed Bryan’s view of pizza for life: New Jersey tomato pies.

Farm-to-bottle juicing If the Clever Crow Farm Market is one of your favourite stops on your way through Black Creek (and if it’s not, then it should be), you’ll be thrilled to hear that they’re now creating fresh cold-pressed juices using their own farm-grown veggies. It really doesn’t get any fresher!

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Integrity. Quality. Sustainability. Relationship. These are the powerful words that Todd Marzoff uses when describing the legacy of his father’s work that he is determined to continue in his business, Zoff’s Greenhouses. ZOFF’S GREENHOUSES

Todd’s parents, Ken and Joan Marzoff, started building these masterpieces 40 years ago. With Ken’s skilled craftsmanship and Joan’s keen gardening sense, they created this design that is both beautiful and functional. Today, Todd partners with his wife Faerlyn, who is an Organic Master Gardener and Urban Farmer. “I have always found myself seeking time in nature,” says Faerlyn. “Our work has largely been about supporting that connection for other people, inspiring our clients in their pursuit of a sustainable and fulfilling life.”

Customized for each customer, the greenhouses are built to last using custom milled yellow cedar from the North Island. “Having grown up on the North Island, I have always been connected to the local industries and businesses,” explains Todd. “One of the things we love about this work is being able to source our materials locally to support the people in our community.” Vancouver Island owned and operated, Zoff’s Greenhouses bring tradition, sustainability and success back to your garden and table.

zoffsgreenhouses.ca

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133 Suites, 1 Extraordinary Experience 596 Marine Drive, Ucluelet, BC Reserve online at blackrockresort.com

Storm Watching at Black Rock Oceanfront Resort. You have to see it to believe it. Enjoy the power of the Pacific Ocean while snuggled in front of your fire. Join us for a meal in Currents, with award winning chef David Tombs or restore your body and spirit at Drift Spa. We promise you an unforgettable experience.

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PICKLES sweet

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IN SEASON RECIPE

RECIPE JAKE GALBRAITH AND CHRISTOPHER MATTHEWS OF COOKS RESTAURANT IN CUMBERLAND PHOTO SARAH BUCKLEY-JONES

When we made the decision to open a burger shop in Cumberland after years of toiling in fine dining restaurants in Vancouver, Victoria and Calgary, we knew that we’d only be satisfied if we could apply the culinary philosophies and techniques we had worked so hard to learn. That means we buy high-quality local ingredients whenever possible, and then prepare them from scratch–like buying enough locally grown cucumbers every summer to last us an entire year of business. This amounts to a few thousand pounds of cucumbers sliced by hand and then brined and stored for future use. We do this for a few reasons: primarily, we love working with and supporting local agriculture. Our cucumbers come from two farms: Two Roads (Denman Island) and Pendleton (Courtenay). Secondly, we understand that our product can be made better, or at least unique, by using ingredients that are only available from our kitchen. Lastly, we are suckers for punishment and the task of all that slicing and pickling takes place during the busiest stretch of the year! But it's well worth it, as our bread-and-butter-style pickle provides a bit of sweetness and acidity to our burgers and fried chicken sandwiches in order to balance out the richness, and to also complement the abundance of savoury flavours.

Ingredients 2-3 kg (5 lbs) pickling cucumbers 0.5% by weight kosher salt

Method Rinse cucumbers and remove any visible dirt, trim flowering end and discard. (There are enzymes produced in the flowers that will affect the crispness of the pickle.) Slice pickles with a mandolin, about ⅛ of an inch. Mix thoroughly with the salt and refrigerate overnight. There will be quite a bit of liquid in the morning as the salt has drawn the water out of the cucumber. Use a colander to drain completely. Prepare the brine by combining the sugar, vinegar and spices in a saucepan and bring to a boil. Stir to ensure the sugar has dissolved completely. Once boiled, allow to cool and refrigerate overnight. Pack your fully drained cucumbers into a clean vessel. This could be a jar or a bucket depending on how many cucumbers you purchased. Just ensure the lid is airtight. Fill to the brim with brine ensuring the cucumbers are completely submerged. NOTES: High-quality fresh pickling cucumbers such as Wisconsin or Kirby types will produce a tastier, crunchier pickle. Avoid salad types like long English or silver slicer. The salt is very important, not only for seasoning, but also for removing excess moisture. The lower the water content, the more flavourful and crisper the pickle. Seasonings can be adjusted to your tastes, but the brine recipe is a good base. Want a bit of spice with the sweet? Add some chilies. Like a hint of dill? You get the idea. These pickles are not shelf stable, but they will last a very long time under refrigeration provided the water content is low. Refrigerate indefinitely, and wait 24-48 hours before enjoying.

BRINE 2 litres (8 cups) white vinegar 750 g (3 cups) sugar 30 g (¼ cup) whole black peppercorns 30 g (¼ cup) mustard seeds 5 g (1 Tbsp) turmeric 5 whole bay leaves

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A Summer of Festivities

Summer is the season for food and festivities! Lather on the sunscreen, slide into your sandals and make some lifelong memories at the celebratory events taking place this year in Parksville Qualicum Beach.

PHOTOS ANGIE OOMS PHOTOGRAPHY

CANADA DAY IN PARKSVILLE Monday, July 1 » 7:30am–7pm

trucks will be waiting to serve you up some celebratory fare! For more details on the schedule of festivities, visit facebook. com/CanadaDayinParksville

A full day of fun awaits with Parksville’s Canada Day celebrations, which begins bright and early with a hearty Shriner’s breakfast. Then, find a place to cheer from the sidelines as you watch the iconic Canada Day parade pass through town. After that, make your way to the Parksville Outdoor Theatre for the opening ceremonies, which will be followed by various music performances into the afternoon. Throughout the day, buskers and other entertainers will be at the new gathering plaza to delight you with their skills and performing arts, and make sure to pop by the picnic shelter to indulge in a Canada Day cupcake. To keep you sustained for all the festivities throughout the day, head over to the parking lot by the sports fields, where all manner of food

PARKSVILLE BEER FESTIVAL Saturday, July 6 » 12pm-5pm

This one-day beer festival celebrates the finest in craft beer, food artisans and musical talent—the perfect way to spend a beautiful summer Saturday. Bring your own chair or blanket so you can hang out in comfort while you enjoy the ambiance of the festival set by various local musicians who range in genre from rock, folk, jazz and pop. To sample some of the many craft beer on offer, trade in a token (10 minimum included with every ticket, with additional tokens available for purchase) for a beer sample–stick to your favourites or find some new

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ones! With food trucks like Dragon Bowl, Farm 2 Fire, A la Cart Hotdogs and Bee Knees onsite as well, you can order some delicious finger food to accompany the brews and fully enjoy everything the festival has to offer. For ticket information and other details, visit parksvillebeerfestival.com

home the “People’s Choice Award.” During the five-and-a-half weeks of Beachfest, a variety of other fun things take place as well, including various concerts, markets and buskers. For more details on the Parksville Beach Festival, visit parksvillebeachfest.ca

ROCK THE PARK MUSIC FESTIVAL August 9–11

One event that takes place during Beachfest is the Rock the Park Music Festival. The three-day event at the Parksville Outdoor Theatre features the music of Shania Twain, Bon Jovi, Dixie Chicks, Tragically Hip, Def Leppard, Rolling Stones, Beatles, Queen, Chicago, Bryan Adams and Buddy Holly. Prepare your own picnic basket full of locally made goodies to bring with you and enjoy while soaking in the sun and music. Stay hydrated and refreshed with a variety of alcoholic and non-alcoholic beverage options available for purchase on site. For ticket and schedule information, visit parksvillebeachfest.ca/ event/mid-island-coop-rock-the-park-music-fest To stay informed on all the exciting events happening around the Parksville Qualicum Beach region this summer, make it a habit to visit myPQB.ca/events .

PARKSVILLE BEACH FESTIVAL Sand Sculpting Competition: Friday, July 12 » 2pm–8:30pm Saturday, July 13 & Sunday, July 14 » 9:30am–8:30pm Exhibition July 15 - August 19 » 9:30am–8:30pm The locals call it “Beachfest,” but regardless of the name used, everyone can agree that this festival is a good time! The whole family will enjoy watching the sand sculpting competition on the July 12-14 weekend, where master sand artists work hard to create enormous and impressively detailed sculptures. Can’t make the sculpting weekend? Don’t worry! The sculptures will remain where they are for public exhibition until August 19, giving you plenty of opportunities to check out the final results and cast your vote for the one you think should take

SPONSORED BY

ParksvilleQualicumBeach.com

ediblevancouverisland.com 11

Things to Do

Start Exploring Parksville Qualicum Beach is where memories come to life; the smells and sounds, tastes and textures that bring you back to a time when the world was a little smaller, people were a little nicer, and time wasn’t a big worry. Whether you’re planning a summer vacation, a spring getaway, or a winter escape, alone or with the important people in your life, use our blog to discover the unique mix of people, businesses, and experiences that are sure to make your next visit memorable. Welcome to the small-town charm of our communities!

Parksville Beach View. Image: @beachclubresort

All Handmade All Within 150km All Awesome

Come visit us! 689 Memorial Ave Qualicum Beach, BC (250) 594-5483

myPQB.ca/blog

Pickles & preserves for every day and every occasion. catieshotdilledbeans.com

Followus @alcove_homegrown_living

Get Exclusive Discounts with the Parksville Qualicum Beach Savings Pass

An ancient forest and garden oasis by the sea. Find Tranquili tea at Milner Gardens & Woodland

Step 2 - Receive Text

Step 1 - Get Your Pass Eat, Play, Stay, Shop

Step 3 - Redeem

No app to download Show your phone to redeem discounts

myPQB.ca/pass

12 JUL/AUG 2024 EDIBLE VANCOUVER ISLAND

VisitParksvilleQualicumBeach.com

Qualicum Beach. Image: @bcbirdtrail

CAPTURE SUMMER! NANAIMO | VANCOUVER | VICTORIA FLIGHTS

Make it a Special Occasion.

Local halibut, salmon, ling cod and more available in store, as well as live, local crabs and shellfish!

Fresh from the boat to you! F RENCH CREEK SEAFOOD LTD. (250) 248-2888 | frenchcreek.ca Located in French Creek Harbour at 1097 Lee Rd, Parksville

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Advocating for People & Place

Summertime living on Vancouver Island

RE/MAX First Realty PARKSVILLE QUALICUM BEACH

www.viviensears.ca 250 951 7048

Melamine Dinnerware & drinkware Guzzi Italy’s best c e l e b r a t i n g

BARRISTERS & SOLICITORS

phildwyerlaw.com

#1-177 W. 2nd Ave., Qualicum Beach 250-752-8744

ediblevancouverisland.com 13

floral finishes The art of garnishing with flowers

“You have to be an artist, with the plate or glass as your canvas, and all the garnishes must be edible.” –Mike Dunlop

Mr Pink photo by Kevin O'Neill of Driftwood Spirits

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EDIBLE FEATURE

WORDS HANS TAMMEMAGI

T he Charlotte & the Quail café is devoted to flowers, which their staff pick every morning and use to garnish everything they serve–even beer. “Every day, we watch the flowers grow and witness the cycle of life,” says Hayley Rosenberg, the owner/ manager. “Our garnishes link us with nature. People are seeking this connection, and customers constantly praise our drinks and dishes and how they are decorated.” On a quest to learn more about how to use flowers as garnishes, I head to the Horticulture Centre of the Pacific, Victoria, where the café is located. It’s an early spring morning when I follow AJ, the café manager, as he wanders around the gardens carrying a collection of plastic containers. He plucks pink camellias with large blossoms, several primroses of different colours, blue hyacinths, blue lungworts, heather, white magnolia blossoms with a hint of pink and sorrel, all of which he placed carefully in the containers. “I never stress the beds,” he says, “so I don’t over-pick or take the first or last blooms. The Centre grows these flowers organically, so they are without chemicals or pesticides.”

Foie Gras Parfait - photo courtesy of The Empress Hotel

he dehydrates some flowers and also freezes them into ice. His favourite is the viola, which looks great in a Negroni, his cocktail of preference. I then enter Clive’s Lounge at the Chateau Victoria, a popular cocktail bar, and meet Shawn Soole, the manager and a superb mixologist. In addition to using flowers when seasonally available, he designs and makes his own swizzle sticks using a 3D printer, and carves different shapes of ice and designs glassware to suit the drink. He states emphatically, “Creativity makes a great cocktail and garnishes are crucial to that.” When I rise to Vista 18, the only rooftop restaurant in the city, I learn that the philosophy behind garnishing food and garnishing cocktails are very similar. The executive chef, Mike Dunlop says, “You have to be an artist, with the plate or glass as your canvas, and all the garnishes must be edible.” He brings a platter filled with garnishes they keep readily available and use frequently: pea shoots, garlic chives, pickled carrots, beet chips, crispy tortilla, wild carrot honey puree and more. “Do not overdo your decorating as this overshadows the dish,” he cautions. “Arrange food items using artistic guidelines, like the rule of thirds.” I begin to understand why his dishes look like they belong in an art gallery. At the Fairmont Empress’ signature Q Restaurant and Q Bar, Chef Tyler Paquette also notes the importance of carefully chosen and

“I love flowers in cocktails because of their delicacy, beauty and variety in shape, and because you also drink with your eyes.” –Kevin O’Neill

In summertime, he also picks fuchsias, columbines, marigolds and roses. “My favourite flower visually is the nigella because its delicate blue colour, lacy foliage and intricately striped seed capsules make a gorgeous splash in a drink. For flavour, it’s probably the dahlia.” Other flowers he commonly uses are nasturtiums, orchids, pansies, hibiscus, lavender, cornflower and carnations as well as clover, daisies, dandelions, lilac and mums. I wish I could stay longer, as back in the café AJ begins preparing an orchid-and-gin based cocktail garnished with orchid blossoms. At Driftwood Spirits, I bump into Kevin O’Neill, who has the unusual title of “Modern Alchemist.” He is truly obsessed with floral garnishes. “I love flowers in cocktails because of their delicacy, beauty and variety in shape, and because you also drink with your eyes,” he says. O’Neill grows many plants in his garden, and in the winter when flowers are scarce, he grows them indoors under lights. He also presses roses and violas in parchment paper so that he has an abundance of flowers always available. In addition,

ediblevancouverisland.com 15

arranged garnishes. “Garnishes are very much like edible art and enhance the visual presentation of a dish or drink, making it more attractive and elevating the overall experience...[they] allow chefs to showcase their creativity and culinary skills.” With a smile, he adds, “Of course, I love herbs and flowers; offering variety in colour, texture and flavour, they are definitely my favourite garnish.” At home, I experiment with being a mixologist and finding ways that flowers can boost the flavour profile of a cocktail. Elderflower, I learn, adds a citrusy floral flavour, whereas nasturtiums are spicy and peppery. Some begonias add a crispy, crunchy texture to the drink, while roses, which go nicely with gin, also bond well with bourbon. In the future, I plan to float a hibiscus in a margarita, or perhaps make a mojito look-alike with clover flowers, tea and rum. Who knows, I might discover that herb blossoms nicely complement a cognac or a tequila.

Ahh, the possibilities are endless...

Hans Tammemagi’s writing and photography are eclectic, including travel, environment, Indigenous culture, the culinary scene and all things quirky. At Mixology Nights (most Fridays), he tries to make the perfect martini topped with a gorgeous garnish.

Vesper, photo by Kevin O'Neill of Driftwood Spirits

WINE, BEER & SPIRITS Luxury Tours

Sourdough Pastries.

Relax and enjoy the beautiful sites of some of Vancouver Island’s best wineries, craft breweries and craft distilleries. L.A. Limousines is the only Vancouver Island company offering luxury, concierge level wine, beer, and spirits tours.

Now open in Parksville! 692-694 Primrose Street Qualicum Beach

Long-Fermented Pastries and Sourdough, using 100% Organic Canadian Flour. At Honey Grove Bakery, we believe in supporting our local food community and are dedicated to using local products and produce.

OUR FLEET INCLUDES ALL ELECTRIC AUDI E-TRON SEDANS

425 Stanford Avenue E Parksville

250.898.3304 #4, 2441 Cousins Ave Courtenay, BC www.honeygrovebakery.ca

(250) 391-9000 | lalimo.ca Serving Victoria & Vancouver Island since 1989

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Photo by Charlotte & the Quail

Kelvin Scheuer BEACON LAW CENTRE

Kelvin is a seasoned attorney with a passion for advocating for his clients. He helps them navigate through significant life events, maximizing their prosperity by providing trusted advice and delivering quality results. Kelvin has been with Beacon Law Centre for over 15 years and specializes in Real Estate and Estate Planning. He is committed to staying abreast of the latest developments in these fields and has established himself in Victoria as a respected figure in the legal community. Before joining Beacon Law Centre, Kelvin practised law in Edmonton before settling in Victoria. When not in the office, you can find Kelvin exploring Vancouver Island and travelling with his family and two dogs.

BEACON LAW CENTRE 250-656-3280 | beaconlaw.ca

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EDIBLE DESIGN

It's [meaningful accessibility] a holistic approach to design that considers the entire experience instead of individual features.

from entry to entrée The case for meaningful accessibility in restaurants

WORDS ROBIN WHYTE PHOTO DOMINIC HALL

d ining out is a special treat we give ourselves and those we love. Whether it’s to socialize with friends, to celebrate an occasion, to reward ourselves after a particularly taxing week at work or simply to avoid cleanup duties, visiting local restaurants can be a frequent occurrence–and for some of us, it happens a lot. I’m Robin Whyte; I live in Victoria, and I love ALL of the fabulous eating experiences that are on offer in our award-winning city, to the extent that I created a website about them, but with a twist. My website is called Girl About Town: Accessible Victoria

(girlabouttown.ca), and the reviews I conduct and post on my website are primarily focused on a restaurant’s level of meaningful accessibility. But when I talk about meaningful accessibility, you may wonder what I’m referring to exactly, and also, why do I particularly care? MEANINGFUL ACCESSIBILITY Meaningful accessibility, when referring to the built environment, is defined as the intent to meet the needs of all users of a site (a building or outdoor space) regardless of their ability. It’s a holistic

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approach to design that considers the entire experience instead of individual features, by utilizing the building principles of universal design so that everyone, to the greatest extent possible, can participate in their communities and lead full lives. Meaningful accessibility, when referring to the built environment, is defined as the intent to meet the needs of all users of a site regardless of their ability. This refreshingly simple concept is something I care about because I navigate life on a small mobility scooter as a result of multiple sclerosis (MS), which I was diagnosed with at age 30. MS can be a very unpredictable disease and is often variable in its symptoms and severity from person to person. In my case, after an active disease course through my 30s (and some residual disability), my symptoms settled down after a decade, and the illness has remained stable ever since. However, I’ve been left with the inability to walk with agility and confidence, hence the scooter. It’s understandable why accessibility in the built environment, in this case, eating establishments, means a lot to me. Quite frankly, it’s the premier deciding factor when I choose a restaurant to visit. It's something I wish I didn’t have to think about it, but I’m in good company as part of an ever-growing number of Canadians with mobility concerns: the latest Statistics Canada figures tell us that 27% of people over the age of 15 identify as having a disability. While that number is not fully composed of folks with physical disabilities, it is a steadily growing one, especially as baby boomers continue to heed the call the of Father Time. BETTERING COMMUNITIES Here’s the point, good people: it makes excellent sense to make spaces as barrier-free as possible–not only for folks with mobility challenges, but for everyone. The bonus is that it makes great business sense, too. Like most of the population, folks with disabilities don’t tend to go out by themselves; they’re usually accompanied by friends, family and/or colleagues, so ensuring that spaces work for everyone is smart. The bottom line is that equality for people with disabilities is the right thing to do, which leads quite naturally into meaningful accessibility. I’m such a firm believer in the concept of meaningful access(ibility) and universal design, that I recently became certified with the Rick Hansen Foundation Accessibility Certification program and am a newly minted Accessibility

Specialist with a focus in the tourism and hospitality industries. It’s a challenging, rewarding, frustrating and fabulous line of work: challenging because I’m required to know a ton of technical information; rewarding because business owners and organizations of all kinds are understanding the importance of being accessible; frustrating because sometimes I see glaring examples of inaccessible and poorly designed spaces; and fabulous because I meet wonderful people committed to making our community a better place, in all of their (various) iterations. Passionate about built environments being accessible and inclusive, Robin Whyte is a lover of Victoria’s food scene, as well as it’s art, architecture and attractions, not to mention the great people of the city.

Scan to watch a video for more insights regarding tourism accessibility on Vancouver Island .

Experience Local. Shop local. Taste local. Support local.

ediblevancouverisland.com 19

artful distinctive memorable

Kastawayz Art

Handmade is Heartmade Our curated collection from 195 Salish Sea Artists

Mon. ~ Fri. 10-5 • Sat. & Sun. 10-4 Visit us online anytime salishseamarket.com

Photo by Tatlo Road Farm

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ISLAND TREASURE

The TOFINO UCLUELET CULINARY GUILD champions the importance of hyperlocal food systems on the edge of the Island WORDS CAMILLA SAMPSON T ofino draws enthusiastic visitors not just for its wild stretches of sand, but also for its outstanding dining experiences that celebrate hyperlocal ingredients dictated by the season. Yet, you might wonder how these establishments thrive in such a remote location. Of course, there are the holiday patrons, but what about the supply chain for such impeccable produce? The Tofino Ucluelet Culinary Guild (TUCG) is one of the major players underpinning the entire coastal culinary operation–a nonprofit founded in 2010 by six local chefs eager to ensure their supply chain was reliable, efficient, affordable and full of the most vibrant ingredients they could source within B.C. They approached Bobby Lax, now executive director of TUCG (although more frequently and fittingly known as the community outreach coordinator), to bring TUCG to life. A middleman of sorts, TUCG speaks with small farms and other food producers every Friday, lists everything on the TUCG website for ordering (chefs on Mondays, homes on weekends), and then readies it for collection on the coast. More than simply part of the distribution chain, the organization provides farms that are too small, too quality-driven or lack the consistency required for the typical commodity market, with a reliable, quality-driven market. “These producers win on flavour, the way they care for their land and the relationships they foster,” shares Lax. “It’s the curved cucumbers, the nicks and funny-looking veg, those are the kinds of things we try to work with farmers on so that they can sell more of

Every December, as farmers leaf through their seed catalogues, the TUCG team lets them know what they would ideally like more and less of in the coming year.

ediblevancouverisland.com 21

their crop–the things that get kicked out of the main market, but are often far superior in flavour and come at a lower price.” Deep relationships exist with suppliers, like Tatlo Road Farm in Crofton and Fredrich’s Honey in Cedar. “These farmers have an innate sense of being a provider,” says Lax. “We want to be able to give them that role in our community–to provide quality nourishment and also take care of the land.” So reliable is TUCG’s “roll call” of people, so symbiotic the relationship with their partner farms, that they now even find themselves playing a part in crop planning. Every December, as farmers leaf through their seed catalogues, the TUCG team lets them know what they would ideally like more and less of in the coming year. "It’s a critical way to help tell farmers what we’re most likely to sell; it makes us a more reliable market for what we say we’re going to take,” explains Lax. It's a sure way to minimize food waste throughout the supply chain while creating stability for small suppliers. Today, TUCG has evolved beyond solely the farm-to-table produce and seafood that drove its inception. You’ll find delicious fruit and vegetables like asparagus from the Comox Valley, greenhouse tomatoes from Cowichan, and berries from the Fraser Valley–all dependent on the season–on their online ordering system. But there’s now also delicious goods that are sometimes harder to come by on the coast: from olives and dried fruits to bulk dark chocolate drops, organic flour and wildflower honey. This addition of goods beyond the harvest season allows year-round ordering from TUCG and staff to be retained beyond the spring and summer. What started as just five or six restaurants in 2010 has evolved into 30 to 40 businesses supporting TUCG in one way or another throughout the year, such as Wolf in the Fog, Black Rock, Wickaninnish Inn and Pluvio. Then, there are the roughly 800 individual families that make up the 250-350 orders that TUCG sees weekly on average. “We work in a weekly rhythm because it reflects the flexibility that a farm needs,” shares Lax. TUCG also fosters community-wide access to nourishing food with regular donations to the likes of the Pacific Rim Hospice Society and the food bank (one of their pick-up locations). Included in their standard ordering system is the chance for chefs and individuals alike to “gift-a-box” alongside their order for donation. Beyond the provision of ingredients, TUCG seeks to inspire food security across the coast, and the Island, through education. One suggestion Lax is passionate about sharing is to stock up from farms directly as much as possible when things are in season to support suppliers during the harvest window. Buy a box of fruit rather than one or two pieces, for instance, or local peaches over imported bananas, and learn how to preserve them. They also share all kinds of foodie inspiration in their newsletter that is relevant for residents throughout the Island–from what’s in season to preservation techniques, which you can learn more about at https://tucg.ca/.

Camilla Sampson is a Campbell River-based writer who deeply believes in the need for, and potential of, increased food security on the Island.

250-752-0077 692 Bennett Rd. Qualicum Beach WILDCULTUREBAKERY.COM SOURDOUGH BREAD | PIZZA | SWEETS

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Beet Salad and Seared Tuna photo courtesy of Black Rock Oceanfront Resort

Photo by Tatlo Road Farm

Eclair photo courtesy of Black Rock Oceanfront Resort

ediblevancouverisland.com 23

SIDNEY BY THE SEA SUMMER TABLE Rich in coastal beauty, you'll find magic around every turn in Sidney. Shop locally sourced vibrant blooms, artisanal tableware and elegant coastal accents that capture the essence of the quintessential seaside town, and enjoy a special evening celebrating art, culture, light and community at the Salish Sea Lantern Festival on August 24th at Sidney's waterfront. Find out more at ExploreSidney.ca | @exploresidney

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- SPONSORED CONTENT -

Cake Stand & Cloche, Napkins, Mustard Davidson Chambers 2474 Beacon Ave davidsonchambers.com @davidson_chambers Assorted Baked Goods The Fickle Fig 2489 Beacon Ave theficklefig.ca @ficklefigfarmmarket French Linen Napkins, Textured Blanket, Chutney

Models: Jennifer and Eloise Salish Sea Lantern Festival August 24, Beacon Park ArtSea.ca

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Vintage Picnic Basket, Farm House Pitcher Summer Bouquet (Two Birds Flower Farm) Hansell & Halkett Vintage Home Decor | 2360 Beacon Ave

hansellhalkett.com @hansellandhalkett

Pina Colada Sour Small Gods Brewing Co.

9835 Third St smallgods.ca @smallgodsbrewing. Dragonfly Glassware Sidney Home Hardware 2356 Beacon Ave homehardware.ca @sidneyhomehardware Bee Handle Spreader, Black Pedestal, Ball Edge Plate with Dome, Olive Oil Avenue B Home Decor 2417 Beacon Ave avenuebhomedecor.com @avenuebhomedecor Ceramic Canister, Vintage Striped Bowl The Shop 9719 First St @the_shop_sidney_by_the_sea

ediblevancouverisland.com 25

EDIBLE GUIDE

bubble tea It was love at first sip After my first cup of bubble tea as a child, I was hooked–and I'm not the only one obsessed with this beautiful drink. Bubble tea, also known as boba tea or pearl milk tea, has taken the world by storm with its irresistible blend of flavours and textures. Originating in Taiwan in the 1980s, bubble tea has since become a delicious global phenomenon, captivating taste buds and winning hearts everywhere. At its core, bubble tea is a sweet and refreshing beverage made from a base of tea, milk or fruit flavours, combined with chewy tapioca pearls or other toppings such as fruit-flavoured jelly, fresh fruit or grass jelly. As for the chewy tapioca pearls (the "bubbles"), they are actually made from cassava, which is a starchy root vegetable native to South America. To make tapioca pearls, cassava liquid is extracted from ground cassava root. Once the starchy liquid is squeezed out of the ground cassava root, it undergoes evaporation, leaving behind tapioca powder that can be used to make tapioca pearls. Bubble tea is highly customizable, with many bubble tea shops offering a wide range of options for varying sweetness levels, different tea bases or milk alternatives and toppings to suit individual preferences. Served hot or cold, it's a cool fusion of tea and dessert, offering an interesting sensory experience with every sip. If you haven’t experienced bubble tea before, I encourage you to give it a try this summer ! A passionate foodie and a bubble tea lover, Jenny Leung is the social media manager for Edible Vancouver Island and enjoys helping promote local businesses. WORDS JENNY LEUNG

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Bubble Tea Guide VICTORIA AS USUAL CAFÉ BIG ORANGE BOBA DOG BUBBLE LOVE DING TEA FORTEA LETEA VICTORIA MOMO TEA SH91 SEOUL TO GO SHAKE IT BUBBLE TEA SIDNEY SCONES THE BUBBLE TEA PLACE XING FU TANG YIFANG

CAMPBELL RIVER STONEHOUSE TEAS

COMOX VALLEY BOBA ISLAND

NANAIMO BOBATIME FELICE CAFÉ POKE N BOBA MIA POKÉ PAGE

PORT ALBERNI JENNII G'S BUBBLE TEA

SALT SPRING ISLAND SALTSPRING WOK BAR

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strawberry oat milk bubble tea This bubble tea recipe will be a refreshing relief to the heat of a summer day. Adjust the ingredients and proportions according to your taste preferences. You can substitute the strawberries for mangos as well.

RECIPE + PHOTO JENNY LEUNG

Cook the tapioca pearls according to the package instructions. Once cooked, drain and rinse them under cold water. Set aside. In a blender, combine the strawberries, oat milk and simple syrup. Blend until smooth and creamy. Taste the strawberry mixture and adjust the sweetness if needed by adding more simple syrup. Fill a glass with ice cubes (if desired) and add the cooked tapioca pearls. Pour the blended strawberry oat milk mixture over the tapioca pearls. Stir gently to combine. Garnish with fresh strawberries if desired. Insert a wide straw into the glass and enjoy!

Ingredients 1 cup strawberries (fresh or frozen) 1/2 cup oat milk 2 Tbsp simple syrup (adjust to taste) 1/4 cup tapioca pearls ice cubes (optional) fresh strawberries for garnish (optional)

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DELICIOUS GOODS & GIFTS

SMALL BATCH

MAKERS DELICIOUS EDIBLES AND HAND CRAFTED GOODS MADE WITH CARE ARE ALWAYS THOUGHTFUL GIFTS. WE ENCOURAGE YOU TO SUPPORT LOCAL BY BUYING FROM SOME OF OUR REGION’S SMALL-BATCH MAKERS. ISLANDERS FRESH MEXICAN SAUCE A little piece of Mexico in your plate! Fresh, Natural and Tasty islandersfreshauthenticmexican.com PICKLES’ PANTRY “Artisan pâté, hand crafted in the Cowichan Valley since 2020”. picklespantry.ca TURTLE ISLAND COFFEE Presents Four single-origin coffees, each roasted to distinct levels and each featuring indigenous art from different nations across Turtle Island, presenting a teaching of the medicine wheel. ticoffeeroasters.ca

Islanders Fresh Mexican Sauce islandersfreshauthenticmexican.com

Pickles’ Pantry picklespantry.ca

ELK & THE TIDE Toss it • Dip it • Spread it

Turtle Island Coffee ticoffeeroasters.ca

@elkandthetidecatering elkandthetide@gmail.com

Small batch, island made, chef created dressings & spreads. Proudly black owned. elkandthetide.com