Edible Vancouver Island Mar/Apr 2023

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Chef ’s Table Series at Black Rock Oceanfront Resort BLACK ROCK RESORT

Black Rock Oceanfront Resort is a stunning re treat, perched on the edge of Vancouver Island’s dramatic west coast. Known worldwide for its breathtaking location and its luxurious Drift Spa, the resort also o ers an incredible destina tion dining experience at Currents Restaurant. Every season and every day delivers a captivat ing natural show—from storm watching to memorable summer sunsets. Black Rock Oceanfront Resort has introduced a Chef ’s Table Series for 2023 to showcase west coast cuisine and premium wines, beers and spirits. Each event will feature a customized menu with unforgettable pairings. February 22nd will feature Sheringham Distillery, while the event in March will display wines from Church & State Winery. On April 26th, im bibe beer from Vancouver Island Brewing, and on May 24th, enjoy your meal paired with se lections from French Door Winery. With over three-quarters of the wines on their menu local to B.C., the team at Currents Res taurant are experts at pairing local libations with west coast fare. David Tombs, the talented chef behind the seasonally changing menu, loves collaborating with wineries, craft brew

ers and distillers in the province. “We give our guests an experience that really leaves them with a unique, time-and-place-specific food and beverage experience,” he explains. Truly, each Chef ’s Table event (and each visit to the resort) will surprise guests with unique dining experiences. Tombs is constantly de veloping new techniques, avour pairings and creative dishes that can be catered to a guest’s speci c taste. e menu changes each month to highlight local products when they are in sea son, which means each dish is packed full of avour, colour and nutrition. With 20 years’ experience as a chef, Tombs has perfected his craft while working coast to coast, from Vancouver to Montreal to St. John’s. He has always been passionate about working with local producers and fostering collaborative rela tionships with Canadian farmers, ranchers and artisans. He brings this same passion for farm to-table cuisine to Currents Restaurant and Big Beach Lounge, with food that exquisitely re ects the ambiance of the location—relaxed yet re ned, and in beautiful harmony with the incredible nature that surrounds the oceanside resort.