Tofino Day 1 – The Real Surf

Surf, Sea, beach, rocks and trees …who needs sun with all this natural beauty

Getting to Tofino starts with a four hour drive from the south, where first you are forced to drive to the eastern shore of Vancouver Island before heading north west to Canada’s own surfer’s paradise surrounded by some of the most awesome natural wilderness. Set in the rain forests of boreal Canada, you can quickly forget about civilization and focus on more basic things – but such glorious basics. Part two will give a little more perspective of the area, but first to the food….

After winding roads took us through Cathedral Grove; over mountains and past rivers and seashores, we checked into the Pacific Sands (expensive but getting old…). Despite the basic necessities that it provided the hotel has direct beach access where you are warned about early morning wolf visits. Also beware of meaner looking surfers who are unafraid of jumping into the freezing waters off the west coast (with a light protection of a wet suit).

With no restaurant at our hotel, we set off to the SCHOONER in the heart of “downtown” Tofino, about 10 minutes drive from the hotel.

Always good to arrive on Oyster Night

When on the coast, local seafood is best, but as we were “salmoned” out the menu offered some other “surf” delicacies more to our liking including an oyster banquet and fresh caught crab. Although we did try two appetizers, the tuna was over done as was the slightly chewy calamari. No more need be said on those as we move on to the raw oysters which were fresh served with lemon and a dipping sauce. Delicious, just with the lemon.

Eyes very much like the crab that Follows

We then moved on to our own personal large crab that were cooked perfectly. Although served with butter on the side (why!), we again opted for enjoying the succulent, delicate taste highlighted only with a squeeze of lemon when inspired to do so.

More Eyes looking at me…

Overall the decor may be basic, and would pass on the cooked appetizers, but the fresh seafood makes the stop well worthwhile.  Our meal was enhanced by the Burrowing Owl Pinot Gris wine that we would also recommend.

BreakerFast

Next morning we enjoyed a hearty breakfast from BREAKERS. Though not cheap, it offers a great variety of bagels, etc with all the stuffings you could ever desire to get your day going. (coffee was disappointing especially for a breakfast place).

Oak Bay Tradition – Blighty’s Bistro

Thanks to our neighbours to be we were treated to an outing in Oak Bay,  a community we had considered for our new home.  An area rich in tradition and one that we looked forward to exploring.

We were warmly greeted by the Blighty’s Bistro owner, Richelle Osborne. Our neighbour hosts were familiar with the location as well as the owner.  Since we had an early sitting we were able to enjoy a friendly conversation about the history of the location (a fish and chips local) as well as the current offerings.  Despite the warm Wednesday evening, the place filled up as the night progressed.  Good to see that many of the locals coming out to eat but also noting that our  service remained attentive and friendly.

The menu is not extensive, but covers most of what we enjoy including local fish; fowl and hoof.  Our evening’s choices of  fish and meat selections gave us a good sampling of the chefs’ preferences. Our  new found friends seemed to enjoy their meals and our selections were well prepared , served hot from the kitchen and met expectation.

Our favourite was the fresh pea soup that the owner described as “tasting the garden”.  She was spot on in describing the delicate flavour that matched the vibrant green on white serving.

A taste of the Spring Garden

My least favourite was the Stuffed Dates, but the fresh Halibut was enjoyable and the Sticky Toffee a big hit for everyone.

Fig Warp

Fresh Halibut

Sticky Oudding

…………………………It was a great introduction to Oak Bay and we look forward to exploring the neighbourhood. This was our first evening outing in this area and we had an enjoyable evening at the Blighty’s Bistro. Check it out!

Celebration No 145 with Paella Take 2

Summer Arrives with a Bang to Celebrate the 145th Birthday of Canada

Well it is that time of year when we get to celebrate the dawning of Canada as a country.  This year we feel especially blessed in our new home since Victoria was and is a part of this country. We get to savour every delectible aspect from location, weather, geography; scenery and of course the food.

So three cheers for Canada on its 145th birthday!!  We are happy to be here to enjoy it and to celebrate with fireworks as well as F’s third attempt at perfecting her Paella -with rice, clams,and LOBSTER.

Every rendition is delicious but like the country,  gets better as we never stop trying to improve 🙂

PaellaTake2

London Chef In Victoria – Culinary Lessons in Seafood

Let the games begin!

Who knew that the spirit of Jamie extends to our little part of the word…but with a firey Spanish influence rather than Italian.

The Chef – Dan Hayes

The London Chef is part school, gourmet lunch cafe and more …but for our first visit ….full time fun.  The Chef was engaging as he explained and then demonstrated how to prepare each dish before he encouraged us to practice each task as we built our meal from scratch to plates of appetizers and mains.

Our evening of  hands-on seafood cooking extravaganza was enjoyed with 3 other couples who were all entertained by Chef Dan Hayes.  Entertaining but also education on the fine art of preparing – and eating – local seafoods including prawns (do I hear Cowichan calling) oyster (Ferris anyone) , Crabs and mussels.

During our 3 hour experience we were updated on how to properly sauté fresh local Spot Prawns complete with a of flaming finale.  Then came the real learning on how to enjoy the whole prawn…starting with the head.  As our intrepid chef explained from his experience in Spain – the body is almost thrown way after the head is crushed in your teeth followed by a quick sucking of salty goodness.  Don’t knock it if you haven’t tried.  (but we still enjoyed the rest of the prawn)

Next came a lesson in proper oyster shucking (and slurping) followed by lessons in separation of a crab with extreme prejudice.  If one is to cook and eat food, you really should know where and how it gets to your table.

Shucking In Action

Look into their eyes

Each glorious piece

We had a really fun time as a couple meeting new people. But talking to a repeat attendee it would also be a great experience for a group of friends or a corporate event. And you get to enjoy fresh Sea Food.

Main Table

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Island Chefs Collaborative 2012 FoodFest – The Event

Field of Champions. Almost Mideveil

Squires prepare the weapons for battle.

Starting at noon, we just flicked from tent to tent talking to bakers; butchers; fish mongers, chefs and merchants (Click to see close up).

Culinary Collage

Lucky enough we could also got to taste their wares before heading off to “sea” the view from the lighthouse.

Sea View

Island Chefs Collaborative 2012 FoodFest – Background

Chefs Supporting Local producers

Another food event discovered by our own intrepid household chef.  We were lucky enough to attend this “sold out” food tasting, fund raising event that included not only delicious local food but also a wonderful historic venue near the Fisgard Lighthouse on Vancouver Island

The event is sponsored by ICCBC whose web site http://www.iccbc.ca/ define themselves as follows:

“The Island Chefs Collaborative (icc) are a liked-minded community of chefs and food and beverage professionals with a common interest in regional food security, the preservation of farmland and the development of local food system.”

Guide to sailors and good food

The lighthouse is a National Historic Site is described on http://www.fisgardlighthouse.com/ :

“Built by the British in 1860, when Vancouver Island was not yet part of Canada, Fisgard’s red brick house and white tower has stood faithfully at the entrance to Esquimalt harbour.”

Great food and great location.  Will update with more pictures shortly.

S

Smoking Tuna

If you can combine a great hike amid beautiful scenery with fresh ingrediants prepared perfectly so as not to detract from the main – well maybe you have found the Smoking Tuna Cafe.

Start with a 20 minute trek down to Pike Point entrance to the Coast Trail near Sooke. Take a slight scramble up a goat path for a quick panoramic view, before you head back to the main route leading down to the water. Here the Coast Trail takes you above hidden coves, bays and cliffs overlooking the waves as they arrive from Hawaii, Australia and beyond…

The hike and the exilurating views should get your appetite worked up to the where a small spot of lunch would be perfect to refuel the engines before heading back home.

So take the time to discover The Smoking Tuna Cafe. Open for three years, it is located near the Aylard Farm entrance at the opposite end to the Coast Trail. Located on the marina, near a community of semi-permanent and permanent cottages, trailers. The views are not as spectacular as the trail, but the food more than makes up for the lack of outstanding surroundings.

Chefs focus on local ingredients with a nod to fish of course. We had discovered this gem just after it opened with friends we had accompained to the island to check out the scene. Perhaps part of the reason we came to stay…

Grilled Vegetable and Feta Focacia

Our two selections included a DEEP FRIED BREADED TUNA that was cooked perfecto.  Seasoned just right and served with a slightly spicy aioli.  The  GRILLED VEGETABLE and FETA toasted focacia had just enough smoky taste to bring out the natural flavours of the vegetables. The feta cheese added a creamy texture to offset the crunch of the bread.

Open for lunch and dinner, we would pick this as a must taste to any trip to the Sooke.