Hester Creek Winery: Jewel of the Okanagan

Hester Creek Estate Winery & Villas in Oliver B.C. is the hidden jewel of the Okanagan. Located along the fertile Golden Mile Bench, Oliver is wine country — home to more than twenty internationally recognized wineries, 400 farms and 102 vineyards. From 'vine to wine', the region produces more than a third of British Columbia’s wines and an abundance of locally grown produce, which have made the area a popular culinary destination. 

Hester Creek Vineyard's great signage identifies each of their grape varieties

Autumn in full blaze at Hester Creek

Some of the oldest vines are found at Hester Creek Estate Winery, a beautiful Mediterranean-style property with a winery, wine shop, gorgeous guest villas and acclaimed restaurant, Terrafina. Located in the former wine tasting room detailed with old brick, wooden pillars and iron chandeliers, Terrafina is Italian for 'from the earth', and their Tuscan-inspired menu captures the essence of the Okanagan's seasons, from the locally grown fruit and vegetables to the best wines of Okanagan wine country.

Private villas with private patios, overlook the beautiful Golden-Mile vineyards

The twilight drive welcomes visitors to Hester Creek

Our complimentary bottle of Pinot Gris we received as we checked into our villa which we uncorked and enjoyed while drinking in our fabulous view

Hester Creek Estate has six sumptuous Mediterranean-style villas nestled high up on the mountain side, perched above the winery with unsurpassed views to the valley below. As we made our way through the vineyard up a winding road to our hilltop villa, I spotted a family of deer grazing nonchalantly in the grassy hillside tundra — a perfect welcome to the natural splendour of the Okanagan Valley. A second welcome greeted us as we checked into our villa — a complimentary bottle of Hester Creek's Pinot Gris, which we enjoyed on our private terrace as we soaked up the breathtaking view of the valley below, and watched tiny quail scurry through the bushes in front of us. Extraordinary.

A family of deer roam the hills just above our Villa at Hester Creek

Terrafina, Hester Creek's lovely restaurant, located in the former winery tasting room, provides an intimate and romantic setting for lunch and dinner, with old brick, wooden pillars and iron chandeliers, with additional seating on the patio surrounded by a garden and covered by lush vines. Terrafina not only captures the character of Hester Creek Estate Winery but also offers a setting as if you were overlooking the Tuscan hillside.

Terrafina's outdoor patio with lush grape vines

Terrafina's Executive Chef Jeremy Luypen

Jeremy Luypen, executive chef and co-owner of Terrafina with his partner, operating manager April Goldade, is passionate about capturing the natural flavours of the locally-grown, farm produce. From wood-stone baked bread to house-made pizzas and pasta to grilled offerings, the light, flavourful dishes are Italian-inspired and created to marry perfectly with Hester Creek's award winning wines. The menu is carved into Antipasto & Insalata and Wood Stone & Entrata, with tempting dishes including Roasted Quail with Artichokes, Sea Scallops with Roasted Pancetta and Angus Beef Carpaccio with arugula, petals of grand Padano cheese and aged balsamic & olive oil. 

Angus Beef Carpaccio with arugula, petals of grand Padano cheese and aged balsamic & olive oil

Olive and Fennel Insalata

Terrafina's Roasted Potato Pizza and Cured Pork & Veal Meatballs

Innovative wood stone pizzas such as duck prosciutto and little Qualicum blue cheese or the traditional Margherita with fior de latte whole milk mozzarella, Okanagan tomatoes and local basil, are cooked to perfection in Terrafina's pizza oven. Entrées range from Seared BC Sable Fish with a sweet corn reduction and angel hair pasta to Roasted Free Range Chicken with pea and caramelized onion risotto to Sautéed Prawns and Clams with Toasted Pine Nuts, Candied Cherry Tomatoes in a Shellfish Broth. 

Seared BC Sablefish with Cherry Tomatoes and Sweet Corn Reduction on Angel Hair Pasta

Sautéed Prawns and Clams with Toasted Pine Nuts, Candied Cherry Tomatoes in a Shellfish Broth

Roasted Free Range Chicken with Pea, Roasted Asparagus, Haricots and 

Caramelized Onion Risotto

In addition to the free wine tastings and a handsome wine shop, visiting chefs also offers hands-on cooking classes with Hester Creek wine pairings. With all of the excellent wine and delicious food, thank goodness our room was only a few steps away!

www.hestercreek.com

Spinnakers Gastro Brewpub: Victoria B.C.

Overlooking Victoria's scenic inner harbour, Spinnakers Gastro Brewpub, serves creative West Coast fare in a casual and inviting traditional pub-style atmosphere. As Canada's oldest brewpub, Spinnakers boasts some of the finest hand-pumped ales, which are served by the glass, pint and pitcher. You can even stop by at the malt brewery and take home a bottle of Spinnakers naturally brewed malt vinegar or visit their on site deli for an array of artisanal cheeses, house smoked salmon and trout and a fragrant selection of outstanding freshly baked breads. 

Spinnakers Gastro Brewpub in Victoria B.C.

Chef Ali Ryan uses only the purest, freshest ingredients in Spinnakers treasured recipes, from local organic Vancouver Island produce, to grain fed Highland beef, Metchosin turkey, Wild Pacific Salmon, fresh Pacific halibut, and free range eggs. Even the fresh herbs used in Spinnakers dishes are picked from the restaurant's own gardens. Sommelier Brian Storen is on hand to pair up any of the Gastropub's dishes with a selection of B.C. wines or Spinnakers own unique handcrafted ales, brewed with the finest imported hops, grains and local ingredients such as farm fresh raspberries in their Summer Raspberry Ale, and locally grown old world grains for Spinnakers King Tut’s Tipple.

Spinnakers Gastro Brewpub Chef Ali Ryan and Sommelier Brian Storen

The dinner menu features such farm to table fare as Three Baked Outlandish Oysters with Fraser Valley raised locally produced Capicolla ham and Dragonfly Farm leeks, topped with Spinnakers Tsarist Stout béchamel; West Coast  Shellfish Cioppino with Cowichan Bay Seafood Co.'s local spot prawn tails, Outlandish clams and Whaletown's swimming scallops steamed in a local tomato, smoked oyster, leek and India Pale Ale broth, served with grilled baked sourdough bread with garden herbs and garlic; and Gulf Island Clam & Sausage Pasta with Orr’s Butcher italian sausage sautéed with onions & garlic with house made marinara topped with moonstruck’s organic feta & fresh parsley; and Wild Pacific Fish & Chips, with local Halibut, Kennebec Frites, B.C. cabbage coleslaw and house made tartar sauce.

Three enormous baked Outlandish oysters with Spinnakers Tsarist Stout Béchamel

West Coast Shellfish Cioppino with local Spot Prawns and Outlandish Clams 

and Whaletown's Swimming Scallops

Spinnakers Wild Pacific Fish & Chips, with locally caught Halibut and organic potato frites

Gulf Island Clam & Sausage Pasta

Fresh baked desserts and handmade truffles are served for the final touch, and conveniently available in the small patisserie located at the front of the restaurant. Spinnakers own Malt Vinegar is served in the restaurant, brewed from Jamesons Scottish Ale. Consistently voted Victoria's most popular restaurant by the Globe & Mail, Spinnakers is a high energy local favourite, featuring the best the island has the offer, and a view that's hard to beat.

Brix Restaurant & Wine Bar: Vancouver

Brix Restaurant & Wine Bar, set in a charming turn-of-the-century heritage building in Vancouver's stylish Yaletown, was the city's first wine bar, and still has an extensive wine list in addition to over delicious 60 wines-by-the-glass, many from B.C.'s top wineries. With executive chef Chris Brisaro at the helm, Brix also serves some of the city's best West Coast cuisine, prepared with subtle French and Asian accents, and using only the freshest local ingredients. The restaurant's high beamed ceilings, original exposed brick walls, romantic candle-lit lighting, chandeliers, vintage mirrors, crisp linens, crystal tableware and beautiful glass-covered courtyard patio, makes Brix Restaurant & Wine Bar one of the jewels of the city — and also one of the most popular.

Started by owners David Hannay and Patrick Mercer over twelve years ago, Brix's elegant dinner menu features a wide range of seafood, game, meat, poultry and vegetarian dishes with seasonally-inspired chef specials featured each night. Its close proximity to the theatre district makes Brix's early dining pre-theatre menu a popular choice with the city's culture-hounds, as well as late-night dining for Vancouver night hawks who wish to dine into the wee hours of the morning.

Brix's lovely leather bound menu

A beautiful leather bound portfolio highlights Brix's dinner menu which includes Prosciutto Wrapped Qualicum Bay Scallops with barbeque duck fried risotto, scallions, crispy garlic and shallots; Alberta Beef Carpaccio with wild arugula, red onion and grana padano parmesan with a smoked bacon, green peppercorn aioli; Tuna Tartare in a soya ginger marinade with spring onion and sirichi, tobiko, nori and rice cracker; Five Mushroom Risotto - maitake, king oyster, hon shinimi, shitake and oyster mushrooms - with grana podano parmesan, asparagus spears and grape tomatoes; Cinnamon Dusted Quebec Wentzel Duck Breast with pancetta forked red skin potatoes, baby spinach, wild mushroom & tomato ragout in a cracked black pepper blueberry demi-glace.

Brix's fresh baked bread and house churned butter 

A small insert into the leather bound menu highlights Chef Brisaro's special pre-theare menu this evening — a delicious Caprese Salad with Buffalo Mozarella, organic red and yellow tomatoes, sliced red onions and balsamic drizzle; Pan Seared Ling Cod with Tarragon Polenta and a roasted red pepper and tomato coulis, followed by a silky smooth Vanilla Panna Cotta with mango coulis and white chocolate wafer. As a wine selection, we ordered and fabulous Pinot Blanc from Lake Breeze Vineyards in Naramata, which was intensely fruity and aromatic, with crisp apple and citrus aromas that follow onto the palate.

Caprese salad with red and yellow organic tomatoes, sliced red onions and balsamic drizzle

BC ling Cod with Tarragon polenta and red pepper and tomato coulis garnished 
with organic watercress

Vanilla Pannacotta with Mango Coulis and white chocolate

Lake Breeze Vineyards Pinot Blanc

Although the service can be a bit quirky, our waiter-surfer-dude Christopher came alive when we asked about Tofino restaurants, having worked there for a while. He even, very generously, gave us his e-mail address in case we had any further questions or needed suggestions of what to do while we were on the Pacific Rim. Now that's true west coast hospitality, and a heart-warming end to a fabulous meal in one of Vancouver's most beautiful restaurants.

www.brixvancouver.com

Wickaninnish Inn: The Pointe Restaurant

The Wickaninnish Inn, also known as the "Wick", is nestled on a rocky promontory surrounded by ocean on three sides, and old growth forest as its spectacular backdrop. With sweeping 240° views over the Pacific Ocean, The Pointe Restaurant, overlooks the very waters that provide much of the bounty that Chef de Cuisine, Nick Nutting, features in his Pacific Northwest cuisine — seafood such as fresh Dungeness crab, mussels, clams, spot prawns, oysters, octopus and squid to wild salmon, Ling cod and halibut. 

Tofino's spectacular Wickanannish Inn - a Relais and Chateaux property

The Wick's Pointe Restaurant with 240° of sweeping views

Having access to the very best Vancouver Island produce allows chefs John Waller and Nick Nutting to get creative with foraged mushrooms and succulent seafood, Sloping Hills pork sausage and brie from Little Qualicum Cheeseworks, as well as showcasing an excellent selection of Pacific Northwest wines that can be paired with each course. I tried a Twisted Tree Viognier from Osoyoos in the Okanagan Valley, a delightful wine with peachy overtones, great flavour and conveniently available by the glass.

Executive Chef Nick Nutting of the Wick's 'The Pointe Restaurant'

The amuse-bouche - lemon flash fried calimari with fennel tomato slaw

Produce by local artisans can be found throughout the dining room, like this exquisite hand turned burl charger plate

Brass privacy screen of Tofino salmon, by a local artist, in the Wick Bar

The Wick's amazing Potato Crusted Cortez Island Oysters with sweet corn velouté and creme fraiche - one of the best dishes I've ever had!

Tofino Dungeness Crab Perogies with fennel onion charcroute & lemon mustard vinaigrette

On the Rocks Bar and Lounge is the ideal spot to enjoy a cocktail before dining at The Pointe, or to enjoy a lighter menu with dishes like West Coast Clam Chowder with wild side shrimp, local fish, corn and bacon; Steamed Saltspring Island Mussels with Tuff Session Ale, caramelized onions and blue cheese; or a selection of international cheeses with freshly baked bread and house whipped butter, all from your oceanside seat on Chesterman Beach. The dinner menu features appetizers such as Tofino Dungeness Crab Perogies with fennel onion charcroute & lemon mustard vinaigrette; Chilled Cucumber Soup with albacore tuna tartare, mint and shiso lemon sorbet with a shot of Hendrick's Gin; and my favourite, Potato Crusted Cortez Bay oysters with sweet corn velouté, in wild mushroom truffle cream and creme fraiche - with a shaving of black truffle!

Romescu Crusted Ling Cod  with homemade chorizo, Russian kale and new potatoes in a shellfish broth

Seared Tofino Halibut and Seafood Sausage with carrot pasta, carrot purée & carrot foam

For entrées, there's Seared Tofino Halibut and Seafood Sausage, made with shrimp, scallop and crab, and finished with homemade carrot pasta, carrot purée and chanterelle mushrooms and garnished with carrot foam; Romescu Crusted Ling Cod with homemade chorizo, Russian kale and new potatoes in a shellfish broth; and Tofino Salmon with crispy sweetbread, spot prawn and celeriac braised lettuce.

Pastry Chef Matt Wilson and the pastry brigade create inspired breads, pastries and desserts, both unconventional and conventional like Vancouver Island Blackberries, Vanilla Crème Brûlée or a platter of housemade chocolates and petit fours. Although my cousin and I decided not to splurge on a dessert, our server arrived with a small plate with two delicious homemade caramels sprinkled with fleur de sel for a little dolce to add the perfect finish to our delicious meal. For an exceptional dining experience, superb service and breathtaking views - raise your glass, and your expectations, because The Pointe is not to be missed. 

Cornmeal Crusted Salmon with Sweet Corn Polenta & Lobster Mushroom Ragout
Serves 4
Recipe courtesy of Chef Nicholas Nutting at the Pointe - Wickanannish Inn

Salmon:
4-5 oz filets of Spring Salmon, skin off
2 egg whites
150 ml finely ground cornmeal
1/2 tsp ground coriander seed
olive oil
salt & pepper

Preheat oven to 325°F. Season and dip one side of salmon in egg whites. Combine cornmeal and coriander seed. Dredge salmon filets in cornmeal and coriander seed mixture. Pan fry dredged side in olive oil and bake to medium rare, 15-20 minutes, depending on thickness.

Sweet Corn Polenta:
250 ml cornmeal
1L 2% milk simmering with bay leaf, thyme, black pepper
250 ml Parmesan cheese, grated
1 lemon
2 tbsp chopped parsley
Salt

Whisk cornmeal into strained simmering milk. Cook until cornmeal is soft. Add Parmesan cheese. Add zest and juice of lemon and parsley.

Lobster Mushroom Ragout:
2 tbsp olive oil
1 cup diced pancetta
4 cloves garlic, sliced
2 onions, julienned
pinch of fennel seed, dried chilies, black pepper
1 sprig rosemary
100 ml B.C. Pinot Noir
4 large B.C. lobster mushrooms, cleaned & sliced
250 ml white veal or vegetable stock
250 ml peeled cherry tomatoes

In a large sauce pan, render pancetta in olive oil until crispy, add garlic and cook until golden. Add onions, fennel seeds , chilies, pepper and rosemary. Deglaze with Pinot Noir and reduce. Add lobster mushrooms and veal stock. Simmer until mushroom are tender and finish by adding peeled tomatoes.

Assemble plates by placing salmon over a serving of polenta. Top with lobster mushroom ragout.

Tofino: Middle Beach Lodge

An exquisite marriage of sand, sea and sanctuary perched on a rocky headland off the west coast of Vancouver Island, is Middle Beach Lodge. Spectacularly situated on 40-acres of secluded west coast oceanfront, miles of private beach shimmering and sparkling with surf, this is Long Beach in the Pacific Rim National Park — the jewel of the west coast. 

Large waves crash onto the shores of Vancouver Islands rugged west coast

Famous for its magnificent rainforest eco-system, whale-watching tours and natural Hot Springs, this wild rugged coast is also full of aboriginal galleries, quaint bistros, rustic lodges and fabulous star gazing. The perfect setting for enjoying the super natural beauty of Vancouver Island, Middle Beach Lodge is a tranquil hideaway of twenty rustic self-contained cabins with wood burning fireplaces and wrap-round ocean views — a spectacular setting that seems to have been dropped in from the heavens above.

Our wonderful eco-cabin overlooking the rainforest and picturesque Mackenzie Beach

A short drive from Middle Beach Lodge are the wonderfully picturesque coastal villages of Tofino and Ocluelet, which sit either end of the Pacific Rim National Park Reserve, along Vancouver Island's outer coast and home to hoards of BYT's and young blond surfer dudes. Clayoquot Sound's UNESCO biosphere reserve, which incorporates the Pacific Rim National Park, features inspiring rainforest trails that meander through enormous old growth red cedar and hemlock forests, thick with hanging gardens of moss and accessed by picturesque wooden boardwalks.

Rainforest Trail A in the Pacific Rim National Park

Hanging moss from a Western Hemlock

The iconic shores of breathtakingly beautiful Long Beach

Young deer roaming around the village of Ucluelet

A place of spectacular beauty where old growth cedar rainforests meet the rolling waves of open ocean, Tofino is the centre for sensational storm watching as massive swells crash into the shoreline with the wind howling in your ears; to to whale watching, as roaming grey whales, humpbacks and orcas breach the surface releasing massive misty breaths in to the air; and the natural hot springs at Hot Springs Cove, where boiling water bubbles up from deep in the earth and cascades down a small cliff into a series of natural layered rock pools, cooled by the incoming Pacific Ocean surf. Take note though, the hot springs have a faint smell of sulphur and bathing suits aren't always worn!