The GOODS from The Pointe At The Wickaninnish Inn
Tofino, BC | The Pointe at The Wickaninnish Inn in Tofino will play host to a number of special suppers this Spring and Summer. Chef Alain Raye of La Régalade will be up to cook in April; Wickaninnish alumni Andrew Springett will be on hand in May, as will La Quercia chef Lucais Syme; and June will see a special pairing supper with Quail’s Gate Winery. Get all the details after the jump… Read more
We’ve invited The Pointe at Tofino’s incomparable Wickaninnish Inn to join our curated GOODS section as a recommended restaurant. They’re now proud members of Scout, and as such we’ll be posting their news and employment needs in addition to hosting a page for them on our awesome list of independent goodnesses. We’d like to take this chance to thank them for their support of Scout, and for making BC a more delicious place to be.
We recently took a kid-less trip up to Tofino to see and celebrate the launch of the Tofino Ucuelet Culinary Guild, the just-baptised association of west-Island cooks and restaurateurs.
First off, how awesome is it that Tough City and Ukie now have their own organised collective of “like-minded chefs, restaurant entrepreneurs and culinary visionaries whose mission is to work closely with each other and regional farmers, foragers and fishermen to provide, support and promote a unique culinary experience that relies on sustainable farm-to-table practices and the freshest local ingredients prepared with integrity and passion”? That’s pretty cool.
At first blush you probably wouldn’t think chefs would be great collaborators, especially here in hyper-competitive BC where many tend to be dictators in suspiciously guarded fiefdoms of their own making. Cooperation would seem anathema to the job description. But I’ve seen it work splendidly in Vancouver with the Chefs’ Table Society of BC (witness their Spot Prawn Festival, underway now, and the two Vancouver Cooks cookbooks). I also know that the bonds of kitchen camaraderie are some of the strongest in the human experience, somewhere on the band of brothers (and sisters) ladder between firemen and soldiers. So what if the towns are small and membership in the Guild is consequently limited? The fruits of their zeal and common purpose matter most, and I was therefore very keen to witness the TUCG’s first pluck, a fundraising dinner held at Tin Wis. Read more
Arrived in Tofino last night for a few days of boppity-boo at the town’s annual food and wine festival. After a contemplative and wave-soundtracked walk along Chesterman Beach (our minds spent tracing the shoreline edge of the world), we cooled our woah dude philosophical jets and Read more
Tofino’s little sister Ucluelet has just seen the arrival of the Black Rock Oceanfront Resort. Only a few days old, the hotel offers 71 rooms in the main lodge and another 61 Beach Suites ($135 a night and up). In other words, it’s a major development that will likely rival the very best properties on Vancouver Island, going toe-to-toe with such Tofino properties as The Wickaninnish and the Long Beach Lodge (two of my favourite retreats).
I’ll be going to check it out as soon as I can, knowing that the trick up their sleeve is one Andrew Springett, the talented chef who once toiled at La Belle Auberge and Diva at the Met before he moved to Tofino to run the kitchen (to great critical acclaim) at The Wick from 2003 to 2007. It looks like they’re taking the food and beverage program mighty seriously, too.
From the website:
Enjoy an artisan inspired culinary experience at Fetch, our 90-seat oceanfront restaurant. Dine on our patio overlooking the active surge channel and Wild Pacific Trail or stay indoors; every seat has a spectacular view of the surrounding rocky headlands. Open for breakfast, lunch and dinner, all menus have local themes and are carefully crafted to perfection by our professional culinary team, lead by Executive Chef Andrew Springett. Fetch is an oceanography term referring to the distance a constant wind blows across a body of water for the generation of waves. The longer the fetch length or distance, the higher energy the waves.
Cozy up to the fireplace with house inspired cocktails and beverages in our 50 seat Float Lounge, with floor to ceiling windows overlooking the open ocean. Watch waves continually crash on the rocky shoreline from the comfort of your seat under the remarkable wave inspired bar- no wetsuit required. Enjoy items from our custom designed menu specially created for sharing with friends over warm conversation. Surrounded by nature and West Coast beauty, you’ll find a welcoming, contemporary atmosphere awaits you at Float.
The signature feature of Black Rock Resort is the dramatic Wine Cellar looking inside the active surge channel with exploding waves and surrounding coastal features. The Wine Cellar showcases a variety of Pacific Coast region wines, and is the ideal location for a meeting, small reception or event under 60 people. Wine tastings & pairings, chef’s table and custom private dinners, just to name a few, will be available in this impressive location.
Andrew Morrison is a west coast boy who studied history and classics at the Universities of Cape Town and Toronto after an adolescence spent riding skateboards and working in restaurants. He is the editor of Scout Magazine, the weekly food and restaurant columnist for the Westender newspaper, a contributor to Vancouver and Western Living magazines, and a proud board member of the Chef’s Table Society of BC. He lives and works by the beach in Vancouver.