New Winter Menus Offer True Taste Of Tofino At Award-Winning ‘Wolf In The Fog’

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The GOODS from Wolf In The Fog

Tofino, BC | Winter at Wolf in the Fog brings hearty, rich flavours and a taste of Tofino’s freshest seafood to the table. Chef Nick Nutting sources seasonal ingredients as they come into season and menus gradually evolve to reflect the progression of fall into winter. New dishes feature prized local delicacies such as matsutake (pine) mushrooms from surrounding rainforests and Arctic Char from the Pacific on the restaurant’s doorstep. Fresh quince, squash and other root vegetables are showcased in new share plates and appies.

Winter starters include the umami flavours of black apron beef tartare ($22); a Japanese inspired dish that features matsutake mushrooms, local watermelon radish and black garlic mayonnaise. Steelhead trout gravadlax ($16) also features on the new winter appie menu.

“Steelhead trout is sustainable and brings fresh flavours to the dish,” says Chef Nick Nutting. “We cure it in-house with juniper and rosemary, then it’s thinly sliced and served with sunchokes pickled in apple cider, with whipped crème fraiche and quince puree. The whole dish is crunchy and earthy with a delicate aromatic finish.”

Share plates have also been given a seasonal makeover with warming winter options such as barley and farrow crusted fried chicken served with squash gnocchi, quince and brown butter jus ($40), and mustard glazed sablefish with potato perogies, root vegetables, cabbage and bacon ($70/platter for two).

Cozy up with a cocktail at Wolf’s bar and try winter wonders such as The Lion, The Witch & The Narwhal (akvavit, gin, pine vermouth and pinyon pine), Kentucky Quince Swizzle (bourbon, quince, carpano antica, citrus and black walnut bitters) and Cortes the Killer (mezcal, dry vermouth, sauvignon blanc syrup, lime and black pepper bitters). Bar Manager Hailey Pasemko and her team herald in the holidays with new concoctions behind the bar, including pine infused vermouth, quince syrup and jalapeño pineapple syrup. Meyer lemon limoncello will soon be appearing on the menu and candied pine and dehydrated pineapple spears bring a festive garnish to cocktails. Throughout the winter, Wine Wednesdays feature 25% off every bottle of wine, $7 house pours and $15 trios of artisan cheeses for an ideal antidote to mid-week blues.

Christmas is the time to give back and on Monday December 19, Wolf in the Fog supports people in Tofino who are in need with the 3rd Annual Community Christmas Lunch turkey dinner. Donations and help are gratefully received to help support everyone in the community during the holidays.

Wolf in the Fog’s share plates and punch bowls are perfect for sharing with friends and co-workers to celebrate the season of goodwill. Wolf will be closed on Christmas Eve and Christmas Day and will re-open on Boxing Day with specialty features being added to the menu for New Year’s Eve.

Wolf in the Fog is open daily for baker’s hour 9am-10am, lunch 10am-3pm, happy hour 3pm-5pm, and dinner 5pm-late. Please call 1-250-725-WOLF (9653) or visit www.wolfinthefog.com for reservations.

Details

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150 Fourth Street, Tofino, British Columbia V0R 2Z0
Telephone: 250-725-WOLF (9653) | Email: info@wolfinthefog.com
Web: www.wolfinthefog.com | Facebook | Twitter | Instagram
The Restaurant: Dinner 5pm-12am
The Den: Lunch 9am–5pm | Dinner 5pm-12am

GALLERY

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Key People

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Chef – Nick Nutting
Front of House Manager – Jorge Barandiaran
Bar Manager – Hailey Pasemko
Pastry Chef – Joel Ashmore
Sous Chef – Martin Dean

About Wolf In The Fog

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Wolf in the Fog’s culinary influence lies with the local fishermen and foragers, providing a magnificent array of produce from Tofino’s doorstep. Fresh seafood and fish is complemented by meat and grain from Vancouver Island farmers and wild greens and mushrooms foraged from the plentiful forests and seashores of Tofino.

The ingredients land in the skillful and confident hands of Chef Nick Nutting and his team. Capturing the raw vitality of Tofino, Chef Nick Nutting’s seasonal menu – focusing on family style and encouraging guests to engage with the dishes – reflects the allure of Tofino itself: honest, rustic and at the very end of the road. Bold flavours, simple preparation and honed techniques blend to create a menu brimming with passion and verve.

Wolf in the Fog’s cocktail program echoes the Tofitian cuisine prepared by the restaurant team. Signature cocktails crafted by Bar Manager Hailey Pasemko incorporate wild and homegrown ingredients like native berries and cedar and include large format cocktails to match share platters. The carefully curated wine program features British Columbia wines by the glass, a blend of international and homegrown wines by the bottle, and rare and exceptional bottle on the Owner’s Selection wine list. Lastly to the taps – try a selection of beers from local craft breweries such as Tofino Brewing Co., Driftwood Brewing Co. and Hoyne Brewing Co.

Downstairs, The Den offers coffee and freshly baked pastries in the morning, as well as a variety of gourmet sandwiches on artisan breads, fresh from the Wolf in the Fog kitchen.

The interior of Wolf in the Fog is intended to mirror Tofino’s striking natural environment, while retaining a warm and welcoming character. Features include a natural and reclaimed wood structure with modern industrial touches, a beautiful 14-foot feature communal table and original artworks from acclaimed local and international artists.

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