The Wickaninnish Inn & The Pointe Restaurant, Tofino, B.C.
Soft round notes of a hidden flute rise as the early summer sun sets over the Pacific. The shores become shadowy; frogs take over, singing their hearts out. Offshore a line of breakers surge onto a reef connecting the islands.
This is Tofino, more specifically, The Wickaninnish Inn, the long time dream of the McDiarmid family located in an area that is now an official UNESCO World Biosphere. It is also, according to the readers of Travel & Leisure North America’s premier travel magazine, the #1 resort in Canada for 2012 and again in 2014! Condé Nast Traveler recognized the Inn as the Top Rated Canadian Resort for 2014! BRAVO!
On all three sides of the inn there is the often-pounding ocean, the backdrop is an old growth forest. When I think of The “Wick” I think of whales and storms and fabulous surf and equally fabulous food. At night the only lights on the beach are from glimmering masses of stars, the lighthouse that flashes rhythmically and a few flickering campfires.
Tofino is rich in great ingredients. Crab is harvested all year round; there are wild berries by the ton; the salmon stocks are healthy; the halibut that’s on the menu is landed almost in front of the inn. There are gooseneck barnacles, fresh clams and fat, briny beach oysters. Executive Chef Warren Barr (at left) uses them all in The Pointe Restaurant, a dining room with a 240’ view of the Pacific.
They buy cheeses from The Happy Goat Cheese Company in the Cowichan Valley who hand craft their cheeses in small batches using only fresh, raw milk from their own herd of dairy goats. Aged, hard cheeses such as Manchego style are their specialty. Dry-aged natural BC beef is sourced through Two Rivers Specialty Meats who have their own ranches: Pemberton Meadows Natural Beef and Cache Creek Natural Beef. The entire Inn holds the ‘nose to tail’ philosophy dearly and it purchases whole animals for in-house butchery, as well. Whole Lambs are brought in every week from Quist Farm in Duncan.
From the first gray whales that roll and spout on their way north in the spring to the raging storms of winter, the Wickaninnish is quintessential, coastal Canada.
FOOD DAY CANADA 2016
“A Taste Of The West”
Digby Scallop Crudo
Okanagan Nectarine, ‘Freedom Farm’ Thai Basil, Trout Roe, Ginger
Averill Creek “Charme De L’Ile” N/V, BC
‘Rougie’ Foie Gras & Local Salmon Torchon
Grilled ‘Farmship Co-op’ Radicchio, Locally Foraged Thimbleberry
Orofino Riesling, 2011
Vancouver Island Vegetables
Selection of Seasonal vegetables From The Independant Farmers of the TUCG,
Chesterman Beach Seaweeds, Pacific Uni Emulsion
Covert Farms Sauvignon Blanc/Sémillon 2013, BC
Roasted ‘Brohm Lake’ Duck Breast
Homemade Spiced Sausage, ‘Katie Farm’ Beet Jerky, Okanagan Cherry Jus
Stag’s Hallow “Renaissance” Grenache 2014, BC
Le Douanier Cheese From Quebec
Local Salal Berry Preserve, Toasted Brioche
Vancouver Island Kir
Sweet Corn Panna Cotta
Okanagan June Blood Plum, Bourbon, Candied Pecan
Quails’ Gate Optima 2014, BC
ANY 5 COURSES PER PERSON 95-
WINE PAIRING 55-
THE FULL EXPERIENCE PER PERSON 110-
WINE PAIRING 65-
Food Day Canada 2016 Menu served on Chesterman Beach
A collaboration between Chef Warren Barr of The Pointe & Guest Chef Brad Holmes of OLO Resturant, Victoria, BC
Traditionally hot smoked sockeye salmon
Boiled Dungeness crab
Boiled corn on the cob
Fire roasted lamb leg baked in kelp
Fire roasted island potatoes
Pit roasted cauliflower with cedar
Tomato & plum capresse salad
Marinated summer squash salad
Sunflower seed & Kale panzanella
Island blueberry on lemon shortcake
Chocolate & huckleberry tart
The Wickaninnish is one of about 250 restaurants that celebrate Food Day across Canada. Contact them at the number below to reserve a table.
The Wickaninnish est l’un des 250 restaurants à travers tout le Canada qui participent au Journée des terroirs. Contactez The Wickaninnish directement, au numéro ci-dessous, afin de faire votre réservation.
The Pointe Restaurant
The Wickaninnish Inn
500 Osprey Lane at Chesterman
Tofino, BC V0R 2Z0
T: 250 725 3100