“A luxury tented safari on the edge of the world, in the heart of the glorious wild.”    This only partially sums up Clayoquot Wilderness Resort.  A member of the prestigious Relais & Chateaux, this  eco-safari-style resort Outpost is open seasonally to guests from all over the world. The food is a reflection of the forest and the ocean. There’s fresh, Oceanwiseⓒ Dungeness crab, scallops, halibut, albacore tuna and spot prawns from the cold, clean and deep waters of the Pacific.  Local foragers, converse in the language of food traditions of the Nuu-chah-nulth First Nation source over 100 wild foods from the rainforest and foreshore. Newly-arrived Chef Asher Blackford who is also taking the reins as Food & Beverage Director, has owned and operated his own restaurants in Brisbane and Melbourne and previously served as Executive Chef at Southern Ocean Lodge, a 21-suite lodge located on South Australia’s remote Kangaroo Island. He was also the Executive Chef at the One&Only Wolgan Valley, where he honed his culinary philosophy of delivering a “sense of place” via carefully curated sustainable menus sourced from the finest regional and seasonal ingredients.  We’re looking forward to his interpretations of the ingredients of the Pacific Northwest. Clayoquot_Food Day Canada Menu 2019 Clayoquot Wilderness Resort, Box 130, Tofino, BC, V0R 2Z0 T: 250 726...