CWR had a blast at this year’s food and wine festival held in our small neighboring town located 20 miles south of us by boat. It was a trip we had to take. We couldn’t miss out. Tim May brought pulled out all the stops with a stewed apricot-chicken liver terrine with chicken leg confit on a toasted caramelized red onion & arugula cracker. And if that wasn’t enough, he topped it off with a port fig compote.

So many bites of food, and so much BC Wine flowing at the event, it was enough to make your head spin.
The festival helps to promote BC Culinary Tourism and Sustainable Food Sources while enjoying the company of friends and family of the local culinary community.The event generated much needed funds for the Community Children’s Centre playground improvements.

The festival also promotes “education and professionalism in the hospitality industry, promoting culinary and sommelier programs as well as Slow Food, a non-profit, eco-gastronomic member-supported organization dedicated to recognizing the importance of pleasure connected to food in conjunction with agricultural biodiversity”