2019 FINALIST for the IACP Cookbook Award - Best Chefs & Restaurants
2019 SHORTLISTED for the Taste Canada Awards
From the Wickaninnish Inn--the award-winning Relais & Châteaux property
in Tofino, British Columbia--comes a rustically luxurious cookbook to
celebrate their sensational west coast cuisine
Perched between the majestic old-growth forests of Tofino and the vast
expanse of the Pacific Ocean, the Wickaninnish Inn is a destination like
no other. In this evocative cookbook, the Wick, as it is affectionately
known, welcomes you into the warmth to share the celebrated cuisine of
Inn's The Pointe Restaurant. Since the Wick first opened in 1996, it has
been regarded for its rustic elegance, warm hospitality, and incredible
west coast cuisine. This cookbook highlights the innovative dishes (and
the stories behind them) that have made The Pointe a destination dining
experience like no other, and paints a vivid picture of spectacular
natural surroundings, west coast life, and scenic ocean-to-table
dining.
Memorable recipes from the Wick are coupled with signature recipes from
current and former chefs--Warren Barr, Rod Butters, Matthias Conradi,
Mark Filatow, Justin Laboissiere, Duncan Ly, Andrew Springett, and Matt
Wilson--and combine cutting edge techniques with fresh, seasonal
ingredients, to create a distinctly contemporary, west coast cookbook.
Inside you will find both sophisticated and accessible recipes that
speak to the Inn's longstanding commitment to farm- and ocean-fresh
ingredients, and strike a harmonious balance between the bounties of
land and sea that surround the Inn. The Wickaninnish Cookbook offers a
chance to visit life on nature's edge, and discover dishes from one of
the most prestigious kitchens in Canada.
