A short drive today with our old friend Tom led us to Deep Bay and late lunch at the SHIP TO SHORE Seafood Restaurant. Our last visit was pre Covid so we were keen to see if it was as good as we remembered.
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Ship to Shore overlooks the Marina and Deep Bay Harbour and has a delightful patio perfect for a warm but overcast day. The menu includes mostly seafood but a Chicken Caesar Wrap looked good to Sheila. Friend Tom and I chose the Cod and Chips. No one was disappointed. Surprisingly the menu did not include any Oysters. Considering the home of famous Fanny Bay Oysters is just 10 minutes away.
The wrap was delicious and substantial. I even managed to sample a bite.. The Cod was perfectly cooked, with crisp, light batter, accompanied by excellent Tartar sauce and some of the tastiest Coleslaw we’ve had in quite a while.
Service was friendly and efficient and the ambiance of the patio was just what we were looking for.
Deep Bay is just a half hour drive from home so it’s handy.
Our interest in sourdough began a few weeks ago when Sheila’s granddaughter, Bea, came for a weekend visit from Vancouver. Bea had been baking sourdough for some time and, during her stay, produced several beautiful loaves for us. She even brought along her own starter, affectionately named FERNANDOUGH—a wonderfully clever name.
The bread was outstanding. One loaf, flavoured with chocolate and brown sugar, was far better than either of us expected. It was absolutely delicious. The next day we used it for absolutely fabulous French Toast. That weekend marked the beginning of our fascination with sourdough.
A little online research revealed that sourdough dates back several thousand years to ancient Egypt. The simple method of using a naturally fermented starter spread to Greece and Rome, and before the discovery of commercial yeast, almost all European bread was naturally leavened in this way.
Sourdough became especially famous during the California Gold Rush of 1849 and later the Klondike Gold Rush. Prospectors carried jars of starter because commercial yeast simply wasn’t available. In fact, experienced prospectors became known as “sourdoughs.” The cool, foggy climate of San Francisco also encouraged a distinctive style of tangy sourdough that remains famous today.
Over the past two decades, sourdough has enjoyed a remarkable resurgence. People appreciate it for many reasons: its rich, complex flavour; its chewy texture and crisp crust; the long fermentation process, which many find makes it easier to digest; and the craftsmanship involved in nurturing and maintaining a living starter.
Having learned a little about sourdough, we began seeking out bakeries that specialize in it. Shorewolf Farm Bakery in Black Creek produces exceptional sourdough using a 110-year-old starter they call WILMA. We also discovered True Grain Bakery in Cowichan Bay, where they stone-mill many of their own heritage grains before baking.
Closer to home, Wild Culture Bakery in Qualicum Beach turns out several excellent varieties of sourdough. Salt Pizzeria in French Creek uses sourdough exclusively for its pizzas and also bakes excellent bread. Even larger retailers have embraced the trend—Save-On-Foods and Costco both offer sourdough loaves.
Here in our corner of Vancouver Island, artisan bakeries are flourishing, and beautifully crafted sourdough can be found at virtually every farmers’ market throughout the region.
There are genuine health benefits as well. While sourdough is certainly not a miracle food, its long fermentation may make some nutrients more available, can produce a lower glycemic response than many white breads, and breaks down some of the gluten and fermentable carbohydrates, making it easier for some people to digest. The fermentation also encourages naturally occurring lactic acid bacteria, similar to those found in yogurt and other fermented foods.
Recently, while leaving Save-On-Foods, I noticed a pallet stacked high with loaves of Wonder Bread. I couldn’t help but smile and wonder: who actually buys and eats that stuff anymore?After discovering the flavour, texture and craftsmanship of a good sourdough loaf, it’s hard to imagine going back.
Met my old friend Phil for lunch recently. At his suggestion we tried SUSHI WARA in Qualicum Beach. It’s on Memorial where Bistro 694 used to be.
The transformation from Bistro to Japanese has been nicely done. Very Japanese feel to the decor. There is a patio which might be enjoyable in a warm summer evening. Service was prompt and very polite. We surveyed the extensive menu that included Sushi, Salads, Noodles, Terriyaki, Tempura, and Donburi. (Rice Bowls) Something for everyone here.
For some reason we both decided on noodles. Seafood Ramen for Phil, Chicken Yakisoba for me.
Both dishes arrived quickly and both were substantial. Quite good too. The Yakisoba was served in a hot cast iron dish. The Ramen in an enormous bowl.
Sushi Wara has 2 other locations. Nanaimo and Courtenay.
Here is the website. They have plenty of photos of the various dishes.
They are at 694 Memorial in Qualicum Beach. Open every day but Tuesday.
And, of course, they do take out too.
It’s very good. But I have to admit I’m a devoted customer of Sam’s Sushi in FRENCH CREEK and with at least 200 visits there in 15 years it’s hard to move.
Since visiting Shorewolf Farm Bakery last week, it seemed like a good idea to check out the place where Shorewolf gets its flour: True Grain Bakery in Cowichan Bay. At only a 90-minute drive from home, it made for the perfect little road trip—and as you may know, I do enjoy a good road trip.
True Grain Bakery is located on the main street of the charming village of Cowichan Bay. Since 2004, the folks at True Grain have been milling their own flour, including Red Fife, rye, spelt, and several other heritage grains. Everything is stone-ground in small batches, using organic grains sourced locally whenever possible.
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Their flours are available for purchase in small, medium, and large bags, and they also offer online ordering with shipping across Canada.
Now, let’s get to the baked goods!
Croissants, scones, apple strudels, buns, baguettes, bagels, and several varieties of sourdough bread fill the shelves. The bakery looks and smells absolutely wonderful. The staff are friendly, knowledgeable, and happy to answer questions about their products. There’s also a small patio outside where you can enjoy a coffee and a pastry. We did exactly that, sampling a delicious pain au chocolat and an apple strudel. Both were excellent.
In addition to their baked goods and flour, True Grain produces its own dried pasta, pancake mix, and rolled oats.
True Grain is open daily from 8 a.m. to 5 p.m. and also operates a second location in Summerland, B.C.
If you’re heading to or from Victoria, make a point of stopping by. It’s well worth the visit. Cowichan Bay itself is a delightful village with unique shops, restaurants, and an excellent maritime museum. Unfortunately, the Rock Cod Café, long known for its outstanding fish and chips, closed a couple of years ago. A Chinese restaurant now occupies the space.
For more information on True Grain, visit their website:
I continue to be amazed by the food scene and agricultural richness of Vancouver Island. From artisan bakeries and local farms to talented chefs and food producers, it’s truly something special.
This week I read an article in the latest edition of Edible Vancouver Island, an excellent foodie publication that can be found in restaurants, specialty food stores, and other culinary destinations around the Island. The article featured a young entrepreneur, Jill Lamberts, who operates the remarkable SHOREWOLF Farm Bakery in Black Creek, nestled between Courtenay and Campbell River.
Our interest was immediately piqued because Jill specializes in sourdough bread, and we had recently been enjoying some wonderful sourdough baked by Sheila’s granddaughter during a visit last weekend.
Curiosity got the better of us, so we pointed the Acura toward Black Creek, about an hour from home. Besides, a drive along Highway 19A is always a pleasure. We were not disappointed. SHOREWOLF Farm Bakery is a real gem.
The bakery is housed in a beautiful new building with plenty of parking. We were quite stunned when we walked through the door. Fabulous sourdough loaves were displayed throughout the shop, along with a showcase overflowing with delicious temptations—tarts, meringues, cookies, quiche, and much more.
We enjoyed a lovely visit with Jill, the owner and baker, as well as her mother-in-law, who was serving as enthusiastic salesperson and cashier. Jill originally hails from the Guelph area of Ontario and eventually made her way here via Seattle. She and her husband have an interesting story of their own.
The bakery’s breads are made using a 110-year-old sourdough starter named “Wilma.” The variety of offerings was impressive: traditional sourdough, seedy sourdough, fig, fennel and walnut sourdough, as well as garlic olive rosemary, hazelnut raisin, and chili cheese varieties. They also produce distinctive hot dog and hamburger buns. The products have become so popular that SHOREWOLF now supplies resorts and fishing lodges throughout the region. After one visit, that came as no surprise.
All of the flour is sourced from True Grain Bakery in Cowichan Bay, a company known for milling its own organic grains.
Our visit resulted in the purchase of several items, including sourdough bread, lemon tarts, soup, and chicken pot pies. Clearly, they do much more than bake exceptional bread.
We had a grand time at SHOREWOLF Farm Bakery and highly recommend a visit if you find yourself anywhere nearby.
For those interested, here is the article that inspired our trip:
Today was finally the day to check out the EGGIE Cafe in Parksville.
EGGIE opened several months ago and now serves breakfast and lunch from 8 a.m. to 2 p.m., Thursday through Monday — featuring, not surprisingly, eggs 🥚
EGGIE is a small, cozy cafe with about eight tables and seating for six at the counter. Food is ordered at the cashier and then delivered to your table.
The menu ranges from breakfast sandwiches to Eggs Benny, along with wraps, paninis, Asian bowls, and of course, pastries. A variety of specialty coffees and teas is also available.
Today, we opted for EGGIE’S Benny — a full order for me and a lady-like half order for Sheila.
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Instead of traditional ham, they use back bacon from the Country Butcher. The Benny is served with a delicious spinach salad containing shredded carrot, apple slices, pickled red onion, and crushed walnuts. The miso hollandaise sauce was excellent and plentiful, and the eggs were perfectly cooked. Their take on Eggs Benny is a little different — and simply delicious.
EGGIE is owned and operated by Chan and Rhianna, who met in culinary school. Here is their story: Eggiecafe.ca/ourstory
We visited on a rainy Monday, and it was a full house. Apparently, this culinary couple is doing something right.
Service was pleasant and quick, the atmosphere warm and inviting, and the food absolutely packed with flavour ❗️
EGGIE is located on Weld Street, just off Island Highway East. Here is their website eggiecafe.ca
You can also order takeout by calling 250-905-1132.
We really enjoyed this joint and are sure you will too. Give it a try.
My brother in law, Murray, called and suggested we meet for dinner. Good idea. Lets try someplace we haven’t been for a while. So last night we dined at the SHADY REST in Qualicum Beach.
Our last visit to the SHADY was at least 2 years ago before the ownership changed and the joint had a refit. Well, we are happy to say that the SHADY REST has improved.
The SHADY has only been around for over 100 years, the oldest business in Qualicum. It’s double sided.Pub side and restaurant side. We chose the latter which has been nicely redecorated. Especially cool are all the large historic black & white photographs on the walls. Of course, the waterfront view is simply spectacular!
It was busy on a Saturday night so we were wise to have made a reservation. Seated at a window table with the view, we were greeted by Catherine, our server, who was great. Friendly, charming and efficient. Fun too.
Sheila chose theBeef Short Rib which came with the best garlic mashed potatoes. Murray and I both opted for the special. Roast Prime Rib which included the garlic mashed and a Yorkshire. It was a very generous and delicious serving.
The desserts looked good so two Creme Brûlées arrived quickly. The presentation was fabulous. My phone was dead so no photo. Too bad. But here is one of the desserts.
We were all very impressed with the SHADY REST’S new look and menu and we will be back for more.
If you have never been to the Shady Rest it’s right on the water in Qualicum Beach. Lots of free parking. 📞 for reservations at 250-752-9111. Open daily from 11:00 AM.
Great place to take your summer visitors. They might even see a cruise ship or whales.
Another spur of the moment decision led us back for the second time to WHITE ELEPHANT for dinner recently. This little Thai restaurant in PARKSVILLE is really good. It’s small, it’s spotless, it’s friendly and the food is excellent.
We were seated at the one high table which we love and quickly ordered. Penang Curry for Sheila , Spicy Thai Noodles for me.
The Curry in coconut milk with chicken, lime leaves, peppers and basil. Served with rice. A real hit with Sheila.
The Spicy Rice Noodles cooked with chillies, garlic, carrots, broccoli, onions and tomatoes And Thai Basil. Oh so good. Hot but not too hot.
We had some wine and I had a Singha Beer from Bangkok. Very good.
The service at White Elephant is excellent, and the decor is very much Thai. They were also doing a significant take out trade as we enjoyed dinner.
White Elephant is located at 144 Weld Street, Parksville.
250-586-6611
If you like Asian food you will love White Elephant.
On this lightly drizzling Tuesday we decided to drive to Comox to shop the Anderton Nursery. As we approached the nursery we were greeted by a couple of fabulous fly pasts by the Canadian Snowbirds currently training in Comox. Quite a sight !
After a couple of stops we headed home with a planned late lunch break at the FBI. That would be the FANNY BAY INN right in , of course, FANNY BAY. It had been more than a decade since my only visit to FBI but my old friend Phil goes quite often and based on his enthusiasm for the joint it was time for us.
The FBI has been operating since May, 1938 and was originally a small hotel and restaurant. Now it’s a well known pub which today seemed inhabited by locals. Some colourful characters too. Not much sartorial splendour here.
We received a very friendly welcome from the bartender as we entered and after a look around we chose our table. A very friendly and enthusiastic young lady brought menus and took out orders. We both opted for the Oyster Burger which seemed appropriate considering Fanny Bay’s main claim to fame is Oysters.Good choice too. They were large, 3 big fried oysters sharing a bun with lettuce, tomato, onion, and Bacon. We are not really big oyster aficionados but these were simply delicious. Fried is really the only way I like them.
There is lots of pub stuff including an interesting collection of draft beer taps. We were there onTuesday in April and the pub was nearly full.
If you are on 19A and have a cravings for somehearty pub food consider a stop at FBI.
Since my Toronto-based son and daughter-in-law were visiting for the Easter weekend, we decided to return to TRIO—and we’re glad we did. We had a great experience there about a month ago, and this visit confirmed it wasn’t a one-off.
The Caesar salad and scallops were both excellent once again. Sheila chose the steamed mussels, which were a standout, especially with the garlic toast to soak up the flavourful broth. Josée absolutely loved her squash ravioli.
The highlight of the evening, however, was Jackson’s steak. A perfectly cooked medium-rare flat iron, sliced and seasoned with a cinnamon and chili rub, finished with a maple chipotle glaze and topped with a generous pile of matchstick fries—it looked and tasted fantastic. It even reminded Josee of a similar dish once served at Bin 941 in Vancouver, and we later learned that one of Trio’s partners used to be involved with 941.
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Next time we visit, at least one of us will definitely be ordering the steak. And I’m not really a steak guy. But it is spectacular!
Great service, a relaxed ambiance, and consistently excellent food. If you haven’t been to Trio yet, it’s well worth a visit. Seriously.
TRIO is on Craig Street in PARKSVILLE. Definitely need a reservation at 250-586-1995. Open for dinner only. Closed for vacation until April 15.
MURPH..Just Saying. 