Current News

Vancouver Dinner, Quite the Coastal Experience

'Edible At The Market Dinner, A Successful Regional Showcase of TUCG Members

For a sold out room at 'Edible At The Market' on Granville Island, TUCG members put out a 6 course feast that fully demonstrated the quality of ingredients our region's food producers provide as well as the passion our chefs have in sharing our coastal cuisine.  In all 5 chefs, Nick Nutting, Lilly Verney Downey, Matt Wilson (Wickaninnish Inn), Joel Aubie (Shelter), and Bobby (TUCG Food Coordinator) collaborated with TUCG suppliers for an entertaining cooking day in the city.  TUCG would like to thank all of the producers who contributed to making this such a special dinner for our guests, specifically OutLandish Shellfish for their plump mussels and oysters,  Trilogy for the delectable cold Smoked Salmon, West Pacific Seafood for the still fighting fresh Dungeness Crab, Tofino Brewery for the thirst quenching Tuff Session Ale,  Hardscrabble Farm for the very very early wild stinging nettles,  Capt. Ian Bryce for his pristine B.C. Albacore Tuna, Capt. Doug Kimoto for some of the most tender salmon many guests said they had ever tasted, Ponderosa Mushrooms for their earthy hedgehog mushrooms and bright wild huckleberries,  Sysco Victoria for the delicious pacific octopus,  Capt. Jeff Mikus who while in attendance at the dinner got to savour his own B.C. Spot Prawns set on a "surf and turf" plate with Two Rivers Meats incredibly marbled and incomprable Pemberton Meadows Beef Short Ribs.  This dinner was one more step into letting the rest of the province know that our small community is devoted to sharing the regional flavours and warm personalities that make eating on the coast such an enlivingly pleasurable experience.

Vancouver's 'Edible At The Market' to Host TUCG Dinner

Granville Island Market to Get A 'Taste of Tofino' on February 16th

On February 16th Vancouverites who love Tofino food won't have to take a ferry and the beautifully scenic island drive to access our coastal cuisine.  That is because 3 TUCG chefs Joel Aubie (Shelter Restaurant), Nick Nutting (Wickaninnish Inn) and Bobby Lax (TUCG Community Food Coordinator) will be descending on Granville Island to prepare 'A taste of Tofino' dining experience and cooking demonstration open to 25 guests.  The dinner is being hosted at the new 'Edible at the Market' restaurant which has grown out of Edible BC, a uniquely BC focused gourmet food store and culinary experience provider.  We as an organization are very honoured to be part of their Canadian Guest Chef Market Dinner Series and really look forward to highlighting the ingredients, products and culinary talent that are the foundation to our food community.

Lucky Students to Get Accomplished Chef as School Cook

TUCG Chef Ricky Moore to take over Wickaninnish Elementary School Lunch Program

The Parents Advisory Committee has just had confirmation from chef Ricky Moore that as of January 2012 he will assume the responsibility of the school lunch program.  With all the care our town has for quality food it only makes sense that this reverence be passed down to the next generation of west coasters. Chef Ricky Moore has owned his own restaurant in Tofino, Cafe Pamplona and has spent time as chef of Shelter Restaurant, as well as working in the kitchens of SoBo Restaurant and at the Wickaninnish Inn.  For anyone who has shared a kitchen with him they know he is hard working, humble, caring and has been a real positive influence for a lot of young chefs in Tofino.  Our entire food community is very honoured and appreciative that someone of his level has agreed to take on this challenging yet rewarding task.

All Female Surf Contest Brings Out The Best of the West Coast

TUCG Helps Feed Female Surf Community for 2nd Annual Queen of The Peak

The 2nd annual Queen of the Peak, an all female surf competition took place this week in Tofino and TUCG members were in the surf shops and on the beaches to provide fuel for these hard paddling ladies.  On the Friday night Surf Sister held a cocktail reception for all the competitors to gather, learn the rules and enjoy some canapes as well as beer provided by Tofino Brewing Co.  For the saturday and sunday while the surfers took to the water, TUCG chefs took to the beach and served up some hearty gumbo and shucked raw oysters so all attendees could warm up and have a fresh taste of the ocean.  All money raised from the sale of the food went to the womens transition house of the Westcoast Community Resources Society.   After two days of surfing, community and competition sunday night saw Shelter Restaurant hosting the awards ceremony and treating all of the competitors to a well earned, inspiring meal.

TUCG Community Mothers Day Brunch, A Tasty Success

TUCG Helps Kids Cook and Serve Moms to Kick off Feast!

To open the inaugural Feast! Tofino Ucluelet, TUCG worked with some of the future chefs of our area to host, cook and serve "A Meal for Our Moms".  15 local elementary school students from the ages of 6-12 were involved in serving juice, bbqing, whipping cream by hand and plating desserts.  The importance of food for a strong community has been highlighted in the elementary school through the "Grade School Gourmet Program"  that has been funded by the Clayoquot Biosphere Trust and facilitated by TUCG Community Food Coordinator Bobby Lax.  This event at Shelter Restaurant brought the kids out of the classroom to a restaurant setting for a rewarding experience.   TUCG helped each child to serve their moms as a thank you for all the wonderful food their moms have provided over the years.

Attendees were cheerfully treated to a champagne flute full of orange and 'katie farm' raspberry juice as they arrived, instantly setting the tone for celebration.  This event really highlighted the significance TUCG puts on providing food with love, care and our whole community in mind.

TUCG Collaborates With Community to Plan a Month of Memorable Food Festivities

May is the Month to Feast! in Tofino and Ucluelet

The Tofino and Ucluelet Culinary Guild shared with the world today our intentions to provide as many lasting food memories as possible with the unveiling of Feast!-Tofino and Ucluelet.  This May 2011, good food will be on the minds and in the mouths of any person who wishes to join us at the edge of the Pacific.  To help celebrate this month dedicated to the food we are so intricately connected to, we have invited a long list of our favourite food loving friends from around the country.  At any given point in May residents and visitors alike will have the opportunity to meet and eat with one or a few of the following prominent chefs, Angus An (Maenam Restaurant, Vancouver), Rob Feenie (Iron Chef Crab Champion, Vancouver), Brad Holmes (Ulla Restaurant, Victoria), Rick Moonen ( RM Seafood, Las Vegas), Hayato Okamitsu (Catch, Calgary), JC Poirier (Campagnolo, Vancouver), Nico Schuermans (Chambar, Vancouver ), Peter Zambri (Zambri's, Victoria), and more chefs are still signing up.  We are very lucky to live and cook in a place where chefs of this caliber want to come for a pleasurable working vacation.  Our culinary community looks forward to sharing with these chefs and all our guests some of the passionate producers and outstanding ingredients that make this place so special to cook, eat and live in.  Many unique food experiences are being designed ranging from free dockside festivals that promote sustainable seafood to guest chef dinners set on a beach, up a pristine inlet or in one of our beloved local restaurants.  Given what has been organized so far,  May will undoubtedly be an unforgettably delicious month to indulge on our coast.

'Ocean Of Love' Program Aims to Ease Pain

TUCG Members Work Together to Provide a Vacation For Those Who Need It Most

Pacific Sands, Shelter and SoBo (TUCG members) have contributed to designing a very special trip for some B.C. families of Canuck Place Children’s Hospice and Victoria General Hospital.  The 'Ocean of Love' program will provide each visiting family a complimentary four-night stay at the Pacific Sands Beach Resort, ferry transportation with BC Ferries, a meal lovingly provided by either SoBo Restaurant or Shelter Restaurant, and a Clayoquot Sound Adventure Tour with Jamie’s Whaling Station.  These trips will be an opportunity for our community to welcome families as they work through some of the most difficult times of their lives.  By providing memories of a comforting bed, a nourishing meal and the cool sea breeze the 'Ocean of Love' Program will help these families share moments of comfort, normality and most of all fun.

Black Rock Resort Beats Back the Blues with BBQ, Bourbon and Good Music

Whole Animals at Centre Stage for Black Rock Resort's Winter Blues BBQ

80 meat lovers were treated to an early christmas present on Saturday night in the form of a 110lb pig, a 50lb lamb and many good old fashioned roasted chickens.  These animals were all BBQ'ed inside Chef Adam Protter's huge smoker and grill.  Protter owns Big Smoke Mountain BBQ Company and is a master of his trade.  While the BBQ veteran focused mainly on perfecting the meats, Chef Andrew Springett of Black Rock Resort (TUCG Member) helped arrange traditional BBQ side dishes to accent the mound of carnivorous delight.  There was cornbread, slaw, roasted potatoes and even doughnuts to satisfy all lovers of the 'Q'.  Most importantly though the animals came from good homes.  The Pig and Lamb were sourced from the vertically integrated 'Meat Market' down in Duncan, BC.  The Cowichan Valley butcher shop is supplied animals from its own farm.  The chickens were from the well respected farm of Maple Hill and were sourced through Two River Meats (TUCG Member).  Every animal on offer tasted like a soulful mixture of integrity, love and cherry wood.   The food went fast and eating quickly gave way to a bourbon soaked ho'down.  All elements of the evening contributed to a uniquely southern-inspired night on the very west coast.

LBL Closes for the Season by Opening Its Doors to the Community

Long Beach Lodge and TUCG Purveyors Serve Up a Special Evening for West Coasters

In celebration of another successful year at the resort, Long Beach Lodge welcomed local residents into the Great Room for their 2nd annual end of season party.  The dining tables were cleared out, a stage was set up and various food stations were scattered throughout the room.   The culinary surprises seemed to keep flowing all evening long with many of the ingredients having been generously donated from our passionate TUCG suppliers.  Chef Kevin Kimoto featured creative sushi rolls utilizing West Pacific Seafood's (TUCG member) smoked albacore tuna as well as Wildside Seafoods (TUCG Member) famed Johnstone Straight Sockeye from this years legendary Sockeye run.  In addition to the sushi bar, Out Landish Shellfish (TUCG Member) showcased their spectacular oysters ranging from the delicate and pampered Marina's Gold oyster (Sutil Island) to the briny and more robust Beach Angel Oyster (Marina Island).  40 dozen of the bivalves flew off the serving platters into the waiting mouths of many enthusiastic oyster lovers.  There was even a carving station featuring the well cared for beef of Pemberton Meadows which was procured from artisan meat purveyors/lovers Two River Meats (TUCG Member).  It was truly a memorable evening of  good music, great friends and inspired food handled with integrity from the time it left the ocean or pasture to when it landed on every party-goers plate.

A Warm Get Together of Good Food People

TUCG Has Its 1st Annual All Member Holiday Gathering

On November 29th TUCG members packed into Darwin's Cafe at the Tofino Botanical Gardens for a holiday gathering like no other.  The evening was themed as a 'canape-style' potluck so there were many plates of delicious little bites.  It was like being in food heaven.  Fresh Out Landish Oysters, B.C. Spot Prawn Ceviche and venison pepperoni were just some of the dishes tickling people's taste buds.  Wine flowed freely courtesy of Lesley Brown who represents Mark Anthony Wines.  The evening was an opportunity for all members to grasp how dynamic of a food organization TUCG has become after only its first year.

Dorothy Baert of Wildside Booksellers was on hand to present a cheque for $1100 to the "Grade School Gourmets" (GSG) Program.  The GSG program works with students of all ages in the Wickaninnish Community School to help them appreciate the fun of cooking, eating and sharing natural foods.  Initiated in 2010 with the support of the Clayoquot Biosphere Trust and TUCG the program has been a huge success for both parents and students.  The money had been raised on another magical evening that saw the town of Tofino welcome Vikram Vij (Vij's restaurant, Vancouver) to SoBo Restaurant for a cooking demo and outstanding 4 course meal.

The night closed out with a short film that was directed by Craig Noble (Tableland) and starred TUCG members Capt. Laura Neufeld who is a B.C. Spot Prawn Fisherwoman and Professional Food Lover Bobby Lax.  The film showed the two out on the boat pulling up spot prawn traps while speaking about the quality and sustainability of Frozen At Sea (FAS) B.C. spot prawns.  The film "Wild BC Spot Prawn Sport Fishing and Cooking"

demonstrated the fisherman/farm-to-plate connection that TUCG is all about and the type of relationship that was reticent between so many people that night in Darwin's Cafe.

Clayoquot Oyster Festival Embraces New Format With Help of TUCG

TUCG Chefs Shine in Showcasing Clayoquot's Culinary Jewel

Photo by Derek Cruikshank- www.dc-imaging.com

In the spirit of promoting a culinary culture that is more supportive than competitive this year's Clayoquot Oyster Festival did away with the competition for "best oyster dish".  Many TUCG chefs felt that the competition distracted from what the evening was really supposed to be which is a celebration of the oyster as well as our region's culinary talent.  Much like the Tofino Food and Wine Festival the oyster fest really highlights how lucky we are on the west coast to have such outstanding ingredients as well as many a capable chefs working with those ingredients.

The highlight of the night came when a new more fun-filled competition was unveiled.  In the spirit of the farm/fisherman to plate principles of the TUCG a shucking competition was designed that paired each chef up with an oyster farmer.  The concept was to have the farmer shuck 6 oysters for the chef to eat and then the chef shuck 6 oysters for the farmer to eat.  The first team who shucks and eats all 12 oysters wins.  It was a relay race like no other and has since been dubbed by some of the Out Landish Shellfish farmers as "Clayoquot Rules".  With a crowd of over 100 people cheering them on so loudly to be heard from down the block, six teams stepped up to the challenge.  After a couple of nail biting rounds and some very close calls, Ian Mowat of Out Landish Shellfish and Ali El-khalafawi from the Wickaninnish Inn took home the grand prize of $100 to Rodney's Oyster House, two Rodney's t-shirts and two professional oyster shucking boards.

Most importantly though the atmosphere between all competitiors was celebratory and convivial.  There were many high fives, hugs, smiles and beers shared after the shucking was done, which is exactly the camaraderie our unique food scene hopes to promote for years to come.

TUCG Provides Lunch to Support Community

Food to Comfort 3000, TUCG Cooks During Difficult time

On November 6, 2010 the West Coast welcomed paramedics, firefighters, RCMP and distinguished politicians, all here to honour the lives of Jo-Ann Fuller and Ivan Polivka .  Approximately 3000 people were estimated to attend.  Normally a lunch for that many people would take months of planning especially considering the food was being served in a huge tent that was erected on the soccer field at the Wickaninnish Elementary School.   Led by Chef Margot Bodchon of Tin Wis Resort, TUCG members did what they do best during hard times, they cooked, and cooked and cooked.  Some made platters at their own restaurant and others congregated at the Tin Wis which had become the unofficial food preparation headquarters with sandwich making and scone baking going around the clock. The lunch seemed to be a welcomed surprise for the attendees with the food and coffee providing a comforting reason to stick around and support others who had come to pay their respects to these valuable members of our community.

Vikram Comes To Cook For a Good Cause

Vikram Vij Brings His Passion to the West Coast at SoBo Restaurant

Last Night Vikram Vij, One of Vancouver’s culinary luminaries greeted 45 lucky people into SoBo Restaurant (A founding TUCG Member) with a secure handshake, graciously smiling eyes and a glass of Blue Mountain bubble.  It was a gathering that brought out some of Tofino’s most unabashed food lovers. Vikram was there to share his new book “Vij At Home, Relax Honey” as well as to help raise funds for Tofino’s own Grade School Gourmet Program (GSGP).  This Program has recently been initiated as a partnership between the Wickannish Elementary School, The Clayoquot Biosphere Trust and The Tofino and Ucluelet Culinary Guild (TUCG).  It aims to educate students from all grades about the importance of sourcing, cooking and eating regionally relevant and healthy foods.  The GSGP seemed like a perfect recipient for the evenings proceeds since both Vikram Vij and Lisa Ahier exhibit such unwavering passion and integrity in the ingredients they use.

In addition to the beautiful food, Vikram (who is a sommelier by trade) and SoBo co-owner, Artie Ahier combined efforts in matching each course with a food friendly glass of vino.  JoieFarm wines from Naramata, BC poured their striking Rose and wonderfully fruity Noble Blend while Blue Mountain from Okanagan Falls, BC treated us to some sparkling wine and spicy gamay noir.   Both wineries generously donated the wine so as to help make the dinner an even more indulgent sensory and financial success.

The night ended with a steady 5 minute applause after which Vikram spoke of how humbled he was by the reception he has received since beginning to plan the evening with Dorothy Baert of Wildside Booksellers and Lisa Ahier.  He quipped about how when he considered coming to Tofino for the cooking demo he thought maybe he would get a turnout of 10-15 people and that he was extremely honoured the Wildside Booksellers had sold all 45 tickets in only 24 hours. The evening was a true testament to the big heart our small community has when it comes to food made with integrity, care and passion.

Seeking the Wild Chanterelles in Clayoquot Sound

Grade 1s Go Chanterelle Picking Led by TUCG members

Mrs. Morris's Grade 1 class at the Wickaninnish Elementary school went on a very successful mushroom hunting excursion into the wild forests of Clayoquot Sound.  With the help of many parent volunteers and led by naturalist Josie Osbourne of the Raincoast Education Society/Tofino Botanical Gardens (TUCG Member) and Bobby Lax (TUCG's Food Coordinator) the grade 1s were treated to a timeless fall tradition. There were many happy faces both young and old in the search for the abundant Chanterelle mushroom.  On a beautifully sunny day that illuminated the bright golden colour the fungi are famed for, 20 young students learned about more than just mushrooms.  Many signs of the wonderful fall season were discussed as well as what makes our region's forests so special.  This field trip has spawned the idea of more food minded trips such as an outing to the Thornton Creek Hatchery as well as a possible excursion to some of the area's untouched beaches for a good old fashioned clam dig.

Breakers Sells After 13 Solid Years

TUCG Members Breakers Delicatessen welcomes new owners

The standby food stop Breakers Delicatessen has been sold by Trish Dixon to an interested Edmonton couple.  Trish has made this move after providing healthy, fresh food to people in this community for the past 13 years.  TUCG wishes her great success on her next move and a hearty congratulations to her new found time now that she is free from the 24 hour demanding duties of owning a restaurant.  It was a pleasure to have Trish as part of TUCG for its innitial year especially since she has been such a big part of the 'good food movement' that has occured here on the west coast.

TUCG Chefs Cook Beach Dinner for NHLer's Fundraising Fishing Derby

A Dinner at Shell Beach was the hot ticket for the 1st Annual Saltwater Classic

TUCG chefs Derek Sandercock, Richard Moore, Bobby Lax and TUCG Fisherman Jeff Mikus delighted guests at a fundraising dinner on July 30th in support of NHLer Brendan Morrison's 1st Annual Saltwater Classic Fishing Derby.  The Wickaninnish Inn's Shell Beach provided the setting for a truly unique coastal culinary experience.  It was an outstanding evening of rustically beautiful food.  The Seafood was the main focus with dishes like steamed mussels and clams in a coconut curry broth (courtesy of TUCG supplier Out Landish Shellfish) and grilled Spot Prawns from TUCG supplier Wildside Seafoods.  There were many a celebratory toasts to the good life of food and friends.  Most importantly though, the event raised more than $4,000 to support Tofino community initiatives including the Wickaninnish Community School's "Healthy Snack" program.

Tofino-Ucluelet Culinary Guild’s First Fundraising Event Slated for April 30, 2010

New Organization Unites Culinary Professionals

TOFINO, Vancouver Island, B.C., April 13, 2010 – The Tofino‐Ucluelet Culinary Guild (TUCG), a newly formed organization uniting culinary professionals in support of sustainable farm‐to‐table practices, today unveiled the details of its inaugural fundraising event to be held on April 30, 2010 at 6:30 PM at the Best Western Tin Wis Resort in Tofino.

In addition to a multi‐course dinner created by TUCG member chefs and restaurants, the fundraiser will feature a silent auction and raffle. Proceeds will support membership recruitment efforts and help fund initiatives to acquire and transport farm‐fresh produce and meats to the Tofino‐Ucluelet area from various locations throughout British Columbia.

“TUCG members are passionate about creating memorable West Coast cuisine using the freshest regional and local ingredients,” said Lisa Ahier, Chef at SOBO Restaurant and TUCG Chairwoman. “By sharing ideas and resources and having better access to regional suppliers, we’ll be able to offer guests a much richer culinary experience.”

One hundred tickets to the TUCG fundraiser will be available beginning Wednesday, April 14th, 2010 at TUCG founding board member locations Black Rock Resort, shelter Restaurant, SOBO Restaurant, Spotted Bear Bistro, Wickaninnish Inn and Wildside Grill.

About the Tofino‐Ucluelet Culinary Guild (TUCG) www.tucg.ca Founded in March 2010, the TUCG unites like‐minded chefs, restaurant entrepreneurs and culinary visionaries whose mission is to work closely with each other and regional farmers, foragers and fishermen to provide, support and promote a unique culinary experience that relies on sustainable farm‐to‐table practices and the freshest local ingredients prepared with integrity and passion.

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TUCG Contact:  Bobby Lax, Community Food Coordinator, 250-266-6665, info@tucg.ca

Media Contact: Lynda Kaye, Kaye Public Relations for TUCG, 250‐725‐2035, lynda@kayepr.com

TUCG in the News

Jun 9th, 2011 : The Westerly News
"Local culinary guild a hub for local foodies"

Jan 25th, 2011 : Savour Magazine
"Culinary Coasting in Tofino and Ucluelet"

Nov 1st, 2010 : CAA magazine
"Discover Tofino BC"

Jul 10th, 2010 : Eat magazine
"Tofino Buzz"

May 12th, 2010 : Scout Magazine
"Field Trip #581: Digging The Rad Fruits Of Island Collaboration"

May 6th, 2010 : Westcoaster.ca
"Three Cheers for the Tofino-Ucluelet Culinary Guild"

Apr 14th, 2010 : Westcoaster.ca
"New Guild Promotes Sustainable Culinary Practices"