YAM Magazine Jul/Aug 2026

WHERE VISION BECOMES PRESENCE.

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Your Local Experts

PAGE

Best Restaurants

YAM’s annual awards celebrate our local culinary heroes and all the delicious things they are cooking up. By Joanne

20

Anchors Away!

Our best advice for getting out on the water this summer — even if you don’t have a boat.

By Diane Selkirk

78

Luxury Off the Grid

Glorious glamping on a serene sound: Check in to Clayoquot Wilderness Lodge, the luxe eco-resort in our own backyard.

By Lucas Aykroyd

84

Purple Haze

It’s lavender season. Here’s how to make the most of the fragrant flower.

By Susan Lundy

Sasvari

10 EDITOR’S LETTER

13

HERE + NOW

Why we love nasturtiums, summer’s faded beauty, handy gear for outdoor living, summer reads, wellness insights. Plus: the YAM contest.

18 IN PERSON

Saving the summer music festival: Dylan Stone is bringing folk and country sounds to Victoria. By

David Lennam

26 LIFE AT HOME

A father’s generous gift creates a multi-generational family compound that is all about the lakeside lifestyle. By Joanne

Sasvari

72 STYLE WATCH

Colourful florals and a tropical vibe make for a fashionable day at the fair. Styled by Janine Metcalfe

89 FOOD + DRINK

Savour summer! We dish on asado (a.k.a. Argentina’s signature barbecue bash); our nomination for the Drink of Summer; sweet, sweet honey; salad dressings for your farmers’ market bounty; and all the latest restaurant news.

102 SCENE

Ni! Spamalot rides hilariously back to town and David Foster throws a giant anniversary party. Plus: Culture Calendar. By David

Lennam

106

PERSPECTIVE

Look closer: Summer’s simplest treat. Or is it? By

Joanne Sasvari

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Come, gather around the table

Lately, I’ve been doing a lot more entertaining than usual. Every few days, it seems, I’m hauling out the good wine glasses and baking another batch of savoury cocktail shortbreads. And it’s got me thinking about a couple of things.

The first is what a joy it is to gather people around your table. In a world that sometimes feels increasingly lonely and polarized, nothing feels quite as hopeful as sharing food and stories with the people you love and, maybe more importantly, the people you haven’t really gotten to know yet.

The other thing that inevitably pops into my mind as I stress and fret about getting food on the table in a timely manner is how much I admire the people who do this every day. I’m talking, of course, about our restaurants, the chefs and line cooks, the servers and sommeliers and bartenders, the people who make it seem so easy when we all know how hard it really is.

They’re the stars of this issue of YAM, which celebrates our annual Best Restaurant Awards. In these pages, you will find some of your favourite places to dine and, we hope, some exciting new ones to discover. (Pro tip: Don’t ignore the runners-up in each category, because that’s where you might just find the winners of tomorrow.) You will meet the people who make the magic happen and get an insight into today’s top dining trends. Among them: more international flavours, more local restaurant groups, more interesting wine from off-thebeaten-path regions and more cozily nostalgic dishes (think: fried chicken and soft serve).

But the biggest trend right now is all about connection. It’s small rooms, attentive service, shared plates and collaborative experiences. It’s gathering with friends around a live fire, perhaps, or chatting with a chef as he deftly assembles sushi on the other side of a counter. Most of all, it means getting out of your house, off your screen and sharing food and conversation with others.

Restaurants are those important third places where the world comes together. And sharing food, haute or humble, at home or elsewhere, is always an act of generosity and grace. Even if you don’t bring out the good wine glasses.

Joanne Sasvari, Editor-in-Chief editor@yammagazine.com

Best Casual winner, Part and Parcel, page 43.

PUBLISHERS Lise Gyorkos Georgina Camilleri

EDITOR-IN-CHIEF Joanne Sasvari

DIRECTOR OF PHOTOGRAPHY Jeffrey Bosdet

LEAD GRAPHIC DESIGNER Janice Hildybrant

ASSOCIATE GRAPHIC DESIGNER Kelly Hamilton

ADVERTISING CONSULTANTS Deana Brown Jennifer Dean Van Tol Cynthia Hanischuk Brenda Knapik

ADVERTISING CO-ORDINATOR Rebecca Juetten

DIGITAL MEDIA SPECIALIST Lauren Ingle

FASHION EDITOR Janine Metcalfe

COPY EDITOR Lionel Wild

CONTRIBUTING WRITERS Lucas Aykroyd, Gillie Easdon, Julien Johnston-Brew, David Lennam, Susan Lundy, Diane Selkirk, Christine Sismondo

FINANCIAL ANALYST Allison Villacis

EDITORIAL ASSISTANT Julien Johnston-Brew

CONTRIBUTING PHOTOGRAPHERS George Apostolidis, Andréa Conforti, Hussel Media, Alison Kuhl, Diane Selkirk

CONTRIBUTING AGENCIES Getty p. 13, 16, 24, 25, 84, 87, 89, 97; Pexels p. 22; StockFood p. 98; Stocksy p. 106

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INSTAGRAM @yam_magazine

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ON THE COVER Chobap Sushi Bar, Restaurant of the Year

Photo by Jeffrey Bosdet

Published by PAGE ONE PUBLISHING 580 Ardersier Road, Victoria, B.C. V8Z 1C7 T 250-595-7243 info@pageonepublishing.ca pageonepublishing.ca

Printed in British Columbia by Mitchell Press. Ideas and opinions expressed in this publication do not necessarily reflect the views of Page One Publishing Inc. or its affiliates; no official endorsement should be inferred. The publisher does not assume any responsibility for the contents of any advertisement, and any and all representations or warranties made in such advertising are those of the advertiser and not the publisher. No part of this magazine may be reproduced, in all or part, in any form — printed or electronic — without the express permission of the publisher. The publisher cannot be held responsible for unsolicited manuscripts and photographs. Canadian Publications Mail Product Sales Agreement #41295544

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YAM is Victoria’s lifestyle magazine, connecting readers to the distinctive lifestyle and authentic luxury of the West Coast. For advertising info, please call 250-595-7243 or email sales@yammagazine.com

GARDEN HERO

We love the bright, cheerful, summery colours of nasturtiums, whether their fiery blossoms are of the trailing or climbing variety. They’re easy to grow from seed in pots or just about anywhere you want to plant them, as long as they get six hours of sun a day. They not only look pretty, they are also good to eat — both the leaves and blossoms have a light peppery taste that is delicious added to salad or used as garnish. Best of all, they attract hummingbirds, bees and butterflies, as well as less welcome critters such as aphids, enticing these pests away from your veggie patch. In other words, the nasturtium might just be one of the hardest-working plants in your garden. All this, and pretty darn good looking, too.

FADE IN

For summer fashion and home décor, think breezy linen and soft, wearable cotton in the palest, most romantic, sun-bleached hues.

DREAMY BED LINENS

Linen naturally adapts to your body temperature, keeping you cool when it’s hot out and warm when it’s chilly, making it ideal for sweltering summer nights. This organic French linen sheet set by Coyuchi comes in nine relaxed colours, including a natural chambray we love, and is designed to get stronger and softer over time. Available at Resthouse. resthousesleep.com

EASY DRESSING

In summer, the best clothes are loose, relaxed and made from natural materials, just like this swingy linen frock handmade to order by Victoria-based label Jimi. Designed by Jayme Hiebert, the Fawn dress features a gathered high waistline, low scoop neckline, puffed three-quarter sleeves and comes in half a dozen soft, easy-to-wear hues. jimicollection.com

LOVELY IN LILAC

Look cool on even the warmest days with this breezy, flutter-sleeved top in textured crinkle cotton from Smoking Lily. Its daisy print and partially split back add to its sweet vintage vibe. Designed, printed and sewn in Victoria. smokinglily.com

PRETTY IN PINK

It’s the finishing touch every table needs — chic cotton dinner napkins in a gently faded colour that goes with just about anything. We love this soft, lightly crumpled pink, especially with its charming flat pompom detail, which will just get softer and more pleasantly faded over time. Available at Irish Linen Stores. irishlinenvictoria.com

BEACH DAY

Make every day by the lake or ocean a beachy one with The Somers towel in a breezy palm leaf motif from Tofino Towel. Made from densely woven Turkish cotton, this towel is super absorbent, folds up into almost nothing and magically sheds sand, making it easy to tuck into your beach bag. Plus it comes in four sun-soaked colours designed to capture that easy summer mood. tofinotowelco.com

CATHY

OUTDOOR LIVING

Summer means spending every possible minute outside. Make your space as comfortable as it is stylish with this handy gear.

Shady Chic

Stay cool under this charming patio umbrella with its French Riviera-inspired stripes, vintage-look fringe and soothing, on-trend sage-green hue. It’s as durable as it is pretty, perfect for your back deck, garden, poolside or when you wish you were lounging by the Mediterranean Sea. For Living outdoor umbrella with carrying case available at Canadian Tire. canadiantire.ca

Night Light

Night falls all too soon when you’re having fun. Keep the party going with the Pablo Candel Portable Table Lamp. Spanish/Venezuelan designer Pablo Pardo was inspired by a cone of light to create this fully rechargeable, multi-level LED light, perfect for both indoor and outdoor use. Its graceful style makes it the focus of any gathering. Available at Gabriel Ross. grshop.com

SUMMER READS 3

Plants of Greater Victoria: A Wanderer’s

Guide by Collin Varner (Heritage

House)

This is the handy, easy-to-use companion you need as you head out on local paths and trails this summer. With clear descriptions and beautiful photos, it features more than 200 species of wild flowers, berries, ferns, bushes and marine plants that grow from Sooke to Sidney. You’ll never have to wonder “What’s that purple thingy?” again.

Tunes To Go

Bring the party with you, courtesy of this tiny but powerful portable Bluetooth speaker by Quebecbased Sounds Good. The SG Balade not only offers rich, warm sound, it’s fully waterproof, which means you can take it to the pool or beach without stress. Plus you can crank up the beats with its “Bass Boost” mode for when dancing breaks out. soundsgood.ca

Skeeter Cheater

No one else needs to know that the sleek, minimalistic sculpture on your table is actually a highly effective mosquito repeller. But you will. It’s Thermacell’s Fuel-ZoneGuard Base Mosquito Repeller, scent-free, smoke-free, DEET-free, safe for pets and people, and guaranteed to make mosquitoes unwelcome in a 15-foot zone. thermacell.com

These great books celebrate the things that grow on the West Coast.

West Coast Kitchen Garden by

Sabrina Currie (TouchWood Editions)

Campbell-Riverbased food writer and trial-by-error gardener Sabrina Currie has crafted a gorgeous garden-to-table cookbook around the seasons of the West Coast. These nourishing, whole-food recipes go from seed to harvest to plate and will inspire you to get your own hands in the dirt and cook along with the seasons.

Dead Bees Still Sting by Susan Cormier (Greystone Books)

From her small acreage in Langley, caught between urban development and the wilderness, poet-beekeeper Susan Cormier has crafted a lyrical journey through five seasons of semiagricultural life. Along with an education in beekeeping, this is an oftentimes funny meditation on beauty, grief and the conversation between humans and nature.

Your Summer Feel-Better Guide

How to improve your physical, emotional and mental well-being right now.

FOR BETTER WOMEN’S HEALTH

If you’re a woman of a certain age — especially a sweaty, achy, sleep-deprived and totally-had-it-up-to-here woman — or if you happen to live with one, you’ve likely noticed that menopause is the hot topic du jour. There’s plenty of meno-washing and misinformation out there, but there’s also some legitimately good and revolutionary news, much of it originating right here in B.C.

Earlier this year, B.C. and Manitoba became the first provinces to provide free access to prescribed menopausal hormone therapy. (Under the same plan, B.C. also covers eligible contraceptive medications and, in another progressive move for women’s health, self-administered cervical cancer screening is now free and accessible across the province.)

Meanwhile, we’re starting to see results from 2024’s HER-BC (Health and Economics Research on Midlife Women in BC) study conducted by the Women’s Health Research Institute in partnership with Pacific Blue Cross and the BC Women’s Health Foundation. This is some of the world’s most in-depth research on the physical and psychological health experiences of

midlife women, and is already changing treatment protocols. Find information and helpful resources at whri.org/her-bc/.

FOR A GORGEOUS GLOW

LED face masks have been the hottest beauty gadgets of the last year or so, used for their collagen-boosting, fine-line-minimizing and inflammation-reducing properties. Now you can reap the same benefits — and more — for your whole body. The Canadian company Rouge offers a range of red light panels including full- and halfbody variations, ideal for the wellness space in your home. These medical-grade panels emit red and near infrared wavelengths that induce therapeutic benefits designed to target skin health, muscle recovery, fat metabolism, pain reduction, muscle recovery, sleep improvement and more. rougecare.ca

FOR HEALTHIER MINDS

Connection (a.k.a. social wellness) is a big topic in mental health right now, and is set to become even more important as we grapple with the effects of AI and our on-screen-all-the-time lives. After all, research has shown that people with strong

social ties live longer and better, which sounds pretty great to us. Expect to see a rise in multi-generational community wellness spaces, as well as third spaces for local get-togethers and group activities around shared interests.

A good place to start: Invite friends over for a casual BBQ or TV viewing party, whether it’s the FIFA World Cup Final on July 19 or these smart, feel-good shows.

The Other Bennet Sister: Mary, the sister who wasn’t pretty enough, clever enough or charming enough in Jane Austen’s Pride and Prejudice, ends up with the best story arc of all. Watch it: Now on BritBox.

Every Year After: A classic will-they, won’t-they, canthey-get-over-past-mistakes love story based on a novel by Canadian author Carley Fortune and set in a charming lakeside town. Watch it: Now on Prime Video.

Ted Lasso: After a three-year hiatus, Ted (Jason Sudeikis) is back, this time coaching AFC Richmond’s new women’s football team. We can’t wait to hear his latest words of inspiration. Watch it: Starting August 5 on Apple TV.

A BEAUTIFUL GIVEAWAY

Enter to win the gift of luxurious local skin care.

Who wouldn’t want a simplified skin-care routine that promised better results, especially when those products are made from high-quality ingredients right here in Canada? That’s just what one lucky winner will receive, courtesy of Vancouver Islandbased Collage Skincare.

This prize is a complete full-size Collage Skincare system designed to hydrate, renew and strengthen the skin through three adaptable layers: Canvas Serum, Composition Gel Moisturizer and Gesso Balm. These products are water-based, suitable for sensitive and acne-prone skin, and formulated with science-backed active ingredients and timeproven botanicals. This prize has a value of $300.

To enter, visit yammagazine.com or scan the QR code. Contest closes August 28, 2026. Good luck!

Summer begins on THE VERANDA

An iconic patio overlooking Victoria’s Inner Harbour, where chilled seafood towers, refreshing cocktails, and sun-soaked afternoons stretch into unforgettable evenings, perfect for sipping through golden hour and into sunset.

The Veranda at Fairmont Empress is open daily from 11:00am to 10:00pm. Walk-ins are welcome.

Saving the Summer Festival

While other events disappear, The Unfaithful Servants frontman Dylan Stone is bringing two new ones to life.

By David Lennam | Photo by Jeffrey Bosdet

Dylan Stone had a dream about reigniting the long-dormant Victoria Folk Music Festival. Really.

“It’s true,” clarifies Stone. “This was like a manifestation situation where I was positive in the back of my mind that I’d make it happen one day. Determined. Really, I’ve always loved bringing people together for a positive purpose to make the world a better place through music.”

The frontman for acoustic folk/Americana/ newgrass outfit The Unfaithful Servants wasn’t just satisfied with resurrecting a festival of folk music. He has also added a one-day event for country music fans in Langford.

After producing Langford Rocks in 2024, Stone knew the West Shore was the place for a country event. “This would just go off. And the idea of a country music festival in Langford, there’s just something that clicks about it. It just made sense.”

GOING, GOING …

Stone is bucking a worrying trend that has seen several of the city’s long-running annual events be indefinitely postponed or utterly vanish, whether for financial, organizational or other reasons.

Among them: The Harbour Blues ‘n Roots Festival (formerly Vancouver Island Blues Bash) is on hiatus for 2026 due to financial challenges. The old ICA FolkFest’s 35-year run ended in 2006. After months of rumours, founder Nick Blasko recently confirmed to YAM’s sister publication Douglas magazine that Rifflandia would not be returning this year. And FernFest, an annual community arts and music festival held in Fernwood each June since 1996, was almost cancelled this year due to “organizational capacity constraints,” only to be rescued by a determined community partnership and an infusion of grant money.

At the same time, increased security requirements in the wake of last year’s Lapu-Lapu Day tragedy in Vancouver have put extra pressure on largely volunteer-run events; it’s one of the reasons why we’re not seeing parades for Esquimalt Buccaneer Days or the Oak Bay Tea Party this year.

But those lamenting the recent dearth of summer music festivals in Victoria can thank Stone for opening up a couple of big outdoor stages. On July 4, the second year of his Victoria Folk Music Festival features Chantal Kreviazuk,

The Sadies and The Deep Dark Woods at Royal Athletic Park. Then, on August 29, he brings the Country Roads Festival to Langford’s Starlight Stadium, with Doc Walker and Aaron Pritchett headlining.

Stone’s pal and musical cohort in The Legacy of Lightfoot band, Oliver Swain, had fleeting success producing the FolkWest festival in 2011. While it only lasted a couple of summers, FolkWest cemented the solid pedigree of this folk-lovin’ town.

“My joke, because I’m playing in a group with Oliver, was that when I got the go-ahead to do my folk festival at Royal Athletic Park, I had to call him and it was essentially like telling him I’m dating his old girlfriend or something. He’s been incredibly supportive of it.”

Stone’s hope is for this to be mentioned in the same breath as established folk fests in Winnipeg and Calgary, which attract plenty of out-of-town visitors. Ours could be positioned as a destination festival. And, he adds, with some pride, “What they don’t have is Victoria as a place. And that’s my dream for it.”

Swain gets that and suggests there’s a renaissance going on in Victoria’s arts community right now.

“Between the new generation of artists and producers, and a much more supportive city council, we’re seeing a flowering in our community in spite of the many cultural and economic challenges the arts face today.”

BUSIEST MAN IN SHOW BIZ

If anyone can lead Victoria’s music renaissance, Swain says, his buddy Stone is the man for the job. “Whether we’re performing or producing events together, Dylan always knows what goes into a great song, a great band or a great event,” he says.

But exactly how the 40-year-old is able to cram two festivals into his schedule is more than a simple test of time management. Stone plays in four bands (down from the six or seven he’s previously had on the go at once), produces dozens of shows for his Cascadia Concerts and spends time in the studio on new recordings — both solo and with the powerhouse twang of The Unfaithful Servants, whose sophomore album Fallen Angel is drawing raves.

Stone grew up near Oshawa, listening to Bob Dylan in his room as a kid and thinking about how music can save the world. It may have saved him from working in the GM plant. Stone jokes about

skipping town at 19 and moving to Victoria — at the time when the town was brimming with live music.

“The scene was really vibrant when I moved here. There were tons of venues happening,” he recalls.

He fell in with local promoter Matt Laundrie and earned his tutelage bringing in touring acts and booking gigs for local bands.

Always he was writing. Nearly 300 songs. Maybe 100 good ones, he quips.

“It’s actually one of the struggles I’ve had as an artist. My recorded output feels so minuscule compared to my written output.”

With the rising success of The Unfaithful Servants, Stone says his story arc is coming to fruition.

“My whole musical career has basically been a progression of getting further and further into, like, the roots music and closer to that source. I found myself in Nashville around these people that essentially invented some of these idioms.”

THE HOUSE PARTY GUY

Asked if he thinks Victoria is a festival town, as many would suggest, his answer is blunt.

“No. If I had to say it. I spoke to someone else the other day talking about the challenge of trying to host something in Market Square or Bastion Square. Other towns have vibrant outdoor festivals that utilize their civic squares. But at the end of the day it takes people that are dumb enough, like me, to take the risks to do the fun stuff and put their necks out.”

But putting on festivals is fun, right?

“I love it,” he says. “It’s stressful as hell, but it’s ambitious. It’s big. I love throwing parties. I’ve always been a house party guy. When I lived in Fernwood I had house music concerts all the time. I’ve always been a host and I love bringing musicians in and putting programming together.”

People who know Stone agree he’s one of the good guys. A pay-it-forward booster for live music and musicians.

“When I was young and living in town here the music scene was so magical and inspiring to me and it feels now like I’m doing my part to create and kind of move that feeling forward, even though I’m not in it myself as this young kid all hungry and eager. It’s like I’ve taken that feeling and I’m creating these events with that in mind and so others can experience it.”

“It’s stressful as hell, but it’s ambitious. It’s big. I love throwing parties.”

Anchors

Away!

DON’T HAVE A BOAT? HERE ARE 10 WAYS TO GET OUT ON THE WATER ANYWAY.

By Diane Selkirk

You don’t need to own a yacht, know how to tie a bowline or spend your weekends hauling a kayak to the shoreline to enjoy Victoria’s famously salty lifestyle. In a city where sailboats skim across the harbour, canoes glide along the coast and marinas fill with dream-worthy vessels, it’s surprisingly easy to get out on the water without ever buying a boat.

In fact, for many locals and visitors, being “boat-less” might actually be the best way to experience life on the Salish Sea. No storage fees. No maintenance headaches. No worrying about whether your bilge pump is working. Just show up and climb aboard.

Whether you want a quick harbour hop after work or a multi-day sailing adventure through the Gulf Islands, here are some fun, approachable and thoroughly West Coast ways to enjoy the boating lifestyle — no boat ownership required.

1

LEARN THE ROPES

If you’ve ever dreamed of casting off from the dock and hoisting your own sails, Victoria offers plenty of ways to test the waters. Wild About Sailing in Sidney (their vessel is pictured here) runs introductory day sails with qualified instructors, giving beginners a chance to learn the basics before committing to longer courses. For something a little different, Traditional Oar & Sail in Maple Bay offers hands-on rowing and sailing excursions aboard beautifully recreated six-oared Shetland boats. Equal parts history lesson and adventure, the experience offers a glimpse into the coastal traditions that have long shaped maritime communities.

DIANE SELKIRK

2

GLIDE ALONG THE COASTLINE

For many Victorians, kayaking and stand-up paddleboarding are the gateway into life on the water. They’re relatively affordable, easy to learn and perfectly suited to the region’s sheltered bays and calm summer evenings.

Companies like South Island SUP have introduced countless locals to paddleboarding through lessons, rentals, guided tours and social paddles around southern Vancouver Island. Ocean River Sports offers downtown harbour kayak tours, Kelp Reef Adventures specializes in wildlife-focused excursions and Victoria Kayak rents equipment for independent adventures.

One of the best things about getting out on the water around Victoria is you don’t need to travel far to feel immersed in nature. Launch into the Gorge Waterway and you’ll glide past herons, drift over jellyfish and weave through forests of seaweed. Kayaks and paddleboards move so quietly you’ll soon notice the small details: ripples on the water, the scent of cedar along the shoreline or the sudden appearance of a curious seal.

3

SOAK UP THE SCENERY

If there were an award for the most relaxing way to experience Victoria’s waterfront, piloting your own floating hot tub through the Upper Harbour and Gorge Waterway would be a strong contender. Hot Tub Boat Victoria rents selfguided floating tubs for up to six passengers, complete with a short orientation before you head out to soak while the city drifts by.

For a more stationary experience, HAVN Saunas offers another uniquely West Coast way to unwind. Set aboard a beautifully repurposed Second World War-era barge, the floating spa combines cedar saunas, cold plunges and ocean views as part of the region’s growing Nordic wellness culture.

4 HARBOUR HOP THROUGH THE CITY

If you could design a public transit system entirely around charm, it would probably look a lot like the little pickle boats run by Victoria Harbour Ferry. These cheerful aqua taxis have become part of the city’s personality, shuttling passengers between downtown, Fisherman’s Wharf, the Songhees waterfront and the Upper Harbour.

For visitors, it’s one of the easiest ways to instantly connect with Victoria’s marine culture. For locals, it’s a reminder that commuting can occasionally involve sunshine, harbour seals and floating homes.

For a slower look at the city, hop aboard one of their narrated harbour tours. Suddenly the Fairmont Empress, B.C. Parliament Buildings and colourful houseboats at Fisherman’s Wharf feel less like landmarks and more like part of an unfolding coastal story.

5

Chances are, once you’ve had your first taste of life afloat, you’ll start looking for ways to do it more often. Fortunately, there are plenty of people who have already figured out how to embrace the boating lifestyle without actually owning a boat.

For sailors, Barnet Sailing Co-op keeps one of its fleet boats in Sidney, offering members affordable access to sailing. Outdoor enthusiasts can also connect with the Victoria Canoe and Kayak Club for everything from recreational kayaking to dragon boating and canoe programs. Meanwhile, Wilson Diving offers snorkelling and scuba courses, guided dives and social events for those eager to explore beneath the surface.

EXPLORE INDIGENOUS WATERWAYS

Some experiences on the water offer more than scenery. Songhees Tours invites small groups to paddle Victoria’s Inner Harbour in replica traditional canoes while learning directly from Lekwungen guides.

Unlike a typical sightseeing cruise, these tours combine hands-on paddling with teachings about water protocols, language, song and the longstanding relationship between

the Songhees people and the surrounding waterways. As you travel routes used for generations, the harbour becomes a place of story and continuity rather than simply a backdrop for photos.

7

TURN A FERRY RIDE INTO AN ISLAND ADVENTURE

If you’re ready for a full Salish Sea adventure, BC Ferries makes it easy to plan an islandhopping escape from Swartz Bay to the Southern Gulf Islands. The ferry ride itself is part of the fun, winding through forested channels and rocky islets while seabirds wheel overhead.

Once ashore, it’s easy to keep the maritime mood going. Book a seaside soak at Madrona del Mar Spa on Galiano Island, rent kayaks through Salt Spring Adventure Co. on Salt Spring Island or spend an afternoon exploring tidal pools along Mayne Island’s shoreline.

8 WINE AND DINE THROUGH THE ISLANDS

The Gulf Islands are renowned for their wineries, and Maple Leaf Adventures travellers a chance to pair vineyard visits with multi-day cruising through the Salish Sea. Guests explore island vineyards while learning about the region’s unique terroir, maritime climate and agricultural history, all while travelling through the protected waterways of Gulf Islands National Park Reserve.

If wine isn’t your thing, the company also offers craft beer and culinary cruises that combine microbreweries, coastal cuisine and visits to boat-access-only islands. Stops can include places like Russell Island, settled by Hawaiian families in the late 19th century, or the wonderfully quirky Cabbage and Tumbo islands, once home to failed mining schemes and foxfarming ventures.

9

CONNECT WITH THE SALISH SEA

While spotting orcas and humpbacks may be the headline attraction, Victoria’s whale-watching operators offer far more than the thrill of seeing a dorsal fin break the surface. Companies like Prince of Whales and Eagle Wing Tours turn every outing into a floating introduction to the ecology and wildlife of the Salish Sea.

Departing directly from downtown, tours travel through winding coastal passages in search of whales, seals, porpoises, sea lions and seabirds. Along the way, naturalists share stories about migration routes, marine ecosystems and

the conservation challenges facing the coast. The result is an experience that feels equal parts adventure and education.

10 MAKE A FRIEND

Spend enough time harbour hopping, paddling, sailing, soaking and swapping stories on the docks and you just might stumble across the ultimate Victoria boating hack: making a new friend who already owns the boat.

Turns out there are plenty of ways to live the maritime lifestyle — even if the closest thing you currently own to a boat is an old pool float.

The

Lakefront Lifestyle

A father’s generous gift allows this family to make the most of indoors and out all year round.

By Joanne Sasvari |

Photos by Hussel Media

It was a gift, in more ways than one.

The original owner of this large lakeside property decided to subdivide the space, live in a house in the front and give the back part to his son so he and his growing family could build their own home. To do that, they called in a designer (Western Design+Build) and builder (MAC Reno) to tear down an existing structure and create something new exactly for the way they wanted to live.

The result is a single, multi-generational property that comprises two slightly unconventional spaces connected by both a driveway and a well-travelled set of stairs. As Margaret Cormode, MAC Reno’s program manager, says: “They’re just two families who want to stay connected.”

But the homeowner’s dad didn’t just give him a piece of land. He also opened the door to the very best of lakeside living. “This isn’t a vacation home, this is an everyday home,” says Ann Squires Ferguson, principal of Western Design+Build. “They get the lakefront lifestyle, from morning to evening, 365 days a year. The quality of life here is really high.”

Now that’s the real gift.

CLOSE CONNECTIONS

The location came with both challenges and opportunities. “It’s at the top of the hill overlooking the lake, and we designed it so that they have the view, but they also have privacy,” says Squires Ferguson. On the lakefront side of the house, her team designed a modern A-frame extension that adds character to the home while also creating a sort of shield. “Otherwise they’d be on a podium, and everyone would be watching them.”

The challenge was that the home had to be built within an existing subdivision, with all its rules and bylaws, especially around setbacks (the minimum distance a structure can be built from a property line).

This home was designed for entertaining and making the most of its scenic hilltop location. The welcoming kitchen/living area, designed in cool coastal colours, opens on to a covered deck, the tall glass doors creating a living artwork of the lakeside views outside.

“We overstepped the setback by what was it, four inches or five inches, in our design for the stairs,” Squires Ferguson remembers. They had to ask the dad to give his son another small triangle of land to accommodate it, which involved additional time, cost and jumping through legal hoops. But, Cormode notes, “I think it was a good mistake, because the layout of the stairs was much nicer. And it certainly helped that it was the client and his dad in that dialogue, rather than a stranger.”

It was those connections that made the project such an enjoyable one for everyone to work on — not just between father and son, but between designer and homeowners, who’d known each other for years, all the various trades who worked on the project, and even between Squires Ferguson and Cormode, who first worked together more than 20 years ago. “We were babies,” Cormode says with a laugh.

It helped, too, that the homeowners were actively engaged in the process throughout. They are both accountants, with an older son from a previous marriage and two toddlers, both born during the project, which, in the end, took about two years to complete (six to eight months for design, 14 for the build).

For one thing, some of the family members are quite tall, and made sure that doorways would accommodate their height so they wouldn’t be forced to crouch in their own home. The new mom, meanwhile, worked closely with the designers to choose the finishings, including the cheerful wallpaper and patterned tile, while also making sure everything was kid-safe for the youngest members of the family.

“She has such a really casual elegance,” says Squires Ferguson, who notes that the homeowners also created “an interesting tension between private and public spaces, because they have a really beautiful primary suite downstairs that is incredibly private, and they have their own little spot to sit outside, the two of them, that’s covered and cozy.”

She adds: “I think she got the serenity that she wanted.”

Above: The protected deck is designed for yearround use. Below: The homeowners worked closely with the designers, especially on details like this bathroom’s cheerful wallpaper.

The primary bedroom is designed to be a serene and private refuge, with plenty of space for dreaming and sleeping as well as an ensuite (not pictured) and a cozy outdoor seating area for two (above).

‘LIKE A TREE HOUSE’

Overall, the home is 4,500 energy-efficient square feet, with four bedrooms and four bathrooms (including two ensuites and a powder room), built to Step 4 of the BC Energy Step Code, something that was a priority for both the homeowners and the design-build team.

Among its notable features is a mezzanine that came as something of a flash of inspiration and works as a home office-slash-gym with idyllic views of the lake from a set of clerestory windows. “The views inside, you have no idea,” Cormode says.

But what really stands out is the way this home is designed for living in.

Outside, the lawn has been transformed into a putting green, with a hot tub protected from sun, wind and rain by its situation under the deck (but still with those hilltop views). And don’t forget the handy stairs leading down to grandpa’s house and the lakefront.

Inside, there’s a huge kitchen/dining/living area designed for entertaining the whole family. Through a set of tall-person-friendly, eight-foot-high patio doors, it seamlessly transitions to a year-round outdoor deck protected from wind and rain by that extended A-frame. “It almost feels like a tree house. You’re suspended up above the tree line, the top of the trees, and so it is essentially another room,” says Squires Ferguson.

The big, light-drenched kitchen with its vast island is designed for family gatherings, with everyone pitching in to help cook.

The original lot was subdivided into two that share the same driveway, with the son’s family in the new home at the back. As the putting green and covered hot tub suggest, it’s truly a place designed for living in.

And because those glass patio doors remove any visual barriers between indoors and out, the view from inside is exceptional. “Essentially it’s a piece of art, the cloud movement and the wind in the trees and the wind on the water,” says Squires Ferguson. “It’s like you have the most beautiful painting all day, every day.”

There are practical features, too, including a pantry with a second dishwasher that’s handy for whisking dirty dishes out of sight during

family socials, a cozy nook and a massive kitchen island designed for the whole family to gather and cook together. There’s also the sweetest mudroom/laundry room that Squires Ferguson describes as a great example of how the simplest, most utilitarian spaces can also be beautiful. “They can bring you joy,” she says, noting that “joy is a valid design objective.”

Besides, she adds, “Even if you didn’t know [the family], if you look at those photos, it’s a life well lived, right?”

RESOURCE LIST

Builder: MAC Reno

Design: Western Design+Build

Interior Designers: Thuy Girling & Josey Duch, Western Design+Build

Engineering: Kyle Engineering

Electricals: Urban Electric

Roofing: Aerial Roofing, VGI Gutters

Plumbing: Oceanview Mechanical

Siding: Ridgerock Exteriors

Drywall: Definitive Drywall

Doors: Harbour Door Services

Windows: Royal Oak Glass

Flooring: Hourigan’s Flooring

Countertops: Stone Age Marble

Tile: Decora Ceramic Tile

Paint: ELP Painting

The well-designed mudroom/laundry room is not just a functional space for a growing family, but a beautiful one, too.

Restaurants Best2026

Meet the winners and runners-up of our annual awards — the chefs, servers, somms, barkeeps and producers who make Victoria one of Canada’s most delicious cities for dining out.

By

Joanne Sasvari | Photos by Jeffrey Bosdet, unless noted

If one thing is clear from the results of YAM’s 2026 Best Restaurants Awards, it is that, right now, small is beautiful. Our best new restaurant has only 16 seats, the best casual eatery 36, our restaurant of the year, just eight. But while these restaurants may be tiny in size, they are huge in all the things we love best about dining out in Victoria.

They are led by chefs with a reverence for fine ingredients and for food that is, as the Italians say, “fatto a mano,” made by hand. Because they can’t accommodate a crowd, they don’t have to please one, either, which means they can offer smaller menus featuring only the dishes the chef really wants to cook for you, along with the sometimes offbeat wines that pair best with them. And because the staff have more time to spend with fewer people, these restaurants can offer truly genuine, personalized hospitality.

Above all, they serve the one thing we are craving more than anything else: connection.

When the chef is just on the other side of a countertop, you will inevitably fall into conversation. As they hand you something delicious, they’ll tell you about the halibut that arrived this morning or the Sicilian orange-infused olive oil they recently discovered. You’ll find yourself chatting to your neighbour about the appetizer

you’re enjoying and to your server about that exciting natural wine from Jura they’re pouring. The whole experience feels less transactional and more like friends getting together over food and drink. You’ll leave happy, satisfied, a much better version of yourself.

This intimate type of dining experience is one of our favourite restaurant trends right now. Another is the growing number of local restaurant groups quietly stepping in to preserve our best-loved restaurants and opening exciting new ones of their own. Because small may be beautiful, but it’s rarely lucrative, especially at a time when the cost of everything is soaring.

We’re also loving the way some of our finest chefs are making “food for the people,” adding sandwiches, pizza, fried chicken and other humble favourites to their more elevated fare. We’re thrilled to see more and more buzzy restaurants and cocktail bars opening downtown. And, as always, we’re excited to see talented new chefs arrive in town, bringing flavours from elsewhere along with a hunger to learn what makes Vancouver Island so special.

All of this is making Victoria a better, more exciting and more welcoming place to dine. Wondering where to go next?

Turn the page and discover Victoria’s Best Restaurants of 2026.

Kitchens are cool!

“There’s real art being made in some of them, and we get to play a small part in making that possible. Victoria punches well above its weight for food, and we’re genuinely spoiled by what this community has to offer. In fact, I started the company while working in a nightclub — restaurant owners in my network began coming to me to fix their refrigeration, and that’s still about 50 per cent of our business today. We take pride in showing up with our skills to support our neighbours, and then turning around and sitting down in their dining rooms to enjoy what they create. It’s a good vibe!”

— Kristen Fletcher, Principal, Uptown Air Conditioning Ltd.

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Preventative Maintenance Programs

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Commercial HVAC

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Ice Machine Cleaning & Repairs

Heat Pump Installations

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Restaurant of the Year

CHOBAP SUSHI BAR

610 Courtney Street | $$-$$$

chobapsushibar.com | Reservations essential

In a city with no shortage of excellent restaurants, no other establishment so perfectly captures the mood of the moment — small, intimate, handcrafted and deeply personal — as the eight-seat Chobap Sushi Bar, YAM’s Restaurant of the Year 2026.

Chobap offers only omakase dinners led by chef-owner Clark Park. Omakase is considered to be among the world’s most refined dining experiences. There is no menu; instead, the

chef offers a series of small gourmet dishes based on the finest and freshest ingredients of the day.

“Guests can expect seasonal seafood, carefully prepared nigiri, thoughtful pacing and a dining experience that combines Japanese craftsmanship with warmth and hospitality,” says Park. “We also enjoy introducing sake pairings and sharing stories about the ingredients and the ocean.”

“Because our restaurant is very small, every guest experience feels personal and important to us.”

There are three seatings per night, each lasting 90 minutes, with eight to 10 courses served. At the appointed time, the gracious woman known only as EJ, dressed in a traditional kimono, opens the door, ushers guests to their seats at the counter, then offers them tea and sake. Behind the counter, Park stands smiling in welcome, then deftly starts preparing one dish after another, each perfectly timed and elegantly presented. Among them will be maki, nigiri, charcoal-grilled fish, soup, dessert and a delightful surprise or two.

“The most challenging part is consistency. In omakase, every detail matters — the rice temperature, fish quality, timing, preparation and overall guest experience,” Park says, adding, “Because our restaurant is very small, every guest experience feels personal and important to us.”

Park is originally from Korea, but trained mostly in Osaka, a city known for the excellence of its sushi. He loves seeing guests trying omakase for the first time, watching as they become more comfortable and excited throughout the meal, and notes that the restaurant is rooted in Korean “jeong,” the concept of a deep, unspoken emotional bond.

“More than anything,” he says, “we want people to feel welcomed, relaxed and connected through food, conversation and the atmosphere around the counter.”

That’s exactly what you can expect here. That, and some truly excellent sushi.

Best New Restaurant

If you’re lucky enough to snag a reservation to Lumache — it’s a bit of a competition given that it has only 16 seats and is open just four nights a week — you are in for an extraordinary experience. Chef James Frost (formerly of Vancouver’s La Quercia and Livia Forno e Vino) and front-of-house pro and sommelier Heather Dosman have created a tiny, perfect homage to the joy of handcrafted pasta and leisurely, heartfelt dining the way it’s done in northern Italy.

“Lumache” is Italian for “snails,” the Slow Food symbol, and Frost spent time working in the Dolomites with one of

the movement’s pioneers, chef Fiorenzo Varesco. It shows. Everything here is done lovingly, meticulously and at a livable scale. Frost sources fresh ingredients, then finds inventive ways to work them into a handful of antipasti (we’re still swooning over the tigelle, a tiny, crispy sandwich stuffed with mortadella) and fresh pastas made with just the right amount of bounce and chew. Dosman, meanwhile, discovers intriguing wines from all over the world, often from small producers in lesser-known regions, the kind of wines that can only be enjoyed for a fleeting moment.

The best way to experience Lumache is to put yourself into Dosman and Frost’s careful hands and order the pasta tasting menu with wine pairings. They will take you on an unexpected journey that starts with a selection of antipasti, meanders through five pastas that inevitably include a ridiculously delicious lasagna made the proper Bolognese way, then ends with something sweet, perhaps their signature tiramisu.

Because the room is so small, service is, inevitably, deeply personal and attentive. Indeed, dining here feels more like a hang with good friends than anything else, at least if your friends were great cooks and had a killer wine cellar.

We’re thrilled to welcome Lumache to Victoria’s dining scene.

Liv Cafe & Bistro | Unicorn Sparkles

Chef of the Year

PARK, Chobap Sushi Bar

When you sit at an eight-seat sushi bar, you can’t help but feel as if you get to know the chef who’s crafting each artful bite just a metre away. In the case of Clark Park, the chef-owner of Chobap Sushi Bar, it’s easy to see that he is warm, hospitable and very, very deft with a sharp knife.

He is also a hugely talented sushi chef who has chosen to call Victoria home, and raised the bar for culinary experiences in this city.

Originally from Korea, chef Park trained in Osaka, where he learned “the discipline, rhythm and precision behind Japanese cuisine.” In 2008, he visited Vancouver for the first time, moved there in 2014, then to Victoria in 2021. He worked in such well-known restaurants as Miku in Vancouver and, here in Victoria, YuaBistro and Marilena Cafe & Raw Bar, before opening Chobap in 2024, where he is joined by his front-of-house helper EJ and their virtual social media manager, a Siamese cat called Chobi.

“Each experience helped shape my approach to ingredients, hospitality and the connection between the chef and the guest,” he says.

“Victoria reminds me of places like Fukuoka in Japan and Jeju Island in Korea — surrounded by the ocean, close to nature, and filled with friendly people. Here, neighbours can become friends, colleagues and even guests at the restaurant. That sense of connection felt very natural for the kind of small omakase experience I wanted to create.”

“Omakase” means “I leave it up to you” and is a tasting menu experience where guests place their trust in the chef, who creates dishes based on the season, fresh ingredients and flow of the meal. “I chose this style because it creates a closer connection between the chef and the guest,” says Park. “The experience feels warm and personal, almost like sharing a meal with family.”

He adds: “It is a very small restaurant, but we hope it leaves guests with a memorable experience.”

Runners -up:

Kristian Eligh, Marilena Cafe & Raw Bar | Sam Harris, Cafe Brio, Brasserie L’Ecole

Best West Coast Contemporary

WILD MOUNTAIN FOOD + DRINK

1831 Maple Avenue South, Sooke | $$-$$$ wildmountaindinners.com | Reservations recommended

It’s not every day that you enjoy tulips at a restaurant, not as a centrepiece, but as part of your salad. Then again, Wild Mountain is not your every-day restaurant. In this small, welcoming place in Sooke, co-owners Oliver Kienast (the chef) and Brooke Fader (the sommelier) have created one of the Island’s finest, and friendliest, places to truly savour the taste of place. Kienast changes his menu daily, depending on what’s fresh and local and interesting, but it’s guaranteed to feature his housemade charcuterie, tempting little snacks (albacore tuna on turnip, caviar on potato chip), succulent seafood and a fresh pasta or two. Meanwhile, Fader pours a selection of intriguing wines alongside, many of them local and low intervention. This is a destination restaurant well worth the drive, with the warm heart of your favourite neighbourhood hangout.

Runners-up

Bray’s

Ugly Duckling Dining & Provisions

Best Big Night Out

MARILENA CAFE & RAW BAR

1525 Douglas Street | $$$ marilenacafe.com | Reservations strongly suggested

For three years running now, Marilena has been Victoria’s go-to for special occasions, and for good reason. An elegant room, attentive service, spectacular wines and executive chef Kristian Eligh’s gorgeous food — it’s just what we crave when we have something to celebrate. Pop open the fizz and order La Tour, the city’s fanciest seafood tower, and it’s a party! This is the place to indulge in the caviar service, the wagyu striploin, the extra dozen oysters for the table, the very best bottles from Bordeaux or Burgundy. Yet, even though Marilena is elevated dining at its finest, the vibe is one of good friends gathering for a good time — there’s more table hopping here on a Saturday night than in most high-school cafeterias. That’s because what really makes this place so special is its genuine hospitality. And maybe that second glass of Champagne.

Runners-up

Janevca Kitchen & Lounge

Ugly Duckling Dining & Provisions

Best Casual

PART AND PARCEL

2656 Quadra Street | $$

partandparcel.ca | Reservations recommended

There have been a few changes since this beloved Quadra Village restaurant won this same award last year. There’s a new front-of-house manager, Naomi Harding, and a new chef, Christina Erdman, who spent several years at Vancouver’s Burgoo restaurants (known for sophisticated comfort food, our favourite kind). But what hasn’t changed in the 12 years since Part and Parcel first opened is an experience that is never pretentious, but always offers more than you would expect from a casual neighbourhood eatery. Think: tasting menus and an exceptional wine program. “The foundation of Part and Parcel from day one was really all about the community, the farmers, the bakers, butchers and fishmongers,” says Sergio Hernandez, Part and Parcel’s GM and executive chef of parent company Four Top. “We’re just continuing to build on the identity that we’ve been defining over the last few years.”

Runners-up

Emmaline’s FARO Pizza

Best Happy Hour

BLOCK KITCHEN AND BAR

101 – 538 Yates Street | $$ blockvictoria.ca | Reservations optional

Is there a better way to end the workday than with a Sake-Tini and a tender bao stuffed with smoky-spicysavoury-sweet char sui BBQ pork belly, all in a lively joint with an izakaya vibe? We think not, and that’s just one reason Block Kitchen and Bar has captured the prize for the city’s best happy hour. Our judges loved the mostly Asian menu dished up by Chef Shohei Arato (a.k.a. Admiral Sho) — think Korean fried chicken, tuna tataki, lettuce wraps — and the great deals on local beer, house wine and on-tap cocktails. But they also loved the friendly service and convivial atmosphere in this welcoming spot with its exposed-brick walls and colourful art. The only downside? Happy hour only lasts from 3 to 5 p.m. daily, so don’t dillydally on your way out of the office.

Runners-up

Fathom

Shuck Taylor’s

Best

Brunch

HOUSE OF BOATENG

105 – 2854 Peatt Road, Langford | $$ houseofboateng.ca | Reservations for groups of eight+

If there’s anything that would inspire us to get up early and make the trek to Langford on a Sunday morning, it’s brunch at chef Castro Boateng’s cozy and cheerful restaurant. This is beautiful food, hearty, complex, colourful and layered with flavour, much of it inspired by his Ghanaian roots. Start the day in a spirited way with Charlotte’s Mimosa (house-made lemonade and sparkling wine, so refreshing) then consider whether to go sweet or savoury. Banana bread French toast with caramel and whipped cream or the African rice bowl with jollof rice, chicken sausage and spicy aioli? Tough call. We love the huge selection of vegetarian offerings, the generous use of harissa (a Middle Eastern chili paste), the inventive takes on crêpes and bennies. Most of all, though, we love chef Boateng’s gracious hospitality — it’s the best way to start any day.

Runners-up

Liv Cafe & Bistro Boom + Batten

JESSE HLADY

Best South or Southeast Asian

CAFE MALABAR

100 – 407 Swift Street | $$ cafemalabar.ca | Reservations highly recommended

Last year, Cafe Malabar had only recently moved into its waterfront location, and we loved this Keralan restaurant so much we named its co-chefs, Kiran Kolathodan and Karma Tenpa, our Chefs of the Year. Today it is better established, its operations smoother and its drinks program more refined, but the flavours are as vibrant as ever, and the hospitality just as warm and welcoming. If your knowledge of Indian food is the rich curries of Punjab in the north, you may be in for a surprise. The chefs hail from Kerala, in the south, where the food is lighter and more likely to feature seafood, coconut, rice and aromatic spices like cardamom and mustard seeds. Whether you order fragrant biryani (rice with meat and spices), one of several fish curries or the spicy-crispy fried chicken, this is simply beautiful food.

Runners-up

Kinu by Sizzling Tandoor

Nohra Thai Kitchen

Best East Asian

CHOBAP SUSHI BAR

610 Courtney Street | $$-$$$ chobapsushibar.com | Reservations essential

Given that Chobap is our Restaurant of the Year and its chef, Clark Park, is our Chef of the Year, is it any wonder that it has also swept the East Asian category it won last year? If you have not yet ventured to this eight-seat omakase restaurant, can we tempt you with some tender sashimi, buttery torched tuna belly or a taste of rare sake? Omakase is a refined Japanese tasting menu experience with no menu, where the chef crafts a series of gourmet dishes from the day’s freshest fish and other ingredients. At Chobap (the name in Korean typically refers to nigiri, the chef’s favourite type of sushi), the experience lasts 90 minutes and features eight to 10 courses with optional sake pairings. It’s also dinner as theatre, with the talented chef Park at centre stage.

Runners-up

Katsu + Co.

YuaBistro

Best Plant Based

NOURISH KITCHEN & CAFE

225 Quebec Street | $$-$$$

nourishkitchen.ca | Limited dinner reservations available

Victoria is surrounded by farmland producing everything from Japanese daikon to lemons to Brussels sprouts and kale, so is it any surprise that we really, really love our veggies here? Our judges’ favourite place to go for vegetable-forward dining is this charming James Bay heritage house surrounded by beautiful gardens and filled with vintage décor. The brunches are a tradition, with their hearty grain bowls, tartines and the fan-favourite Sleeping Beauty pancake, but we especially love this place at dinnertime. That’s when chef Maxime Durand takes inspiration from the day’s freshest, just-picked produce to create pastas, risottos, salads, pickles or whatever is inspiring him that day. Whatever it is, it is always delicious, and just what you’re craving, too. Healthy eating never tasted so good.

Runners-up

Be Love

Bunny’s Nook Kitchen

Best European

BRASSERIE L’ECOLE

1715 Government Street | $$-$$$ lecole.ca | Reservations recommended

This is not the first time this friendly French bistro has won in this category, but the last time was in 2024, under original owner Marc Morrison. Since then, the Vinuel team of chef Sam Harris and front of house pro Vincent Vanderheide have bought the place and made just a few smart, thoughtful changes. For one thing, for the first time, you can actually make reservations. And now we love it even more. This is the place to come for steak frites, for duck confit, for a hearty country pâté and an impressive beer and wine selection to go with, as well as a handful of classic French cocktails. We especially love the frisée salad, which comes with hazelnuts, apple and lashings of bacon lardons, as well as the burger, easily one of the best in town.

Runners-up

Cafe Brio

Ithaka Greek Restaurant

Best Middle Eastern or North African

NILOO PERSIAN KITCHEN & GRILL

#108 – 4440 West Saanich Road | $-$$ niloorestaurant.com | Walk-in only

At Niloo, the tantalizing aroma of saffron dances in the air, and if all you sampled was the saffron rice, you’d probably be quite happy. But Persian food is so much more than that; it’s considered among the world’s finest cuisines, aromatic, complex and known for its balance of sweet, savoury and sour notes. This casual eatery in Royal Oak, opened in December 2024 by co-owners Aylar Ebrahimi, Arash Sichani and Iman Ronaghi, offers an extensive menu that includes kebabs, notably the popular koobideh (ground beef), as well as slow-cooked lamb shank, chicken stewed in pomegranate molasses, shawarma wraps and a selection of appies. Be sure to leave room for dessert, though: They’ve gone all in on Dubai chocolate (with shredded filo pastry and pistachiotahini cream), and offer several options you won’t be able to resist.

Runners-up

CairoMum

Syriana Restaurant & Catering

Best Latin MAIIZ NIXTAMAL DEETÄH

540 Fisgard Street | $-$$ maiiz.ca | Reservations recommended

Over the past year or two, chef Israel Alvarez Molina has quietly been expanding MAiiZ from a place that mostly sold tortillas and takeout tacos to a busy, dine-in “gastroteca” where you’d be wise to book your table ahead of time. Molina, who’d been the chef de cuisine at Mexico City’s famed Pujol before arriving in Canada in 2008, has long been a champion for nixtamalization, the traditional process of using an alkaline solution to transform dried corn into dough. But he also serves up other traditional dishes at his Chinatown shop and eatery — tacos, quesadillas, tamales and pozole with chicken tinga, beef barbacoa, maybe a few grasshoppers or grilled cactus — all bursting with colour and flavour and the spirit of Mexico. He’s also been popping up at pop-ups, collaborating with brewers and sharing his passion for all things Mexican through a Pacific Northwest lens. We couldn’t be happier to share the love.

Runners-up

Matadora Tapas

Ay Mi Mexico

NILOO

Best Cocktail Bar or Lounge

HUMBOLDT BAR

722 Humboldt Street | $$ humboldtbar.com | Walk-in only

Step into the small, dark, warmly lit Humboldt Bar and you are instantly transported to another time and place, one that is both romantic and adventuresome. It’s only fitting, really, given that the inspiration behind it is the 19th-century naturalist and explorer Alexander von Humboldt, who has given his name to everything from penguins to glaciers, cities, plants and one of North America’s 50 Best Bars (No. 53 on the list, to be exact). His extensive travels, discoveries and inventions offer an impressive scope for creativity, but bar manager Brant Porter and his team also bring serious skills to drinks like the bright, fresh Theory of Colours (gin, rhubarb, Riesling, jasmine) or bold Leaving Lima (pisco, Träkal, purplecorn-based chicha morada, grapefruit). There is a small selection of wine, beer, cider and snacks, but it’s all about the cocktails here and the exotic journey they take you on.

Runners-up

Citrus & Cane Fathom

Best Wine Program or Sommelier

MARILENA CAFE & RAW BAR

1525 Douglas Street | $$$ marilenacafe.com | Reservations strongly suggested

We love a weighty wine list, and the tome at Marilena truly delivers: page after page after page of labels both classic and quirky, from regions as distant as Georgia or Japan and as nearby as the Saanich Peninsula. But choosing from that list isn’t always easy and that’s where the crack team of wine stewards led by wine director Shrawan Khanna comes in. He is a wine educator, ambassador and agent, but mostly he loves talking wine and helping guests choose the one that will make them happiest. As a result, what could be overwhelming or intimating is neither, even though there are some pretty exclusive labels on this list (not surprising, given that Marilena’s parent company is Vancouver’s high-end Toptable Group). Amid the spendy Premier and Grand Crus are some delightful off-the-beaten-track labels that are truly a thrill to discover.

Runners-up

Arbutus Room at Brentwood Bay Resort Rabbit Rabbit

Best Pastry Chef(s)

HALEY LANDA AND CURTIS HELM, GOODSIDE PASTRY HOUSE

1805 Fort Street | $-$$ goodsidepastryhouse.ca | Takeout only

Victoria punches well above its weight when it comes to baked goods, so winning this category is no easy feat. Winning it twice in a row, though, that really says something. What it says is that Victorians have fallen in love with Haley Landa and Curtis Helm, who came to town in 2020 when they left their restaurant jobs in Vancouver to open a bakery on this side of the strait. We’re not saying it’s because of their passionfruit brioche bomb, the doublechocolate slice, strawberry-bergamot mousse or the city’s butteriest croissants, but we’re not not saying it either. They combine refined French techniques with fresh, globe-trotting flavours to create something exciting, new and so very craveable, it’s well worth lining up for. Come join us and become part of the community they’re building around them.

Runners-up

Louise Lu and Nick Xu, Liv Cafe & Bistro

Kimberley Vy, Inn at Laurel Point

LURE RESTAURANT & BAR

100 Harbour Road | $$-$$$ lurevictoria.com | Reservations recommended

A great patio is many things. It has good food, good drink and either a spectacular view, an attractive outdoor setting or, ideally, both. Victoria has plenty of patios that offer some combination of these, but they all have one flaw: They’re only really usable in summer. That’s where this year’s winner had the edge. LURE, the waterfront restaurant at the Delta Hotels Victoria Ocean Point Resort, has a chic patio with stylish seating and stunning views over the Inner Harbour, a terrific place any time to enjoy a glass of wine alongside chef Curtis Toth’s modern classics (think: seared scallops in Thai red curry or miso-marinated steelhead bowl). But in winter it becomes magical. That’s when it transforms into WinterLURE, a cluster of private dining domes, sparkling with fairy lights and perfect for romantic evenings or cozy gatherings with friends.

Runners-up

Aura Waterfront Restaurant + Patio

The Veranda at the Fairmont Empress

Best Service

MARILENA CAFE & RAW BAR

1525 Douglas Street | $$$

marilenacafe.com | Reservations strongly suggested

When restaurant service is at its finest, it’s almost invisible. Glasses are refilled, plates whisked away, menus consulted upon and orders taken smoothly, seamlessly, thoughtfully. It’s attentive, but not intrusive. Knowledgeable, but not intimidating. And that’s just what you can expect at Marilena, where service is a fine art. Restaurant director Jeff Pauls brings more than two decades of elevated experience to his role, and believes that an exceptional dining experience is all about connection. That, and a dining room where each zone, from the bar to the sushi counter to the pass, has its own manager and the communication between them is nearly flawless. It’s fair to say that Marilena has set a new standard for service in Victoria, thanks to a team that unfailingly makes us feel both welcome and pampered.

Runners-up

Brasserie L’Ecole

Lumache

Producer of the Year

THE WHOLE BEAST ARTISAN SALUMERIA

2032 Oak Bay Avenue | thewholebeast.ca

Long before he became a charcutier, Cory Pelan was a chef, and he brings the fine skills and sensibilities of the kitchen to his artisanal cured meats. Even before he opened The Whole Beast in 2011, Pelan was using traditional techniques to transform ethically raised animals into products that were wholesome, additive free and, of course, delicious. Fifteen years later, he is still doing that and so much more from the cozy Oak Bay location he shares with The Village Butcher.

If you’re lucky, you’ll happen to wander in on a Saturday when the char siu barbecue pork comes out — it never lasts long, so timing is everything. But no matter when you pop in there’s the classic smoked ham, the silky chicken liver parfait, the daily terrine and a rotating list of sausages, salamis and various cured and smoked meats. The hard part is deciding which to take home with you.

But what makes The Whole Beast so special is not just its exceptional products. It’s the way Pelan and his team have built close relationships with local farmers and, along the way, have become champions for sustainable practices and food security on Vancouver Island. Now that’s something we can really believe in.

Runners-up

Dakini Tidal Wilds MAiiZ Nixtamal Deetäh

Drawing whisky straight from the cask with a traditional copper valinch

moment from Pete’s Tour.

The YAM magazine Best Restaurant Awards celebrate the exceptional culinary talent and vibrant food culture that make our region so unique. This celebration would not be possible without the generous support of our sponsors and partners whose commitment to excellence helps us shine a spotlight on the talent and creativity that thrive in our city.

Thank you for making it all possible. We’re proud to share this table with you.

PRESENTING SPONSOR

SPONSORS

2026

Tastemakers of the Year

SAM HARRIS AND VINCENT VANDERHEIDE, VINUEL RESTAURANT GROUP

CAFE BRIO 944 Fort Street | cafebrio.com

BRASSERIE L’ECOLE 1715 Government Street | lecole.ca

DOUGH EYES PIZZA 530 Pandora Avenue | dougheyespizza.com

There was a terrible moment early in 2025 when it looked like, after more than two decades of serving Victoria’s favourite steak frites, Brasserie l’Ecole would close for good. And then Sam Harris and Vincent Vanderheide stepped in to save the day.

Harris is one of Victoria’s best-known chefs (Agrius, The Courtney Room, Stage, Canoe); Vanderheide is a wellrespected sommelier and front-of-house professional. They met while working at Boom + Batten and recently joined forces as Vinuel Restaurant Group. Their mission? To preserve the restaurants that give this city its unique flavour, while also adding new ones that offer a taste of its future. In late 2023, they were both working at Cafe Brio when longtime co-owners Greg Hays and Silvia Marcolini retired. They decided to buy the place. A year and a half later, they bought Brasserie. Now they are set to open Dough Eyes Pizza. “It’s like every 18 months, I average a new project,” Harris says with a laugh.

Among their core values is “stewardship,” says Vanderheide, the idea that these beloved places have been entrusted to them to care for, not transform. They’ve made small changes — better sound damping, a new reservation system, tweaks to the menus and wine lists — but preserved the essence of each. That means “trying to retain the magic” that the previous owners created, “that balance of attentive service, but also kind of laid-back environment,” Harris says. “Like, don’t screw that up.”

For Vanderheide, it also means training, mentorship and “growing the leaders at Brasserie and Brio.”

Up next for the duo is Dough Eyes Pizza, a casual, all-generations-welcome place for pizza, salads and interesting wine opening this summer. After that, Harris is dreaming of “a salami shop thing” where he can indulge his passion for whole-animal butchery and “also just serve some great sandwiches.”

In the meantime, Harris says, “We’re very lucky. We’ve been presented with some great opportunities.”

Vinuel partners Samuel Harris (left) and Vincent Vanderheide.

About the Judging

Every restaurant awards process is slightly different; here is how the YAM Best Restaurant Awards are decided.

Thank you to our judges

Joanne Sasvari Awards Facilitator

Joanne Sasvari is the editor-in-chief of YAM magazine and a longtime food, drink and travel writer. Her work has appeared in Food & Wine, Virtuoso The Magazine, HelloBC.com and Vancouver Sun, and she is the editor of the drinks publications Vitis. She is also the author of several cookbooks, including the IACP finalist Wickaninnish Cookbook, bestselling Island Eats and recently published Okanagan Eats

Janine Boom

Janine Boom is a local foodie, business owner and the creator of the Instagram account @besteatsvictoria. She has lived in Victoria most of her life, and she loves exploring the local food scene in search of the best eats in town.

Robert Cassels

YAM’s Chef of the Year 2023 Robert Cassels grew up cooking in his godparents’ Victoria restaurant, Antoine’s, and held his first chef position by the age of 19. After staging in Paris and Chicago, he returned to Victoria to open the French-inspired, multi-award-winning Saveur, YAM’s Restaurant of the Year (2019). A member of the BC Restaurant Hall of Fame, chef Cassels is working on his next project.

Don Genova

Don Genova is an award-winning, Victoriabased freelance food journalist. He has written for Globe and Mail and National Post and created food columns for CBC Radio. His book, Pacific Palate: Food Artisans of Vancouver Island and the Gulf Islands, has just been published.

First and foremost, the awards are proudly independent. The YAM Best Restaurant Awards are open to establishments in Greater Victoria, from Sooke to Swartz Bay. Restaurateurs do not pay for the awards, nor do they apply to enter, nor are they informed that they are under consideration for an award. In addition, the judges may not vote for any restaurant with which they have a personal or professional affiliation. Any conflicts of interest are promptly disqualified.

The judges come from different areas of the food community. Some are food writers and bloggers; others work as chefs or sommeliers or in other aspects of the hospitality industry.

In each of the 21 categories, they are asked to nominate their top three candidates and then we crunch the numbers in house. Sometimes there is a clear winner. Sometimes every judge has a completely different opinion. In that case, we go back for a second round of voting. Or a third, or fourth, if we need to.

We know that winning a YAM Best Restaurant Award can make a world of difference to a small, independent business, so we take the process very seriously. And we are very grateful to our judges for their time and their thoughtful contributions.

Dallas Harwood

Dallas Harwood is a cofounder and the current operator of @VicFoodGuys. He has been helping shine a light on people doing awesome things with food for the last nine years in and around Victoria.

Kiran Kolathodan and Karma Tenpa

YAM’s Chefs of the Year 2025 are the coowners and co-executive chefs of Cafe Malabar. After a career spent working mainly in luxury hotels, in 2023 they opened the enRoute No. 5 best new restaurant Cafe Malabar (first as a food stall in the public market, then in 2025 as a full-service waterfront restaurant) to focus on the bright, aromatic food of their home in Kerala, Southern India.

Jenny Leung

Jenny Leung is an avid food enthusiast who enjoys sharing her culinary passion on Instagram as @i_am_miss_jen. Alongside managing her boutique marketing agency, which specializes in the restaurant industry, she also contributes to Edible Vancouver Island magazine. In her downtime, she enjoys sipping on London Fogs and exploring the local food scene.

Madone Pelan

Madone Pelan is cofounder of Pelan Hospitality and a seasoned hotelier, most recently serving as general manager of the award-winning Oak Bay Beach Hotel. A passionate advocate for culinary excellence and destination dining, she brings an operator’s perspective and deep appreciation for hospitality to the YAM Best Restaurant Awards panel.

Dana Reinhardt

Dana Reinhardt began her career in the hospitality industry at the age of 12, spinning cotton candy at the PNE. After completing her chef’s education at Dubrulle Culinary School, she launched the Cellar Door Bistro at Sumac Ridge Winery, the first winery restaurant in the Okanagan. She then apprenticed at the famed River Cafe in London, England, before returning to Vancouver to open CRU. Now living in Victoria, she hosts culinary tours to France and Italy.

Charlayne Thornton-Joe

When this “retired server/current foodie” was growing up, her mom was known for making the best clubhouse sandwiches and her dad worked at Don Mee Restaurant, where she spent much of her childhood hanging out. She became a server at Oak Bay Marina, a city councillor for 20 years and is currently the visitor experience manager for the Victoria Chinatown Museum. She is still happiest around good food, atmosphere and service.

Bonnie Todd

Since she launched it in 2012, Bonnie Todd has been the owner of Off The Eaten Track Tours, a foodie walking tour company that showcases her passion for the culinary culture of Victoria and Vancouver Island. She also writes for various local publications including Edible Vancouver Island and the MicCHEK podcast.

THE UNION CLUB

Food and drink served with a slice of history

Foodies, take note: there’s a culinary treasure in the heart of Victoria you may not yet have discovered — a place where you can dine, network, meet friends for happy hour and fill your social calendar with events and entertainment as diverse and colourful as the food.

Welcome to The Union Club of British Columbia, a private members’ club tucked away on peaceful Gordon Street with sparkling views of the Inner Harbour. When you become a member, a whole world of culinary possibilities becomes yours to discover.

Dining at the Club is a special experience, and not just because of the dishes on the menu. Step inside this 113-year-old building, and you become part of its living history, adding your story to a local landmark with National Heritage Site of Canada status. If you’re looking for character, backstory and historic ambience, this gracefully modern take on Edwardian once-upon-a-time will make you feel right at home.

Here, you’ll find ever-changing menus filled with traditional favourites like fish and chips, alongside vegetarian and vegan options flavoured with herbs and edible flowers from Executive Chef Alexander Amos’s own garden. Adding to the variety is a casual pub-style bar menu, plus our famous monthly roast beef dinners and lavish curry buffets. Divine!

Behind the McGregor Bar is a deep whisky and scotch list just waiting to be tasted, along with truly special wine selections and handcrafted cocktails that include thoughtful nonalcoholic options.

As far as food-related amenities go, the Club has a fireside dining room adjoining the full-sized bar, a conservatorylike Reading Room for your afternoon tea and several other beautiful spaces that host a lively calendar of events exclusively for members, like wine dinners, intimate concerts, networking mixers and talks by guest speakers. There’s even a full-sized ballroom with a dance floor where the Club hosts jazz nights, sumptuous Christmas buffets, special guest luncheons and the annual President’s Ball.

When you become a member, dining at the Club becomes a question of, “Do I want to try the lunch special today, or save my appetite for the new three-course dinner? There’s a new dessert menu, too; better save room for that. Although Sunday brunch is tempting ...” No need to decide … best to sample them all.

Curious about membership? For information about how to become a member, or to book a tour of the Club, contact sales@unionclub.com or call 250-384-1151 ext. 320.

FATHOM

Patio season, elevated

Set along Victoria’s Inner Harbour, Fathom at Hotel Grand Pacific offers a unique patio setting that moves effortlessly from sunlit afternoons to cozy late nights.

In addition to Fathom’s covered pergola, famous around town for its seasonal Winter on the Terrace experience, the lower patio creates its own oasis in the heart of the city, inviting guests to settle in at any time of year. Framed by lush, layered greenery and a gently running fountain, the space naturally softens the sounds of the harbour and nearby streets. It creates a sense of separation from the pace of downtown, making the patio feel tucked away despite its central location, offering guests a peaceful place to unwind.

Fathom’s lower patio is open for the summer season, a place where guests

settle in and stay awhile. Mornings start slow with coffee and harbour views, leisurely lunches stretch into the afternoon, and by evening, the energy shifts with flickering fire tables and live music carried in from the lounge.

That sense of flow carries into the cocktail program. The menu is intentionally structured from light and approachable to deeper, more spiritforward drinks, giving guests a way to move through different styles depending on the moment. Earlier in the day, enjoy bright and refreshing cocktails, and as the evening picks up, settle into drinks that are richer, more layered and a bit more unexpected.

There is a strong focus on what’s close to home. Local distilleries and ingredients show up throughout the drinks list, with many of the spirits sourced from

Vancouver Island and across British Columbia. This regional approach is balanced by a thoughtful selection of premium bottles from beyond the region, bringing depth and character to the menu.

Together, the patio and cocktail program shape what a summer day at Fathom is all about. From a bright drink in the afternoon sun to something more layered as evening settles in, everything is designed to match the rhythm of the space. As the fountain runs and the greenery moves gently in the breeze, guests can move through the day at their own pace, anchored by thoughtful hospitality and a setting that does most of the work on its own.

At Fathom, summer is not something you rush through. It is something you ease into, preferably outside, with a good drink and nowhere else to be.

OAK BAY BEACH HOTEL

Where every hour has its own kind of magic

At Oak Bay Beach Hotel’s Lobby Lounge, the Salish Sea isn’t just the view — it’s the inspiration.

There’s a moment, just as the light shifts over the water, when the Lobby Lounge at Oak Bay Beach Hotel becomes exactly where you want to be. Ocean views stretch endlessly beyond the windows, a fire crackles at your back and the energy of the room hums with possibility. This isn’t just a hotel lounge, it’s Oak Bay’s living room, and everyone’s invited.

The culinary vision belongs to Executive Chef Kreg Graham, gold medalist at the 2004 World Culinary Olympics, Red Seal certified and a veteran of legendary kitchens from Fairmont Chateau Whistler to ShangriLa properties in Thailand and Fiji. As an Intermediate Sommelier, he brings a wine-forward sensibility to every menu, crafting dishes of deceptive simplicity that celebrate Pacific Northwest ingredients and pair beautifully with whatever’s in your glass.

Wednesday through Sunday evenings, the Lobby Lounge shifts into high gear. Live music sets the tone while the bar turns out seasonally inspired cocktails that are anything but ordinary. Pull up a seat, order something beautiful and let the night unfold. Whether you’re celebrating, date-nighting or just done with your week — this is the place.

Then comes Sunday. And Sunday belongs to Afternoon Tea by the Sea.

Chef Graham’s take on the classic is bold, local and utterly refined — think smoked B.C. salmon, Island-harvested honey and

a show-stopping passionfruit tropical bombe, all designed to be savoured slowly. The tea program is equally serious: premium loose-leaf selections from the Denman Island Tea Company, curated by Certified Tea Sommelier Brendan Waye, range from a muscatel Darjeeling to a complex, honeyed Taiwanese oolong. Every steep is intentional. Every bite, earned.

Fast or slow, lively or languid, the Lobby Lounge meets you where you are. And with the Salish Sea just beyond the glass, where you are happens to be extraordinary.

Live music Wednesday through Sunday evenings and Sundays during Afternoon Tea Service.

Afternoon Tea by the Sea is served Sundays. Reservations required.

Executive Chef Kreg Graham

VISTA 18

A new culinary chapter overlooking Victoria

Perched 18 floors above Victoria’s Inner Harbour, Vista 18 has long been recognized for offering one of the city’s most iconic views and culinary experiences. Now, the restaurant is entering a new chapter under the leadership of Chef de Cuisine Brett Yamashiro, who brings new creativity and inspiration to both Vista 18 and Clive’s Classic Lounge through a renewed direction rooted in seasonality, local sourcing and approachable cuisine.

With over 18 years of experience spanning refined à la carte dining, large-scale culinary operations and internationally inspired kitchens, Chef Yamashiro brings a disciplined and globally informed perspective to Vista 18. His career includes time at renowned Canadian properties, including Fairmont Jasper Park Lodge, a stage at a Michelin-starred restaurant

in Switzerland and participation in an international culinary competition in Hong Kong. These experiences have shaped a philosophy grounded in balance, restraint and deep respect for ingredients.

Inspired by the incredible ingredients of Vancouver Island and shaped by Brett’s heritage and travels, Vista 18’s identity is evolving into one centred on contemporary West Coast cuisine elevated through subtle global influences. Japanese, Mediterranean and classical European techniques all inform his new menu, set to launch in late June, while local ingredients remain at the forefront.

“The biggest shift is a stronger culinary identity,” says Chef Yamashiro. “We’ve focused the menu around seasonality, cleaner flavours and dishes that feel more intentional and memorable.”

The menu highlights the region’s

18

exceptional seafood, produce and farm partnerships, with ingredients such as local halibut, asparagus, peas, chicories, herbs and berries shaping the seasonal offerings. Plates are designed to feel polished yet comforting by delivering moments of surprise while maintaining simplicity and approachability.

Among the dishes Yamashiro is most excited about is the scallop crudo, a bright and layered composition featuring tomato consommé, yuzu kosho and subtle umami elements that allow the quality of the scallop to remain the focus.

As Victoria’s only rooftop restaurant, Vista 18 continues to offer more than just a meal. With sweeping harbour views, warm hospitality and a refreshed culinary vision, the restaurant continues to deliver an experience that is authentic, local and elevated.

Chef Brett Yamashiro (left) and a sneak peek at his new Butter Poached Local Halibut dish.

PHILLIPS BREWING CO.

Raising a pint to 25 years!

It is Phillips Brewing’s 25th anniversary, and there’s so much to celebrate this summer.

Phillips recently undertook new kitchen and bathroom renovations to further expand its taproom experience here in Victoria, officially bringing local food brand Roast in-house. Now with a new food menu ranging from sandwiches, bowls and wraps to burgers, fries and shareable hotdog towers and tater tots, Phillips offers delicious lunch or dinner options paired with locally made beer, spirits and non-alcoholic beverages. It’s a must-try this summer if you haven’t visited Phillips in a while.

Phillips is also expanding its spirits lineup and now offers whisky flights and many great cocktails in the taproom.

Sanctuary Single Malt Whisky launched this past year with a few different

expressions, and this summer it will be bringing its new Cathedral Gin brand to market with a Dry Citrus Gin and Coastal Forest Gin. Find out more and purchase these products at sanctuarywhisky.com and cathedralgin.com. Or, come into the Phillips Beer Shop to try them out, and purchase directly from the Phillips team.

New Phillips beers that are perfect for summer weather and patio hangs include Dinosour Watermelon, Dinosour Tropicolada, Solaris Citrus Wheat Ale, Gorilla Mode Peach Slayer, Fuzzy Peach IPA and Puff Hazy IPA. These are available to enjoy at Phillips Taproom all summer long or to purchase at Phillips Beer shop and at local liquor stores across town.

But wait, there’s more! There are lots of events happening at Phillips Brewing this summer:

• The Phillips Backyard Music

Festival (July 10 to 12) is not to be missed. There are limited tickets left, so grab yours today at phillipsbackyard.com.

• Picklefest Victoria (August 15) is a new food and drink festival coming to Phillips Backyard that’s centred around pickles and everything fermented. Tickets are available at picklefestcanada.com.

• For Phillips’s 25th anniversary (August 29), the team is planning an all-day celebration, and everyone is welcome. There are more details to come, but save the date to come party and celebrate 25 years in Victoria.

Don’t miss out on a great summer with Phillips Brewing and raising a pint to 25 years of community, music and great craft beer.

DOUGH EYES PIZZA

Slow dough, fast friends

Pizza! Very good pizza. That’s what Dough Eyes is all about. Sourdough, thin-crust, cold fermented, baked in a raging hot Moretti Forni Amalfi Pizza oven and made with the best ingredients available. Best described as New York-style with West Coast style devotion to quality ingredients. Salads and small plates feature lettuces from Square Root Farm, vegetables from Northstar Organics, fresh tomatoes from Demo Farm and cured meats from Cafe Brio. The deep

connections to the region give Dough Eyes an identity of its own as it interprets the seasons of Southern Vancouver Island with a few flavours from further afield, like Bianco Di Napoli sauce tomatoes, Parmesan Reggiano and Arbequina Olive Oil from Castella Notti.

Dishes like Square Root Farms Baby Romaine with Parmesan Vinaigrette and garlic breadcrumbs show the best of the season with minimal intervention. Meatballs in Amatriciana Sauce with Fontina Cheese and Fresh Basil or

Roasted Eggplant dip with Sumac make for fun and satisfying dips to enjoy every morsel of that crispy and chewy slow-fermented crust. Pizza classics like Roasted Mushrooms or Salami and Onion are rounded out with more adventurous options like Parry Bay lamb turned into Merguez sausage with Peppers.

Owners Sam Harris and Vincent Vanderheide, the team behind Cafe Brio and Brasserie L’Ecole, aim for Dough Eyes to follow the same farm-to-table ethos but in a casual environment that’s open 7 days a week from from 11 a.m. to 10 p.m. You will always find the flavours of the season served in a variety of creative and classic pizzas, salads, ice cream and small plates. All this complemented by a wine program that embraces natural and wild ideas plus an array of exciting cocktails, beers and non-alcoholic offerings.

Ice cream is made in house with a Carpigiani batch freezer and blast frozen to preserve those delightful microcrystals for a silky-smooth texture. You’ll find the classics like chocolate and vanilla ice cream as well as fun dairy-free options like strawberry-banana sorbet and creative interpretations of wild edibles like Nootka Rose. Available by the scoop or in a pint to go.

Located at 530 Pandora Avenue, Dough Eyes is across the street from Market Square in Chinatown. Check out the back patio hidden away in Theatre Alley and enjoy a Rhubarb Negroni or glass of Sauvignon Semillon from Lock and Worth Winery.

530 Pandora Avenue 778-440-1112

dougheyespizza.com

FEAD Canada and the Saskatchewan Food Centre

Fuelling the next generation of food brands

When Ashlyn Newlove (pictured right) created Smart Sip Cream Co., she wasn’t trying to follow a trend. As a nutrition coach who had worked with more than 800 clients, she repeatedly saw the same challenge. While protein products dominated the wellness conversation, most people still struggled to get enough fibre in their diets. She wanted to create a product that made nutrition easier without sacrificing convenience or flavour.

That vision became Smart Sip, a creamy, fibre-rich powdered creamer designed for coffee, tea, smoothies, oatmeal, baking and more.

Turning that concept into a scalable food product required more than a strong idea. To bring Smart Sip to life, Ashlyn partnered with the Saskatchewan Food Industry Development Centre. Working closely with the Food Centre team, she refined formulations, tested prototypes and ensured the product met nutritional and regulatory standards. The organization also supported Smart Sip through manufacturing guidance, packaging and compliance support, as well as access to funding opportunities that helped accelerate growth.

Together,

the Saskatchewan

Food Industry Development Centre

In just one year, Smart Sip has gained significant momentum. The company was nominated for BC Food and Beverage’s Product of the Year, became a finalist in the Canadian Health Food Association Launch Pad competition and was selected to film CBC’s Dragon’s Den. The product is now carried in more than 30 retail locations and continues expanding through e-commerce and new product development.

and FEAD Canada help bridge the gap between product ideas and scalable food businesses.

Alongside the technical support provided by the Saskatchewan Food Industry Development Centre, FEAD Canada became another key part of the company’s growth journey. Through mentorship, networking opportunities, webinars, accelerator programming and founder-focused events, FEAD connected Ashlyn with a broader community of food entrepreneurs navigating similar challenges. The organization’s programming provided practical business insight while also creating opportunities for collaboration, relationship building and ongoing support from others in the industry.

Together, the Saskatchewan Food Industry Development Centre and FEAD Canada help bridge the gap between product ideas and scalable food businesses. For founders entering the food industry, access to the right expertise, infrastructure and entrepreneurial community can make all the difference in turning a promising idea into a successful business.

@windcriesmary.vic | @rudirestaurant.vic | @birdman.vic

Chef David Healey, Cottage Hospitality Group

Chef David Healey didn’t just build menus, he helped build a mini empire. First came Wind Cries Mary, where he turned local ingredients, late nights and family-style feasts into one of Victoria’s favourite dining rooms. Then came Rudi, a European-inspired sibling serving classic dishes, Old World wines and timeless cocktails. Now he’s unleashing Birdman, the fried-chicken lover’s dream that began as a pandemic side hustle and evolved into one of Victoria’s most anticipated restaurant openings. From hidden cocktails in Bastion Square to pasta, seafood and chicken sandwiches, Healey continues finding new ways to bring people to the table.

An exploration of identity, story, food and home

Step into Rudi and discover a taste of Europe in the heart of downtown Victoria. With a light-filled dining room and two sun-drenched patios, it’s an urban oasis made for long lunches, golden-hour cocktails and leisurely dinners. The menu celebrates European-inspired cuisine paired with Old World wines and timeless cocktails. Whether you’re sharing pinchos and cava with friends or settling in for cabbage rolls and a negroni, Rudi blends European charm, warm hospitality and a relaxed sense of occasion — bringing people together around great food, drink and conversation.

Explore endless culinary experiences

In the heart of Langford, House of Boateng is known for bringing people together through exceptional food, thoughtful hospitality and unforgettable experiences. While loved for its vibrant brunches and intimate dinner experiences, House of Boateng remains deeply rooted in catering, the foundation on which the brand was built 20 years ago.

Led by chef Castro Boateng, HOB Fine Foods Catering has become one of Vancouver Island’s premier catering companies, trusted for weddings, corporate events, private celebrations and luxury gatherings. Known for bold flavours, beautifully presented cuisine and seamless service, the team creates experiences designed to feel personal, elevated and memorable.

2854 Peatt Road | 778-432-2233 | houseofboateng.ca 2829 Peatt Road | 236-475-8063 | hobfinefoods.ca

Nixtamal lives on Canadian soil

In Victoria’s historic Chinatown, MAiiZ Nixtamal Deetäh, a Mexican Gastroteca & Premium Tortilleria, reimagines Mexican cuisine through the lens of British Columbia agriculture. Led by Chef Israel Alvarez, former Chef de Cuisine at Pujol, México City, the gastroteca begins with certified organic B.C.-grown corn, transformed daily through nixtamalization and volcanic stone grinding. The menu moves from duck confit carnitas and complex moles to wild seafood, huitlacoche and corn-based desserts, while a curated collection of mezcals, tequilas and wines completes the experience. A contemporary expression of Mexican culinary heritage, rooted in place and crafted with intention.

Victoria’s premier sustainable catering experience

Truffles Catering masterfully crafts Victoria’s finest events and corporate gatherings. Their dedicated event planners help guide every step, providing inspiration and bringing your vision to life with years of experience and deep menu expertise. This vision is handed over to a skilled operations team, perfecting logistics and delivering service excellence. Together with a talented culinary team crafting diverse menus from premium, local ingredients, they ensure each event is flawlessly executed. Sourcing locally speaks to their deep commitment to the planet; a proud BC Green Leader and North America’s first Biosphere-certified caterer, they deliver unforgettable experiences with a sustainable approach.

Eight seats. One unforgettable evening.

t Chobap Sushi Bar, Chef Clark Park brings Osaka-style sushi craftsmanship to an intimate eight-seat counter in downtown Victoria.

Rooted in the Korean warmth of Jeong and the Japanese philosophy of Ichigo Ichie, each omakase experience is personal, thoughtful and unforgettable.

The restaurant blends premium seafood and signature aburi creations with genuine hospitality, preparing dishes directly before your eyes. By balancing refined techniques and local West Coast ingredients, Chobap Sushi Bar offers an extraordinary dining experience. It feels less like a traditional restaurant and more like a hidden corner of Japan.

Comfort classics on the coast

Tucked among trees, Cedars Restaurant & Lounge at Tigh-Na-Mara Seaside Spa Resort & Conference Centre offers a relaxed West Coast dining experience rooted in elevated rustic flavours. From comfort classics and fresh seafood to your favourite game day appetizers, Cedars is a local gathering place for friends, families and couples alike. Slow breakfasts before beach walks and cocktails on the warm sunny patio after a day outdoors create an atmosphere that feels warm, welcoming and unmistakably Vancouver Island.

Victorian tea experience, reimagined

tep into timeless British charm at Pendray Inn and Tea House, a historic Victorian mansion nestled in Victoria’s Inner Harbour. Honouring the city’s rich tea culture, the Tea House offers traditional Afternoon Tea, Scottish High Tea and the newly introduced Sunday Roast — all thoughtfully crafted with seasonal, locally sourced ingredients. Surrounded by stained glass windows, antique details and garden views, every visit blends heritage, hospitality and elevated comfort. With a focus on sustainability and supporting local Island producers, Pendray invites guests to savour the flavours, traditions and timeless elegance that make Victoria uniquely memorable.

FOOD+DRINK PROFILE

Local ingredients, refined West Coast flavours

Open for breakfast, lunch, happy hour and dinner, Aura celebrates the region with a menu that showcases Vancouver Island’s freshest seasonal ingredients. It’s also the only spot in Victoria with a patio perched directly over the Inner Harbour. Sip a craft cocktail made with B.C. spirits, enjoy freshly shucked oysters or a chilled pint, and watch boats and seaplanes drift by. With daily happy hour, locally inspired dishes and a one-of-akind view — it all comes together at Aura.

15 years of Cold Comfort: The next chapter

Victoria’s beloved “Pioneers of Craft Ice Cream” have settled into their new digs — centrally triangulated between Vic West, downtown and the Gorge/Tillicum area — and they’re ready to serve you! Cold Comfort is known and adored by locals and world travellers alike for their truly handmade, small-batch, ultra-premium organic dairy ice cream, unique rotating feature flavours and exciting vegan and gluten-friendly options. You’ll no longer find them in their original North Park space, so head directly to the new source of the magic at H.Q. — or their second location, Cold Comfort on Cook (near Beacon Hill Park), for the best ice cream you’ve ever had!

FAIR FASHION

Fashion Stylist: Janine Metcalfe

Photographer: Jeffrey Bosdet

Cheerful colours, flirty details and a sultry tropical vibe set the mood for good times at the Oak Bay Tea Party.

Crochet Chic Crème-and-black crochet Pissarro top and Jequel bottoms by Suncoo and retroinspired Palm Palm silk scarf, all available at Bernstein & Gold. Shoes, model’s own.

Berry Bright Red off-the-shoulder blouse with hand-sewn flower neckline, sunshine flower skirt and floral belt, all available at Pom Pom Boutique. Shoes, model’s own.

Sweet as Candy

by

Shorts

Premium Linen and blouse by Linen Luv, both available at Butik Naturals. Turquoise earrings, available at Pom Pom Boutique. Turquoise necklaces by Tahua Jewelry, available at Butik Naturals.

Get In Line

Red striped sweater by Des Petits Hauts, khaki shorts by Mason’s and knit flower by Luisa Cerano, all available at Bagheera Boutique.

Model: Tara Talebi/Lizbell Agency

Hair and makeup: Lindsay Pilkey

Special thanks to Oak Bay Tea Party Society for hosting YAM in their 64th year of operation.

Winning Style Wild Liquorice shirt dress by Seasalt Cornwall and HVISK Jolly Glossy Structure Bag, both available at Adventure Clothing.

LUXURY OFF THE GRID

Enjoy one of the world’s greatest wilderness experiences, without ever

leaving Vancouver Island.

By Lucas Aykroyd | Photos by George Apostolidis

The helicopter rises smoothly from its launch pad in a field northeast of Tofino on Vancouver Island’s west coast. We quickly rise to 500 feet above sea level, soaring over the old-growth Western red cedars of Meares Island, while below us Bedwell Sound curves in a long and deceptively serene blue-green arc.

“They call this the Graveyard of the Pacific,” our veteran Scottish pilot Dug (“o” not included) announces dryly. “It’s some of the most treacherous seafaring on the planet. In the early 19th century, at the height of the sea otter fur pelt trade, there were constant shipwrecks.”

Suddenly I’m glad we’re airborne in 21st-century comfort.

I spare a thought for those unlucky shipwrecked sailors as we touch down on a romantic islet, where we roam along a beach strewn with gleaming California mussel shells. Our naturalist-guide Brynn expounds on the anti-aging properties of seaweed and the Indigenous tradition of weaving cedar baskets. Then out comes the table for happy hour with Champagne, charcuterie and fruit, including local salmonberries.

It’s just another day at Clayoquot Wilderness Lodge, one of the world’s great luxury travel experiences, and one that happens to be located right in our own backyard.

At Clayoquot Wilderness Lodge, luxuriously outfitted white tents offer serene views of the rugged surroundings.

MICHELIN APPROVED

Clayoquot Wilderness Lodge opened in 2000, the same year Clayoquot Sound was designated a UNESCO Biosphere Reserve. The sound itself is a 100-kilometre-wide inlet of the Pacific Ocean, long home to the Nuuchah-nulth First Nations, which comprise the Hesquiaht, Ahousaht and Tla-o-qui-aht First Nations. It is surrounded by towering mountains, rushing rivers and deep, dark, oldgrowth forests rich with flora and fauna.

Right in the centre of the reserve, the lodge sits on 600 spectacular acres where the northeast end of a deep fjord meets the mouth of the Bedwell River. It’s a location that’s only accessible by boat or floatplane, and offers guests unparalleled access to one of Canada’s most remarkable wilderness areas.

In September 2024, the lodge became one of just two Canadian hotels to be awarded three Michelin keys, as part of the inaugural Michelin Guide hotel key selection in Canada, and retained the distinction in 2025. (Canada’s other three-key property is Newfoundland’s similarly secluded Fogo Island Inn.) This year, it joined the Beckons collection of luxury lodges.

If you venture here, you will follow in the footsteps of famous guests including actors Scarlett Johansson and Ryan Reynolds, who were married here in 2008, and pop music superstar Elton John and his Canadian

O U R T R O O M C A S E :

O U R T R O O M C A S E : C O U R T R O O M C A S E : C O U R T R O O M C A S E :

husband David Furnish, who booked it for three weeks in 2022.

Like them, you will stay in one of the spacious, white, safari-style canvas tents dotted along an elevated boardwalk that winds through the woods and past the rushing Bedwell River. This is glamping to the max: king-sized beds, Canadian goose-down pillows, cashmere blankets, cast-iron wood stoves exuding warmth and ensuite bathrooms with heated floors and the Tofino Soap Company’s all-natural body-care products. Outside, there’s a cedar-clad rain shower.

We may be far away from civilization here, but we’re enveloped in utter comfort.

THE DAILY CATCH

One calm, misty morning, I hop aboard a 28-foot Grady fishing boat to go jigging for rockfish and ling cod in Bedwell Sound.

Along the way, my fishing guide Shawn stops briefly to set prawn traps while a bald eagle circles above us, hoping for easy prey. Eerie fried-egg jellyfish loom in the surrounding waters. As we approach Hippie Point, named for a community of Vietnam War draft dodgers who squatted here, a raft of at least 50 male sea otters floats by, each clutching his favourite rock on his stomach, ready to crack open any clams or mussels.

Our radar screen shows an abundance of fish just off Meares Island, and soon I’m reeling in a five-pound copper rockfish to the strains of

PLAY LIGHT

Delight Your Guests

Iridescent wine glasses shift colour with every angle. For a daytime table, keep it simple: white linen, natural ceramics, soft greenery. They’ll steal the show all on their own. Come evening, go bold. Gold flatware and taper candles make the shimmer come alive in the flickering light.

PHARMASAVE BROADMEAD

Broadmead Village Shopping Centre 310-777 Royal Oak Drive 250-727-3505 pharmasavebroadmead.com

The resort is only accessible by boat or air and is surrounded by pristine wilderness rich with wildlife.

with

Creedence Clearwater Revival’s “Fortunate Son.” I’m feeling fortunate indeed as I also catch a ling cod with a belly dyed blue from eating blue squid (we release it, as it’s a little underweight), then crack open a can of Salt Spring Wild’s blackberry-yuzu cider to celebrate a successful run.

As noon approaches, we head back to the prawn traps, which are now teeming with crustaceans. Shawn and I enjoy a few sweet, tender, raw prawns apiece, twisting the body in half and peeling off the shells.

Left: The Ivanhoe is the on-site lounge, perfect for enjoying a cocktail (or two) with a view. The seasonal menu often features local

Back at the lodge, chef Ben Godin, who has worked at some of Western Canada’s finest restaurants (including PiDGiN and AnnaLena in Vancouver, Shokunin in Calgary), is ready to cook our catch. I lunch on grilled rockfish, served with butter and chimichurri, along with a bowl of steamed prawns.

Our location may be rustic, but the dining in the high-ceilinged Cookhouse, with its huge open kitchen and a chandelier fashioned from antlers, is as refined as any world-class restaurant. Ingredients are sourced and foraged across Vancouver Island (Godin himself is an avid forager). Some of the standout dishes include smoked salmon rosti for breakfast and, for dinner, Dungeness crab with elderflower or lamb loin stuffed with morels.

After dinner, I stroll over to The Ivanhoe, a beautiful, contemporary bar that overlooks the water with floor-to-ceiling windows and First Nations wood carvings of bears and orcas. There, I sip a refreshing Bedwell Breeze made with pink peppercorn gin, cardamom and orange, and toast the end of a perfect day.

WILDLIFE AND WATERFALLS

It’s not all fine dining and high-thread-count sheets here, though. I go e-biking along rocky dirt roads and hiking through the lush coastal rainforest up to towering Penny Falls. After traversing a waterfall on a single-log bridge, I plunge into a glacier-fed pool (temperature: 4 C). The endorphin rush is undeniable.

Another day, during a zodiac tour around Flores and Vargas islands, we encounter a gray whale, surfacing and blowing just metres away, primordial and intense, in contrast to the sleepy herd of harbour seals hanging out at Mussel Rocks. Minutes later, a black bear ambles down to the beach and methodically turns over rocks to gobble up clams and crabs. In the intertidal zone, giant orange starfish can be glimpsed through the iridescent seaweed.

All too soon it is time to depart, and two big Percherons named Goose and Maverick pull me and my fellow travellers in a horse-drawn carriage to the dock, a luxurious service those doomed 19th-century sailors certainly never experienced.

I wish I had longer to soak up the lodge’s other offerings, including the waterfront massage tent and sauna, the well-equipped gym and the morning wellness classes. But there’s always next time …

• Clayoquot Wilderness Lodge operates seasonally from May to September, offering all-inclusive three- and four-night packages, or week-long stays.

• Arrivals and departures are Thursdays and Sundays by floatplane (from YVR’s South Terminal) or boat (from Tofino), each about a 45-minute trip.

• Rates for 2026 range between $3,400 and $6,200 per night and include accommodation, all meals, beverages and two adventures a day. Transfers from Tofino or Vancouver are extra, as are any helicopter excursions.

For more information: clayoquotwildernesslodge.com

Navigating legal documents, whether a will, a property transfer, or a power of attorney, can feel unfamiliar and overwhelming. It is natural to have questions, or even hesitate to pick up the phone.

At Carter Notary, we make it easy. With over 13 years serving British Columbians, our experienced team is here to guide, educate, and partner with you through every life transition, from estate planning to real estate to document notarization. We work hard to make sure you leave with a clear understanding of every step, knowing exactly what you are signing and why. Because every client deserves to feel heard and well-informed, and that is what we strive for.

The spa deck offers even more opportunity for relaxation — along with a sunset view.

Lavender is great for cleaning your home, soothing your nerves, adding to baked goods and so much more. Here’s where to find it growing locally, and how to bring its fresh fragrance into your life.

By Susan Lundy

Purple Haze

Sacred Mountain Lavender Farm unfolds on this sunny Sunday as a lush bit of heaven located on a remote Salt Spring Island hillside. Here, I’m enveloped in everything lavender, from the sweet fragrance in the air to the shop’s purple floor underfoot. Also, I’m wearing a mauve-coloured blouse, so all added up, it feels like I’m enfolded in a big lavender hug.

The scent transports me to my childhood and the steamy aroma of lavender bath salts or, more recently, to an oceanside B&B, where the host added fresh lavender scones to our morning meal, sending me swooning over the subtle floral flavour. And the fragrance is everywhere in the summer, isn’t it? A clean, soft, airy perfume that catches your nose even before you see the telltale bush with its silvery-green leaves and slender purple blooms.

If only I could wrap myself in this scent, I think one spring day. And then I realize that with all of lavender’s many uses, I probably could. And so, over the next few weeks, I plant lavender, cook with it, sleep with a sachet under my pillow, bathe in it and roll essential lavender oil onto my skin.

Opposite page: On Salt Spring Island, more than 60 varieties of lavender grow at Sacred Mountain Lavender Farm. They are used in everything from tea and honey to soaps and sachets.

Above: At Bilston Creek Farm in Metchosin, the Summer Lavender Festival continues until the end of August, with a market, live music and more.

NIKKI SEQUEIRA

Tres Therapy pup

CLEAN AND PRACTICAL

Sacred Mountain is my first stop in this lavender immersion, but I’ve already discovered that the plant is a member of the mint family; it’s native to countries bordering the Mediterranean Sea and grows well elsewhere, including the Pacific Northwest. Its first uses were medicinal — an aid for indigestion, sore throats and headaches. In ancient Rome, it scented bathhouses (its name evolved from the Latin verb “lavare,” meaning “to wash”). In ancient Egypt it helped in the mummification process.

Over the years, it’s been valued as a natural antiseptic to treat wounds and burns, fight off the plague, calm the mind, aid sleep and perfume the body. It’s even been heralded as a good luck charm.

From the 8,000 plants dotting the sundrenched acreage at Sacred Mountain to the fragrance-filled shop that offers everything from bubble bath to infused coffee, the farm presents an experience steeped in lavender.

I meet owners Ben and Jacqueline Sutton, who discovered this piece of hillside heaven and planted their first lavender field in 2001, opening the store two years later.

Jacqueline has loved lavender since childhood: She shows me a couple of oldfashioned lavender sachets made by “two little old ladies, who lived next to us in England.”

“And then,” she adds, “there were all these

logical things about growing lavender, like it’s deer-proof, it’s pretty drought-proof and it’s ideal for growing here.”

“You can make a lot of different things out of lavender,” says Ben. “It’s very versatile. It’s also a lot of fun to do. I am a plant scientist by training, so distilling lavender is kind of my gig.”

Ben shows me the still — which looks slightly like the top of a rocket ship anchored by tubes and dials — and describes the process of distilling oil using steam extraction. One batch can use up to 170 kilograms of flowers!

He distills both English and French lavender: English lavender is prized for its high-perfume notes and is used in fine products like massage oils, while French lavender is slightly harsher and used in soaps. At Sacred Mountain, Ben and Jaqueline grow English, French and Spanish varieties.

Folgate is a popular English lavender used in cooking. It has a hint of strawberry in its taste, says Ben, as we tour the shop. He hands me a small container of florets to use when I continue my immersion experiment by making chocolate lavender muffins — one of many recipes I’ve discovered on their website. I spend several minutes examining the mesmerizing array of goods in the store before purchasing a roll-on lavender oil stick and lavender-infused honey.

Above: At Sacred Mountain, essential oils and hydrosol (a floral, aromatic water) are extracted from fresh lavender at the farm’s distillery.

Below: During lavender season (late June and early July), guests can meander through the lavender labyrinth at Cowichan Valley Lavender near Duncan.

Chocolate Lavender Cupcakes

(Gluten-Free)

Recipe by Hilary Guild on behalf of Sacred Mountain Lavender Farm. Makes about 14 cupcakes.

• cup quinoa (uncooked)

3

• 1 cup water

• 4 large eggs

• 1 tsp vanilla

• ¾ cup butter, melted

• 1 Tbsp lavender florets

• 1 ¼ cups granulated sugar

• ¾ cup unsweetened cocoa powder

• 1 ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

Place quinoa and water in a small pot and bring to a boil over medium-high heat. Cover, reduce heat to medium-low, simmer for 10 minutes. Turn heat off and let stand, covered, for another 10 minutes. Cool.

Preheat oven to 350°F. Line cupcakes pan with cupcake papers.

Combine cooked quinoa, eggs, vanilla, butter and lavender in the bowl of a food processor bowl and process until smooth.

Whisk together remaining dry ingredients in a separate, medium-sized bowl, then add to the processor. Pulse until everything is evenly combined. Fill cupcake papers ¾ full. Bake until a toothpick comes out clean, about 25 minutes. If you like, dust with confectioner’s sugar or top with the frosting of your choice.

GOOD FOOD STARTS WITH THE FINEST INGREDIENTS

Ben promises that, even though I’m not a gardener — yes, even my COVID-era rock garden died — lavender is easy to grow. He hands me a small, potted Folgate plant that already has a four-inch root system. It should be planted in well-drained soil, he stresses: If the roots get waterlogged, the plant will die. It needs five hours of sun a day, and once it’s established it doesn’t need much watering.

“When you do water, soak it and then leave the soil to dry out completely before soaking it again,” he says. He also encourages me to plant it with a sandy loam, or “soil with a bit of softness to it.”

“Another crucial part is pruning,” he adds. “If you don’t, it goes leggy and it will collapse in the centre. It should be pruned at least once a year when it’s dormant.”

CALMING NOTES

After leaving Sacred Mountain with my bundle of lavender joy, I continue my journey into the world of lavender. I find a sunny spot in the backyard to dig a hole for my fledgling plant, whispering a promise to keep it alive as long as it remains low maintenance.

I slather lavender honey on toast (delicious); sleep amid the scent of a sachet; spoon sweetsmelling salts into the bath; and roll lavender oil onto the back of my hand, where it sends calming breaths of bliss upward as I work at the computer.

For the cupcakes, I open the container of lavender florets — inhaling deeply to capture the scent as I carefully unscrew the lid — and measure out one level tablespoon. The florets are slightly moist, not dried like I’d expected. The container suggests they can be used on salmon or chicken, in stews and soups, and in shortbread, pies and whipping cream.

I combine, whisk and mix, dropping the florets into the food processor with the wet ingredients, and pop the tray into the oven, eventually basking in the aroma of chocolatey lavender. And the result is divine, a subtle floral flavour that pairs beautifully with the chocolate.

A week later, the immersion continues, morphing into a routine, where I often find myself wrapped in a lingering lavender hug.

Fragrant Farms

Lavender loves the rocky soil and warm climate of Vancouver Island, which may be why so many local farms grow it. Some even make body- and home-care products with it. Here are just a few local lavender farms to check out.

• Bilston Creek Farm, Metchosin, bilston.ca

• By the Bay Lavender, Chemainus, bythebaylavender.com

• Cowichan Valley Lavender, Duncan, cowichanvalleylavender.com

• Lavender & Black, Salt Spring Island, lavenderandblack.ca

• Sacred Mountain Lavender, Salt Spring Island, sacredmountainlavender.com

• Sooke Organic Lavender, Sooke, sookeorganiclavender.com

One of the benefits of lavender is that it’s deer resistant — as shown here at Sooke Organic Lavender.

Food + Drink

90

The Dish

What’s cooking on Victoria’s dining scene: farmers’ markets, fried chicken and a new era at the Fairmont Empress.

92

The Art of Asado

Kick your outdoor grilling skills up several notches with the traditions of South American barbecue.

98 Salad Days

Make the most of summer’s freshest bounty with easy homemade salad dressings.

100 Super Sipper

We’ve got your Drink of Summer right here: fizzy, fresh and just bitter enough.

RECIPES

95 Reverse Sear Steak

96 Beef Empanadas

97 Chimichurri, Salsa Criolla

98 Super Salad Dressings

101 Victoria Spritz

IN SEASON

Sweet, Sweet Summer

Over the past few months, our busy honeybees have been gathering nectar from nearby flowers and transforming it into sweet, nutrient-packed syrup. Now it’s time to harvest all that delicious honey. Most honey is stored in hives, in hexagonal cells known as honeycomb, which also happens to be the source of beeswax, so lovely for making into fragrant, clean-burning candles. Although sugar and honey have the same relative sweetness, sugar does not have honey’s vitamins, minerals, antioxidants and antibacterial properties. Honey also picks up the flavour notes of different flowers, whether it’s delicate lavender or robust, earthy buckwheat. Everything about honey production is fascinatingly complex (learn all about it at Country Bee Honey Farm on the Saanich Peninsula), but the most important thing to know is that while transferring pollen from plant to plant, bees not only make honey for our toast and tea, they support our entire ecosystem. Now that’s sweet.

A TASTE OF WHAT’S HAPPENING AROUND VICTORIA

HUG A FARMER

Shop locally; live deliciously.

SOPENINGS

Hit a farmers’ market this summer to find local produce like these greens from Saanich Organics.

ummer is the season for long, lazy days and easy, relaxed dining. No one really wants to cook, unless it means flipping burgers on the grill. We crave light, fresh fare — sliced tomatoes with just a pinch of sea salt, fruit plucked fresh from the tree, all the salads.

How fortunate it is, then, that this is peak season for local produce. At the same time, it’s never been more important to support our local farmers.

Look around the planet and you can see the world’s food security becoming more vulnerable every day. But even without the current state of (waves hands helplessly) everything, when you live on an island, it’s a good idea to ensure that at least some of your food doesn’t have to be shipped in from elsewhere.

Luckily, Victoria is surrounded by farmland — in the Cowichan Valley, up the Saanich Peninsula, all around Sooke and Metchosin — with plenty of farm stands, year-round markets and even the occasional dispensing machine selling locally grown goods. Right now into September, there are also weekly farmers’ markets to explore, and there are few better ways to spend a Saturday morning or Wednesday evening than wandering from stall to stall, filling your basket with fresh produce and baked goods, all while catching up with your friends and neighbours. (Find a list of markets at bcfarmersmarkettrail.com.)

It’s such a lovely experience that it’s easy to forget how hard farming can be, and how fragile the industry is. In B.C., two-thirds of our farmers are aged 55 or older, and most have no succession plan. Provincewide, our farms haven’t turned an aggregate net profit since 2017. And it takes just one bad weather event to wipe out a year’s crop. Just ask grape growers in the Okanagan or cherry farmers in the Creston Valley, who are still dealing with the effects of the “big freeze” of January 2024.

What can you do? Well, you can support advocacy groups like Farm Folk City Folk and take part in events like Food Day Canada (August 1) or the inaugural “Harvest Table — A Taste of Vancouver Island” tasting experience planned for September 26 at Keating Farm.

But mostly, just buy as much locally grown and made food as you can. It will connect you with your neighbours and help our farmers thrive. Besides, it’s simply the most delicious way to eat.

By Joanne Sasvari

For the past few years, Birdman has been the late-night concept at Wind Cries Mary. Now it has its own digs in the former Friends of Dorothy/Willie’s Bakery location at 537 Johnson Street. This stylishly revamped historic space is the place to be for an ultra-foamy take on the Ramos Gin Fizz, a crispy “Winner Winner” chicken sandwich and a soft-serve sundae called The Elvis, which says it all. Plus it’s open from lunch until late and serves beaucoup bubbles. We’ll see you there! birdmanvic.ca

This summer also sees the opening of Dough Eyes Pizza, from the team behind Cafe Brio and Brasserie l’Ecole, at 530 Pandora Avenue, and, if you like Piña Coladas, the new location of Citrus & Cane, at 606 Trounce Alley. Meanwhile, Otto Charcuterie, the sandwich pop-up we wrote about last issue, is on temporary hiatus as they move into their new bricks-and-mortar location at 1019 Fort Street. Keep an eye on their Instagram feed for the opening date.

JEFFREY BOSDET/YAM MAGAZINE

GOOD TO KNOW

Welcome to Brett Yamashiro, the new chef de cuisine at Vista 18. He joins the team after working at such renowned establishments such as Eden and Fairmont Jasper Park Lodge, as well as staging at a Michelin-starred restaurant in Switzerland and participating in an international culinary competition in Hong Kong. We can’t wait to see what he’ll be cooking up atop the Chateau Victoria.

Now that the construction barricades are down, we’re dazzled by the transformation of Q at the Fairmont Empress into a chic, contemporary cocktail lounge with more seating, a swell new sushi bar (dinner only) and a gorgeous menu filled with the kinds of things we really love to eat and drink, including a $60 sipper that has to be Victoria’s swankiest Shaft.

While we’re sad that Ferris’ Upstairs is no more, we’re thrilled to see that Perro Negro has broken out of its

tiny confines to take over the space. Look for an extensive and highly shareable tapas program designed by chef Sergio Hernandez (best known from Part and Parcel) and an impressive list of cocktails, sherries and wines by the glass.

Over in Esquimalt, Janevca Kitchen & Lounge is still recovering from its recent kitchen fire, but the lounge and veranda are now open (no reservations required), and are among the sweetest spots in the city to spend a summer evening.

Just in time for summer, Oak Bay’s beloved ice cream shop 49 Below has opened a second location, joining Fry’s Bakery and Spiral Cafe on Craigflower

Road in Vic West. This might just be one of the tastiest blocks in Greater Victoria.

EVENTS

Normally you have to travel somewhere remote to sample chef Colton Armstrong-Ashley’s high-end Savour the Wild dining experiences, but this summer, you just need to trek over to the Highland Pacific Golf Course on Wednesday nights, when he hosts a weekly pop-up with the goal of introducing guests to new, often overlooked local foods. No tickets required.

Craving crab? Then you’ll want to hit BC CrabFest 2026 on July 18 at Ship Point. This one-day harbour festival celebrates freshly harvested B.C. Dungeness crab with a crab boil, live music, family zone, educational marketplace, local beverages and sunset harbour drinks courtesy of Driftwood Brewery. bccrabco.ca/crabfest

Lovers of all things fermented should head to Picklefest Victoria August 15 at Phillips Backyard. picklefestcanada.com

Summer wraps up with one of our favourite events of the year Feast of Fields, a celebration of local food and a fundraiser for Farm Folk City Folk, will be held August 30 at Heritage Acres in Saanichton. This is the 25th annual outing for this wandering gourmet festival featuring some of the city’s top chefs, along with wine, beer, live music, good eats and even better times. Mostly though, it’s all about the connection between cooks, diners and the people who grow our food. Tickets and info at farmfolkcityfolk.ca

Written by Joan MacLeod

Directed by Don Keith

September 24 – October 11, 2026

PREVIEW September 23

I’ll Be Back Before Midnight

Written by Peter Colley

Directed by Wendy Merk

November 19 – December 6, 2026

PREVIEW November 18

Pirates of Penzance: A Modern Major Reimagining

Adaptation by R.J. Peters

Directed by R.J. Peters

February 18 – March 7, 2027

PREVIEW February 17

Thank You My Love, Goodbye

Written by J.K. Leard

Directed by Jim Leard

April 15 – May 2, 2027

PREVIEW April 14 Ripcord

Written by David Lindsay-Abaire

Directed by Zelda Dean

June 3 – 20, 2027

PREVIEW June 2

live performances in our intimate theatre.

now

our 2026/27 Season, featuring award-winning plays and musicals by local and international playwrights.

For information about our plays, auditions, tickets, and more, please visit our website at www.langhamtheatre.ca presents our new 2026/27 Season Amigo’s Blue Guitar

Chef Colton Armstrong-Ashley brings his wild side to Highland Pacific Golf Course.

Perro Negro has expanded across the Ferris’ Upstairs space.

Food + Drink

By Gillie Easdon |

THE ART OF ASADO

When firing up your grill this summer, take inspiration from this smoke-scented South American tradition.

Asado is the Spanish word for “grilled” or “roasted.” However, in Argentina and across much of South America, an asado is also much more than that — it is a deeply rooted social ritual focused on firetending and relaxed time spent together.

“Some of the best moments happen before the food is even served,” says Emily Davies, cofounder, host and sommelier of South Fire, Victoria’s portable asado experience. Her partner in South Fire is chef Matias Sallaberry, who is originally from Argentina. The two met while working at two-Michelin-starred Gaa in Bangkok and, until recently, were the general manager and chef at Zambri’s, respectively;

they also celebrated five years of marriage this spring.

In Argentina, an asado carries laws, roles and a set order of dishes. Most homes have woodfired parillas (wood or charcoal barbecues) — propane tanks are scarce — and the asador is not simply a “grill boss.” The asador is the fire keeper, an earned and respected position. “I started making small fires around six years old, collecting branches and asking to light the first match,” says Matias. “Becoming an asador is not one specific milestone, it is a process. You learn by watching, listening, helping and slowly being more involved around the fire.”

An asado typically features beef as well as

some combination of pork, lamb, chicken and/or sausages; these are served in multiple courses, the smaller cuts like ribs, sausage and organ meats followed by the bigger, slowercooking ones last. Alongside are salads, bread and sometimes grilled vegetables, as well as plenty of red wine, along with mate (herbal tea), Fernet-Branca (aromatic, intensely bitter Italian spirit) and cola. Our dinner was mostly non-alcoholic beverages; it’s so common for people to be non-drinkers these days.

Asados are held for every celebration and for no reason at all. Thinking of hosting one? Read on and take inspiration from how ours unfolded.

*Unless noted.

Photos by Jeffrey Bosdet*

South Fire chef Matias Sallaberry is an expert at managing live fire.

THE COCKTAIL

Emily and Matias welcomed us in a backyard fragrant with the smoke from the parilla’s glowing embers. A marbled flank-side cut of grass-fed beef, Argentine pork sausages and a “flying chicken” dripped juice from iron hooks onto the fire below. Emily handed us Mason jars filled with bright green yerba mate and cucumber juice. Matias torched rosemary sprigs into each jar, securing the lids for a spell. This non-alcoholic take on “The Fucking Cocktail,” a gin-based drink the couple has made famous, was bright, refreshing, caffeinated and smoky.

THE APPETIZERS

Our first course, “la picada” (an array of shared appetizers), was served. We nibbled on sourdough bread, charcoal grissini, cheese, meats and housemade pickled eggplant. We devoured a pan of baked local brie wreathed in roasted pear slices, scooping it up with hunks of homemade bread. Some guests sat, my love and I stretched out, others lingered at the parilla. I sipped Thomas Henry Pink Grapefruit and BIBI bitter aperitivo [from Soft Crush, the online non-alcoholic beverage retailer] to clear my palate.

THE FIRST COURSE

Next, we explored “The Fire Station,” a selection of charred, hand-cut beef empanadas with onions, bold spices and chili-tomato sauce. The thin, hand-folded dough held the rustic beef beautifully. Then, Matias placed a tray of oysters on the grill. He took a wagyu-fat-filled flambadou, a medieval iron cone made by Leechwood Blacksmith, and dripped the smoky fat over each oyster, finishing them with green apple, preserved maple blossom and lemon juice. The hush that ensued as we grappled to process the depth and beauty of that mouthful was stunning.

THE MEAT COURSE

Spanish colonizers brought cattle to Argentina in the late 1500s. The vast, fertile Pampas grasslands nourished the herds. By the 1700s, cattle were so plentiful, they were a free resource. The gauchos, nomadic Creole expert horsemen and cattle herders, lived on beef. They’d suspend large cuts of meat with coiled lassos above any found hardwood’s flames. The gauchos’ fire, meat and patience formed asado’s cornerstones. Matias’s grandfather was

Above: Emily Davies prepares oysters to go on the grill, just one of several appetizers. Left: The classic South American hand pies known as empanadas are served fresh from the wood-burning oven, kissed with just a touch of char. Below: A “flying chicken” dangles above the burning coals, picking up a sweet, smoky flavour as the skin crisps.

“Fire is not simply a tool, but a living element that constantly changes and demands attention, intuition and respect.”

— Chef Matias Sallaberry, South Fire cofounder

in construction and his mother, an engineer. “I spent a lot of time on construction sites as a kid,” he recalls. “At the end of every work week, the construction workers would gather around the fire for an asado. I remember the smell of wood smoke, the sound of the fire and the feeling of everyone slowing down together.”

Now it was time for the meat, starting with Matias’s Argentinian pork sausages made with fresh oregano and pimentón de Cachi, a paprika unique to northern Argentina. The cracklingskinned sausage, followed by the succulent steak and silky, smoky chicken short-circuited my tastebuds. The fresh chimichurri herb sauce and acidic salsa criolla with sweet red and yellow peppers and onions cut the meat’s richness and jewelled the plate. I surrendered to those flavours, textures and smells. We all did.

THE DESSERT

Somewhere around hour three, lulled by the fire, food and hospitality, Emily and Matias brought out an iron pan of panqueques (Argentinian crêpes) filled with dulce de leche (caramelized milk and sugar), a dish Matias’s grandmother, his original culinary inspiration, made for him as a child. They rested the pan on the table, then Matias approached the panqueques with a shovel of glowing coral embers and gently drew a char along the top of each crepe.

And so, our asado came to a close. I’ll call it our Argentinian retreat. Beyond the beauty, flavours and hospitality, South Fire comes to you. No setup, cooking or cleanup. Emily and Matias tend to everyone, so the “host” can soak up the fire, company and tradition.

Or, as guest Naomi Salie said, “Asado is about bringing people together around the story of fireprepared food, the tradition feels ingrained in our DNA. I loved the heightened flavours and the joy of sharing delicious food in community.”

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RECIPES by South Fire chef

Matias Sallaberry

Reverse Sear Steak

Step by Step

For thicker steaks (1½ inch), chef Sallaberry prefers to use what is known as a “reverse sear,” starting the steak over indirect heat and finishing over high. But for thinner cuts, he says, “Direct heat all the way works better.” He also advises home cooks to use clean wood or charcoal fire as too much dirty smoke will make the meat bitter. “If using charcoal, make sure the coals are fully lit and glowing white-red with no black charcoal left,” he says. “Otherwise you’ll get bitter flavours and dirty smoke.”

1. Temper the steak at room temperature for around 1 hour before cooking. Season heavily with coarse salt all over the outside of the steak.

2. Start the steak on indirect heat. This helps build smoke flavour and slightly dries the exterior for more even cooking and a better crust.

You will need to build a two-zone fire, with coals on one side of your charcoal grill or the flames turned on one side of your gas grill. The temperature on the “cool” side should be about 225°F.

Place the steak on the cooler side of the grill, close the lid and cook for about 10 minutes before flipping it and repeating the process until you reach your ideal internal temperature (see note below). This can take 20 to 40 minutes; check temperatures frequently using a digital thermometer. (Alternatively, you can roast the steak in a 250°F oven for 25 to 30 minutes for a medium-rare steak.)

3. Once the steak reaches the desired internal temperature (see note), move it over strong direct heat and sear hard on all sides for a minute or two. If you’re cooking over charcoal, note that you may need to first add a chimney full of fresh, hot coals to the fire.

4. Rest the steak at least 10 minutes, loosely tented with foil, so the juices settle back into the meat before slicing.

5. Slice against the grain and finish with chimichurri or salsa criolla (see recipes on page 97).

Note:

your desired doneness, follow these internal temperature guidelines for a 1½-inch steak. Use an instant-read digital thermometer to test the interior of the steak after it has been cooked over indirect heat and again after it has been finished over direct heat.

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Beef Empanadas

These savoury pastries are a South American staple and can be filled with beef, pork, chicken, vegetables and/or cheese. Makes 14 to 16 empanadas.

Empanada Dough:

• 3 cups all-purpose flour

• 5 Tbsp shortening or lard

• 1 cup water

• 1½ tsp salt

This is a double-cooked dough. First mix the flour and lard/shortening together in a stand mixer fitted with a paddle attachment until you get a sandy texture.

Separately, make a brine with the water and salt and heat it to around 175°F.

Pour the hot, salty liquid into the flour mixture and mix on low speed until you get a smooth dough. Rest for 30 minutes, then roll to -inch thickness. Cut into discs 4 to 5 inches in diameter and reserve.

Preheat oven to 450°F.

Heat a pot until smoking hot and brown the beef. You are looking for strong caramelization and colour without overcooking the meat. Remove the beef and set aside.

In the same pot, heat the lard or olive oil, then add the onions, peppers and spices and cook until the vegetables are soft.

Add the beef back and cook for another 5 minutes. Adjust seasoning, then remove from heat and cool down completely. Ideally make the filling the day before and let it rest overnight in the fridge.

Building the Empanadas

Preheat oven to 450°F.

Fill one round of empanada dough with a big spoonful of filling, then fold the dough over to create a half-moon shape.

Beef Empanada Filling:

• 2 lb ground beef

• 4 cups onions, cut into ¼-inch dice

• 3 cups red bell peppers, cut into ¼-inch dice

• 1 cup green onions, sliced thin

• ¼ cup lard or olive oil

• Salt and black pepper to taste

• 1 Tbsp oregano

• 2 tsp ground cumin

• 2 tsp paprika

• ½ tsp chili flakes 81/

Brush a little water on the inside edge of the dough and press the edges together firmly to seal them. Use the back of a fork to crimp the edges into a neat, even seal with a decorative edge. (Note that this is the easiest of the many traditional ways to fold and shape an empanada.) Repeat with the rest of the dough and filling. Transfer to a baking sheet and bake for 7 to 14 minutes until the empanadas are a rich, golden colour with a lightly blistered surface. (If you prefer, you can also deep-fry them.)

For sauce, a simple “llajua” salsa works perfectly: grated ripe tomatoes mixed with olive oil, lemon juice and chili.

Chimichurri

This chopped herbal salsa is a fresh, flavourful condiment for grilled meats. Note, though, that there’s no single recipe for chimichurri, so Sallaberry advises experimenting with different proportions of herbs and seasonings to find your perfect mix. “Every house has their own version and the profile changes depending on what you cook,” he says. “For chicken, for example, I like adding lime zest, lemon juice, ginger and softer herbs like thyme.”

Makes about 1 cup.

• 1 cup parsley, leaves only

• 1 Tbsp chopped oregano

• 1½ tsp chopped rosemary

• 3 leaves sage

• 3 cloves garlic, peeled and minced

• ½ to 1 tsp chili flakes

• ¼ cup red wine vinegar

• ½ cup olive oil

• 1 tsp salt

Finely chop the herbs and garlic. Transfer chopped herbs to a non-reactive bowl and mix with chili flakes, red wine vinegar and olive oil. Season with salt and let everything rest for at least 30 minutes before serving.

Salsa Criolla

This tangy salsa is perfect with the fattier cuts of grilled meats. While some cooks use tomatoes and chilies in their salsa criolla, Sallaberry does not enjoy the mushy texture of tomatoes and notes that Argentinian food tends to be less spicy, so avoids chili as well. Makes about 2 cups.

• 1 red bell pepper

• 1 yellow bell pepper

• 1 medium onion

• ½ cup apple cider vinegar

• 1 cup olive oil

• Salt to taste

Cut the peppers and onion into small dice, about 8 ¹ inch. Mix with apple cider vinegar and olive oil, then season with salt. Marinate 30 to 60 minutes before serving.

South Korea reveals itself in layers — grand palaces and quiet hanok villages, shared meals in local homes, and flavours that tell the story of a nation. Share tea with a Buddhist monk, listen to a North Korean defector’s remarkable journey, and walk coastal trails shaped by ancient volcanic forces. From Seoul’s energy to the stillness of Jeju Island, this journey connects you to Korea in ways that linger long after you return home.

Food + Drink

VINAIGRETTE

To make the most basic of salad dressings, all you need to know is a simple ratio: three parts oil to one part vinegar. But within that simple ratio is a world of potential. Add fresh herbs, shallots or Dijon mustard. Switch out the vinegar for lemon juice. Go for a higher-quality olive oil. Or, if you prefer your salad really tangy, nudge up the amount of vinegar.

Use it for: everything from simple mixed greens to grilled veg to a hearty main-course salad like Cobb or Niçoise.

Makes about ½ cup.

• 6 Tbsp olive or vegetable oil

• 2 to 3 Tbsp wine vinegar (see note)

• Pinch of salt

• A few grinds of black pepper

Optional add-ins:

• 1 shallot, finely chopped

• 1 to 2 tsp Dijon mustard

• 1 Tbsp finely chopped tarragon or other herbs

Place oil, vinegar, salt and pepper in a bowl or jar with a lid and whisk or shake until emulsified. If you like, add any or all of the optional add-ins, and adjust seasoning. Either toss the dressing with your salad or drizzle it on top, as you prefer. If you have any left over, you can keep it in a sealed jar in the fridge for about a week.

Note: Red or white wine vinegar is the traditional choice, but you could use lemon juice instead for a bright citrus note, or an aged sherry or balsamic vinegar for a deeper, more complex and slightly sweeter flavour.

SALAD DAYS

By Joanne Sasvari

These essential dressings will help you make the most of summer’s freshest produce.

While salad can often be a bit sad the rest of the year, it’s just what we crave on a summer day when the weather is hot and we’re feeling too lazy to cook.

But if you think “salad” means a bowl of boring greens, think again. There are terrific main-course salads built around hearty proteins like steak, chicken, shrimp and tinned tuna. Throw in some noodles, grains or legumes for a deeply satisfying texture. Use fresh or grilled vegetables if you like. Then add cheese, potatoes, boiled eggs and, for a bit of crunch, croutons, nuts or even crushed potato chips if that’s your jam.

Nothing boring about that!

Salads are also the best way to take advantage of the bounty of our farmers’ markets, which are bursting with fresh, locally grown produce right now. Honestly, is there anything better than perfectly ripe heirloom tomatoes, sliced and and then topped with really good olive oil and a pinch of flaky sea salt? We think not.

But what takes all of these salads from “fine” to extraordinary is the dressing, whether it’s a simple vinaigrette, a creamy ranch or something rich with complex flavours. Here are four salad dressings you’ll be using on repeat all summer long.

MISO GINGER DRESSING

Use it for: mixed green salads, noodle salads, dip, marinade or sauce for chicken or fish.

Makes about ¾ cup.

• ¼ cup Tbsp white miso

• 2 Tbsp freshly grated ginger

• 4 tsp honey

• ½ cup apple cider vinegar

• 2 Tbsp olive oil

• 2 tsp toasted sesame seeds

Combine all ingredients in a medium-sized bowl and whisk until emulsified. Will keep, covered, for at least a week in the fridge.

VIETNAMESE NUOC CHAM DRESSING

Use it for: Asian-inspired cucumber, green or noodle salads.

Makes about 1½ cups.

• ¼ cup sugar

• ¼ cup fish sauce

• 1 tsp sambal oelek (Southeast Asian chili and garlic sauce), or to taste

• ½ cup fresh lemon juice, or a mix of lemon and lime juice

• ½ cup water

Whisk everything together in a small bowl until sugar has fully dissolved. Will keep, covered, for at least a week in the fridge.

CREAMY RANCH DRESSING

Use it for: sturdy salads (such as chicken, cucumber or potato) or as a sandwich spread or dip for veggies, chips or chicken wings. Make about 1 cup.

• ¼ to ½ cup buttermilk

• ½ cup mayonnaise

• 1 Tbsp fresh parsley

• 1 Tbsp minced fresh tarragon, cilantro or dill, or a combination

• 1 Tbsp minced fresh chives

• 1 or 2 garlic cloves, pressed or minced

• 1 tsp fresh lemon juice, more if needed

• ½ tsp salt, or to taste

• Freshly ground black pepper, to taste

• Optional: 1 small jalapeño, seeded, ribs removed, minced

In a bowl, whisk together ¼ cup buttermilk, mayonnaise, fresh herbs, garlic, lemon juice, salt and black pepper. If you like it spicy, add the minced jalapeño. (You can also mix everything in a blender or food processor, especially if you like your dressing a bit smoother.)

Taste, and adjust texture and flavours — add more buttermilk if you prefer a thinner dressing; add more lemon juice or black pepper if you want more zing.

Let the dressing rest for at least 15 minutes before serving. It will keep, covered, for up to five days in the refrigerator.

 Find additional recipes for Buttermilk Blue Cheese and Green Goddess at yammagazine.com.

Food + Drink

SUPER SIPPER

By Christine Sismondo | Photo by Jeffrey Bosdet

Our vote for the Drink of Summer is a little bitter and a whole lot thirst-quenching.

A GREAT SUMMER DRINK HAS TO HAVE A SENSE OF THIS NOSTALGIA TO IT.

Why do we get so hyped about the Drink of Summer this time of year? Probably because drinks taste better in the summer (that’s just science) and, since it’s a fleeting season, folks don’t want to waste time or energy dealing with decision fatigue. So, to max out patio socializing time, it’s smart to have a drink on autopilot.

The problem, as with most things, is coming to a consensus about which drink gets to be crowned the Drink of Summer (DoS).

Chat GPT says 2026 is the year of the Garibaldi. Not a bad choice for an idiot computer program, but it reveals AI’s lack of real-world drinking experience. Most bars aren’t going to get the fluffy fresh orange right and will, instead, serve a drink made with Campari and flat, flavourless, boxed juice.

There are other candidates. Somebody over at The Guardian floated the Hugo Spritz. (Old news; the Prosecco, elderflower liqueur, soda water and mint drink peaked in 2024.) Starbucks seems to be gaming the SEO (search engine optimization) machine and, as a result, its “Tropical Butterfly Refresher” is on the table. (Fake news.) We’ve also seen a plug for Tinto de Verano, a.k.a. Spain’s “Summer Wine” — a red wine and lemon soda drink that’s pretty close to sangria. (Meh news.)

This is clearly a job for a real human with expertise. So we went to Dave Bulters, beverage director at Cottage Hospitality Group’s renowned venues Wind Cries Mary, Rudi and the newly opened Birdman, to ask him about crafting the perfect summer drink.

“I always think a great summer drink has to have a sense of this nostalgia to it, because people still think of summer as school holidays and revert to youth a little. So I think having a touch of nostalgia in a summer drink is really important,” says Bulters.

For many of us, it’s also important that summer drinks have a few other qualities. A great DoS needs to be refreshing. It shouldn’t be too sweet. Tall drinks are nice. And loweralcohol cocktails are a proven winner for long summer nights and catch-up sessions with pals.

“Over the past couple of years, we’ve seen the Hugo Spritz and the Limoncello Spritz,” says Bulters. “I have a feeling that, based on how spirits knowledge is starting to grow, the Amaro Spritz is going to be the next frontier.”

An inspired suggestion, for sure. Spritzes may feel slightly played out (thanks, Aperol),

JEFFREY BOSDET/YAM MAGAZINE

For summer 2026, David Bulters, beverage director for Wind Cries Mary, Rudi and Birdman, takes a sophisticated spin on a classic spritz.

Victoria Spritz

A bittersweet long drink for the ages and our vote for Drink of Summer 2026.

• 1 oz Caffo Vecchio Amaro Del Capo (or whatever amaro is on hand)

• ½ oz fresh grapefruit juice

• 2 oz dry sparkling wine

• 1 oz soda water

• Optional garnish: 1 sprig mint or slice of citrus peel

Fill a large wine glass with ice. Build by adding the amaro and grapefruit juice first. Stir lightly. Add sparkling wine and soda water. Garnish with a sprig of fresh mint or slice of orange or grapefruit peel. Serves 1

but swapping in the right amaro — especially one with a lot of character — is the makeover this bubbly guilty pleasure needs. (An amaro is a bittersweet Italian herbal liqueur, traditionally served as a digestivo, or after-dinner drink, and popular in many cocktails. Some examples: Amaro Montenegro, Fernet-Branca, Averna, Cynar.)

“We’re seeing so many more amari popping up in [BC Liquor Stores] and I’m finding people are starting to ask about the unusual amaro expressions that nobody ever used to ask you about,” he adds, noting that Rudi has a house amaro made in collaboration with Antidote Distilling.

Some of this interest may also be driven by the wave of B.C. craft distilleries making interesting expressions, such as the gold-medal-winning Amaro #4 from Nanaimo’s Arbutus Distillery.

Bulters thinks that there’s no need to reinvent the wheel when it comes to proportions. Start with the standard Aperol formula: one part spirit, two parts bubbly wine and one part soda. Build over ice in a large wine glass or highball. Garnish with something simple, like a citrus wheel.

Once you master that, start playing to make this DoS your own. Try a dry yet fruity Lambrusco in place of Prosecco. Or dial down the ABV by using a ginger kombucha instead of sparkling wine. Add a splash of fresh pink grapefruit juice to liven it up. And, since almost any amaro will work — even some of the many tasty non-alc expressions — it’s easy to choose your own adventure.

If the spritz really isn’t your jam, it’s still easy to prevent decision fatigue this summer by seeking professional help.

“Just talk to your bartender,” says Bulters. “Ask what they like and see what they’re excited about. It’s pretty much guaranteed if they’re excited about it, the guests will be, too.”

REALLY BRIGHT DAYS

‘God Be Praised, We Have a Quest!’

The Python-powered musical Spamalot rides hilariously into town.

By David Lennam

If ever there was a Holy Grail of comedy, Monty Python and the Holy Grail could well be that most sacred chalice. The 1975 film by British comic masterminds Monty Python, skewering the typically stolid Arthurian legend, is the stuff cult classics are made of. There are few other films where fans routinely recite every line unprompted.

Eric Idle, the Python most adept at songwriting (“Philosophers’ Song,” “Eric the Half-a-Bee,” “Always Look on the Bright Side of Life”), decided to give Grail — a film that already had hilarious songs (“Brave Sir Robin,” “Knights of the Round Table”) the Broadway treatment and created Spamalot with composer and longtime Python collaborator John Du Prez (interestingly, a onetime member of ’80s band Modern Romance).

It was an instant hit that won all the big awards — and that was 20 years ago. Since then, tours and revivals have kept it running almost nonstop, here twice with the VOS Musical Theatre as well as numerous school productions.

Brian Paterson, presenting this touring production for Broadway in Victoria (Kinky Boots, Book of Mormon, Tina), understands its sustained allure.

“I once had Monty Python described to me as being The Beatles of comedy and I think there’s a lot of truth in that,” he says. The Pythons, he adds, were always associated with a bizarre style of humour, but their comedy has broad

appeal in the classic sense of the traditional setup and payoff. “Their visual jokes, straightman material and music … I think part of it is, there really is something for everyone in their humour.”

Spamalot maintains all of the quirkiness and iconic jokes of the film while lampooning the convention of theatre itself, and on a grand scale.

“It pokes fun at big splashy Broadway numbers while also creating truly mind-blowing, over-thetop spectacles,” Paterson says. “It’s a very, very loving send-up while still encapsulating the best part of what it’s making fun of.”

Holy Grail fans will get their favourite bits: coconut-shell horses, knights who say “Ni,” taunting French soldiers, “routines, chorus scenes and impersonating Clark Gable,” and, of course, a man-eating rabbit.

And it’s not just a show for the diehards like Paterson — “I got Holy Grail as a VHS tape for Christmas one year,” he says, “and the best weekends growing up were when KCTS 9 would have fundraising weekends and they would be airing all the Flying Circus” — but is built for even those who didn’t revel in reciting the dialogue back-and-forth ad nauseam.

“It’s so packed with inside jokes that regardless of whether you’re a Python fan or a musical theatre fan there’s something that feels like it’s crafted just for you. Anyone can walk in off the street and bust a gut laughing.”

Headlining the cast, as King Arthur, is Major

“It’s so packed with inside jokes that regardless of whether you’re a Python fan or a musical theatre fan there’s something that feels like it’s crafted just for you.”

Attaway who played the role of the Genie in the Broadway production of Disney’s Aladdin.

“This guy has filled some of the biggest shoes and comic chops, stepping into a role made famous by Robin Williams and now one by Graham Chapman,” says Paterson. “He’s an incredible talent.”

King of the who?

The Britons.

Who are the “Britons”?

Well, we all are. We’re all Britons and I am your king.

I didn’t know we had a king. I thought we were an autonomous collective. …

You remember the rest, right?

Spamalot runs August 28 to 30 at the Royal Theatre. rmts.bc.ca

Major Attaway (left) leads the cast of Spamalot in the role of King Arthur.

CULTURE CALENDAR

Events worth getting up and going out (yes, even out of town) for!

Compiled by Julien Johnston-Brew

VICTORIA’S CANADA DAY

July 1, Inner Harbour and Legislative Precinct

Show your true patriot love by taking part in the many festivities along the water, including an international food village, community activations, musicians from around the globe, Lekwungen traditional dancing, a reading by Victoria’s Youth Poet Laureate and fireworks to finish the day off with a bang. canadadayvictoria.ca

VICTORIA PRIDE 2026

July 1 to 12, various locations

Join Victoria’s LGBTQ+ community for another year of out-and-proud celebrations around the city. Batter up for the Memorial Drag Ball Game (July 1), prepare your pooch for the Big Gay Dog Walk (July 8) and, of course, colour yourself beautiful for the Pride Parade through town to MacDonald Park, where the party continues with food, vendors and good vibes (July 12). victoriapridesociety.org

VICTORIA FOLK MUSIC FESTIVAL

July 4, Royal Athletic Park

This joyful, family-friendly music fest features multiple stages for a full day of folk, roots and Americana live performances. Plus, with an artisan and vintage market, local food and children’s area, there’s something for everyone. vicfolkfest.com

LOCAL FOLK SUMMER FAIR

July 12, Sea Cider Farm & Ciderhouse

Spend a day meandering through MakeShare’s third annual curated lineup of makers in the Orchard Market and Forest Village. Plus, enjoy live music as well as a variety of creative activities and local food and drink offerings — and dogs are absolutely welcome. instagram.com/ makesharevictoria

PACHENA BAY MUSIC FESTIVAL

July 17 to 19, Pachena Bay Campground

Take a trip out to the west coast of Vancouver Island for a multi-genre lineup of musicians from across Canada and beyond. The weekend is loaded with interactive workshops, including arts and crafts explorations, clothing exchanges and an 1980s-themed workout on the beach. pachenabaymusicfestival.com

ART GALLERY PAINT-IN

July 18, Moss Street

Watch a wide range of local artists work their creative muscles live at Vancouver Island’s largest summer arts festival, which draws more than 50,000 visitors annually. Vendors will be selling a variety of pieces, food and beverages throughout the day. aggv.ca

VANCOUVER ISLAND DRAGON BOAT FESTIVAL

July 25 and 26, Fairway Gorge Paddling Club

Visit the Gorge Waterway to cheer on recreational and competitive paddling teams as they tear up the water during multiple events throughout the weekend, including a 500-metre flag relay as well as a 1,500-metre Guts & Glory Championship. fgpaddle.com

SYMPHONY IN THE SUMMER FESTIVAL

August 6, The Butchart Gardens; August 9, Qualicum Beach Civic Centre

The symphony music series returns for another year for audiences to soak in the summer heat while the symphony performs under the skilled baton of award-winning associate conductor Giuseppe Pietraroia. victoriasymphony.ca

FOREST BATHING

August 10, Swan Lake Nature Sanctuary

Take a moment to quiet your mind during this guided nature therapy walk. The Japanese practice of shinrin-yoku, or forest bathing, is the act of mindfully engaging with the forest through all five senses and is an opportunity to slow down and reconnect with nature. swanlake.bc.ca

SOBERFEST

August 15, Starlight Stadium

To recognize those who have overcome struggles with sobriety, SoberFest brings together local musicians, comedians and vendors for an alcohol- and drug-free day of entertainment and celebrating resilience. Funds support the ReWired Recovery Foundation in providing treatment beds for those who need them. rewiredrecovery.ca

AN EVENING WITH BLUE RODEO

August 21, Parksville Community Park

Canadian rock legends Blue Rodeo will visit Vancouver Island to serenade Parksville with over 40 years of performing experience and dozens of accolades (including being named to the Order of Canada) under their belt. Set under the summer sky, this is sure to be a night to remember. bluerodeo.com

ARTS ON THE AVENUE

August 23, 1st Avenue in Ladysmith

The Arts Council of Ladysmith and District presents this 28th annual day-long creative gathering, which is the perfect Sunday outing for all art lovers. Vendors will sell original paintings, jewelry, fabric art, carvings and more alongside live music, a youth art zone, paint competition, art demos, food trucks and a beer garden. artsontheavenue.ca

VICTORIA FRINGE FESTIVAL

August 26 to September 6, various locations

Returning for its 40th year, the Victoria Fringe Festival is a showcase of eclectic live performances from around the world, including spoken word, drama, musicals, dance, comedy, magic and theatre for young audiences. intrepidtheatre.com

COUNTRY ROADS FESTIVAL

August 29, Starlight Stadium

This inaugural country music festival is headlined by acclaimed Canadian country icons Doc Walker and Aaron Pritchett, accompanied by a lineup that includes Victoria’s own Tumblin’ Dice. Attendees can enjoy the food truck pavilion and kids zone while non-stop country tunes close out the summer. countryroadsfest.ca

Sooke

Fine Arts Show & Sale

370+ works of art, gift shop, daily live music, artist demos, talks & tours

July 25-August 3

SEAPARC Recreation Centre 2168 Phillips Road, Sooke

Purchasers’ Preview Event July 24, tickets available online sookefinearts.com • 250-642-7256 • sfas@sookefinearts.com

With a Little Help from His Friends

David Foster Foundation’s 40th-anniversary ‘thankyou’ concert dazzles with international stars and sheds light on an important issue.

By Joanne Sasvari

ugust 8 will be Victoria’s biggest party of the year, a free event featuring some of the world’s hottest musical stars, right in the heart of the Inner Harbour.

But it’s also a whole lot more than that.

“David wanted to come back to Victoria to say thank you. Thank you to Victoria for 40 years of support and thank you to Canada for 40 years of support,” says event organizer Michael Ravenhill.

“David,” of course, is David Foster, the 16-time Grammy Award-winning record producer, composer, arranger, musician and international superstar who is almost certainly Victoria’s most famous son. For the last 40 years, he has also been chair of the David Foster Foundation, a non-profit charity that provides financial support for non-medical expenses to Canadian families with children who need life-saving organ transplants.

“David’s had an amazing career, but he says, ‘I don’t want my music to be my legacy. I want this foundation to be my life legacy,’ ” says Ravenhill, a fellow Victorian who has been CEO of the foundation for the last 16 years.

It started in 1986, when Foster was working in Los Angeles and a little girl from his

DAVID FOSTER FOUNDATION

Wet Winter by Marcia Semenoff, Designers’ Choice Award 2025 (detail)

4,000 Canadians are waiting for life-saving organ transplants right now, yet only 30 per cent of us are registered donors.

hometown was waiting for a transplant at UCLA Medical Centre. When he learned that the family couldn’t afford to bring her sister to be with them, he not only made the arrangements to fly her in, he created a foundation so no family would be in that position again.

When a child gets seriously ill, it’s not just the fear and uncertainty parents must deal with. There’s also the financial pressure. Often they have to cut work hours to care for their child at the same time they also have to pay for travel to and accommodation in the few cities with hospitals that offer transplant surgery. Many of those families end in bankruptcy or divorce.

Over the last four decades, the David Foster Foundation has assisted more than 1,600 Canadian families in just this situation — and the number of requests for help is rising sharply. With the help of funds raised by Foster’s celebrity friends and others, it has distributed tens of thousands of dollars for food, clothing, transportation, housing and utilities so parents can spend time with their child, not worrying about how to pay the mortgage or put food on the table.

Ravenhill also points out that more than 4,000 Canadians are waiting for life-saving organ transplants right now, yet only 30 per cent of us are registered donors, one of the worst organ donor registration rates in the developed world. It only takes two minutes to sign up at register.transplant.bc.ca or at davidfosterfoundation.com. “Why would you not do this?” he wonders. “Why would you not want to save somebody else’s life?”

Still, Foster is grateful for the support he has received, and especially to his hometown, which is why he’s hosting his 40th anniversary celebrations in Victoria.

The weekend kicks off with a star-studded black-tie gala on Friday, August 7, at the Victoria Conference Centre, followed on Saturday with the free concert in the Inner Harbour. This will feature an extraordinary lineup of talent, including global superstar Josh Groban; Broadway star Katharine McPhee; multi-platinum vocal group The Tenors; American Idol standout Pia Toscano; America’s Got Talent finalist Daniel Emmet; award-winning actor-singer Erich Bergen; and late-night icon Jay Leno.

“You don’t want to miss the opening, and you don’t want to go home early,” Ravenhill says. “I promise you it’ll be something Victoria’s never seen before.”

new Strawberry Shortcake bar is here for the summer.

our solar-powered cart roaming Victoria all season long.

Amazing Maize

By Joanne Sasvari

Nothing says summer like corn on the cob, so pleasingly crunchy-sweet, especially when it’s perfumed with a hint of smoke from the grill or dripping gloriously with butter. It’s the perfect companion for burgers and hot dogs, a handy handheld that’s healthy-ish and fun to eat.

But for all its association with simple summer pleasures, corn is a surprisingly complex ingredient with a mysterious past.

We’ve been cultivating corn — or maize, as it’s known by most of the world — for about 10,000 years. Before that, it simply didn’t exist. Corn doesn’t grow in the wild, and scientists

only recently discovered that it was selectively bred from a wild grass called teosinte by the Indigenous people of central Mexico.

The kernels are easily dried, making corn transportable and ideal for trade. That’s most likely how it spread through the Americas, where it was (and continues to be) an essential food for Indigenous people from Peru to Manitoba. Once European explorers hit these shores in the late 15th century, maize quickly travelled around the world.

Today there are thousands of varieties of maize and it is one of the world’s biggest crops, second only to sugar cane in terms of

volume harvested. It is used for everything from livestock feed to biofuel (ethanol) to human food and drink, as cornstarch, highfructose corn syrup, corn meal, flour (masa), popcorn and spirits, especially whisky.

And, of course, we enjoy a sweet, tender variety of corn fresh from the cob each July to October. It is at its best right after being plucked from the stalk and bought fresh from a local farm, like Silver Rill Corn in Saanichton. Boil it, steam it or grill it. Peel back the husk. Let the wisps of silk drift to the ground. Take a bite.

Now that is the taste of summer.

the adventure of a