Taste - Summer 2026

Taste Summer 2026

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OUTSTANDING • Made to Order FOOD • Grab and Go GREAT PRICES • Sushi Roll EXCEPTIONAL • Tempura SERVICE • & so much more!

4775 Joyce Avenue Monday to Saturday 11 am to 7 pm

Order online seoulsushi.ca PAGE 3 • TASTE SUMMER 2026 • PEAK

Savour the season

Summer in the qathet region is a time to slow down, gather together and enjoy the flavours that make this coastal community unforgettable. From waterfront patios and bustling cafés to hidden gems tucked along the highway, every stop tells a story through food, drink and local hospitality.

Taste Summer 2026 celebrates the people and places that bring the region’s culinary scene to life. Across these pages, discover fresh seafood, handcrafted pizzas, smoky barbecue, crisp salads, decadent desserts, craft beverages and so much more — all inspired by the unique character of the upper Sunshine Coast.

What makes dining here special goes beyond what’s on the plate. It’s the connection between local growers, fishers, chefs, bakers and business owners who take pride in sharing what this region has to offer. Whether you’re enjoying a meal with friends on a sunny patio, picking up takeout for a beach picnic or treating yourself to a favourite comfort food at home, every purchase supports the local businesses that help the community thrive.

Taste Summer 2025

For longtime residents, first-time visitors and everyone in between, Taste is your guide to exploring the flavours of summer from Lund to Saltery Bay and throughout qathet region.

Open the pages, follow your cravings, and discover something new or familiar done well. Grab a cold drink, find a sunny spot and settle in for a season of good food, good company, and unforgettable coastal flavour.

This is Taste 2026, go ahead and dig in.

PUBLISHER Kelly Keil

EDITOR Shane Carlson

CREATIVE DIRECTOR Alicia Newman

COVER PHOTO Julie’s Airport Café Photo by: Alicia Baas

SALES: Sandy Adams CONTRIBUTORS: Tanya Hill

UNIT F-4493 MARINE AVENUE • POWELL RIVER, BC • 604.485.5313 PRPEAK.COM • PUBLISHER@PRPEAK.COM PAGE 4 • TASTE SUMMER 2026 • PEAK

Proudly Proudly serving serving families familiesgreat greatfood food

Julies ulies AIRPORT CAFÉ AIRPORT CAFÉ AIRPORT CAFÉ

7550 DUNCAN STREET 604.485.5975 FULLYLICENSED LICENSED 7550 DUNCAN 7550 DUNCANSTREET STREET604.485.5975 604.485.5975FULLY FULLY LICENSED

juliesairportcafe.com f juliesairportcafe.com

juliesairportcafe.com f PAGE 22 • TASTE SUMMER 2025 • PEAK

PAGE TASTE SUMMER SUMMER 2025 PAGE22 5 •• TASTE 2026••PEAK PEAK

Perfect

Summer Wines

PAGE 6 • TASTE SUMMER 2026 • PEAK

Colleen McClean is a red seal chef and owner/operator of Hearth & Grain bakery, located inside Townsite Public Market and open Tuesday to Saturday. TANYA HILL PHOTO

Hearth & Grain nourishes body and soul Red seal chef, owner and operator Colleen McClean keeps things simple, consistent and connected to community TANYA HILL

community@prpeak.com At Hearth & Grain, high quality, consistent, traditionally made breads and pastries can be found.

Red seal chef and owner Colleen

McClean also wants her bakery to be a place where community, integrity, and good nourishment come together.

“My customers are here because they love the products, they also love the service, but they love the fact that I know their names,” said McClean. “They’re experiencing something special; they can count on consistency and quality every single time they’re here.”

When McClean moved to Powell River to open Hearth & Grain in 2019, it was filling a need; a need for good quality bread.

Over the years, the bakery space, »8

PAGE 7 • TASTE SUMMER 2026 • PEAK

Red Fife sourdough bread [left] can be found daily at Hearth & Grain while Olive and Rosemary sourdough [roght] can be found on Thursday. CONTRIBUTED PHOTOS

7« HEARTH & GRAIN

located on the bottom floor of Townsite Public Market, has become a community meeting place. The menu has also expanded to include: pastries, hand pies, tarts, cookies, and beverages, including homemade ginger beer.

The Hearth & Grain team produce four daily breads made with organic and heritage flours along with natural fermentation: natural sourdough, Red Fife sourdough, Asiago cheese and black pepper sourdough, and cranberrypecan sourdough.

During the week, every day, there is a special bread on offer.

“On Wednesdays it’s multigrain, on Tuesdays it’s either pumpkin seed or cinnamon raisin, and on Thursday, it’s always olive and rosemary,” said McClean. “Friday is a big day, because we’ve got three very delicious specials,

and then Saturday is always rye.”

Her recipes have been developed over years of research of sourdough production.

“I’m trying to provide a quality product for the community that they can count on, because I think it’s important for people to experience quality,” explained McClean. “It’s important for the community to understand who you are, and when they understand who you are, then they want to support you.”

Hearth & and Grain has an Instagram (IG) account, where folks can find daily specials, and where McClean’s philosophical thoughts and meanderings can be found.

Hearth & Grain is located at #104, 5831 Ash Avenue, Powell River.

Email McClean at, info@hearthandgrain. ca, or phone 604. 413.4103.

Hearth and Grain is open Tuesday to Saturday, from 10 am to 6 pm.

PAGE 8 • TASTE SUMMER 2026 • PEAK

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We do catering for events Vegetarian,Vegan & Gluten-Free OptionsAvailable catering for WeWe dodocatering for events events Vegetarian,Vegan &Gluten-Free Gluten-Free Options Available EnjoyVegan full air&conditioning.

Patio also available Vegetarian, Options Available Enjoy air conditioning.

Patio 4to8pm also Sundayfrom Enjoy full full airBuffetevery conditioning.

Patio alsoavailable available Buffet every Sunday from 4to8pm Buffet every Sunday from 4 to 8 pm Dining & Delivery Dining Dining & & Deliver Takeout Deliver Available Takeout Takeout Available Available

604-414-0143 604-414-0143 604-414-0143 Organize Organize your your events events

in Organize your events in our our restaurant restaurant in ourBookNow restaurant BookNow

6275 MARINE AVENUE, POWELL RIVER, BC, V8A 4K6, CANADA 6275 MARINE AVENUE, POWELL RIVER, BC, V8A 4K6, CANA

Book Now

Lunch: 11 to Dinner: 44 to 99 pm Lunch: 11 am amPOWELL to 2:30 2:30 pm: pm: Dinner: to4K6, pmCANADA 6275 MARINE AVENUE, RIVER, BC, V8A www.royalzayka.com/powellriver www.royalzayka.com/powellriver

Lunch: 11 am to 2:30 pm: Dinner: 4 to 9 pm www.royalzayka.com/powellriver PAGE 10 • TASTE SUMMER 2026 • PEAK

Now Serving Specialty Coffees, Featuring Milano Roasters Beans!

It’s our job to make tasty things!

Follow us on or to know about our daily bread specials!

104-5831 Ash Avenue (in the Townsite Market)

604-413-4103 PAGE 11 • TASTE SUMMER 2026 • PEAK

It’s patio season!

Enjoy lunch or dinner on our spacious decks with a scenic view

SEASONAL MENU UPDATES

Allergy/dietary friendly menu available Wide selection of items that are gluten free, dairy free, vegetarian and vegan Visit our Facebook or Instagram for updates

Est. 1986

Proud member of the Powell River Chamber of Commerce

604.483.3545 • shinglemill.ca reservations@shinglemill.ca PAGE 12 • TASTE SUMMER 2026 • PEAK

The Royal Zayka menu is strongly inspired by the bold and rich flavours of north Indian cuisine.

CONTRIBUTED PHOTO

Authentic flavours create go-to destination Delicious north Indian dishes and welcoming atmosphere keeps customers coming back TANYA HILL

community@prpeak.com Royal Zayka offers bold, authentic cuisine with a welcoming atmosphere in the historic neighbourhood of Townsite.

Owner Jaspal Singh Rana said the restaurant’s menu is strongly inspired by the bold and rich flavours of north Indian

cuisine.

“I am a trained chef who has spent several decades working in kitchens around the world before joining the Royal Zayka team,” says Jaspal. “Guests can enjoy favourites like butter chicken, tandoori dishes, curries, biryanis, and freshly baked naan.”

When the original owners decided to move on, Jaspal took over the restaurant and brought his own flavours, experience and passion into the kitchen, and over time, Royal Zayka became like a second home to him and his family.

“We have always focused on consistency, »14

PAGE 13 • TASTE SUMMER 2026 • PEAK

The Royal Zayka team focuses on consistency and authentic flavours that keep customers coming back.

CONTRIBUTED PHOTO

13« ROYAL ZAYKA

authentic flavours and customer satisfaction,” explains Jaspal. “Our chefs and staff work hard to ensure every dish is carefully prepared before it reaches our guests.”

He says the Royal Zayka team continuously learns from customer feedback, and that connection with their customers, along with their commitment to improving what they serve, has helped them build a loyal community.

“We use traditional spices such as cumin, coriander, turmeric, cardamom, garam masala, cloves and Kashmiri chili to create authentic flavours,” adds Jaspal. “We warmly encourage everyone to come and experience Royal Zayka for themselves. Our buffet nights have become extremely popular with both locals and visitors and is a great introduction, because guests can explore different dishes, discover their

favourite flavours and find the spice level they enjoy most.”

They also offer affordable lunch specials with unique options ranging from Bollywood Fish and Chips to Tandoori Tikka Wraps.

“Our goal is to create a welcoming atmosphere with friendly service and memorable food,” emphasizes Jaspal.

“Without the continued support of our guests, we would not be here today, and the same is true for our hardworking team.”

Royal Zayka has several themed events planned for the summer season. Jaspal says they also look forward to supporting major local festivals and community events.

Royal Zayka is located at 6275 Marine Avenue in Powell River. To contact Jaspal call, 604.414.0143, or email royalzaykapr@gmail.com. To see the menu, go to royalzayka.com.

PAGE 14 • TASTE SUMMER 2026 • PEAK

BOOK NOW

PAGE 15 • TASTE SUMMER 2026 • PEAK

Locally owned and operated

by Matt and Nicki Lister

4696 Joyce Avenue • 604.485.6277 PAGE 16 • TASTE SUMMER 2026 • PEAK

Lemon and nectarine iced tea This refreshing iced tea is easy to make.

Enjoy it by the pool or when having a barbecue (Servings: 6 to 8) INGREDIENTS • 1 litre water • 80 millilitres honey • 2 nectarines (or peaches), cut into quarters

• 2 lemons, sliced into rounds • 3 tea bags (ideally lemon or orange pekoe) • Sprigs of fresh mint for garnish

DIRECTIONS 1. Bring the water, honey, lemon and nectarine slices to a boil in a medium saucepan. Stir well.

2. Remove from heat and add the tea bags. Let the tea steep for 4 or 5 minutes.

3. Pour the tea into a pitcher and let it cool completely before placing it in the fridge for at least an hour.

4. Divide the fruit between several small clear glasses, add ice cubes, pour over the tea and garnish with mint.

PAGE 17 • TASTE SUMMER 2026 • PEAK

Asian Bo Bun salad Inspired by traditional Vietnamese cuisine, this salad is as nourishing as it is refreshing! (Servings: 4) INGREDIENTS • 500 grams top sirloin beef, sliced into strips • 3 tablespoons fresh lemongrass, chopped • 1 French shallot, chopped • 4 cloves garlic, minced, divided • 4 tablespoons white sugar, divided • 4 tablespoons fish sauce, divided • 2 tablespoons oyster sauce • 1 teaspoon toasted sesame oil

• • • • • • • • •

2 tablespoons rice vinegar 1/2 cup warm water 1 English cucumber, julienned 1 carrot, peeled and julienned 1 daikon, peeled and julienned 1 packet vermicelli noodles, cooked 1 cup fresh cilantro 1 hot pepper, sliced (optional) 2 tablespoons vegetable oil

DIRECTIONS 1. Place the beef, lemongrass, shallot, three chopped garlic cloves, half the sugar, half the fish sauce, the oyster sauce and the sesame oil in a bowl. Mix well, cover and refrigerate.

2. Meanwhile, mix the remaining sugar, fish sauce and chopped garlic clove, along with the rice vinegar and water in a small bowl. Set aside.

3. Arrange the cucumbers, carrots, daikon, vermicelli noodles, cilantro and hot pepper on four serving plates.

4. Heat the vegetable oil in a wok or large frying pan. Cook the beef pieces over high heat. Let rest for around five minutes.

5. Place the beef on the plates and driz­zle with the vinaigrette.

PAGE 18 • TASTE SUMMER 2026 • PEAK

New product tastings every weekend

Craft Beer Spritzers Vodka Sodas Liquor Extensive and unique wine collection 90+ points

Open 365 days a year 9 am to 11 pm

604.485.8484

Unit G - 4493 Marine Avenue

(corner of Marine Avenue and Courtenay Street)

Find us on Facebook and Instagram Visit our second location on Vancouver Island

106 Dogwood St. in Campbell River PAGE 19 • TASTE SUMMER 2026 • PEAK

Your oasis of peace and taste awaits...

Taste of Heaven G&K, where soulful food, warm hospitality, and heartfelt flavours nourish you from the inside out. Every dish is prepared with care, intention, and love; because food is part of healing too.

Need catering for your next event?

We offer fresh, flavorful meals for special events.

203 5831 Ash Avenue, Townsite Public Market 604.440.8203 • Tuesday to Saturday 11-2pm PAGE 20 • TASTE SUMMER 2026 • PEAK

No-bake dessert ideas perfect for summer What better way to top off a summer feast than with a homemade dessert?

On a hot summer day, these five no-bake recipes will keep you cool—no sweating over a hot stove or cranking up the air conditioner required! Which of these treats will steal the show?

Easy cheesecakes

Layer graham cracker crumbs, cream cheese mixed with sugar (or maple syrup) and whipped cream in attractive clear contain­ers. Finish off with a spoonful of berry jam. Delicious!

Vegan chocolate mousse

Combine melted chocolate with a block of silken tofu in a stand mixer. Pour the mixture into ramekins and refrigerate for a few hours. Just before serving, sprinkle with your favourite toppings, such as chopped nuts or berries. It’s that easy.

Ice cream sandwiches

Head to the grocery store and grab your favourite ice cream and store-bought cookies. Oatmeal and chocolate chip are both great choices. Then, all you have to do is assemble the sandwiches.

Fruit popsicles

Blend your choice of fruit, such as strawberries, peaches or bananas, with milk or cream and a bit of honey. Pour the mixture into popsicle moulds and freeze for at least four hours. Refreshing!

Fruit skewers with dip

Skewer whole or cut pieces of fruit onto wooden sticks. Brush them with a mixture of honey or maple syrup and lemon juice. Serve with a dip made of yogurt and jam for a delightful treat.

What will you serve at your next bash?

PAGE 21 • TASTE SUMMER 2026 • PEAK

WE’VE GOT LUNCH AND DINNER COVERED! Enjoy our new ocean-view deck

4835 Marine Avenue Open 11:30 am to 8 pm daily Offering a great takeout menu

AND WE’VE GOT DESSERTS AND GOOD TIMES!

Enjoy mini golf and a treat Serving over 30 flavours of Island Farms ice cream Ask us about hosting your next birthday party

4800 MARINE AVENUE

604.485.7166 • Open 11 am to dusk daily PAGE 22 • TASTE SUMMER 2026 • PEAK

Think outside the box with your summer BBQs Have you grown tired of your grilling classics? Are you ready to move beyond the hamburgers, hotdogs and shish kebabs and explore some new summer flavours?

Tantalize your tastebuds and impress your guests with these seven suggestions that are as tasty as they are unique.

1. Watermelon. Lay thick slices directly on the grill. Just a few minutes are all you need for the sugars to caramelize. Serve them with feta cheese, fresh mint, lime juice or a drizzle of balsamic vinegar for a delectable burst of flavour.

2. Oysters. Place them on the grill, rounded side down. When they open up, you’ll know they’re ready. Serve them with garlic butter, a few drops of lemon juice or hot sauce. Surprise your guests with this elegant appetizer.

3. Bananas. Cut a slit in the peel and press toppings, such as chocolate chips or marshmallows, into the flesh of the bananas. Grill them on a sheet of aluminum foil for a few minutes to get a luscious, decadent dessert.

4. Eggs. Crack a few eggs into a skillet and add veg­etables and herbs. Cover the pan and place on the grill to cook over indirect heat. Cook just until the whites are set and the yolks are still slightly runny. This dish is perfect for brunch or a quick supper.

5. Peaches. Cut them in half and remove

the pits. Lay them with the exposed flesh down on the grill. Serve them with yogurt, honey, nuts or a scoop of your favourite ice cream. Your choice of toppings is practically endless.

6. Cheese. Choose a grilling cheese like halloumi that responds well to heat. It’ll need just a few minutes on the grill to get a crispy golden crust and a tender centre. So delicious!

7. Cake. Cut slices of cake, such as angel food or pound cake, and heat them on the grill. Serve them with whipped cream and berries. This simple dessert is sure to wow your guests.

Is your mouth watering? Check out your local farmers’ market or grocery store to find excellent grilling foods to jazz up your next barbecue.

PAGE 23 • TASTE SUMMER 2026 • PEAK

7074 WESTMINSTER ST. POWELL RIVER, BC

NOW SERVING BRUNCH!

VOTED BEST PATIO IN POWELL RIVER SALISH SEA SPIRITS, WHERE GOOD NIGHTS ARE DISTILLED!

7074 WESTMINSTER ST. POWELL RIVER, BC PAGE 24 • TASTE SUMMER 2026 • PEAK

Capone’s Cellar has been family owned and operated since it opened in 1988, offering customers a wide variety of wine, beer and spirits from local and global producers. Owner of Capone’s Ryan Formosa [middle] stands with longtime managers Brenda Piccinin [left] and Theresa Findlater. PEAK PHOTO

Cold beer and wine shop family owned and operated Capone’s Cellar carries classic favourites and modern tastes TANYA HILL

community@prpeak.com For anyone looking for a wide selection of wine, beer, spirits and more, Capone’s

Cellar goes beyond the typical imbibes, offering carefully selected local and imported alcoholic beverages, including cocktails in a can, craft beers, red, white and rose wines, plus spirits from the qathet region and abroad.

“We are happy to support local vendors, and have many items in store from Townsite Brewing, Salish Sea Spirits,

PAGE 25 • TASTE SUMMER 2026 • PEAK

»26

25« CAPONE’S CELLAR

and even wine from locally owned Rocky Creek Winery,” says owner Ryan Formosa.

Capone’s recently partnered with the More Rewards program, which gives customers the opportunity to earn points toward a greater variety of rewards including ferries, groceries, travel and much more.

“With our new partnership with More Rewards, customers have the ability to earn points on all purchases,” adds Formosa. “We also have monthly sales and prize draws, plus seniors [over 65 years of age] get five per cent off on Tuesdays.”

Capone’s carries a good selection of classic favourites, and new offerings.

“We also offer bulk pricing for special occasions, and have the only walk-in cooler in town,” says Formosa. “We’re always adding new items, and have plenty of new options already for this coming summer.”

Capone’s has been family owned and operated since it opened in 1988 and has been managed by Brenda Piccinin

and Theresa Findlater since its inception.

“They do an excellent job and we’re very lucky to have them on our team,” adds Formosa. “We want our customers to feel comfortable in our store. We offer a friendly experience and knowledgeable advice.”

The popularity of non-alcoholic beverages is increasing and Capone’s offers one of the largest selections in the region of mocktails, NA beers, wine and spirits.

“There is a changing culture around drinking’ people have become more health conscious,” explains Formosa.

“We’ve adapted and expanded our selection to meet the needs of our customers.”

Formosa suggests checking the Capone’s Cellar Facebook page, as new offerings are posted often.

Capone’s Cellar is located at 101-7010 Duncan Street in Powell River. The store is open from 9 am until 10 pm, Sunday to Thursday, and 9 am until 11 pm on Fridays and Saturdays.

For more information, call 604.485.9343, email info@caponescellar.ca, or go to caponescellar.ca.

PAGE 26 • TASTE SUMMER 2026 • PEAK

The Lund Resort at Klah ah men FOOD • BEER • WINE LIQUOR • GIFTS

OPEN SEVEN DAYS A WEEK 7:30AM - 7:30PM 604.414.0471

the grab and go DELI IN THE STOCKPILE MARKET

Gas Dock hours: Open seven days a week 7:30AM - 6:30PM

One Heart, One Mind, One Nation.

PAGE 27 • TASTE SUMMER 2026 • PEAK

DRAGON HOUSE CHINESE & THAI FOOD

10% OFF PICK-UP ORDERS OF $30 OR MORE DELIVERY $5 EVERY 5 KM OPEN 7 DAYS A WEEK 11:00 AM - 8:00 PM SUNDAY 3:00 - 8:00 PM LUNCH & DINNER

BUFFET AVAILABLE FOR SPECIAL OCCASSIONS

CATERING SERVICES

THAI FOOD

CHINESE FOOD

a thid Nan le tea b bub 6.00 $

#126-4801 JOYCE AVE., POWELL RIVER, BC

604-485-4612

PAGE 28 • TASTE SUMMER 2026 • PEAK

JOIN US JOIN US TODAY TODAY ON ON POWELL POWELL RIVER’S RIVER’S NEWEST PATIO THIS SUMMER! NEWEST PATIO THIS SUMMER!

4660 Joyce Ave., Powell River, B.C. 4660 Joyce Ave., Powell River, B.C. Ph:604-485-3000 Ph:604-485-3000 www.TCSPUB.cawww.TCSPUB.ca PAGE 29 • TASTE SUMMER 2026 • PEAK

Elegant prosciutto and arugula pizza The refined flavours of Italy make this recipe perfect for a pleasant meal in good company. (Servings: 4) INGREDIENTS • 1 flatbread, homemade or store bought • 2 tablespoons olive oil • 2 tablespoons pesto • 2 cups arugula

• • • • •

6 fresh figs, cut into quarters 8 slices prosciutto Parmesan cheese, shaved Pepper, freshly ground Herbs, dried (optional)

DIRECTIONS 1. Preheat the oven to 450 F. Place the flatbread on a parchment-lined baking sheet.

2. Brush the bread with olive oil and pesto. Bake for 10 to 12 minutes, until the crust is golden brown.

3. Garnish immediately with arugula, figs and torn prosciutto. Top with parmesan shavings, pepper and dried herbs, if desired. Cut into triangles and serve.

PAGE 30 • TASTE SUMMER 2026 • PEAK

Savour the flavours by the sea

Whether it’s a romantic dinner or a fun gathering with friends and family, we’ve got the perfect setting for you.

Reserve your table today and enjoy the best oceanfront dining experience!

101 Bar & Grill AT THE LUND RESORT AT KLAH AH MEN

1436 Highway 101, Lund BC 604.414.0478 PAGE 31 • TASTE SUMMER 2026 • PEAK

FRESH. NATURAL. LOCAL. Made with Vancouver Island Grass Fed Dairy.

@ Alberni Street & Marine Avenue -