Taste Summer 2026
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.
Savour the season Taste
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
SALES: Sandy Adams
CONTRIBUTORS: Tanya Hill
COVER PHOTO
Julie’s Airport Café
Photo by: Alicia Baas
Perfect Summer Wines
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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,
Colleen McClean
red seal chef
owner/operator of Hearth & Grain bakery, located inside Townsite Public Market and open Tuesday to Saturday. TANYA HILL PHOTO
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.
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,
The Royal Zayka menu is strongly inspired by the bold and rich flavours of north Indian cuisine. CONTRIBUTED PHOTO
The Royal Zayka team focuses on consistency and authentic flavours that keep customers coming back. CONTRIBUTED PHOTO
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.
13« ROYAL ZAYKA
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
DIRECTIONS
• 2 lemons, sliced into rounds
• 3 tea bags (ideally lemon or orange pekoe)
• Sprigs of fresh mint for garnish
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.
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
DIRECTIONS
• 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
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.
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?
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.
VOTED BEST PATIO IN POWELL RIVER VOTED BEST PATIO IN POWELL RIVER VOTED BEST PATIO IN POWELL RIVER OTED IN
SALISH SEA SPIRITS, SALISH SPIRITS, SALISH SEA SPIRITS, WHERE GOOD NIGHTS GOOD NIGHTS WHERE GOOD NIGHTS ARE DISTILLED! ARE ARE DISTILLED!
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,
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.
25« CAPONE’S CELLAR
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
DIRECTIONS
• 6 fresh figs, cut into quarters
• 8 slices prosciutto
• Parmesan cheese, shaved
• Pepper, freshly ground
• Herbs, dried (optional)
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.
