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Wineries and fine food
Thursday, April 30th, 2009 by GetawayBC.com
Culinary critics have dubbed the Cowichan Valley ‘Canada’s Provence’ thanks to its banquet of wines, organic foods and local ingredients.
But local foodies know The Warm Land has developed its own unique taste tempting residents and visitors alike.
Corkscrews, wine glasses and napkins are standard gear here.
It’s simple here to grab a few local groceries and have a picnic, check out an annual gourmet festival, or try local dishes at various eateries.
Cowichan also boasts more than a dozen wineries growing their own grapes or importing them to make vino as their vines ripen for harvesting.
The area’s oldest winery is Glenora’s Zanatta Vineyards, started in the 1950s by the late Dennis Zanatta and now run by daughter Loretta.
Their line of whites, reds and sparkling products complement an array of wines from Cowichan’s other vineyards dotting the rolling, diverse landscape.
From Alderlea Vineyards on Quamichan Lake and Averill Creek Winery on sunny Mount Prevost to Glenora’s rustic Godfrey Brownell Vineyards, Cherry Point Vineyards (try their blackberry port) and Cowichan Station’s Blue Grouse Vineyards, all operations are open year round for trying and buying.
The taste of Cowichan is also served in grand style during the annual Cowichan Valley Wine & Culinary Festival.
The fifth-annual event will be uncorked at some 16 locations Sept. 19 and 20, 2009 with dinners and other happenings spanning the valley.
Many folks tour wineries, resorts and bistros to sample vino and dishes specifically made with locally grown or raised ingredients.
For instance, a stop at Hilary’s Cheese in Cherry Point often twins a visit to Cowichan Bay’s True Grain Bread en route to the next winery.
But Cowichan – also named Napa North – offers beverages other than wine.
There’s Merridale Ciderworks near Shawnigan Lake where a variety of ciders and brandies are made on site with from apples from some 3,200 trees.
Also, Craig Street Brewing Company in downtown Duncan serves four house brews plus special monthly beers in its popular brewpub restaurant.
Imbibing goes hand in glove with eating in Cowichan.
The Saturday morning Downtown Farmers’ Market in core Duncan sees local growers selling everything from garlic and vegetables to berries, honey and jam to free-range eggs.
Agritourism has become big business in Cowichan with many farms selling stuff at the farm gate too.
There’s Cobble Hill’s Saskatoon Berry Farm, produce galore at the pastoral Providence Farm General Store off Tzouhalem Road, emu meat at Code’s Corner Emu Farm, water buffalo products at Fairburn Farm, and fresh poultry at historic Cowichan Bay Farm just up the road from downtown Cowichan Bay Udder Guys Ice Cream Parlour.
Seafood lovers can reel in everything from fish and live crabs to shellfish at Duncan’s Mad Dog Crabs Seafood Market.
And salmon lovers can try authentic Native cuisine at the Quw’utsun’ Cultural Centre’s River Walk Cafe near Duncan.
To boot, valley chefs Bill Jones, Mara Jernigan, Don Genova and others hold cooking classes regularly throughout the year with Jernigan championing the slow-cooking movement.
Local restaurant chefs, including Gerald Billings of Gerald Elford Farm Pastry, also use tons of local ingredients during their annual fall Chef’s Table benefit to help community programs at Providence Farm.
Indeed, eating and responsible drinking are part of Cowichan’s social fabric that’s open to visitors willing to leave the highway and follow their noses and tongues.
For current culinary events, call the Duncan-Cowichan Chamber of Commerce at 250-746-4636.