Our fortunate geography lends itself to interesting adventures in dining, from open fields in Pemberton to picnics in the middle of Robson Street. Chefs Across the Water fits right in as top chefs from around the province gather on Salt Spring Island to prepare multi-course dinners at the Hastings House Dinning Room, perched above Ganges Harbour.
Only two Chefs Across the Water events remain this season with Chef Lee Parsons of The Wedgewood Hotel on September 17th and Chef Terry Pichor from Sonora Resort on October 16th. Each will prepare a five course dinner ($100) with wine pairings (+$45).
The meal will incorporate “the best of Salt Spring Island seafood and livestock and Hastings House Country House’s own garden’s freshest fruits and vegetables, carefully paired with wines and cocktails to perfectly compliment their courses, selected in cooperation of our Chefs and Milly Sinclair, Hastings House Dining Room Manager and Sommelier.”
John and I have had the pleasure of dining and staying at Hastings House — with Salt Spring Island being one of our truly happy places. We were enchanted by the island since we first visited together 4 years ago, in fact the title of my blog post about the trip was “Head Over Heels for Salt Spring“.
Salt Spring Island is a food-lover’s paradise, blessed with a mild Mediterranean-like climate and devoted growers and producers renowned for their organic fruits and vegetables, meats, and cheeses. Fresh-caught, wild seafood rounds out nature’s local pantry. In recent years, island wineries have further added to the diversity of the local harvest. Diners can look forward to amazing experiences as the celebrated guest chefs each put their own personal spin on Salt Spring Island flavours. [Chefs Across the Water]
Dinner guests for Chefs Across the Water can book a Salt Spring Air flight right into the harbour or take an early autumn sail over on a BC Ferry to Long Harbour.