Savour the Island with The Wickaninnish Cookbook
Perched on the rocks above wave-swept Chesterman Beach, the Wickaninnish Inn is a dream escape, a luxurious home-away-from-home for some, a bucket list destination for many, many others. But it’s not just that incredible view that draws people from around the world to its very edge. It’s the extraordinary food.
Now, for the first time, you can enjoy a taste of the famous Inn and its celebrated cuisine without taking the long drive to Tofino, thanks to the just-published The Wickaninnish Cookbook: Rustic Elegance on Nature’s Edge by Joanne Sasvari (Appetite by Random House).
It tells the story of the McDiarmid family and how they came to open a Relais & Châteaux property on the wild west coast back in 1996, and the chefs who’ve led their kitchen ever since. It gathers up nearly 150 of the Inn’s most legendary dishes, including the “potlatch,” seafood chowder, crab cappuccino, famous Wick granola, oyster coals, barbecued oysters, breakfast muffins and so much more.
From the day it opened, the “Wick” set out to transform the culinary landscape of Vancouver Island’s west coast using bountiful salmon, Dungeness crab, wild mushrooms, forest berries and all the best produce from Vancouver Island’s abundant farms. Two decades later, that’s just what it’s done.