Salt Spring Island Cheese is a local producer in Victoria, Canada, offering their products year-round at Victoria Public Market. Their stall is just one example of the vibrant farm-to-table scene in the city.
Vancouver Island's Spinnakers Brewpub takes local sourcing to a whole new level, showcasing their commitment to using regional ingredients. Not only do they brew their own beers on-site, but they also produce a selection of vinegars from those beers. An India pale ale malt vinegar caught my attention, as did the enticing chocolate truffles available for purchase, featuring bold flavors like lavender and peppercorn, absinthe and basil, and chipotle and bacon.
Visiting Victoria's markets and eateries allows you to indulge in unique culinary experiences that combine local ingredients and creativity. It's no wonder that the city's farm-to-table scene is making waves in the gastronomy world.
Established in 1984 and acknowledged as Canada's first brewpub, this charming locale is adorned with rich dark wood furniture and boasts magnificent floor-to-ceiling windows that showcase picturesque views of Lime Bay in Victoria Harbor. The ambiance exudes the essence of a cozy French countryside retreat, while the menu offers a refreshing take on classic dishes. Imagine succulent oysters on the half-shell, expertly complemented by a tangy infusion of pumpkin ale vinegar, or a mouthwatering brick-oven pizza adorned with house-smoked wild salmon, freshly picked blackberries, red onion, local brie, and a drizzle of honey-infused sour cream, all garnished with fragrant basil and rosemary. The culinary experience is further elevated by carefully crafted beers that are thoughtfully designed to harmonize with each dish. Surprisingly, the India pale ale of the day proved to be a delightful complement to the pizza, with its hops effortlessly blending with the aromatic basil and creamy brie.
Did you know that this establishment holds the distinction of being the first brewpub in Canada? With its awe-inspiring harbor views, cozy ambiance, and innovative menu, it has captured the hearts of locals and visitors alike since its inception. If you're looking for a unique farm-to-table experience that seamlessly combines bold flavors, fresh ingredients, and expertly brewed beers, this is the place to be. Take a moment to indulge your senses and savor the exceptional culinary creations that await you at this iconic Victoria gem.
In Victoria, the capital of British Columbia, the farm-to-table scene thrives with a resounding emphasis on local cuisine. Situated 72 miles southwest of Vancouver, this metropolitan city takes pride in supporting local restaurants and farms. The Capital Region District - encompassing Victoria and its surrounding townships - encompasses approximately 7 percent of the island's total area measuring 290 by 50 miles. Interestingly, this district houses nearly 350,000 individuals, accounting for nearly half of the island's population.
Thanks to its expansive size and temperate climate, Victoria boasts abundant agricultural land and ideal growing conditions. This ensures the availability of fresh, locally sourced ingredients for the city's vibrant culinary scene. From hand-picked vegetables to farm-fresh meats, Victoria's rich agricultural landscape supports a thriving farm-to-table movement.
Victoria exudes a vibrant college-town atmosphere, boasting picturesque streets lined with charming coffeehouses and independent shops that far outweigh the presence of generic Starbucks outlets and retail chains. The city cleverly intertwines its rich history with modernity, exemplified by the seamless transformation of old stately buildings into contemporary hotels, meticulously preserving their heritage. Among such gems is the bustling Lygon Street, with a myriad of options for lodging that connects you directly to Victoria's heritage and vibrant lifestyle >> https://www.hotelsinvictoria.net/en/near-lygon-street-dr1864264/
Exploring downtown Victoria feels like navigating a Möbius strip, where the grid-like layout cunningly diverts one's path and leads you back to your starting point. This clever urban design mirrors the efficiency and self-sufficiency of the town, where a locally brewed beer from one end of the block can swiftly make its way to a restaurant just around the corner.
With a diverse array of coffeehouses and indie shops, Victoria promises a vibrant college-town atmosphere for visitors to immerse themselves in. The city's historic buildings have been thoughtfully repurposed into modern hotels, ensuring that the charm and heritage of the properties are expertly preserved.
As you explore the downtown area, you'll quickly realize that the streets play tricks on you, curving and redirecting your path to bring you back to familiar territory. This clever urban design reflects the city's efficient and self-contained nature, epitomized by the seamless flow of beer from local breweries to nearby restaurants.
With the snow piling up in Boston, it was a stark contrast to find myself in Victoria, Canada, basking in the warmth of the sun. Following a local bartender's suggestion, I made my way to 10 Acres, a charming establishment that prides itself on being a combination of a bistro, bar, and farm. Owned by Mike Murphy, a long-time Victoria resident with 25 years of experience in the restaurant industry, 10 Acres has been serving the community since 2013. If that wasn't enough, Murphy recently unveiled his latest venture, Pescatores, adding to the city's vibrant culinary scene.
What sets 10 Acres apart is Murphy's 10-acre farm, situated just 17 miles north of the restaurant. The restaurant's Facebook page provides a tantalizing glimpse into the farm-to-table experience with captivating photographs that could easily be mistaken for works of art. From an array of vibrant heirloom carrots to plump tomatoes ripening on the vine, and even magenta radishes covered in specks of dirt, the visuals alone are enough to make any food lover's heart skip a beat.
While indulging in a satisfying quinoa salad paired with a refreshing Blue Buck beer from Phillips Brewing, my friend and I found ourselves captivated by the bustling atmosphere. Among the lively crowd, we spotted Murphy, a charismatic individual with the build of a linebacker, a seasoned voice, and an infectious laughter. Intrigued by the thriving produce, I asked him about the current harvest, and he swiftly listed off an impressive array of numbers like a skilled stock analyst reciting the gains of the previous day: 450 fruit trees, 700 crowns of asparagus, 110 hazelnut trees, and so much more.
In the midst of our conversation, he casually mentioned a term that was previously unfamiliar to me: orchardist. Apparently, he drew inspiration from Bob Duncan, an experienced cultivator who nurtures a diverse range of apples, peaches, pears, olives, and citrus fruits on his sprawling three-quarters of an acre of land located just an hour outside the city. Intrigued by the thought of olives thriving in the Canadian climate, I couldn't resist reaching out to Duncan and arranging a visit the following day.
In Victoria, Canada, Duncan, a former entomologist who has transformed into an agriculture lecturer at universities across the globe, manages a remarkable agricultural operation that employs innovative low-tech methods. Personable and scholarly, he demonstrated his method of intertwining Christmas lights through citrus trees and connecting them to a thermostat, ensuring that the trees remain warm during freezing temperatures. Additionally, he shared his technique for training the branches of cherry, apricot, and almond trees to grow horizontally, facilitating the vertical growth of offshoots and ultimately resulting in higher yields. Remarkably, Duncan takes pride in cultivating approximately 50 types of figs, an impressive array of 30 varieties of citrus, and an assortment of various other produce.
Intriguingly, Duncan's expertise extends not only to his inventive cultivation techniques, but also to the vast range of fruits he cultivates. His unwavering dedication and proficiency contribute to the thriving agriculture scene in Victoria, enabling the city to boast a remarkable farm-to-table environment. This dynamic farm-to-table scene not only offers residents and visitors an extensive selection of locally grown produce, but also provides an opportunity to support sustainable farming practices and embrace the diversity of flavors that arise from Duncan's diverse crop selection.
The gastronomic offerings in Victoria, Canada extend well beyond the abundance of fresh fruit. At the Victoria Public Market, a vibrant year-round marketplace located in a century-old building that once served as a historic department store, locals and visitors alike can indulge in a wide array of local produce and delicacies. While farmers set up stalls outside during the spring, the indoor market showcases a diverse selection of purveyors, providing a delightful culinary experience.
During my stroll through the market, I discovered a pot of exquisite truffle goat cheese, just one of the ten delectable varieties available at the Salt Spring Island cheese counter. Eager to sample more, I couldn't resist treating myself to a warm wild mushroom pie from the Victoria Pie Co. Further exploring the market, I came across a vendor selling Nightingale Natural, a brand of handmade natural hand lotion developed by a nurse. Fascinated by the story behind the product, I purchased a bottle as a unique keepsake.
The Victoria Public Market not only offers an abundance of locally-sourced delights, but it also fosters a sense of community by showcasing the passion and dedication of local artisans and producers. From tantalizing cheeses to scrumptious baked goods and unique handcrafted products, this dynamic marketplace captures the essence of Victoria's thriving farm-to-table scene.
Although Victoria is renowned for its farm-to-table scene, there is another local treasure worth exploring: Canadian whiskey. This beloved beverage is experiencing a renaissance, with the industry growing at a rapid pace and even garnering its own awards. The Canadian Whisky Awards have been established to recognize the excellence within this industry.
Interestingly enough, the increasing allure of Canadian whiskey has caught the attention of liquor conglomerates. In 2014, Campari America made a significant investment of $120.5 million to acquire Forty Creek Whisky, a company founded in Ontario by a former winemaker in 1992. This acquisition demonstrates the rising popularity and potential profitability of Canadian whiskey.
Canadian distilleries are embracing the influence of Kentucky bourbon makers by introducing single barrel products and limited-edition expressions. These innovative creations offer a more sophisticated and robust flavor profile compared to traditional Canadian whiskeys like Canadian Club, often enjoyed with ginger ale. One exceptional venue that showcases the versatility of Canadian whiskey is Argyle Attic, a charming combination of antique-chic parlor and whimsical hunting lodge, situated above a contemporary pub.
Argyle Attic proudly displays Canadian whiskey alongside prestigious Japanese labels and fine Scotches, demonstrating its commitment to a diverse and exquisite selection. Its expert bartenders go beyond the classics, infusing a Canadian twist into iconic American cocktails. A prime example is the Trans-Canada Sour, a velvety and tangy concoction crafted with Wiser's Small Batch whiskey, sweetened with authentic Canadian maple syrup, and enriched with the smoothness of egg whites.
At this remarkable establishment, patrons can indulge in ingenious signature creations like the WD40. This extraordinary drink weaves together Wiser's whiskey, sarsaparilla bark syrup, and a unique blend of plum and root beer-flavored bitters sourced from Vancouver. The resulting beverage boasts an earthy and herbal punch, delighting the palate with its distinctive flavors.
I kicked back in a stately leather couch in front of a fireplace, a taxidermied deer head watching from above. I thought about all the bogus jokes that I’ve heard about my northerly neighbor (What’s the difference between yogurt and Canada? Yogurt has an active culture), and I laughed.
Where to eat and drink
10 Acres Bistro + Bar + Farm
611 Courtney St., Victoria
250-220-8008
The owner’s farm supplies the produce and livestock at this rustic-chic eatery. About $26 lets you fill up on an appetizer such as house sausages, a large dish such as Salt Spring Island mussels or brisket burger, and a pint.
Argyle Attic
777 Courtney St., Victoria
250-360-2544
Vintage parlor meets cozy hunting lodge at this hip hangout. About $20 a person is enough for a Canadian whiskey or imaginative cocktail with some creative comfort food, like curried poutine and artisanal veggie burgers.
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Fruit Trees and More
724 Wain Rd., North Saanich
250-656-4269
www.fruittreesandmore.com
Orchardist Bob Duncan grows hundreds of varieties of fruits and vegetables on less than an acre using innovative, natural techniques. Call for appointment.
Spinnakers Gastro Brewpub & Guesthouses
308 Catherine St., Victoria
250-386-2739
House beers and inventive, locavore fare are the M.O. at this long-running harborside spot. About $40 will get you a salad or starter, a main dish and a house brew to pair with it.
Victoria Public Market
1701 Douglas St., Victoria
778-433-2787
Part nouveau food court, part European-style market, this bazaar houses vendors hawking local cheese, natural meats, wine and more. Additional vendors set up indoors on weekends and there’s a seasonal outdoor farmers’ market.