Pacific Rim Foodies' Feasts

When we arrived in Ucluelet in the middle of the summer, we knew that the Pacific Coast of Vancouver Island can be cooler, but 10 degrees and rain wasn’t quite what we expected. Luckily we came prepared with all the right gear, and we still explored the coast and the truly magical landscape. But what we really did not expect in this small town was the fantastic culinary scene. Typically, in small and removed villages and towns a good espresso is something you can only dream of. Here, you can enjoy a delicious, thick and lovely espresso in more than one place. In fact, within 2 square blocks we counted 5 cafés with a high quality java, each in a quaint and unique building. “Cap’n Hook: Cappuccino and Fishing Gear” no longer offers coffee but one has to appreciate the name.

However, it was the dinner scene that puts Ucluelet on the culinary map. For a simpler meal, you will find fresh fish and chips, plant-based fresh food, sushi, pasta places, a food truck with interesting offerings, local brewery with a selection of nice dishes, and more, but we went all the way and treated ourselves to special dinners:

At  “Heartwood Kitchen”, we thoroughly enjoyed the fabulous and balanced flavours of local halibut dish (with paella rice, shrimp, pork chorizo and saffron tomato broth), and ling cod noel (prosciutto wrapped, with Yukon gold potato, olives, capers tomato sauce and herbs), with accompanying local beers (I had the kelp stout). I still would to try their seafood spaghetti (with scallops, prawns, local fish and toasted pistachio but we cannot extend our stay.  

And we also splurged and treated ourselves to a chef’s tasting dinner at “Pluvio” restaurant. Before going for dinner there, we read that this is one of Canada’s best new restaurants, and after dinner we certainly agree and give it two thumbs up. The five-course tasting meal with wine pairings included:

·      Sourdough bread with whipped sake butter. I would have never thought to combine sake with butter, but the combination works.

·      For snacks: packets of candied salmon in a dish filled with cedar smoke which permeated the fish; fresh blueberries is caramelized onion bowls with umami chips; humdog (little brioche bun with marinated squid, shrimp aioli, roasted turnip and toasted shallots)

·      Marinated halibut lettuce wraps (with garum, homemade hot sauce, fermented veggies, caramelized scallop aioli, and lettuce)

·      Grilled steelhead trout (with roasted nectarine, corn, teriyaki glaze and fresh chanterelle mushrooms)

·      Grass-fed striploin (with roasted homemade pickles, toasted barley, hazelnut miso butter and grilled onion broth)

·      Avonlea cheddar cream puff, with a nice sherry from Spain

·      Raspberries on a black sesame sponge and white chocolate mousse

At the end, the bartender created for us two special cocktails with mescal. This dinner was a phenomenal, memorable culinary experience in a place where we would not have expected it.