Since opening in 1996, the kitchen has been led by some of Canada’s most talented chefs. The recipes inside this cookbook speak to the Inn’s longstanding commitment to farm-and ocean-fresh ingredients, and strike a harmonious balance between the bounties of land and sea that surround the Inn.
Huge expanses of lakes, stately trees and untamed nature… Vancouver Island is an island wilderness embraced by the Pacific Ocean. And it's here that we find our destination: the Wickanninish Inn. It's a place where time stood still for us.
In our series featuring the forgotten vegetables, introducing some variety into the kitchen for the last chilly days, we move onto the neglected salsify plant and its cousin, scorzonera, two root vegetables with a long history.
Nancy Novogrod, former Editor in Chief of Travel + Leisure, shares her thoughts on merging with nature at the “Wick” in Canada.
