Flavours Issue 3

FLAVO URS 

THE SUNSHINE COAST FOOD & DRINK MAGAZINE 

2019–2020 

ISSUE NO. 3 . FREE COPY 

FLAVOURSFOODMAGAZINE.COM

WHERE THE LOCALS SHOP FOR QUALITY MEAT 

BLUE OCEAN 

BAR AND GRILL 

Enjoy Chef Jeremy Marotte's 

Summer & Fall Menu 

Friday Night Prime Rib is Back! 

$21 8oz | $25 10oz 

pizza . panini . calzone . salad . pasta 

Sunday to Thursday 11am–7pm 

Friday & Saturday 11am–8pm 

Reservations recommended 

604.885.2700 ext 2 | 6177 Ripple Way, Sechelt 

www.blueoceangolf.ca/dining 

eat-in 

take-away 

delivery 

103-5685 Cowrie Street, Sechelt 

(604) 885-7790 | (604) 885-3477 

order online: coastalcrust.ca

FLAVOURS 

THE SUNSHINE COAST 

FOOD & DRINK 

MAGAZINE 

ISSUE NO. 3 

EDITOR & GRAPHIC DESIGNER 

Edmund Arceo 

COPY EDITOR 

Ann Harmer 

CONTRIBUTING WRITERS 

Nancy Pincombe 

Natalie Findlay 

ADVERTISING SALES 

Greg Lewis 

COVER PHOTO BY VICTORIA SHIBUT | 123RF.COM 

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C O N T E N T S 

4 THE DISH 

6 WOODLAND SPIRITS 

10 THE BUTCHER 

12 LONE WOLF 

14 THE COOKBOOK 

16 COASTAL CRUST 

18 OUTDOOR DINING 

20 SECHELT FISH MARKET 

22 FLAVOUR SAVER 

24 E.B.'S ICE CREAM 

26 CHOCOLATE 

27 SILKE'S KITCHEN 

28 FOOD & DRINK GUIDE

the dish by 

Nancy Pincombe 

OH, CHERRIES! 

This writer had her most memorable cherry pastry in the town of 

Jelsa, on the Island of Hvar, in Croatia. It was perfectly buttery, 

flaky, fresh, and made from the sour cherries that are easily 

had in Europe, but much harder to source, fresh, here. It went 

extraordinarily well with the strong gritty coffee on offer. People of 

eastern European descent will swoon to be reminded of the cherry 

and plum desserts that we seldom see. Sour cherries for baking are 

available canned in most grocery stores, however, and really do 

make for the kind of outstanding pastry that puts the best spin on 

your day. 

THE RED CABBAGE 

hola, lunitas! 

When the rain starts in a serious way, we should heed the wisdom 

of ages and consider a strong, hot drink. This writer once travelled 

to Venice and watched with admiration as mail deliverers 

sheltered in a bar at 10 in the morning to drink grappa with strong 

coffee before continuing their rounds in the downpour. Let us 

follow their example. Lunitas in Gibsons is the perfect place to 

watch the bustle of the busy harbour in boating season, and the 

array of eats and craft drinks is truly impressive. But it is also a 

beautiful place to watch the drips fall. Try a Café con Crème, 

organic Mexican coffee with coffee-infused Patron tequila. Or a 

Horchata Caliente, creamy and sweet horchata and rum. Both are 

topped with rum-infused whipped cream. 

Sauerkraut has built nations. It has a long shelf life, 

important vitamins, and probiotics. Seafarers packed 

their ships with thousands of pounds of it to prevent 

scurvy and to aid digestion of the typical iron-gut navy 

fare of salt pork, hard tack, and dried peas. Sauerkraut 

was fed to the slaves that built the Great Wall of China. It 

has a long history of helping keep humans healthy under 

adverse conditions. The stuff we can buy on grocery store 

shelves has been heat pasteurized and does not contain 

the helpful bacteria. Luckily, sauerkraut is easy to make 

at home! In a wide crock or ice cream bucket add salt to 

a layer of thinly sliced cabbage (pickling salt works well; 

avoid iodized salt and salts with additives, as they will 

inhibit the helpful bacteria) and then pound it with a wine 

bottle, a pestle, or a large clean stone until the juices are 

released. Add another layer of cabbage, another sprinkle 

of salt, and pound some more. When you are done there 

should be enough juice to cover the cabbage. You can 

make up some more brine (salt and water) to add if you 

need to. Weigh the cabbage down (with a plate and that 

stone) so the cabbage stays under the liquid, and cover. 

It gets tangier and softer the longer it ferments, but you 

can start eating it in a week. Store it in a cool corner of the 

basement (it will smell just like . . . fermenting cabbage). 

When you’ve used it all, save some of the brine to kickstart 

your next batch. 

4 FLAVOURS FOOD & DRINK MAGAZINE

CASUAL DINING 

Random awesome menu items from our some of our favourite eateries: 

Every single brunch option at Emelle’s Market Bistro. Is it the scallions in the 

hash browns? Or the fresh greens? The perfect poach of the eggs? It is hard to 

leave a speck on the plate. You should never shop when hungry, so plan a stop at 

the Bistro before heading down to the Market! 

The hummus avocado beet cake at the Gumboot Café in Roberts Creek. 

Quintessentially Roberts Creek, this menu item is startlingly satisfying and 

delicious. With a tahini side sauce, this is a local favourite for breakfast. Pair 

with a large, expertly-made latté and you’ll feel like a superhero afterward. 

The cabbage rolls at Shift in Sechelt. This place has a super successful formula. 

Simply, everything is good. These little rolls are appy or small-plate sized, 

stuffed with beef, and served with a tangy lemon-egg sauce. Just right with a 

glass of red, white, or rosé (everyday drink specials are a bonus) while your kids 

are at their swimming lessons next door. Outstanding burgers and bowls too. 

That butter chicken at the Grasshopper Pub in Pender Harbour. In the fierycoloured, 

rich, smooth sauce swims a generous amount of tender chicken. (The 

sauce is so good they offer it on pizza too). If you eat up all the naan bread and 

the rice too, don’t plan on a lot of activity afterward. A pint of IPA on tap might 

help. Kill or cure. 

AVOCADO 

Did we mention guacamole? Well, Lunitas is simple, chunky, 

and delicious. And everyone, do stop in at Aqui es Mexico at the 

entrance to Madeira Park and try theirs. Every place has a slightly 

different approach to guac. Sometimes it has garlic, sometimes 

chopped chillies and tomatoes, but it is always healthful, 

satisfying, and delicious. Here is a foolproof guacamole recipe, 

plain and simple: perfect avocadoes, one whole green onion per 

avocado, at least half a teaspoon of cumin per avocado, lemon 

juice and salt to taste (quite a bit of both). Whiz that up in a food 

processor until creamy. Serve with authentic tortilla chips (and 

some celery sticks for carb-avoiders). 

PRAWN LOVERS 

Prawns . . . we buy them frozen, we buy them fresh from the 

boats. We put our prawn traps a few hundred feet down and 

come up with bounty from the depths! We serve them in pasta, 

we skewer them and lightly grill on our BBQs. Prawns are 

almost a staple here. This writer’s favourite prawn situation 

might just be at Mama’s Japanese Kitchen in Madeira Park. 

By all means, indulge in the fresh and innovative handmade 

sushi and rolls, and the regular specials, but leave room 

for one hot dish and make it the crunchy panko prawns. A 

generous serving with spicy mayo and a little dollop of salad. 

Such value, such flavour! 

The slow-cooked lamb shank at the Rockwater in Secret Cove. This is a dish 

we don’t see often enough. Rockwater’s version is perfectly balanced, with 

a reduction that is tangy, sweet, rich, with a bit of heat. Served on a squash 

puree with bok choy and other in-season sides, dishes like this don’t call for 

any particular beverage, so let your drink choice suit your mood and the ocean 

view. Stormy, sunny, exquisite, red or white wine, a glass of prosecco, one of the 

house-specialty martinis. It’s all good. 

The confit duck leg with Okanagan cherry sauce at Lagoon Restaurant at the 

Painted Boat resort. This is the place on the Coast to get duck the way it should 

be served. Perfectly cooked duck and tart cherries make this dish as memorable 

as the surroundings. This Basque-region chef is known for vegetable sides that 

are as delicious as the main course. A must-try. 

FLAVOURS FOOD & DRINK MAGAZINE 5

CRAFT BREWING AND ARTISANAL SPIRITS 

ARE THE EPITOME OF LOCAL FLAVOUR. 

BRUINWOOD AND BRICKER ARE DISTILLING 

DELIGHT IN OUR DEEP WOODS. 

WOODLAND 

SPIRITS 

WORDS NANCY PINCOMBE 


Artisanal booze is a hit everywhere, and for good reason. 

It draws tourists. A tasting room offers some delightful 

down time between outdoor activities where non-locals 

can rest and regroup. Patios and rooms offering music and familyfriendly 

establishments bring locals together. Portable products 

make at-home parties a hit and excellent gifts. Distilled, brewed, 

and fermented beverages enhance the menus of our creative chefs 

and highlight local flavour and style. What’s not to like? 

Nestled in the deep green woods of upper Roberts Creek you’ll 

find Bruinwood Estate Distillery. Small-batch, hand-crafted 

spirits are created here, and what fun they are having! Rhubarb 

gin, vodka flavoured with local blackberries, or vanilla, or why 

not chocolate? An award-winning Advocaat (this is like grown 

up eggnog, with cream, eggs, vodka, and vanilla) will make you 

swoon. The culinary and cocktail possibilities are endless (but 

if you run out of ideas they have many suggestions). Taste their 

gin, and the botanicals roll out on your tongue: juniper of course, 

and coriander, but also lots of citrus, all mellowed with a hint 

of sarsaparilla and aniseed. The vodka that is the base for other 

drinks is smooth with malted barley, wheat, and a hint of honey. 

The tasting room is open and the shop is stocked with other earthy 

essentials from their five-acre farm, like honey and bee products 

and fresh eggs. 

Jeff Barringer and Danise Lofstrom are quiet movers and 

shakers in the food and beverage world. Their knowledge and 

involvement has been extensive, including travel and the filming 

of several series of food shows that aired on the Knowledge and 

Women’s Networks. When the BC wine industry was relatively 

nascent, Jeff and Danise were there at what are now the most 

venerable and respected wineries, like Mission Hill, Quail’s Gate, 

Grey Monk, Tinhorn Creek, and Gehringer Brothers, filming 

and luring the world to the northern desert and blue lakes of 

our beautiful Okanagan. Each episode had a “cook with wine” 

segment. They also set sail up and down the BC coast, creating 

“Galley Chefs,” a series celebrating local food in places like Alert 

Bay, April Point, and Halfmoon Bay. Even Gibsons, where they 

stopped by Bruno Gerussi’s place for some prawns and Pernod 

at 7:30 in the morning. (They are full of stories!) Everywhere the 

focus was on meeting colourful characters and showing off our 

intricate coastline and fresh seafood. They’ve also worked with 

some of Vancouver’s best chefs and can rattle off a who’s-who list 

of the most celebrated eateries. 

And here they are, frantically restocking their shelves (when 

you’re on to a good thing in these parts, it really takes off) and trying 

to keep up with orders from local restaurants like Buono, Drift, 

and the Gumboot. Wine and liquor stores want their wares: Legacy 

in Vancouver, Vintage Spirits in Victoria, our own Lighthouse wine 

shop, and Gilligan's Liquor Store, to name a few. The little tasting 

room on their farm (where there are chickens, bees, and pigs!) also 

displays Jeff’s paintings, colourful and textured abstracts. They 

participate in the Art Crawl every year. 

The tasting room is well worth a quick diversion from the 

highway. Or look for them at the farmers’ markets. Bruinwood 

celebrated its first anniversary on June 22, and what a wonderful 

addition they are to our scene! 

PHOTOS ON THIS PAGE BY EDMUND ARCEO 

BRUINWOOD ESTATE DISTILLERY | 2040 PORTER ROAD, ROBERTS CREEK, BC | 604.886.1371 | BRUINWOOD.COM 


WOODLAND SPIRITS 

RYAN BRODA PHOTO 

Bricker Cider Company has been established for three years now at its bucolic 

location in West Sechelt. Founder Nick Farrer says the first years saw slow, steady 

increases in traffic to their tasting room, and lots of support from locals. Their 

products are stocked up and down the Coast, on Vancouver Island, in Howe Sound, 

and in many locations in Greater Vancouver. This year he says the tasting room is 

already “much, much busier than last year.” 

Bricker has a found a successful formula, with core products always available, 

and seasonal or small-batch products coming out every three or four weeks. 

This means there are always half a dozen products on offer. Core beverages like 

Original, Hopped Cider, and Frambo are popular and always in stock. Seasonal 

and small-batch offerings are creative and ever-changing, using locally available 

flavour enhancers. Farrer says, “Our recent small-batch releases have been really 

popular. We have tried to focus those specifically upon either using things we 

have grown ourselves or local, Sunshine Coast products. For example, our last 

two small batches were Earl Grey, using Earl Grey tea from Mara at Davis Bay Tea 

Company, and our Juniper, using the spent botanicals from the gin at Bruinwood 

in Roberts Creek.” 

They plant more trees each year and have a well for irrigation, which has kept 

their orchard thriving through our summer dry spells. Their resident food truck 

offers terrific options like cheese boards and fresh, innovative sandwiches that 

pair wonderfully with cider. The big grassy lawn invites kids to race around while 

parents taste and relax. 

And you’ll want a shirt. Bricker’s logo (designed by Scott Osborne at Charm 

and Gusto), with a stout black bear sipping from a bright green apple, is probably 

the coolest on the Coast. 

WILD BY HEART PHOTO 

RYAN BRODA PHOTO 

BRICKER CIDER COMPANY | 6642 NORWEST BAY ROAD, SECHELT, BC | 778.458.2443 | BRICKERSCIDER.COM 


Sechelt's very own oil & vinegar store 

SHARE 

OUR 

PASSION 

FOR 

Taste 

TASTERS OIL AND VINEGARS 

3-5685 Cowrie Street, Sechelt . 604.740.0600 . tastersoilandvinegars.ca 

Casual 

VERY 

FINE DINING 

Phone for Reservations 

604.885.4216 

1041 Roberts Creek Road 

Mon-Thu 10am-8:30pm 

Fri-Sat 9am-9pm | Sun 9am-8:30pm 

. Open 7 days a week 

. Innovative & Fresh 

. Vegan, Gluten-Free Options 

. Best Wine List on the Coast 

www.gumbootrestaurant.com

AS LOCAL SUCCESS STORIES GO, 

THE BUTCHER IN GIBSONS IS ABOUT AS 

LOCAL AND SUCCESSFUL 

AS YOU CAN GET 

WORDS NANCY PINCOMBE | PHOTOGRAPHY KATIE BOWEN 

10 FLAVOURS FOOD & DRINK MAGAZINE 

THE BUTCHER 

978 VENTURE WAY, GIBSONS, BC 

THEGIBSONSBUTCHER.COM 

604.886.0500

Adam and Shannon Vanderwoerd grew up on the 

Sunshine Coast. Adam worked as head butcher at a 

local grocery store for many years before deciding 

to try his own business. It was the right move. Local support 

was resounding, and The Butcher was voted Best New 

Business (Awarded by BC Small Business Association and 

competing against 600 others) in its first year. 

The Butcher is quick to respond to client demand. Adam 

likes to experiment with smoked meats. It’s all about time 

and temperature, and his succulent Sunday Smoked Ribs 

almost always sell out. Custom products are also available. 

“What customers may not know is they can ask for us to 

smoke any product any day for them with enough notice. 

Whole chickens, ribs, pulled pork, beef brisket, etc.” 

Summer is BBQ season and The Butcher has the usual 

high-quality steaks and burgers available, and also artisan 

sausages and hot dogs made from whole muscle meat and 

spices. No fillers. Not only delicious, they make it easy too, 

with BBQ boxes for entertaining and camping. 

And for finer dining, charcuterie chef Paul Haldane 

(formerly of Nova Kitchen) creates terrines, blood puddings, 

innovative sausages, and patés, while Shannon assembles a 

show-stopping and customizable charcuterie board. 

TRY THIS! 

TRI-TIP WITH CHIMICHURRI 

Chimichurri (originally from Argentina) is a colourful and flavourful 

addition to any barbecued or grilled meat. Treat yourself and your 

guests to this welcome change from typical steak sauces! 

For the Grill 

• 1 (2lb) tri-tip 

• 2 teaspoons olive oil 

• Salt & pepper 

For the Chimichurri 

• 5-6 large garlic cloves 

• 2 tablespoons olive oil 

• 1 cup flat leaf parsley, measured then chopped 

• ¼ cup cilantro leaves, measured then chopped 

• 2 tablespoons red wine vinegar 

• ½ tablespoon honey 

• 1 tablespoon fresh oregano, chopped 

• ⅓ cup olive oil 

• 1 teaspoon crushed red pepper flakes 

• Salt & pepper to taste 

NATALIA LISOVSKAYA | SHUTTERSTOCK.COM 

The Butcher has done a lot of work with local farmers 

and has edged our local food security forward by helping 

bring in SlaughterSafe (a provincially regulated food safety 

training) to the Sunshine Coast. This has meant that now 

three local farmers have the necessary license to sell the 

meat they produce in shops and markets and for the first 

time ever, locally produced and slaughtered meat is being 

sold at The Butcher. Watch for local lamb, pork, and goat 

coming in the fall. And while they cannot sell wild game for 

sale (due to regulations), they will butcher local hunters’ 

game for them. 

Our best friends are not overlooked. Off-cuts of meat 

are made into all-natural Puppy Protein sticks. 

With local food in mind, The Butcher has partnered with 

Sunnycoast Farms and Persephone to offer fresh organic 

produce delivered every morning. 

And if gratitude and giving back are vital to success, 

the Vanderwoerds get that right too. They donate to the 

community in many ways, including cash, gift certificates 

and baskets, meat fundraisers for schools, an apprenticeship 

program, and a bursary for high school students every year. 

This is how to build strong roots for a business. 

Remove the tri-tip from the refrigerator and rub the 2 teaspoons 

of olive oil over the entire surface of the meat. Season both sides 

with salt and fresh ground black pepper. Allow to rest at room 

temperature for 30 minutes. 

Preheat oven to 250 degrees F. Place the unwrapped garlic cloves 

into a small ramekin and drizzle with 2 tablespoons of olive oil. Cover 

with foil and bake for 15–20 minutes. Remove cloves and set aside. 

Add the parsley, cilantro, vinegar, honey, oregano, red pepper flakes, 

and ⅓ cup olive oil. Stir all ingredients together and season with salt 

and pepper. Set aside. 

Preheat your grill with the lid closed. Once preheated, turn off half 

of the burners and put the tri-tip on the indirect heat side of the 

grill. Cover and grill, turning once, until a thermometer (inserted at 

thickest part of the meat) reads 100 degrees (about 30 minutes). 

Move the tri-tip to direct heat and grill until lightly charred and the 

thermometer reads 115–120 degrees (about 5 minutes). 

Remove from the grill and rest for 15 minutes before slicing. 

Slice against the grain and serve with the chimichurri. 

Courtesy of The Butcher, Gibsons, BC 

thegibsonsbutcher.com

LONE WOLF 

AN OBSESSION WITH TASTE & QUALITY 

WORDS NATALIE FINDLAY 

FOOTNOTE HERE 

LONE WOLF BAKERY 

5641 COWRIE STREET, SECHELT 

LONEWOLFBAKERY.CA 

778.870.8692 

After traditional careers in the food 

industry—travelling, living, and 

working in almost every major 

city across Canada—Jenna and her life 

partner, Jacob, came back to Roberts Creek. 

Jenna’s home. A mere three weeks after 

finding a space in Sechelt, they signed the 

lease. They had talked about owning their 

own place for so long and saw that they 

could fill a niche that was missing from 

the Sunshine Coast market. They had been 

searching for a place to create from the 

heart and Lone Wolf Bakery is this place; 

it feeds their spirit and our stomachs. 

Although neither of them had ever 

baked, they started with their love of 

sourdough bread. It took lots of learning, 

missteps, finding mentors, more learning, 

bread trials, more learning, late nights, 

early mornings, and lots of bread baking 

until they created the delicious, chewy, 

flavourful, crusty sourdough bread that 

is the backbone of Lone Wolf. Jacob 

and Jenna create naturally fermented 

sourdough breads that include Danish 

rye, country loaves, baguettes, sandwich 

loaves, and focaccia. They also make 

almond croissants, pain au chocolat, 

sweet treats, lunch time sandwiches, and 

use beans roasted on site by Kyle Good of 

Welcome Home Coffee Rosaters, for their 

coffees. 

Jacob works the doughs while Jenna 

primarily takes care of the front. Not 

surprisingly, business has been steadily 

increasing over the past fourteen months 

and they now have Jenna’s sister Stephanie 

as an integral part of the team. 

Jenna and Jacob feel a strong 

commitment to community and using 

the best, most natural products they can 

source. Lone Wolf, the name they chose 

because it defined how they have lived 

their lives so far, may be just that—the 

way they used to live. These lone wolves 

may have found their pack. They are now 

surrounded by mentors, customers, and 

suppliers who have an obsession with taste 

and quality fuelling their lifestyle goals. 

Diligent with the products they create, 

Jenna and Jacob, are always working on 

making their breads, croissants, and 

treats as scrumptious as possible for you 

to enjoy. 

Looking ahead, they are excited about 

offering more savoury foods, sourcing 

more local fruits and vegetables, and 

expanding their offerings with a new 

location in Gibsons coming late 2019. 


TOOLS TO ELEVATE YOUR EXPERIENCE 

IN THE HEART OF THE HOME . . . 

Shop in store or browse online: 

www.theseasonedkitchen.ca 

Gibsons Park Plaza (near Marketplace IGA) 

108 - 1100 Sunshine Coast Highway, Gibsons, BC . 604.886.7724 

info@theseasonedkitchen.ca . find us on Facebook and Instagram 

EAT, RELAX, 

STAY... 

Join us! 

ANNUAL “PESCE!” SEAFOOD TASTING DINNER - SEPTEMBER 21 

ANNUAL “WILD MUSHROOM FEASTS” - OCTOBER 18, 19, 20 

PREMIUM ARTISAN 

UP-CERTIFIED 

OLIVE OILS, 

BALSAMIC VINEGARS 

& MORE! 

SPECIAL EVENTS . PRIVATE PARTIES . FAMILY REUNIONS . WEDDINGS 

Swim, paddle, hike, bike, take lakeside yoga classes, or just 

laze in one of our lagoon view cottages, tiny wood cabins, 

or safari tents. Enjoy world-class dining with the finest wild 

mushrooms & game, Ocean Wise TM seafood, pasta & fresh 

organic farm-to-table produce, fine wines, cocktails & craft beer. 

Ruby Lake Resort is a destination like no other! 

Reservations: 604.883.2269 | info@rubylakeresort.com | www.rubylakeresort.com 

Drop by for a complimentary guided tasting experience! 

Suite 305-287 Gower Point Road, Gibsons Landing 

778-462-3088 . www.sunshinecoastoliveoil.com

THE 

COOKBOOK 

THESE 

RECIPES ARE 

EASY, QUICK 

TO MAKE, AND 

TRAVEL WELL 

- LEAVING YOU 

WITH PLENTY 

OF TIME TO 

ENJOY YOUR 

LATE SUMMER 

EVENINGS AND 

WEEKENDS 

OUTSIDE. 

WORDS AND PHOTOGRAPHY NATALIE FINDLAY 


SPICY PRAWN & 

PINEAPPLE SKEWERS 

SUMMER BERRY TIRAMISU 

½ CUP STRAWBERRIES, SLICED 

½ CUP BLUEBERRIES 

12 PIECES LAMB, CUBED 

½ TSP CINNAMON 

½ TSP GARLIC POWDER 

¼ TSP SALT 

½ TSP CAYENNE 

1 TSP CHILI POWDER 

1 TBS OLIVE OIL 

16 LARGE PRAWNS 

16 PIECES PINEAPPLE 

½ CUP RASPBERRIES 

½ CUP BLACKBERRIES 

ANGEL FOOD CAKE, POUND CAKE OR 

LADYFINGERS 

1 CUP THICK GREEK YOGURT 

½ CUP MINT SYRUP 

Peel prawns; leave tails on if you wish. 

Marinate in spice blend: cinnamon, garlic powder, salt, 

cayenne, chili. 

Soak skewers (if using wood). 

Sprinkle pineapple with spicy blend. 

Heat barbecue to 375 degrees F. 

Remove prawns from marinade and coat or spray 

with olive oil. 

Alternate prawns and pineapple on your skewers. 

Cook over high heat for 3 minutes per side. 

Serve or store for your picnic. 

MANGO COCONUT 

RICE SALAD 

2 TBS OLIVE OIL 

1 SMALL RED ONION, THINLY 

SLICED 

10 LEAVES MINT, CHIFFONADE 

5 LEAVES THAI BASIL, 

CHIFFONADE 

1-½ ORANGES, ZESTED 

½ CUP ORANGE JUICE 

2 TSP GRAND MARNIER 

To make mint syrup: put ½ cup sugar (or sweetener of choice) and 

1-¼ cup water in a small pot and bring to a boil. Stir until the sugar is 

dissolved. Remove from heat. Add ¼ cup of mint, finely chopped. Cool 

and refrigerate. 

Add orange zest, juice, and Grand Marnier to the Greek yogurt. 

Cut cake/ladyfingers to fit into your serving vessel. 

Make layers of cake or ladyfingers, mint syrup, Greek yogurt, then 

berries. Repeat. 

Drizzle with Grand Marnier and serve. 

You can also package all ingredients separately and layer at your picnic. 

HIBISCUS SPARKLE 

1 CUP JASMINE RICE 

1 TSP SALT 

¾ CUP VEGETABLE STOCK 

5 SPRIGS CILANTRO, LEAVES 

ONLY, CHIFFONADE 

½ CUP CASHEWS 

¾ CUP COCONUT MILK 

1 LIME, ZESTED 

1 MANGO, CUBED 

Sauté half the red onion in olive oil 5 minutes, reserve 

the rest for garnish. 

Add the rice and salt. 

Add the vegetable stock and coconut milk. 

Cook as per directions on rice package. 

Thinly slice (chiffonade) mint, basil, and cilantro leaves. 

Let rice cool slightly. 

Grate lime zest over rice and add a squeeze of lime 

juice. 

Top with the remaining red onion, herbs, mango, and 

cashews. 

5 DRIED HIBISCUS FLOWERS 

½ CUP SUGAR (OR SWEETENER OF 

CHOICE) 

1-¼ CUP WATER 

Bring water, sweetener, and hibiscus flowers to a boil and let simmer 

15 minutes. 

Let cool and refrigerate until chilled. 

½ LIME, JUICED 

TO TOP: SELTZER OF YOUR CHOICE 

(GINGER ALE, SELTZER WATER, 

PROSECCO) 

In a glass add hibiscus liquid, a squeeze of lime, and your 

seltzer of choice. 


coastal crust 

There’s something special about Coastal Crust in Sechelt. 

Generous deep-dish pizzas with fresh and innovative 

toppings can never go wrong. And operators with real 

business experience and community roots can make that a 

resounding success. But if you stop in, any time you stop in, 

you’ll notice something unexpected: happy, cheerful, sometimes 

to the point of glowing, staff. 

Jillian Maidana and Robert Gurney, long-time Coasters, 

took over Sergio’s pizza from their mentors and friends, Maria 

Sergiannidis and Panny “Pete” Panayi, six years ago. They 

changed the name to Coastal Crust. Business has been steady 

and growing in their lots-of-traffic location on Cowrie Street. 

WORDS NANCY PINCOMBE | PHOTOGRAPHY EDMUND ARCEO 

COASTAL CRUST 

103-5685 COWRIE STREET, SECHELT 

604.885.7790 | 604.885.3477 

COASTALCRUST.CA 


We’ve remarked, time after time, on the happy service. Jillian 

explains, “I think the secret is, everyone respects each other. 

Everyone has taken the time to teach, share, and learn from one 

another. We all know each other's strengths and weaknesses, and 

we adapt in any situation needed to help each other out. We also 

recognize that there is no way my husband and I can do it all, 

and when our staff put in the work to help, we really appreciate 

them for it.” 

Their menu also pleases and is a great example of how a wellseasoned 

business with loyal customers can still be innovative 

and fun. Pizza lovers are a tricky bunch. They demand a respect 

for traditional methods and toppings (just trying eliminating 

pepperoni or Hawaiian from a menu and wait for the outcry), but 

increasingly, people want local, fresh, and unexpected. And on 

the Coast, this balance is influenced by the season. 

“Summer is packed with adventurous foodies ready to 

snack on the wonderful options that we spend most of winter 

developing. And winter is a nice restful pace for creativity to take 

place. We take in the feedback, grow, adapt, and change from 

it. Our customers even dictate what goes on our menu! We test 

out our new flavour combinations for our by-the-slice pizza 

options over lunch, and if it's popular, we move it to our Seasonal 

Selections Menu. From there, if it's still a popular seller, it makes 

it to our house menu!” 

Watch for standards like Meat Madness and Coast Hawaiian, 

and delicious new ideas like Canadian (maple-infused pulled 

pork) and Cheeseburger. They also do hearty calzones, paninis, 

wings, ribs, pastas, and salads. After 4 pm they deliver as far as 

Roberts Creek, Sandy Hook, and Halfmoon Bay. 

fine cheeses • 

Fresh . Local . Live . Wild . Fish . Seafood 

Your source for local fish and seafood on the Sunshine Coast 

for more than 30 years. Happy to reserve your order, just 

give us a call. Serving fresh chowder daily. 

OPEN SEVEN DAYS A WEEK 

#103 - 5688 Cowrie Street, Sechelt | 604.885.7410 

facebook.com/seafoodonthecoast

OUTDOOR 

dining 

WORDS NATALIE FINDLAY 


Make the most of the warm weather we have left 

by enjoying your meals and entertaining outside. 

Whether you are part of a group, a couple, or on your 

own, beautiful late summer days are about doing as much as 

possible outside before the cool rains set in. Food just seems to 

taste better in the great outdoors, be it on your deck, in a park, 

on the beach, or near a lake; in essence, just about anywhere you 

can find a spot to enjoy the fresh air. 

From vacations or long weekends to road trips and picnics, 

we all want to spend more time outside. Pack your lunch to eat 

at a park or waterfront. Double up on dinner the night before 

in order to have the next day's meal prepared for an evening 

picnic. Or head down with friends to one of the many restaurant 

patios that dot the Sunshine Coast for a relaxing evening where 

someone else does the cooking and the dishes! (See sidebar for 

six of the many patios along the Sunshine Coast.) 

The thing to remember: make it easy. Outdoor eating and 

entertaining does not have to be complicated. Simplicity is best, 

and using fresh, in-season foods and quick preparation methods 

allow more time outdoors. Fresh and abundant vegetables at 

this time of year make it easy to throw together salads that 

satisfy. Barbecueing allows you to take whatever you are cooking 

outside. Ripe, in-season fruits are delicious and make for easy 

desserts, especially with some fresh mint and a dollop of yogurt 

or ice cream. Add fresh herbs to everything, and all of a sudden 

it tastes like summer no matter what time of year. 

EAT OUT! 

THE SUNSHINE COAST IS DOTTED WITH MANY 

RESTAURANTS THAT OFFER OUTDOOR SEATING DURING 

WARMER WEATHER. NATALIE FINDLAY HAS COME UP 

WITH A LIST OF PLACES TO CHECK OUT. 

BACK EDDY RESORT & MARINA 

The pub offers fantastic modern pub fare and 180-degree 

views of the Sechelt Inlet from the patio deck, showcasing an 

array of boats, seals, and eagles. Even a whale has been known 

to pass through this active waterway once or twice. 

16660 Backeddy Road, Egmont 

LIGHTHOUSE PUB & RESTAURANT 

With panoramic views across Sechelt Inlet, you can watch 

float planes and boats come and go all summer long. Lots of 

seating, great food, and enjoyable service will bring you back. 

5764 Wharf Road, Porpoise Bay, Sechelt 

LUNITAS MEXICAN EATERY 

Enjoy authentic Mexican food and specialty drinks on the 

patio as you overlook Gibson’s Marina, where you can see 

the boats, kayakers, and maybe a mischievous otter trying 

to get into boats. 

645 School Road, Gibsons 

THE GRASSHOPPER PUB 

The Grasshopper Pub, perched over Madeira Park and 

Grasshopper Marina, looking toward Texada, offers a 

beautiful vantage point for summer sunsets while enjoying 

dinner and drinks with friends. 

12671 Sunshine Coast Highway, Madeira Park 

GUMBOOT RESTAURANT 

Entertaining is casual on the Coast. Allow the beauty of the 

outdoors to lead your décor with the fresh air stimulating your 

senses, add some string lights for ambiance in the evenings, 

grab an outdoor speaker, and put on your favourite music. 

As the days shorten and we get caught up in work and school, 

we can still access the feeling of summer by moving our meals 

outside. There remains abundant daylight and warm weather 

to enjoy. So grab your picnic basket, last night's leftovers and 

head out to the lake, the ocean, or your deck and catch the sun’s 

waning rays and delight in the late summer warmth adding 

more hours of outdoor enjoyment. 

Enjoy breakfast, lunch, and dinner on the patio while the 

kids play in the grass. This Roberts Creek favourite offers 

an innovative menu, vegan & gluten-free options, and local 

organic ingredients. 

1041 Roberts Creek Road, Roberts Creek 

LAGOON RESTAURANT 

Lagoon Restaurant offers a spectacular vantage point to 

get lost in the views overlooking Madeira Park Marina. The 

restaurant carries an extensive wine list, specialty cocktails, 

and delicious West Coast eats with a European twist. 

12849 Lagoon Road, Madeira Park 


Sechelt 

Fish Market 

WORDS NATALIE FINDLAY | PHOTOGRAPHY EDMUND ARCEO 

SECHELT FISH MARKET 

103-5688 COWRIE STREET, SECHELT 

604.885.7410 

FACEBOOK.COM/SEAFOODONTHECOAST 


The availability of fresh seafood ebbs and flows as 

the waves of the ocean. Salmon is in, salmon is 

out. Halibut in, halibut out. Owners of Sechelt Fish 

Market, Dean and Lauri Paul, carry in-season seafood 

throughout the year—salmon, cod, halibut, crab, lobster, 

and more—for you to enjoy. They stock their freezers with 

an abundance of products for the rest of the year with such 

delicacies as king crab legs and spot prawns, to increase 

availability of products and choices for their customers. 

They also carry the highest quality sturgeon from Northern 

Divine along with its delicate, award-winning, certified 

organic caviar. 

Sechelt Fish Market also carries a plethora of canned 

and dry products to complement your meal planning. You 

can find the perennial favourite, Maldon sea salt, along 

with delicious aioli, cocktail sauces, BC Famous Salmon 

Rub, and flavourful marinades. They also stock canned 

items, allowing for ease of preparation and transportation 

(great for taking camping), such as Gladiator (a brand 

from the Coast, specializing in smoked tuna), St. James (a 

Nanaimo supplier of salmon and albacore tuna), and Uncle 

Kenny (also from the Coast, offering sockeye and pink 

salmon), along with canned smoked oysters, mackerel, 

tuna, anchovies, and more. 

Handcrafted on the Sunshine Coast 

4-626 Shaw Road, Gibsons (down the lane way) 

604-886-2079 . www.lapetitesouris.ca 

Any time is a great time to eat seafood. In addition 

to the amazing taste, you will benefit from omega 3 fatty 

acids, its low-calorie source of protein, vitamins B, D, and 

A, as well as trace minerals that support our health. In the 

summer everyone wants the fresh, clean, taste of seafood. 

No sauces, no heavy spices, just the purity of the seafood. 

A favourite snack of customers, both local and from 

afar, is the candied salmon. Dean and Lauri carry three 

flavours: smoked maple, pepper, and candied. In addition, 

they produce fantastic chowders and alternate between 

the Manhattan (red) and the New England (white) clam 

chowders, to satisfy both rival camps. Luckily for us, they 

sell the chowders for takeaway, both fresh and frozen. 

Sechelt Fish Market has everything you need for 

your next fishy meal. They supply local restaurants and 

recommend that any large requests are pre-ordered, to 

make sure you get everything you want. Lauri and Dean 

believe strongly in serving the community; they cooked 

up sturgeon tacos at Show and Shine and are committed 

to helping the food bank, providing bursaries to deserving 

students, and more. Whichever way you cast your rod at 

Sechelt Fish Market, you come up a winner. 

JAPANESE 

KITCHEN 

AUTHENTIC JAPANESE FOOD . DINE-IN & TAKE-OUT 

MONTHLY SPECIALS . LICENSED PREMISES . PARTY TRAYS 

Harbour Spirit Centre, 12808 Madeira Park Road, Madeira Park 

www.mamaskitchen.ca | 604.883.9190



FLAVOUR SAVER 


Food trucks are all the rage in the city. And we’re starting 

to see them pop up in every community on our Coast 

now, to the delight of locals and tourists. The super 

tasty, reasonably priced, diverse, and portable offerings suit 

our style very well. 

Beloved in the Pender Harbour area is Flavour Saver! 

Jesse Whitford sets up in various places in and around Pender 

Harbour. He has been at it for two years now and has found a 

hungry, appreciative locale for his menu of mex-inspired All 

Things Yummy. 

Jesse grew up in a family that loved food and was an avid 

watcher of the Food Channel. Self-taught, he says, “I literally 

dream of new taco ideas and recipes . . . Even when I’m not 

working I’m constantly thinking of it.” 

His menu focuses on satisfying. Taco in a Bag is a big 

portable hit, and the Pulled Pork Taco is a local favourite, slowcooked 

and then grilled. BBQ chicken and Cajun blackened cod 

are other popular options. With many vegetarian friends, Jesse 

happily took on the challenge of providing something unusual 

and tasty for them. The result has people raving about the jack 

fruit tacos. “Jack fruit has never let me down,” he says, and 

it comes with the usual enhancers of sour cream/coleslaw/ 

arugula and chips for a nourishing, satisfying meal. He does 

a breakfast wrap and hot dogs too. There are lots of sides 

and extras to choose from, like extra meat, avocado, pickled 

jalapenos, Doritos, and salsa. 

It is a bit of a challenge to find a sufficiently busy location 

in the Pender Harbour area, but Flavour Saver definitely has 

fans: 

“He ups the cool factor in PH by about 1000%,” says one 

regular customer. 

Jesse has a small family, two girls, 1½ and 7. He knows 

that kids need a few items on the menu that are smaller and 

plainer, so he offers kids’ tacos, cheese nachos, and a beanand-cheese 

burrito that will please the small, hungry-yetpicky 

ones. 

“And I also like that he has young kids,” says another 

customer. 

Flavour Saver’s local clientele like to support young 

families. They’ve seen a lot of small businesses struggle, so 

it is particularly heartwarming to have a new business meet 

the needs of the community so well and add young people to 

the demographic mix. Jesse could not be more enthusiastic 

about the chance to raise a family here. “We love the school, 

principal, and the teachers. So many activities for the kids 

after school, which keeps them happy, active, and busy.” 

Like so many on the Coast, Jesse’s creative juices flow in a 

few directions at once. He moved here ten years ago to pursue 

a career as a stone and chainsaw carver, but then saw the need 

for the food truck. He still loves to carve. “Being a carver,” he 

says, “I worked alone for too long, and now working the food 

truck, I’m out and about meeting everybody from all over, 

and I just love every minute of it! My customers are so happy, 

polite, and friendly. It makes me love my job more and more 

every day.” 

Watch for Jesse's food truck in the Pender Harbour area; 

he is trying new locations and if you are lucky it could be near 

you. Or hire Flavour Saver for your private party! He’ll also 

be at festivals and events from Gibsons to Egmont. Check for 

updates at facebook.com/flavoursaverfoodtruck. 

who's 

out there 

E.B.'S ICE CREAM 

All hail E.B.’s Ice Cream for scooping what might be the finest 

location on the Sunshine Coast, right in front of the Sechelt pier. 

Open noon to 9 pm every day, they serve up all the favourite 

flavours (sourced locally in the Lower Mainland and containing 

actual cream!) plus K9 (a light vanilla with dog kibble) for your best 

friend. They also attend events up and down the Coast. 

FARM TO FEAST 

Sets up at the popular Persephone’s Brewing Company six days a 

week, Tuesday and Wednesday 11 am to 7 pm and Thursday through 

Sunday 11 am to 8 pm, with an ever-changing, surprising, and 

delicious menu that focuses on wild-gathered and local. The firebrick 

pizza oven is always on, with fresh, creative toppings. 

JERK PAN MAN 

At the Roberts Creek Hall Friday, Saturday, and Sunday, noon to 6 

pm, plus holidays. Authentic Jamaican menu, hot and peppery jerk 

chicken, curries, authentic sides like rice and peas, patties (pastries 

with savoury, often spicy fillings), coco bread, potato salad. Great 

take-out option on the way to the cottage. 

MANOR BORN FOODS 

Sets up at Bricker Cider Company noon to 7 pm, Thursday to 

Monday, and offers ploughman’s lunch, pizzas, salads, and everchanging 

fresh and hearty specials, all perfect to wash down with 

a crisp local cider! 

NAUTI-GIRL TACO TRUCK 

Feeds the hungry walkers and sunbathers in Davis Bay, at the 

Chapman Creek end. Small and reasonably priced menu. Try 

a “flight” of tacos for $10. Also sodas and water. Opens at noon 

most days. 



PHOTOS COURTESY OF E.B.'S ICE CREAM 

e.b.'s ice cream 

Making the Sechelt promenade even more perfect! Now we 

can stroll for a good long stretch by the sea with the whole 

gang—kids, dogs, elders, and mobility-challenged loved 

ones—while enjoying an old-fashioned ice cream. E.B.’s Ice Cream 

has scooped a fantastic location in Sechelt beside the park, across 

from the pier. Their ice cream is the real thing. Just ask a kid. (Kid, 

age ten, enjoying a Cookies ‘n Cream: “You can tell it’s real because it 

coats your tongue. Real cream coats your tongue!”) 

Owners Lane Cobiskey and Bobbie Seale-Cobiskey have lived in 

Halfmoon Bay for five years. They had noticed the huge popularity of 

ice cream shops in the city, and marvelled that there were few here 

other than Mike’s Gelato in Gibsons. (Gelato isn’t the same as ice 

cream. It is typically lower in fat and uses more milk than cream). The 

demand for small-batch, old-fashioned, real-cream ice cream had 

people lining up in the city. It seemed like there was a definite need 

here. Customers agree. Lane says that “Finally!” or “It’s about time!” 

are some of the most frequent comments. 

Lane and Bobbie were cautious at first, doing some weekend 

events and vending on private property in Davis Bay. The response 

was enthusiastic. They had their eyes on the location, at the end 

of the Trail Bay pier, for many months while they constructed the 

new portable-but-attractive kiosk. This structure met the District’s 

approval and a new summer tradition was born. 

E.B.’s serves up their own small-batch ice cream along with a 

variety from Rocky Point, a Lower Mainland favourite specializing 

in locally sourced ingredients. Flavours include Brown Butter Pecan, 

Cookie Dough, Cotton Candy, and Espresso Flake. The hands-down 

favourite? Salted caramel. Hands-down favourite for humans, that 

is. For dogs it is K-9 flavour (a light vanilla with kibble mixed in). 

They experiment and respond to demand with their smallbatch 

flavours. Some very regular customers come out specifically 

for the Killa Vanilla, Lane says. Raspberries ‘n Cream with real 

berries sells out quickly too. They hired some scoopers to keep up 

during busy times and plan to attend festivals and events up and 

down the Coast. Their summer hours by the pier are from noon to 

9 pm every day. 


Best views ever 

It’s not just lunch it’s 

an experience 

Taste the Wilderness 

West Coast Wilderness Lodge 

OCEANFRONT RESORT & RESTAURANT 

778.280.8610 | wcwl.com 

curated objects | artful spaces 

nature + coastal inspired 

repurposed + upcycled finds 

art + handmade 

decor + furniture 

interior design services 

604.885.5884 

5660 Cowrie Street, Suite A 

Sechelt 

redecorsechelt 

redecordesign 

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CHOCOLATE 

NECESSARY INDULGENCE 

At one time or another, pretty much every sort of medicinal benefit has been attributed to 

chocolate. It has been purported to stimulate, to calm, to relieve angina and asthma, to 

aid virility, ease childbirth, and help with cancer. It has antioxidants, aids digestion, and 

stimulates immune function. Can this be for real? Or is it a much-clung-to myth of sweet-tooth 

convenience? 

Well, chocolate is an ancient herbal medicine made from an extraordinarily complex botanical. 

It contains thousands of chemical compounds, and it was revered by the indigenous people of 

Mesoamerica as an enhancer of health and happiness and as a gift from the gods. 

Chocolate was traditionally drunk as a bitter, watery drink laced with chillies and spices. This 

drink was incredibly popular and important in its homeland. Early Europeans who came to the area 

found it much too strong for their tastes. Imported to Europe and softened with familiar sweeteners 

like honey and sugar, its appeal became more apparent, and it wasn’t long before chocolate was drunk 

as an alternative to tea and coffee in many countries. 

The first box of chocolate confections came in the mid-1800s, and chocolate has never looked 

back. It has strayed perhaps too far from its medicinal roots though, with fillers, shortcuts, and too 

much sugar. But it is easy to get back to chocolate’s more earthy roots. Petit Souris, our Gibsons 

chocolatier, uses the finest ingredients to make their melt-in-your-mouth, mood-lifting indulgences. 

That alone is a health enhancer, but flavourings such as fresh ginger, chillies, chai spice, berry, cherry, 

and lemon are indisputably healthful. Sugar-free chocolate is available too. Chocolatey, rich and ketofriendly—there 

is no reason not to indulge. 



silke's kitchen 

zucchini lasagna 

On the Coast we have many fine cooks whose careers have 

nothing to do with the culinary arts. Dentists and retirees, 

composers and teachers, contractors, farmers and kids! 

Cuisine is for everyone. And everyone has a favourite recipe or 

two that their friends and families adore, and that they are often 

asked to share. 

Silke Linnmann is a busy personal trainer and body therapist. 

She helps her clients optimize their fitness and health and 

nutrition is a highly personal but important aspect. Silke likes 

satisfying foods that can be prepared in advance and portioned 

out for easy lunches and dinners when the schedule gets hectic. 

She also finds that it suits her body to be careful of complex carbs, 

without avoiding grains altogether: “Grains are a very important 

part of your diet and should not 

be avoided in general, just choose 

organic and in moderation.” And 

on the eternal Carb Question, Silke 

says, “Everybody is different, 

therefore there is no clear rule of 

how much complex carbs you can/ 

should eat.” 

This Zucchini Lasagna recipe is 

easy, delicious, low-carb friendly, 

and a perfect way to use up the 

massive vegetables that your 

neighbour left on your doorstep 

overnight. 

Versatile, quick and easy meat sauce: 

1 large onion, diced 

2 lbs ground beef 

2 garlic cloves, minced 

1 can diced tomatoes 

1 can tomato sauce 

Splash of red wine (optional) 

Italian herbs(oregano is essential, rosemary, basil, thyme, 

parsley if you have them) 

Pepper and salt to taste 

Shredded Italian cheese (mozzarella) 

2 medium or 1 large zucchini(s) 

Preheat Oven to 350 degrees F 

Slice the zucchini into long ribbons of uniform thickness (a little 

thicker than a regular lasagna noodle) using a potato peeler. 

In a large pan fry onion for 2 minutes or until golden. Add 

ground beef, pepper and salt, stir and brown lightly. Add garlic. 

Stir. Add tomatoes and tomato sauce and that splash of wine. 

Simmer a few minutes. Remove from heat. 

In a large baking dish layer zucchini, meat sauce and cheese. 

Repeat until dish is full and/or ingredients are used up. Bake for 

30 minutes or until zucchini is tender. 

Cut into portions, serve, and enjoy! 


FOOD & DRINK GUIDE 

THE GUMBOOT CAFÉ 

1053 Roberts Creek Rd, Roberts Creek 

604.885.4218 . thegumbootcafe.com 

Plain and simple . . . is how this Roberts 

Creek dining icon describes their mindful 

menu selection. Kale, quinoa, beets & beans 

appear alongside spuds, toast & bacon. 

Come in for breakfast or lunch, or your visit 

to Roberts Creek is not complete! 

BACKEDDY RESORT & MARINA 

16660 Backeddy Road, Egmont 

604.883.2298 . backeddy.ca 

Get active: Hike Skookumchuck, rent kayaks 

& paddle boards, try an adventure package, 

or boat in. Then refuel: fill your belly with 

satisfying west coast food. Impress visitors: 

This deck hangs out over the ocean. Great 

for parties, weddings & retreats. 

KIEN GIANG PHÔ 

5694 Dolphin Street, Sechelt 

604.885.2363 

From out of town and absolutely need 

Pho? Do not despair. This family owned 

and operated restaurant serves authentic 

Phô and popular Vietnamese dishes. 

Child friendly, and generous portions. 

Ask Sandy for her recommendations! 

ROCKWATER SECRET COVE RESORT 

5356 Ole's Cove Road, Halfmoon Bay 

1.877.296.4593 . rockwatersecretcoveresort.com 

The spot for a wonderful view, fresh west coast 

cuisine using the best of BC's produce, and 

beautifully plated specials. Fantastic martinis, 

and live music most weekends. Ideal for 

weddings & events. 

THE LAGOON RESTAURANT 

12849 Lagoon Road, Madeira Park 

1.866.902.3955 . paintedboat.com 

The Lagoon Restaurant at Painted Boat 

Resort is popular with locals and visitors 

for hand-crafted cocktails, fine West Coast 

cuisine and indulgence. Rejuvenating spa 

treatments available. Edible getaways 

year-round, parties, functions and events. 

LUNITAS 

645 School Road, Lower Gibsons 

604.886.1289 . lunitas.ca 

Tapas by the sea in Lower Gibsons! 

Craft cocktails, an array of mex-inspired 

small plates, and the best place to watch 

the busy harbour during the day or the 

moonrise at night. 

LA TRATTORIA ITALIANA 

15426 Sunshine Coast Highway 

604.883.2269 . rubylakeresort.com 

“The best pasta I have eaten in Canada!” 

Wild mushrooms & game, seafood, pasta 

& fresh local produce. Ideal for special 

events, private parties, family reunions, 

getaways & holidays. Beautiful lakeside 

patio. Or stay cozy by the fire. 

SUSHI BAR NAGOMI 

280 Gower Point Road, Lower Gibsons 

604.886.2562 . sushibarnagomi.com 

Located in the Pink House with patio! 

Chef Funaki’s menu of fine Japanese food 

will make your mouth water. Real crab, 

surprises like prawn gyoza and octopus 

pancakes, plus all the favourites. And it’s 

not all virtue: try a tasting flight of sake! 

JAPANESE 

KITCHEN 

MAMA'S JAPANESE KITCHEN 

12808 Madeira Park Road, Madeira Park 

604.885.9190 . mamaskitchen.ca 

Authentic Japanese food in the heart of 

Madeira Park. Dine-in & Take-out. How did 

we ever do without this place? Monthly 

specials, licensed premises - serving wine, 

sake & Japanese beer. Party Trays available, 

or pick up rolls for an impressive appie. 

PLETHORA FINE FOODS 

1 - 5679 Cowrie Street, Sechelt 

604.885.9459 . plethorafinefoods.com 

Purveyors of fine food in downtown Sechelt. 

Everything you need for an enhanced 

gastro experience: cheeses, oils vinegars, 

charcuteries, olives, salts, bitters, chocolates, 

hot sauces, and more. Great for gifts and 

entertaining. 


FOOD & DRINK GUIDE 

EMELLE'S CATERING MARKET BISTRO 

473 Gower Point Road, Gibsons 

604.245.2657 . emelles.com 

What's causing the buzz at the bistro? The 

best bountiful brunches, the best butcher's 

burgers, the best buddha bowls – Georgia 

Straight's Readers Choice winners! When 

only the best will do, let Emelle's cater to 

you. Always fresh, local & delicious! 

TASTERS OIL & VINEGARS 


604.740.0600 . tastersoilandvinegars.ca 

Sechelt has become the home of choice for 

our newest foodie entrepreneurs, and Tasters 

Oil and Vinegar shop is warmly welcomed. 

The finest freshest olive oils only from the 

best sources are on offer, as well as infused 

and flavoured oils and balsamic vinegars. 

BLUE OCEAN GOLF CLUB 

6177 Ripple Way, Sechelt 

604.885.2700 . blueoceangolf.ca 

Great golf and amazing food mix at Sechelt's 

premier golf course. A big beautiful dining 

room and lots of satisfying menu options. 

Visit blueoceangolf.ca to view menu and 

fresh sheets. Bring family and friends. 

Reservations recommended! 

WESTCOAST WILDERNESS LODGE 

6649 Maple Road, Egmont 

778.280.8610 . wcwl.com 

Enchantment at the end of the road! 

Stupendous views, every kind of adventure 

at your doorstep and first class dining at 

Inlets restaurant. Watch the Coast's finest 

sunsets from the extensive decks. 

THE GRASSHOPPER PUB 

12671 Sunshine Coast Highway 

604.883.9013 . penderharbourhotel.com 

Spacious with gorgeous decks for both 

pub and restaurant (where you can bring 

the kiddos), killer views. The Grasshopper 

offers fine pub food, regular specials, big 

portions, amazing butter chicken. Marina, 

hotel and liquor store too. A hub. 

SHEER BLISS BAKERY CAFÉ 

1001 Gibsons Way, Gibsons 

604.886.8500 

Fresh and delicious always, everything made 

from scratch. This is a regular stopping place 

for the hungry and discerning on their way 

in or out of Gibsons. Try the salmon quiche 

and fresh salad, agonize over the selection of 

delectable baking. 

THE GUMBOOT RESTAURANT 

1041 Roberts Creek Road, Roberts Creek 

604.885.4216 . gumbootrestaurant.com 

Casual and classy, the favourite of Roberts 

Creek offers an innovative menu, vegan 

& gluten-free options, and local organic 

ingredients. Browse the best wine list 

on the Coast while your kids play in the 

fenced yard! 

E.B.'S ICE CREAM 

5482 Wharf Avenue, Sechelt 

778.318.0344 

The best location and the best ice cream, 

Sechelt’s newest summer traditions uses 

real cream and fresh ingredients. On the 

promenade, beside the park, right at the 

Trail Bay pier. At last! 

COASTAL CRUST 


604.885.7790 . coastalcrust.ca 

Perfect pizza on Cowrie. Chewy-crust, 

tangy sauce, generous-sized pizza by the 

slice, all the traditional favourites plus 

fresh innovative toppings. Always served 

with a smile. 

THE LIGHTHOUSE PUB 

5764 Wharf Road, Porpoise Bay, Sechelt 

604.885.9494 . lighthousepub.ca 

Watch the seaplanes land on the calm inlet 

waters. Unique waterfront location welcomes 

all with a great new menu, stunning Sechelt 

inlet views and live entertainment on 

occasion. A favourite with locals and 

visitors since 1988. 


SHOPPING GUIDE 

CANADA HEMP FOODS 

1.866.616.HEMP (4367) 

canadahempfoods.com 

What are Hemp Foods? Easy nutrient 

density! Think protein, omegas, vitamins, 

and minerals, all 100% natural! All 

products are sustainable, vegan, non-GMO, 

gluten-free, nut-free and taste great! Shop 

or find a retailer on their website. 

E MART 

Filipino Store 

E-MART FILIPINO STORE 

Corner of Inlet and Cowrie Streets, Sechelt 

604.885.5787 

Tucked away on a side street in Sechelt, 

this little stores offers a selection of Filipino 

food products: from sauces, snacks & spices 

to frozen cured meats, sausages, fish, and 

other delicacies. Drop in and discover 

something about Filipino cooking! 

THE GIBSONS BUTCHER 

978 Venture Way, Gibsons 

604.886.0500 . thegibsonsbutcher.com 

A local family business specializing in 

fine quality and specialty meats, with 

personalized service. Custom cuts and 

special requests welcomed. Serving you 

at upper Gibsons behind the Blackfish 

Pub and at the Gibsons Public Market. 

LA PETITE SOURIS 

4-626 Shaw Road, Gibsons 

604.886.2079 . lapetitesouris.ca 

A mini chocolate shop, with massive 

hearts and a whole lot of energy. La Petite 

Souris is creative, slightly undisciplined 

and proud to share an array of products 

that fall just outside the norm. Stop by the 

working storefront and taste! 

IGA 

The most recognized grocery chain in the 

world is your neighbourhood Sunshine 

Coast store for more than 25 years. 

Everything you need, happy employees, 

and three locations to serve you: 

Gibsons Plaza - 604.886.3487 

Wilson Creek Plaza - 604.885.6331 

Madeira Park - 604.883.9100 

SECHELT FISH MARKET 

103-5688 Cowrie Street, Sechelt 

604.885.7410 . facebook: seafoodonthecoast 

The source for local fish & seafood 

(salmon, dungeness crab, oysters, clams, 

halibut, spot prawns, sturgeon) on the 

Coast for more than 30 years. Owners 

Dean & Lauri Paul look forward to offering 

you their exceptional service! Open daily. 

SUNSHINE COAST OLIVE OIL CO. 

305-287 Gower Point Road, Gibsons 

778.462.3088 . sunshinecoastoliveoil.com 

Specializing in balsamic vinegars and 

single-estate and infused extra virgin 

olive oils. Offers only the best UP-certified 

olive oils from around the world. Come 

to the tasting room in Lower Gibsons for 

complimentary tasting! 

BRUINWOOD ESTATE DISTILLERY 

2040 Porter Road, Roberts Creek 

604.886.1371 . bruinwood.com 

Fine spirits deep in the woods of Roberts 

Creek. Vodka, gin and infused spirits full 

of botanicals and heady local flavor. Nice 

little tasting room offering local products. 

Creative drink ideas and inspiration. 

THE SEASONED KITCHEN 

Gibsons Park Plaza 108-1100 SC Highway 

604.886.7724 . theseasonedkitchen.ca 

The local gourmet's one-stop shop on the 

Coast for the kitchen carries a wide array 

of the best brand-name products. Many 

gift ideas, large and small. Leave some 

time to browse through the wonderful 

cookbooks. Friendly staff. 

BRICKER CIDER COMPANY 

6642 Norwest Bay Road, Sechelt 

778.458.2443 . brickerscider.com 

West Sechelt’s favourite thirst quenching spot 

grows its own apples and offers fresh dry hard 

cider, hopped cider, “Frambo” and innovative 

and popular seasonal and small batch 

beverages. Food truck on site, grassy lawn 

and picnic tables, welcomes kids and dogs. 


GIBSONS 

Gibsons Plaza, Upper Gibsons 

604.886.3487 

WILSON CREEK 

Wilson Creek Plaza, Hwy 101 

604.885.6331 

MADEIRA PARK 

12887 Madeira Park Road 

604.883.9100

Flavours Issue 3

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