*The Wickaninnish Inn Cookbook - Signed Copy

*The Wickaninnish Inn Cookbook - Signed Copy

From the Wickaninnish Inn--the award-winning Relais & Châteaux property in Tofino, British Columbia--comes a rustically luxurious cookbook to celebrate their sensational west coast cuisine


Perched between the majestic old-growth forests of Tofino and the vast expanse of the Pacific Ocean, the Wickaninnish Inn is a destination like no other. In this evocative cookbook, the "Wick," as it is affectionately known, welcomes you into the warmth to share the celebrated cuisine of Inn's The Pointe Restaurant. Since the Wick first opened in 1996, it has been regarded for its rustic elegance, warm hospitality, and incredible west coast cuisine. This cookbook highlights the innovative dishes (and the stories behind them) that have made The Pointe a destination dining experience like no other, and paints a vivid picture of spectacular natural surroundings, west coast life, and scenic ocean-to-table dining. 

Memorable recipes from the Wick are coupled with signature recipes from current and former chefs--Warren Barr, Rod Butters, Matthias Conradi, Mark Filatow, Justin Laboissiere, Duncan Ly, Andrew Springett, and Matt Wilson--and combine cutting edge techniques with fresh, seasonal ingredients, to create a distinctly contemporary, west coast cookbook. Inside you will find both sophisticated and accessible recipes that 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. The Wickaninnish Cookbook offers a chance to visit life on nature's edge, and discover dishes from one of the most prestigious kitchens in Canada.

PRAISE FOR

“The Pointe restaurant at the Wickaninnish Inn was the catalyst [behind the food scene] in Tofino. Back when it opened in 1996, local, seasonal eating was very much the exception rather than the rule. . . . Almost 20 years later, that adherence to local ingredients is no longer a novelty. It’s the default philosophy for almost every dish in Tofino.” CHRIS JOHNS, The Globe and Mail
 
“Tofino’s gourmet focus began 15 years ago with the opening of the smart Pointe restaurant at the Wickaninnish Inn, an elegant Relais & Châteaux hotel where folk feast on local cod with a romesco crumble while overlooking the roaring Pacific Ocean.” ROSIE BIRKETT, Condé Nast Traveler
 
“The Pointe has great views. But the food, from chef Warren Barr, is pretty darn good, too; think creative takes on local produce, including a bounty of seafood including the freshest crab and halibut.” NATHAN LUMP, Editor-in-Chief, Travel + Leisure
 
“The thriving culinary scene [in Tofino] . . . began when a native, Charles McDiarmid, opened the Wickaninnish Inn. . . . The restaurant continues to be at the top of high-end dining destinations in the area.” SHIVANI VORA, The New York Times

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