Over two decades of culinary evolution at The Pointe Restaurant come together in The Wickaninnish Cookbook. Eight chefs who shaped the kitchen between 1996 and 2018 share signature recipes that reveal how The Pointe restaurant has celebrated the West Coast through technique, creativity, and an unwavering commitment to the land and sea.

The recipes tell the story of a kitchen shaped by its surroundings. West Coast Seafood Chowder builds on Salt Spring Island mussels and local halibut. Pan-Seared Halibut with Avocado Risotto balances precision with approachability. Black-Truffle Gnocchi, Blueberry and Thyme Tart, and Orchard-Stuffed French Toast showcase the range from breakfast through dinner. The Feather George cocktail honours the artist carving at Henry Nolla's Carving Shed on Chesterman Beach, bringing cedar and mezcal together with coastal character.

Each recipe carries more than instructions. You'll find relationships with suppliers who deliver ingredients at their peak, techniques refined over years, and a philosophy that dishes should balance innovation with familiarity. This cookbook is a celebration of how a kitchen roots itself in the forest, ocean, and seasons that surround it.

IACP Award Finalist | Taste Canada Shortlist