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Winery chef Chris Stewart’s Chef’s Table experience, available by reservation for private groups of six to 13, is a skilled departure from the norm: there is a winery tour and tasting followed by a seven-course menu pairing wine and food. The Riesling might prompt a ceviche of Qualicum scallops the Sauvignon Blanc, tomatoes with organic feta from Salt Spring Island the Mission Hill Quatrain blend, a tasty venison dish. This is an elegant but informal tour de force. And note: the food-obsessed should visit the winery’s website for information on how to book private cooking workshops (available for groups of 14 to 21).

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