In studying foods, I have travelled around the world looking for Floss — Fresh, Local, Organic, Seasonal, and Sustainable — and it is difficult to find a meal more satisfying for its exquisite tastes and presentation (and Floss-y ways) — than at Sooke Harbour House on Vancouver Island.  Chef Robin and trusty maitre’d Brian deliver a meal beyond compare — similar in some ways to the cooking we find in Toscany and Emiglia-Romagna. Bravo. Bravi.

Roasted parsnip and pear soup, with toasted cumin yoghurt
 and pumpkin seeds — the apple cider vinegar, delicious

Quadra Island sea angel oysters

Berkshire pork tenderloin with Yukon potato, and
Moonstruck Baby Blue raw milk cheese

Hecate Strait halibut with smoked sockeye, a lovely snow pea vine and stinging nettle sauce, and a mouth-watering lemon thyme semolina polenta

The master — Chef Robin Jackson

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