Taste, Highlights from the Festival of Food and Wine

Sure there's nothing wrong with spending weekends exploring the various farms, vineries and restaurants Vancouver Island has to offer, but to capture a true local and regional taste without going far from home, Kathy McAree offers one stop shopping at her annual Taste festival.

Held over four days, the event kicks off with a showcase of the best in the Crystal Gardens. It's not only a chance to taste the region but to meet the folks behind the flavours.

Cocktails are always a welcome start and as a way to launch the dates for the 2nd annual Art of the Cocktail, mixologist Shawn Soole of Clive's Classic Lounge, created a different take on the Last Word.

A dehydrated lime slice held a gin and lime gelee topped with a marashino foam. Wow! No cumbersome glass, just one mouthful, beautifully balanced and so easy to imbibe.

Winemaker Giordano Venturi of Venturi Schulze was pouring tastes of their new Brut Natural, a blend of Auxerrois, Pinto Gris and Kerner grapes.

Masa Shiroki, B.C.'s only artisan sake maker - and rice grower - made a show with his sparkling sake, that we have unofficially dubbed, pro-sak-e. Think of it like prosecco on rice.

Cheese is essential to a well rounded menu and Salt Spring Island Cheese showed with a rind wash goat cheese, baked until melty and we tasters could dig in with chunks of bread.

The man behind the cheese is David Wood.

The chefs at the Grand Pacific always like to challenge themselves and do something unique. This year the boys made bison brisket, their own sauerkraut and a yellow mustard for brisket on bun. Too bad this isn't on their menu, or sold from a cart in front of the hotel, because it's a hit.

And Victoria would be a very dull place indeed without bon vivant Rob Anderson.

A sweet finish to the evening was offered by a collaboration between Victoria Gin's new Oaken Gin and chef Anna Hunt of Paprika Bistro. Oaken Gin truffles with a juicy raspberry on a stick.

Day Two of the festival was Sips and Seafood held on the back patio of the Arthur Erickson designed Inn at the Laurel Point.

The sustainable seafood was provided by FAS and prepared by the hotel's kitchen staff.

Victoria Gin represented with their humourous riff on the daquiri. The McAree finds muddled cucumber with equal parts Victoria gin and pear juice, with 1/4 part elderflower cordial, Victoria Gin's bitters, shaken over ice and garnished with a shiso leaf.

Tuna and salmon, candied and smoked.

Freshly steamed crab with corn bread and coleslaw.

A delightful jalapeno mignonette was being served with half shell oysters and it's a recipe I managed to scoop from executive sous chef Patrick Gayler. I will be posting that soon.

There was even a moule/frites station, with plump mussels steamed in Phillips beer.

From surf, Day Three celebrated the turf with the Swine and Wine afternoon at the Hotel Grand Pacific.

Crispy pork crackling, luscious pork belly and loin plus a selection of meaty treats created by hotel's team including Rick Choy.

I can't eat anymore.