Day 13
This morning we drove to Cowichan Bay and walked around in the town area (many have raved about the bakery, but it was closed). After stopping at the tourist info building, we headed to downtown Duncan to walk the self-guided Totem Tour, over 40 totems are spread around the downtown area; varying in size, colour, design, and complexity. Yellow footsteps, painted on the sidewalk direct your tour and plaques offer explanation. The downtown appears to have many interesting local stores, but because of it being the Civic Holiday, all but a couple were closed.
Next we went to the Tea Farm to do some tea sampling (I know a change for us .). Here, they grow flowers and herbs on their property and create different tea blends. They have only just started experimenting by growing some tea plants, but wont know for a couple of years if that will work. We bought two green teas (one with gunpowder green tea, peppermint, stevia, and orange peel, the other with dragonwell green tea, ginger root, and calendula flowers).
Okay ..back to real tastings we went to the largest winery on the Island…Avrill Creek Vineyard where we sampled 5 of their wines. To cellar, we bought a 2009 Avrill Creek Reserve Pinot Noir (BC is well-known for their Pinot Noir), a bottle of their Rosé and a Pinot Grigio. Next stop, was Deol Estate Winery for some more tastings. Wines here were decent everyday wines, nothing to cellar we bought a Pinot Noir and a Gamay Rosé.
Before dinner, the hosts of the B&B invited us to come for a drink with them at a Cowichan Bay Inn. We enjoyed each others company as we became acquainted. They found each other later in life and began the B&B in their retirement years 2 ½ years ago.
Dinner was at Genoa Bay Café a casual, dockside diner with fine dining food. After ordering, we received a plate of fry bread (lightly coated spicy cornmeal fried pita-like bread) served with a citrus-thyme hummus drizzled with a balsamic reduction (great starter .). We shared a Caesar salad that came piled high with a parmesan crisp on top and balsamic reduction below (a different, but refreshing flavour for Caesar). For our mains, we differed in our satisfaction. Todd ordered the Steak and Prawns an 8oz. ribeye (ordered medium-rare), with a bourbon onion cream sauce, prawns, garlic mashed, and seasonal veggies. Unfortunately, his steak came out almost well-done (but he didnt want to send it back), and presentation just looked sloppy …so he was disappointed with his meal.
My meal, on the other hand, was DELICIOUS! I had the Free Range Chicken Breast, served with a brandy-pear demi glaze, shredded pear, garlic mashed, and seasonal veggies (zucchini, asparagus, beans, carrot). The flavour of the chicken was fantastic and Todd agreed when I gave him a taste. The meal was filling, so we turned down dessert (and they even had Crème Brule on the menu) ..
Tomorrow we take the ferry to the mainland as we head to Vancouver .