City Eats Jan|Feb 2022

Superflux Cabana has opened upstairs at 804 Broughton St (the former location of The Livet). Featuring lots of Superflux beer and a menu that compliments it (burgers, fries, crab rolls and griddle pies). Open Wednesday-Sunday 4pm-10pm (12am on Friday and Saturday).


Perfect for winter noshing, Eva Schnitzelhaus is a new German and Swiss-inspired eatery at 509 Fisgard St. Open for dinner Wednesday-Sunday, find four different kinds of schnitzel and classic sides such as braised red cabbage, roesti and spaetzle.


The winter is always a quieter season for restaurant openings, making it the perfect time to visit some of the 2021 newcomers you may have missed. The Palms, L’Apero Wine and Cheese Bistro and Momi Noodle House would all be good choices.,,


Looking to expand your cooking repertoire this year? Chef Dan Hayes, aka The London Chef is offering a series of internationally themed in-person cooking classes at Sea Cider this January. Learn to create the tastes of rustic Italian, India or Morocco. Chef Dan also offers online cooking classes.,


The Hotel Grand Pacific will be hosting the popular Victoria Whisky Festival again this year. The Festival will hold a limited number of Masterclasses & Grand Tastings per day and where required presenters will conduct their events remotely. All events will take place in the Vancouver Island & Pender Island Ballrooms. Due to the Covid-19 pandemic, the VIP and Consumer Tastings will not be held at the 2022 Festival. Jan. 13-16.


Destination Greater Victoria and the BC Restaurant & Foodservices Association (BCRFA), Victoria Branch, are once again teaming up to organize the always popular Dine Around & Stay in Town Victoria. From Jan 20-Feb 6, over 50 of Victoria’s best restaurants offering set three-course menus at deliciously low prices. Both locals and visitors alike delight in the wide range of culinary experiences and host of world-class accommodations to be had in the Greater Victoria area.


Chef Castro Boateng is presenting a multi-course tribute to his culinary mentors with a Mentor Long Table Dinner at HOB Fine Foods on Jan 26. Join Chef Castro as he prepares some of his most memorable dishes with the Chefs who have mentored him throughout his 20-year career in the culinary industry. Chef Castro will take you to Scotland where he first fell in love with cooking while working alongside Chef Colin Watson & Duncan Stewart. For the second course, you will travel to the tropics and get a chance to taste food from Chef Castro’s time with Michael Scott at the Newport Room in Fairmont Bermuda. Next stop is Banff, where you will taste the flavours of Chef Yoshi Chubachi. Finally, the night will end in Victoria, and Chef Castro will prepare two final dishes inspired by Chef Christophe Letard and Chef Ito Takashi.


Concerned about food security, but not sure where to get started? Edible Landscapes Design is offering an online workshop on Edible Plants for Emergencies on Jan 29. This online workshop focuses on edible plants that are particularly useful in the context of emergencies. The focus will be on widely available wild plants, nutrient-dense “weeds”, and fast-growing annual plants that ensure a quick and abundant harvest. Edible Landscapes Design is also presenting an in-person 2-day workshop on how to Grow Your Own Food Forest on Feb 12-13. Visit their website for more information and to register.


The new HOB Fine Foods is also presenting an African-inspired cooking class on Feb 1. Take your senses on a culinary journey, exploring the exotic flavours of African cuisine as you prepare two of Chef Castro’s favourite dishes. You will learn to cook and enjoy two dishes plus chef will serve a dessert to finish off the evening in style. The class will feature Fried Red Snapper with Jollof Rice and Ghanaian Style Egusi and Spinach Stew with Roasted Yam. For more information and to register, visit their website


Written By:

Rebecca Baugniet is a freelance food writer and editor living on Canada’s West Coast with her husband and their four children. The author of three published cookbooks, Rebecca has also written for EAT Magazine and for Montréal ...

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