Feast Tofino & Ucluelet celebrates a decade of food and culture, October 16 to 18
Resilience is the theme of the 2020 festival
Tofino is situated in the unceded territory of the Tla-o-qui-aht First Nation. Photo by Tourism Tofino
Feast Tofino & Ucluelet takes place October 16 to 18.
Boat-to-table food is on the menu at Feast Tofino & Ucluelet and resilience is the theme of the festival’s 10th year. Beyond celebrating local, sustainable ingredients, the event supports Tla-o-qui-aht Tribal Parks Allies. Food may be the focus, but community is at the fest’s heart—something that has never been more important than in the era of COVID-19.
“There’s a reason they call this Tuff City,” says Zane Caplansky, who heads the event with his wife, Willa Bradshaw. “It’s not easy to live here. Ucluelet means ‘people of the safe harbour’. If you know anything about folks that live here, it’s that we’re resilient. It’s in our DNA.
“This is the unceded territory of the Tla-o-qui-aht First Nation,” he says. “They have lived here for millennia. Resilient? They are that and so much more: A rich culture based in land stewardship and harmony with the environment.”
This weekend’s events include physically distanced long table-dinners for under 50 people at Ucluelet’s Heartwood Kitchen (October 16), Tofino Botanical Gardens (October 17), and at Best Western Plus Tin Wis Resort (October 18). The Tin Wis event is a dry fundraiser for Tribal Parks Allies. The program is a way for non-Indigenous residents of and visitors to Tla-o-qui-aht haḥuułi (territory) to participate in stewardship of the First Nation’s lands and waters.
As Allies, organizations are asked to acknowledge and publicize Tla-o-qui-aht rights and title to the territory, share the Nation’s story, and take part in community-building events.
Chef Matty Kane, of Tofino’s Shelter Restaurant and Shed, grew up in a food-loving family. Photo by Tourism Tofino
Among Feast’s participating chefs are local talents Ian Riddick (Heartwood) and Matty Kane (of Tofino’s Shelter Restaurant and Shed) and guests Vancouver pastry chef Bruno Feldeisen; Murray McDonald of the Bear the Fish the Root and the Berry at Spirit Ridge Lake Resort, Winery and Sacred Land in Osoyoos; Robin Wasicuna, an Indigenous, classically French trained chef with over 25 years’ experience; and Cory Pelan of Victoria’s the Whole Beast, a producer of artisan cured meat. (Indigenous chef Rich Francis was to join, but as he lives in Ontario, the pandemic thwarted that plan.)
Kane, who’s originally from Newfoundland, says the festival reflects the philosophy behind Shelter (relaxed fine dining in a super cozy space) and Shed (which is known for its burgers, bowls, and soft-serve ice cream): “to create delicious food from sustainable sources,” he says. “We try to support local farms and suppliers whenever possible and organizations such as the Tofino Ucluelet Culinary Guild.”
It’s also a chance to simply pause and experience the way fresh food made with care brings people together.
“The festival is an opportunity for people to learn about and enjoy what Tofino’s food scene is all about,” Kane says. “Every meal is an opportunity to have a memorable experience with loved ones.”
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