In the warm Cowichan Valley on Vancouver Island you will find a handful of amazing farms and top-notch wineries. On Cobble Hill you will find the Venturi Schulze vineyard that produces 100% estate-grown wines. The family run vineyard follows the basic philosophy of natural sustainability: no irrigations, no herbicides or pesticides in the vineyard, no chemicals in the winery outside of a small amount of sulphite added to some of our wines as an antioxidant to enable cellaring.

In the tradition of pairing local foods with local wines, we have taken Cowichan Valley wine and paired it with Cowichan Valley duck. Lyle and Fiona Young are the owner operators of their beautiful Cowichan Bay Farm. The Youngs follow sustainable agricultural traditions. Their Pastured Poultry is raised in the summer months outside in roomy moveable pens. The chickens and ducks they raise always have access to fresh grass, air and sunshine. In the winter months the birds are raised in warm and dry roomy barns with natural light. The feed used does not have any antibiotics or animal byproducts.

Executive Chef, Rick Choy, and his culinary team has taken duck from Cowichan and created a spring roll. The duck legs are BBQ’ed with a housemade BBQ sauce that has notes of spice and ginger. The duck is cut Julian style and wrapped up with carrots, diakon, celery, leeks and onions into a spring roll. The spring roll is deep fried to perfection and served piping hot.