Cowichan Bay (CDN) - Spot Prawns take centre stage at festival
Cowichan Bay, the Valley's Cittaslow community, is hosting its sixth annual Spot Prawn Festival Saturday and Sunday, May 24-25.
From 11 a.m. to 4 p.m. both days, the seaside village will be filled with lots of family friendly activities featuring yummy food and much, much more.
Cittaslow celebrates old-fashioned good things found close to home, including locally baked bread, fresh garden produce, fish fresh from the sea, traditionally crafted cheese and wine, handturned pottery and the time to stroll the village and enjoy them.
Cowichan Bay's festival is about more than just its iconic prawns and that's what makes the day fun for everyone.
Look for the kids' station where Islands Savings Credit Union is hosting face painting and games.
Nearby, First Nations artist Herb Rice, is giving a carving demonstration so why not stop by his display area and watch him bring wood to life? Of course there is plenty of food, too.
Chris Williams, the new chef at Hilary's Cheese, will be barbecuing spot prawns on the patio, so stop by for a skewer of deliciousness and a taste of Enrico's wine or a sip of Vancouver Island Brewery's beer.
The Sugar Beetles band will keep toes tapping, too.
The wonderful aroma will draw you along the street to the prawn boil and the chefs' cooking demonstration.
The Rock Cod Café is hosting the 2014 prawn boil. Look for the big tent. This year, Chef Jacob Hokanson has extended his liquor licence to the tent, so in addition to soft drinks, you can also enjoy the beverages from Cherry Point Winery, Vancouver Island Brewery and Merridale Cider.
Other top Cowichan chefs will be putting their own twist on spot prawns under the tent by the Maritime Museum.
This year's galaxy of stars includes: Brad Boisvert, Amusé at Cherry Point; Frédéric Desbiens, Saison Market Vineyard; Matt Heyne, Cow Cafe West Coast Grill; Janice Mansfield, Real Food Made Easy; Rob Martin, The Old Firehouse Wine Bar and Cocktail Bar; Dan Hudson, Hudson's on First; and Brock Windsor, Stone Soup Inn.
Jeff Downie from The Old Firehouse Wine and Cocktail Bar in Duncan is the genial host who will talk the crowd through each preparation.
Tastings will be served to 10 guests every hour on the hour beginning at noon each day.
The chefs will recommend wine pairings for their dish. Everyone attending can take home copies of the recipes and, with boughton-the-spot prawns, recreate the festival at home.
Yves Muselle of Morning Mist Ice Cream has created a pomegranate ice cream that will only be available during the festival weekend. He will also be providing prizes for the winners of the children's contests. What kind of prizes? "Cool" ones.