Let your palate run wild as Mill Bay Marine Group presents two separate adventures with Top Chef Canada season seven winner Chef Paul Moran.
Moran, who is a fifth-generation forager and internationally trained chef, is also the founder of Sixty Forty catering in Saanichton, which celebrates the perfect balance of meticulously sourced ingredients. MBMG has been making waves since growing from just the Mill Bay Marina to the seven unique coastal properties they have now across Vancouver Island and coastal B.C. under their Adventure Co Destination Brand.
"That’s what inspired us to collaborate with chefs, guides, and instructors to create experiences that bring people together in memorable ways," said MBMG marketing manager Marlese Plater. "Earlier this year we hosted a similar event with Chef Paul Moran in the spring, and the response encouraged us to continue building these types of events."
Moran will be making mouths water again this month, at two destinations. The first event is Forage & Feast: A Wild Culinary Retreat in Haida Gwaii which will be held at Hekate’s Retreat in K’il-Kun, Sandspit, from Oct. 17 to 20 as Moran takes guests on a journey as they discover the untamed beauty and incredible flavours of Haida Gwaii through his three-day culinary retreat.
The three-night, all-inclusive culinary adventure includes accommodations, all meals provided by Chef Paul Moran, including hot breakfast served family-style each morning, daily packed lunches with sandwiches, soup, fruits, veggies, and snacks, pre-dinner snacks, and dinners, which will be inspired by the region’s pristine land and sea, giving attendees a glimpse into the Pacific Northwest’s rich culinary heritage. All dinners will be served at 6:30 p.m. each evening, and will be comprised of three or more courses featuring wild and local ingredients.
Guests will also be treated to a culinary workshop, cooking demo and guided foraging with Moran. Also on the menu is forest bathing, hiking, beach walks, and access to e-bikes, unlimited golf and pickleball, use of the onsite Nordic sauna circuit as well as non-alcoholic beverages.
Moran will give guests a similar experience with a Halloween twist as his catering company Sixty Forty hosts Forage & Feast Culinary Adventure in Lake Cowichan from Oct. 31 to Nov. 2.
Guests will get to stay at The Lakehouse — a secluded space tucked away on the shores of Lake Cowichan that offers six bedrooms, eight beds and four and half baths with shared accommodations for up to 12 guests in its spacious open-concept design that features floor-to-ceiling windows, and modern amenities. The Lakehouse also has a large entertaining area that brings the outdoors in as well as private dock access, nearby fishing and golf, as well as hiking opportunities.
Guests will get to explore the forest, discover wild edibles, and savour meals as Moran prepares dishes showcasing both foraged, and seasonal ingredients including mushrooms. This retreat also includes an interactive culinary workshop, mushroom ID, a cleaning and cooking demo as well as non-alcoholic beverages. Guest will have the opportunity to bring their own wine or alcohol, and if you're looking to get into the spirit, be sure to pack your Halloween costume and celebrate the season with a festive twist.
"We’re especially thrilled to have Chef Moran provide the meals for this retreat," said Plater. "He’s incredibly talented and always brings something special to the table. Collaborating with him is not only inspiring but also a lot of fun, and we’re always excited when our schedules align to make these events happen. If you haven’t had the chance to visit Paul at his new farm Sixty Forty, it’s an absolute must — he’s doing amazing things there."
The costs for each event starts at about $1,600 per person. See available options online at hekatesretreat.ca. For more information or to register visit adventureco.ca/forageandfeast or email Marlese Plater at [email protected].
"Our hope is that attendees leave one of these three-day experiences feeling inspired and refreshed — whether that means learning something new, spending time outdoors, meeting new people, tasting incredible flavours, exploring beautiful areas, or simply relaxing and recharging," said Plater. "At the heart of it, we want this to be an experience of wellness, nourishment, and fun."
