Sip Northwest, Summer 2014

3 Maxwell Newhouse in the foyer and guestrooms art and nature is as part of The Wick as the crashing waves Though luxury and Tofi no were not nearly synonymous at that time each one of the oceanfront guest rooms and suites was designed with the highest standards in mind and staff were hired and trained to the highest European standards In 1997 McDiarmids dedication to details was quickly rewarded in just its second year of operation the inn was invited to be a member of the prestigious Relais Châteaux association A CAL M I N THE STORM The family and property have never rested on their laurels and are always pushing the envelope They were among the fi rst to set a now standard luxury Pacifi c Northwest design style in place showcasing the majestic outside elements by way of the inside décor The perennially updated suites welcome guests with a beach or ocean view gas fi replace soaker tub with view local art hidden televisions binoculars and an individual balcony Plush towels and sumptuous bedding comfort and a closet of rain slickers and umbrellas ward off against the ever popular Storm Watching Season a term that McDiarmid coined that has turned into a Tofi no wide trumpet call for the powerful winter season on the coast Further to storm watching The Wickaninnish Inn is known for their strong culinary program widely regarded as one of Canadas top kitchens to apprentice work and learn about local food Local is not an afterthought it is the only thought The kitchen brigade is regularly out in the forests beaches and oceans foraging for the nightly menu THE POINTE RESTAURANT is regarded by many as one of Canadas top restaurants and is now overseen by executive chef Warren Barr and restaurant chef David Sider Chef Sider is new to the property as of last July arriving from the legendary Langdon Hall in Cambridge Ontario Chef Barr has been a key member of the inns culinary leadership team since 2010 starting as sous chef and proving his dedication to the environment and program The duo is successfully fi lling the very big shoes left behind by The Wicks past greats in the kitchen including chefs Rod Butters Andrew Springett and Nicholas Nutting With more than 240 degrees of Pacifi c Ocean landscape its easy to imagine the restaurants view is the draw but The Pointes creative refi ned and fresh West Coast cuisine brings repeat customers back and entices new ones Everything is made in house from the butter to the ketchup LIBATION DESTINATIONS DWELLERS FOOD TO THE POINTE The Wickaninnish Inn has grown into a hallowed ground for up and coming culinary professionals with a number of Canadas most highly regarded chefs having passed through the kitchen Indeed having a stint at The Wick on your resume is somewhat of a golden ticket opening doors and demonstrating mettle like few other places The Pointe Restaurant has won numerous international awards and acclaim over the years Wine Spectator Travel Leisure magazine Fodors and Vancouver Magazine are just a few of the dozens to recognize the culinary program and their hyper local foraged foods expertise Just at press time The Pointe Restaurant was named in the top 50 Canadian Restaurants in the third annual Vacay ca Dining Guide of 2014 SIPNORTHWEST COM