Chefs Across the Water is back for another year at Hastings Country House on Salt Spring Island. The third-annual guest chef program invites distinguished chefs from luxury hotels and gourmet restaurants to participate in a dinner series in June, September and October.
The 2012 Chefs Across the Water participants are:
- Chef Nicholas Nutting, The Wickaninnish Inn, Monday, June 11th
- Chef Lee Parsons, The Wedgewood Hotel, Monday, September 17th
- Chef Terry Pichor, Sonora Resort, Tuesday, October 16th
“We are thrilled to bring chefs with a diverse international repertoire, from the Relais & Châteaux family, here to Hastings House,” said Kelly McAree, Hastings House General Manager. “Our diners will enjoy an exquisite and memorable meal that compliments fully our Salt Spring Island pantry.”
Each chef will prepare a five-course dinner incorporating Salt Spring Island’s produce; seafood that includes, locally caught Dungeness crab and sable fish, as well as lamb and livestock for a foodie’s dream come true. Wine pairings will be offered to complement the extraordinary menu.