Experience the Mediterranean climate of this ecologically intriguing island archipelago as we explore the culinary culture of the Salish Sea. We’ll visit local farms and vineyards and hand pick fresh, in-season produce, and local artisanal cheeses, meats, and wine for a truly unique farm-to-galley experience. This expedition is one for the foodies and one not to be missed!
Spring in the Southern Gulf Islands abounds in a burst of not only flavour but wildlife as well, both at sea and on land. Migratory birds return from their winter breeding grounds, deer trace the shoreline with their spotted fawns, and the southern resident killer whales make their way back home in search of Pacific salmon. Marine mammals such as humpback whales, dolphins, porpoises, seals and sea lions will make this a feast for the eyes.
Witness the diverse intertidal life and rare terrestrial plant communities with colourful spring flowers in bloom to welcome the beginning of spring. Our chef will pair freshly harvested and foraged ingredients with local wines from the renowned Cowichan Valley and Southern Gulf Islands selected by our onboard expert Sommelier. We’ll have the incredible opportunity to visit vineyards as the previous year’s vintage is bottled for tasting, with a tour of the vines and cellars alongside the winemakers.
We’ll visit ecologically and culturally significant islands, beaches, and rainforests of the Gulf Islands National Park Reserve, established in 2003 to safeguard this ecologically and culturally sensitive region. We’ll learn all about the natural and cultural history of the region, from shell midden beaches to ancient rainforests, and clam gardens, and learn how the Coast Salish First Nations relied on this land for food for millennia. By the end of this expedition, we’ll understand the saying, “when the tide is out, dinner is served.”