Tea By The Sea

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Take a Timeout for Tea at the Kingfisher Resort. The Kingfisher Oceanside Resort and Spa is situated among a forest of old growth trees by the idyllic waterfront on the east coast of Vancouver Island just south of Courtenay. While staying at the resort, guests experience the peace that settles over them as the chorus of waves lap, birds call, eagle and gulls screech, and deer graze; all seeming happy to share the extensive gardened property.

A popular activity to partake in while at the Kingfisher is taking an afternoon timeout for tea. Enjoy a cup of tea by the sea before a gourmet meal prepared by Executive Chef Troy Fogarty, who worked for eight years at the famed Butchart Gardens in Victoria before joining the staff at the Kingfisher.

From his time at Butchart, Fogarty recalls an old plate once belonging to Jenny Butchart that held a teacup, as well as an assortment of treats for Tea on the Knee, also known as Low Tea. (The alternative, High Tea, would include more meaty snacks like Welsh rarebit, meat pies, and various sweet and savory dishes. High Tea would be served at the dining room table.)

Fogarty had a vision of re-creating the Butchart Garden Low Tea tradition at Kingfisher’s restaurant, and so he set the stage. Surrounded by windows that display the incredible panoramic view of the sea, Kingfisher guests are served tea from a lovely selection including Honey Bush, Rooibos, Chamomile, or the more traditional Earl Grey or English Breakfast.

Following tea and lavender scones – the lavender being grown on the resort property – a plate of sweet and savory dishes arrives. Guests are treated to a wonderful array of selections while enjoying scent and visual appeal first and then finally, taste. Items like forest mushroom strudel, smoked tuna with citrus aioli, and Belgian chocolate pave are arranged beautifully on a plate that does indeed hold both one’s cup and one’s treats.

Chef Fogarty believes in eating with your eyes first. He feels strongly about fine local ingredients, yet, “never at the expense of quality,” he says. Fogarty wants his guests to experience the indulgence and beauty of products from Vancouver Island. Therefore, he shares personal relationships with local growers and suppliers of fresh fruit, vegetables, seafood, meat, and cheese. His excitement for what he does is evident as he tells me he recently bought fresh fava beans from a local grower for the weekend dinner specials.

Consider stopping in for Low Tea at the Kingfisher this summer for a relaxing and unique experience that comes complete with a spectacular view.


This article was written by by Dona Naylor of Island Times Magazine.

Send your comments to comments@islandtimesmagazine.ca

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