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Parksville Uncorked

Effing Oysters general manager Rob Tryon and Beach Club Resort food and beverage manager Debbie Malone get up close and personal with a rather large specimen. - JOHN HARDING PHOTO
Effing Oysters general manager Rob Tryon and Beach Club Resort food and beverage manager Debbie Malone get up close and personal with a rather large specimen.
— image credit: JOHN HARDING PHOTO

Parksville Uncorked is one of the city’s most popular events during the winter, as evidenced by the huge, sell-out crowds that attend each year. While the dozens of beers and wines are the stars of the signature events of Uncorked, the food served this year at Tigh-Na-Mara on Thursday night (Untapped) and The Beach Club on Friday  (Swirl) were superb enough to turn the most crusted pilsner drinker into a foodie. The talents of beer and wine makers from throughout the province were on display each night, while  the food was prepared and served by people and businesses who call our region  home.  Whether it was fish and chips presented in a cone from Tigh-Na-Mara staff to go with that ale; or buttery Island Scallops sauteed by real skippers paired with Mission Hill’s decorated Savignon Blanc; it was clear a lot of thought went into the food-beverage pairings.

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