The aromas coming from the Parksville Community and Conference Centre Saturday night were enough to make everyone ditch their diets as the Rotary Club of Parksville AM once again hosted a successful Taste of Oceanside event.
Five hundred tickets for the fifth annual fundraiser were snapped up quickly and those who attended got to sample some culinary specialties from some of Oceansides finest restaurants. The fare being offered included traditional favourites as well as some cutting edge creations.
Bayside Bistro and Lounge Chef Tom King created a dessert that was both innovative and decadent. King used molecular gastronomy to create his Michel Cluizel Chocolate Cone which included Blue Curacao caviar and Grand Mariner whip cream.
The crowd was impressed with King’s unusual innovation which included little blue pearl like balls. The blue caviar was created by applying scientific principles and combining chemical reactions with edible ingredients.
The Chocolate Crusted Peanut Butter Tart from the Cedar Room at Tigh-Na-Mara also created a buzz.
Executive Chef Sean Norris from The Beach Club Resort’s Pacific Prime Steak and Chop Restaurant scored rave reviews with his Citrus Crusted Albacore Tuna with Fennel-Apple Slaw.
The event was a a great opportunity for locals to experience the fine cuisine being offered at Oceanside’s restaurants and to support the charitable works of Rotary, locally and internationally.
— Brenda Gough is a regular News contributor.
She lives in Errington.