Drink up the bounty of the region at the fourth annual Bubbles on the Beach August 31.
The Beach Club Resort in Parksville hosts the event, which will include roasted suckling pig, ethically farmed seafood from Qualicum Beach’s Island Scallops, handcrafted island cheeses, and of course B.C. wines and bubbles.
General manager at the Beach Club Resort Shawna Broekhuizen, said she created the event to bring new tourism revenue to the Parksville Community.
“Why not showcase this beautiful setting and what our ocean produces, paired with the finest sparkling, with a fish-to fork concept and have an event?” she said.
In years past the event has hosted close to 300 people featuring local vendors and wineries. Eighty per cent of the wine, including the sparkling variety, will be from B.C. at this year’s event, including Dirty Laundry, Ex Nihilio, the German-style Wild Goose and Blue Mountain Brut. There will also be some Italian prosecco and Brut from the Chablis region of France, along with a few surprises that Broekhuizen will saber herself.
Nanaimo’s Wellington Secondary Alumni jazz band will create the mood, with some special guests. The Beach Club Resort’s executive chef Rick Davidson will sizzle up his famous seafood bake while Gordon Food Services erects a prawn wall along with some local seafood ceviche.
Floral eye candy will be provided by Parksville florist Petal and Kettle and artisan chocolatier from the Comox Valley, Hot Chocolates, will bring the sweet treats.
For some added flair, event-goers will see intriguing body painting by Samantha Rae Body Art and a martini luge sculpted out of ice by Andrew McTavish.
Tickets for the event are $99, for more information visit www.beachclubbc.com.