Inside story of Sip and Savour
By Les Brost
Driftwood Contributor
When you meet John Wilcox, you can tell right off the bat that he’s not a modern industrial farmer.
Yes, he’s baked nut-brown from the warm Gulf Island sun, and he’s a lean, mean, working machine despite his grizzled grayness. His eyes are the tip-off.
These are not the bland, accepting eyes of today’s corporate farmer. They are the sparkling, challenging eyes of a hell-raiser, a been-there, done-that veteran of the food wars with the scars to prove it.
John has worked on all sides of the food industry. He’s been an Agriculture Canada staffer, international development worker and had a few other agricultural incarnations before his current gig as proprietor of Duck Creek Farm on Salt Spring Island. He’s also a man with a lot on the go this time of year.
So why is a flinty-eyed guy like John backing the Sip and Savour festival? Because the September 23-24 festival is backing local food production, and that’s vitally important to him. He sees national food security as the most important issue of our time.
Wilcox says, “We need to re-create a national food supply in Canada. My lifetime experience has taught me how hard it is to create policies that really emphasize local food economies. It’s always been traded off to the benefit of international traders.”
Wilcox didn’t arrive at Salt Spring and Duck Creek Farm by accident.
“I looked for years for a place that wasn’t going to be overrun by industry. Here on Salt Spring, we can really focus on producing excellent food for our customers,” he says.
Duck Creek Farm’s signature crops are garlic and basil. Garlic has been a staple for 20 years, and Wilcox’s favorite variety is Portuguese Red. It’s a month earlier than most other garlic, and produces a good-tasting garlic with uniform cloves.
So what will “success”’ at Sip and Savour look like for Wilcox? The question brought a twinkle to his eye.
“Success will come from the ability of guests to unite with local food producers and chefs in a festival atmosphere. At Sip and Savour food will unite us all, and that’s why I’m backing the event,” he said.
“It’s a bottom-up example of what can be done when a community takes charge of its own destiny.”
Next weekend’s Sip and Savour event unites growers, food producers, chefs and vintners from Salt Spring, along with growers and chefs from neighbouring Gulf Islands, the Cowichan Valley and Saanich Peninsula, with BC vintners in mélanges a trois of culinary magic.
The adventure begins Friday evening from 6:30 onward with the Gala Wine-Pairing Dinner, as talented local chefs present a magnificent seven-course meal paired with Salt Spring wines. Seated under a giant marquee in the gardens of the Hastings House, guests will experience the finest fresh ingredients from the gardens, farms, and waters of Salt Spring. Seating is limited, and only 120 tickets will be sold at $160 per person, including taxes and gratuity.
The magic continues Saturday afternoon from 1-4 p.m. as the Harbour House Hotel’s ocean view orchard is transformed into a foodie’s dream-grazing experience. Sipping fine B.C. wines and savouring samples of local and regional foods, guests will reap the rewards as vintners, chefs, and growers work together as trios, sharing each other’s gifts to create tasting plates. Cost is $49 per person.
For $199, guest can attend both events. Tickets and information are available at www.sipandsavoursaltspring.com, or call 250-537-8320.
A word of caution — please act soon to avoid disappointment, as tickets are limited.
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