Notes from
a Cowichan kitchen.
The journal
Seasonal stories,
from the valley.
Each post ties a single ingredient or producer to the dish it eventually lands on — asparagus in spring, sablefish off Island day boats, whoever happens to be in season when the time comes.
Late Spring
April 15, 2026Late-Spring Asparagus Across the Cowichan Farms
What it takes to get pencil-thin asparagus on a spring plate — the valley farms, the morning harvest, and why we slice bias and keep every woody end for stock.
~3 min readRead the post
Spring
May 1, 2026Sablefish and the Cowichan Fishmonger Network
How Cowichan and Island day-boat sablefish lands on the spring menu's main course — the small fishmonger co-ops that connect a boat to a chef's table.
~3 min readRead the post
Plan a seasonal dinner
Eat the season
at your table.
Every menu is built around what's actually in season in the Cowichan Valley the week of your dinner. Send a short note to start the conversation.
Pricing from $125 per person · 250-739-1096 · chefrob@dewolfdining.ca