Cured. Salted. Smoked. Seasoned. Braised. From fresh and spicy Italian sausage to grass-fed beef tenderloin, local farms, delicatessens and butcher shops not only are the go-to for residents of west coast food, but they provide the inspiration for many a menu in the regions’ restaurants. Our chefs and producers seeking free-range, organic and humanely-raised beef, poultry and pork have so much to choose from. And you foodies will notice, when you experience the cuisine, not only how fresh and flavourful it is, but how creatively prepared and celebrated it is as well. And then….there’s the cheese…Oh the cheese! Cheese-making is in art form in Canada, and the region from Vancouver to Valley is no different.