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Testimonials

Steve Savage and his family have been involved in the Grape Escape MS Bike Tour from its beginning. "Participating in the bike tour is a positive family activity for us," says Steve. "Most importantly it's a way to pass on something to those who really suffer from MS."

-Team Savage
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Food & Wine of the Cowichan Valley
We pride ourselves on being able to provide our participants with a fabulous buffet dinner on the Saturday evening of the event. In the past, we have been honored to have the meal prepared by distinguished chefs Eric Akis, cookbook author and food editor of the Times Colonist Newspaper, and renowned chef and cookbook author, Bill Jones of Magnetic North Cuisine.

We are extremely pleased to have Joe Schuckel of Hillcrest Farm Catering join us again on Saturday evening to prepare one of his fabulous, valley famous meals. Joe has been involved behind the scenes with this event for several years. His famous oatmeal cookies have literally fueled the riders along the route (Download Joe's famous Oatmeal Cookie recipe)!

  • 2008 Dinner Menu
  • Varietals of Appetizers
  • Fresh BC Salmon with Sun dried Tomato Pistou
  • Romaine Apple Parmesan Toss with Soy Dijon Dressing
  • Alder Smoked Corn Salad with Southwest Zing
  • Asian Veggie Slaw
  • Granny Brown’s Red and Gold Potato Salad
  • Baby Greens with Joe's Citrus Vinaigrette
  • Hot Tuscan Beans with Savory
Besides all the great meals there are also wonderful snacks. Here's one of the crowd favorites, Pumpkin Ginger muffins, to tide you over until the ride.

Pumpkin Ginger Muffins from Rebar cookbook
Makes 15+ large muffins
(Kicked up version in brackets)
Download
  • 2 eggs
  • 1/2 cup veg oil
  • 1 cup buttermilk
  • 3/4 cup brown sugar
  • 1/2 tsp vanilla
  • 1 1/2 c pumpkin puree
  • 1/2 c rolled oats
  • 1/2 cup millet (use ground flax)
  • 1/4 cup pumpkin seeds toasted
  • 1 c unbleached flour
  • 3/4 c whole wheat flour
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp grated nutmeg
  • (add 1/3 cup chopped candied ginger)
  • (add 1/2 cup toasted chopped pecans)

Preheat to 350 grease muffin tin or use liners. Combine eggs, oil, buttermilk, sugar, vanilla, & pumpkin in large bowl & mix together thoroughly. Stir in oats, candied ginger, nuts & seeds. Sift the rest of the dry ingredients together, gently stir into dry to just combine. Fill muffin tins, sprinkle with more pumpkin seeds. Bake 25 min or until toothpick comes out clean. Makes 15+ large muffins
Thanks to our food and drink donors

Throughout the weekend, you will experience a variety of the food and drink available in the Cowichan Valley. Our sincere gratitude to all of our donors who supply the delicious food and drink throughout the weekend.
 
 

South Cowichan Rotary
 
Carol Bennett
 
 
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