Zanatta: Vinoteca and Winery

Vigneti Zanatta Winery and Vineyards is the oldest active winery in the Koksilah valley.

The owners manage an excellent restaurant, Vinoteca, during the high season. It is now open for the smmer under Fatima’s excellent care. Please call for more information or group bookings – (250) 709-2279

Dennis Zanatta bought a farm here in the fifties and the family now has 30 acres devoted to wine grapes. There is no doubt that this is the farm which was first to grow grapes for wine on Vancouver Island and which is still active and which is still owned by the same family. A number of vineyards began legal operations in the same time frame once the Social Credit government allowed the registration of farmgate wineries, but the Zanatta’s definitely hold the title of first family.

The wine shop is open from spring to late autumn. All their wines are produced from grapes grown on their Glenora vineyard. Specializing in champagne-style wines, they also produce a number of popular white and red wines.

Contact information:
5039 Marshall Road, Duncan, B.C., V9L 6S3
Tel.: (250) 748-2338
Fax: (250) 748-2347

Glenora Store

A good range of groceries, plus snacks and pizza and gas. An old-fashioned general store (it even appeared in a movie), it’s a key element in the life of the Koksilah Valley. At the cross roads of Glenora and Marshall/Indian roads. Pleasant staff and useful information.

3630 Glenora Road, Duncan, B.C., V9L 6S3
Tel.: (250) 746-5313

Deerholme Farm (email)



Deerholme Farm:
Farm to Table Cooking, Classes and Forages
Cowichan Valley, BC

Hoilday Dinner – Sustainable Seafood Feast

Sat­ur­day Dec. 17, 5:00 pm — 9:00 pm

Our last din­ner of 2011 will fea­ture a spe­cial selec­tion of local sus­tain­able seafood, served in our unique style of Cowichan Val­ley ingre­di­ents and global cook­ing styles. We think this will be a very spe­cial meal and a fit­ting way to cel­e­brate the wind­ing down of another great year.

Part of the pro­ceed for this evening will be donated to our local food­bank to help oth­ers who are not so for­tu­nate (or just plain lucky) as us. You can bring a food dona­tion to help us in our efforts if you wish extra good karma!

Keep in mind our gift cer­tifi­cates are pop­u­lar (and appre­ci­ated –we think!) treats for the hol­i­day season.

Sus­tain­able Seafood Menu:

Dun­ge­ness crab rolls with pine mush­room aioli
Spot prawn skew­ers with fresh wasabi cock­tail sauce

Sable fish mar­i­nated in soy and big leaf maple syrup over a hal­ibut bran­dade — served with sea­weed crack­ers and pick­led wild mushrooms

Seared alba­core tuna with salal berry glaze on a warm salad of cracked wheat, dried fruit and win­ter greens, local cit­rus mar­malade vinaigrette

Smoked salmon strata with porcini mush­rooms, morels and squash — served with a black truf­fle sauce

Quince and Grand Fir tart tatin with aged rum, raisin and vanilla bean ice cream

Cost per per­son = $90 (plus tax)


Recipes for December

Crab and Pine Mushroom Cakes
Makes 8 cakes

1 lb. white fish (cod, halibut, sole)
1/4 cup whipping cream
2 cups crab meat (from about a 1.5 lb crab)
1 pine mushroom, diced fine
(or 1 cup button mushrooms)
1 tsp. garlic, minced
1 stalk green onion, thinly sliced
Salt and pepper to taste
1 cup Panko or bread crumbs
2 Tbsp. canola oil

In a food processor, add the fish and pulse unto a rough paste is formed. Add the cream and process until a smooth paste is obtained. Transfer to a mixing bowl and add the crab (without any juice), pine mushrooms, garlic, green onion, salt and pepper. Mix until a smooth mixture is formed. The mixture should form into a ball without too mauch effort. If it is too wet, you can add a little bread crumbs until a dryer mixture is formed. Cook a small sample to test for seasoning and adjust if needed.

Using a ice cream scoop (or ¼ cup measure), take a scoop of the mixture and form into a ball with your hands. Place in the panko crumbs and roll to coat evenly. Press the ball to form a cake and place on a tray lined with parchment (or silicon) paper. Repeat with remaining crab mixture.

Heat a non-stick skillet with the oil, add the crab cakes (in batches if needed) and fry until golden brown on each side. Transfer to a warm oven and rest while you finish cooking the cakes. Serve warm with the coleslaw or mayonnaise flavoured with lemon and garlic.

Sesame White Chocolate Biscotti

· 1 cup butter
· 1 1/2 cups sugar
· 4 eggs
· 2 teaspoons vanilla extract
· 4 cups all-purpose flour
· 3 teaspoons baking powder
· 1/2 teaspoon salt
· 1/2 cup sesame seeds
· 1 1/3 cups white chocolate chunks

1. Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet or line with parchment paper.
2. In a large bowl, cream together butter and sugar until fluffy. Beat in eggs and vanilla. In a separate bowl mix flour, baking powder and salt. Stir flour mixture into butter mixture. Fold in sesame seeds and white chocolate chunks.
3. Divide dough into 4 equal parts. Place each 1/4 of dough on cookie sheet and form into logs about 14 inches long and 1 1/2 inches wide. Flatten slightly.
4. Bake 25 minutes in the preheated oven, until very lightly brown. Cool and cut diagonally into 1/2 inch slices. Arrange slices on baking sheet and continue baking 8 minutes, until golden brown.



Please call us with any questions
250 748-7450

Deerholme Farm
4830 Stelfox Road
Duncan, BC, V9L 6S9
Facebook: Deerholme Farm


For the moment, this post should arrive with every category of post. This is a blog designed to provide information about facilities in the Koksilah Valley.



There are a number of interesting places to stay right in the valley and even more in Cowichan–Koksilah Bay.

Since the Koksilah River is south of the Cowichan River, the village of Cowichan Bay is actually part of the Koksilah valley drainage system!

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