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THE EMBER
Born in the South.
Raised by smoke.
16-hour alder-smoked brisket. Stone-ground shrimp and grits. Low Country Boils on butcher paper. Cast iron mac and cheese. Southern cooking isn't what we do — it's who we are. These skills don't retire. They travel.
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THE TIDE
Found on the Island.
Changed by the sea.
Wild BC Dungeness crab. Spot prawns from the Georgia Strait. Cedar-planked Pacific salmon. Cowichan Valley farmstead cheese. Okanagan fruit. Vancouver Island doesn't just feed our cooking — it transforms it.
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WHO WE ARE
Where the Smokehouse Meets the Sea
Some roots are planted in red clay. Some in salt water and old-growth forest. Ember & Tide was built where
those two worlds collide.
WHO WE ARE
Our chef grew up in the South, where cooking was never casual — it was cultural. A 16-hour brisket smoked through the night.
Shrimp and grits that started with a roux you couldn't rush. A Low Country Boil laid out on butcher paper, the whole
neighbourhood gathered around it.
Those skills found new life on Vancouver Island — one of the most ingredient-rich coastlines in the world. Wild Pacific seafood,
old-growth alder smoke, BC farmstead cheese, and the salt air of the Strait took Southern tradition somewhere it had never been
before. We are not a fusion concept. We are Southern cooks, fully committed to the craft, who happen to be here.
WHAT WE BELIVE
Great food carries its origins with it. Every dish on our menu carries a map — one that leads back to a smokehouse in the South and forward to the tide coming in off the Strait of Georgia.
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WHAT WE COOK
Signature Dishes
Every dish carries a map — one that leads back to a smokehouse in the South and forward to the tide coming
in off the Strait.
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The Pacific Low
Country Boil
BC Dungeness crab, wild spot prawns, manila clams, andouille, sweet corn, and baby potatoes slow-boiled in spiced Pacific broth. Served on butcher paper. Southern tradition. Pacific address.
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Cedar-Planked Wild Pacific Salmon
Wild sockeye or coho salmon marinated in BC maple, soy, and fresh dill. Slow-roasted on hand-split cedar planks over open coals. The Pacific Northwest at its finest.
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Shrimp & Grits —
The Island Way
Stone-ground grits in BC whole cream with aged Cowichan Valley cheddar. Topped with wild spot prawns in andouille drippings, garlic, roasted tomato, and BC white wine.
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Three-Cheese Cast Iron
Mac & Cheese
Cowichan Valley cheddar, Gruyère, and smoked Gouda in a slow hand-made roux. Baked in cast iron with a toasted breadcrumb crust. The dish we will never take off the menu
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Alder-Smoked
Pacific Brisket
Prime-grade brisket dry-rubbed and smoked over Pacific alder for 14–16 hours. Sliced to order with BC apple bourbon BBQ sauce. A commitment, not a recipe.
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Southern-Style Sides
Collard greens braised with smoked ham hocks. BBQ baked beans with brisket burnt ends. Buttermilk cornbread with wildflower honey butter. The South lives in the sides.
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HOW WE WORK
Catering Your Way
From a simple pickup to a fully staffed island feast — we work around your event, your venue,
and your vision.
01
Pick It Up
Pans and boxed meals ready when you are. Sternos, compostable chaffers, and supplies available.
02
One-Way Delivery
We deliver to your location and set up beautifully. Delivery fees based on island location.
03
Full-Service Delivery
Elegant presentation with linens, chafing dishes, and serving utensils. We set up and collect after. 50+ guests.
04
Fully Staffed Events
We handle everything — setup, service, and cleanup. Our team brings the fire, the food, and the hospitality.
"We cook with Southern conviction and Pacific gratitude. From the first smoke of the morning to the last ember of the night — we'll be at the
fire, cooking for you."
EMBER & TIDE CATERING CO. · VANCOUVER ISLAND, BC
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WHERE WE SERVE
All Across Vancouver Island
From waterfront weddings in Victoria to corporate retreats in the Cowichan Valley and celebrations up-Island near Campbell River — we will come to you.
VICTORIA
PARKSVILLES
SAANICH
QUALICUM BEACH
LANGFORD
COURTENAY
DUNCAN
COMOX
COWICHAN VALLEY
CAMPBELL RIVER
NANAIMO
TOFINO & UCLUELET