“FieldTrips” is either a day trip or a few days where I visit food areas of interest which may include farm visits, producers, wineries, restaurants and/or other places that people can visit. This is about offering Vancouver Foodster readers a chance to get out of town and take a “Field Trip” for the day or a few days to explore, learn, taste and experience.

A Field Trip to Gibsons for the Day

I recently spent a day on my own on the Sunshine Coast in Gibsons after a 40 minute ferry ride from Horseshoe Bay.

I visited Lunitas Mexican Eatery for lunch for the first time where I sat on the upstairs patio enjoying the great view and some tasty Mexican food. Started off with the Ahi Tuna Poké Ceviche Tostada ; and then had the Agave Lime Chicken Tostadas with Mexican Kale Caesar Salad.

After lunch I headed over to nearby Beachcomber Coffee for an Iced Americano; a popular spot for coffees and baked goods in the heart of the town.

I spent the afternoon walking around the area and then walking over to Atlee’s Beach admiring the beautiful scenery. Afterwards I visited the Gibsons Public Market to see which eateries were new additions since my last visit.

Located across the street was The Bay Gibsons, having eaten there on my previous visit, I returned to try some dishes that were added since my visit last year. I had the tasty LMD’S CHICKEN TENDIERS these were very good, four Captain Crunch and panko breaded chicken strips served with When-I-dip-you-dip-we-dip hot honey mustard sauce.

I also had the UN-EXPLAINABLE RIBS, a great name for the dish with Baby back ribs that are beer Braised, Dredged, fried, tossed In Un-explainable Sauce, and topped with cilantro. Similar to nuoc cham sauce, think sweet and sour umami bomb.

A visit to the bay is never complete without having one of their pizzas and this time around I had their new addition, LIGHT BULBS pizza with a Butter chicken-less sauce base, shredded beer can chicken, red peppers, laser thin red onion, espresso bacon jam, citrus rita, BAY cheese blend.

Head Chef and Co-owner Kei makes a spicy Hot Honey that is for sale at the restaurant and I got one to go.

By: Richard Wolak