Cold Stone’s ice cream, made in-store daily, inhabits a quantum flux between soft-serve and traditional ice cream, with a rich, creamy texture that whispers tales of its super-premium quality as it glides over taste buds. Ice-cream voyeurs can create their own ice-creamplosion from old favourites or unheard of delights ($2.89–$4.59 with two mix-ins), eliciting taste tests of dozens of silky flavours such as cake batter, cotton candy, and piñata. Each ice-cream creation generously welcomes up to two of the shop's dozens of mix-ins as traditional as Oreo cookies and chopped nuts or as quirky as pie crust. Those willing to bequeath the invention of creamy concoctions to the professionals can try a Cold Stone Signature creation, such as the almond-studded and caramel-slathered Coffee Lovers Only or the Peanut Butter Cup Perfection with Reese's peanut-butter cups, fudge, and a side of endorphins ($3.99–$5.75). Once concoctions are chosen and perfected, they're scooped cold into freshly made waffle cones or bowls.
Situated just south of Cowichan Lake, March Meadows Golf Club’s nine-hole course invites golfers to play a scenic layout replete with mountain views. The course features cedar-lined doglegs and creek-split fairways, such as those on the second hole—the course’s most difficult—which forces players to unhitch the oxen from their golf carts and ford a waterway to reach the green. The charming course summons budding players to its fairways each year for a Junior Golf Tournament sponsored by Canadian Golf Hall of Fame member Dawn Coe-Jones, who began playing golf at March Meadows when she was 12.
After rounds, players can head to the clubhouse’s restaurant to feast on casual grill fare. The on-site pro shop showcases the latest golf gear, apparel, and rocket-propelled three-woods.
Course at a Glance: * 9-hole, par 36 course * Course rating of 71.4 * Slope rating of 124 * Three tee boxes * See the course layout
Making sushi is an inherently quiet and intense process. Chefs tightly roll seaweed and rice around fish and veggies at One More Sushi. The meditative calm is cut by the sounds of crackling grills covered in teriyaki sauce and meats. Hot oil bubbles up around tempura-battered veggies and even bananas, and pots of miso soup pour forth steam like a fax machine built in the 1800s.