Outer Island Expeditions' fleet of kayaks and boats safely cruises at speeds of up to 50 miles per hour through frothy crests ebbing amid the striking sights and wildlife of the San Juan islands. Venturing as far as 50 miles into Canadian waters, whale-watching excursions foster personal rapport between patrons and boat-side orcas, gray whales, or humpback whales trying to learn human etiquette for future espionage missions. Tours of Stuart Island's Turn Point lighthouse begin aboard a 22-foot Kodiak skiff, which buoys patrons through 16 miles of waters inhabited by sea lions and porpoises before they disembark and hike to the lighthouse's historical museum. Fishing charters set sail in search of ocean creatures and potable salt water from all of Outer Island Expeditions' four launch points: Smuggler's Villa Resort, Semiahmoo Resort, Lopez Island, and The Willows on Lummi Island.
The team at Forever Trim Body Sculpting Center performs their new signature noninvasive Coolsculpting and face-lift procedures under the guidance of Dr. Michael Rodriguez. Drawing on a wealth of technology and leadership from Rodriguez, a fellow in the American Academy of Facial Plastic and Reconstructive Surgery and the American Academy of Cosmetic Surgery, the center?s technicians reshape the body and tighten the skin. With a Zerona LipoLaser system, they emulsify stubborn fat on the waist, hips, and thighs, making it easier to wear skinny jeans or slip into a toaster while playing hide-and-seek. The Ulthera machine, on the other hand, performs a nonsurgical face-lift without significant pain or downtime.
Nestled alongside the lapping waters of White Rock Beach, Slainte By the Pier serves a host of authentic Irish and West Coast fare forged from locally sourced ingredients including Salt Spring Island mussels, local greenhouse tomatoes, and wild sockeye. Behind the slate-blue walls of the dining room, the kitchen bustles as culinary wizards whip up Irish staples such as fresh fish and chips fried into a golden state by all-natural lightning bolts. Musicians take to the restaurant’s stage on weekends, employing instruments such as guitars, bodhráns, and mellifluous vocal cords to tickle ears with Irish and folk music. On balmy evenings, Slainte also offers alfresco dining on their outdoor patio, which basks in the rays of a retreating sun while surrounding trees make nonchalant attempts to steal bites of dessert from unattended plates.
In 1999, Freshslice Pizza founder Ray Russell set out to combine the once-separate worlds of pizza-by-the-slice joints and speedy pie delivery. Each ready-made slice or delivery pie is created with a dough recipe that's seven years in the making, with a wholesome multigrain base with a crispy texture unheard of in run-of-the-mill pizzas made with boring white dough or pickled Frisbees. At each of the restaurant's 70 British Columbia and Ontario locations, customers can pop in for a few takeout slices, select a feast from the litany of suggested topping combos, or craft their own creation from three different sauces, 20 different toppings, and a variety of cheeses. In addition to savoury slices of pizza covered in combos such as pesto, spinach, ham, and mozzarella, customers can dine on morsels of baked lasagna, sweet cinnamon sticks, or other pizzeria fare.
Behind their storefront's wood sign and bright red door, Jimmy Flynn's Celtic Snug's bartenders pour cold pints of Guinness to complement hearty Irish stews, seafood, and meat crafted fresh daily. Each morning, chefs whip up black pudding for traditional Irish breakfasts and then use Guinness to enhance the flavours of later day offerings such as bison burgers and barbecue pulled pork sandwiches. In addition to draft brews, Jimmy's crew can also fill glasses with local and international red and white wines.
Creamy textured walls, Celtic-themed paintings, and panoramic views of the White Rock Harbour wrap around the eatery's cozy confines. The dining room also hosts occasional performances from live musicians and special events such as whisky tastings with James Joyce's ghost.
As part of a chain of restaurants that's been growing since 1952, Fatburger?s team of skilled grillsmiths tirelessly bustles about kitchens across the continent whipping up platefuls of fresh, cooked-to-order diner fare. Upon receiving each patron?s order, chefs spring into action meticulously preparing feasts from the finest of ingredients including AAA Alberta beef, hand-picked produce, and cholesterol-free oil. Frozen treat specialists plunge scoops into ice cream containers, extracting creamy orbs to be transformed into milkshakes so old fashioned that they only enter the straw after donning a set of pearls. Fostering an authentic atmosphere, each Fatburger location features retro decor and enforces a strict poodle-skirt-only dress code for all diners.