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For breakfast in Tofino, I recommend a little place behind the CIBC called the Alleyway Cafe. The patio furniture is made of driftwood, and check out the large laurel bush. I always pluck a leaf and inhale the aroma. The Alleyway Eggs are excellent, 2 over-easy eggs on an english muffin, with cheddar and Swiss, salsa, and some kind of white sauce. You may end up sharing a table with some hippies, but don't sweat it, man, it's all good. Right beside it is The Common Loaf bakery. They have some weird pizzas by the slice, if you're into stuff like yam paste instead of pizza sauce. But the best is the Peasant Loaf, a chewy crusty bread with dates and sunflower seeds, which just begs to be broken off by the chunk and eaten plain, preferably shared with friends as you stroll casually to the beach. The most reliable place for live dungeness crab is the Weigh West Resort, just before town, on the right. Make sure you get large ones, with no legs missing, and, if you can, squeeze the legs to make sure they're hard. If they're caught locally, especially from Long Beach, they'll have a purplish color. These are the best in my opinion. Sometimes crab is brought from Nanaimo or Mill Bay, but they tend to be dull red or brownish. You can also try the Crab Dock for a better deal/fresher local crab, but no guarantees. Also keep your eye out for signs on the way into town. Want some free oysters? Go to the 4th St Dock. See the loading ramp? Look to the right of it, between the dock and the ramp. This is where the oyster boats from the oyster farms load up the oyster truck. Many oysters fall from the nets as they hoist them into the truck. If you get there after a recent load, you should be able to wade in and collect armfulls. Slightly dodgy, but in the 3 years I lived there, I always had plenty of oysters for beach cookouts.

Halifax Sweet Sauce Donairs are a huge snack staple in the Maritimes of Canada. They're similar to Gyros and Kebabs, in that they're basically spicy meat wrapped in a pita with garden veggies and sauce. The sauce used predominately on Canada's East coast is Sweet Sauce. The spiciness of the meat, combined with the sweetness and acidity of the sauce and the freshness of the toppings makes a very interesting taste experience. 2 T garlic powder 30 oz white sugar 6 385 ml cans condensed milk 1 c vinegar Mix the garlic powder well with the sugar, using a whip (wire whisk). Add the condensed milk and stir until the sugar is dissolved. Here's the tricky part. Violently whisk the liquid, and add the vinegar all at once. The idea is to get it completely mixed as soon as possible, then stop altogether. The vinegar curdles the milk, making it thick, but too much mixing can cause it to thin again. Cover and refrigerate overnight to let it set. Before use, give it a bit of a stir, but too much stirring can still thin it. If you find watery thin liquid at the bottom, it wasn't mixed thoroughly enough, and if the whole sauce is thin, it was mixed too much. The sauce has an increased shelf-life due to it's high sugar/acidity, but it can be frozen in batches after refrigerating overnight. Stuff a warm pita with spicy donair/doner/kebab/gyro meat, add chopped tomatoes, onions, lettuce, and generous dollops of Sweet Sauce. A taste of the Maritimes! Keywords: Intermediate, Sauce ( RG583 )