The Piña Pegu created by Jared Wegenast (Head Bartender at Vis a Vis). It’s made with Tanqueray Gin, Triple Sec, Pineapple Syrup, Lime and Angostura Bitters. Wegenast will also be making a Right Red Barrel made with George Dickel Tennessee Whiskey No. 12, Campari, Maple Syrup, Fee Brothers Peach Bitters and Lemon. Yum!

Chamber’s Soirée Series kicks off at Fort Commons

The Greater Victoria Chamber of Commerce's Soirée Series kicks off at Fort Commons.

Celebrate the beginning of summer at a one-of-a-kind venue in the heart of downtown Victoria – Fort Common.

The Victoria Chamber of Commerce is hosting its third annual Summer Soirée at the Fort Commons on July 6.

Mix and mingle with friends while listening to music spun by a local DJ and enjoying a gourmet BBQ dinner paired with a custom cocktail or a cold glass of local craft beer from Moon Underwater Brewery.

“Each year we try to find unique venues for people to socialize on a beautiful summer evening,”Christine Lewis, events manager said. “The Fort Commons is an old carriage house and a historical site so we thought it was a great venue.”

The 90-attendee event showcases local mixologists, breweries and wineries with its dinner menu featuring: Wild Mushroom Risotto Balls and Steak and Prawn Chopsticks and Free Run Piri Piri Chicken and Chiri Chiri Flank Steak to name a few.

The Fort Commons event is the first in a series of summer events for the Chamber, the second “Bannock and Brews” will kick off August 2 at Orca Spirit II Vessel. Sip on local craft beer from Category 12 Brewery while you learn about local First Nations culture at interactive chef stations featuring seafood chowder, bannock, salmon and other traditional dishes prepared by Songhees Seafood & Steam.

The finale of the summer series is a four-course, farm-to-table dinner at Woodwynn Farms under a beautiful tent canopy. Dinner includes Silk Road tea drink pairings. For more information visit

www.victoriachamber.ca

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