Next up on the tour of restaurants and chef’s around Tofino that bring creative oyster dishes each year to the Oyster Fest Gala: @ombretofino Home of chef David Provençal and former sous-chef Mark Dragasevich and Raphael Ouellet created the judges’ choice winning oyster at last year’s Gala. This year, David and the ombré team are bringing you two of Tofino’s most iconic foraged flavours to his cold oyster: Spruce and Pine. Using locally foraged pine mushrooms to create a vegetarian Nduja (enduya