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What’s Happening: October 15-21

What’s Happening: October 15-21

It’s going to be a week of terror, cocktails and nerd talks. 

Cover illustration by Caitlin McDonagh.


Oct. 16 | Nerd Nite If you’re feeling inspired after watching “Inside Bill’s Brain: Decoding Bill Gates,” this night is for you. Enthusiasts⁠—in this case, those who are interested in “geeky subjects”⁠—talk about their passion in an informal and casual setting. This month you’ll hear from Alex Zachernuck (“Yes, We Know You’re Irrational: In Defense of Economists and Those Who Love Them”), Gwen Eadie (“Spinning Stars and Spinning Sequins: Physics in Figure Skating”), and Logan Francis (“Juggling by the Numbers”). Student tickets are $5; adults $10. Doors open at 7 p.m. 

Oct. 19 | Art of the Cocktail Vancouver Island’s largest cocktail party, Art of the Cocktail, will be bringing Paris to Victoria for a night. Sample French-inspired tipples and exciting cocktail experiments from B.C.’s best bartenders. Attendees can sip the creative inventions of more than 40 different exhibitors. And at the  “Cocktails Up Close” session, which offers guided sessions and tastings, you’ll learn how to make your new favourite drink at home. The event is being held at the grand tasting hall at Crystal Gardens. 

Oct. 19 | Oktoberfest: Stein and Dine If you missed your annual pilgrimage to Germany this fall, don’t worry—you can still stein and dine here in town. Victoria’s version will be held at Market Square, and your $49.75 ticket earns you one keepsake stein, two drink tickets, two food tickets and plenty of entertainment (contests, live music, German dancing). As for what’s going in the stein, the refreshments are a bit closer to home: Moon Underwater (which specializes in German-style beers!), Hoyne, Yellow Dog, and Merridale Cidery will all make appearances. Lederhosen optional. 

Oct. 19 | The Victoria Compost Education Centre Presents: Fermented Hot Sauce and Salsas Hot sauce is truly the king of condiments, and at this workshop, you’ll learn how to ferment your very own. You’ll get to both help and hurt your gut, all while learning the basics of canning and working with live culture. Sweet and spicy, tangy and zesty, or straight up fiery—the best part is that you get to decide. 1 p.m. to 3 p.m. Tickets here.

Oct. 21 | Bar Venner Hospitality industry darling, Bar Venner, is back for its 10th pop-up. For this next iteration, guest chefs Matt Cusano and James McKenzie (both formerly of Olo Restaurant) will be taking the reins and churning out Italian-inspired plates. Expect lots of natural wines, of course. Late night industry seating still available. Tickets here. Runs 6 p.m. to midnight.

Oct. 17-20 (and Oct. 24-31) | Festival of Fear at Galey Farms The name seems like hyperbole, but this could either be your wildest dream or your living nightmare. You’ll find two haunted houses, one that’s specifically toned down for kids, and another, Carnevil Haunted House, that is alarmingly ramped up for adults. (Carnevil now apparently boasts three “chicken sh*t exits.”) If that’s not enough, there is a theatre séance, plus a good-old-fashioned corn maze, a.k.a. The Cornfield of Horror (of course). Tickets are $12 for adults, $8 per child, with discounts if you bring friends or more kids. 

Cowichan Valley

Oct. 20 | Run Now Wine Later If only every run could embrace this kind of format. The Cowichan Autumn Classic is a 5-kilometre run or walk, 10-km run, or 1.2-km youth run through the countryside. Your well-earned reward? A free wine tasting, plus food, prizes, massage, physio, and awards. Halloween costumes are encouraged.


Oct. 18 | Surfrider Pacific Rim Short Film Festival This fourth-annual film festival will screen national and international short films showing communities around the world working to make positive change and protect the oceans, beaches and waves. Lil’ Ronnie’s BBQ will provide snacks, so bring a friend, a cozy wool blanket and your own mug for the discounted Tofino Brewing beer. 

Know of an event or cool gathering that we missed? Email us at breakwater@gmail.com, or keep us in the loop on Instagram and Facebook.

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