Inspired Chef with Darren Watson

Fine cuisine from the Qualicum Beach Inn’s Cview Restaurant and Lounge

  • Mar. 13, 2019 8:00 a.m.

– Story by Angela Cowan Photography by Don Denton

Story courtesy of Boulevard Magazine, a Black Press Media publication

Like Boulevard Magazine on Facebook and follow them on Instagram

QUICK FACTS:

• Born in Mackenzie, BC, and grew up on the Sunshine Coast.

• “I trained at the Pacific Institute of Culinary Arts and received a diploma in cooking, finishing at the top of my class. I apprenticed under Chef William Grimshaw at the Shaughnessy Restaurant at VanDusen Gardens, and I also have a Red Seal.”

• One year at the Qualicum Beach Inn.

What are you best known for as a chef?

“I would say I am best known for my team-building and people skills. People are our biggest asset and I have always put a lot of time into my brigade, building a positive culture and a collaborative one. As well, I’m known for opening restaurants from scratch.”

What are the 10 or so most important ingredients in your pantry?

“Butter, salt, pepper, really good olive oil, onions, garlic and Twinkies (guilty pleasure).”

Ahi Tuna Bowl with Ahi Tuna served rare, with orzo succotash saute, steamed broccolini and a smooth orange beurre blanc.

What’s your favourite dish to cook and eat on a cold winter or spring day?

“Anything on the barbecue.”

What’s your go-to item when sampling other chefs’ fares?

“Usually my go-to item would be soup, to really judge someone’s flavour balancing and effort.”

Hobbies?

“Meat-curing, sausage-making, hockey, football, animals and sports gambling.”

Anything else we should know?

“I spent time working in Mexico as a guest master chef for the Festival Gourmet, and I was one of only two Canadians invited to take part.”

Chef Darren Watson

RECIPE:

Can you share an easy, seasonal recipe for a quick bite this spring?

Cardamom & Star Anise Scented Orange Beurre Blanc

Ingredients

1 cup freshly squeezed orange juice

1 cup white wine

2 green cardamom pods

2 whole star anise

1 lb unsalted butter cut into small cubes

Method

In sauce pan combine the wine, orange juice, star anise and cardamom. Reduce over medium heat until you are left with 2 fluid ounces — it should have a syrup-like consistency. Take off the heat and slowly whisk in the cold butter cubes. If you add too much butter at once or whisk over the heat, your sauce will split on you. I have served this sauce with duck, chicken, scallops and currently with tuna. It is a very versatile sauce. Enjoy!

Just Posted

Fire on Main Street guts an apartment

Blaze leaves five homeless but no one was seriously injured

Smithers golfer competes in university golf nationals

Mitchell Turko shot a final round 73 to finish tied for 24th

Climate, reconciliation and industry top all candidates agenda in Terrace

Debate was the candidate’s last opportunity to address voters in a public forum

Smithers fighter wins bronze at karate worlds

Lando Ball narrowly missed a chance to fight in the gold medal match in Austria

B.C. scouting group’s tent destroyed by black bear on Thanksgiving

The Richmond-based Sea Dragon Sea Scouts were camping at Mount Seymour Provincial Park

Greta Thunberg meets with First Nations chief in Fort McMurray

Thunberg has turned her protest against climate change into a global movement

Canucks hang on for 3-2 win over Rangers in New York

Vancouver scores three times in first period

More beef products recalled due to possible E. coli contamination

The food safety watchdog has been investigating possible E. coli 0157:H7

B.C. VIEWS: How to get the best deal on your ICBC car insurance

ICBC slowly being dragged into the 21st century

Pot legalization has gone ‘well’, but ‘yellow flags’ on vaping: task force chair

Canada legalized cannabis for non-medical use on Oct. 17, 2018,

Most Read