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

RED resort announces new ski lift

Topping lift will add new ski area to resort, reduce bottleneck on Motherload chair

Paramedics union raises alarm over spike in out-of-service ambulances

Staffing shortages affecting service levels in Kootenays

Kim Johnson retires from rec department

Johnson had worked at Grand Forks Recreation Department for 25 years

COLUMN: 2018 second-largest on record for food bank

Boundary Community Food Bank added 109 new clients last year

Local students raise salmon in new program

The program typically runs from December to June

VIDEO: Can you believe it? This B.C. hill pulls cars backwards up a slope

Sir Isaac Newton had clearly never been to this Vernon anomaly when he discovered gravity

Canucks hang on for 7-4 win over Senators

Horvat nets 2 for Vancouver

European, Canadian regulators to do own review of Boeing jet

Air Canada plans to remove the Boeing 737 Max from its schedule at least through July 1

Prime minister defends Liberal budget measures as sales effort gets underway

Conservatives under Andrew Scheer say it’s a spree funded by borrowing against the future

Mayor meets with B.C. health minister on homeless taxi transfers

Two homeless people were discharged from Surrey Memorial and sent to a Chilliwack shelter

B.C. lottery winner being sued by co-workers

They claim he owes them $200,000 each, in a lawsuit filed in B.C. Supreme Court in Vancouver

Teacher reprimanded for conduct towards special needs student

Alan Stephen Berry told vice principal he did not have time to use positive strategies

‘Full worm super moon’ to illuminate B.C. skies on first day of spring

Spring has sprung, a moon named in honour of thawing soil marks final super moon until 2020

Having phone within sight while driving does not violate law: B.C. judge

The mere presence of a cell phone within sight of a driver is not enough for a conviction, judge says

Most Read