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

Voices for the Salish Sea: catchy rhythms and a little confusion

The show was brought to us by the amalgamation of two bands: Tiller’s Folly and The Wilds.

‘Cram the Cruiser’ fundraiser returns to Port McNeill

Cram The Cruiser has traditionally been the single largest fundraiser for the local food bank.

Campbell River mom’s iPhone containing priceless photos stolen from Victoria hospital parkade

The phone contained photos, heartbeat recordings of her late son

North Island Rising: Carbon pricing

“I’ve been fortunate enough to hear from and talk with all sides of the climate discussion”

Port McNeill council wants to see a plan on how to protect and invest tax dollars

“if we can make $40,000 or $50,000 in interest, why not, as it could reduce taxes”

‘Kind of lacking:’ Injured Bronco wonders why Canada won’t fund spinal surgery

“I think if Canada can step in and advance this program”

Police negotiate with man barricaded in Victoria synagogue

Children evacuated from daycare on site

Dance cancelled after Alberta teacher’s climate lesson prompts online threats

School district near Red Deer cancelled annual family dance due to Facebook comments

Feds not enforcing standards on Hungarian duck imports, B.C. farmer says

‘You have no way of knowing what’s in the bag’

In surprise move, defence won’t call witnesses for accused in Abbotsford school killing

‘Change of instructions’ results in defence closing case without calling evidence

B.C. VIEWS: An engine that hums right along

First Nations are leading a new surge of investment in B.C.

74% of 911 calls are from cellphones, so know your location: E-Comm

Cell tower triangulation generally only narrows location down to the block someone is calling from

No negligence in RCMP actions in B.C. teen’s overdose death: Watchdog

Police acted properly when they responded to the first reports of the boy being in distress

320 years since the ‘Big One’ doesn’t mean it’s overdue: B.C. professor

‘It could happen today, tomorrow or 100 years from now’

Most Read