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

WildsafeBC comes to the Okanagan to reduce wildlife conflict

Bear activity on the Westside has been an issue in the past few weeks

Column: A solar pioneer in the Okanagan rides among us

This Summerland octogenarian has been producing his own electrical energy for more than 20 years

93rd Okanagan music festival wraps up with gala celebration

The 2019 Penticton Kiwanis Music Festival finish with gala celebration and awards evening

Woman in hospital after being thrown off horse

She was airlifted to Kelowna General Hospital from Okanagan Falls

Okanagan-Shuswap weather: cloudy

Environment Canada is calling for a similar day tomorrow.

Killer of Calgary mother, daughter gets no parole for 50 years

A jury found Edward Downey guilty last year in the deaths of Sara Baillie, 34, and five-year-old Taliyah Marsman

Okanagan city to give out fines for sitting on sidewalk

Residents of Penticton will soon be fined for sitting or laying on sidewalks

Cost jumps 35% for Trans-Canada Highway widening in B.C.

Revelstoke-area stretch first awarded under new union deal

Is vegan food a human right? Ontario firefighter battling B.C. blaze argues it is

Adam Knauff says he had to go hungry some days because there was no vegan food

Winds helping in battle against fire threatening northern Alberta town

Nearly 5,000 people have cleared out of High Level and nearby First Nation

Pesticide use in Okanagan park prompts warning

Civilian goes out of his way to post caution signs

BC Wildfire Service to send 267 firefighters to Alberta

Sufficient personnel, resources remain in B.C. to respond to any fire activity

Car crashes into semi-truck in West Kelowna

Highway 97 heading northbound by Boucherie Rd. closed

Most Read