Inspired Chef with Darren Watson

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

  • Mar. 13, 2019 9:00 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!

FoodFood and WineReciperestaurant

Get local stories you won't find anywhere else right to your inbox.
Sign up here

Just Posted

Leadership transitions at the College of the Rockies

Paul Vogt steps in to lead the College as former president David Walls retires

Jill Carley new vice-principal at Mt. Baker Secondary

Following the announcement of a new principal for Cranbrook’s high school, a… Continue reading

Council signals interest in interim national auxiliary constable program

Cranbrook city council has expressed interest in continuing with an interim national… Continue reading

Cranbrook city council approves agreement with RecycleBC for curbside collection

Cranbrook city council has taken another step towards curbside recycling collection, unanimously… Continue reading

Kelowna glider pilot crashes in the Columbia Valley

The Transportation Safety Board is investigating the circumstances of the crash

Recent surge in COVID-19 cases not unexpected amid Phase Three of reopening: B.C.’s top doc

Keep circles small, wear masks and be aware of symptoms, Dr. Bonnie Henry says

NDP wants Lower Mainland MLA removed from BC Liberal caucus for alleged homophobia

BC Liberal leader, some MLAs apologize for Christian magazine ads but Laurie Throness doubles down

B.C. health officials pleased with likely extension of Canada-U.S. border closure

Health Minister Adrian Dix says the situation is ‘very serious in the United States’

Children suffer swollen eyes, burns while playing at Lower Mainland spray park

Mission RCMP are investigating incident that injured several children

B.C. NDP changing WorkSafeBC regulations to respond to COVID-19

Employers say reclassifying coronavirus could be ‘ruinous’

Baby raccoon rescued from 10-foot deep drainage pipe on Vancouver Island

‘Its cries were loud, pitiful and heartbreaking,’ Saanich animal control officer says

Statistical flaws led to B.C. wolf cull which didn’t save endangered caribou as estimated

Study finds statistical flaws in an influential 2019 report supporting a wolf cull

Windows broken, racist graffiti left on Okanagan home

Family says nothing like this has happened since they moved to Summerland in 1980s

B.C. man who went by ‘Doctor Ray Gaglardi’ charged with sex assault of teenage boys

The man, 75, is accused of assaulting teenage boys he met through Coquitlam-area churches

Most Read