makeria farm rye salad

This salad is on the Amuse Bistro menu. It is named after the farm in Duncan where we source the grain.  This year me and my wife Leah are growing some grain in own restaurant garden. 3 cups cooked rye grains 1 cup diced red peppers 1⁄2 cup diced red onion 3 cloves minced garlic [...]

spot prawn bisque

Ingredients: 2 ounces butter 1/2 pound prawn shells 1/2 cup minced onion 2 cloves garlic minced 1 Tablespoon paprika 1 Tablespoon tomato paste 2 Tablespoons brandy 1 ounce short grain rice (raw) 2  fresh bay leaves 1  1/2 litres shellfish or fish stock 1/4 teaspoon salt and pepper juice of 1 lemon 8 ounces whipping [...]

more about spot prawns

It is that time a year again.  Spot prawn season has arrived.  I will be featuring lots of spot prawns on the menu at Amuse Bistro this week. As the prawners pull up their long lined traps and head back into Cowichan Bay you can rush down to the docks to greet the freshest catch [...]

scallop ceviche in cucumber

Canapé of Scallop Ceviche in a Cucumber Cup Yields:  10 portions Ingredients: 10 Scallops 2 cloves minced garlic juice of 1 lemon juice of 1 lime 1/2 bunch cilantro 1/4 teaspoon salt 1/4 teaspoon pepper 1 long english cucumber 10 pieces cilantro (garnish) Method: Cube scallops into ½ inch dice Mix together with remaining ingredients [...]

getting to know your food

Amusé Bistro was the first restaurant in the Cowichan Valley to become Ocean Wise certified in the spring of 2009.  Since this time, our menu has been one hundred percent Ocean Wise.  We are also proud members of Wild Table and an active participant in the Island Chef Collaborative. The word sustainable has played a [...]

my first blog

This is my first blog ever so here we go! Having grown up in the fast paced environment of the east coast of the United States, one would figure that I would be technologically savvy.  However I am not and the past 11 years of island life has made me more relaxed then ever.  Some [...]