sunchoke & sabelfish soup

1/4 pound of butter 5 cloves garlic, crushed 2 onions, yellow, peeled and sliced 1 pound of potatoes, peeled and diced 1 pound of sunchokes, scrubbed and chopped (peeled if purple or red) 1 head cauliflower, chopped 3 litres chicken or vegetable stock 1 pound of smoked sablefish, skin and bones removed, diced 1/2 cup [...]

the last taste of quince

Quince is a funny little fruit tree.  It’s a member of the rose family.  The fruit looks like a cross between an apple and a pear and smells of flowers and honey.  It is as hard as a rock and is best used when under-ripe and fuzzy like a peach. If you’ve never seen one [...]

dining ‘al fresco’

For some reason food just tastes better when eaten outside. Charred hot dogs for dinner and and pot boiled cowboy coffee for breakfast taste amazing when you are camping. Backyard grilling with friends and family, a picnic of egg salad and fresh fruit at the park, or fish and chips wrapped in newsprint at the [...]

dining on the docks

In an effort to promote ourselves in a new way, and to use the space we already have at the Marina and have fun while doing it, we are running our Dining On the Docks summer dining series this year. The last Sunday of every month, from now until September, we will showcase our fantastic [...]

defending our backyard

Last Sunday I was fortunate to be able to take the day off work and spend it with my family at Fort Rodd Hill in Colwood, attending the third annual Island Chefs Collaborative event ‘Defending Our Backyard’. This event has been on my radar since its first year. The chef I was working with at [...]

whistle dog

Ingredients 2 hot dog buns 2 hot dogs, split almost in half lengthwise 4 slices bacon, fried until a bit crisp 2 slices processed cheese, halved 4 teaspoons sweet pickle relish 2 teaspoons onions, minced Directions Grill the hot dogs split side down for a minute or two. Toast the bun on the high rack of the grill. When [...]

first day jitters

My kids recently joined little league baseball.  The league is built on the efforts of the parents so my wife volunteered me up to cook in the concession stand. No problem right?  I manage twenty-five employees in a busy fine dining kitchen that feeds thousands of discerning guests every week.  I have cooked more than [...]

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