- Story by Angela Cowan Photography by Don Denton
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QUICK FACTS:
B次元官网网址� Born in Mackenzie, BC, and grew up on the Sunshine Coast.
B次元官网网址� B次元官网网址淚 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.B次元官网网址�
B次元官网网址� One year at the Qualicum Beach Inn.
What are you best known for as a chef?
B次元官网网址淚 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, IB次元官网网址檓 known for opening restaurants from scratch.B次元官网网址�
What are the 10 or so most important ingredients in your pantry?
B次元官网网址淏utter, salt, pepper, really good olive oil, onions, garlic and Twinkies (guilty pleasure).B次元官网网址�
B次元官网网址�
| Ahi Tuna Bowl with Ahi Tuna served rare, with orzo succotash saute, steamed broccolini and a smooth orange beurre blanc. |
WhatB次元官网网址檚 your favourite dish to cook and eat on a cold winter or spring day?
B次元官网网址淎nything on the barbecue.B次元官网网址�
WhatB次元官网网址檚 your go-to item when sampling other chefsB次元官网网址� fares?
B次元官网网址淯sually my go-to item would be soup, to really judge someoneB次元官网网址檚 flavour balancing and effort.B次元官网网址�
Hobbies?
B次元官网网址淢eat-curing, sausage-making, hockey, football, animals and sports gambling.B次元官网网址�
Anything else we should know?
B次元官网网址淚 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.B次元官网网址�
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| 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 B次元官网网址� 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!
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