- Story by Angela Cowan Photography by Don Denton
Story courtesy of , a Black Press Media publication
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QUICK FACTS:
91裸聊视频� Born in Mackenzie, BC, and grew up on the Sunshine Coast.
91裸聊视频� 91裸聊视频淚 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.91裸聊视频�
91裸聊视频� One year at the Qualicum Beach Inn.
What are you best known for as a chef?
91裸聊视频淚 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, I91裸聊视频檓 known for opening restaurants from scratch.91裸聊视频�
What are the 10 or so most important ingredients in your pantry?
91裸聊视频淏utter, salt, pepper, really good olive oil, onions, garlic and Twinkies (guilty pleasure).91裸聊视频�
91裸聊视频�
| Ahi Tuna Bowl with Ahi Tuna served rare, with orzo succotash saute, steamed broccolini and a smooth orange beurre blanc. |
What91裸聊视频檚 your favourite dish to cook and eat on a cold winter or spring day?
91裸聊视频淎nything on the barbecue.91裸聊视频�
What91裸聊视频檚 your go-to item when sampling other chefs91裸聊视频� fares?
91裸聊视频淯sually my go-to item would be soup, to really judge someone91裸聊视频檚 flavour balancing and effort.91裸聊视频�
Hobbies?
91裸聊视频淢eat-curing, sausage-making, hockey, football, animals and sports gambling.91裸聊视频�
Anything else we should know?
91裸聊视频淚 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.91裸聊视频�
91裸聊视频�
| 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 91裸聊视频� 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!
91裸聊视频�
