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QUICK FACTS:
含羞草研究社� Born in Mackenzie, BC, and grew up on the Sunshine Coast.
含羞草研究社� 含羞草研究社淚 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.含羞草研究社�
含羞草研究社� One year at the Qualicum Beach Inn.
What are you best known for as a chef?
含羞草研究社淚 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, I含羞草研究社檓 known for opening restaurants from scratch.含羞草研究社�
What are the 10 or so most important ingredients in your pantry?
含羞草研究社淏utter, salt, pepper, really good olive oil, onions, garlic and Twinkies (guilty pleasure).含羞草研究社�
含羞草研究社�
| Ahi Tuna Bowl with Ahi Tuna served rare, with orzo succotash saute, steamed broccolini and a smooth orange beurre blanc. |
What含羞草研究社檚 your favourite dish to cook and eat on a cold winter or spring day?
含羞草研究社淎nything on the barbecue.含羞草研究社�
What含羞草研究社檚 your go-to item when sampling other chefs含羞草研究社� fares?
含羞草研究社淯sually my go-to item would be soup, to really judge someone含羞草研究社檚 flavour balancing and effort.含羞草研究社�
Hobbies?
含羞草研究社淢eat-curing, sausage-making, hockey, football, animals and sports gambling.含羞草研究社�
Anything else we should know?
含羞草研究社淚 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.含羞草研究社�
含羞草研究社�
| 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 含羞草研究社� 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!
含羞草研究社�
