Story by Angela Cowan Photography by Don Denton

Story courtesy of , a Black Press Media publication
Like Boulevard Magazine on and follow them on

For Chef Ian Blom, opening his own restaurant has been a long dream in the making, and it was always meant to be a family affair. He and his wife, Kimberly, met in culinary school, and it quickly became a mutual goal; this past November, that dream became a reality when The Ainslie opened its doors in downtown Duncan.

Named for their five-year-old son, the couple含羞草研究社檚 restaurant is a tri-generational business, co-owned by Ian含羞草研究社檚 mother, Heather, and propped up by Kimberly含羞草研究社檚 tireless efforts behind-the-scenes.

The Ainslie offers up a unique fusion of fine dining menu items in a relaxed atmosphere, something Ian says hasn含羞草研究社檛 really been available in Duncan before, and it has been met with great support from the community in its first few months.

含羞草研究社淭here含羞草研究社檚 been a couple restaurants that have been 含羞草研究社榝ine dining,含羞草研究社� but as far as downtown goes, it含羞草研究社檚 a lot of pub food and sushi restaurants,含羞草研究社� he said.

The lunch menu in particular has a lot of comfort-food based dishes that offer a delicious twist, like the Fried Chicken and Waffles, marinated in soy buttermilk, with an aged cheddar waffle and thyme-infused honey. Or the Tomato Soup and Grilled Cheese, made with heirloom tomatoes and caramelized fennel, and a sandwich of house onion bread, caramelized onions, Haltwhistle cheese and pesto.

含羞草研究社淚含羞草研究社檓 testing out what people like to eat in the Cowichan Valley,含羞草研究社� he said. 含羞草研究社淪andwiches, really good burgers, comforting foods. People can come and feel like they含羞草研究社檝e been filled up without a lot of grease.含羞草研究社�

And with a menu that changes regularly, any dish on offer is guaranteed to include the freshest and most seasonal ingredients available.

Ian, who grew up in the Cowichan Valley, wanted to highlight the incredible abundance of his hometown as much as possible in designing the dishes.

含羞草研究社淚 really wanted to try and promote the Cowichan region and the produce we grow here, as well as support the breweries and distilleries in the area,含羞草研究社� said Ian. 含羞草研究社淭hat含羞草研究社檚 our scheme 含羞草研究社� to put the Cowichan Valley on the map.含羞草研究社�

含羞草研究社淲orking in Victoria, even when I was in Calgary, we were importing stuff from the Cowichan Valley,含羞草研究社� he added, explaining it just made sense for him to focus on developing a business here. 含羞草研究社淚 love living here and I wanted to give back. I love the community.含羞草研究社�

With summer just around the corner, the team at The Ainslie is excited to promote their newly opened patio, a gorgeous, tucked-away spot surrounded by the restaurant含羞草研究社檚 gardens. It含羞草研究社檚 the perfect spot to drop in, relax and indulge in some amazing food.

含羞草研究社淚 just want to show people that you can have great food and not be overwhelmed by the restaurant itself. You can come in and be completely relaxed in an environment where you含羞草研究社檙e treated like family, with food that can stand up to any food in the world,含羞草研究社� he said. 含羞草研究社淔lavour and fresh and seasonal, those are always our keys and passions. And it含羞草研究社檚 definitely a passion-based business.含羞草研究社�

Soy Caramel Sauce

2 cups granulated sugar

2 Tbsp water

1 cup soy sauce

1/2 cup lime juice

1/4 cup fish sauce

1/4 cup sambal Olek

1/4 cup fresh ginger, rough chopped

8 cloves garlic, rough chopped

1/2 stalk lemongrass, rough chopped

4 star anise, whole

Add sugar and water to a heavy-bottomed pot and cook on medium heat until sugar becomes caramel in colour.

Mix remaining ingredients in a separate bowl, then add to the sugar all at once. This creates a lot of steam, so be mindful not to burn yourself.

Simmer on medium heat until mixture reduces by one third.

Strain and serve warm over grilled meats or vegetables, roasted and spiced sweet potatoes, etc.

Check out .