Quick Facts:

含羞草研究社� Born in 含羞草研究社� a small town in the 含羞草研究社� and moved around around a lot as a child, eventually settling in Canada.

含羞草研究社� Trained at Vancouver Culinary Institute, and apprenticed for three years under Chef Lee Parsons at the in Vancouver.

含羞草研究社� Nearly two years at and .

含羞草研究社� Before that: 含羞草研究社淎fter completing my Red Seal, I moved to London, England where I worked at the , and most memorably, . Coming to Victoria I tried to find what to do next. I worked at OLO (back when it was called Ulla), Wild Mountain and even tried building my own business of in-home dining called Duet Dinners. Eventually I decided it was time to take a big step, and challenge myself. So here I am.含羞草研究社�

1. What are you best known for as a chef?

I move fast. I含羞草研究社檓 loud. I sing 含羞草研究社� a lot.

2. What are the 10 or so most important ingredients in your pantry?

My top 10 thing to always have on hand, and which I believe are the basic ingredients to almost all well-balanced dishes are: butter, kosher salt, lemons, fresh herbs, chicken bones, onions, garlic, brown sugar, olive oil and sherry vinegar.

3. Favourite dish to cook and eat on a warm, FALL day?

A big pot of mussels and spot prawns, with ridiculously crusty bread and way too much butter.

4. What含羞草研究社檚 your go-to item when sampling other chefs含羞草研究社� fare?

When I dine out I usually go for anything I can share; therefore, I can try more things on the menu. I love quality in food, so I do tend to seek out restaurants that are trying to bring more business to the local farms here on the island.

5. Hobbies?

I really like to incorporate as much music as possible into my free time. On top of that, I enjoy the time I have with friends and family, and my most valued hobby 含羞草研究社� the art of conversations.

6. Can you share an easy, seasonal recipe for a quick bite in the fall?

Roasted Squash Bruschetta with Goat Cheese

• 1 squash of choice
• white pepper to taste
• 1 shallot, brunoise
• a few basil leaves - cut
• 1 tsp sherry vinegar chiffonade
• 1 tbsp olive oil
• a few pieces of your favourite crusty bread cut into crostinis
• 1 tsp brown sugar
• 1/2 tsp kosher salt
• 1 garlic clove, minced
• quality goat cheese

Roast the squash pieces in a splash of olive oil and salt until golden and soft. Let cool to room temperature and mix with the shallots, vinegar, sugar, garlic, salt, pepper, oil and basil. Spread the goat cheese on your crostini, and top with the squash mixture.

- Story by Susan Lundy

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