Chef Q&A

High Res Trev

  • Favourite BC Restaurant (other than your own): Oakwood
  • Favourite BC VQA Wine or Winery: Liquidity – their Viognier
  • Best thing about being a chef in BC: The ingredients, growing season, and passionate farmers
  • Favourite local producers: Urban Diggs – they grow a lot of produce for Fable
  • Favourite local ingredient to work with: Any of the fish – Halibut, Salmon, Crab
 

BrockBowes

  • Favourite BC Restaurant (other than your own): L’ABATTOIR, Waterfront Wines
  • Favourite BC VQA Wine or Winery: Laughing Stock, Le Vieux Pin
  • Best thing about being a chef in BC: Living in a part of the province that is surrounded by local farms that give our restaurant great seasonal product and having the ability to base our menu on whatever comes in the backdoor daily. Also using the freshest “just picked and still warm from the sun” as we refer to it produce.
  • Favourite local producers: Le Petit Clos Farm, Covert Farms, Harkers Organics
  • Favourite local ingredient to work with: Sloping Hills Pork, Heirloom Tomatoes, Heirloom Beets, Local Cheees.
 

ChefMarkFilatow

  • Favourite BC Restaurant (other than your own): L’Abbitoir
  • Favourite BC VQA Wine or Winery: Liquidity – Too many to mention!
  • Best thing about being a chef in BC: The great products we have to work with!
  • Favourite local producers: Greencroft gardens, Suncatchers, Sunshine, Sweet Life, Arlo’s, Green City’s Acres, Stoney Paradise, Old Meadows, Clement Ranch, Codfathers
  • Favourite local ingredient to work with: Milan’s Tomatoes, Helen’s Asparagus, Molly’s Apples, Jon’s Potatoes
 

hudson

  • Favourite BC Restaurant (other than your own): West
  • Favourite BC VQA Wine or Winery: Wild Goose Stoney Slope Riesling
  • Best thing about being a chef in BC: The best thing about being a chef in BC is the wonderful bounty I get to use
  • Favourite local producers: Codes Corner Farm, Sol Farm and Rabbitry Farm
  • Favourite local ingredient to work with: Local rabbit

four

  • Favourite BC Restaurant (other than your own): My Favorite BC restaurant is a tough one. I can’t say there is a specific favorite. I love going to the Whistler brewhouse for wings and stone oven pizza. I usually go to on my days off to a great meat pie restaurant in Whistler called Peaked Pies. Great mobile lunch for a chef on a day off. In the summer my favorite day off spot is the Den at Nicholas North Golf Course. Great food. If I go to Vancouver I always go for Dim sum. Some of the best I’v had was at the fisherman’s terrace in Richmond. The garlic spot prawns were killer. I had a killer bone marrow at the pourhouse and a really truffle dumpling at Bao Bei. My most anticipated restaurant I’m looking forward to is a friend of mine’s in Penticton called Brodo.
  • Favourite BC VQA Wine or Winery: My favorite winery visit was at red rooster and one of my favorite wines from BC is the Laughing stock Chardonnay
  • Best thing about being a chef in BC: Being a Chef in BC is a great experience. The vast amount of cultural influences make for an incredible food scene in our province. Travelling to other places in the world I have rarely seen the diversity of product and food styles in one area as we have in BC. The natural resources of BC is also amazing with great fishing, foraging and a large amount of artisan food makers. Two of my favorite pastime are fly fishing for salmon and mushroom hunting in the fall.
  • Favourite local producers: I am a big fan of North Arm Farms and Laughing Crow in Pemberton. We are also good friends with Golden Ears Cheese in Maple Ridge.
  • Favourite local ingredient to work with: One of the magical things I love about working in BC is the wild mushrooms. This last year was an amazing mushroom year. We picked large amounts of Chanterelles and White Matsutake. White Matsutake mushrooms or Pine mushrooms have a unique and incredibly rich aroma. They are possibly one of my favorite food Items to cook and eat. After one very successful mushroom hunt I even wrote a haiku about these beautiful fungi. In the spring we get Fiddlehead ferns which are a great delicacy and morel mushrooms.

ChefDarinPaterson-22[2]

  • Favourite BC Restaurant (other than your own): Kishimoto Japanese Kitchen
  • Favourite BC VQA Wine or Winery: Sandhill Vineyards Wines
  • Best thing about being a chef in BC: The down time in the winter.
  • Favourite local producers: Upper Bench Creamery
  • Favourite local ingredient to work with: Fermented Pears

IMAGE - Forage - Chef Chris Whittaker

  • Favourite BC Restaurant (other than your own): Bishops… where everything local began.
  • Favourite BC VQA Wine or Winery: Meyer Family Vineyard… all their wines are great. I especially love their McLean Creek Pinot Noir
  • Best thing about being a chef in BC: We are so close to everything from seafood and livestock to wild foraged things, vegetables and fruits. We have so much available to us available for much of the year, it truly is an exciting place to work as a chef.
  • Favourite local producers: Glorious Organics, Golden Ears Cheese Crafters, Two Rivers Meats, Pacific Provider, and Gelderman Farm
  • Favourite local ingredient to work with: I love wild mushrooms, especially pin and chanterelle as well as anything that comes through the doors from Glorious Organics… I can’t wait for that first phone call from Susan in the spring of every year.