I started working in a commercial kitchen at age 13. My fascination for food began much earlier. Holidays and special occasions in my family meant a day or more preparation in the kitchen. I would often take a stool into the kitchen to help my mother and grandmother with the prep. At first I got to play with the leftover pastry dough and apple peels, peel carrots and turnips. Later I wormed my way to the stove top, stirring and whisking and feeding my family. A lasting connection between food and family was formed.
As a child, I moved a lot. Thirty schools. All over the continent. Always the new kid. But I was exposed to many cultures and cuisines. After high school, I didn't know what I wanted to be, but I knew where I wanted to be. Mountains, ocean, no snow shovelling; I bought a one way ticket to Victoria, BC.
After completing a cooking apprenticeship at The Oak Bay Marina Restaurant, I had a hunger for more knowledge. Several years more I spent learning the art and craft of pastry and baking. Still hungry, I travelled to further broaden my culinary horizons. Cooking and working through Asia and Australia opened my eyes to new ingredients and techniques. Craving home, I returned to Vancouver Island and worked in several restaurants championing local food; Cafe Brio, Spinnaker's, Temple and ReBar. Drawn to the bounty of the island, I was lured to the Comox Valley. Oyster capital of British Columbia, where the number of farms far exceeds the number of restaurants, the valley is a chefs dream. I took the head chef job at a new restaurant Comox called Avenue. For six years I forged relationships with the amazing food producers of this wonderful area.
Last year, in 2014, culminated in the realization of a dream that I rarely admitted was mine, and I opened my own restaurant. I called it The White Whale. Thanks, Hemingway. We are committed to showcasing the bounty of Vancouver Island. We love food, and family. Come join the pod.
|2 cups (500 mL)||clam stock or dashi or chicken stock|
|4 oz (113 g)||Geoduck from Canada body meat, thinly sliced|
|2 oz (57 g)||Geoduck from Canada siphon meat, thinly sliced|
|2 oz (57 g)||oyster mushrooms, thinly sliced|
|2 oz (57 g)||dry roasted peanuts, chopped|
|1||scallion, thinly sliced|
In a medium sized bowl, whisk together the eggs and stock. Set aside.
Divide the geoduck body meat equally between four 6 oz/170 g ramekins. Pour egg mixture into the ramekins and cover each ramekin tightly with plastic wrap.
Bring about 1 inch/2.54 cm of water to a boil in a steamer or saucepan. Reduce heat to a simmer, and place ramekins into the steamer. Steam ramekins for about 14 minutes, or until set. Refrigerate ramekins until chilled.
When ready to serve, unwrap the ramekins and garnish with geoduck siphon meat, mushrooms, peanuts and scallion.
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