Culinary
Featured

Classic Ceviche The Perfect Party Appetizer!

  • March 16, 2020
  • GoWestShore
By Steve Walker-Duncan, M.Ed., CCC Department Chair, Culinary Arts Camosun CollegeCeviche is essentially a seafood cocktail using fresh fish that is marinated or “cooked” in a large amount of lime juice. It’s one of those dishes that seems to make folks nervous due to the omission of heat to ‘cook’ the raw seafood ingredients. What is really happening is that the acetic acid in...
Culinary
Featured

Savoury Beef Bourguignon!

  • January 14, 2020
  • GoWestShore
By Steve Walker-Duncan, M.Ed., CCC Department Chair, Culinary Arts Camosun CollegeThere are some recipes that are worth the wait and Beef Bourguignon is one of them. Beef Bourguignon does take a little bit of time; but when a recipe is this good, you can’t and shouldn’t rush it. There’s a reason why beef bourguignon is a culinary cult-classic, and when you taste it,...
Culinary
Featured

Katsu Bowls for the Holidays!

  • November 1, 2019
  • GoWestShore
By Steve Walker-Duncan, M.Ed., CCC Department Chair, Culinary Arts Camosun CollegeThe cacophony of another holiday season is just around the corner. What better time to have a few hot, nutritious meal ideas on hand to assemble, quickly and easily, in the midst of everything else going on.A favourite of mine is a modern twist on Japanese Katsu bowls. This recipe...
Culinary
Featured

Inspired Holiday Food

  • November 1, 2019
  • GoWestShore
By Nicholas Waters Owner, Toque CateringOrganizing menus perfectly tailored to accommodate unique events and culinary needs is par for the course when you have a catering business like Nicholas Waters has. Regardless of the season, he and his staff have to be prepared to offer different catering styles—anything from a traditional 9-course Chinese dinner to galas, fundraisers, cocktail parties or...
Culinary
Featured

Foraging Wild Mushrooms

  • August 29, 2019
  • GoWestShore
The Pacific Northwest is well known for many things, one of which is the abundance of its choice edible mushrooms. Walk along any trail here on Vancouver Island, and you are likely to find an infinite number of colourful mushrooms sprouting from the earth! However, if you are inclined to go out foraging for wild mushrooms for the first time, this fall or in early...
Culinary
Featured

Cooking with Wine

  • June 30, 2019
  • GoWestShore
By Steve Walker-Duncan, M.Ed., CCC Department Chair, Culinary Arts Camosun CollegeWith a hot dry weather forecast, this month’s recipe is a perfect “livin’ is easy” kind of summer dish you can make ahead of time. Then, leave it in a warm oven or on the BBQ while you enjoy more time outside with friends and family—and an ice-cold drink! When you cook with wine,...
Culinary
Featured

Exploring Wines!

  • June 29, 2019
  • GoWestShore
By Anne Marie Moro, Editor Photos courtesy of Westin Bear Mountain and GAP Publishing GroupWhether you are a wine connoisseur or just choose wine by its colour, the following article may offer interesting insights into winemaking and the joy of wines!I consulted with Bipin Bhatt, Outlets Manager and Sommelier at The Westin Bear Mountain Golf Resort & Spa. He started his career as a mixologist in Dubai...
Culinary
Featured

A Sublime Spring Dish!

  • May 15, 2019
  • GoWestShore
By Steve Walker-Duncan, M.Ed., CCC Department Chair, Culinary Arts Camosun CollegeWinter is behind us and the sun is starting to warm the soil in our gardens in preparation for the glorious days of summer just around the corner. At this time of the year, one of the first shoots of the season is asparagus, a local vegetable that screams springtime...
Culinary
Featured

The Universal Appeal of Pasta!

  • March 18, 2019
  • GoWestShore
By Steve Walker-Duncan, M.Ed., CCC Department Chair, Culinary Arts Camosun CollegePasta is one of those kitchen staples that has so many applications, it is impossible to list the myriad of dishes in this short column. The word ‘pasta’ literally translates into ‘paste’. While the concept of a malleable dough, shaped and cooked is widely accepted as originating in Italy, it truly is a global phenomenon...
Culinary
Featured

A Special Time of the Year!

  • January 9, 2019
  • GoWestShore
By Steve Walker-Duncan, M.Ed., CCC Department Chair, Culinary Arts Camosun CollegeWith the holiday season past us, I just have to glance at the remnants of cookies, cakes, chocolates, candies and other sweet delights that made my blood sugar climb and acknowledge my pants do feel a bit tighter. That said, this time of year is as much about future planning as it is about remembering...
Advertisement - Story continues below...