What I Ate: The Kingfisher Oceanside Resort and Spa

I am, by no stretch of the imagination, a chef. But I have been incredibly lucky lately to connect with and have the opportunity to interview, a few really great, passionate chefs.

Every conversation seems to go exactly the same: buy local, fresh and in season, respect the ingredients, make everything from scratch.

I love this philosophy, and it has been something that I have incorporated more and more into my own cooking as time goes on.

Last weekend, I had the opportunity to visit the Kingfisher Oceanside Resort and Spa in Courtenay. It was so beautiful there, and incredibly relaxing. I’m working on another blog post about the whole experience, but for now, I wanted to share with you two beautiful dishes from Chef Philippe Gagne.


Qualicum Bay Scallops with house-made parsnip ravioli and seared pork belly.



Lois Lake Steelhead Salmon on a sunchoke puree with shitakes, mirin and sake.

They were both really delicious. The scallops were perfectly cooked, and I loved the contrast of the crispy-edged scallop with the softness of the ravioli. Plus, you know. Pork belly. You can’t go wrong.

The salmon was a little rare on the inside, but I like that. It was incredibly moist from being braised in the dashi broth. I loved how Chef Gagne pulled other asian-inspired flavours into the dish: shitakes, mirin and sake. It was earthy and rich.

He told me he loves to play with the trinity of sea, land, and air; the sea component being the fish, the land being the root vegetables (parsnips and sunchokes) and the airiness from the sauces and the microgreens.

Here’s Chef Philippe demonstrating how to make the dishes:

And if you ever get a chance to stop by The Breakwater Restaurant at The Kingfisher, I highly recommend it.



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One comment

  1. […] yourself). The Breakwater is the on-site restaurant, and again, the views here are unparalleled. Chef Phillipe Gagne helms the kitchen here, and his passion for locally-sourced ingredients is all over the  menu. The […]

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