Chef Philippe Lavoie shows off a dish of Prawns on Garlic Toast with a Lemon Aoli and a Balsamic Syrup inside the Osborne Bay Pub and Cafe. Don Denton photography

Chef Philippe Lavoie shares recipes from the Osborne Bay Pub and Cafe

New menu and live music added to Crofton, British Columbia venue

  • Dec. 5, 2018 8:00 a.m.

-Story by Angela Cowan

Where were you born and where did you grow up?

I was born in Moosejaw, Saskatchewan, and grew up between the beautiful city of Montreal and the rustic towns of Senneterre and Lamacaza in the majestic mountains of Quebec.

Where did you train?

My formal training occurred at Camosun College in Victoria. After all these years, I still remember the incredible group of culinary instructors there. Their enthusiasm really inspired and motivated me. As a result, I worked hard to hone my craft to the best it could be.

How long have you been at your current restaurant?

I started at the Osborne last May.

What are you best known for as a chef?

As a chef, I would think I’m best known for being even-keeled, respectful and pragmatic. I have great respect for the foods we eat. I believe we must revere the plants and creatures that give life so we may live.

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

Garlic, curry, ginger, chillies, butter, cream, olive oil and, of course, salt and pepper.

Chef Philippe Lavoie melts butter and garlic in his kitchen. Don Denton photography

What’s your favourite dish to cook and eat on a cold winter’s day?

Lamb curry with a good kick to it.

What’s your go-to item when sampling other chefs’ fare?

Cooking is very personal and I don’t judge others’ work. However, if I had to choose one item it would be simple pasta. Why pasta? It’s easy to do right and easy to do wrong.

A dish of Prawns on Garlic Toast with a Lemon Aoli and a Balsamic Syrup is prepared by Chef Philippe Lavoie at the Osborne Bay Pub and Cafe Don Denton photography

Hobbies?

Open highway and two wheels. I clocked many kilometres this summer and struggled putting the bike away for the winter. Work, ride and life balance is important.

Anything else we should know?

I’m enjoying my work at Osborne Bay Pub and the business is doing extremely well. I’m part of a team dedicated to creating a fun working environment and that’s a big priority for me. Our new menu and live music scene has been very well received.

Can you share a simple, seasonal recipe?

RECIPE

Honey and Lemon Roasted Butternut Squash

Ingredients:

1 butternut squash, sliced into wedges

1 Tbsp honey

1 Tbsp lemon juice

1 Tbsp olive oil

Salt

Pepper

Preheat oven to 350 F.

Remove the top and bottom of the squash with a sharp knife, and then remove skin from the squash with a peeler. Slice the squash in half, leaving the neck and bulbous bottom separate. Cut the bottom in half and remove pulp with soup spoon. Cut the top and bottom into uniform wedges to ensure pieces cook evenly.

In a bowl, mix honey, lemon juice and olive oil, and then toss the squash wedges in the mixture.

Place on a parchment-lined or sprayed baking sheet and add fresh cracked pepper and salt. Bake for approximately 40 minutes, turning squash halfway through to ensure uniform colour.

Serve hot as a side for breakfast, lunch or dinner.

Just Posted

Howie Meeker Golf Classic helping Special Olympians realize dreams

31st annual event raises money for Campbell River Special Olympics

Mowi says all Campbell River-area farms now certified to ASC standard

ASC represents ‘gold standard in environmental and social certification,’ company says

Strathcona Regional District rejects well out of concern for Oyster River watershed

Board won’t entertain actions that facilitate additional development, threaten the Oyster River,

Man launches petition to bring charter schools to B.C.

The move could see up to 20 charter schools come to the province

Overdose deaths mount on North Island with four fatalities in June

North Vancouver Island now has second-highest fatal overdose rate in B.C.

Disney Plus to launch in Canada in November

Analysts say latest streaming service may escalate cord cutting

Okanagan bus driver assaulted for asking patron not to smoke

59-year-old in hospital with non-life threatening injuries

B.C. sets rules for ride hailing, same minimum fee as taxis

Larger operating areas seen as threat by cab companies

Two hiking families team up to extinguish fire in B.C. backcountry

Children and their parents worked for three hours to ensure safety of the popular hiking region

Police seek tips in 2015 death of Island teen Brown

Four years has passed since the body of Penelakut Island woman was discovered

Vancouver man arrested after pregnant woman’s SUV stolen, then crashed

Police are recommending charges against a 22-year-old Vancouver man

Elections Canada to assess ‘partisan’ climate change rhetoric case by case

People’s Party of Canada Leader Maxime Bernier has said climate change is not an emergency nor caused by human

Unseasonable snow forces campers out of northeastern B.C. provincial park

Storm brought as much as 35 centimetres of snow to the Fort Nelson, Muncho Lake Park-Stone Mountain Park

Most Read