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 9:00 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

Man and a youth arrested after vehicle theft, police assaulted

Wetaskiwin RCMP respond to break and enter at Rural Property - Arrests

Wetaskiwin homeless shelter hosted 1,200 visits this season

Provincial grant of $40K made shelter possible

New firefighting ATV for South Pigeon Lake

Polaris bush buggy paid for by community donations

National Impaired Driving Enforcement Day is May 18

Alberta RCMP participates in Canada Road Safety Week during Victoria Day long weekend

Killer of Calgary mother, daughter gets no parole for 50 years

A jury found Edward Downey guilty last year in the deaths of Sara Baillie, 34, and five-year-old Taliyah Marsman

Body of missing snowmobiler recovered from Great Slave Lake

Police confirm the body is that of one of three missing snowmobilers

Is vegan food a human right? Ontario firefighter battling B.C. blaze argues it is

Adam Knauff says he had to go hungry some days because there was no vegan food

Winds helping in battle against fire threatening northern Alberta town

Nearly 5,000 people have cleared out of High Level and nearby First Nation

Federal government funds millions to help B.C. police spot drugged driving

Many police departments have expressed wariness about using the only government-approved roadside test

Judge: Mississippi 6-week abortion ban ‘smacks of defiance’

The new law would prohibit most abortions once a fetal heartbeat can be detected

Justin Trudeau credits immigration for Canada’s growing tech sector

Trudeau stressed that Canada has become a major source of talent for tech all over the world

Feds launch tourism strategy designed to boost sector 25 per cent by 2025

The fund is supposed to back experiences that show off Canada’s strengths

Growing wildfire prompts evacuation of High Level, Alta.

Chuckegg Creek fire has been burning for several days, but grew substantially Sunday

Most Read