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.

ChefCroftonDon Denton Food photographyFoodFood photographyOsborne Bay PubPhilippe LavoieRecipevancouverisland

Just Posted

Invermere gets new CAO

Invermere found his new CAO after a long period of research.

Radium council discusses short term rentals

RHS council are elaborating the second draft plan for STR

Farmers’ Institute report highlights emerging local food scene

Beef cattle ranching remains mainstay of valley agriculture

Beautification process begins in Canal Flats downtown

Canal Flats wants to improve the esthetic of the town

B.C. reports 91 new cases as officials remain worried over ‘clusters of COVID-19

There have now been a total of 8,395 cases in B.C. since the pandemic began

Canada’s active COVID-19 cases top 10,000 as daily new cases triple over the past month

Dr. Tam repeated her warning to young people, who have made up the majority of recent cases

First 8 months of fatal overdoses in B.C. have now exceeded 2019 death toll

Nine people died every two days in August, BC Coroners Service data shows

Liberal effort to reset policy agenda panned by rivals as too much talk, not action

Trudeau said it’s ‘all too likely’ families won’t be able to gather for Thanksgiving next month

Join Black Press Media and Do Some Good

Pay it Forward program supports local businesses in their community giving

Is it time to start thinking about greener ways to package cannabis?

Packaging suppliers are still figuring eco-friendly and affordable packaging options that fit the mandates of Cannabis Regulations

Totem pole considered cultural appropriation removed from Nelson’s Hume School

The pole had also become rotted and was seen as dangerous to students

‘Show us the money’ for cannabis, local governments tell B.C.

Municipal tax, transit revenues falling as costs rise

‘It’s a boy’: Southern Resident killer whale calf born to J Pod is healthy, researchers say

J35 had previously done a ‘Tour of Grief,’ carrying her dead calf for 17 days

Most Read