Dun­geness Crab and Al­ba­core Tuna with Thai Nam Jim Gel

Whistler Traveller Magazine - - TASTE I DINING GUIDE -

“The great thing about Cana­dian cui­sine is that it re­ally can be any­thing,” says Melissa Craig, ex­ec­u­tive chef at the Bearfoot Bistro. For many chefs like her, Cana­di­ana foods are de­fined as those that are per­son­ally mem­o­rable and have lo­cal mean­ing.

Of all the lo­cal seafood that B.C. has in abun­dance, Dun­geness crab is one that takes Craig back to her child­hood on Van­cou­ver Is­land, when her fa­ther would drop his own traps and boil it up in sea­wa­ter for spe­cial oc­ca­sions. “It’s so sweet, with such a dense tex­ture. I much pre­fer Dun­geness to Alaskan king crab, which is way more salty and has a stringy tex­ture.” Here, she pairs it with salt-cured al­ba­core tuna, which also has a lovely soft tex­ture.

Mango is re­placed by peaches, apri­cots and other juicy stone fruits from the Okana­gan Val­ley as those fruits come into sea­son.

Thai nam jim gels add a touch of spici­ness. Bri­tish Columbia’s large Asian pop­u­la­tion has had a huge in­flu­ence on lo­cal cui­sine, Craig’s cook­ing in­cluded. “It has so many pro­nounced flavours,” she en­thuses. “There is noth­ing sub­tle about it.”

Pair it with: Tan­talus Ries­ling

Fresh acid­ity burst­ing with spicy notes, stone fruits and trop­i­cal aro­mas.

604-932-3433 | bear­foot­

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