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Menu

Island Chefs’ Collaborative – Forager’s Feast

Posted on: October 16th, 2014 by yvonne No Comments

 

Sunday, 19 October 2014 from 6:30 PM to 9:30 PM

Enjoy a 6-course dinner paired with local wine and beer of Wild Foraged Food prepared by ICC Chefs along with Victoria’s first Growing Chefs Graduates.  While you are enjoying your dinner, you will hear from local foragers and learn about the wild bounty Vancouver Island has to offer!

Our own Garrett Schack will be making a delicious dessert using Wild BC Huckleberries!

This dinner is a fundraiser for Growing Chefs hosted by the ICC and MC’d by Bill Jones of Deerholme Farm.

Tickets still available.


Thanksgiving at Vista 18

Posted on: October 10th, 2014 by yvonne No Comments

Join us for your Thanksgiving Dinner and let us do the cooking and the dishes!

We will be offering a 3-course menu Saturday, October 11 – Monday, October 13

Starter

Bob’s Local Turkey Leg Confit

Bread Salad

fresh rye, braised green cabbage,

pancetta, raisins, apple cider vinaigrette

 Main

Bob’s Local Turkey Breast Roulade

stuffed with fig, chorizo and pine nuts, sautéed brussels sprouts,

lyonnaise potatoes, cardamom parsnip puree, turkey jus

 Wine Pairing ~

Mission Hill Reserve Pinot Gris

$8 / glass $40 / bottle

 Dessert

Chai Pumpkin Crème Caramel

pumpkin seed brittle, cranberry chutney

 3 Course Dinner ~ $45

wine pairing, tax & gratuity not included

 Call 250.382.9258 for reservations


Aspiring Chef Series Featuring Duncan Johnston

Posted on: September 16th, 2014 by mark No Comments

Until September 18th, 2014

Duncan started his cooking career as a dishwasher at Spinnakers Brewpub in 2009 at the age of 16. While under the
employment of Chef Alison Ryan, he was promoted into the kitchen within a year and thus began his thirst for culinary
knowledge. Once he had a couple of year’s cooking experience he decided that it was time to go to the next level and began
working towards his Red Seal at Camosun College. After finishing school he worked briefly at Roast in the Market at the
Hudson as Sous Chef before deciding to join the Vista 18 team.
Duncan’s entire cooking career has focused around local, West Coast cuisine which is where he got his inspiration for this
menu. It is what he knows best and is very pleased that he has been given the opportunity to create his own Aspiring Chef
Menu. His favourite part about West Coast cuisine is that it does not revolve around a specific cooking style but it is the fresh
local ingredients that define the cuisine. “There is no better feeling I get than using ingredients that I know have been
produced locally and the difference in taste is absolutely unreal!”
Duncan has been a part of the Chateau Victoria family since August of 2014.

Flavours of the West Coast

1st
Terrine

Smoked salmon and dill, charred tomato jus, saffron rouille, fennelchip, watermelon “caviar”

2nd

Soup

tradtional prawn bisque,cognac scented cream, green onion black pepper biscotti

3rd

Palate Clenser

blackberrylemon granita

4th

Main Course

 citrus brined brest, Moroccan cous cous, vanilla cauliflower puree, grilled swiss chard, local fig gastrique

5th

Baked Alaska

strawberry ice cream, Italian meringue,lavender sponge cake, walnut praline

 $59 per person

taxes & gratuity not included