Checking in with Chef Castro Boateng Before Victoria’s Culinary Championships

We met Chef Castro Boateng last year at Gold Medal Plates and look forward to trying his dish again tomorrow night at the competition, especially since there is Bartier Brothers Merlot on hand! Here’s his answers to this year’s interview questions.

Tell us a little bit about your restaurant and/or style of cooking.

My inspiration comes from my west African roots and the bounty Vancouver Island has to offer.

Where do you eat in your city?

Olo, Yalla, Northern Quarter, shizen sushi, Bin4 Burger.

What trend/s do you wish would be next?

African Fusion

What ingredient do you always have on hand?

Confit garlic, fresh herbs, White balsamic Vinegar.

What’s your go-to recipe when you’re eating at home? 

Braised oxtail & Root Vegetables

What equipment do you wish you had in your kitchen?

Rational Oven

What cookbook would you suggest for a gift for your foodie friends this year?

From Scratch by Denise Marchessault

Any hints on what dish you will be preparing for Gold Medal Plates?

It’s a bird!

What wine/beer/libation are you pairing with this year?

Bartier Brothers Merlot

Who is coming with you?

Team Boateng