Checking in with Chef Chris Remington Before Victoria’s Culinary Championships

I’ve had the luck of meeting Chef Chris Remington a number of time and he’s even taken us out to the restaurant’s farm in Penticton. Chef Remington is at the Penticton Lakeside Resort at the Hooded Merganser Restaurant and he’s competing this year in Gold Medal Plates and we wish him all the best.

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

The Hooded Merganser is a restaurant situated on Okanagan lake, lots of windows and great views. We have a west coast menu that is influenced by ethnic dishes that were co created by some of my fantastic staff.

Where do you eat in your city?

Usually at home

What trend do you wish would die?

Everything on poutine

What ingredient do you always have on hand?

Farm produce, fresh or preserved

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

Sunday roast dinner.

What equipment do you wish you had in your kitchen?

More ovens

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

Bitter (Jennifer McLagan)

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

Quail

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

Lake Breeze Roussanne

Who is coming with you?

Very talented cooks

Erin Vickars asks What were their most formative struggles to over come.

It changes on a yearly basis but staffing is getting to be worse every year. No accommodation and to many jobs that pay better.

Kendall Ballantine asks Who their favourite local food producers are (farms, cheese makers, etc)?

We are lucky enough to have our own 1.25 acre farm called Valley View Farm that grows just for us.