Rob moved to Tofino 3 years ago now, taking over as the Chef at Long Beach Lodge. Originally from Pointe Claire in Quebec, Rob grew up in the Montreal and Toronto areas. His first love of eating was french onion soup and his first love of cooking was lemon meringue pie.
As a kid Rob often cooked for his family always eager to learn. Before the culinary world Rob tried his hand at retail management and bartending but it was Delilah's in Vancouver that gave him his first crack in the kitchen.
Later he spent many, many a formulative hour in the kitchen in such renowned restaurants as Bishop's, Water Street Cafe, Cin Cin and The Beach House at Dundarave Pier. Of that time Rob found the most inspiration from John Bishop of Bishop's.
Rob has enjoyed his time greatly in the kitchen. He remembers one day in particular:
"A co worker showed up to work more than a little hung over and you could tell he really didn't want to be there. After about two hours of him being miserable we decided to inform him that he wasn't even scheduled to work that day at all."
Of all that Rob has played with it's seafood that inspires him the most. He sees it as having the most potential for creativity.
"I love Ahi Tuna.
The sweet & salty of the glaze and the spiciness of the creme fraiche complement the meatiness of the tuna and the cilantro in the risotto finishes the dish."
Soya Glazed Tuna
6 6 oz Ahi tuna steaks
Sesame-sweet Soya glaze
1/4 cup Ketjup manis
2 tbsp sesame oil
1/4 tsp ground coriander
2 tbsp honey
Mix all ingredients in a bowl and leave at room temperature.
Season the Tuna and place on a hot grill. Brush with the glaze and cook for 2 minutes depending on the thickness of the tuna and desired doneness.
Flip and glaze other side and cook for same amount of time.
2 cups aborio rice
1/2 cup white wine
1 cup fish stock
2 tbsp. cilantro
1 chopped shallot
1 clove garlic chopped
1 tbsp. grated parmesan
1/2 tbsp. olive oil
Salt and white pepper
In a small pot heat the oil and saute the garlic and shallot for a minute and a half.
Lower the heat and add the rice. Saute the rice for about 7 minutes stirring constantly.
Add the white wine and fish stock and continue to stir until the liquid is almost completely absorbed. Add some of the water and continue to stir. Continue this until the rice is cooked.
When the rice is practically done add the cilantro and parmesan and season to taste.
Wasabi-lime creme fraiche
1/4 cup sour cream
zest and juice
of 1 small lime
1/2 tsp. wasabi powder
2 tbsp. whipping cream
salt and white pepper
Whisk all ingredients together in a bowl and season to taste.
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Ahi Tuna recipe by Tofino chef Ron Weaton from the Long Beach Lodge in Tofino. Published in Tofino Time Magazine in February 2007.