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CHEF SEKIHATA BRINGS WITH HIM<br />
A PASSION FOR THE CULINARY ARTS<br />
AND 3-STAR MICHELIN EXPERIENCE<br />
IN SOME OF THE WORLD’S<br />
FINEST RESTAURANTS INCLUDING<br />
MAISON TROISGROS, CHATEAUNEUF,<br />
CAFÉ GRECO (NEW YORK), AND<br />
NOGA HILTON (GENEVA).<br />
then are paralyzed by the sight of an ant.) Welcoming people to our<br />
rugged coastline and imposing forests is important work. Locals can<br />
easily forget just how unique our wild and isolated settings are. But<br />
the Rockwater rolls on with expertise, flexibility, humour, and a lot of<br />
energy for pleasing people. Just the right attitude to make a success of<br />
giving people a taste of our West Coast.<br />
That taste comes from the kitchen too. The Rockwater is delighted<br />
to showcase their new chef, Katsuyuki Sekihata. Chef Sekihata brings<br />
with him a passion for the culinary arts and three-star Michelin<br />
experience in some of the world’s finest restaurants, including Maison<br />
Troisgros, Chateauneuf, Café Greco (New York), and Noga Hilton<br />
(Geneva). In Paris he apprenticed with Chef Paul Bocuse, one of the<br />
pioneers of nouvelle cuisine. The daily specials are special indeed,<br />
and always changing according to what is at its freshest and finest.<br />
For example, halibut hugged in bacon, on a hillock of perfectly briny<br />
seafood risotto, or brie wrapped in a delicate pastry and baked with a<br />
sour cherry sauce. Or opt for a menu staple: luscious, fat West Coast<br />
mussels in an aromatic, savoury broth with just a touch of heat. Crusty,<br />
properly sour sourdough bread for dipping makes each bite heaven.<br />
Management has not been content to sit back smugly after securing<br />
this fine chef. The Rockwater has been quietly luring some of the best<br />
servers and staff on the Coast to their team, evidenced by competence<br />
and cheerfulness in the dining room. Most weekends feature live music<br />
in the lounge, something locals very much appreciate, and something<br />
that pleasantly surprises tourists. Behind the bar they<br />
shake up a great many Rockwater martinis (one ingredient<br />
is raspberry liqueur). The wine list features the best of<br />
the best from BC, sparkling wines for patio sipping, the<br />
finest champagnes for celebrations (the Rockwater hosts<br />
many of these), and a good selection of the best vodkas<br />
for classic martinis.<br />
All this in Ole’s Cove (named after the original<br />
Norwegian owner of the land upon which the Rockwater<br />
now sits). It is truly a blessed little piece of the Coast.<br />
With wild forest, arbutus, moss, a grassy lawn, and rocky<br />
outcroppings, it manages to give a feeling of wildness and<br />
coziness at the same time. Testimonials reflect the strong<br />
affection repeat guests have for this special location. The<br />
waters in the cove warm nicely for swimming in summer<br />
and are perfect for exploring by kayak. There is a dock for<br />
boaters and a swim float for those hot summer days. Or<br />
relax by the pool while looking out over the secluded cove<br />
and across to the sand cliffs on Thormanby Island.<br />
Of course this landscape inspires the Rockwater<br />
team, who pride themselves in showcasing our kind<br />
of terroir in all that they do, from warmly welcoming<br />
guests to snapping photos of couples, responding to<br />
music requests (to any requests!), and serving up feasts<br />
for the palate and eye. Chef Sekihata, whose travels have<br />
made him a connoiseur of local influences on cuisine, is<br />
painstaking about presentation. Each plate reflects the<br />
loveliness of the surroundings: abundance, sprigs of wild<br />
herbs, and sauces the colour of sunsets.<br />
<strong>FLAVOURS</strong> FOOD & DRINK MAGAZINE 7
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