FLAVOURS Issue 2

spiderplus

The food and drink magazine of the Sunshine Coast of BC, Canada.

CHEF SEKIHATA BRINGS WITH HIM

A PASSION FOR THE CULINARY ARTS

AND 3-STAR MICHELIN EXPERIENCE

IN SOME OF THE WORLD’S

FINEST RESTAURANTS INCLUDING

MAISON TROISGROS, CHATEAUNEUF,

CAFÉ GRECO (NEW YORK), AND

NOGA HILTON (GENEVA).

then are paralyzed by the sight of an ant.) Welcoming people to our

rugged coastline and imposing forests is important work. Locals can

easily forget just how unique our wild and isolated settings are. But

the Rockwater rolls on with expertise, flexibility, humour, and a lot of

energy for pleasing people. Just the right attitude to make a success of

giving people a taste of our West Coast.

That taste comes from the kitchen too. The Rockwater is delighted

to showcase their new chef, Katsuyuki Sekihata. Chef Sekihata brings

with him a passion for the culinary arts and three-star Michelin

experience in some of the world’s finest restaurants, including Maison

Troisgros, Chateauneuf, Café Greco (New York), and Noga Hilton

(Geneva). In Paris he apprenticed with Chef Paul Bocuse, one of the

pioneers of nouvelle cuisine. The daily specials are special indeed,

and always changing according to what is at its freshest and finest.

For example, halibut hugged in bacon, on a hillock of perfectly briny

seafood risotto, or brie wrapped in a delicate pastry and baked with a

sour cherry sauce. Or opt for a menu staple: luscious, fat West Coast

mussels in an aromatic, savoury broth with just a touch of heat. Crusty,

properly sour sourdough bread for dipping makes each bite heaven.

Management has not been content to sit back smugly after securing

this fine chef. The Rockwater has been quietly luring some of the best

servers and staff on the Coast to their team, evidenced by competence

and cheerfulness in the dining room. Most weekends feature live music

in the lounge, something locals very much appreciate, and something

that pleasantly surprises tourists. Behind the bar they

shake up a great many Rockwater martinis (one ingredient

is raspberry liqueur). The wine list features the best of

the best from BC, sparkling wines for patio sipping, the

finest champagnes for celebrations (the Rockwater hosts

many of these), and a good selection of the best vodkas

for classic martinis.

All this in Ole’s Cove (named after the original

Norwegian owner of the land upon which the Rockwater

now sits). It is truly a blessed little piece of the Coast.

With wild forest, arbutus, moss, a grassy lawn, and rocky

outcroppings, it manages to give a feeling of wildness and

coziness at the same time. Testimonials reflect the strong

affection repeat guests have for this special location. The

waters in the cove warm nicely for swimming in summer

and are perfect for exploring by kayak. There is a dock for

boaters and a swim float for those hot summer days. Or

relax by the pool while looking out over the secluded cove

and across to the sand cliffs on Thormanby Island.

Of course this landscape inspires the Rockwater

team, who pride themselves in showcasing our kind

of terroir in all that they do, from warmly welcoming

guests to snapping photos of couples, responding to

music requests (to any requests!), and serving up feasts

for the palate and eye. Chef Sekihata, whose travels have

made him a connoiseur of local influences on cuisine, is

painstaking about presentation. Each plate reflects the

loveliness of the surroundings: abundance, sprigs of wild

herbs, and sauces the colour of sunsets.

FLAVOURS FOOD & DRINK MAGAZINE 7

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