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In just four short years, Chef Ronald St Pierre and Tricia St Pierre have created a culinary destination in the Comox Valley.
My friend, Jeremy Ferguson wrote the following in the Globe and Mail earlier this year:
“Courtenay’s claim to fame comes through a different passion: It wants to be foodie capital of the island. Assembling and showcasing the produce of the ultra fertile Comox Valley, it has accumulated considerable credentials.”
“Courtenay’s proudest restaurant is called Locals. Chef Ronald St. Pierre has done what other chefs only talk about: His restaurant is almost entirely about ingredients. He pulls it off with style and largesse. He shines the spotlight on local producers – Prontissima for pasta, Island Bison for buffalo, Christine’s Quackery for duck – at every turn. Wasabi comes farmed by Nature Springs Wasabi, and it’s the real thing, not the horseradish and food colouring used in most of Canada’s sushi houses. When you offer eight species of fresh fish from ling cod to sablefish, you’re brave.
When you offer each in five ways from steamed to stir-fried, you’re very brave. Seared albacore loin reveals the St. Pierre modus operandi, the nicely seared tuna served with a brace of vegetarian sushi rolls and, as accents, soy ginger dip, chili oil and cashew coriander pesto. Bison tournedos bring juicy Campbell River bison medallions wrapped in double-smoked bacon, charbroiled, set atop a bed of perfect lentils and garnished with caramelized onion and lavender confit. It’s a wonderful dish. Even the drinks are local.
Food Day Canada 2012 Menu
Three courses meal $35
Choice of Appetizer
HEIRLOOM TOMATO GAZPACHO
Local organic tomato soup served cold with fresh
basil, garlic scape, feta and pickled beans
Beaufort “Blanc de Noir” $9 glass / $4.75 ½ glass
or
STONEY BOG FARM TERRINE
Free range chicken liver pâté served with
grape jelly and a lemon thyme brioche 40 Knots Winery Pinot Noir $10.50 glass / $5.50 ½ glass
or
SMOKED TUNA AND MELON
Estevan Tuna cold smoked loin served with Bates Beach Farm melons, shaved shallot, capers & preserved lemon
Intrigue Riesling $8.25 glass / $4.25 ½ glass
Choice of Main Course
LOCALS’ MIXED GRILLED
Glen Alwin Farm marinated lamb skewer, Coal Creek Farm turkey breast medallion, and Tannadice Farm pork tenderloin, served on new potatoes with truffle butter
Hester Creek Cab-Merlot $8.25 glass / $4.25 ½ glass
or
CHARBROILED SALMON FILLET
Served on baked cornmeal polenta with Stoney Bog Farm fresh blueberry and basil beurre blanc
Pacific Breeze Chardonnay $10 glass / $5 ½ glass
or
PRONTISSIMA PASTA PRIMAVERA
Fresh Artisan spinach fettuccine tossed with a medley of local organic vegetables, basil and pine nut pesto, Natural Pastures Parmadammer cheese
Noble Ridge Pinot Grigio $9 glass / $4.75 ½ glass
Choice of Dessert
CHOCOLATE LAYER CAKE
Decadent dark chocolate and almond cake filled with hazelnut praline chocolate mousse
and glazed with pure chocolate ganache
or
TRICIA’S ITALIAN CREAM PARFAIT
Traditional family recipe with Comox Valley fresh seasonal berries served on lavender gelato with a rich Kirsch Italian cream and almond biscotti.
Beaufort Black Solera Dessert Wine $8 glass
~~~~~
Locals is one of about 250 restaurants that celebrate Food Day across Canada. Contact them at the number below to reserve a table.
Locals est l’un des 250 restaurants à travers tout le Canada qui participent au Journée des terroirs. Contactez Locals directement, au numéro ci-dessous, afin de faire votre réservation.
Locals
368 -8th Avenue,
Courtenay. B.C. V9N 1N3
T: 250 338 6493
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