#TasteofThursday Spring Radish recipe – Chef Felix Zhou

 

Spring Radish with Kalamata Olive Soil and Tarragon Oil

 

 

 

Dish:

Spring Radish with Kalamata Olive Soil and Tarragon Oil

Kalamata Olive Soil:

Olives, pitted

Dehydrate until completely dry. With a knife, finely chop olives.

Golden Mix:

80g Ground Almonds

60g Turbinado Sugar

Preheat oven to 325°F/140℃.

Combine ground almonds and sugar and place on a baking sheet. Toast in oven until golden.

Tarragon Oil:

120g Tarragon Leaves

80g Flat Leaf Parsley

350g Canola Oil

In a blender, combine tarragon, parsley, and oil and blend well. Pour contents into a bowl and immerse into an ice bath to maintain vibrant colour.

Radish:

Red Radish

Jade Radish

Ninja Radish

Watermelon Radish

French Breakfast Radish

Icicle Radish

Lemon Juice

Sea Salt

Wash and cut radishes into uniformly shaped and sized pieces. Set aside half of the radish mix. On a flattop grill or griddle, char one half of the radish mix. In a bowl, combine the raw radishes with the charred radishes and dress with tarragon oil, lemon juice, and salt. Finish with a sprinkling of olive soil mix and an extra drizzle of tarragon oil. Garnish with fresh herbs.

 

Felix Zhou

Born in Hunan, China and raised in Vancouver, Felix Zhou started his culinary journey at West Restaurant under the tutelage of critically acclaimed chefs David Hawksworth and Warren Geraghty. He further honed his skills in his next role at the Shangri-La Hotel’s MARKET by Jean-George, and in 2012 jetted off to London to pursue his next culinary adventure. Here, Felix joined the team at Michelin-starred Galvin La Chapelle – a bastion of modern French cuisine – and then sharpened his foraging skills at Roganic, a pop-up restaurant in Marylebone dreamed up by Michelin-starred Chef Simon Rogan.

Felix returned to Canada in early 2014 to assume the role of executive sous chef at Whistler’s Nita Lake Lodge where he helped to oversee the resort’s five food outlets. Later that year, Felix moved back to Vancouver to accept the executive chef position at The Parker – one of the city’s most well-received vegetarian eateries – and stayed with the restaurant during its rebranding as Big Trouble.

Now, as executive chef at Beach Bay Café, Felix brings to the table rich experience drawn from his travels and chefs he has worked alongside throughout his storied career. His ever-evolving menu prioritizes locally sourced ingredients, freshly caught seafood and approachable dishes inspired by the laidback lifestyle of the West Coast. Felix’s personal spin on refined yet casual dining is a breath of fresh air, expertly capturing the restaurant’s beachfront location and contemporary feel.