Tofino’s leader in adventure experiences offers unique opportunities for fishing enthusiasts This September, Tofino Resort + Marina brings the exhilarating tuna fishing experience to Tofino in their inaugural Race for the Blue derby. Taking place on September 7-15, 2018, the tournament’s $25,000 grand prize will draw the excitement of anglers from across the … Read more
Two Chefs Reunite at Tofino Resort & Marina’s 1909 Kitchen on May 19, 2018 Chef David Hawksworth travels to Tofino on Saturday, May 19, to cook at 1909 Kitchen with Chef Paul Moran at Tofino Resort and Marina, where the two chefs and friends are excited to reunite under the roof of 1909 Kitchen … Read more
Tofino Resort + Marina’s Chef Paul Moran welcomes talented BC chefs for collaboration dinners in Tofino 1909 Kitchen at the new Tofino Resort + Marina announces an impressive roster of guest chef collaborations, taking place throughout the spring. The Guest Chef Series will feature: Brad Holmes and Chef Carmen Ingham from OLO Restaurant, Victoria … Read more
Tofino’s newest resort opens in the heart of the community Appealing to adventure seekers, surfers and culinary explorers alike, Tofino Resort + Marina unveils 62 guest rooms, two waterfront dining venues, a marina and adventure centre, positioned right at the heart of Tofino’s incredible culinary and cultural community. Signature waterfront restaurant, 1909Kitchen, offers a … Read more
OCEAN WISE YELLOW FIN TUNA TOSTADA Serves 10 people as an appetizer Preparation time is 3hr Ingredients 500g fresh single origin, organic, non GMO corn, masa 1.5 litre grape seed oil 500g yellow fin tuna “ocean wise” 2 avocados 250g chipotle paste 1 egg yolk 100 ml lime juice 1 leek 10g charcoal … Read more
Celery Root Tortellini with Morel Emulsion and Parmesan – Chef Paul Moran For the pasta dough 600 g “oo” Italian flour 6 free range egg yolks 4 free range eggs 30 ml E.V.O.O. Combine all ingredients in a food processor and mix until a fine crumb forms Remove and knead on a cool surface … Read more
CURED SPRING SALMON SALAD Serves six people as an appetizer Ingredients: 600g fillet of spring salmon, skin on 6 small fingerling potatoes ½ a red onion 500 ml vegetable oil 50 ml apple cider vinegar 100 g Kosher salt 75 g brown sugar 1 bunch watercress 3 baby candy cane beets 50 ml … Read more
Raw Albacore Tuna, Sea Asparagus, Raspberries, Salted Mackerel Executive chef at the Outpost, a West Coast Fishing Club lodge located on Haida Gwaii, Chef Paul Moran shares another great recipe. Serves 10 as an appetizer Featuring Ingredients found in B.C and utilizing all of them in a Raw form. 1 3lb loin Albacore tuna 4 … Read more
This recipe was sent in by Chef Paul Moran, inspired while on a trip to Mexico. Coconut flan 3 servings Ingredients – 1 x 14 oz. can Sweetened Condensed Milk – 1 Cup Moist Grated (Shaved) Coconut – 1 Cup Whole Milk – 1 Tablespoon Water – 5 fresh large Egg Yolks, beaten – 1 … Read more
Wine and Dine with Canada’s Best Young Chef Mt. Boucherie Winery hosts culinary fundraiser to support chef Paul Moran Mt. Boucherie Winery unites local musician, culinary chefs and hospitality members to host an evening stand-up reception fundraiser in support of local chef Paul Moran, as he prepares to compete in upcoming world-class S. Pellegrino Young Chef 2015 … Read more