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Locals Restaurant Comox Valley, BC

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Welcome to Locals Restaurant

Locals Restaurant Celebrates its 10th Anniversary

Locals Inspired Recipe Contest”

 For the past 10 years Locals Restaurant has remained fully committed to showcasing food and beverage producers from this region as well as the entire Vancouver Island. For our 10th Anniversary Locals is “turning the table” on our guests and wish to see what local food enthusiasts can create from their local bounty.

We would like to thank everyone for their submissions and support. We are impressed with all of the entries.

It was a very difficult decision with all of the amazing recipes we received.

We are pleased to announce our Locals Inspired Recipe Winner!

Brandon Galandy with his "Blackened Salmon"


 

Salmon Fillet - locally caught

5 carrots - Siefferts Farm

1/4 tsp Paprika

1/4 tsp cayenne pepper

6 thyme springs

Fresh Oregano

Kosher Salt

Pepper

Fresh Dill

New Potatoes – Siefferts Farm

Slivered Almonds

Corn on the Cob - Siefferts Farm

Chives

Cauliflower - siefferts

Butter

Tomatoes - Siefferts Farm

 

Homemade Vegetable Stock:

5 carrots - Siefferts Farm

3 celery sticks

1 yellow onion - Siefferts Farm

6 thyme strands

Salt

Pepper

1 corn on the cob – Siefferts Farm

1 red pepper - Siefferts Farm

Tomato paste

2 bay leaves

6 garlic cloves -Siefferts Farm

 

Instructions:

1. Prepare vegetable stock. In a large pot, add olive oil, chopped onion, garlic, celery, carrots, salt and pepper and sear for 5-10 minutes. Add water and bring to a boil then add: tomato paste, cob of corn chopped in half, chopped red pepper, bay leaf & thyme. Let boil for 1-1.5 hours.

2. To make sundried tomatoes: heat oven to 200 degrees. Cut tomatoes in half, season with salt & pepper and place on oiled pan, for 4-5 hours, and leave until leathery looking.

3. Once broth has boiled, pour broth through sieve to catch veggies. Press remaining veggies through sieve for enhanced flavour in broth.

4. Boil new potatoes, with skin, for 10-15 minutes. Strain then put in the fridge for 30 minutes.

5. Bring 4 cups of broth, 1tbsp of butter, 6 thyme stands, salt & pepper to a boil and add 2 small cauliflower heads. Boil until cauliflower is soft and broth has evaporated.

6. Put cauliflower into blender and blend until puree is formed & set aside.

7. Season fillets with cayenne pepper, paprika, thyme salt & pepper and set aside.

8. Remove potatoes from fridge. Peel off potato skin into bowl and keep skins. Cut the potatoes into thin circular slices.

9. Shave corn off of the cob and put into bowl. Set aside.

10. Put 1/2 cup of slivered almonds into frying pan to toast on medium/low heat.

11. Finely chop chives and dill & put into a bowl.

12. Put 2 tbsp olive oil into pan and add skins of potatoes & toasted almonds. Cook until crispy, 5-8min. Once cooked, set in the oven to keep warm.

13. Put 3 tbsp of olive oil & 1/4 cup homemade stock into a large saucepan and add potato slices and corn. Cook for 10-15minutes. Then remove from saucepan and place in a large bowl. Add salt, pepper, dill & chives.

14. Add 3 tbsp olive oil into a pan and add the fillets to sear skin side down.

15. Put puree onto plate, add potato & corn mixture, then place the fish on top. Add one sundried tomato. Sprinkle top of fish with the toasted almond & potato skin mixture. Garnish with sprinkle of chopped chives and dill.

 

  

 

 

Locals Restaurant is wheelchair accessible. Our Main Level Dining Room and washrooms are fully accessible. Our patio has one 4" step down, and is often navigated by backing the wheelchair down the step, with assistance. The Upper Dining Room has 3 stairs, with a very sturdy handrail.

 

Reservation Times-

As we make everything in house, from scratch, and to order, we wish to ensure ample time for your dining experience. Dinner reservations are accepted in 2 1/2 hour intervals. If you are running off to a show, catching a ferry, etc. please inform your server. Please note that we do not have a lounge or bar in which to wait, should you arrive early for your reservations.

 

Dining with children-

We welcome young diners to experience Locals cuisine. As we have no deep fryer, our children’s menu is healthy and varied. We recommend that you request an earlier reservation time, before the restaurant is very busy and meal times take a bit longer. The acoustics of the restaurant occasionally pose a challenge due to height of the ceilings. Should your child become noisy, we respectfully request that you respond and attempt to settle him or her. Please let your server or the hostess know if there is anything we can do to make your dining experience more comfortable and enjoyable.