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August 13, 2024 Tayler Fuerst0

If you are a lover of seafood, like us, then you’ll love these Dungeness Crab Cakes. Our twist on a classic, turn your Taste of B-Sea order into this delicacy. Enjoy as an appetizer or as the main event.

Materials

  • x2 large eggs
  • 12ml mayo
  • 7ml Worcestershire
  • 2.5g Old Bay seasoning
  • 60g finely chopped celery
  • 60g finely chopped white onion
  • 5g fresh, chopped parsley
  • 40g Panko
  • 500g of lump, crab meat
  • Salt + Pepper

Method

  1. Sauté celery and white onion with a few drops of oil until translucent. Cool once ready
  2. Mix all ingredients together, season and a fry small amount in a pan to taste. Adjust seasoning as needed
  3. Form mixture into cake, to the size of your choice
  4. Sear both sides of crab cakes in an oiled non-stick skillet, until golden
  5. Finish in oven as needed (depending on size)
  6. Enjoy!

Don’t worry if you’ve moved through your supply of Dungeness Crab, our Taste of B-Sea program runs year round. The finest quality fish and shellfish, these products are OceanWise and come from some of the most sustainable fishers in the world using the most eco-friendly methods.

To learn more and to place your order, contact us | 1-800-688-8959


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July 28, 2024 Tayler Fuerst0

While you might come to QCL for the fishing, you’ll find that every additional aspect of your experience is unlike any other. And when it comes to our dining programs, there is an option for everyone.

Between the Main Lodge, Hook Bar, Bell Ringer, The Buoy and our Private Houses – our hospitality team creates dishes and experiences that leave you with just as many lifelong memories as your fishing will.

The Main Lodge offers an exceptional and unique dining program, featuring both buffet and a la carte style services, morning and night. Featuring globally inspired flavours and dishes, the QCL Chefs has created menus and treats that will have you asking for the recipe.

Not only do we have an exceptional dining program within the Main Lodge, but we also offer semi-private dining opportunities that allow you to experience something different.

The Bell Ringer

For those that are looking for something quintessentially QCL, we offer the Bell Ringer Seafood Boil. Introduced to the program some years ago, this dinner is by reservation only and always a crowd pleaser. Available at an additional cost per guest, this semi-private Bell Ringer Seafood Boil dinner is served on the Dock, an experience unlike any other. Casual, vibrant and mouth-watering.

The Buoy – A Japanese Experience.

In collaboration between several QCL departments one off-season, The Buoy emerged and swiftly became what it is today – a Japanese Inspired Experience. Offering an intimate and personalized experience, the Buoy is by reservation only, at an additional cost per guest. This venue can accommodate up to 8 guests, per seating, with seating’s offered at 7:00pm and 9:00pm exclusively. Contact the QCL Concierge Team to book your seat!

Aside from our evening dining programs, you can anticipate to indulge at multiple other venues throughout your stay! Enjoy some lunch onboard the Hook Bar Grill located on the M.V. Driftwood anchored in the middle of our fishing grounds. Or, when you return from fishing take advantage of our Après Peche programs including snacks at the Bell Ringer and a Sushi cart that is located at the front of the Main Lodge.

For those looking for the next level of hospitality offered at QCL, inquire about our private houses. Totem and Charlotte House are the perfect venue for a truly curated experience.

Although you might come to QCL for the fishing, you’ll leave knowing that it’s so much more.


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June 12, 2024 Tayler Fuerst0

Summer is almost upon us, and with summer comes first class fishing trips and fish you can turn into delicacies. The warm weather of the summer calls for our chef’s salmon burgers, to be enjoyed on the patio with friends. Don’t forget to tell them how you brought this one into the boat, among your other fishing tales!

Materials

  • 650g of skinless salmon *This is a great way to use salmon scraps
  • 2 shallots, finely diced
  • 1 lemon, juiced and zested
  • 1 egg
  • 50g Breadcrumbs
  • 10g Pickles, chopped
  • 15g Capers, chopped
  • 2g Fresh Dill, chopped
  • 5ml Worcestershire sauce
  • 5ml Tabasco sauce
  • S+P to taste

Method

  1. Place salmon in a food processor or chop by hand. Pieces should be small, but not fine as you want to have chunks.
  2. Mix chopped salmon and all other ingredients together in large bowl.
  3. Scoop small spoonful of mixture in small pan with a few drops of oil and cook to taste, adjust seasoning and taste again
  4. Form salmon patties on small squares of parchment paper to ease transfer to cooking pan
  5. Heat large pan with natural oil of choice, sear both sides, and cook salmon patties until desired doneness.
  6. Serve on warmed bun with topping and sides of choice.
  7. Enjoy!

Don’t worry if you’ve moved through your supply of QCL caught fish already, our Taste of B-Sea program runs year round. The finest quality fish and shellfish, these products are Ocean Wise and come from some of the most sustainable fisheries in the world using the most eco-friendly fishing methods.

To learn more and to place your order, contact us | 1-800-688-8959


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April 24, 2024 Tayler Fuerst0

We strive to push the boundaries when it comes to the level of service we offer and are always looking at new, exciting ways to make the QCL Experience more memorable than the last.

Experiencing fishing first class extends beyond the water into our dining room, with dishes that will create memories all on their own.

Our Food and Beverage team has been hard at work, all off-season, preparing for opening day, May 2024. To those that will be joining us this summer, we have come up with various new offerings for you enjoy!

When it comes to beverages, our team definitely knows how to build a well-rounded menu! On the wine front, we have kept several guest favourites around, such as Austin Hope Cabernet Sauvignon, while updating with some new options like 1 Mill Road Pinot Noir Rose from Naramata, BC. Other than our wine list, we have also updated our QCL cocktail recipes as well as the addition of a couple new canned beverages for our guests to sip on their day on the water.

Not only can we curate an excellent bar list for our guests, but the team has been busy tasting, sourcing and planning exciting new dishes for our guests as well. A few notable items to look forward to would be our Boursin Stuffed Chicken Supreme that will be served in the Main Lodge Dining Room or our Chorizo Hash Bowl that will be available for breakfast in the Main Lodge. Also watch out for our new Après Pêche snacks, exclusively at the Bell Ringer, after your daily fishing adventure.

Remote dining like you’ve never experienced before!

We are thrilled to share this piece of your QCL Experience with you.

 


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January 13, 2024 Tayler Fuerst0

The New Year is officially in full swing and we’re here to bring you another QCL Signatures Series recipe.

Straight from our Chefs to you, the Herb Crusted Halibut. This recipe is nostalgic for us, as it was featured on our Main Lodge A La Carte menu, many years ago. Who remembers it?!

Change up your weeknight dinner routine with this Herb Crusted Halibut – Pair it with your favourite side dish and a glass of white!  A quick, easy and delicious meal made with your QCL catch.

Materials

  • 4x 170g Halibut Fillets
  • 65g Panko
  • 20g chopped Parsley
  • 15g chopped Dill
  • 15g chopped chives
  • 15ml Olive Oil
  • 5g Lemon Zest
  • 6g Salt
  • 2g Ground Black Pepper

Method

  1. Preheat the oven to 375° F.
  2. Line baking sheet with parchment paper.
  3. Mix all ingredients, except the halibut, together.
  4. Pat dry halibut and lay out on baking sheet.
  5. Generously spoon the bread crumb mixture fillets and lightly press.
  6. Bake in the oven until crumb topping is lightly browned and fish flakes easily with a fork, approximately 10 to 15 minutes.

Serve and enjoy with your loved ones!

Don’t worry if you’ve moved through your delicious catch already, our Taste of B-Sea program runs year round. The finest quality fish and shellfish, these products are Ocean Wise and come from some of the most sustainable fisheries in the world using the most eco-friendly fishing methods. 

To learn more and to place your order, contact us | 1-800-688-8959

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August 10, 2021 Duane Foerter0

A challenging but very rewarding fishery here at Queen Charlotte Lodge is the search for lingcod near the underwater peaks and shelves that litter the ocean floor. Feeding on the flood, these aggressive predators snap at nearby bait and lures alike with their powerful jaws and gripping front teeth. Nothing prepares you for the first time you haul up a large ling-dinger and see the head emerge out of the dark depths as you crank away on your sturdy Avet saltwater reel!

Before coming to work at QCL in 2017, most of my saltwater fishing experience consisted of chasing around small lingcod with buzzbombs in the inshore waters of British Columbia’s Sunshine Coast region. From my dad, I learned to gut and clean my catch, and how to carefully separate the filets from the carcass. We’d cook the ling with lemon and butter, perhaps some parsley or tarragon if we were feeling adventurous.

Just as my lingcod fishing has evolved, so too has my culinary technique; in the kitchen today, we don’t just stop at lemon, butter and herbs for our lingcod dish. Inspired by similar latitudes on the other side of the North Pacific, the lingcod dish I chose to serve at QCL fuses local line-caught lingcod with Japanese ingredients and techniques for a dish packed with flavour and steeped with memories.

We start by making the tentsuyu broth, which is a slightly sweet Japanese broth commonly served with fried tempura items like tofu, vegetables or ebi. The broth starts with simmering shitake mushrooms, to which we add kombu (a dried kelp), mirin (sweet cooking wine), rice wine vinegar and tamari (gluten free soy sauce). Once these ingredients have begun to release their impressive flavours, we briefly add and steep some katsuobushi (dried and smoked bonito flakes). After ten minutes we remove the bonito and simmer the broth for another thirty minutes. The combination of kombu, katsuobushi, and mushrooms imparts an intense umami flavour. Umami is that meaty, savoury mushroomy-anchovy-raw tuna hard to quantify but “you know it when you taste it” taste.

Once our broth is prepared, the rest of the dish comes together quite quickly. Into a hot blue-steel pan we add a tablespoon of grapeseed oil, chosen for its neutral flavour and relatively high smoke point. Our lingcod filet is then slid into the hot pan, with the side first touching the pan intended to be our presentation side once all the cooking is complete. After a few minutes, gently flip the lingcod, and reduce the heat to the pan to just cook the fish through to medium-moist. You don’t want to overcook this lean white fish!

In another hot pan we start a brief sauté of sofrito (onions, garlic, and olive oil), into which we add a season mix of mushrooms, including chanterelles, baby king oyster, maitake (hen of the woods) and shimeji, as well as five Salt Spring Island mussels. After one minute, we add three halved fingerling potatoes which have been braised with some of the tentsuyu broth sous vide (under vacuum) in an immersion circulator. The potatoes are packed with that umami flavour and form the base for the plating of the dish. A short simmer with some vegetable stock under a lid to open the mussels and heat the potatoes through and we are ready to plate.

Into a wide bowl we evenly distribute the halved potatoes, forming a base upon which we can build some height and drama for the finished dish. Naturally allow the mushrooms to fall around the potatoes, settling into the bottom of the bowl. The mussels are placed around the potatoes, showcasing the delicious bite within each shell. On top of this umami platform, we place the just-cooked lingcod filet, crispy golden side up.

The final stage of the dish involves the garnishes, of which there are three. First, we do a quick pickle of thinly sliced radish, just a minute or so in a combination of rice wine vinegar, mirin and a touch of Maldon salt (a large-flaked English sea salt). As the radishes are absorbing the slightly sweet and acidic pickle, we quickly dip a cluster of enoki mushrooms and a few slices of wakame or yakinori (both types of seaweed packed with umami) in a loose tempura batter, and quickly fry them until crispy and golden brown. A quick toss in some house made furikake (a Japanese spice mix consisting of bonito flakes, seaweed, sesame seeds, sugar and salt) and our crispy nori and mushroom hay is ready to crown the piece of fish. The radishes are naturally set up against the other ingredients to showcase their colour contrast and provide some freshness, as well as some balance to the other flavours.

Once we have assembled the stacked potatoes, mussels, mushrooms, seared fish, and garnished with our pickles and crispy components, the last thing to do is to pour some piping hot tentsuyu broth into the bottom of the bowl. The heady aromas, intense layers of umami, seared and flaky white fish, lightly pickled radish, and fun and frivolous crispy tempura garnish are all essential parts to one of my favourite, and deeply personal, dishes on the QCL menu this year.

QCL Chef Chris Green