Rosario Resort & Spa
Salmon belly done 3 ways: vientre de salmon crudo (salmon belly "crudo," Peruvian black olive sauce, baby greens from Rosario's garden; vientre de salmon frito (crispy fried salmon belly, smoked Spanish paprika, smoky beets, lemon aioli); spaghetti con ventre ssalmone (fresh spaghetti with salmon belly, roasted tomatoes and pistachios)
Chef Southern grew up on a small farm just outside of Vancouver, BC surrounded by all things fresh from the garden. “I’m lucky I never had to choose a career. I walked into my first kitchen when I was 14 and I’ve been hooked ever since,” he says. After culinary school he completed his apprenticeship at the William Tell Restaurant, followed by a stint with Chef Bruno Marti at La Belle Auberge. From there he worked his way up to Executive Chef at Umberto Menghi’s Al Porto Restaurant in Vancouver’s Gastown District. He became an Executive Chef with Holland America Line, working on ships and experiencing global cuisines. He has worked for Westin Hotels and Resorts in Grand Cayman and St. Maarten in the Caribbean, and lived in Lima, Peru, for several years. Accolades include Chef of the Year, Grand Gold, 5 Gold Medals, and 1 Silver Medal at the Cayman Islands National Culinary Salon, Top Apprentice by Canadian Federation of Chefs de Cuisine, and an appearance with Team Canada at the World Culinary Exposition in Luxembourg. He has now returned to the Northwest, to Orcas Island and Rosario Resort and Spa's The Mansion restaurant. When he’s not cooking you can usually find him together with his wife and two furry dogs walking on a long peaceful trail or playing a good game of fetch in the dog park.
Chef's dish to be paired with Dusted Valley's 2015 Boomtown Pinot Gris