Written By Guest Writer Chefs / Folks Dec 7, 2011 Chef Profile: Andrew Dickinson of the Blue Crab Bar & Grill SHARE VIA: Facebook Twitter PinterestThe Blue Crab's Chef, Andrew Dickinson. Photo by Timothy TrebilcockManaging a kitchen is a challenge no matter where the location, but throw three young children into the mix and it’s a recipe for disaster. “Not so,” says Chef Andrew Dickinson at the Blue Crab in James Bay. “Teaching them at home actually informs a lot of what I do at the hotel. At the moment it’s all about slow cooking, root vegetables and short ribs, and my kids’ enthusiasm is infectious.” Andrew and his team run the well-known Blue Crab Bar and Grill at the Coast Victoria Harbourside on Kingston Street. It’s a mainstay in Victoria, well known for its fresh seafood and regional cuisine. They take pride in using seasonal and readily available local ingredients to ensure fresh, flavourful food that adds comfort on rainy west coast winter days. Andrew’s passion for food has grown steadily over the years. Working stages in Europe, and spending three years in Bermuda at Cambridge Beaches, Reefs Hotel and Senesta, has kept his life’s work interesting. Now he can pass that excitement on to his three children Makayla, Sadie and Adian through a creative culinary education at home. Luckily for Victorians, you needn’t be part of the Dickinson family to have access to these culinary creations. However, you had better act quickly. The Coast Victoria Harbourside is closing on December 26 for a few months of renovations, so you only have a few weeks to experience Andrew’s slow braised boneless beef rib. If you miss out, you can recreate at home with his recipe below. You can bet Andrew won’t lose his excitement for cooking during the renos (the restaurant is scheduled to reopen on April 30, 2012). He’s got three children to inspire him daily and they have big cooking plans plus planting a massive vegetable garden in the spring.– By Timothy Trebilcock Andrew Dickinson’s Slow braised boneless beef rib 3 large onions, roughly chopped.. roasted3 – 4 stalks celery, roughly chopped.. roasted4 large carrots, un cut peeled and roasted6 large parsnips un cut peeled and roasted4 large beets, peeled and quartered 6 beef short ribs seared and seasoned Handful peppercornsfresh bay leavesfresh thyme Preheat oven to 300 degrees. Place ingredients in a large hotel pan and add enough water to cover the ribs. Bring to a boil, cover with foil, and place in the oven. Braise, cooking in the oven, for 7 hrs until the meat is fork-tender. The Blue Crab146 Kingston StreetVictoria, BC Phone: 250-480-1999WebsiteChefsFolksVictoria SHARE VIA: Facebook Twitter Pinterest Written By: Guest Writer We get many people writing guest articles for us, as well as past contributors. This is the Guest ... Read More You may also like Chefs / Press Release / Restaurants January 15, 2019 New Executive Chef at The Pointe Restaurant New Executive Chef Carmen Ingham appointed at Wickaninnish Inn’s The Pointe Restaurant in Tofino, Canada Press Release — January 15, 2019 ... Read More Chefs / Events / Restaurants / Vancouver January 29, 2018 Blue Water Cafe Celebrates Sustainability from the Sea “Unsung Heroes Festival Returns” Vancouver, B.C. (January 29th, 2018) – Take a deep dive with Blue Water Cafe + Raw Bar and discover ... Read More Chefs / Events January 25, 2018 Wine, Beer, Foodie and Fun-lovers Celebrate Parksville Uncorked It’s time to raise your glass and toast the exceptional wines, beers, ciders and cuisine of British Columbia at the 10th annual Parksville Uncorked ... Read More Chefs / Events / Wine Events May 3, 2017 It’s true love when Chef Meets BC Grape Nowhere else can you taste so much great food paired with so much exceptional BC VQA wine. At Chef Meets BC Grape, you can sip from hundreds of wines ... Read More Chefs / Elsewhere / Out of Towners May 2, 2016 Terroir Hospitality Symposium: 10-years on and still going strong Last Monday (April 26), Terroir Symposium, Canada’s most influential gathering of the biggest and brightest culinary minds, celebrated its 10th ... Read More Chefs / Restaurants March 17, 2016 A Throwback Throw Down: Atlas Pop Up Event #1, Part and Parcel The restaurant industry in Victoria in the early 2000s, for those who were manning the dish pits, doing prep, and plating salads, was a transient ... Read More Comments are closed.