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 Causes / Chefs / Events / Victoria August 30, 2019 Mary Ploegsma—The Tattoo Series I It was an unforgettable afternoon. Mary Ploegsma served us David’s Tea’s vanilla chai with sweet local strawberries and chocolate biscuits. The ... Read More Causes / Chefs / Events / Food Heroes / Sustainability August 30, 2019 An Evening with Chef Ned Bell and Ocean Wise On August 20, 2019, Ocean Wise and Eagle Wing Whale and Wildlife Watching Tours teamed up to present the first in a series of speaker events in ... Read More Chefs / Destinations / Epicure at Large / Food People / Travel August 1, 2019 Letters From Lyon August 2019 Cher Eat, I have been wondering a lot lately about how Lyon gained such a recognisable status in gastronomy. Sure, yes there are plenty of ... Read More Chefs / Food Events / Food Pairings / Wine Events August 1, 2019 On This Harvest Moon – Celebrate with Averill Creek On This Harvest Moon’ – September 14th, 6pm Celebrating the Cowichan Valley’s autumn bounty with local farmers, Averill Creek wines, ... Read More Chefs / Restaurants / Review July 29, 2019 Wildness: Ode To Newfoundland and Labrador A decade ago, when my wife and I were driving around Newfoundland, we met and befriended one of then-premier Danny Williams’ speechwriters. She ... Read More Chefs / Food Events / Food Pairings / Restaurants / Review July 29, 2019 Creatives Collaborate – Veneto’s Chef Jamie Huynh and Toptable’s Chef Kristian Eligh Creatives Collaborate—at first glance, the title suggested storytelling, workshops and artistic endeavours. A hotbed of artful storytelling in ... Read More Comments are closed.