Chris Joyce, Executive Chef
Located high atop the Chateau Victoria in Victoria, British Columbia; Vista 18 offers patrons one of the most unique dining experiences in Canada. The breathtaking views of Victoria along with the superb menu offer a wonderful feast for the eyes and for the palate. Vista 18 offers its guests a near 360-degree perspective of downtown Victoria boasting spectacular views of the Inner Harbour and Mount Baker.
In addition to the panoramic views, Vista 18 also offers live music on Friday and Saturday nights to entertain their guests. The restaurant has a jazzy feel to it combined with comfortable seating and a wood décor that offers customers a casual yet upscale dining experience. For this reason it has become one of Victoria's most popular spots for celebrating - whether it’s Mother's Day, an anniversary, or New Year's Eve - the restaurant draws in a mix of local patrons as well as visitors to Victoria who are staying at the hotel.
The Chateau Victoria hotel is independently owned and operated by local businessman Clive Percy who recently appointed Chris Joyce as Executive Chef of Vista 18. Since his appointment as Executive Chef, Joyce's innovative style has taken the menu in a new direction. Says Joyce "I favour local seasonal products and prefer to create recognizable dishes that please the palate with their simplicity."
The term "buy locally, think globally" fits with Joyce's philosophy on preparing and consuming food. "I aim to make every flavour clear in my dishes, instead of disguising the food with complex flavours - this allows the flavour of the ingredients to stand on their own." Says Joyce.
There is certainly no hidden agenda in this modern, clean cooking. Through Joyce's research and the inspiration he derives from what is new, Joyce is able to preserve good culinary traditions while at the same time expanding the possibilities of his creations.
After working in the foodservice industry in Jasper and Victoria, Joyce apprenticed at a large hotel in Edmonton giving him the opportunity to become well rounded in all aspects of the culinary arts. As a relatively new chef, Joyce is learning to balance both culinary and management aspects of overseeing a staff of fifteen and it is a challenge that he is embracing.
Joyce's current innovative menu fare features the simplicity of dishes such as Grilled King Scallops with a warm potato salad and herb dressing, or Roulade of Free Range Chicken with wild mushroom farce, saffron fingerling potatoes and roasted baby corn. Dishes that Joyce admits he might cook at home.
Sysco Marketing Associate, Amanda Elliot, helps Joyce to stay current with trends and advises on the best products to achieve his goals.
"Victoria, British Columbia is a competitive marketplace and to succeed you really have to stay on top if it." Says Joyce. "I enjoy creating new menu concepts to suit the changing environment."
With its exceptional location and spectacular views complemented by the energy of its young chef, Chris Joyce; Vista 18 is truly an exciting dining experience, unmatched in Victoria or on Vancouver Island. ¨
Roulade of Free Range Chicken "Coq Au Vin Style"
with wild mushroom farce, saffron fingerling potatoes and roasted baby corn
Free Range chicken breast 4 x 7 oz
Caul fat 1 lb
Button mushrooms, chopped 1 lb
Wild mushrooms 1 lb
Cloves, garlic 2
Carrot, peeled 1
Celery stocks 2
Good red wine (Merlot) 1 bottle
Thyme to taste
Heavy cream 8 oz
Fingerling potatoes* 1 lb
Baby corn* 8
Saffron 2 grams
Chicken Stock 1 L
* Fingerling potatoes or baby corn may be substituted.
- Skin and pound out chicken breasts. Marinate with wine, button mushrooms, carrot, celery, garlic and thyme.
- Cook wild mushrooms, cool and pureé with eggs and 3 oz of the heavy cream; season with salt and pepper.
- Strain chicken from marinade and reduce marinade with chicken stock and season.
- Place caul fat on cutting board, place chicken on caul fat and add mushroom farce. Wrap chicken in caul fat to get a sausage effect. Season and cook in a 350°F oven for 15 minutes. While chicken is cooking, cook fingerling potatoes with cream, saffron and roast baby corn. Serve with red wine sauce.
Chef Deen Coulter
The Eagles' Nest Restaurant & Lounge
A visit to the Aseneskak Casino is entertainment at its best! Located just a five minute drive north of The Pas in Manitoba, the Aseneskak Casino is located in Opaskwayak Cree Nation in some of the most beautiful country in Manitoba.
The Aseneskak Casino boasts 177 slot machines and eight game tables offering the excitement of a large casino in an atmosphere of small town friendliness. The Casino also contains the Eagles' Nest Restaurant and Lounge as well as a gift shop and art gallery, all with a distinctive First Nations theme.
Besides being a quality gaming facility, the casino is also an entertainment centre, presenting up-to-the-minute casino recreation in a unique atmosphere. Live entertainment including entertainers from Manitoba and across the country appear on stage at the Aseneskak.
The Eagle's Nest Restaurant is located within the Casino on the upper level and offers an excellent variety of freshly prepared foods. Here patrons may choose from a variety of menu items, or they can select a daily special. There is truly something for every occasion whether customers are celebrating a special day, or having a quiet dinner with friends or business associates.
Chef Deen Coulter has been with the Eagle's Nest from the beginning and is responsible for all kitchen activities including menu planning, ordering food, as well as balancing food and labour costs. For Coulter being a chef is a creative release and he enjoys the challenges of coming up with new ideas using local fare.
Due to its location within the casino, the Eagle's Nest can offer more than just an average night of dining. They can offer a full entertainment experience, and says Coulter, "I know that the customers have come to the Casino for an entertaining experience, and I try to create that experience in my dishes also."
"Our primary focus at the Casino is to cater to the needs of every customer as an individual, whether it’s a product or service we are offering them. It’s a casual dining atmosphere but we strive to accommodate everyone's needs."
Whether customers choose a quick snack and a great cup of coffee, or a special meal served with a fine wine, the Eagle's Nest more than meets expectations and best of all it is served up by a friendly and efficient staff.
"I think what makes us special is our staff. We have the friendliest staff you'll find anywhere and our repeat business is high because of the rapport our staff has with our customers. They build relationships." Says Coulter.
The Eagle's Nest Restaurant is currently taking advantage of eSysco, and Coulter enjoys the online ordering efficiencies that this service provides. Says Coulter " I count on Sysco for its great variety, the service is excellent and the products are of high quality."
The Eagle's Nest Restaurant and Lounge is indeed an inviting and friendly place to get together. After being in a business just a little over a year, they have quickly gained a reputation for quality service and food, and the clientele continues to grow. The Eagle's Nest Restaurant and the Aseneskak Casino offer a truly memorable dining and entertainment experience. ¨
Serves 24 (3 slices each)
Arrezzio Parbaked Pizza Crusts 3 3
Basil pesto 250 mL 1 cup
Arrezzio Pizza Sauce 275 mL 9 oz
Crumbled feta cheese 500 mL 2 cups
Shredded fresh Parmesan cheese 125 mL 9 Tbsp
Black olives 250 mL 1 cup
Onions 125 mL 1/2 cup
Diced tomato 125 mL 1/2 cup
Sliced Chicken breast, cut into cubes 125 mL 1/2 cup
- Place pizza crust on pizza pan. Brush crust liberally with basil pesto. Spread pizza sauce evenly on top and arrange Feta cheese evenly on top of sauce. Place black olives, onions, diced tomatoes, and chicken breast cubes evenly on top of cheese. Sprinkle with shredded fresh Parmesan cheese. Drizzle top of pizza with additional basil pesto.
- Place pizza in a convection oven preheated to 375°F (190°C). Bake for 7 to 10 minutes or until cheese has melted. Remove pizza from oven and cool slightly.
- Cut each pizza into 8 slices for serving.