Interview with Sinclair Philip, Co-Owner of Sooke Harbor House
The following interview was made possible by the NW
Tastemaker, a culinary travel publication forthcoming from Northwest Travel
Magazine. To read more interviews with the best chefs in the Pacific Northwest,
visit Northwest Travel Magazine and
TableTalkNorthwest.com.
Sinclair Philip, Co-Owner of Sooke Harbor
House
One
of North America's most iconic chefs, Sinclair Philip has only worked in one
kitchen, the kitchen at Sooke Harbor House, a 28-guestroom Vancouver Island
resort that he took over with his wife, Frederique, in 1979. Ever since, the
couple's cooking style has played a key role in defining British Columbia
cuisine. American Gourmet Magazine even named Sooke Harbor House the "Best Restaurant in the World for
Authentic, Local Cuisine."
Today, Sinclair
and Frederique work with a team of chefs to put the bounty of Vancouver Island
onto a plate. They have a year-round garden, and as divers and foragers, they
have cultivated an intimate knowledge of rare berries, mushrooms and fish. The
menus at Sooke Harbor House also regularly feature ingredients traditionally
used by First Nations people.
1.
How do you describe Northwest cuisine?
Broadly speaking, the term cuisine denotes a
cooking style, but usually, it also implies a sense of tradition. Our region
was historically home to local cuisines, but they differed from the more recognized
cuisines of the world, such as regional Chinese; regional Italian, such as the
two Sicilian cooking styles; regional Japanese; and regional French, since the
latter stemmed largely from peasant agrarian societies.
In regions with recognized cuisines, dishes
are characterized by a collection of traditional, typical recipes that have
stood the test of time and are largely based on a broad adherence to the
use of local ingredients. A sense of belonging is also attached to the idea of
cuisine, where people share a common understanding of how and why the
ingredients are put together and the story this represents. For cuisine to
exist, there must be a feeling of shared values and customs among the people,
an incipient sense of belonging or wanting to belong. The people of these same
areas recognize the dishes and cuisine as their own, and outsiders also
recognize these cuisines to be of that region. For dishes to become part of a
regional cuisine, they must also be accepted in home kitchens. Of course,
cuisines evolve and, as a matter of course, new ingredients and techniques are
gradually absorbed into the cooking style alongside local ingredients.
In our region, in a very short period of
time, we went straight from a hunter-gatherer to an industrial cuisine. Earlier
food styles, whether First Nations, Native American, or early settlement, have
largely disappeared, and today, our food style is primarily a globalized
industrial model of cuisine with some regional characteristics rather than a
clearly identifiable, regional cooking style based on a sense of our history,
place and community. Many people in our broad region rarely cook and
infrequently prepare their own food largely from raw ingredients. They often
eat in their cars and in fast food outlets; they frequently microwave food from
a can, a package or a freezer. Most of our food is manufactured, in part,
or entirely, outside our home kitchens and takes little time to assemble or
eat. Moreover, nearly half our calorie intake today comes from added fats and
sugars, not from natural ingredients, and from ingredients from thousands of
miles away. Our dining is very individualized, and our cooking is sometimes
conspicuous for its stylistic chaos. Occasionally, it is a globalist
mishmash without real relevance to the geography of our region. Meals based on
ingredients from everywhere and pre-packaged food distribution are becoming
increasingly the same in different parts of the world, as well as supported by
thousands of advertising messages a year that are paid for by global food
conglomerates. Our eating patterns, from very early childhood, are based not on
customs, but on corporate profits and commodity pricing.
Throughout our wider geographic region,
just to give a few examples, historically, some restaurants such as Higgins,
Wildwood, The Shelburne Inn, Stone Soup Inn , Burdock and Co., Aurora Bistro,
Bishops and others have succeeded in actively showcasing foods from their
immediate environs. In Seattle, the Herbfarm has done an outstanding job
of educating the public and serving the best food this region has to offer with
spectacular results and reviews. Here on Vancouver Island, our restaurant, the
Sooke Harbour House has been growing and cooking with sustainable Southern
Vancouver Island ingredients successfully for nearly 35 years.
It is also encouraging that an increasing
number of restaurants, such as Tojo’s in Vancouver and Camille's in
Victoria, are serving more and more seasonal, regional, clean and ethically
raised foods from their own areas and setting an example for other restaurants,
one that home kitchens can follow. A similar trend is beginning to establish
itself little by little in the Okanagan Valley. Rob Butters, Jeff Ven
Geest, Jonas Stadtlander, to name only a few, are part of a new wave of chefs
who increasingly understand the values and flavours associated with local
ingredients. Many of these restaurants have helped promote regional
consciousness and are building a local food movement, which may eventually lead
to accepted area-based cuisines. Authors such as Don Genova on Artisan Foods of
Vancouver Island; John Doerper with his series on Pacific Northwest Cuisine;
Elizabeth Levinson in The Edible Journey;
and Anita Stewart in Flavours of Canada,
among many others, have worked to create awareness. Several excellent, regional
journalists have also contributed greatly to the understanding of this
place-based approach.
On some levels, many people are attempting
to rebuild a cooking style that is identifiable with a given area, if only to
ensure that we have farmers, ranchers and food artisans in the our region in
the future. The decline in our farm population is frequently accompanied by a
loss of farmland. The knowledge and skills required to restore our farms, rural
communities, fisheries and foraged and artisanal foods are rapidly being lost.
For farming to remain viable, the economics of farming need to be restored,
and small food producers need our encouragement. Others are also
trying to combat global warming by buying locally, since the production,
transportation, consumption and wastage of food contribute to somewhere between
25 and 50 percent of greenhouse gas emissions.
By focusing on the re-localization of food
production and purchasing, and encouraging smaller-scale production, cooks
in the our region are learning to trust the food they eat again, and this helps
to give people a renewed sense of belonging and commitment to a particular
place, creating healthier communities and a fertile foundation on which a new
regional cuisine can be built.
Regional cuisines
tend to develop from local ingredients and the enjoyment that nearby
populations derive from the delectable dishes. Heavy emphasis on the
relocalisation of our food supply would be the first logical step in the
creation of Northwest cuisines and, ideally, with an emphasis on purchasing
small-scale, certified or non-certified organic produce from neighborhoods when
possible at the peak of their flavour, ripeness and healthfulness. In addition
to a deeper understanding of the quality of ingredients, their reward will be
delicious food. We need to develop a sense of terroir and place, to
reassert a regional identity and to create a new sense of community. Some
initial groundwork has been laid, and there is still time to build a
regional cuisine of our own. !
2.
Who are six of your favorite purveyors that you regularly work with?
ALM
Farm, Sooke— They supply an excellent selection of certified organic food to
our restaurant year-round.
Tugwell
Creek Meadery and Honey Farm, Sooke— They provide us with excellent meads and
wildflower honey.
Moonstuck
Cheese, Saltspring Island— They make excellent organic, raw Jersey Cow milk
cheeses.
Venturi
Schulze— They provide us with barrel-aged balsamic vinegar and excellent wine.
Local
wild mushroom purveyors— There are many who supply us with more than 30 kinds
of wild mushrooms year-round. I am one of them.
Seaflora,
Sooke— On occasion, they, along with other foragers, supply us with more than
ten kinds of delicious, edible seaweeds.
3.
When you go out for a nice meal, what are two or three of your favorite spots?
The
Herbfarm in Woodinville
Tojo
in Vancouver
Zambris
in Victoria
4.
Who are two other Northwest chefs that you admire?
There
are several Northwest chefs that I admire, and it is hard to narrow it down.
Andrea
Carlson, Burdock and Co., Vancouver— She is highly creative; she has a very
fine touch with fresh herbs and flavourings; and she has always made very
widespread use of local ingredients throughout her career. She did an
extraordinary job when she worked at Sooke Harbour House and at Bishop's
Restaurant in Vancouver.
Chris
Weber, the Herbfarm— He has quite a lot of flair using the ingredients of
Washington and Oregon. He worked at Noma in Denmark, which I believe provides
great technical and philosophical inspiration to the chefs of our region. Like
me, he is an avid forager of wild mushrooms, which I believe connects him to
our land and which gives him a direct familiarity with one of the unique wild
foodstuffs of our region. He is a very young chef with a great future as an
ambassador to the creative cuisine of our region. He has worked in this area
for seven years, and there is no better place to learn the very best uses of
the ingredients of a our region.
5. In your opinion, is there an area of
Northwest cooking that doesn't receive enough attention?
A.
Geographically, I think that there are several chefs in Eugene-Springfield
area that are worthy of our attention.
B.
I think that far more attention needs to be given to the wild bounty of our
region, whether it be First Nations' food stuffs, the vast selection of
mushrooms and wild foods including under-utilised seaweeds, fish and shellfish,
including freshwater crayfish.
6.
Looking toward the future, what are you most excited to do in the kitchen?
We
have as broad a variety of foods as anywhere else in the world. What excites me
the most about this region is the extraordinary abundance of foods, many
of which we rarely use, and understanding how to use them creatively.
Sooke Harbor
House
1528 Whiffen
Spit Road
Sooke BC V9Z 0T4
Sooke BC V9Z 0T4
Canada
www.sookeharbourhouse.com
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