Chef Eric Edwards and Sous Chef Everett Askeland at Tigh-Na-Mara Seaside Spa Resort’s Cedar’s Restaurant Lounge use the new Wood Stone oven. (Don Denton photography)

Chef Eric Edwards and Sous Chef Everett Askeland at Tigh-Na-Mara Seaside Spa Resort’s Cedar’s Restaurant Lounge use the new Wood Stone oven. (Don Denton photography)

Vancouver Island’s Tigh-Na-Mara Resort Renovates to add to Dining Experience

Chef Eric Edwards uses new Wood Stone oven to enhance cooking and eating options

  • Aug. 30, 2018 9:20 a.m.

You know a chef is serious about his food when he remodels an entire kitchen to accommodate a new cooking implement.

Cedars Restaurant at Tigh-Na-Mara Seaside Spa Resort is now home to a 6,000-pound Wood Stone oven, a beautiful natural gas appliance that’s on display to diners in the open kitchen. Chef Eric Edwards is baking gourmet pizzas like his “forager” with caramelized onions and goat cheese topping wild mushrooms, as well as skillet breads, flatbreads, rack of lamb and cod in the oven.

“We were looking for another cooking surface, something modern and rustic Canadian, and we knew this was a great fit,” he said.

He and his team were so convinced that they gutted Cedars right down to the floorboards in a $1.5-million renovation to make space for this top-of-the-line appliance. Manufactured in Bellingham, Washington, it is used by top chefs throughout the world and Edwards was determined to make his both a decorative and a practical feature of the restaurant.

“Our kitchen is now semi-open and the Wood Stone oven is the main focus,” he explained. “As soon as you open the door to the restaurant, you see it. Guests can now see chefs cooking, kneading and tossing the dough as they craft the pizzas.”

Bryan Stokes, food and beverage director at Tigh-Na-Mara, was fully supportive of the initiative to add this new appliance, saying it offers a whole new dining experience.

“Designing our new layout with the huge stone oven up front allows our guests to watch chefs create culinary magic right in front of them,” he said. “Our new stone oven adds one more fun, flavourful way to enhance our contemporary rustic offerings and our guests are loving it.”

Edwards and his team spent time at Wood Stone Corporation’s pizza school in Bellingham and came back inspired to add new dishes and flavours to the menu. Edwards, who has been at Cedars for more than 25 years, said he is still exploring all the possible cooking opportunities it presents.

“It’s a beautiful thing to cook with because you can cook very quickly and the oven delivers some really nice flavours,” he reflected.

This summer the Wood Stone will be cooking succulent seafood skillets like roasted mussels, clams and rock fish, rustic artisan pizzas and lamb. It’s designed for high-volume pizzas, which Edwards suspects will be a popular offering at the 300-seat restaurant.

Cedars is now offering a take-out menu so guests can view the menu online, order and take it to-go for picnics on the beach, at their homes or in their guest rooms. The pizza selection includes a “cedar club” with pulled rotisserie chicken and prosciutto, the Mediterranean with roasted artichoke hearts, feta and olives, and the “meatatarian,” with ground bison, pork, beef and lamb.

Dishes prepared by Chef Eric Edwards and Sous Chef Everett Askeland at Tigh-Na-Mara Seaside Spa Resort’s Cedar’s Restauarant & Lounge include (foreground) a Red Snapper and strawberry salsa and avocado and watermelon relish with mixed vegetables. (Don Denton photography)

Crispy Skin Rock Fish & Strawberry Avocado Salsa

(Cooked at Tigh-Na-Mara’s Cedars Restaurant on a cast iron skillet in the new Wood Stone oven.)

Serves 4

4 to 6 ozs rock fish fillet with skin on

1½ pounds fresh strawberries, diced

2 avocados, sliced

¼ cup sweet red onion

¼ cup cilantro chopped

3 ozs basil, chopped

2 oz mint, chopped

2 lime, zest and juiced

1 oz sriracha sauce

2 oz olive oil

Sea salt and pepper

For rockfish: Heat 2 oz of olive oil in a warm cast iron skillet, season fish and place it in the skillet. Cook until temperature reaches 145° F.

For salsa: Combine strawberry, onion, cilantro, basil, mint, sauce and lime.

Add salt and pepper just before plating. Place rock fish on plate and add about 2 oz of salsa on top.

– Story by Lauren Kramer

Story courtesy of Boulevard Magazine, a Black Press Media publication

Like Boulevard Magazine on Facebook and follow them on Instagram

AvocadoBakingCedars RestaurantChefChef Eric EdwardsDiningFishKitchenKitchen renovationOvenParksvillepizzaRecipeRenoRenovationResortRock FishSalsaSeafoodSpaTigh-Na-MaravancouverislandWood Stone Oven

Get local stories you won't find anywhere else right to your inbox.
Sign up here

Just Posted

GIF
’90s rock band resurfaces with songs never properly recorded or released

Underwater Sunshine’s online reunion involves four guys who lost contact for years

Tim Siebert, one half of the partnership behind Citrus & Cane, says opening the Douglas Street cocktail lounge during a pandemic had challenges, but the bar is ready to adapt to whatever comes next. (Nina Grossman/News Staff)
New Victoria tropical cocktail lounge designed with COVID-19 safety in mind

Citrus & Cane opens in site of former Copper Owl after eight-month delay

Kennedy Nikel, applied marine biologist at Cascadia Seaweed, here seen in late September, shows off bull kelp (in her left hand) and rock weed. The company is spear-heading an annual seaweed festival scheduled for May 13-21, 2021, with Sidney council have signed off in principle. (Wolf Depner/News Staff)
Cascadia hopes to see Sidney host seaweed festival in May 2021

Council supports the idea in principle following a presentation by Cascadia Seaweed

Trevor Davis, base manager of the Western Canada Marine Response Corporation in Sidney, stands in front of the Hecate Sentinal, an oil skimming vessel based at Sidney’s Van Isle Marina. (Wolf Depner/News Staff)
Oil spill response base taking shape on Saanich Peninsula

Enhanced base with elements in North Saanich and Sidney to be fully operational in fall 2022

Idyllic winter scenes are part of the atmosphere of the holiday season, and are depicted in many seasonal movies. How much do you know about holiday movies? Put your knowledge to the test. (Pixabay.com)
QUIZ: Test your knowledge of holiday movies and television specials

The festive season is a time for relaxing and enjoying some seasonal favourites

Black Press Media and BraveFace have come together to support children facing life-threatening conditions. Net proceeds from these washable, reusable, three-layer masks go to Make-A-Wish Foundation BC & Yukon.
Put on a BraveFace: Help make children’s wishes come true

Black Press Media, BraveFace host mask fundraiser for Make-A-Wish Foundation

A man walks by a COVID-19 test pod at the Vancouver airport in this undated handout photo. A study has launched to investigate the safest and most efficient way to rapidly test for COVID-19 in people taking off from the Vancouver airport. The airport authority says the study that got underway Friday at WestJet’s domestic check-in area is the first of its kind in Canada. THE CANADIAN PRESS/HO, Vancouver Airport Authority *MANDATORY CREDIT*
COVID-19 rapid test study launches at Vancouver airport for departing passengers

Airport authority says that a positive rapid test result does not constitute a medical diagnosis for COVID-19

A small crash in the water south of Courtenay Saturday afternoon. Two men had to be rescued, but reports indicate there were no serious injuries. Photo by Mike Chouinard
Small plane crash in Comox Valley waters Saturday afternoon

Two rescued from plane that had flipped in water; no serious injuries reported

A photo from 2017, of Nuchatlaht First Nation members outside court after filing a land title case in B.C. ( Submitted photo/Nuchatlaht First Nation).
Vancouver Island First Nation calls on B.C. to honour UNDRIP in historic title case

Nuchatlaht First Nation says Crown counsel continues to stall the case using the ‘distasteful’ argument that the Nation ‘abandoned’ their land

West Vancouver Island’s Ehattesaht First Nation continues lock down after 9 active cases were reported today after a visitor tested positive last week. (Ehattesaht First Nation/Facebook)
Ehattesaht First Nation’s COVID-19 nightmare: nine active cases, a storm and a power outage

The Vancouver Island First Nation in a lockdown since the first case was reported last week

114 Canadians were appointed Nov. 27 to the Order of Canada. (Governor General of Canada photo)
Indigenous actor, author, elder, leaders appointed to Order of Canada

Outstanding achievement, community dedication and service recognized

The Ahousaht First Nation confirmed its first case of COVID-19 on Nov. 26, 2020. (Westerly file photo)
Ahousaht First Nation on lockdown over COVID-19

“Emotions are high. The anxiety is high. We want our community to pull through.”

Most Read