Terry Brooks and Culinary Team BC in Kyugout
Two weeks ago, if you were to have asked any of the team members where Kyuquot is, it was likely they would be unable to answer. Now they know thanks to Terry Brooks, president of Gindara Sablefish.
Starting in Campbell River, Terry and the team journeyed up the Island Highway, turning into the forest near the town of Wos. They followed the gravel road for a couple of hours through the picturesque village of Zeballos to the tiny community of Fair Harbour.
Upon arriving in Fair Harbour the team witnessed the arrival of a large barge. With the lowering of its ramp for the loading of the team van and Terry’s pickup, the extraordinary sablefish adventure began.
Harvesting a few oysters for Dinner
Another two hours up spectacular Kyuguot sound and the team arrived at the Gindara sablefish farm. After a tour of the farm, an informative lesson on sablefish aqua culture and a speedboat tour around the vicinity, the team prepared for a night on the floating residence at the farm. Terry demonstrated his prowess with a knife and introduced the team to sashimi prepared from an truly fresh sablefish while the barbecue was loaded with oysters gathered on the tour of the “neighborhood.” Grilled steaks with a tasty array of accompaniments were followed by Natasha’s amazing chocolate cake. An evening of socializing with the farm employees and one another ended a long but extraordinary day of wondrous travel and beneficial learning. Lights out…Team out!
Terry and his hospitable crew
A drizzly next morning witnessed the departure of the barge and van while the team enjoyed breakfast and prepared themselves for a busy day in the aboriginal village of Kyuguot. As the barge slowly plodded its way towards the village, the team boarded the Gindara speedboat and raced to meet the barge in Kyugout. Preparations began for a luncheon for the residents of the tiny coastal community.
At the previous practice session the team brought forward their ideas for the menu to be used in Stuttgart’s community catering competition. The visit to Kyuguot was a great opportunity to try out the new menu including, of course, Gindara farmed sable fish. There was concern by some that some of the Kyugout locals may not come to their community hall for the complimentary lunch. It was also thought that the diners would trickle in over the course of the afternoon. Wrong on both accounts! The clock struck noon and within a few minutes the hall was packed with hungry residents.
The team at work in the Kyugout community kitchen
Rather than serve separate appetizers and salad, the diners received all three together as was the case with the three main courses. In most cases the reviews were positive and it was clear that the locals had enjoyed a meal like no other they had experienced in this little town. At the conclusion of the service the van was loaded onto the barge and the long journey back to Campbell River began.
A great deal was accomplished. There was the always important team bonding, there was the first opportunity to cook the new menu, there was the opportunity to familiarize the team a key menu ingredient, there was the chance to work, promote and socialize with one of our sponsors and there was the spreading of team goodwill to our many new friends in Kyugout.
Thanks to Terry Brooks for his warm hospitality, for sharing his wealth of knowledge, for his sponsorship and most importantly for his unbridled enthusiasm. Thanks to Terry’s crew for their kindness, their patience and for letting us to invade their residence and upset their routine. Thanks to the people of Kyugout for welcoming us, for sharing their community hall and kitchen and for providing us the opportunity to cook for them.
So…Now, ask a team member where Kyugout is and he or she will broadly smile and undoubtedly tell you all about it!
