Christina Paterson
Christina Paterson was born and
raised in Alberta and moved to Nanaimo in September 2007. She began the
Culinary Arts Program (CIVI –Culinary Institute of Vancouver Island) at VIU
(Vancouver Island University) in January 2008.
Instantly she became very
involved with school and various functions (fundraisers and theme dinners).
Christina did her summer co-op at Hastings House Country Estate on Salt Spring Island and will be starting her apprenticeship there in March 2009. “I can’t wait” she says, “It is so beautiful there, I couldn’t dream of a better place to start my career.”
Going to Culinary school is
something Christina has always wanted to do, and although it has taken a while,
it was worth the wait. Her parents are also incredible cooks and have been a
huge support, attending most of the events held at CIVI.
Christina says taking the
Culinary Arts program is the best thing she’s ever done.
“The Chefs have taught me so
much, far beyond cooking, they are my inspiration everyday. I am very lucky to
have had so much support from my family, the instructors, fellow students,
friends and, of course, my new family at Hastings House.”
Cooking has always been
Christina’s passion. She can’t imagine doing anything else; having grown up
around Chefs, amazing food, and wines. She spent two years travelling Europe
experiencing many types of cultures and food.
“Food has such a profound effect on people; being able to influence people through what I cook is an amazing feeling, and such a huge motivation. This program has honestly changed my life. I face new challenges everyday and it has given me so much confidence both personally and professionally.”
Pan Seared Scallops
Mixed Greens, Heirloom
Tomato, Avocado Salsa, & Bacon Vinaigrette
Serves
4 as an appetizer or lunch
16
Deep-sea scallops (4 per person)*
Mixed
greens, such as red leaf, butter lettuce, frisée and spinach (4 large handfuls)
1 ripe yet firm avocado
2-3 heirloom tomatoes
Flat leaf parsley, chopped
½ lemon, juiced
Salt and pepper
For
the salsa, dice the tomatoes and avocado and gently mix together in a bowl with
the parsley, lemon juice, salt and pepper.
In
another bowl, gently toss the lettuce with some of the bacon vinaigrette.
Heat a
large skillet and when it becomes hot add about 1 Tbsp of grape seed oil,
season scallops with salt and pepper. Place scallops in pan and sear for 2
minutes on each side. They can then rest while the salad is put together.
Place
the greens and salsa on plate and arrange the scallops, drizzle some extra
vinaigrette around the plate and enjoy!
*Fresh
Prawns or Dungeness crab are also great in this salad
Bacon
Vinaigrette:
1 Tbsp minced shallot
1 Tbsp Dijon mustard
1 Tbsp honey
1/3 cup white wine vinegar
4 slices of good quality smoked bacon, cooked and chopped
Flat leaf parsley, chopped
Salt and pepper
¾ cup grape seed oil
Mix
all above ingredients but the oil together in a mixing bowl; then slowly whisk
in ¾ cup of grape seed oil to make the vinaigrette.
This recipe appeared in the November December 2008
issue of More Living magazine: Volume 3, Issue 6. We regret that Christina’s bio was supplanted in
that issue. It has been corrected here.
