The Beach Clubs Pacific Prime Steak and Chop

If you haven’t visited Parksville recently, I encourage you to get in your car and take a drive to the one year old Beach Club resort in Parksville, BC. Twenty minutes north of Nanaimo, and hour south of the Comox Valley awaits BC’s version of the French Riviera. This is not a joke. Only a trip out to this breathtaking resort will settle your curiosity. First there was the untouchable Wickanissish Inn from Tofino, and than came along the Black Rock resort in Ucluelet which took the whole Pacific rim experience to a whole other level. ET voila, The Parksville Beach club resort; and now the earth has moved once more. This time the sun shines on Parksville. From the unmatched rooms to their heavenly spa, truly no rock has been left unturned. This resort is a true work of craftsmanship and radiant brilliance at every corner

On this evening we were treated to an unparalleled dining experience at the Beach Clubs extraordinary resto Pacific Prime steakhouse and chop. Chef Sean Norris has got to be one of the top 3 chefs on Vancouver Island. Number 1 being Chef Edward Tucson from The Edge, 2. Chef Josh Massey from Wesley St. Cafe and your new number 3 Chef Sean Norris. For Chef to be in this conversation has got to say something about the skill set of this young creator.

Chef may be young, but he is one of the more seasoned Chefs I have met in the last few years, by far. His unassuming and quiet confidence speaks volumes about his diverse range of cooking abilities. Chef loves the fact that he can find so much amazing local produce at the many island markets at his disposal.

Our culinary extravaganza started with some Qualicum Beach scallops with fennel-apple salad, curry froth and anise oil. This dish was cooked to absolute sublimity–flawless. Next up was the olive oil poached Halibut with spot prawns, pea shoots, asparagus, kumquat puree with a hazelnut vinaigrette. What can I say? Truly out of this world! This dish paired wonderfully with the Desert Hills Gewurztraminer 2009. For our main course we were treated to the  most delectable Alberta beef tenderloin, with kale, local tomatoes and a truffles bordelaise. The picture says it all. Well done Chef, a masterpiece. This dish paired perfectly with my favorite wine The Desert Hills Gamay 2009. Finally for desert Chef prepared something that I am still dreaming about, approach with caution; a warm chocolate tart, chocolate ganache and raspberry cardamom gel. The incredible desert went really well with The Desert Hills Gew 09.

181 Beachside Drive
Parksville, BC
1-888-760-2008
www.beachclubbc.com

1. 

   Stuart Zipp says:

   July 4, 2010 at 8:10 am

   Read your review a few weeks ago. My wife loved the photograph of the coco. So we had to try. Took a drive from Victoria. What a nice town sign Parksville has. The meal was excellent and you were right about Chef, he is pretty magical.