Story by Angela Cowan Photography by Don Denton

Story courtesy of , a Black Press Media publication
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For Chef Ian Blom, opening his own restaurant has been a long dream in the making, and it was always meant to be a family affair. He and his wife, Kimberly, met in culinary school, and it quickly became a mutual goal; this past November, that dream became a reality when The Ainslie opened its doors in downtown Duncan.

Named for their five-year-old son, the couple害羞草研究所檚 restaurant is a tri-generational business, co-owned by Ian害羞草研究所檚 mother, Heather, and propped up by Kimberly害羞草研究所檚 tireless efforts behind-the-scenes.

The Ainslie offers up a unique fusion of fine dining menu items in a relaxed atmosphere, something Ian says hasn害羞草研究所檛 really been available in Duncan before, and it has been met with great support from the community in its first few months.

害羞草研究所淭here害羞草研究所檚 been a couple restaurants that have been 害羞草研究所榝ine dining,害羞草研究所� but as far as downtown goes, it害羞草研究所檚 a lot of pub food and sushi restaurants,害羞草研究所� he said.

The lunch menu in particular has a lot of comfort-food based dishes that offer a delicious twist, like the Fried Chicken and Waffles, marinated in soy buttermilk, with an aged cheddar waffle and thyme-infused honey. Or the Tomato Soup and Grilled Cheese, made with heirloom tomatoes and caramelized fennel, and a sandwich of house onion bread, caramelized onions, Haltwhistle cheese and pesto.

害羞草研究所淚害羞草研究所檓 testing out what people like to eat in the Cowichan Valley,害羞草研究所� he said. 害羞草研究所淪andwiches, really good burgers, comforting foods. People can come and feel like they害羞草研究所檝e been filled up without a lot of grease.害羞草研究所�

And with a menu that changes regularly, any dish on offer is guaranteed to include the freshest and most seasonal ingredients available.

Ian, who grew up in the Cowichan Valley, wanted to highlight the incredible abundance of his hometown as much as possible in designing the dishes.

害羞草研究所淚 really wanted to try and promote the Cowichan region and the produce we grow here, as well as support the breweries and distilleries in the area,害羞草研究所� said Ian. 害羞草研究所淭hat害羞草研究所檚 our scheme 害羞草研究所� to put the Cowichan Valley on the map.害羞草研究所�

害羞草研究所淲orking in Victoria, even when I was in Calgary, we were importing stuff from the Cowichan Valley,害羞草研究所� he added, explaining it just made sense for him to focus on developing a business here. 害羞草研究所淚 love living here and I wanted to give back. I love the community.害羞草研究所�

With summer just around the corner, the team at The Ainslie is excited to promote their newly opened patio, a gorgeous, tucked-away spot surrounded by the restaurant害羞草研究所檚 gardens. It害羞草研究所檚 the perfect spot to drop in, relax and indulge in some amazing food.

害羞草研究所淚 just want to show people that you can have great food and not be overwhelmed by the restaurant itself. You can come in and be completely relaxed in an environment where you害羞草研究所檙e treated like family, with food that can stand up to any food in the world,害羞草研究所� he said. 害羞草研究所淔lavour and fresh and seasonal, those are always our keys and passions. And it害羞草研究所檚 definitely a passion-based business.害羞草研究所�

Soy Caramel Sauce

2 cups granulated sugar

2 Tbsp water

1 cup soy sauce

1/2 cup lime juice

1/4 cup fish sauce

1/4 cup sambal Olek

1/4 cup fresh ginger, rough chopped

8 cloves garlic, rough chopped

1/2 stalk lemongrass, rough chopped

4 star anise, whole

Add sugar and water to a heavy-bottomed pot and cook on medium heat until sugar becomes caramel in colour.

Mix remaining ingredients in a separate bowl, then add to the sugar all at once. This creates a lot of steam, so be mindful not to burn yourself.

Simmer on medium heat until mixture reduces by one third.

Strain and serve warm over grilled meats or vegetables, roasted and spiced sweet potatoes, etc.

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