Cooking up BC’s best local food with natural gas

March 9, 2017


Smoking oysters, julienning carrots and turning cabbage into chiffonade: it’s all in a day’s work for our director of energy solutions, Jason Wolfe.

As a guest on Flavours of the West Coast this season, Jason helped chef Steve Walker-Duncan make escabeche-style smoked oysters on West Coast slaw. While that might sound intimidating, you can make this crowd-pleasing dish quickly and easily at home by following Steve’s simple instructions—watch the episode

According to Steve, it helps to have a natural gas cooktop, because you’ll need to gently smoke the oysters in a pot lined with tin foil. Being able to control the flame precisely so you get the right amount of heat is essential for cooking this meal.

16-270_6_Flavours_of_the_WC_Twitter-03%20-%20CopyFor another episode, Jason and Steve baked wild salmon stuffed with ratatouille. This is a surprisingly easy dish: just watch the heat on the stove. Your pan needs to be hot before putting in the oil, and then you’ll need to be careful not to burn the garlic. Again, this is made much easier with a natural gas cooktop, which allows you to adjust the heat immediately as needed. Watch the episode

Throughout the series, Steve and his co-host Ali Ryan focus on cooking local, sustainable and organic food while they travel around BC and meet up with food producers around the province like Seabreeze Dairy Farm in Delta, which is one of our renewable natural gas suppliers. Learn more about the benefits of cooking with natural gas.

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