Edible Vancouver Island Design 2022

W H A T ' S I N Y O U R K I T C H E N ?

Executive Chef of CRAFT Beer Market Restaurant + Bar Sam Harris

Kitchen style: country farmhouse, modern or traditional? Traditional—we live in a small old house. What’s your favourite kitchen gadget? My Ooni Pizza Oven, because we love pizza in our house—although that technically lives in the backyard since it gets very hot (up to 900°F) to create that Neopolitan, blistered-style crust in minutes. What do you love most about your kitchen? It opens right into the yard so the garden, patio, barbecue and pizza oven are easy to access. What is your absolute must-have pantry item? Sourdough starter. Once you're hooked, there's no turning back.

What’s a favourite trendy tool? A digital scale. Precision is important, especially with fermentation. Which is your favourite blade? I have too many. But I have some knives I bought in Japan that hold a lot of sentimental value. Most used spice other than salt and pepper? We ferment our own hot sauces, sauerkrauts, kombucha, pickles and other weird preserves at home. Most meals have some homemade lacto-fermented funk involved. Tell us something about your kitchen that would surprise most people. We make shepherd's pie almost every week. What ingredients live on your counter? Bread and butter. Usually a bottle of wine. We don't have a lot of counter space, so the pantry is where there's always a variety of ours, grains, vegetables, preserves, oatmeal, nuts, seeds and fruit. And in the shed is where the ferments do their smelly thing. Favourite sous chef? Tied between my partner Merryn and our daughter Rosie.

Photo by Danika McDowell

PROVIDING CREATIVE KITCHEN DESIGN SOLUTIONS AND TOOLS FOR VANCOUVER ISLAND CHEFS.

48 DESIGN 2022 EDIBLE VANCOUVER ISLAND