Chef Tim May – Our Resident Culinary Rockstar

From grilling at our Beachside BBQ’s and catering resort events to delivering gourmet breakfast and pizza to your suite, we'd like to introduce you to our resident culinary rockstar – Chef Tim May.

Having cooked professionally for over 30 years including top hotels in Toronto, Whistler and Vancouver, Chef May created The Clayoquot Wilderness Resort’s F&B program in 1998 and stayed on as Executive Chef until 2011 when he started Tofino’s RedCan Gourmet.  A professional open concept kitchen featuring take-out menus that change daily, RedCan is also a local favourite for catering weddings, corporate events and private dinners including in-suite at Pacific Sands. 

What else can we tell you about Tim?

1.  He’s an Iron Chef on the grill (according to Beachside BBQ diners).

Our gourmet surf n’turf BBQ buffet is back with Chef May now donning the tongs.  Beachside BBQ events are happening right now around FEAST! Tofino and will resume Wednesdays and Saturdays all summer long.  From steaks and salmon to corn on the cob, a selection of fresh salads and desserts, it’s a perfect way to relax, enjoy the view and let someone else cook for the whole family!

2.  He’s judgmental…in a good way.

Chef May recently judged our Facebook contest which attracted some yummy attention!  The Seafood BBQ Recipe Contest invited hot-shot grillers to post their favourite grilled seafood recipe complete with a photo.  He picked Shannon Steven’s Spot Prawns Wrapped in Pancetta as the winner stating, “This simple, local and flavourful recipe showed it’s important that it not be over-cooked.  The contestant also showed that you can showcase BC Spot Prawns in many different ways.” 

Way to go Shannon!  She won a 2 night getaway and 2 tickets for dinner at the Beachside BBQ this weekend where she’ll enjoy the Chef’s tips and spectacular cooking first-hand.

It’s BC Spot Prawn season for about one more month, so be sure to get grilling this winning recipe:

Spot Prawns Wrapped in Pancetta

By Shannon Stevens

~  Peel raw BC Spot Prawns leaving tails on;

~  Spread Boursin cheese on slices of pancetta;

~  Place a prawn on Boursin side of each slice of pancetta;

~  Wrap pancetta around the prawn and fasten with a toothpick;

~  BBQ on direct medium head for 2 min. per side; and

~  Serve as an appetizer or on top of a salad.

(Psst!  You could use other prawns but the succulent sweetness of our wild BC Spot Prawns combined with the saltiness of the pancetta takes this recipe from really good to outrageously great.)

3.  And he delivers.

In addition to helping make Pacific Sands mornings even more blissful by delivering our popular continental breakfast right to your door, Tim and the RedCan Gourmet team are also serving up everybody’s favourite comfort food with pizza delivery.

But this isn’t your average, everyday pizza.

Nooo… for a taste of what to look forward to on your next visit, check this out for maybe the steamiest pizza video ever.  In fact, there are no words… except hot.

[WARNING:  If you’re hungry, step away from the screen.]