Life-long dream achieved as Chef Ian Blom opens The Ainslie

Duncan restaurant promotes Cowichan Valley food, produce, wineries, breweries and distilleries

  • Jun. 10, 2019 11:30 a.m.

Story by Angela Cowan Photography by Don Denton

Story courtesy of Boulevard Magazine, a Black Press Media publication

Like Boulevard Magazine on Facebook and follow them on Instagram

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’s restaurant is a tri-generational business, co-owned by Ian’s mother, Heather, and propped up by Kimberly’s 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’t really been available in Duncan before, and it has been met with great support from the community in its first few months.

“There’s been a couple restaurants that have been ‘fine dining,’ but as far as downtown goes, it’s a lot of pub food and sushi restaurants,” 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.

“I’m testing out what people like to eat in the Cowichan Valley,” he said. “Sandwiches, really good burgers, comforting foods. People can come and feel like they’ve been filled up without a lot of grease.”

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.

“I 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,” said Ian. “That’s our scheme — to put the Cowichan Valley on the map.”

“Working in Victoria, even when I was in Calgary, we were importing stuff from the Cowichan Valley,” he added, explaining it just made sense for him to focus on developing a business here. “I love living here and I wanted to give back. I love the community.”

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’s gardens. It’s the perfect spot to drop in, relax and indulge in some amazing food.

“I 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’re treated like family, with food that can stand up to any food in the world,” he said. “Flavour and fresh and seasonal, those are always our keys and passions. And it’s definitely a passion-based business.”

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.

Check out The Ainslie here.

Just Posted

Driver of stolen vehicle caught after fleeing accident scene in Chemainus

Section of Chemainus Road closed until suspect located and eventually taken into custody

Crofton Alternate Water Supply Project eliminates boil water advisories

System takes away the need to utilize Crofton Lake in the event of a disruption to mill source

Chemainus sea walk plans get a boost

North Cowichan to sign right-of-way agreements with VIHA

Local beekeeper wants residents to use pesticides more responsibly

Paula Masyk has kept bees for a little over two months, and has had two pesticide events since then

Scorpion gives birth after hitching ride in B.C. woman’s luggage

A Vancouver woman inadvertently brought the animal home from a trip to Cuba

B.C. teen killed by falling tree near Victoria

Second youth also injured in freak incident during field trip at Camp Barnard near Sooke

Commercial fishers in B.C. now required to wear life-jackets on deck: WorkSafeBC

WorkSafeBC reports 24 work-related deaths in the commercial fishing industry between 2007 and 2018

Beekeeping Rossland boy finds human kindness sweet as honey

Family overwhelmed by kind offerings of strangers

B.C. files second legal challenge against Alberta over turn-off-taps law

B.C. government filed a second lawsuit against Alberta on June 14

Tax credits, penalizing big polluters, key to Conservative climate plan

Canada’s commitment is to cut emissions to 70 per cent of what they were in 2005 before 2030

Comox Samaritan covers bear with blanket, gets a big surprise

Conservation officer says person lucky after animal hit by car in record year for bear encounters

Victoria double murder trial: Blood splatter analyst found no shoe prints on scene

RCMP analyst testifies to smears, fingermarks, ‘swipe and wipe’ patterns around apartment

Elias Pettersson wins Calder Trophy as NHL’s top rookie

Vancouver forward first Canuck to win award since Pavel Bure in 1992

Most Read