– by Doreen Marion Gee –
This is the fifth in a six-part series of profiles on some of the Saanich Peninsula’s wonderful restaurants and pubs.
A U.S. research study in 2005 concluded that “a successful restaurant requires focus on a clear concept that drives all activities,” including food, service and operations. A relatively new Peninsula restaurant, Sea Glass Waterfront Grill is enjoying remarkable success in a very short time. After tasting their cuisine, I totally get it. So what is that overriding concept that fuels the engine at Sea Glass? Read on to find out.
The sun was dancing on the water and harbour as I chatted with Ron and Maureen Vincent, owners of the Sea Glass Waterfront Grill. A first-rate chef in the restaurant biz for years, Ron takes care of the food and service end of things; Maureen is involved in administration, accounting and meeting customers. The pursuit of excellence is the ever-present concept that drives every activity at Sea Glass – from the food, to its preparation, to how they treat their staff and customers. Ron regularly analyses his fare, constantly striving to improve the product, paying attention to every detail. Maureen’s perspective: “Ron puts everything into his food – the time he takes and the way he creates, visualizes and presents his food. And he expects his kitchen staff to do the same. Our standards are high. We never cut corners. We set the bar high right out of the gate!” Everything is made to order using the highest quality, freshest ingredients possible.
Here ‘s the drill: At Sea Glass, the quest for excellence results in ambrosial food – a guaranteed recipe for success. The Sea Glass only opened in October 2012 but is already thriving. “We have regulars that come back five times a week,” Ron comments. Maureen is happy: “We had a really good first year. Summer was crazy.” Ron again: “Yesterday we were so busy that we had to turn away people at lunch – they had to make a reservation to get a seat.” The same scene repeats at Sunday breakfasts.
Our taste buds are the final judge when it comes to the calibre of restaurant food. On that sublime Saanich afternoon, mine were begging for more. Did the kitchen staff wave a magic wand over everything I ate, pumping up the flavours to the maximum explosion in my mouth? Every item was infused with colourful flavours and textures. Certainly I am no food expert, but it seems to me that only the finest cuisine made with the best quality food could cause such a blissful party on the palate. The sinfully scrumptious tangy “Sea Glass Caesar Salad” burst forth with garlic, cream, cheese, lemon, bacon – a bit of heaven on earth. As I sat there overlooking the peaceful cool blue ocean, I was treated to a purely remarkable food experience. The “Deconstructed Pork Spring Roll” was full of exotic tastes that perfectly complemented each other. The pulled pork tasted like warm sweet licorice; the crusty roll pieces were golden buttery sunshine; the fresh veggies dipped in savoury vinaigrette stroked my senses. Oh my God! Oh my God! was my gut reaction to the “Blue Crab and Romano Dip with House Made Potato Chips,” pure food nirvana. If I had to choose my last meal on earth, it would be that creamy, cheesy, crab-filled trip to paradise. My culinary vacation concluded with their gluten-free chocolate cake. A little pixie sprinkled stardust in that confection. The texture was smooth as silk and the luscious heart-stopping mellow chocolate flavour was straight from the gods.
What does he attribute his success to? I ask the artisan-chef. “We strive to be extraordinary! We want to go the extra mile – on the service, on the food, on the décor. Your experience should be extraordinary from when you walk in the door to when you walk out.” Sea Glass Waterfront Grill seems to have that pretty well covered.
The Vincents sincerely thank the community for supporting their new eating establishment.Contact: www.seaglasswaterfrontgrill.ca. Research Source: Cornell Hotel and Restaurant Administration Quarterly.
