Executive Sous Chef Jeremy Scott learned at an early age that quality food was an essential ingredient to good living. Growing up in Vancouver, he watched and helped his parents and grandparents cook a variety of family meals from scratch – and his passion for cooking began. After working for numerous restaurants and golf and country clubs, Jeremy joined the culinary team at Rogers Arena, home of the Vancouver Canucks, where he eventually became the chef for the Canucks and their coaches, trainers, media and for music concerts.
Jeremy completed the Red Seal Program at Vancouver Community College and attended the Culinary Institute of America, in Hyde Park, New York, where he completed the Pro Chef II course. Here’s a bit more about Jeremy!
Jeremy’s Favourite Holiday Activity
Camping and Fishing
Favourite Holiday Meal/Treat
One thing you don’t know about Jeremy
I really enjoy camping. It’s one of my favourite things to do. Setting up our campsite, chopping wood for the fire, being able to kick back and relax with friends and family – and being able to take a break during a busy catering season is a great feeling. One of my favourite things to do while camping is to fish. Relaxing on the lake or river, catching lake trout or salmon (hopefully!!) and being able to cook fresh fish that you caught yourself is an awesome feeling, which everyone should feel at least once in their life time!
Chef Jeremy Scott’s Summer Recipes
A lot of times when you’re camping you might have campfire restrictions. If this happens you can use a propane BBQ or hibachi to make these recipes. Make sure you also have a BBQ grate with folding legs to place over the campfire!!
Bone-in Rib Steaks (Serves 4)
This is one of my favourite cuts to grill. It’s flavourful, juicy and tender.
4 Bone-in Rib Steaks (1.5” thick)
Salt & pepper or Steak Spice
- Start your fire about an hour before you want to start cooking to let the flames die down and for nice hot coals to develop. Place your grate over the fire. (Or preheat your BBQ on medium high heat.)
- When your fire or BBQ is ready, drizzle steaks with a bit of oil – just enough so the seasoning will stick to them – and then season.
- Place steaks on grill. For medium rare (with a 1.5” thick steak) cook for roughly 12 minutes, turning the steaks every 3 minutes.
- Let steaks rest for about 5-10 minutes. This allows the juice inside to settle, so when you make your first cut, all the juices won’t come out of the meat.
Roasted Corn (Serves 4)
4 cobs of corn (Still in their husks)
Salt & pepper
On my way camping, I’ll usually stop in at a farmer’s market in Chilliwack to buy some fresh Peaches & Cream corn.
- Soak your corn in water for about an hour before cooking. This will ensure that when you grill them the husks won’t burn too much, and it will also provide steam when cooking them in their husks.
- Place corn (still in husks) on grate over campfire or on BBQ with medium heat.
- Cook for about 30-45 min, turning as needed.
- Once cooked, remove husks, lather with butter, season with salt and pepper.
Fire Roasted Trout with Lemon Caper Thyme Butter (Serves 4)
4 Lake Trout
10-15 Thyme sprigs
.25 cup Capers
.25 lb. Butter
2-3 Shallots (or 1 small red onion), finely diced
Salt & pepper to taste
4 Long Metal skewers
- Catch trout!!!
- Start you fire about an hour before you want to start cooking to let the flames die down and for nice hot coals to develop. Place your grate over the fire. (Or preheat you BBQ on medium high heat.)
- With a sharp knife, slice open each trout’s belly, without cutting into any internal organs. With your fingers, gently remove guts and discard. Rinse fish inside and out.
- Slice lemons.
- Stuff trout with lemon slices and thyme sprigs. Reserve 1 lemon and some thyme sprigs for sauce.
- Season trout inside and out with salt and pepper.
- Close trout belly by skewering with metal skewer.
- Place on your grill over fire or BBQ.
- Cook for approx. 5-6 minutes per side.
- While trout is cooking, dice shallots and chop thyme.
- Pre-heat a heavy bottom cast iron pan over fire. Toss in butter, let it brown slightly, then add shallots, thyme, capers, and pepper.
- Sauté for approx. 2 min, then remove from heat.
- Serve trout by opening belly, removing lemon, and thyme.
- Pour sauce over trout and Enjoy!!
S’mores (Serves 4)
What’s a camping trip without this classic campfire treat?!
16 Graham Crackers
8 pcs Milk Chocolate
Metal skewers or roasting sticks
- Skewer marshmallows and toast over your fire.
- Place chocolate on graham cracker.
- Top with toasted marshmallow and a second graham cracker.
- I like to leave mine by the fire for a few minutes go let the chocolate melt.