Q&A: Chef Rod Butters, author of “The Okanagan Table
As a busy chef and food advocate, Rod Butters has dedicated his 30-year career to championing the farm-to-table movement in Western Canada. Renowned for his innovative cuisine and high-service standards, Rod worked at the Four Seasons in Toronto and Vancouver before opening the world-famous Wickaninnish Inn in Tofino, the AAA 4-Diamond Fresco Restaurant & Lounge, and most recently, RauDZ Regional Table as well as micro bar & bites. The Okanagan Table is his first book, featuring 80 simple, delicious, and nourishing recipes from one of Canada’s most celebrated chefs.
How do you normally start your day?
Meditation. Then brewed cup of coffee. Beans from Shuswap Coffee co. And catch up on the news.
What are you reading at the moment?
At the moment nothing but feel like I’m the last person to get Netflix so am watching Homeland and House of Cards when I do have time, usually late at night.
What’s your favourite go-to ingredient?
Eggs. Endless possibilities. Health benefits.
What food is your guilty pleasure?
Fries and/or chips. Crunchy! Salty! Cant resist.
Who has influenced your cooking the most?
It’s not a who, it’s a what. Ingredients inspire me. The whole gamut. Even the humble simple carrot. I truly get very passionate about ingredients. It’s what drives my creativity.
Is there a food you can’t bring yourself to eat?
Calves liver. Can’t! Won’t!
The thing I love about the Okanagan…