Sometimes the best innovations emerge from challenging times. For the customers of Refire Kitchen, which recently opened a new location in Sidney, those innovations have been especially delicious!
Red Seal Chef Tod Bosence has enjoyed a 40-year local career spanning roles as Executive Chef at Olympic View Golf Club and Veneto Tapas Lounge in the Rialto Hotel, and as Director of Food and Beverage at Bear Mountain Resort. But during the pandemic, Tod turned his attention to ensuring his wife – a nurse – had home-cooked comfort food to see her through those long shifts at the hospital.
As she enjoyed hearty shepherd’s pie, flavourful lasagne with bolognese and other meals designed to both satisfy and sustain, others began to take notice, asking if they might also sample a plate.
With that, a kernel of an idea emerged, reuniting Tod with longtime friends and co-workers Brian Newham – also a Red Seal Chef with a knack for cocktails – Rob Curtis, with extensive experience in food-and-beverage marketing, and Margaret Lucas, a whiz with business and accounting. Refire Kitchen was born, and with it a mission to provide stress-free take-and-bake entrées, available both fresh or frozen.
The goal, Curtis says, is to unite quality ingredients and time-honoured dishes to provide customers with the best value – chef-prepared meals they would make for their families themselves, given the time.
“We’re very well known for our shepherd’s pie,” Curtis says, noting the special ingredient is succulent braised brisket, paired with fresh vegetables, and topped with garlic-parmesan whipped potatoes. “Victoria just can’t get enough of our shepherd’s pie!”
Lasagne – prepared with a traditional bolognese or vegetarian – chili, crafted with the smoked brisket and chorizo, and split pea and ham soup are also perennial favourites, along with features like butter chicken, beef bourguignon and rotating chef's specials. Pick up a fresh take-and-bake baguette to soak up all those amazing sauces, and don't forget dessert! Options include tiramisu, caramel-apple crumble or sticky toffee and date pudding.
“We’re unapologetically comfort food – we use real cheese and real butter, but there are no ingredients in our kitchen that you won't have at home," Curtis says. "Everything is fresh-cooked and chef-prepared, and all that's left to do is to reheat it at home."
Available both fresh and flash frozen, choose from individual portions, larger meals for three to four people, and trays that serve eight to 10. Several vegetarian and vegan options are available, along with a selection of meals prepared without gluten. However, while the kitchen is gluten-friendly, it's not gluten-free, Curtis notes.
Beacon's iconic red door welcomes you
What began as take-out meals from a Keating-area commercial kitchen – “we thought we’d start it as a project and see where it goes,” Curtis recalls – quickly blossomed into a storefront on Fort Street, then their own purpose-built production kitchen in View Royal.
“Once we got our brick-and-mortar location, this really took off.”
This May, they opened their newest storefront in Sidney, located at the former Beacon Books. Recognizing the importance the longstanding shop held in local hearts, the team aimed to retain as much of the familiar decor as possible, including the welcoming red door.
“It’s been a lot of hard work but it’s been very rewarding,” Curtis says, highlighting their newest addition: delivery, currently offered in Sidney on Mondays, Wednesdays and Saturdays for a $15 flat rate, making it perfect for stocking up the freezer.
Stop by Refire Kitchen in Sidney at 2372 Beacon Ave. or learn more by calling 250-544-9197 or visiting refirekitchen.ca, where you'll find the full menu, delivery details and more.
You'll also find Refire in downtown Victoria at 843 Fort St. and in View Royal at the Admiral's Walk Shopping Centre, 100 Aldersmith Pl.