From Duane's Kitchen

Creativity and Passion Drives Gordons Gold
By Loretta Gordon-Bock

If you pop into Gordons Gold Jewellers, you will soon share a conversation with co-owner Duane Bock regarding one of his many passions - from cooking to scuba diving to jewellery creation. As an award-winning jewellery designer, creative in The Goldsmith Shop, Duane is a driving force with his masterly-crafted items of jewellery.

Duane’s favourite gemstones include Diamond, Alexandrite, Paraiba Tourmaline and Sapphires. Most creations are completed working alongside the client through various stages of the design process. By experiencing these steps, the client enjoys the journey almost as much as the final creation.

Gemstones and individual clients inspire Duane’s creativity, and his process begins by first designing the jewellery in his mind, then sketching onto paper and hand-carving wax models the old-fashioned way. Once the creation is cast into precious metal, using the wax investment technique, Duane mounts gemstones in his one-of-a-kind designs.  

Recognized for his work, Duane is the recipient of multiple Canadian national design awards. As such, many clients commission him to “create something remarkable” and are always delighted when they pick up their unique piece of jewellery. This trust in his creativity amazes Duane, and he feels honoured when a completed item fulfills the client’s dream!

Duane is also an adventurous traveller and an amazing foodie – two passions that go well together. In fact, travels and adventures are Duane’s inspiration for the kitchen. Just as he uses a creative process for jewellery design, Duane also establishes one for his cooking creations. He starts with an extensive grocery list and is often found by his friends and clients in the aisles of grocery stores discovering new additions to the cartful of fresh fruits, vegetables, seafood and cuts of meat. Yet, Duane never follows a recipe, always creating as he alters the ingredients from a recipe, until it no longer resembles it.

This month we’re featuring yummy Blackened Sea Scallops in Lemon Cream Sauce, and we hope you will enjoy making it as much as sharing it with great friends.


Blackened Sea Scallops

 In Lemon Cream Sauce

For 2



8 Sea Scallops

1 Tsp Butter

I Tsp Olive Oil

1 Tbsp. Paprika

¼ Tsp Salt

¼ Tsp Pepper

Rinse scallops under cold water and pat dry. Sprinkle the salt, pepper and paprika on both sides of scallops and return to fridge. Prep garnishes, take core out of Roma tomato and dice, cut Cubanelle Pepper in half and remove cap, veins and seeds. Slice tube of goat cheese into 6 discs.

In large skillet add butter, lemon juice, honey, garlic, white wine, tabasco, salt and pepper. Simmer on medium heat until it begins to thicken, then reduce heat to low. Grill or char cubanelle pepper then place on plates and keep warm in oven at 250C. In a skillet at medium high heat, add butter and olive oil and sear scallops 2 to 3 minutes per side. Add cream to sauce, return to medium heat and stir until it begins to thicken. Pour sauce on warm plates then place scallops and garnishes and serve. 


1 Large Roma Tomato

1 Cubanelle Pepper

1 Small Sleeve of Goat Cheese

Lemon Cream Sauce

1 Lemon Juiced

2 Tbsps. Butter

1 Clove of Garlic Finely Chopped

¼ Cup White Wine

¼ Cup Heavy Cream

½ Tsp Tabasco

Please let us know how you enjoyed this latest creation by Duane!