d.hawksworth

Looking for definitions or descriptors of the perfect ice cream and gelato - what are the essentials qualities you should be looking for? DH

I meet up with david during the event - actually he really helped me out. My food didn't make it with me as Alaska Airlines wouldn't let me board the plane with styrofoam boxes. This is crazy - they said that they were flammable so I was given a card board box. Which ISN'T ??? strange. So I repacked everything - only to get hassled at Agriculture asking where everything was from - was it cooked blah blah blah - and finally made it to the plane with 3 seconds left and my food never made the plane. So we had to go shopping with 3 hours to go - Pineapples Avocado Jalapeno Red onion spring onion potato etc etc celery salt Coho Salmon Everyone helped me who could, David Kinch quickly seared the salmon, 6 of us did bruniose of all the salad items and just made it. Not to be repeated!!! turned out to be alot of fun DH

This is a super late posting but just leaving to Villa Montalvo, One hour outside of SF, if you get the chance to find a late ticket give it a try! David Hawksworth West Restaurant Vancouver

I've got a great idea - if it makes it to TV They could bring back Otis for a heart warming reunion. I can see it now " they laughed, cried, and Otis accepted the offer as Sous Chef "

I wonder how long till one of Jamie's cooks does another stage in Erics Kitchen or any other? Is hell freezing over again ?

that sounds extreme, I'm sure some editing has gone on. I really never witnessed sexism. To be honest if you could do the job everyone was thankful, staffing is a huge problem. She should have been ready for some grief - think about it - your walking into a serious kitchen with a camera crew and limited experience. Sure there going to take the piss !!! That's life. And it's not just limited to kitchens, what would happen if you tried that on a Trading floor ? One thing I know - Eric is professional, and deserves more respect than to get slated in a national newspaper by someone so naive. David

So what about The Michelin Guide, do you ever think it would come to North America. Is there any point ? Do we need it ? Do you use it ? Ever been to Vancouver?? All the Best David Hawksworth West Restaurant

I've been cooking for about 15 years both in North America and Europe, 9 years spent in 1,2,3 Michelin star kitchens. And I find myself analyzing the difference in restaurants consistently. What's your opinion on service, do you find the European system to stuffy ? rigid ? arrogant ? or the North American way to sales orientated ? familiar ? relaxed ? David Hawksworth West Restaurant

we won't talk about the fuel cost! DH

Yes .....very expensive.....hence going out to find them myself!! Plus it's a great way to burn off the second helping of Turkey!!! They grow only in the wild and are in abundance in BC!!! DH

Holy sugar fix BATMAN......you must have been bouncing off the walls after the donuts, pumpkin pie etc.... I thought I would answer you question about the fav- low-cost meal. I've just returned from Whistler, I've spent the day with a friend and future employee of the West kitchen. We drove past Whistler into the Pemberton Valley is search of Pine Mushrooms or other wise known as The Matsutake. Turning off the highway we drove for about 7 km along a logging road that opens up into this Autumn coloured valley that is just amazing. The mountain tops have just got the first dusting of snow in the last few days, next time I'm bring a camera - words can't do the scenery justice. Fingers crossed this will be an epic year for skiing! We parked at the bottom of a switch back road that went up for a LONG time. I haven't been hiking in a while so everything was long, difficult and exhausting for the first hour!! We started in through the trees and straight up we went. It's dark, smells of pines, everything is moist, colours are deep greens and browns. NOTHING to be found, as I'm walking up we keep in touch by shouting every few minutes so we don't go to far apart. On and on we go and it's looking as if " The Patch " has been picked already. As we are miles and miles away from anyone it's hard to believe somebody has already been here. My mind begins to wander and I start thinking about the food chain. Now we are hiking in deep, thick and unforgiving forest and I'm trying to figure out when the last bear was sniffing his way across my tracks. Only to bound into two large piles of you know what. That makes your eyes wider and you tend not to walk the rest of the way by yourself!!! ( reminds me of a joke - ) The California State Department of Fish and Game is advising hikers, hunters, fishermen and golfers to take extra precautions and keep alert for bears while in the Yosemite and Mammoth areas. They advise people to wear noise-producing devices such as little bells on their clothing to alert but not startle the bear unexpectedly. They also advise carrying pepper spray in case of an encounter with a bear. It is also a good idea to watch for fresh signs of bear activity and know the difference between black bear and grizzly bear droppings. Black bear droppings are smaller and contain berries and possibly squirrel fur. Grizzly bear droppings have little bells in them and smell like pepper spray. Anyway - we eventfully found some pines. What an aroma they have - amazing!!! So tonight's dinner was Pine Mushroom Broth with Bok Choy, Pork, Green Onions, Soba noodles ( .79c ) I think the total was $6 for two !! absolutely delicious !!!! PS. we had a snack after the first assault on the mountain made by John's wife, bonito rice balls wrapped in nori ......soooooo good. And water - lots!! David Hawksworth

EDM Where did you work in Europe ?

He is in Hong Kong, running I believe a private club Pacific Club

Plus you have the added bonus that the restaurant believe's you are a guide ( Michelin - AA ) inspector. Everytime a single dinner came into the restaurants I worked in we always paid special attention to the dishes.

I'll feel like I have to wash !!! puke - what a load of bullshit

Here's a list of current products available, since British Columbia is so large we have a problem with day boat - style fishing. We lack the infrastructure to be able to catch fresh product and get it to the Vancouver market with in 48 hours, also in the small fish department like red mullet, sardine type fish. Trying to get fresh squid in impossible - live weathervaine scallops would be incredible but the current product is more than exceptable. I just remember schucking 200 a day, making stock from the skirts of the scallops and drying the roe. The list isn't bad it just lacks in a few departments, consistency and freshness. Lingcod Halibut Salmon Sablefish - Blackcod Dungeness Crab Clams Mussels - Saltspring Albacore Tuna and ground fish when available ( Idiot fish ) some oysters Sea Urchin Side strip prawns Spot prawns Petrale Sole Skate Alaskan Weathervaine Scallops Geoduck clam Trout

Kirin on 12th and Cambie, very very good!!! always

Eric was probably there just the once and the editors are using the old CUT AND PASTE.

I can't believe I'm spending 1 hour of my day off to watch this crap......I'll never get that hour back.....I feel so unhappy !!

Did anyone catch the part in tonights show about the food being cold was actually taken from a previous episode ( I believe table 34 ) when the Critic from The Post came in. Same footage, same voice over..... Or is this a nightmare on repeat ?

Is Rocco still there working the Room ???

I've worked in several. I worked for 10 years in Europe , but what you learn is organization, dedication and a strong work ethic. It can be taken way to far and I believe we have seen the worst of the kitchen ASSHOLES. It shouldn't get to soft but a certain level of professionalism and respect is growing within the industry.

Does anyone know how much money they are paying Rocco for this ? Basically if you cared about what you were doing wouldn't you get your ass into the kitchen and sort that shit out ? I mean what his he thinking ? And then going to get the paper and hoping that you get a decent review with out even checking the order or anything .............. Recipe for disaster Somebody is smoking something !!

I like fresh food !! hot if it's supposed to be hot cold if required seasoned properly and always fresh