I was lucky because I had the opportunity to become a foodie when I was young,though once I tell you when, you’ll get how old I have to be. Vancouver has always had a thriving restaurant scene and in the late 70s and early 80s, it was hopping. I fell in love with food, with perfect presentation, exquisite flavor, and the simplicity of a great dish, paired with amazing wine, at a tiny restaurant in an old house on Richards Street. Francesco Alonghi’s. Francesco is still a friend of mine and though the restaurant has migrated over to Burrard Street, it’s still a great place to eat.
I’d never eaten food that tasted like that. I grew up eating fish and chips, macaroni and cheese, tomato soup and, occasionally, roast beef, mashed potatoes and gravy. I still eat that food, comfort food for me, but I love food that knocks out my taste buds. And I eat every kind of food, from sushi to couscous to steak to risotto, and everything else you can imagine.
I’ve eaten terrific food all over the world: from the perfection of jambon and butter on a baguette in the farm country of France, to steak and chips in a great pub in London, to the best seafood in the world in Vancouver. I’ll try anything.
I’m a good cook and, for some things, I’m a great one. But you’re more likely to get from me the best way to put together a meal for company when you only have an hour start to finish, where to eat great Persian food or sushi, where to enjoy a glass of wine and the perfect appetizer. I’ll tell you where to buy great… well, just about anything food related. And I will, occasionally, share with you one of my favorite recipes like the world’s best shortbread. Best green beans. Best bouillabaise. Best cucumber salad.
I like simple. I like my flavors clean and my plates beautiful. I like my guests to have fun because a meal, to me, isn’t really about the food, it’s about the people you serve it to. You can serve cheese and crackers or delivery pizza with charm and grace and enthusiasm, and your guests will be happier than if you slave over a meal for so long that you’re exhausted when it comes time to serve it.
So that’s what you’ll get from me. I hope you enjoy it.