You are... Brad Stanton, bar and lounge manager for Hawksworth Restaurant at the Rosewood Hotel Georgia (801 West Georgia 604-673-7000, HawksworthRestaurant.com)
Describe your cooking: Cooking at home always depends on how much time I have, so I tend to stick to unfussy dishes and ingredients. I also try to eat super healthy, so fresh, local and organic is usually where I start.
We might also find you dining out at... Medina for late lunch, (addicted to the tagine dish); Calabash Bistro because their room and food is just full of love; Lolitas for late night bites/beers (close to home).
Your dream dinner date (spouses and family dont count): Eddie Vedder from Pearl Jam. He is a huge hero of mine, and I know he likes to drink wine.
Last nights dinner: A rushed salad of arugula, grape tomatoes, nectarine, raw Camembert from salt spring, shelled hemp seeds, Birdseye chili and apple cider vinegar, consumed on my deck.
If you had a date with the electric chair, your last meal order would be... chilled dungeness crab, a bottle of 88 Salon and a huge sushi platter prepared by Yoshi Tabo.
Youd gag if you ate... olives actually, which is ironic having handled so many behind the bar. But no one should hesitate from asking me to put them in their martinis!
Youd be happiest at Happy Hour with... anything cold, while sitting in a bar jammed-full of interesting people hosted by bartenders behind the wood who own the craft.
Secret treats: I am a reformed candy addict so I limit my sweet indulgences to Coconut Bliss vanilla ice cream and chocolate-covered blueberries.
Youd take a long flight in economy class for that one meal in... Noma in Copenhagen. I hope to be making the trip soon and I am very intrigued with their concept and food philosophy.
Culinary confession: Accidentally serving iced tea that turned out to be vanilla-infused rum that was stored in a similar container behind the bar of a high-end restaurant I wont mention.
Menu suggestion for a hassle-free, sit-down dinner party for six: Free range chicken marinated overnight and cooked on the BBQ served with rice and greens along with herbs collected from my rooftop garden.
Five must-have ingredients in your kitchen: Cayenne pepper, olive oil, lemons, garlic ginger.
