You are: Kristian Eligh, chef de Cuisine, Hawksworth Restaurant at The Rosewood Hotel Georgia (801 West Georgia, 604-673-7000, HawksworthRestaurant.com)
Describe your cooking and/or the theme of your restaurant: Contemporary Canadian seasonal, ingredient-driven cooking, utilizing contemporary techniques, while embracing the diverse ethnicity of Canada.
We might also find you dining out at... Kintaro elbow to elbow with noodle slurpers indulging in fatty pork ramen. Miku two words: salmon oshi.
Your dreamdinner date (spouses and family dont count): Howard Stern, the guy is a riot.
Last nights dinner: Crispy Vietnamese chicken wings, green papaya salad yes, I do have a deep-fryer at home!
If you had a date with the electric chair, your last meal order would be... 16-oz bone-in dry aged ribeye steak, triple cooked frites, brown butter béarnaise sauce.
Youd gag if you ate... Balut (fertilized duck egg). I have tried it and I did gag.
Youd be happiest at Happy Hour with... anything bourbon in one hand, and an ice cold Duvel in the other.
Secret treats: Maynards sour wine gums.
Youd take a long flight in economy class for that one meal in... restaurant Noma in Copenhagen, Denmark.
Culinary confession: Witnessing the aftermath of a colleague who pushed a ball of dough back down into an industrial hobart mixer while spinning on medium high speed... one of the most disturbing things I have ever seen.
Menu suggestion for a hassle-free, sit-down dinner party for six: Polderside chicken leg cacciatore, with lots of bacon, made the night before being served to marry all the great flavors. Finish the dish off with lots of fresh herbs and serve family-style, with some roasted fingerling potatoes and arugula salad.
Five must-have ingredients in your kitchen: Sriracha (Thai hot sauce),lemon, garlic, Castelanotti olive oil and bacon.
