You are... Mike Robbins, executive chef at The Oakwood Canadian Bistro (2741 West 4th Ave.), 604-558-1965,
Describe the theme of your restaurant: The concept was drawn from classic French bistros, in which families invited the public into their homes to eat simply prepared, locally grown food in a warm, casual setting. At The Oakwood we strive to use local Canadian ingredients whenever possible on a small, seasonally changing menu. Our menu features Canadian classics alongside the international melting-pot cuisine that Canada is renowned for. From the breads and pastas to the butchery and sauces, all products are made in-house with quality and consistency.
We might also find you dining out at: Chambar and Boneta for the great food, atmosphere and cocktails. Im a sucker for Chambars fig-infused gin martini, and Bonetas Old Fashioned.
Your dream dinner date (spouses and family dont count): Dan Barber (I like his vision and philosophy), Shannon Bennet (I like his technique and ideas), David Chang (to rub it in to a couple buddies) and Kanye West (pure entertainment Im sure after a few drinks).
Last nights dinner: It was a barbecue (ribs, Canadian prime rib, marinated chicken thighs) in Salmon Arm with my girlfriend and friends after a day of wake surfing on White Lake. Amazing!
If you had a date with the electric chair, your last meal order would be ... Burrata cheese, braised ramps and olive bread, with a nice selection of charcuterie. And maybe that fig and gin martini
Youd gag if you ate: Balut Filipino fertilized duck embryo. I did try it and I did gag. Ive known some who have loved it, but its not for me. Look it up and youll see why its probably not for you either.
Secret treats: Whether people are looking or not, for a treat I like Peanut M&Ms while watching movies.
Youd be happiest at Happy Hour with... enjoying a Makers Mark Old Fashioned in the company of my girlfriend, Allison.
Youd take a long flight in economy class for that one meal in... Vue de Monde in Melbourne, Australia.
Culinary confession: Doug Scott, my sous chef, had just finished piping 250 deviled quail eggs. (FYI, this takes a very long time). His fault: leaving the tray sticking out a bit too far from the shelf. My fault: when crouching down to put an insert of halibut on a cross-facing shelf, I launched 200 deviled quail eggs in the air. Just as this happened Doug walked into the cooler to see the display of flying eggs it was as if I had just let in the overtime goal in game seven of the Stanley Cup final. To his knees he went with his head between his hands Sorry Scott, I never forgot that one. [Neither did he, Im sure. Ed.]
Menu suggestion for a hassle-free, sit-down dinner party for six: Barbecue. You cant go wrong with Canadian prime rib, garlic sautéed spot prawns, potato salad, proscuitto and asparagus. Serve it all family style down the centre of the table.
Five must-have ingredients in your kitchen: Eggs, flour, Russet potatoes, Parmesan and olive oil. Everything I need (aside from seasonings) to make my favourite: gnocchi.
