James Beard Award Nominee Chef Edward Lee headlines David Hawksworth & Friends Culinary Adventure 2013 West
Coast Fishing Club hosts luxury BC epicurean adventure July 21-25, 2013
David Hawksworth & Friends Culinary Adventure 2013 returns to The Clubhouse on Langara Island, one of the West Coast Fishing Club’s collection of luxury fishing lodges situated in Haida Gwaii, in northern British Columbia.
This year marks the seventh annual Culinary Adventure, presented by acclaimed Vancouver chef David Hawksworth – owner of Canada’s restaurant of the year – together with Chef Edward Lee, owner of 610 Magnolia Restaurant and MilkWood both in Louisville, Kentucky. In 2010, Chef Lee was invited to compete in Iron Chef America, beating Iron Chef Jose Garces in Battle Tongue & Cheek, and more recently Chef Lee was named a finalist in the 2013 James Beard Awards for Best Chef Southeast category. A Brooklyn native trained in New York City kitchens, Lee’s cooking style is a combination of his Korean heritage, New York training and embrace of the American South. The creative culinary talent present in this incredible trip is sure to result in simply spectacular dining experiences, in this stunning, remote corner of British Columbia.
The four night trip will feature cooking classes with both Chef Hawksworth and Chef Lee, wine-tasting classes, salmon and halibut fishing in the pristine waters of Haida Gwaii, treks through the virgin rainforest of Graham Island, beach-side picnics and wildlife viewing, before returning to The Clubhouse to enjoy exceptional cuisine from two of North America’s most enthralling chefs.
Chef Lee’s debut cookbook Smoke & Pickles will be published May 1, 2013. As with the cookbook, Chef Lee’s menus at The Clubhouse will no doubt showcase the flavours and techniques of his Korean roots, his classical French training and his Louisville, Kentucky home.
The Clubhouse is situated on Langara Island’s highest point offering spectacular views of pristine ocean and lush, green rain forest, not to mention the best salmon fishing in the world.
Limited space remains for David Hawksworth & Friends Culinary Adventure. For more information call toll-free 1-888-432-6666 or visit www.westcoastfishingclub.com.
About West Coast Fishing Club
West Coast Fishing Club offers guests the most exclusive fishing adventures on the coast. Four unique, luxurious fishing properties, each spectacularly located, feature world-class fishing, accommodation, food and wine, service and staff. Guests have access to the most abundant runs of salmon on the coast, simply the best boats and equipment and the most knowledgeable guides. West Coast Fishing Club prides itself on its dedication to the local community and the urgent need to maintain wilderness resources for future generations. www.westcoastfishingclub.com
About Chef David Hawksworth & Hawksworth Restaurant
The personal dream of one of Canada’s foremost masters of cuisine, Hawksworth Restaurant, located at the legendary Rosewood Hotel Georgia, in the heart of downtown Vancouver fuses together a illustrious past with a radiant future. Embracing contemporary Canadian cuisine, the goal is to set forth a culinary legacy rooted in regional produce while celebrating the cultural diversity of Vancouver. Located at 801 West Georgia St. at the corner of Howe, at the Rosewood Hotel Georgia – for reservations and more information visit www.hawksworthrestaurant.com or telephone: 604.673.7000.
About Chef Edward Lee
Chef Edward Lee’s story – and his food – could only happen in America. One part Southern soul, one part Asian spice, and one part New York attitude, Lee is a Korean-American who grew up in Brooklyn, trained in classical French kitchens, and has spent the better part of a decade in Louisville, Kentucky perfecting the cuisine at his restaurant 610 Magnolia. A three-time James Beard Finalist for Best Chef: Southeast, he has been featured in Gourmet magazine, won on Food Network’s “Iron Chef America” and appeared on the CBS “Early Show.” In May 2013, Chef Lee will release a self-authored cookbook, Smoke & Pickles (Artisan Books), chronicling his unconventional journey from the kitchens of Brooklyn to becoming a lauded Southern chef. Lee continues to seek adventure, whether fishing bare-handed in a Kentucky creek, hunting for venison or working in a slaughterhouse. He approaches his professional and culinary life with candor, humor and, most importantly, the same spirit of adventure that has propelled him to success. To learn more about Chef Lee, visit www.chefedwardlee.com.
