“I like that it’s a fun, comfort-food menu and that this job is so versatile. It’s still about enjoying cooking. If you can’t respect bacon and eggs, then you’re never going to respect foie gras and truffles,” Dang says. “I honestly hope working with Don creates opportunities and more workers in the industry.” And, he adds, many of his friends visit him there more than they ever did at West or Araxi.
The Cuddle Burger, at Vancouver restaurant D.I.C.E.D., got its name from a server in the cold of winter.Growing up with a single mother who raised five kids, Guthro knows life is not about equal opportunities. “It’s why I try to give back so much.” Operating as a business rather than non-profit means he doesn’t have to answer to anyone and can pivot and make changes quickly, he says.
And the daily soup was a dense vegetarian stew, rich with flavour from a long-simmered stock, then blitzed with some of the veggies. As a mea culpa, Earls has put out a cookbook, Earls, The Cookbook, with over 120 recipes for customer favourites spanning the restaurant’s 40-year history. Many were developed in the test kitchen at the downtown Hornby Street restaurant by a coterie of notable consulting local chefs and culinary development chef David Wong.Article content