Summary: <a class="a2a_button_facebook a2a_counter" href="https://www.addtoany.com/add_to/facebook?linkurl=http%3A%2F%2Fwww.tastingroomradio.com%2Fjune-16th-2018-the-wickaninnish-cookbook-and-natural-wines%2F&linkname=June%2016th%2C%202018-%20The%20Wickaninnish%20Cookbook%20and%20Natural%20Wines" title="Facebook" rel="nofollow noopener" target="_blank"></a><a class="a2a_button_twitter" href="https://www.addtoany.com/add_to/twitter?linkurl=http%3A%2F%2Fwww.tastingroomradio.com%2Fjune-16th-2018-the-wickaninnish-cookbook-and-natural-wines%2F&linkname=June%2016th%2C%202018-%20The%20Wickaninnish%20Cookbook%20and%20Natural%20Wines" title="Twitter" rel="nofollow noopener" target="_blank"></a><a class="a2a_dd addtoany_share_save addtoany_share" href="https://www.addtoany.com/share#url=http%3A%2F%2Fwww.tastingroomradio.com%2Fjune-16th-2018-the-wickaninnish-cookbook-and-natural-wines%2F&title=June%2016th%2C%202018-%20The%20Wickaninnish%20Cookbook%20and%20Natural%20Wines"></a><br> The World has lost a singular voice and soul Anthony Bourdain.<br> We’ll start this week’s show by talking to George Sui who, with his Memphis<br><br> Blues BBQ partner Park Heffelfinger hosted a sublime after hours gathering<br><br> of Vancouver’s best chefs in the Summer of 2002.<br> Barbara Jo (Barbara Jo’s Books for Cooks) brought Anthony to Memphis<br><br> Blues..on Broadway. She also invited Rob Feenie, Tojo, David Hawksworth.<br><br> Vikram Vij and others.<br> They drank, talked , ate and smoked until 2am!<br> George takes us back to that memorable moment.., and for that we thank him.<br> <br> THE SHOW<br> The Wickaninnish Cookbook and trading shots with Jay Drysdale (Bella) & Matt Sherlock (Lock & Worth)<br> <br> <br> <br> The Wickaninnish Cookbook – Rustic Elegance on Nature’s Edge<br> <br> Executive chef Warren Barr and Managing Director Charles McDiarmid<br> ONE OF THE MOST ANTICIPATED BOOKS OF 2018: “On the furthest west coast of Vancouver Island, the Wickaninnish Inn in Tofino, B.C., has been a destination for visitors from around the world since its opening in 1996, the Pointe restaurant a pillar of the town’s flourishing culinary scene. Their first cookbook gathers signature recipes from former and current chefs and focuses on regional techniques and seasonal west coast ingredients.” The Globe & Mail <br> <br> Since the Wick first opened in 1996, it has become a destination for travelers attracted by its rustic elegance, warm hospitality, and incredible west coast cuisine. This cookbook highlights the distinctive dishes (and the stories behind them) that have made The Pointe Restaurant a destination dining experience like no other, and captures the spirit of spectacular natural surroundings, west coast life, and scenic ocean-to-table dining.<br> Memorable recipes from the Wick are coupled with signature recipes from current and former chefs–Warren Barr, Rod Butters, Matthias Conradi, Mark Filatow, Justin Laboissiere, Duncan Ly, Andrew Springett, and Matt Wilson–and combine cutting edge techniques with fresh, seasonal ingredients, to create a distinctly contemporary, west coast cookbook.<br> Inside you will find both sophisticated and accessible recipes that speak to the Inn’s longstanding commitment to farm- and ocean-fresh ingredients, and strike a harmonious balance between the bounties of land and sea that surround the Inn. The Wickaninnish Cookbook offers a chance to visit life on nature’s edge, and discover dishes from one of the most prestigious kitchens in Canada.<br> <br> Guests on Tasting Room Radio are Charles McDiarmid, Managing Director (His family conceived of and built The Wick)<br>
