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David Hawksworth Culinary Adventure July 24-28, 2011

February 8, 2011 | 1044 Views

The Clubhouse, Langara Island | July 24 – 28, 2011

Chef David Hawksworth, Rosewood Hotel Georgia, Vancouver

Special guests for the trip include acclaimed Sommeliers Mark Davidson and Scott Oliver.

Our team of culinary superstars will be creating eclectic menus for every evening of the trip at each of the lodge, with appearances throughout the weekend by Chef Hawksworth. Cookery classes, demonstrations and wine tastings will take place throughout the week. In addition, a host of outdoor adventures will be offered, to explore the pristine and visually stunning wilderness environment surrounding the lodges, including remote beach lunches, helicopter trips, hikes, fishing and on-the-water adventures.

This truly is a once-in-a-lifetime experience to witness the wonder of one of the world’s last true wildernesses, while in the comfort of luxurious accommodation and the company of Canada’s most acclaimed culinary masters.

Only limited spaces remain at a cost of $6,500 per person, which includes accommodation, all meals, transfers from YVR South Terminal, fishing equipment with an experienced guide, cooking demos and all activities.


David Hawksworth

HAWKSWORTH at The Rosewood Hotel Georgia, Vancouver

www.hawksworthrestaurant.com

David Hawksworth emerged as one of Canada’s leading culinary talents during his seven-year tenure as Executive Chef of Vancouver’s West restaurant. Upon launching the restaurant in 2000, after spending 10 years abroad honing his talents in Europe at such esteemed Michelin-starred restaurants as Le Manoir aux Qaut’ Saisons, L’Escargot and The Square, critics immediately recognised the depth of his technical skills and innate ability to conjure inspired combinations.

With Hawksworth at the helm West became perennial winner at the Vancouver Magazine Restaurant Awards and went on to attract garner high praise from defining publications such as Food Arts, Bon Apetit, Wine Spectator and Food & Wine magazine. In 2005 Hawksworth was named Vancouver’s Chef of the Year and in 2008 he became the youngest chef inductee in to the BC Restaurant Hall of Fame.

Hawksworth has travelled extensively as a guest chef, most notably at the Masters of Food & Wine, in Carmel and the James Beard House, in New York City. Hawksworth sits on the board of the Chefs Table Society of British Columbia and donates his time to a number of other charitable causes including the annual Chefs for Life culinary extravaganza.

Hawksworth is poised to open his eponymous and eagerly anticipated restaurant at Vancouver’s newly renovated Rosewood Hotel Georgia on May 7th, 2011.


Dino Renaerts

Executive Chef

Dino Renaerts has firmly established himself as one of the west coast’s culinary leaders. Born, raised, educated and trained in Vancouver, the chef and sommelier has built a prolific career spanning over two decades that has seen him cook in a clutch of the city’s finest restaurants, such as Diva, West and Bistro Pastis. An alumni of the Dubrulle French Culinary Institute and the London Wine & Spirit School, Renaerts is dedicated to British Columbia’s culinary scene. He is an active board member with the Chef’s Table Society of BC and the BC Hospitality Foundation and is a partner in the Bon Vivant Consulting Group alongside his wife, restaurant-industry veteran Nessa van Bergen.

Recognition for his distinct, innovative approach to cooking has followed Renaerts throughout his career. His talent and passion have garnered him numerous regional and international awards, including accolades from the Vancouver Playhouse International Wine Festival, the Vancouver Magazine Restaurant Awards and enRoute magazine.

 


Mark Davidson

Sommelier/ Educator

WINE AUSTRALIA CONSULTANT

Born in London, raised in Sydney Mark has been a Canadian resident since 1985. He has over twenty five years experience in the hotel and restaurant business, fifteen of those as a Sommelier.

In 1990 Mark was named Best French Wine and Spirit Sommelier in British Columbia and went on to place 3rd in the Canadian finals. In 2001 he was named Sommelier of the Year by the British Columbia Restaurant and Food Service Association. As a Department Head and instructor with the International Sommelier Guild he is instrumental in the ongoing development of the curriculum and has taught classes in Vancouver, Seattle, Portland, San Francisco, Los Angeles, San Diego and Las Vegas.

Mark is currently the Market Development Manager for Wine Australia USA conducting education seminars for Sommeliers, retailers and distributors. In addition he writes articles for Wine Access and Western Living, does weekly radio wine reviews in Vancouver and developed a wine education and restaurant etiquette course for SFU Global Asset and Wealth Management MBA program. Mark has a cheeky teenage daughter which has recently reconfirmed a long held belief of his, wine every day is a must.


Scott Oliver

COO

Select Wine Merchants

Scott Oliver has 20 years of experience in the international wine business.Originally from Australia he has held senior marketing, sales and general management roles with several prestigious wine companies. Working in Australia, New Zealand, Europe, Asia and North America has given him a strong perspective of global wine trends and styles.

Scott has several years of international wine judging to his credit and is equally as passionate about fly-fishing as he is navigating his way through the world of wine. Scott is the newly appointed COO of Select Wine Merchants Canada. Select Wine Merchants represent Piper and Charles Heidsieck Champagnes and wines such as Concha Y Toro, Rothschild, Hugel & Fils, Sebastiani, Petaluma, St. Hallett and Jaboulet in the Canadian marketplace.

There are 2 comments on this post:


  1. Frank Ramel says:

    I like to book a trophy samon fishing trip for my 12 year son John Paul and I , top of the line please. Thanks Frank Ramel

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2016 Pricing & Packages

Download Pricelist PDF
  • WCFC All-Inclusive Fishing4 Days/3 Nights5 Days/4 Nights
  • Self Guided Package
  • 19’ Boston Whaler & Standard Room
  • 2 guests per boat$4,865$5,135
  • Guided Package
  • 22’ Boston Whaler boat & Standard Room
  • 2 guests per boat$6,080$6,800
  • 3 guests per boat$5,595$6,135
  • Offshore Guided Package
  • 25’ or 27’ Boston Whaler & Standard Room
  • 2 guests per boat$6,590$7,470
  • 3 guests per boat$5,930$6,590
  • 4 guests per boat$5,600$6,150
  • Deluxe Offshore Guided Package
  • 29’ Boston Whaler & Standard Room
  • 2 guests per boat$6,655$7,560
  • 3 guests per boat$5,975$6,645
  • 4 guests per boat$5,630$6,195
  • Room Supplements
  • Standard Room$Incl$Incl
  • Ocean View Room$180$230
  • Single Room Supplement$310$410
  • Ocean View Room Supplement$410$540
  • Owner's Suite - Henslung Cove$510$690
  • Owner's Suite - Grange Point$770$1,025
  • Private Dining Room (for full trip)$770$1,025
  • Rates are per person based on double occupancy
  • Single rooms, ocean view rooms and owners suites are subject to availability
  • Private Dining Room is $250 per night based on availability
    Each package includes:
  • Flights from Vancouver to The Clubhouse (private charter & helicopter)
  • Luxury accommodations, guided fishing, gourmet dining, host bar including beer, liquor and wine
  • Custom fishing equipment & weather gear, fish cleaning, freezing and packaging for travel home
    Packages do not include:
  • Tax, fishing licenses, gratuities, beer on boats and custom fish processing
Inquire Online
Download Pricelist PDF
  • WCFC All-Inclusive Fishing4 Days/3 Nights5 Days/4 Nights
  • Guided Package
  • 22’ Boston Whaler
  • 2 guests per boat$5,545$6,450
  • 3 guests per boat$4,940$5,850
  • Rates are per person based on double occupancy
    Each package includes:
  • Flights from Vancouver to The Outpost (private charter & helicopter)
  • Luxury accommodations, guided fishing, gourmet dining, host bar including beer, liquor and wine
  • Custom fishing equipment & weather gear, fish cleaning, freezing and packaging for travel home
    Packages do not include:
  • Tax, fishing licenses, gratuities, beer on boats and custom fish processing
Inquire Online
Download Pricelist PDF
  • WCFC All-Inclusive Fishing4 Days/3 Nights5 Days/4 Nights
  • Guided Package
  • 21' EagleCraft$5,080$5,220
  • 18’ EagleCraft$4,920$5,065
  • Self Guided Package
  • 18’ EagleCraft$4,190$4,295
  • Rates are per person based on double occupancy
    Each package includes:
  • Flights from Vancouver to North Island Lodge (private charter & helicopter)
  • Luxury accommodations, guided or self-guided fishing, gourmet dining, host bar including beer and wine
  • Custom fishing equipment & weather gear, fish cleaning, freezing and packaging for travel home
    Packages do not include:
  • Tax, fishing licenses, gratuities, beer on boats and custom fish processing
Inquire Online
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