![]() ![]() Popped out of the raft and had to navigate Class 5 rapids without it. Scariest situation you’ve ever been in? Almost dying while white water rafting in Maine. If you had a motto, what would it be? “Push Yourself”. What is the one animal that scares you the most? Spiders. The strange talent that you wish you possessed? To be able to eat pasta and not absorb the calories. The strange talent that you possess? Bendy backwards flamingo legs. The worst thing about cooking? Raw red onions. The best thing about cooking? The Journey – the endless pursuit of knowledge. It was the worst (but fun once the hallucinations kicked in). The biggest mistake you’ve ever made? Not training sufficiently for my second Gran Fondo and suffering for 5.5 hours. What are you the least proud of? The amount of time I spend aimlessly flipping through Instagram. Where to? Benny’s Bagels on Broadway and Larch – db Bistro’s old watering hole. It’s five years ago and you just clocked out. What was the luckiest moment in your life? Meeting my beautiful girlfriend, Hilary (a.k.a. Your most regrettable purchase ever? Beats by Dr. Under what circumstances would you join the army? If Donald Trump was elected POTUS. Three favourite dishes in YVR? Full focaccia (Capicollo + Mortadella) at La Grotta on The Drive Kazu Coppa at Oyama Tamago Ramen + Extra Egg at Marutama Ramen. We’ve been working on the dough recipe for a year and a half now it’s dialled, and it’s awesome. The Nightingale dish that you can’t wait for Vancouverites to taste? Our pizza. Three films you would gladly watch again? Pulp Fiction, Gangs of New York, Step Brothers. The different career path that you could have gone on? Journalism or Photography. What’s the one thing about Vancouver’s restaurant scene that you want to see changed the most? I’d love to see a better late night food scene. Which local restaurant kitchen do you envy the most? L’Abattoir - Greg McCallum is a powerhouse and I envy those who get to work with him. The Vancouver restaurant you wish was open 24 hours? Via Tevere. The thing that is bad for you that you will never stop eating? Cheese. What was the unluckiest moment in your life? Crushing my finger in the walk-in door at db Bistro, it was graphic, and took forever to heal. My tattoo artist had a private studio there and I used to sit by the Waterfall and crush sushi after prolonged sittings. Underwoodįavourite Vancouver building? I really love the Waterfall Building near Granville Island. Your three role models? My Dad, Bob Scarfone Kristian Eligh Frances J. I currently have a half-lexan of mismatched socks at home. Why do you always wear two different coloured socks? It’s a superstition/tradition that Steve Ramey and I have fostered since our time at db Bistro. What keeps Phil Scarfone up at night? These days? Recipes! Meatballs, pasta, pizza dough, sausages, octopus, condiments… What are you the most proud of? My ability to inspire those around me. ![]() The cliché that you overuse? “Livin’ the dream!” Name every restaurant you’ve ever worked at, in order of appearance: Tim Horton’s, Joey’s Only Seafood Restaurant, Crabby Joe’s, Elements, Keefer Mansion Inn, The Waldhaus, Read’s Hotel, db Bistro, Oru, Hawksworth Restaurant.ĭescribe the food concept at Nightingale in 10 words or less: Delicious, flavour first, well-executed food – light, balanced, simple, local. Where does the surname Scarfone come from? It’s Sicilian.Ĭoffee or tea? Coffee, black, room temperature – but not cold. Say hello to the patient and ready Phil Scarfone – a late night bagel-loving, spider-hating fan of the F-word whose time has nearly come. ![]() This is especially true for the restaurant’s young and talented Head Chef, who is positively chomping at the bit to light the fires and get started. It’s a waiting game at David Hawksworth’s hotly anticipated, soon-to-open, two-storey, 166-seat Nightingale at 1017 West Hastings St. ![]()
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