You are... Jean-Christophe (J-C) Poirier, executive chef at The Pourhouse (162 Water, 604-568-7022 and chef/owner of the soon-to-open Pizzeria Farina, 915 Main).
Describe your cooking and/or the theme of your restaurant: The food at Pourhouse is American cuisine using seasonal local ingredients. Pizzeria Farina will offer seven pizzas that reflect my passion for Italian food.
We might also find you dining out at... I love simple food on my days off, so you might find me at La Grotta Del Fromaggio or La Ghianda for sandwiches, or at Santouka for ramen noodle soup.
Your dream dinner date: Anthony Mangieri, pizzaolo and owner of Una Pizza Napoletana. A very passionate guy about his craft and there is so much to talk about with pizza.
Last nights dinner: Nadia and I are trying to eat as much fish as possible these days. Last night was grilled mackerel with sautéed cauliflower and blood orange vinaigrette, served with a beautiful red leaf lettuce salad from our garden.
If you had a date with the electric chair, your last meal order would be... I have this thing for roasted chicken, I dont know, I just cant get enough. Its like a drug, if you put it in front of me, I might just eat the whole bird. For my date with the electric chair, Id eat it with house-made pappardelle and chanterelle mushrooms.
Youd gag if you ate... I like and Im willing to try everything, but I would never eat insects.
Youd be happiest at Happy Hour with... Boulevardier and some jazz music.
Secret treats: Milk chocolate with almonds or ketchup chips.
Youd take a long flight in economy class for that one meal in... Valence, in France, to taste the cuisine of Anne-Sophie Pic, chef/owner of a three-star Michelin family run restaurant.
Culinary confession: It was at the culinary school back in Montreal, I was in charge of cooking the chicken breasts during the night service. My first chicken came back, for good reason because it was underdone. I was so ashamed and scared after that, I made sure that every chicken was overcooked, bone dry for the rest of the service. I still have nightmares and sometimes when I look at a de-boned chicken breast, my hands are still shaking.
Menu suggestion for a hassle-free, sit-down dinner party for six: Depends on the crowd but it is BBQ season. So I would grill some pork shoulder steak served with salsa verde, cauliflower and baby carrots in tinfoil with thyme and butter, fava and cannelloni bean salad with arugula and fingerling potatoes with more butter. I would finish it with a peach and almond tart.
Five must-have ingredients in your kitchen: Extra-virgin olive oil, anchovies, lemons, chili flakes and Parmesan.
