|  David
Griffiths, Executive Chef
Manhattan Restaurant
Delta Vancouver Suites Hotel
Chef Griffiths has added a Pacific Northwest and Asian
style with hints of South Western and South American
flavours to the menu at Manhattan. Casually elegant
with a touch of ‘urban chic’, this room
with David at the helm has given Vancouver another sophisticated
‘tip of the hat’ to its international roots.
 Working
in some of the best kitchens in the city he has honed
his skills - Chartwell at the Four Seasons Hotel, Alabaster
Restaurant in Yaletown’s early days, three years
as Restaurant Chef at Diva at the Met working with Michael
Noble and then opening the Westin Grand Hotel with Stephen
Darling as General Manager. "I never imagined that
I would become Executive Chef at a hotel", explains
Griffiths. "I loved cooking so much that the administration
duties of executive chef didn’t appeal to me."
But, with a nod to the General Managers in his career
who taught him those skills, David is now very happy
at the helm of this kitchen.
A love of adventure in international flavours defines
his drive and has cultivated in him an appreciation
of the diversity and richness available locally in markets
and kitchens from Chinatown, Granville Island and local
growers. Not the type to head for the big named kitchens
on his days off, Chef heads for the small local eclectic
places where he can find and explore exotic and tasty
regional flavours that then influence his cooking. You
get the impression that inspiration and creativity from
his brigade also inspires him. The kitchen talk of hometown
recipes and regional specialties gets the imagination
running.
 A
fine procession of samples of this inspiration at Manhattan
this month confirmed why diners are lining up at lunch.
Plans for 2002 include an around the world tour of Global
Cuisine. Beginning in February to celebrate Chinese
New Year, China and Taiwan start off the Asian tour
which continues until March 10th and includes menu stops
in Japan, Korea, Thailand, Malaysia, Singapore, Vietnam
and India. May and June feature Africa (Morocco to South
Africa), July and August tour flavours of North &
South America and October and November finish off the
tour with Europe taking centre stage.
Mark your calendars and call for reservations. You won’t
regret the international culinary adventure. And don’t
forget Valentine’s Day. Their special menu runs
the 14th, 15th and 16th of February.
Reservations: 604 899.3049 |
Shrimp and Pork Okonomiyaki
Okonomiyaki literally means, "Whatever you like"
and is a traditional savoury pancake that originated
in Osaka. Okonomiyaki is cooked on a hot plate at the
table by the guest and is usually served for lunch or
dinner. This is a good idea for a party where people
can cook their own Okonomiyaki with the ingredients
they like.
Base (for about 10 people)
12 oz water
2 tbsp. Mirin (mirin is a sweet type of sake and is
available in Asian stores or even your local food store)
1/2 egg
8 1/4 oz flour
Ingredients for one person
1/4 c base
4 oz sliced cabbage
1/2 tsp. Grained seaweed
1 tsp. Red pickled ginger (kizami shoga)
1 1/2 oz baby shrimp
1 slice bacon (lean)
2 tbsp. Thin sliced green onion
2 tbsp. Red onion finely diced
Salt to taste
Mix all ingredients except the bacon together in a small
bowl, spoon the mixture onto an electric flat top or
a nonstick fry pan at medium heat (180°c to 190°c).
Cook for about 5 minutes, place the bacon on the top
of the pancake and roll it around to cover the top.
Flip the pancake and cook for 5 minutes until bacon
is crisp. Serve with prepared mustard mixed with a little
mayonnaise.
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