|  Kevin
Greehy, Executive Chef,
Renaissance Vancouver Hotel Harbourside
Patina Restaurant
Since 1999, Kevin Greehy has directed the kitchen at
the Renaissance Vancouver Hotel. After previous hotel
experience at the Delta Vancouver Airport Hotel and
a bit of private club cheffing at Hollyburn Country
Club, he is now comfortable in his shoes back in a hotel
kitchen. His menus carry a ‘West Coast regional
theme with a French influence’, where you can
find a strong local feel - and a sense that he has checked
out what ingredients are freshly available and has included
flashes of flavour to highlight the dish and bring out
the best in the ingredients. Searching out smaller local
growers and encouraging his vendors to stock from their
production is also one of his goals.
A sabbatical with Paul Bocuse in 1987 in Lyon, France
solidified the French influence in his cooking and along
with his experience in London he brings a passion for
food, where all the flavours from each dish are incorporated
into the dining experience and the meal ‘flows’.
Raised in England, with 2 young children, Kevin now
calls Vancouver home and with his philosophy of ‘let
it flow’ with his cooking and life, he seems well
relaxed and ready to stay here.
|
CRISP SWEET POTATO AND SMOKED SALMON
 Portion
Ingredients
2 Potatoes, washed, peeled and grated.
1 tbsp chopped dill and parsley combined
2 ea egg yolk
1 tbsp melted butter
1 tsp crème fraîche with caviar
smoked salmon – I slice per pancake
maché (lamb lettuce)
green and yellow peashoot
1 tsp caviar
1 ea dried lemon slice
1 ea dried lime slice
SPECIAL REMARKS:
Mix potato ingredients together. Make pancakes 2"
in diameter.
Cook both sides until crispy. Cool.
Top with lamb lettuce – tossed in lemon dressing.
Top with crème fraîche and smoked salmon. |
