Mark D
West Vancouver
British Columbia
Canada
About Mark
Member since Oct 12, 2007
I have just returned to Vancouver after spending 20 years in London (UK), where I managed to visit most Michelin *, ** and *** restaurants. I am a passionate home cook. Dinner parties feature 7 - 8 courses with amuse gueule/amuse bouche and wine pairing. Everything is home-made, organic and locally sourced (where possible), Sebastian and Co Organic Meats in Dundarave is a particular favourite, with beef aged anything up to 42 days. I also try to play as much golf as possible.
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The most important component of mashed potatoes is the variety of potato used (floury instead of waxy). I have found a limited selection of potato varieties in Vancouver, none of which appear to be that floury. Joel Robuchon, for example, uses Ratte potatoes cooked (baked) in their skins.
I also prefer to use a potato ricer.
When baking blind I prefer to use ceramic beads (available from good supply shops) as they combine high mass together with super heat conductivity.
Heston Blumenthal uses old coins; which I find totally unhygenic. Yuk.