The West Coast Fishing Club Combines Fishing, Cooking, and Adventure

Fizzie Republic

 

  • Hawksworth Restaurant Oyama Prosciutto and Pear Panzanella
    Photo by Chris Mason Stearns
  • Hawksworth Salmon
  • David Hawksworth cooking
  • David Hawksworth with servers
  • Fish with wine
  • David Hawskworth cooking
    Photo by Jessica Haydahl
  • David Hawksworth cooking
    Photo by Jessica Haydahl
  • Hawksworth Restaurant Oyama Prosciutto and Pear Panzanella
  • Hawksworth Salmon
  • David Hawksworth cooking
  • David Hawksworth with servers
  • Fish with wine
  • David Hawskworth cooking
  • David Hawksworth cooking
  • Hawksworth Restaurant Oyama Prosciutto and Pear Panzanella
  • Hawksworth Salmon
  • David Hawksworth cooking
  • David Hawksworth with servers

The West Coast Fishing Club, which has four resorts located in prime fishing territory, is partnering with chef David Hawksworth of Vancouver’s Hawksworth Restaurant at the Rosewood Hotel Georgia for a five-day culinary and fishing adventure in the North Pacific Haida Gwaii region, known for some of the world’s best salmon and halibut fishing. After a morning of fishing, guests can take part in daily two-hour interactive cooking lessons from Hawksworth and award-winning guest chef Edward Lee, the owner of 610 Magnolia Restaurant in Louisville, Kentucky. Using local ingredients and fish, the chefs will combine their unique culinary expertise with the flavors of the Pacific Northwest.

The trip ($6,500 per person) is scheduled for July 21–25. Aside from fishing and cooking, guests can explore the rugged region on a helicopter tour and get a closer…

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