Shop with a Chef: David Foot, Market
December 2, 2009
David Foot spent his teenage years at a Galley Bay commune along the shores of Desolation Sound. He scoured bricks from old homestead chimneys for his mother, who fashioned them into a wood-burning stove—it was there that he made his first forays into baking bread. Years later, Foot travelled the globe, only to return to Market by Jean-Georges at the Shangri-La, but his dedication for sourcing seasonal, regionally produced ingredients hasn’t waned. Market’s menu reflects a West Coast approach to classic recipes from Vongerichten’s restaurants. Seared scallops and cauliflower in a caper-raisin emulsion is a signature Jean-Georges dish; devotees can visit Kosta Zogaris at Lonsdale Quay’s Salmon Shop (123 Carrie Cates Ct., N. Van, 604-987-3474) to find plump, juicy scallops from Qualicum Bay. The Lobster Man on Granville Island (1807 Mast Tower Rd., 604-687-4531) is where Foot picks up crab, oysters, lobster, and Savoury Island clams (a key ingredient in his to-die-for seafood chowder). For charcuterie, Foot’s standbys are Cioffi’s Meat Market and Deli (4156 E. Hastings St., Burnaby, 604-291-9373) where he scores hot capicollo and prosciutto, Oyama Sausage Co. (17-1689 Johnston St., Granville Island, 604-327-7407) for Alsatian and chicken-apricot breakfast sausage, and Jürgen and Nancy Burkhardt’s Black Forest Deli (1011 Park Royal South, W. Van, 604-926-3462) for the best European wieners and smokies. Les Amis du Fromage (1752 W. 2nd Ave., 604-732-4218) is his go-to destination for building the perfect cheese platter, but he inevitably succumbs to the siren song of a Belgian waffle snack at next-door Pâtisserie Lebeau (1728 W. 2nd Ave., 604-731-3528). Groceries for home are sourced at Queensdale Market (3030 Lonsdale Ave., N. Van, 604-987-6644), an ethically focused local grocer stocked with a selection of natural, organic and specialty ingredients.