Photos: Cookies Unite with Phillip Viens
June 07, 2010 at 07:00 PM
Cookies Unite, with Phillip ViensAll photos provided by Gita Seaton
Hailing from the relatively new and super sexy Restaurant DNA comes equally gorgeous Phillip Viens, the most deserving sous chef.
Chef Phillip ViensAll photos provided by Gita Seaton
This guy is cheering on the inside every time he gets to touch the meat, wink.
Dinner PrepAll photos provided by Gita Seaton
After working at Cactus Club Cafe in Vancouver he felt that his obsession for flesh might be met in a more pork manic province. Not surprisingly he headed here to indulge.
Asparagus PrepAll photos provided by Gita Seaton
He went straight for the high volume vibe over at l’Express and experienced Montreal vice for the first time. After a while he caught a job at Restaurant DNA and worked his way almost to the top.
Dinner is served!All photos provided by Gita Seaton
For the last four years Phil has had his hands on as much meat as he can handle. His evening at the Pick Up was a total blast. Thanks to everyone who came out!
All photos provided by Gita SeatonFor more information and to see even more photos, visit Cookies Unite.
And: Gita scored the recipe for Phillip’s famous Duck Egg, Asparagus, Butter and Vinegar Recipe, which he served that night at the Dep. The dish is a simplified combination of two classics: Asperges Hollandaise and Asparago Milanese. It takes on the basic flavours of hollandaise and is even simpler to make than the Milanese. Get it here!
Final TouchesAll photos provided by Gita Seaton
All photos provided by Gita Seaton
Bernie + Phillip hanging in the kitchenAll photos provided by Gita Seaton
SatisfiedAll photos provided by Gita Seaton
Laugh TracksAll photos provided by Gita Seaton
Kitchen BustlingAll photos provided by Gita Seaton
Tea cups, getting ready for soupAll photos provided by Gita Seaton
Getting CozyAll photos provided by Gita Seaton