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

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

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 look at the uninhabited beaches of Langara Island; receive massages and lessons in martini mixology; and enjoy a wine tasting with a master sommelier. “We wanted to create a special weekend, one that combined a love for fishing with fine Pacific Northwest cuisine in our remote lodge wilderness setting,” says the West Coast Fishing Club’s Brian Grange. (888.432.6666, www.westcoastfishingclub.com)

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