VANCOUVERITES: On Roaring Hood Vents & NOFX With Chef Todd Bright Of Wild Rice

December 7, 2012.

We’ve been fans of Wild Rice since it opened way back in 2001. Over the years it has proven to be one of the most consistent restaurants in town, staying true to owner Andrew Wong’s original concept of a restaurant that was modern and open in design and outlook (both gastronomic and environmental) but true to his Chinese heritage. And as a founding member of Ocean Wise and Green Table, it has been a leader in sustainability since long before it was sexy. Behind the consistency is the chef, Todd Bright, whose passion for local product and unique preparations are deliciously evident on the plate, 7 nights a week. Wild Rice expanded this time last year by opening a new location in the revamped River Market out in New Westminister. Bright came on as a chef/partner in the new enterprise, which is to say we’re very grateful that he took time he couldn’t spare to answer the following questions…

Where did you go to school? Toowoomba, Australia.

If you had a motto, what would it be? Work hard, play harder.

What’s the thing that you eat that is bad for you that you will never stop eating? I love chicken skin! I know lots of people are opposed to eating poultry skin for health reasons these days, but it’s the best part.

What ingredient grosses you out the most: We would never use this at Wild Rice, but you know what natural raspberry flavouring is made of right? Natural raspberry flavor, or castoreum, comes from the anal extracts of a North American beaver.

Default drink of choice: Beer — anything local and cold.

What are you the most proud of: I’m really proud of the team we have built at Wild Rice, and that we get to be part of the River Market renewal process.

What are you the least proud of: I’m the least proud of not being able to answer this question honestly.

Your favourite smells: Roasted chicken stock is pretty awesome.

Your least favourite smells: The smell of something burning. I hate the smell of something burning!

Your chef role models: Neil Perry, Tetsuya, and Marco Pierre White.

Your favourite sound: I really like the sound of a busy restaurant. The roar of the hood vents, sizzling pans, communication from my crew, laughter and chatter from the dining room. It’s music to my ears!

Your least favourite sound: Dropped cutlery. It pings through the entire restaurant. It’s horrible.

The best way to die: Fat, happy and with no regrets.

The strangest talent that you possess: I’m pretty good at fighting dragons, but sadly only in video games.

The different career path that you could have gone on: I started out going to university to get my Bachelor of Information Technology, majoring in Business Software Development. Shockingly, it did not hold my interest.

Your three favourite films: Batman Begins, The Dark Knight and The Dark Knight Rises…and if I’m allowed count all of those as one massive work of movie genius, I will add Gladiator and Braveheart.

Television show that you could tolerate re-runs of: The Simpsons or Kenny vs Spenny.

Wild Rice New West just turned one year old. What is the coolest thing you have discovered about New West during the past twelve months: It’s an incredibly welcoming community. I felt at home right away.

What inspiration do you take from your new digs out at River Market: I’m fortunate to have an amazing view of the Fraser River. In the Fall, with the low cloud cover over the water it looks so dark and cold. It’s cozy inside the restaurant and it makes me crave fall comfort foods like hearty soups, braised meats, and macaroni and cheese. I’ve incorporated some of those foods into the new menu.

The talent that you wish you possessed: I wish I could write creatively.

What is the game that you’re best at: Monopoly. But no one will play with me.

What is the one animal that scares you the most: Snakes.

Your favourite word: Platypus.

Your least favourite word: Sliders.

Your favourite curse word: There are a few potty mouths in the Wild Rice kitchens.  They come up with some pretty original curse words that make me laugh.

One thing of no monetary value that you own and will keep dearly until you die: A letter from home.

Your first memory: Sitting in a puddle and eating mud.

The first album that made you love music: Green Day – Dookie. [listen]

The song that you could listen to on repeat for an hour: NOFX – The Decline. [listen]

Your favourite pre-shift River Market snack: Usually granola bars from Donald’s Market, but if I have time then a crêpe from Crepes des Amis hits the spot.

If you could board a plane this afternoon, where would it be taking you: Brisbane, Australia.

Your go to, no-frills place for dinner in Vancouver: The Naam.

The strangest place you’ve ever been to: A bar on the roof of a ruined high rise building in Berlin.

The cliché in the kitchen that you overuse: “I’ll get to that.”

OTHER INTERESTING VANCOUVERITES

#ScoutThis

There are no comments

Your email address will not be published. Required fields are marked *

People Getting to know Vancouverites, one by one…

VANCOUVERITES | Seven Minutes With Artist Shari Pratt Before The Eastside Culture Crawl

VANCOUVERITES | Seven Minutes With Artist Shari Pratt Before The Eastside Culture Crawl

by Monique Nicholas | The Eastside Culture Crawl goes down this weekend (Nov. 17-20) and we're stoked. It's always a pleasant reminder of how badass our art… more 

VANCOUVERITES | Artist Aimée Henny Brown Gets Set For Her First ‘Eastside Culture Crawl’

VANCOUVERITES | Artist Aimée Henny Brown Gets Set For Her First ‘Eastside Culture Crawl’

by Monique Nicholas | One of our favourite events of the year is the always engaging Eastside Culture Crawl. To give you a taste of what's in store when it… more 

TRADECRAFT | The Three Tools Essential To The Work Of Keith Allison, Chef At ‘Kozakura’

TRADECRAFT | The Three Tools Essential To The Work Of Keith Allison, Chef At ‘Kozakura’

Tradecraft takes Scout readers into the workshops, kitchens, and toolkits of Vancouver’s most talented crafts-people. From trusty pencils and custom-built… more 

EXPATS REVISITED | The One That Got Away: Charlie Ainsbury — Crown Prince Of Australia

EXPATS REVISITED | The One That Got Away: Charlie Ainsbury — Crown Prince Of Australia

What happens to people when they leave Vancouver? Do they wander and wane, wither and perish? Not typically. We don’t want to cause a stampede out of this… more 

THE NEW BREED | Chambar’s Phil Grandbois On What It Takes To Make A New Cocktail List

THE NEW BREED | Chambar’s Phil Grandbois On What It Takes To Make A New Cocktail List

We often hear the same names of Vancouver bartenders in local media. They do very well to represent and have done so for years. We work up thirsts following… more 

BIG INTERVIEW | Fifteen Minutes With Chef / Restaurateur Robert Belcham Of Campagnolo

BIG INTERVIEW | Fifteen Minutes With Chef / Restaurateur Robert Belcham Of Campagnolo

by Monique Nicholas & Andrew Morrison | Today we say hello to Robert Belcham and put to him some 50 rapid-fire questions to get a better idea of what… more 

INTERSECTIONS | The Spot Where Brassneck Brewery Aligns With Local Artist Maggie Boyd

INTERSECTIONS | The Spot Where Brassneck Brewery Aligns With Local Artist Maggie Boyd

With a focus on collaborations between Vancouver's craft breweries and assorted creators, chefs, and artists, Intersections seeks to contextualize the everyday… more 

DEFINITIVE RECORDS | The Music Defining The Tastes Of Savio Volpe GM Miguel Quezada

DEFINITIVE RECORDS | The Music Defining The Tastes Of Savio Volpe GM Miguel Quezada

by Monique Nicholas | Definitive Records asks interesting Vancouverites to think hard and select the three albums that anchor their musical tastes. Today we… more 

The scout Community

49th Parallel Coffee Roasters & Lucky’s Doughnuts Acorn Agrius Alibi Room Ancora Waterfront Dining & Patio AnnaLena Araxi Ask For Luigi Au Comptoir Bao Bei Chinese Brasserie Bar Oso Bauhaus Beach Bay Café & Patio Beaucoup Bakery & Cafe Bel Café Bestie Bishop’s Bistro Pastis Bistro Wagon Rouge Bittered Sling Blue Water Cafe + Raw Bar Bottleneck Bufala Burdock & Co. Cabrito Cacao Cadeaux Bakery Café Medina Caffè Artigiano Camp Lifestyle + Coffee Co. Campagnolo Campagnolo ROMA Cartems Donuterie Chambar Chefs’ Table Society of BC Chez Christophe Chocolaterie Patisserie  Chicha Chill Winston ChocolaTas Chocolate Arts Cibo Trattoria Cinara CinCin Ristorante + Bar Cioffi’s Cioppino’s Mediterranean Grill Cocktails & Canapes Catering + Events Cook Culture Culinary Capers Catering & Special Events Dirty Apron Cooking School & Delicatessen District Brasserie Dixie’s Authentic Texas BBQ Earnest Ice Cream Edible Canada Elementa Espana Exile Bistro Fable Fanny Bay Farmer’s Apprentice Fat Badger Fat Mao Fernwood Coffee Company Field & Social Forage Giovane Cafe + Eatery Gotham Steakhouse & Bar Grain Granville Island Grapes & Soda Greenhorn Espresso Bar Gyoza Bar Harkness & Co. Harvest Community Foods Hawksworth Restaurant Heirloom Heritage Asian Eatery Homer Street Cafe & Bar Hy’s Steakhouse Irish Heather Jamjar JJ Bean Joy Road Catering Juice Truck Juke Fried Chicken Juniper Keefer Bar Kin Kao Kissa Tanto Knifewear Kozakura Kuma Tofino L’Abattoir La Buca La Mezcaleria La Pentola La Quercia La Taqueria Pinche Taco Shop Latab Wine Bar Les Amis du Fromage Lions Pub, The Liquidity Bistro Little District Lobby Lounge + RawBar Longtail Kitchen Made By Pacific Maenam Mamie Taylor’s MARKET by Jean-Georges Matchstick Coffee Roasters Meat & Bread Meinhardt Fine Foods Miku Restaurant Milano Coffee Minami Miradoro Mission Mister Mogiana Coffee Mosquito Nero Belgian Waffle Bar Nicli Antica Pizzeria Nightingale Nomad Nook Nuba Oakwood Canadian Bistro OLO OPUS Bar Oru Osteria Savio Volpe Oyama Sausage Co. Pallet Coffee Roasters Pat’s Pub & BrewHouse Phoenix Perennials Pidgin Pied-à-Terre Pizzeria Farina Pointe Restaurant at the Wickaninnish Inn, The Pourhouse Railtown Cafe Railtown Catering Rain Or Shine Ice Cream Red Wagon, The Revolver Coffee Rocky Mountain Flatbread Co. Royal Dinette Sai Woo Salt Tasting Room Salty Tongue Café Savoury Chef Shaughnessy Restaurant Shebeen Whisk(e)y House Shelter Shika Provisions Siena Six Acres Sophie’s Cosmic Cafe Sorella Stable House, The Steel Toad Brewpub & Dining Hall Tableau Bar Bistro Tacofino Tavola Terra Breads Thierry Thomas Haas Chocolates & Patisserie Timber Timbertrain Coffee Roasters Torafuku Tractor Foods Truffles Fine Foods Two Rivers Specialty Meats UBC Farm Uncommon Cafe, The Urban Digs Farm Uva Wine & Cocktail Bar Vancouver Aquarium’s Ocean Wise™ Program Vij’s Restaurant Virtuous Pie West Restaurant Wildebeest Wolf In The Fog YEW seafood

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was .

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was .