Brian Fodor, executive chef of the Dockside Restaurant in the Granville Island Hotel (1253 Johnston, 604-685-7070, DocksideBrewing.com)

Credit: Doug Shanks

FOODIE Q&A: Pie and coffee — the perfect send-off

You are... Brian Fodor, executive chef of the Dockside Restaurant in the Granville Island Hotel (1253 Johnston, 604-685-7070, DocksideBrewing.com)

Describe your cooking: “Unpretentious Trattoria-style food inspired by all mothers.”

We might also find you dining out at... “Le Crocodile — when I’ve saved enough to do so — to have the Alsatian onion tart.”

Your dream dinner date (spouses and family don’t count): “Marisa Tomei.”

Last night’s dinner: “I had dinner with the missus at home. We had a frittata of leftover cheese bits found in the fridge with focaccia, and fresh local strawberries for dessert.”

If you had a date with the electric chair, your last meal order would be... “White Spot boysenberry pie with Starbucks Pike Place Roast coffee.”

You’d gag if you ate... “Pig’s ear in any form.It’s alright for dogs, but not me.”

You’d be happiest at Happy Hour with... “Unlimited French champagne and no ill side effects.”

Secret treats: “Lindt or Ritter chocolates, which I always buy when checking out at the grocery store.”

You’d take a long flight in economy class for that one meal in... “Crete, to have an assortment of mezedes [small plates] and local bread.”

Culinary confessions: “I performed a cooking audition at a Seattle hotel a few years ago, and just moments before presenting the dessert course, a dishwasher knocked all my desserts on to the floor, breaking everything and denying the panel of connoisseurs from tasting them. The fellow who did it was terribly apologetic, and assured me in Mexican that it was quite unintentional. I laughed at the whole business and didn’t worry at all. I passed the audition with flying colours.”

Five must-have ingredients in your kitchen: “Sea salt, a Peugeot pepper mill, lemons, garlic, and olive oil.”