Jacob Richler’s last day at the West Coast Fishing Club’s annual David Hawksworth & Friends Culinary Adventure reels in the big fish. And food.
Day 4: The weather continued to hold, as we clocked a fourth, straight rain-free day. And the fishing continued to pick up. At day’s end, there were four Tyees on the board. But all the talk was about David Bickford’s – which tipped the scaled at 58 pounds.
Roast sablefish with onion velouté and shaved Tasmanian black winter truffle
Then a showstopper: Roast sablefish with onion velouté and shaved Tasmanian black winter truffle.
The 2017 West Coast Fishing Club Culinary Adventure runs at The Clubhouse July 16 to 20.