Bud Kanke
By Tim Pawsey
The restaurant biz can be precarious at the best of times. But few have enjoyed as much success as Vancouver’s Bud Kanke, who this year retired after conceiving, co-designing and nurturing no less than 11 restaurants over 41 years. A chartered accountant by trade originally, the ever-sanguine Kanke considers that, along the way, eight were successful.
Sockeye salmon wellington with pinot noir butter sauce. Photo by KK Law
Cannery Redux
When the waterfront’s long-running Cannery succumbed to port security measures, former owner Bud Kanke took up the challenge by incorporating some of the original hallmark dishes into the menu at his Goldfish Seafood & Chops in Yaletown. Reincarnated classics include the pastry-wrapped sockeye salmon wellington and the smoked Alaska black cod, while other mainstays include brick chicken, braised beef short rib with cashew brittle, and a seafood tower stacked with marine treats.—Tim Pawsey
More information:
GOLDFISH SEAFOOD & CHOPS $$. D (daily). 1118 Mainland St. 604-689-8318. www.goldfishseafood.com