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Wallace did some training outside the restaurant business as well even selling photocopiers and fax machines for a time.
He was lured back to Earls when he tired of selling electronics.
"No one is really into a photocopier or a fax machine, nor are they really into meeting the photocopier or fax machine salesman," says Wallace.
Upon his return to the restaurant business Wallace started lobbying to work at the Earls he expected would be eventually open in Whistler.
You know how that story ends.
Wallace isn't such a big McDonalds fan now, but he does admit to placing an occasional order for French fries at the restaurant that blew him away as a Boy Scout and launched his love of food and hospitality.
Dungeness crab and asparagus linguini
Serving for 4
SAFFRON CREAM SAUCE
This sauce is best prepared 24 hours in advance to allow flavours to develop. Can be kept covered and refrigerated to a maximum of four days total.
To accurately measure saffron, pinch the strands between your thumb and pointer finger and rub back in forth until the saffron strands have broken down into dust and small pieces. This will allow you to measure easily using measuring spoons.
1¼ cup whipping cream
2/3 cup white wine
2/3 cup chicken stock
2 lemons' zest
¼ tsp. saffron (loosely packed)
Place all ingredients into an appropriately sized bowl and whisk until thoroughly combined. Ensure an even distribution of saffron and lemon zest. Remove any strands of saffron that may have caught in the whisk.
600 grams linguini noodles (cook for six minutes)
3/4 cup asparagus, cut into two-inch spears
3/4 cup tomatoes, diced
½ cup Dungeness crab
8 prawns or ½ pound fresh prawn tails
1 tsp. chives, finely chopped
1 tsp. olive oil
1 tsp. shallot and 1 tsp. garlic finely chopped and minced
¼ tsp. chili flakes
1 Tbsp. cold butter
1/3 cup white wine
1 1/3 tsp. lemon oil
2 ½ cups Saffron Cream Sauce
Pulling it all together...
In a saucepan sauté olive oil, minced garlic, shallot and chili flakes until transparent. Add crab and sauté for 30 seconds, add prawns and sauté another 30 seconds. Add white wine and reduce. Add butter. Add saffron cream sauce and reduce one minute. Add asparagus and tomatoes; continue to reduce until cream sauce is thick enough to coat pasta. Remove from heat and in the same sauté pan add in cooked pasta. Plate into four shallow soup dishes sprinkle with chives and drizzle with lemon oil.